Wednesday, October 24, 2012

Baked Lemon cheesecake

It Happened. Today Don gave me some lemons ! It all started at 9am with the discovery of 3 eggs in the nest. We already had plenty so I thought a neighbourly produce trade was due. With my tray of eggs and oversized gumboots I meandered over to Dons in the rain with my eyes set on the abundant tree. After 10 mins of catching up and discussing the best way to get the juice out of a 'not quite ripe to Don' lemon, he pottered out the back and skeptically plucked some off the tree. And there they were. 1/2 a dozen forbidden fruit in my clammy with excitement hands. I shuffled home, as fast as my size 11 gumboots would take me to create this . . .

Baked Lemon Cheesecake 

Serves 12

500g Digestive biscuits
150g butter melted

500g Cream cheese (hard block's of philadelphia if possible)
250g Sourcream
3/4 cup of caster sugar
3 eggs
1 tsp vanilla
Rind and juice of 3 lemons
Preheat oven to 180'C and place a  tray of water on the lower level of oven
In a food processor whizz up the digestive biscuits till they are even ground then add the melted butter and pulse till combined. Pour into an 18inch cake tin with the bottom lined with baking paper. Press so it evenly covers the bottom and comes 4-5 cm up the side. Pack firmly then place in the freezer while you make the filling.
Using an electric beater combine 1 packet of cream cheese and sour cream, beat until smooth then add remaining cream cheese and sugar. Then adding one egg at a time beat until smooth, don't overmix though. Fold through the vanilla essence and lemon juice and rind.
Pour into the chilled base and cook for around 40mins. It should be set when shaken but the centre slightly wobbly. At this point turn the oven off and leave in there for 1 hour. the centre should then be set. Cheesecakes dont like to go from hot to cold fast so make the cooling as gradual as possible. 
Once it's room temperature refridgerate for several hours then lightly dust with icing sugar,slice and serve with a dollop of greek yoghurt.

Breakfast Fantastic

So turns out those free rangers are sly ones. Just when we thought the ladies were getting a bit slack on the lay, a nest of 7 eggs appears. and the next day 5. Fantastic I thought. Well actually I was slightly overwhelmed. I looked like my 7 year old self after finding my chocolate easter egg stash after 40 minutes in the garden.


Not only do we have some up-and-coming consistent layers in the Muirson midst but the the seedlings are looking. fantastic. After a few corrections from 'Tamata' over the fence and redoing all the premature leeks our vege patch is finally looking vege patch-ish. We have Potatoes, Cauli's,rocket and lettuces, red onions, rhubarb, strawberries, pumpkins, beans, corn, carrots and some remaining prem leeks that I couldn't find the energy to pull out.

The tamata's are looking nice and stalky now. 

Abundance of wild straberries

All this work in the garden must make you pretty hungry your probably asking. Yes, but dont worry I have two more than averagely delicious breakfast or anytime of the day (if you like breakfast anytime of the day) recipes to keep your blood sugars up.

Banana Bread

Makes 1 loaf
1 ½ cup plain flour
1½ teaspoons baking powder
1/3 cup caster sugar
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 medium eggs
1/2 cup vegetable oil
3 mashed bananas

Preheat the oven to 160'C
Combine flour, baking powder, sugars, cinnamon and vanilla extract.
Make a well in the centre and add the eggs, oil and mashed banana.
Mix to combine. Pour into a lined 20cm x 10cm x 10cm loaf tin.Sprinkle with brown sugar and bake for 60 minutes or until cooked when tested with a skewer.

Enjoy toasted and generously spread with butter or fresh.

This next recipe is the Muirson Flat's staple. Breakfast lunch and tea. It is made up of whatever treaties have made their way from Lincoln Rd's 'Bin Inn' to our pantry. Super cheap and healthy and taste's, fantastic.

Muirson Muesli

Make's one large container full (is that even helpful?)
400g Wholegrain Oats
500g Porridge oats
1 cup of Wheat germ
1/2 cup of mixed seeds/nuts, I recommend sesame, sunflower, linseed,sliced almonds, cashews or whatevers going cheap at your local.
1/2 cup of bran or bran flakes or you can go without the bran
1 cup of threaded or flaked coconut
1/2 cup of dried fruit I recommend dried pears. the bomb.  or dried cranberries

1 cup of vegetable oil
2 Tbsp honey
1 Tbsp golden syrup
2 tsp vanilla essence
1 tsp of cinnamon (or your favourite spice)

Preheat the oven to 130'C
Combine all the dry ingredients except the coconut, bran and fruit and mix well in a metal tray or tin. In a small saucepan add all the wet ingredients and stir over medium heat until well combined.
Stir the honey/oil through the oats thoroughly then pop in the oven for around 1.5 hours (give or take 15mins)

I stir the muesli every 30 mins or so to give an even toasting but if your using a shallow tray cook for less time and stir every 20 mins.

Once the muesli looks golden brown and is crisp remove from heat and add the coconut, bran and fruit. Let it cool then store in an airtight container.

Serve with greek yoghurt and your favourite seasonal fruit

Best thing about this recipe is you can chop and change anything. From adding leftover apple crumble or depending on dietery requirements adding nuts/fruits with added vitamins/nutrients specific to your needs.Yay.

Happy breakfast eating readers. Love to you all

Monday, October 15, 2012

Fudging Delicious Fudge

Theres only one or 2 things I like more than chocolate. Fudge and fruit.It's is one of those things where no matter how sick you feel, you could always go for another piece. So on a recent fudge friendly day (raining) my flat mate and I deceided to pop out 2 of the best fudges you'll ever taste inspired from the 2 baking heart-throbs, Nigella and Jo Seagar. And I know that God wanted me to make it kos Lindt was on special at 2 for $5.00.

Dark Chocolate Pistachio Fudge or with sea salt or whatever you like really

 makes 64 pieces

350 g of dark chocolate (I used 85% but the whittakers dark ghana would work well too)

1x 400g can of sweetened condensed milk

30g Butter

pinch of salt

either a handful of chopped and roasted, flakey sea salt or your choosen treat.

Place chopped chocolate, condensed milk, chopped butter and a pinch of salt in a heavy based saucepan over a low heat and stir until melted.
Add the chopped nuts and combine
Pour into a foil or baking paper lined fudge tray. Refrigerate until set, slice into small pieces and eat until your tummies content. If your wanting to use the flakey sea salt (defs recommend) then sprinkle over just before serving.

Next, A love handle classic.
Russian Fudge

makes 60 pieces

2x 400g cans of sweetened condensed milk
2 Cups of firmly packed brown sugar
250g Butter
100ml glucose syrup (you can find in supermarket or just use a little extra golden syrup)
3 Tablespoons of golden syrup
400g white chocolate chopped
1 tsp vanilla essence

Line a 20cmx30cm tray atleast 4 cm deep

Place all the ingredients except the chocolate and vanilla in a heavy based saucepan and stir over low heat until the butters melted and sugar is dissolved. Then bring to the boil, and boil gently until the mixture becomes thick and a dark caramel shade. Approx 6 mins. I use a silicon spatula to stir and constantly stir to prevent any catching on the bottom. When the fudge has reached the dark caramel colour, remove from heat and wait for bubbles to subside. Then add the chocolate and vanilla and stir till all combined. Pour into the fudge tray and let it cool to room temperature before refrigerating.
slice into bite size pieces and enjoy.

I take full responsibility in ruining any recent goals of achieving the 2012 summer bod.

Thursday, October 4, 2012

Springs in Swing

Springs in full swing people ! the eggs are layin' and the seeds are sproutin' almost as fast as a greek adolescents chest. It seems the sporatic 20 degree spring days have taken their effect on the seeds. The lettuces are ready for planting and the rest of the seedlings are looking pretty darn dandy. It is one of the coolest things I've seen in a while, watching a plant take form from what was a tiny seed a weeks ago. A simple yet mindblowing appreciation has occured in my brain.

Not only are the seedlings looking spunky but our friendly neighbour Don, nicknamed 'tamata' gave us 15 tomato plants. These beaut's were planted in the glass house today now that the risk of any hard frosts are gone. His gardening expertise, loyal kiwi accent and willingness to help us out is awesome. After our cup of Tea he showed us round his vege turf. His perfect edges and straighly sown lines were something. but his lemon tree was something else. My casual hints of a few lemons being tossed our way for Si's mexican night seemed to go amiss with him. With only Don and Marcy to pluck off the tree there'd surely enough citric acid on those branches to break through Gringotts vault. Never have I seen such a babin' lemon tree. Despite the absence of lemons in our kitchen Don kindly gave us a bunch of his rainbow beet. Looks like silverbeet coloured in with highlighters. mega cool.
Not sure what recipe these will feature in but I will be sure to keep you updated.

Sorry for my recent absence, but the springtime flu has caught me so feeding the chickens has been my most exciting contact with the backyard world, but hold tight because there will be more recipes to come.

glorious 'tamata's' looking junglesk

The boys chicken fence construction. latch and all.

don in his element

Rainbow beet's