Gingerbread Cheesecake

Ingredients:

125g Melted Butter

220g Gingersnap biscuits

80g Granita Biscuits

750g Cream Cheese

300g Sour Cream

150g Caster sugar

3 tsp Ground ginger

1.5 tsp mixed spice

Caramel topping

4 Eggs

To decorate:

Mini gingerbread men

Rock candy

Caramel wafers

Method:

Pre Heat Oven on a low 150c

Grease and line a spring form circular baking tin and line with baking paper.

In a processor, pulse down your biscuits to a fine crumb. 

Add melted butter and mix well together.

Press biscuit mix on the base of baking tin and make a wall around the sides.

Place tin in fridge to set.

Clean your processor and combine cream cheese, sour cream and sugar to a smooth consistency.

Add in your dry spices and blend in eggs 1 at a time.

Remove tin from fridge. Pour in 1/2 your cheese cake mix and swirl in some caramel topping.

Pour in remaining mix and repeat process with topping.

Place cake into pre heated oven for 1 hour.

When finished, slightly open oven door and leave to cool inside oven.

To serve, top your cheesecake with mini gingerbread men. You can also finish it in your own style with popping candy rocks, chocolate or wafers.

Enjoy.

Bakers note: to make lining of a baking tray easier, rinse your baking paper under cold water to soften it. It becomes more flexible and easier to line trays.

Salted Caramel Pretzel Biscuit

Ingredients:
2 cups Self-raising flour
1 cup brown sugar
200 g softened salted butter
4 table spoons golden syrup
mini pretzels


Method:

Pre heat your oven to 180c

Cream together sugar and butter

Continue to blend and add syrup. Combined until mix if fluffy

Add in flour and mix until well combined.

On a flat baking tray, place small balls of the mix, spreading them out on the tray to allow for expanding.

Press a pretzel into the centre of the ball, flattening the mix slightly

Place in oven and bake for 12-15 minutes. Leave in for 20 minutes if you prefer a darker and crisper biscuit.

Remove from oven and cool on tray.

Serve with a cup of tea, and enjoy.

Bakers note: if you prefer a bitter less sweet taste, use a dark brown sugar instead of a light.

BBQ pulled pork tostaditas

This recipe was with the assistance of Murray Valley's new addition to the family. BBQ pulled pork, a delicious pre marinated pulled pork mix to make your evenings more convenient and be able to put up dinner in under 20 minutes.

Ingredients:
Murray Valley BBQ pulled pork
12- 18 Tostaditas
Fresh kale
Red Cabbage
Carrots
Spring Onion
Pear
Green Chilli
Lime juice
Acovado dressing
Tabasco sauce (for an extra kick)

Method:

In a pan, slowly heat up the pulled pork

Thinly cut the kale into thin strips and great your cabbage and carrot and place into a salad bowl

Chop your spring onions (set 1/2 aside) and chilli into small pieces as well as the pear, cutting it into small match stick sizes.

Combine to your cabbage mix.

Dress your salad mix with lime juice and avocado dressing (available in most supermarkets).

In a small fry pan, fry up the remaining spring onion until slightly crisp and charred. Set aside.

On a board, lay out your tostaditas and place small mounds of salad mix. 

Take the pulled pork off the heat and top your toastaditas.

Finish with your crisp spring onions and serve.

For additional heat serve with tabasco sauce.

http://www.murrayvalleypork.com.au/

Fattoush Salad with Falafels

Ingredients:
Falafels-
1 x 400g Chickpeas
1 x 400g Butter Beans
3 x Rashers of bacon
1 x Brown Onion
3 x Garlic cloves
3 x Eggs
1 x Rd chilli (seeds included)
8 x Semi dried Roama tomatoes
1/4 cup Plain Flour
Salt and Pepper

* Plain flour to coat, peanut oil

Fattoush-
4 x Baby Cucumbers
6 x Spring Onions
1 x Bunch Continental parsley
1 x Bunch Mint
15 x Baby Roma tomatoes/ cherry tomatoes
1 x Lemon
Mixed Green Leaves
Olive oil (garlic infused)
4 x Pita Bread rounds

* Natural yoghurt to serve

Method:

Falafels-

Combine all ingredients into a food processor and mix until smooth

Once smooth, spoon mixture into dessert spoon sized rolls

On a plate combine flour and seasoning. In a small pan heat peanut oil on medium temperature.

Gently coat falafel mix in flour and set aside. Drop a small amount of the mix into the pan with heating oil, if mix begins to fry your oil is hot enough.

Par cook falafel mix in peanut oil, until a light brown crust is formed. Place falafels on a lined baking tray, season and place in oven on 120c for 30 minutes.

Fattoush-

Wash mixed greens and place in mixing bowl

Roughly chop spring onion, mint and parsley and add to bowl

Cut tomatoes in half, and slice cucumbers to preferred size and add to mix.

To Dress, squeeze juice of 1 lemon and lightly drizzle olive oil and mix through salad.

When your falafels have 5-10 minutes left, cut pita bred into small triangles and place in oven to crisp.

To Serve:

Place some Pita bread on a a large serving plate

Top with salad mix

Place remaining pita bread and falafels around the edge of the salad

Finish with Natural Yoghurt.

* you may choose to add some lemon zest to the yoghurt to add a bit more zing to the dish.

Corn Bread

Ingretients:
1 cup Self raising flour
1 cup Polenta
1 cup Milk
250g Cheese, grated
2 Cayenne peppers, yellow
3 Jalapeño peppers, some seeds removed (dependant on personal heat)
1 Zucchini, grated
1 Creamed corn (regular can)
2 eggs, beated
Salt and pepper to taste

Method:

Combine all dry ingredients into a mixing bowl. Add milk and eggs, mix until combined.

Stir through cheese, creamed corn and zucchini

Finley chop chillies removing seeds to your acquired taste. 

The more seeds the more bite of heat you will have.

Stir through into mix.

Grease a loaf pan or muffin tin dependant on how you would enjoy eating.

Spoon mix into your prepared pan.

Bake in a 200c oven for 30 minutes until golden and firm.

Remove and allow to cool or enjoy warm.

To serve spread with butter or a slight smear of honey.

Asian Pork Tacos

Ingredients:

1 small Pork Shoulder (Murray Valley)
1 ltr Vegetable stock
1 tsp Ground black pepper
1 tsp Salt (extra for crackle)
1 chopped onion
2 tbsp Soy sauce
2 tbsp oyster sauce
2 tbsp Shao hsing rice wine
1 tsp sesame oil (plus drizzle for crackle)
1 avocado
1 carrot - greated and shredded
1/4 cabbage red - shredded
1/2 bunch coriander - torn
3 sprigs of spring onion - chopped
2 sticks of celery - finely chopped
1 red chilli - finely diced
Kepi Sesame Mayonnaise
Taco shells - hard or soft, dependant on preference

Method:

Remove skin from pork shoulder and set aside on a lined baking tray. In a slow cooker or deep pot place stock, shoulder, seasoning and chopped onion. On a medium to low heat slow cook shoulder until tender and is easy to pull apart. Estimated 6-8 hours dependant on size of shoulder.

Rub Salt and drizzle skin with sesame oil. Place skin in oven to make golden crisp crackle. Remove and allow to cool. One cool, chop into bite sized pieces - almost like a crumble

When shoulder is tender remove from stock and allow to cool. With a fork begin to sherd up the shoulder into small sizes. 

In a medium fry pan place sesame oil, soy sauce, rice wine and oyster sauce and combine. Transfer shredded pork and coat evenly. Add some of the stock from slow cooking if you would like more of a runny sauce. To balance flavours add a little more oyster and rice wine to bring out more of a BBQ flavour.

In a bowl combine all fresh ingredients apart from avocado, stir through the Kepi sesame Mayonnaise.

Warm up taco shell and lay fresh slaw on the base of the shell. Top with shredded pork and finish with either diced fresh avocado or the crackle crumble.

Note: I used Murray Valley pork for this recipe, it provides great flavour and delivers a succulent and tender result every time. To find out where you can find Murray Valley produce please follow the link provided.

http://www.murrayvalleypork.com.au/

Beef Cheek Ragu

Ingredients:
3 Carrots, peeled and diced
3 Celery, sticks peeled and sliced
1 Onion, peeled and diced
3 Garlic cloves, crushed
1 Butter knob
4 Beef Cheeks
200ml White wine
500ml Beef Stock
Seasoning
Oregano
Bay Leaf
Orecchiette Pasta

Method:

Combine diced carrots, celery, onion and garlic in a slow cooker and sweat down with a knob of butter. Add in Oregano, Bay leaf, salt and pepper.

Add wine, stock and Beef cheeks into the slow cooker, cover and set on high for 8 hours.

After 8 hours your Beef cheeks should be tender and starting to fall part.

Remove cheeks from slow cooker and pull the meat.

Transfer stock to a smaller saucepan and season to taste. 

I added more salt and pepper with a touch of red pepper, cumin, caraway and hot chilli spice.

Transfer cheeks to pan and reduce on low for approx 1 hour or until you have a thick sauce consistency.

Cook up the Orecchiette pasta to al dente. I chose this style of pasta to catch the sauce, but you can choose any pasta of your choice. 

Gnocchi  or semolina pasta would be my next choice.

Once the Sauce is reduced to the the right consistency and your pasta is ready, drain the pasta and place in a bowl or plate. 

Top with ragu and finish with fresh shaved parmesan.

Serve with warm fresh bread, I would not choose garlic as the flavour in the ragu is very rich and flavoursome enough.

Complete your meal with a glass of vino and enjoy.

Lemon Blueberry Syrup Cake

Ingredients:
125g butter (room temperature)                                                                  
1 tbsp of lemon zest                                          
Juice of 1 lemon
3/4 cup caster sugar
1/2 cup milk
1 cup self raising flour
1/2 cup plain flour
3/4 cup blueberries
2 eggs

Syrup:
1/4 cup sugar
1/2 cup lemon juice

Method:

Pre heat oven to a moderate 180c. Line a square lamington tin with baking paper

In a bowl combine sugar and butter and cream until pale in colour

Add eggs whilst beating one at a time until well mixed

Alternate in adding flour and milk into mixture until light and fluffy

Remove bowl from beater and add juice of 1 lemon, lemon zest and blueberries.

Stir through gently trying not to break up the blueberries too much.

Spoon mixture into lined tin.

Scatter some more blueberries if you wish on the top of the mixture before placing into the oven.

Place in heated oven for approximately 20 - 30 minutes or until golden.

While cake is cooking, make lemon syrup.

Combine sugar and juice together and heat gently in a pan until sugar is dissolved. 

Remove from heat and set aside.

Test cake if cooked before removing, by placing a skewer through the centre and ensure it comes out clean. 

Skewer holes randomly through the cake.

Pour syrup over the top of the warm cake letting is soak through.

Put aside until completely cool.

Slice and enjoy with a cup of tea or serve as a dessert with double fresh cream or indulge with a scoop of vanilla ice cream.

Oozie Chocolate chip Cookies

Ingredients:
150g Butter, room temperature                                   1 1/2 cup Self raising flour
150g Brown sugar                                                               2 tbsp Cocoa powder
1 Egg                                                                                         50g Dark Chocolate bits
1 tsp Vanilla                                                                           60g white chocolate, chopped
60g Caramel whirls (buds(, chopped                          15 assorted Lindt balls

Method:

 Preheat oven to 180c and line baking tray with baking paper.

Cream butter and sugar until pale, add egg and vanilla and mix until well combined.

Sift flour and cocoa powder and add to mix.

beat until well combined and dough is formed.

Chop chocolate and add to mix

using hands mix through chocolate pieces evenly.

In your hand make a ball with mixture. make a well in the centre.

Place Lindt ball into the centre.

Cover with mixture by rolling dough around evenly.

Place ball's of cookie on the baking tray, approximately 4 -5  per tray.

Bake in oven for 20 minutes.

Cool on tray for 5 minutes then transfer onto wire rack.

makes 15 large cookies.

Ninja Elves

Ingredients:
125g Butter                                                             375g Plain flour
100g Brown sugar                                               1tsp Mixed spice
1 tbsp ginger                                                           1 egg - separated
1tsp bicarb soda                                                    125ml Golden syrup

Method:

Cream butter and sugar together until smooth an pale. 

Add syrup and yolk, beat to combine.

Sift dry ingredients into wet mix and mix well.

Dust a dry clean bench top with some flour.

Place mix onto bench.

Knead mix until smooth, make into a ball shape. 

Glad wrap and set in fridge for 30 minutes.

Preheat oven to 180c

Roll mix between 2 sheets of baking paper to about 4mm - 5 mm thick.

With cutter (Ninja shaped), cut shapes.

Place on a lined tray and bake for 10 minutes.

To make the elves I hand cut the hats and added them to the ninja shape.

Once cooled - decorate

I gathered Christmas decorations from a cake decorating shop, but you can use your own imagination to create your own Ninja Elves.

Lay out your gingerbread elves. 

Prepare icing (I chose red & green)

Divide your ninja's in to two. Complete 1 half in one colour and then complete the others. It will make it easier for you.

Ice the hats and decorate with chocolate balls for the pom pom's and sprinkle with glitter for that Christmas Cheer.

Ice the suits making sure to leave empty spaces for their hands and feet.

Using fudge writing pens (brown & white), add some eyes and a smile.

Noses were small sugar balls, secure with some of the writing pen.

Leave to set, eat and enjoy!

The McBel's Christmas Pudding

Ingredients:
1 Zest & juice of lemon & orange                                      3/4 cup Apricot nectar
1/2 cup Dried strawberries - whole                                 2.5 tbsp Brandy
1/2 cup Dried blueberries - whole                                   1 tsp All spice
1/2 cup Dried peaches - chopped                                     1 tsp Cinnamon
1/2 cup Dried figs - chopped                                              1 tsp Nutmeg
1/4 cups Raisins - whole                                                      100 grm Dark brown sugar
1/4 cup Sultanas - whole                                                      1/4 cup Plain flour
1 Apple - peeled, cored & grated                                       2 Eggs - beaten
170 grm Butter - melted                                                       3/4 cup Breadcrumbs
1/2 cup Power Mix (mixed nuts, chopped dark chocolate, cranberries, apricots)

Method:

In a large mixing bowl, combine all dried fruits (not the power mix), zest, all juices, Brandy and spices (fresh apple is also not included in this part).

Mix together with a spoon. 

Cover and leave for a minimum of 2 days - I left for 5 days.

Stir mix each day to make sure the top mixture gets a good coating of spices and juices.

Once the fruits have soaked up the Brandy and nectar, add in remanding ingredients. You may need to get a larger mixing bowl for this. Stir mixture well.

Line your pudding tin with baking paper. 

A quick tip to make your baking paper more shapable - rinse it under cold water and scrunch it up to make it softer to work with.

Spoon your pudding mixture into the tin.

Once the tin is full, lay another sheet of baking paper over the top and lock down the lid.

One lid is secured, place in a large saucepan filled with water - reaching 1/2 way up the pudding tin.

Cover saucepan with lid and steam for 5 hours.

Please check water levels consistently through cooking time to prevent burning.

After 5 hours of cooking - place into fridge until Christmas Day.

On Christmas day - re boil for 1 - 1.5 hours

Serve with Brandy sauce, custard, ice - cream. Whatever your heart desires.

MERRY CHRISTMAS!

Elephant Cookies

Ingredients:                                                            
1 cup White sugar                                                   1 cup Icing sugar
1 tsp Cream of tartar                                             1 tsp Baking soda                                            
2 Eggs                                                                          5 cups Plain flour                                    
1 cup Butter                                                               1 Cup Vegetable oil                          
2 tsp Vanilla extract                                               100's & 1000's

Decorating:
Icing sugar
2 colours
Fudge writing pen

Method:

Preheat Oven to 175c

Cream together sugars and butter

Once mixture is smooth and pale, beat in eggs then add oil.

Combine dry ingredients together, then slowly add to the wet mixture

Mix until well combined.

Mix in Vanilla.

Add in 100's & 1000's into the dough, mix slightly. Turn dough onto bench and knead them into the mixture

Roll cookie dough thinly, it may assist you to do this between 2 sheets of baking paper

Once even and thinly rolled use your Elephant cutter (or any cutter) and cut out cookies

Place cookies onto a lined oven tray, place in oven and cook for 12 - 15 minutes

or until slightly golden.

Once cooled, decorate. Mix your choice of colouring (2 colours) with icing sugar to make a thick paste.

Spoon your base colour leaving a boarder of cookie showing.

Once the base icing is set, use a teaspoon and place a tear drop shape using the second colour icing to make an ear

Using your Fudge writing cake pen drop a small amount to make an eye

Optional to decorate the ears with small sugar shapes from your local supermarket. Here I have found some heart shapes.

Makes approx 30 dependant on size of cutter

Note: If it is a hot day, and as it is a butter based recipe before rolling dough, ball up your mix in glad wrap and place in fridge to firm for about 10 minutes.