Red Caviar with Radish Dressing

The radishes and lemon juice used in this recipe contrast well with the saltiness of the red caviar. Serve as an unusual and luxurious first course.


8 oz. radishes, trimmed and finely chopped

3 teaspoons lemon juice

1 teaspoon soy sauce

½ teaspoon salt -1 teaspoon monosodium glutamate (optional)

8 oz. red caviar

6 lemon slices

1 tablespoon finely chopped fresh parsley

Place the chopped radishes in a medium-sized mixing bowl. Add the lemon juice, soy sauce, salt and monosodium gluta-mate, if you are using it, and mix thor- Redcurrant Cheesecake


Redcurrant Cheesecake is a delicious combination of tart redcurrants mixed 7oith cream cheese on a crunchy biscuit base.

The cheesecake is not cooked and is therefore simple and quick to make.

4 oz. plus

1 teaspoon butter, melted

8 oz. crushed digestive biscuits

1 teaspoon ground cinnamon

1 lb. cream cheese

2 oz. castor sugar

4 fl. oz. single cream l lb. redcurrants, trimmed oz. gelatine, dissolved in

2 tablespoons boiling hot water

15 fl. oz. double cream

1 egg white, stiffly beaten

Redcurrant Cheesecake tastes just as good as it looks – so prepare for the stampede! Serve as a rich dessert or with freshly percolated coffee.

Lightly grease a 9-inch loose-bottomed cake tin with the teaspoon of butter. Set aside.- In a medium-sized mixing bowl, combine the crushed biscuits , the remaining melted butter and the cinnamon together with a wooden spoon. Line the base of the cake tin with the biscuit mixture, pressing it firmly against the bottom of the tin with your fingers or with the back of the wooden spoon. Set aside., In a medium-sized mixing bowl, beat the cream cheese and sugar together with the wooden spoon until the mixture is smooth and creamy. Stir in the single cream and 1 pound of the red-currants. Beat in the dissolved gelatine mixture and, using a large spoon, spoon the mixture on to the biscuit base. Place the tin in the refrigerator to chill for 30 minutes or until the mixture has set.

Meanwhile, in a large mixing bowl, beat the double cream with a wire whisk or rotary beater until it forms stiff peaks.

With a large metal spoon, fold the egg white into the cream.

Remove the cake tin from the refrigerator. Spoon the cream mixture on to the cheesecake, making swirling patterns with the back of the spoon.

Sprinkle the remaining redcurrants over the cream. Serve immediately, or return to the refrigerator until required.

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