Hubby is out tonight so what do I do all evening ? Of course I am spending it in the kitchen!
Two cakes and a soup. My result tonight. The second cake is still in the oven so must become a part of a different story.
Coquina squash soup and squash& curd cheese cheesecake with a blueberries sauce
Coquina squash soup
Serves 4
Ingredients:
1/2 a leek - only green top part sliced
1 parsnip peeled and sliced
1 carrot peeled and sliced
600g peeled and cubed coquina squash
1 tsp ground cumin
1 tsp chili flakes
1/2 tsp ground ginger
20g butter a little oil
3 cubes of vegetarian oxo
salt and pepper
Let's do it:
Melt the butter with a little bit of oil in a big pan. Add leeks and spices - chili flakes, cumin, ginger and fry for a few minutes.Then add all vegetables and crushed oxo cubes with your fingers and mix well until coated in spices, fry until starting sticking to the bottom. Pour hot water from the kettle - enough to cover vegetables and simmer until they are tender which takes around 15 minutes. Blend with a hand blender. Serve with creme fraiche and almond flakes if you like. Toasted or not toasted if you like.
Squash & curd cheese cheesecake with blueberries sauce
This is an oddity, I used Dan Lepard's recipe Pumpkin cheescake as an inspiration but had my crazy professor moment and did all differently. I recommend using Dan's recipe.
Aah and then there was the catastrophe when trying to transfer the cheesecake to a plate! Cutting long story short it became an upside down floor cheesecake! I wasn't sure if I should laugh or cry. Managed to rescue most and covered it with the blueberries sauce to keep its dignity!
Ingredients:
Base
For the base I recommend using Dan's recipe as I did a very odd thing - I crushed all sorts of biscuits - to be specific salted crackers, caramel digestives and hobnobs but kept the weight of 170g and then added around 50g of butter, blitzed it in a food processor and transferred to the spring form loose bottom tin. Left in the fridge to solidify.
Cheesecake
Now this is a bizarre concoction, again you may choose Dan's recipe. I simply experimented with what I had available so here they are:
300g coquina squash peeled and cut in small cubes
250g curd cheese (this can be replaced with quark)
150g of vanilla cheese (serek waniliowy) easy to find in a polish shop but can be replace with a thick yogurt like onken or creme fraiche and added more sugar to compensate
3 eggs
1 tsp of vanilla extract
50g of brown sugar or more if using creme fraiche or yogurt
1 tbsp of lemon juice
Blueberry sauce
1 punnet (250g) of blueberries
30g brown sugar
1 tbsp of lemon juice
Let's do it:
Preheat the oven to 140C fan assisted. Boil the squash until soft, drain in a colander and leave to cool completely. In a food processor blend the squash with vanilla extract and sugar. Add curd cheese or quark and blitz again. Using a spatula scrape the bottom and sides each time you add another ingredient, add serek waniliowy or replacement and blitz briefly, finally add lemon juice eggs and do the final blitz. Transfer to the tin with the base, the mixture may seem a bit liquid but it will be fine. Bake in the preheated oven for 50 - 60 minutes.
In a small sauce pan boil blueberries with sugar and lemon juice until start bursting. Leave it to cool completely. Pour over the cheesecake when both are completely cold.
Two cakes and a soup. My result tonight. The second cake is still in the oven so must become a part of a different story.
Coquina squash soup and squash& curd cheese cheesecake with a blueberries sauce
Coquina squash soup
Serves 4
Ingredients:1/2 a leek - only green top part sliced
1 parsnip peeled and sliced
1 carrot peeled and sliced
600g peeled and cubed coquina squash
1 tsp ground cumin
1 tsp chili flakes
1/2 tsp ground ginger
20g butter a little oil
3 cubes of vegetarian oxo
salt and pepper
Let's do it:
Melt the butter with a little bit of oil in a big pan. Add leeks and spices - chili flakes, cumin, ginger and fry for a few minutes.Then add all vegetables and crushed oxo cubes with your fingers and mix well until coated in spices, fry until starting sticking to the bottom. Pour hot water from the kettle - enough to cover vegetables and simmer until they are tender which takes around 15 minutes. Blend with a hand blender. Serve with creme fraiche and almond flakes if you like. Toasted or not toasted if you like.
Squash & curd cheese cheesecake with blueberries sauce
This is an oddity, I used Dan Lepard's recipe Pumpkin cheescake as an inspiration but had my crazy professor moment and did all differently. I recommend using Dan's recipe.
Aah and then there was the catastrophe when trying to transfer the cheesecake to a plate! Cutting long story short it became an upside down floor cheesecake! I wasn't sure if I should laugh or cry. Managed to rescue most and covered it with the blueberries sauce to keep its dignity!Ingredients:
Base
For the base I recommend using Dan's recipe as I did a very odd thing - I crushed all sorts of biscuits - to be specific salted crackers, caramel digestives and hobnobs but kept the weight of 170g and then added around 50g of butter, blitzed it in a food processor and transferred to the spring form loose bottom tin. Left in the fridge to solidify.
Cheesecake
Now this is a bizarre concoction, again you may choose Dan's recipe. I simply experimented with what I had available so here they are:
300g coquina squash peeled and cut in small cubes
250g curd cheese (this can be replaced with quark)
150g of vanilla cheese (serek waniliowy) easy to find in a polish shop but can be replace with a thick yogurt like onken or creme fraiche and added more sugar to compensate
3 eggs
1 tsp of vanilla extract
50g of brown sugar or more if using creme fraiche or yogurt
1 tbsp of lemon juice
Blueberry sauce
1 punnet (250g) of blueberries
30g brown sugar
1 tbsp of lemon juice
Let's do it:
Preheat the oven to 140C fan assisted. Boil the squash until soft, drain in a colander and leave to cool completely. In a food processor blend the squash with vanilla extract and sugar. Add curd cheese or quark and blitz again. Using a spatula scrape the bottom and sides each time you add another ingredient, add serek waniliowy or replacement and blitz briefly, finally add lemon juice eggs and do the final blitz. Transfer to the tin with the base, the mixture may seem a bit liquid but it will be fine. Bake in the preheated oven for 50 - 60 minutes.
In a small sauce pan boil blueberries with sugar and lemon juice until start bursting. Leave it to cool completely. Pour over the cheesecake when both are completely cold.
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