Chèvre Cheesecake

Goat's cheese cake!  I did reference a recipe for this one... but I ditched it in favour of the order of ingredients: chèvre, 2 egg whites, Greek youghurt, sugar, flour, vanilla, lemon and salt.  The crust is coconut oil, graham cracker crumbs and a whisper of lemon extract.

Baked at 175C for 30 minutes and slowly cooled.

Served with a blueberry compote, strawberries and a sprig of mint.

It's also crazy good with a searing chocolate ganache.

Hot Cathead Biscuits

Down home, we call these biscuits "cathead" biscuits.  They're roundish and have pointy bits... like feline noggins.

The classic 3:1:2 recipe: flour:fat (coconut oil):milk (soy)

They're delightful and vegan.

Simply add frozen blueberries to boiling syrup (sugar and corn starch) for a fresh and easy compote.  Serve with local honey and imported Irish butter.

I are most of them for supper... a fat intake of over 70Grams.  Worth it!