A Meal for ARCHIE WATSON

This is Archie Watson. 
He is Zelda's dog and she loves him, loves him, loves him...

This week she cooked a meal for DAFT (The Devoted to Animals Fundraising Team). The proceeds went to First Step Dog Rescue which saved Archie from a certain death.
Archie is so full of life and she is eternally grateful that he has been able to make the most of every single minute he has been allocated since. 
The meal is a chance for all the DAFT group to get together. All the guests pay a set price per head and choose a 3 course meal from the menu. The profit is donated to a worthy animal cause.

Some of the recipes have already appeared on Dinner with Zelda Manners, such as: 

• Butter Crust Tartlets 
• Zelda's version of Johnny Cash's Chilli  
• Pithiviers
• Quorn with Red Wine and Mushrooms 

So here are a few of the others...

WARMING VEGETABLE SOUP

Serves 6

1tbsp olive oil

1 onion

salt and pepper

1tsp mild curry powder

2 litres vegetable stock

3 carrots, peeled and cubed

½ swede, peeled and cubed

2 parsnips, peeled and cubed

Heat oil and fry onion. Add curry powder and stir well.

Pour in the stock and add the other vegetables.

Bring to the boil. 

Cover and let it simmer for at least 30 minutes until the veg is soft.

Puree until smooth.
When ready to eat, reheat.
To 'posh it up', serve with single cream, some coarsely ground black pepper and a sprig of parsley.

FRUIT FOOL

Serves: 6-8

500g / 17oz fruit (can be fresh or frozen)
75g / 3oz caster sugar
500g tub fresh custard, chilled
142ml pot fresh double cream
Dessert biscuits to serve

Put 450g of the fruit into a saucepan with the sugar. (Keep 50g back for serving).

Heat and simmer gently without a lid until soft and pulpy.

Remove from the heat and leave to cool.
Purée in a blender or food processor. If you wish, pass the mixture through a sieve to remove the pips, pressing down with the back of a wooden spoon.

Add the custard and stir well to combine.

Whip the cream in a large chilled bowl until thick.

Fold it through the fruit mixture. 

 

Chill thoroughly.

Spoon the fool into attractive serving glasses and put some of the reserved fruit on the top of each.
Serve with dessert biscuits.

CHOCOLATE CHEESECAKE

Serves 8

300g digestive biscuits

100g butter

110g caster sugar

150ml whipping cream

350g dark chocolate

2tbsp cocoa powder

400g cream cheese

1 small packet chocolate buttons

Grease and flour a 10inch springform tin.

Put the biscuits in a large bowl and bash with the end of a rolling pin.

Melt the butter and mix it with the biscuits and 10g of the caster sugar.

Press into the bottom of the tin and refrigerate.

Whip the cream until soft peaks form.

Melt 300g of the chocolate and allow to cool slightly. Add it to the whipped cream and stir in the cocoa.

Beat the cream cheese with the remaining sugar.

Fold this into the cream chocolate mixture.

Spread the mixture on top of the crushed biscuits.

Refrigerate for at least an hour.

Grate the remaining chocolate and sprinkle most of it over the top along with the buttons.

Cut into slices and serve with cream and more of the chocolate sprinkles.