Blogland Dreams

One way of getting to know a country really, really well is to go house hunting. In the search for our dream cottage, we’ve been up the side of mountains, down into the valleys, across the marshes and broads, over the downs, along the coast and into any number of villages. To no avail. Yet.

Rather than getting into a right royal tizzy, I thought I’d better concentrate on my Blogland Lane beach house instead. Here, please come with me and we’ll go on a tour before sitting out on the deck with the sun gently touching our cheeks, a whispering sea breeze to soothe and a big jug of homemade lemonade and some very yummy-scrummy raspberry cheesecake to nourish the soul.

The deck, with views to forever.

Lots of books and cushions and comfy sofas for chillin’ when it’s stormy outside.

Cosy annexe for when the family visits.

The engine room!

A place to feast if it’s cold outside. (Must make some cushions for those benches to prevent numb-bum syndrome.)

Their room.

Your room.

Our room.

The boys’ room.

Outside bathing?

Or do you prefer a little privacy?

Lemonade, anyone?

And some raspberry cheesecake?

Georgie’s Yummy-Scrummy Cheesecake

This is a really easy two-step recipe that looks like it took hours - and lots of skill - to make.

8 digestive biscuits (graham crackers in the US, I think?)

50g butter , melted

600g cream cheese

2 tbsp plain flour

175g caster sugar

2 eggs, plus 1 yolk

142ml pot soured cream

300g raspberries

icing sugar

Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

Beat the cream cheese with the flour, sugar, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

Keep a few raspberries aside for decoration and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squish with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and some raspberries flung artistically over the top.