Doorstep Deliveries
Yesterday, the main meal was the ubiquitous Cold Meat Platter (home-cooked chicken and ham, corned beef, sausages, lettuce, tomato and oven chips). As I was too full to eat any more, Beloved fill his remaining gap with TOPud and cream. Don't know how you feel about this, but somehow the meals seem really substantial given the budget of £12.50 per head per week. But early days yet.
A slight blip this week when some shopping was needed. More Ryvita was bought while on offer - we now have enough to last the remaining nine weeks, which will save me several £££'s worth of bread mixes. But as the 2 tubs of frozen chicken livers (45p each) that I needed were not available, my husband was guided to the fresh meat display where he was shown packs of fresh chicken livers (double the weight of the tubs) @ 99p each. He brought back two. As it happens, they looked better quality than the ones in the tubs, and as they could be frozen 'on day of purchase', each pack I cut in half and re-wrapped to freeze. Certainly some will be used to make more pate, but others can be used in a main course dish. And very economical they will prove to be. As you will see in later postings.
As I have cottage cheese that needs using up, plus a bit of low-fat cream cheese, not to mention yoghurt and a rather sad lemon, this recipe might just help me out.
Uncle Sam's Cheesecake:
4 oz (110g) crushed digestive biscuits
2 oz (50g) butter, melted
1 (25g) sugar
8 oz (225g) cottage and/or cream cheese
1 oz (50g) sugar
3 fl oz (90ml) double cream
3 fl oz (90ml) Greek yoghurt
juice of 1 lemon
Blend together the biscuit crumbs, butter and sugar and press into the base of a 7" loose bottomed deep pie or cake tin (*see tip below). Put cottage and cream cheese (or just the cream cheese) into a bowl with the sugar and mash with a fork to remove lumps, even better whizz in a food processor. Mix in the cream and yoghurt, and whisk in the lemon juice. Spoon out onto the crumb base and leave overnight in the fridge to set.
To remove from tin, ease around the sides with a knife then push up the base and place dessert onto a plate.
Tips: *If you haven't a loose bottomed tin, then form a ring from cardboard, overwrapping with foil and then line just the sides with clingfilm. Place the ring directly onto the serving plate, then use as above. When set, lift off foil ring then peel away clingfilm from the cheesecake.
To make a wider and/or deeper cheesecake, dilute a packet of lemon jelly with 16 fl.oz water and, when cold, whizz all but 4 fl.oz into the mixture, then pour the remaining jelly on the top.
If you have a banana that wants using up, this can either be whisked into the mixture or sliced and put on the top covered by the jelly.
A slight blip this week when some shopping was needed. More Ryvita was bought while on offer - we now have enough to last the remaining nine weeks, which will save me several £££'s worth of bread mixes. But as the 2 tubs of frozen chicken livers (45p each) that I needed were not available, my husband was guided to the fresh meat display where he was shown packs of fresh chicken livers (double the weight of the tubs) @ 99p each. He brought back two. As it happens, they looked better quality than the ones in the tubs, and as they could be frozen 'on day of purchase', each pack I cut in half and re-wrapped to freeze. Certainly some will be used to make more pate, but others can be used in a main course dish. And very economical they will prove to be. As you will see in later postings.
As I have cottage cheese that needs using up, plus a bit of low-fat cream cheese, not to mention yoghurt and a rather sad lemon, this recipe might just help me out.
Uncle Sam's Cheesecake:
4 oz (110g) crushed digestive biscuits
2 oz (50g) butter, melted
1 (25g) sugar
8 oz (225g) cottage and/or cream cheese
1 oz (50g) sugar
3 fl oz (90ml) double cream
3 fl oz (90ml) Greek yoghurt
juice of 1 lemon
Blend together the biscuit crumbs, butter and sugar and press into the base of a 7" loose bottomed deep pie or cake tin (*see tip below). Put cottage and cream cheese (or just the cream cheese) into a bowl with the sugar and mash with a fork to remove lumps, even better whizz in a food processor. Mix in the cream and yoghurt, and whisk in the lemon juice. Spoon out onto the crumb base and leave overnight in the fridge to set.
To remove from tin, ease around the sides with a knife then push up the base and place dessert onto a plate.
Tips: *If you haven't a loose bottomed tin, then form a ring from cardboard, overwrapping with foil and then line just the sides with clingfilm. Place the ring directly onto the serving plate, then use as above. When set, lift off foil ring then peel away clingfilm from the cheesecake.
To make a wider and/or deeper cheesecake, dilute a packet of lemon jelly with 16 fl.oz water and, when cold, whizz all but 4 fl.oz into the mixture, then pour the remaining jelly on the top.
If you have a banana that wants using up, this can either be whisked into the mixture or sliced and put on the top covered by the jelly.
posted by Shirley at 4:46 pm
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