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I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK. Recipes by Camille Ortega McLean The Pickled Village Come and get pickled with us in Bulwick. The small shop with the huge welcome! Enjoy our tasting table, where you may try out one, a few or all of our products - if you dare… Our Tea Terrace is open for tea and coffee as well as a delicious snack menu available all day! Easy Baked Lemony Ricotta CheesecakeServed with Blueberry Jam with Bourbon Perfect Father’s Day Treat! Ingredients: 250 g cream cheese, 650 g Ricotta cheese 3 large free range eggs 300 g low fat plain yogurt 230 g caster sugar 1 tsp vanilla extract 1 tbsp of corn fl our rind of 1 lemon 100 ml lemon juice 1 jar of The Pickled Village Bourbon Blues (a blueberry jam with a splash of Bourbon) Method: Preheat oven to 160°C (150°C fan assisted)/Gas Mark 3. Grease & line a 20 cm spring-form tin. Put the Ricotta, cream cheese & yogurt in a food processor and process until smooth. Mix the lemon juice and cornfl our thoroughly in a small bowl. Add the lemon juice mixture, eggs, vanilla extract, lemon rind and sugar to the cheese mix. Process this mixture until smooth. Pour into the tin and bake for about 1 hour or until slightly golden. Cool gently and refrigerate overnight. Carefully turn out onto a large plate. Slice in wedges and serve with a good dollop of The Bourbon Blues on the side. Opening times: Follow us on Twitter - @pickledvillage & Facebook |
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