Thursday, 26 April 2018

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Banana Cream Cheesecake




½ Cup raw walnuts

2 Tablespoons cocoa powder

½ Cup shredded unsweetened coconut

⅛ teaspoon salt

½ cup dried pitted dates or sultanas, softened by soaking in hot water for 10 minutes and drained


350 g plain cream cheese

1 cup ripe mashed banana - remove dark pieces and mashed until smooth

2 eggs

½ teaspoon natural vanilla essence

1 Tablespoon runny honey

To prepare base:

1.    Blend walnuts in a food processor until crumb sized, then add remaining base ingredients and blend until it forms a mixture that holds its shape when compressed.

2.    Place baking paper on the bottom and tinfoil around the sides of a 20cm wide springform tin. This will help you remove the cake later. 

3.    Press mixture evenly into bottom of tin. Refrigerate base while preparing the filling.

To prepare filling:

1.    Preheat oven to 190ºC.

2.    Soften the cream cheese in a microwave or in a medium pot over a low heat, and whisk (or beat) until smooth.

3.    Add remaining filling ingredients, and whisk (or beat) until smooth.

4.    Pour filling onto the base.

5.    Bake for 30 minutes. Remove from oven and cool on bench top, then refrigerate until well chilled.

To serve:

Slice into thin wedges and serve with fresh seasonal fruit such as strawberries, raspberries, kiwifruit and feijoa.

Chicken Curry 


Serves 4




2 tablespoons of olive oil

2 cloves garlic, crushed

2 medium onions, chopped

2 tablespoons mild curry powder

500g skinless chicken thighs, diced

1 tin chopped tomato

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

¼ cup sultanas

¼ cup raw cashew nuts

1 cup water

2 cups cooked rice

4 cups baby spinach



1.       Heat oil in frying pan on a medium heat. Add garlic, onion and curry powder.

2.       Once onion has softened add chicken and fry until brown.

3.       Add tinned tomato, tomato puree, balsamic vinegar, water and sultanas and simmer until chicken is tender.

4.       Just before serving stir in cashews.

5.       Serve with ½ cup of cooked rice on a bed of baby spinach.



Mini meatballs


Makes 5 portions, leftovers can be frozen. These have a fantastic herb and ginger flavour that my family loves.


Ingredients for meatballs:


500g of lean mince

2 garlic cloves, finely chopped

2 teaspoons ginger, finely chopped


 ¼ cup breadcrumbs

 ¼ teaspoon ground chilli (optional)

 1 teaspoon of mixed herbs (or 1 tablespoon of fresh, finely chopped)


 For tomato sauce:


 1 Tablespoon olive oil

 1 onion, finely chopped

 2 cloves garlic, finely chopped

 2 tin crushed tomatoes

 1 cup beef stock

 1 teaspoon Worcestershire sauce

 1 teaspoon mixed herbs (or 1 tablespoon of fresh, finely chopped)

To serve:


1 head of broccoli

1 bag of baby spinach



  1. Combine all meatball ingredients and roll into small balls of around 2½ cm diameter. Brown in frying pan with olive oil, then remove from pan and hold to one side.
  2. To make the tomato sauce, soften onion and garlic in frying pan then add the remaining ingredients, stir through, and then return meatballs to the pan.
  3. Simmer meatballs in the sauce for 15 minutes.
  4. To serve layer 1 large handful of spinach at the bottom of a dish, followed by ½ cup steamed broccoli florets and 4 meat balls, then cover with tomato sauce.





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