posted July 01, 2005 12:47 PM         

Delicious Mango Cheesecake
(A lovely dessert somewhere between a cheesecake and a souffle).

1 can mango pulp (available at Indian/ethnic food stores)

1 8oz tub of coolwhip

1 8oz bar of cream cheese (fat free, if possible)

3 packets plain, unflavored gelatin (or the corresponding amount of agar agar... it's not as creamy with agar agar, though)

3 cups of water

Blend the mango pulp, cream cheese and cool whip together in a blender until smooth.

Heat water and add gelatin. Stir until completely dissolved.

Add the gelatin mixture to the other already-blended ingredients and blend again until a smooth and even consistency is achieved.

Pour into cheesecake pie crusts or pudding pan and refrigerate for 4-6 hours until set.

posted July 01, 2005 12:58 PM         

Making yoghurt at home is a cinch. Plus, it tastes loads better than that storebought stuff, in my opinion.

What you do is this,

For a starter culture, buy any regular store-bought yoghurt with active cultures.

boil as much milk (fat free, 2%, whole, whichever) as you want yoghurt. Milk doesn't expand or anything when it turns into yoghurt, so you pretty much end up with the same amount of yoghurt as the milk you started with.

Blend the milk with whatever fruit you want. Add some sugar if you like.

Let the milk cool down until it is tepid or just about/slightly above room temperature.

Pour into yoghurt containers (any container will do).

Add starter culture (about 1 tbsp/pint) and stir in thoroughly.

Close/cover container and leave at room temperature for about 8 hours.

* the more starter culture you add, the sourer the yoghurt will become.

posted July 02, 2005 10:09 PM         

I made this up the other day with my left over oats, and dried fruit.

Mix together oats, dried fruit, milk (i used soy), a couple of table spoons of berry jam, golden syrup, and enough flour so the mixture is cakey.

And then bake until golden. (don't make too much because it's really sweet)

rye pizza bread

I made this up too!

Toast rye bread, then spread some tomato paste, sprinkle on pineapple, olives, cherry tomatoes, diced peppers, lots of chilli, spring onion, and avocado.
Cheese is optional...
then put under the grill for 5 minutes on medium heat.
Then serve!

yummy noodles

This is another one of my creations.

Put some hokien noodles in boiling water to separate....while you slice capsicum, carrot in thin strips.
Then dice fried tofu that has been marinated in peanut sauce, chop bok choi roughly, and thin strips of purple cabbage.
Prepare some bean shoots, and water chestunts.
Fry all ingredients on medium heat for 2-3 minutes, then serve, with extra peanut sauce if desired. And I also sprinkle fresh corriander and sesame oil if I want to impress myself!

pickled garlic

I made this up too, except I remember hearing about it a long time ago!

Boil heaps of whole cloves of garlic in a equal mixture of water and vinegar, just enought to cover while in a saucepan.
Dice in dried chillies, ginger, and pepper corns.
Add 2 teaspoons of seed mustard, boil until garlic is soft, then put in a jar for 2-3 days before eating them. (refrigerate)

witches milk
One of my FAVOURITES!!!

Use any kind of milk you desire, and bring to a simmer (don't boil)...then add in 2 cinammon sticks, a crushed vanilla bean, a few crushed cardamom pods, corriander seeds, a few star anise, sliced young ginger, a sprinkle of nutmeg, and some all spice.
Add some black tea leaves (not green), and simmer for 20 minutes, on VERY LOW heat...
Serve, and enjoy the aroma too!

I like to light some insence when making it, the house begins to smell so yummy!!

Oh and please strain the milk before drinking it!

I'll add more when I can think of some more!