Annual bbq at Thomas and Norma's - always a good night enjoyed by all.
I go with the intention of not staying too late as I haven't been feeling so great -
but we're not home til about 10.30
- and had a really good evening.
Great food and company!
I made one of my favourite salads to take along ......
PEPPER, FETA AND ORZO SALAD
love it in the summer months!
 |
| PEPPER, ORZO and FETA SALAD |
2-3 tablespoons red wine vinegar
3 tablespoons olive oil
8 ounces orzo pasta
3 roasted red peppers (from a jar, sliced)
6 ounces feta cheese, crumbled
2 tablespoons pine nuts, toasted
1 small bunch mint leaf, chopped
salt and pepper
Directions: Put the onion in a bowl, season really well and toss with the vinegar and olive oil. Leave to marinate and soften while the pasta is cooking. Cook the orzo in salted boiling water until just
tender, then drain and rinse under cold water and drain really well again. Toss with the onion mixture and gently mix through the rest of the ingredients.
 |
MANGO and WHITE CHOCOLATE CHEESECAKE |
I also took along a MANGO and WHITE CHOCOLATE CHEESECAKE. First time I have made this and have to admit it didn't look very impressive.....the set wasn't very impressive either but it was rather tasty. May be one that I never make again though....
Ingredients for 10
- 150 g oaty biscuit crumbs
- 40 g butter, melted
- 425 g can mango slices in light syrup
- Finely grated zest and juice of 1 lime
- 300 g white chocolate, broken into pieces
- 280 g Philadelphia Original
- 150 ml double cream, lightly whipped
Instructions
Stir the biscuit crumbs into the melted butter until coated and press into the base of a 19-20 cm loose bottomed cake tin or spring form tin.
Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.
Melt the chocolate by placing it in a basin over gently simmering hot water.
Whisk the Philly until soft then whisk in the cream and chocolate. Fold about half the mango puree into the Philly cream and spoon over the prepared base.
Immediately swirl the remaining mango puree on to the surface of the cheesecake to give an attractive pattern.
Chill for at least three hours before serving to allow the cheesecake to set.
