Heart Cheesecake

This Valentine's tell your sweethearts how you feel by adding personalised messages on brightly coloured, rich and creamy, Heart Cheesecakes. This fun twist on a holiday classic is sure to win the hearts of your loved ones. 

Each sweet little dessert was brightly coloured and personalised with a special message printed on top just like the candy conversation hearts

Ingredients:

• 10-12 digestive biscuits, finely blitz
• a pinch of cinnamon powder
• 25g butter, melted
• 450g cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 500ml sour cream
• 1 tsp vanilla extract
• some food colouring, blue, red, purple, green pink, yellow

Method:

Fill a roasting pan with enough water to come half way up the sides of the silicone heart moulds. Set the pan in oven.

Heat oven to 160°C/140°C for fan assist oven.

Mix together the biscuits crumbs, cinnamon and melted butter. Divide equally the crumbs among the 18 hearts shape silicone mould. Press the crumbs into an even layer and refrigerated until needed.

Beat cream cheese until creamy and smooth. Add sugar and beat until incorporated. 

Beat in the eggs and then sour cream and vanilla and mix just to combine. 

Equally divide the batter into 6 bowls. Colour one bowl of filling pink, another yellow, purple, green, orange and blue using food colouring.

Equally divide each colour of filling among 3 heart cavities. 

Bake cheesecake in a water bath for 18-24 minutes until the edge look set but the centre is jiggly but not wet.

Remove from oven and water bath and allow to cool at room temperature for an hour. 

Freeze for at least 2 hours the remove and un-mould.

Paint conversation heart phrases onto the tops of the cheesecakes using red food colouring

Vegan Garlic & Herbs Cheese

Making a vegan cheese has never been so easy. This garlic and herbs cheese is delicious, dairy free and has no added oil. Is made of cashew nuts, agar agar powder, nutritional yeast and spices. Serve on bagels, chips, crackers or celery. Enjoy! 

                                                                                                                                                               

Ingredients:

• 60g cashew nuts
• 1 tsp basil
• 1 tsp oregano
• ½ tsp salt
• 1½ tsp cornflour
• ½ of 1 garlic clove
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice or cider vinegar
• 1 tsp maple syrup
• 1 cup water, divided
• 1½ tsp agar agar powder
• oil to brush the ramekin

Method:

Soak the cashew nuts  1 hour in hot water.

Drain the cashew nuts and place them in a blender along with the basil, oregano, garlic, salt, cornflour, nutritional yeast, lemon juice, maple syrup and ½ cup water. Process for 2-3 minute and set aside.

In a saucepan combine ½ cup water and agar agar powder. Add the cashew nut mixture and bring to a boil, stirring constantly.

Pour into the lightly oiled ramekin and refrigerate at least 2 hours. Remove by turning upside down onto a board.

Bacon-Wrapped Pork Tenderloin

Nothing beats the scent of rosemary and roasted bacon from the oven, it's maybe the best recipes for pork you will ever have!. To enhance the recipe, you can add more flavouring by letting the tenderloin marinate overnight. Serve this gourmet dish for a dinner main course and just watch the smiles on the faces of your guests! This serve 4

Ingredients: 

• 600g pork tenderloin
• 100g thin sliced bacon
• 2 onions
• 2 cloves garlic
• ½ cup chicken stock
• rosemary
• ground pepper and olive oil

Method:

Preheat oven  to 180°C/160°C for fan assist oven.

Prepare the pork tenderloin, wrap it with bacon slices and tie up with a string, along with rosemary sprigs.

Put the roast in a rectangular baking dish. Add the onions, garlic, chicken stock and a little olive oil.

Lightly ground pepper over the wrapped tenderloin and roast for 40-50 minutes depending on the size.

Remove the string before serving. Cut the tenderloin and serve with the gravy and side dish of your choice-roasted potatoes, green beans, carrot, broccoli....