CAMELOT FANTASIES

Double Layer Pumpkin Cheesecake




 INGREDIENTS



 2 (8 ounce) packages cream cheese, softened
 1/2 cup white sugar
 1/2 teaspoon vanilla extract
 2 eggs
 1/2 cup pumpkin puree
 1/2 teaspoon ground cinnamon
 1 pinch ground cloves
 1 pinch ground nutmeg
 1 (9 inch) prepared graham cracker crust
 1/2 cup frozen whipped topping, thawed


 DIRECTIONS
 Preheat oven to 325 degrees F (165 degrees C).
 In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
 Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
 Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving

BAILEYS CHOCOLATE FUDGE





 Melted butter to grease tin
 1x 395gm can sweetened condensed milk
 100gm butter, cubed
 255gm (1 1/4 cups firmly packed) brown sugar
 2 tablespoons glucose syrup
 150gm good quality dark chocolate, finely chopped
 60 mls (1/4 cup) Baileys original irish cream liquer

 Brush 20cm square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allow overhang.

 Combine condensed milk, butter, sugar, and glucose syrup in a heavy-based saucepan. Stir over a medium-low heat for 3 mins or until sugar idssolves. Increase heat to medium-high and cook, stirring constantly for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of the pan. Remove from heat.

 Add the choclate and liquer, stir until choclate melts and mixture is smooth. Pour into the prepared pan and smooth surface. Set aside for 1 hour to cool, cover with plastic wrap and place in fridge for 1 hour until firm.

 Remove from pan using paper to help lift. Use a sharp knife to cut into pieces.

Homemade Butter Chicken



 This easily prepared, spicy curry is from the Moghul Empire period. The herbs and spices are conveniently available in pre-prepared jars which should always be stored in the refrigerator once opened but use fresh if available.

 Marinade

 1/2 cup unsweetened yoghurt
 1/2 teaspoon turmeric
 1/2 teaspoon each salt and ground pepper
 zest and juice 1 lime
 1 teaspoon paprika
 1 teaspoon each minced ginger, garlic and chilli
 2 teaspoons garam masala
 1 kg chicken pieces - remove skin

 Butter Sauce

 1/2 cup tomato paste
 1 cup coconut cream
 2 teaspoons chicken stock powder
 1 teaspoon each ground cumin and garam masala
 1 teaspoon each minced chilli, coriander and ginger
 juice 1 lime
 1/4 teaspoon each salt and ground pepper
 50g butter

 For marinade: Use a shallow dish. Mix together in dish, the yoghurt, turmeric, salt, pepper, lime juice, zest, paprika, minced ginger, garlic, chilli and garam masala. Add chicken and coat. Cover. Marinate for a couple of hours, preferably overnight.
 Place chicken and all the marinade in a large baking dish. Cook uncovered, at 180degC for 40-45 minutes - depending on chicken thickness. Turn over once.

 Butter Sauce: Into a saucepan pour tomato paste and coconut cream. Stir in stock powder, cumin, garam masala, chilli, coriander, ginger, lemon juice, salt and pepper. Gently simmer for 10 minutes. Just before serving whisk in butter. Place chicken onto a decorative plate - a sushi plate looks good. Spoon over sauce, fresh coriander sprigs make a good garnish along with rice, raisins and toasted almonds.

Pumpkin Butter Cake









* 1 (517g) package yellow cake mix
 * 1 egg
 * 8 tablespoons butter, melted

 Filling:

 * 225g package cream cheese, softened
 * 1 (425g) can pumpkin
 * 3 eggs
 * 1 teaspoon vanilla
 * 8 tablespoons butter, melted
 * 1 (450g) box powdered sugar
 * 1 teaspoon cinnamon
 * 1 teaspoon nutmeg

 Directions

 Preheat oven to 180 degrees C.

 Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

 To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

 Serve with fresh whipped cream.


http://www.foodnetwork.com/pumpkin-gooey-butter-cakes/video/index.html

Hollandaise Sauce




 100gm of melted warm butter
 4 egg yolks
 1/4 cup of cream
 Half a lemon
 Pinch of Cayenne Pepper


 1. Melt the butter in the microwave and remove the surface foam
 2. In a pot, fill it with water which is about 2 inches deep (this depends on the type of pot you have, and glass bowl to put over it. Ideally what you are looking for is for the water to simmer, and not touch the bottom of the glass bowl)
 3. Separate eggs and discard the egg whites
 4. Whisk egg yolks in glass bowl above the simmering water
 5. Once the eggs begin to fluff up remove from heat
 6. Slowly pour the butter in, and continuously whisk until it is creamy
 7. If at the above stage it begins to separate or appear to curdle, don't stress out - you want to add your cream at this stage, and this will turn it back to a creamy consistency
 8. Add squeezed lemon juice
 9. Sprinkle with cayenne pepper

Cowboy Casserole




 500g lean beef mince
 1/2 onion, chopped
 2 cans baked beans
 1/2 tablespoon Worcestershire sauce
 1 teaspoon beef stock powder or a beef stock cube
 1/2 teaspoon cumin
 1/4 teaspoon chilli powder
 pinch oregano
 1 heaped tablespoon tomato paste
 1 cup macaroni, cooked and drained
 1 cup grated cheese



 Instructions and steps:



 Step 1: Preheat oven to 180°C.Heat a medium-sized saucepan, add the meat and stir until browned. Add the onion and keep stirring until it softens.

 Step 2: Mix in the baked beans, spices, sauce and tomato paste and then sprinkle in the stock powder. Mix really well then add the cooked macaroni.

 Step 3: Pour the whole lot into an ovenproof casserole-type dish and cover with the grated cheese. Heat in the oven till the cheese is melted and turning brown. Serve with salad or veg and garlic bread.

I think I'll try this. It sounds easy. Right up my alley.

Will make and then post a review.

Some spanish people here?
I am having a massive hangup in shellfish this days.
Want to make a special dinner tomorrow.

So I am wondering..when I go to tapas restaurants I always buy this king prawns which has been in the oven. Does anyone knows how to make it?

I will make french mussel soup with white wine.

Javi is Spanish but he is hardly here.


he is a busy man these days.



 

Double Layer Pumpkin Cheesecake



 INGREDIENTS


 2 (8 ounce) packages cream cheese, softened
 1/2 cup white sugar
 1/2 teaspoon vanilla extract
 2 eggs
 1/2 cup pumpkin puree
 1/2 teaspoon ground cinnamon
 1 pinch ground cloves
 1 pinch ground nutmeg
 1 (9 inch) prepared graham cracker crust
 1/2 cup frozen whipped topping, thawed


 DIRECTIONS
 Preheat oven to 325 degrees F (165 degrees C).
 In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
 Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
 Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.