It’s Friday again and I’ve definitely got the feeling. It has been a dynamic week at The Spicery and I think we’re all feeling a little smug and well fed and as usual, covered in spices. (We don’t all have jaundice; the yellow hands are from the turmeric). The madras of last weeks’ diary came and went without much ado. I settled for a punchy little number with a hint of cinnamon and cloves, and a just about tolerable level of chilli in my recipe, and moved swiftly on to.....Oh yes, just when you thought it was all about curry... Cheesecake, pasteis de nata, and beetroot and chocolate muffins just for good measure. Tasmanian Tess says it’s the most puddings she’s had in a week, and apparently when it comes to pudding she’s encouragable. There are SO many cheesecake recipes, sour cream, fruit, chocolate, lime, where to begin? I thought to myself... how can I get out of this one. I’m not a big fan of the stuff, (at least I thought I wasn’t)... too rich...too heavy....too substantial – the perfect ‘man’ dessert. But no! I admit to foolishly offering the last slice of this cheesecake away, only to immediately regret it and hurl myself across the kitchen table spoon in hand, in a moment of hopeless abandon; just to get one more taste. (Apologies to my housemates, the cheesecake made me do it). It really was that good. I never thought I’d hear myself say it but you can’t beat a good vanilla cheesecake with some juicy fruit. A lovely plump, sticky Bourbon vanilla pod and your away, (and no, vanilla essence is not the same! Don’t do it I implore you!) I threw some spiced, caramelised nuts into the base for good measure, (ginger, cassia and even a controversial pinch of cayenne pepper. Background flavours folks, this was not a chilli cheesecake, we are not obsessed with chilli. Except le Tom, he is) and Bob’s your uncle. Said cheesecake will be emerging in a spice box around September if you fancy giving it a whirl. Next week I’ll do the Wattakka...and photos I promise...
