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Wednesday, 16 May 2012

No Bake Lemon Cheesecake

Every night when I put the little ones to bed we say prayers together.  Rachel (5) always prays that one day she and mummy can go to Disneyland together, that she will dream of rainbows, ponies and flowers and fairies and that tomorrow we can have yummy dessert!  We don't have dessert often so I guess it is a "prayer worthy" topic.  Last night I made this simple lemon no bake cheesecake.  So creamy and easy.  An answered prayer - lol!

INGREDIENTS:

1 1/2 cups crushed sweet biscuits (about 200g) (arnotts nice or scotch finger are fine)
90g melted butter
1 cup cream
1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons grated lemon rind
3 teaspoons gelatine dissolved in 1/4 cup boiling water
3/4 cup caster sugar
500g (2 blocks) Philadelphia Cream Cheese - softened (leave out of fridge for a couple of hours or microwave for 20 secs)

METHOD:

Crush the biscuits in a clip shut bag with your rolling pin.
In a big bowl mix the crushed biscuits with the melted butter.
Press the mix into your pie dish, using the back of a spoon to squish it in nice and firm ... or use a springform pan (that's what I used) or a pie dish with removable base.
Pop in the fridge to set.

Beat the cheese, sugar, cream, lemon juice, rind and gelatine in your mixer or by hand until smooth.

Pour onto the chilled biscuit base and pop back in the fridge for about 3 hours.

Release from the springform tin / pie dish, or simply slice and serve.

yummo -  serve with fresh cream - so delish.

Monday, 14 May 2012

Dairy Free Vanilla Orange Cupcakes

 These little cupcakes are completely dairy free.  I actually like this recipe better than my usual cupcake recipe which has butter and milk in it... they are so light and soft and delicious and the frosting is not fatty or nasty.  A real delight  Made them this morning as kids have "dairy free" friends coming over today.

 Turn on your oven to 180oC or 160oC for fanforced.

 Line a cupcake tin with paper cases ( makes about 16 big cupcakes)
Gather your ingredients...

2/3 cup margarine spread (I used MeadowLea dairy free)
2 teaspoons of vanilla extract (essence)
 1 cup caster sugar
1 1/2 cups self-raising flour
1 egg
3/4 cup iced water

Mix well in your mixer or by hand till smooth and thick.
Spoon evenly into paper cupcake cases and bake until
tops are lightly browned and bounce back when tapped on top.
 Allow cooked cakes to cool on a wire rack.

Prepare your frosting...
2/3 cup dairy free margarine
2 1/2 cups icing sugar mixture
2 teaspoons orange essence

red and yellow food colouring

Mix marg, sugar and essence together well in your mixer or by hand.
Add a couple of drops of yellow and red to create an orange colour.

Pop in a piping bag and pipe on to your cooled cakes, or simply spread on nice and thick.

Nom nom nom !!!

Thursday, 10 May 2012

Tikka Meatballs

Felt like something delicious and comforting so I created this tonight.
Turned out incredibly moist and so delicious. 
So... here is my new recipe!!  Yay, passed the invention test.

INGREDIENTS:
800g minced beef
1 x 500g tub natural yogurt
2 teaspoons crushed garlic
1/2 cup bread crumbs
2 eggs
2 heaped tablespoons Patak's Tikka Paste
1 can diced tomato (400g)

METHOD:
In a large bowl mix together half of the yogurt, the mince, garlice, breadcrumbs, eggs and tikka paste.
Mix well with your hands.
Form into tennis ball sized balls and lay them all in a baking dish.
Spoon remaining yogurt and can of tomato's over the meatballs.
Bake in the oven at 180oC for 30 minutes.

We had it with mashed potato and fresh steamed veges - but would be delicious with basmati rice and a fresh cucumber salad...
Doesn't even need sauce it is so tasty and soft.  Also, not hot spicy, so the kids loved it.

Wednesday, 2 May 2012

Apple Pie

This is without a doubt the best apple pie recipe ever.  It isn't difficult and tastes incredible.

INGREDIENTS:

Pastry

4 cups plain flour
300g cold butter straight from the fridge, cut into cubes
6 tablespoons caster sugar
1/4 cup iced water (approximately)

Filling

10 x big apples - Granny Smith or Pink Lady
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon lemon juice

METHOD:

Ok, I use my food processor here.  If you have one, use it.  So quick.  If not, you will need to hand rub the butter in to the flour and sugar until the entire mix is like fine breadcrumbs. 

 

If you do have a food processor, throw in the flour, butter and sugar and process on low until as breadcrumbs.
Slowly add little bits of cold water a little drizzle at a time.  Mixing in to the dry mix until it forms a good thick dough.

Gently knead your dough and wrap in plastic wrap and put in the fridge for a bit.

While your dough is chilling, prepare your apple filling.

You will need to peel and core all 10 apples and slice them into nice fat slices.
Pop them into a microwave safe dish with about 1/2 cup water and microwave for 10 minutes.

Drain the water out of your apples and add the sugar, cinnamon and lemon.
Stir well.
If you want to speed up this step you can buy a couple of big cans of "pie apples" from the supermarket...Ardmona or even Woolworths Select brand are both fine.  You won't need to microwave them, just mix in the sugar, cinnamon and lemon.
 Get your dough out of the fridge and take off about 1/3 of it.  Put that aside, that will later be the lid of your pie.  Place the other 2/3 between two pieces of baking paper (or on a floured board) and roll until big enough to fit your pie dish.
Bake in the oven for 15 minutes at 180oC till just cooked.

Carefully spoon your apples in to your pie shell.
Roll out your remaining dough and cover your pie.
Press with a fork or spoon around the edges.
Brush the entire pie with egg and sprinkle with sugar.

Bake for approximately 20 minutes or until top is browned.

Serve with fresh whipped cream or vanilla ice-cream.

Apples not in season?  Delicious with peaches!