Tuesday, June 30, 2015

Violet crumble Cheesecake

  • 2 cups (250g) plain chocolate biscuit crumbs
  • 125g butter (melt)
  • 2 x 250g packets cream cheese (soften)
  • 1/2 cup caster sugar
  • 1/2 cup sour cream
  • 2 teaspoons of gelatine
  • 1 Tablespoon water
  • 3 x 45g violet crumble bars (broken up)

  1. Grease 20cm by 20cm pan and line with baking paper to extend over the sides.
  2. Combine biscuit crumbs and butter in a bowl – mix well. Then press evenly over base of prepared pan. Refrigerate for 30 minutes or until firm.
  3. For the filling, beat cream cheese, sugar and cream in a small bowl with an electric mixer until light and fluffy.
  4. Sprinkle gelatine over water in a cup and stand in a small pan of simmering water, stir until dissolved. Let it cool slightly.
  5. Finally, with an electric mixer pour gelatine mixture into the cream cheese mixture. Add in violet crumble bars.
  6. Pour mixture over set crumb crust. Sprinkle extra crumble on top if you wish. Refrigerate until set.

Sizzler's Cheese Toast

  • Butter or margarine
  • Kraft Parmesan Cheese
  • Thick white bread
  1. In a bowl, mix equal parts of butter with the cheese to create a paste.
  2. Spread the paste on one side of the bread.
  3. Fry the bread, paste-side-down over a medium heat until golden-brown while resting a flat plate or lid on top to steam the bread.

Monday, June 29, 2015

3 minute chocolate fudge

3 Minute Fudge
3 Minute Fudge
  • 1 can Sweetened Condensed milk (14 ounces)
  • 2 cups (1 12 ounce bag) semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  1. Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
  2. In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
  3. Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
  4. Store in an airtight container. Fudge does not need to be kept refrigerated.

Thursday, June 4, 2015

Croissant Bread and Butter Pudding

180g caster sugar 
6 large eggs 
300ml cream 
900ml milk 
1 vanilla bean, diagonally cutinto thin pieces 
1 Tbsp vanilla essence 
6-8 croissants (2-3 days old), halved lengthways
4 Tbsp chocolate hazelnut spread (optional)
50g brown sugar 

1. Preheat oven to 180°C.
2. Put caster sugar, eggs, cream, milk, vanilla bean and essence in a large bowl and whisk together.
3. Generously spread chocolate hazelnut spread on cut side of each croissant half. or sprinkle sultanas
4. Put croissant halves, spread-side up, in a large ovenproof baking dish. Pour over custard mixture. Set aside for 15 minutes to absorb.
5. Sprinkle with brown sugar, then bake for 35 minutes or until lightly browned and set.