© Mem
Photo by Mem

Spaghetti With Crab, Lime And Chilli

Serves: 2

150g tub Crab Meat
Juice & zest of 2 lime
Juice 1 lemon
1 clove Garlic, crushed
1/4 cup roughly chopped flat leaf parsley
1/4 cup finely sliced green onions
1 small chilli, sliced
1 tsp Sea Salt
Freshly ground black pepper
2 tbsp Extra Virgin Olive oil
200g Spaghetti, cooked and drained

Place crab, lime and lemon juices, lime zest, garlic, parsley, spring onions , chilli, sea salt and pepper in a bowl and stir in olive oil to combine. Taste to adjust the seasoning. Toss pasta into crab mixture and serve.

© Kelli
Photo by Kelli

White Chocolate Cheesecake

Base:
100g white chocolate, chopped
1 1/4 cups rice bubbles

Filling:
250g white chocolate, chopped
500g cream cheese
1/2 cup caster sugar
1/2 cup thickened cream
1 tsp vanilla essence

Base:
# Microwave the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
# Stir until chocolate is smooth and fully melted.
# Combine with rice bubbles and using a spoon press into the base of a 20cm spring form tin. Place to one side.

Filling:
# Melt 150g of chocolate as per directions above. Place into a food processor with all ingredients except remaining chocolate and blend until smooth.
# Using a wooden spoon, stir through the remaining chopped white chocolate.
# Pour mixture over base and place into the refrigerator. Allow to set for at least 2 hours and serve with fresh berries.

Tip:
You could also try using Milk Chocolate and Coco Pops.

© Kelli
Photo by Kelli

Chicken Yakitori Skewers

Serves 6

1/4 cup (60ml) sake
1/4 cup (60ml) Japanese soy sauce
2 Tbsp mirin
2 Tbsp caster sugar
6 chicken thigh fillets, cut into 2cm pieces
Ground white pepper, to season
2 green onions, trimmed, cut into 3cm pieces
2 tsp vegetable oil
1 green onion, extra, thinly sliced diagonally

# Combine the sake, soy sauce, mirin and sugar in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.
# Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Place in the fridge for 30 minutes.
# Thread the chicken and green onion alternately onto skewers. Heat the oil in a large frying pan over medium heat. Add the skewers to the pan and cook for 6 minutes or until cooked through.
# Transfer to a platter and sprinkle with extra green onion. Serve immediately with the remaining sauce.

Zabaglione

Serves 4

5 egg yolks
1/4 cup sugar
1/2 cup marsala
1/4 cup dry white wine

1. Combine egg yolks and sugar in top of double saucepan.
2. Beat for a few minutes, off heat, with rotary or electric beater until well combined.
3. Put mixture over simmering water. Gradually beat in half the marsala and half the white wine, beat well. Gradually beat in teh remaining marsala and wine.
4. Beat constantly for about 10 minutes or until thick and creamy.
5. If mixture adheres to side of pan, quickly remove from heat and beat vigorously with wooden spoon – especially around the base.
6. Pour into individual dishes.

Tip:
In place of marsala, any favourite liqueur can be used. Zabaglione makes an excellent topping for fresh fruit, or pour it warm over icecream.

Peabodys Chocolate Chip Cookie Dough Cheesecake
Photo by Mem

This Recipe is Adapted from Culinary Concoctions by Peabody. I have changed a few things to how I made it. Please visit Peabody’s page for her recipe.

Peabody’s Chocolate Chip Cookie Dough Cheesecake

1 1/4 cups chocolate chip cookie crumbs (I used 400g The Decadent Chocolate Chip Cookie from KMart)
1/4 cup unsalted butter, melted
1kg cream cheese (4 x 250g leave out of fridge for a little while before hand to soften)
1 cup dark brown sugar, loosely packed
1 cup sugar
2 Tbsp all-purpose flour, plus some for dusting the truffles
6 eggs
1 tsp vanilla
cookie dough truffles – See recipe at bottom of page (I used about 9 of them)

1. Preheat oven to 180C.
2. Combine the cookie crumbs and melted butter. Press this into the bottom of a 10 inch spring form pan.
3. Mix the cheese and sugars with a hand mixer (or a stand mixer).
4. Add eggs one at a time, scraping down the sides and bottom after each egg (If your cream cheese is too hard for the mixer add egg by egg until you can combine the cheese with the sugars then do the rest of the eggs – I had to do this). Add vanilla and flour, beat until completely incorporated.
5. Place truffles into a large bowl sprinkle with flour and lightly coat each one with flour (this helps them not all sink to the bottom). Remove excess flour and fold into cheesecake, reserving a couple to place on the top (otherwise you can poke them into your poured cheesecake and smooth the mix over the top).
6. Pour the batter into the prepared pan. Place the last few truffles on top of the cheesecake.
7. Bake for approximately 1 1/2 hours – until firm. Turn the oven off and use a wooden spoon to crack the door open a little while the cheesecake cools down.
8. Place the cheesecake in fidge overnight and then remove from the pan. Serve and Enjoy.

My cheesecake cracked on top as I didn’t wait for it to cool down before I removed it from the oven. We also ate a bit of it hot as we didn’t feel like waiting overnight for it to finish setting. We love it and will definitely make this again.

Cookie Dough Truffles

1/2 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1 tsp vanilla extract
2 cups plain flour (You might need to add more until firm enough to shape)
395g tin sweetened condensed milk
1/2 cup chocolate chips

1. Using a hand mixer, cream together the butter and sugar until light and fluffy. Beat in vanilla.
2. Slowly add condensed milk, alternating with flour, beating well after each addition.
3. Fold in chocolate chips.
4. Shape into 1-inch balls and place into an air tight container. Store in freezer for at least 3 hours (I did mine overnight).

You will end up with leftovers. Dip in chocolate and eat the rest.

beef stroganoff
Photo by Mem