This is a baked lemon cheesecake with sour cream and lemon curd on top and raspberries and raspberry coulis on the side. There are a lot of unhealthy ingredients, and it tasted pretty great.
I needed something to go with the rye bread and use up fish stock that was in the freezer, so queue the fish soup. I’ve made this recipe on three occasions now – never (and not deliberately) following the recipe explicitly but instead adjusting it to the quantities that looked right at the time. Like a pho, it feels pretty nourishing to eat, and it’s one of my favourite dinners.