200g chocolate ripple biscuits
75g butter, melted
250g (1 cup) mascapone
zest of 1 lime, grated (or lemon)
2 tbsp lime juice (or lemon)
2 egg yolks
2 tbsp castor sugar
1 tsp vanilla extract
2 egg whites
300g fresh (or frozen) raspberries
Place biscuits in a food processor and whiz to form small crumbs. Add butter and process briefly. Press biscuit mix into base of a 20cm spring-form cake tin and refrigerate to set for at least 20 minutes.
Beat mascapone with zest, juice, yolks and sugar. Add vanilla. Beat whites until almost stiff and fold through mascapone. Spoon mixture onto biscuit base, top with raspberries and refrigerate until set.
From The Age Epicure.
This was dinner, sesame soy chicken, rice with carrot and broccoli and Aji (Chilean salsa).
The rice was brown rice fried up with garlic, grated carrot and broccoli to which I add stock and used the absorbtion method (2 cups of stock to 1 cup rice less 1/2, so for 1 cup of rice it's 2 cups of stock less 1/2 cup so it's 1 1/2 cups of stock). I was not wrapt in this recipe but the chicken was great.
Chicken pieces were marinated in 2 tbsp of dark and 2 tbsp of light soy sauce until ready to cook. I then made a mix of plain flour, toasted sesame seeds and dried chilli flakes and pepper. I dipped the chicken into this mix and fried it on both sides for just thirty seconds. I then laid it out on an oven tray and put a few drops of sesame oil and as much as I fancied of Indonesian sweet soy sauce (ketjap manis). This went in the oven for about 10 to 15 minutes depending on the thickness of your chicken. This was really flavoursome and very moist.