Chic & Ham lasagna

Chic & Ham lasagna (serves 6)

Filling
1 kg minced chic / pork
2 large onion (diced finely)
1 canned ham (diced)
1 carrot (diced finely)
1 small canned tomato paste
1 can chopped mushroom
1 750g Presgo pasta sauce
1 clove garlic
2 tablespoon olive oil
1 teaspoon oregano
2 bay leaves
1 box of lasagna pasta

Method:
Put butter in a pan, add in garlic, onion, oregano & bay leaf until soft and golden brown
Add in the tomato paste until the oil turn red
Put in the meat, carrot and mushroom, stir fry and mix well for 3 mins
Add in Prego pasta sauce and stir fry, add 1/3 bottle water if too dry, bring to bil and shimmer for 20-30 mins
Turn off heat and cool

Bechamel Sauce
500 ml milk
250 ml cream
90g butter
½ teaspoon nutmeg powder
10-15 teaspoon corn flour
Pinch of salt & pepper to taste

Method:
Melt butter in a pan, add in milk, cream and nutmeg powder, pinch of salt & pepper
Add in cornstarch and stir it to thicken texture, like running custard
Turn off heat


Layering:
Ovenproof dish, 1st layer with minced meat, then béchamel sauce, then add a layer of pasta. Last layer should be béchamel sauce sprinkle with cheddar cheese.

Bake:
Oven cooked @ 180 for 40 mins

Baked cheesecake

I got this baked cheesecake recipe from June.
It is easy to bake and at the same time definitely good as it is not too creamy.
Preferably to serve cold.

Ingredients:
Crust
150g digestive biscuit (pounded into crumbs)
90g butter (melted)

Cream Cheese Mix
500g cream cheese @ room temperature (Philadelphia Kraft soft cheese)
60g castor sugar
3 eggs, separated
75g cream (single pouring cream)
30g plain flour (sifted)
1 teaspoon vanilla essence
pinch of salt

Method:
Base
Grease well 22cm spring form cake pan.
Mix biscuit crumbs with melted butter & spread on base of cake pan, pressing mixture down with the back of a wooden spoon.
Refrigerate while preparing the filling.

Cream Cheese Mix
Put cream cheese, half the sugar, egg yolks, cream, flour and vanilla essence into an electric blender or food processor & blend until smooth & creamy.In a clean bowl, whisk egg whites with salt for 2mins, till fluffy. Add remaining sugar gradually & beat just until stiff. Carefully mix cream cheese mixture with beaten egg whites & pour onto chilled crust.

Baking
Bake in preheated 160deg oven for 50mins or until centre is quite firm. Turn off oven & leave cheesecake to cool inside oven. Chill in refrigerator for two hours or overnight. When serving, bring the cake out and slice to desired sizes, let thaw a few minutes before serving.

*Hints on Improvisation*Spring Form Cake Pan = Disposable Aluminium Cake Pan
Crust = Ready made/Off-The-Shelf Cake Crusts
Single Cream = Whole Milk (when in dire urge to get cheese cake made but single cream is not available)
Sweetness of Cake = Just adjust amount of sugar as desired.

Chocolate cake

250g butter
6oz caster sugar
4oz plain flour
2oz cocoa powder
2 teaspoon baking powder
½ - 1 teaspoon vanilla essence
3 - 4 eggs
2 – 3 tablespoon milk

Method:
1. Cream butter & sugar on high
2. Beat in eggs, add vanilla essence
3. On very slow speed, add in flour
4. Add some milk
5. Put in baking dish and bake @ 325F / 150c for 30 – 45 mins

Butter cake

250g butter
6oz caster sugar
6oz plain flour
2 teaspoon baking powder
½ - 1 teaspoon vanilla essence
3 - 4 eggs
2 – 3 tablespoon milk

Method:
1. Cream butter & sugar on high
2. Beat in eggs, add vanilla essence
3. On very slow speed, add in flour
4. Add some milk
5. Put in baking dish and bake @ 325F / 150c for 30 – 45 mins