Fresh Lime & Lemon Yogurt Cheesecake

It’s been a wild time in more ways than one!

Just over a week ago, Hobart suffered a once in a century storm that saw major power blackouts, even cars being washed away and widespread flood damage, including heartbreaking scenes at the University of Tasmania Law Library, a few steps from my front door. We were incredibly lucky, with minimal damage to the yard and no perceivable harm to the menagerie apart from everyone – including me – being very damp!

I was particularly worried about some of the citrus trees that are something of an experiment in southern Tasmania’s cool climate. In particular, I’ve been nurturing a Dwarf Tahitian Lime for the past two years and let it set fruit this last summer. They were just getting to a reasonable size and I was hoping to pick them later this month, before the hard frosts hit. My worst fear was the torrential rain would cause them to all drop, though they all seemed firm and the tree still healthy. But a few days later, we had our first decent frost of the year and I hadn’t thought to put a bag over the little tree to protect it from freezing. Still, all the fruit were hanging in there (literally), and this morning, I picked the two biggest limes and a couple of lemons for a weekend treat.

Despite the shorter days and the distress of storms, my elderly chickens are still laying and I had a pot of homemade yogurt cheese I made earlier this week, so I thought I’d make a baked cheesecake for dessert.

Here are the recipes:

Lime and Lemon Yogurt Cheesecake

2 limes

2 lemons

6 eggs

400g yogurt cream cheese (recipe below)

¾ to 1 cup sugar

Pastry or biscuit base

Method:

Prepare base (I used pastry but a traditional biscuit and butter base would be lovely with this too) in a spring form pan and set aside.

Grate and juice the fruit, and put it in a blender or food processor jar with the sugar, eggs and cream cheese. Pulse to blend until everything is well combined and smooth.

 

Pour carefully into the prepared base and bake at 150 C (about 300 F) for 45 minutes. After cooking, leave the cheesecake in the oven for at least an hour.

This is incredibly delicious and really very easy to make – I think the hardest part is cleaning the food processor!

Yogurt Cream Cheese

1 litre (about 2 pints) plain yogurt

2 tablespoons salt

Cheesecloth and kitchen string

I make my own yogurt but any good quality store bought yogurt should be fine for this.

Tip the yogurt into a very clean non-metallic bowl and mix in the salt, stirring thoroughly. In another clean non-metallic bowl, lay the cheesecloth so the edges are hanging over the sides. Carefully pour the yogurt and salt mixture into the second bowl, taking care not to drag the cheesecloth into the mix. Gently draw the edges of the cheesecloth together and tie with kitchen string, leaving enough tail to make a loop. Hang the yogurt with the bowl underneath to catch the whey, taking care not to squeeze it. I usually make this in the evening, hang it on my laundry tap and leave it undisturbed until morning.

The next day, carefully remove the string and turn it onto a plate, making sure to get as much as you can off the cheesecloth. It should be very similar to cream cheese but with a beautiful sharp yogurt tang. Keep it in a closed container in the refrigerator. I use this in many dishes, from dips and desserts to ravioli fillings – anywhere you need cream cheese.

I’m seriously thrilled to be growing Tahitian Limes in cool temperate Hobart – it’s something of a gardening coup this far south! So my next question is, what’s your favourite recipe where limes shine? Let me know in the comments.

Take care 🙂

Sick Day Blues – Day 5 NaBloPoMo 2017

Well, best laid plans and all that jazz……..

I was supposed to go out to the wonderful MONA today for a special lunch with a whole bunch of female musician friends but no such luck 😦

Last week, I got a Whooping Cough and Tetanus booster shot from my GP because there’s a very small and extremely precious brand new member of our tribe I want to hang out with. My doctor warned me I might have some pain from the Tetanus part of the deal and it would hang around for a few days. Yep, he was right on all counts – but I’m sure it will be worth it!

When I got up this morning I had trouble lifting my arm above my shoulder, so hanging the washing out was pretty hilarious – not! Combined with very little sleep last night, I feel utterly wrecked today, so I’ve decided to rest up so I can make music tomorrow with my friends at Oak Tasmania.

Meanwhile, after wrestling with the clothes, I found some lovely bits around the yard that made me smile. I live in a fairly moist climate and there’s always water in the garden for bees and native birds. But because I breed rabbits, I try and avoid mosquitoes as they carry some truly awful diseases. So, I got some tadpoles from my friends Josie and David and was really pleased that they’re thriving in a tub I eventually plan to turn into a wicking barrel. I spotted some fat little chappies this morning, feasting on mosquito larvae 😀

And over near the chook house (aka as Frankenhutch) I drank in the heady perfume of lemon and lime flowers ❤

The lime in particular is thriving, after surviving the Tasmanian winter and after the flowers have gone, I plan to leave a couple of flowers and see if we can have a few fresh limes next year.

I’m resting up now, dinner’s in the slow cooker (Beef and Bean Curry) and I’ve movies to watch and uni work to do.

See you all tomorrow!

Gardening, Food, Art, Music – What Else Do I Need?

After spending a very productive day in the garden yesterday, I went shopping this afternoon.

The short version of the story is I probably shouldn’t be allowed out alone. I came home with a Tahitian Lime (Citrus x latifolia). As most of you are likely aware, Hobart is the southernmost capital city in Australia, and we can get quite fierce winters, with frost and occasional snow. Trying to grow any kind of lime is tempting fate here, but I recently heard about a tree in a nearby area that yielded 9 kilos (just under 20lb) of fruit.

While I was in the garden yesterday, I had a look around and thought about where the warmest place in my patch would be. So today I bought a very healthy little tree that’s been grafted on dwarfing lemon rootstock. And I think that’s the trick with selecting trees for your climate – look carefully at your site, determine what it can and can’t accommodate and choose trees that are grafted onto rootstocks that suit. The plan with this lime is to overwinter it in the greenhouse and plant it out in spring into a tub against a concrete wall that gets a lot of sun. Fingers crossed! I’ll keep you updated.

And around the corner from the garden centre is one of my all time favourite food shops – Ziggy’s Supreme Smallgoods. These folks make and sell their own smallgoods as well as local and imported cheeses, pickles and (mostly Polish) biscuits and canned goods. I restrained myself to Cabanossi and Ukrainian sausage, Chicken Kiev, Chorizo (both for later in the week), fresh sliced Ziggy’s bacon and a couple of cheeses – because cheese! So tonight’s dinner was a veritable feast of the two sausages and one of the cheeses, served with thin sliced, toasted home made sourdough and slices of fresh apple. It was bliss!

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Hobart is the place to be at the moment. Dark Mofo, one of my favourite festivals is in full swing this week but it’s not the only thing happening.

Tomorrow night is the grand opening of The Gentle Void, a new art and performance space in Campbell Street. The idea behind this new gallery is to give room to alternative voices and provide a welcoming space for audiences. I’m really looking forward to seeing the opening group show, featuring artists from around Australia.

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And finally, Thursday night I’m taking a night off from the Uni books and playing the UNLOCKED gig at The Waratah Hotel. It should be a heap of fun and there’s some lovely performers on the bill, including the very talented Cassie O’Keefe. I’m really looking forward to it 😀

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As to the title of this post – what else do I need? A book, always a book – and that’s where I’m off to now.

Wherever you are on this beautiful planet, go gently, be safe and be happy ❤