Dulce de Leche Cheesecake Squares

This cheesecake comes with a lifetime stinky guaranty that you'll get laid if you make it for a lady.

Dulce de Leche is the decadent creamy caramel originating from South America. It's made by simmer milk and sugar and a few other ingredients, but a brave cook can cheat by boiling a can of condensed milk for two hours. The water must always cover the whole can, and there is the possibility of the can exploding. There are other ways of doing it if that scares you, just google it.

I'm not usually a cheesecake fan, but I actually didn't mind this too much, the caramel hide the cheesyness that usually turns me off. I didn't make it for me though, I made it for the laaaadies.

Cut into 1-inch squares, these make excellent petite fours.

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For crust

• 200g gingernut cookies


• 4 tablespoons soft brown sugar


• 6 tablespoons unsalted butter, melted

For filling

• 1 teaspoon unflavored gelatin


• 1/4 cup whole milk


• 225g cream cheese, softened


• 2 large eggs


• 3/8 teaspoon salt


• 1 cup dulce de leche

For glaze

• 100g 75% lindt chocolate broken up


• 1/2 stick (1/4 cup) unsalted butter, cut into pieces


• 2 teaspoons glucose ( light corn ) syrup

Make crust: Put oven rack in middle position and preheat oven to 160 C. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind cookies with sugar and a pinch of salt in a food processor.

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With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

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Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.

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Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes.

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then stir in dulce de leche gently but thoroughly.

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Pour filling over crust, smoothing top,

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then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

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Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth,

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then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

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Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)

Note: Cheesecake (without glaze) can be chilled up to 3 days.

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An excellent dish, both Vegetarian and Gluten free for the culinary challenged amongst us. The addition of nut butter adds a nice taste to the potato mash, and the Annato paste gives it an excellent colour, if you can't find Annato paste, you could probably use some Tumeric. Also if you don't have Gluten free flour you can of course substitute it for real flour.

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Nut Butter Potato Cakes

• 1 3/4 cup cooled mashed potato


• 1/4 cup Gluten Free flour


• 2 tbsp nut butter (Peanut, Almond, Cashew Macademia, etc.)


• 1/2 red onion, diced


• 1 tbsp. minced fresh basil


• 1/4 tsp oregano


• salt and freshly ground pepper, to taste

Combine mashed potato, flour, nut butter, onion and seasonings.

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You may want to use a potato masher to thoroughly combine everything until you can form a ball. Create balls and flatten them into patties. Dredge each patty in a little additional flour and refridgerate for 30 minutes.

Heat your oil in a nonstick frypan and fry each patty until golden brown. Turn and brown other side.

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Marinara Sauce

• 1 can crushed tomatoes


• 1/2 red onion


• 4 cloves garlic, crushed


• handful loosely chopped basil leaves


• 1/2 tsp oregano


• salt and pepper to taste


• Olive oil

Cook garlic and onion in olive oil over a medium heat until soft, add the rest of the ingredients and simmer for 10 minutes.

Garlic Roasted Cauliflower

• 1 med organic cauliflower, cut into florets


• 12 garlic cloves , peeled, halved and lightly crushed


• sm. onion, diced


• 2 teaspoon chopped fresh rosemary


• 1 teaspoon salt


• generous dash serving of black pepper


• 1/8 cup olive oil , and one additional drizzle

Combine oil and seasonings in medium bowl and then mix in your cauliflower florets.

Spray a casserole dish and put your seasoned cauliflower in a single layer in that dish. Bake in a preheated 450 degree oven for 20 minutes, and then turn over, putting back in oven for 10 more minutes. Enjoy!

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The cheesecake looks scrumptious but too time consuming to make and I don't hold the guarantee in much stead.

Stinky: I make them different than that but your mother likes my nut butter potato cakes.

can we get a pic of you guys in your aprins ?

far to much time on your hands

looks nice though

Trust you to come up with a recipe for a dish containing the words "Nut Butter" Stinky.

recipes? did i miss the memo somewhere that qgl is being domesticated?

You missed the previous massive thread?! ^

^ apparently yes, I'm not terribly good at lurking.

Love your work stinky - also, I asked in the OCAU thread, but why do you call it ikea rav ?

Also thought I would post this blog link for people who haven't seen it, its absolutely awesome.

http://smittenkitchen.com/

coz jmr, I used ikea meatballs for the ravioli filling :D

God damn smelly man, I'd turn gay for you.

wtf are ikea meatballs

meatballs you buy from ikea ...

im having ikea meatballs for dinner and if petals lucky, she mite get some spook meatballs later on~!

wtf are ikea meatballs

I can't think of any way to possibly answer this question

I can't think of any way to possibly answer this question

Then why make such a useless post to this thread? Hopefully the Mods see your post for the postcount whoring that it is...

can you not buy dulce de leche from the supermarkets here? i love the stuff, would put it on everything even rice!

yeah you can get it in a can like condensed milk. I like to make it myself so I can control the thickness of it by altering cooking time.

ill just add that ikea meatballs and that butter and jam sauces that come with them are f***ing awesome

yes, yes they are. we've been known to drive to ikea soley for the food.

also, a public service announcement. If you're making fudge brownies, don't forget to add the sugar!

Pumpkin and Sage Risotto with Spiced Roasted Cauliflower

I've always had a soft spot for Risotto, I love the creamy texture of it, and the fact that you can put pretty much anything into your Risotto, so it's great for clearing out random stuff from the fridge. The Cauliflower on the side makes for an excellent accompaniment, next time I'll probably mix it through the Risotto as it complimented the tastes really well.

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Pumpkin and Sage Risotto

• 1 cup arborio rice


• 2 T olive oil + 1 T butter- for the rice


• 2 cups butternut pumpkin, peeled seeded and cut into 3/4 inch cubes


• 1 fine chopped onion


• 1chopped clove of garlic
  


• 1 T fine chopped sage


• 12 sage leaves


• 1/3 cup grated parmesan cheese


• 3 to 4 cups low sodium chicken stock- heated ( use vege stock if you want to keep the dish vegetarian )


• 1/2 cup dry white wine


• 2 T olive oil- for the squash roasting


• Salt and pepper

Preheat the oven to 200 C. Toss the pumpkin in a roasting tray with some olive oil, salt and pepper. Roast for about 40 minutes, or until golden and soft.

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Heat the stock in a saucepan and leave on low heat ( not quite boiling ). Put a large heavy pan onto medium heat and add the olive oil and butter. When butter is melted and starts to boil add the whole sage leaves and cook for a minute or two, remove them to a paper towel.

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Add the onion and garlic and cook until soft.

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Turn up the heat slightly and add the rice. Stir the rice making sure it doesn't stick to the bottom and ensuring every grain gets a good coating with the oil/butter mix. After a couple of minutes add the wine and cook until it's almost all gone.

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Add the stock 1/2 cup at a time, stirring until fully absorbed, then add more.

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When the rice is almost cooked through, add the chopped sage and parmesan, turn off the heat and cover the pot.

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After two minutes fold the pumpkin through the risotto being careful not to break it down. Plate it up, and garnish with the crispy fried sage leaves.

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Spiced Roasted Cauliflower

• 1/4 cup extra-virgin olive oil plus extra for greasing sheet pan


• 4 green cardamom pods


• 1 chipotle ( or small red chilli is fine too )


• 1 tablespoon coriander seeds


• 1 teaspoon cumin seeds


• 1/2 teaspoon whole peppercorns


• 1 head cauliflower (2 1/2 to 3 pounds) cored and broken into medium florets


• 1 large red onion, halved and thinly sliced


• 1 teaspoon rock salt

Grind the cardamom pods, chilies, coriander, cumin and whole peppercorns until fine.

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Mix the spices with oil in a large bowl.

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Add the cauliflower florets and onions and toss to coat. Add additional oil if necessary.

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Transfer the vegetables to a baking pan, spread evenly. Roast until they're tender and the onions are caramelized, about 30-35 minutes, stirring halfway through. Transfer to large bowl, sprinkle with salt and toss, adjust salt to taste and serve.

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I went fishing on the yesterday and caught a ton of fish. Only one was of a legal size though, a beautiful Estuary Cod at 38cm. I went through my cookbooks looking for a recipe specific for Estuary Cod, but couldn't find one, so I decided to do it in a Thai style marinade. Ran down to the shop and bought a bunch of Thai bits and pieces and this was the result.

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• 1 whole fish


• 3 stalks lemon grass


• garlic


• ginger


• 2 small red chillis


• fish sauce


• soy sauce


• olive oil


• brown sugar ( use palm if you've got it )


• coriander


• thai basil


• 2 limes


• 1 lemon

Into a bowl add 1/3 of the corander leaves chopped, a crushed clove of garlic, a diced deseeded chilli, about a teaspoon of chopped ginger and half a stalk of lemongross crushed and diced. Add the sugar, a splash of fish sauce, a good quantity each of soy and olive oil and the juice of a lime. Spoon about a third of this over your fish and leave to marinade for an hour.

After marinating get a large sheet of foil and double it over itself. Slice the remaining lime, and put a couple of pieces on the foil, crush a lemongrass stalk and 3 cloves of garlic onto the foil as well, add some of the basil and coriander. Place the fish on top of the herbs, and stuff a couple of slices of lime inside it's cavity. Then do the same on top of the fish as is under it. Splash some more of the marinade on top.

Wrap the foil tightly and place on a BBQ grill for about 5 minutes either side. Turn the BBQ off and leave for another 5-10 minutes until cooked through. Remove the fish carefully from the foil onto a plate. Put lemon quarters around the fish.

I served it with a salad of rocket, yellow capsicum, cucumber and cherry tomatoes dressed with the left over marinade.

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last edited by stinky at 16:05:29 17/Mar/08

great now I'm hungry....