Makeup classes

Recipe for Healtly Hair and Skin
Garlic and Herb Cheesecake with Tomato Salad

SERVES 6

25g/l oz/1/2 packet cheese and onion flavoured potato crisps (chips)

25 g/1 oz/1/2 cup cornflakes 25 g/1 oz/ 2 tbsp butter, melted 15 ml/1 tbsp vegetarian geletaine 600 ml/1 pt/2’/ cups vegetable stock 100 g/4 oz/ 1/2 2cup soft cheese with garlic and herbs 15 ml/1 tbsp chopped parsley

1 egg, separated

150 ml/1/2pt/2/ cup whipping cream Pinch of chilli powder Salt and freshly ground black pepper Parsley sprig

450 g/1 lb tomatoes, sliced

1 small onion, finely chopped 30 ml/2 tbsp olive oil 15 ml/1 tbsp red wine vinegar Pinch of caster (superfine) sugar

Oil an 18 cm/7 in round, deep loose-bottomed cake tin (pan). Crush the crisps and cornflakes together and stir in the melted butter. Press into the base of the tin and chill while preparing the filling. Sprinkle the gelatine over 150 ml// pt/ 2/ cup of the stock. Bring to the boil and cook for 2 minutes, stirring, until the gelatine is completely dissolved (or follow the packet directions). Stir in the remaining stock and leave until cold but not set. Gradually whisk into the cheese, then stir in the parsley. Chill until on the point of setting, then whisk in the egg yolk. Whip the egg white, then the cream (so you do not have to wash the whisk), until peaking. Fold the cream, then the egg white into the cheese mixture. Season to taste with the chilli powder, salt and pepper. Turn into the prepared tin and chill until set. Remove the tin and place on a serving plate. Garnish with the parsley sprig. Meanwhile, arrange the tomatoes in a dish and sprinkle with the onion. Drizzle over the oil and vinegar, sprinkle with sugar, then a little salt and a good grinding of pepper. Serve with the cheesecake.