Sunday, June 8, 2014

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Monday, November 12, 2012

Mango & Coconut Cheesecake Slice

It has finally come...
Mango season!
I snapped up a few on special when food shopping, and after discovering that both of my kids refused to eat any of this delicious fruit, I was left with more mango than I could eat!
So what to do?
Turn it into a delicious dessert, of course!
A few years ago I made a mango cheesecake, which was happily devoured in record time by our visitors.
The creative cogs began turning and a popular combination sprung to mind...
Mango and coconut!
I remembered seeing a bag of coconut biscuits in the supermarket and knew they would make the perfect crust.
So I grabbed the necessary ingredients for a super quick and easy treat:
Biscuits
Cream cheese, one packet
Mango jelly packet

Then I raided my pantry and fridge for the last few essentials:
Butter
Dessicated coconut
Over ripe mango
Caster sugar


I softened the cream cheese by slowly heating in the microwave, and threw a couple of handfuls of coconut biscuits in my mini food processor and whizzed until fine and crumbly.

I melted a chunk of butter and slowly added it, bit by bit, into the biscuit crumbs and whizzed until it started to come together. I wanted a bit more coconut flavour so I added the dessicated coconut to the mix.

BUT silly me added too much butter (sometimes there is such a thing as too much butter!) and my base ended up quite solid. When mixing the base, the crumbs should still be fairly loose, but press together slightly with the back of a spoon.

I pressed the crumb mix into my little loaf tin (I don't have all of my regular kitchen bits and pieces, so this was the best option for me). I popped it into the fridge and turned the kettle on...

Not for a much-needed cuppa, but for the next step...

I emptied the jelly mix packet into a small bowl and added one cup of boiling water. I stirred until dissolved.

Then I scraped al the juicy flesh from my mango and pureed it in my freshly washed mini food processor.
I grabbed out my super soft cream cheese and stirred until it was smooth.

I divided the jelly mix between the cream cheese and the mango. I wanted the top layer to set, but not to hard, and the cream cheese already sets quite firm, so it doesn't need too much jelly to set it any further. The mango had about 2/3 and the cream cheese, the remaining.

I added a little bit of caster sugar to the cream cheese and jelly mixture and blitzed with my stick blender so it was smooth and completely lump free.

When my base was solid (doesn't take too long, maybe 15 minutes), I poured the cream cheese mixture over the top.
When I got to this stage I saved some mixture to make mini crustless bowls of cheesecake for my little ones.

I popped it back into the fridge to set and waited...

When it was firm, I slowly poured the mango mixture over the top and put it back in the fridge to finish setting completely.

And voila!


A little someone was more than happy to let me take photos of her eating it....


It's a tough life being taste tester!



Wednesday, November 7, 2012

Experimental Dinner

I am always experimenting with food.
Recipes I see as inspiration, they get my creative juices flowing and my mind wanders…
“Add this, take away that, fry those up first, substitute this for something else…”
I very rarely follow a recipe to the letter.
After making up a delicious Tuna & Vegetable Casserole, I was left with a small bowl of cooked veges and tuna sitting in my fridge. I didn’t want a repeat dinner, so I got to work.
I had some cooked brown rice sitting in the fridge and a can of Cream of Celery soup in my pantry…
This could work!
I mixed the veges and tuna with the soup (condensed), added a dash of milk and poured over some rice in a baking dish. Sprinkle on some corn flakes (which I have discovered make a delicious crumb) and bake.
Yum.
Tasty and fast.


Dinner is served!

Monday, November 5, 2012

It All Comes Back To Baking {Sticky Honey Pecan Cake}


 Is there a self-help book for my addiction?
My baking addiction?
Right now I am a baker without an oven, only a temporary Turbo Oven which is great, but limited to small sizes.
But I am not held back!
There is a recipe that I have had my eye on for a while now…
Sticky Honey Pecan Cake.


Simple, easy and fast to make.
I like that!
The end result?



Oh, sorry.
The cake was so delicious that it did not last long enough for photos.
The recipe is from a kid’s cookbook that my Nana gave me for my 11th birthday. It is that good, I have held onto it for so long!

Sticky Honey Pecan Cake

Ingredients:
340g packet buttercake mix (usually needs 2 eggs, milk and butter)
¼ cup sour cream
2/3 cup pecan nuts, chopped
2/3 cup honey
1 tbspn lemon juice

Method:
Preheat oven to 180*C. Grease and line a 20cm square tin.
Follow directions on packet to make cake batter.
Add sour cream to batter. Beat well.
Add chopped nuts, mix in gently.
Spread evenly in tin. Bake for 45mins. Leave to cool for 5mins.
Put honey and juice into a microwavable dish and heat on high for 30 seconds, or until warm. Stir to combine.
Turn cake out onto serving plate and pour over the honey sauce.
Serve hot.
Enjoy!