May 2011 Recipes (provided by Sarah Mellersh)
Ginger Cheese Cake with Roasted Orange Rhubarb
For the cheesecake:
- 200 g ginger biscuits
- 100 g unsalted butter
- 400 g full-fat soft cheese
- 50 g icing sugar
- Juice ½ lemon or to taste
- 1 tsp ground ginger
- 100 g Greek yoghurt
- 50 g crystallised ginger, chopped
For the orange roasted rhubarb:
- 400 g of rhubarb cut into 2.5 cm pieces.
- Zest and juice of 1 orange
- 3 tbsp of caster sugar
In a food processor, blitz the ginger biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter then mix into the crumbs. Press evenly into a 20 cm loose bottomed round cake tin and chill in the fridge while you make the filling.
For the roasted rhubarb:
Preheat an oven to 220°C/Gas mark 7. Place the rhubarb in a roasting dish and sprinkle over the zest and juice of the orange and the caster sugar. Cook for 10-15 minutes or until soft. Leave to cool.
Remove from the loose bottomed tin and spoon over the roasted rhubarb.
Serves 6 -8
- 3 large carrots cut into a small dice
- 1 large onion finely chopped
- 4 celery sticks cut into a small dice
- 1 tbsp olive or rapeseed oil
- Knob of butter
- 2 garlic cloves crushed
- 2 large potatoes cut into small dice
- 2 tbsp tomato purée
- 2 ltr vegetable or chicken stock
- 400 g can chopped tomatoes
- 400 g can butter or cannellini beans
- 140 g spaghetti snapped into short lengths
- ½ head Savoy cabbage shredded
- Salt and pepper
- ½ tsp of sugar
- Fresh pesto and bread to serve
Heat the oil and the butter in a pan, add the vegetables and sweat gently until soft. This will take about 10-15 mins.
Stir in the tomato purée, stock, tinned tomatoes, and sugar.
Bring to the boil and then turn down the heat and simmer, covered for 10 mins.
Tip in the beans and pasta then cook for a further 10 mins, adding the cabbage for the final 2 mins.
Season to taste and serve with crusty bread. If liked stir a little pesto into each bowl of soup for a true authentic Italian taste.
- 4 chicken breasts, about 150 g each
- 4 slices prosciutto
- 4 sage leaves
- 4 lemon slices
- 2 tbsp plain flour
- olive or rapeseed oil
- 400 ml dry (secco) marsala
- Good knob of butter
- Salt and Pepper
Put each escalope between pieces of clingfilm and using a rolling pin, roll them out to a thickness of about 5 mm. Season.
Lay a slice of proscuitto on top of each escalope and put a sage leaf on top of that. Cover the sage with a slice of lemon and secure the whole thing with a cocktail stick.
Lightly dust with flour on both sides. Heat a little oil and a knob of butter in a frying pan.
Cook the chicken for about 3 minutes on each side until golden brown and cooked through.
Add the marsala to the pan and bubble until thickened and reduced by about half.
- ½ a clove of garlic, chopped
- Sea salt and freshly ground black pepper
- 3 good handfuls of fresh basil, leaves picked and chopped
- 1 handful of pine nuts, very lightly toasted
- Good handful of freshly grated Parmesan cheese
- Extra virgin olive oil
- Small squeeze of lemon juice
Place everything but the olive oil in a food processor and process until chopped. With the motor running pour in the olive oil until it combines and you have a smooth consistency.
Season with lemon juice.
Can be made with rocket, watercress, coriander, different types of nuts etc