Double clutch Oreo pumpkin cheesecake

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What do you do when you have too much soft cheese in the fridge? Spread it on some bread, cover some veggies, feed a mouse?  Nope. Take out that can of pumpkin that you’ve found hiding in the back of the cupboard and make a yummilicious cheesecake!

From time to time, I’ve had the occasional slice of cheesecake and I’ve always figured that it must be really difficult to make. After finally making one myself, however, nothing could be further from the truth. In fact, not only is it relatively easy to make, but the cookie crumbling is fun too!

So to start, here is what you will need:

  • 9″ round cake tray (i used one with a moving bottom)
  • 2 x 250g packages of cream (soft) cheese
  • 1/2 cup of honey
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup of pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch of nutmeg
  • whipping cream (for topping)
  • 10-12 Oreo cookies
  • 4-6 digestive cookies

5 steps to a delicious dessert:

  1. Preheat your oven to 325°F/165°C
  2. Split your Oreos in two, take off the filling (get creative…eat it, throw it out, or ???) and crumble the cookie part into little bits in a bowl. Also crumble the digestive cookies in the same bowl and mix them together. Now, pour the cookie bits into your cake tray and spread them to cover the whole bottom of the tray. It should be bumpy but relatively thin as this will be your crust. Set aside.WP_002294
  3. In a large bowl, combine the cream cheese, honey and vanilla. Beat until smooth. Now blend in your eggs one at a time. Remove 1 cup of this batter and spread onto your cookie crust in the cake tray. Smooth it out and set aside.creamcheese
  4. Add pumpkin, cinnamon and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter already in the cake tray to make the top layer.WP_002303
  5. Bake in preheated oven for 35-40 minutes or until center is almost set. Allow it to cool for about 2 hours and then refrigerate it overnight. Slice it and top your slice with some delicious whipped cream before serving. Wait for smiles all around!

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Xīn Nián Kuài Lè! 2013 is the Year of the Snake so let’s enjoy some “Turnip Cake”!

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So, a couple of weeks ago marked the beginning of the Year of the Snake. The Water Snake to be precise. Coming from Vancouver, I am used to the dancing dragons, firecrackers, amazing food and red pockets that ring in the Chinese New Year and always love participating in the festivities. This year however, for the first time ever, I decided to try to make those delicious turnip cakes that are eaten at this time, all by myself.

I have always loved eating turnip cakes (more like inhaling them) at dim sums all over the world. In fact, once I left Vancouver, Sundays were never really the same again as dim sum Sundays were a sort of tradition there. Still, my love of those scrumptuous turnip cakes never faded and with a large kitchen, mooli in the fridge, and hungry stomaches waiting, it was time to get started!

Before I lay out the steps to savoury success though I’ll let you that I have no idea why they are called turnip cakes. I know there are other “cakes” which are savoury but it still seems rather odd to call anything not sweet a “cake”. Nevertheless, we are going to push forward and make these yummy bundles of deliciousness…

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Total waiting time until taste explosion: 90 minutes (40 minutes to prepare everything and 50 minutes to steam)

Kitchen things you need:

  • 3 small/medium sized tinfoil rectangular pans about 5″ wide, 8″ long, 2″ deep
  • a wok and lid or better yet, a steamer
  • big pot
  • frying pan

The team to assemble:

  • 1 large mooli radish (approx. 30 cm and a couple cm’s thick all around), peeled and chopped in thin strips
  • 4 Chinese sausages (feel free to substitute bacon, ham cubes, dried prawns, or even walnuts if you are vegetarian)
  • a bunch of green onions (or substitute regular onions), finely chopped
  • 4 or 5 Chinese mushrooms (or substitute Chestnut mushrooms)
  • a bunch of coriander leaves, chopped
  • regular rice flour (DO NOT USE glutinous rice flour. You will curse the day you ever saw that stuff if you do. Trust me, that’s what I used my first attempt :D)
  • a bit of black pepper
  • a splash of soy sauce

Let’s get this party started!

  1. So the first step is to soak your mushrooms to get them to soften a bit. (If you are not using Chinese mushrooms, you can still do this but don’t have to as they would already be soft).
  2. Now, peel and chop your mooli into nice thin strips. Don’t worry about the shape too much as long as they are not too thick.WP_002194
  3. Put all of your chopped mooli in your big pot and fill with just enough water to cover the mooli. Now, boil until the pieces are soft enough to break in two easily.WP_002198
  4. While the mooli is boiling, chop your onions nice and tiny, along with the coriander and mushrooms. Next chop your sausages as you like. The smaller the better as you will have better distribution in the cake. Or just add more sausage/substitute 😉
  5. Now add as much rice flour as you had mooli into a bowl. So, if you had a big bowl full of mooli strips, fill up the same big bowl full of rice flour. Slowly add water to the flour and stir with chopsticks, if you have them, while adding water every so often until you have mixed the  flour and water completely. Set aside. rice flour
  6. Pan fry your onions, mushrooms, sausages and coriander on medium heat until everything is nicely glistening with oil from the sausages. A couple minutes before the mix is ready, sprinkle black pepper all over and throw in a splash of soy sauce. Mix well and check on the mooli. By now, they should be ready so turn off the heat for all.WP_002205
  7. Dump the fried mixture into the mooli and stir it all in.WP_002206
  8. Now add the rice flour that you have set aside (Make sure the heat is not on or else the rice flour will immediately start to stick to the bottom of the big pot) and stir it all in, making sure that you mix everything very well so that all ingredients are spread throughout. It should look like a fried onion and sausage milkshake in the big pot. Mmmmm yum yum 😀
  9. Put 2 pints of water in the wok and place it on high heat. Cover with lid.
  10. Pour your mixture into the tinfoil pans.
  11. Put your tin foil pans in the wok and cover with lid.WP_002231
  12. Make sure you check on the water level in the wok every 15 minutes to ensure that it does not burn. Keep refilling with water.
  13. Check with chopstick or fork that the cake is firm. Once firm enough, take out and set on cooling rack.
  14. Repeat for as many trays as you have made.
  15. Congratulations! Your turnip cake is steamed and ready. Now, you need to cut it up into squares and panfry it for a few minutes. Once golden brown on all sides, serve with sriracha hot sauce and/or soy sauce. Enjoy!WP_002243

Drunken Nutella clementine cake

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Now, I am not by any stretch of the imagination, a baker. Give me some flour, eggs and sugar, and you are somehow sure to find yourself eating a sweet omelette with bread. However, Friday afternoon I found myself in the kitchen with a bag of clementines, some self-raising flour, eggs and a bottle of Cointreau. Adding a few other household ingredients and loosely following Nigella Lawson’s Clementine Cake recipe, I got my baking on. What transpired was a whole lot of fun and the resulting cake, while needing slightly more sugar, was yummy in my tummy once a layer of Nutella was slopped on in the end.

someone get this kid a napkin...

someone get this kid a napkin…

I don’t even know how it started really. Actually, like most of my adventures in the kitchen, I wanted something fresh and went looking for a clementine in the fridge. From there, the next 3 hours of my life were spent boiling little round oranges, looking for the flour, counting eggs and trying not to burn those little oranges. (Does anyone know why clementines are named as such?)

So before I get to how we start to create this orangy deliciousness, here are the things you’ll need:

  • 4 to 5 clementines (about 1 pound total weight)
  • 6 eggs
  • 3/4 cup of brown sugar
  • 1/2 cup of shredded cocount (feel free to substitute for more sugar)
  • 2 1/3 cups self-raising flour
  • 3 heaping shots of Cointreau
Before

Before

The Instruction Manual:

1. Wash the clementines with hot/warm water and try to take off most of the wax (just leaves less wax in the pot after boiling…my pot became a candle after boiling)

2. Place your juicy clementines in a pot of water, bring to a boil for 20 minutes or so and then reduce to medium heat allowing your little orange treats cook for 2 hours total.

3. 2 hours is a long time. Go for a run, read a book, clean your room…it’ll end in cake!!!

4. Drain pot, and once cool enough to handle, cut each clementine in half and gently take out the seeds.

5. Either finely chop the skins, pith and fruit in a food processor or simply chop everything by hand. Trust me, everything. It takes soooo good later on…

6. Preheat the oven to 190°C/375°F

7. Butter/hemp oil up and line an 8-inch springform pan with parchment paper or aluminum foil.

8. Beat the eggs up.

9. Add the sugar, shredded coconut and self-raising flour. Mix it up really well.

10. Add the Cointreau and chopped clementines by hand and lightly stir it all into the mix.

Optional: Find someone closeby and high five with sticky, mix covered hands.

11. Pour the cake mixture into the pan and bake for 1 hour or until a fork comes out clean. If the top is getting too brown, cover with foil (remember this! I forgot to and then had to cover with Nutella :D) and continue until baking is complete.

12. Remove from oven, spread Nutella all over top, allow to cool, then remove from pan. Voila! You just made a Drunken Nutella Clementine Cake.

After

After