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Cream Cheese and Strawberry Jam Cake

  Ingredients 470g cream cheese (Philadelphia-style works perfectly). 100g Greek yogurt. 4 whole eggs. 250g white sugar. 1 teaspoon vanilla extract. 1 pinch of salt. 3 tablespoons strawberry jam. For the biscuit base: 220g digestive biscuits (or Maria biscuits if you prefer something milder). 100g butter at room temperature. You'll also need: 1 round cake tin, 24cm diameter. Parchment paper for the base. Butter for greasing. Method Grease your tin generously with butter and line the bottom with parchment paper. Next, crush the biscuits until they're fine crumbs, then mix them with the softened butter until everything comes together into a moist, sandy mixture. Set aside a small handful of these crumbs—you'll scatter them over the top of the cake later. Press the rest of the biscuit mixture firmly into the base of your tin. Use your fingers, the back of a spoon, or even the bottom of a glass to pack it down really well. The base needs to be compact and should cover the entir...

Potato Roll




This is another one of those lovely dishes you can make ahead and serve cold, perfect for warm weather or when you just want something ready to go.

At a Glance

  • Cost per person: €1.00
  • Time needed: 40 minutes
  •  

Ingredients

  • 1 packet (115g) instant mashed potato (Maggi or similar)
  • 1/4 liter milk

 For the filling

  • 1 roasted red pepper
  • 1 salad tomato
  • 100g pitted olives
  • 2 eggs
  • 1 can tuna in oil
  • salt
  • olive oil

For the garnish

  • mayonnaise
  • 2 eggs
  • olives
  • anchovies

How to Make It

Start by making the mashed potato according to the packet instructions.
If you'd rather make it from scratch (and I think it's worth it), take 500g of clean, unpeeled potatoes and put them in a pot with cold salted water to cover. Bring to a boil and cook for 30 minutes. Test with a toothpick to make sure they're cooked through.
Drain them well, peel while still warm, then push them through a potato ricer or mash thoroughly with a fork. Work in a tablespoon of olive oil as you go, until you have a smooth, lump-free purée.
Boil all 4 eggs for 8 minutes, then cool them under cold water and peel. You'll use 2 for the filling and save the other 2 for decorating the roll later.
Chop the tomato into small pieces and dress it with a bit of salt and oil.
Cut the roasted pepper, olives, and the 2 eggs into small dice.
Mix everything together along with the flaked tuna.
Spread the mashed potato out on a sheet of plastic wrap, smoothing it into a rectangle shape. Spoon the filling mixture down the center...

Roll up the potato carefully and transfer it to a long serving platter. Cover the whole roll with a thin layer of mayonnaise, then decorate with half of one reserved egg (grated) and the other egg cut into quarters.
Wrap each olive with an anchovy fillet and arrange them between the egg pieces. You can even make little flowers from tomato peel if you're feeling fancy...




     Enjoy!

     

     

     

     

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