[AngelBabe]

:roll: Pathetic :roll: :twisted:

[AngelBabe]

what can i spend my winnings on well done barca :lol:

[AngelBabe]

The rain better hold off now for monday after all this cooking

[AngelBabe]

Birthdaycake

[AngelBabe]

some might jen but ive got half empty bottles in my fridge and bottles ive got left since christmas im not a big drinker so i use it to cook with etc lol
but im having a big BBQ this weekend weather allowing so hopefully all my booze will go :)

[AngelBabe]

another way to use up booze and fruit

fruity boozey cocktails
Ingredients
1/2 pineapple,diced
2 fresh mangoes, diced
1 water melon chopped
300g fresh raspberries/strawberrys
1 teaspoon blackcurrant liqueur
1 bottle chilled champagne

Preparation method
1.Place fruit in cups or glasses. Pour over champagne and blackcurrant liqueur. Serve.

[AngelBabe]

Bailey’s Irish Cream Chocolate Chip Cheesecake

Crust
1/2 cup toasted pecans, cooled and crushed
2 cups chocolate chip cookie crumbs
1/4 cup sugar
6 tablespoons melted butter

Filling

2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup Bailey’s original Irish cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips

Coffee Cream Topping

1 cup chilled whipping cream
2 tablespoons butter
1 teaspoon instant coffee powder
chocolate curls or grated crunchie bar bits, for decoration on top

1. Make crust: Preheat oven to 325°. Mix all ingredients. Press into a 10″ spring form pan and up the sides one inch. Bake for 7-10 minute.
2. Make filling: beat cream cheese with electric mixer until smooth.
3. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey’s and vanilla.
4. Sprinkle half of chocolate chips over crust.
5. Spoon in filling. Sprinkle with remaining chocolate chips.
6. Bake at 325° approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown.

Place a pan of water on bottom rack of oven while baking to keep it moist.

7. Cool cake completely.

8. Coffee Cream Topping: beat all
ingredients and spread over cooled cake.

9. Top with chocolate curls or grated crunchie bar bits.

Make ahead: be sure to make and refrigerate at least one day before serving.

__________________________________________________________________________

coconut and ginger

Ingredients (serves 12)

* 250g ginger nut biscuits
* 80g butter, melted
* 500g cream cheese, softened
* 2/3 cup caster sugar
* 2 eggs, lightly beaten
* 2/3 cup sour cream
* 2 tablespoons coconut-flavoured liqueur (or 2 teaspoons coconut essence)
* 80g glace pineapple, chopped
* 80g glace peaches, chopped
* 80g glace apricots, chopped
* 100g glace red cherries, halved
* 2 tablespoons apricot jam

Method

Grease a 6cm-deep, 22cm round springform pan. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter and process to combine. Press mixture into base of prepared pan. Refrigerate for 30 minutes.

Preheat oven to 160°C. Using an electric mixer, beat cheese and sugar until smooth. Add eggs and beat to combine. Add sour cream and liqueur. Stir to combine.

Place pan on a baking tray. Pour filling into pan. Bake for 40 minutes. Remove cheesecake from oven. Sprinkle with combined glace fruits. Bake for 20 minutes or until firm.

Allow to cool in oven with door ajar. Cover and refrigerate for 3 hours or overnight, if time permits.

Place jam in a heatproof, microwave-safe bowl. Microwave on medium-high (70%) for 30 seconds or until melted. Brush cheesecake with jam. Serve.

Tip: If glace fruit starts to brown during baking, cover cheesecake loosely with foil.

few more to choose from

[AngelBabe]

Sago pudding (sago gula melaka)

Ingredients

300g sago
1 egg white
200g palm sugar, chopped
½ cup water
4 tbsp white sugar
1 can coconut milk

Preparation

Bring a large pan of water to the boil and when boiling, add sago. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface and be transparent when cooked. Strain and rinse with cold water a couple of times to remove the starch.

In a clean bowl beat the egg white until soft peaks form. Add sago, stir to combine and pour into a jelly mould. Chill until set, about 1 hour.

Stir palm sugar and water over medium heat until sugar has dissolved. Stir in white sugar. Stir until completely dissolved and then strain through a fine sieve into a ring jelly mould and refrigerate for approximately 1 hour.

Turn sago out onto a serving plate, Cut into wedges and serve topped with a little of the coconut milk and syrup.

you can add crystalized ginger and lemon juice to this also

Waitrose and Sainsburys both sell palm sugar all leading supermarkets sell sago

hope this is ok

[AngelBabe]

Gardening

[AngelBabe]

i wonder if i can get both front and back gardens mowed before it starts to rain :)

[Author]

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