Wednesday, January 27, 2016

White chocolate and raspberry Cheesecake

1¼ cups shortbread biscuits, crushed
75g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
¾ cup caster sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
200g (1 block) CADBURY White Baking chocolate, melted
1 cup cream, lightly whipped
Fresh berries, for decoration
Icing sugar, for dusting

make it

  1. COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan.
  2. BEAT the PHILADELPHIA Cream Cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted CADBURY White Baking chocolate and cream. 
  3. POUR the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.

Saturday, January 23, 2016

Three cheese muffins

  • 2 ½  cups self-raising flour
  • 1 tablespoon caster sugar
  • ⅓ cup shredded fresh basil leaves
  • 2 green onions, finely chopped
  • ¾ cup milk
  • 1 egg, lightly beaten
  • ½ cup vegetable oil
  • 2 garlic cloves, crushed
  • ½ cup grated vintage cheddar cheese
  • ½ cup finely grated parmesan cheese
  • 100g Lemnos Full Cream Fetta, crumbled (see note)
  • Olive tapenade or spicy roasted capsicum dip, to serve
  1. Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
  2. Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
  3. Add milk, egg, oil, garlic, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in 2/3 feta. Spoon mixture evenly between holes of prepared pan.
  4. Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
  5. Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.

Wednesday, January 13, 2016

Spinach feta muffins


• 375g (2 1/2 cups) self-raising flour
• 250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
• 150g fetta, crumbled
• 110g (1/2 cup) chopped semi-dried tomatoes
• 2 tablespoons finely grated parmesan or vegetarian hard cheese
• 330ml (1 1/3 cups) milk
• 90g butter, melted
• 1 egg
• 1 tablespoon chopped fresh dill
• 2 tablespoons finely grated parmesan or vegetarian hard cheese, extra
1. Preheat the oven to 200 degrees Celsius and lightly grease twelve muffin pans with oil or butter.
2. Sift flour and add shredded spinach, feta, tomatoes and parmesan. Stir to combine. Whisk together milk, butter, egg and dill until combined. Add the milk mixture to the flour mixture and stir to combine.
3. Spoon mixture into the muffin tins and sprinkle with leftover parmesan. Bake for 20 minutes or until the skewer comes out clean.