Tag-Archive for » Geneva «
I made this last week, it again came from a zaar member and we all loved it. It was first time for me doing a no bake cheesecake as all my recipes require baking. It tasted awesome and was lighter than my baked cheesecake recipes, but I think I will say I still much prefer baked cheesecake it is much denser in texture which I love. But the whole family even my sister who came over and tried some thought it had a really good flavour. If you would like to read all the reviews on this recipe please click here.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.Ingredients
1x250g Packet honey snap biscuits
90g Butter
3 Teaspoons gelatin
1/4 Cup water
375g Cream cheese
1/2 Cup caster sugar
1 Teaspoon vanilla essence
300 ml Thickened cream
2 Violet crumble chocolate candy bars (Chocolate covered honeycomb bars)
Method
Melt Butter, add biscuit crumbs, mix well.
2. Press mixture into a base of 22cm spring form tin.
3. Refrigerate while making filling.
4. Place water in a small bowl, sprinkle with gelatin, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.
5. Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.
6. Beat cream in a separate bowl until soft peaks form.
7. Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.
8. Refrigerate until set.
All photos taken by me unless otherwise stated.
This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.
I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.
Ingredients
Sauce
1 Cup water
2 Teaspoons fish stock granules (a good flavoursome one.)
1/2 Teaspoon garlic powder
1 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon ground ginger
1 Teaspoon grated lemon zest
1 Tablespoon lemon juice
4 Tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.)
2 Tablespoons sweet mango chutney
Prawns
3 Tablespoons olive oil
10 Large green prawns
3 Cloves garlic, crushed
1 Teaspoon paprika
1 Teaspoon cumin
1/2 Teaspoon ginger
Pinch cayenne
1 Tablespoon fresh parsley, finely chopped
Vegetables
2 Tablespoons olive oil
1 Small red capsicum, finely chopped
1 Small yellow capsicum, finely chopped
1 Medium carrot, finely chopped (diced)
1 Small zucchini, finely chopped
100g Red currants
Couscous
1 Litre water
2 Teaspoons vegetable stock granules
1x125g Sachet quick cooking couscous
Method
Sauce
1. Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
Vegetables
1. Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
Couscous
1. Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
2. Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
Prawns
1. Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
2. Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous.
All photos taken by me unless otherwise stated.
