Peach cobbler cheesecake

 

Ingredients:

Crust:

280 g (2 cups) graham crackers

40 g (3 tablespoons) sugar

85g (6 tablespoons) melted unsalted butter

Cheese Filling:

160 g sugar

20 ml (4 teaspoons) cornstarch

3 eggs

375 ml milk (1 1/2 cups)

250 gm package of cream cheese, cubed and soft

boiled peaches

7.5 ml (1 12 teaspoons) gelatin

500 ml of cold water

210 g (1 cup) sugar

1/4 cup (60 ml) lemon juice

1 vanilla bean, halved and scraped

900 g (2 lb) peaches, pitted and cut into 1 cm (1/2 inch) thick wedges

Cream:

250 ml (1 cup) cream 35%

30 ml (2 tablespoons) sugar

Preparation:

Crust:

Placing grill in middle of oven. Heat oven 180°C (350°F). Generously butter a baking tray 43 x 30 cm (17 x 12 inches).

In a bowl, mix all ingredients. Gently press the bottom of the baking tray. Bake for 15 minutes. Let it cool completely.

Cheese Filling:

In a small saucepan, away from the heat, whisk together the sugar and cornstarch. 

Add eggs and mix well. Stir in milk. Bring blend to boil on medium heat, stir constantly, scrap bottom also sides of saucepan to mixture thickens. Taking off heat.

 Stirring in cream cheese to soft // smooth. If necessary, return to heat to cheese melts. Pour the cheese filling evenly over the crust. Chill for an hour.

Boiled Peaches:

Meanwhile, in a small bowl, sprinkle gelatin over 30 ml (2 tablespoons) of water. Leave to swell for 5 minutes.

In a large saucepan, bring rest water / sugar / lemon juice ///vanilla beans // seeds to boil. Adding peaches and simmer over medium-low heat for 5 minutes or until peaches are tender. 

Strain the peaches into a bowl. Keep 250ml (1 cup) of the hot syrup and pour it into the same saucepan (see note). Add gelatin and stir until dissolved. Return the peach to the pot and stir gently. to calm down.

Using a ladle, spread the peaches and syrup over the surface of the cheesecake. Chill for two hours.

Cream:

In a bowl, beat cream and sugar with an electric mixer until stiff peaks form. Transfer to a pastry bag fitted with a regular 1 cm (1/2 inch) nozzle.

When ready to serve, garnish with large slices of whipped cream diagonally across top of cake. Enjoy !

Slow Cooker Mississippi Pot Roast

 

Ingredients :

3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat
1 packet au jus mix, (1 oz), or brown gravy mix
1 packet ranch mix, (1 oz)
1/4 cup unsalted butter
8-10 pepperoncini peppers

Instructions :

Slow Cooker:

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Add butter and peppers around the roast.

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.

Remove cover and shred the roast using two forks.

Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:

Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.

Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.

After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).

After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.

Carefully remove the lid and transfer the roast to a plate and serve.

Oven:

Preheat oven to 350°F (175°C).

Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.

Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.

Homemade Blackberry Cobbler

 

Ingredients:

600 to 800 grams of blackberries

150 grams flour

80g fine sugar + 2 tablespoons

80 grams butter

50 grams coconut 

1/2 teaspoon baking powder

3 tablespoons milk or vegetable milk

Directions:

Wash the blackberries well and drain them well. Place in an ovenproof dish (ideally: a pie plate), then sprinkle with 2 tablespoons of sugar. Mix and set aside.

In a bowl, place the flour, sugar, coconut, baking powder, butter cubes and coconut. Mix by hand until the dough is half shortbread and half compact.

Add milk and mix everything together.

Then leave it to rest for half an hour in the refrigerator.

At the end of this time, collect the dough. Cut small pieces of dough the size of a walnut. Roll it into a ball and crush it with the palm of your hand to form discs about 4 cm in diameter (**). Cover the blackberries with these discs.

Bake for 30 minutes at 180 ° C.

Serve warm or at room temperature (I personally prefer lukewarm).

Enjoy !

FRENCH ONION BEEF SLIDERS

 

Ingredients

8 tablespoons (1 stick) butter, divided

2 medium sweet onions, sliced

2 pounds ground chuck 

2 tablespoons beef base (such as Better than Boullion), divided

1 tablespoon Worcestershire sauce, divided

Kosher salt and black pepper, to taste

24 slider buns

12–16 ounces gruyere or swiss cheese, shredded

2 tablespoons sesame seeds

1 tablespoon fresh thyme

1 teaspoon onion powder

1 teaspoon garlic powder

Instructions

Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes. Enjoy!

miniature baked cheesecakes recipe

 

Ingredients :

250g softened cream cheese (such as Philadelphia)

1/3 cup caster sugar (finely granulated)

1 Egg

1-2 tbs lemon juice (I like the extra zing of 2)

5 tbs thickened cream (cream with at least 35% fat)

150-200g biscuits (cookies). I often use Arnotts Nice, but use your favourite. Try Ginger Nuts for something different

70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)

How to make it :

Crush biscuits to fine crumb in processor or do it old school – pop in a freezer bag and crush with rolling pin/tin of tomatoes or whatever heavy object you have handy.

Stir in melted butter until well combined. Use salted butter – goes beautifully with the sweet biscuits.

Line a muffin tin with paper cup cake cases.

Press biscuit mix into cupcake cases. Push it in firmly and level as will be on display when served. Set aside.

Combine cream cheese & sugar until smooth and creamy. I use my food processor but any mixer / hand held etc will do.

Add egg and beat until all combined.

Add lemon juice and cream and beat again. You want it combined but not over beaten as excessive beating will cause cheese cake to crack and split.

Spoon into cupcake cases – fill to about half a cm below top of paper case – they wont rise much.

Bake at 160 for 20 mins.

Nutrition Information:

Calories: 98 Fat: 4 g Saturated fat: 2 g Carbohydrates: 14 g Sugar: 7 g Sodium: 96 mg Fiber: 0 g Protein: 2 g

Slow Cooker Barbequed Beef Ribs

 

Ingredients:

1 cup water
1 cup ketchup
1 (6 ounce) can tomato paste
3/4 cup brown sugar
1/2 cup vinegar

2 tablespoos prepared mustard
1 tablespoon salt
2 pounds beef back ribs

Instructions :

1.Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.

2.Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

Pecan Pie

 

ingredients

+Homemade shortcrust pastry

°200g flour

°100g cold butter

°1/2 tsp. salt

°1 C. brown sugar or sugar

°40ml water

+For garnish

°3 eggs

°200g pecans and mixed nuts

°175 g sugar and brown sugar (for example 100 g brown sugar and 75 g sugar)

35g butter

°1 C. cornstarch

°1 C. tablespoon vanilla extract or 2 packets of vanilla sugar

°1 large tbsp. Glucose or honey or maple syrup

Recipe steps

Prepare the shortcrust pastry: mix flour, salt and sugar

Adding cold butter cut to pieces also knead with your fingertips

Rubbing flour between your hands to dissolving butter well.

Add the cold water and mix with your hand to obtain a ball

Place it in the fridge for 30 minutes before rolling it out.

Make the filling by whisking the eggs and sugars

Then add the glucose and the melted butter, as well as the vanilla

Finally, add the cornstarch

Arrange the walnuts in the spread pie shell

Cover with the preparation and bake at 175°C (160°C rotating heat) for 45 minutes.

Leave to cool for at least 2 hours before serving.

Enjoy !