I made this dish for my SO as part of our Christmas meal, as he doesn't eat meat. It's really easy to make and tastes great; I'm sure you can experiment with the filling but I used the ingredients suggested by the chef Gino D'Acampo. The Aubergine is stuffed withspinach, pecorino cheese, tomatoes, parsley and pine nuts and topped with lots of mozzarella. After being drizzled with olive oil, it's baked in the oven. Fantastico!
Ok, ok I know we're only a week into this year, but it's a while since I've done it.
Buying a new house is soooooooo stressful!
This is what we are doing at the moment and it has me absolutely zapped. We have seen 11 houses in the past 4 days and I must say, that bar one house, we really enjoyed it. Thankfully we've managed to get a short list from these and fingers crossed, our new home is amongst them. But the tiring part is dealing with Solicitors, Financial Advisors and Estate Agents, don't even get me started on Estate Agents. We have become their new best friends and they seem to have us on speed dial; they all have the perfect house for us, in fact they all have several of the perfect house for us!
The process of packing up our current home has begun; we are trying to get rid of all of the stuff we have acquired over the years, that we don't need to take with us - isn't it amazing how much 'stuff' you can accumulate over time. I am a little nervous about moving, it will be a new house, new neighbours and for us a new area; not too far away, but enough for me to notice.
For the first time in, let me see, in a year, my hair is taking a back seat!
It has been a long, long time since Brenda 'won' a cheesecake in my blog quiz! And it has been an equally long time since I have made my signature dessert. As I can't put the cheesecake in the post I am sharing the recipe here instead. I made it for my New Years Eve soiree and as expected, didn't have any left on New Year's day!
You will need:
175g Good Quality White Chocolate
250g Cream Cheese
200g Ginger Biscuits
200ml Double Cream
50g Unsalted Butter
Prepare your base by crushing the biscuits and melting the butter. Combine the two together and then press into a flan case. Put the cream cheese in a bowl and whip it lightly. Slowly add the double cream, whisking the mixture continuously. In a separate bowl, melt the chocolate; when it has cooled, slowly add it to the cream cheese and cream mixture. When all of the chocolate has been added and mixed in well, spoon the mixture onto the biscuit base. And that's it, easy peasy. Put your cheesecake into the fridge for a couple of hours (if you can wait that long) and enjoy after a good meal!
I promise you, it tastes delicious; the white chocolate works so well with the ginger. For those of you (and I mention no names) that don't like white chocolate, it can be replaced with the juice and rind of two limes; this creates a lighter, refreshing dessert.
If like me, your family absolutely love the taste, you will find yourself making extra so that they can take one home!
My sister insisted that we all wore hats at my very small New Year's Eve party. In fact, it was also my sister who insisted that I had the party in the first place! Of course everybody thought it was hilarious that my hat wouldn't, actually I mean couldn't fit on my head properly. My ill-fitting crown didn't stop me enjoying myself; I laid on a mean buffet and made cocktails to order - the perfect hostess! When Big Ben struck midnight, we all stood in a circle holding hands and sang a chorus of Auld Lang Syne. At JB's request, we then watched the London firework display on the television. A great way to see the new year in.