Cheesecake

If you love cheesecake to serve with coffee, here is the best cheesecake for you.
Tia Maria Cheesecake.

The recipe based on Good Food Magazine.

I did not follow the recipe thoroughly, but I am grateful for the idea.  A few changes I had made, and it worked.

The Preparation and The Baking.


Delicious, Creamy Tia Maria Cheesecake.

Now you may like to bake the cheesecake, here is a recipe for you.

Tia Maria Cheesecake
Ingredient
For the biscuit crust
85 hot melted butter, plus extra butter for greasing
14 plain chocolate digestive biscuits, finely crushed
 
For the cheesecake
3x300g packs full-fat Philadelphia cheese
200g golden caster sugar
4 tbsp plain flour
2 tsp vanilla extract
2 tbsp Tia Maria
3 large eggs
285ml carton sour cream
 
For the topping
142ml carton soured cream
2 tbsp Tia Mria
coco for dusting
8 Ferrero Rocher chocolate, unwrapped.
 
Method
Heat oven to 180C/fan 160C/gas 4.  Line the base of a 25cm springform tin with baking parchment.  Blend butter and biscuit crumbs.  Press onto the base of the tin, bake for 10 mins, then cool.
Increase the oven temperature to 240C/fan 200C/gas 9.  Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
Grease sides of the cake tin with butter.  Pour in the mixture and smooth.  Bake for 10 mins, then turn the oven down to 110C/fan 90C/gas 1/4 for 25 mins.  Turn off the oven, then open the door and leave to cool inside the oven for 2 hours.  Don’t worry if it cracks a little.
Mix 142ml soured cream and Tia Maria, them smooth on top of the cheesecake. Chill.
(Recipe from Good Food Magazine, November 2006)
Have Fun, Everyone, Happy Baking!
Susi
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Bright Pink!

Beautiful and Bright Pink Cake for the Ladies.

IMG_2725

Today was a special day, the biggest morning tea was held at our Keenagers Table Tennis Club. Every year our club participates to this event, to raise money to donate to Cancer Counsel in Australia.

Biggest Morning Tea is Cancer Council Australia’s most popular fundraising event and the largest.

Thanking Shirley Thorn who is faithfully organising the event every year.

The beautiful and generous spread was served and prepared by the contributions of all members. They did a great job, well-done everyone!
My contributions were mini pink pancake rolls and pink cake. It was fun doing the preparation, I did have a good time to do it.

The Mini Pancake Rolls

The Preparation.
The pancakes can be cooked before and keep them in the freezer, defrost on the day you need.  To fill and to dress the pancakes on the day a few hours before serving.
The filling: cooked chicken, walnuts, avocado, fresh herbs mixed with Mayonaise.

No Recipe for you, but these pictures of the preparation is an idea for you.  You could do so much with pancakes, you could serve as a sweet or a savoury.

 

The Bright Pink Cake

Raspberry Cake Dressed with Sugared Rose Petals.

The Preparation
 

Pink is the colour of love, patient and gentleness.  Thinking of you ‘Girls Friends”

Another savoury was mini open sandwiches.  It was a very busy morning but so much fun.  We all will be doing it again next year.

On the Day, in the Morning.

To get the job done on time, create a list-thing to do.  First, you have to be disciplined to follow the list, the nitty gritty could be prepared earlier (chopping fresh herbs, fresh herb, flowers for garnishes, plates to serve on etc)


The job was done timely.  The food was wrapped beautifully and ready to go on time.

 

Congratulations to everyone, today the Biggest Morning Tea at our sports club was a success.  

 

Next year we will be doing it again, another good event a very worthy gathering.

Susi

HAPPY EASTER

My Best Wishes for a Very Happy Easter.

The celebrations continue, enjoy and have a lovely Easter Monday.


We had a beautiful Easter Sunday, I do hope you all had too.

My family and I are going to celebrate Easter Monday with special people and we are looking forward to it.   Another amazing day tomorrow, feasting with friends.

Love and God Bless
Susi

The Visitors

A busy day for the preparation of important visitors, the garden has to be done, the house must be spotless and the guest room too. Cleaning up and food preparation can be fun as we always work together, there is no jealousy, no one resting before the time.
The menu was prepared and the cooking was based on it.

A Saturday Morning

Cleaning inside the house, the guest room was ready, let the air came in through the window, to make the room fresher.  We love everyone to be comfortable with us.

Saturday morning to Sunday afternoon.
My cooking for the gods.




They were beautiful dishes, the home cooking that they have missed.

Visiting the garden in Sunday late morning was good, they impressed with the Pumpkins, 

so did Alfie the dog, he was also happy to run around the backyard.

Indeed it was a  fun day with our third daughter, her husband and her dog Alfie.  Good catching up, lots of laughter, indeed it was a happy time.  The children do not come home often enough, we make the best of it when they do.  They live far away with their husband and children, I may mention it every time.  We were blessed to have one of our daughters home before Easter, that is alright, we will be just the two of us on the Day.
After the Visitors have left, the house is quiet again only us now, but it is what it is.  The children love us dearly, they come home for a visit now and then.  We are Blessed.

A great weekend we had – our daughter and her family they are so important to us, they are the important visitors. The children are happy to come to us, they know it is always their home.
See you again in May, after you both-Susan and Tris came back from Italy your overseas holiday for this year.

 

More Posts

Susi

Pumpkin

The first month of Autumn is almost over, the weather has been mild, not too cold but slightly warm. However, we need the rain badly, the soil is dry, very dry in fact, it is not encouraging for the garden. I notice my flower bed is growing very slowly, we have enough sunshine but not enough water for the ground. By saying that, I am so lucky that the self-sown pumpkin in the garden is growing alright, three pumpkins are growing bigger by days.

self-sown pumpkin in my backyard

Two of them at least will make it for harvest.  I believe they are ready to be picked in a couple of months.  Pumpkins keep well on the storage but knowing me, love to cook them straight away or share in pieces with friends.

What I would do with the homegrown pumpkin is for cooking, baking and roasting.  Pumpkin soup I cooked in the past, and also pumpkin cake, mini cakes and scones.
Roast pumpkin I do to complement the roast meat is a winner for my family.

pumpkin soup, pumpkin scone, pumpkin cake, and mini pumpkin cakes

Another pumpkin that I cooked was a baked of the whole pumpkin, cut in a half used for a plate to serve peas, and also rack roasted lamb.

The Lamb and My Herbs Garden

 

I love to share the recipe of the mini pumpkin cake with you, here it is.
Recipe
Mini Pumpkin Cake
Ingredients

A cup full self-rising flour
1/2 cup white sugar
1/2 cup oil
1/3 cup milk
1 egg
1/4 cup pumpkin puree
1 tablespoon heap cottage cheese
Method: in a bowl place the flour and sugar together and in another bowl, mix all wet ingredients together (egg, oil, pumpkin, cheese and water)
Use a blender or food processor, blend and process the ingredients together to make a smooth and thick batter.  If it is too thick adjust it by adding more milk.
Spoon the cake batter and put onto buttered mini muffin/cake tin (almost full)
Bake in the preheated oven at 160 degrees C for 14-16 minutes
When it is cold fill in with pumpkin jam and whipped cream.
the baking process
The fresh herb is essential for me, love to have them in my cooking and use them for garnishes.  At the moment the herbs are looking good in my garden.
Pumpkin is a very versatile vegetable, you can do so much with it.  Hope you like my cooking using the pumpkin, enjoy the recipe and happy cooking.
Susi

Leek Pie

Delicious leek pie using homemade pastry, which  is light and flaky.  The pie based on Greek Pie-Prasopita.

PRASOPITA

Ingredients:
Homemade pastry-My water pastry
Filling: a fresh leek uses the white part, eggs, Fetta cheese, milk and salt to taste.

Oil and melted Butter, mix together.  Ready for brushing between the pastry.
The quantity for the filling:
one leek, wash and chopped and pan-fried lightly with the olive oil.
200g Feta cheese, crumbled
4 large free range eggs
1/3 cup milk
2 tablespoons olive oil
Salt to taste.
Mix all ingredients together.  Now you have the filling as pictured.

My Water Pastry

The ingredients

1 heaped cup plain flour
1 teaspoon salt
1/2 cup warm water
1 tablespoon oil
Method
Place all dry ingredients in a bowl
Make a well in the centre
Add in the oil and pour the water at once
Mix together to make a smooth dough
Knead the dough for a few minutes until smooth and satiny
Wrap in plastic and rest it at least for 25 minutes
Roll it out, stretch and roll to make fine pastry sheets.

The Dough
Now, you have a smooth dough.  It is ready to roll to make very fine pastry sheets.  You must remember to brush the pastry with melted butter mixed with oil in between for wrapping the pie that makes very flaky pastry.
The Pie
To Serve the pie, cut into wedges and garnished with leafy salad.
The pie freezes well.  However, at our home it won’t last long, we love to eat it fresh on the day that it ‘s baked.  Excellent to be taken out for a picnic, delicious to serve cold.

Good cooking for Autumn, have a go with the recipe and making homemade pastry is fun.

Susi

 

Pine Stone – Pomelo

Pine Stone

We visited Rome while ago, and I am so fascinated by the beautiful tree and the name is Pine Stone.  The leaf is so green, and the shape of the top tree is broad and roundish that resemble the umbrella – a beautiful canopy.  We saw these trees closely in the Papal garden.  Love to call the tree the Pine of Rome.
Papal Garden

The only souvenir I would like to have was to take one of the trees homes and plant it in the backyard.  Of course, it’s impossible, in fact, I could not get to buy any seedlings.  Just as well, according to the literature, I read the Pine stone can grow very tall and also take a long time to be mature.  No, it won’t be any good to have it in my backyard.

To reminisce about the beauty of the Pine of Rome is to see it through my cooking.  It is a challenge for me, how I go about it and how do I have to deliver it.

The Plan:
The Pine of Rome-Vegetarian Cooking
I have to create the leaves, the branches, the trunk and the fruits.
The leaves made out of leafy vegetables
The trunk and branches-a batter has to be prepared
The fruits made out of Salpicon
(Using Frying technique)

Here it is, it worked well and indeed the Pine of Rome looks absolutely gorgeous.

My Pine of Rome

Often the Pine of Rome standing in a row that makes a beautiful site.

It’s a delicious vegetarian dish was created and enjoyed by the family.  The batter was so light, fried salpicon was soft and the leaf was crunchy.  It’s a success in cooking.

Pomelo

The plant in the backyard is doing so well this year, harvested fruits and they are large enough for their size,  the taste also has improved from last year it’s less bitter, and sweeter.


How to peel Pomelo

To Use and To Serve Pomelo.

Eat it fresh, or add in a fruit salad.  The sweet and sour taste is good to go with fish dishes.


Pomelo salad with Prawns and Mango, Delicious!


Fresh pomelo meat is delicious to eat after the main meal, to clean the palate.


The pith is excellent to preserve in sugar syrup or crystallized with sugar.


Pomelo Mini Cake is a Treat.

 

A sweet and a creative post, how do you like it?

 

Enjoy.

Susi