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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Shepherd’s Pie April 19, 2013

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 1:36 pm
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Ingredients:
Puff Pastry sheets
Beef mince
Finely chopped onion
Finely chopped garlic
2 tb Gravy powder
Vegies (eg Corn, grated carrot, grated zucchini)
1 tin diced tomatoes
1 can lentils (or 1 cup cooked lentils)
Potato (enough for the mashed potato top)
Dried herbs (or fresh if you have them)
1 teaspoons Curry Powder
1 tsp Ground Cumin
Salt & pepper to taste

.

Method:
Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any.   Add the onion and cook until the onion softens.   Add the garlic, then add the vegies and tinned tomatoes.  Half fill the empty tomato can and add the gravy powder, mix well then add this to the mixture along with the herbs and spices.   Allow this to simmer until the vegies are soft.  Then stir in the lentils and remove from the heat.

Allow it to cool slightly (you can use it while still warm, but its best not to be hot because it melts the pastry).  You can use this time to cook the potatoes – Peel and chop the potatoes into small cubes, boil these in water until soft.  (I tend to leave the skins on, because I cut the potato so small it doesn’t make much difference to the pie).  Drain and mash the potato well until it is smooth.  You can add butter and salt if you wish, or a little water or milk.  It should be a creamy consistency.

Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan). Place the pastry into your dish.  Spoon the filling mix into the dish, then top with the mashed potato.  I sometimes like to run a fork over the potato to rough it up a little and brush the top with melted butter.

It should go in a hot oven (about 200C), cook until the potato is browning. Probably about 20 mins?

 

Chorizo Stirfry March 22, 2013

Filed under: Meat Dishes,Quick meals,rice dishes — obsidian @ 4:02 am
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Ingredients:
Chorizo Sausages
Eggplant
Capsicum
Celery
Mushroom
onion (I use leek or spring onion as I prefer them)
Broccoli Florets
Carrot
Rice

Method:
Chop all the vegetables so they are ready to go.  Cut into bite size pieces and have them ready in separate bowls.  Put the rice on to cook (I like to use a rice cooker).  Cut the Chorizos in half lengthways, then slice to make bite size pieces.  Put these into a hot non-stick pan – don’t add oil as the oil from the sausages is enough.  Once they have started to brown a little, add the eggplant.  Once that has started to soften, add the carrot, celery and broccoli.  Once those have softened a bit, add the capsicum, onion and mushroom.  Once those have cooked, add the cooked rice, a dash of soy sauce and mix together.  Serve.

 

Almond Oat Cookies February 7, 2012

Filed under: biscuits — obsidian @ 12:15 am
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This recipe started off as the cowgirl cookies recipe that I had to modify to get it to fit into smaller pasta sauce jars I had so I could give them as xmas gifts… then I decided to try replacing some flour with almond meal and tweaking it a bit more.

Ingredients:

1/2 cup almond meal *
1/2 cup wholemeal SR flour
1/2 cup rolled oats
1/2 cup choc chips
1/2 cup shredded coconut (or use 1/4 cup desiccated)
1/2 cup butter (melted)
1/4 cup raw sugar
1 egg
1tsp vanilla essence
1/2 tsp cinnamon
About 2tb ground linseeds (which you can leave out)

Method:
Mix together, roll into balls, flatten out to about 1cm thick (they won’t really rise much) and bake at 180ºC for 15-20 mins.

* You can use 1 cup of SR flour instead of half flour and half almond meal, but you may need to add a little more melted butter, as the flour makes the mixture dryer than using almond meal.

You could leave out the choc chips or use sultanas instead. I sometimes also add about 1/4 cup of chopped walnuts too.

 

Sneaky Vege Lasagne March 2, 2011

Ingredients:
Milk
Flour
500g mince
1 tin lentils, drained, rinsed
1 small onion, finely chopped
Finely sliced mushroom
1 zucchini, grated
2 carrots, grated
2 cloves garlic, finely chopped
2 tins crushed tomatoes
Parmesan cheese
Pasta Sheets (Home made or bought)
grated tasty cheese
herbs (Fresh if possible – eg basil, oregano, chives, parsley)
1/2 tsp curry powder
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 tablespoons tomato paste
1 heaped tablespoon cornflour
1 heaped tablespoon gravy powder
Lasagne sheets

Method:
1). Brown the mince and onion, then add the garlic and mushroom. When the garlic has cooked, pour in the tomato, herbs, spices, carrot, lentils and zucchini and allow to simmer for about 15 mins. Mix together the cornflour and gravy powder with about half a cup of water, and pour this into the mince mixture, and stir until it thickens.
2). In another saucepan, add the milk – or use a few tablespoons of milk powder with water (I don’t know how much, maybe 4-5 cups?) to about 1/2c flour and stir well to make a white sauce. Bring to the boil to thicken. If it’s not thick enough, add more flour (mixed with a little water, then pour that in), or if it’s too thick, add more milk or water. Add a sprinkle of nutmeg, Salt and pepper, and Parmesan cheese to taste (About 3 tablespoons of powdered/dried stuff). When thickened, leave to cool slightly.
3). Get your lasagne dish (Any flat casserole dish or baking pan will do), and make a layer of meat sauce, then a layer of white sauce, then place your pasta sheets on top to form another layer. Repeat until you run out of ingredients, or your pan is full.
4). Make sure the final layer is a white sauce one. Cover with aluminium foil.
5). Place this into a hot oven to bake for about 45 mins. Remove the foil and scatter grated cheese on top, then return to the oven for about 5 mins to let the cheese melt (I normally turn the oven off and let the residual heat do it)

I like to put a baking tray under my Lasagne dish, to catch anything that overflows … the tray catches this and is easier to clean than the oven.

 

Banana & Choc Chip Muffins February 24, 2011

Filed under: Cakes — obsidian @ 2:42 am
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Ingredients:
2 bananas (past their prime)
1/2 cup raw sugar
dash of vanilla essence
2 eggs
1/2 cup milk (or coconut milk)
2 cups SR flour
Handful choc chips

Method:
1). Mash the bananas into the bowl, then stir in all the other ingredients.  For these I used half a block of cooking chocolate cut into fine bits, as that’s what I had on hand.  Spoon into muffin tins (or make in a loaf pan), and bake at 180ºC for about 15 mins, or until a skewer comes out clean.

yes, no butter in this recipe, the banana replaces it!  You could use coconut/soy/almond milk in place of regular milk for a dairy-free alternative

 

Kashmiri Korma Curry Spice Mix December 8, 2010

Filed under: Condiments & Dips,Ingredients — obsidian @ 8:11 am
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Ingredients:
1 tsp Turmeric
10 cardamon pods
1/2 tsp ground Cinnamon
8 Black peppercorns
1/4 tsp ground cloves
1 1/2 tsp ground Cumin
2 tsp Ground Corriander
1 tsp dried Chilli flakes (optional)
1tb Ground paprika
1tb chopped fresh ginger
2 cloves garlic

Method:
Break open the cardamon pods to get the seeds out. You could buy the seeds, but I’m not sure how much you’d need as equivalent (maybe a teaspoon worth?). The seeds give a greater aroma and flavour than the powder does…. so use the seeds if you can. Then crush all the spices together in a mortar and pestle. You can keep this mixture in a spice jar and use all of it at once, or smaller amounts if needed. When you go to use it, fry it off with a little oil and the ginger and garlic.