Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

Many years ago, I had a Ferrero Rocher cake for my birthday in India. It was so delicious that I will never forget it. Last year I decided to make this variation to my standard cheesecake recipe. I made a Ferrero Rocher Cheesecake for a friend's birthday and it turned out perfect!

Last week I found another opportunity to make this cake again for another friend. 

It is so good, you are going to want more!

Ingredients

250g butter snap biscuits / option to use digestive biscuits. 

100g butter, melted

375g Philadelphia cream cheese, softened

1/2 cup caster sugar

1 teaspoon vanilla

1 cup cream

3 tsp gelatin, disolved in 1/4 cup boiling water  

200g white chocolate, melted, cooled slightly (please use good quality chocolate for a rich and smooth taste)

18 pcs Ferrero Rocher chocolates

Method

1. Place biscuits in food processor and process into find crumbs. Add butter and process to combine. Press mixture into a greased and lined 18cm x 28cm slice pan and chill. I used a 10" pie pan this time and only lined the base as I could push the cake up once ready. 
2. Beat the cheese, sugar and vanilla with the electric mixer until smooth, then beat in the cream. Stir through the gelatin and white chocolate. 
3. Crack and crumble 10 Ferrero Rochers into the filling and stir through. 
4. Pour over the chilled biscuit base and refrigerate for at least 3 hours or until set. 
5. Decorate the top with 8 Ferrero Rochers (or more) before serving.

Ready to be served!

Home Made Chicken Burgers and Fresh Mango Salad with Citrus Dressing

Chicken Burgers

These 2 dishes go hand in hand and make a lovely meal!

Ingredients

350g chicken breast pieces

Salt & Pepper - to taste

3 tbsp Worcestershire Sauce

3 cloves garlic - grated

1 large onion - cooked brown

2 tbsp parsley chopped finely

1tbsp thyme (fresh or dried)

1 tbsp oregano (fresh or dried)

Method

1. Chop onions and cook till brown.
2. Mince chicken in food processor or you can buy pre-minced chicken. 
3. Mix minced chicken, salt, pepper, Worcestershire sauce, grated garlic, browned onions and herbs together. (optional to add chili flakes)
4. Make into small round patties. 
5. Lightly pan fry till cooked through. Turn over several times to ensure it is browned nicely on both sides. 
6. I decked up the burger buns with salad leaves, tomato, barbecue sauce and mustard before I put the burger patty on. 

Fresh Mango Salad with Citrus Dressing

Ingredients

2 ripe mangoes - Diced - large pieces

Salad leaves

Handful dried cranberries

Handful of walnuts

1 orange - juice squeezed 

2 tsp Balsamic vinegar

2 tsp lime juice

salt and pepper to taste

1. Layer your salad bowl with the green salad leaves. Put the diced mangoes on top of the leaves followed by cranberries. Place the walnuts on top of the cranberries in the centre.
2. Mix orange juice, balsamic vinegar, lime juice, salt and pepper for the dressing. 
3. So simple and refreshing!

Sticky Date Cheesecake Slice

Last weekend we were hosting my husband's colleagues for dinner and since all of them are originally from somewhere in the Middle East, I decided to make a dessert that had dates or figs in them.

I finally decided to make a Sticky Date Cheesecake. The cheese was silky and smooth. The original recipe called for butter snap biscuits but I used Graham Cracker crumbs as I didn't want a sweet base. You can digestive biscuits as an option too.

Ingredients
100g Graham Cracker (crumbbed)
80g butter, melted

375g Philadelphia cream cheese, softened
1/3 cup caster sugar
1 tsp vanilla essence
1 egg
2 tsp plain flour
125g fresh dates, chopped

Method

1. Combine the biscuit crumbs and butter in a bowl. Press mixture into the base of a greased and lines 9cm x 20cm load pan. You can use the back of spoon to even it out. I use my fist to even it out. Ensure it is tightly pressed. Chill in the refrigerator.
2. Beat the creme cheese, sugar, vanilla with an electric beater until mixture is smooth. Beat in the egg then stir through the flour and dates. Pour filling into the prepared base and bake in preheated oven at 160C / 320F for 25 minutes of until just set. Just set means it the mixture should not stick to your finger if you lightly touch it or it should be wobbly when you jiggle the pan! Cool i the oven with door ajar. Once cool, chill! I made it a day in advance but chilling for at least 3 hours before serving should be sufficient. 
3. Slice and serve. I added some sliced strawberries and caramel sauce on the side when serving that night. 

Gajjar Halwa (Carrot Halwa)

This happens to be the first few Indian sweets I learnt to make after I got married. There are 2 ways you can make this halwa. One being with condensed milk and the other being with milk and sugar. I am sharing the first method today.

Halwa is always sweet and a widely used term in Asia and Middle East. I have learnt how to make several Indian halwas and will post them as I make them.  Some halwas are difficult to make and one can go wrong but this one is straight forward.

Ingredients
2 - 3 tbsp Ghee (Clarified butter made from the milk of a buffalo or cow)
4 large carrots ( 720g), coarsely grated
400g can sweetened condensed milk
1/4 tsp ground cardamom
1/2 cup raisin, chopped
1/3 cup silvered almonds

Method

1. Heat 2 tbsp Ghee in a large pan; cook carrots stirring until soft. If carrots are not fully coated with Ghee, add an additional tbsp of Ghee.
2. Add condensed milk, cardamom; cook, stirring occasionally. Once all liquid has evaporated, stir in raisins and nuts. Serve warm or cold. 

* can be made a day in advance and stored in the refrigerator. If you need to reheat, use stove top method and not microwave. 

Classic Blueberry Muffins

I had loads of Blueberries in my refrigerator and decided to bake these super simple muffins. I bought a wonderful book in Australia last year and every recipe is yummy and easy. Almost effortless if you ask me. It called GoodFood 201 Perfect Cakes and Bakes by BBC books.

I didn't plan to blog this so I had only taken 1 picture. So many people have asked me for the recipe so I decided to share the recipe. Next time, more pictures....promise!

Ingredients

140g / 5oz caster sugar

250g / 9oz self raising flour

1 tsp bicarbonate soda

85g / 3oz butter, melted and cooled

2 large eggs, beaten

200ml / 7fl oz milk

1tsp vanilla extract

150g punnet blueberries

The book said it would make 12 but I got 17 muffins so I guess it depends on the size of your muffin pan and paper case.

Method

1. Heat over to 200C / 180C (fan forced) / 356F. Line 12 hole muffin tin with paper cases.
2. In a bowl, combine the dry ingredients. (sugar, flour & soda)
3. Mix the butter, eggs, milk and vanilla in a jug or bowl. Pour into the dry ingredients mix and then stir until just combined. Be careful not to over mix or the muffins with be tough.
4. Fold in the blueberries. (folding is an action to mix but more gently than stirring or mixing)
5. Spoon the mixture into the cases and bake for 15 - 18 minutes until golden and firm. I baked them for an extra 3 minutes as the top was not golden enough. Remove from the tin and cook on a wire rack.

These fluffy muffins are great for snack time.