OK - before I get caught out - looks directly at the Wendeh Monkee (blabbermouth but eats anything anyway) - I cheated! - all store bought - just put it together - although, i'm pretty sure in a lot of other people's books, that's cooking!!! Plus its pretty AND it's not like i'm NOT making anything tomorrow . . .
Makes 8
Ingredients
1/2 C mango puree (flesh of 1 small mango)
1 C flour
60 g butter, melted
2 eggs
3/4 C milk
1 C mango jelly, prepared as directed
1/4 t salt
yellow food colouring (optional)
2 ripe mangoes, sliced lengthways
whipped cream, to serve
Method
1. In a food processor, combine puree and butter.
2. Sift in flour and add salt.
3. Add the eggs, milk and jelly mixture and combine.
4. Heat a non-stick frying pan with melted butter or cooking spray.
5. Using 1/4 C of batter each time, tilt the batter mixture until a thin crepe forms over the surface of the pan.
6. Cook for about 1-2 minutes on each side and transfer to a plate to cool. Repeat for remaining batter.
7. To make the pancake, place 1-2 slices of mango and fill with whipped cream. Roll into shape and serve cold.
Ingredients
1/2 C mango puree (flesh of 1 small mango)
1 C flour
60 g butter, melted
2 eggs
3/4 C milk
1 C mango jelly, prepared as directed
1/4 t salt
yellow food colouring (optional)
2 ripe mangoes, sliced lengthways
whipped cream, to serve
Method
1. In a food processor, combine puree and butter.
2. Sift in flour and add salt.
3. Add the eggs, milk and jelly mixture and combine.
4. Heat a non-stick frying pan with melted butter or cooking spray.
5. Using 1/4 C of batter each time, tilt the batter mixture until a thin crepe forms over the surface of the pan.
6. Cook for about 1-2 minutes on each side and transfer to a plate to cool. Repeat for remaining batter.
7. To make the pancake, place 1-2 slices of mango and fill with whipped cream. Roll into shape and serve cold.
Yield 1 x 8inch flan
Ingredients
1 3/4 C flour
1/2 C S.R. flour
185g butter, cubed
1/3 C sugar
1 egg
Demerara or caster sugar, to sprinkle
5 Granny Smith apples
Juice of 1 lemon
45g butter
1/2 C caster sugar
1 t cinnamon
1/4 t ground cloves
Method
1. Sift flours, pinch of salt and a pinch of salt into a large mixing bowl. Rub butter with your fingertips until mixture resembles fine breadcrumbs, then stir through sugar.
2. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Bring the dough together with cold hands and knead until smooth. Divide the dough into two pieces, one bigger than the other. Cling wrap and refrigerate for 30 minutes.
3. Peel and slice apples to about 5mm thick and toss immediately in lemon juice.
4. Melt butter over low heat, add sugar, apples and spices and coat well. Cook for about 10 minutes until apples have softened. Allow to cool.
5. Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Gently presh into a 22 cm pie dish allowing the excess to overhang. Trim off excess.
6. Layer apples over pastry. Roll remaining pastry to 2mm thickness and cut into strips. Criss-cross over the pie. Brush top with milk and sprinkle with sugar. Chill pie for 30 minutes.
7. Preheat oven to 180°C, place pie dish on a baking tray and bake for 45 minutes or until golden brown.
Ingredients
1 3/4 C flour
1/2 C S.R. flour
185g butter, cubed
1/3 C sugar
1 egg
Demerara or caster sugar, to sprinkle
5 Granny Smith apples
Juice of 1 lemon
45g butter
1/2 C caster sugar
1 t cinnamon
1/4 t ground cloves
Method
1. Sift flours, pinch of salt and a pinch of salt into a large mixing bowl. Rub butter with your fingertips until mixture resembles fine breadcrumbs, then stir through sugar.
2. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Bring the dough together with cold hands and knead until smooth. Divide the dough into two pieces, one bigger than the other. Cling wrap and refrigerate for 30 minutes.
3. Peel and slice apples to about 5mm thick and toss immediately in lemon juice.
4. Melt butter over low heat, add sugar, apples and spices and coat well. Cook for about 10 minutes until apples have softened. Allow to cool.
5. Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Gently presh into a 22 cm pie dish allowing the excess to overhang. Trim off excess.
6. Layer apples over pastry. Roll remaining pastry to 2mm thickness and cut into strips. Criss-cross over the pie. Brush top with milk and sprinkle with sugar. Chill pie for 30 minutes.
7. Preheat oven to 180°C, place pie dish on a baking tray and bake for 45 minutes or until golden brown.
Serves 4
Ingredients
225 g mixed wild mushrooms
450 g dried linguine
55 g butter
1 clove garlic, crushed
250 g mascarpone cheese
2 T milk
1 t fresh sage, chopped
Salt and pepper, to taste
Parmesan, to serve
Method
1. Slice the mushrooms. Cook pasta as directed in a large pot of salted water and drain.
2. Melt butter in a large saucepan, add garlic and mushrooms and cook for 3-4 minutes.
3. Reduce heat, stir in mascarpone cheese, milk and sage. Season to taste.
4. Toss the pasta through the cheese sauce until well coated. Serve with Paramesan cheese.
Ingredients
225 g mixed wild mushrooms
450 g dried linguine
55 g butter
1 clove garlic, crushed
250 g mascarpone cheese
2 T milk
1 t fresh sage, chopped
Salt and pepper, to taste
Parmesan, to serve
Method
1. Slice the mushrooms. Cook pasta as directed in a large pot of salted water and drain.
2. Melt butter in a large saucepan, add garlic and mushrooms and cook for 3-4 minutes.
3. Reduce heat, stir in mascarpone cheese, milk and sage. Season to taste.
4. Toss the pasta through the cheese sauce until well coated. Serve with Paramesan cheese.
Serves 4
Ingredients
2 t Morrocan spice mix
4 (1 kg) lamb shanks, trimmed
½ kg butternut pumpkin, cubed 1.5 cm pieces
2 C chicken stock
2 C water
1 C passata (tomato sauce)
400 g can chickpeas, drained
Fresh coriander, to serve
Salt and pepper, to taste
Method
1. Toss shanks in spice mix until lightly coated. In a large pot, heat a little oil and brown shanks to seal.
2. Add stock, water and tomato sauce and simmer for 3-4 hours or until lamb falls off the bone.
3. Remove the bones and discard making sure all flesh is removed. Add pumpkin and simmer for 45 minutes.
4. Season with salt and pepper. Serve topped with fresh coriander.
Method
1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.
Ingredients
2 t Morrocan spice mix
4 (1 kg) lamb shanks, trimmed
½ kg butternut pumpkin, cubed 1.5 cm pieces
2 C chicken stock
2 C water
1 C passata (tomato sauce)
400 g can chickpeas, drained
Fresh coriander, to serve
Salt and pepper, to taste
Method
1. Toss shanks in spice mix until lightly coated. In a large pot, heat a little oil and brown shanks to seal.
2. Add stock, water and tomato sauce and simmer for 3-4 hours or until lamb falls off the bone.
3. Remove the bones and discard making sure all flesh is removed. Add pumpkin and simmer for 45 minutes.
4. Season with salt and pepper. Serve topped with fresh coriander.
Method
1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.
Yield 1 x 10-inch round
Ingredients
4 egg whites
1 C sugar
1 t lemon juice or vinegar
2 t cornflour
1/8 t cream of tartar
Method
1. Preheat oven to 110 degrees and trace a circle 8 inches wide on a piece of baking paper.
2. Beat eggs whites until soft peaks form.
3. Gradually add sugar, juice, cornflour and cream of tartar and beat until thick and glossy.
4. Spoon meringue onto prepared circle making sure it is even.
5. Bake for 60-80 minutes or until shell is crisp and hollow.
6. Allow to cool in oven.
Ingredients
4 egg whites
1 C sugar
1 t lemon juice or vinegar
2 t cornflour
1/8 t cream of tartar
Method
1. Preheat oven to 110 degrees and trace a circle 8 inches wide on a piece of baking paper.
2. Beat eggs whites until soft peaks form.
3. Gradually add sugar, juice, cornflour and cream of tartar and beat until thick and glossy.
4. Spoon meringue onto prepared circle making sure it is even.
5. Bake for 60-80 minutes or until shell is crisp and hollow.
6. Allow to cool in oven.
Makes an amazing cake topper!
Ingredients
2 well-shaped bosc pears (firm but ripe)
1 C sugar
1 C water
2-3 lemons, juiced
Method
1. Slice the pears length-ways thinly, about 2-3mm thick. Leave the skin and seeds intact for a rustic effect.
2. Immediately immerse sliced pears in lemon juice to stop discolouration.
3. Over medium heat, melt sugar and water.
4. Simmer sliced pears 2 or 3 slices at a time for 1-2 minutes and place on a lined baking tray.
5. Bake in a very slow oven - 100 degrees - for 3 or 4 hours depending on thickness of pears. Pears should be shiny but crisp when done.
6. Allow to cool completely before storing in an airtight container.
Ingredients
2 well-shaped bosc pears (firm but ripe)
1 C sugar
1 C water
2-3 lemons, juiced
Method
1. Slice the pears length-ways thinly, about 2-3mm thick. Leave the skin and seeds intact for a rustic effect.
2. Immediately immerse sliced pears in lemon juice to stop discolouration.
3. Over medium heat, melt sugar and water.
4. Simmer sliced pears 2 or 3 slices at a time for 1-2 minutes and place on a lined baking tray.
5. Bake in a very slow oven - 100 degrees - for 3 or 4 hours depending on thickness of pears. Pears should be shiny but crisp when done.
6. Allow to cool completely before storing in an airtight container.
Makes 1.5 Cups
Ingredients
2 C sugar
1/2 + 1 C water
Method
1. In a heavy saucepan over medium, melt 1/2 C water with sugar whilst continuously brushing down sides with a wet pastry brush so crystals do not form.
2. Increase heat to high and cook syrup until amber in colour (make sure it does not burn and reach hard ball stage).
3. Pour in remaining 1 C of water and stir continuously to incorporate.
4. Reduce heat and allow syrup to reduce slightly. Allow to cool before using.
Ingredients
2 C sugar
1/2 + 1 C water
Method
1. In a heavy saucepan over medium, melt 1/2 C water with sugar whilst continuously brushing down sides with a wet pastry brush so crystals do not form.
2. Increase heat to high and cook syrup until amber in colour (make sure it does not burn and reach hard ball stage).
3. Pour in remaining 1 C of water and stir continuously to incorporate.
4. Reduce heat and allow syrup to reduce slightly. Allow to cool before using.
Ingredients
200 g butter, cubed + 2 T canola oil
200 g white chocolate
3/4 C brown sugar
1/4 C white sugar
1 C milk
2 T golden syrup
2 T caramel syrup
2 t vanilla
3 eggs, at room temperature
1 C gluten-free flour
1 C almond meal
1 t bicarb soda
Method
1. Preheat oven to 150 degrees and grease and line cake tin.
2. Over a double boiler melt butter, chocolate, sugar, milk, golden syrup and vanilla essence until mixture is smooth. Allow to cool.
3. Add eggs one at a time mixing well until thoroughly combined.
4. Sift in flours and use a wooden spoon to stir until combined.
5. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean.
6. Stand cake for 20 mins before turning onto a wire rack to cool.
200 g butter, cubed + 2 T canola oil
200 g white chocolate
3/4 C brown sugar
1/4 C white sugar
1 C milk
2 T golden syrup
2 T caramel syrup
2 t vanilla
3 eggs, at room temperature
1 C gluten-free flour
1 C almond meal
1 t bicarb soda
Method
1. Preheat oven to 150 degrees and grease and line cake tin.
2. Over a double boiler melt butter, chocolate, sugar, milk, golden syrup and vanilla essence until mixture is smooth. Allow to cool.
3. Add eggs one at a time mixing well until thoroughly combined.
4. Sift in flours and use a wooden spoon to stir until combined.
5. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean.
6. Stand cake for 20 mins before turning onto a wire rack to cool.
Ingredients
3 T instant coffee, dissolved in 3 T hot water
1 C sugar
1/3 C water
3 eggs, separated
200 g butter, softened
Method
1. Melt 1/2 C sugar and water over medium heat until it reaches the small ball stage.
2. Beat egg whites and remaining sugar until thick and glossy.
3. In a separate bowl, beat butter, yolks and dissolved coffee until light and fluffy.
4. Pour the sugar sugar into the egg whites whilst continuously beating.
5. Gradually add egg white mixture into butter mixture and continue whipping until the mixture increases in volumes and whitens.
6. Refrigeration may be needed to re-stabilize the buttercream.
3 T instant coffee, dissolved in 3 T hot water
1 C sugar
1/3 C water
3 eggs, separated
200 g butter, softened
Method
1. Melt 1/2 C sugar and water over medium heat until it reaches the small ball stage.
2. Beat egg whites and remaining sugar until thick and glossy.
3. In a separate bowl, beat butter, yolks and dissolved coffee until light and fluffy.
4. Pour the sugar sugar into the egg whites whilst continuously beating.
5. Gradually add egg white mixture into butter mixture and continue whipping until the mixture increases in volumes and whitens.
6. Refrigeration may be needed to re-stabilize the buttercream.
Makes 40
Ingredients
5 egg whites, aged overnight
1/4 C sugar
3 C icing sugar
100g (1 C) almond meal
100g (1 C) hazelnut meal
1/4 t cream of tartar
Method
1. Sift the icing sugar, almond meal and hazelnut meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.
*These are quite a sweet biscuit/ confection.
Ingredients
5 egg whites, aged overnight
1/4 C sugar
3 C icing sugar
100g (1 C) almond meal
100g (1 C) hazelnut meal
1/4 t cream of tartar
Method
1. Sift the icing sugar, almond meal and hazelnut meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.
*These are quite a sweet biscuit/ confection.
CLOSE TO PERFECT FIRST TIME! *discounting the other 30 odd macarons sitting on the rejected (i.e. ugly) tray* =D Very time-consuming... makes melting moments look like child's play.
Yield 1 x 8-inch flan
Ingredients
Pastry-
1 C flour
2 T icing sugar
90 g butter
1 egg yolk
ice water, as needed
Lemon Filling
4 eggs
2 T butter
2/3 C thickened cream
2/3 C fresh lemon juice
3/4 C sugar
Method
Pastry
1. Knead all ingredients into dough adding water as needed.
2. Cover in film wrap and refrigerate for 30 minutes.
3. Roll out on a well floured surface until about 10mm thick.
4. Cover base on flan tin with dough.
5. Refrigerate for a further 20 minutes.
6. Blind bake at 160 degrees for 10-15 minutes.
Filling
7. Reduce the oven to 140 degrees.
8. In a large bowl, lightly whisk together eggs. Slowly add the cream, juice and sugar and whisk to combine.
9. Sit the bowl over a saucepan of simmering water and add the butter. Using a spatula, gently stir the ingredients until the mixture thickens. Make sure the water is not too hot or the mixture will curdle. The mixture is ready when a thin, glossy layer clings to the spatula and leaves a trail.
10. Strain the mixture over the flan shell and smooth over the surface.
11. Bake for 15-20 minutes or until the centre is slightly wobbly. Cool with door ajar for 15 minutes before transferring to a wire rack to cool completely.
12. Serve at room temperature or cold with whipped cream.
*Best consumed on day of baking.
Ingredients
Pastry-
1 C flour
2 T icing sugar
90 g butter
1 egg yolk
ice water, as needed
Lemon Filling
4 eggs
2 T butter
2/3 C thickened cream
2/3 C fresh lemon juice
3/4 C sugar
Method
Pastry
1. Knead all ingredients into dough adding water as needed.
2. Cover in film wrap and refrigerate for 30 minutes.
3. Roll out on a well floured surface until about 10mm thick.
4. Cover base on flan tin with dough.
5. Refrigerate for a further 20 minutes.
6. Blind bake at 160 degrees for 10-15 minutes.
Filling
7. Reduce the oven to 140 degrees.
8. In a large bowl, lightly whisk together eggs. Slowly add the cream, juice and sugar and whisk to combine.
9. Sit the bowl over a saucepan of simmering water and add the butter. Using a spatula, gently stir the ingredients until the mixture thickens. Make sure the water is not too hot or the mixture will curdle. The mixture is ready when a thin, glossy layer clings to the spatula and leaves a trail.
10. Strain the mixture over the flan shell and smooth over the surface.
11. Bake for 15-20 minutes or until the centre is slightly wobbly. Cool with door ajar for 15 minutes before transferring to a wire rack to cool completely.
12. Serve at room temperature or cold with whipped cream.
*Best consumed on day of baking.
Yield 1 x 10-inch flan
Ingredients
1 1/2 C flour
1/3 C sugar
1/4 C dessicated coconut
25g hazelnuts, toasted
170 g butter, softened
1 egg, lightly whisked
Method
1. Process all dry ingredients in a food processor until well combined. Add butter until mixture resembles breadcrumbs.
2. Add egg and pulse until dough just comes together.
3. Cling wrap dough and refrigerate for 15 minutes.
4. On a lightly floured surfaced, roll pastry until about 4mm and place onto greased and floured flan shell.
5. Allow to rest in fridge for a further 15 minutes.
6. Blind bake in oven at 170 degrees for 10-12 minutes until golden.
Ingredients
1 1/2 C flour
1/3 C sugar
1/4 C dessicated coconut
25g hazelnuts, toasted
170 g butter, softened
1 egg, lightly whisked
Method
1. Process all dry ingredients in a food processor until well combined. Add butter until mixture resembles breadcrumbs.
2. Add egg and pulse until dough just comes together.
3. Cling wrap dough and refrigerate for 15 minutes.
4. On a lightly floured surfaced, roll pastry until about 4mm and place onto greased and floured flan shell.
5. Allow to rest in fridge for a further 15 minutes.
6. Blind bake in oven at 170 degrees for 10-12 minutes until golden.
Yield 1 x 10-inch round
Ingredients
250 g NICE biscuits
100 g butter, melted
750 g cream cheese, softened
150 mL thickened cream
1 C sugar
2 limes, juiced and zested
3 eggs
1/2 t vanilla
Method
1. Preheat oven to 110 degrees and grease and line springform baking tin.
2. Crush biscuits and add melted butter to form biscuit base. Press into the base of the tin and refrigerate until needed.
3. Beat cream cheese, lime juice and zest, sugar and vanilla until combined.
4. Add eggs one at a time until just combined. Beat in thickened cream.
5. Pour mixture oven base and bake in a slow oven for 45-60 minutes or until the centre of the cake is still slightly wobbly.
6. Cool with door ajar before refrigerating.
Ingredients
250 g NICE biscuits
100 g butter, melted
750 g cream cheese, softened
150 mL thickened cream
1 C sugar
2 limes, juiced and zested
3 eggs
1/2 t vanilla
Method
1. Preheat oven to 110 degrees and grease and line springform baking tin.
2. Crush biscuits and add melted butter to form biscuit base. Press into the base of the tin and refrigerate until needed.
3. Beat cream cheese, lime juice and zest, sugar and vanilla until combined.
4. Add eggs one at a time until just combined. Beat in thickened cream.
5. Pour mixture oven base and bake in a slow oven for 45-60 minutes or until the centre of the cake is still slightly wobbly.
6. Cool with door ajar before refrigerating.
Makes approx. 6 waffles
Ingredients
3 eggs
1/2 C sugar
2 T butter, melted
1/4 C milk
2 T cornstarch
2/3 C flour
1 t baking powder
Method
1. Beat eggs whilst gradually adding sugar until fluffy.
2. Gently stir in milk.
3. Sift dry ingredients into egg mixture. Fold gently to combine.
4. Stir through melted butter.
5. Grease waffle plate with oil and heat on stove. Make sure plates are hot before adding batter.
6. Fill plates about 60% full with batter and cook over moderate heat for approx. 2 minutes on each side or until golden and puffy.
Ingredients
3 eggs
1/2 C sugar
2 T butter, melted
1/4 C milk
2 T cornstarch
2/3 C flour
1 t baking powder
Method
1. Beat eggs whilst gradually adding sugar until fluffy.
2. Gently stir in milk.
3. Sift dry ingredients into egg mixture. Fold gently to combine.
4. Stir through melted butter.
5. Grease waffle plate with oil and heat on stove. Make sure plates are hot before adding batter.
6. Fill plates about 60% full with batter and cook over moderate heat for approx. 2 minutes on each side or until golden and puffy.
Yield 1 x 9-inch (3 layers)
Ingredients
1/3 C sugar
2 T gelatin
1 box mango jelly
1/2 C fresh cream
2 mangoes (350g), mashed
Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed mangoes with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.
Ingredients
1/3 C sugar
2 T gelatin
1 box mango jelly
1/2 C fresh cream
2 mangoes (350g), mashed
Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed mangoes with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.
Yield 1 x 9-inch (3 layers)
Ingredients
1/4 C sugar
2 T gelatin
1 box strawberry jelly
1 C fresh cream
1 C strawberries, mashed
Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed strawberries with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.
Ingredients
1/4 C sugar
2 T gelatin
1 box strawberry jelly
1 C fresh cream
1 C strawberries, mashed
Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed strawberries with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.
Yield 1 x 8-inch round
Ingredients
6 eggs, separated, room temperature
250 g cream cheese
50 g butter
100 mL milk
3/4 C sugar
1/4 t cream of tartar
1 T lemon juice
1/2 C flour
2 T cornflour
Method
1. Preheat oven to 160 degrees and grease and line baking tin with baking paper.
2. Melt cream cheese and butter until smooth. Add half the sugar and milk and stir well.
3. Fold in egg yolks and sift in flours. Combine well and add lemon juice.
4. In a clean bowl, whisk egg whites until soft peaks form whilst gradually adding remaining sugar and cream of tartar.
5. Fold flour mixture into egg whites and pour into prepared tin.
6. Bake cheesecake in a waterbath for 60-75 minutes or until skewer inserted comes out clean.
7. Leave door ajar and cool in oven for about 15-20 minutes before removing to cool completely.
Best if you halve these ingredients to make a 6-7 inch cake.
Ingredients
6 eggs, separated, room temperature
250 g cream cheese
50 g butter
100 mL milk
3/4 C sugar
1/4 t cream of tartar
1 T lemon juice
1/2 C flour
2 T cornflour
Method
1. Preheat oven to 160 degrees and grease and line baking tin with baking paper.
2. Melt cream cheese and butter until smooth. Add half the sugar and milk and stir well.
3. Fold in egg yolks and sift in flours. Combine well and add lemon juice.
4. In a clean bowl, whisk egg whites until soft peaks form whilst gradually adding remaining sugar and cream of tartar.
5. Fold flour mixture into egg whites and pour into prepared tin.
6. Bake cheesecake in a waterbath for 60-75 minutes or until skewer inserted comes out clean.
7. Leave door ajar and cool in oven for about 15-20 minutes before removing to cool completely.
Best if you halve these ingredients to make a 6-7 inch cake.
