Splice Cheesecake

Pine lime splice ice creams remind me of my childhood, i loved the creamy vanilla ice cream and the zing pine lime ice, such a perfect combination for summer.

So I thought those flavours would make the perfect cheesecake.

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The filling is creamy and packed with vanilla and the jelly is zingy made with pineapple juice and fresh lime juice.

I might love these flavours more in cheesecake…

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This is a chilled cheesecake, a perfect dessert for your Australia Day party. It requires no cooking and can be made  4 days to a week in advance.

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Everyone who tried this loved it and i hope you do too.

If you make any of my recipes and post the on instagram remember to use #rachaelsfoodielife so i can see them.

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Splice Cheesecake

Serves: 12

Ingredients

Base
12 lemon crisp biscuits, crushed
40g butter, melted

Filling
250g cream cheese, room temperature
1/2 cup caster sugar
2 teaspoons vanilla bean paste
300ml thickened cream
1 tablespoon water
1 and 1/2 teaspoon gelatin powder

Jelly
3/4 cup tinned pineapple juice
1/4 cup fresh lime juice
2 tablespoons water
1 tablespoon gelatin powder

Method

Base
Line a 8 inch springform cake tin with baking paper. Combine the crushed biscuits and melted butter in a bowl, mix well to ensure biscuits are fully coated, press the biscuits into the prepared tin. Place in the fridge while you prepare the filling.

Filling
Combine the water and gelatin mix well and sit aside for 5 minutes.

Place the cream cheese, sugar and vanilla in a bowl and mix with a handheld electric mixer, until smooth and creamy. Add the cream and mix until well combine and slightly thickened.

Microwave the gelatin for 5-10 seconds, until it is melted but not hot, add to the filling mixture and mix well.

Pour the filling onto the base and refrigerate for 3 hours or until set.

Jelly
Combine the water and gelatin and set aside for 5 minutes.

Place the juices in a small saucepan and heat gently until hot but not boiling, add the gelatin and remove from heat, stir until the gelatin dissolves fully. Leave the jelly to cool to room temperature, then pour on top of the cheesecake filling. Place in the refrigerator for 2 hours or until set.

Run a knife around the inside edge of the tin to loosen the sides and remove the cheesecake from the tin, place onto a serving plate. Enjoy!

Lamb and Rosemary Sausage Rolls

Australia Day is coming up next week and i wanted to make something you could make for your party that everyone will love. And whats more Australian than a sausage roll??

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I made these with lamb mince as lamb in Australia is amazing, then i added some flavours that compliment lamb well like red onions, fresh rosemary, garlic and blackcurrant balsamic vinegar, and i added an extra sprinkling of sea salt on top just before baking.

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Most people think meat pies are super Australian but for me its sausage rolls. I remember the first time i had a sausage roll i was at a local football game with my Pop watching my cousins play football. I loved it meat encased in crispy flaky puff pastry with lots of tomato sauce, when you’re a kid tomato sauce goes on everything or at least it did for me πŸ™‚

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You can see nothing has changed, these sausage rolls are great with tomato ro barbecue sauce but the kid in me always has to have tomato sauce with pies or sausage rolls it a match made in heaven!

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Lamb and Rosemary Sausage Rolls

Makes: 12

Ingredients

3 sheets puff pastry, thawed
500g lamb mince
2 medium red onions, diced
2 eggs
2 cloves of garlic
1 Tablespoon blackcurrant balsamic vinegar
1 sprig of fresh rosemary, finely chopped
1 cup bread crumbs
1 teaspoon salt and pepper

Method

Preheat oven to 200 degrees.

Combine mince, red onion, garlic, balsamic, rosemary, bread crumbs, 1 egg and salt and pepper in a bowl and mix well.

Cut pastry sheets in half lengthways. Divide mince mixture into 6 portions and form into a sausage shape and spread onto pastry, ensure the meat runs the whole length of the pastry sheet.

Whisk remaining egg and brush pastry sides with egg, then roll up the pastry to encase the meat,

Cut each roll in half and place onto trays. Brush the tops of the rolls with egg and sprinkle with  sea salt flakes.

Bake the sausage rolls for 20 minutes, you may need rotate pans after 10 minutes. Lower the oven to 18o degrees and bake 10 more minutes.

Allow to cool for 10 minutes and enjoy!

 

Breakfast Tacos

Marc really loves tacos and I am always looking for a new twist, I saw a photo of breakfast tacos on Instagram and knew I had to make my own version.

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These tacos are packed full of the usual breakfast suspects. You’ve got baby spinach, fresh tomato salsa, bacon, chorizo, scrambled eggs, avocado cream and crumbled persian fetta.

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The flavours work so well together and the fresh salsa add a touch of sweetness and bite from the balsamic vinegar.

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These tacos are quick to put together and would be so easy to make for big groups making them perfect for brunches, we had these New Years Day with a group of friends and they were a huge hit.

Try them yourself and let me know what you think. Is there anything you would add Β to these tacos? WHat is your favourite breakfast when you are serving a group?

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Breakfast Tacos

Serves: 4 easily multiplied

Ingredients

Avocado Cream
1 avocado
1 lime, juiced
2 Tablespoons greek yoghurt
1 Teaspoon salt and pepper

Tomato Salsa
2 tomatoes, diced
1 Teaspoon salt and pepper
2 Tablespoon fresh parsley, finely chopped
2 Teaspoons olive oil
2 Teaspoon balsamic vinegar

Scrambled Eggs
6 eggs
3 Teaspoons salt and pepper
2 Teaspoons chives, finely chopped
4 Tablespoons cream
4 Tablespoons milk

4 rashers of bacon
1 chorizo, sliced on an angle
baby spinach
Persian fetta
8 soft tacos

Method

Avocado Cream
Place all ingredients into a food processor and blend until smooth and silky. Pour into a bowl and set aside.

Tomato Salsa
Place all ingredients in a bowl and mix well, set aside to allow the flavours to mix and mellow.

Using a grill pan, grill the tacos until charred. Remove from pan and add baby spinach to each one. Top with the salsa.
Cook the bacon until crispy and add to the tacos.
Fry the chorizo until crisp, add 3 or 4 pieces to each taco.

Scrambled Eggs
Preheat a frypan over medium heat. Add 1/2 Tablespoon oil and cook the eggs until just set. Add to the tacos.

Top each taco with avocado cream and crumbed persian fetta. Enjoy!

Salted Caramel Snickerdoodle Milkshakes

I made you something delicious!! Milkshakes with cookies in them!!!!

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Marc had asked me to make some cookies, so i made Snickerdoodles from Sally’s Baking Addiction they are our favourite cookies.

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I have been making these snickerdoodles at least 6 times a year since Sally first posted them in 2013 they are that good.

Right after making these i went shopping and saw that Mrs Fields are now making shakes with their cookies in them, as soon as i saw this i knew i had to make snickerdoodle milkshakes, so i rushed to finish shopping so i could come home and make these.

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The snickerdoodles add a delicate spice  and help thickened the shake (the 6 big scoops of ice cream may help a little) and they pair so well with the salted caramel sauce.

If you haven’t tried Sally’s snickerdoodles do yourself a favour and give them a try then as soon as you have made them and eaten 3 make this shake and then eat the rest of the cookies.

If no one sees you eat it the calories don’t count right???

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Salted Caramel Snickerdoodle Milkshakes

Makes:2

Ingredients

3 snickerdoodles
6 large scoops of vanilla ice cream
2 tablespoons salted caramel sauce
1 cup milk

Method

Drizzle salted caramel sauce around the insides of two glasses.

Place all ingredients in a blender and blend on high speed until smooth, you really want to ensure there are no big pieces of the cookies left.

Pour your milkshake in the glasses and drink up!

Link Love

12-01-2017

2017 has kicked off with lots of exciting news, friends are getting married, building houses, having babies, planning exciting holidays and we got approved to build our house!!!!
Saying i am excited is an understatement, i cannot wait to see what the rest of 2017 has in store.

How has the year kicked off for you? Have you received good news? Are you planning or working on something exciting? Do you have big goals for this year?
Leave me a comment I would love to hear how 2017 is going for you.

Here is a round up of links I am loving on the interwebs this week…

If I had to choose one dessert that always reminds me of special occasions and excitement it is pavlova and this one is just stunning!!!

Grilled beer chicken sliders??? I can’t even cope, i need to go make these right away

I love all things glitter and rainbows so unsurprisingly holographic items are like my dream come true

While i am talking about rainbows.. have you seen the Unicorn Hot chocolates on Instagram? If you have and like me can’t get to LA to get one, never fear head on over to Love and Olive Oil and try not to drool on your computer

I love love love mac and cheese and i never thought it could get any better, but Steph at I am a food blog create breakfast mac and cheese!!! I know what i’m having for breakfast this weekend

Is anyone else obsessed with Earl Grey Tea like i am? This Earl Grey latte sounds divine

And lastly i love this post about DIY wedding cakes i made my own cake even though everyone told me not to and it was everything i imagined and everyone complimented me. If you managed your expectations and plan correctly baking your own wedding cake is achievable and not at all intimidating

Chocolate and Vanilla Creamsilces

I made you the creamiest most decadent creamsicles ever!!

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Please excuse the fact that they are melting in the photos i made these on one of the hottest Brisbane summer days.

But i couldn’t not share these with you, they are the first popsicles i have made the Marc likes so i knew they were something special.

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Even though they are melting you can just tell how creamy they are. The chocolate part is smooth and rich and the vanilla is packed with vanilla bean.

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They are everything you could want from a homemade creamsicle, we love these for dessert on hot nights and we hope you enjoy them too.

Chocolate and Vanilla Creamsicles

Makes: 10

Ingredients

600ml thickened cream, divided into 2
1 tin condensed milk, divided into 2
3 tablespoons cocoa powder
1 teaspoon coffee extract
1/2 teaspoons vanilla extract
1 teaspoon vanilla bean paste

Method

Place the first half of the cream in bowl with the cocoa powder, coffee and vanilla extracts and a pinch of salt and whip to soft peaks, add the first half of the condensed milk and whip so it is well mixed.

Half fill you pop mould with the chocolate mix, i used a piping bag to stop the chocolate smearing down the sides. Place the mould in the freezer for 2 hours or until just set.

Place the remaining cream, vanilla bean paste and a pinch of salt in a bowl and whip to soft peaks, add the remaining condensed milk and whip to combine.

Fill the pop moulds with the vanilla mixture, add the lid for your mould and add the popsicle sticks. Place back in the freezer for 6 hours or overnight.

 

Weekly Wish List

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This year has started of huge for me, I am attending the Food Entrepreneur Summit and i has been incredible so far i have learnt so much, and… we got pre-approval for our house so we are deep in research about floor plans and land.

The weekly wish list is what I’ve found that I love this week.

Wish list for this week….

  1. This dress is super cute and so perfect for summer night parties.
  2. I have an unhealthy obsession with all things Kitchenaid and i adore this Raspberry Ice stand mixer
  3. I have been wanting a round beach towel since i first saw them and i finally brought this one
  4. Emily at Jelly Toast posted about her favourite kitchen and cocktail stuff and she included these mixology dice and i desperately want a set
  5. Nike are my favourite shoes for everyday wear as well ad walking the dogs and working out, i just bought myself a pair of these ones
  6. We had dinner at Aria Brisbane on the weekend and i had a smoked tomato as part of my dish, it was beyond words amazing and now i need a smoking gun to recreate it
  7. Blue Topaz is so pretty and delicate and these earrings showcase it so well
  8. I still haven’t read Harry Potter and the Cursed child, have you read it? Please tell me what you think.
  9. Summer days are perfect for picnics and this picnic basket is gorgeous

Chicken, Chorizo and Pineapple Fried Rice

Fried rice is one of my favourite foods, it reminds me of my Pop.

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Pop had bees and he provided our local chinese shop with the honey they used in all of their food. We used to go there for dinner all of the time and Pop loved the special fried rice.

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This one doesn’t look like much but it is packed with flavour. It has chicken, crispy chorizo, sweet pineapple and of course egg. Fried rice has to have egg otherwise it’s not right.

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I’m sure that Pop would love this even though it’s nothing like the fried rice we used to eat to together.

I hope you make this and share it with the people you love.

Chicken, Chorizo and Pineapple Fried Rice

Serves: 4

Ingredients

1 cup brown rice
2 large eggs, beaten
2 chicken thighs, cut into 2cm pieces
1 chorizo, diced
150g pineapple, cut into 2cm pieces
1/2 green capsicum, diced
2 garlic cloves
2 tablespoons soy sauce

Method

Cook the brown rice according to the packet and cool.

Heat a frypan and add 1/2 tablespoon of oil and add the eggs, rotate the pan so the egg covers the pan and cook for 2-3 minutes or until just cooked, then slide out of pan onto a chopping board. Cut the egg in half then stack the two pieces on top of one another, then cut each piece into 3 strips and stack them all up then cut them all into 1cm pieces.

Add the chicken to the pan and cook for 4-5 minutes or until half cooked, add the chorizo and cook for 10 minutes or until golden brown. Add the pineapple and capsicum and cook a further 4 minutes add the crushed garlic and cook until fragrant.

Add the rice and the soy sauce to the frypan and cook until the rice is warm. Add the egg and stir through, serve.

 

Coconut and Lime Rice Pudding with Mango

I made you rice pudding for breakfast πŸ™‚

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It’s like eating dessert for breakfast, but it has fresh mango so it’s healthy right? right??

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Marc hates rice pudding and i just don’t understand it. Rice pudding when it is made well is a beautiful thing. Is soft and light but has texture and reminds me of my childhood.

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I stepped it up a notch and added more flavour by cooking the rice in coconut milk and lime juice and i served it with fresh mango to add a fresh zing to cut through the creaminess.

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Coconut and Lime Rice Pudding with Mango

Serves: 4

Ingredients

1 cup arborio rice
2 tins coconut milk
1 lime, juiced
Mango

Method

Wash the rice well, i usually wash my rice three times. Place and a medium saucepan with coconut milk and lime juice. Cook over medium heat stirring for 30-40 minutes or until cooked.

You may need to add a cup of water during cooking if the rice become to thick, you want your rice pudding to be creamy but not wet.

Serve the rice pudding hot or cold with fresh mango on top.

Espresso Creamtini

This is the exact cocktail I need after this first week back at work. Its got lots of alcohol and lots of coffee.

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I really enjoy my job, I write training material for a variety of clients across Australia and internationally. But things are really hectic, we have just started work on material for a couple of new clients and are working through updating a considerable amount of our existing material so there was no easing back into work.

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This is the kind of cocktail that is so quick and easy to make that you could easily have these as an after dinner cocktail at a dinner party, or if your like me and need a pick me up this week whip one up for yourself tonight in less than 5 minutes.

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Please make this tonight, i promise you will love it and let me know your thoughts.

This is definitely my new favourite cocktail, an espresso martini with a delicious twist!

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Espresso Creamtini

Serves: 1

Ingredients

1 shot of fresh espresso
30ml Bailey’s Irish Cream Liqueur
30ml Salted Caramel Vodka

Method

Add the Bailey’s and vodka to your cocktail shaker, pour in the fresh espresso and add 2 – 3 handfuls of ice. You want enough to cool the espresso down quickly. Then add the lid to your shaker and shake vigorously for 30 seconds.

Pour into a glass and enjoy!

Cheers