All Recipes

Passionfruit Baked Cheesecake TMX by Serena

Passionfruit Baked Cheesecake

  • Servings: 16
  • Difficulty: easy
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Base Ingredients:

  • 200g Sweet biscuits of choice (I used Nice)
  • 70g melted butter

Filling Ingredients:

  • 500g Philadalphea cream cheese
  • 400ml container sour cream
  • 30g sugar
  • 2 eggs
  • 1 tbsp lemon juice

Glaze Ingredients:

  • 170g tin passionfruit pulp
  • 1 tbsp gelatine
  • 1/2c juice of choice

Method:

Preheat oven to 150 degrees (140dg fan forced). Lightly grease a 20cm clipform tin with butter. Line the sides only with strips of greaseproof paper.

Place butter in TMX bowl. Melt on 100d, 2min, Speed 1.

Break up biscuits by hand and add to melted butter in bowl. Process for 8 seconds or until a fine crumb is achieved.

Push biscuit mix into the greased pan and lightly press down, and smooth with the back of a spoon until level and lightly compacted. Place in oven for ten minutes. Remove, set aside to cool.

Ensure Cream cheese is at room temperature. Add both packs to Clean TMX bowl and the 30g sugar, Mix for 1 min, Sp 4. Scrape down. Add 2 eggs, 400ml Sour cream, 1 tbsp lemon juice and mix for 2 min, sp 4. Scrape down and mix for 1 min Sp 5.

The mixture will be thick. Dollop mixture over the crumb base and use the back of a spoon to smooth over it without disturbing the crumb. Level it out until flat on top. Place the pan into the 150 deg oven, middle shelf and bake undisturbed for 50 minutes. Open the oven and gently move the cheesecake pan, if its firm with a sligh wobble right in the middle, its done. If not, close the door and leave ten minutes more. Turn the oven off and leave the door slightly ajar. Leave the cheesecake in there undisturbed for at least two hours, preferably until completely cool.

Make the passionfruit glaze by dissolving 1tbsp of gelatine in 1/4 boiling water. Add the dissolved mixture to 1 (170g) tin of passionfruit pulp and 1/2c of your juice of choice. I used a concentrated mango and ginger syrup made up to 1/2 cup with water. Mix well together and place in fridge until its almost set, but you are still able to pour it. (tip, if you have let the jelly set too much, warm in the microwave for 2 seconds to loosen up)

Take the cooled cheesecake and leaving it in the tin, pour the thick jellified liquid over the top, thickness of the glaze is to personal taste. Place in the fridge to set firmly, about an hour. Remove from fridge, release side clips and carefully life the outer ring off. Carefully peel off greasproof. Use a hot, dry knife to slice 16 pieces.

Aubergine & Lemon Risotto (Thermomix) by Serena

Risotto is such a great main dish, or side. I had this as my main meal with some super crisp broccoli and my husband had a whopping great steak with a side of this risotto and he loved it. Of course I didn’t tell him it had Aubergine in it. Ha! The Aubergine is cooked down and goes creamy and sweet, you would never know its there.

Its a bit of extra time to scorch the Aubergine first but it needs to be done for the smokey flavour. I scorched the Aubergine and fried off the cubes the day before and finished this dish the next day.

So here we go, the recipe:

Aubergine and Lemon Risotto

  • Servings: 6
  • Difficulty: easy
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Ingredients:
2 medium aubergines
60g olive oil
Tsp of salt to sprinkle

50g parmesan

Peel of 1 lemon (reserve juice) no white part please!
1 medium onion, finely chopped
2 garlic cloves

30g olive oil

10g butter

200g risotto rice
100g white wine

1tbsp stock or 2 stock cubes
550g water

20g butter
10g basil leaves, shredded

Method:

Start by burning one of the aubergines on a gas burner. Line the area around the burner with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don’t catch fire. The aubergine needs to deflate completely and the skin should burn and break. I set my smoke alarm off doing this. 😂

Remove from the heat and make a long cut through the aubergine. Scoop out the soft flesh while  totally avoiding the skin which is really bitter. Discard the skin, roughly chop the flesh then set aside.

Cut the other aubergine into quite small 1.5cm dice. Fry the aubergine dice in 4 batches until golden and crisp using 15g with each batch. It will soak up the oil instantly. That is normal, just keep frying, it will come good. Transfer to a colander and sprinkle with salt. Leave to cool.

Add your Parmesan cheese and  lemon peel to your tmx bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside.

Place onion into mixing bowl and chop 3sec/speed 5. Scrape down sides of mixing bowl with the spatula. Add 30g olive oil and 10g butter and sauté 3 min/120C/Speed 1.

Insert butterfly whisk. Add risotto rice and sauté 1 min/120C/reverse / speed 1.5 without measuring cup.

Add white wine and sauté 2 min/ Varomsa / reverse / speed 1.5 without measuring cup

Scrape the bottom of the mixing bowl well,with spatula to loosen rice

Add stock, water and all the reserved Aubergine. Again, scrape the bottom of the mixing bowl with the spatula to loosen any stuck rice.

Cook 12 minutes/100 C/ reverse / speed 1.5. Place simmering basket on top of bowl instead of MC.

Transfer into thermo server. Stir in the parmesan and lemon peel and 20g butter. Serve with shredded or torn basil scattered on top.

famous Chooka burger recipe

This is my famous Burger recipe, that has been used at Tjukayirla Roadhouse since we have been here in 2011. I wish I had a dollar for everyone who came through the door and said, “we’ve heard the burgers here are amazing!”  Www.tjukayirlaroadhouse.com.au

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Famous Chooka Works Burger by Serena

  • Servings: Approx 8 burgers!
  • Difficulty: easy
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30g parsley
Chop 10 sec / spd8 (might require scraping down halfway through)
Remove and set aside

Without cleaning bowl, add
100 g fresh bread
Mix 10sec/Spd 6 (coarse bread crumbs)

Without cleaning bowl, add
500g mince
20g McCormick bush spices with mountain pepper
100g master foods smokey bbq sauce (or regular ba sauce and 1tsp liquid smoke)
1 egg
1tsp garlic powder
30g dried onions (optional)
Salt and pepper to taste
Mix 20sec/spd6

Add reserved parsley
Reverse mode
Mix 10sec/sp3

Form into 6-8 patties and chuck on the bbq! Turn only once for juicy burgers! They will take approx 3-4 min on each side over med-high heat

to serve as a Tjukayirla works burger, cook bacon, egg and pineapple and pile high with salad as below:

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Strawberry Pavlova Fondant

 

 

This is exciting! If you dislike commercial fondant taste (and price) you are going to love this recipe!

 

The idea for flavoured fondant originated from Kara Andretta (Kara’s Couture Cakes). She does flavoured fondants using freeze dried fruits and thinks like vanilla bean and bourbon 😍 So whilst watching one of her live videos the other night it occurred to me that if she can use dried fruit I should be able to use the fabulous chocolate powder range from YIAH. I decided to experiment with Pavlova powder and this recipe is what I ended up with. Like Kara, I used Liz Mareks Fondant (LMF fondant from Planetcake) recipe as the base because it’s awesome and a lot less work than making it completely from scratch. This fondant is amazing, has the stretch and elasticity of commercial fondant but miles better flavour and it’s really just so easy.

I covered a fake cake with my finished fondant and it covers beautifully, with beautiful little specks in it…so without further ado, here it is

Strawberry Pavlova Fondant by Serena

  • Servings: 2kg
  • Difficulty: easy
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  • 1kg icing sugar 
  • 100g YIAH white chocolate pavlova powder
  • 500g plain white marshmallows or pink and white marshmallows
  • pink gel colour if using white marshmallows, to suit yourself but I dipped a toothpick in my colour and used that, not much at all. If using liquid colours make sure you deduct water
  • 1 tbsp strawberry essence
  • 1 tbsp warm water
  • 95g (1/2c) shortening (also calle white vegetable fat, trex, solite – available in grocery stores in butter aisle, called Frymaster (yellow packet not red) store at room temperature.
  • 1kg White commercial fondant (I use Bakels pettinice)

Instructions:

  1. Sift icing sugar and pavlova powder together in a large bowl, largest you have, and set aside.
  2. Place your shortening in your stand mixer bowl and set aside
  3. add strawberry flavour and gel colour to tbsp of water and warm for 15 seconds, set aside
  4. Melt marshmallows for 40sec in microwave or stove top, stir with spoon
  5. Melt marshmallows again for 30sec and stir with spoon
  6. Melt marshmallows for final time for 30sec and stir with spoon.
  7. Add warm water mix to bowl of marshmallows to detach them from the side, and pour marshmallows into stand mixer bowl with Shortening. Fit dough hook.
  8. Begin mixing. Add in half of your powdered sugar mix a cupful at a time. Mix for two minutes on slow to medium speed.
  9. Use a bowl scraper or hard spatula to scrape soft mixture into your bowl of left over icing sugar. Warm the commercial fondant in the microwave for 40sec and add to bowl with powdered sugar and marshmallow. Using your hands, knead in the bowl, until it is all mostly incorporated. You may not use all of the powdered sugar, depending on climate and that’s ok. Tip out onto clean counter and pull the fondant between your hands like taffy until it’s stretchy and smooth. If it’s dry add a blob of shortening to your hands and keep pulling, if it’s sticky shake some sifted icing sugar on to your surface and knead it in.

wrap in double layer of cling film, squeezing all air out and then store ina zip loc bag. Heat for 15s and knead well until stretchy when you are ready to use. Stored properly, will keep for months.

See Liz Marteks YouTube clip here: https://www.youtube.com/watch?v=SjCUy3ezRxE

for other fantastic recipes, tip and hints see Artisan Cake Company at http://www.artisancakecompany.com

for other flavoured fondants and fantastic cakes, tips and hints see Kara’s Couture Cakes at http://www.karascouturecakes.com

 

To purchase any of the YIAH products featured in my recipes, visit my site:

http://www.serenalancaster.yourinspirationathome.com.au 

and select the shopping tab, then follow the prompts. Please email me if you have any trouble alandserena@gmail.com

Lemon Myrtle Shortbread – thermomix

Lemon Myrtle Shortbread by Serena

  • Servings: Approx 24 small
  • Difficulty: easy
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Ingredients:

225 g butter softened (room temp)

65 g YIAH lemon myrtle and white chocolate powder

255 g plain flour

Method:

Preheat oven to 350d

Add butter and lemon myrtle powder to bowl. Mix for 5s, speed 6. Scrape down. Mix for a further 15s, speed 4. Scrape down. add flour and knead on interval speed for 30s.

scrape out of bowl onto a counter dusted with powdered sugar. Pull off 20g pieces and roll into balls (or roll out 1/4 inch thick and cut out using cutter)

place balls on a lined or greased baking tray about an inch apart. Slightly flatten the balls with the tines of a fork or your fingers. Bake for 16-18 min, turn tray 180d halfway through cooking if browning unevenly. They should be just golden around the edge and paler in the middle. Leave to cool on trays.

Once completely cooled decorate with a drizzle of glacé icing (1 tsp water added to 100g of icing sugar ) pop it in a ziploc bag, snip the tiniest bit off the corner and it’s the perfect little piping bag. For added texture and to turn these into something extra special (see photo of gift boxed shortbreads) …before the glacé icing sets, sprinkle some lemon myrtle, white chocolate and cranberry dukkah over the biscuits

My YIAH page is here : http://www.serenalancaster.yourinspirationathome.com.au

*the links above link to my YIAH sales page where you can buy the products I use. This gives me a commission as I am a consultant for YIAH. Saying that, if you want to omit those products, here is how:

use straight forward icing sugar instead of YIAH powder, add some zest of lemon and lime to the bowl at the same time as the flour and add some lime zest to the glacé icing and call them key lime shortbreads 🙂 possibilities with this base recipe are endless.

note:

(use pure icing sugar, cheap icing sugar is cut with tapioca starch or cornflour which can cause your shortbreads to distort as it causes them to expand)

 

Cakes!!

Over the past few months I have developed a huge interest in cake decorating. Normally what that means is I spend hundred, even thousands of dollars knitting myself out with every accessory known to man in my ‘field of interest’ over a period of weeks, then I lose my shit when I finally go to start said ‘hobby’ only to find I don’t have one thing I need to make the project I want to..and I chuck the whole idea in the too hard basket and flog off all the crap I just paid top dollar for, for half the price.

Yes, it’s a character flaw. But quite frankly, I can’t be sexy, gorgeous, trend setting, talented, efficient, reliable AND have a high level of commitment. That would just be showing off.

Anyway, I’ve done the required pre-spend, I’ve even gone to the library and got books. Actual. Real. Life. Books. And, I’ve made a cake. Yep, actually made THREE cakes. Decorated cakes too. I mean, I usually make cafe style cakes, these ones though, have fondant. Modelling chocolate. Hard as rock buttercream. And I have had moments where I didn’t have everything I needed. It was tense, but I MADE DO. And you know what, I made fondant. From scratch. And modelling chocolate. FROM SCRATCH.

IVE WATCHED 97 hours of YouTube clips and subscribed to dozens of craftsy classes. This commitment stuff is time consuming AND expensive.

But. BUT. I’ve made three novelty cakes. Most people start with the basics, oh no, not me! I still can’t pipe a single thing, write on cakes or make a basic flower out of royal icing but I can make fondant, pastillage, modelling chocolate, marshmallow fondant, cake pops and carve cakes. And I’m still interested in learning more. It’s a miracle. Anyway, thought I’d like to share some pics of my three cakes. I will get the recipes up for the various cake coverings etc and post some of my projects and upcoming cake orders. Yeah, people are silly enough to order cakes off me… 😛😀😀😀

Modelling chocolate :

My first cake, a butter cream 4 layer vanilla drip cake with fondant decs:

** live and learn, bow miles too big and I trimmed the layers of the cake but not the outside edge of the cake

 

This one I’m really proud of, it was a hat cake for my husband. The brim is made of gum paste, the body of the hat is cake and the whole hat is sitting on a mud cake

 

This was just last week, it’s a rose cake – the idea came from a Facebook video that someone shared with me. the petals are all modelling chocolate, the calyx, leaves and board are fondant. The cake underneath the petals is a chocolate cake and there is a pink buttercream over it.

Vegetable Lasagne

 

This lasagne is sooooo good! If you normally have a meat lasagne I promise you won’t miss the meat at all! You can make it as hard as you want, ie make your own lasagne pasta sheets and make your own sauce..or you can quicken the whole thing up by using pre made, up to you! I personally do make my own sauce, I always have a batch in the freezer and I’ll put that recipe up separately but rarely do I make my own pasta. Dried is just fine!

I use up what I have in the fridge so the layers are interchangeable but for this one I used:

1/4 large jap pumpkin, peeled and sliced 1cm thick
3 – 4 red capsicums
200g baby spinach
2 – 3 small zucchinis

1 1/2 litres of white sauce (made with mustard powder, garlic powder and dried onions)
200g vintage cheddar
30g Parmesan grated
250g ricotta cheese (optional)

3 boxes large curly lasagne sheets, or fresh lasagne

500ml pasta sauce (I make my own)

Method:

Preheat oven to 170 d fan forced

Make your white sauce by placing 125g butter, garlic powder and mustard powder in a saucepan and heating until bubbly. Add 125g flour and cook for 1 minute on medium heat. Added 1 1/2 litres of hot milk about a cup at a time, whisking the whole while to keep smooth. Add the onion flakes and simmer until thick. Salt and pepper to taste. Remove from heat and add half of the cheddar, all of the ricotta and the Parmesan. Cover and leave while you prepare the rest.

Place pumpkin slices on lined baking tray and spray lightly with olive oil. Roast until soft

Slice open capsicums and remove seed ball and white pith. Pull apart into large pieces. Place on baking tray, spray lightly with olive oil and roast until skin blisters, about 30 minutes. Remove from oven and place tea towel over them for 30 minutes to make the skins easy to pull off. Once cool, pull the skins off and discard, roughly chop up the capsicums.

Use a peeler to slice the zucchini in long strips. Chuck this on a baking tray and lightly spray with olive oil, toss to combine and bake in the oven for ten minutes.

Place your spinach on a plate and microwave for about 40 seconds, just to reduce the volume, for stacking in the layers.

Heat your sauce up and prepare to assemble.

Take a quite high pan (23cm) and line with grease proof paper. I use a loose bottom cake pan that I line with foil and then grease proof.

The layers:

Lay about a 1/4 c pasta sauce on the bottom of the pan, just enough to stop the noodles from sticking. Lay over a layer of noodles. It’s ok to overlap a bit but don’t double them up.

Lay your pumpkin over the noodles. Top with a ladle full of sauce, just enough to moisten. Add another layer of noodles.

Lay spinach over noodles and firm down. No sauce required on this layer as the spinach has so much moisture. Add another layer of noodles.

Add half of your white sauce and then cover with a layer of noodles.

Add capsicum layer and a ladle full of sauce. Cover with noodles.

Add zucchini layer and a ladle full of sauce, cover with noodles. Add your remaining white sauce and smooth out to edges, sprinkle reserved cheddar on top and bake in the 170d oven until golden, approx 30-40 minutes. If it’s browning too fast turn your oven down or move it to a cooler part.

It can be eaten right away but it’s best too cool and cut the next day as the layers look amazing and the flavours develop over night. Freezes perfectly and can be reheated from defrosted (best) but even from frozen!

 

 

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