Displaying items by tag: recipe

Today is National Yorkshire Pudding Day. Here is our recipe:

I can hardly bear to say the c word but we wiill be looking for a Dish of the Day for that time of year when everyone gives each other presents, and for November and October too. If you have a nice recipe and look good in an apron why not appear on here? It's just an e mail away and you don't have to be a chef; let's have a home cook  - from WEST Suffolk.

A delicious cream cheese dessert to serve with fruit, particularly summer berries. Named after the heart shaped moulds they are traditionally set in, although we had to order ours online and they didn't arrive until after we had made them in the biscuit moulds pictured above. You will need a piece of muslin to line the moulds, although if you don't want to turn the creams out, don't worry.

Ingredients

• 350 g cream cheese ( unsalted or sieved cottage cheese)
• 155g of icing sugar
• 600ml double cream
• 2tsps vanilla essence
• a little grated lemon rind ( half a teaspoon)
• vanilla seeds scraped from the pod
• Method
• Beat the cream cheese and icing sugar together until smooth. Whisk in the double cream, vanilla essence, lemon rind and vanilla seeds. The mixture should be of a thickish consistency which will need to be spooned into the moulds. If it is pourable it is still too runny, so whip for a little longer.

If you are lucky enough to have some proper moulds ( the ones with the draining holes in the bottom) then line them with damp muslin. If not use ramekins lined with muslin. Fill each mould and leave in the fridge, preferable overnight to allow any liquid to drain through the holes.

Turn out and serve with fresh fruit. Strawberries are traditionally served.

A good side dish to go with pork and great as we approach the 'Hungry Gap' when veggies are less interesting. Baked red cabbage.