White Chocolate Raspberry Cheesecake Slice

June 20th, 2018

White Chocolate Raspberry Cheesecake Slice

This is a wonderful addition to any party. These yummy desserts have the perfect combination of sweet, tart, creamy and crunchy. Make them big or small depending on what else is on offer.

White Chocolate and Raspberry Cheesecake Slice

We have served this at a number of parties so far, and they are a great alternative to some of the other rich chocolate dense desserts. It is also very easy to make them very small, so they can be served to lots of people, and also made a day or two in advance.

White Chocolate and Raspberry Cheesecake Slice

White Chocolate Raspberry Cheesecake Slice

Recipe from Taste
Makes 16 (or up to 45-60 small pieces)

200g packet granita biscuits
100g butter, melted
375g cream cheese, softened
1/2 cup (125g) sour cream
1/2 cup (100g) caster sugar
2 eggs
100g white chocolate, coarsely chopped
1/2 cup (60g) frozen raspberries
Icing sugar, to dust

Grease and line the base and side of a 19 x 29cm slice pan with baking paper, allowing the sides to overhang. (I have used a larger pan 22cm x 31cm, it worked out fine, but you may need a touch less time for cooking).

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a glass to spread and press mixture firmly over the base of the pan. Place in the fridge for 30 minutes to chill. (If you need to leave it longer, no worries).

Preheat oven to 160°C. Place the cream cheese and sour cream in the bowl of a food processor and process until smooth. Add the sugar and eggs and process until smooth.

Sprinkle the biscuit base evenly with white chocolate and raspberries. Pour over the cream cheese mixture. Gently tap the pan to settle mixture. Bake in preheated oven for 20-25 minutes or until filling is just set. Turn oven off and leave the door ajar. Set aside to cool in oven. Place in the fridge to cool completely. Cut into squares to serve. Dust with icing sugar.
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White Chocolate and Raspberry Cheesecake Slice

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Anzac Biscuits

April 25th, 2018

Anzac Biscuits
We make these biscuits almost every ANZAC day (25th April, a day of national remembrance).

I do make them throughout the year as well, as they keep well made in advance and taste great. A great biscuit for those with egg allergies, and if you need a dairy-free alternative you could try and substitute coconut oil. (I haven’t yet tried this recipe with coconut oil, but tried a similar styled recipe which contained coconut oil and it turned out well).

Anzac Biscuits

I do find my biscuits turn out different to my mums though. Hers would always spread to make large biscuits, often almost touching, and she would cook some longer and some shorter to accommodate my siblings and my preferences. I enjoyed mine soft and chewy and others preferred hard and crunchy. When I make these, sometimes they don’t expand at all, and other times they spread a little – but never like mums (I think my oven is a bit hotter though, so that may have something to do with it).

Anzac Biscuits

Makes: about 25

1 cup rolled oats
1 cup plain flour
3/4 cup caster sugar (original recipe said 1 cup sugar)
3/4 cup coconut
125g (4oz) butter
2 Tablespoons golden syrup
½ teaspoon bicarbonate of soda
1 Tablespoon boiling water

Preheat oven to 160C. Combine oats, sifted flour, sugar and coconut in a large bowl.

Combine butter and golden syrup in a small saucepan, stir over medium heat until melted. Mix bi-carb soda with boiling water and add to the melted butter mixture, stir into dry ingredients. Place Tablespoonfuls of mixture on lightly greased oven trays, or on paper lined trays, allow room for spreading.

Cook in oven for 10 – 15 minutes, longer if you prefer them hard. Loosen while warm, then cool on trays.

Anzac Biscuits

Anzac Biscuits

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Caramel Slice

March 29th, 2018

Caramel Slice

I was looking for a recipe for caramel slice and came across one on the internet that claimed it was the best ever caramel slice. Well, it’s a big claim, but I think it’s pretty high up there. Easy to make, super tasty – I won’t be looking for another recipe. This will be my go-to from now on.

Caramel Slice

It’s great as it can be made in advance and I have had a lot of positive comments by people who have tried it. Most going back for a second (or third or fourth) piece. I’m sure you could easily make this gluten-free too by replacing the flour with gluten free flour.

It makes a wonderful addition to a dessert table, as they can be cut quite small so people can have a bite and try other desserts too.

Caramel Slice

Caramel Slice

Recipe from Bakers Corner

Makes 16-60 (The original says 16 slices, but you can make lots of little ones if there will be other sweets)

1 cup (150g) plain flour
1/2 cup (110g) brown sugar
1/2 cup (40g) desiccated coconut
125g butter, melted

100g butter, extra
2 x 395g cans NESTLÉ Sweetened Condensed Milk
1/3 cup (80mL) golden syrup

200g PLAISTOWE Premium Dark Chocolate, melted
1 tbsp vegetable oil

1. Preheat oven to 180°C/160°C fan forced. Lightly grease an 18cm x 28cm lamington pan and line with baking paper. (I used a slightly bigger pan 22cm x 31cm, but it still came out fine, if you do this, the cooking time may be a bit shorter)

Caramel Slice

Caramel Slice

2. In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool. (I didn’t let this cool. I cooked the condensed milk whilst this was in the oven and then poured it straight on and back in the oven.)
3. Place extra butter, NESTLÉ Sweetened Condensed Milk and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until golden. Cool.

Caramel Slice

4. Combine PLAISTOWE Premium Dark Chocolate and oil, stir until smooth, pour evenly over slice. Place in fridge until set and then slice. (You may like to clean the knife between each or every couple of slices. a clean knife will give a cleaner edge).

Caramel Slice

Caramel Slice

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Nutella and Berry Dessert Pizza

July 16th, 2017

Nutella Dessert Pizza

Only recently I tried my first dessert pizza. It was so tasty I couldn’t wait to have it again and try it at home. Rather than making just one dessert pizza I figured it would be better to make savoury pizzas for dinner and with the same mix make the dessert pizza.

Nutella Dessert Pizza

I was very happy with how the pizza turned out and would definitely make it again. The addition of the berry sauce helps cut some of the sweetness from the nutella. I think it would also go very well with roasted hazelnuts on top.

Nutella Dessert Pizza

Nutella and Berry Dessert Pizza

Recipe by Anita @ Leave Room for Dessert

Serves: 6-8

1 pizza base (I used this recipe omitting the oregano, making four pizzas – three savoury and one for the dessert pizza)
10g butter, melted
2-4 heaped tablespoons nutella (choc hazelnut spread), to taste
1 Tim Tam biscuit, chopped (optional)
icing sugar to dust
vanilla ice cream, to serve

Berry Sauce
100g mixed frozen berries
1/4 cup water
1 tablespoon caster sugar

Brush melated butter on the pizza base and cook for 5-10 minutes at 200C, until browned.
While the pizza is cooking, mix the frozen berries with the water and sugar in a small saucepan. Cook on medium heat for 5-15 minutes until the sauce has reduced and thickened slightly.

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Allow the pizza base to cool slightly or completely and then top with nutella. It may take a little while to get the nutella to spread properly. Top with chopped Tim Tam, berry sauce, icing sugar and ice cream.

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Bacon Kaboom Meatloaf

July 12th, 2017

Bacon Kaboom Meatloaf
I first saw this recipe in my delicious magazine one month, and it turned out so well I decided to buy Billy Law’s book Man Food, as it had heaps of yummy looking recipes. The use of pork mince, with minimal additions and slow cooking produces a lovely moist meatloaf. The main highlight for me is the bacon lattice, followed closely by the filling and spices.

Bacon Kaboom Meatloaf Burger

Served with coleslaw on a fresh bun, it certainly is a tasty dinner or lunch option.

Bacon Kaboom Meatload

Recipe adapted from Billy Law’s recipe

1 kg minced pork
1 tablespoon salt
1 tablespoon ground white pepper
1 tablespoon garlic powder
1 tablespoon dried sage
1/2 -1 teaspoon cayenne pepper or chilli powder
15 bacon slices
2 tablespoons olive oil
80 ml smoky barbecue sauce
125 g shredded cheddar
1 gherkin, chopped finely
6 slices jalapeño chillies, chopped finely
Coleslaw and fresh rolls, for serving

Preheat oven to 140C.

Remove the rind from the bacon and trim the bacon to equal widths, about 2–3 cm. Cut the off-cuts into thin strips or squares.

Heat the oil in a large frying pan, cook the off-cut bacon pieces until browned and crisp, about 3 minutes (or longer). Drain on paper towel.

Place a large sheet of baking paper on a baking tray. Weave the bacon strips on the baking paper.

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Put the pork in a large bowl, add the salt, pepper, garlic powder, sage and cayenne pepper/chilli powder. Using both hands, mix until fully incorporated. Do not over mix.

Line another baking tray with baking paper, spread the meat mixture evenly to make a huge rectangle pattie, about 2.5 cm thick and just a little bit smaller than the bacon weave. Brush with the barbecue sauce, spread a line of cheese on top of the pork at the edge closest to you. Sprinkle bacon pieces on top of the cheese evenly, followed by the gherkin and jalapeño.

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Starting from the edge closest to you, roll the pork tightly away from you, making sure the roll is firm without any air pockets inside. Carefully lift the roll and place on top of the bacon weave at the edge closest to you. With the help of the baking paper, roll the bacon weave and wrap the mince inside tightly, making sure the roll is sitting on top of the seam to stop it from coming loose. Fold the bacon strips inwards on both sides and secure with bamboo skewers or tooth picks.

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Cook at 140C for approximately 2 hours. Check after the first hour and determine whether you need to turn up the heat. Test whether it is cooked by inserting a thermometer into the centre of the roll – it should be 73–77°C.

Remove the cooked meatloaf to a serving board and let it rest for 10 minutes before slicing. Serve with coleslaw and fresh rolls.

Serves 8

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Dukkah encrusted Croissants with Bacon, Halloumi and Pumpkin

May 10th, 2017

Dukkah Croissants

This has got to be one of the best brekkies I have had. I know that’s a big call – and probably sets expectations quite high. So maybe I should just say – give it a go, you’ll probably like it.

Dukkah Croissants Bacon Pumpkin Halloumi

I saw it in my Delicious magazine, and couldn’t wait to try it. It combines some of the most wonderful flavours, it’s sweet, salty, crispy, crunchy – a really amazing combination.

Dukkah Croissants

I had to post this now so it is easily available for Mother’s Day this weekend. I think this will be my request for Mother’s Day and my birthday every year from now on 🙂

Dukkah Croissants

Dukkah encrusted Croissants with Bacon, Halloumi and Pumpkin

Recipe adapted from Delicious magazine
Serves: 4

1/2 bunch oregano, leaves picked (optional)
400g Jap (kent) pumpkin, seeds removed, cut into 2mm-thick slices
200g halloumi, sliced
4-8 rashers streaky bacon – I used hickory smoked bacon
2 tsp olive oil
1/3 cup (40g) dukkah (bought or homemade – we used this recipe)
1 tbs dried chilli flakes (optional)
1 egg, lightly whisked
4 large croissants
2/3 cup (180g) basil pesto
100g baby kale leaves or a handful of baby spinach

Preheat the oven to 250°C. Line two baking trays with baking paper.

Place the oregano (if using), pumpkin, halloumi and bacon on one of the prepared trays. Drizzle over the oil and season. Roast for 15 minutes or until the pumpkin is cooked, halloumi is golden and the bacon is crisp. (I checked half way through, when I added the croissants to the oven – if the pumpkin/bacon has a lot of liquid on the tray, try and pour it off carefully).

Meanwhile, combine dukkah and chilli flakes (if using) on a plate. Place the egg in a bowl and whisk. Dip each croissant into the egg mixture, then coat in dukkah mixture.

Transfer to prepared tray, then add to oven for the final 7 minutes of pumpkin cooking time and bake until crisp and golden.

To serve, slice the croissants horizontally and top with a spoon of pesto. Layer in the pumpkin, halloumi, oregano, bacon and kale/spinach leaves. Serve warm.

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Pumpkin Fritters and South African Style Cooked Pumpkin

March 21st, 2017

Pumpkin Fritters

These sweet pumpkin fritters have been a real hit with my daughter and I. Growing up in South Africa, Nick was used to these delights as a breakfast, using up leftover South African style cooked pumpkin which they would have eaten the day prior with boerewors and putu pap with corn and tomato salsa. It’s taken a long time to introduce them to us though, and it makes for a great alternative to pikelets for breakfast.

Pumpkin Fritters

The combination of the sweet pumpkin and cinnamon is really lovely. The recipe is quite simple, I think the hardest thing about the fritters is making sure they are cooked through and don’t burn. We have recently just been making the cooked pumpkin solely for breakfast the next morning. As there is no stirring involved, it is easy to just set a timer for every 15 minutes to check it isn’t burning (it takes about an hour to cook the pumpkin, and you can always make less or more depending on how much pumpkin you have).

Pumpkin Fritters

Pumpkin Fritters

Makes: 18 pikelet sized fritters
Serves: 2-4

450-500g South African Style cooked pumpkin (recipe below)
1/2 cup self raising flour
1/2 cup plain flour
pinch salt
1/2 teaspoon cinnamon
2 eggs
butter, for pan
lemon juice and cinnamon sugar, to serve

Mix the pumpkin, flours, salt, cinnamon and eggs in a medium bowl using an electric mixer until combined.

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Heat a non stick crepe pan over medium heat. Place a small amount of butter in the pan and wipe with a paper towel. Place heaped spoonfuls of mixture onto the pan, cooking for a few minutes each side until cooked through. (The mixture is thicker than normal pikelets, so they take a bit longer to cook. Be careful not to burn the fritters, removing from heat or turning it down as necessary).

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You may wish to keep the earlier fritters warm in a low oven whilst you cook the remaining fritters. Serve with generous amounts of lemon juice and cinnamon sugar

South African Style Cooked Pumpkin

Recipe by Nick and Anita @ Leave Room for Dessert

Cooking Time: 1 hour
Makes approx 840g cooked pumpkin

1.1 kg jap pumpkin, cut into 2-3cm cubes
1/4 – 1/2 cup sugar
10g butter
pinch salt

Place the pumpkin in a medium saucepan, followed by the sugar, butter and salt.
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Cook over medium/high heat for approximately 15 minutes with the lid on. At this stage there should be liquid coming out of the pumpkin. Don’t stir.
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Turn down to just above low and cook for a further 15 minutes. Don’t stir.
The pumpkin should be soft at this stage.
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Take lid off and cook for a further 15 minutes. Check. Don’t stir.
Cook a further 15 minutes to try and get the liquid absorbed or evaporated.
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At this stage, most or all of the liquid should be gone.
Serve warm as a side dish, or cool and use for pumpkin fritters
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Mango and Yoghurt Ice Blocks

March 14th, 2017

Mango Ice Block

Mangoes have been beautiful this past summer. I’m not a big mango fan, but have been buying 2 a week for Nick and my daughter. I do love these ice blocks though! They may be a little bit icy, but they are a wonderful alternative to many of the bought varieties, and you know children (and adults) are eating a nice healthy snack.

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Mango and Yoghurt Ice Blocks

Makes 10-12 small (1/4 cup) ice blocks

2 medium/large mangoes, flesh (~400g)
3/4 cup (180g) yoghurt (vanilla, coconut or natural)

Blend mango flesh in a food processor until well blended. Place pureed mango and yoghurt in a bowl and mix to combine. Spoon into ice block moulds and freeze until frozen, or overnight.

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Nachos

March 7th, 2017

Nachos

Nachos are a big hit with my family. Introduced to our family by Nick, they have become a regular favourite, so it’s great to put this recipe up on the site so everyone can enjoy it whenever they please.

It’s a very easy recipe to make, we often have most of the ingredients on hand. Don’t be turned off making it if you were after one with meat, as it’s so delicious, you won’t even notice its absence.

Nachos

Nachos

Recipe by Nick at Leave Room for Dessert
Serves 4-6

2 tablespoons olive oil
2 onions, finely chopped
2 x 400g cans diced tomatoes
2 x 400g cans red kidney beans, rinsed thoroughly
1 teaspoon salt
1 teaspoon sugar
2 teaspoons cumin powder
2 teaspoons coriander powder
2 teaspoons paprika
1/4 teaspoon chilli powder

shredded lettuce (approx 1 large leaf, or 40g per person)
corn chips (approx 40g per person)
grated cheese (approx 30g per person)
guacamole, avocado, tomato, sour cream and jalapenos, as desired

Combine salt, sugar and spices in a small bowl and set aside. Heat oil in a large saucepan over medium heat. Cook onions for 10-20 minutes (lowering temperature as needed), until soft and caramelized.

Add the tomatoes, kidney beans and spice mix to the onions and cook for 10-20 minutes on medium heat, until red kidney beans are softening. Roughly mash the mixture with potato masher.

Nachos

Place shredded lettuce on a plate, followed by corn chips and then cheese. Place nacho mix on top and serve with sour cream, guacamole, avocado, tomato and jalapenos as desired.

Nachos

Nachos

Nachos

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Cream Cheese and Dulce de Leche Eclairs – MasterChef 2016

March 3rd, 2017

Cream Cheese Dulce de Leche Eclairs

I saw a lot of dishes I would love to eat on MasterChef Australia last year. So far I have only managed to make this one, due to busy times at home. In previous years I have made some creations that took a full day or two to prepare, which in itself didn’t bother me, as I love experimenting and I love a challenge, although it does get harder to justify using all that time when priorities have changed.

These eclairs were given great reviews from the judges, so much so that I questioned my go-to recipe for eclairs (a custard and cream eclair topped with dark chocolate, that I will need to post some day soon). After making the filling for these ecalirs, my instant reaction was how sweet it was, which may or may not have been contributed to by the bought caramel rather than dulche de leche (which I couldn’t source and didn’t want to make).

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I decided to put dark chocolate on top of some, to cut some of the sweetness, and leave white chocolate on the other half, to try the original recipe and give an honest opinion on the recipe.
The result was as expected, the dark chocolate made the eclairs less sweet, but lost a lot of the subtle flavours in the filling, whereas the white chocolate was a bit too sweet for most people’s liking. (This didn’t stop all eclairs being eaten, they really were lovely). I’m just unsure whether I would make it again, as custard and cream filled eclairs are the perfect balance of everything (according to me and my family, that is 🙂 )

Cream Cheese and Dulce de Leche Eclairs

Recipe by Chloe Bowles on MasterChef

Eclairs:
1/2 cup milk
80g butter
1 cup flour
4 eggs

Cream Cheese Filling:
200g ready made dulce de leche (I used Nestle Top N Fill Caramel)
1/2 cup double cream
50g coverture white chocolate callets
200g cream cheese
1/2 cup icing sugar

Pecan Praline:
1/2 cup pecan nuts
120g sugar

White Chocolate Topping:
200g coverture white chocolate callets

Preheat oven to 210C.
For the Eclairs, line a baking tray with baking paper and set aside. Make a choux pastry by placing milk, butter and ½ cup water into a saucepan over medium heat until butter is completely melted. Add flour and mix vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of the saucepan.

Transfer dough to a stand mixer fitted with a paddle attachment. Beat until the dough has cooled to room temperature and is no longer steaming. Add eggs, one at a time, beating well after each addition, until mixture is smooth and glossy. Scrape sides of bowl occasionally if needed

Transfer dough to a piping bag fitted with a wide tip and pipe onto the paper lined baking tray in 10 cm lengths. Use fingers to flick a little water over the choux to help create steam in the oven. Place the tray into the oven and bake for 10 minutes. Remove from oven and pierce the sides of the eclairs with the tip of a sharp knife. Reduce oven to 190C and bake until golden brown and cooked through, about 15 minutes.

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Remove from the oven and transfer eclairs to a cooling rack set over a baking tray and set aside to cool. Once cooled, use a serrated knife to cut eclairs in half lengthways. Turn top halves, cut side down, onto the cooling rack and set aside.

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For the Cream Cheese Filling, combine dulce de leche and cream in a saucepan over a medium heat and bring to just under boiling point. Remove from heat and add white chocolate. Stir well until smooth.

Place cream cheese and icing sugar in a stand mixer fitted with a whisk attachment and whisk until light and fluffy. Reduce speed to low, add cooled dulce de leche mixture and whisk until combined. Transfer to a piping bag and set aside in the fridge.

For the Pecan Praline, line a baking tray with baking paper. Spread pecans over the lined tray and roast in the oven until slightly golden, about 3-5 minutes. Remove from oven and set aside to cool.

Meanwhile, melt sugar in a small frypan over low heat until amber in colour then pour immediately over roasted pecans and set aside to cool and completely set. Once set, break into chunks then transfer to a food processor and blitz to a fine crumb. Set aside.

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For the White Chocolate Topping, place white chocolate into a bowl and set over a saucepan of simmering water. Stir until completely melted, then spread over the top halves of the reserved Eclairs. Tap the wire rack so that excess chocolate drips away.

To serve, pipe some Cream Cheese Filling onto the bottom halves of the Eclairs. Top with the white chocolate coated top halves and sprinkle with Pecan Praline.

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