Plain Cheesecake

and so... my aunt's fren actually tasted the banana cheesecake couple of days ago and requested a plain cheesecake... didn't know it was that good to order from a novice? o.O? oh well... i didn't make plain one before so i tried it out today....



Ingredients:

(base)
110g butter
200g digestive biscuit - finely crushed
50g cornflakes - crushed
2tbsp brown sugar

(filling)
500g cream cheese
100g caster sugar
1.5tbsp + 1/2tsp powdered gelatine - dissolved in 100ml water
2 tbsp lemon juice
80g whipped topping

Method:

(Base)
1. Melt the butter in the pan. Add all other ingredients and mix well, till fragrant.
2. Pour the mixture into the a 23'inch springform cake pan and firmly pack it with a spoon
3. Refrigerated for at least 30mins

(Filling)
1. Beat cream cheese, lemon juice and sugar til smooth
2. Pour in gelatine and mix well. Stir in whipped topping
4. Pour mixture onto biscuit base and refrigerate at least 6hrs.

p.s it looks really nice after i cut it... but texture was abit harder then normal refrigerator cheesecake (mousse texture)... aunt says it feels like pudding again... perhaps i shall omit the gelatine the next time round?... but without gelatine.... will it actually set nicely?

biscuit was also abit hard this time... hmmm... if i removed the cornflakes?.... hmm.... i shall try it again soon with adjustments to be updated if successful that is..

**** actually... after leaving it out of the fridge for some time, i feel the cake was alright... its feels much softer in terms of filling and base... but it differs with different pple's point of view thou...

Banana Cheesecake

so, its not long after my craving for cheesecake came again.... Its scary you know... but i gave in and made another fruit flavoured cheesecake and this time round its banana....

Ingredients:

(base)
110g butter
200g digestive biscuit - finely crushed
50g cornflakes - crushed
2tbsp brown sugar

(filling)
750g cream cheese
100g caster sugar
500g banana - mashed
2tbsp powdered gelatine - dissolved in 100ml water
50g semi sweet/dark chocolate - grated

Method:

(Base)
1. Melt the butter in the pan. Add all other ingredients and mix well, till fragrant.
2. Pour the mixture into the a 23'inch springform cake pan and firmly pack it with a spoon
3. Refrigerated for at least 30mins

(Filling)
1. Beat cream cheese and sugar til smooth
2. Beat in mashed bananas
3. Pour in gelatine and mix well. Stir in chocolate.
4. Pour mixture onto biscuit base and refrigerate at least 6hrs.

ps. i cut the cake after about 5hrs of freezing coz i couldn't wait for 6hrs.... still cutable thou.... my aunt who is rather picky actually liked this... she gave 8/10 and said it was better than the mango cake and not as jia lat (heavy)... *beams*

Mango Cheesecake *modified on friday the 13th, 2009*

so my aunt bought this 'cheesecake seduction' recipe book and i tried one of its chilled cheesecake recipe yesterday.... MANGO CHEESECAKE!

*made the 2nd attempt at it with modified recipe and have updated with pic and recipe*


Ingredients:

(base)
110g butter
200g digestive biscuit - finely crushed
50g cornflakes - crushed
2tbsp brown sugar

(filling)
750g cream cheese
130g caster sugar
460g mango puree
2tbsp powdered gelatine - dissolved in 80ml water

Deco: (optional)
whipped cream
sliced mangoes

Method:

(Base)
1. Melt the butter in the pan. Add all other ingredients and mix well, till fragrant.
2. Pour the mixture into the a 23'inch springform cake pan and firmly pack it with a spoon
3. Refrigerated for at least 30mins

(Filling)
1. Beat cream cheese and sugar til smooth
2. Beat in mango puree
3. Pour in gelatine mix and mix well.
4. Pour mixture onto biscuit base and refrigerate overnight

p.s this time round, the texture definitely is better than the first.... the structure holds even out from freezer for some time.... tasted more like cheesecake than mango ice cream, comparing it to the 1st attempt that is....

Creamy Pumpkin Soup

My friend had a craving for pumpkin soup, so i decided to try on this recipe i have gotten from allrecipes.com today... i modified the ingredients by abit... and the end product tasted similar to mash potatoes... maybe i should increase the pumpkins and lessen the potato amount???.... and i forgot all about the bacon.... =.=

Ingredients:
1 medium onion, chopped
1 tablespoons unsalted butter
1 (14.5 ounce) pork rib broth (taste better with chicken broth)
1 cup sliced peeled potatoes (estimated)
500g pumpkin - steamed till tender (amount estimated)
3/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Garnish: (optional, if you want)
1/2 cup sour cream
1/2 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled

Method:
1. In a large saucepan, saute onion in butter until tender.
2. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes.
3. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth
4. Return all to the pan. Add the milk, nutmeg, salt and pepper; heat through.
5. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

p.s store in air tight container if you can't finish the soup. Personally, i feel it taste better after being leftover in the fridge for a day or 2...

to heat: just scoop the amount you want onto the saucepan over medium fire for at least 5mins, stirring constantly to avoid bottom sticking to the pan. Serve with sour cream mixture and bacon strips... (optional)

PHILADELPHIA Peaches 'N Cream No-Bake Cheesecake

Made this yesterday. It was the 2nd attempt and because of the failed first attempt, i modified the recipe from kraft's website. Texture is pretty mousse like... however, taste wise, its pretty so-so. Just that with the peach, it doesn't feel that sinful~

Ingredients:
2 cups digestive biscuit crumbs
90g unsalted scs butter, melted
1/2 cup sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 pkg. (1.5 oz.) JELL-O Peach Flavor Gelatin
1 fresh peach, chopped (canned peach as alternative)**
1/2 tub (4 oz.) COOL WHIP LITE Whipped Topping, thawed

Method:
1. MIX biscuit crumbs, butter and press onto bottom of a medium springboard pan. Refrigerate while preparing filling.
2. BEAT cream cheese and sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well.
3. Stir in peaches and whipped topping. Spoon over crust; cover.
4. REFRIGERATE for at least 4 hours or until firm.

**if you like peaches, you may add more if you want

Black Pepper Tuna Fried Rice

i love to eat tuna... and there was some leftover rice so in a blink of a thought... i cooked black pepper tuna fried rice...

Ingredients:

1 can of ayam brand tuna light (chunks in mineral water, no salt added)

3tbsp of black pepper sauce (up to your preference for taste)

1 cup of leftover rice (amt up to you)

2tbsp chopped garlic (# i like to eat garlic therefore i added in 2tbsp)

10g unsalted scs butter

water*

Seasoning: (approx)

1tsp soya sauce

a dash of pepper

1tsp sugar

Method:

1. Heat the butter in a pan and sauteed the garlic

2. Add in the tuna and sauteed while breaking the chucks into smaller pieces

3. Add the black pepper sauce and mix well

4. Add the rice and stir well. * if you think the fried rice is too dry, add abit of water

5. Add in the seasoning and stir well. Serve best with chicken rice's chilli

Snapper Croquettes

well... one of the wonders of cooking is that i could add whatever ingredients i want together... made this for dinner awhile ago and my aunts think it was pretty ok but somehow felt something was missing...
Ingredients:

1 snapper fillet
6 medium sized potatoes (if its too much, feel free to change the amount)
1 egg
2 dried chilli (amount own preference)
breadcrumbs
olive oil

Seasoning:

a dash of salt, pepper, cornstarch

Method:

1. Boil potatoes with a tsp of salt
2. In the meanwhile, prepare other ingredients. Beat an egg, thinly slice the red chillis and boil the snapper in another pot for 5mins (or untill fully cooked). Remove and mash it
3. Test the potatoes with a fork, if it enters smoothly, means it is cooked
4. Remove potatoes from pot and cool in ice water. Quickly remove the skin and mashed it while its still hot (you could remove the skin first before boiling, its up to you)
5. Add the snapper, chilli and seasoning into the mashed potato and mix well

6. Heat the wok with olive oil
7. Form balls with the potato mixture. Coat with egg and then the breadcrumbs @@@
8. Fry in the wok till both sides golden brown. Serve hot ***

@@@ leftovers can be stored in airtight container in the refrigerator and use the next day... try not to leave it for too long

*** can go with tartar sauce, chilli sauce... up to you

Oreo Mousse Cheesecake

i did this a few nights ago... why did i call it oreo mousse cheesecake? simply because after it was taken out from the freezer... in about 20mins or so, the texture softened and it felt like eating mousse... maybe its due to the fact that i got the measurements wrongly and replaced some ingredients... HOWEVER, the end product *i still love it anyways* i will try another oreo cheesecake recipe soon and update again...

*kraft website replied to my comment: "You asked about the texture of the cheesecake and mentioned that it was similar to a mousse texture. That is the texture this cheesecake was meant to be. Refrigerated cheesecakes have a very different texture than baked cheesecake."*

Ingredients: (taken off kraft's website but certain ingredients are replaced, modified ***)

470g oreo cookies, divided
60g butter, melted (i chose scs unsalted butter)
500g cream cheese, softened
1/4 cup sugar
125g COOL WHIP Whipped Topping, thawed

Method:

1. COARSELY chop 15 of the cookies; set aside
2. Finely crush remaining cookies (in a ziplock bag for convenience); mix with butter
3. Press firmly onto bottom of a medium springboard pan. Refrigerate while preparing filling.
4. BEAT cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
5. REFRIGERATE for 4 hours or until firm. Store leftovers in refrigerator.

*** because i got the measurements wrongly for the oreo crust base, after i cut the first slice, there were loose crumbs of oreos falling out.... you may sprinkle the loose crumbs on the cake for decoration

Chicken Chop

for the 2nd night of dieting... this was actually one of my favourites i have cooked... although it looked rather plain, it taste quite nice actually... i was also going for the healthy concept so i left out mashed potatoes (reduce carboh intake) and increased the portion of the mixed vegetables....


Ingredients: (for one person)

1 chicken fillet
1 cup of mixed vegetables (portion as of own preference)
1tsp of butter
olive oil

Seasoning:

A dash of salt, pepper

Method:

1. Marinate the chicken fillet with the seasonings
2. Steamed the mixed vegetable for about 10-15mins and mix it well with butter
3. Heat the pan with olive oil and pan-fry the chicken fillet till both sides turn brown and well cooked, over medium fire.
4. Place cooked chicken and veg on plate. Serve best when hot.

ps. when i cooked it, the meat inside was actually juicy and moist enuf, hence i did not go with any sauces

Chicken Fillet Sandwhich

my very first recipe to be updated here... its chicken fillet sandwhich... there was a period when i was on a diet in september, so i came up with this recipe myself for the first night of dieting... plenty of protein, fibre, vitamins, carbohs... i think its relatively healthy.... HAHAHA!

Ingredients: (~ for 2 people)

1 whole yellow onion - sliced
1/2 Mini Beijing Cabbage - roughly chopped / tear it leaf by leaf (own preference)
1 Tomato - washed and sliced thinly
1 Chicken breast meat - sliced thinly
1 Egg - beatened
Olive oil
Breadcrumbs (mixed with abit of spaghetti bolognese spices)
Gardenia Multi-Grain Bread
Margarine
Cheese slices

Seasoning:

a dash of salt, pepper, sesame oil, cornstarch

Method:

1. Wash the cabbages and boil for a minute or 2, drained and set aside ***
2. Marinate chicken slices with the seasonings
3. Sauteed the onions lightly with olive oil. Set aside
4. Coat the chicken slices with egg, then breadcrumbs and pan-fry it in olive oil. Remove it when both sides turn golden brown
5. Thinly spread 2 slices of bread with margarine and lay the ingredients (cheese, onions, tomatoes, cabbages and chicken) in your own preferred order and serve

*** do not over-boil the cabbages, you don't want to lose the nutritional value of it