Just buy a cheese sauce packet mix and make as per the instructions as it's a lot easier then just add a little flavouring and extra cheese to the sauce
This thread is really cool!
I am going to dig out my fave recipes and post them here, specially my cake recipes. i will try to post a picture of some of the cakes i made, well hopefully i will manage as just posting my chart was a challenge lol
There could be pavlova, but NZ & Australia fight over who had it first lol
Mine is a healthy recipe as I'm currently at a slimming club
Serves: 4
Prep time: 20 minutes, plus marinating time
Cook time: 35-40 minutes
Ingredients:
454g/1lb skinned, boned chicken breast fillets
½ tsp salt
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
2 tbsps canned coconut milk
½ cucumber, cut into thin strips
For the Satay Sauce
28g/1oz roasted peanuts
½ tsp salt
142ml/¼ pt coconut milk
1 level tsp curry paste
1 level tsp brown sugar
squeeze of lemon juice
1. Cut the chicken into 5cm/2in long strips and put them in a bowl. Sprinkle over the salt, turmeric, coriander and cumin. Add the coconut milk and turn the chicken in this spicy marinade mixture so that it is completely coated. Cover the bowl with clingfilm and leave in a cool place or the refrigerator for 2 hours to marinate.
2. Make the satay sauce. Pound the peanuts and salt to a paste in a mortar, or grind them in an electric grinder.
3. Put the coconut milk and curry paste in a saucepan and stir over low heat for 3-4 minutes. Add the peanut mixture, sugar and lemon juice, and simmer for 20 minutes, until thickened. Cool.
4. Remove the chicken from the marinade and thread onto wooden or bamboo skewers. Cook on a barbecue or under a preheated grill for 10-12 minutes, turning occasionally and brushing with leftover marinade. Serve with the peanut sauce and strips of cucumber.
Well this recipe should be healthy but I will use normal sugar instead of sweetener when making it this weekend
10 Fox's Ginger Crinkle Crunch biscuits
3 medium white eggs
4 tsp powdered gelatine
454g/1lb quark skimmed milk soft cheese (fat free soft cheese like Philadelphia will do)
500g fat-free natural fromage frais
4 tbsp Baileys Irish Cream Liqueur
3-4 tbsp granulate artificial sweetener
2 level tbsp caster sugar
1. Preheat the oven to 190°C/375°F/Gas Mark 5. Grease and line an 20cm/8in spring clip cake tin. Place the biscuits in a plastic bag and crush with a rolling pin. In a bowl lightly beat 1 egg white, add the biscuits and mix. Press evenly over the base of the cake tin and bake for 15 minutes until firm and golden. Leave to cool.
2. Dissolve the gelatine in 4 tablespoons of boiling water. Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff, then fold into the quark mixture with the gelatine. Pile on top of the base and smooth the top. Chill for at least 3 hours until set.
3. Release the cheesecake, slice and transfer to individual serving plates. In a pan gently heat the sugar with 1 tablespoon water, stirring, until melted. Raise the heat and boil without stirring for 3-4 minutes until golden. Drizzle over each slice and serve immediately.
Tip: You can make the cheesecake a day in advance - simply cover it in the tin and chill. Add the caramel just before serving.
Agar agar can be used instead of gelatine if preferred.
