Category Archives: Recipes – Entrement: Mousse, slices, tarts

Oreos no bake cheesecake


Time for another cheesecake. J and I flipped through cookbooks for cheesecake ideas and she spotted some pictures of cookies and cream cheesecakes. She begged for it but I wasn’t quite happy with the recipe as it called for a few more ingredients that I didn’t have and I thought there was way too much cream in the recipe.

What do you do when that happens? Create your own recipe!

I’ve used the base for my mango cheesecake, noted the need to add gelatine to help firm up the no-bake cheesecake, used thickened cream instead of whipped cream and threw in blitzed Oreos crumbs to create that cookies-and-cream effect.

These are not too sweet at all and you can consider adding 200g melted dark chocolate into the cream cheese mixture, if you would like a richer chocolate taste to it.

What I’ve also done, as I’m sure was what caught your eye in the first place, is that as well as assembling normally in a springform cake tin (which the recipe below shows), I’ve also gone creative and assembled them in little mini glasses. Aren’t they gorgeous?

The recipe was enough for me to make an 8″ cheesecake plus 6 mini desserts. J loved these, especially the little tiny crunchy balls of chocolate!

Ingredients

250g nice biscuits
100g melted butter

2 blocks (16 oz total) cream cheese
1 can caramel or condensed milk
600ml thickened cream (fat content >36%)
1 cup crushed Oreos
Extra Oreos for decoration
4 tsp gelatine dissolved in 150ml hot water

Optional:
Extra blitzed Oreos for decoration – these are my ‘edible dirt’
crunchy Valrhona pearls

Instructions

1. Smash biscuits into fine crumbs. Mix with melted butter and press onto the base of a lined springform tin. Chill in the fridge.

2. Beat the cream cheese and caramel/ condensed milk until smooth.

3. Add the gelatine to a bowl of hot water, mix vigorously. Add to the cream cheese mixture.

4. Add heavy cream and crushed Oreos to the mixture.

5. Pour into the crumb-lined tin.

6. Push Oreos randomly onto the surface and chill for at least 5 hours.

Lemon Slice


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I’ve been challenging myself to do different things in the kitchen. I’ve never really been into slices and I thought I should start with some basic and simple recipes. Since I have cans of condensed milk and lemons at home, I thought to give this recipe a try. It turned out quite nicely and this is definitely a welcomed change from the long hours spent in the kitchen for my macaron production.

Ingredients

Base
1 1/2 cups plain flour
1/2 cup icing sugar
150 g unsalted butter, melted

Filling
1 can Sweetened Condensed Milk, 400g
3 eggs
1 tbsp lemon zest
1/2 cup fresh lemon juice
3 tbsp plain flour
1 tsp baking powder
1/2 cup icing sugar, for dusting

Instructions

1. Preheat oven to 180°C. Grease and line a 18cm x 28cm slice tray or lamington pan.

2. Combine ingredients for base, mix well. Press mixture into pan. Bake for 15 minutes.

3. Place Sweetened Condensed Milk and eggs in a bowl, beat well. Add lemon zest and juice, extra flour and baking powder, beat until combined. Pour over base. Return to oven, bake a further 25-30 minutes until topping is set.

4. Allow to cool in pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving.

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Maltesers slice


Finally, a recipe that ticks all (almost) the boxes for J to do by herself. With the exception of handling the hot melting ingredients, she did these by herself. I’m so proud!

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Ingredients

  • 100 grams butter
  • 400 grams dark chocolate
  • 1/2 cup condensed milk
  • 250 grams digestive biscuits (finely crushed)
  • 250 grams maltesers (enough to dot over the surface of your pan or tin)

Method

  1. Place biscuits in a zip lock bag, and bash them into smithereens. J did this in mere minutes.
  2. While that is happening, melt together the butter, chocolate and condensed milk in a heavy-based saucepan, then add the crushed biscuits.
  3. Mix together quickly then pour into a lined swiss roll tin.
  4. Strategically place whole maltesers on the surface of the mixture.
  5. Chill, and cut into squares for serving.

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It was so easy and quick, delicious too!
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Super easy, child-friendly (but not quite healthy) chocolate mousse


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This chocolate mousse recipe was adapted from Nigella Lawson’s Instant Chocolate Mousse. I’ve found that I need a higher cream to chocolate ratio for a more pourable mixture, resulting in a silky smooth mousse. This is really quite indulgent and melt-in-your-mouth.

What I like about this recipe is there is not much waiting time and is fairly easy to do. It also doesn’t involve raw eggs, hence I wrote ‘child-friendly’ in the title. It is certainly NOT quite healthy as there are large quantities of cream and chocolate involved, so I suggest you make your portions really small. With vessel availability and fridge space in mind, I divided this recipe up into 10 serves. I even went halfs with my daughter! Remember, the better quality chocolate you use, the better the experience!

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Ingredients
150 g mini marshmallows
60 g butter
250 g dark chocolate, I use Whittakers, Valrhona or Callebaut callets
60 ml hot water
330 ml fresh cream
1/2 teaspoon Equagold vanilla paste

Method
1. Put the mini marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan over gentle heat to melt the contents, stirring to make sure nothing sticks to the pan (the chocolate can stick very quickly). Remove from the heat to cool. You can put the pan in a larger vessel containing cold water to speed up the cooling process.
3. Meanwhile, beat the cream with the vanilla paste until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour into 10 small glasses or ramekins, and chill until set (takes only about 20 minutes for it to set).

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This one is styled by J:
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