Sunday, 2 August 2015

August Credit Crunch Munch - Last Days Of Summer

I'm super excited to be hosting Credit Crunch Munch this month. Credit Crunch Munch is a monthly blog hop and the dream child of Camilla from Fab Food 4 All and Helen from Fuss Free Flavours. The aim of this blogging challenge is to share recipes that are delicious but are in fact (relatively frugal) and do not cost the earth. This month I would like to see seasonal recipes showcasing the last days of Summer such as Summer Berries, Courgettes, Apples, Marrow, Mullet, Cherry and the like. Of course, you still can submit a recipe if it does not include a Summer fruit and vegetables and is in line with the blogging ethos.


For example:

  • Dishes using cheaper ingredients - cheaper cuts of meats of vegetarian dishes.
  • Meals using leftovers.
  • Meals using up the end of packets
  • Substitutions of cheaper ingredients
  • Packed Lunches
  • Meals that use less energy to cook.
  • Pressure Cooking
  • Slow Cooking
  • Faster Cooking - less oven time for example
  • Batch cooking for the freezer
  • Sustainable foods
  • Foods you have grown yourself
  • Meals from reduced food in the supermarket.
I've decided to kick of this month's theme with a Double Coconut Cheesecake Topped with Summer Berries. In my local market, I often by bowls of fruit and vegetables for £1 and these Summer berries were two packets for £1, perfect in line with this blogging challenge.

To take part, simply blog about any money saving idea that is vaguely food related.  We do a full round up so I will be mentioning all the recipes that are submitted.
There are a few rules
  • Please link to the Credit Crunch Munch pages on Fuss Free Flavours (http://fussfreeflavours.com/credit-crunch-munch/ ) and Fab Food 4 All (http://www.fabfood4all.co.uk/credit-crunch-munch/ )
  • Please link to the current host (that's me then!)
  • Please use the Credit Crunch Munch Badge
  • Tweet using #creditcrunchmunch
  • Closing date 31st August 2015.
  • You are welcome to link up one or two old posts, but please republish them
  • By entering you are agreeing to let us use an image from your entry on this site, and to pin to Pinterest
  • If blogging a recipe from elsewhere on the internet or a book please be mindful of copyright
But feel free to
  • Send to as many other events as you like, let’s help everyone save money!
My entry for the last days of Summer is my entry of Double Coconut Cheesecake with Summer Berries as featured in The Guardian.

I adore coconut, long before it became fashionable by the healthy crew, I was eating coconuts (desiccated, coconut cream and drinking coconut water) in various form, by the bucket load. I am always looking at ways to in-cooperate some of my favourite ingredients into well-known dishes and this double coconut cheesecake is no exception. Alongside loving to eat coconut, I have recently become fond of cheesecakes. For years, I was a cake girl, but I realised how ridiculously quick, delicious and easy cheesecakes are to make. I have a double hit of coconut in this cheesecake from the biscuits and the filling – I was tempted to add another coconut element but stopped short on this, because English berries, which I love, are in season. My double coconut no-bake cheesecake with berries gives you a taste of the exotic with a hint of the wonderful British Summer. Absolutely delicious.



You will need a 9-inch spring form tin and a food processor
For the base
400g coconut biscuits (I use Foxes)
150g unsalted butter, melted
For the filling
600g cream cheese (full fat)
1tbsp vanilla essence
60g caster sugar
40g desiccated coconut
For the Topping
180 g raspberries
100g strawberries (sliced or whole, your choice)
Maple syrup, for drizzling.
Method
Blitz the breadcrumbs in the food processor until the biscuits resemble breadcrumbs. Once blitzed add this in a mixing bowl and pour the melted butter over the blitz biscuits. Stir the blitz biscuits and butter with a wooden spoon until everything is fully combined. Transfer the biscuit butter mixture to the spring form tin and press down. Pop this in the fridge for an hour to let the base firm up.
In a mixing bowl, add the cream cheese, caster sugar, vanilla essence and desiccated coconut, stir using a wooden spoon until everything is mixed together. Pour the filling onto the chilled biscuit base and spread evenly using a palette knife. Pop this into the fridge for at least 4 hours so the filling can set, ideally overnight. 
Once the filling has set, top with the berries and drizzle with maple syrup.
Enjoy.


xxx

7 comments:

  1. brilliant that you're hosting! I have the perfect wallet-friendly recipe in mind!

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  2. That looks delicious, very summery!

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  3. Glad to have discovered your blog via #creditcrunchmunch. I am baking my recipe contribution right now and will post later this evening - if it's tasty enough!

    Stephanie Jane

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  4. It looks and sounds lovely and indulgent.

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  5. Your cheesecake looks delicious & perfect for this time of year.

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  6. Thanks guys, looking forward to all of your contributions :-) x

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  7. Love the coconut vibe to this cheesecake - thanks for hosting #CreditCrumchMunch this month:-)

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