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.

Easy Lemon Cake

 

125 gram butter, at room temperature 

3/4 cup caster sugar 

2 eggs, at room temperature 

2 cup self-raising flour 

1/3 cup lemon juice 

1/3 cup milk 

Lemon icing 

1 cup icing sugar 

2 tablespoon lemon juice

Preheat oven to 180ºC/160ºC fan-forced. 

Grease and line a deep 20cm (base measurement) round cake pan with baking paper. 

Using an electric mixer, beat butter and sugar in a bowl until pale and creamy. Add eggs, one by one, beating well after each addition. Sift flour over butter mixture. Add juice and milk; stir to combine. 

Spoon mixture into prepared pan; level surface. 

Bake for 45 minutes or until a skewer inserted at centre comes out clean. 

Stand cake in pan for 5 minutes, then turnout onto a wire rack to cool completely. 

Meanwhile, to make lemon icing; sift icing sugar into a large bowl. Gradually add juice, stirring until smooth.  Spread lemon icing over cooled cake, allowing it to drip down sides. Serve sprinkled with zest.