Tried recipes (that turned out) this week are
White Chocolate and berry Cheesecake
Cottage Cookies White Choc and Macadamia biscuits
300g frozen berries
2 tbs boiling water
3 1/2 tsp powdered gelatine
180g white chocolate chopped
2x250g block philadephia cream cheese
1/3 cup caster sugar
1 tsp vanilla
185ml can light evaporated milk
Line base of round springform pan. Arrange biscuits in a single layer. Top with half the berries. Place boiling water in a small jug, sprinkle over gelatine whisk until dissolved.
Microwave chocolate until melted and smooth. set aside. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour into pan. Scatter with remaining berries. Cover and refigerate overnight or until set.
Tuscan Bean Soup
1 leek chopped
2 garlic cloves, crushed
1 large potato
2x420g cans cannellini beans
1 litre chicken stock
1 tsp fresh thyme leaves
3 tsp lemon juice
Heat oil add leek and garlic. Cook 5 mins until soft. Add potato and beans, add stock. Bring to boil 10 mins until potato soft. Stand for 10 mins. Blend half the soup until smooth. Return to pan, add thyme and lemon. Simmer 5 mins until heated through.
1 brown onion
2 garlic cloves, crushed
2 zucchini, chopped
200g yellow squash, chopped
1 medium eggplant, chopped
1 can lentils
2 large tomatoes, chopped
jar pasta sauce
parmesan/cheese to serve
Heat oil add onion and garlic, cook until soft. Add zucchini, squash, eggplant cook stirring for 5 mins. Add pasta sauce cook covered 20 mins. Add broccoli and lentils cook 10 mins. Meanwhile cook pasta. Toss and serve with cheese.
White Choc Chip Cookies
9 oz brown sugar
9 oz white sugar
10 oz margarine or butter
12 oz chocolate chips, or chocolate cut into chunks
1 tsp vanilla essence
½ tsp bicarbonate of soda
½ tsp salt
18 oz plain flour
Mix butter/margarine with sugar until creamy and fluffy.
Add the eggs, chocolate chips and vanilla essence and mix well.
Mix the bicarbonate of soda and salt with the flour and add to the other ingredients. Stir to form a thick cookie dough.
Take golf-ball size amounts of the mixture and place spaced apart on a greased baking tray. Flatten slightly.
Bake for 12 minutes in a pre-heated oven at 180 degrees C. The cookies should be slightly golden brown (for a crispier cookie, bake for longer).
Place on a cooling rack.
Store in an airtight tin, they keep well for at least a week.