Jamie Oliver's 30 Minute Meals - Cheats Cheesecake

Finally I am getting around to making the dessert from Jamie Oliver's 30 Minute Meals that I blogged about ages ago.  I have recreated the Oozy Mushroom Risotto, and the Sundried Tomato and Pinenut salad and now I am attempting the Cheats Cheesecake (or Raving Idiot's Cheesecake as I may call it).  This is because I have guests coming for dinner on Sunday and want to make them something special. It's also perfect as they are vegetarian so all the three dishes are perfect!!  


I have tried to write out as much as I can and included some pics. They were for my use but thought I would share as the Mushroom Risotto is gorgeous and the salad is very fresh and zingy.  Let's see how we go with dessert.

Ingredients

Hazelnuts – 50 grams

Butter – 50 grams

Gingernut Biscuits – 8 biscuits

Lemon zest

Creme Fraiche (we didn’t have any where I lived so I used light sour cream) – a small pot (see pics)

Icing Sugar – 1 teaspoon

Vanilla Extract – 1 cap full

Lemon Curd (I make an eggless variety from this recipe)

Raspberries (I used Strawberries)

Mint

Chocolate

Method

In a heavy based pan toast 50 grams of hazenuts.

While they are gently toasting, in a clean tea towel crush 8 gingernut biscuits.  Jamie makes a little bundle out of the tea towel and whacks it on the bench until the gingernuts are fairly well crumbled and powdery.

Crack the toasting hazelnuts in the pan  until they are chunky (you don’t have to crush the bits too small). Jamie uses sort of a wooden pestle but I’d probably crush them before putting them in the pan. 

Add butter to the pan and turn the heat off.  Let the butter fry together with nuts, melting the butter. Add a few scrapes of lemon zest (about two teaspoons as I could see) and sprinkle in the crushed gingernuts and combine with a spoon.

Divide evenly into glasses (or whatever you would like the base to be in) and gently tamp down.  Cover and chill until the base sets firm.

Mix the crème fraiche (or sour cream) with icing sugar and vanilla.

Add a few dollops of lemon curd to each glass, add three or so raspberries and then a few dollops of crème fraiche. Add a few more raspberries.  Add a few small mint leaves on top.

Get a ‘decent’ bar of chocolate. Turn it so its back is showing (the smooth side).  Rest the chocolate on the bench and up against yourself so it’s held in place. 

Using the flat part of a knife scrape towards you so you create chocolate rolls.  Do this a few times until you get the desired amount of chocolate rolls.


Jamie says ‘I know it looks chefy but a raving idiot could do it’ (this gives me hope!).  


Carefully sprinkle them over the top of the glasses.  Chill until be served.

 All pictures are taken from the television program - Jamie's 30 Minute Meals

Rasgulla - (steamed cheese (paneer) balls in sugar syrup)

This recipe was in our end of year pre-school booklet:) Yummo....can't wait to make them:)


One litre milk
250 grams sugar
One tablespoon flour
One teaspoon rose water
One tablespoon of lime/lemon juice

Boil Milk and when it boils reduce heat and add the lime juice.The milk will start curdling and the whey will separate. Let the milk stand for a few minutes. Then strain the mixture separate the  solid from the liquid with a cheese cloth. The solid is normally called the paneer(indian cottage cheese).

Hang the paneer in a place so by gravity all the water drains from it. This will take half to one hour.Then take it  squeeze any excess water remaining in it.Then place a heavy weight on it and let it rest for one hour.This ensures that the paneer is dry. Tjis will be in the consistency of wet bread crumbs when you handle it.

Transfer it to a container and knead softly with your palms. Then add the flour and continue to knead gently for a few minutes. Then make small round balls.You can make around 20 to 25 balls with the mixture.Keep it aside.

Place the sugar in a pressure cooker and add 3 cups of water and dissolve it.Wait for it to boil.When the syrup is boiling add the prepared paneer balls into it and also the rose water.Close the pressure cooker and steam it on a medium pressure for 5 to 7 minutes. Let it rest and open it. When it cools leave it in the refrigerator overnight and Yummy you will have tasty healthy rasgullas for the next day.

It can be had immediately after cooking  but will taste better if it soaks in the sugar syrup .This can be kept in the refrigerator for a week and Charu loves it.

PS.

For a different flavor instead of the rose water you can add powdered cardamom or vanilla essence

Food colouring can be added to the dough to make different coloured rasagullas

If you don’t have a pressure cooker you can use a container make the syrup and put in the balls and boil it on a low flame /reduced heat for around 15 to 30 minutes. The balls usually double up in size when you boil them.

Apple and Cinnamon muffins.

Thank you Sharon for sending this:) I have been lamenting about what to put in the 4 year olds lunchbox. I may have to go with these:)


Apple and Cinnamon Muffins
2 eggs
1 cup water
2 cups plain flour
1/4 tsp salt
1tbs baking powder
1 1/2 tsp cinnamon
1/2 cup brown sugar
1 tin of pie apples, broken into smaller chunks if the pieces are large


optional extras
melted butter
sugar
cinnamon


Mix all ingredients together until just combined. 3/4 fill 12 well greased muffin pans. Bake at 190 degrees for 20-25min. Once almost cool brush tops with melted butter, and dip in cinnamon sugar.