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Tia Maria Cheesecake November 14, 2012

Filed under: Cakes,Desserts — delishuss @ 9:06 am
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I haven’t tried this recipe yet but I reckon I will make it for Christmas. Catherine passed this recipe on to me and thought I would like it. It sounds fab. It’s from bbc.goodfood.com

Cuts into 16 slices

Prep 30 mins plus cooling

Cook 35 mins

 

Ingredients

85g hot melted butter, plus extra for greasing

140g plain chocolate digestive biscuits, finely crushed

3x 300g packs full-fat philadelphia cheese

200g golden caster sugar

4 tbsp plain flour

2 tsp vanilla extract

2 tsbp Tia Maria

3 large eggs

300ml pot soured cream

For the topping

150ml pot soured cream

2 tbsp Tia Maria

Cocoa, for dusting

8 Ferrero Rocher chocolates

 

Method

1. Heat oven to 180 degrees celsius, 160 degrees fan assisted oven, gas mark 4. Line the base of a 25cm springform tin with baking parchment. Blend the butter and biscuit crumbs and press onto the base of the tin. Bake for 10 mins, then leave to cool.

2. Increase oven to 240 degrees celsius/ 220 fan assisted oven, gas mark 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, Tia Maria, eggs and soured cream.

3. Grease sides of the cake tin with butter. Pour in the cheesecake mixture and smooth. Bake for 10 mins, then decrease oven to 110 degrees celsius/ 90 degrees fan assisted oven, gas mark 1/4 for 25 mins. Turn off the oven, open the door and leave to cool inside the oven for 2 hrs. Don’t worry if it cracks a little.

4. To make the topping, mix the soured cream and Tia Maria, then smooth over the top of the cheesecake. Chill. To serve, remove from the tin and slide onto a plate. Dust with cocoa through a tea strainer until the top is covered. Lightly mark the cheescake into portions with a knife, and place a chocolate on every other portion.

 

 

 

 

Chicken with Peanut Lime Coconut Sauce

Filed under: Asian,Chicken,Favourites — delishuss @ 3:51 am
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I’m now addicted to Pinterest, if you haven’t used it yet be warned, many’s an hour will dwindle by on this. I came across this recipe on it and tried it (http://www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/). It’s a cracker, loved it. I think it would be hard to get as good a dish in an Asian restaurant. This is my kind of grub. Give it a go.

Ingredients

Sauce

  • 1/2 cup [light unsweetened Coconut Milk
  • 1/2 cup natural Peanut Butter (I like crunchy)
  • 1 tablespoon Thai Red Curry Paste
  • Juice from 1 Lime (about 1 tbs lime juice)
  • 1 tablespoon Soy Sauce or Tamari
  • 2 tablespoons Fish Sauce
  • 2 teaspoons Toasted Sesame Oil
  • Pinch of the following:
  • Cracked Black Pepper
  • Cinnamon
  • Cayenne
  • Stevia to taste, or your favourite natural sweetener

Chicken

  • 2 pounds Chicken Breast, cut into 1 inch pieces
  • 1/2 cup diced Onion
  • a few Garlic Cloves, chopped
  • 1 teaspoon unrefined Coconut Oil
  • 1 cup chopped Asparagus Spears, cut into 1 inch pieces

Optional Garnishes

  • Chopped Cilantro
  • chopped Peanuts
  • Green Onion
  • toasted unsweetened Coconut Flake
  • Srirach sauce (no idea what this is, so didn’t use it)

Method

Sauce
  • In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken
  • Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce, rice and garnishes mentioned above.
 

Middle Eastern Spicy Lamb Pizza October 24, 2012

Filed under: Favourites,Meat — delishuss @ 9:17 am

 

I tried this today for dinner. Yummy, I love it. It has two of some of my favourite things, bread and lamb. This one is from the Weight Watchers magazine.

I will have to admit I left the pizzas in the oven a bit too long, you kind of need to keep an eye on them. I think next time, rather than make a pizza out of them, I’ll just heat the Lebanese bread and make a wrap or kebab instead.

I served this with a mint yoghurt (natural yoghurt, chopped mint, squeeze of lemon, salt and pepper)

9 Propoints per recipe

Serves 4

Prep: 10 mins

Cooking: 20 mins

 

Ingredients

2x 80g wholemeal Lebanese bread rounds

2 tbs store-bought reduced fat hummus

400g lamb mince

2 garlic cloves

1 tbs ground cumin

1 tsp sweet paprika

1 tsp ground allspice

1 tbs lemon juice

1 tbs extra virgin olive oil

1/2 cup fresh parsley leaves

1/2 cup mint leaves

1/2 fresh coriander leaves

 

Method

1. Preheat the oven to 180 degrees celsius or 160 degrees fan assisted. Place bread on 2 baking trays. Spread evenly with hummus. Set aside.

2. lightly spray a large non-stick frying pan with oil and heat over high heat. Add mince and cook, breaking up lumps, for 3-5 minutes or until browned. Add garlic, cumin, paprika and allspice and cook, stirring, for 1 minute or until fragrant.

3. Top bread with mince mixture. Bake for 8-10 minutes or until crisp. Drizzle with lemon juice and olive oil. Serve topped with parsley, mint and coriander leaves.

 

Paula Deen’s Cheesy Enchilada Soup

Filed under: Meat,Soups and Stews — delishuss @ 7:25 am
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My friend Kathy passed this recipe onto me, I haven’t tried it yet as it’s a bit too hot for it here at the moment. It’s from http://www.sufficientlygraced.com/?p=520

It looks fab, I’m dying to give it a try.

  • 1.5 pounds ground chuck
  • 1 onion
  • 2 (15 oz) cans tomato sauce
  • 2 (10 oz) cans enchilada sauce
  • 1 (16 oz) can chili beans, drained
  • 1 (15.5 oz) great Northern beans, drained
  • 1 (15.25 oz) can corn, drained
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups shredded Monterrey Jack cheese with peppers
  • Garnish: sour cream, shredded MJ cheese with peppers

1. In a large dutch oven, cook ground chuck and onion over med-high heat until beef is browned and crumbly. Drain well.

2. Add other ingredients. Bring to a boil over medium high heat; reduce heat; simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese.

 

 

Steak Chilli Con Carne

Filed under: Fast Food,Favourites,Meat — delishuss @ 7:16 am
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I came across this one on Taste.com.au. I altered a few of the spice ingredients but it’s pretty much the same as the original. It’s dead easy and the steak is nice alternative to mince meat. This is quite a mild version, so bump up the spices if you fancy it hot.

Serves 2-3

Ingredients

2 tbs vegetable oil

1/2 tsp hot paprika

1 tsp ground cumin

1 tsp chilli powder

1 tsp cayenne pepper

2 (about 180g each) trimmed beed rump or scotch fillet steaks, thinly sliced.

2x 125g cans red kidney beans, drained and rinsed

2 vine-ripened tomatoes, roughly chopped (I used 1/2 can tomatoes, as I think it gives a better flavour)

2 tbs finely chopped coriander leaves, plus extra sprigs to servwe

Boiled basmati rice and guacamole, to serve

Method

1. Place the vegetable oil, paprika, chilli, cayenne, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.

2. Heat the wok or large frying pan over medium heat. When hot, add the beef mixture and stir fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over the medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.

3. Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.

 

Carrot Cake October 22, 2012

Filed under: Cakes,Desserts — delishuss @ 10:42 am
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I haven’t actually tried this recipe yet but my friend Kathy has and I have it on good authority that this cake is awesome. So I thought I would share it with you so that you could try it. It’s a Rachel Allen recipe from Bake! I must give it a try some time.

Prep time: 25 min

Cook time: 1 hr 15 min

Serves: 12

 

Ingredients

For the carrot cake

140 ml vegetable oil, plus extra for greasing

2 eggs

200 g light brown sugar

300 g grated carrots, (grated weight)

100 g raisins

75 g pecans or walnuts, chopped (optional)

180 g self-raising flour

1 pinches salt

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp mixed spice

For the orange cream cheese icing

250 g cream cheese, chilled

50 g butter, at room temperature

1 tsp vanilla extract

275 g icing sugar, sifted

1 orange, zest only

 

Method

1. Preheat the oven to 150C/gas 2. Oil and line a 13 x 23cm loaf tin with greaseproof paper.

2. For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined.

4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.

5. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

6. For the icing: beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

 

 

 

Broccoli and Bacon Orecchiette

Filed under: Pasta — delishuss @ 10:14 am
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This is a Jamie Oliver recipe  (Jamie’s 30 minute meals) that I made a few additions to. Word of warning if you don’t like fish or a strong fishy taste then this is not for you. If you do then you’ll love it. I just fancied a bit of meat in this recipe so I added some bacon. I also think the sauce needed a little something so I added lemon.

Ingredients

125g Parmesan cheese

1 large head of broccolli

200g purple sprouting broccollini

1 heaped teaspoon capers

1 small dried chilli

3 cloves of garlic

A few sprigs of fresh thyme

500g dried orecchiette

3 slices of bacon, chopped

Juice of one lemon

Method

1. Trim the rind off your Parmesan and set aside. Grate the chunk of Parmesan in the food processor, then tip into a bowl.

2. Slice all the florets off the stalk of the large head of broccolli. Trim the florets off from the purple sprouting broccollini and chop up just the tender stalks. Put all the broccolli to one side.

3. Fit the standard blade attachment to the processor. Halve the large broccolli stalk and out into the empty processor with the anchovies and their oil, and the drained capers. Crumble in the dried chilli. Peel and add the 3 cloves of garlic, then pulse it all to a paste.

4. Cook the pasta according to packet instructions. Add the brocolli but not the brocollini to the water and cook. Add the broccollini about 4 minutes before the end of cooking.

5. Meanwhile heat a frying pan and add the olive oil. Fry off the bacon bits until brown. Add the sauce mixture to the pan. Stir, then pick and tear in some thyme leaves, discarding the woody stalks. Pour a wineglass of water into the pan and add the reserved Parmesan rind and lemon juice. Give it a good stir and turn the heat up to medium. Keep your eye on it, stirring every now and then.

6. Drain the pasta and broccolli in a colander, reserving some of the cooking water, and add to the frying pan of paste and bacon.

7. Fish out the Parmesan rind and discard. Add a big handful or two of grated Parmesan and a ladle or two of the cooking water. Carefully and quickly stir around and keep it moving until you achieve shiny, loose, lovely pasta.

8. Taste and correct the seasoning, then tip on to a serving platter and sprinkle of Parmesan. Drizzle with extra virgin olive oil and scatter over some oregano leaves.

 

Lemon, Chicken and Parmesan Rissoles October 19, 2012

Filed under: Chicken,Favourites — delishuss @ 12:17 pm
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I saw this recipe on Taste.com.au and liked the look of it so I made it today. I thoroughly enjoyed them. The original recipe recommends serving with an antipasto salad. I was looking for something a bit more filling so I diced some red pepper, scallions, and courgettte. Cooked up some rice, mixed the vegetables in with some chopped mint and some balsamic vinegar and it worked really well.

I was thinking while I munched down on a rissole that they would be great in a bap as a burger with some avocado salsa. Might give that a whirl the next time.

Ingredients

500g chicken mince

1 egg, lightly beaten

2 garlic cloves, crushed

1/2 cup fresh breadcrumbs

1 tablespoon finely chopped fresh basil leaves

1 teaspoon finely grated lemon rind

1/2 cup pitted kalamata olives, chopped

1/3 cup finely grated parmesan cheese

1/4 cup plain flour

1 tablespoon olive oil

 

Method

1. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl. Place flour on a plate. Shape into eight 2cm- thick rissoles. Roll in flour to lightly coat. Place on a large plate, cover and refridgerate for 20 minutes.

2. Preheat oven to 180 degrees celsius/ 160 degrees fan assisted oven. Heat oil in a frying pan over medium heat. Cook rissoles, in batches for 1-2 minutes or until browned.

3. Transfer to a greased baking tray. Bake for 8-10 minutes or until cooked through. Serve with antipasto salad or rice as mentioned above.

Note: I didn’t have any fresh basil, so I used a mixture of oregano and thyme and the flavours worked really well with the lemon.

 

White Chocolate and Raspberry Cheesecake October 18, 2012

Filed under: Cakes,Desserts,Uncategorized — delishuss @ 11:06 am
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I had been meaning to try this recipe for ages, so I had the opportunity when a couple of friends came around for dinner.  It’s really lush. It’s pretty straight forward to make as well and it can be made a day before you need it. I didn’t have a weighing scales so the biscuit base was a bit crumbly, it needed a bit more butter. The chocolate is not that prominent in the recipe, so next time I think I would add a bit more white chocolate in it. Other than that I think it’s a winner. My friend Catherine passed on the recipe, I think she got it in a cookery class she went to.

Hope you enjoy it as much as I did.

Ingredients

For the base

175g digestive or ginger nut biscuits, coarsely crumbled

100g butter melted

For the filling

2x 200g cream cheese

60g caster sugar

Zest of lemon, finely grated

1 tbsp of lemon juice

300g good quality white chocolate

300ml double cream

250g raspberries

To decorate

White chocolate curls

Fresh raspberries and toasted almond flakes

lemon, zest

Equipment: 20cm loose bottom cake tin or springform tin

Method

1. Put biscuits in a plastic bag and bash with a rolling pin until coarsely crushed. Mix together the biscuit mixture and the melted butter.

2. Press the mixture over the base of the cake tin and chill.

3. Beat the cream until stiffly whipped.

4. In a separate bowl, using an electric whisk, beat together the cream cheese, sugar, lemon juice and zest.

5. Melt the white chocolate in a bowl over a pan of simmering water. Pour it into the cream cheese in a thin stream, whisking as you do so.

6. Fold in the whipped cream. Stir the raspberries through the chocolate and cream mixture.

7.  Spoon the mixture over the biscuit base and level the top.  Leave in the fridge to chill for 3-4 hours.

8. To serve, decorate the top with curls of white chocolate, sprinkle over the fresh raspberries and cut into wedges.

Notes: You can use frozen raspberries if they are not in season or are too expensive. I made a little raspberry coulis but putting some frozen raspberries in a bowl with two tablespoons of sugar and ding it in the microwave for about a minute and a half and mash it up with a fork. If you want to be posh you could put the mixture through a sieve, I like it a bit rustic and drizzle the mixture over as is.

 

Corn and Courgette Fritters October 6, 2012

Filed under: Brunch — delishuss @ 10:11 am
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I got this recipe from Taste.com.au. It got the thumbs up from me and the in house taste tester. It’s dead easy to make, a great one for the weekend. The method I used is slightly different from the one mentioned on the original recipe, I’m not sure it really matters but I will give you my version of it. I also made an avocado salsa to go with it.

Ingredients

  • 310g tin corn kernels, drained
  • 150g zucchini/courgette, grated
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1 cup self-raising flour
  • 1/2 teaspoon ground cumin
  • salt and cracked black pepper

Salsa

  • chopped tomato
  • chopped avocado
  • coriander leaves
  • Juice of half a lemon/lime juice
  • 1 teaspoon old el paso fajita or taco seasoning

Method

  1. Sift the flour, salt, pepper and cumin in a large bowl. Make a well in the centre and add the eggs. Start taking the flour in from the edges, once the mixture has all been worked in. Whisk to remove lumps.
  2. Stir in the corn and the courgette. The mixture should be a thick      consistency.
  3. Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.
  4. Mix all the salsa ingredients together and serve on top.