Baileys Cheesecake

INGREDIENTS

·         250g pkt Arnott’s Choc Ripple biscuits

·         100g butter, melted, cooled

·         3 tsp gelatine powder

·         500g cream cheese, at room temperature, chopped

·         100g (1/2 cup) caster sugar

·         125ml (1/2 cup) Baileys Original Irish Cream liqueur

·         300ml thickened cream

·         Dark chocolate, grated, to sprinkle

Step 1

Grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang the sides. Place the biscuits in a food processor and process until resembles fine crumbs. Add the melted butter and process briefly until combined. Turn out mixture into the prepared pan. Spread out mixture with the back of a spoon, pressing firmly to smooth the surface. Place in the fridge for 30 minutes or until firm.

·         tep 2

·         Place 2 1/2 tablespoons water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave gelatine mixture on High for 20 seconds or until hot. Use a fork to whisk until dissolved. Set aside to cool to room temperature.

·         Step 3

Place the cream cheese and sugar in a large bowl. Use electric beaters to beat until well combined. Add the Baileys and 125ml (1/2 cup) cream. Beat until well combined. Use a spatula to scrape down the side of the bowl occasionally. Beat in the cooled gelatine.

·         Step 4

Pour cream cheese mixture over the biscuit base. Use a spatula to smooth the surface. Place in the fridge for 3 hours or until set. Lift from tin and cut into squares. This slice will keep for up to 5 days in an airtight container in the fridge.

Baked Gnocchi

500g packet gnocchi
bunch of spiach or silverbeet
250g or a little more ricotta
a little lemon juice
chopped ham or bacon
sun dried tomatoes (or alternatives)
grated melting cheese (a couple of large handfuls


cook gnocchi according to directions

mix all ingredients together.
Stir through cooked gnocchi.
add a little hot water if too stiff to mix
place in casserole dish (e.g. lasagna pan)

top with
fresh dill sprigs
breadcrumbs (lightly)
parmesan or feta

cook in 190 -200C oven for 15- 20 mins till cooked through and browned on top

Lamb Korma

Ingredients:

I kg cubed lamb (or beef or chicken)
4 cm fresh ginger, grated
3 cloves garlic,
1/2 cup korma paste
3 - 6 tomatoes, chopped
300 ml cream
1 tsp cinnamon
1 tab poppy seeds
1/2 cup ground almonds (or other nuts)

Optional:
Other vegetables, such as potato or spinach

Method:

For slow cooker:
Place all ingredients in cooker + 1/2 cup water
low 8 hrs, high 4 hours

For casserole:
Brown meat in batches with a little oil and flour
Cook korma paste, garlic and ginger for a couple of minutes, then add other ingredients
plus about 1 cup water.
Cook in oven (about 160C) 2-3 hours