Hazelnut & Chocolate Cheesecake

So guys, the recipe below is the most easiest cheesecake to make! Give it a go and write up on my blog how you went! Remember to leave it to cool in the fridge or freezer to rush it up!
(Just dont forget it in there)!


Ingredients-

Nutella or same as- 1 jar

Dark Chocolate chunks- 1/3 cup

1/2 tsp Vanilla essence

3 Eggs

1 Tub of Country Goodness spreadable cream cheese

1 Tub of creme fraiche

1/2 Packet of Super wine biscuits

35g Ground almonds

50g Melted butter

　

Directions-

Blend biscuits in food processor until fine crumbs. Add the butter and ground almonds, mix. Press firmly into a 20cm tin or pie dish. Mix 1/2 jar of nutella with the cream cheese, creme fraiche and eggs in the processor till well combined. Use a knife to cut the chocolate into pieces then add to the cream mixture. Pour the mixture over the base. Soften 1/2 jar of the nutella and drizzle over the cheesecake, swirl in with a toothpick for a marble effect. Bake in a 180 Deg.C oven for 35- 40min or until semi- cracked and wobbles slightly in the middle.

Cool for a few hours in the fridge. Serve with crushed Hazelnuts / Almonds and chocolate sprinkled over.

REAL Stroganoff

Hey Guys ,

So I am currently running a cooking class were i am teaching people how to do their favirote 'Magi' meals from scratch... as stated in my side bar "we can do better than that"! So tonight i taught my class how to make beef stroganoff, and guys it is super easy and tastier than any Magi packet! Get the ingredients listed below if you dont already have them and they will be an investment into a better future for your tummy!

Ingredients-

1 Tub Sour Cream

3/4 Cup sliced Mushrooms

1 Diced Onion

500g Sliced Beef (Schnitzel or steak)

2-3 Large Tbs Tomato paste

1 Tbs Paprika

Splash of Worcestershire sauce

Pasta or rice to serve.

Directions-

Soften onions slightly then add mushrooms and cook until soft, place in a bowl on the side. Place the sliced beef into the hot pan and when browned add the tomato paste, paprika and worcestersire, cook for a further minute. Take the pan off the heat and stir in the sour cream and mushrooms/onions, add S + P to taste.

Serve over fettuccine pasta or rice, makes about four mains.

SUPER EASY- ENJOY!

Lamb Burgers w Taziki Sauce & Spiced Kumara Chips

So the secret for the best ever tasting patties in the world is to have two different types of meat in it. I use pork for its subtle but deep flavour and moist consistency to compliment the main player in this dish - LAMB. Mmmmmm. I know it sounds a little gross but you need a little fat in your burgers because they are often on a grill and the fat drips away, therefore its OK to contain enough fat to keep it moist. However it is not good to have an excess amount of fat because your burger will loose it all durring cooking and become half its original size.

Here we go-

IngredientsBurgers-300g Premium Lamb Mince
300g Pork Mince
1 Medium red Onion
1 tsp Rosemary
1 Large carrot- grated
1-2 Eggs
3/4 Cup Fresh bread crumbs w Fresh Parsley
1/4 Cup Parmesan
Taziki sauce
1 Cup of squeezed cucumber
500g Greek/natural yogurt
1 Tbs Finely chopped fresh mint leaves.
1 1/2 Medium cloves (crushed)
S+P
Chips

Directions-Slice chips and add spices, place in oven at 190 Deg C for 30 min. Grill for last 4 min to brown. Place Minces, onion, rosemary, eggs and carrot into a bowl and mix well. set aside. Blend up the 1 day old bread with the parsley and Parmesan till fine, then add to the mince and mix well. Shape handfuls of the mixture into patties and cook on the BBQ or grill plate for about 15-20mins till cooked.
Taziki- Grate cucumber and squeeze out water then place in a new bowl. Mix in the yogurt, garlic and mint leaves and S+P . Serve on the burger made from toasted ciabatta/ Turkish bread with beetroot and crumbled feta on top (mescalin salad optional).

Note- if the yogurt has no added sugar you might want to add some sugar to taste.- 6 Kumara pealed and sliced 5mm by 5mm w paprika, chilli, mixed herbs neutral oil-

Chorizo & Eggplant Lasagna

1 Tin Chopped Tomatoes
1 Clove Garlic
1 Medium Onion
Splash Red Wine
2 Tbs Basil Paste
2 Tbs Flour
2 TBs Butter
1/3 Cup Parmesan
1/2 Cup Mozzarella
1/2 Cup Colby
Squash/ Buttercup thinly sliced
1 Eggplant Thinly Sliced
6 Chorizo sausages
500g Beef Mince
S+PDirections-Soften the onion in a little oil then add the Mince and Chorizo and brown. Add the garlic then put in a splash of red wine to de-glaze the pan and add the tomatoes. Leave pan to simmer gently for about 10-15min. In A saucepan melt the butter and add the flour and milk to make a roue, once thick add the basil and Parmesan. Leave to the side and begin layering- Meat sauce, pasta, Mozzarella and Colby, pasta, basil white sauce, pasta, courgette, pasta, meat sauce, pasta, squash, pasta, then top the last pasta sheet with white sauce and cheese's and S+P. Bake at 160oc for 40-50 min or until golden.

Stuffed chicken breasts wrapped in bacon & drizzled with maple!

Ingredients-
4 Chicken Breasts
250g Strecky bacon (beehive)
70g Pinenuts
3/4 Punet of Cream Cheese & Ricotta
Paprika
Mixed Herbs
Maple syrup
Olive oil

Directions-
Butterfly Chicken Breasts. Mix together Cream Cheese, Ricotta, pine nuts and half a tsp of Paprika and Mixed herbs (or to taste). Season and spread evenly among the four Chicken Breasts. Wrap the Bacon around the Chicken about 1-2 pieces each and Sprinkle over more Paprika and Herbs. Drizzle over the Maple Syrup and Oil, just enough to coat the Chicken- rub in. Bake 35-45 min in a 180oc pre heated oven or until clear juices run when pierced.
Enjoy!

Thai Style Summer Rolls

Week 3!-

Thai Summer rolls

Ingredients-
Rice paper rounds- International isle in supermarkets (Trident brand).
Ginger- Half an inch of grated fresh ginger root.
Mince- 500g Premium Mince
Corriander leaves- (optional garnish)
Cabbage- 1 cup sliced purple cabbage.
 Rice noodles- (vermacilli) ¼ Packet.
Carrot- 1 large pealed julianed carrot.
Garlic
Sesame oil
Soy sauce –
Sweet thai chilli sauce –
Chillis- optional-

Boil or soak rice noodles until tender (about 10min). Place sesame oil into pan with crushed garlic and chillis, add mince. Finley slice cabbage and add to the mince, cook untill mince cooked and cabbage tender. While the mince is cooking prepare the carrots jullien style, then par boil. Get your rice papers and a dish with warm water prepared, these only take 30sec to get soft so dont do them till your ready to make the rolls. Grate the ginger into the mince and add the noodles, mix.
Making rolls –
Prepare in water then layer a corriander leaf then carrot sticks, then top with the mince mixture and roll to desired size.

Dip/ sauce - mix the ingredients in blue together with a tsp of lime juice and zest.

Week 2- Time for HOMEMADE Roasted Capsicum Hummus!

Ingredients-
Chickpeas- 1 can of chickpeas
Chickpea liquid- ¼ cup liquid from the can of chickpeas
Lemon juice- 2 Ts Freshly squeezed lemon juice
Tahini paste- 1 Ts
Garlic- 1 ½ cloves smashed
1 Roasted Red Capsicum
Salt – ½ ts (to taste)
Olive oil- 2 Ts

Directions-
To roast capsicum, quickest way is to cut in half and place skin side up under the grill for 5 or so minutes untill slightly black and bubbly. Place into a glass bowl with glad wrap sealing the top for 3 min or untill ill has steamed its own skin off. Peal skin off under running water.

Drain and rince chickpeas from brine and set aside 1/4 can of brine/liquid. Squeeze the lemons and smash the garlic clove. Place all ingredients into your wizz stick contanier or food procesor. Blend untill desiered consistancy is reached. Drizzle with olive oil and a sprinkle or paprika- or serve as below.

Remember , ALWAYS TASTE AS YOU GO . Seasoning is a personal thing !

Entree idea- Scoop out cherry tomatoes and fill with hummus then top with toasted sunflower and pumpkin seeds.