>> Sunday, January 31, 2010
It is this time in summer where we can get lots of strawberries and at a really cheap price.
who can ever get sick of strawbeerrrriiieeeeeeeesssssss, creammmmm and chhheeeeeeeeeeeessssseeee!!
Butter 110g, diced
Chocolate Rippled Cookies 200g, finely crushed
Cream cheese 500g, diced
Castor sugar 140g
Lemon juice 2 Tbsp, strained
Powered gelatine 1.5 Tbsp + 1 tsp. dissolved in 100ml water
Strawberry puree 300g
Thickened cream 400ml
Strawberry Jelly powder (one packet)
Strawberries 8, halved
First line the base of the cake with cling wrap
- Melt butter in pan over low heat. Pour melted butter onto crushed biscuit, mix it evenly and press it onto the tin with a metal spoon (or hands with gloves) till compact.
- Fridge the base for 30 mins
- Beat cream cheese, sugar and lemon juice until smooth. Pour in combined gelatine and strawberry puree and mix well. Blend in cream.
- Carefully spoon filling into pan.
- Cover cake pan and refridgerate for at least 6 hours.
- Prepare the strawberry as instructions. Put halved strawberries on top of cake and pour jelly mixture. Fridge and serve chilled.
- I personally prefer the biscuit base to bit not as thick, so becarefull as to not making the base too thick. You can also add crushed wafers or cornflakes for a crispier base.
- Remember to not leave the cake out too long before serving as the jelly on top will melt.
- For the gelatine, I would first soak it with the water, then microwave it for about 40 seconds to ensure no lumps in it. You can choose to double boil the gelatine if wanted.
- Choose to make individual cheesecake or on a 23cm cake base
- Size of individual cheesecake is made from a muffin pan, makes around 12.
>> Monday, January 4, 2010
Parmesan lamb cutlets.
Made early in the morning.
Surprisingly, it doesn't taste or feels like rubber when eaten in the afternoon, without heating up. Tender and juicyness, RETAINED.
So, I would think that this will be a perfect dish for picnics and outings on a breeze summer day.
Makes:12 Preparation: 25mins +30mins chilling
Cooking: 6-8mins per batch
4 thick slices white bread, crusts removed (I used breadcrumb instead)
1/2cup Shredded Parmesan
1/2cup Plain flour
2 eggs, lightly beaten
12 Frenched lamb cutlets
vegetable oil, to shallow fry
1. Tear bread into pieces, place into a food processor. Process until coarse crumbs form. Combine with Parmesan and spread onto a plate. Spread flour onto another plate, and lightly beat the eggs in a shallow bowl.
2. Dip all the cutlets in the flour and shake off excess. Working one at a time, dip into egg, then coat in breadcrumb mixture, pressing on gently. Arrange cutlets in a single layer on a plate, cover and refrigerate for 30mins.
3. Heat about 2cm of vegetable oil in frying pan. Cook the cutlets in batches for 3-4mins each side, until golden brown. Drain on paper towels.
Source: Spring Coles Magazine
Enjoy some lamb not only in chilling winter but also in the fire-y summer!