Recipe Mama

Caramel Honeycomb Cheesecake May 19, 2013

Filed under: Cakes,Pies & Tarts - Sweet,Sweets — obsidian @ 1:13 pm
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Ingredients

  • 300mls cream
  • 250g cream cheese
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 4 teaspoons gelatine
  • 1/4 cup boiling water
  • 1 can of caramel “Top & fill” (or make caramel from condensed milk)
  • 1 pack biscuits (I used butternut snaps)
  • 1/2 cup melted butter
  • Honeycomb pieces/bars to decorate (I used half a bag of choc-covered honeycomb pieces, I can’t remember how big the bag was though.  I estimate you’d need about 4 “violet crumble” bars or similar)

Method:

In a food processor, grind up the biscuits until they are fine crumbs.  Add the melted butter and mix together.  Pour this into the base of a springform pan, making sure it’s not too thick.  Set this in the fridge to harden.

Sprinkle the gelatine over the boiling water and mix well to make sure it fully dissolves.

Clean out the food processor bowl (or don’t if you’re not fussed about a small bit of biscuit mixed through the cheesecake)….  Add the cream, cheese, sugar, vanilla and caramel.  Process this until just combined.  Add the gelatine+water mix and process until combined.  You don’t want to over mix this (remember you can make butter from beating cream)

Spoon the filling mixture into the biscuit base.  Clean and dry the bowl of the food processor and add the honeycomb.  Process until you have the size pieces you desire.  I think it looks good to have some small chunks and remember that if you leave it overnight, the honeycomb dissolves, so if you want chunks, they need to be a reasonable size – but you don’t want the choc coating to be too large to eat.  Sprinkle this over the top of the cheesecake.

** Note **  If you prepare this the day before you’re going to eat it, it gives the honeycomb time to soften and partially melt, which is much nicer to eat and I think it looks nicer (the freshly processed honeycomb looks dusty, where the older honeycomb looks shiny)  if you were to serve it straight away, the honeycomb would be very crunchy and might not have as nice a texture.

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Basic Cheesecake May 18, 2013

Filed under: Pies & Tarts - Sweet — obsidian @ 2:35 pm
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With a basic cheesecake recipe you can add anything you like to it, to dress it up a little.  Top it with fruit, add some frozen berries to the mix – whatever you like

Ingredients

  • 300mls cream
  • 250g cream cheese
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 3 teaspoons gelatine
  • 1/4 cup boiling water
  • 1 pack biscuits (I used butternut snaps)
  • 1/2 cup melted butter

Method:

In a food processor, grind up the biscuits until they are fine crumbs.  Add the melted butter and mix together.  Pour this into the base of a springform pan, making sure it’s not too thick.  Set this in the fridge to harden.  Sprinkle the gelatine over the boiling water and mix well to make sure it fully dissolves.  Clean out the food processor bowl (or don’t if you’re not fussed about a small bit of biscuit mixed through the cheesecake)….  Add the cream, cheese, sugar & vanilla.  Process this until just combined.  Add the gelatine+water mix and process until combined.  You don’t want to over mix this (remember you can make butter from beating cream).  Spoon the filling mixture into the biscuit base. Refrigerate until set.

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Variations :

Lemon & Coconut cheesecake – Make the basic cheesecake, add the juice of 1 lemon to the mixture.  Top with a coconut/lemon mixture made from 1/2 cup coconut, 1/2 cup icing sugar, the zest from 1 lemon and a squeeze of lemon juice.

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Berry Cheesecake – Make the basic cheesecake but add a handful of frozen or tinned berries (blueberries, strawberries, raspberries etc.).  If you’d like to add the juice from tinned berries, add an additional 1tsp of gelatine to make sure the mixture sets.  You can top the berry cheesecake with matching berry jelly.

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Fruit Topped – Make the basic cheesecake.  You can then make a layer of jelly to protect the top of the cheesecake or leave it plain.  Top it with slices of fresh fruit.  Here I used strawberries, kiwifruit, mango and blueberries.

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Apple & Blueberry Tarts November 29, 2009

These are really simple, look cute and are delicious.  They also make great lunchbox snacks.

Ingredients:
3 apples
handful of frozen blueberries
2 tb raw sugar
1 tb cornflour
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mixed spice

Method:
Peel and core the apples, and chop into small pieces.  Put them in a saucepan with enough water to cover them by about 1cm, and simmer until the apples are soft.  There should be only a small amount of water left at this point.

Roughly mash the apples to remove most of the lumps.  Then mix the cornflour with a little water and add this to the pot, over heat, until the mixture thickens.  Add the blueberries and sugar.  Mix well and the blueberries should squash a bit and turn the apple mixture into a purple colour while still leaving lots of whole blueberries (you could mash them together if you don’t want to have whole blueberries)

Set aside to cool.

Lay out sheets of shortcrust pastry, and cut them out with a scone cutter.  Grease muffin tins and lay a pastry circle into each one, to make a tart case.  I used these silicone mini tart cases to get that wavy  tart shape. Spoon about a tablespoon of mixture into each one.

I like to cut a small star or other shape from the scraps of pastry, it’s less fiddly than making a full lid, and seems to give them a nice finished look (and makes them stackable!)  You can brush this with milk, but it’s not necessary.

Bake for around 15-20 mins at 200ºC.  Set on a wire rack to cool, or eat while still warm.  Makes about 24 small tarts.

 

Apple Tarts

Filed under: For Kids,Nibblies and party Snacks,Pies & Tarts - Sweet — obsidian @ 6:20 am
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These are really simple but look cute and are yummy.  They also make great lunchbox snacks.

Ingredients:
5 large apples
1 tb cornflour
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mixed spice

Method:
Peel and core the apples, and chop into small pieces.  Put them in a saucepan with enough water to cover them by about 1cm, and simmer until the apples are soft.  There should be only a small amount of water left at this point.

Roughly mash the apples to remove most of the lumps.  Then mix the cornflour with a little water and add this to the pot, over heat, until the mixture thickens.

You may add sugar to this mixture if you like, but I have found if you use sweet apples, it isn’t needed.

Set aside to cool.

Lay out sheets of shortcrust pastry, and cut them out with a scone cutter to get that wavy edge.  Grease muffin tins and lay a pastry circle into each one, to make a tart case.  Spoon about a tablespoon of mixture into each one.

I like to cut a small star or other shape from the scraps of pastry, it’s less fiddly than making a full lid, and seems to give them a nice finished look.  You can brush this with milk, but it’s not necessary.

Bake for around 15-20 mins at 200ºC.  Set on a wire rack to cool, or eat while still warm.

 

Chocolate Self Saucing Pudding August 9, 2009

Filed under: Cakes,Pies & Tarts - Sweet,Sweets — obsidian @ 11:20 pm
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Why they are called a “pudding” I don’t know, but this makes a nice moist chocolate cake with gooey chocolatey sauce under it… best served while still warm, with cream 😀

Ingredients:
1/2 cup melted butter
3 tb cocoa powder
1/2 cup milk
1 cup SR flour
1/2 cup raw sugar
1 egg
1/2 cup raw sugar additional
2tb cocoa powder additional
1 1/4 cups boiling water

Method:
Mix the flour, sugar and first lot of cocoa together. Add the egg, melted butter and milk, and beat until smooth. Spoon this mixture into a greased baking dish (needs to be about a 6 cup capacity) and smooth off the top. Mix together the additional sugar and cocoa (you can use the same bowl as the wet mix – it doesn’t matter if you get some cakemix in there too), and sprinkle this ontop of the pudding mixture.

Then carefully pour the boiling water over the back of a large spoon (this helps to stop the water creating holes when you pour it on). If you’ve never made one before, you’ll at this point be wondering how it all works – since it seems to defy logic…., it does work…that’s all you need to know 🙂

Bake at 180ºC for about 30 mins (until the top bounces back when pressed)  You may need to bake a few of these to experiment with your preferred level of gooey…. The top will sort of resemble a volcanic landscape, with cracked cakey surface and bubbling chocolatey lava underneath – you want enough of the cake cooked that it’s not too gooey, but if you overcook it then you won’t get any gooey chocolate sauce.

I admit, it doesn’t look appealing there at all, partly because I overdosed on the cocoa on this one so it’s very dark…. and it’s the “bit left over in the dish” shot, rather than a nice “served on a plate” photo…. because I keep forgetting to photograph the finished product.

Originally from here – http://www.taste.com.au/recipes/7789/chocolate+self+saucing+pudding

 

Mashmallow Choc Tarts November 16, 2008

Filed under: Pies & Tarts - Sweet — obsidian @ 5:44 am
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Ingredients:
1 packet of biscuits (Butternut, Choc ripple etc.)
1 pack of large marshmallows
Chocolate

 
Method:
heat biscuits in the oven, then while still warm press carefully into a patty pan/muffin tray to form a cup shape (you need to do quickly, or they harden again & break). Melt the chocolate, and use a little to stick a marshmallow into each biscuit. Holding the biscuit part, dip the marshmallow part into the chocolate to coat it, then sprinkle with 100s & 1000s or coconut. Leave to set.

 
(Originally from Super Food Ideas magazine)

 

Apple Pie

Filed under: Pies & Tarts - Sweet — obsidian @ 4:56 am
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Ingredients:
3 – 4 Apples (depending on size). Granny Smiths are best… If you can’t get those, some green, slightly tangy apple is good. Or use red sweet apples and you can leave out the sugar.
1 teaspoon (approx) Cinnamon
3 tablespoons (approx) Sugar
15 whole Cloves (or about 1/4 teaspoon of ground cloves)
Short pastry

 
Method:
1). Peel and chop the apples. Put these in a pot with the whole cloves (not the powder if you are using that) and enough water to cover the pieces, and bring to the boil. Simmer until the apples are soft and mushy.
2). Drain the apples to remove excess water, and fish out the cloves (It helps if you remembered exactly how many you put into the pan, so you can make sure you got them all). Mash these apples. I like to have some slight chunks in my apple pie…. so don’t go mad smashing them… just a rough mush will do.
3). Add the cinnamon and sugar (and ground cloves if you’re using these) and mix well. You can do this to taste… if the apples aren’t very tart then you might not need so much sugar. If they are really tart you might need more.
4). Leave this mixture to cool while you make the pastry.
5). Divide the pastry in half and roll out both pieces. Alternately, you can make a latticework top for the pie – if you don’t have enough pastry to do a lid, or you prefer the look. If so, you’ll need only about 1/4 of the pastry for the strips, and the rest for the pie crust.
6). Grease your baking pan/dish and place the pastry bottom into it. Fill the dish with your apple mix, and put the lid on top. If making a latticework top, cut equal strips and lay these along the top of the pie. You’ll have to keep lifting the strips up to make the under/over patterns – so do so carefully.
7). You can finish the edges off by using the prongs of a fork to make a ||||| pattern along the edges (this also helps to stick the two halves together) If you are feeling creative (and have spare pastry), you could make some leaves or other decorations for the top.
9). Using a pastry brush, lightly coat the pastry top with milk (this stops it burning and makes it a bit shiny). You can add egg to this milk too if you like (but it just tends to waste a lot of egg). I like to sprinkle raw sugar over the top for a bit more sweetness, and a nice country look.
10). If you have a solid top, carefully (with a sharp knife) cut a line or two in the top, to allow the steam to escape as it is cooking (or the pie will blow up).
11). Bake at a fairly high temperature until the pastry is browning. Serve hot or cold.

 

You could add raisins or sultanas to this if you wish. Perhaps rhubarb… You could also make it using peaches or some other fruits instead.