My Strawberry CheeseCake w/ Strawberry Glaze

This is one of the oldest recipes I make, I have started making this cheese cake since 1992. Long time ago... it never lost it's flavor, always a classic!

Ingredients:

For the Crust:

a small box of McVitie's Digestive

half a stick of butter, melted

For the Cheesecake filling:

800 g philadelphia cream cheese (4 boxes)

3/4 cup sugar

5 teaspoons cornstarch

3 eggs

1 egg yolk

1&1/4 teaspoon vanilla extract

For the Glaze:

1 Strawberry Jello (prepared as instructed)

2 tablespoons Cornstarch

Method:

- Crush the digestive cookies and stir them together with the melted butter until well combined.

- Press the crumbs mixture evenly at the bottom of a springform pan. set aside.

- In a bowl combine the cream cheese, 3/4 cup sugar and the cornstarch. Beat them with an electric mixer until all combined and smooth.

- Add the eggs and egg yolk one at a time, beating after each addition. Add in the vanilla extract.

- Pour the mixture on top of the crust in the springform pan and spread evenly.

- Bake at 350 degrees f (170 c) for 15 minutes, then lower the temperature to 225 degrees f (100 c) and bake for one hour and 10 minutes.

- Remove the cake from the oven, chill it for a few hours or over night without removing it from the pan.

- Once chilled completely, prepare the stawberries, cut them in half and layer them on the cake.

- Prepare the glaze by making the jello and adding the cornstarch, then let it cool. Once cool pour it on top. Chill the cake in the fridge until the glaze is completely cool.

- take the cake out of the pan and serve.

Enjoy...

My Happy Carrot Cake Cupcakes.

Just last night I baked those lovely and heavenly tasting cupcakes, everyone raved about them and the process of making them was so easy.
The ingredients below make around 1 dozen cupcakes, so double the ingredients if you want more !!

Ingredients:

3 or 4 large carrots, peeled and grated finely
1/2 cup ground walnuts - or chopped to small pieces & toasted
2 medium size eggs
1/4 Leban or buttermilk
1 cup sugar
1/2 cup oil
1/2 teaspoon baking soda ( found in sultan center - Arm & Hammer is the one I use)
1 teaspoon baking powder
1/2 teaspoon vanilla
zest of one orange
1&1/2 cups flour
1/2 teaspoon salt
1 teaspoons ground cardamom
1/2 teaspoon of ground cinnamon

& for the frosting:  

1/2 stick butter (unsalted)
1 cup cream cheese (Philadelphia)
3/4 cup powdered sugar

Method:

- You start off by preheating the oven at 180C.
- In a bowl, place the carrots, eggs, leban (buttermilk), sugar, oil, orange zest & vanilla and whisk well.
- Then seperetly, in a different bowl whisk your dry ingredients: flour, baking soda & powder, salt, ground cardamom & cinnamon.
- mix both the dry ingredients & the carrot mixture together gently to incorporate.
- add the toasted walnuts, folding them in gently.
- Using cupcake pan (regular size) and paper baking cups, scoop 3/4 of the mixture into each paper cup.
- Bake for 28 minutes at 180C.
- While the cupcakes are baking, prepare the frosting by combining 1/2 stick of butter, 1 cup of cream cheese (Philadelphia cream cheese) and 3/4 cup powdered sugar beat until well combined. set aside.
- Remove cupcakes from oven when done. Allowing them to cool for about 5 minutes.
- Take them out of the pan and on to a wire rack.
- When fully cooled, spread the cupcakes with the frosting

Enjoy...

Fried Calamari with mixed greens

Serves 4


Ingredients:

2 teaspoons oil
500g calamari rings
1/4 cup lemon juice
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
1 tablespoon water
12 cherry tomatoes, halved
1 cucumber, seeded and sliced
1 red onion, sliced
1/4 cup small mint leaves
1/4 cup coriander leaves
3 onions (shallots), sliced
1 tablespoon thinly sliced lemongrass
radicchio leaves, to serve


Method:

In a wok, heat the oil. Stir-fry the calamari for 1 minute.

Add the lemon juice, sauces and water. Stir-fry for 2 minutes, until calamari is cooked and tender.

Transfer the calamari with sauce to a bowl and toss through remaining ingredients.

Serve on a bed of radicchio leaves.


Enjoy..

Oriental Salad ~ Chinese

Ingredients:

capellini pasta, cooked, drained
4 boneless skinless chicken breast halves, grilled, thinly sliced
2 carrots, thinly sliced
1 cup mushrooms, sliced
1/2 cup bean sprouts
1/4 cup red peppers, finely chopped
1/2 cup oriental sesame dressing
2 green onions, sliced


Method:

Toss all ingredients except dressing and onions in large bowl. Add dressing; mix lightly.

Sprinkle with the green onions.

Enjoy...

Chicken with Ginger and Soy Sauce

Serves 4


Ingredients:

1/3 cup soy sauce
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal
1 Tablespoon balsamic vinegar
1 Teaspoon ground coriander
1/2 Teaspoon ground pepper
4 chicken drumsticks and 4 thighs, skin removed
2 medium carrots, thinly sliced crosswise
1 Tablespoon cornstarch
cooked white rice, for serving


Method:

- In a pot, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.

- Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 2 hours .

- Using a large spoon, skim off and discard any fat from surface of cooking liquid.

- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.

- With the heat turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.


Tip:

Could be done in a slow cooker for approx. 6 hours instead of 2.


Enjoy...

Angel Hair Pasta with Basil & Tomatoes

Ingredients:

1 teaspoon minced garlic
1 teaspoon olive oil
5-6 Roma tomatoes, chopped
3 tabelspoons balsamic vinegar
salt & pepper to taste
1/4 cup chopped fresh basil
1/2 lb angel hair pasta


Method:

- In a large skillet, saute the garlic in olive oil until lightly browned. Leave on a side.

- Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.

- Boil water for pasta.

- Just before you put the pasta in the water, drain tomatoes and reserve the juice .

- Put the angel hair pasta in the water to cook for the recommended amount of time.

- Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.

- The pasta should finish cooking within 5 minutes; at the same time the tomatoes are ready.

- Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

Classic Beef Stew

Serves 8


Ingredients:

2&1/2 pounds very lean beef stew meat
2 tablespoons oil
2 cups chopped onions
1/2 cup sliced celery
5 large potatoes, cut in eighths
5 large carrots, cut in 2-inch slices
salt and pepper to taste
a few cloves of garlic (optional)
1 can condensed tomato soup


Method:

- In a large pot, brown stew meat in oil, add chopped onions and sliced celery and cook until tender.

- Add vegetables and seasonings.

- Add soup and a soup can of water.

- Simmer over lowest heat for about 2&1/2 to 3 hours, or until meat and vegetables are tender.

- Add more water as needed.

Enjoy...