Like almost every British blogger will do today, I am going to start my post by mentioning the glorious weather we have enjoyed! The words ‘Bank Holiday’ and ‘sunshine’ don’t seem to go together very often so when we do get a sunny weekend, we definitely make the most of it!
Ian and I decided to spend as much time as possible outside in the garden, giving it some much needed TLC so he mowed the grass whilst I removed as many weeds as possible…teamwork!
I love drying our washing outside on the line
The whitest legs in the South West
As you probably know, I like to eat outside as often as possible and today we had our lunch on the picnic bench at the bottom of the garden, listening to the horses in the field behind us.
We had fresh melon and Parma ham
Freshly-cut French baguette and butter
The ubiquitous savoury eggs (!)
Fresh anchovies in a lovely vinaigrette
All washed down with a bottle of shandy! These little bottles are one of my favourite summer drinks and I always keep a few in the fridge. Gone are the days where I can drink beer or cocktails all day long and not be asleep by 4pm so these lovely little drinks are a kind of halfway house!
And for a pudding, I made these cheesecake stuffed strawberries. Now, I LOVE cheesecake. It is one of my favourite desserts and I am counting down the days until we can go to The Cheesecake Factory when we are in Las Vegas this summer. However, I am trying to eat as healthily as possible at the moment and so this recipe is a sort of deconstructed version of a strawberry cheesecake coming in at about 50 calories per strawberry.
A punnet of fresh strawberries
Half a tub of cream cheese (full fat works best, I found the low-fat version slightly too runny)
3 tablespoons of icing sugar
Half a teaspoon of vanilla extract
2 digestive biscuits, crumbled
How to make it
- Begin by prepping the strawberries. Chop off the top and then use a sharp knife to cut out the white inner part of the fruit, leaving you with a hollowed-out strawberry
- It’s a tiny bit fiddly but once you have done a few, you really get the hang of it
- Next, make the filling by mixing together the cream cheese, icing sugar and vanilla extract until smooth and creamy
- Then you can either fill the strawberries yourself ready to serve or have all the ingredients ready for your guests to put together themselves.
- Spoon, or use a piping bag if you want full marks for presentation, the cream cheese mixture into the strawberries then sprinkle over the crushed biscuit to top
As we were eating lots of finger food for lunch, I decided to leave the 3 elements to this pudding in separate bowls and put them together as we went…much more fun and hands-on if you are serving this with friends!