Its been really sticky and humid here these past few days. We have had an awful lot of rain, which doesn't help. Rain and warm temperatures = high humidity! I am so NOT a fan!
I wanted to make a fresh dessert that didn't involve a lot of work and that would not involve me turning on my oven. I also had a quantity of lemon curd that needed using up.
I love lemon curd. Generally speaking I like to make my own. I use it up in all sorts and to be honest, it is so good I could eat it with a spoon. Yes, I am that much of a lemon curd freak!
I had seen a Lemon Cheesecake Mousse Recipe on Pinterest that looked promising. It was from a blog called Somewhat Simple by Alicia Skousen. It looked incredibly simple and used a very few ingredients.
All plusses in my books. It did make six servings however and I just didn't want that much of such a decadent dessert in my house!
I love Lemon desserts however. They are so refreshing, especially in the summer time. And refrigerated no-cook desserts are even more so. I decided I had to make it, but not as written.
It was a very simple effort on my part to downsize the original recipe to make only 2 delicious servings. It ended up that 1/3 cup of all the major ingredients was all that was needed. (Don't worry I give both metric and North American measurements as always.)
This is the best lemon cheese cake mousse! I was really pleased with how quick and easy it came together. I always like to have my recipes done and photographed by noon. This literally came together in 10 minutes.
I had to go out and pick up a few things for my sister who is nursing a very sick cat so I was able to do that, drop them off, and visit for a bit and still be home in enough time to put this together and photograph it by noon. I call that a win!
WHAT YOU NEED TO MAKE LEMON CHEESECAKE MOUSSE (FOR TWO)
Just a few very simple ingredients. Simple is my preference most of the time!! Life is too short to do complicated!
For the mousse:
- 1/3 cup (60ml) whipping or heavy cream
- 1/3 cup (105g) good quality lemon curd
- 1/3 cup (80g) full fat cream cheese, at room temperature
- 1/3 cup (43g) icing sugar
- 1/8 tsp vanilla
For the crumb crust:
- 3 TBS of graham cracker crumbs (in the UK use Digestive biscuit crumbs)
- 1/2 TBS sugar
- 1/2 TBS butter, melted
You can use either homemade or ready made lemon curd. If you are using ready made make sure you use one which has a rich lemon flavor and that isn't neon yellow. My favorite purchased lemon curd is Tiptree Wilkin and Sons. You can find it on Amazon, or in any good British grocery supply shop.
Today I used my own homemade curd. I did a tutorial on how to make your own here. It does make about 3 cups, so be warned. Having said that however, I have never had a person turn down the gift of a pot of lemon curd, so making your own is a great way to treat yourself as well as make friends!
I used Philadelphia Cream Cheese, full fat. This is readily available in the UK also. I would not use the lower fat one as I don't think! Icing sugar is also known as powdered sugar or confectioners sugar.
If you don't have any, you can whiz regular granulated sugar in a food processor until it is really fine.
It is very easy to make your own graham cracker or Digestive biscuit crumbs. You can either whiz them in a food processor or pop a few into a zip lock baggie and run a heavy rolling pin over them several times until they are crushed fine. Easy peazy!
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HOW TO MAKE LEMON CHEESECAKE MOUSSE (FOR TWO)
This is one of the quickest and easiest desserts to make. I guarantee!
To make the crust, whisk together the melted butter, sugar and crumbs until well combined. Divide between two dessert glasses and press into the bottom of each. Set aside.
Pour the whipping/double cream into a chilled bowl and beat until stiff with an electric hand whisk. Set aside.
Beat the cream cheese and lemon curd together in another bowl until smooth. Beat in the icing sugar and vanilla. Using a small spatula, gently fold in the whipped cream until everything is blended.
Divide the mixture evenly between the two dessert glasses, spooning it over top of the crumb mixture, and giving the top a nice swirl. Cover and chill until ready to eat.
Garnish as desired and serve. (I garnished with some lemon bits and served it with crisp little lemon biscotti.)
This was delicious right out of the bowl. I could not stop from licking off the spoon and scraping out the bowl with my spatula and licking off the spatula. Yes, I am a bit of a glutton, especially when it comes to lemon anything!
Lemon desserts are my favorite desserts of all!!
This was FAB-U-LOUS! Rich and cream. Cool and decadent, with just the right balance of tart lemon flavor and sweetness! Some lemon desserts can be too tart. They can also be over-compensated in sweetness. This was just right!
I adorned the top of each mousse cup with some chunks of fresh lemon and I served it chilled with some crisp lemon biscotti on the side. Nonni's Limoncello Biscotti from Costco.
The two together were fabulously tasty! I will be making this again, and I would love to make the full version sometime when I am having family over! I highly recommend. I think fresh raspberries would also go with this beautifully.
If you love lemon desserts as much as I do, you will probably also love the following:
CREAMY LEMON PIE FOR TWO - Tart and refreshing, rich and creamy, this lovely pie is sized very generously for two people. It boasts a rich lemon filling and a delicious gingersnap crust. There is no cream cheese or condensed milk in this pie. The filling literally takes only two ingredients. Sour Cream and lemon curd. The crust is nice and snappy and I garnished it with whipped cream rosettes and some candied ginger.
LEMON CURD DRIZZLE CAKE - You will need to turn the oven on for this delicious cake! This is my favorite of all the lemon cakes. Dense and moist with a lovely crumb and beautiful lemon flavor! Its also very simple to make. Just bang everything into a food processor and give it a quick blitz together before scraping the batter into a loaf tin and baking to lush lemon perfection! A lemon glaze finishes it off in a most beautiful way.
Lemon Cheesecake Mousse (for two)
Yield: 2
Prep time: 10 MinTotal time: 10 Min
Quick, easy and incredibly delicious. If you like lemon desserts, you will simply love LOVE this one!
Ingredients
For the mousse:
- 1/3 cup (60ml) whipping or heavy cream
- 1/3 cup (105g) good quality lemon curd
- 1/3 cup (80g) full fat cream cheese, at room temperature
- 1/3 cup (43g) icing sugar
- 1/8 tsp vanilla
For the crumb crust:
- 3 TBS of graham cracker crumbs (in the UK use Digestive biscuit crumbs)
- 1/2 TBS sugar
- 1/2 TBS butter, melted
Instructions
- To make the crust, whisk together the melted butter, sugar and crumbs until well combined. Divide between two dessert glasses and press into the bottom of each. Set aside.
- Pour the whipping/double cream into a chilled bowl and beat until stiff with an electric hand whisk. Set aside.
- Beat the cream cheese and lemon curd together in another bowl until smooth. Beat in the icing sugar and vanilla. Using a small spatula, gently fold in the whipped cream until everything is blended.
- Divide the mixture evenly between the two dessert glasses, spooning it over top of the crumb mixture, and giving the top a nice swirl. Cover and chill until ready to eat.
- Garnish as desired and serve. (I garnished with some lemon bits and served it with crisp little lemon biscotti.)
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I have always been a breakfast for dinner kind of a girl. To be honest I don't have much of an appetite early in the day. I tend to pick when it comes to breakfast. It is not until later in the morning, or dinner time that I feel really hungry.
I love to make a breakfast for dinner actually. They say that breakfast is the most important meal of the day. I concur, especially if I am enjoying it for my dinner! I am sure we have all enjoyed a cheeky bowl of our favorite breakfast cereal for dinner every now and then! (Tell me I'm not alone in this!!!)
The recipe for this Big Breakfast Quesadilla is one that I have adapted to feed two people from this cookbook I recently purchased. It is also very easy to do for one, or for for. Its actually very easy to do for as many people as you want.
The Thrifty Cookbook, published by Rylands, Peters and Small is a book engineered to help households on a tight budget create tasty meals. Lets face it, with the cost of groceries these days we can all use a little bit extra help.
I have always loved the R, P and S books. I had several in the UK, which unfortunately I had to leave behind. I also had to order this one from the UK via Amazon. I have to say it arrived amazingly quickly and at a fairly reasonable price too.
This tasty looking Breakfast Quesadillas recipe was the very first one I flagged up in the book. There are actually quite a few recipes that I want to try, but this was one I could wait to cook. Actually today is the second time I have cooked it since I got the book.
The first time I didn't think my photographs were very good. Nobody would have wanted to cook it after looking at those, no matter how delicious it was.
It was so delicious however, I really did want to share it with you, so I cooked it again and took much better photos of it, or at least I hope you think that the photos are okay this time around!
I have to add that I put my delicious twist on the recipe as well. Having made it once already, I felt confident enough to add something deliciously different!
When I first moved over to the UK, the idea of having beans and eggs together was quite foreign to me and not something I had ever entertained. They are important elements of a Traditional British Fry Up however and so I got stuck in and have been enjoying them together ever since!
WHAT YOU NEED TO MAKE BIG BREAKFAST QUESADILLAS
The beautiful of this dish is the simplicity of is ingredients, and its ease of preparation. Whether you enjoy it for breakfast or for dinner, this is sure to become a firm favorite!
- 4 large flour tortillas
- 2 tsp cooking oil (I use light olive oil)
- 1 cup of baked beans in tomato sauce (in the UK, about 2 snap pots)
- 1 cup (120g) grated strong cheddar cheese
- 6 thin slices deli ham
- a knob of butter
- 2 large free range eggs
- salt and black pepper to taste
- 1 spring onion, trimmed and finely chopped
- green tabasco sauce to taste (optional)
I do not recommend using any kind of tortilla for this other than a wheat flour tortilla. You can use whole wheat ones if you prefer, but don't be tempted to use corn tortillas. Also use the large ones, 8 - 10 inches across. They are the proper size.
It is important to use baked beans in tomato sauce. I suppose you could use the molasses ones, but the British only have baked beans in tomato sauce. One popular brand is Heinz. You can buy them in the International British sections of most shops, or in dedicated British food supply stores. One which I like to use is Blighty's.
Use a nice strong cheddar for the best flavor. I like white cheddar and use extra strong. I don't think it makes a difference in this recipe if you grate your own or not, although I did grate my own. If all you have is grated strong cheddar, then by all meals use that.
Also I chose to divide the cheddar up, using some of it to hold the ham in place on the bottom tortilla, and putting the rest on top of the beans to hold the top tortilla in place.
Some other changes I made and why, was to add a scattering of finely chopped spring onions (scallions) to garnish the finished quesadillas. The recipe was begging for it and I had some that needed using. They added some color and a nice sharpness.
Also I am very fond of Green Tabasco Sauce, especially with eggs and so I splashed a liberal amount over the top of my finished quesadilla. You can leave it out if you wish, but it really does add a lovely touch and not a lot of heat. It is much milder than regular tabasco.
HOW TO MAKE BIG BREAKFAST QUESADILLAS
These are a really simple make and go together very quickly. You can have your breakfast or dinner on the table in less than twenty-five minutes/half an hour tops!
You will have to make one of these at a time. Directions are given for one, repeat for the second one, keeping the first one warm while you do.
Divide the cheese into two 1/2 cup (60g) lots. One lot for each quesadilla.
Heat 1 tsp of the oil in a large skillet over medium heat. Add 1 TBS of the cheese to the top of one tortilla. Place the tortilla, cheese side up, in the pan.
Lay three slices of deli ham on top, covering the bottom of the tortilla almost to the edges. Spoon 1/2 of the baked beans over top of the ham and spread them out with the back of a spoon. Sprinkle with the remainder of the cheese and place the other tortilla on top, pressing down lightly.
Cook over medium heat until the bottom tortilla is golden brown. Carefully flip over and brown on the other side. Slide out to a baking tray and keep warm in a low oven while you make the other one, repeating the steps as above.
Once both quesadillas have been made, wipe the skillet clean. Heat a knob of butter in it until it begins to foam. Crack the eggs into the foaming butter.
Cook over medium heat until the white is cooked through and the edges are ruffled and golden, with the yolk being to your desired doneness. Season with a bit of salt and black pepper.
Slide quesadillas onto a cutting board and cut each one into six - eight wedges. Transfer each quesadilla to a heated plate.
Place one fried egg on top of each and scatter with chopped spring onion. Drizzle the Tabasco sauce (if using) and serve immediately.
These Quesadillas made for a really delicious and different supper. Not only are they economical, but they are perfect in the summer time when you don't want to be heating your kitchen up, or spending a lot of time in the kitchen.
I can't wait for my sons and grandsons to come over for a visit so that I can make these for them! I hope you will also be inspired to try them and that you will agree, they really are quite simply delicious!
STEAK AND EGGS - Perfectly seasoned beef strip loin steaks cooked to perfection, medium rare in my case. Served along wide some delicious fried free range eggs. I added a hashbrown patty to make a complete meal. You could have a salad on the side if you are enjoying this for supper or sprinkle some baby rocket/arugula over top for a nice peppery finish!
CROQUE MADAME PIZZAS - Delicious pizzas fashioned on a flat or naan bread. You have a deliciously creamy cheese spread on top. Layer on a couple of fresh eggs, some streaky pancetta slices and bake to perfection. These fork and knife pizzas are fabulously tasty and filling!
Big Breakfast Quesadilla
Yield: 2
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
These fabulously tasty, quick and easy breakfast quesadillas make a wonderful breakfast or even a light weeknight supper, especially if you add a salad on the side. They are simply delicious!
Ingredients
- 4 large flour tortillas
- 2 tsp cooking oil (I use light olive oil)
- 1 cup of baked beans in tomato sauce (in the UK, about 2 snap pots)
- 1 cup (120g) grated strong cheddar cheese
- 6 thin slices deli ham
- a knob of butter
- 2 large free range eggs
- salt and black pepper to taste
- 1 spring onion, trimmed and finely chopped
- green tabasco sauce to taste (optional)
Instructions
- You will have to make one of these at a time. Directions are given for one, repeat for the second one, keeping the first one warm while you do.
- Divide the cheese into two 1/2 cup (60g) lots. One lot for each quesadilla.
- Heat 1 tsp of the oil in a large skillet over medium heat. Add 1 TBS of the cheese to the top of one tortilla. Place the tortilla, cheese side up, in the pan.
- Lay three slices of deli ham on top, covering the bottom of the tortilla almost to the edges. Spoon 1/2 of the baked beans over top of the ham and spread them out with the back of a spoon. Sprinkle with the remainder of the cheese and place the other tortilla on top, pressing down lightly.
- Cook over medium heat until the bottom tortilla is golden brown. Carefully flip over and brown on the other side. Slide out to a baking tray and keep warm in a low oven while you make the other one, repeating the steps as above.
- Once both quesadillas have been made, wipe the skillet clean. Heat a knob of butter in it until it begins to foam. Crack the eggs into the foaming butter.
- Cook over medium heat until the white is cooked through and the edges are ruffled and golden, with the yolk being to your desired doneness. Season with a bit of salt and black pepper.
- Slide quesadillas onto a cutting board and cut each one into six - eight wedges. Transfer each quesadilla to a heated plate.
- Place one fried egg on top of each and scatter with chopped spring onion. Drizzle the Tabasco sauce (if using) and serve immediately.
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I am sharing a recipe with you today that makes for a simple, yet delicious Breakfast Quick Bread that the whole family will enjoy! Old Fashioned Buttons and Bows are delightful little twists and knobs that are light, flaky and flavored with nutmeg and cinnamon.
I cannot claim the inspiration for these. The original recipe used Bisquick baking mix. This is not something which is readily available to my overseas friends. (You can get it on American product supply sites, but it is expensive.)
I adapted the recipe/idea to use my own homemade buttermilk biscuit dough. I may be a bit biased, but I think the ones made from homemade biscuit dough are a lot tastier.
You will have to forgive my terrible photography today. It is raining cats and dogs and so the lighting is very poor. We have had an incredibly rainy summer so far, but I am not complaining. We need it with all the fires, etc.
These little bakes are supposed to be cut out with a doughnut cutter. I don't have one of those, and so I used a sharp 3 inch round cutter for the outside and the cap off a soda bottle for the inner cuts.
Whatever works is my motto and this worked beautifully!
The most difficult part of these is twisting them into the figure eight shape. Its easily done however. All you have to do is grab opposite ends of each ring of dough and gently twist each opposite to the other. (Hope that makes sense to you!)
The baked rolls are flavored with cinnamon and nutmeg, much like a doughnut, and then once baked they are dipped in some melted butter and rolled in sugar.
The end result is a quick bread that tastes very much like your favorite sugar crusted cake doughnut! The family will love these!
WHAT YOU NEED TO MAKE OLD FASHIONED BUTTONS AND BOWS
Simple baking cupboard ingredients. There is nothing outrageous here. As usual I have supplied both North American and European measurements.
- 2 cups (280g) of all purpose plain flour, sifted
- 1 TBS sugar
- 1 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup (120g) of cold butter, cut into bits
- 3/4 cup (180ml) of buttermilk
To finish:
- 1/4 cup (60g) butter, melted
- 1/2 cup (100g) granulated sugar
Look at that lovely twist. I would call that perfect! Not to brag or anything, but I was very pleased with the way these came out.
If you cannot find buttermilk, and I do know that can sometimes be difficult in some places, it is very easy to fashion your own. Simply add 1 TBS of lemon juice or white vinegar to a cup of whole milk, then set it aside to clabber for about 5 minutes.
Of course that makes a full cup of the mixture (240ml). You will only need 3/4 cup (180ml) for this recipe. I reckon it is worth it.
I use salted butter. I cannot afford to keep two different kinds of butter in my kitchen for baking and for every day use. So I tend to cut back on the salt in recipes to compensate for it.
Oh how I miss Lurpak butter. It was the best. Occasionally I can find Danish butter here of a different brand, or what they call European butter. I have not tried any of them yet to compare. One of these days I will!
HOW TO MAKE OLD FASHIONED BUTTONS AND BOWS
These are really quite simple. If you know me, you know I abhor complicated! Yes, I can be rather lazy at times.
Preheat the oven to 450*F/225*C/gas mark 7. Line a baking tray with baking paper.
Sift the flour into a bowl. Whisk in the sugar, salt, baking powder, nutmeg andand cinnamon. Drop in the butter.
Cut the butter into the dry ingredients using two round bladed knives or a pastry blender. You want pieces no larger than the size of dry peas. Some that size and some smaller.
Stir in the buttermilk with a fork to mix to a soft dough. Tip out onto a lightly floured board. Knead gently a couple of times.
Pat out to a six by nine inch rectangle. Visually divide into threes and fold the outer thirds in over the middle third like a book.
Pat out again to a six by nine inch rectangle, about 1/2 inch in thickness. Cut into rounds with a sharp 2 1/2 inch round cutter, using a sharp up and down tap.
Cut 1/2 inch diameter circles from the center of each round, again using a sharp up and down tap.
To make bow shapes, hold the opposite of each ring of dough and gently twist to make a figure 8. Place the figure 8 and the center cuts several inches apart on the baking sheet.
Bake for 10 to 12 minutes until golden brown and well risen.
Have ready two bowls, one holding the melted butter, the other the granulated sugar. Dip the tops of each figure 8 (bow) into the melted butter and then the sugar. Repeat with the smaller circles (buttons.)
Serve warm with your favorite hot beverage.
These came out lovely and light and flaky. They are not overly large either. If you wanted to you could add a bit of cinnamon to the sugar for coating them.
I think any stale/leftover ones would make an excellent dessert crumbled into a bowl and topped with fresh berries and ice cream.
If you are a person who enjoys quick breads for breakfast, brunch or coffee break, you might also enjoy the following delicious recipes:
CHEDDAR CORNBREAD MUFFINS - These are some of the nicest cornbread muffins. They are light and fluffy and have oodles of rich cheese flavor. They are great for breakfast with jam, but also work very well on the side of soups, stews, salads, etc.
MARITIME BISCUITS - When I say biscuit here I am not talking about cookies. I am talking North American style biscuits which are a type of quick bread. These tasty little breads use a mix of leavenings, both baking powder and yeast, but do not take as long to make as a conventional yeast bread. Light and fluffy they are a real favorite around here!
Old Fashioned Buttons and Bows
Yield: 12
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Lightly spiced twisted quick rolls, coated in sugar. Meant to be enjoyed for breakfast with a hot drink and perhaps some juice, maybe even some scrambled eggs. Delicious anytime really. Light and fluffy
Ingredients
- 2 cups (280g) of all purpose plain flour, sifted
- 1 TBS sugar
- 1 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup (120g) of cold butter, cut into bits
- 3/4 cup (180ml) of buttermilk
To finish:
- 1/4 cup (60g) butter, melted
- 1/2 cup (100g) granulated sugar
Instructions
- Preheat the oven to 450*F/225*C/gas mark 7. Line a baking tray with baking paper.
- Sift the flour into a bowl. Whisk in the sugar, salt, baking powder, nutmeg andand cinnamon. Drop in the butter.
- Cut the butter into the dry ingredients using two round bladed knives or a pastry blender. You want pieces no larger than the size of dry peas. Some that size and some smaller.
- Stir in the buttermilk with a fork to mix to a soft dough. Tip out onto a lightly floured board. Knead gently a couple of times.
- Pat out to a six by nine inch rectangle. Visually divide into threes and fold the outer thirds in over the middle third like a book.
- Pat out again to a six by nine inch rectangle, about 1/2 inch in thickness. Cut into rounds with a sharp 2 1/2 inch round cutter, using a sharp up and down tap.
- Cut 1/2 inch diameter circles from the center of each round, again using a sharp up and down tap.
- To make bow shapes, hold the opposite of each ring of dough and gently twist to make a figure 8. Place the figure 8 and the center cuts several inches apart on the baking sheet.
- Bake for 10 to 12 minutes until golden brown and well risen.
- Have ready two bowls, one holding the melted butter, the other the granulated sugar. Dip the tops of each figure 8 (bow) into the melted butter and then the sugar. Repeat with the smaller circles (buttons.)
- Serve warm with your favorite hot beverage.
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