• Granadilla Baked Cheesecake •



INGREDIENTS
:

  • 400gr biscuits 
  • 100gr salted butter 
  • 500gr granadilla yogurt 
  • 450gr cream cheese (2 tubs)
  • 100gr castor sugar 
  • 4 large or jumbo eggs 
  • 1 tablespoon vanilla extract 
  • Granadilla pulp for topping

METHOD:

  1. Preheat oven to 160degC and line the bottom of a spring-form cake tin. Spray non-stick spray on the inside of the pan. 
  2. Crush the biscuits and melt the butter. Mix together and press into the base and up the sides of the prepared tin. 
  3. Mix all the ingredients for the filling in a mixer on low speed for a few minutes until smooth. 
  4. Fill the prepared tin and bake for 50 min. 
  5. After the 50 min baking time, switch off the oven and leave the door slightly ajar.  Allow to rest for about 2 hours. 
  6. Remove from the oven and pour the granadilla pulp over the set cheesecake. Refrigerate overnight. 
  7. Run a knife around the inside of the crust to separate it from the tin. Carefully remove the cheesecake onto a serving dish. 
  8. Enjoy. 





Lots of blessings & love!

Sandy Nouwens. Xoxo 

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Chocolate, Peanut Butter, Butternut Dessert

Processed with MOLDIV


INGREDIENTS:

  • 1 1/2 -2 cups digestive biscuits
  • 3-4 tablespoons butter, melted
  • 2 cups milk
  • 1/4 cup maizina (corn starch)
  • 1/3 cup castor sugar
  • 1/4 teaspoon salt
  • 2 jumbo eggs
  • Caramel essence
  • 1 cup butternut cooked, puréed
  • 1/2 cup smooth peanut butter
  • 1 tablespoon cocoa powder


METHOD:

  1. Preheat the oven to 180 degC.
  2. If you have a blender, blend the biscuits finely into crumbs and mix in the melted butter.
  3. Press down into s spring form cake tin. Push crush slightly up to the sides.
  4. Bake for 5-7 minutes until golden brown.
  5. In a pot, boil together on medium heat the milk, maizina, sugar, salt, egg. Stir with a whisk to prevent lumps. Once it’s thick turn off the heat.
  6. Mix in the caramel essence and puréed butternut.
  7. Halve the mixture into two bowls. Mixing in the cocoa powder in one half and peanut butter in the other half.
  8. Pour the chocolate mixture into the prepare cookie crust pan. Spread gently.
  9. Top with the peanut butter mixture. Softly spread it out but don’t overdo it. You want to taste the two different layers.
  10. Refrigerate minimum 2 hours before running a knife along to sides and removing the springform.


Enjoy every bite!

MuchLuv, BeBlessed

Sandy Nouwens 

🍠 SWEET POTATO & MAPLE BACON SOUP 🥓


Rich. Smooth. Creamy.

These are just some of the words to describe this flavorful and colorful soup. So let’s get started. 

INGREDIENTS:

  • 500gr Sweet potatoes 
  • 1 cup orange juice
  • 100gr butter
  • 100gr cream or coconut milk 
  • Salt and pepper to taste
  • 200gr bacon bits 
  • Maple syrup 
  • Roasted coconut flakes 

METHOD:

  1. Peel the sweet potatoes and place in a pot with the orange juice and enough water to cover. Boil until sweet potatoes are soft. Don’t drain. 
  2. In a pan, fry the bacon bits. Add about 3-4 tablespoons maple syrup until caramelized. Set aside. 
  3. Using a stick blender, blend the sweet potatoes until smooth. 
  4. Add the butter and cream.  Blend again and season with salt and pepper. Now add more water to give it a souplike texture. 
  5. Place the soup back on the stove and cook it for another 10 min. 
  6. Once cooked and hot. Add the bacon bits. Slowly stir and switch off the heat. 
  7. Season with more salt and pepper if need be and garnish with the roasted coconut flakes. 


MuchLuv, BeBlessed

Sandy Nouwens 

Butternut & Blue Cheese Creamy Gnocchi

INGREDIENTS:

  • 2 packets gnocchi (bought mine at Spar, 500gr each)
  • 1 small-medium butternut
  • 500ml full cream
  • 100gr blue cheese
  • salt & pepper

METHOD:

  1. Peel the butternut, then cut into chunks.  Toss the chunks in some oil, just enough to coat and season with salt.  Place chunks into an oven dish and roast at about 150degC until soft.  Once the butternut is done, blend into a puree.
  2. Bring a medium pot with salt water to a boil.  Once bubbling, add the gnocchi.  Gnocchi will fall to the bottom of the pot, but once cooked it will rise to the top.  Drain, set aside.  I like to pour about a ladle of the hot water I used to cook the gnocchi over it, to prevent it from sticking together and becoming stodgy.
  3. In a separate pot on low heat, pour the cream and crumb the blue cheese.  Allow the cheese to slowly melt.  Stir with a whisk every few minutes.
  4. Once the cheese has melted, whisk in the pureed butternut.  Allow to cook on low heat for about 5 minutes before adding the prepared gnocchi.
  5. Slowly stir everything together and turn off the heat.  Season with salt and pepper.
  6. Serve with some more pepper.

TIPS:

Gnocchi can become thick and stodgy, but you can thin the sauce out by adding some water or stock.

It may seem “runny” to you at first, but it thickens up as it stands.

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Enjoy every bite!  MuchLuv, BeBlessed

Sandy Nouwens

Sweet & Sticky Pork Belly 

   INGREDIENTS:

  • olive oil
  • 2-4 spring onions, roughly chopped
  • 1 “finger” of ginger, peeled and chopped
  • 3 cloves
  • 2 heaped teaspoons aniseed
  • 500ml sweet can cider
  • 125ml honey
  • 2 later water with 2 chicken stock cubes
  • 2 bay leaves
  • 2 teaspoons dried sage
  • half cup lentils
  • ± 10 baby potatoes
  • ±1,7 – 2kg pork belly, cut into bite size squares

METHOD:

  1. In a large iron pot, bring the oil, onions, aniseed, coves, cider, honey, lentils, chicken stock to a simmer.
  2. Add in all the herbs and allow to cook for another 5-10min.
  3. Add the pork and potatoes, put the heat on low and cover.  Allow to cook for a few hours until the meat is tender.  Check every half hour or so to make sure the pot isn’t running dry.  If it’s still far from tender, add more cider or water.
  4. Once the meat is done after many hours of cooking, remove from pot and then allow the sauce to cook until thick.  Add more honey if need be.  Should have the consistency of syrup.
  5. Spoon the sauce over the meat and serve with warm roasted vegetables and starches like potatoes or sweet potatoes. (I added baby potatoes to the pork dish instead of roasting them separately.)

MuchPorkyLuv

Sandy Nouwens 

Coffee & Date Lamb Tagine

You may have read the title and thought there is something wrong with it?  Nope!  You read right, it’s a lamb tagine with dates and coffee, an of course, more.

INGREDIENTS:

  • ±1,2 – 1,5kg stewing lamb pieces
  • oil for frying
  • 2 large onions, roughly cut
  • 1 teaspoon garlic, crushed
  • 2 teaspoons dried aniseed
  • 1 cinnamon stick
  • 100gr dates, pitted and sliced in half
  • ± 60gr lentils
  • 1 tablespoon coffee (strong) in ±250ml hot water
  • +-500ml water with a beef stock cube
  • salt and pepper

METHOD:

  1. Heat about 2 tablespoons of coconut oil/regular and fry the meat until sealed and has a beautiful brown colour.  Remove and set aside.
  2. Fry the onion and garlic until translucent.
  3. Add the meat to the onion and garlic mix and allow to simmer on a medium-low heat and add the spices, dates, lentils and liquids.
  4. Boil with lid until the meat is tender on a medium to low heat (±1,5 hour). Should be a thick and rich sauce.  If too thick too early in the cooking process, add more water.
  5. Serve with rice.

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BeBlessed

Sandy Nouwens

🍝 Spaghetti & Meatballs 🍝

 

  We all love a great bowl of spaghetti bolognese, don’t we?  Here is a very simple recipe, packed with deliciousness.

INGREDIENTS MEATBALLS:

  • 1kg mince meat
  • 2-3 jumbo free range eggs
  • half a cup cornflake crumbs
  • 80gr grated parmesan cheese
  • 1 heaped teaspoons dried oregano
  • 2 onions, chopped finely
  • 1 teaspoon garlic, crushed or fresh
  • 1/2 teaspoon nutmeg
  • salt & peper
  • flour

SAUCE:

  • olive oil/ coconut oil or good quality cooking oil
  • 1 large onion chopped finely
  • 1 teaspoon garlic, crushed or fresh
  • 2 cans chopped tomatoes with its sauce
  • 1 cup water with 1 chicken stock cube
  • 1 cup wine, red or white
  • 1 tablespoon sugar or honey
  • 4 tablespoons tomato sauce
  • 2 tablespoons chutney
  • salt & pepper

METHOD:

  1. Mix in all the meatball ingredients together in a large bowl.
  2. In a separate bowl, have about half a cup of flour ready to dust your hands.
  3. Scoop out the mince mixture with a tablespoon and roll in your hands.  They should be about the size of golf balls.
  4. Once you’ve made the balls, leave them aside while your start with the sauce.
  5. For the sauce, sauté your onion and garlic until translucent in the oil of your choice.  (Use a large pot)
  6. Now add the rest of the ingredients and allow to slowly boil for about 30 min if you’re using wine.  If you’re not, add more water instead of wine.
  7. Now turn down the heat to low and add in the meatballs.  Allow to cook for another 15 min.  Check one if you’re unsure if they’re cooked through.
  8. Serve with spaghetti, fresh basil and feta cheese.

TIPS:

If you’re using lean mince, you’ll need more eggs to bind it together, depending on the size of the eggs.  With 1kg lean mince, 3 jumbo eggs worked well.

Cornflake crumbs, ready packaged can cost a lot more than it should.  I buy a large bag of cornflakes and crush the amount needed.

If the sauce appears too watery, reduce it before adding the meatballs.  You don’t want to dry out the mince.

This recipe makes a whole bunch of meatballs, so best start with halving the recipe or just do what I do.  Freeze half and just reheat them for a meatball sandwich.

MuchLuv, BeBlessed

Sandy Nouwens