Welcome to CarolCooks2 and my kitchen which has been a hive of activity this week…we had Astons Birthday and he wanted a cheesecake just a plain one was his request and then that changed to passionfruit and when we were shopping he spied some lovely mandarin oranges…That was sorted then…
Nannie did the measuring and Aston did the rest…including turning on the handheld whisk before the blades were completely in the mix and guess who got sprayed…haha…Yep moi!
- 250g Biscuits (digestives or graham crackers)
- 110g/ ½ Cup Butter
- 500ml / 2 Cups Cream
- 225g / 8 oz Cream Cheese
- 85g / ⅔ Cup Icing Sugar
- Zest + Juice from 1 Lemon ( I used orange juice)
- 15g | 3 tsp Gelatine Powder
- 2 tbsp Boiling Water
Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl. Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.
Whip the cream until soft peaks form by hand or with a hand mixer. This was where young Aston splattered Nannie with the cream mixture… Set to the side.
In a medium-sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump-free.
We added some of the mandarin juice… Mix to combine.
Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
Add the cream to the cream cheese mixture and fold together until well combined we also added a few mandarin segments to the cream mixture.
Pour the cheesecake filling on top of the cheesecake base and smooth. Arrange mandarin segments around the edge of the cheesecake as pictured we then crumbled a flake in the centre of the cheesecake.
Place into the fridge for a few hours to set.
Cooks Notes: I used an 8″ springform tin but the filling was a little too much…the testers didn’t think so but it would have been better to use 10″ tin or reduce the cream to one cup. Next time I will try sour cream as I prefer my cheesecakes a little less sweet although it was nice. Maybe lime juice and zest.
We love a good Indian curry and I make all my spices for a couple of reasons… one I know what is in the mix and two spices lose their potency some quicker than others… making my own herb rubs, spice mixes give me a quicker turnover and fresher spices it also allows me to buy the bigger packets which are cheaper…
This week I made Bombay Potatoes as a side to our curry…it was lovely although next time I don’t think I will parboil my potatoes and see if they absorb more of the spices or I may add a little more spice you don’t want them mega spicy I would just like the potatoes to have a little more flavour or it may just be that I was using the wrong type of potato these are quite floury potatoes but unfortunately my only choice of potatoes…
I didn’t get any complaints from my testers though the empty dish said it all and hubby had seconds…I am my own worst critic sometimes…
To serve 3/4
- 3 cloves of garlic, peeled
- A thumb of fresh ginger, peeled
- 3 large tomatoes
- 400 gm of potatoes, peeled and cut into cubes
- 1 tbsp ghee or oil
- 1 medium onion chopped
- 2 dry chillies
- 1 tsp black mustard seeds
- 1 tsp ground coriander powder
- 1/4 tsp turmeric powder
- 1 tsp ground cumin powder
- 1 tsp garam masala powder
- A small bunch of coriander chopped.
Put the ginger, garlic and 2 tomatoes in a small blender and blitz set to one side.
Put the potatoes in salted water and parboil for 8-10 mins until just soft. Drain and cover the pan with a clean t/towel so the potatoes can steam dry.
Heat the ghee/oil and add the onions cook for 10-15 mins until the onions are golden and slightly sticky. Add the chillies and the spices, stir to combine and cook for 2 minutes. Add the tomato, ginger and garlic mixture and simmer for about 5 mins to cook off the raw tomato mix then gently add the potatoes and the remaining 1 chopped tomato.
Taste and season if required I added more salt and some fresh ground pepper. Cook gently on low heat for a further 5-8 minutes until the potatoes and the tomatoes are warmed through. Garnish with coriander to serve.
We still have rain nice and steady but it is giving the grass a lovely soaking and I am sure my jackfruit and other fruit trees are very grateful…my ceilings are not up for discussion…sigh…
Rain and a drop in temperature although very nice called for a chicken stew…we always use chicken portions as we think it gives a better flavour…Just lots of garlic, chicken stock, pearl barley, onions, carrots, fresh rosemary, sage and a bay leaf and of course your chicken portions or you can cube chicken breasts…we served ours with rice this week but do also serve with potatoes and steamed vegetables of choice…Chicken always cooks quite quickly which is lovely when you need a nice warming meal and quick it can all be cooked in an hour…A stew is also one of those dishes where anything you like can go in the pot…x
Easter is coming and the Easter eggs (I ) have been reliably informed have been in the shops since early January…Not my shops…I will add… any donations of Easter Eggs will be (very) gratefully received…
I can, however, give you a tried and tested old favourite recipe for Hot Cross Buns...I am rather proud of my crosses…Don’t they look good?
Even better buttered…
That’s it for today in my kitchen I hope you have enjoyed the recipes…
Thank you for reading I invite your comments as always xx
About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Thank you once again for reading this post I hope you all have a fabulous weekend xxx