When the weather gets as hot as it is at the moment I can´t be bothered to cook. The weekend was particularly hot and we had people coming round so I thought we would stick with salad. I try to make it as tasty as possible because OH always refers to it as rabbit food but a nice dressing can give it a bit of a zing. I found this one a while ago, I’m glad I did because it was lovely.
1 roast or barbecued chicken – Mine came from Mercadona!
6 tbs olive oil
2 tbs lime or lemon juice
1 tbs chopped fresh cilantro (coriander), plus leaves for garnish
2 tsp honey
4 oz small cherry tomatoes, quartered or halved
1 large scallion, thinly sliced
2 small heads lettuce, torn into bite-size pieces
1 medium firm-ripe avocado
handful toasted pine nuts
In a small bowl or a glass jar with a tight lid, combine the olive oil, juice, the cilantro, the honey, salt, and a few grinds of pepper. Whisk or shake well to combine.
Combine the tomatoes, scallion and a pinch of salt in a small bowl. Add 2 Tbs. of the dressing and toss gently.
Put the lettuce in a bowl, season with a little salt and toss with just enough of the dressing to lightly coat. (Reserve a little to drizzle on the chicken.) Arrange the lettuce on a plate. Slice the chicken thinly. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts. I also added chopped black olives just because the colours looked good.
And on to pudding ……….. The following started off as a bit of a disaster, I really fancied cheesecake. I had a carton of cream cheese in the freezer and expected to find my usual ingredients or at least alternatives in the cupboard. The first thing I was missing was Lemon Juice (I like my cheesecake to have a tang) and I had used my last drop of juice in the dressing above. Could I substitute with orange? No OH had used the last three oranges for juice at breakfast time. I decided to bake a plain vanilla cheesecake and add strawberries when it was cold.
I made the cake as follows but it was only after I had put it into the oven to bake that I realised instead of adding vanilla essence I had added almond.
6 digestive biscuits
50g butter, melted
1 tbsp granulated sugar
300g cream cheese
1 tbsp plain flour
100g caster sugar
1 teaspoon vanilla essence (or if you make a mistake Almond extract)
Melt the butter in a saucepan.
Crush the digestive biscuits in a plastic bag, using a rolling pin.
Combine the butter, biscuits, sugar and press into the base of a greased, 7in loose-bottomed cake tin. Chill for 30 minutes.
Mix the cream cheese, sugar, egg and essence.
Pour cheese mixture into the cake tin.
Bake for 40 minutes at 170C.
To stop the cheesecake cracking on top you should turn off the oven and open the door. Mine looked good but was just a wee bit wobbly, so I put it back in the oven closed the door – AND FORGOT ABOUT IT!!! Fortunately I had turned the oven off.
I covered the top with strawberries and despite all the previous pandemonium the cake was a roaring success.