Christmas Leftovers
FRUITCAKE&
EGGNOG CHEESECAKE
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ COOLING & REFRIGERATION) SERVES 10
350g fruit cake, cut into 1cm slices
750g cream cheese, softened
300g sour cream
1 teaspoon vanilla extract
¼ cup (60ml) brandy
½ teaspoon ground nutmeg
1 cup (220g) caster sugar
3eggs
1 cup (220g) caster sugar, extra
1 cup (250ml) water
1 medium pink grapefruit (425g),
segmented
1 large orange (300g), segmented
150g strawberries, sliced thinly
100g red seedless grapes, sliced thinly
1 large kiwifruit (100g), sliced thinly
1 Preheat oven to 180°C/160°C fan.
Line the base of a 22cm springform
pan with baking paper.
2 Cover base of pan with cake slices,
trimming to fit. Bake for 10 minutes
or until browned lightly.
3 Reduce oven to 150°C/130°C fan.
4 Meanwhile, beat cream cheese, sour
cream, extract, brandy, nutmeg and
the sugar in a medium bowl with an
electric mixer until smooth. Beat in
eggs, one at a time. Pour into pan.
5 Bake cheesecake for 45 minutes
or until just set. Cool cheesecake
in the oven with door ajar. Cover;
refrigerate overnight.
6 Stir extra sugar and the water in
medium heavy−based frying pan over
high heat until sugar dissolves; bring
to the boil. Reduce heat; simmer,
without stirring, uncovered, for 10
minutes or until toffee mixture is
golden brown in colour. Remove from
heat; stand until bubbles subside.
7 Remove cheesecake from pan,
place on a serving plate; top with
fruit. Working quickly, drizzle the
toffee over fruit.
BREAKFAST EGG
&HAMPIZZA
PREP + COOK TIME 40 MINUTES (+ STANDING)
SERVES 42½ cups (375g) “00” flour, bread flour
or plain flour
2 teaspoons caster sugar
2 teaspoons coarse cooking salt
2 teaspoons (7g) dried yeast
¾ cup (180ml) warm water
¼ cup (60ml) olive oil
250g buffalomozzarella,drained
100g small button mushrooms
⅔ cup (180g) bottled tomato pasta
sauce (passata)
6eggs
6 thin slices (120g) prosciutto
30g baby spinach leaves
¼ cup (20g) flaked parmesan1 Sift flour, sugar and salt into
a medium bowl; stir in yeast. Stir in
the water and oil until mixture forms
a sticky dough. Knead dough on a
floured surface for 10 minutes
or until dough is smooth and elastic.
Place in an oiled bowl. Cover with
plastic wrap. Stand in a warm place
for 1 hour or until doubled in size.
2 Meanwhile, slice mozzarella and
mushrooms thinly.
3 Preheat oven to 240°C/220°C fan.
Oil two pizza or oven trays.
4 Punch down dough with fist.
Knead dough on floured surface until
smooth. Cut dough in half; roll each
half on floured surface to a 20cm
x 30cm oval. Place on trays. Spread
the bases with sauce. Top with the
mozzarella; sprinkle with mushrooms.
Bake pizzas for 5 minutes. Remove
pizzas from oven. Carefully break
3 eggs onto each pizza; place
prosciutto between eggs.
5 Bake pizzas for 3 minutes or until
bases are browned and crisp. Top with
spinach and flaked parmesan to serve.TRIPLE-DECKER
TURKEY CLUB
PREP + COOK TIME 15 MINUTES
SERVES 44 rindless bacon slices (260g)
12 slices white bread (480g)
1 medium avocado (250g)
75g iceberg lettuce leaves
⅓ cup (100g) mayonnaise
2 tablespoons dijon mustard
150g shaved turkey1 Cook bacon in a heated
large frying pan until crisp;
drain on paper towel. Tear
bacon into coarse pieces.
2 Toast bread.
3 Meanwhile, peel and seed
avocado; slice thinly. Finely
shred lettuce.
4 Spread 8 slices of bread
with mayonnaise; spread
remaining bread with mustard.
Top four mayonnaise bread
slices with bacon, avocado,
then mustard bread slices,
mustard−side down. Top
with the turkey and lettuce,
then the remaining bread,
mayonnaise−side down.106 AWW FOOD • ISSUE TWENTY TWO