Chocolate Brownie Cheesecake

From the Hummingbird Bakery cookbook (but written out in my own words)

Brownie

200g dark chocolate
200g unsalted butter
250g icing sugar
3 eggs
110g plain flour

Cheesecake

400g cream cheese
150g icing sugar
1/2 teaspoon vanilla extract
2 eggs

Preheat oven to 170C/325F

brownie

Melt chocolate in a heatproof bowl over water. Beat butter and sugar together until well combined. Add eggs one at a time, mixing well after each addition. Gradually beat in flour. Mix at medium speed until well combined and smooth. Slowly pour in melted chocolate and mix until well combined. Pour into 33x25cm baking tray, lined with greaseproof paper. Smooth mixture.

cheesecake

Beat together cream cheese, sugar and vanilla until smooth and thick. Add eggs one at a time and continue mixing. Beat until smooth and creamy but do not overbeat or the cream cheese will split. Spoon over the brownie mix and smooth.

Bake for 30-40 mins. The cheesecake should be firm and light golden around the edges. Allow to cool then refrigerate for at least two hours.

If desired, beat together 300ml whipping cream, 100g of icing sugar and 150g raspberries and use as topping.

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Warm apple pudding (cake)

I’m not a fan of pudding in general, but this is really just a moist apple cake and consequently I loved it. I got the recipe in my recent Aussie Farmers Direct delivery – gotta love food that comes with recipes attached :-)

60g / 2 oz butter
1/3 cup sugar
1 egg
1 cup self raising flour
1 teaspoon ground ginger
1/3 cup buttermilk ( if you don’t have any on hand just add 1 teaspoon of white vinegar to 1/3 cup of milk and leave to stand for 10 mins)
2 apples, peeled. One grated and one thinly sliced
10g / 1/3oz butter, melted
1/2 teaspoon cinnamon

Beat butter, sugar and egg for 5 mins
Stir in flour, ginger, buttermilk and grated apple until just combined
Pour into a greased ring pan ( I didn’t have one so used a baba pan)Top with apple slices

Bake at 180c /350f for 30 mins or until cooked through
Leave to cool for a few mins the. Top with melted butter and cinnamon

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Teriyaki Meatloaf

Having discovered that my fussy child will eat meatloaf, I have been trying to expand the number of recipes I can cook from. He doesn’t like this as much as the Bacon Cheeseburger Meatloaf but he will eat it, and the rest of us think its pretty tasty. 

Teriyaki Meatloaf

800g / 2 lb Lean ground beef


2 Eggs; lightly beaten


1/2 c Bread crumbs


1/2 c Green bell pepper; chopped


1 lg Onion; chopped


2 Carrots; grated


2 Cloves garlic; crushed


2 tb Soy sauce
2

2 tb Brown sugar


2 tb Lemon juice


2 tb Fresh parsley, chopped 

3/4 ts Ground ginger

1/2 c Brown sugar


1/2 c Soy sauce



Combine all but last 2 ingredients. Form into 1 or 2 loaves and place in a baking dish. Bake at 350F/180C for 30 minutes. Remove from oven and drain off grease. Mix together the brown sugar and soy sauce and pour over meat. Bake for 30 more minutes and remove meat to serving platter. Pour sauce over sliced meat loaf or serve separately.

 

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Finally, a bread recipe !

I recently did a cooking class at the Cooking Professor  and Chef Sophie taught us how to make Foccacia. Finally, a bread recipe that actually works !!! This is so simple and easy. I am making it regularly now and planning lots of variations.

For one small loaf

1 sachets of yeast (7g per sachet)
325g (11oz) plain flour
250 ml (1 cup) warm water
1/2 tbsp sugar or honey 
1 tbsp olive oil
pinch of salt
1 tbsp fresh herbs chopped (thyme or rosemary)

Place yeast, sugar and salt in large bowl. Add water, oil then flour and mix with a wooden spoon or hands to give a smooth-dough. Leave in bowl, covered with a cloth, in a warm place, for at least 20 minutes for dough to prove (it should double in size during this time but can be left longer if necessary). Preheat oven to 190◦c/360F. Grease a tray with olive oil. When dough is proved, re-mix and place on tray. If desired, sprinkle with flaky salt, chopped fresh herbs, parmesan cheese and/or olives. Leave to rise again for another 10 minutes, bake in oven  until golden brown on top, so when pierced with knife, the knife comes out clean.

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Mum’s Cereal Recipe

BREAKFAST CEREAL

500G  ROLLED OATS

250G  RICE FLAKES

(60G    PSYLLIUM HUSK)   Optional

100G  ALMONDS

170G  CRAISINS

125G  PEPITAS

125G  SUNFLOWER KERNELS

85G    PUFFED RICE

100g  SULTANAS

MIX TOGETHER AND SERVE WITH MILK

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Maple Roasted Sweet Potato

The best way to eat sweet potato !

MAPLE ROASTED KUMARA

4 small sweet potatoes

¼ cup olive oil

¼ cup maple syrup

Preheat oven to 140C

Cut sweet potato into large chunks

In a dish lined with baking paper, combine sweet potato with oil and syrup

Roast uncovered for 40 mins. Increase temperature to 200C and roast a further 30 mins (decrease cooking time if you use smaller pieces of sweet potato)

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Spanish Rice

Spanish Rice is a nice alternative to plain rice or fried rice. It is traditionally served with Mexican food but I have used it with many other main dishes as well.

Spanish rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked rice
2 cups chicken broth
1 cup chunky salsa

First sautee the onion in the oil. Then add the rice. When it starts to brown, add the broth and salsa. Reduce heat, cover and simmer about 20 minutes of until all the broth is gone.

Optional – add green pepper and/or  corn

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