I hope everybody is having a happy and safe Easter break – the link this week is here.
We have been having a very laid back break here in our house – hence my late post for the Adelaide Food Connectors. I do hope you will forgive me. There is lots of new and different produce making it’s way into our boxes now and, of course, the big excitement this week was the first “extra’s” deliveries. I hope those of you who have ordered some of these fantastic local products enjoy them and spread the word! My favourite out of the new offerings is Paolo’s sourdough bread – it is fabulous bread and if you haven’t tried the olive and rosemary, please let me suggest that you begin there – it’s simply amazing.
All of the boxes received Howie’s gorgeous limes in them this week. Limes are grown all the year round and are produced in many countries, with India topping the world’s production, growing more than 16% of limes world-wide. They are smaller and sweeter than lemons and are an integral part of many international cuisines, especially Indian, Mexican, Vietnamese and Thai and are generally used dried in Persian and Iraqi cuisine. Of course, no bottle of gin would be anything like complete without a bowl of limes – in my humble opinion.
I love a nice, creamy cheesecake and I reckon that a long weekend is the perfect time to get into the kitchen and indulge yourself. I happened upon this recipe on the world wide web and it seemed to call to me. I was thrilled to bits to see the words “full fat cream cheese” in the ingredients and the fact that it clearly stipulates the use of an organic lime means that it was written just for us! I substitute crushed Granita biscuits for the US graham crackers and if you don’t have any pecans handy, walnuts will do just as well. A perfect way to finish off any celebratory meal, this one is guaranteed to endear you to all of your friends and family.
Head on over to the food blog Delicious Days for the recipe and have a great holiday.
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23 Jan, 2010
Yesterday I woke up with a sudden desire to bake a white chocolate cheesecake. I have no idea why this should happen – I’m not even all that fond of white chocolate and seldom cook cheesecake, but the idea wouldn’t go away. I trawled through my cookbooks until I found something basic to work with and then set about adapting it for my favourite kitchen gadget – the Thermomix.
This recipe came from “5 of the Best” by Valli Little, an ABC delicious. cookbook and was originally for 2 10cm x 4cm springform pans. Valli suggests serving with berries, mangoes and passionfruit pulp, but next time I make it I will swirl some dark chocolate ganache through it – I have been a slave to good quality dark chocolate for most of my life and find that it improves almost anything!!
My smallest springform was 18cm x 9cm so I extended the cooking time vaguely – this could do with some fine tuning as mine was a little over-done.
- 30 gm butter
- 110 gm Granita biscuits
- 75 gm white choc bits
- 250 gm cream cheese
- 110 gm caster sugar
- 1 egg
- 60 ml thin cream
- – grate chocolate speed 8/5 seconds, add rest of ingredients and whizz speed 5/15 seconds.
- Pour over refrigerated crust and bake in 160C preheated oven for 35 minutes. Turn off oven and allow to cool, then refrigerate until firm.
- Crush biscuits into fine crumbs using a food processor, or put them in a plastic bag and bash them to bits with a rolling pin.
- Melt the butter and add to crumbs, combining well.
- In Thermomix – melt butter at 70C/speed 1 for 1 minute, add biscuits, crush and mix speed 5/5 seconds.
- Press into prepared pan and refrigerate for 10 minutes.[br]
- Grate the chocolate finely, add to the rest of the ingredients and combine well.
- In Thermomix – – grate chocolate speed 8/5 seconds, add rest of ingredients and whizz speed 5/15 seconds.
- Pour over refrigerated crust and bake in 160C preheated oven for 35 minutes.
- Turn off oven and allow to cool, then refrigerate until firm.