Today I thought I would have a go at making some biscuits with my new cookie cutter. I have been watching my weight of late and have not had any biccies for ages so it was a nice treat to see how they turned out. I must say at this point that I cannot take any credit for the recipe I used as it was printed on the back of the packet!

NB: (I would suggest if you are following the cookie cutter recipe that you chill the dough for half an hour in the fridge before rolling out, and allow for a 6mm thickness not 3mm, and finally bake for 25 minutes.

The recipe is a basic equal fat to flour mix with corn flour and sugar. Personally I think if I try it again I shall use less fat and add a little lemon oil to flavour the biscuits.

Pudsey Bear biscuits - before they were scoffed!

Pudsalina Bear Biscuits - complete with eyeliner

Ripe tomatoes still on the vine

And here is another picture of the same tomatoes but closer. I have to say I tasted one fruit straight away (and yes, I do have a water tap outside ) and it was so sweet and delicious. I was not so hopeful the tomato plants would do well because they really should have been grown under glass, but these plucky little tomatoes had other ideas!  And as you can see they get my seal of approval.

Delicious ripe tomatoes

Ingredients:

• chicken giblets (neck, feet or ankles, wings, stomach)
• 3 or 4 medium sized carrots
• 1 large onion
• 2 large sticks of celery including the leaf
• bay leaf
• sprig of thyme
• small sprig of rosemary
• seasoning

Method:

1. Take your chicken giblets and scold them in a bowl of boiled water. If you see any manky bits on the giblets then give them a scrap with a sharp knife (make sure you wear rubber gloves but this is gross!)
2. Put the cleaned giblets into a pressure cooker.
3. Add the onion. You don’t need to chop it up just peel it and put it in whole.
4. Peel the carrots and slice them and put them in the pressure cooker also. Do the same with the celery making sure to clean the celery well first.
5. Add the rest of the ingredients. If you are using fresh herbs then make sure to clean them well. Also I tend to under season at first, only putting in a teaspoon of salt and a sprinkle of pepper. This allows people to add their own seasoning when eating the soup. I cannot stand being served soup only to find it is too salty and I just can’t eat it - how thoroughly bleugh!
6. Now add plenty of boiling water, enough to fill the pressure cooker about half way. Put on the lid securely. Bring the pressure cooker up to steam (this can take about 5 minutes or so), and then turn the light right down for 40 minutes.
7. After 40 minutes allow the pressure cooker to depressurise on its own (otherwise you will get soup blurting out of the top pressure valve bit!)
8. Remove the lid and then using a slotted spoon remove the herbs and giblets. Now at this point I just chuck them all out but I am told cats like to nibble the cooked giblets, so whether they are a cook’s treat or the cat’s is up to you.
9. Mash the onion through a sieve along with half the carrots and keep them in the soup. At this point you can serve the soup or allow the soup to cool fully and then you can transfer it to a container to put in the fridge. I like to use those pour and store bags. The soup should keep for a couple of days.
10. Serve the soup with locshen, rice, or just on its own. If you want to freeze it then remove all the vegetables first.
11. Enjoy!

Lemon Cheesecake cooling in the fridge before baking in the oven.

My cold has well and truly gone which means dairy is back on the menu! And this means one thing - lemon cheesecake! I think everyone should know how to make a proper, proper cheesecake because they are so utterly delicious and unctuous… of course if you are allergic to dairy then … um … have a fruit salad.

Ingredients:

• 500g medium fat cream cheese
• 50g low fat creme fraiche
• ready made flan case or biscuit base
• 2 eggs
• 50g caster sugar
• 20g xylitol or similar
• zest and juice of a lemon
• 50g corn flower

Method:

1. Preheat the oven to Gas Mark 4/about 200oC.
2. Put the cream cheese, creme fraiche, and eggs into a large bowl and mix lightly with a wooden spoon. You just want to break the cheese and eggs up at this stage.
3. Add the sugar and xylitol (you can always use another sugar substitute, or just use all sugar if you like) and mix well with your wooden spoon. Set the bowl aside.
4. Wash a nice lemon (you know, not an old grungy looking one), in hot water to remove any dirt, and grate off the zest into the cheese mixture. If you are using a zester you will need to chop up the zest strips first. Then juice the lemon and add this to the mixture also. Out with the wooden spoon again and mix until smooth.
5. Now add the corn starch. I like to sprinkle it in if I can because it does have a tendency to clump together. Give it all another good mix.
6. Pour the mixture into the ready made base. I like the kosher Graham Cracker ones. Using the back of the wooden spoon to smooth the mixture into place and level it off.
7. Place the cheesecake in the fridge to chill before baking for about 20 minutes. See photo .
8. Bake the cheesecake in the oven for 25 minutes on the middle shelf. I like to cover it with a little tin foil first just to protect the top.
9. After 25 minutes check the cheesecake to see how it is going. Replace the foil and bake it for another 20 minutes. Check again and if all is well, remove the foil and bake for another 20 minutes. If the surface of the cheesecake looks ‘cracked’ don’t get stressed this is quite normal.
10. When the cheesecake is done (i.e. the mixture looks fully set and cooked though still wobbly, and the surface has browned a little), leave it to sit in the TURNED OFF oven for 20 minutes or so. I don’t know why this is important but IT IS!
11. After the waiting time is up take the cheesecake out of the fridge and allow to fully cool on the counter, and then place it in the fridge.
12. When it comes to serving the cheesecake you can fancy it up by decorating the top with slices of strawberry or kiwi fruit. You can also sieve a little icing sugar on top, or grate on some top quality chocolate. Personally I just like it as it is

The finished product!

I made myself some chicken soup today and when I am more like myself again I shall post the recipe.