Berry and Lime Cheesecake Pots
- 250 g Philadelphia cream cheese
- 200 g condensed milk
- ½ cup thick plain yoghurt
- Grated zest of 2 large limes (or lemons)
- ¼ c lime juice
- 8-10 plain sweet biscuits
- Frozen berries
- 2 tbsp sugar
Have the cream cheese at room temperature and then beat this until smooth and creamy to remove any lumps. Add in the condensed milk, yoghurt, lime zest and juice and beat until light and airy.
Place the frozen berries in a small saucepan with 2 tablespoons of sugar and gently simmer until the sugar is dissolved. Cool.
Crumb the biscuits and put this into the base of 5-6 glasses. Top this with spoonfuls of the cream mixture and chill. When you are ready to serve, top up each glass with the berries and syrup.
Spinach and Feta Gozleme
- 1 tsp instant yeast
- ½ tsp sugar
- 1 ½ c plain flour
- 5 tbsp olive oil
- 150 ml warm water
- 120 g washed and trimmed spinach finely chopped
- 100 g feta cheese, crumbled
- Lemon juice
Place the yeast, pinch of salt, sugar, flour, oil and warm water in a bowl (or bread maker). Mix to a soft dough and then turn onto a floured board and knead until springy. Place the dough in a greased bowl covered with a cloth and leave in a warm sunny place for about 20 minutees until it is doubled in size.
Combine the cheese, spinach, lemon juice and a pinch of salt for the filling.
Divide the dough into four and roll out thinly. Spread the spinach and cheese mixture over one half of each piece of dough folding the other half over the top. Brush with oil and cook on a hot plate until golden and bubbling. Serve with a squeeze of lemon juice.