Category: Recipes

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Favourite Cheesecake Recipes: Pumpkin Custard Cheesecake

Pumpkin is a vegetable. Using pumpkin in a dessert makes it healthy, right???

Well, that’s what I’m going with when it comes to this delicious Pumpkin Custard Cheesecake recipe from Dianne Ward.

“I love cooking with vegetables with my desserts – it makes me feel like I’m adding a little bit of goodness. The measurements with this recipe are a bit fluid!  So go with your instincts.   Please also remove the cake from the oven whilst it still has an inviting wobble in the centre,” says freelance writer and food blogger, Dianne.

You can’t beat the rich golden colour of this Pumpkin Custard Cheesecake.
Simply add some crushed nuts to the top to serve.

Ingredients:


Base

  • 1.5 cups plain flour
  • 3/4 cup ground almonds
  • 3 tablespoons of soft butter
  • 3/4 cup sugar

 Pumpkin cheesecake filling:

  • 1.5 cups finely pureed cooked pumpkin
  • 1 block of cream cheese at room temperature
  • 3/4 cup sugar or to your taste
  • 2 tsp cinnamon
  • 2 tsp chinese 5 spice
  • 2 eggs
  • rind of one organic lemon

  

Method:

  1. Preheat oven to 180 degees Celsius. Grease a 19cm x 19cm square pan.
  2. Place flour, ground nuts, sugar in a bowl and mix well.  Add butter and rub in with finger tips.  Add a little water to bring together if needed. Place in pan.
  3. For the topping place your pumpkin puree, cream cheese, sugar, lemon rind and spices and a food processor and process until the mix is silky smooth. Pour on top of base.
  4. Bake for about 30 mins. It may need longer but remember to leave it a little wobbly in the centre.

Tip:
To serve, you could sprinkle some crushed nuts or cinnamon sugar on top of the cheesecake and add some cream or ice cream on the side.

This recipe was kindly shared with us by Dianne Ward. Dianne is a mother of two young children, freelance writer and founder of food blog www.thesassycook.com that champions being fast and fabulous in the kitchen. Check out www.thesassycook.com for more delicious recipes and clever cooking tips.

 


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Favourite Cheesecake Recipes: Chocolate Chip Peanut Butter Cheesecake Bites

Peanut butter – good. Cheese – good. Cake – good.

Unless you’re allergic to peanuts, this Chocolate Chip Peanut Butter Cheesecake recipe ticks all the flavour boxes. In fact, I’m a little disappointed I haven’t discovered peanut butter cheesecake sooner!

Peanut butter + choc chips in a cheesecake = perfect match!


Ingredients:

 
  • 1 cup crushed chocolate biscuits
  • 4 tablespoons melted butter
  • 1/2 teaspoon gelatin
  • 225g cream cheese, room temperature
  • 200g sweetened condensed milk
  • 1/4 cup peanut butter
  • 1/2 cup mini chocolate chips



Method:

  1. Mix cookie crumbs with butter and press into an 8×8-inch square dish.
  2. Combine gelatin with 1 tablespoon of water and let sit 5 minutes.
  3. Meanwhile, beat cream cheese, condensed milk and peanut butter.
  4. Microwave gelatin 20 to 30 seconds to melt and beat into the cream cheese mixture. Stir in the chocolate chips.
  5. Pour batter into the dish and freeze for 20 minutes. Cut into bite-size squares.


This recipe was kindly shared with us by Sydney Heaters & Pizza Ovens – sydneyheaters.com.au. Endorsed by top Australian chefs, the Alfresco Wood-Fired Pizza Oven lets you escape the kitchen and entertain your guests. Cook everything from pizzas to roasts to breads and desserts. It’s easy to clean with no mess and no fuss. Attractive and efficient, you can take your cooking to a whole new level as the even heat ensures perfect cooking. With over 25 years industry experience, they know their pizza ovens and can help you make the right decision for your outdoor cooking experience.

Have you had peanut butter in sweet dishes before? We’d love your thoughts – please comment below…


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Favourite Cheesecake Recipes: Cheesecake in a shot glass

Baked vs. no-bake, lemon, chocolate, strawberry, vanilla – there are so many different variations of cheesecake. Cheesecake is such a versatile treat – a pick-me-up with a coffee or a delicious dessert after dinner.

This is Dianne Ward’s version of a quickie cheesecake. Dianne says, “Whilst I love a good slab of traditional-style cheesecake anytime, I find that this little treat is so easy to whip up.  Ten to 15 minutes should do it. Maximum flavour, minimum faffing about. Bring out a tray of these at your next dinner party and I’m sure you will be very popular!”

Cheesecake in a shot glass – the perfect party treat for people to eat as they mingle


Ingredients:

Filling:

  • 1 x 250g block of cream cheese
  • 1 x 400g tin of sweetened condensed milk
  • Juice of 2 lemons


“This is DELICIOUS and never fails to work out perfectly every time.  The base consists of the combination of walnuts and dates – you could of course use any nuts that you have in your larder or a combination.  It blends into a sticky crunch and a perfect foil for the soft and luscious sweet cream cheese,” says Dianne.

Base:

  • 2 cups of walnuts
  • 1 cup of dates
  • Topping:
  • Simply mash up some fresh or frozen berries until pulpy to dollop on the top.


Method:

1. Blend the nuts and dates together to a sticky crumbly mass and set aside. It actually comes together well enough that if you want to squidge it together to form a base, that is ok.
2. For the filling put the cream cheese into a food processor and blend until smooth.  Add condensed milk and blend until mixed and creamy smooth.
3. Add the juice and blend again until smooth.  You will see the mix thicken instantly.
4. Grab 8 shot glasses (or larger glasses but it will of course make less) and divide base amongst the glasses, then add filling.
5. Top with your berries. Exquisite. 

Tips:

  • You could also add a little of your favourite liqueur into the topping
  • Serving alternatives – simply layer your cheesecake with fresh berries and the nut base.


 Check out our other cheesecake recipes here…

This recipe was kindly shared with us by Dianne Ward. Dianne is a mother of two young children, freelance writer and founder of food blog www.thesassycook.com that champions being fast and fabulous in the kitchen. Check out www.thesassycook.com for more delicious recipes and clever cooking tips.


What’s your favourite type of cheesecake? We’d love your thoughts – please comment below…

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Recipe of the Week: Sam Canning’s Free Range BBQ Pulled Pork

Pulled pork is really versatile – you can serve if hot on a bun or cold on a sandwich. It’s one of my all-time favourite recipes. Sure, you need to allow 6 hours cooking time, but when you taste that rich BBQ flavour with the tang and sweetness of apple, it’s worth every second.

This recipe was kindly shared with us by Sam Canning from Cannings Free Range Butchers. Sam developed this recipe for all the pulled pork lovers out there.

The secret? A mixture of BBQ sauce, apple and select herbs and spices while cooking the meat slowly (to maximize flavour and tenderness).

 
Sam’s Pulled Pork Slider – the ultimate way to enjoy pulled pork

Preparation Time: 20 mins
Cooking Time: 6 hours

Ingredients:
Serves 10

  •  2.5 kg Skinless, bone in, free range pork shoulder
  •  1 x SpiceVince Coriander Zing Marinade
  •  1 x Handful of brown sugar
  •  3 x Apples, skin removed and grated
  •  100-200 ml DL Jardines BBQ sauce
  •  500 ml Chicken Stock
  •  1 x Spices of your choosing (e.g. dried chilli)
  •  1 x Knob of Butter


To serve – Coleslaw and Brioche buns

Method:

1. Preheat the oven to 160 degrees Celsius.
2. Fry a whole tube of SpiceVine Coriander Zing marinade in a heavy cast iron pot with a knob of butter on the stove-top.
3. Rub the pork with brown sugar and any other spices you like, such as
dried chilli.

 
Rub the pork with brown sugar and your choice of spices



4. Cook the coriander marinade and butter for five minutes before adding 500ml of free range chicken stock.
5. Add the seasoned pork shoulder to the pot and place the lid on.
6. Place in the oven for three hours.
7. Add the grated apples to the pot and mash/stir into the stock.
8. Place the pot back in the oven, lid on, and reduce the temperature to 120 degrees.
9. Cook for another three hours then remove from the oven.

Cooked pork ready to be shredded


10. Shred the pork with two forks and be sure to remove all bones.
11. Add 100-200 ml of DL Jardines BBQ sauce (or any other favourite BBQ sauce).
12. Keep shredding and mixing until the pulled pork looks sticky, saucy and delicious.

 
Adding BBQ sauce for extra saucy stickiness


13. Serve with coleslaw and brioche buns for the full Sam Canning’s BBQ Pulled
Pork Slider experience.

Thanks to Sam for sharing this delicious recipe with us. Sam Canning is the owner of Cannings Free Range Butchers. He’s the butcher who loves animals. Sam opened his first Cannings in 2010 and as the name suggests only stocks 100% free range produce. He’s also a believer in local and sustainable produce. All products for his recipes can be found online at www.canningsfreerangebutchers.com.au
 

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Breakfast Favourites: Easy Egg & Tomato Tarts

This high-protein Egg and Tomato Tart will keep you going for hours after breakfast. These tarts would also make a great starter for a dinner party, as well as a light lunch or snack throughout the day – they’re so versatile!

Ingredients:

  • Makes 6  
  • Spray olive oil
  • 3 shortcut bacon rashers, chopped
  • 6 sheets filo pastry
  • 50g baby spinach leaves
  • 6 cherry tomatoes, quartered
  • 6 eggs
  • salad, to serve

Method:

  1. Preheat the oven to 180C. Lightly grease 6 large muffin cups. Spray a non-stick frying pan with oil and cook the bacon until lightly browned. Cool slightly.
  2. Lay out one sheet of filo and spray with oil. Fold into thirds crossways, then spray again. Fold in half to make a rough square. Place the pastry into one muffin tin. Repeat with remaining pastry.
  3. Line the pastry cases with spinach leaves, and place the tomatoes (cut side up) and bacon over the spinach. Carefully break an egg into each cup. Bake for 20 minutes, until the egg white has set. Lift from the tin, stand for 5 minutes, then serve with salad.

NUTRITION ANALYSIS:
Nutrient %RDI/serve
Folate 37
Iron 14
Vitamin A 17
% DI for protein = 26% per serve
Nutrition information per 140g serve
Energy 685kJ
Protein 13.1g
Fat 8.4g
Saturated fat 2.6g
Carbohydrate 10.1g
Sugars 1.3g
Dietary fibre 1.6g
Sodium 495mg

This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions.

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Breakfast Favourites: Spicy Eggs on Turkish Toast

I’m always on the look out for new breakfast recipes – especially ones that do something different with eggs. I love the use of sumac for a Middle Eastern flavour in this simple recipe…

Ingredients:

Serves 4

  • 2 large ripe tomatoes, finely chopped
  • 1/2 small red onion, finely chopped
  • 1/4 cup coriander leaves, chopped
  • ground sumac, to taste
  • 1/2 Turkish loaf
  • spray olive oil
  • 4 eggs
A new take on eggs using sumac for Middle Eastern flavour

Method:

  1. Combine the tomatoes, onion and coriander leaves in a bowl. Season with sumac.
  2. Cut the bread into 2 portions, then cut each in half horizontally. Toast both sides of the bread.
  3. Spray a non-stick frying pan lightly with oil, and cook the eggs to your liking.
  4. Spoon the tomato mixture onto the toast, and top with an egg. Sprinkle with a little extra sumac.

Note: Sumac is a spice used in Middle Eastern cooking, with a citrus flavour. It is available from the supermarket in ground form.

NUTRITION ANALYSIS:
Nutrient %RDI/serve
Folate 38
Iron 15
Vitamin A 8
% DI for protein = 24% per serve
Nutrition information per 200g serve
Energy 930kJ
Protein 11.8g
Fat 7.9g
Saturated fat 2.1g
Carbohydrate 26.7g
Sugars 3.3g
Dietary fibre 2.7g
Sodium 31mg

This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions.

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Summer Favourites: Eggs Kebab with Fresh Tomato Dressing

Summer party food doesn’t have to be unhealthy. Sometimes the simplest dishes are the tastiest…

Ingredients:
Serves 4

Preparation time: 10 minutes, cooking time: 10 minutes                              
  • 8 eggs, almost hard boiled and peeled
  • 2 tomatoes, seeded and chopped
  • ½ red onion, finely chopped
  • ½ clove garlic
  • 1 tbsp white wine vinegar
  • 1 tbsp extra virgin olive oil
  • Sugar and pepper to taste
  • 16 bamboo skewers

4 Egg Kebabs with Fresh Tomato Dressing are a good source of folate and vitamin A and a source of fibre and iron


Method:

1. Place tomato, onion, garlic, vinegar and oil into a food processor and blend until smooth, season with sugar and pepper.
2. Cut the eggs in half longways and pierce a skewer through each of the halves.
3. Place into a bowl and serve with the tomato dressing on the side for dipping.

To serve:

1. Raw baby carrots, celery sticks and/or other vegetables for a healthy snack or a great addition to any barbeque.

This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions. 

 




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Christmas Favourites: Christmas Eve Hamballs

This recipe is one of the best recipes I have come across for using up left over roast meat. The ingredients are staples most people would already have at home. Preparing this dish is also pretty simple, which makes this the perfect Boxing Day meal when you want to take it easy.

Ingredients:

For the Hamballs:

  • 450g/1lb lean pork, finely chopped
  • 450g/1lb lean ham, finely chopped
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 cup milk
  • 1 teaspoon salt


For the Glaze:

  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 1/2 cups brown sugar
  • 1 teaspoon dry mustard
  • 10 whole cloves

These Ham Balls are a great way to use up leftover roast meat

Method:

1. Mix all of the ingredients for the ham balls together, with your hands.
2. Form into 5 cm / 2 inch balls, and place them side by side in a glass baking dish.
3. In a saucepan, combine the ingredients for the glaze and bring it to the boil.
4. Pour the boiled glaze over the ham balls, covering each one by a spoon if necessary.
5. Cover the baking dish loosely with foil and bake in the oven at 180 °C / 350° F for 45 minutes.
6. Spoon the glaze over the ham balls again, and bake for another 45 minutes.
7. During the last 30 minutes, remove the foil and periodically spoon the glaze mixture over the ham balls

This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, Celebrate Christmas – Dinners and Drinks (The Celebrate Christmas Collection Book 1). You can buy the book here.

About the authors: 

Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.

She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.

Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence.  Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.

As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses – Up to 100 Employees – Computer Services category in the 8th annual Stevie Awards for Women in Business.  Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them! 


 

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Christmas Favourites: Rich Chocolate Fudge

I don’t know many people who can resist a rich chocolate fudge, and this recipe has a delicious combination of ingredients to make an indulgent fudge for Christmas. This one will go down well on your Christmas table…
 
Ingredients:

  • 4 cups white sugar
  • 1/2 cup (113g/4oz) butter
  • 340g/12oz evaporated milk
  • 2 cups (350g/12oz) semi-sweet chocolate chips
  • 340g/12oz sweet baking chocolate
  • 195g/7oz marshmallow crème
  • 2 teaspoons vanilla extract
 
This Rich Chocolate Fudge would make an indulgent treat on Christmas Day, or a great homemade gift for friends



Method:

1. In a large saucepan, combine the sugar, butter, and evaporated milk.
2. Cook the mixture over a medium heat, stirring frequently, until it reaches the soft-ball stage.
3. Remove the mixture from the heat, and stir in the chocolate chips and baking chocolate until melted.
4. Stir the marshmallow crème and vanilla into the mixture until well blended.
5. Spread the mixture into a 30×20 cm/13×8 inch pan and chill in the refrigerator for 2 hours.

This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, How to Bake the Best Delicious Fudge For All Seasons – In Your Kitchen (“How to Bake the Best” Book 4). You can buy the book here.

About the authors: 

Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.

She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.

Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence.  Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.

As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses – Up to 100 Employees – Computer Services category in the 8th annual Stevie Awards for Women in Business.  Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them!   
 
 

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Christmas Favourite: Maple and Cinnamon Glazed Pecans

No one will be able to resist these crunchy pecans toasted with a light cinnamon and maple coating – they are perfect for snacking on after dinner with a cup of coffee, or accompanied with a glass of wine or beer.

 
Preparation: 5 minutes
Cooking Time: 3 – 4 minutes
 

Ingredients:

Makes: 2 cups
  • 2 cups Pecan Halves
  • 1 tablespoon Extra Virgin Coconut Oil, melted
  • 2 teaspoons Pure Maple Syrup
  • 1 teaspoon Vanilla Powder
  • 1 teaspoon Ground Cinnamon


Replace the lollies on your Christmas table with this healthier (and equally tasty) option


Method:

1. In a mixing bowl combine pecans with coconut oil and maple syrup. Toss to coat well.
2. Add vanilla and cinnamon and toss to coat well.
3. Heat frying pan over low-medium heat. Add pecans and agitate pan regularly. Toast for 3 – 4 minutes or until pecans are fragrant and lightly toasted.
4. Allow to completely cool. Store in an air-tight container.
 

Variations:

For the hardcore sugar free fan: Reduce quantity or omit maple syrup.


Tips:

  • Look for interesting jars and tins to package these nuts in as Christmas presents, or as a little gift throughout the year.
  • Experiment with different types of nuts

This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au