Friday, September 23, 2011

Cheesecake Trio

I fancied some cheesecake this afternoon so I started making some, trouble is I couldn't decide what sort. So I made the bases (biscuit crumbs, butter and cocoa) and a basic filling (cream cheese, caster sugar, vanilla and lemon juice). Then I divided the filling into three and added a different flavour to each. The first was peppermint essence and chocolate chips. The second was Canterbury Cream (Bailey's liqueur). The third was raspberries and white chocolate drops.
Of course I had to test all three with my cup of tea this evening...and they were all really good!

Monday, September 19, 2011

Mid Week Meal Idea-Corn Fritters

 I haven't made a meal plan this and it's when you don't that you realise how worthwhile they are. I'm sitting here thinking what am I going to make fortea, I really should get something out of the freezer etc but nothing is taking my fancy. Witht he weather the way it is here right now (pouring with rain) maybe I'll make some pumpkin soup and some kind of bread.
One night this last week we had corn fritters, wedges, streaky bacon and lazy coleslaw.
The wedges were the best I've ever made because they didn't stick and went really crispy-weird how that happens as I didn't do anything different to usual.
The bacon was FAR too salty.
The coleslaw I've called lazy because it was actually just shredded cabbage with this spicy dressing to add a bit of green and crunch to the meal.For the corn fritters I make a batter of eggs, milk, salt and pepper, flour and baking powder then add a tin of corn kernals, grated cheese, diced onion and some crushed garlic and red pepper if I have it. Shallow fry on each side until golden brown.

Wednesday, September 14, 2011

Pear and Choc-Chip Self Saucing Pudding

Pear and Choc-Chip Self Saucing Pudding
This recipe is from the July 2011 edition of Super Food Ideas.

1 1/2 cups self raising flour
1/2 cup brown sugar
25g butter, melted
3/4 cup milk
1/2 cup chocolate chips
410g tin of pears, chopped
2/3 cup brown sugar
2 cups boiling water
50g butter, chopped

Combine flour, butter, sugar, milk, choc chips and pears in a bowl. Stir until smooth. Spread into a 10 cup capacity ovenproof dish.
For the sauce combine all ingrdients in a heatproof jug. Stir to combine. Pour sauce carefully over the cake batter.
Bake at 1180 degrees celcius for about 40 minutes or until top is just set. Stand for 5 minutes before serving.

There are nine other self saucing pudding recipes in the magazine. I have tried the Choc-caramel but have yet to try the others: Chocolate/Mint, Date and Walnut, Hazelnut and Chunky Chocolate, Mocha, Vanilla Berry, Pineapple Passionfruit, Raspberry Cherry and Lemon Curd.