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

Pork and Watercress Soup

This is an easy soup to make and also quite a light soup so it is a

perfect starter course as it will not fill you

up so that you are weighed down before your main meal.

500g pork strips

1 med sweet potato diced

1 bunch watercress

1/2 white onion

1 medium tomato chopped

2 spring onions chopped finely

1 litre chicken stock

2 cups water

1 tsp sea salt

1 tbsp corriander roughly chopped

Put chicken stock and water in a lge saucepan and add the pork strips,

bring to the boil and simmer for 1 hour.

Soak the watercress in cold water for approx 10 mins and then squeeze

to remove excess water and bitter juices,

roughly chop and put aside. Peel and dice the sweet potato and chop

the onion and the spring onions and tomato.

Take the pork strips out and cut the rind (and excess fat if desired

off) then cut into 1/2 inch strips and return to

saucepan with salt and corriander and watercress and vegetables.

Simmer for 15 mins and serve.

No Photo for this one. I have made it several times and everyone seems to enjoy it.

Quiche
This one I found on line and have made adjustments to. It has Spinach and Feta in it.
3 eggs (I have used chook and also duck eggs with good results)
3 leaves of fresh Silverbeet (chopped and cooked)
100 g Feta grated
1/2 cup SR Flour
1 1/2 cups low fat milk
1/2 cup grated cheese
1 onion sliced

I also added some chopped mint and parsley

Gently cook onion in a greased pan until transparent.
Mix flour, eggs, grated cheese and milk with a whisk.
Add the feta and drained spinach to the egg mix (and herbs if using)
Spray a quiche dish and pour mix into.
Bake at 180C for 30 - 35mins

Have fun with this you can use our favourite ingredients and come up with something you like.
I have mainly used this as a side dish with meat and salads, not as a main meal.
I will be interested in knowing what ingredients you use, so please let me know.

Mums Carrot Cake
This is a much loved recipe that came from my Mum.
Our daughters friends use to raid her lunch box at school to see if she had any in it. So I am guessing it was a treat for them. Liz and Sarah this is the recipe it is not hard to make so would love to see a pic when you make it.

2 cups grated carrot
3 eggs
1 1/3 cups SR Flour
1/2 tsp Nutmeg
1 cup Pecan pieces
2/3 cup Canola Oil
1 tsp Bi Carb Soda
1 cup castor Sugar
1 tsp Vanilla Esc
1 tsp Cinnamon

Grate carrots. Put eggs, sugar oil and vanilla into a bowl and mix add the grated carrots and the walnuts, add sifted four, bi-carb and spices and mix lightly.
Place into a greased and cake pan.
Bake in a moderate oven for 35 - 45 mins. Remove from oven and allow to cool in tin for 5 mins then take out of tin and cool on a wire rack.

PS. I always double this mix and use a 24cm square pan. My cooking time then becomes 1hr and approx 15 mins but i check it with a skewer to make sure it is ready. I also turn the cake tin at intervals to make sure it cooks evenly.

Lemon frosting:
50g Philly cheese
2 tbso softened butter
1 tbsp Lemon Juice
2 cups of sifted icing sugar

Combine all ingredients and mix until smooth and creamy.
spread on cake and decorate with chopped pecans.

This one always goes well if you are going out and need to take a plate, usually wont get to take any home.

Mini Quiches
These are little fiddley but are great and perfect for when you are not very hungry.Or for brunch.

Pastry Sheets (from one sheet I get 9 x 75mm circles)
(use a glass and turn it on the pastry sheet to cut out a circle)
Place circles in a greased patty cake baking tray. My baking tray has 12 positions for circles.

2 shallots chopped
1 leaf of spinach chopped and cooked and drained
8 cherry tomatoes chopped in 1/4's
1 lge rasher of bacon chopped up small
1 egg and 1tbsp milk mixed together
grated cheese
Herbs can be added, I used Oregano and mint

Spray frypan and add shallots, spinach, tomatoes and bacon and gently fry for a few mins.
allow to cool a little then add approx 1 desertspoon to each circle in the baking tray.
Then carefully pour 1 desertspoon of the egg and milk mix over each quiche not overflowing them.
put some grated cheese on top of each one and bake at 200C for approx 15mins until cheese is golden.
Remove from oven and allow to cool a little in tray they use a knife to loosen and lift them out.