Cheese cake...

Just your average New York cheese cake but I liked that the egg yolks were mixed in with the sugar, cream cheese and sour cream and then the egg whites were whipped up to soft peaks with some sugar and then folded into the whole mix before baking. It resulted in a much lighter cheese cake and great texture.



The recipe instructed I use a 28 inch pan but I only had 26 so it made for an extra high cake but it looked and tasted great.



Vida x

Vanilla Update...

www.gourmetago-go.blogspot , Chef Jules asked for an update so here it is... He makes his own and only uses Vodka. Paul www.eatmefood.blogspot.com had asked me if Vodka was ok and I had said I thought it to be the very best alcohol to use for this and Chef Jules tells me he makes his own all the time and only uses Vodka. So my advice was spot on (thank goodnes!!!).

As you can see it is even darker than the last photo and it's only really been a week. I had to hold this to the light to be able to take a photo where you could see through the glass.

I think you need to leave it for at least 6 or 8 weeks so by that time it should be really great.

Vida x

Estefao... Chilean Soup

This is another one of Luis' mums recipes.




It has a great mix of vegies and my kids eat it so it's a win/win situation.



I use carrots, green beans, pumpkin, fresh corn and potatoes.



Fry off some green caspicum pieces (these get thrown out or chop them finely and it will mix in the soup) with some garlic for a minute add your skirt steak cut up into cubes, add a teaspoon of cummin (ground) some vegeta (previous posts), a teaspoon of dried oregano and then start to add your vegies. I put the potatoes in first for a minute or so then add the carrot, pumpkin, beans and corn. I add boiling water until it just covers the whole mix. When it's almost done I taste for seasoning and I add a handful of long grain rice (stir it through). I put the lid on and turn the stove off. It make take ten or so minutes but the rice swells and absorbes the water and you get quite a thick soup. I top it with some sambal olek (marinated crushed chillies) and serve.

I have to rush through my Chilean recipes, as the gorgeous Argentine Paul (http://www.eatme.blogspot.com/) is posting Argentinian recipes which are so similar to the Chilean that we are looking like we are in a conspiracy to rule the blogging world with our heritage recipes!!! And I want to be the first diva!!! (Only joking!!!) Anyway I only have one more recipe in me and he has his grandmothers entire book.... wish I had a granny.... wish I had asked my mother to write things down... never mind I will do it for my girls or have this blog published which I hear you can do. They make it into a bound book and I think it is an excellent idea....



Vida x

Breakfast

These are your American style pancakes, really let's face it, they are pikelets to us.



When they start to bubble and pop it is time to add the nuts and turn it over. This side does not need as long to cook through so this is the best side to add the nuts, nobody likes burnt nuts!!





Just slivered almonds for the nut part. Makes for nice crunch and adds a little something extra.








Of course fruit is served on the side and maple syrup poured over the top and ice cream is allowed. Something decadent for the weekend!!



Vida

1 cup self raising flour
1/4 caster sugar
1/4 teaspoon bicarbonate of soda
1 egg
3/4 cup milk, approximately
1/2 teaspoon white vinegar
15g butter, melted

Sift all dry ingredients, make a well in the centre and add the wet ingredients, having lightly beaten the eggs, then added milk and vinegar and lastly stir in the butter.

Pour into a hot lightly oiled pan and cook as per above. If you are using an electric frypan heat it to 175 degrees or 6 1/2. Makes about 20.

Vanilla Update.......

The vanilla extract is now starting to take colour, I have added a few more beans in. I just split them and threw them in. It is starting to take on a vanilla smell and it is at the stage that the alcohol is not as pronounced as initially. I was so worried that all you would smell is the alcohol but the vanilla is starting to take over, I think this might work!!!

V x

Limoncello and Dad....

This digestivo is easy to make at home. In Italy this drink is made with pure spirit or grappa and since my dear departed Dad gave me plenty of his home brew (honestly undrinkable in its raw state, in my opinion, many beg to differ) I will endeavour to make limoncello, which might suit me better. My dad was not Italian but he was named after one of it's most famous cities, Milan.

6 large lemons (picked from your backyard or someone else's that is free
from spray or wax)

1 litre unflavoured grappa
1 kg sugar
1 litre water

MAKES 3 LITRES

Peel fruit extremely thinly, removing only the coloured part of the rind (no pith). Use a vegie peeler. Put the strips of peel into a glass, ceramic or stainless steel container with the alcohol. Cover tightly to prevent evaporation. Leave for 1 week.

Strain, pressing well on the skins to release their oils, and reserve the rind and the alcohol. In a saucepan, mix the sugar and water. Tip in the rind and bring to the boil gently, stirring all the time to dissolve the sugar completely. Allow to cool. Strain and add the citrus-flavoured syrup to the alcohol. Transfer to clean glass bottles (pretty one PLEASE but strong enough not to crack in the freezer.) Seal and store in the freezer at all times.

There you are now ready for summer!!

Looks like dear old Dad was ready in those shorts!! I don't think
these are lemons in the photo but we could pretend!

Vida x

What is that.... ???

Alcohol actually, with a few additives... like vanilla beans. Apparently I can make vanilla extract this way. A bottle of alcohol, in this instance it's my dear departed Dad's home brew, 40 proof at least. I have added my old, used vanilla beans and a small bottle of vanilla extract that I purchased at the supermarket. I am not to shake this bottle around from time to time and leave it in a cool, dark place for a month or so. Whenever I have anymore used beans I will add them, I think I was supposed to start with at least six beans but I did not count.

I will keep you posted on this one... V x