CAULIFLOWER SOUP

1 tbsp olive oil
1 chopped onion
1 scant tsp curry powder (optional)
1 head cauliflower, broken into pieces
2 med potatoes (peeled & chopped)
8 cups chicken stock
1.5 cups grated gruyere cheese (could substitute cheddar??)
8 slices baguette

note to self : I just used normal cheese and did not bother with the grilled cheese toast because I'm lazy :o)


Heat oil in large heavy pan on medium heat.

Cook onion for 5 mins until soft.

Add curry powder, stir and cook for 2 mins.

Add cauli & potatoes, stir to coat.

Add stock and bring to boil. Reduce heat and simmer for 20-25 mins until veggies are tender.

Season (also added a tsp of sugar).

Cool a little, then blend until smooth.

Stir in 1 cup gruyere and reheat gently.

Toast one side of baguette under grill, sprinkle remaining cheese on untoasted side, then grill again until melted & golden.

Ladle hot soup into bowls and add with grilled cheese toast.

NOTE : I just used normal cheese and did not bother with the grilled cheese toast because I'm lazy :o)

Thanks again EBB

SIMPLE CHEESECAKE

1 1/4 cups sweet biscuit crumbs

1/3 cup lemon juice
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
400g can sweetened condensed milk
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted

Combine biscuit crumbs and butter and press into the base of a 20cm springform pan; chill.
Beat PHILADELPHIA using an electric mixer until smooth.
Beat in condensed milk and gelatine mixture until smooth
Add lemon juice and beat until combined.
Pour mixture into prepared base and refrigerate 3 hours or overnight.

Recipe from Philadelphia Cream Cheese Website

Philadelphia Cream Cheese Home