Originally from South Africa, Nadia Render moved to England in 2002 to be near her mum. She now lives in Sheringham in North Norfolk with her partner Tommy and cocker spaniel, Henry. She enjoys spending as much time as possible outdoors on the beach and at her beach hut in Overstrand.
A strict vegetarian of 16 years, Nadia would very much like to make a full time career of cooking and food writing. Says Nadia: “I hope to continue to grow my food business by sharing my love and passion for great vegetarian food!”
You can find Nadia on Twitter and Facebook.
Kiwi & Lemon Cheesecake
This dessert is quick and easy to make and looks so impressive served up in a wine glass. You could be traditional and put it in a tin/dish, but I just love how professional it looks in a glass. It’s a great way to end a dinner party! Your guests will certainly be wowed.
Serves: 4–6
Vegan (*with substitutions)
Ingredients
1 tub Philadelphia cream cheese*
1 tin of condensed milk*
The juice of 1 large lemon
The zest of half a lemon
Kiwi slices to decorate
10 vegan ginger nut biscuits, crushed
2 tbsp vegan margarine, melted
(If you need it to set quickly, I would add some veggie gel or agar agar.)
Can be vegan if made using: *Alpro Vanilla *4 tbsp of maple syrup Veggie gel or agar agar will be needed to set this vegan version. Instructions
Mix the crushed ginger nuts with the melted margarine and layer them into the bottom of your wine glasses. Press them in with the spoon to make a firm base.
In a mixing bowl, add the cream cheese and condensed milk and whisk until smooth.
Now squeeze in the juice of the lemon and grate in the zest. If you are using a setting agent, I would add it now.
Pour the mixture evenly into the wine glasses (this should make 4 generous servings, or 6 smaller ones). Pop it in the fridge to set for a few hours.
Before serving, layer the slices of kiwi on top of the puds. And enjoy!
