Saturday, November 21, 2015

Lychee Fruit Popsicles

I was inspired by my foodie friend Lorraine's post Summer Popsicles. It has been stinking hot in Wagga Wagga with the temperature reaching 41 degrees, so this recipe from her was Godsend. Please click on the link to follow her recipe.  As I had no Pimms in the house, err.. guilty as charged..... hick! I had to improvised. I decided to use my Lychee syrup and some sparkling Soda water and Angustura bitters. I was a little dissapointed of the lack of alcohol in it but meh.... it will do, for Lychee fruit popsicles.

  1. Cut up some summer fruits and put in popsicle container/s.
  2. Make your own favourite drink mix. (mine was lychee, soda, angustura bitters)
  3. Pour it into container.
  4. Freeze overnight in your freezer.
It really is that simple. 

Sunday, November 15, 2015

Blueberry Cheesecake

This is a very simple baked blueberry cheesecake recipe from The original recipe is Baked Lemon and Blueberry cheesecake however, I had adapted the recipe to suit my taste and preference. You see, I prefer my cheescake baked so this recipe was quite handy.

Adapted ;)
375g cream cheese, softened
3/4 cup caster sugar
300ml cream  did not use, seriously, I forgot!
1 teaspoon lemon zest used in making coulis
2 tablespoons lemon juice used in making coulis
1 teaspoon vanilla extract
3 eggs
1 1/2 cups Coles Brand Australian Fresh Frozen Blueberries
Icing sugar, to dust (optional)
Fresh blueberries, to decorate (optional) I added strawberries 
200g Scotch Finger biscuits   Used biscuits crumbs from a packet
80g butter, melted

1. Preheat oven to 170C (150C fan). Spray side and base of 22cm springform pan with oil. Line base with baking paper.
2. In a food processor, process biscuits until they resemble fine bread crumbs. Add butter and pulse until mixture comes together. Press crumb mixture into base of pan. Refrigerate.
3. Wipe processor clean and add cream cheese, sugar, half of the cream, zest, juice and vanilla. Process until smooth and creamy. Add eggs, one at a time, and process in short bursts. Pour into pan, scatter over blueberries and stir gently to distribute evenly.
4. Bake for 1 hour; the cheesecake should still be slightly wobbly in the centre. Cool completely in oven. Refrigerate overnight.
5. Dust cheesecake with icing sugar and serve with remaining cream, whipped, and fresh blueberries.

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