Wednesday, June 22, 2011
Tuesday, June 14, 2011
Mars Bar cheesecake
A Woman's weekly favourite and now a favourite in our house too!
Prep time: 30 mins (plus refridgeration time)
Cooking time: 5 mins
Ingredients:
250gm plain chocolate biscuits
150gm butter, melted
2 tablespoons brown sugar
20 gm butter, extra
300ml thickened cream
50gm milk chocolate, chopped finely
3 teaspoons gelatine
1/4 cup (60ml) water
2 x 250gm packes cream cheese
1/2 cup (110gm) caster sugar
3 x 60gm mars bars, chopped finely
1. Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of a 20cm sprinform tin, cover; refridgerate about 30 mins or until firm.
2. Meanwhile, combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan; stir over low heat, until sugar dissolves, to make butterscotch sauce.
3. Combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.
4. Sprinkle gelatine over the water in small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
5. Beat cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir lightly warm gelatine mixture into cheese mixture with mars bars; fold in cream.
6. Pour half of the cheese mixture into prepared tin; drizzle half of the butterscotch and chocolate sauces over cheese mixture. Pull skewer backwards and forwards through mixture several times to create marbled effect. Repeat process with remaining cheese mixture and sauces. Cover cheesecake; refridgerate about 3 hours or until set.
SERVES 8
tips. Because of the long refridgeration time this recipe is a good one to prepare a day ahead.
You can melt the chocolate and cream in a microwave oven - cook on high for 1 min and stir twice while cooking.
Don't use the 'dessert' labelled cream cheese, it is too soft for this recipe and the cake won't set firmly.
Prep time: 30 mins (plus refridgeration time)
Cooking time: 5 mins
Ingredients:
250gm plain chocolate biscuits
150gm butter, melted
2 tablespoons brown sugar
20 gm butter, extra
300ml thickened cream
50gm milk chocolate, chopped finely
3 teaspoons gelatine
1/4 cup (60ml) water
2 x 250gm packes cream cheese
1/2 cup (110gm) caster sugar
3 x 60gm mars bars, chopped finely
1. Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of a 20cm sprinform tin, cover; refridgerate about 30 mins or until firm.
2. Meanwhile, combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan; stir over low heat, until sugar dissolves, to make butterscotch sauce.
3. Combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.
4. Sprinkle gelatine over the water in small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
5. Beat cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir lightly warm gelatine mixture into cheese mixture with mars bars; fold in cream.
6. Pour half of the cheese mixture into prepared tin; drizzle half of the butterscotch and chocolate sauces over cheese mixture. Pull skewer backwards and forwards through mixture several times to create marbled effect. Repeat process with remaining cheese mixture and sauces. Cover cheesecake; refridgerate about 3 hours or until set.
SERVES 8
tips. Because of the long refridgeration time this recipe is a good one to prepare a day ahead.
You can melt the chocolate and cream in a microwave oven - cook on high for 1 min and stir twice while cooking.
Don't use the 'dessert' labelled cream cheese, it is too soft for this recipe and the cake won't set firmly.
Tuesday, June 7, 2011
Sticky walls
Finally the painting is finished. Thank goodness the inlaws booked their trip to visit otherwise I'm doubtful we would have gotten our butts into gear and completed the painting!
Now the walls are finished everything is going back to its much happier state, clean, tidy and organised.
So the wall stickers are going on. Our bedroom finally looks more lived in with the wall sticker and whilst it had some problems sticking (to what appears to be bad wall paint - not a wall we painted) it still looks great.
Now the walls are finished everything is going back to its much happier state, clean, tidy and organised.
So the wall stickers are going on. Our bedroom finally looks more lived in with the wall sticker and whilst it had some problems sticking (to what appears to be bad wall paint - not a wall we painted) it still looks great.
Monday, June 6, 2011
Mmmm...Pizza!
Tonight we had delicious home made (that is from scratch) pizza! My wonderful husband spent parts of the day making the dough and then putting together a delicious feast. We had a Magherita and a Vegetable pizza.
It is a very simple recipe that we found in the Gourmet Traveller "Italian Cookbook".
Pizza dough
2 tbsp olive oil
7 grams dried yeast
1 tsp caster sugar
450gm (3 cups) plain flour
350ml lukewarm water
1 Combine olive oil, yeast, sugar, 1/2 teaspoon salt and 350ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).
2 Gradually add flour to the wet ingredients (in a large bowl) until a rough dough forms, then turn onto a lightly floured surface and knead until smooth and elastic (6-8 minutes).
3 Place in a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1 - 1 1/2 hours).
4 Knock back dough, knead lightly, then cover and set aside until doubled in size (45 min - 1 hour).
5 Meanwhile, preheat over to 250 degrees celcius. Place two heavy-based oven trays in oven to heat.
6 Divide dough into quarters then form four 30cm diameter circles with the palm of your hand or a rolling pin and place each on a piece of baking paper. Spread pizza topping over bases, then bake in batches on heated trays, using baking paper.
To make a pizza that was friendly for our sensitive tummied master 1 we cooked and mashed pumpkin and scattered vegetables and ham over the top. The proof is in...well the pizza.
It is a very simple recipe that we found in the Gourmet Traveller "Italian Cookbook".
Pizza dough
2 tbsp olive oil
7 grams dried yeast
1 tsp caster sugar
450gm (3 cups) plain flour
350ml lukewarm water
1 Combine olive oil, yeast, sugar, 1/2 teaspoon salt and 350ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).
2 Gradually add flour to the wet ingredients (in a large bowl) until a rough dough forms, then turn onto a lightly floured surface and knead until smooth and elastic (6-8 minutes).
3 Place in a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1 - 1 1/2 hours).
4 Knock back dough, knead lightly, then cover and set aside until doubled in size (45 min - 1 hour).
5 Meanwhile, preheat over to 250 degrees celcius. Place two heavy-based oven trays in oven to heat.
6 Divide dough into quarters then form four 30cm diameter circles with the palm of your hand or a rolling pin and place each on a piece of baking paper. Spread pizza topping over bases, then bake in batches on heated trays, using baking paper.
To make a pizza that was friendly for our sensitive tummied master 1 we cooked and mashed pumpkin and scattered vegetables and ham over the top. The proof is in...well the pizza.
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