recipe

TGIFFF – brass bowls, salty n’ malty, deep fried chicken skin, stripes!

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1. Can you have too many serving bowls? NEVER! These are currently on my hit list. Along with the matching mortar and pestle. Christmas please Round Eye?

2. This recipe is ticking all the right boxes. They’re salty and malty and need to get in my belly quick-smart. I’ll be making these this weekend for sure.

3. First there was Mr Crackles. Now there’s deep fried chicken skin. Pretty much my deep-fried-dreams-come-true. This must-order this dish can be found here. Be sure to order the banana icecream roti too! See note below.

4. Stripes. Simply obsessed.

TGIFFF – Thank God it’s Fat Friday Four

Four things. All foodie related. Just cause it’s Friday. If you’re anything like me, you’re on the countdown to wine-o-clock, and you need a little something-something to make you day go a little faster. It’s fun and always fabulous, plus it’ll be coming to you every FRIDAY. Yeehaa!

Note: THE GOOK dined as a guest, although there is no obligation to write a review. It’s somewhere I’d gladly recommend and go back to as a paying customer – that’s why it’s here. Any questions, contact me I’d love to hear from you.


Rachel’s No-Bake Leopard Print Cheesecakes

This recipe has been brewing for ages.

I actually tried to make them with these cheesecakes – yet it was an epic fail. After a long time thinking and tinkering with processes, the recipe come together (finally!). Trust me, I tried cocoa, yogurt, melted chocolate. In the end, Round Eye’s favourite ice-cream topping was it. So, I thought what the heck I’ll enter it into Mamamia’s food blogger idol competition and try my luck.

Here’s my entry, cross your fingers and toes I can make the final 5. Finalists will be announced in three weeks, so I’ll keep you posted.

Sweets should be showstoppers. Full stop.

And these ‘sweet showstoppers’, shouldn’t be reserved for just the Zumbo’s of the world. Us, home cooks can produce a dessert that wows. That makes guests whip out their phone, take a snap and #foodstagram. They’ll ohhh and argh, then talk about it at work the next day. That, my friends, is the sign of a successful ‘sweet showstopper’.

Seriously, anyone can produce a ‘sweet showstopper’. You are probably sitting in my cook boat; where we frankly don’t have the time to temper chocolate, create elaborate sugar nests or make that impressive profiterole tower. But we can do, that ‘little bit more’ to create a ‘sweet showstopper’.

These leopard print cheesecakes are it.

There’s no baking. Merely, a bit of whizzing, melting of butter in the microwave #shockhorror (hey, it takes thirty seconds and saves me a pot to wash up!), then some mixing with your trusty cake mixer #easy. Then your fridge does the setting for you.

The only fiddly bit is making your stencil out of acetate. But think of it like this. Leopard print is basically like two kidney beans facing each out. True. This may be the fiddly bit, yet it’s also the fun bit.

And seriously, people say they don’t like leopard print – they’re lying. They’ll change their mind once they see it on a cheesecake and taste them. Creamy wild strawberry and rhubarb cheesecake with pistachios and a hint of sweet almond amaretti – it’s a match made in heaven.

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RACHEL’S NO BAKE LEOPARD PRINT CHEESECAKES

INGREDIENTS

FOR THE BASE
100G PISTACHIOS
100G AMARETTI BISCUITS
50G BUTTER, MELTED

FOR THE CHEESECAKE
2 TEASPOONS OF GELATIN (OR AGAR AGAR FOR VEGETARIANS)
½ CUP OF WARM WATER
560G RACHEL’S WILD STRAWBERRY AND RHUBARB YOGURT
250G CREAM CHEESE, AT ROOM TEMPERATURE
100G CASTER SUGAR

FOR THE LEOPARD PRINT
SMALL SHEET OF ACETATE
ART SCALPEL
CUTTING MAT
PIECE OF PAPER
PENCIL
TAPE
1 X BOTTLE CHOCOLATE COTTEE’S ICE MAGIC
RUBBER SPATULA

LET’S GET COOKING

STEP ONE
Draw your leopard print onto your piece of paper. Remember, it’s simply two kidney beans facing each other! Once you are happy with your design, tape your acetate over the paper to secure it into place. Using a cutting matt and art scalpel carefully cut out your leopard print from the acetate. Now, that’s the hard part done.

STEP TWO
Using a food processor with the blade attachment. Blitz the pistachios and amaretti biscuits into a fine crumb. With the machine running on low, pour the melted butter into the food processor until the mixture resembles ‘wet sand’. Divide the mixture into a mini cake mold – one heaped tablespoon per cake – and press with the back of a spoon to form a level base. Refrigerate for 15 to 30 minutes, or until set.

STEP THREE
Mix the gelatin with the water and set aside. With the paddle attachment, beat the cream cheese and sugar until well combined. Add Rachel’s yoghurt and gelatin mixture and beat until smooth. Pour and divide the mixture over the set bases. Refrigerate for 3 hours.

STEP FOUR
Once your cheesecakes have set, you’ll need to freeze them in order to ‘print’ your leopard print onto the surface. Freeze for 30 to 40 minutes, you don’t want to hard freeze the cheesecakes, but create a surface hard and cold enough to freeze the ice magic.

STEP FIVE
Once your cheesecakes are semi frozen, take them out of the freezer and place them onto a flat surface. Here’s the fun part! Place your acetate over the surface of the cheesecake. Using your spatula loaded with ice magic swipe over the acetate stencil. It’s like a screen-printing action. Before the ice magic is set, carefully lift the stencil off. Then voila! Instant leopard print. Wash and dry your stencil before repeating with the other cheesecakes.

Makes 9 mini cheesecakes.

 




 
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