Chilled Orange Cheesecake, recipe by Kristine Kawi

good for 2x 18in round tins

300 g digestive biscuits
156 g unsalted butter
160 g sugar
80 ml water
6 egg yolks
grated rind of 1 orange and juice of 1/4 of the orange
300g cream cheese
300 ml whipping cream

Prepare the biscuit base:
Crush the biscuits in a plastic bag, tapping or rolling with a rolling pin. Melt the butter in a saucepan and stir in the biscuits. Remove this base mixture and press into the tins, smoothing with the back of a metal spoon. Chill until firm.

Make the syrup and yolk mixture:
Dissolve the sugar in the water in a saucepan, then boil until it reaches 110F (softball stage). Whisk the egg yolks in a heatproof bowl, then pour in the syrup in a thin stream, whisking continuously until the yolk and syrup mixture is pale and creamy. Continue whisking until cool.

Prepare the cream cheese mixture:
Beat together the cream cheese, orange rind and orange juice. Stir the cheese mixture into the yolk and syrup mixture gradually.

Prepare the cream:
Whip the cream until it stands in soft peaks and fold this into the mixture. Turn into the tin on the biscuit base, smooth the top so that it is level and chill for several hours, until firm. Kristine Kawi

Tiramisu- Kristine Kawi

Sweet and Sour Prawns- Kristine Kawi

Kristine Kawi

Calderetta- Kristine Kawi

Embutido

Serves around 10 (small slices)

700g ground beef
1 c bread crumbs soaked in 1/2 cup milk
80-100 g diced chorizo
2 eggs slightly beaten
1/4 c sweet pickle relish
2 tsp salt
1/2 tsp black pepper
4 small shallots, diced
3 T raisins
4 hard boiled eggs
2T of tomato puree
10 drops of Tabasco

Roast Vegetables

butternut squash, cubed
carrots, sliced
red onion, sliced
Olive oil
S&P

190c/ 170c fan
Lay the squash, peppers, and red onion on to a roasting dish. Drizzle with olive oil and season. Roast for about 30 min.

Salmon with Noodles in Lemon Veloute Sauce

a quick, plain, and simple dinner but healthy and delicious. This one on the picture is dished out for my 8 yr old's dinner so it's not seasoned out to an adult's tastebuds standard. Don't forget salt and pepper for your own dinner.



Serves 4

Cook the salmon by either pan-searing or baking. Season and set aside.

finely zest one lemon and set aside. Reserve the lemon.

To make the lemon veloute: Bring 500ml fish stock to the boil and reduce by half. Add 100 ml white wine and juice of the reserved lemon. Reduce again. Add 150ml creme fraiche and reduce to desired consistency. Season and add the lemon zest.

Cook 250 g of fine egg noodles as per the packet instructions. Set aside. When ready, blanch and refresh the noodles into the Lemon veloute sauce.

Assemble by laying the lemony noodles onto a plate first then put the salmon on top. Season.

Chicken Fricassee and Sauteed Potatoes

Chinese Chicken Curry

Cheese and Ham on Toast

Lightly toast the bread in a toaster.
Put the toast on a grill pan. Sprinkle a little of grated cheese on the toast then lay the ham (this will stop the ham from sliding down) and sprinkle the rest of the grated cheese or sliced cheese on top of the ham. Grill fro 3-4 min.

Boiled Eggs

Put eggs in a saucepan of cold water. Bring to the boil. Once the pan is boiling, turn the heat down to low and simmer for 3 min (soft yolks) or 6 min (hard yolks)

Fruit Tango Smoothie

1 med banana
1 peach
200g fresh or frozen strawberries
1 med mango
200ml fresh orange juice
1T runny honey

Strawberry and Raspberry Smoothie

200g fresh or frozen raspberries
400 g fresh or frozen strawberries
200 ml fresh orange juice

Malted Banana Smoothie - Kristine Kawi

3 med bananas
250 semi skimmed milk
50 g malted milk powder
1 T honey
8 ice cubes

Prepare the bananas:
- peel, remove any black bits, break it up and put in the blender.

Add the ingredients to the blender:
- all all the other ingredients. You can use soya milk instead of cow's milk

Blend for 2 minutes. The smoothie should be smooth, foamy and thick.

Thai Green Chicken Curry

I had some left-over courgette and carrots. So they're both added in. And voila, it still tastes like a lovely green curry.



..whereas this is the more authentic version. Green beans and aubergine are added, garnished with a bit of sliced red chilli and coarsely torn basil.

Crab Mayonnaise and Watercress

4-5 T mayonnaise
grated zest of 1 unwaxed lemon
2 fairly large dressed crabs
2 handful watercress, trimmed

Mix the mayo and lemon zest together. Turn the white crabmeat into a bowl and stir in enough of the lemon mayonnaise to bind it.

Spread all of the bread slices with the brown crabmeat. Spread the white crab mixture over half of the slices and add a layer of watercress.

place another slice of bread on each and trim off all the crusts. Cut the sandwiches into fingers.

Egg and Asparagus Sandwich

4 eggs
1 small bunch asparagus
4-5 T mayonnaise
grated zest of 1 unwaxed lemon
1 small bunch chives, chopped
Sea salt and freshly grounded pepper

Cook the eggs until almost hard boiled. Leave until cold, remove the shells, and chop the eggs roughly.

Cook the asparagus in a large pan of boiling water for 2-3 min, until just soft. Remove from the water, cook and chop into small pieces.

Mix the mayo and lemon zest together. Fold in the asparagus, eggs, and chives. Season.

Cut the crust of the bread and once filled, cut the bread into finger slices.

Parma Ham, Pear, and Rocket Sandwich

3-4 T EVOO
12 slices Parma Ham
1 small ripe pear, peeled and sliced
2 small handfuls rocket
30 g Parmesan (or Padano) shavings
1T balsamic vinegar

Drizzle the bread with a little olive oil. Lay the Parma ham over half the bread slices.

Toss the pear, rocket, and cheese togethers with the remaining olive oil and the balsamic vinegar.

Top the ham with a little of the pear mixture and sandwich together with the remaining bread slices. Trim off the crusts and cut into finger portions.

Pizza Toppings

Classic toppings, among others:

Passata (tomato puree in a carton, not the concentrated tube)
mozarella
cheddar, gruyere, or any of the hard cheeses
caramelized onion
red onion
peppers
sweet corn
tuna
chorizo, pepperoni, ham
pineapple
fresh basil to garnish
1/2 tsp dried oregano
2-3 T EVOO for drizzling

Pate de Campagne - Kristine Kawi