We ate out last night at Eat 17 in Walthamstow, a fab meal with LOTS of meatiness about it so I fancied fish today.
Smoked haddock, lightly poached in plain water, served with parsley sauce, mashed potatoes and runner beans. Light and tasty.
and to follow, a Lime and Rum cheesecake, with a lime syrup served with roast plums.
I still have several Brazilian Limes left, and also some plums from my Fruit for the Office box, and this was a simply delicious way to combine them.
I used amaretti biscuits and savoiardi fingers crushed and mixed with butter for the base, rather than digestive biscuits, and found this much lighter. The cheesecake recipe is similar to my Oliver Hardy cheesecake from A Greedy Piglet, but I used a 7 inch springform pan, halved the quantities and instead of the vanilla and lemon I used the zest of 3 limes, the juice of two limes, and a tablespoonful of rum. I gave it 10 mins at Mk 6 then turned down to Mk 4 for 30 mins.
The plums are easy, simply remove the stones as neatly as you can, and quarter the plums, put in a dish cut side uppermost, and sprinkle with sugar and lime juice. Roast underneath the cheesecake, they should take roughly the same time. When they have cooled down, dust with icing sugar and singe the edges with a blow torch. (not necessary really if you don't have one don't worry about it..)
Really delectable.
Mouthwateringly wonderful. Love the idea of Plums and Lime juice.
ReplyDeleteThank you!! I really liked it, I like my fruit quite sharp so some people may like a little more sugar or perhaps some honey would be nice :)
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