Cool Mint Oreo Cheesecake

From : http://claremanson.deviantart.com/art/Cool-Mint-Oreo-Cheesecake-recipe-308694468

INGREDIENTS
10 Mint Oreo's
115g (8 tbsp = = 1/2 cup = 1 stick = 4 oz) Cream Cheese (i use Philadelphia)
85g (5.5tbsp = 1/3 cup = 85ml = 2.8oz) Double/Heavy Cream 
40-50g (3tbsp = 1/4 cup = 1/3 stick = 1.7oz) Butter, melted

METHOD
1. Separate enough cookies from the mint cream with a knife to just be able to cover the base of your chosen glass/container then add to separate bowls. 
2. Crush the cookies then add the melted butter until wet but not dripping to form the base. 
3. Whip cream until you have stiff peaks.
4. Mix the mint cream with some cream cheese, fold in the cream. (OPTIONAL: If you think your cheesecake needs to be a little sweeter add a couple tbsp of icing/confectioners/powdered sugar) Add to the mixture to the base then refrigerate until cooled and set (20 minutes minimum)
5. Store in an air tight container and consume within 3 days.

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Grilled Asparagus with Parmesan

From : http://www.yummly.com/recipe/external/Grilled-asparagus-with-parmesan-309884

Grilled Asparagus with Parmesan
(3-4 servings, recipe created by Kalyn)


Ingredients:
1 pound asparagus
1 T extra-virgin olive oil
salt/pepper to taste
about 1/2 cup freshly grated parmesan cheese

Instructions:
Preheat charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat.)

Place grill pan on top of grill and heat while you prepare asparagus. Break one piece of asparagus to see where the tough part of the stem starts, then trim ends of asparagus all to that length. Cut asparagus on the diagonal into pieces about 3-4 inches long and place in ziploc bag. Put olive oil into bag and sprinkle in a little salt and pepper, then mix asparagus around in the bag until it's well coated with olive oil.

Pour asparagus into grill pan and grill, turning every 2 minutes, until asparagus is getting browned edges and is barely tender-crisp. Cooking time will vary depending on your grill, but I cooked mine about 10 minutes. Serve asparagus hot with freshly grated parmesan sprinkled over.

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GARLIC CHEESE PULL APART BREAD

From : http://www.zeekhanakhazana.com/recipe/garlic-cheese-pull-apart-bread

INGREDIENTS
2 cup all purpose flour
Salt to taste 
2 - 3 tsp finely chopped garlic
2 tsp dried basil
1 ½ tbsp butter
7 tbsp yeast soaked in milk
1 tsp olive oil
¼ cheddar cheese
Cumin powder as required 
Dried basil as required 
Oil as required 

For filling
25 gm mozzarella cheese
25 gm cheddar cheese
1 tsp cumin powder
2 tsp dried basils
2 tsp chilli flakes
For dusting
All purpose flour

For greasing
Desi ghee
For garnish
Milk

METHOD
Mix all purpose flour, salt, garlic, basil, butter, yeast paste and water in a bowl to knead a dough.
Now, mix oil in it and cover the dough with muslin cloth also keep it to rest for 1-1 ½ hours.
Meanwhile, mix mozzarella cheese, grated cheddar cheese, cumin powder, basil and red chilli flakes in another bowl to prepare a filling.
Next, rollout the prepared dough and spread the filling on it, cut it into the strips. 
After this, grease the stripes with ghee and place one stripe over the other, sprinkle grated cheddar cheese, jeera powder and basil on them.
Now, put the dough in the mould and sprinkle oil on it, also keep it to rest for 1 hour.
Next, bake it in oven at 180 ° Centigrade for 20 mins.
Garnish the prepared Garlic Cheese Pull- Apart Bread with milk.
Your Garlic Cheese Pull- Apart Bread is ready.

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FETA FILLED BREAD

From : http://www.zeekhanakhazana.com/recipe/feta-filled-bread

INGREDIENTS
100 gm feta cheese
50 gm processed cheese
6 - 7 sprig spring onion 
Crushed black pepper to taste 
250 gm dough
2 tsp olive oil
For dusting
All purpose flour
For garnish
Roasted spring onion
Olive oil
Mint leaves
Crushed black pepper

METHOD
Mix feta cheese, grated processed cheese, chopped spring onion and black pepper in a bowl to prepare a mixture.
Now, roll out the dough and fill the prepared mixture in it, roll it out again.
After this, cook the rolled out dough in the pan along with spring onion and top it with olive oil. 
Garnish the prepared bread with roasted spring onion, remaining feta cheese mixture, olive oil, mint leaves and crushed black pepper.
Your Feta Filled Bread is ready. 

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Bread Paneer Rolls

From : http://www.cookingandme.com/2010/05/bread-paneer-rolls-step-by-step-recipe.html

Ingredients

1 cup crumbled paneer
1 small onion, chopped fine (I should have added this!)
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste

Method
1.place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking.
2.Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 
3.Mix lightly with your finger tips. 
4.Then add the tomato sauce or ketchup and the ginger garlic paste. 
5.Blend again with finger tips. Set aside while you prep the bread.
6.Remove the crusts from your bread. Use the regular white commercial variety.
7.Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily. 
8.Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 
9.Go ahead and roll it all up.
10.Repeat with the remaining bread slices. 
11.Set aside for about 15 mins. 
12.Now, butter up the rolls well on all sides. 
13.Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce

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Blue cheese, butternut & barley salad with maple walnuts

From : http://www.bbcgoodfood.com/recipes/blue-cheese-butternut-barley-salad-maple-walnuts

Ingredients

1 butternut squash, peeled and cut into large chunks, seeds reserved
2 red onions, each cut into quarters
3 garlic cloves, peeled and bashed
3½ tbsp extra-virgin olive oil
handful thyme sprigs, leaves stripped, plus extra to garnish
300g pearl barley
50g walnuts, roughly chopped
1½ tbsp maple syrup
1 tsp brown sugar
½ tsp chilli flakes
2 tsp balsamic vinegar
1 tsp Dijon mustard
100g baby spinach, shredded
140g blue cheese, thinly sliced

Method : 
1. Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places – turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool.
2. Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning.
3. Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.

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Mashed Potato Recipes

From : http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html

Here is very few recipes you can check 50 Mashed Potato Recipes on above link

1. Classic 
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

2. Chunky Red 
Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.

3. Tangy
Make Classic Mash (No. 1) or Chunky Red Mash (No. 2). Use 1 cup sour cream instead of milk; top with fresh dill.

4. Pepper-Swirl 
Saute 2 chopped red bell peppers and 1 teaspoon thyme leaves in olive oil, covered, until tender. Puree; swirl into Classic Mash (No. 1).

5. Low-Fat 
Make Chunky Red Mash (No. 2); replace the butter with 1/4 cup cooking water and use nonfat plain Greek yogurt instead of milk.

6. Spicy Chipotle 
Make Classic Mash (No. 1); add 1 tablespoon chopped chipotles in adobo sauce. Garnish with chopped scallions and cilantro.

7. Olive Butter
Pulse 1/4 cup pitted kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on Classic Mash (No. 1).

8. Orange-Fennel 
Heat 1/2 cup olive oil with the grated zest of 1/2 orange, 1 tablespoon fennel seeds and 1/2 teaspoon pepper flakes. Drizzle over Classic Mash (No. 1) or Pepper-Swirl Mash (No. 4).

9. Tex-Mex 
Make Chunky Red Mash (No. 2); add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

10. Applesauce 
Make Classic Mash (No. 1); top with applesauce and sprinkle with grated nutmeg

11. Pancetta-Rosemary 
Cook 1/4 pound diced pancetta in olive oil with 1/4 teaspoon chopped rosemary and 2 smashed garlic cloves; drain and spoon over Classic Mash (No. 1) or Chunky Red Mash (No. 2).

12. Horseradish-Chive 
Make Classic Mash (No. 1); use 1 cup sour cream instead of milk. Mix in 1/4 cup horseradish and 1/3 cup minced chives.

13. Smoky 
Make Classic Mash (No. 1); mix in 1/2 pound grated smoked gouda and 1/4 cup sliced scallions.

14. Mediterranean 
Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley.

15. Crispy Garlic 
Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into Classic Mash (No. 1) or Mediterranean Mash (No. 16); top with the fried garlic.

16. Golden Saffron 
Make Classic Mash (No. 1); add a pinch of saffron to the milk as it heats and steep 10 minutes. Garnish with smoked paprika.

17. Pesto 
Make Chunky Red Mash (No. 2); stir in 1/2 cup pesto. Garnish with pine nuts.

18. Hummus 
Make Classic Mash (No. 1); stir in 1/2 cup hummus. Top with parsley and toasted sesame seeds.

19. Fennel 
Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1); top with the fennel and fennel oil.

20. Italian Cheese 
Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated parmesan and romano cheese.

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Almond Cheese Cake

From : http://post.jagran.com/sakhi-almond-cheese-cake-recipe-1329900636

Ingredients for Almond Cheese Cake 

1.    350 gms almond custard
2.    15 grms gelatin
3.    50 gms sliced almonds
4.    Few drops of almond essence
5.    10 gms almond extract
6.    200 gms mascarpone cheese
7.    200 gms non dairy rich cream

How to make Almond Cheese Cake? 

Step 1: Add gelatin in an almond based custard and mix them properly

Step 2: Add almond flakes, extract and essence in it and mix it again

Step 3: Add cheese and cream and stir. Pour them into a desired mould which is lined with biscuit crumbs

Step 4: Freeze it and serve it.

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Broccoli and Cheese Calzone

From : http://www.yummly.com/recipe/external/Broccoli-And-Cheese-Calzone-Food-Network


Total Time: 35 min
Prep 15 min
Inactive 5 min
Cook 15 min
Yield: 4 servings
Level: Easy

Ingredients
1 (15-ounce) container part-skim ricotta cheese
8 ounces shredded part-skim mozzarella cheese
1 (10-ounce) package broccoli florets, thawed and drained
Salt
Black pepper
1 pound bread or pizza dough, thawed
2 tablespoons grated Parmesan

Directions
In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.

Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.

Preheat oven to 400 degrees F.

Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

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Sopapilla Cheesecake Bars

From : www.sweetpeaskitchen.com

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent dough sheets
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/4 cup honey

Directions:
Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
Drop small pieces of the cinnamon sugar mixture over the top of the dough.
Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. Drizzle honey over the bars before serving.

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Marinated Tofu and Vegetable Stir Fry

From :aloveafare.com
Serves 2
Ingredients for Tofu

+ 1 (14 ounce) package tofu ( I use Nasoya non-gmo tofu)

Ingredients for Marinade

+ 2 tablespoons fish sauce
+ 2 tablespoons soy sauce
+ 1/2 teaspoon sesame oil
+ 1 small crushed garlic clove
+ 2 tablespoons chopped cilantro

Ingredients for Mushrooms

+ 1 cup mixed frozen mushrooms

Ingredients for Fresh Vegetables

+ 1 cup chopped broccoli
+ 1/4 cup chopped red bell pepper
+ 1/2 cup shredded carrot

Instructions to prepare tofu

1.Slice open the package and drain out the water.
2.Cut the block of tofu into slices.
3.Lay paper towel on a cookie sheet or tray.
4.Spread the slices of tofu out in a single layer on top of the towels.
5.Put more paper towels on top of tofu. 
6.Set some heavy objects on top such as a cast iron pan. 
7.Let sit for at least 30 minutes or longer if you have the time. 
8.Uncover, cut into cubes and place in bowl. 

Instructions for Marinade

1.Whisk together fish sauce, soy sauce, sesame oil, garlic clove, and cilantro. Pour marinade into bowl of cubed tofu.
2.Let sit 15 minutes, and heat medium size sauce pan on medium high heat and spray with oil.
3.Place tofu in pan and cook 5-8 minutes. 
4.Add mushrooms and cook another 5 minutes. 

Ingredients for Fresh Vegetables

1.Place chopped broccoli, red bell pepper, and carrots in pan and mix together with tofu and mushrooms. This is to coat the vegetables with the flavors from the pan and not to cook them. (If you prefer less crunchy vegetables, cook for a few minutes but not longer than that )Remove from heat and serve.
2. This goes well with lime wedges and sriracha sauce. 

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Goat Cheese and Beet Salad

Chef Name : Not Available

Serves 2

Prep Time 15 min 
Ingredients
baby greens
1 beet
1 large carrot
2 ounces of goat cheese
1/4 C shelled chopped pistachios
Honey Vinaigrette -
1/2 C olive oil
1/4 C red wine vinegar
1 tbs lemon juice
1 1/2 tbs honey
salt and pepper

Instructions
Place baby greens on plates, top with thinly sliced raw beets (I like to chop mine into little matchsticks), carrot shavings, crumbled goat cheese and pistachios.
Shake all the salad dressing ingredients together in a jar and drizzle over salad - enjoy!

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DEEP FRIED TOFU MUSHROOM SAUCE

From : Sulekha
Ingredients :
250 gm Firm tofu
150 ml Vegetable stock
20 gm sliced Shiitake mushrooms
1 Button mushroom- cut into 2 inch
1 thinly sliced Carrot
1 small thinly sliced Onion
1 1/2 tbsp Soy sauce
1 tbsp Cornflour
150 ml Oil


Method :
1.Wrap the tofu in a paper towel and remove the liquid and set aside for 10 minutes.
2.In a medium pot, add the vegetable stock and soy sauce, simmer over medium heat.
3.Add the carrot, shiitake mushroom, onion and button mushroom, bring to boil.
4.Mix the cornflour with 1 tbsp of water and add to the mushroom sauce.
5.Stir well the sauce and remove from heat.
6.Cut the drained tofu into halves and dust with cornflour.
7.Heat the oil and fry the tofu until turns to brown color.
8.Serve the tofu with mushroom sauce.

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WHITE CHOCOLATE BERRY CHEESE CAKE

From : bbcgoodfood
Prep: 25 mins
Plus 6 hrs or overnight chilling
Serves 8
Ingredients
2 x 150g bars white chocolate
2 x 300g tubs soft cheese (we used Philadelphia)
284ml pot double cream
50g caster sugar
170g punnet raspberries
5 tbsp raspberry jam
85g amaretti biscuits
200g small strawberries
a few blueberries (optional)

Method
1.Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.
2.Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
3.Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
4.Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
5.To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

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STRAWBERRY CHEESE CAKE IN 4 EASY STEPS

From : bbcgoodfood
Prep: 30 mins
Plus 1 hr and overnight chilling
Cuts into 12 slices
Ingredients
250g digestive biscuits
100g butter, melted
1 vanilla pod
600g soft cheese
100g icing sugar
284ml pot double cream
For the topping
400g punnet strawberries, halved and stoned
25g icing sugar

Method

1.EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
2.Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
3.Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
4.Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
5.Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

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PEANUT BUTTER CHEESE CAKE

From : bbcgoodfood
Prep: 30 mins
Cook: 5 mins
Serves 6 - 8
Ingredients
For the base
50g butter
175g pack peanut cookies
For the filling
5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
To decorate
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Method
1.Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
2.Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
3.Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
4.To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
5.To defrost, thaw in the fridge overnight.
6.To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

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PEACH MELBA CHEESE CAKE

From : bbcgoodfood
Prep: 30 mins
Plus overnight chilling no cook
Cuts into 10 slices
Ingredients100g butter, melted, plus a little extra for the tin
200g crunchy biscuits (we used Fox's butter biscuits)
600g soft cheese
100g icing sugar, plus extra to taste
2 tsp vanilla extract
300ml pot double cream
450g raspberries
3 really ripe peaches, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks

Method
1.Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
2.Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.
3.Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
4.In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
5.Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside

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ORANGE & POMEGRANATE CHEESE CAKE

From : bbcgoodfood
Prep: 20 mins
Plus chilling no cook
Cuts into 8-10 slices
Ingredients250g digestive biscuits
100g butter, melted
600g full-fat cream cheese
zest 3 oranges - cut out the segments for the decoration
3 tbsp milk
100g icing sugar
150ml double cream
seeds 1 pomegranate, or 110g tub pomegranate seeds

Method
1.Crush the biscuits roughly – either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 mins.

2.Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base
and spread evenly. Return to the fridge and chill until set, at least 4 hrs or overnight.

3.To serve, top with the orange segments and scatter over the pomegranate seeds.


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CHEESE COURGETTE PIZZA

From : bbcgoodfood
Ingredients :
1 courgette
1 pizza base mix
6 tbsp tomato-based pasta sauce
cheddar , for grating
1 ball mozzarella




Method :
1.Ask your helper to turn the oven to 200C/180C fan/ gas 6. Cut the courgette into chunks then thin slices using a rotary grater or small knife.
2.Tip the pizza base mix into a bowl and add the amount of water it says on the packet. Mix with a spoon.
3.Tip the dough onto a floured surface and knead until smooth.
4.Roll the dough out to make 1 big pizza. Stretch it as you roll to help make it bigger. Lift the dough onto a baking sheet and spread it out flat.
5.Spoon the pasta sauce into the middle and spread it around. Arrange the courgettes on top.
6.Grate some cheddar and sprinkle on top. Pull the mozzarella into pieces and dot over the top. Ask your grown-up helper to put the pizza in the oven for 25 mins.

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CHEESY PIZZA

From : Indianfoodforever
Ingredients:
225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)

Preparation:
Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

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