Tag Archives: cream

Quick Passionfruit and Macadamia Cheesecake Cup

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With two small children, our family goes through a lot of fruit. A few weeks ago, it was late on a Sunday and we were facing the prospect of starting the week sans fruit. Mr Firehouse volunteered to go to the shops as the grocery shopping was often a task that fell to me. As he headed out the door, he quickly called out to me to confirm what I had  “mandarins and apples” I called out. He returned some time later and emptied the shopping diligently into the fridge. It was only at dinner time that I opened the fruit and vegetable tray to rummage for a post-dinner mandarin. Instead I found twenty. I called to Mr Firehouse who sheepishly confirmed that he had heard “apples and mandarins” as what we needed, not what we already had an abundance of.

Now we have a running joke in the family, we have to double and triple check every item on the shopping list whenever Mr Firehouse ventures to the shops. So, when I sent Mr Firehouse to the shops multiple times over consecutive days, he was understandably nervous.

“You’ve put 3 packets of cream cheese on the list, are you sure?”

“Yes!” I’d have to say, and reinstate multiple times.

Now in all fairness, I did feed this dessert to him multiple times over a week. I was fixated on getting it perfect and perhaps his apprehension at returning home with the wrong thing was probably not misplaced.

 

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Ingredients

  • 12 ginger nut biscuits
  • 2 tbsp. butter melted
  • 50 g macadamias (toasted)
  • 1 tsp. seal salt
  • 1 package cream cheese at room temperature
  • 3/4 cup thickened cream
  • 4 tbsp. icing sugar
  • 1 tsp. vanilla bean paste
  • 1/2 cup passionfruit curd (recipe below)

Preparation

In the bowl of a small food processor crush the biscuits and nuts. I like to do the nuts first, tip out and then do the biscuits. That way I can crush the biscuits till finely ground and the chop the nuts into larger pieces for more texture. Add crushed nuts and biscuits to the melted butter and set aside. You can easily do this step with zip loc bag and a rolling pin, or mortar and pestle. Choose your poison.

In a medium bowl, place the cream cheese, cream, icing sugar and vanilla bean paste. Whisk until smooth and no chunks of cheese remain. This can be done with a hand mixer too.

I used drinking glasses to serve these but mason jars, stemless wineglasses will all work. In your glasses, start by placing the biscuit crumb mixture down the bottom. Place some curd on top and then divide the cream cheese mixture evenly between the glasses. Place the remaining the biscuit mixture on top and finish with the remaining passionfruit curd.  Chill the finished cheesecakes for a  couple of hours before serving.

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Passionfruit Curd

  • 25g butter
  • 1/4 cup white sugar
  • 1 egg, 1 egg yolk
  • Juice of 2 passionfruit
  • 1 tbsp. lime juice
  • pinch of salt

Instructions

Combine all the above ingredients in a heat proof bowl. Place over a pan of gently simmering water and whisk continuously until thick and glossy. Place in the fridge to cool .

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Filed under Sweet Treats

No Churn Mango Macadamia Ice Cream

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I love mango macadamia! In fact, it’s my favourite ice cream flavour.  If you want to hear me wax lyrical about it, read this post here on Sharon’s Blog.

Nowadays, when I get a craving for mango macadamia ice cream, I have to make it myself.  It’s actually not that hard.

When I bought my first ice cream maker at a cool 25 dollars from Aldi, I thought it was going to be a bit of a gimmick. An appliance that came out maybe once a year, something that would eventually become part of a goodwill donation. It wasn’t to be, 5 minutes into my second batch of French vanilla, the ice cream maker carked it. I hadn’t saved the receipt so I forfeited the 25 dollars to Aldi.

Mr Firehouse was deeply offended by the idea of store bought ice cream and dragged me to the shops moments later to replace the ice cream maker. He spent a good deal of the drive there chewing my ear off about my habit of bargain shopping,

” some things are worth paying money for” he said.

The one that he purchased this time was several times more expensive than the Aldi iteration. Conscious of the fact that this machine had cost a fair bit more, and my plan to relegate it to a dusty cupboard may not suffice, I got to ice creaming.

I recognise that not everyone has the space or the desire for an ice cream maker, hence a recipe that doesn’t require one seemed in order.

Nowadays we generally always have homemade ice cream in the freezer. Especially since Mister C is a bit of a fiend for the stuff. I love the freedom of giving him something that I know all the ingredients to. I figure it’s a little effort for piece of mind.

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Ingredients

  • 2.5 cups cubed frozen mango
  • 1.5 cups of cream
  • 1 cup of milk
  • 2 tbsp. of honey
  • 2 tbsp. lemon
  • 1/2 cup of macadamia nuts

Preparation

In the jug of a blender place the mango, cream and milk. Blitz until smooth. Add the honey and lemon and mix well.

Pour ice cream into a plastic, freezer safe container and stir in the nuts before placing in the freezer.

Bring the ice cream out of the freezer about 15 minutes before serving.

 

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Filed under Baby Friendly Food, Sweet Treats

Chocolate Biscuit Pudding

 
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Chocolate biscuit pudding is one of those childhood dishes that make me truly happy. Can you imagine my excitement when my cousin informed me that Latin American grocery stores stocked Marie biscuits, made by Goya brand.
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I was thrilled! I couldn’t wait to make it and when I spied a grocery at Pike Place I couldn’t resist trying to find Marie biscuits. Word to the wise, taking a wriggly baby into a densely packed store is asking for trouble. There was a loud crash at one point that sent the sales assistant running after us,  fortunately it was just noise and no damage was done, but I swear the sales assistant was really excited to see the back of Callum and I. Chocolate biscuit pudding really is magic, chocolatey, buttery and just the right amount of sweet. However, I’m not terribly comfortable with eating raw eggs and have always wanted a “raw egg free” version. Here it is, just as chocolatey, just as buttery but minus the uncooked eggs…woot!
 
Ingredients
  • 1/2 cup of butter at room temperature
  • 1 cup icing sugar
  • 1/2 cup cocoa
  • 3/4 cup of cream
  • 1 tsp vanilla
  • pinch of salt
  • 1 packet of Marie biscuits
  • 1/2 cup of milk

Preparation

In the bowl of your mixer whip the butter until fluffy. Turn it off, add the icing sugar and cocoa powder and keep beating until incorporated. Add vanilla and the pinch of salt and keep mixing. Finally add the cream and whip until the chocolate icing is nice and fluffy.

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Pour the milk into a bowl (big enough to dip the biscuits in).

Dip the biscuits a few at a time into the milk and lay them into your serving dish. I used a small pyrex dish 10 cm x 15 cm and I needed 6 biscuits to make a single layer.

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After the layer of biscuits add a third of the icing mixture, followed by biscuits etc until you finish up with the icing on top.

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Place the whole concoction in the fridge for at least 4 hours, this gives the biscuits enough time to soften.

When ready to serve sprinkle with some nuts (for crunch) and serve with vanilla ice cream or cream.

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9 Comments

September 13, 2013 · 9:56 pm