Baked Blueberry Cheesecake

This is a decadent baked blueberry cheesecake which is made up of a ginger biscuit base that is topped with a rich vanilla cream cheese filling and finished with a blueberry sauce. This cake will definitely have you going back for more.

Servings: 8

Ingredients

Biscuit Base

• 90 Grams Butter
• 200 Grams Digestive Biscuits
• 10 ml Ground Ginger

Cheesecake Filling

• 2 Tubs Cream Cheese (230g per tub)
• 3/4 Cup Fresh Cream
• 2 Large Eggs, whisked
• 1/2 Cup White Sugar
• 15 ml Cake Flour
• 10 ml Vanilla Essence

• Blueberry Sauce

  • 2.5 Cups Fresh Blueberries
  • 1/4 Cup White Sugar
  • 1 Tablespoon Lemon Juice (Freshly squeezed)
  • 1 Tablespoon Water
  • 1 Tablespoon Cornstarch

  
  

  Instructions

  1. Preheat oven to 190 ℃ (375 ℉). Grease a 20cm (8 inch) springform pan and line the base of the pan with parchment paper.
  2. Melt the butter in the microwave or saucepan. Place biscuits into a food processor and processor until breadcrumb stage. Add the ground ginger and melted butter to the crumbs and mix well until combined.
  3. Pour the mixture into the prepared cake tin and spread until the mixture is smooth and evenly distributed. Bake for 5 min and then set aside to cool while preparing the cheesecake filling.
  4. Turn oven down to 165 ℃ (325 ℉). In a mixing bowl beat the cream cheese and sugar until incorporated. Add the eggs, cream, vanilla essence and flour to the mixture and mix until well combined and smooth. Take care not to overwhip.
  5. Pour mixture onto the cooled biscuit base. Bake for 20 minutes, then turn off the oven and leave the cake in the oven for further 30 minutes.
  6. Remove from oven and then allow to cool to room temperature. Cover the cake and place in the refrigerator for at least 8 hours or overnight to set.
  7. For the blueberry sauce, place all the ingredients into a saucepan and stir until combined. Heat over medium heat until mixture comes to a gentle boil. Turn heat down and simmer for 5 minutes. Remove from the heat and allow the sauce to cool completely before topping the cake.
  8. Once blueberry sauce has cooled, remove the cake from the outer ring by running a thin knife / spatula around the edge of the cake. Transfer to a serving platter or cake stand. Spoon the blueberry sauce over the cheesecake and allow a further 30 minutes in the refrigerator before serving.
  9. Serve with some delicious whipped cream or ice-cream.
  10. Enjoy!!

 

Smothered Pork Chops

Roasted red meat and potato pancakes, grilled nicely after a long, hard day. A very clean recipe for baking red steak withinside the oven. Rub them with spices and bake them with potatoes and onions .

In fact, it could not get any easier. And what become the result? Pork chops and baked potatoes smooth, very marinated and smooth, if you want beef patties, you could try those sopping wet in milk, they may be great !

Ingredients :

Pieces & potatoes :

• 800 g / 1.6 lb potatoes
• 200 g / 7 oz red onion
• 2 tablespoons olive oil
• Half  tsp paprika powder
• ½ tsp dried rosemary
• Sea salt also pepper
• Four pieces of beef which can be 200 g / 7 oz and 1.3 cm / 1 inch thick approx

Rub :

• 2 tablespoons olive oil
• Four cloves of garlic
• 1 tsp  sauce Worcestershire
• Half a teaspoon of ground cumin
• 1 tsp cayenne pepper, large ½ tsp red pepper powder
• lime, juice, and a few gratings of flavor (see note)
• 1 teaspoon salt
• Half a teaspoon of pepper



Directions :

1. If you decide to season the beef pie, first put together the seasoning and grind the beef pie. Store withinside the fridge for up to 8 hours. Take it out of the refrigerator 1/2 of an hour earlier than cooking.



Potatoes and onions



• Preheat the oven to two hundred°C/400°F.
• Clean also peeled potatoes as wanted. Put it on a baking tray. Cut the peeled crimson onions into slices and placed them withinside the tray nicely.
• Pour 2 tablespoons of olive oil, paprika, rosemary, and a pinch of salt and pepper over the vegetables. Rub properly with your hands to coat with the spice and oil mixture. Arrange them withinside the tray in a single layer.
• Bake for 15 to twenty mins or till absolutely cooked through.

Pork chops:

1. Meanwhile, integrate olive oil, grated garlic cloves, Worcestershire sauce, cumin, cayenne pepper, paprika, lemon peel, juice, and salt and pepper in a small bowl. Rub the pink streaks.  You can do this collectively together along with your arms in a shallow casserole or place the fillets and rub them in a freezer bag, last them properly and rub till the red streaks are covered choppy.
2. 
   

Enjoy!!

Butter Pecan Cookies

 

Butter Pecan Cookies

Soft, chewy, buttery biscuits blended with toasted pecans and the flavor of brown sugar

Maybe it's just me, but I think pecan butter is an underappreciated ice cream flavor. It's often overlooked and jogged with the "boring" ice cream crowd with a pistachio-raisin lump. And that is exactly why this cookie recipe is made today. It's salty, sweet, and rich in buttery flavor.

The pecans that make these cookies so great. The sweet and salty flavor of pecans is essential to its flavor. If you never toast the nuts before adding them to the recipe, you'll lose out on a lot. I already did the calculation yesterday. It is really much better

Ingredients

• 1 cup chopped pecans

• 7 tablespoons. unsalted butter

• 1/3 cup granulated sugar

• 1 cup brown sugar
• 2 eggs


• 1 tablespoon pure vanilla extract


• 2 cups all-purpose flour


• 1/2 teaspoon baking soda


• a pinch of salt


• Pecan halves at the top of each cookie



Directions 

1. Make sure your oven is preheated to 350°C and cover 2 baking sheets with parchment paper.
2. Nextly, whisk butter, granulated sugar, & brown sugar with an electric mixer To mixture is lighlyt also creamy.
3. Then add the eggs and vanilla extract and beat again for another 2 minutes. Immediately add flour, baking soda, salt and mix until well combined.
4. When done, place balls, using a medium spatula, on prepared baking paper and add half a pecan on top of each biscuit. Bake until golden brown, about 10 to 15 minutes. 




Enjoy!!

 

HONEY GARLIC TURKEY WINGS

These sweet and sticky Honey Garlic Turkey Wings will be a hit with the whole family.

INGREDIENTS

• 30 chicken wings
• 2 tablespoons olive oil

Rub:

• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Honey Garlic Sauce:

• 1/4 cup soy sauce
• 2 tablespoons Mirin
• 1/2 cup honey
• 3/4 cup water
• 1 tablespoon sesame oil
• 4 cloves garlic (minced)
• 1 tablespoon minced ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch

• Garnish:

  • Sesame seeds
  
  

  DIRECTIONS:

  
  

  Wings:

  1. Preheat oven to 425 degrees F.
  2. Pat dry wings with paper towels until completely dry.
  3. Combine all the rub ingredients in a large bowl, add the wings and toss to combine. Brush with olive oil.
  4. Line a baking sheet with foil and then place parchment paper on top, arrange chicken wings in one layer, if needed use two baking sheets. Bake for 35 minutes turning at 20 minutes on the other side.

  
  

  Honey Garlic Sauce:

  1. In the meantime, combine sauce ingredients in a small pan over medium heat. Bring to a boil, reduce heat and simmer for about 10 minutes or until slightly thickened, and sauce coats the back of a spoon.

  
  

  Combine Wings with the Sauce:

  1. Take wings from the oven, toss with sauce and return to the oven for another 10 minutes, turning after 5 minutes on the other side.
  2. Broil for a few minutes.
  3. Allow cooling for 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens.

  
  

  Serve:

  Serve the wings with your favorite dipping sauce and garnished with sesame seeds.

  
  

  Enjoy!!

 

Mexican Shrimp Cocktail Recipe

Ingredients :

• 1 medium white onion
• 6 large garlic cloves, roughly chopped
• Two tablespoons of salt, plus more to taste
• 1 tablespoon freshly ground black pepper
• 1 pound of large shrimp (16-20 pieces), peeled, finned, tails removed, except for 6, placed on top as a garnish
• Half a cup of ketchup
• ¾ cup grapefruit juice
• 2 to 3 tablespoons of lemon juice (or to taste)
• Mexican hot sauce to taste
• Small jicama, peeled and diced (about 1 cup)
• Large English cucumber, diced (about 1 cup)
• 2 medium avocados, peeled, chopped, and chopped
• 1 cup chopped cilantro, loosely packed
• Lime wedges for serving
• Sprigs of coriander to serve
• Get the ingredients with the support of chicory

Instructions :

1. Cut the onion in half. Cut two halves and chop the other half into large chunks. Put the chopped onion in a sieve and put it under cold running water. sink.
2. Fill a pot with water. Add the onion chunks, the garlic cloves, two tablespoons of salt and black pepper. Bring it to a boil. Add shrimp, turn off the heat and leave for a minute or until the shrimp are pink and cooked through. Drain and let the shrimp cool down. Discard onions and garlic.
3. Combine ketchup, clam juice, lemon juice and hot sauce.
4. In another bowl, combine chilled shrimp, chopped onion, jicama, cucumber, avocado and coriander.
5. Pour the sauce over the vegetable and shrimp mixture, and stir.
6. Serve in large framed cups with shrimp on top. Decorate with a wedge of lime and coriander springs.

Enjoy !

 

Crockpot Beef Stroganoff

Ingredients

• 600 g / 1.2 lb scotch fillet steak / boneless rib eye*
• 2 tbsp vegetable oil , divided
• 1 large onion (or 2 small onions), sliced
• 300 g / 10 oz mushrooms , sliced (not too thin)
• 40 g / 3 tbsp butter
• 2 tbsp flour*
• 2 cups / 500 ml beef broth , preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream
• Salt and pepper

SERVING:

• 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice*
• Chopped chives , for garnish (optional)

Instructions

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
2. Sprinkle with a pinch of salt and pepper.
3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
4. Add remaining 1 tbsp oil and repeat with remaining beef.
5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavor!).
7. Add flour, cook, stirring, for 1 minute.
8. Add half the broth while stirring. Once incorporated, add remaining broth.
9. Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
10. Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
11. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.*
12. Serve over pasta or egg noodles, sprinkled with chives if desired.

 

Living proof, breathtaking broccoli recipes do not must be boring…. Baked broccoli cheese balls are a delicious meat-loose meal or brilliant bite to serve at gatherings. Make it with clean or frozen broccoli, and watch even the pickiest of eaters make amusing of them!

Crispy on the outside with a Panko crumb coating and totally cheesy on the inside with 3 kinds of cheese. The little bits of fresh broccoli are totally coated in gooey, melted cheese.

I add 1/2 teaspoon red pepper flakes to give them some spice. You can reduce it to 1/4 teaspoon if you like.

You’ll need to go ahead and make the Broccoli Cheese Ball mix a little ahead of time and then shape them into balls. You want to refrigerate them at this point for at least 30 minutes so they hold their shape better.

BROCCOLI CHEESE BALLS

Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!

INGREDIENTS

• 1 1/2 heaping cups fresh broccoli florets
• 1 cup shredded Colby cheese
• 1 cup shredded cheddar cheese
• 4 ounces Velveeta, cut into small chunks
• 1/2 teaspoon crushed red pepper flakes
• 2 1/4 cups Panko crumbs, divided
• 1 egg, lightly beaten
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• Vegetable or Canola oil



INSTRUCTIONS

1. Steam broccoli until slightly softened. Let cool.
2. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
3. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
4. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
5. Place balls on a plate and refrigerate for at least 30 minutes.
6. Place flour in a bowl.
7. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
8. Place remaining 2 cups Panko crumbs in a third bowl.
9. Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
10. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
11. Fry about 4 balls at a time cooking until golden brown on all sides.
12. Drain on a paper towel-lined plate.

ENJOY!!