CHOCOLATE CHEESECAKE

Base:
125g butter OR margarine,melted
        25g(30ml) castor sugar
100g milk chocolate, melted
        50g ground almonds
90g(150ml) flour, sifted
Filling:
500g cream cheese
125g(30ml) castor sugar
        125ml thick cream
5 extra-large eggs, separated
         400g milk chocolate, melted
Topping:
500g mascarpone cheese
      25ml icing sugar
5ml vanilla essence
Procedure:
Base: cream butter and sugar until light and fluffy. Beat in remaining ingredients. Press into base of greased 200mm-diameter loose bottomed pan cake.
Filling:Beat cream cheese, sugar and cream until smooth. Add egg-yolks and melted chocolate. Beat egg-whites until stiff peaks form. Fold into mixture, pour over base. Bake at 160°C ,two hours. Cool in oven for one hour.
Topping: Beat ingredients together, spread over cooled cheesecake. Refrigerate until ready to serve.Decorate with chocolate curls, cuts into wedges and serve.

Comments

FRESH FRUIT PLATTER WITH CINNAMON SCENTED MASCARPONE

INGR EDIENTS: 1 pawpaw, peeled, seeded and sliced 1/2 punnet cherries, cleaned 1/2 punnet strawberries, washed 2 kiwi fruit, peeled and sliced 150g mascarpone cheese 15ml cinnamon 30 ml honey NOTE: (fruits optional) METHOD: (1) Arrange the fruits on a platter.Cover and chill. (2) Combine the mascarpone cheese, cinnamon and honey and chill. (3) Serve the cinnamon scented mascarpone cheese with the fruit well chilled.

FRIED NOODLES SALAD

INGR EDIENTS: 30ml butter 85g instant noodles, broken into small pieces 30ml sesame seeds 30ml sunflower seeds 1/2 red pepper , seeded and cut into diamond shapes 1/2 yellow pepper, seeded and cut into diamond shapes 1/2 green pepper, seeded and cut into diamond shapes 100 g cabbage, Shredded 1 punnet cherry tomatoes 100 g baby corn 200 g fresh asparagus, steamed and cut into bite size pieces OR 200g green asparagus tips 100ml raspberry vinegar 15ml soy sauce METHOD: (1) Melt the butter in a frying pan or wok over a medium heat and stir until golden brown, about four to five minutes (2) Add the sunflower and sesame seeds and toss together. Fry until the sesame seeds are just golden, about one minutes. Remove from heat and allow to cool. (3) Divide most of the Noddle's onto four serving plates. (4) Arrange the remaining ingredients on each plate and drizzle with the raspberry vinegar. Top with the remaining noddles

ICED GREEN TEA

INGR EDIENTS: 90 ml Jasmine tea 1 litre boiling water honey, to taste. (1) pour the boiling water over the tea (2)Add honey according to taste. (3) chill . Serve the tea over plenty of ice.

MarcusNora

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