Porterhouse steak, roasted pumpkin, cherries tomatoes and salads

Porterhouse steak, roasted pumpkin, cherries tomatoes and salads.jpg     Continue reading “Porterhouse steak, roasted pumpkin, cherries tomatoes and salads”

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Baked salmon, asparagus two-ways, microwave boil carrots serve with fennel and cauliflower puree

Baked salmon twoways asparagus, boil carrots served with fennel and cauliflower puree.jpg       Continue reading “Baked salmon, asparagus two-ways, microwave boil carrots serve with fennel and cauliflower puree”

Dark chocolate and silken tofu cheesecake

Dark cho and silken tofu cheesecake

I have recreated from MasterChef recipe with a bit of me. I had added frangelico liqueur wine. Though it don’t look beautiful professional like masterchef. It’s great to explore my culinary skill.

When you have a will or a dream pursued it. Then you can know you have achieve somewhere if not at a great level of satisfaction. Don’t we all have a dream or will that we would like to achieve it.

God cannot help you if you don’t help yourself. I know everyone have their own limitless capacity to do a task. There are tasks some people achieve easily, some moderately some never even try.

I know one thing is never give up. Keep trying one day it will turned out perfectly beautiful like masterchef. Right now, the taste is perfectly awesome.

Happy Baking!!!!

Ingredients
Biscuit Base:
250g Marie biscuits
1 Tsp ground ginger
2 Tsp ground cinnamon
200 g brown sugar
200 g butter, melted

Cheesecake Filling:
600g drained silken tofu
400 ml thicken cream
400 g dark chocolate, chopped
1 Tsp aeroplane jelly packet (powder)
300 g cream cheese, softened
220 g caster sugar
2 Tbs Frangelico liqueur

Strawberries Jelly Topping:
500 g strawberries, stems cut and halves
140 g caster sugar
2 birds eye chilies, pierced with tip of knife
1 Tbs aeroplane jelly packet (powder)

Method

For the Biscuit Base: place biscuits, spices and sugar in a food processor and blitz to a fine crumb. Add melted butter and process until combined. Press the Biscuit Base into the bases of 23 cm spring form tins lined with baking paper. Place tins in the fridge until bases set and become firm.

For the Cheesecake Filling:  place powder jelly in a small bowl of cold water and stir to combined. Drain tofu in a muslin lined sieve and set aside until needed.

Meanwhile, place chocolate in a medium, heat-proof bowl. Heat cream in a small saucepan and pour over the chocolate, stirring until chocolate has melted. Add powder jelly to the melted chocolate and mix through until jelly has completely dissolved. Set melted chocolate aside until needed.

Place cream cheese and sugar into a food processor and process until smooth. Add drained tofu and process again until smooth. Fold mixture through melted chocolate mix until well combined. Stir through Frangelico. Remove the spring form tins from the fridge and pour the Cheesecake Filling into tins over the set biscuit base. Return to fridge to set.

For the Strawberries Jelly: place powder in a small bowl of cold water and set to soften. Place strawberries, sugar, chilies and 2 tablespoons of water into a medium saucepan over medium heat. Bring mixture to the boil, reduce heat and simmer until sugar has melted and mixture thickens slightly, about 4 minutes.

Add powder jelly to the hot strawberries mixture, stirring until powder jelly has completely dissolved.

Use a stick blender to blend the mixture until smooth. Pass through a sieve and allow the jelly mixture to cool slightly. When jelly is cool, remove the spring form pans from the fridge and pour the jelly over the set cheesecake filling to the top of the tin. Level the jelly layer with a small palette knife. Place cheesecakes in fridge for 2 hours to set completely. I set mine overnight.

Note: For the original recipe search masterchef webside. You don’t have to add frangelico if you don’t want to.

#helenscchinrecipes
#awesomedesserts
#foodiesplus

Sticky dates with salted bourbon butterscotch sauce

Sticky date w salted bourbon butterscotch sauce.jpg          Sticky date w salted bourbon butterscotch cut up.jpg

Recreated from https://tenplay.com.au/channel-ten/masterchef/recipes/sticky-date-pudding-with-salted-bourbon-butterscotch-sauce. Picture below is masterchef.

Sticky Date Pudding with Salted Bourbon Butterscotch Sauce

Continue reading “Sticky dates with salted bourbon butterscotch sauce”

Happy New Year 2016

To all my family and friends, and people around the world. Have a Blessed, Healthy and Peaceful 2016.
The Year 2016 will be a great year for all who believe its with grateful heart and trusting in God/ Universe. Here’s my new year quote for all.
We just have to accept whats given to us. Most important things come to God with a teachable spirit, eager to be changed. Take a closer walk with God as a life of continual newness. Seek His face with open mind, knowing that ur journey with God involved being transformed by the renewing of ur mind. He is fully attentive to u. His attention span is infinite. Give urself fully to this adventure of increasing attentiveness to God’s Presence.
We can’t change the world, nature or human, but we can change ourself to be good, trusting all things are well in the hand of God/Universe.
You have Love in the very middle of ur heart, brain and skills; use them to good, peace and built a better world which we are given a beautiful world to live. Let all live in harmony; no matter what religious, color skins or behaviour. We are all one race: human.
Life can be rainbow filled with colourful journeys, full of happiness, mishaps, sadness, achievements, attractions and emotions. God / Universe has given all the strength and a very valuable life to enjoy, share, and explore.
Let explore with me with a spirit that never give up easily. Stand up and move on to where the spirit takes u.

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