Lemon & Greek Yoghurt Cheesecake

Ready to chill - be careful not to knock the dish before
the cheesecake is set, as it will pull the biscuit away from the
edge - not so pretty, but it will still taste delicious though!

Serves 4-6

FOR THE BASE

9 Digestive biscuits

1½ tbsp sugar

40g butter

FOR THE FILLING

½ pkt lemon jelly, separated into cubes

(or ½ pkt (42g) of lemon jelly powder)

2 tbsp water, just boiled

2 tbsp lemon juice

300g cream cheese, such as Philadelphia

125g Greek yoghurt

50g icing sugar

grated zest of a lemon

1.  Put the biscuits in a plastic ziploc bag and bash with a rolling pin until crushed evenly. Tip into a bowl and stir in the sugar.

2.  Melt the butter and pour into the biscuit mix. Mix well, then press evenly into the base of a glass dish, approx 22cm diameter, with the back of a spoon, covering the bottom well and pressing some up the sides.

3.  For the filling, put the jelly in a small saucepan with the water and melt over a low heat, stirring constantly. Once melted, remove from the heat and stir in the lemon juice.

4.  Fold the cream cheese, yoghurt, icing sugar and lemon zest in a mixing bowl, then stir in the melted lemon jelly and juice mix. Combine with a hand whisk until smooth.

5.  Pour over the biscuit base, smooth out with the back of a spoon, chill for 4 hours or so until set.

Spanish Tortilla

Serves 8

6-7 medium potatoes, peeled

1 whole Spanish onion

6 large eggs

olive oil for frying

salt

1.  Cut the potatoes in half lengthwise, place the cut side down and slice into pieces approximately ½ cm thick.

2.  Peel and chop the onion into 1 cm chunks.

3.  At this stage, I place the potato and onion into a deep fat fryer on a medium heat for about 5 minutes, until the potato is cooked.  If you are feeling healthy, you can boil them. Once cooked, drain well.

4.  Crack the eggs into a large bowl, add a good pinch of salt and beat with a fork. Add the potato and onion mixture and mix well with a large spoon.

5.  Heat 1-2 tbsp olive oil in a 24-26 cm diameter non-stick frying pan on a medium heat. Spoon in the potato, onion and egg mix and level out with the back of the spoon.

6.  Allow the egg to cook around the edges then lift an edge gently with a spatula to check the egg has browned nicely. The middle of the egg mix will still be runny.

7.  To turn the tortilla over, remove the pan from the heat and fit a dinner plate on top of the tortilla to cover. Hold the pan over the sink holding the handle with one hand, and the dinner plate with the flat of the other hand. Quickly turn the frying pan over so the tortilla ends up upside down on the plate.

8.  Return the frying pan to the heat for 30 seconds, then slide the tortilla off the dinner plate into the pan. Use a spatula to push/tuck the edges of the tortilla down tidily and cook for a further 5 minutes or so. 

9.  Allow the tortilla to rest in the pan for 2 minutes before sliding onto a serving plate.

Eat hot or cold.