Macaroni Cheese

 

50gm butter 

3 tblsp flour 

Make a roux 

Add approx 2 cups milk 

Bring to simmer to thicken 

Add 250gm cheese

Stir through 500g cooked macaroni

Burnt Basque Cheesecake

Small size, double recipe for larger cake

370g cream cheese, softened

1/2 cup caster sugar

2 large eggs 

3/4 cup thick cream

1 teaspoon vanilla 

3/4 tablespoons flour 

Preheat oven to 220°C (425°F). Line a 22cm (8½ inch) round springform cake tin or a 22cm (8½ inch) skillet with 3 large pieces of overlapping non-stick baking paper, ensuring paper comes above the rim+. Place the cream cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined. Add the cream and vanilla and beat until just combined. Sift in the flour and beat on a low speed, until thick. Pour into the prepared tin and bake for 15 minutes, then rotate and bake for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top, but still have an extreme jiggle in the middle. Once out of the oven, allow to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled.

Frozen Berries Crumble

 

4 cups frozen mixed berries, NOT thawed

3 tablespoons sugar 

3 tablespoons all purpose flour 

zest from 1 lemon 

pinch of salt 

Oat Crumble Topping 

1 cup old fashioned rolled oats 

½ cup brown sugar 

6 tablespoons all purpose flour 

½ cup butter, cut into small cubes 

Make the berry filling by combining all ingredients and tossing to combine. Set aside. 

In a separate mixing bowl, make the oat crumble by combining all ingredients, then use your fingers to pinch the butter and incorporate with the dry ingredients. Keep pinching and tossing together with your hands until evenly combined. You will be left with many pea sized pieces of butter mixed in with the oat mixture. Set aside. 

Pour the berry filing into baking dish. Top with the oat crumble topping, and spread to an even layer.

Bake uncovered @ 180C until the berry filling is bubbling, and the oat crumble is golden brown, about 1 hour. 

Almond Cookies for Pesach

 

2 cups ground almonds 

3/4 cup caster sugar 

1 teaspoon almond and/or vanilla extract 

2 egg whites 

Almond halves, for garnish [optional]

Mix the almonds and sugar together. Add the almond and/or vanilla extract and egg whites, and mix until it forms a paste. Roll into small balls in the palm of your hands. Shape each one like a crescent or keep round and place half an almond in the center. Spray a cookie sheet with non-stick cooking spray or line with baking paper. Place the cookies on the sheet and bake @ 350F/180C for 10 to 12 minutes. (The cookies should be slightly golden and soft to the touch.) Remove from sheet and cool.

Chicken Drumsticks and Potatoes in Tomato Sauce

 

6 chicken drumsticks 

6 potatoes medium quartered 

1 cup chicken stock (liquid) 

2 tbs tomato paste heaped 

3 tsp dried rosemary 

1 tsp ground paprika 

1 tsp salt flakes 

1 tsp black pepper ground 

4 garlic cloves crushed 

3/4 cup olive oil 

1 1/2 cups rice

Preheat oven to 220C. Place drumsticks and potatoes in a single layer in a large greased roasting pan.

Combine stock and tomato paste in a small saucepan over a medium/low heat. Cook, stirring, for 2 minutes or until combined. Set aside to cool slightly. 

Combine rosemary, paprika, garlic, salt and pepper in a bowl. Sprinkle over chicken and potatoes. Pour stock mixture into base of roasting pan, do not pour over chicken. 

Drizzle ½ cup of oil over chicken and potatoes. 

Bake for 1 hour or until golden and cooked through. 

While dish is in the oven cook the rice. 

Serve with steamed vegetables or salad.

Hamentaschen - No Rolling !

200 g unsalted butter at room temperature

135 g sugar (about ⅔ cup) 

1 teaspoon salt

2 egg yolks

2 teaspoons pure vanilla extract

375 g all-purpose flour, sifted (about 3 cups)

Cream the butter and sugar. Add the egg yolks one at a time, mixing well after each addition. 

Add vanilla and with mixer on low speed, gradually add the sifted flour.  Mix just until combined. Do not over-mix.

Roll the dough into a fat sausage and chill it for 20 minutes.

Slice dough into thin circles. Make them as thin or fat as you like.

Place a dollop [not too much] of your chosen filling and then pinch three edges to form the triangle shape.

Bake in a preheated oven on 375F / 180C for 15 minutes until the bottom of the hamantaschen is golden.

Mango Mousse

 

200 grams ripe, cubed mango - Fresh or frozen. Frozen mangoes need to be thawed and well-drained. 

2 tablespoons icing sugar 

200 grams double cream - Chilled

If you're using fresh or frozen mango cubes, add the mango cubes along with the icing sugar to the bowl of a food processor or blender.  Blitz the fresh mango into a smooth, fine pulp. It will take around 1-2 minutes. 

In another bowl, whisk the fridge-cold cream to medium-firm peaks with an electric hand mixer. Be careful not to over-whip. Add the mango puree to the whipped cream. Gently fold the mango puree into the cream with a large spoon or spatula, being very careful not to lose the fluffiness. Remember to scrape the bottom of the bowl to ensure everything gets mixed in properly. Scoop the mousse into your preferred bowls and refrigerate for at least 3 hours.