Do you Frumoo?

What a lovely surprise I came home from work to recently. There was a white polystyrene cool box in my kitchen that I wasn't expecting.  Inside, I found these 4 bottles of Frumoo; a fresh, chilled, 100% British milk combined with fresh fruit in strawberry & blackberry and raspberry & blueberry combinations from The Lake District Dairy Co.

Too eager to wait to try them, my husband and I opened one bottle each, whilst putting the other two bottles in the fridge to cool down further. I chose the raspberry & blueberry, while he chose the strawberry & blackberry.

You can taste the freshness of the 100% British milk and the natural fruit that it's combined with.  There are no artificial colours or flavours & certainly no bits either.  Each bottle is a generous 230ml, which is just under 1/2 a pint, so a real healthy thirst quenching size.  Great for lunch boxes for you or the kids and perfect for a treat on the go.

My husband loved his bottle, but personally for me they're a little on the sweet side.  This was easily rectified though as I poured it into a glass and diluted it with the same quantity of milk. (Extra large drink for me then!). They're available in the chilled milk aisle of your supermarket and have an RRP of £1.30 per bottle.

Further information can be found on their website: www.frumoo.com

These were sent to me free of charge from The Lake District Dairy Company's PR. I was under no obligation to write a review.  The review above is my honest opinion of the product sent to me.

Cheesecake

We love cheesecake, but the stuff that supermarkets pass off leaves something to be desired, not to mention the frozen ones you can buy (don't get me started on the taste & mushiness of these), so, as requested by some of my friends over on my Facebook page, Freycob's Cakes, here's my recipe.

We were invited to friends for a BBQ today, and this is what I made for dessert to take with us. The conclusion was that this was the BEST cheesecake they've ever tasted!

400g digestive biscuits
200g butter
300ml double cream
600g Philadelphia cream cheese
1 lemon, juice & rind
4tbs caster sugar
Fruit for topping
Caster sugar to taste

1. Crush the Digestive biscuits.
2. Melt the butter.
3. Mix the butter and biscuits together then press firmly into an 20cm (8") springform tin. (I line the base of mine with parchment to make it easier to remove).
4. Place in the fridge for 30 mins to cool & set the butter.
5. Whisk the cream, Philadelphia, lemon juice, rind & sugar together until well combined and thick.
6. Spread on top of the cooled base.
7. Return to the fridge for at least an hour to cool.

You can leave it plain or use berries in season to top the cheesecake or make your own coulis as follows:

8. Blitz a large punnet of blueberries with 100g of frozen raspberries and 50g (or to taste) of caster sugar.
9. You can sieve your fruit if required, or as we like it, leave it as it is.
10. Top your slice of cheesecake with a generous portion of fruit and enjoy!

If you prefer, you can defrost 400g of frozen berries to mix with your sugar to use as your topping.