Monday, 5 November 2007

Smoked Chicken and Sundried Tomato Cheesecake

I actually haven't tried this one as yet but I plan to it is unusual to find a savoury cheesecake and this sounds really nice, will let you know when I have tried it!


250gm savoury Cheese Biscuits, crushed
90gm Butter, melted

250gm Philly Cream Cheese
200gm Smoked Chicken Breast, roughly chopped
2 leeks, washed well and sliced
150gm semi Sundried Tomatoes, roughly chopped
1 Tbsp finely chopped fresh thyme
300gm Sour Cream
10gm Butter
100gm Grated Cheddar Cheese
5 Eggs


Combine biscuit crumbs and butter and press into the base of a lined and greased 22cm spring form pan, chill
Heat butter in a non-stick pan and saute the leeks until soft, cool
Beat Philly until smooth. Beat in Sour Cream and then eggs one at a time until well combined.

Stir through leeks, chicken, tomatoes, cheddar and thyme
Pour into prepared base and bake 160C for 45 - 50 minutes until set
Cool with the oven door open, serve warm or cold

Festive Ice-Cream Slice

It's that time of the year again and her is one for an alternative to Christmas Pudding! I know it is hard to believe but there are some people out there who just don't like Christmas Pudding! Obviously they haven't tried my Nana's one yet!!


500gm Cream Cheese
1/2 cup Caster Sugar
1 cup Cream
4 Eggs, separated
1/2 craisins, soaked in 1 tbsp Brandy
1/2 cup toasted Slivered Almonds
100gm Toblerone Dark, finely chopped
200gm Toblerone Dark, extra, chopped
1/2 cup Cream, extra


Beat the cream cheese and sugar until smooth, add the cream and egg yolks, beat until thickened slightly
Beat the egg whites until peaks form
Fold the soaked craisins, almonds and 100gm Toblerone through the cream cheese mixture then gently fold through the beaten egg white.
Spoon the mixture into a cling wrap lined 10cm x 20cm loaf tin and freeze until firm
Place extra 200gm Toblerone and cream in a small saucepan and heat over a low heat until the mixture is smooth. Cut ice-cream into slices and drizzle with chocolate sauce.

Yummy, yummy, yummy, there is nothing else to say!!

Microwave Chilli Jam

This one is from Ready Steady Cook again, a really quick way to make chilli jam and you can make it as hot as you like by the amount of fresh chillies you put in!


1 long red chilli
1 long green chilli
1 birdseye chilli (they are the tiny little red ones)
2tbsp White Wine Vinegar
1/4 cup white sugar


Chop all chillies and put together in a microwave proof bowl with all the other ingredients and microwave on high for 8 minutes, stirring throughout.

If you like it really hot just change the green one to red!