Bay Harbour: October 27, 2021
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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 />
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