Cherry Cheesecake Flan
I made this recently for a dinner with friends they enjoyed it so thought I would share it
500g cherries Pitted (see notes to pit)
1 tbsp Brandy
2 1/2 cups Icing sugar
1 pkt Chocolate Ripple biscuits
100 g melted butter
250g cream cheese
1/3cup cream whipped

Note:
To pit cherries using a toothpick insert at the top of the cherry near the stalk, poke down until you feel the stone, then go around the stone with the toothpick when the circle is complete put the pick under the stone and push it upwards and the stone will flick out. (I was getting quite good at it by the time I was finished. I also ate the reject ones)

Place pitted cherries, brandy and 2tbsp of icing sugar in a bowl and stir to combine.
Lightly spray a 23cm quiche dish with a removable base.
Crush biscuits (about 6 at a time in a plastic bag , use your rolling pin and roll until they resemble
crumbs) add melted butter and press mixture into the flan tin and place in fridge till needed.
Beat cream cheese and icing sugar until smooth and then fold in whipped cream.
carefully spread mix into the base. I cut the cherries in half and placed them on. Then used additional whipped cream and my piping bag to put a squirt of cream between each cherry.
Hope you have fun with this. It was yummy.

Ok folks this would have to be one of our family favourites. It is usually requested for a birthday dinner by several children and often some sibling rivalry occurs over who should get the leftover piece. It is not hard to make and just as good as you buy from a well know desert shop.

Gourmet Cheesecake
base:
250g plain biscuits (i use milk arrowroot)
125g cooking marg
Filling:
375g packet cream cheese
3/4 cup castor sugar
1 tbsp plain flour
pinch salt
2 eggs (seperated)
1 whole egg
1 cup sour cream
1 tbsp lemon juice
1 tbsp castor sugar
Base:
Crush biscuits finely (i put them in a plastic bag (a few at a time) and crush them by rolling them under my
rolling pin), add melted marg and mix well. Press crumb mix into an 8 inch springform pan. Refrigerate while
preparing the filling.
Filling:
Beat cream cheese until softened, combine with sugar, flour and salt and beat well.
Beat in the whole egg plus the 2 egg yolks, sour cream and lemon juice. Beat egg whites until soft peaks form,
beat in extra sugar, then fold egg whites into cream cheese mixture. Pour into prepared crumb crust.
Bake in a moderately slow oven for 1 1/4 to 1 1/2 hours. Allow to cool in the oven. Refrigerate until firm.
Decorate with extra whipped cream and sprinkle with cinnamon.

Mock Fish
This is my most favourite food.
My Mum made these when I was little and now when I am feeling low, or maybe need to eat but dont really feel like eating this is what I make (I think i must class these as comfort food).
Our grown up children also like them. Especially yummy on fresh buttered bread (but I think if you are counting calories or carbs maybe not so great) but what the heck we all need something bad once in a while.

1 large & 1 medium potato peeled.
3/4 tsp salt
pepper
1 lge egg

grate potato, squeeze off excess moisture, add salt and pepper and egg and mix well.
cook in a frying pan that in a small amount of cooking oil until golden on both sides.
I put them on paper towel to soak up excess oil before eating.
Hope you enjoy these as much as I do.

Sorry no picture cause they all get eaten quick