by capedemo | Dec 1, 2023 | Cooking with Cape Demo
This apple crumble cheesecake is a perfect holiday dessert. It has apples and cinnamon giving it lots of flavour. The crust is spiced with nutmeg and cinnamon. It lifts the cheesecake to another level together with the cinnamon sugar apple crumble topping. They are all tired together perfectly with the creamy cheesecake filling.
INGREDIENTS
COOKIE CRUST
- 200 g digestive biscuits
- ½ teaspoon nutmeg
- 1,5 teaspoon cinnamon
- 1,5 tablespoon brown sugar
- 50 g butter melted
APPLES AND CRUMBLE
- 150 g apple diced small (1-2 apples)
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 100 g all-purpose flour
- 80 g brown sugar
- 70 g butter room temperature
CHEESECAKE
- 600 g cream cheese full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream 18% room temperature
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
INSTRUCTIONS
COOKIE CRUST
- Preheat the oven at 160ºC
- In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
- 200 g digestive biscuits, ½ teaspoon nutmeg, 1.5 teaspoon cinnamon, 1.5 tablespoon brown sugar, 50 g butter
- In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 min. Then let it cool down so that it’s cool to touch.
APPLES AND CRUMBLE
- While the crust cools down, prepare the apples and the crumble.
- Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
- 150 g apple, 1 tablespoon granulated sugar, 1 teaspoon cinnamon
- Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.
- 100 g all-purpose flour, 80 g brown sugar, 70 g butter
CHEESECAKE
- Preheat the oven at 160ºC.
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
600 g cream cheese, 200 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
- 150 g sour cream 18%, 2 teaspoon vanilla extract, 3 large eggs, 1 tablespoon cornstarch
- Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it’s covered well if choosing this method.
- Bake for 1 hour and 20-30 min.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
Thank you Julie Marie Eats for this decadent holiday dessert recipe!
by capedemo | Dec 1, 2023 | Cooking with Cape Demo
Rich, spicy and delectable lamb chops chutney recipe that’s ready in just 30 minutes and can be made in the oven or stovetop. This traditional South African dinner recipe, chops chutney Durban style is so quick and easy to make and will be a favourite with your whole family.
It’s great for also using up any leftover chops you may have from a weekend braai. If you are using already cooked chops, you can whip up this delicious Durban chops chutney in less than 15 minutes, making it the perfect South African weeknight dinner.
Ingredients:
For the lamb chops
- 8 lamb loin chops
- salt & pepper to taste (I use about 1 tsp each)
- 1/2 tsp dried parsley flakes
- 1 tbsp of oil
For the South African Chutney
- 1 tsp of oil
- 1 onion (diced)
- 6 cloves of garlic (minced)a
- 1 fresh red chilli (sliced)
- 1/4 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp sugar
- 1 tsp salt & pepper
- 2 large tomatoes (diced or grated)
Instructions:
- Wash lamb chops with cold running water and then pat dry with a paper towel. Sprinkle it with salt and pepper and dried parsley leaves.
- Heat up 1 tbsp of oil on medium heat and fry the chops for 3-5 minutes on each site until golden. If your pan is small, do this in 2 batches, do not overcrowd. Once done frying, take them off the pan and place on a plate to rest.
- On the same pan, add 1 tbsp of oil and cook onion on medium heat for 5 minutes until transparent.
- Add minced garlic, thinly sliced chilly and cook for an additional 2 minutes.
- Add in all of your spices (salt, sugar, pepper, chilli powder, turmeric powder, cumin seeds and garam masala) and cook on low for 2 minutes to open up the spices.
- Mix in grated or diced tomatoes and about 1/2 cup of water and cook on medium heat for 10 minutes. After that, add the lamb chops back into the chutney mix and over them. Garnish with fresh coriander and serve.
If you wish, you can cook the chutney chops in the oven. Just preheat your oven to 160 C and cook for 20-25 minutes until the loin chops are golden. I still recommend making the chutney on the stovetop though.
Thank you Oh Clary for this easy holiday dinner recipe!
by capedemo | Nov 1, 2023 | Cooking with Cape Demo
Chocolate quinoa crisps are the kind of recipe that once you see how easy they are and how delicious they are, they’ll be on repeat every week.
Summer is the peak time for no-bake treats. It’s hot. It’s sweaty. People are avoiding their ovens and their kitchens like the plague.
But, what are you to do when you just want some cookies? Dun dun da daaa I made no-bake cookies.
Ingredients:
- 1/2 cup refined coconut oil, melted
- 1/4 cup agave nectar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cup puffed quinoa
Instructions:
- Gather and measure ingredients
- Add the melted coconut oil, agave nectar, cocoa powder, and vanilla to a medium bowl.
- Whisk until smooth
- Pour the puffed quinoa into the bowl.
- Use a rubber spatula to fold in the puffed quinoa and coat it with the chocolate mixture.
- Use a cookie scooper to scoop about 8 mounds onto a baking sheet lined with parchment paper.
- If the mixture is chilly, it will harden and be difficult to scoop. Microwave it for about 10 seconds to loosen up the batter if needed.
- Use your fingers to gently press the tops to flatten them out.
- Pop in the fridge or freezer for 1 hour until hardened.
- Enjoy immediately or transfer to a bag or container to store in the fridge until you’re ready to eat!
Thank you The Toasted Pine Nut for this popping recipe!
by capedemo | Nov 1, 2023 | Cooking with Cape Demo
These instant noodles are a healthier version of your favourite ramen – and they taste so much better!
Excellent meal prep lunch option – assemble your mason jars ahead of time and when you’re ready to enjoy, all you have to do is pull the jar out of the fridge, add in the boiling water, let it sit then dig in!
Ingredients:
- Miso paste – add in some extra soy sauce if you don’t have any miso paste.
- Soy sauce – coconut aminos or tamari are the best soy sauce substitutes.
- Chili garlic sauce – sriracha, Sambal Oelek or chilli paste would all help add some spice.
- Shelled edamame – snap peas, green peas or fava beans would be good too.
- Carrot – try adding in some shredded cucumber or diced celery instead.
- Red pepper – use any colour bell pepper of your choice.
- Red cabbage – napa cabbage or bok choy would also be yummy in these noodles.
- Green onions – diced red or white onions can be used instead.
- Cilantro – or another fresh herb like parsley or Thai basil.
- Vegetable bouillon cubes – chicken bouillon cubes would also work here.
- Ramen noodles – you can try using gluten-free ramen noodles as well.
Instructions:
Step 1: Add seasonings and veggies to a mason jar.
Add 1 tbsp each miso paste and soy sauce along with 1/2 tbsp chilli garlic sauce to the bottom of each 1 L mason jar, then add 1/2 cup edamame to each jar and divide veggies evenly among jars.
Step 2: Top with noodles.
Top with 1/2 a bouillon cube, then half of each ramen noodle packet.
Step 3: Add boiling water.
Store in the fridge for up to 6 days. When ready to serve, add boiling water overtop, filling almost to the top of the jar and let sit for 5 minutes.
Step 4: Dump into a bowl and dig in!
Stir everything together, then pour into a bowl and serve and enjoy. If you’d like them a little hotter, microwave for 1-2 minutes after pouring in boiling water.
More flavour options
Looking for more flavour options for your Instant Noodles? You can mix and match with different seasonings and add-ins until you find a combination you love. Here are some more ideas on what you can add:
- Fresh garlic
- Minced ginger
- Corn
- Spinach
- Mushrooms
- Sriracha
- Hoisin sauce
- Hard or soft-boiled egg (add on right before serving)
- Shredded chicken
- Extra-firm tofu
Thank you The Girl on Bloor for this great recipe!
by capedemo | Oct 19, 2023 | Cooking with Cape Demo
If you’ve never had a spring roll, think of it like a bunch of your favourite fresh, crunchy veggies in a nice, thin rice wrapping paper. And, you get to dip it into delicious, savoury sauce. Yum! What’s not to love? Cooked shrimp is a great protein choice and they make a great flavour and texture combo when paired up with veggies and an easy homemade spicy almond dipping sauce!
Ingredients
For the Shrimp Spring Rolls:
- 6 rice spring roll papers
- 1 tbsp olive oil
- 12 oz shrimp, deveined
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 cucumber, thinly sliced
- 3 carrots, thinly sliced
- 6 leaves green leaf lettuce
- 12 mint leaves
For the Spicy Almond Dipping Sauce:
- 2 tbsp almond butter
- 2 tsp hoisin sauce
- 1 tsp Sriracha sauce
- 1 tsp rice wine vinegar
Instructions
For the Shrimp Spring Rolls:
- Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper. Once fully cooked and no longer transparent, remove from heat and allow to cool.
- Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
- Near the bottom of the spring roll in the center, lay out the cucumber, carrots, green leaf lettuce, fresh mint leaves, and cooked shrimp. Line the shrimp in a row.
- Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.
For the Spicy Almond Dipping Sauce:
- In a small mixing bowl, combine the almond butter, hoisin sauce, Sriracha, and rice wine vinegar.
- Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.
Thank you A Sweet Pea Chef for this light and fresh recipe!
by capedemo | Oct 19, 2023 | Cooking with Cape Demo
Turning the delicious, refreshing and classic taste of your favourite chocolate chip ice cream into a homemade pop with greek yogurt and get a little added protein, and less sugar too.
Ingredients:
- 1 cup Low-Fat, or No-Fat Vanilla Greek Yogurt
- 1 1/2 cup Milk
- 1 tsp Vanilla Extract
- 1/2 tsp Mint or Peppermint Extract (more or less as desired)
- 2 Tbsp Sugar
- 1/2 cup Mini Chocolate Chips
- Green Food Colouring, optional
- 1/4 cup Colocl, optional
- 6 Popsicle sticks
Instructions:
- In a mixing bowl, whisk together the milk, greek yogurt, vanilla, peppermint extract.
- Add in green colouring to your desired shade of green. Whisk it into the mixture until it’s evenly mixed in.
- Pour the mixture into a popsicle mould. Sprinkle the tops of the pops with the mini chocolate chips, some will settle through while the pops freeze. If you would like additional chips mixed in, mix in a few additional mini chocolate chips using the popsicle sticks.
- Place sticks in the pops to freeze.
- Place the pops in the freezer for 5 hours or longer to freeze solid.
- When ready to serve, run the base of the moulds under hot water briefly and while grasping the sticks, wiggle the pops out of the mould.
- Dip or drizzle the pops into the Chocolate Magic Shell. Serve immediately.
Thank you Home Made Home for this tasty summer treat recipe!
