This week's is a little trickier, I think, and is at the end of the blog.
Well the weather is certainly warmer which means little insects are flapping their wings. Not a problem, unless you have two little dogs like mine. My cairns are very house proud and as far as they're concerned, flies aren't welcome! Well, a fly dared to venture through the back door and promptly flew behind the blind. Misty was determined to chase the fly away and in doing so got a little carried away and snapped several slats 🙁 I should add, the fly escaped through an open window unscathed. Blind now repaired… well, sort of!
You may have caught my recent EasiYo show with Jilly. If you're not familiar with the range, it's the easiest yoghurt making system I've ever come across and it tastes out of this world. You can see the range here.
Jilly spoilt me on air with some EasiYo cheese she made. It is utterly divine and as promised the recipe from Jilly is at the end of this blog.
As you can see, when I gave it a try, the cheese came out beautifully. Although, I may have been a little heavy handed with the garlic! However, simply delicious. I highly, highly recommend. Thank you Jilly!
The very next day at 6pm I'm really excited to be on air with Lori Greiner and an hour of Great Inventions! It's a fabulous show title and of course Lori and her team are renowned for creating great ideas and great problem solvers. I do hope you can join me and do keep an eye out for the Lori Today's Special Value offer.
In the meantime, see if you can puzzle out this week's guess the picture. Perhaps you'd like to send me one on Twitter to guess? Here's to the challenge! I'm @mecharliebrook
Take care and see you soon.
JILLY'S EASIYO GARLIC & CHIVE SOFT CHEESE RECIPE
1 POT OF EASIYO GREEK YOGHURT
1/2 BUNCH CHIVES FINELY CHOPPED
TUBE OF GARLIC PUREE
YOU WILL ALSO NEED
MUSLIN SQUARE OR LARGE COFFEE FILTER
MIX ABOUT HALF THE POT OF EASIYO GREEK YOGHURT WITH A SQUEEZE OF GARLIC PUREE (according to taste) AND THEN STIR IN THE CHIVES.
PLACE THE YOGHURT MIXTURE INSIDE A SIEVE LINED WITH A MUSLIN SQUARE OR A LARGE COFFEE FILTER AND THEN SIT THE SIEVE OVER A BOWL TO DRAIN IN THE FRIDGE FOR AT LEAST 24 HOURS. (48 HOURS IS EVEN BETTER AS YOU WILL GET AN EVEN THICKER CREAM CHEESE!)
ALL THE WHEY WILL DRAIN OUT OF THE MIXTURE AND YOU WILL HAVE A DELICIOUS CREAM CHEESE.
CAREFULLY TURN THE CHEESE OUT OF THE PAPER.
*USING A SMALL 'BASKET SOFT CHEESE DRAINING MOULD' WILL GIVE A DENSER, MORE SHAPED CHEESE – SIMPLY PLACE THE FILTER PAPER INSIDE THE CHEESE MOULD, ADD THE YOGHURT MIX AND PLACE THE MOULD INSIDE THE SIEVE TO DRAIN AS ABOVE.