Sunday Times


- Food · Comfort Food · Eggs · Cooking · Austria

Serves 8

Suit­able for a buf­fet ta­ble or as a cold starter, this beau­ti­ful cheese­cake can be made a day ahead and sim­ply turned out when needed.

125g savoury crack­ers

95g but­ter, melted

15ml (1 tbsp) gela­tine pow­der

180ml (3/4 cup) strong veg­etable or chicken stock

1 ripe av­o­cado, halved length­ways and pip re­moved

100g fresh baby spinach, rinsed and thick stalks re­moved

125ml (1/2 cup) crum­bled feta cheese

1 clove gar­lic, peeled and roughly chopped

15ml (1 tbsp) le­mon juice

1 x 250g pack full-fat cream cheese

1 x 250g tub crème fraîche

A hand­ful of mi­cro herbs for gar­nish­ing

Lightly spray a 22cm spring­form cake tin with cook­ing oil and line with bak­ing pa­per. Blitz the crack­ers in a blen­der or crush them in a mix­ing bowl with the end of a rolling pin. Mix in the but­ter, then press the mix­ture with the back of a spoon into the base of the cake tin. Leave to chill while pre­par­ing the fill­ing. Mix the gela­tine into the stock. Mi­crowave for 45 sec­onds to 1 minute (do not boil) to dis­solve the gela­tine , or stand the cup in hot wa­ter and stir un­til dis­solved. Leave to cool for 5 min­utes. Scoop the av­o­cado flesh into a blen­der. Add the spinach, feta, gar­lic, le­mon juice, cream cheese, crème fraîche and stock mix­ture. Blitz un­til smooth, in­ter­mit­tently push­ing the mix­ture down with a long spat­ula. Sea­son and pour over the bis­cuit base. Chill for at least 4 hours or overnight.

When ready to serve, re­move from the cake tin (run a thin knife blade around the edge if nec­es­sary), care­fully trans­fer­ring it onto a serv­ing plat­ter. Gar­nish with a few mi­cro herbs.

 ??  ?? No-bake spinach and av­o­cado cheese­cake
No-bake spinach and av­o­cado cheese­cake
 ??  ?? Chicken and ba­con bites
Chicken and ba­con bites

Newspapers in English

Newspapers from South Africa