kazaddress Posted May 27, 2006 Share Posted May 27, 2006 Had my first night back in the kitchen yesturday (I feel well enough to cook again) ANYWAY. i was cooking for myself, si and a friend.. then desaster.. another friend invited himself over (15 mins notice). so i had to work out how to pack out the meal to feed 4 as the main was almost cooked. so needed to think of some starters and dessert (using whats in the cupboard). 4 minuit lemon cheesecake (per person) -2 digestive biscuits per person (mixed with a good k"Ooops, word censored!" of soft butter and a 1/2 tsp of honey). placed into a wine glass and popped into the fridge -2 tbls of phaldelphia (mixed with 1/2 tbls lemon curd, 1tsp icing sugar, zest and juice of 1/8 lemon). mix well (dont over mix). add more lemon curd to taste. place on top of biscuit mixture and chill IT WAS LUSH.. oh and for starters i just blitzed an aubergene / mushroom / corriander / 1 clove of garlic.. warmed through and added a couple of tbls of philadelphia to make it creamy.. thats was pretty fantastic too (took 6 mins) Oh main course was We were having spare ribs. spicy sausage kebabs and wild rice.. sauce for the sausages was 1tbls honey, 1 tbls worchester sauce, 1 tbls tom purree, 1tsp chopped fresh rosemary) Quote Link to comment Share on other sites More sharing options...
Wiggle Posted May 27, 2006 Share Posted May 27, 2006 Sounds yummy The cheesecake thing you did at that short notice sounds amazing. I wish I had more imagination when it comes to food in an emergency I'd have a panic if that happened to me They'd just end up with an extra garlic baguette and like it!!!!! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 27, 2006 Share Posted May 27, 2006 Mmmmmmmmmmmmm Note to self - must pop over to Kazs' for supper at late notice Quote Link to comment Share on other sites More sharing options...
melcotton Posted May 27, 2006 Share Posted May 27, 2006 Glad you are on the mend Kaz - what you did sounds fantastic - I'm making some lemon curd today so I'll have to give it a go Mel Quote Link to comment Share on other sites More sharing options...
kazaddress Posted May 27, 2006 Author Share Posted May 27, 2006 it comes highly recomended by the 3 strapping lads that wolfed it down Quote Link to comment Share on other sites More sharing options...
kannie Posted May 27, 2006 Share Posted May 27, 2006 oh and for starters i just blitzed an aubergene / mushroom / corriander / 1 clove of garlic.. warmed through and added a couple of tbls of philadelphia to make it creamy.. thats was pretty fantastic too (took 6 mins) Did you cook them first? I've never had rawish/warmed through aubergine... Quote Link to comment Share on other sites More sharing options...
kazaddress Posted May 27, 2006 Author Share Posted May 27, 2006 nope.. just liquidized it as it was i do that with all my soups, as it keeps more vitamins in, and is better for you Quote Link to comment Share on other sites More sharing options...
kannie Posted May 27, 2006 Share Posted May 27, 2006 So was it a soup? I imagined it as a dip... Quote Link to comment Share on other sites More sharing options...
kazaddress Posted May 27, 2006 Author Share Posted May 27, 2006 soup (added a bit of water untill it was the consistancy i liked) Quote Link to comment Share on other sites More sharing options...
