Monthly Archives: May 2011

Donna Hay Masterchef Cheesecake

When I saw Donna Hay
make this cheesecake on
Masterchef I couldn’t stop
craving it until I made it
and just had to share it
with you.
And yes it’s delicious
and very easy to make
why don’t you give it a go!


Australian measurements
Base1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped

330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water

Strawberries and raspberries, to decorate

1. Preheat oven to 150°C.

2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.

3. Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.

4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.

5. Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.

Recipe:  Masterchef

More Flowers

Aren’t these flowers beautiful? My daughters friend gave them to her yesterday for her birthday. They are from MR LINCOLN in Gertrude Street Fitzroy, an eco-sound florist focusing on local produce, minimising waste and recycling cut offs into garden mulch.

I love the way they have wrapped the flowers in calico instead of paper. I also like their website design with the big typography and large pictures of flowers with vivid colour. Upon reflection I realised they were at the Finders Keepers Market at Docklands last March.

Gertrude Street is worth having a stroll down if you’re looking
for boutiques, great cafes and shops with a difference.


Welcome to May, thought I’d do a post about what’s in season this month so you know what’s best to cook.

Apples, Bananas, Grapefruit, Grapes, Kiwifruit, Watermelon, Figs, Lemon and Persimmons.

Beanshoots, Broccoli, Carrot, Cauliflower, Mushrooms, Potato, Pumpkin, Spring Onion and Turnip.

Here’s a recipe that includes two of the seasonal veg (good for weeknights)

Orecchiette with Broccoli & Cauliflower

  • 200g (small head) broccoli, florets separated
  • 200g (1/2 head) cauliflower, florets separated
  • 50ml olive oil
  • 1 large clove garlic, finely chopped
  • 1 small red chilli, finely chopped
  • 2-4 large anchovy fillets in oil
  • half a bunch flat-leaf parsley, chopped
  • Sea salt and freshly ground pepper
  • 300g orecchiette pasta
  • parmesan, to serve
  • extra virgin olive oil, to serve

  1. Bring a saucepan of water to the boil and add broccoli and cauliflower. Cook for 6-8 minutes, or until tender. Drain, setting aside a third of a cup of the cooking liquid.
  2. Heat olive oil in a large frying pan over medium heat. Add garlic, chilli and anchovies. Cook, mashing the anchovies with the back of your wooden spoon as they heat, but don’t allow the garlic to brown. Add broccoli and cauliflower mashing some of the florets with the back of a spoon (you want a mixture of mashed and whole vegetables). When the broccoli and cauliflower have heated through, add half the parsley and the reserved cooking liquid. Bring mixture to the boil and season with salt and pepper. Remove pan from heat and set aside.
  3. Bring a saucepan of salted water to the boil and add orecchiette. Cook until al dente, then drain.
  4. Return sauce to heat and toss in pasta, heat through. Stir in parmesan and remaining parsley. Add a little water if the sauce is too thick. Spoon into large, heated pasta bowls, then drizzle with extra virgin olive oil to serve.

Recipe: Lifestyle Food