...I hosted my first pampered chef party, shared lunch, met some really nice twiggers, caught up with a few local friends, became a pampered chef consultant then washed the dishes. Well not all that is strictly true…Mum did the dishes! ;-)
I have really enjoyed my day and I must say a great big thank you to all the lovely people who turned up and to those who travelled so far for it. I do hope you thought it was worth it too? Being a really foodie I just love the pampered chef products but even if you don’t think you’re a competent cook, there are loads of things to make life in the kitchen easier. What a great way to spend a Saturday.
No pre lunch photos I’m afraid, but I did managed to take one of the left over cheesecake.
Me and Hokey were discussing how we could make it softer but with more flavour…watch this space we’re going to experiment!
Edited to say....guess what I had for breakfast?? Thanks Bee!
Bee's Lemon & Lime Cheesecake
150g ground almonds
500g cream cheese
1/2 pint double cream
2 sachets of lemon and lime sugar-free jelly
Juice of one lemon
zest of one lemon
Base line a 24cm springform tin with baking parchment.
Put the hazelnuts in a dry frying pan and heat gently until they change colour and go a slightly darker brown. Put into a food processor and whizz to the size of digestive crumbs.
Pour them into a bowl, add the ground almonds and a pinch of salt.
Melt the butter then pour over the nuts and mix thoroughly to combine.
Tip into the base-lined tin and spread out gently with the back of a spoon, press firmly to pack down as evenly as possible.
Put into the fridge for about half an hour to set.
Put the jelly crystals into a bowl and pour over approx 1/3 of a pint of boiling water.
Whisk vigorously until the crystals have dissolved.
Allow to cool until tepid whisking occasionally..
Put the cheese and cream into a mixing bowl and whisk together until smooth and creamy.
Add lemon juice and zest
Beat in the jelly a little at a time.
Pour the mixture onto the cooled base and refrigerate until set.