Chilled Lime Cheesecake

As the warmer Spring weather has arrived here already I decided to try a new recipe for something cold I could take out of the fridge for a treat.   The "Sweet Poison Cookbook" came to my rescue again with another great recipe from David Gillespie.

This vanilla and lime-scented cheesecake is everything a chilled cheesecake should be - soft and creamy with just a touch of sweetness.

CHILLED  LIME  CHEESECAKE

Filling

• 500 gms cream cheese, chopped
• Finely grated lime zest from 1 lime (I then peeled and sliced the lime thinly for garnish on top)
• 2 teaspoons vanilla essence
• 1 1/2 cups dextrose
• 350mls thickened cream - beat until soft peaks form

Coconut Base 

• 3/4 cup plain flour, sifted
• 1/3 cup desiccated coconut
• 1/3 cup dextrose
• 80 gms butter, melted

Method

Preheat oven to 170°C  (150°C fan forced).  Lightly grease a 22cm springform cake tin and line with baking paper

To make the base, mix the flour, coconut, dextrose and butter in a bowl until combined.  Then press into the base of the prepared tin

Bake the base for 20 - 25 minutes or until golden.  Leave to cool completely

Beat the cream cheese with an electric mixer until smooth.  Add the vanilla, lime zest, dextrose and beat until mixed.  Then gently fold through the whipped cream until well combined.  Spoon onto the prepared, cool base in the tin and smooth the top.  Refrigerate for 4 - 5 hours or until set.

Remove from the spring form pan and place on a serving plate.  The cheesecake can be stored in an airtight container in the fridge for up to 4 days, although it probably won't last that long.

ENJOY

HOT CROSS BUNS

Eating sugar-free should not mean that you have to miss out on having treats like everyone else.   With Easter just around the corner, it seems everywhere you go, there is a packet of hot cross buns tantalizing you as you walk past.  

Fear not - I have done some "tweaking" and have come up with a very easy recipe for "Sugar-Free Hot Cross Buns" that you can make at home.  I have made the recipe in the bread machine but it will work just fine if you want to mix and knead it by hand. 

• 350 mls water
• 1 egg
• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• 3 tablespoons rice malt syrup
• 600 gms bakers flour
• 3 tablespoons milk powder
• 1 teaspoon bread improver
• 1 tablespoon ground cinnamon
• 1 tablespoon ground mixed spice
• 2  1/4 teaspoons yeast
• (1 cup of sultanas or mixed dried fruit added at the beep) as you know there is lots and lots of sugar in dried fruit so I don't put any in - entirely optional - I just love the spicy buns as they are

First of all place all the ingredients, in the order that they are written, into the bread machine and set it for the "dough" setting.  This, on most machines, is a cycle which takes about 1 and a half hours to complete.  An initial mixing stage and then a first rise stage.

This is a picture of mine after the completion of the "dough" setting cycle.

Tip the dough out onto a floured work surface, punch down and knead softly for about 30 seconds.  Then divide the dough into 18 round balls of approximately the same size.  

Place them in a large baking tray, or two smaller lasagne dishes, as I have done here.  Cover with oiled plastic wrap or a damp teatowel and put aside in a warm spot for the final "rise" - they will double in size again. 

You will then be able to pipe crosses on top, if you wish, with just a smooth paste of flour and water.  If you don't have a piping bag, a plastic bag with the corner cut off works just as well.   Then into a 200 degree oven for 15 to 20 minutes.

Turn out onto a wire rack to cool - or toast one straight away to have with a "cuppa".  Mmmmmmmm smell that......

Chia Seed Jam

Eating "sugar free" doesn't mean you have to give up the good things in life......good tasting jam being one of them.

Here is a recipe for very easy Chia Seed Jam that is quick, easy and will last in the fridge for up to two weeks.

INGREDIENTS

• 500 gms berries  (strawberries, raspberries, blueberries - all work well)
• 2 Tablespoons Chia seeds
• A squirt of lemon juice
• Stevia powder (if required)

METHOD

First of all place the berries in a saucepan (I chop the strawberries into quarters but raspberries and blueberries I leave whole).

Over medium heat, bring the berries to a low boil, stirring frequently.  Reduce heat to low and simmer until berries soften, about 5 to 7 minutes.  Then lightly mash the berries with a potato masher.  

Stir in the chia seed and lemon juice and sweeten with a bit of stevia (if your taste requires it).     With these strawberries I used 1 teaspoon of stevia powder as they were not as ripe as I would have liked.  Over ripe strawberries are the best to use because they are much sweeter and softer.  

Cook the jam on low heat until it thickens, about 5 minutes

Remove the saucepan from the heat and let it cool slightly.   Pour jam into a clean glass jar and leave on the kitchen bench until it cools to room temperature.  This recipe will fill one 500 ml jar.

When cooled to room temperature, place the lid on the jar and store it in the fridge, for up to 2 weeks.  I have not tried freezing this recipe because I haven't made any more than the one jar at a time.  Some variations to try are -

•  "Raspberry and Apple" by adding 1 grated apple with a 300 gm punnet of raspberries.
•  "Blueberry Vanilla" by adding 1 teaspoon of vanilla essence when using blueberries.

Don't forget to try it out on some home-made scones before you put it in the fridge.........enjoy



 

In the Herb Patch...

When the parsley gets unruly, snip it back, and make tabouleh !!

I have 3 parsley plants growing at the moment and with all the rain of late they all look like huge green mountains.  

Tabouleh is one of my favourite salads in Summer.  The tangy, lemon flavour is very refreshing after a hot days work and the parsley plants never let me down for an abundant supply of leaves.

TABOULEH

INGREDIENTS

• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/4 cup bourghal (cracked wheat)
• 1 small red onion diced  /  or 4 shallots chopped
• 2 cups finely diced parsley
• 1 cup chopped cucumber
• 1 cup chopped tomato

METHOD
Whisk the zest, lemon juice, olive oil, salt and pepper together in a small bowl, then add the bourghal.  Let this soak for 30 minutes to 1 and 1/2 hours, depending on the coarseness of your cracked wheat and how soft you want it.

Use shallots or spring onions if you find the red onion is too strong for your taste.

Wash the parsley and dry thoroughly.  Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible.  Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.

Add the parsley to a large bowl along with the cucumber, tomato and onion.  Add the soaked bourghal along with the dressing that has not been absorbed yet and toss to combine.
 
Tabouleh tastes fresh the day it is made, but if you let it sit overnight, the flavours have a chance to meld and it tastes even better.........enjoy

Tomato Sauce

Summer brings with it an abundance of tomatoes here in South East Queensland.  My garden is no exception.  The recent rains and humidity have pushed hundreds of cherry tomatoes to ripen so I have been under pressure trying to preserve them in as many ways as possible.  One of my favourites is home made tomato sauce (sugar free - of course).

Place all ingredients in a large pan and simmer

TOMATO SAUCE

INGREDIENTS

4 x 400gm cans tomato (diced, chopped, whole  -  doesn’t matter  -  whatever is on special)

(this can be substituted with 1.5 kg of fresh tomato from the garden but add 1 tablespoons of tomato paste as well)

2 large onions  -  chopped

3 cloves garlic  -  crushed

4 teaspoons “Stevia”

1 teaspoon celery salt

1 teaspoon oregano

1 teaspoon marjoram

1 teaspoon thyme

1 teaspoon pepper

1 teaspoon salt

METHOD

Place tomatoes and onion in blender and finely chop.  (this needs to be done in a couple of batches due to the amount).  Put all ingredients in large pot on the stove and bring to the boil.    Turn down the heat and simmer for 30 minutes.

Do a taste test  -  everyone is different  -  add a little more salt, pepper, stevia or herbs depending on your tastebuds.

Will last 7 to 10 days in the fridge.  Freeze in batches. 

Freeze in manageable batches in the freezer

The "boys" just love this on top of hot meat pies and beef rissoles.  The recipe has just the "right amount of spice" for all my family members to be able to enjoy it.   Of course, more spices, salt, or sweetener can be added depending on your families taste buds. 

Enjoy
 

Growing in December

The first day of Summer calls for a wander in the garden don't you think.........  

Wandering amongst the plants always makes me remember reading a lovely nostalgic saying from Audrey Hepburn -

"To plant a garden

is to believe in tomorrow"

I have lived here now for just over 6 years and no truer words could be spoken when I look around at the abundant gardens we have established.

Each year during Winter I cut back the "Vibernums" at my back door to let in more light.   Here they are shooting again so they can provide shade to my kitchen window from the western sun as Summer arrives.  Another couple of weeks and they will be as tall as the guttering.

 

Some of the new pineapples forming.    I planted 12 pineapple tops a couple of years ago and now have a crop that continues producing for me without any cost ....... Pick a pineapple - plant the top back in the soil for the next year.  

 

Down in the orchard, the Tamarillo (tree tomatoes) are just ripening.  Tamarillos add such a sweet, fruity zing to a fresh salad and can make the most divine drink for a hot day.

Tamarillo Coolers

• 4 tamarillos
• 2 teaspoons stevia powder
• sparkling mineral water or soda water

Halve tamarillos and scoop out as much flesh as possible. Puree in a blender or food processor or pass through a sieve. Mix with sugar to taste. Fill three or 4 glasses with ice, pour over some puree and top up with chilled soda or mineral water.

 

And this year is dawning to be the best ever year for our grapes.  Only 1 grape vine but it stretches for nearly 15 metres along the support fence at the rear of the orchard.  It is literally covered with fruit.  I am on the hunt now for the best way to preserve most of it.  I have never made grape juice/wine but I am sure my friends over at the Down to Earth forum will steer me in the right direction.