Cheesecake, Cranberry, Port… yes darling it’s true.

Cranberry cheesecake ginger crust-7

I had to make the most of this beautiful, relaxed weekend. No work for me Saturday and Sunday meant the time to dig into something extravagant for no reason except  to, well, there was no reason. Certainly not for the 10K+ calories loitering in my fridge.  Cranberries and port  seeped into my dreams these past weeks and begged to cover a dense cheesy  cake supported by a buttery, spicy, ginger snap crust.

Let’s do it I replied.

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Salad & candied pistachios… Featuring Capricorn Somerset Goat Cheese

It was a sad moment when we savored our last round of Capricorn Somerset Goat Cheese. A cheese not soon to be forgotten, I encourage you to check out how it is produced with milk from goats in the West country of Somerset. Using a vegetable rennet, it even carries the vegetarian society sticker of approval. Generous sponsors they were of the Plate to Page Workshop, I recently attended, we even had extras to take home.

I’ve already confessed to the powers at be that I flew home with three rounds carefully boxed in my suitcase. Praying my suitcase wouldn’t be lost in route or stashed overnight as was the case on my way TO Bristol due to a canceled flight, worked. It arrived safely and we enjoyed it the following week… mostly on rye toast with fresh cherry tomatoes. But I did manage to stash one roll in the back of my small fridge that truly, only I know the layout of, in order to make something special like this beautiful goat cheese salad with candied pistachios.

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