Monthly Archives: June 2012

Creamy Lemon Cheesecake with Raspberry Sauce

Cheesecake is one of my very favourite things to eat and this one is easy peasy to make and super delicious. I came arcross it for the first time when my Aunty used to make it at Christmas time (I’m sure she made it other times during the year but I only ever went to visit at Christmas). Pairing it with the sweet raspberry sauce adds another layer of sweetness.

This is the first time I’ve made this cheesecake with the crust up the sides mainly because I love eating the crust so the more the better. In this recipe I used arrowroot biscuits but you can use whatever biscuits you like. I’ve successfully used gingernut biscuits and chocolate cookies.

The great thing about cheesecake is the ingredients are all combined into just one bowl. Easy clean-up (for master dishwasher Richard).

Serves 12

250g packet of biscuits/cookies of your choice
120g butter, melted
500g cream cheese, at room temperature
1 cup cream
1/4 cup fresh lemon juice
rind of 1 lemon
3/4 cup caster sugar
3 teaspoons gelatine dissolved in 1/4 cup boiling water

Process the biscuit/cookies and melted butter together in a food processor and press into the bottom and sides of a springform pan. Place in the fridge.

In a bowl beat the cream cheese and sugar together until smooth, then add in the gelatine/water and beat until combined.

Add in the cream, lemon juice and lemon rind and beat until smooth.

Pour the cheesecake mixture into the prepared base and refridgerate for at 3 hours.

Raspberry Sauce
1 cup frozen raspberries
1/4 cup caster sugar
1/4 cup lemon juice

Put all ingredients into a saucepan and bring to the boil. Serve as it is, or sieve out the seeds.

Cool in the fridge and serve on top of the cheesecake.

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Tagliatelle with Garlic Butter, Prawns and Bacon

 When Richard is working either an afternoon or night shift I tend to make things for dinner that he wouldn’t like. I also tend to go for quick and easy to maximise my uninterrupted time in front of the TV. This time I chose to try a new recipe. A big bowl of pasta on a cold night, juicy prawns, crispy bacon and lots and lots of garlic. Perfect!

 To the recipe I found online at I added in one shallot and an extra garlic clove. I also cooked a serving of pasta for two, and, um, ate it all.

Once everything was chopped up and the pasta cooked it took around 10 minutes until it was in the bowl ready to eat.

 Serves 2 (supposedly)

200 grams raw prawn meat
2 tablespoons butter
2 cloves garlic, finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1 eschalot, finely chopped
1 rasher of bacon, chopped
115 grams tagliatelle (or any pasta of your choice)

Put a saucepan of water on to boil, and once boiled cook the pasta following the directions on the packet. Once cooked drain and keep aside.

Prepare the garlic butter mixture by placing the butter, lemon juice and garlic in a microwave safe container and microwaving for 20 seconds or until the butter has melted. If you don’t have a microwave, mash the butter, lemon juice and garlic up using a fork.

While the pasta is cooking, heat the oil in a frypan on a medium heat and saute the eschalot for around 5 minutes or until it just starts to change colour. Then add the bacon and cook a few more minutes until starting to crisp.

Remove the eschalot/bacon mixture and place on paper towel to drain.

Pour the butter mixture into the pan and then add in the prawn meat. Once cooked (should only take 3-4 minutes) add back in the eschalot/bacon mixture and add in the pasta. Mix it all up and serve in a big bowl. Inhale.

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Lamb Cutlets with Orange-Walnut Cous Cous


Lamb is one of my favourite types of meat and lamb cutlets is the perfect vessel for it. Easy to eat, quick to cook and always so tender and sweet. I decided to pair the cutlets with a cous cous salad and roasted pumpkin (because that’s the only vegetable I had left in the fridge).

ImageThis was a quick and easy mid-week meal that involved a bit of chopping and putting together while the grill pan and oven did the rest. I was also trying to prove to Richard that a meal with meat didn’t have just tobe served with potato and with a challenge of “I don’t really like cous cous”.



Serves 2

6 lamb cutlets
olive oil
200g pumpkin, diced
3/4 cup cous cous
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh coriander
2 tablespoons walnuts, chopped
1 orange, segmented
1/2 spring onion, finely sliced

Pre-heat the oven to 200C. Dice the pumpkin, season with salt and pepper and toss in olive oil. Roast for 30 minutes or until the edges start going brown.

Chop up the herbs, walnuts, slice the spring onion and segment the orange and put into a bowl together.

Season both sides of the lamb cutlets with salt, pepper and oil and grill in either a pan or grill-pan over a medium-high heat for around 4-6 minutes per side depending on how well you like them cooked.

While the lamb is cooking pour 3/4 cup of water into a saucepan with a splash of oil and bring to the boil with a lid on. Once boiling throw the cous cous in, stir it into the water, remove the saucepan from the heat and leave for 3 minutes covered. After 3 minutes remove the lid and fluff up with a fork. Mix it in with the chopped herb mixture.

Serve with the pumpkin and lamb cutlets over the cous cous.

Verdict from Richard: I really liked that cous cous. Success!

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