Irresistible Passionfruit Yoghurt Cheesecake

I love checking out delis – the cured meats, and local and imported products are sometimes irresistible.

I was at the fruit market yesterday when I noticed something special in the chiller section. Barambah Organic Natural Yoghurt is heavenly. It was recommended by a fellow foodie whose blog I love. Check her out here. Because this yoghurt isn’t homogenised, it still has the layer of cream on the top. It reminds me of when I was younger, and the milkman used to deliver the bottles of milk every morning. They, too, had a layer of cream on the top underneath the foil lid. We used to have to be quick to bring the bottles in, in the morning, to beat the magpies who used to peck a hole in the top of the foil!

I had some passionfruit in the fridge that I needed to use, so I decided to incorporate the passionfruit and the natural yoghurt in a baked cheesecake.

This cheesecake also has a light topping. It’s inspired by a cheesecake made by a colleague of my husband. She made a cheesecake and took it to work one day – my husband has been raving about it ever since! Here’s her recipe.

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Yummy Macadamia Florentines Made With Breakfast Cereal

Florentines are a cafe classic with their nutty, fruity, toffee crunch. And don’t forget the chocolate!

My eldest son has about 3 different types of breakfast cereals on the go. His favourite through winter and at the moment is porridge with brown sugar. This means that some of the other cereals have been left all alone in the pantry. So, I decided to find a recipe to use up the left over cornflakes.

Florentines are usually made with flaked almonds. I didn’t have any in the pantry – but I did have some macadamia nuts (surprise, surprise!).  They work brilliantly with the sweetness of the dried fruit and crunch of the cornflakes.

Do you have lonely breakfast cereals in the cupboard? Why not find a recipe to use them up.

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Awesome Choc Chip Cookies in 4 Easy Steps

Choc Chip Cookies are a subjective little thing – Some people like them crunchy, others prefer chewy cookies. Some will just eat the uncooked cookie dough if they get the chance.

Then there’s the chocolate – I prefer dark chocolate for its rich bitter taste. If you’re cooking for kids, you may prefer to use milk chocolate. Or why not use the trifecta – Dark, Milk and White Chocolates – to make Triple Choc Chip Cookies?

These choc-chip cookies are pretty awesome. They have a slight crunch around the edges, the centre is chewy and moist, and they also maintain a bit of their height during the cooking process. But I’m warning you now – They will not last long!

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Creamy and Crunchy Maple Macadamia Tart Recipe

It’s macadamia nut time again!  I’d been visiting my parent’s house, and saw the nut cracker on the kitchen bench. My mother always has bags of macadamia nuts put away, ready to be cracked, so I got cracking!

This maple and macadamia tart is similar to a pecan pie. Filled with creamy, crunchy macadamia nuts and sweetened by delicious maple syrup, it’s even more sinful served with whipped cream.
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