Mangomisu (liquer free)

Our family loves mangoes, who doesn't? So if you are like us, here is another way to enjoy this delicious fruit and there is no baking required. I got the recipe from the net and as usual adapted it to my own version. The original recipe actually uses 2 egg yolks but I will not use raw eggs for my dessert and risk a salmonella infection. The desert is perfectly fine without it.

Also if you cannot find Mascarporne cheese, you can actually substitute half cream cheese and half ricotta cheese, I have not actually tried it this way but it should be fine since both are similar in texture with ricotta being on the thin side which can be compensated with the thickness of the cream cheese.

As for the savoiardi biscuits, just in case your local supermarket don't stock them here is a recipe to make your own.

So what are you waiting for, get busy and within 2 hours you and your family can enjoy this delicious and fruity dessert.

Bismillah and enjoy!

Ingredients (serves 6)

500g mascarpone cheese
600ml thickened cream
1/3 cup (50g) icing sugar
1 vanilla bean, split, seeds scraped (or 1 tsp vanilla essence)
Juice of 2 oranges
300g savoiardi (sponge finger biscuits)
3 mangoes, flesh sliced 1cm thick


Method

Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve.

Slammin' Cajun Style Blackened Salmon

If you have been to Cajun Country (read New Orleans, Louisiana) in good ol US of A then you must have had the famous Blackened Redfish. It is a must have along with a tray of crayfish and a bowl of seafood gumbo.

Even if you have not been to Cajun Country, Creole food is to be enjoyed by all, so now you can in the comfort of your own abode, no less... It's too easy to prepare, and too good to miss. 

I wasnt sure if I could get redfish here in Oz but I thought a good fresh salmon steak will do just fine. It is our 20th anniversary and I wanted to cook something extra special for dinner and again it this cajun gem delivers every time.

So, enough with my ramblings, and here is the recipe.

4 salmon steaks ( or fillets from a fish with a relativity tough texture, i.e. snapper, etc)             ¾ lb unsalted melted butter

Seasoning Mix               1 tablespoon sweet paprika 2-½ tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cayenne pepper ¾ tsp ground white pepper ¾ tsp ground black pepper ½ tsp dried Italian herbs

• Once you have cleaned your steaks, make sure you dry them completely with a paper towel.
• Heat a heavy pan/skillet on high heat and we are talking smoking hot. I leave mine on for 5 minutes on high.   
• Meanwhile, melt butter for 30 seconds in the microwave or in a pan. 
• Dip the steaks in half the butter ( leaving the other half for serving) and dip into the seasoning, coating the steak well on both sides.
• Place in the hot skillet and pour 1 tsp melted butter on top of each fillet.
• Cook, uncovered over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet).
•  Turn the fish over and again pour 1 tsp butter on top; cook until fish is done, about 2 minutes more.
•  Pour 1 tbsp of butter on each fillet before serving.

White Chocolate Crunchies (Rice Krispies)

Sometimes I don't feel like baking but I still crave a sweet treat, so this is the perfect antidote for me. An easy, no fuss, no bake all time favourite, rice krispies square. Works the same way as the famous rice krispies marshmallow squares except this one uses white chocolate to bind the cereal.

Ingredients:

450g white chocolate (chopped)
50 g butter
125g puffed rice cereal
125 gram coconut flakes (dessicated coconut)

Line a 23cm (9in) square tin with non stick baking paper.
Place chocolate & butter in a heavy based saucepan over a very low heat, stirring often until melted.
Mix the rice cereal and coconut in a large bowl.
Pour in the melted chocolate and gently mix together. Please use the largest bowl you can find in your kitchen , so you will have room to mix the cereal & chocolate well without spilling them all over your kitchen counter.
Spoon mixture into the tin.
Press lightly with the back of a large spoon and level the top.
Leave to cool then chill for 30minutes. Remove from the tin and peel off the lining paper.
Cut into small squares and keep in an airtight container.
You wont be able to keep them very long though!

Enjoy!

Classic Shepherd's Pie

Ingredients (serves 4)





1 tbs olive oil
1 brown onion, halved, finely chopped
1 cup frozen peas & carrot (thawed)
500g lamb or beef mince
2 tbs plain flour
500ml (2 cups) water
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & freshly ground black pepper




Topping
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush



As for the pie crust, I use this fail safe recipe from Simply Recipes site, soft crumbly and so easy to make.

click here

Method



Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add mince and cook, stirring to break up any lumps, for 5 minutes or until meat is browned.


Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.


Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.


Preheat oven to 200°C.


Roll out the pastry and roll onto a 2L (8-cup) capacity ovenproof baking dish. Cut or trim the dough with a knife or a pair of kitchen scissors.


Spoon meat mixture onto the pastry lined dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.