#Foodie – cheesecake

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One of my favourite channels on tv is the food network channel on DSTV. One of my favourites shows on this channel is Siba Mtongana’s show, Siba’s table. What a joy! She has an incredible personality which truly transcends the life lived in front of a camera. Anyway, in one of her episodes, she was making my favourite (for now anyway) cheesecake! Now those that know me know that I am hopelessly in love with cheesecakes. It’s so deep that I think it’s turning into one of those things that you have to conciously tell yourself to stay away from. If you’ve never had cheesecake, you, my friend are missing out on a life changing experience. It’s like having little fairies doing the electric slide on your tongue lol 🙂 This recipe is from Siba’s show and you can get more of her recipes by going to www.foodnetwork.co.uk/recipes

Ingredients

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  • For the base:

  • 400g digestive biscuits
  • 200g butter

For the filling:

  • 500g cream cheese
  • 770g (2 cans) condensed milk
  • 250ml fresh cream, Technique: Whipping whipped
  • Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. Grated rind and juice of 4 limes

 

Directions

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How to make Perfect No-Cook Cheesecake

1. Melt the butter in a saucepan then remove from heat.

2. Place the biscuits in a food processor and blitz until fine crumbs.

3. Add the crumbs to the melted butter and stir to combine.

4. Tip into a greased and lined 28cm tin and press down firmly with the back a spoon.

5. For the filling: put the cream cheese in a bowl and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. Whisk until soft and creamy, this will prevent lumps from forming and make it easier to combine with the other ingredients.

6. Add the condensed milk and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. Whisk again until well combined and smooth.

7. Stir through the lime juice and rind, reserving some of the rind to decorate.

8. Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. Whip the cream to soft peak then fold through the cream cheese and condensed milk mixture.

9. Pour over the base and smooth over with the back of a spoon.

10. Place in the fridge and leave to set for at least 12 hours or preferably overnight.

11. When set remove from the tin and transfer to a serving plate or cake stand and sprinkle over the remaining zest just before serving.

 

Enjoy 🙂

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#Foodie – lemon poppy seed muffins

 

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I have a pretty steady relationship with food. It started when my mom sort of forced me to learn how to cook and I realised that there’s more to life than rice, colourful veggies and meat. Macaroni and spaghetti with all sorts of cook-in sauces started replacing the staples. Varsity came and I could afford a few delicacies. After learning how to use my money wisely, I was one of those girls that had to have at least two different types of cereal and one yoghurt six pack. Lol sometimes cereal would be the only thing left for me to eat! Anyway I hope you get the picture, I’m a hopeless #foodie.

About a year ago, my sister introduced me to lemon poppy seed muffins…my life hasn’t been the same since. I’m not hooked on them or anything, I can control myself but once I do eat them, I feel completely heaven bound. As a matter of fact, I just had one…heaven!!! So when it comes to desserts, I’m down to malva pudding with custard, lemon poppy seed muffins served with absolutely nothing and lemon cheesecakes. Lemon cheesecake…yho!!! My God! Ja but that’s a story for another day. So considering that we’re on holiday (well at least a greater part us is), I thought I should try making my own desserts. I, therefore, will be sharing recipes to my favourite meals. Today we’ll start off with these incredibly moist and delicious muffins 🙂

Ingredients:

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1/2 cup sweet creamy butter, softened

2/3 cup sugar

2 large eggs, separated

1 1/3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons poppy seeds

2 lemons, zest of, grated

1/4 teaspoon salt

1/2 cup buttermilk or 1/2 cup plain yogurt

2 tablespoons lemon juice

1 teaspoon vanilla

 

Directions:

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  1. Preheat oven to 350°F (176 Celsius) Coat muffin tin with non-stick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Beat well after each.
  5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  7. Beat just until smooth.
  8. In another bowl, beat the egg whites until soft peaks form.
  9. Gently fold them into the muffin batter until blended.
  10. Spoon the batter into the prepared pan, 3/4-full.
  11. Bake at 350°F (176 Celsius) for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
  12. Cool for 5 minutes before removing to cool completely.
  13. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

 

**The above information can be found on www.food.com/recipes/lemon-poppy-seed-muffins

I haven’t tried this yet but I sure will. Do let me know how your attempt turns out. Happy holidays 🙂