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Caitlyn’s Choccy Chip Cookies This simple but delicious recipe is from Caitlin Hessey, a local Millwater 8 year-old keen baker: INGREDIENTS 3 ozs (85 grams) butter Small ½ cup sugar 1 egg 1 tsp vanilla 1¼ cups self-raising flour Chocolate chips METHOD Mix butter, sugar and vanilla until soft and fluffy (a bit like me). Add 1 egg and mix again. Add 1 and a 1/4 cups self raising flour, mix and add Choccy chips after sampling a few. Place spoonfuls on tray Bake @ 160 for 10-15 minutes. EAT, ENJOY!
Black Doris Plum Cheesecake Here’s an amazingly delicious recipe, thanks to Millwater resident Jay Menzies, who says is so divine that she wanted to share it with our readers. It comes from Chelsea Winter’s cookbook “At My Table”, which Jay thoroughly recommends. INGREDIENTS 375g ginger nut biscuits 100g butter, softened 250g cream cheese ½ cup icing sugar Zest of 1 lemon 2 tbsp lemon juice
1 tsp vanilla essence orpaste 1 cup cream, whipped 2x 850g Black Doris plums, drained and pips removed ¼ cup water 3 tsp sugar 3 tsp gelatine
METHOD Crumble the biscuits into a coarse crumb, either in a food processor or by wrapping the biscuits in a clean tea towel and bashing them with a rolling pin. Mix in the softened butter until well blended. Press in an even layer the crumb mixture into the bottom and almost all the way up the sides of a 22cm spring-form cake tin. Cover and place in the fridge for 20 minutes. (You might have some mixture left over, depending on how big your tin is). Beat the cream cheese, icing sugar, lemon zest, lemon juice and vanilla on high speed in an electric mixer or with a handheld beater until thick and creamy. Fold in the whipped cream. Spread the cream cheese filling evenly over the base, and return the tin to the fridge for another 30 minutes. Reserve 4 plums and blitz the rest in a blender or food processor until smooth. Set aside. Heat the water, sugar and gelatine in a small pan, stirring with a fork until the sugar and gelatine are dissolved. Cool slightly, then add to the plum mixture and mix well. Pour on top of the cheesecake. Cut the reserved plums in half, place face down on top and let them sink into the mixture a bit. Cover and refrigerate for at least 2 hours. Enjoy – then see more delicious recipes in Chelsea Winter’s cookbook “At My Table” or see even more free recipes at www.chelseawinter.co.nz
