Bay Harbour: October 27, 2021
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Latest Canterbury news at starnews.co.nz<br />
Wednesday <strong>October</strong> <strong>27</strong> <strong>2021</strong> <strong>Bay</strong> <strong>Harbour</strong> News<br />
FOOD 21<br />
Sweet treats for dessert or a snack<br />
With daylight<br />
saving here, there’s<br />
a promise of<br />
summer and warm<br />
temperatures to<br />
come. These cold<br />
desserts are plentiful<br />
for when visitors are<br />
due<br />
Cheesecake slice<br />
Serves 10<br />
Ingredients<br />
Base<br />
2 packets Super Wine or plain<br />
Digestive Biscuits, place in food<br />
processor<br />
2 teaspoons cinnamon<br />
250gm butter (melted)<br />
Process the biscuits into fine<br />
crumbs and tip into large bowl,<br />
add cinnamon and butter and<br />
mix together thoroughly. Press<br />
crumbs into largest springform<br />
pan (or even bigger container if<br />
one is available) that has been<br />
well greased and lined baking<br />
paper, chill in the fridge while the<br />
filling gets made.<br />
63 x 180<br />
1kg cream cheese<br />
Filling<br />
2 cups caster sugar, place in<br />
mixer bowl with<br />
500g sour cream<br />
2 teaspoons vanilla paste<br />
6 eggs (beaten)<br />
Zest of four lemons<br />
Directions<br />
Beat caster sugar/cream cheese<br />
until smooth, add sour cream,<br />
vanilla paste and eggs, mix well<br />
until smooth and well blended.<br />
Add lemon zest and mix<br />
through thoroughly. Pour mixture<br />
over base, place in oven on a biscuit<br />
tray to allow for any spillage,<br />
and bake for 1hr and 50min, or<br />
until golden, puffed and set in the<br />
centre, turn oven off and leave in<br />
oven to go cold (overnight is fine).<br />
When cold, cut into wedges.<br />
Blueberry cheesecake<br />
Serves 6<br />
Ingredients<br />
125gm cream cheese, place in<br />
mixer bowl with<br />
1 egg<br />
¼ cup caster sugar<br />
30g butter<br />
1 teaspoon vanilla bean paste<br />
1/3rd cup blue milk<br />
1 cup self-raising flour (sifted)<br />
125gm (1 punnet) blueberries<br />
FLAVOURS:<br />
Use<br />
blueberries as<br />
a garnish for<br />
cheesecake<br />
or as an<br />
ingredient.<br />
Directions<br />
Mix cream cheese/egg/caster<br />
sugar/butter/vanilla bean paste<br />
together for 2-3min until light<br />
and creamy.<br />
Add milk and beat on low to<br />
combine, add flour, mix through<br />
thoroughly, then fold blueberries<br />
through.<br />
Melt butter onto and drop large<br />
serving spoonfuls of batter onto a<br />
hot surface. Cook through.<br />
Whipped cream cheese topping<br />
Ingredients<br />
125gm cream cheese, place in<br />
mixing bowl with<br />
2 tablespoons caster sugar<br />
2 teaspoons blue milk<br />
2 teaspoons vanilla bean paste<br />
Extra blueberries<br />
Directions<br />
Beat cream cheese/caster sugar/<br />
milk/vanilla bean paste for 1-2<br />
minutes until fluffy. A little more<br />
milk may be added to make<br />
the mixture more spreadable, if<br />
desired.<br />
Easy pavlova<br />
Serves 6<br />
Ingredients<br />
8 large egg whites, place in mixer<br />
with two cups caster sugar,<br />
1 desert spoon malt vinegar, 1<br />
desertspoon vanilla essence<br />
Directions<br />
Beat a full speed for 12-15min<br />
until very stiff.<br />
Mould mixture into shape<br />
on a well greased tray that has<br />
been lined with at least two<br />
thicknesses of baking paper and<br />
splashed with a tiny amount of<br />
water.<br />
Bake at 150 deg C for 30min,<br />
then reduce temperature to 100<br />
deg C or 1 hour.<br />
Let it go completely cold in the<br />
oven.<br />
Up to<br />
50 % Off<br />
*Call for Terms<br />
& Conditions<br />
Off<br />
*
Change language