Saturday, December 22, 2012

Birthday Dinner 2012 (-1990)

22 Birthday dinners and still going strong!

Panko breadcrumbs
Red bell peppers chopped
Rosemary finely chopped
Sage finely chopped

Rolled into balls drizzle with olive oil and bake on top shelf till crsipy brown.

Lambs smothered in solidified stock fat, salt, garlic and rosemary.
Bake for almost 5 hours at 170ish

Individual apple pies - didn't make it to the dinner table this year, there were just so many desserts.

Just a nice greeny picture.
Here testing my apple pies and first testing of my stuffing for the vegetarian folks.

Quick Chow Mein so we don't starve till dinner-party time.

All hail to the mighty mint sauce

Oh yeah, Come on Eileen!

Stuffing Roasted
and below all garnished up and looking gooooood..

Pepe's cerviche mushrooms.
No words.

Galit's amazing bread

Recipe - Click here

Nili's crazy good salad
Sourcle Link : marthastewart fennel-and-orange-salad

Refreshing mint tea all round.


Cheese cake
200g Butter cookies - grounded
70g Butter melted

Layer in tin and chill in refridgerator

1 cup Sugar
700g Heavy cream cheese (Gad or Yakov brand)
1 tsp vanilla extract
4 eggs
1 Sour cream (como pa-am)

Cream sugar and vanilla and cheese together.
Add eggs one at a time.

Cover the base of the cake tin with foil, this is protection as the tin will float in a bain-marie
whilst baking. This ensures a moist rich heavenly cheesecake.

Pour over the cookie base.
Place in another tin with high edges filled with boiling water and bake for 1 1/4 hour or till the
sides come steady but the middle is still wobbly.
Keep in bain-marie and let the cake to cool completely before removing it to the refrigerator.
Cool for 24 hr. before serving.

Tip: For super moist cheesecake slightly underbake and take the cake out BEFORE it's done
and sets. If it has set, it is already over done.


100g crudely crushed Almonds
1/2 cup of Sugar

Carmelize sugar, add almonds.
Oil a pan and pour hot mixture, let set.
When cold, bash in plastic bag.
350g Bitter Dark quality Chocolate
2/3 cup of Coffee Expresso
2 tbsp Brandy
125g Butter
3 tbsp grounded chocolate
3 tbsp cocoa

Melt coffee and brandy with chocolate.
Take out from the gas, and add butter and let it melt
Cool for a little while and add the nuts.
Line pan with baking paper and pour mixture.
Chill for at least 4 hr.
Work with 2tsp to form nut size pieces and role to small balls.
Roll the balls in chocolate and in cocoa.
Keep in refrigerator.

Option 2:
Pour the whole mixture in flat pan and freeze.
Just before serving, cut with a good knife into small squares and dust the cocoa powder.

(Tip: use chopsticks to pick up - hands will melt the damn thing)
Delicioulsy decadent!

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