Recipe Mama

Berry Cheesecakes November 29, 2009

Filed under: Slices & Truffles,Sweets — obsidian @ 9:32 am
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I used cherries for the ones pictured, but any berry should work …. I’ve also done strawberries… I’m going to try blueberries next!…  I made these as individual serves in foil muffin cases, but you can make it as a whole cheesecake.


1 pack of defrosted frozen berries (optional)
1 tin berries
Cheesecake makings (Recipe to come)


1). I used crushed butternut snaps as the biscuit base for the cheesecake, because it makes a really yummy base, and I used I used the pokey-stick from a mortar and pestle (is it the pestle? or the mortar?) to push it all down into the muffin cases… It was a bit fiddly… but I liked the look of them.

2). Drain the tin of berries (keeping the juice), and use about half of the berries, squeeze out as much liquid as you can, mashing them a bit, and mix these in with the cheesecake mixture. Spoon that on top of the biscuit base. Put that in the fridge to set.

3).  Use the tinned juice to make jelly, using gelatine according to the instructions on the pack, but add a bit extra gelatine so it sets firm…When making the cherry ones I added a few drops of black and red food colouring to give it that dark cherry look. Carefully pour the jelly ontop of the cheesecake (the coldness of the cheesecake will make it set very quickly, and if you don’t pour carefully it can make craters in the cheesecake), and place the whole berries ontop to decorate – either several like the top picture, or one in the centre like below.

If you don’t want to use the frozen berries on top, I guess you could puree the rest of the tinned berries and mix that through the jelly and just have that as the topping.

For the record….. frozen berries have a better taste and texture to tinned ones. I imagine most people would find that an obvious conclusion, but I wasn’t sure when I made the first batch, so I tried both…. the tinned is good for the syrup used to make the jelly, but the actual berries are mushier and don’t look or taste quite as nice as the frozen (which don’t taste or look as nice as fresh – but fresh isn’t always an option)… so use the frozen ones to decorate, and the tinned to mix through the cheesecake.


Honeycomb Rocky Road September 7, 2009

Filed under: Nibblies and party Snacks,Slices & Truffles — obsidian @ 7:40 am
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Not a recipe as such… but to make these, just melt chocolate (I made 2 separate lots in milk and white chocolate)….  then pour a layer about .5cm thick onto a tray (you might want to use non-stick baking paper or a silicone sheet)…. use about 1/3 of the amount of choc you have, then top with marshmallows – pretty close togther.  I used one pack of pink & white marshmallows…. the whites went into the white choc one and the pink ones in the milk chocolate one.  Then crush some honeycomb chocolate bar (I used “violet crumble”) and sprinkle between the gaps in the marshmallows.  Then top with the rest of the melted chocolate and sprinkle more honeycomb on top.  Allow to set then cut into chunks with a heated knife.



Rolled Oat Bars March 9, 2009

Filed under: For Kids,Slices & Truffles — obsidian @ 7:38 am

1 c Wholemeal SR flour
2 c rolled oats
150g butter
1/2 c sugar
1 tbs golden syrup

Mix together the oats, flour and sugar. Melt the butter and add the golden syrup, then mix this into the dry ingredients. When combined, press into a slice tray, and bake at 160 for 15-20 mins, or until golden brown. Cut it into bars while still warm, but allow to cool in the tray before removing.

(From “The Failsafe Cookbook” by Sue Dengate)


Rosemary buttery Potatoes December 13, 2008

Rosemary (fresh is best)
Chives or spring onions (optional)
garlic (optional) (I must admit, I use powder for this)
Salt & pepper
Cardamon (ground) (optional)

1). Chop potatoes (unpeeled) into 1/4 and boil until the skins are just starting to lift (when they are soft)
2). Drain and put back into the pot, add a good knob of butter and some fresh rosemary leaves, a sprinkle of salt and a dash of cracked pepper. You could add the optionals.
3). Carefully mix it all around so you don’t break the potato up too much, and serve.


Apricot & Coconut Balls November 16, 2008

Filed under: Slices & Truffles — obsidian @ 5:42 am
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250g chopped dried apricots
1 cup fruit juice
8 “weetbix/vitabrits”, crushed
1/4 cup honey
desiccated coconut to coat

1). Add apricots and juice to a saucepan and bring to the boil. Remove from the heat and allow to cool. Mash/puree the apricots.
2). In a bowl, combine the weetbix, honey, and the cooked apricot mixture, and mix well.
3). Form mixture into small balls, and roll in coconut. Refrigerate until set.

— now I’ve tried this and I can’t say the results were great….. I like normal apricot balls, I didn’t like these – too weetbixey…. hubby thought they were good though.


Choc Coated Marshmallows

Filed under: Slices & Truffles — obsidian @ 4:54 am
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These are so wickedly delightful!!!

1 packet of marshmallows (I like the pink and white kind…)
1 block of chocolate – I like Cadbury chocolate, but just choose your favourite. No cooking/compound chocolate though, if you’re going to make this, may as well do it properly!

1). Place a saucepan of water on the stove, place a metal/ceramic bowl over the saucepan to create a “double boiler”. Turn the heat on to a low heat.
2). Break up the chocolate and put it into the bowl. Stir this around as it melts to prevent it burning. Gently heat this to melt the lot. Chocolate gets ruined when it’s overcooked, and it will seize if you put even a few drops of water in it, so be careful!
3). Line up the marshmallows on a tray lined with wax paper so there is about an inch space between each.
4). When the chocolate is fully melted, spoon it over each marshmallow to cover them. Place them in the fridge to set.

Not many of mine make it to the fridge Smile they are just as yummy (if not more so) when the chocolate is warm and gooey!

Use toothpick to dip marshmallows in, rather than pouring the chocolate over them. Serve with the toothpicks still in them.

When the chocolate is soft, holding the toothpick, dip the coated marshmallows in 100s & 1000s, coconut, milo, grated white or dark chocolate etc.


Mars Bar Balls

Filed under: Slices & Truffles — obsidian @ 4:52 am

Mum made these once when we were kids…. she never did it again (and I’ve not done it myself yet either), so I am not sure exactly how they were made. I am sure you could use a different chocolate bar if you wanted to.

1 packet of plain biscuits (crushed into fine crumbs)
3 Mars bars (or similar chocolate covered caramel type chocolate bar)
100s & 1000s (sprinkles)

1). Place the chopped up chocolate bars in a saucepan and VERY gently melt them over a low heat – don’t let them burn!
2). Add the biscuit crumbs to this, until you get a consistency you’ll be able to roll into balls.
3). take spoonfulls of this mixture and roll them into balls in the 100s & 1000s
4). Place on waxed paper and put in the fridge to set.

You could use nuts, grated chocolate, “milo”, coconut etc. instead of 100s & 1000s