Chocolate Raspberry Cheesecake with Almond Dukkah

Chocolate Raspberry Cheesecake with Almond Dukkah

I love a good refrigerated cheesecake. There is something about the texture that makes me stop and dream, forget about reality. The cool smooth, silky, velvety sensation caressing my mouth. Then the biscuit base is non-describable as I wish I could keep going back for more but I keep holding myself back. This is a winner for young and old. I hope you enjoy it as much as we all do!

 

INGREDIENTS

METHOD

1. Crumb biscuits in a food processor. Add butter and mix well. (you can half these ingredients if you want a thinner crust)

2. Press into a 20 cm spring-form pan lined with baking paper ( I only lined the bottom and lightly sprayed the sides, it is up to you how perfect you want it to look). Refrigerate for 20 minutes.

3. Sprinkle gelatine into the boiling water. Whisk well to dissolve (I used a fork) and allow to cool.

4. Use an Electric mixer to beat the cream to soft peaks, fold in vanilla extract and set aside.

5. Beat the cream cheese and sugar until smooth for a couple of minutes.  Gradually add in gelatine, mix well. Mix in the YIAH Chocolate Raspberry Truffle Chocolate Powder and sifted cocoa.  Fold in the cream until all combined.

6. Lightly spray the sides of the pan again with oil. Place the mixture into the springform pan on top of the set crumbed biscuits. Smooth surface. Cover.

7. Refrigerate for a few hours or preferably overnight before slicing. Once set, add strawberries in the center of the cheesecake and sprinkle with the YIAH Chocolate almond Dukkah or  YIAH Black Forest Dukkah just before serving.

Enjoy. For Purchase of the YIAH Black Forest Dukkah and other Your Inspiration At Home Products please follow the link to my website by clicking here

 

Pastichio Pie

A family favourite in my household, I YIAH-rized it using the YIAH Greek Taverna  Spice Blend and making it as child friendly as possible. After a request from a liker of my page she asked “ I have to bring a dish to our family luncheon at my sister’s house and when I asked Mr.5 what he would like to bring he said spaghetti Bolognese……help!”. Too cute don’t you think? What better way to present spaghetti Bolognese than with a Pastichio Pie!

INGREDIENTS

  • 500g beef mince
  • 500ml Passata (tomato puree)
  • 1 onion finely chopped
  • 1 large carrot finely diced
  • 1 large celery stick finely diced
  • 2 tsp olive oil
  • 1 ¼ tbslp of YIAH Greek Taverna Spice Mix
  • ½ packet of BUCATINI (it is like spaghetti but tubular, you can use spaghetti if you cannot find it) Cooked
  • 1 cup chicken stock
  • ½ cup grated parmesan for the topping
  • ½ cup parmesan for the spaghetti

Bechamel Sauce:

  • 500ml milk (I used light milk as a preference but full cream is better)
  • 50g butter
  • ¼ cup plain flour
  • 1 cup grated parmesan cheese
  • Pinch nutmeg

METHOD

1. Medium heat a deep pan with lid and add oil. When it is heated add diced onion, carrots and celery. Season with salt and pepper and sweat out for about 10 minutes stirring constantly until soft and translucent.

2. Stir in the YIAH Greek Taverna Spice blend.

3. Add beef mince and break it up until browned. Add tomato passata and chicken stock. Put lid on and simmer on low stirring occasionally for about 30 minutes. At this time partially cover the Bolognese until thick and no excess juices are evident. Set aside when done

4. Pre-heat oven to 190 degrees Celsius.

5. In a medium pot on low heat melt the butter for the sauce.

6. Add the flour whisking constantly for a minute or so until the flour comes away from the sides. Add a third of the milk whisking constantly. When it starts to thicken add the rest of the milk whisking constantly until the béchamel becomes thick. This should take at least 5 minutes. When thick add nutmeg and grated parmesan and mix well.

6. Add half cup parmesan cheese to the spaghetti and toss.

7. n a 20cm spring form pan layer the bottom a third of the way with the spaghetti/bucatini. Then add the mince layer another third of the way. Top with the bechamel and sprinkle with remaining parmesan cheese.

8. Place pan onto a baking tray, place on bottom rack and cook for approx. 45 minutes or until golden brown.

9. Allow to cool 30 minutes before removing (run a knife around the circumference of the pan first). Serve on a nice round dish into and cut into wedges .

For all products pertaining to YIAH – Your Inspiration At home click here for more info.

Middle Eastern Baked Cigars

Turkish Meze and casablanca cigars

INGREDIENTS

  • 500g Premium Beef Mince
  • 1/2 cup pine nuts, toasted
  • 2 onions, diced
  • 1 large red capsicum, diced
  • 2 zucchini, diced
  • 2 carrots, diced
  • 2 small eggplants, diced
  • 1 tablespoon olive oil (or cooking oil of your choice)
  • 2 tablespoon honey
  • 4 tsp YIAH Turkish Meze Dip Mix
  • 4 tsp YIAH Casablanca Dip Mix
  • 1 tsp YIAH Harissa spice blend
  • 2 packets frozen Spring roll squares
  • Light Oil Cooking Spray

METHOD

1. In a 30cm deep saucepan on medium heat add oil and onions. Cook until translucent. Add carrots, zucchini, capsicum and eggplants and season. Cook until soft and caramelized.

2. Add honey and YIAH Meze,  YIAH Casablanca and YIAH Harissa.  Add toasted pine nuts and Mix in for 2-3 minutes. Set aside for mixture to cool before rolling them into cigars.

3.Thaw the Springroll wrappers

4. Pre-heat Oven to 210 degrees celsius.

5. Line 2 baking trays with baking paper (these will be used multiple times).

6. When the filling has cooled place 2 tablespoons of the mixture on the sheet  towards the bottom in a line leaving a few 2 centimetres from the sides and bottom  (note the sheet should be placed with point side down to resemble a diamond shape.

7. Fold the corner towards you over the mixture then fold over the sides cover the ends.

8. Continue to roll and seal the top point using a cooking brush dampened with water. Repeat process placing on the baking trays 2 cm apart. Spray the cigars liberally with Light Olive Oil Spray.

9. Bake for about 20 minutes or until a nice warm golden brown.

10. Serve with a Greek Salad or Harissa yoghurt.

For all products pertaining to YIAH (Your Inspiration At Home) , YIAH Turkish Meze Dip Mix, YIAH Casablanca Dip Mix,  and YIAH Harissa Spice Blend please click here for more info.

Chocolate Raspberry Melting Moments with Dark Chocolate Ganache

with yiah btle melting moments choc raspb powder

INGREDIENTS

Ganache:

  • 150 ml thickened cream
  • 100g 70% Cocoa dark Chocolate

METHOD

1. Pre-heat oven to 170 degrees celsius. Line 2 baking trays with baking paper.

2. Beat both sugars, and butter until creamy.  Add YIAH – Your Inspiration at Home Chocolate Raspberry Truffle Powder, sifted flour and sifted cornflour. Using the folding function on your mix, fold until all ingredients are well combined. Do not over beat.

3. Place mixture in a bowl and refrigerate for 10 minutes.

4. Roll 1 tablespoon of the mixture into balls and repeat with the remaining mixture placing them 3 cm apart on the baking trays.

5. With a fork place into approx. 1 tablespoon of plain flour and shake off excess. Press onto balls and flatten slightly. Repeat with remaining balls.

6. Place in oven and cook for approx 15 minutes changing trays around (top to bottom) halfway through.

7. When you take the biscuits out they should be slightly soft to touch on the surface and just starting to firm.

As the biscuits cool down in the trays the butter will solidify and the biscuits will become firm and melt-in-the-mouth.

8. To make the ganache melt the chocolate in a saucepan on low heat. Do not overheat. Pour the chocolate into a bowl to cool slightly. Mix in the the cream and sit for about 20 minutes until thickened but still soft.

9. Put the ganache into a piping bag with a half centimeter nozel opening of your choice. Pipe the ganache on flat side of one biscuit only and place another biscuit flat side down on top. Press down slightly. Repeat until finished.

For more YIAH – Your Inspiration at Home products and information click here

Creole Chicken and Baked potatoes

creole chicken and roast potatoes

INGREDIENTS

METHOD

1. Pre-heat oven to 190 degress celsius.

2. After scoreing (making incisions across the skin of the chicken) mix YIAH Balsamic Vinegar, honey and YIAH Louisianna Creole together in a bowl and with your hands massage into the chicken.

3. In a deep baking dish or roasting pan place chicken and potatoes, season.Sprinkle with olive oil and pour in the water. Cover in foil for the first 35 mins.

4. In the last 15 minutes of cooking, take off foil so you get a nice caramelisation.

5. Take out after that time or at which time the potatoes and chicken are cooked.

6. Enjoy with a Garden salad.

For the YIAH Caramelised Balsamic Vinegar and the YIAH Louisiana Creole Dip Mix (and all Your Inspiration at Home products), please click here for more info.

Black Forest Dukkah Cheesecake

Blackforest dukkah cake

INGREDIENTS

  • 415g can Black Cherries, stoneless in syrup, drained
  • 250g digestive biscuits
  • 125 g melted butter, cooled
  • 3 tsp gelatine powder
  • 1/4 cup boiling water
  • 300 ml thickened cream
  • 500 g cream cheese at room temperature
  • 1/2 cup caster sugar
  • 4 tablespoons YIAH Black Forest Dukkah, extra for sprinkling the top

METHOD

1. Crumb biscuits in a food processor. Add butter and mix well.

2. Press into a 22 cm spring-form pan lined with baking paper ( I only lined the bottom and lightly sprayed the sides, it is up to you how perfect you want it to look). Refrigerate for 20 minutes.

3. Sprinkle gelatine into the boiling water. Whisk well to dissolve (I used a fork) and allow to cool.

4. Use an Electric mixer to beat the cream to soft peaks, set aside.

5. Beat the cream cheese and sugar until smooth for a couple of minutes. Gradually add in gelatine, mix well. Mix in the YIAH Black Forest Dukkah. Fold in the cream.

6. Place half the mixture into the spring form pan on top of the set crumbed biscuits.

7. Place half the cherries (or 3/4 if you like less on top) over the mix.

8. Spread the remaining cream cheese mixture on top, and smooth over with a palette knife or the back of a spoon.

9. Refrigerate for a few hours or preferably overnight before slicing. Once set, add as much sprinkling of YIAH Black Forest Dukkah as you wish on the top and arrange the remaining cherries on top.

Enjoy.

For Purchase of the YIAH Black Forest Dukkah and other Your Inspiration At Home Products click here for more info.

Rose White Chocolate Dukkah Biscuits

Rose White choc dukkah bikkies

You are going to fall in love with these little morsels of heaven. Delicious and melt in your mouth, EVERYONE will love them!

INGREDIENTS

METHOD

1. Pre-heat oven to 165 degrees celsius. Line 2 baking trays with baking paper.

2. Beat sugar, vanilla and butter until soft and creamy. Add sifted flours and mix gently until ingredients are well combined.

3. Put mixture in a bowl in the fridge for 10 minutes.

4. Take 1 tblsp of mixture at a time and roll into balls. In a bowl with the YIAH Dukkah Roll balls in it to cover. Repeat until finished and place on baking trays 3cm apart.

5. With a fork lightly dip it in flour shaking off excess and press down gently to flatten slightly.

6. Place in oven and cook for 15 minutes changing trays position halfway. the biscuits should be slightly soft on the top but thats ok. Leave in trays until cool then store in an air-tight container for 3 days. The are also freezable for up to a month. Simply thaw and eat.

For all products pertaining to YIAH – Your Inspiration At home please click here for more

Healthy Meatloaf

natvia meatloaf

Meatloaf has always been a big favourite growing up. I remember my sister whom I have 8 years difference with, used to make it for us.  She had been inspired by a recipe card collection she used to have.  I have taken the humble meatloaf and made a “healthier” version to be enjoyed be all and not on just special occasions. I hope you enjoy this version as much as we did.  (Note:  This recipe is a double batch. Freeze half and have it ready for another time!)

 

INGREDIENTS

Glaze:

  • 1 1/2 cups Fountain Toamto Sauce (with NATVIA)
  • 1 1/2 cups  Fountain BBQ Sauce (with NATVIA)
  • 2 tblsp Vegemite (or promite or MISO paste)
  • 2 tblsp raw honey or 6 sticks NATVIA

METHOD

1. Pre-heat oven to 190 degrees celsius.

2. Combine all the glaze ingredients in a small pot and stir with a spoon until well combined with a spoon. Set aside.

3. In a pan on medium heat add oil and soften onions for 2 minutes. Add the carrots and capsicum and stir occasionally until softened. Add herbs and grated pumpkin and zucchini until well combined and reduced. This will take a few minutes. Set aside to cool.

4. When mixture has cooled down add it to a bowl. Add mince and lightly whisked eggs and breadcrumbs. Knead in all ingredients together for a few minutes until well combined.

5. In a large baking tray with high sides place “logs” of meatloaves roughly 15 cm wide and 20cm long (or smaller if you wish).

6. Add 3/4 of the glaze on the loaves and bake covered 20 minutes.

7. Uncover and spoon on half the remaining glaze and place in the oven for a further 20 minutes.

8. Spoon on the remaining glaze and cook for a further 15 minutes.

Enjoy:)

For products pertaining to (YIAH) Your Inspiration At Home, please click here for more

Natvia Chocolate Almond Dukkah Cookies

choc almond dukkah bikkies w natvia

INGREDIENTS

  • 5 tblsp NATVIA (STEVIA natural sugar substitute)
  • 250 g softened butter
  • 1 3/4 cups plain flour
  • 1/3 cup cornflour
  • 1 tsp vanilla extract
  • 3-4  tablespoons YIAH Chocolate Almond Dukkah

METHOD

1. Pre-heat oven 165 degrees celsius

2. Line 2 baking trays with baking paper.

3. Beat sugar and butter until pale and creamy.  Add vanilla essence and YIAH Chocolate Almond Dukkah.

4. Sift flour and cornflour and add to the bowl and mix gently until well combined.

5. Leave in a bowl in the fridge for 15 (so the mixture isnt too soft because of the butter).

6. Take tablespoons of mixture when ready and roll into ball. Place 3 cm apart on a baking tray.

7. Dipping your fork into a little of flour, shake off the excess and place gently onto the biscuit to flatten slightly.

8.Bake approx. 15 until the top is SLIGHTLY soft to touch. These will harden once cooled down as the temperature of the butter drops. Do not move the biscuits from the tray until totally cooled down.

Note: These can be enjoyed for up to a few days in an air-tight container. You can also freeze them!

For all products pertaining to YIAH (Your Inspiration At Home) click here

Beetroot, Zucchini and Carrot Muffins

Beetroot, Zucchini and Carrot Muffins

INGREDIENTS

  • 1 cup grated cheese ( I used a mix of tasty, cheddar and parmesan)
  • 1 cup self-raising flour
  • 1 tsp baking powder
  • 1 zucchini, grated
  • 1/2 fresh beetroot, grated
  • 1 tablespoon YIAH BEETROOT Dip Mix
  • 2 eggs
  • 1/2 cup no fat milk
  • 2 tablespoons light olive oil ( I used Bertolli Light)
  • 1 tsp Natvia (stevia)
  • 1 tsp salt

METHOD

1. Pre- heat oven to 200 degrees Celsius.

2. Line 12 hole (1/2 cup capacity) muffin tins with paper cases.

3. Lightly whisk the wet ingredients and mix with the grated veggies. Add the dry ingredients, mixing well.

4. Distribute between the the cases and bake approx. 30 minutes or until golden and skewer comes out slightly clean.

Note: They keep well for a few days and taste best when warm.  Refrigerate. They are freezable for up to a month as well!

For all products pertaining to YIAH – Your Inspiration At Home you can click here for more