| Hello reader I know I've said it before, but isn't May wonderful? It's my favourite month of the year and despite the weeds, our garden is looking beautiful. Once again, I failed to get your newsletter out last week. I ended up having a two day migraine which threw everything out. So, you have two new recipes this week rather than one. Both involve cream cheese. The first was a result of freezergate. I had half a pack of peas that had thawed and needed using quickly. Peas are such a useful thing to have in the freezer, but I rarely headline them. This time I made them the star of the show with a creamy herby pea dip, that I actually used as a spread for sandwiches and toast. It's delicious and ever so easy to make. This week's recipe is also delicious, but much more indulgent. It's baked lemon curd cheesecakes. Mini, individual cheesecakes are much easier to make than large ones I've found. They're also a little more elegant. Or at least they would be if I had the patience to pipe the topping on rather than blob it on with a spoon. The lemon curd gives a lovely mild citrus flavour to the cheesecakes and adds to the overall silky texture. If you haven't made baked cheesecake before, this is one of the easiest recipes you'll find. You have to wait a while for them to set, but hands on time is minimal. Popular posts this week have a spring theme. They include: Keep cooking and stay safe. Choclette x
P.S. Please do let me know if you make any of my recipes and don't forget to star rate them. It really helps to make them more visible on search engines. I especially appreciate questions or feedback via comments on the blog posts. | 
No comments:
Post a Comment