Name: Ibizan Mint Cheesecake with Blueberry Sauce
Ingredients: 9 " shortcrust pastry case baked blind; 3 tb Honey; 11 Mint leaves; 450 g Ricotta cheese; 4 Eggs; lightly beaten; 1 tb Pernod or other anise liqueur; 125 g Caster sugar

You begin by quieting your heart with a simple reading of the text. Then you meditate, perhaps on a single word or phrase from the text, and in so doing intentionally avoid what might be considered an “analytical” approach. In essence, the goal here is to wait for the Spirit’s illumination so that you will arrive at meaning. You wait for Jesus to come calling. Once the word is given, you go on to pray. After all, prayer is dialogue with God. God speaks through his Word and the person speaks through prayer. Eventually, this prayer becomes contemplative prayer, and it gives to us the ability to comprehend deeper theological truths. It sounds wonderfully pious… [However] it substitutes intuition for investigation. It prefers mood and emotion to methodical and reasoned inquiry. It equates your spirit to the Holy Spirit.

David Helm

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Grigson	8	servings

INGREDIENTS

9		" shortcrust pastry case baked blind
3	tb	Honey
11		Mint leaves
450	g	Ricotta cheese
4		Eggs; lightly beaten
1	tb	Pernod or other anise liqueur
125	g	Caster sugar

INSTRUCTIONS

FOR THE FILLING
Preheat oven to 190c/375f/Gas 5.
1 Chop six mint leaves very finely. Beat the ricotta cheese to soften, beat
in the eggs, Pernod, mint and sugar. Fill the case with the ricotta mix.
Bake for 20-30 minutes until set. When almost done, warm the honey
slightly.
2 Remove the cheesecake, brush the honey over the pastry edge and centre of
the tart, and decorate with the remaining mint leaves. Serve warm or cold,
accompanied by the sauce.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”