CAULIFLOWER AND BLUEBERRY CHEESECAKE ...For my daughter in law Diana (Dee ) Mersey

TO MAKE THE BASE ....

Place in a food processor ...
3/4 cup of  unsalted cashews
1 cup of shredded coconut
1 tbs of stevia
1/4 cup of lemon juice
1 tbs of coconut oil ...
Now blend until finely chopped .
Now press this mixture into the base of a 16 cm cake pan . ( which you have sprayed with cooking spray )
Place this into the freezer and freeze for 30 minutes ....

Steam  1 small head of cauliflower . ..set aside ..

THE FILLING
Combine the following ingredients in the cleaned processor
2 cups of cashews
1/2 cup of coconut oil
1 and 1/2 cups of cooked cauliflower
1 cup of frozen blueberries
1 tsp of vanilla of vanilla extract
1 tbs of lemon juice 1/3 cup of coconut milk .
Process to combine .

Remove the base from the freezer and pour in the topping .
Return to the freezer for 45 minutes .
Then let it set in the fridge for an hour .
Top with fresh blueberries  (and passionfruit pulp optional ) to serve .

 

EMINCE DE PORC AUX POIVRONS ..(Pork with pimentos and onions )

 

Heat 2 tbs of rice bran oil in  a pan over med heat add 2 two sliced onions and 3 tbs of minced garlic ...

Cook till the onions are translucent and aromatic .

 

In a separate bowl slice 3 pimentos ,  add the juice of 2 large lemons , 1 dsp of cayenne pepper , 1 dsp of paprika ,

1 dsp of cracked black pepper .

Mix well to combine .

Now add 4 tbs of Worcestershire sauce

 2 tbs of stevia or substitute with 2 tbs of soft brown sugar .

Add 1 kg of sliced pork fillet .

Mix well to combine .

Allow this mix to sit for 20 minutes .

Then add to onion mix .

Cook over heat till pork is cooked through stirring constantly ..

 

IF YOU LIKE IT HOT ...JUNGLE CURRY PRAWNS

First of all you need to make a paste ...the curry paste
Cut up 10 dried whole red chillies with seeds , place these in a processor with 4 red onions sliced , 6 garlic cloves chopped , 1 lemongrass stem ( white part only ) sliced , 1 tbs of minced ginger ,2 cilantro roots ( coriander roots ) , 1 shrimp paste cube , 60 ml of peanut oil .
Salt and pepper to taste .
Process to a paste .
Place 1 kg of green prawns ( tails intact ) in a bowl and coat with paste .
Heat a pan with a splash of peanut oil
Add 1/4 cup of chia seeds
1tbs of fish sauce
300ml of fish stock
1 tbs of whisky
50gm of bamboo shoots
4 green spring onion stalks
Bring to the boil and add the coated prawns , simmer for  5 minutes or till prawns give an orange tinge , stirring constantly .
Serve with black quinoa .
 

JADE BALLS WITH DIPPING SAUCE

Mash 500gm of ricotta cheese with 2 avocados
Mix in 1 finely chopped onion with 1/2 cup of dry breadcrumbs
Form in to golf sized balls , dip into 2 beaten eggs and then roll in extra breadcrumbs for coating .
Cook until golden brown  on all sides in peanut oil .
Drain on absorbent paper
Garnish with shreds of green stems of spring onions .

DIPPING SAUCE.....
Combine in a bowl ......
1 dsp Chinese cooking wine
2 tbs of honey
1 dsp of minced garlic
1 dsp of minced ginger
3 tbs of tamari or soy sauce ...
Alklow to marinate for at least 4 hours before use .

CHICKPEA CHOCOLATE CAKE

Preheat your oven to 180 deg C .
Line the base of a 20cm springform pan with baking paper and spray with oil .
Melt 200gm of dark cooking chocolate in the microwave on high for 1 minute , stir then cook for a further minute if necessary .
Combine 2 tbs of instant coffee with 2 tbs of boiling water .
Stir this into the chocolate .
Place a 240 gm can of drained chickpeas in a processor along with ..
1 cup of soft brown sugar
1tsp of vanilla extract ...process for 90 seconds .
Add 1 egg at a time while the motor is running .
Add chocolate mixture .
Sift in 1 cup of S.R. flour and 1 tsp of baking powder .
Pulse until the flour is just combined .
Spoon into the prepared pan and bake for 25-30 minutes .
Turn out cake to a wire rack to cool.
To make the ganache
Melt another 200gm of cooking chocolate in the microwave for 1 minute .
Cool slightly and then add 1/2 cup of plain yoghurt .
Mix to combine .
Ice your cake with  a knife .
Decorate with fresh cherries ( stalks intact ).

 

BLACK BEAN BROWNIES

You need to soak 2 cups of black beans in water  overnight .
Next day drain the beans and place them in a large pan  , cover  them with water to 5cm above the beans .
Bring to the boil .
Reduce heat and let the beans simmer for 40 minutes , until tender .
Drain and spread the beans over a baking tray in a single layer allowing the beans to cool.
Preheat your oven to 170deg C .
Spray a slice tray with cooking oil and  line with baking paper . Set aside .
Melt 200gm of dark cooking  chocolate ( I use a microwave on high for 1 minute ..stir  and heat again if necessary . )
In a cup mix 2tbs of boiling water with1 tbs of full strength coffee , using a metal spoon stir this into the chocolate .
Cool slightly .
Beat 4 eggs with 1 cup of soft brown sugar and a tsp of vanilla extract in the bowl of an electric mixer for 5 minutes .
Gradually add the chocolate mixture and whisk until combined .
Now put the beans in a processor along with 1/2 cup of macadamia nuts and a pinch of salt ....roughly  blend .
Fold the mixture in to the chocolate mix along with 1/2 cup of chopped macadamias
Spoon this mix into your prepared pan , smooth with the back of a spoon .
Bake in the preheated oven for 40- 45 minutes .
Cool in the pan for 20 minutes .
Dust with Dutch cocoa / pure cacoa .
Cut into slices to serve .

 

CREOLE PRAWNS

Place 4 tbs of peanut oil in a large deep frypan .
Meltt over a med heat .
Add 2 chopped stalks of celery .
3 large onions , peeled , wedged and sliced .
I large green capsicum , sliced  ( pith and seeds removed ).
Cook until the onions are soft and transparent but not brown .
Pour in 1 cup of dry white wine .
Simmer for 10 minutes .
Now add 1 can of diced tomatoes .
1 tsp of salt .
1tbs of red wine vinegar
1 tbs sugar  / stevia .
Simmer for 10 minutes .
In a separate bowl add 1kg of  green prawns ( tails on ) and  2 sprinkle with 2 tbs of cornflour
Slice  1 small red chilli including seeds
Mix chilli , prawns and cornflour well to combine .
Add these to the pan and cook till  they colour about 4 minutes ..stirring continuously.
Serve immediately over a bed of rice or white quinoa.