NOTICE BOARD: WELCOME
We would like to wish Mr & Mrs Moore from Preston and Mr & Mrs Wormald from Leeds the warmest of welcomes onto park. We hope you are all enjoying your first couple of months here and are making the most of all the local area has to offer.
CONGRATULATIONS
Congratulations to Mr & Mrs Davis who have upgraded to a new holiday home this spring. Hope you’re still finding it toasty warm Christine!
Let us know any celebrations or anniversaries coming up over the next few months and you might appear in the next issue of ‘At your leisure’.
Recipe THE PERFECT SUMMER RECIPE
If you visit the Yorkshire Dales Food and Drink Festival, why not pick up some local ingredients to try something for yourself when you get home.
Here’s a simple summertime pudding recipe; white chocolate berry cheesecake!
Info
Prep time: 25 minutes Level:
Serves:
Easy 8
Source:
www.bbcgoodfood.com
‘A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining’
Ingredients
• 2 x 150g bars white chocolate • 2 x 300g tubs soft cheese • 284ml pot double cream • 50g caster sugar • 170g punnet raspberries • 5 tbsp raspberry jam • 85g amaretti biscuits
• 200g small strawberries and a few blueberries
Method
Step 1 Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.
Step 2 Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost- cool melted white chocolate until well combined.
Step 3 Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
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www.parkleisure.co.uk
Step 4 Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
Step 5 To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.
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