Sweet treats
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Chilled cheesecake
8 oz pkt plain sweet biscuits,broken
4 oz butter,melted
8 oz cream cheese,cubed and softened
14 oz can sweetened condensed milk
1⁄2cup cream
1 tablespoon grated lemon zest
1⁄3cup lemon juice
1 punnet raspberries,washed
1. Place biscuits in blender.Use Speed 2/Mix until
finely crushed.Add melted butter to blender jug
and continue to blend until well combined.
2. Press biscuit mixture over base and sides of a
greased 20cm spring form pan.Chill until firm.
3. Place cream cheese, condensed milk, cream,
lemon zest and juice in blender jug.Use Speed
3/Blend,blend until smooth. Pour into prepared
crumb crust,cover and refrigerate for at least
24 hours before serving.
4. Place raspberries into blender jug and puree.
If desired,sweeten raspberry puree with a little
icing sugar.
Serve with whipped cream and raspberry puree.
TIP:Cream cheese is best softened at
room temperature.
Mixed berry crepes
2 eggs
7 fl oz (200ml) milk
1 tablespoon butter,melted
1 cup plain flour
2 teaspoons caster sugar
1⁄4cup caster sugar,extra
1⁄4cup water
8 oz mixed fresh berries (strawberries,
raspberries,blueberries), washed and hulled
1. Place eggs, milk, butter,flour and caster sugar into
blender jug.Use Speed 3/Blend, blend until
smooth.Allow to stand for 1 hour.
2. Heat a small non stick frypan or crepe pan.
Pour 1⁄4cup batter into pan,swirling to cover base.
Cook on medium heat until underside is golden,
approximately 1 minute.Remove from pan and
place on a plate.Repeat with remaining batter,
stacking crepes onto plate and interweaving with
grease proof paper.Set aside.
3. To make mixed berry sauce, heat extra sugar and
water in a small saucepan until dissolved.Add
mixed berries and cook until soft.
4. Place cooked mixture in blender jug and blend
until smooth,using Speed 3/Blend.
5. Fold crepes into quarters and arrange in an
ovenproof dish overlapping layers.Pour over sauce
and bake in a preheated oven at 400ºF for
10-15 minutes.
Serve with scoops of vanilla ice cream.
TIP:Brandy can be added to mixed berry sauce
if desired.
Main meals continued
Tandoori style fish
Rind and juice of 1 lemon
4 oz natural yogurt
1 onion,cut into quarters
4 cloves garlic,peeled
1 teaspoons ground cumin
1 teaspoon ground coriander
1⁄2teaspoon paprika
Sprinkle of cayenne pepper
4 Atlantic salmon cutlets
1. Place all ingredients except salmon into the
blender jug.Use Speed 2/Mix, blend until
smooth paste.
2. Arrange salmon cutlets in a shallow glass or
ceramic dish.Coat salmon with smooth paste,
cover and refrigerate for 2 hours.
3. Cook salmon cutlets in a preheated grill or
barbeque for 3 minutes each side or until fish is
cooked when tested.
Serve with rice or lemon wedges and tossed
salad greens.
Lamburgers
1 tablespoon fresh herb sprigs (parsley,
coriander or rosemary)
1 slice bread,crusts removed
1⁄2small onion,quartered
7 oz trim lamb,diced
1 tablespoon mint sauce
Salt and pepper,to taste
1. Place all ingredients into blender jug. Use Speed
2/Mix,until well blended.
2. Shape mixture into 3-4 burgers, cover and
refrigerate 20-30 minutes.
3. Cook burgers on a preheated grill or pan fry for
5 minutes each side or until cooked when tested
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