Food & Drinks

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Spice Time

7 Comments Posted on April 29, 2015June 1, 2015 by Snoskred

Twice a week, I receive my email from Aldi that tells me what the upcoming specials will be. On the 9th of April I spied with my little eyebulbs spice sets. I used the Aldi system to send an email to The Other Half about this and I said if they were still there the next time we shopped I would like to get them.

With Aldi you are taking a huge risk if you do not go on the day something is advertised to arrive. These spice sets were due to be out Wednesday the 15th of April and we did our fortnightly shop on the 12th of April, so our next shopping trip was not due until the 26th of April.

I did not make a special trip, I just hoped they would still be there. And as it turned out, there were some left.There are 30 spices in all – 2 packs of 15 and not a single double up which makes for great variety.

Chicken Salt – Garlic Salt – Coriander – Nutmeg – Ginger – Parsley – Cinnamon – Oregano – Mixed Herbs – Basil – Paprika – Rosemary – Cumin – Turmeric – Chilli Flakes – Hot Chili – Mustard – White Pepper – Thyme – Garlic – Curry – Mixed Spice – Spiced Up Salt – Celery Salt – Chives – Garam Masala – Whole Cloves – Cinnamon Sugar – Steak Seasoning – Vanilla Sugar

Luckily, due to my recent meat buying of some very cheap but excellent chicken breasts plus Aldi have been selling larger bulk cuts of steak which we have bought, cut up, and foodsaved at half the price we normally pay for those same cuts, this week we did not have to buy any meat at all. Not even bacon. I have 2kg diced up and stored in the freezer in perfect amounts for cookery.

So there was room in the budget to buy these spices and I am deeply thrilled to have new combinations to try out with our regular meals.

I did a chicken and bacon pasta on Monday. When I put in the garlic, onions and leek, I added some garlic salt, chives, basil, parsley, white pepper and nutmeg, plus cinnamon and paprika which I always use. The results were truly epic, in particular the chives, white pepper, and the garlic salt gave it a nice kick.

I rarely add salt to our meals when cooking them as The Other Half has high blood pressure, though I do keep a Himalayan Pink Salt grinder handy for myself to use on the completed food if I feel like it. That was also purchased at Aldi. :)

The dinner I made tonight, well, there was a spice incident. I was making vegetable soup and I had in mind a soup Vilis Cafe used to cook which had a lot of awesome Hungarian pepper in it. I keep a jar of Chili in the fridge and I’d added some of that, plus some cayenne powder, and then I went to add white pepper and more flew out than I’d intended.

When the soup was done cooking, I took out a potato and ate it while I waited for The Other Half to return from the mancave. It wasn’t very spicy to be honest, and I was wondering where all my spices had gone. Well, somewhere in the whizzing the soup process, those spices came out to play, and even after adding cream and cheese, my eyes were watering with every mouthful, my lips were burning..

I went in to the other half and said I thought maybe I had gone too far with the spices, and he wholeheartedly agreed. I love it spicy but this was a bridge too far!

So if you have an Aldi, you might want to keep an eye out for the spice sets next time you visit. They are excellent value – the spices Aldi regularly have in stock sell for $1.99 per container, and here you get them for $1.33 per container. Some of these spices are rarely seen at Aldi, though sometimes they do have a few flavours as special buys.

Do you like it spicy? :)

Let me know in the comments! Also let me know if you know any special powers these spices are known to have. For example, Turmeric is said to be excellent for your eye health. I add it to things quite often now – I love the colour – and I do notice a reduction in those eye floaters.

cooking, food, recipes, shopping, Soup

My Magical TuffSteel Roaster

3 Comments Posted on April 6, 2015June 1, 2015 by Snoskred

The official name is the Tuffsteel Forge 32cm Roaster Pan. 32cm is the interior dimension – with the handles it stretches out to nearly 39cm wide.

I love this thing. Seriously adore it. At the moment I use it every second day – my meal plan has been planned out that way, so I can use the next day to get it in the dishwasher and clean again. I’m actually planning to buy a second one of these for a multitude of reasons, not least of which is in case anything ever happens to the glass lid. Glass and Snoskred is not a very good match.

Some of the reasons I love this amazing cooking unit include –

– Keeps all the cooking inside the roaster dish.

– Whatever liquid you add eg wine, lemon juice, chicken or vegetable stock, just plain water, steams up and cooks the food faster.

– Whatever liquid you add circulates through the food beautifully.

– Keeps the oven clean – we’ve had issues before with cooking food in a regular ceramic baking dish and having a mess all over the oven. This way all the mess is safely contained inside.

– I can make entire meals just using this one pan.

One Pan recipes I have cooked inside this roaster pan –

– Chicken Mini Roast & Potatoes
– Chicken kievs, potatoes, cauliflower
– Chicken kievs, cheesy baked potatoes
– Chicken filos, broccoli, pumpkin
– Roast Beef, potatoes, pumpkin
– Roast Pork, potatoes, sweet potatoes
– Pasta Bake
– Fake Lasagne
– Quiche
– Bacon and Leek Mac and Cheese

Soup recipes that use more than the roaster pan – eg you take the roasted items out, pop them into a plastic container, add chicken or vegetable stock and milk or coconut milk and whiz up to make them into a soup.

– Roasted Red Capsicum and Potato Soup
– Roasted Potato and Leek soup
– Roasted Potato, Leek and Pumpkin soup (recipe coming soonest!)
– Roasted Cauliflower Soup

I am planning more soups for winter. :) Especially a mixed veg one with swedes, turnips, pumpkin, potato, sweet potato, capsicum, leek, and anything else I can fit in the roaster pan.

I found this roaster pan at DFO in Canberra while I was looking for yet another ceramic baking dish. We’d had multiple bad experiences with ceramic baking dishes cracking and breaking, and I’d just lost our most recent somewhat trusty Ikea ceramic dish, leaving us with only one baking dish large enough to cook the things that we regularly cooked.

This roaster pan was found in one of those kitchen stores with every possible thing you might ever use in the kitchen and I figured – at least it can’t crack and break – I’ll give this thing a try. It has seriously changed the way I cook in our kitchen.

Unfortunately it is not so easy to find online. Deals Direct do stock it but it is presently out of stock. According to other sites when it was in stock it retailed around the $45 mark. Mine cost me $80. At that price, I might even buy two extras and put one away for later on.

You can get roaster pans with a lid that is not glass – however I do prefer to be able to look inside and see how things are going without having to open the oven and take the dish out. Plus, our convection microwave is a Solardom which uses a halogen heater to cook and that does not work very well if the food cannot see the “light”. The pan has a true non stick coating. As in, nothing ever sticks to it, for reals.

The oven in this house has never been used by us due to absolute dirtiness from the previous homeowners. Seriously, I turned it on once and it smelled so bad, ew. The design of this house means cooking smells congregate in the main bedroom, walk through robe and bathroom, so using the oven again was not an option. The landlord has finally agreed to replace it and I intend only to use this roasting pan in it – that way I will never have to clean the oven.

Do you roaster?

cooking, food, Happy Snoskred, Home, yay

Food Obsessions – Potato & Egg

4 Comments Posted on March 23, 2015June 1, 2015 by Snoskred

I love reading food blogs. Food blogs often make me hungry for very specific things and oftentimes these will be things I would need to go to a supermarket to recreate, so in general I’ll just bookmark a recipe to put on the next food plan..

In the past few weeks it seems like there has been a fried egg thing going on across the various food blogs. Somewhat unfortunately, I always have eggs in the house, so for lunches I went on a little fried egg spree.

Then one day, the stars aligned in the universe and I had a strange thought about adding an egg to that nights dinner as I was deeply craving a fried egg.. much deliciousness was the result. Now, I don’t know how I will ever eat this particular meal without one or more fried eggs on top.

Potato with bacon and onion has been in our meal rotation since I was a teenager, though my sister was usually the bacon and onion person and I would put on all kinds of exotic concoctions, from fresh cooked capsicum, mushroom and bacon, right up to bolognese sauce, chicken cacciatore or tuna mornay.

Recently we switched out onion for leek in almost every meal we use onion in. Trimmed leeks are available 2 in a packet from Aldi for $2.99 and we much prefer the flavour of leeks.

I still enjoy more exotic options on my potato and will usually add in things like mushroom at a minimum but the other half is all about simplicity and he loves bacon and leek.

If you have never made potato with toppings, here is my most recent recipe. :)

Potato with Bacon, Leek, Mushroom & Egg

I’m going to give you more than one way to do each step because that is how we roll here and I have prepared this a multitude of different ways.

Prepare The Potato –

My first choice would be – peel, chop and then boil the potatoes. You do lose some of the potato goodness this way.

My second choice would be – peel the potatoes first, roll them around in a little extra virgin olive oil, add a few herbs – Paprika is a must for me! – plus salt and pepper. Then bake potatoes in a roasting pan preferably one with a lid. This option mostly keeps the potato flavour and goodness within the potato. I do like to add a splash of white wine to this, as it will steam up when the pan gets hot and permeate through the potatoes for extra flavour.

My third choice would be – wrap potatoes in alfoil and bake. This definitely keeps all the goodness inside the potato however, if you do not like the skins you will have to remove them from a hot potato which is not optimal.

I’ve also done baked potatoes and then you open them up and take out the innards, mix the potato and fillings together and then stuff it back into the potato. This is fiddly and time consuming and to be honest, I am not a huge fan of potato skins. I would do this if we had people coming over and I wanted to make something relatively simple but special. But if stuffed potatoes is your preference, you’re eating it, so go to it and enjoy. :)

Prepare Your Toppings

First choice – chop bacon, mushrooms, onion/leek, add a tiny bit of butter to a a non stick frypan, fry toppings until cooked the way you would like them.

Second choice – chop bacon, mushrooms, onion/leek, add butter or margarine, cover, and microwave on medium heat until cooked to your preference – this usually takes approximately 3-4 minutes on 600w with my microwave

Third choice – chop bacon, mushrooms, onion/leek, in a saucepan put in some butter or margarine, half a teaspoon of garlic, add in the bacon, mushrooms & leek, stir about and allow to cook a little. Then add in 1/2 cup of white wine and an extra touch of butter, allow to simmer and cover the saucepan. Simmer for 5-10 minutes and it should be done.

Mash The Potatoes

Once the potatoes are cooked your way, add them to a bowl, add in a little butter and cheese, and smoosh them up some with a fork. We are not talking a perfect mash here, you want them a little chunky. Sprinkle a little cheese on top

Prepare Your Egg(s)

First choice – fry eggs in a frypan until they are cooked how you like them. Mine, I like to flip, but sunny side up would work too.

Second choice – poach your eggs in your egg cooker or poacher.

Third choice – soft boil the eggs. Peel eggs – this can be difficult with soft boiled eggs which is why this is a third choice.

Fourth choice – scramble the eggs. You can also add back in your bacon and leek with a little cheese. The only downside to this choice is – no gorgeous yolk to ooze into your potatoes.

Assemble Your Meal

Add your topping mixture to the potato mash, put the eggs on top, cut into the eggs with a knife and allow the yolk to ooze, and you are done.

It is time to eat!

Now bear in mind, you can take this recipe and make the ingredients your own. For protein you might prefer to use chicken, sliced beef, pulled pork. You might be out of bacon so you could use ham. You might have leftover turkey and so you might slice it and cook it in a frypan and then top with some cranberry sauce and you might use sweet potato or yam as your base. Some people like to put avocado, bacon and prawns or shrimp. You might want vegetarian bacon or no meat at all.

You might even want to use mashed cauliflower, broccoli, turnip, pumpkin, sweet potato, swede, baked mushrooms or even a combination of these instead of potato as the base. You might not want leek or onion – some people have a bad reaction to those.

You might have leftover pasta sauce which you can heat up and pour over some freshly cooked potatoes. As I mentioned above, I love to put chicken cacciatore or tuna mornay over potatoes.

The only limit is your imagination, ingredients on hand, and your preference of what flavours you prefer together.

Over to you!

What do you like to put over the top of potatoes? I’d love new ideas if you have any. :)

cooking, food, recipes, Snoskred hearts, yay

Meal Planning

3 Comments Posted on March 16, 2015June 1, 2015 by Snoskred

This year, I’ve been using this great free meal planner found at #4 on this post – High Five for Getting Organized! – from kelly’s kinda crazy.

The meal planner comes with a grocery list – Above you see Carter – my trusty skeleton friend – holding it. I’m thinking from now on he will get to hold the grocery list each fortnight so if I need to add something he will remind me to add it when I walk past. :) Here is a closer view with this fortnights shopping on it.

When I write my shopping list, I mentally walk around Aldi in my mind and I write things on the list in the order they appear in the store. Thank the deities, unlike Coles and Woolworths, Aldi rarely changes their floor plan. Both Coles and Woolworths have recently re-arranged their stores and now I can’t find anything in there. :(

I also sit down with my laptop and the shopping list and go through the Coles and Woolworths brochures and write down any items which are on special that we need to stock up on. I’ve been doing this for so long now that in general we never run out of things that we regularly use.

I’m loving the cute design of the meal planner. I used to do meal planning on my whiteboard which was not so pretty, nor could I take it with me to other rooms of the house which, on occasion especially when writing the shopping list, was mildly inconvenient. It also means I can keep copies of the old meal plans on the clipboard and review them when making the next meal plan. This way, I tend to notice meals we have not had for a while and add them back in.

Just be aware the file prints out an entire year worth of meal planning – you can choose to print just one or two pages at a time but you’d have to do it manually. I printed mine out at the start of the year and I’ll have enough to last until the end of this year..

This meal planner runs fortnightly and so we have been planning our menu fortnightly and shopping fortnightly as well, with just a quick stop at the shops on the second weekend if we need to pick up something fresh. Most of the time we don’t need to, because I am getting very good at planning meals which have the fresh ingredients closest to the shopping trip – and also very good at freezing things we need for later.

This past weekend we made our regular trip to Lenards at Warrawong which is roughly an hour or so drive from here, depending which way you go. We took a little detour past Albion Park to catch a glimpse of the Grand Old Lady VH-OJA at the HARS museum. If it wasn’t too busy we would have stopped to get out and take some photos, but as expected the place was absolutely packed and we just drove past. So, my apologies, I have no pics of that for you.

I also have no pics of Chicken Young Lad who has served us on our past 3-4 trips and who is starting to remember that we are the Crazy Bulk Buying People. Even so, after each item he asks “Anything else today” and we’re all.. YEP, give us 4 of those and 8 of those.

Meat wise, we eat quite a bit of chicken in the house. When we lived in Adelaide we had a Lenards close by and we could drop in and pick up chicken on the same day we were going to cook it. We really grew to love their chicken and moving here we discovered two things –

1. It is super expensive to buy pre-prepared chicken here eg kievs & filos.

2. Even though it was super expensive to buy, none of the local options tasted anywhere near as good as the options from Lenards did.

So we make the trek to Warrawong every 8-12 weeks, and we stock up on our chicken, we bring it home, then we food-save it and freeze it. We have the Sunbeam Foodsaver. I’ve tried other methods in the past including freezer bags and ziploc bags and we find the foodsaver to be the better option.It ends up looking like this –

The red chicken breasts that you see paired in the foodsaver packets with Chicken Kievs are the pocketed breast with baby spinach, dill, fetta and ricotta. They are my favourite – so tasty! I don’t mind a chicken kiev, either, but I deeply love these little red thingies.

We took every single chicken mini roast that they had prepared and we would have taken more if they had them out the back – sorry everyone else who wanted one. I normally pre-order but this time it did not happen, for a few non-interesting reasons. I foodsaved 6 roasters but we got 7 – one went into the fridge for tonights dinner, which looked like this –

We also stopped in at Dan Murphys and bought enough cask wine for cooking to last the next 6 months or so. I use Banrock Station Cabernet Merlot and Sauvignon Blanc for cooking and they are routinely $5 or so more expensive locally so if I need them and we’re already up Shellharbour way, I like to stock up.

Last fortnight, I ran out of white cask wine and had to use red wine for our white sauce chicken, bacon and leek pasta. When you use red wine in white sauce, you end up with a delicate light purple sauce. Not that either of us minds that because it still tastes great, and I find the merlot has some interesting flavours which the sav blanc does not. I really do need to put my white sauce pasta recipe up here sometime soon. :)

If you enjoyed reading this, you might want to take a look at this post – some things I know for sure about grocery shopping.

None of the companies or products mentioned gave me anything or paid me to say this stuff, and of course if anyone did I would make that very clear right at the top of the post and it would not change my opinions on things – I call it as I see it.. :)

So, over to you..

Do you meal plan?

Carter, country life, food, get organised, Home, shopping

Heading Into Autumn

2 Comments Posted on March 2, 2015June 1, 2015 by Snoskred

Red Curry Noodles from Nan Tien Temple

Today is the second day of Autumn here in Australia.. Therefore you might want to make some soup. I know I will be!

Here is my Roasted Red Capsicum & Potato Soup. Also for this recipe, you could use any vegetables you like. Roasted Leek and Potato is on my to-do list this season..

Here is a great post – 50 Light and Healthy Soup Recipes

cooking, country life, food, recipes, Soup

Night Soil

3 Comments Posted on February 27, 2015June 2, 2015 by Snoskred

Would you fertilize your garden with human poop?

Neither would I. But in some countries, this is the done thing. They even have a name for it. They call it Night Soil. I first read about night soil a few months ago while reading Outliers by Malcolm Gladwell.

Rice has to be fertilized repeatedly, which is another art. Traditionally, farmers used “night soil” (human manure) and a combination of burned compost, river mud, bean cake, and hemp and they had to be careful, because too much fertilizer, or the right amount applied at the wrong time, could be as bad as too little.

And unfortunately some of those countries are now importing foods into Australia, and we are eating these foods sometimes without being aware of it due to poor food labelling laws.. How many times have you seen something like “Packed in Australia using imported products” – imported from where?

They don’t tell us.

That picture above is from the label of my favourite salad dressing. Why do they need to import ingredients? Everything they use in this product is available right here in Australia.

How has this happened to this great country we live in? A country that grows almost everything and could supply almost everything we need without having to import one single item?

How is it, that I now cannot buy a tin of grown in Australia Champignons? I’ve tried all the supermarkets. There are no champignons grown here anymore, not that I can find.

Check the label, and you will see –

I grew up in a household where we always used champignons on our homemade pizza. I grew up eating champignons right out of the tin. I can tell you how they tasted when they were grown in Australia – like someone took a huge bunch of mushrooms and removed their essence, their flavour, and packed it into each and every champignon. I actually preferred them to fresh mushrooms.

These Chinese champignons taste like nothing. There is *no* flavour. You might as well eat the paper on the tin.

And now, several Australians have contracted hepatitis A from frozen berries.

Could this be due to night soil? Nobody knows as yet. But you better believe I’m not buying any more products which are grown overseas. Why would we allow products from countries you need to get vaccinations to visit?

And why on earth would we allow product labelling that does not tell us where the food originates from?

Go to your food pantry, right now.

And take a good look at the labels. Do you have any products which say Product of Australia? Or does everything originate from locations you personally would not travel to, let alone eat food from!

Angry Snoskred, Aussie Culture, food, potential disaster, shopping

Recipe Saves

Leave a comment Posted on February 18, 2015June 1, 2015 by Snoskred

Savory Saves –

Recipe: Oven Cooked Risotto – I am totally going to perfect this recipe and I think I will use my roasting pan.

Prosciutto, Pea and Lemon Pasta – I think I would try to use not frozen peas if I were to make this, and I would likely sustitute bacon in for proscuttio. But this leads me to ask myself why can’t I just make a recipe as it is written, why must I Jamie Oliver it up every time?

Eggs Benedict Casserole – There are times when I have a lot of eggs and this recipe seems like it was made for those times.

Sweet Potato Spinach Mac and Cheese – This is a recipe I will make but I will use A2 milk in place of almond milk. I have a stash of A2 longlife UHT milk as well, in case we ever run out. Yes, I am a believer, regular milk does not love me much. :(

cauliflower cheese – I deeply love cauliflower cheese.

The Best Guacamole Recipe. – I will make this and love it, sometime soon.

Sasha and Malia Obama’s Favorite Mac and Cheese – I am a huge Michelle Obama fan, I have a somewhat irrational love for her.

Seriously the base recipe is amazing *and* it skips making a roux, which was one of the first things I mastered in the kitchen. A roux is the base for several of my recipes – however there are days (especially hot days) when I just don’t feel like making one. You can easily use this as your base for all roux-required recipes if you so desire, I have done from time to time. This recipe is so versatile. Here are a couple of quick things you can add to the simple cauliflower, milk, cheese and herbs base to make into a meal –

Chicken, Bacon, Mushrooms, Spring Onion.

Tuna, Broccoli, Leek, put some tomato slices and Parmesan on top, bake for 20 mins till top is crispy.

You can find a couple more awesome Michelle Obama recipes here –
Healthy Recipes From The White House To You – the broccoli soup is great as well especially if you add some Parmesan or blue cheese.

Coconut Lime Baked Chicken with Coconut Mango Sticky Rice – Yes to this. One day I will make this. I think this would work really well with drumsticks and wings, too.

Slow Cooker Chicken Wings – 5 Super Varieties – Speaking of chicken wings.. :)

Blood Orange Thyme Roasted Chicken – This combined with my roasting pan would = epic win, I think. :)

Sweet Saves –

Booze Baking: RumChata Cheesecake – I do not even know what Rumchata is, which may impact on my success with this recipe considering it calls for 3/4 of a cup of it.

Christmas Pear, Cinnamon & Ginger Chocolate Glazed Cheesecake – This is a recipe I am deeply unlikely to ever make for us at home, but I like to think I could make it, if people in my house ate pears. I might make it if I am going somewhere that people will eat pears. But why on earth do I save these recipes knowing I am unlikely to ever make them? WHYYYYYY?

Gingerbread Heads – You will never believe me when I say this, but I *did* make this gingerbread. It is everything you want a gingerbread to be. I should have halved or even quartered the recipe, though. Anything that says 5 cups of flour is overkill in my house. So, There Was An Incident, which we will not go into the details of, when I tried to make it in my mixer which is not large enough for this dough. I still have two large logs of this dough which I froze. I did not decorate the results, because I am a terrible cake and cookie decorator.

key lime pie – I love Key Lime Pie. I have never made it. This year is the year, it will happen! ;)

Raspberry Chocolates – I will probably make this to take along to school one day. Though, as I have a chocolate from scratch recipe I love, I will likely stick to that one – Making Chocolate From Scratch!

Salted caramel pudding – I love Salted Caramel, so, so, SO SO much.

Salted Caramel Chocolate Cups – gorgeous pics. I will make this one day.

Blueberry Pie Bars – I deeply love blueberries. I will make this!

Healthy Homemade Chocolate Paddle Pops – I love me some Milo.. :)

Fudge for all – I have made this fudge many times now, however, I just make the cookie part and skip the chocolate. Bizarre, I know, but I have to tell you this is one of my all time favourite desserts and super simple. If you make it with Anna’s Ginger Thins.. swoooooon!

Just a side note, why are so many bloggers using all caps for titles on their blog posts these days? You can do that with CSS instead, so when people like me try to copy your title, we get it in regular letters. :)

cooking, get organised, internet, Linkage, recipes

No Bake Cheesecake

12 Comments Posted on February 16, 2015June 1, 2015 by Snoskred

My earliest no bake cheesecake attempt in 2015

Just secretly, behind the scenes, I set myself a few goals for 2015 which I did not share with you, because hello what if I fail? This recipe represents the first of these goals which I have achieved and am now ready to share with you. What was the goal?

Perfect a no-bake cheesecake recipe.

I started with a recipe from The Annoyed Thyroid – Kit Kat No-Bake Cheesecake – you’ll note there is no gelatin which is perfect for me because I am terrible at using it and once I found out what it actually was, I was not a big fan of using it in recipes anyway..

I tried that recipe with the following changes –

– no kit kat, because my other half is a bit allergic to chocolate

– I used scotch finger biscuits for the base

– I put in brown sugar rather than caster sugar

– I also added some cinnamon because I always do.

I took it to my parents for dinner and it was hugely popular. We ate it with tinned black cherries and said we thought tinned raspberries would work well with this too.. The one thing we all felt was that the cheesecake part was a little heavy.

Then I thought.. could I add more cream to lighten it and would it still set? And maybe I might like a little touch of gingernut biscuit in the base. So cheesecake #2 was created – this time I used 300mls of cream instead of 50mls, and a mix of gingernut and scotch finger in the base.

I made it just for us here at home, and it was delightful. It did set, though not quite as well as the first one. I thought maybe I was done tweaking, but never say you’re done, because you won’t be.

The next time I made it specifically because family was coming in from interstate, and I used 250g of regular cream cheese, 250g of light cream cheese, and still 300mls of cream. I also used a base purely of Anna’s Swedish Thins – which you should definitely try as a biscuit if you have not, and Ikea make a version almost identical which they call Pepparkakor – these biscuits are fantastic with cheese especially bitey vintage or blue cheese but they are even more fantastic as the base of a cheesecake.

This was totally the best version of this cheesecake yet. The ginger from the base seemed to transmute itself into the cheesecake itself, adding an amazing flavour. Done, perfected. I achieved my goal and ate several cheesecakes in the trying, which was awesome. Each shopping trip, I’ve added the ingredients for this cheesecake to our shopping list, and it makes enough that we have a small piece for dessert nearly every night.

But then, a happy accident happened when I went to recreate my perfected version. I’d seen this recipe over at Domesblissity – Mini Choc Hazelnut Cheesecake Cups – and I’d bought some spreadable cheesecake, intending to give this recipe a try and perfect it.

I was in the middle of making the no bake cheesecake while listening to The Celebrity Apprentice on my cordless headset – the base was complete and in the fridge – when I discovered all my cream was no good. Seriously, this happened on the 26th of January and *two* 600ml thickened cream tubs had use by dates into February. I suspect foul play of some kind and I definitely smelt sour cream. But I had this spreadable cream cheese (250g) in the fridge, and I thought.. ok, give that a try in place of the 300mls of cream.

Here now, I present to you, my final no-bake cheesecake recipe.

The base –

150g Anna’s Ginger Thin biscuits – 50g Butternut Snaps – ground into a fine crumb.
80g unsalted butter

Combine the biscuit crumbs with the butter in a bowl and then press into a baking paper lined baking pan – put this into the fridge to cool while making the base.

The Filling

250g regular cream cheese
250g light cream cheese
250g spreadable cream cheese
(I use Manhattan from Aldi)

90g brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Recipe Notes –

You can also add 50-300g thickened cream if you like to make it lighter, and the cheesecake will still set.
Leave the cream cheese out at room temperature for an hour before you begin mixing for the best results.

Make The Filling –

Mix the brown sugar and regular cream cheese first, until smooth.. Add in the vanilla and cinnamon during this stage.

While the mixer is going on a light speed, add in the spreadable cream cheese. Then cut the light cream cheese into small strips and add that in. Mix on high speed for a few minutes until perfectly smooth. If adding cream as well, add that in last.

The Density Of My Cheesecake Destiny

It is a density thing, why I say to mix the things in this order – the time I accidentally mixed the straight out of the fridge regular cream cheese with the cream, it was almost impossible to get that smooth. So learn from my mistake and mix things of a similar density with each other. :)

The Final Step!

Pour mixture into the lined baking pan with your base. Smoosh with spatula, until presentable. Cover with alfoil or glad wrap and then put this back in the fridge for a few hours, or overnight if you have the time and can resist the urge to eat it.

Can You Guess?

What my next cooking goal might possibly be? And do you like a cheesecake, will you give this recipe a try?

cooking, country life, food, Happy Snoskred, recipes

Vitamin Regime

4 Comments Posted on February 6, 2015June 1, 2015 by Snoskred

I’ve mentioned before that when I stop taking my vitamins daily, that is a signal to me that I am on the road to depression. I take 5 things daily – 1x multivitamin – 1x hair, skin and nails – 2x Echinacea – 1x Mucus Relief Guaifenesin..

The Echinacea comes from Vitamin World – I bought a large quantity of Echinacea from there when I was on Oahu in 2013. The multivitamin in the middle is from Aldi. They are reasonably priced and I find them to contain everything I need in a multivitamin. The Hair, Skin and Nails is from Costco. 250 tablets last me 250 days and cost me less than $20 from memory, which is awesome value.

I don’t think any human being is capable of creating a diet that gives them every single nutrient they need on a daily basis, which is why I supplement with vitamins. I wrote before about having a warm feeling in my leg which was caused by a lack of vitamin B.

In Australia vitamins can be costly so I often seek out more cost effective options. Once a year, if I am not going to the states that year, I’ll do a big order from Vitamin World.

I’ve posted about that before – Vitamin Delivery. Their vitamins are excellent and though shipping is not cheap it still works out cheaper than buying the vitamins here, unless I get them from Costco.

Sephyroth sent me a couple of bottles of the Guaifenesin which is not readily available in Australia, certainly not in a tablet format. It can sometimes be found in cough syrups. I’m just about out of them, sadly. I do believe they assist me, especially when taken in combination with allergy tablets during hay fever season.

Why do I take the Guaifenesin? I have a problem with fluid in my middle ears, which can cause dizziness and reduce my hearing to a level not acceptable to me. If I run out of Guaifenesin I can take Bisolvon which is used for chest mucus here in Australia but it also dries up my ears.

So I make up these 7 day packs every couple of weeks, and each day I just open the flap and take the vitamins for that day. I can’t fit the blue ones in with the others, so they reside in their own container and I take one of those out each day.