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Cheese Cake
Makes 22cm cake
100g butter, melted
250g plain sweet biscuits
300ml pure cream
½ cup caster sugar
2 x 59g free range eggs
2 x 250g cream cheese, softened
1 tbsp lemon juice
1.
Preheat a fan forced oven to 160°C
and line an 18cm spring form cake
tin with canola oil spray and baking
paper.
2.
Using the processing blade on the
food processor, lock the lid into
place and process the butter and
biscuits until they form a smooth and
consistent grind. Push the mixture into
the base and around the edges of the
cake tin and press firmly to secure.
3.
Using the processing blade on the
food processor, lock the lid into place
and process the cream, sugar, eggs
and ½ the cream cheese until it forms
a smooth paste.
4.
Add the remaining cream cheese and
lemon juice and blend until it forms a
creamy and lump free mixture.
5.
Pour into the biscuit base and place
into the oven for 60 minutes. Turn off
the oven and rest the door open
slightly using a wooden spoon. Allow
to cool completely in the oven and
then transfer to the fridge for 24 hours
to set.
30
Parmesan and Parsley
Chicken Schnitzels
Makes 4 serves
60g parmesan cheese
2 slices bread
1 tbsp parsley leaves
400g (2) chicken breast, halved
lengthways
59g free range egg, lightly whisked
1 tsp chilled water
½ cup vegetable oil
4 serves mashed potatoes, to serve
1.
Using the processing blade, lock
the lid into place, and place the
parmesan, bread and parsley into
the processing bowl and process for 1
minute on 'LOW' speed setting.
2.
Using two bowls separate the egg
and water into one bowl and the
breadcrumbs into the second one.
3.
Dip each chicken fillet into the egg
and then into the bread crumbs and
transfer to a lined tray. Continue
process until all chicken fillets are
battered.
4.
Preheat the oil in a fry pan over a
medium heat and cook the schnitzels
for 3 minutes on each side.
5.
Serve with mashed potatoes.
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