Category

Fruit

‘Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me’
Audrey Hepburn

Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you’re looking for a quick bake ahead ‘sweet something’ for the one you love, look no further.  This is my to go recipe minimally adapted from a winner by Ruchira @ Cookaroo.Of course you can always bake one large cheesecake and be done with it, like I’ve done here with this Dark Chocolate Cheesecake with Wine Macerated Strawberries. Yet, IMHO, there is something entirely charming and lovable about small petite desserts.So make single servings, or double as your heart might signal, dress these up with a swoosh of whipped mascarpone spiked with a liqueur. That was my initial idea but I ran out of time as usual. So I fast tracked and gave these a dusting of cocoa powder, a topping of fresh strawberries, some dark chocolate shavings…and a mint sprig just for the pop of colour.And yes, in my hurry to get this dessert ready for friends who were over for lunch, I forgot to add cream to the cheesecake batter. I baked for a slightly lesser time, hoping things would behave. They did. The little bites were richer, denser and more chocolaty…which isn’t really a bad thing though!So here you go, the recipe as I did it that day. And as I said, this is a foolproof recipe, my firm favourite, tried by several folk. So when are you going to make it?

Mini Dark Chocolate Cheesecakes
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Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you're looking for a quick bake ahead sweet something for the one you love, look no further. Recipe minimally adapted from Ruchira @thegreatcookaroo.com. This is my to go recipe.
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Mini Dark Chocolate Cheesecakes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you're looking for a quick bake ahead sweet something for the one you love, look no further. Recipe minimally adapted from Ruchira @thegreatcookaroo.com. This is my to go recipe.
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Instructions
Biscuit base
  1. Whiz the biscuits, brown sugar and cocoa in food processor until you get a fine meal. Add butter,whiz again to mix. Press into 8″ loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
Dark Chocolate Filling
  1. Preheat oven to 160C.
  2. Place all ingredients of the filling in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
  3. Pour into crust, and bake for 30 minutes hour. Leave to cool in the oven, then cover and chill for 4-6 hours, better overnight.
Topping
  1. Dust with cocoa powder, top with diced strawberries and dark chocolate flakes. Garnish with mint. Serve cold, or leave at room temperature for 30 minutes before serving.
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“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”
Robert Hellenga

Fruits with Cream & Granola Parfaits … couldn’t be a better way to begin the morning. All this while I thought granola was just one of the best ways to start the day, so I made that a lot. It was simple. Granola + Milk + fruit = done! Then along came cream, an idea crossed my mind and breakfast got a makeover, a fun and colourful one at that. The parfait is showing up as dessert at home too now, made with just cream, no dahi! Folk who know me, know of my love for dairy. Everything and anything dairy hits a home run for me, and that speaks pretty much for everyone at home.The neat little tetrapacks of Mother Dairy cream  have changed the way I work in the kitchen, cooked and baked. The ease, the taste, the quality stepped up what I do in the kitchen in exciting ways. I am sure if you are like me, and love to cook and bake, your pantry’ll never be without this handy staple. It literally finds its way into everything I make, especially sweet!So when Mother Dairy Creams asked if I’d like to take do a few recipes for #CreamOfAllFood and taking over their instagram handle for a week, I could hardly say no. There was nothing I’d have liked to do better! Mother Dairy products have been a part of my growing up years, bringing up the kids, my kitchen, my culinary life. This was just going to be an extension of what I enjoy doing most – experimenting in the kitchen.A ton of ideas tumbled out of my head. I settled for this one first – Fruits with Cream & Granola Parfaits because I love the idea of layered desserts, cakes etc. Because the family had just returned from NYC and one of them described a delicious parfait they had for breakfast there. Because I had a sackful of granola at home that someone had sent as a gift. Because I love fruit in food, and lastly, I love playing with my food recipes…

One thing led to another. Some twitter conversations later, before I knew it, I was baking granola for the parfaits. I have always been charmed by doing things from scratch, granola being one of them. I find it difficult to understand why you wouldn’t bake something so simple at home? Please try baking some once, and you’ll do it over and over again. It makes life simple, you feel great, the kids get addicted to it, you can use it for energy bars, for breakfast…and for dessert too. Throw some into smoothies, scatter it over fruit salad or ice cream, or just munch on some as a snack. It is so customisable too. That done, a nice big batch smiled at me as I thought of putting the parfait together. It’s the simplest thing to do. As things go, I love the edge of subtle indulgence these Fruits with Cream & Granola Parfaits offer. There is little guilt for two reasons. No, make that three! Maybe more!!Cream is good fat. The granola is 100% wholegrain, glutenfree and home made. Last but not the least,the parfait has a generous portion of seasonal fresh fruit in there. And so many more reasons to enjoy this. Dahi/yogurt, honey, chia seeds … thing good gut bacteria and protein, think natural sweetener, think superfoods that are also called seeds of life. Above all, think S I M P L E !!So wait no further. I played out the recipe on Instastories the Mother Dairy Instagram handle that I’m taking over this week. This was #InstaCookingClass #1. Catch me there, or on the Mother Dairy FaceBook page later this week . Love to hear if you liked it {or not}, what recipes you might like to see in future, and what you’d like to make with the #CreamOfAllFood!

Fruits with Cream & Granola Parfaits
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Dessert for breakfast! Fruits with Cream & Granola Parfaits where wholegrain homemade granola meets creamy goodness and colourful seasonal fruit.
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
0 minutes 15-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
0 minutes 15-30 minutes
Fruits with Cream & Granola Parfaits
BigOven - Save recipe or add to grocery list
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Print Recipe
Dessert for breakfast! Fruits with Cream & Granola Parfaits where wholegrain homemade granola meets creamy goodness and colourful seasonal fruit.
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
0 minutes 15-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
0 minutes 15-30 minutes
Ingredients
Fruits with Cream & Granola Parfaits
Homemade Granola
Servings: servings
Instructions
Fruits with Cream & Granola Parfaits
  1. Whisk the cream &and yogurt until smooth.
  2. Add honey. Whisk again.
  3. Stir in chia seeds. Leave to stand for a while.
  4. Layer... Granola, cream mix, honey, fruit... and& repeat!
  5. Tip: Use a piping bag or ziploc to pipe in the cream mix to make it neat.
  6. Tip: Use any seasonal fruit you enjoy eg Banana Strawberry Parfait, Black Forest Parfait, Banoffee Parfait.
  7. Tip: Great idea to make a parfait bar and get kids to 'build their own' colourful parfaits
  8. Tip: Use more cream, less yogurt and turn this into a dessert with the cream.mix, fruit & nuts!!
Easiest Homemade Granola
  1. Preheat the oven to 160C. Line a large baking dish with parchment.
  2. Stir together all the dry ingredients EXCEPT the dried cranberries and chocolate chips in a large bowl. {Tip: Use the mixer bowl from The Kitchen Aid Stand Mixer as it is convenient to use and very big}.
  3. Whisk the honey into the olive oil.
  4. Pour the wet mix over the dry mix, and give it all a good stir.
  5. Turn it into the prepared pan, press down lightly, and bake for approximately 45 minutes until light golden brown. Stir 2-3 times while baking.
  6. Once baked, stir in the dried cranberries while still hot, and chocolate chips once cool.
  7. Store in an airtight container.
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So much chocolate. So little time!

Dark Chocolate Cheesecake with Wine Macerated Strawberries is really as good as it sounds and looks, and tastes even better. The cheesecake is a chocolate lovers delight – deep, dark, rich, sensuous, indulgent, sinful. With so many superlatives, I might well throw another in. It’s dead S I M P L E too! Make it ASAP and you’ll know just what I mean.It’s a recipe I’ve minimally adapted from Ruchira @ Cookaroo. She’s quite the best ‘chef’ I know. Her recipes are always quick, simple and foolproof. I’ve made this Dark Chocolate Cheesecake before and it was SO GOOD that I couldn’t wait to make it again.The recipe now lives in my head. I go about tweaking it here and there depending on what I have on hand. It’s a keeper!  Minimal fuss, maximum taste! I throw it together in my Thermomix and it takes under 20 minutes to come together. I used digestive biscuits the last time. Didn’t have digestives on hand this time, so I threw in Hobnobs instead. Just as good! I do a lot of chocolate desserts, simple ones mostly. Simple recipes like these leave you a lot of time to think about what more you can do. I could have just gone naked {ahem} with the cheesecake, but a luscious rich chocolate ganache takes this beautiful Dark Chocolate Cheesecake to a delicious new level. How could I skip it. The cake was for a birthday, so now something had to be celebratory, I mean a little more celebratory. Also, so much time on hand makes me fidgety. I just have to do something more!

I thought maybe salter butter caramel and had visions of gooey goodness dripping off the edges. Yet when I opened the fridge, I saw a box of juicy fresh strawberries and I knew I had to have them on some way. Maybe do strawberries in balsamic vinegar? No, no, strawberries in red wine screamed the bottle of Shiraz at me.You might remember these Lamb Chops with Red Wine I made recently, best I’ve ever made. Rosemary, garlic, and a limited edition Shiraz came together ever so beautifully to create this dish with so much character and loads of depth. There was some wine left over, so red wine macerated strawberries it was going to be.Anything on my kitchen counter becomes an ingredient in my recipes. Loads of fresh oranges and star anise sitting pretty on the counter could only mean one thing. They would help flavour my macerated strawberries. In went the zest of an orange and a few star anise. They created delightful undertones as you can well imagine.The result was a flavoursome, beautifully coloured red wine topping which tastes as good as it looks. Here you go, the recipe is a must try. For me, it’s the only chocolate cheesecake recipe I’ll ever need! Thank you Ruchira ♥!

Dark Chocolate Cheesecake Red wine macerated strawberries
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Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate Cheesecake will leave you wanting for more. Recipe minimally adapted from Ruchira @ thegreatcookaroo.com. You won’t need another recipe ever! Can be made 2-3 days ahead of time.
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Dark Chocolate Cheesecake Red wine macerated strawberries
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate Cheesecake will leave you wanting for more. Recipe minimally adapted from Ruchira @ thegreatcookaroo.com. You won’t need another recipe ever! Can be made 2-3 days ahead of time.
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Ingredients
Ganache
Red wine macerated strawberries
Servings: people
Instructions
Biscuit base
  1. Whiz the biscuits, brown sugar and cocoa in food processor until you get a fine meal. Add butter, whiz again to mix. Press into 8″ loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
Dark Chocolate Filling
  1. Preheat oven to 160C.
  2. Place all ingredients of the filling in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
  3. Pour into crust, and bake for an hour. Leave to cool in the oven, then cover and chill for 4-6 hours, better overnight.
Red Wine Macerated Strawberries
  1. in a non reactive bowl, put in the strawberries, star anise, orange zest and brown sugar. Stir to mix, then pour in the wine. Stand covered in the fridge overnight.
  2. Discard the star anise, and strain the strawberries. Reserve in a bowl. Place wine in a small saucepan with a quarter cup orange juice, and simmer until thick and syrupy. taste and adjust sweetness if required. Cool slightly, then pour over the strawberries.
  3. Ladle the strawberries over the ganache. If the syrup is thin, reduce it further until nice and thick. Cool and pour over strawberries.
Ganache
  1. Place chocolate and cream in a heatproof bowl. Heat in microwave for 1 minute. Whisk​ with a balloon whisk​ until smooth. Cool about 30 minutes, then whisk​ again​. Chill until a little f​irm. Whisk once again till glossy and smooth, and holds peaks. Spread over​ chilled cheesecake.
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