It’s a bank holiday weekend here in the UK and although it’s half term for me, the extra day does feel a bit special.
We’ve just started to get our food shopping delivered so, this week, I planned a nice Saturday lunch. I ordered pastrami, turkey slices, Dutch maasdam cheese, lettuce and some sunflower seeded bread…
Cheese! You couldn’t really taste this, so next time I’d go for 2 slices.
East River Tennessee smoked turkey slices. These slices smelled and tasted beautiful.
My sandwich! Served with some Phileas Fogg bubble chips.
My second make was meant to be a chocolate chip muffin cheesecake. Sadly, in my rush to order sandwich fillings I forgot the cream cheese. The events which followed were a sign of a well stocked kitchen, combined with someone desperate for cheesecake.
I present to you… Yogurtcake.
300ml crème fraîche
100ml vanilla yogurt
250g chocolate digestives
1 tablespoon of maple syrup
1 tablespoon butter
4 tablespoons (at least, add more for taste) of peanut butter
100g of chocolate chips
2 tablespoons of jam
The how to
1) Crush to biscuits into crumbs and add the mapke syrup.
2) Melt the butter in a saucepan gently and then pour into the biscuit crumbs and stir.
3) Pour/spoon the crumb mixture into an 8″ round cake tin and pat down.
4) Spoon in the jam and cover the base. Leave in the fridge while you create the next stage.
5) Stir the crème fraîche and yogurt together, add the peanut butter a spoonful at a time and stir until combined.
6) Shake in the chocolate chips and mix.
7) Pour this onto the base and put it back into the fridge.
8) I then decorated with strawberries for my sister and I and grapes for my strawberry hating husband.
Happy bank holiday weekend.