Best Food Recipes

Ingredients:

150g biscuits

80g butter, melted

2 x 250 g pkts Kraft Philadelphia original cream cheese block

1/2 cup caster sugar

300ml thickened cream, whipped

1 tablespoon gelatine

1/4 cup hot water

4 mangoes, peeled and sliced 

2 tablespoons lime juice

1 mango, peeled and chopped

Directions:

Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.

Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. 

Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm.

Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth.

Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

Ingredients:

4 -5 rolls or 1 loaf Brioche

11 ounces white chocolate chips

2 ½ cups half & half

2 cups heavy cream

¾ cup sugar

1 tsp. vanilla extract

3 large eggs

5 large egg yolks

1 cup dried nectarines, chopped

Directions:

Preheat oven to 325 °F.

Spray a 3-qt (9 x 13) baking dish with vegetable or canola spray. 

Cut the brioche loaf into 1 inch cubes. Place in the prepared dish. Add white chocolate and dried nectarines and toss to distribute.

In a bowl, whisk together half & half, cream, sugar, lemon zest, and vanilla until sugar is almost dissolved. Add eggs and mix until combined.  Pour mixture over bread.

Let stand for 10-15 minutes to allow liquid mixture to soak into bread. If mixture is not completely soaked, add more milk. Bake  60-75 minutes, until custard is set and brioche is golden.  Serve hot.

Ingredients:

2-1/4 to 2-3/4 cups all-purpose flour

1 tbsp sugar

1 package (1/4 ounce) quick-rise yeast

1 tbsp salt

1/3 cup milk

1/2 cup water

1 tbsp butter

2 raisins

2 eggs

Method:

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°/130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn into a floured surface, knead until smooth and elastic, about 8 minutes. Cover and let rest for 12 minutes. 

Shape dough into one 2-in. ball, four 1-1/2-in. balls, one 1-in. ball and one large round ball.

For turtle shell, place the large dough ball in the center of a greased baking sheet. Place the 2-in. ball at the top for head; position balls on either side for feet. Shape the. ball into a triangle for tail; place on opposite side of large ball from head.

Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 30 minutes.

Beat the remaining egg; brush over dough. With a sharp knife, make shallow diamond-shaped slashes across top of turtle shell.

Bake at 350° for 35-40 minutes or until golden brown.and serve.

Ingredients;

1 tbsp dry mustard

4 tbsp paprika

2 tsp garlic salt

1 tbsp celery salt

1 tbsp black pepper

1 tsp ground ginger

3 tbsp MSG (Accent)

1/2 tsp basil

1/2 tsp oregano

2 cups flour

1/2 tsp salt

1/2 tsp thyme

Eggs (1 for every 3 pieces of chicken)

Bread Crumbs

Method:

Mix all ingredients together in a large bowl.

Roll chicken pieces in beaten eggs.

Roll them in regular bread crumbs.

Roll them in mixture of spices.

Fry in Deep Fryer according to Manufacturer's instructions for chicken.

Make one night a week family night and use a famous recipe to make it a famous night.

Ingredients:

1 cup heavy cream

1/3 cup powdered sugar

1/2 tsp vanilla extract

2 tsp elder flower liquor 

Method:

Put all ingredients in a stand mixer. 

beat on high until soft peaks form, about 3 minutes.

and you get your vanilla whipped cream.

Ingredients:

500 g chicken or turkey breast (or chicken)

250 g spinach (I used fresh young spinach)

2 eggs

Panko (Japanese bread crumbs) or brown bread crumbs

1 teaspoon paprika powder

fresh black pepper and salt

nutmeg

Directions:

Cut 4 thin slices of chicken or turkey breast.

Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin.

Trim the pounded breast until it is roughly a rectangle. Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.

Distribute the turkey mixture over the slices of Turkey. Roll them tightly and wrap in a plastic foil (like a bonbon), Put the turkey rolls in the freezer for 1 hour

Mix the panko or brown bread crumbs with the paprika powder Beat one egg with fresh black pepper and salt.

Remove the plastic foil from the rolls. Coat with egg (first) and brown bread crumb (second)

Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C

You can serve these warm or cold.