Versatile Dippy Green Pate and Pesto Presto Pasta

This Dippy Green pate was made in the same week as the Blood Orange Tart when time in the kitchen was becoming more annoying than enjoyable.

This originally started off as a walnut and spinach pate that were meant to be turned elegantly into quenelles, but it didn't work out so well. The mixture was just too wet, so in a bid to rescue them, I adapted or rather enhanced the recipe. 

I turned some of it into Spinach Cream Cheese.  Here it is spread onto some rye crackers and then finished off with some alfalfa sprouts.

 Here is the Spinach Pate au naturale.

I am sharing this with The Veg Hog  is hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month, so please do join in there is plenty of time.   For those of you who have not participated before, please Follow this link on how to join in.   

Rhubarb and Custard Cream Cheese Bars

I have had a jar of Duerr's Rhubarb and Custard Jam in my kitchen cupboards for a few good months now, every time I went to use it something came up and then it went back into the cupboards.  I made a decision to bake with it this month, the so-called month of Love, and as my husband loves rhubarb (and custard), I thought I would make him a few delicious treats.  I have already made him Rhubarb and Custard doughnuts - that happen to be vegan and gluten free. 

However, these Rhubarb and Custard Bars are made with cream cheese.  I added a teeny bit of red food colouring to the cream cheese for the pink colouring, as I thought it would look a bit more pretty, and therefore more appealing, hope you agree - but obviously its all about the taste and that did not disappoint.  These bars are not overly sweet, just sweet enough.  They are a cross between a cereal bar and a cheesecake, so definitely one that is a little more luxurious than your average breakfast bar, and not good for the hips, tums and bums, but still very very nice.  

The Duerr's Rhubarb and Custard Jam smells very rhubarb and when you close your eyes and taste it, it really does really taste like those hard boiled retro Rhubarb and Custard sweets - tangy rhubarb and smooth creamy custard.  I loved how it maintained it soft gooey texture once baked, as others I have used in the past burn or become really chewy.   And guess what, its suitable for vegans.  I am sharing some of these Rhubarb and Custard Cream Cheese Bards with Recipe of the Week hosted by Emily at A Mummy Too.

Strawberry Cream Cheese Brownies

I have been pretty excited with the entries coming in for my Vegetable Palette Challenge, the theme this month is Summer Reds.  I have already received some made with red berries, some with red vegetables and some made with tinned tomatoes.  There is plenty of time to join in, just follow this invitation link.

Well to carry on with the red theme, I had made some Strawberry Cream Cheese Brownies.  I had no intentions of making brownies at all, but every time I went over to see my parents, one of my nieces would be there after school and always whisper 'Aunty - Brownies, please - Aunty - Brownies, please'.  She has been sweetly whispering in my ears for two months now, that I had to oblige.  I love her to bits, she is such a happy soul and will go out of her way to make me or anyone else for that matter smile, so why wouldn't I do the same for her.

I was just going to make traditional gooey chocolate brownies for her, but then decided that I also wanted to incorporate some strawberries from the garden, got to keep it seasonal you know. Then I remembered my University days in the West of Scotland, passing this new cakey shop on my way to seminars.  The cake shop started making these delicious brownies topped with cream cheese, I had never seen anything like it before, so had to try.  Sadly the cake shop did not last long - 6 months maybe, but the taste and memory of one of the most expensive brownies (I was a student then, and it was a treat) came back to mind.  

The following day, I went over to my parents and presented her with a tin (with two missing, one for me and the other for D).  She did not even open the tin and said 'I know exactly what they are - Thank you'.  I left them with her to share and enjoy.  I rang her the following day, to get her verdict.  I was a little unsure whether she would like the strawberry cream cheese topping.  She was pleased, she also added that it made her mother very happy because she ate some fruit - yeah the strawberries covered in cream cheese and chocolate counted as fruit to her.  Oh well.

Lemon Curd and Cream Cheese Bars

These bars may look small and , but one bite and you go wowzer! This is when a little bite makes a big impact.  The lemon curd zingyness contrasts beautifully with the soft creaminess of the cream cheese layer and the oats just give it some textual bite.

I've chosen to make this recipe with lemon curd as I had a jar that had to be used by its sell by date, but you can choose any kind of zingy curd, like clementine, strawberry, pineapple, grapefruit, mango, orange or even Banana Toffee aka banoffee curd! 

Saying all that, D picked up another jar of lemon curd at the weekend - a no so subtle hint to make them again, soon!  And guess what, he doesn't want me to share them with anyone else.  I am sharing some of these Lemon Curd and Cream Cheese Bars with Recipe of the Week hosted by Emily at A Mummy Too; and this is also my first entry to Bake of the Week hosted by Casa Costello .