Tag Archives: cream cheese

The Fastest Cheesecake in the West

Yes, there is such thing as an emergency cheesecake, sometimes cheesecake is the only thing that will do.  Such it was on Saturday night – we wanted cheesecake and we wanted it fast.  You can use anything you have to flavour or decorate it; grated lemon or orange rind, grated chocolate, tinned fruit, fresh fruit, ginger, even a little peppermint then decorate it with After Eights.

If you don’t have a mini-chopper, biscuits can be crumbed by putting them in a sealed plastic bag and assaulting them with a rolling pin. You could write the name of your least favourite politician on the bag before you start thumping it.  You get everything here – recipes, therapy…

This is how I made it using things I had in the cupboard.

THE FASTEST CHEESECAKE IN THE WEST

Utensils
:
1 x 7” flan dish
1 x mini chopper
1 x electric whisk
1 x medium saucepan

Ingredients:
3oz / 90g butter
4oz / 120g digestive or ginger biscuits – reduced to breadcrumbs in the mini chopper
8oz / 240g cream cheese
¼ pint / 150ml double cream – whipped
1 egg white – whisked to soft peaks
2oz icing sugar
½ teaspoon vanilla extract
Something nice to put on the top.  I had nothing so I used a bit of raspberry sauce although jam or cranberry would have worked as well

Method:
Melt the butter in a saucepan
Add the pulverised biscuits and blend well
Grease the flan dish and press the crumb mixture firmly into the bottom
Place in the fridge to chill
Fold the icing sugar gently into the egg whites
Fold the cream gently into that, then
Fold the cream cheese and vanilla extract gently into that
Spoon the cheese mixture onto the flan base
Decorate the top if you have anything
Return to the fridge until needed

Total time from fridge to gaping maw – 15 minutes

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Filed under Food, Leftovers, Recipes, Storecupboard

Seafood in Dill Cream Sauce with Black Spaghetti

I found a packet of black spaghetti in my excellent local farm shop, and I pounced upon it with great enthusiasm.  Black pasta is dyed with squid ink which gives it a very faint fishy flavour, an ideal and dramatic complement to a fish sauce.

I wanted to use crayfish for this recipe but there was none to be found, nor lobster neither, which would have been a lovely treat, so I settled for king prawns instead which is still a treat.

This dish needs to be served really freshly cooked so that nothing goes soggy,  so prepare the ingredients before you start cooking.

SEAFOOD IN DILL CREAM SAUCE WITH BLACK SPAGHETTI

Seafood in cream dill sauce with black spaghetti

Utensils:
1 x large pan for the spaghetti
1 x medium pan for the sauce
1 x small pan for the courgettes

Ingredients:
8-10oz / 240-300g Black Spaghetti
2oz / 60g Butter
1 x small onion – finely chopped
2 cloves garlic – finely chopped
2 small Courgettes – cut into fine Julienne strips (skin on for colour and texture)
4 floz / 125ml White wine
4floz / 125ml Cream
3 ½ oz/ 100g Cream Cheese
½ tablespoon fresh Dill – finely chopped
4-6oz / 120-180g Prawns / crayfish / lobster – cooked

Method:
Cook the spaghetti as per instructions – probably about ten minutes
Melt the butter in the small pan
Add the courgettes and cook briefly until just cooked through.
Drain the butter off into the medium saucepan and keep the courgettes warm
Add the onion and garlic and cook on a medium heat until just soft
Add the wine and cook on a high heat to reduce down just slightly
Add the cream and whisk for one minute
Add the cream cheese and dill and whisk for one minute
Add the shellfish and courgettes and cook until everything is hot
Season to taste and serve on top of the hot, black spaghetti

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Filed under Entertaining, Food, Recipes