white chocolate raspberry cheese cake

 

 

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

equipment

-medium bowl

-tablespoon

-springform pan

-saucepan

-large bowl

method

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

chocolate cake

ingredients
-1 cup granulated sugar
-1 cup all purpose flour
-2 tablespoons unsweetened cocoa
-1/4 cup butter
-1/2 cup water
-1/4 cup vegetable oil
-1 egg
-1/4 cup buttermilk
-3/4 teaspoon baking soda
-1/2 teaspoon pure vanilla extract

equipment
-oven
-large bowl
-small saucepan
-tester/toothpick
-wire rack
-10-15 inch cake pan

method
1.Preheat oven to 350 F.
2.In a large bowl, combine sugar, flour and cocoa.
3.In a small saucepan over medium-high heat, melt butter with water and oil; bring to boil. Remove from heat and pour over dry ingredients; mix well. Add egg, buttermilk, baking soda, and vanilla extract; blend thoroughly.
4.Pour batter into a 10-inch x 15-inch cake pan. Bake approximately 10 minutes or until tester or toothpick inserted in center of cake comes out clean. Remove from oven and cool on a wire rack

keema

ingredients
-75g minced chicken breast meat
-1 medium potato peeled and diced
-1 medium onion , peeled and chopped
-1 clove garlic peeled}pounded together with the ginger
-1 slice ginger peeled}pounded together with the garlic
-1 rounded dessertspoon curry paste
-1 tablespoon peas
-1/2 teaspoon salt
-1 tablespoon vegetable oil
-100ml coconut milk

equipment
-bowl
-plate
-teaspoon
-chopping board
-pounder
-peeler
-cook's knife
-frying pan
-measuring jug
-tablespoon
-dessertspoon
-frying slice

preparation time-25 minutes

method
1.heat the oil in a frying pan . fry the onion and the pounded garlic and ginger
2.add in the curry paste and fry until fragrant
3.add the meat and the potato . fry for a minute
4.add the coconut milk and bring to the boil
5.lower the heat and leave to simmer until the potato is soft
6.add in the pass and salt . cook for a little while longer

health tip
-use low-fat yoghurt or skimmed milk instead of coconut milk

serving tip
-serve hot with white rice , yellow rice , pilau , prata or chapatti .

serving size-2 persons

chicken porridge

ingredients
-50g rice , washed
-1 chicken thigh (without skin) , boiled and shredded
-600ml chicken stock (from boiling chicken thigh in water)
-pinch of salt
-1 stalk spring onion , chopped
-1/4 youtiao(culler)cut into short lengths(optional)
-fried shallots(optional)

equipment
-bowl
-ladle
-chopping board
-knife
-saucepan
-teaspoon
-measuring jug

preparation time-1 hour

method
1.boil the rice in the chicken stock in a saucepan
2.when rice is soft and has become porridge , add in the chicken and season with salt
3.serve the porridge in a bowl , garnish with youtiao , spring onion and fried shalots .

serving size - 2 persons

pilau

ingredients
-1 1/2 cups of rice , washed and drained
-2 cups water
-2 pieces of cardamom
-1 stick cinnamon
-1 tablespoon ghee
-3 small onions , peeled and finely chopped
-1 tablespoon raisins

garnish
-2 pieces star anise(optional)
-6 almonds , chopped and roasted
-fried onions to garnish

equipment
-rice cooker
-wooden spoon
-plate
-chopping board
-knife

preparation time-25 minutes

method
1.in a rice cooker , heat the ghee and fry the onions , garlic and spices until fragrant
2.add in the rice and water
3.season with salt and leave to boil
4.when the rice is cooked , add in the raisins
5.garnish with fried onions and roasted almonds
6.serve hot immediately

healthy tip
-use vegetable oil instead of ghee

serving tip
-serve with keema

serving size-2 persons

fried rice

ingredients
-150g rice cooked
-prawns , shelled and cleaned
-1 tablespoon mixed vegetables
-50g chicken breast meat (without skin) , diced
-3 small onions , peeled and sliced
-1 clove garlic , peeled and sliced
-1 egg , beaten
-2 table spoons vegetable cooking oil
-pinch of salt
-light soya sauce to taste

garnish
-1 chilli , sliced
-1 stalk parsley

equipment
-wok
-frying slice
-plate
-chopping board
-knife
-tablespoon

preparation time -35 minutes

method
1.heat oil in a wok . fry the onions and garlic until fragrant
2.add the beaten egg . fry it , breaking it up into small pieces
3.add in chicken and prawns , and stir-fry
4.when the chicken is cooked , add in the rice and mixed vegetables
5.season the rice with salt and light soya sauce . mix well
6.garnish and serve immediately .

serving tip
-make a pretty chilli flower for garnishing by slicing a chilli lengthwise and soaking it in iced water for at least two hours .

serving size-2 persons

yellow rice

ingredients
-1 cup rice , washed and drained
-1 1/2 cups coconut milk
-1/2 teaspoon salt
-1 stick cinnamon
-1 tablespoon butter
-1/2 small onions , peeled and sliced
-2 cloves garlic , peeled and finely chopped
-1/2 teaspoon turmeric powder
-50g mixed vegetables
-2 pieces star anise (optional)

equipment
-rice cooker
-wooden spoon
-plate
-chopping board
-knife
-teaspoon
-measuring cup
-tablespoon

preparation time-25 minutes

method
1.melt the butter in the rice cooker
2.fry the garlic , onions , cinnamon and mixed vegetables until fragrant
3.add in the rice and fry for 2-3 minutes
4.add in the coconut milk and stir in the turmeric powder
5.cover and leave rice to cook in the rice cooker

health tip
-use vegetable cooking oil instead of butter
-use low-fat milk instead of coconut milk

serving tip
-serve with chicken curry

serving size-2 persons