Oreo Cheesecake….. everyone’s favorite!
- 250g plain chocolate biscuits
- 125g butter, melted
- 1 ½ teaspoons gelatine
- ¼ cup (60ml) hot water
- 375g cream cheese, softened
- 300ml thickened cream
- 1 teaspoon vanilla extract
- ½ cup (110g) CASTER sugar
- 180g white chocolate, melted, cooled
- 150g cream-filled chocolate biscuits, broken
- Some extra oreo cookies to decorate
-Grease and line the base of a 22cm springform pan.
-Process plain chocolate biscuits until fine. Transfer biscuit crumbs to a medium bowl, stir in melted butter. Press biscuit mixture evenly over the base and halfway up the side of the prepared pan. REFRIGERATE while preparing the filling.
-Sprinkle gelatine over the hot water and Stir until the gelatine dissolves; cool for 5 minutes.
-Beat cream cheese in a medium bowl with an electric mixer until smooth. Add the cream, vanilla and sugar until combined. Add the gelatine mixture, beat until just combined. Fold in the cooled white chocolate, then gently fold in the cream-filled biscuits. Pour into the biscuit base in the pan. Refrigerate overnight.
-Decorate and serve.
Very easy, very quick and fancy…….. I love it!
- 2 x 400gms salmon fillets
- 250 gms tail prawns
- Some salt
- Some cracked black pepper
- Some red chilli flakes
- Some olive oil
CUCUMBER CAPER SAUCE
- 2 cups Greek yogurt
- 2 Lebanese cucumbers (deseeded and cut into small pieces)
- ½ tspn chopped dill
- 2 tbspns capers
- ¼ tspn garlic powder
- Some salt
- Some pepper
- ½ lemon squeezed
-In a mixing bowl, combine everything for sauce and mix.
-Refrigerate until needed.
-Season the salmon fillets with everything given above. Heat the grill pan, drizzle some olive oil and place the skin side down of the fillets. Cook 10 minutes per side on low – medium heat.
-Drizzle some more olive oil on the grill pan and grill prawns on 5 minutes per side.
-Take out everything on the plate and serve with a dollop of sauce.
A very easy and basic recipes for fluffy, soft and yummy pancakes….. not at all time consuming, very quick and fancy…..
- 1 cup self-rising flour
- 1 ¼ cup whole milk
- 1 egg
- Some butter
- Some bananas
- Some strawberries
- Some maple syrup
-In a mixing bowl, combine milk, flour and egg and whisk until everything is smooth.
-Heat a flat griddle, spray with non-stick spray and pour a ladle full of batter. Let it expand on its own. 1 ladle equals to 1 pancake.
-When it starts getting bubbly on the side flip it over and after 30 – 45 seconds flip it on to a plate. Do the same with rest of the batter.
-Drizzle some maple syrup and serve with fruits and butter.
An American Italian Classic….. Its more like a tea time cake or an evening cake, not suitable for Parties and other events, but looks and tastes awesome! especially the look of yellow pineapple rings and bright red maraschino cherries. I couldn’t find maraschino cherries anywhere in big Australian supermarkets, so I started looking at some Italian delis and continental supermarkets and after 1 month of search I found them in Point Cook Centre….. I was so happy that i can finally make my cakes with these beautiful cherries….. This was “The Buy of The Week” LOL
FOR CARAMEL AT THE BOTTOM
2 Tbsp of Unsalted Butter
1/3 Cup of Brown Sugar
1 Tbsp of Water
4 slices of fresh Pineapple, cored or canned pineapple
FOR CAKE BATTER
1 1/3 Cup of All Purpose Flour
2 tsp of Baking Powder
1/8 tsp of Salt
2/3 Cup of Granulated Sugar
2/3 Cup of Sour Cream
¼ Cup of Unsalted Butter, softened at room temperature
1 tsp of Vanilla Extract
-Preheat your oven to 350 degrees. Spray a 9 inch cake pan with non stick cooking spray and set aside.
-Place the 2 tbsp of butter in the cake pan and place it in the oven until the butter melts.
-Add the brown sugar and water to the melted butter and mix to mix. Place the pineapple slices over the brown sugar mixture and arrange the maraschino cherries all around. Set aside while you make the batter.
-In a large bowl cream together the butter and sugar, add the sour cream, egg and vanilla and mix until smooth. Add the flour, baking powder and salt. Mix just until everything is mixed thoroughly and bake for 35 minutes.
-After 35 minutes take it out and let sit for 5 minutes only. After five minutes invert onto a plate and let cool for 30 minutes before serving.