Wrecking Ball

That’s how I feel at the moment (can you tell I have been listening to a lot of Bruce Springsteen). I am totally buggering everything up. I can’t seem to make a right decision or do the right thing. I feel like I should have a sign on my forehead, handle with care, highly explosive! Argh… I could focus on the relationship breakdowns, pain in the arse emails, texts, etc etc culminating in my actually going to a shrink! Well it was only a matter of time really. I guess at some point you have to say to yourself. SEEK HELP. I’m actually laughing now…I am trying to focus on the positive things that are happening I guess finally realising that I need to get stuff off my chest is a good thing. The trouble with a marriage breakdown, is your friends (especially the married ones) don’t really want to know and the unmarried ones don’t really understand. So I guess the best thing to do is find a complete stranger and pay him/her to listen to you bang on….I have my first date this week! Oh dear maybe should have booked a therapy session before going out! Oh well too late now.. That’s a good thing? I think? Best not to think too deeply about that!  I have been nominated for a blogging award, no chance after they read this post.  My kids are ridiculously happy and seem to be doing really well at school. All good.

During the week my friend Skyped me from the States and after telling her I think I have lost my cooking mojo. She sent me some recipes and generally kicked me in the backside! Fabulous recipes, I cooked one of them. It’s called Cotton Soft Japanese Cheesecake. Its lots of eggs, separated, cream cheese, milk and a bit of flour…cooked in a bain marie, or in my case I just shoved a big pan of water into the bottom of the oven. It comes out light and fluffy, like a cushion of eggy, cheesy loveliness…I also cooked burgers and chips for the kids…no horse meat I promise…

Right I shall leave you now before I get myself into trouble again.

Have a better week then I am.

Love Rachelle x

 

 

 

 

 

 Cotton Soft Japanese Cheesecake

Make this, be happy…

Ingredients

  • 140g fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 150g butter
  • 250g cream cheese
  • 100ml fresh milk
  • 1tbsp lemon juice
  • 60g flour
  • 20g cornflour
  • 1/4 tsp. salt
Method
  • Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 
  • Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 
  • Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). 
  • Makes 1 (8-inch) cheesecake, 12 servings.

 

 

 


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Aside

Gone are the days…

At some point this week I might have said, “Gone are the days when I was happy”. Maybe for a brief moment the combination of exhaustion and emotional upheaval may have made me say such a thing. I have had a permanent knot in my stomach for a week or so now. All very handy for keeping slim though not so handy when you are cooking everyday for work and also for three phenomenal little eaters.  Those three mouths to feed have been the only reason I have managed to push aside the dramatic thoughts and keep on going.

Anyway navel gazing and worry has never been part of my philosophy.  You won’t get away with it in our house.  I was in a particularly difficult mood a few days ago. After telling Lola to sort her room out for the fourth time, she just rolled her eyes at me and said “God mum you are soooo shouty…I’m not deaf you know and also….what are you wearing?”  OK I was dressed in a very special outfit, I cant even begin to describe it, but lets say a lot of clashing colours and a hand made tank top were involved. It was a very fair comment!.

Its been a pretty quiet week or so work wise. I am preparing to write a column on Thanksgiving for next months edition of Fashion Affair Magazine and testing lots of recipes. Im feeling a Mexican inspired Thanksgiving may occur. I want to make a Mole so badly but can’t find my dried chilli anywhere. How weird they have all disappeared. Ho hum a trip to the Cool Chile Company is in order.

I made the most fabulous lemon meringue pie this week. Its a recipe that my mother always used from Better Homes and Gardens Cook Book. But I find its not lemony enough so I up the lemon juice and the cornstarch. My first attempt without adding more cornstarch was a bit of a runny disaster. It all got eaten though.

After making a filo pie on the Fabulous Baker Brothers. I was inspired to make a chicken, mushroom and leak filo pie. Filo pastry is fiddly but worth it and I love the  home made look of the pie.

I leave you with a my recipe for Lemon Meringue Pie and I wish you a happy rest of the week.

Love Rachelle x

Collard Greens

Thai Curry

Cinnamon Danish

Lemon Meringue Pie

Lemony and yummy!

Ingredients

For the Pastry

  • 1half cups plain flour
  • half teaspoon salt
  • half cup of butter
  • 4 to 5 tablespoons cold water
Put all the ingredients together and whiz in a food processor until they form a ball. A few short pulses should do it. Cling and put in the fridge for half hour.
Turn the oven on to 170 C.
Roll out the pastry and line a 9 inch pie dish with the pastry. Trim the edges and using a fork prick the pastry all over to stop it rising when you bake it. Line the raw pastry with greaseproof or foil and then fill the pie with baking beans (I use dried kidney beans).  Bake for 15mins and then remove the beans put back in the oven for another 6 mins or until the pastry is golden.
Remove and turn the oven up to 180C
For the Pie filling
  • 1half cups sugar
  • 9 tablespoons of cornstarch
  • Dash salt
  • 3 beaten egg yolks
  • zest of 1 lemon
  • juice 1 lemon
  • 2 tablespoons butter
  • 1 baked 9 inch pastry shell
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 6 tablespoons sugar
In a saucepan, combine 1 half cups of sugar, the cornstarch and the salt. Stir in water.
Bring to boiling over medium heat and cook stirring constantly, till thick, about 5 mins.
Remove from heat, stir small amount of hot mixture in the egg yolks, then return to remaining mixture in pan.  Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat.
Add lemon peel and butter. Slowly stir in lemon juice. Cool to lukewarm.  Pour into cooled baked pastry shell.
Beat egg whites with 1 teaspoon lemon juice until soft peaks form. Gradually add 6 tablespoons of sugar. Beating until stiff.
Spread meringue over filling. sealing in edges of pastry to avoid shrinking.  Bake in moderate oven, 180C for 12 to 15 mins or until the meringue is golden brown.  Cool before eating.

 

 

 

 

 


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