I made these mini chocolate and raspberry cheesecakes by adapting this slice recipe from Taste.com. The biscuit layer is made the same way, with a teaspoon or so of the mixture packed into the bottom of 24 cupcake liners (which I stood into mini cupcake trays). I folded the chocolate into the cheesecake filling, but not the raspberries, and then dolloped the cheesecake filling into each cupcake liner, followed by a raspberry centred in the middle of each. You can make about 24 mini cheese cakes using half the mixture, which was enough for my entertaining purposes, so I used the rest to make a slice in a loaf tin. The cupcakes took about half the baking time suggested, though I’d recommend you just keep checking them. It was delicious both ways 🙂
So we brought out the pasta making machine today, after a long break, and within 30 minutes we had sheets and sheets of fettuccine drying on the kitchen bench. Again, I cannot stress enough that fresh pasta is significantly better tasting than dried pasta, and it is *very* straight forward to make, particularly if you have a pasta machine! (To be fair, I wouldn’t bother without one!). It also stores well – either dried in the pantry or frozen in the freezer (funny that). In both cases, you just pop it in boiling water when you want to eat it. It only takes a few minutes to cook through.
I’ve blogged the main recipe I use for pasta before. Today we swapped out the optional oil with about 2 tbsp of finely chopped basil. (We had also to add a tbsp or two of water to get the dough to come together).
So a few weeks ago we accidentally bought 2L milk, when we had an unopened 2L milk in the fridge. (The main use for milk in our house is the BF’s cereal so it’s quite easy for us to use less then 2L in any given week. 4L of milk is a LOT of milk for us!). So I went trawling for dessert recipes which used a substantial amount of mil (2L ideally), for which I had all the other ingredients already. Fairly quickly I came across this recipe for Milk Rice Pudding: milk (check), aborio rice (check), vanilla, sugar and cinnamon (check, check and check), rind of a lemon… (um… no). However, we had bought a really lovely piece of fresh young ginger yesterday – the sort you don’t see too often, with really thin translucent skin that comes off really really easily. So I decided to swap out the lemon rind and cinnamon for ginger. The result pudding is super easy to make, creamy (despite only having 2% fat milk in it), and has a ginger bite that reminds me of nothing more than Arnott’s Ginger Snap Biscuits. It’s very moreish.
Place milk, vanilla, ginger and sugar in a large saucepan and bring to the boil over medium-high heat, stirring fairly frequently. Stir in rice, then reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is cooked and thickened slightly. The mixture will still be quite wet at this stage. Remove from heat, cool to room temperature (it thickens up considerably during this time). I reckon you could eat it warm, after it has cooled for 30 minutes or so. However, we followed the original recipe to the end and refrigerate for 3+ hours or until chilled. We ate ours plain, but I think stewed apples or pears would go particularly well.