It’s Mother’s Day so to those of you that are mums (which I’d say is some) and those of you that have mums (which is all) – Happy Mother’s Day! My mum is awesome – I obviously didn’t think this when I was in my pre-teens/teens/early 20s but in recent years, I’ve realised just how much she does and how much she put up with from me during those rebellious years, so thanks Mum! As you’ll see from the picture below, I am also turning into her. It really does happen to us all.
Also, did you know that Mother’s Day is an official holiday and not a Hallmark one? I overheard some ladies on the train on the way back from Birmingham talking about it – they said it was government created so that women working in war offices got a day off to see their mothers. Isn’t that nice? Of course, this could be utter nonsense but, heck, I bought it!
This year, my sister and I are doing an afternoon tea for mum at home so I decided to make some scones. For some reason I decided to play around with an old classic. Dan Lepard’s Short and Sweet cookbook calls for using plain yoghurt instead of eggs and milk or buttermilk. I love Dan’s recipes so decided I’d try this out. Not entirely sure why, I had eggs and milk in the fridge but only fig flavoured yoghurt. I think I was sucked in by the time I made a spiced cranberry bundt cake using strawberry yoghurt instead of plain yoghurt and it came out really well (apart from sticking to the tin which I blame entirely on lazy assed greasing) so figured now bad could this be? The answer was quite bad. Whilst they’re an OK scone they’re a little weird and strangely green. Note to self: stick to what the recipe calls for if you have it in the fridge. I made a second batch with eggs and milk and they are absolutely delicious.
Last weekend I made a goat’s cheese tart as a starter but totally got my numbers wrong and ended up with five spare goat’s cheese logs. The husband doesn’t really like goat’s cheese so I decided to make a goat’s cheese cheesecake as mum loves cheesecake and I hate waste. I also really like slightly savoury sweets and goat’s cheese has that lovely tang that I thought would work quite well.
I found a recipe on The Guardian website as part of their “10 Best” series which is really awesome if you are bored of using favourite ingredients in the same way. I slightly modified it to use up other ingredients in the cupboard. Would love to hear what you’ve made for your mums today.
Goat’s cheese, honey, cinnamon and ginger cheesecake with a hint of chilli
- 200g biscuits. I used a tin of Lucifer’s from Fortnum and Mason – these are ginger and chilli flavoured and delicious. I also added in about 6 digestives to dampen the chilli hit
- 80g butter melted
- 400g goat’s cheese
- 180ml honey
- 2 tsp cinnamon
- 1.5 tsp ginger
- 150g sour cream
- 3 eggs
- 1 tsp vanilla extract
- pinch of salt
Bash the biscuits till they resemble fine breadcrumbs (or do this in a food processor, makes life so much easier if you have one) and then pour over the melted and slightly cooled butter. Spoon this into a 20cm loose bottomed cake tin and press flat. Refrigerate for 15 minutes. At this stage, turn the oven on low – I was at gas mark 3, which is about 160C. Bake the base for 15 minutes and leave to cool.
If you, like me, have the type of goat’s cheese with a rind, you’ll need a food processor again. If it’s just the soft stuff, you probably won’t. I put my goat’s cheese with rind into the food processor with the honey and then blended it for about 5 minutes till it had turned into a lovely soft paste. Turn this out into a bowl and stir in the ginger and cinnamon. Add the sour cream and stir till it’s all combined. Beat in the eggs, one by one, and then add the vanilla extract and salt and stir till it’s all combined.
Pour the topping over the base and put back into the oven for 40-50 minutes until the edges are set and the centre is still a bit wobbly. Leave to cool in the tin, then move the tin to the fridge and leave for a few hours (or overnight) to fully set. Don’t do what I did and press too hard on the centre – I’ve had to top it with raspberries to cover the big hole I’ve made in the middle. Ooops. Don’t tell my mum. The one on the Guardian website calls for a simple drizzle of honey, which looks incredible and absolutely wouldn’t work with a gigantic finger shaped hole. But the raspberries don’t look too bad. Do they?