🥁 The Supremes – 4 Track EP…

£20 including shipping

Mid sixties, we loved buying these Tamla Motown extended play 45s. Florence Ballard, Mary Wilson and Diana Ross singing four great tracks in original mono recordings.

£5 post and packing (1-3 records)

Please text or phone 0044 (0) 7788 215744 or email deesu@hotmail.co.uk

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🥁 The Avengers…

Music from the popular TV series which ran from 7th January 1961 until 21st April 1969. Shown in 90 countries, the series was a worldwide success. Patrick Macnee played John Steed and Diana Rigg Emma Peel.

Johnny Dankworth – Avengers Theme £50 CLICK HERE

The Marketts Version > CLICK HERE

Patrick MacNee and Honor Blackman – Kinky Boots > HERE

🥘 Carole’s minestrone and kielbasa soup…

🥘 1 pan | 🍽 Serves 4 | ⏱ 25 mins
🛒 12 ingredients | £1.50pp

Kielbasa is the generic name for any Polish meat filled sausage and is available in most Polish supermarkets.

The smoky flavour of the sausage and addition of gnocchi makes this a delicious and hearty soup. Ready in less than half an hour, it freezes well in the very unlikely event there are any leftovers.

Ingredients:

2 tbsp olive oil
1 large carrot, chopped
1 medium size onion, chopped
2 sticks celery, chopped
1 small red pepper, chopped
6 mushrooms, chopped
2 low salt vegetable stock cubes to make 500ml stock
1 tin cannellini beans
1 tin tomatoes
1/4 Polish sausage, chopped
1/2 packet gnocchi
Chopped parsley

Step by step:

Sauté the chopped vegetables in the olive oil, approx 5 minutes
Add the tomatoes, stock and sausage. Bring to the boil and simmer for 15-20 minutes, until the vegetables are cooked
Add the gnocchi which will thicken the soup and cook for another 3-5 minutes

Notes:

We use Kallo® organic vegetable very low salt stock cubes.

£1.50 for 8 cubes – Waitrose Special Offer

🥁 Patrick MacNee & Honour Blackman – Kinky Boots…

Rare collectable in nice condition £25

Avengers Theme Tune Recordings > HERE

Postage is £5 (1-3 records) – We mail on Friday and provide proof of posting.

Text 0044 (0) 7788 215744 or email deesu@hotmail.co.uk to reserve or for more information.

🥁 The Marketts – Theme From “The Avengers”…

Rare collectable in fine condition £25

The Marketts – Bella Dalena £40 CLICK HERE

Postage is £5 (1-3 records) – We mail on Friday and provide proof of posting.

Text 0044 (0) 7788 215744 or email deesu@hotmail.co.uk to reserve or for more information.

🥁 Johnny Dankworth – Avengers Theme…

Rare collectable in fine condition £50

Postage is £5 (1-3 records) – We mail on Friday and provide proof of posting.

Text 0044 (0) 7788 215744 or email deesu@hotmail.co.uk to reserve or for more information.

🥁 The Marketts – Bella Dalena…

(EX+) £40

The Marketts – Avengers Theme £25 CLICK HERE

Postage is £5 (1-3 records) – We mail on Friday and provide proof of posting.

Text 0044 (0) 7788 215744 or email deesu@hotmail.co.uk to reserve or for more information.

🥘 Rhubarb cheesecake…

This attractive cheesecake is ideal for a dinner party dessert. Serve with stewed rhubarb pulp.

Equipment needed:

A loose bottomed 20cm round cake tin and a food processor

Ingredients:

FOR THE BASE

flavourless oil, to grease
200g digestive biscuits
75g butter, melted

FOR THE CHEESECAKE

4 sheets of leaf gelatine
juice and zest of 2 lemons
500g mascarpone
2 x 180g packs full-fat soft cheese (we used Philadelphia)
100g caster sugar

FOR THE RHUBARB JELLY

400g rhubarb, chopped
125g caster sugar
4 sheets of leaf gelatine

Line the base of the cake tin and brush the sides lightly with oil.
For the base, blitz the biscuits into crumbs in a food processor, combine them with the melted butter and stir well so all the crumbs are coated in the butter. Press into the base of the tin in an even layer. Chill in the fridge while you make the filling.
For the cheesecake layer, soften the gelatine in a bowl of cold water for 5 minutes. Put the lemon juice in a pan and heat until just simmering. Remove from the heat. Squeeze out any excess liquid from the gelatine, then add it to the lemon juice. Stir until dissolved, then set aside to cool for 5 minutes.
Put the mascarpone, soft cheese, sugar and lemon zest in a large bowl and whisk together. Add the lemon and gelatine mixture and continue to whisk until fully incorporated. Pour into the tin and smooth the top, making sure that it’s as level as you can make it. Chill in the fridge for a minimum of 2 hours or until set firm.
To make the jelly, put the rhubarb and sugar in a saucepan. Heat gently until the sugar has dissolved, then bring to a simmer for 8-10 minutes, or until the rhubarb is very soft. Meanwhile, soak the gelatine leaves in cold water for 5 minutes until soft.
Press the rhubarb through a sieve, catching the juice in a jug underneath, then set the rhubarb pulp aside. Add the gelatine to the hot rhubarb liquid and stir until dissolved. Set aside to cool to room temperature, then pour the jelly over the top of the cheesecake. Cover and chill for at least 4-6 hours, or overnight if possible, to set firmly.
To serve, remove the cheesecake from the tin and slice into 8 slices.