January 1st, 2007 by alice
Tags: Cheesecake, Free, Gluten
INGREDIENTS
- 500gcottage cheese
- 250glow-fat ricotta cheese
- 1/2cuphoney
- 1lemon, zest of
- 1lemon, juice of
- 2teaspoonsvanilla essence
- 4egg whites
- 30g pure maizecornflour
- fresh fruit, chopped for topping
DIRECTIONS
- Preheat oven to 165 degree C.
- In a food processor mix the cheeses until smooth.
- Add the honey, lemon juice, rind, vanilla, cornflour and eggwhites.
- Mix again until smooth and creamy.
- Pour mixture into a 20cm springform tin which has been lined with baking paper.
- Bake for 50 minutes to an hour until cheesecake is set.
- Allow cheesecake to cool completely before releasing from tin.
- For best results make the day aheads of serving and refridgerate overnight before removing from the tin.
- When ready to serve top with a mixture of chopped fresh fruits such as strawberries and kiwifruit or bananas.
- Drizzle with passionfruit pulp.
- Could also be served topped with chocolate sauce or whatever else you like.
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January 1st, 2007 by alice
Tags: Cranberry, Pie, Raisin
INGREDIENTS
- 1pastry for double-crust pie, for an upper and lower crust
- 2cupsfresh cranberries, chopped
- 1/2cupwater
- 1cupraisins
- 1/2cupsugar
- 2tablespoonsflour
- 1/2teaspoonalmond extract
DIRECTIONS
- Roll out about 60% of the pastry and line a 9″ pie plate.
- Roll out the remaining pastry to cover.
- Preheat the oven to 350°F.
- Bring the cranberries and water to a boil in a large pot.
- Add the raisins, sugar and flour.
- Cook, stirring constantly, until thickened.
- Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
- Cut or poke steam holes in the top crust.
- Bake at 350°F for 40 minutes.
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January 1st, 2007 by alice
Tags: Blueberry, Lemon, Scones
INGREDIENTS
- 2 1/4cupsflour
- 1/4cupsugar
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1pinchground nutmeg
- 1lemon, zest of, finely grated
- 6tablespoons coldbutter, cut into 1/4 inch pieces
- 1cupfresh blueberries
- 1/2cupsour cream
- 1/2cupmilk
- 1largeegg yolk
- 1teaspoonlemon extract
- a little extramilk
- sugar, for glaze
DIRECTIONS
- Preheat oven to 400 degrees.
- Lightly oil a large baking sheet and set aside.
- Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large bowl; add lemon zest.
- Add butter and cut into the dry ingredients with a pastry blender until mixture resembles coarse crumbs; gently mix in blueberries.
- In a small bowl, whisk together sour cream, milk, egg yolk, and lemon extract.
- Make a well in the dry mixture and add liquid all at once.
- Stir with wooden spoon just until dough pulls together; let rest for 3 minutes.
- Scrape dough onto a floured work surface.
- Using floured hands, gently knead dough 4 or 5 times into a ball.
- Pat the dough out into an 8-inch circle.
- Slice dough into 8 wedges, as you would a pie.
- Brush each with milk and sprinkle with sugar.
- Reassemble the wedges on prepared baking sheet, leaving about 1/2 inch between pieces.
- Bake until golden brown and crusty, about 15 minutes.
- Transfer scones to wire rack.
- These are best served warm, or at least within an hour of baking.
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January 1st, 2007 by alice
Tags: Cranberry, Loaf, Poppyseedange
INGREDIENTS
- 2tablespoonsbutter
- 1cupsugar
- 1egg
- 2largeoranges, zest of
- 2cups softwhole wheat flour
- 2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1/3cuppoppy seeds
- 1/2cuporange juice
- 1/2cupbuttermilkor milk
- 2cups choppedfresh cranberries
DIRECTIONS
- Preheat the oven to 350°F.
- Grease and flour a large loaf pan.
- Cream the butter and work in the sugar, then beat in the egg and the orange zest.
- Mix the flour with the baking powder, the salt and the poppyseeds.
- Fold the flour into the sugar mixture alternately with the orange juice and the milk.
- Gently stir in the chopped cranberries.
- Scrape into the greased and floured loaf pan and bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.
- If desired, it can instead be baked in a 9″ square pan for 30 to 35 minutes.
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January 1st, 2007 by alice
Tags: Grilled, Lemon, Trout
INGREDIENTS
- 1/4cuplemon juice
- 2tablespoonsmargarine, melted
- 2tablespoonsolive oil
- 2tablespoonsdried parsley(or freshly chopped)
- 1tablespoonTabasco sauce(or 1/2 tsp pepper flakes)
- 1/2teaspoonginger powder
- 1/2teaspoonsalt
- 4 brooktrout, about 1 pound each
DIRECTIONS
- Wash and pat dry the fish and prick it with a fork.
- Mix all ingredients except the olive oil.
- Brush this mixture on fish.
- Marinade for two hours or overnight.
- Brush grill with a bit of the olive oil.
- Grill fish for a few minutes on each side until the fish flakes easily.
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