Woman_s Day Australia - 14 March 2016_

60 WD

✦ 125g packet chocolate ripple

biscuits, broken

✦ ½ cup desiccated coconut

✦ 90g butter, melted

FILLING

✦ 1 ½ tsp gelatine

✦ 2 tbsp boiling water

✦ 250g cream cheese, softened

✦ ¼ cup caster sugar

✦ 250g mascarpone, plus extra

to serve

✦ 100g dark chocolate, chopped,

melted, cooled

✦ 1 tsp vanilla extract

✦ 2 x 125g punnets

raspberries

1 Lightly grease 12 holes of a ⅓-cup

muffi n pan. Line each recess with

two 2cm strips baking paper, crossing

at the base and overhanging.

2 Place biscuits in a food processor.

Process until fi nely crushed.

Add coconut and butter. Pulse.

3 Divide biscuit mixture between

recesses. Press fi rmly over base.

Chill 15 minutes until fi rm.

4 FILLING Meanwhile, in a jug,

whisk gelatine into boiling water

with a fork until dissolved. Cool

slightly. Process cream cheese and

sugar together until smooth. Add

mascarpone, chocolate and vanilla,

then gelatine mixture. Process

until smooth and combined.

5 Top biscuit bases with half

raspberries. Fit a piping bag with

1cm plain nozzle and fi ll with

cream cheese mixture. Pipe over

raspberries and smooth top. Chill

5 hours or overnight until set.

6 Lift cheesecakes from pan using

paper as handles. Top with extra

mascarpone and raspberries.

TIP Press biscuit crumb mixture into recesses

using the base of a glass or your fingertips.

✦250g cream cheese, softened

✦1 egg

✦¼ cup caster sugar, plus

2 tbsp extra

✦30g butter, softened, plus

30gextra melted

✦1 tsp vanilla bean paste, plus

1 tsp extra

✦⅔ cup milk, plus 2 tsp extra

✦1 cup self-raising flour, sifted

✦125g punnet blueberries, plus

extra to serve

1 In a bowl, using an electric mixer,

beathalf cream cheese, egg, sugar,

butter and vanilla together 2-3

minutes until light and creamy.

2 Add milk and beat on low to

combine. Stir in flour, then fold

blueberries through.

3 Heat a large frying pan on low.

Brush with a little melted butter.

In batches, drop ⅓-cups batter

into pan. Cook 2-3 minutes until

bubbles appear on the surface (see

tip). Turn and cook 1-2 minutes

until cooked through. Transfer to

an oven tray and keep warm.

4 Meanwhile, in the bowl of an

electric mixer, combine remaining

cream cheese, extra sugar, extra

milk and extra vanilla. Beat 1-2

minutes until fl uff y. Add a little

extra milk if you like the mixture

a bit more spreadable.

5 Serve pancakes in stacks topped

with whipped cream cheese and

extra blueberries.

TIPS If liked, reduce mozzarella to 1 cup and add ½ cup grated

parmesan. Add 2 tsp Dijon mustard whisked in with the cream.

✦ 2 cups macaroni

✦ 2 bacon rashers, fi nely

chopped

✦ 1 ½ cups grated mozzarella

✦ 1 cup grated gruyere

✦ 300ml thickened cream

✦ 2 eggs, lightly beaten

✦ 1 bunch chives, fi nely chopped

✦ 1 cup fresh breadcrumbs

✦ mixed salad, to serve

1 Preheat oven to moderate, 180°C.

Grease a six-cup casserole dish.

2 In a large saucepan of boiling,

salted water, cook pasta 10-12

minutes until tender. Drain well.

3 Meanwhile, in a frying pan, cook

bacon on high 4-5 minutes until

crispy. Set aside.

4 In large bowl, combine 1 cup

mozzarella, gruyere, cream and

eggs. Toss through macaroni with

chives. Season. Pour into dish.

5 Scatter with combined

breadcrumbs, bacon and

remaining mozzarella.

6 Bake 15-20 minutes until golden

and bubbling. Serve with salad.

✦ 4 small chicken breast fillets

✦ 200g spring onion & chive

cream cheese, sliced

✦ ½ cup seasoned plain flour

✦ 2 eggs, beaten

✦ 2 cups fresh breadcrumbs

(see tip)

✦ ½ cup fi nely grated parmesan

✦ oil, for shallow frying

BEAN SALAD

✦ 2 tbsp olive oil

✦ 2 tsp lemon juice

✦ 1 tsp Dijon mustard

✦ 400g punnet heirloom cherry

tomatoes, halved

✦ 200g green beans, trimmed,

blanched

✦ 100g mixed salad leaves

1 Using a small, sharp knife, cut

a small pocket lengthways through

side of fillets – do not cut all the

way through. Stuff each pocket

with one-quarter cheese.

2 Dust chicken with flour, shaking off

excess. Dip in beaten egg. Press firmly

into combined breadcrumbs and

parmesan, ensuring pockets are well

sealed. Chill, covered, 30 minutes.

3 Preheat oven to moderate, 180°C.

Line an oven tray with baking paper.

4 In a frying pan, heat oil on high.

Fry breasts in two batches 4-5

minutes each side until golden.

Drain on paper towel. Transfer to

tray. Bake 10-15 minutes

5 BEAN SALADIn a jug, whisk oil,

lemonjuice and mustard together.

Season. In a bowl, toss tomatoes,

beans and salad leaves together.

Drizzle with dressing just before

serving with chicken.

TIP Make fresh breadcrumbs in a food processor using torn

stale bread. Keep any leftovers in an airtight zip-lock bag

in the freezer for up to one month.

CHEESE-STUFFED

CHICKEN SCHNITZEL

SERVES 4 PREP 25 MINS + CHILLING

COOK 35 MINS COST $$$

MACARONI CHEESE

SERVES 4 PREP 10 MINS

COOK 30 MINS COST $$

BLUEBERRY

CHEESECAKE PANCAKES

SERVES 4 PREP 10 MINS

COOK 15 MINS COST $$$

CHOC-RASPBERRY

CHEESECAKES

MAKES 12 PREP 25 MINS + CHILLING

COST $$$

EVERYDAYFOOD

TIP Allow the bubbles to break before turning

to ensure the pancakes are cooked through.