July 2009 News and Views
News & Members' Contributions from Countryside Connection Village
The response has been so wonderful since I began sharing excerpts from our members' monthly newsletters! After enjoying this month's issue, you will be able to read all of those from the past year that you might have missed by accessing the individual links. June 2009 News and Views May 2009 News and Views April 2009 News and Views March 2009 News and Views February 2009 News and Views January 2009 News and Views December 2008 News and Views November 2008 News and Views October 2008 News and Views September 2008 News and Views August 2008 News and Views and July 2008 News and Views. I will continue to provide access to future issues in the same way so that you will not miss any of the news from our village. To enable you to enjoy past news and members' contributions from our Countryside Connection Village please simply click on the link to the appropriate month each time you visit our site.
Please Note : As one of our members, Artist Linda Leonard Hughes from Maine advised in our February 2008 issue, you will be wise to prepare a pot of your favourite brew before beginning so that you can sit back, relax and enjoy all of the exciting news as well as the latest adventures and offerings our members have shared.
I hope you will enjoy the excerpts from our Members' Newsletter. If you have a small business in Britain or America that you would like to see featured on our site and enjoy the full benefits of membership in our unique networking community, please send me an email and I will be delighted to make contact with you and answer all of your questions. Send your request to enquiries@countrysideconnection.com ~ I look forward to hearing from you, Heléne
Dear Visitors to Countryside Connection Village
July is already here ~ like so many of you I have so many things going on at once this time of year that I have been forced to start and send our newsletter out later than usual. As a result and knowing what a busy time of year this is for everyone, this month's issue is a brief one.
The weather for almost all members continues to be a mix of intense sunshine and warmth one day followed by heavy rains and even thunder and lightning storms the next. I am actually watching the sky and conditions very closely as we are having bursts of very heavy rain and threats of thunder and lightning again throughout the day.
This month's brief issue contains a delicious recipe that is perfect for this time of year. It was contributed by farmer Sara Ridsdale and I am sure you will enjoy it. Visit Sara at www.farmingfriends.com
Here is Sara’s mother-in-law’s special recipe:
“Saturday was spent baking with my mother in law. She makes the most fantastic lemon cheesecake and I wanted to know how she made it. She kindly gave me a lemon cheesecake cookery lesson and is allowing me to share this excellent dessert with you all.”
Ingredients:
1. 8 and a half large digestive biscuits.
2. 50g of butter (hard margarine (stork) is recommended as butter can be too hard and soft margarine too soft).
3. Juice and rind of 1 lemon.
4. 300g of soft ( Philadelphia ) cheese (light Philadelphia can be used as a healthier alternative).
5. 45g of caster sugar.
6. 125ml of whipped cream.
7. Half a packet of unflavoured gelatin.
8. 3 tablespoons of water to mix with the gelatin crystals.
Method:
1. Grease the base and side of a spring loaded cake tin measuring 6 and a half inches in diameter.
2. Put the digestive biscuits into a bag and break up with fingers and then crush with a rolling pin until there are no lumps.
3. Melt the butter in a pan.
4. Add the crushed up biscuits and mix into the butter until the biscuit crumbs stick together.
5. Add the biscuit mixture to the tin, pressing the mixture down firmly with the back of a metal spoon.
6. Work the biscuit mixture away from the edge of the tin, so that it is easier to get the finished cheesecake out of the tin.
7. Also loosen the biscuit base now, to ease removal of cheesecake when it is completely made.
8. Put the biscuit base into the fridge to cool and harden.
9. Grate the skin of 1 lemon and set aside some of the rind for decoration.
10. Cut the lemon in half and squeeze the halves.
11. Sieve the lemon juice through a plastic sieve.
12. In a bowl add the rind and juice of 1 lemon to the soft ( Philadelphia ) cheese and mix thoroughly.
13. Add the caster sugar.
14. Whip the cream and add to the mixture.
15. Using a teaspoon, taste the mixture to make sure that it is neither too sweet nor too tart. If required, add in extra lemon juice or caster sugar to taste.
16. When using gelatin always follow the instructions on the packet.
17. Heat a small saucepan of water until the water is boiled and then remove the water from the heat. Or alternatively boil the kettle.
18. Put the 3 tablespoons of boiled water into a cup and add the gelatin.
19. Place the cup in a pan of hot water, mixing the water and gelatin in the cup until the gelatin crystals have dissolved and the liquid is clear.
20. Take the cup out of the hot water to cool the gelatin mixture to room temperature.
21. When the gelatin is cooled to room temperature, add the gelatin mixture to the cheesecake filling and mix in well.
22. Pour the cheesecake mixture into the tin and smooth the top of the cheesecake.
23. Add the reserved lemon rind to the top of the cheesecake for decoration, or alternatively decorate with strawberries, kiwifruit or your favourite fruit.
24. Put in the fridge to set.
25. When the cheesecake is set, take out of the tin and serve on its own or with cream.
This recipe makes a cheesecake that serves 10-12 people.
Wildflowers provide a natural habitat for butterflies, bees and birds as well as a joyful reminder of the beauty of the countryside. There is great value in looking after those growing along verges of roads and rights of way; all part of nature’s chain. If for some reason the wildflowers grown in public areas near you are being cut down, please speak out and encourage others to do so.
Hope you have a wonderful sunshine filled July. Until next month, Heléne