Tastebud Tuesday: Picnic perfect: no-bake cheesecake and Thai fishcakes served with Thai cucumber salad

I know its thursday ,but better late then never. So just for the apology I’ll give you two quick picnic recipes. Besides these recipes are perfect for the weekend especially with this sunny weather. So take your lovers, friends or whom ever makes you happy and go on a picnic.

Picnic perfect: no-bake cheesecake

Ingredients (serves 4):
200g plain cream cheese
5 tbsp caster sugar
2 tbsp lemon juice
120ml fresh cream, whipped
2 cups of granola (I used vanilla and seed granola)
250g fresh strawberries, sliced

1. Fill the bottom of each jar with a layer of granola (approximately 125ml each).
2. Place the cream cheese, lemon juice and caster sugar in a bowl and beat together.
3. Using a metal spoon, fold the whipped cream into the cream cheese mixture. Divide this mixture between the jars, spreading evenly over the granola base (I used a mini spatula for this).
4. Seal the jars and place in the freezer for 1 hour to set.
5. Remove from the freezer and top with the sliced strawberries (or any fruit topping of your choice).
6. Keep in the fridge until you’re ready to pack your picnic basket!

(Via Renée Nesbitt via Spatula)

Thai fishcakes served with Thai cucumber salad:


For the fish cakes

– 500g/1lb 2oz fish fillets
– ½ red pepper, chopped
– 2 red chillies, chopped
– 2 tbsp coriander
– 3 spring onions, finely chopped
– 2 cloves garlic, chopped
– 1 stalk lemongrass, tender part only, chopped
– 1 tbsp fish sauce
– 125ml/4fl oz coconut milk
– 1 whole egg
– 125g/4½oz green beans
– vegetable oil

For the Thai cucumber salad

– 2 cucumbers peeled, halved lengthways and de-seeded
– 35g/1¼oz caster sugar
– 50ml/2fl oz rice vinegar
– 2 hot chillies, finely diced
– 2 shallots, finely diced
– 2 tbsp chopped coriander leaves
– 40g/1½oz roasted peanuts, chopped
– ½ tbsp nam pla (fish sauce)

1. Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste.
2. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg.
3. Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours.
4. Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties.
5. For the salad, cut the cucumber in to 5mm (¼in) slices
6. Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chilli, shallot and coriander.
7. Sprinkle with the peanuts and fish sauce just before serving.

(Via Antony Worrall Thompson)

My wish for you is to spend the weekend with the people you love and good food.

Enjoy my lovelies!

P.S. I like my drink so shot of southern comfort , bit of champagne topped with pineapple juice(favourite) and crussed ice = winning. Combo.


4 thoughts on “Tastebud Tuesday: Picnic perfect: no-bake cheesecake and Thai fishcakes served with Thai cucumber salad

  1. I am not sure where you are getting your info, but great topic. I needs to spend some time learning much more or understanding more. Thanks for great info I was looking for this info for my mission.

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