Photo by Kelli
White Chocolate Cheesecake
100g white chocolate, chopped
1 1/4 cups rice bubbles
250g white chocolate, chopped
500g cream cheese
1/2 cup caster sugar
1/2 cup thickened cream
1 tsp vanilla essence
# 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.
# 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.
You could also try using Milk Chocolate and Coco Pops.
Photo by Kelli
Chicken Yakitori Skewers
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.
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.
In place of marsala, any favourite liqueur can be used. Zabaglione makes an excellent topping for fresh fruit, or pour it warm over icecream.
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
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.
Photo by Mem
Coffee Lamington Cake
200g unsalted butter, at room temperature
215g (1 cup) caster sugar
1 tsp vanilla extract
200g (1 1/3 cups) self-raising flour
1 tsp baking powder
45g (1/2 cup) desiccated coconut
2 Tbsp milk
60ml (1/4 cup) water
55g (1/4 cup) caster sugar, extra
2 tsp instant coffee
2 Tbsp coffee flavoured liqueur (such as Kahlua)
65g (1 cup) shredded coconut
Double cream, to serve
500ml (2 cups) thin cream
400g dark chocolate, coarsely chopped
1. To make the ganache, combine the cream and chocolate in a saucepan over medium-low heat. Stir with a metal spoon until chocolate melts and the mixture is smooth. Transfer to a bowl. Place in the fridge for 4 hours or until the mixture is a spreadable consistency.
2. Preheat oven to 170°C. Line two square 20cm (base measurement) cake pans with non-stick baking paper. Use an electric beater to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla extract and beat until combined.
3. Sift the flour and baking powder over the butter mixture. Use a metal spoon to fold until combined. Fold in the desiccated coconut and milk. Divide among lined pans and smooth the surfaces. Bake for 30 minutes or until the surfaces are dry and cakes spring back when lightly tapped. Set aside in pans for 5 minutes before turning out onto a wire rack to cool completely.
4. Meanwhile, combine water and extra sugar in a small saucepan over medium heat. Stir until sugar dissolves. Bring to a simmer and cook, without stirring, for 5 minutes or until the mixture thickens. Stir in the instant coffee and liqueur. Set aside for 30 minutes to cool completely.
5. Use a large serrated knife to cut each cake in half horizontally. Brush the cut side of each cake layer with the coffee mixture. Place 1 cake layer, cut-side up, on a plate. Spread with ganache. Repeat with remaining cake layers and ganache. Spread the top and side evenly with the remaining ganache. Sprinkle the cake with shredded coconut, pressing firmly to coat. Serve with cream, if desired.