I am inspired when my new Gourmet Traveller arrives. This month, on the front cover is a magnificent strawberry cheesecake with a ginger pastry and served with strawberries in a ginger syrup. Of course I should have made it once and then made it again to perfect it. However unlike the professionals I don’t get paid to do this. I have to fit my blog and cooking into a busy life with jobs, children, husband, parents, exercising, and learning french. That is why you see my real results, not only the best ones.

The one on the front of Gourmet Traveller is different too. I misunderstood the recipe and made my pastry go up the edge of the fluted pan, theirs has just a base and then the layers can be seen . Anyway mine tasted amazing and everyone enjoyed the strawberry flavour and the rich creamy texture.

Recipe

Ingredients

750gm softened cream cheese

500gm mascarpone

190 gm raw caster sugar

Finely grated rind of 2 limes

4 eggs

250gm of sour cream

140gm strawberries coarsely chopped

Sweet ginger pastry

125gm of softened butter

30 gm pure icing sugar sieved

125gm plain four

2 tsp ground ginger

Strawberries in ginger syrup

300 gm raw caster sugar

2 tbsp ginger cut into julienne

Juice from 2 limes

500 gm strawberries coarsely chopped

Method

For sweet ginger pastry preheat to 150C. Beat butter and icing sugar in an electric mixer until light and fluffy. Sieve over flour and ginger, stir to combine. Turn out and work on a clean surface. Roll out to 4mm thick and line the base of a 27cm diameter tin.

Refrigerate and rest for thirty minutes. Prick with a fork and blind bake until golden, 15-20 minutes. Lightly brush the pastry with butter. Process cream cheese, mascarpone, 165gm of raw caster sugar, lime rind and juice in a food processor until smooth. Then add three eggs, one at a time. Pour over pastry and bake until just set, 40-45 mins.

Process sourcream and strawberries and remaining raw caster sugar in a food processor until smooth, add remaining egg and process to combine. Ladle off the top of cake and bake for a further 8-10 minutes. Cool then refrigerate for 3 to 4 hours.

For the Strawberries in ginger syrup combine raw sugar and 250ml of water in a saucepan, stir over a medium-high heat until sugar dissolves. Bring to simmer add ginger and cook until ginger is translucent and liquid is reduced to a light syrup. Add lime juice and half the strawberries and refrigerate until chilled. Serve with remaining strawberries and cheese cake.

I feel like making it again now.

Good luck

No Comments | In: Desserts | | #

I liked to roast capsicum and then marinate it as a side dish to have with a meal. My Italian father-in-law taught me how to make the capsicum.

The other day I was entertaining and I thought to add broad beans to the mixture as they were in season. I peeled the broad beans and then lightly steamed the bean. When it was tender I popped it out of it’s skin and placed it in the bowl with the capsicum. The colours together are amazing. I am very much attracted to food because of the colour. I am sure that is why my favourite thing to cook is dessert. However there is no use in looking fantastic and not tasting good, so I remain committed to flavour as well.

Recipe

Ingredients

10 broad beans

3 red capsicum

1/2 cup of olive oil

1/4 cup balsamic vinegar

2 cloves of garlic

1/2 an onion diced finely

pinch of salt

1 teaspoon of oregano

1 teaspoon of sugar

Method

Place capsicum in a moderate oven until the skin becomes wrinkled and black, about 30 mins. Once the capsicum is out of the oven place in a plastic bag with the end tied to allow it to sweat. This makes the skin come off easily. Leave until cooled down.

Meanwhile chop garlic and onion and add to oil, vinegar, sugar and oregano (sometimes I add lemon juice too).

When the capsicum is cool, peel the skin off and slice into pieces add to marinade and leave at least overnight.

For the broad beans peel out of pod and then simmer in a little salted water for five minutes. Run under cold water to refresh and help keep thier strong colour. Pop the bean out of the outer shell and add to marinade.

Serve with a crusty loaf of bread or as a side dish.

No Comments | In: Gluten Free, Other Delights | | #

I can not throw out an old banana. Sometimes I freeze them, other times I keep them in the fridge and try and find the time to make use of them. These three bananas had been in the fridge waiting for me to find a new life for them. Even though the bananas might look brown and squashy they are perfect for inside the muffin mix. They are sweeter in this very ripe state and blend well. These are wonderful creations that are perfect for children’s lunch boxes or something to eat mid morning.

Muffins are very simple to make which is usually a big plus with all of us being so busy these days.

Here is the Recipe.

Ingredients

125 gm of unsalted butter

3 eggs

3 bananas (very ripe)

1/2 cup brown sugar

1/2 cup of maple syrup

2 cups of self raising flour

1/2 cup of diced dried prunes

Method

Place butter and bananas in a mixing bowl and mix. Add brown sugar and maple syrup, mix again.

Add self raising flour and diced dried prunes. Mix just until combined. Place into a muffin tin. I use paper liners to make sure the muffins come out. Place in an 170 degrees oven for twenty five to thirty minutes or until golden brown and spring back when touched.

I hope you enjoy them.

No Comments | In: Other Delights | | #