WE HEART LOVE

ME HEARTS SPRINKLE FAIRIES :-)))

Any of u WILTON PRODUCT FANS from India?
Wilton products are now available in Bombay.(at NEW ARIFE_BANDRA-cute stuff here)
Leave me ur blog link and i'll send u the details.

I HAVE MOVED....

I WAS FORCED TO MOVED FROM MY BABY,VANILLA STRAWBERRY SPRINFIELDS TO http://brightmorningstarsfoodie.blogspot.com/ COZ MY FEEDS HERE ARENT WORKING.....FOR ALL POSTS AFTER THIS HOP BY AND WALK THE WALK WITH ME......
XOXOXOXOXOXOXOXO

Saturday, February 20, 2010

NO BAKE COCONUT HAZLENUT LIME CHEESECAKE , PICANTE PRAWNS & CHICKEN SCHNITZEL



Kimmy called by the other day to ask if i was game for a potluck....


ofcourse i was ...
and it wasnt a weekend too...
i love to be home for the weekend.....


i know!!!!   my idea of fun is very different....
and mouldable too....

i love what u love and am game for anything......

Potluck....dont u love potluck.........??????




when u carry a delicacy,a goody,a cookie or cakkey , u so love to realize that evrybody else loves it too and has carried the same over.........hahahahahha......

and i thought i was creative.......:-))))))

Ok Ok ....jus kidding ....







And arent these jus so so good for a EASTER brunch.......
So here i am gearng For FAITH's , NUTMEG NANNY"S and BRANDY's ALL THRU THE YEAR CHEER....



And i begAn with  delightfull fried shrimpies.........
(ofcourse i grilled some too knowing our family love for all things smoky grilled with a dot of butter - d healthier lot skip that dot only to have a dollop on toast with jam and cream cheese)





And yeah end with a cheesecake or mini cheesecakes....

my first time with cheese cake and not baked this time around.....

Also inspired by my breakfasts these morns ... anything buttery right from cookies or scones or toast spread with layers of cream cheese ,butter and my chunky strawberry preserve which am so oooo in love with .........

And at the end of it it all inspired by nigella Lawson....

And for the inbetween scroll right...inbetween......

Ok lemme change it a bit...known for my sweet teeth or rather sweet mouth ....can i begin with cheese cake first?






CHERRY CHEESE CAKE.....ie now a 

REAL GOOD MARZIPANY BASE,HAZLENUT COCONUT LIME OREO CHEESE CAKE.........WITH CHOCOLATE CHIPPYS TOO.....



Back to ur delightfull dessert ....am in love with these little bites and they arent even baked....

they so so so remind me of many break-feasts and inbetweens and sitting under the star lit skies  with my present drink of the moment---black vanilla laced coffee...

My fav drink of the moment -  d last was hot chocolate with a varied variations which i never posted about but now its Vanilla laced black coffee.

My fav drink,which i love first thing in the morning or last thing at night or in between too......and the best part an=bout my drink of the moment ..
.it jus makes me feel love....feel romantic.....bring warmth ,sunshine..... (a heart heart warmth ,not climatic warmth) into my sweet joyful day......

An add a nice crumbly cookie with a dollop of cream cheese, butter and my chunky strawberry jam piled on and u have an energy infusing  go getter for the whole day....with delicious buttery goodness.....

back to the cheese cake.........COZ ALL OF THE ABOVE DESCRIBES ITS FLAVOURS.....




Now the original recipe which i halved and made bite sized heart cheese cakes is below-to a part of the cheesecake i added WILTONS CHRISTMAS RED COLOR
(my first time ever with a wilton color product and feels so good to say that).....

Added toasted hazlenuts to the whole batter and powdered cashewnuts to the crumbs for a marzipany flavour....
And used these delightful MArie Biscuits that we find here,delightfull when dipped in black coffee ,drowned in buttercream and gorged upon........


INGREDIENTS

FOR THE BASE
125g digestive biscuits (Marie gold biscuits...love 'em)
75g soft butter
2TBH icing sugar(optional)
90 grams cashewnuts/hazlenuts(optional but an absolutely delicious addition)

FOR THE CHEESE CAKE

300g cream cheese
60g icing sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
4 tbh thick coconut cream/milk
lemon zest
250ml double cream





FOR THE FILLERS(these are jus options,i tried 'em all -u can try any or leave any out)

toasted hazlenuts

butter scotch (small)

mini oreo cookies

choco chippy's

gems or m&m's

Added WILTON  red christmas color to a batch,which was more pink then red really......


1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread
(I DIDN USE THIS THOUGH I DID HAVE PRESERVE COZ THIS WAS SO GOOD THAT DIDN FEEL THE NEED TO ADD ANYTHING.......

METHOD
   
1.    Blitz the biscuits in a food processor until beginning to turn to crumbs,(alongwith some icing sugar and cashewnuts) then add the butter and whiz again to make the mixture clump.

2.    Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.

I USED A HEART SHAPED MUFFIN TIN FOR THE BIGGER ONES AND A CHOCOLATE MOULD FOR THE BITES.....)

3.    Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
(added some coconut milk/cream here,if using.....)

4.    Lightly whip the double cream, and then fold it into the cream cheese mixture. (alongwith the roasted hazlenuts)

5.    Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.

6.    When you are ready to serve the cheesecake, unmould it and ENJOY......


ADDITIONAL INFO
FANTASTIC ...THAT TOO NO BAKE.....
AND WITH EVERY BITE U HAVE A SUPRISE OF AN      M & M    OR     OREO COOKIE    OR    HAZLENUT OR BUTTERSCOTCH.........



STARTERS
PINK PICANTE PRAWNS









1 tablespoon pink peppercorns, plus more to crush to decorate


1 tablespoon Maldon salt/1/2 tablespoon table salt


1/2 teaspoon cardamom seeds, or seeds from about 8 pods


1 teaspoon picante pimenton (hot smoked paprika)


2 egg whites (i used 3 but had leftover that happenned in a fluffy pancake)
750g peeled raw, medium prawns


2 tablespoons oil for frying or as needed


  1.  Crush the peppercorns, salt, cardamom seeds and picante pimenton in a pestle and mortar until you have an aromatic nubbly mixture, or you could grind the spices in a pepper or coffee mill.

All i did was pound em on our marble stone and crush 'em to release flavours and love the texture that reasulted in.......

Turn out onto a large shallow bowl. 


 2.    Hand-whisk the egg whites until they are foamy, but not stiff. Dip the prawns into the egg white, and then toss them in the crushed spice mixture turning them so they are well coated.



Oh love this part,the first few prawns are very foamy allright and then ofcourse it settles a bit but the best parts the fluff that happens to the left over egg white when u fry 'em.............



 3.    Heat the oil in a large pan and fry the spice-coated prawns for 5–7 minutes each side or until they are cooked through. Remove to a serving dish and sprinkle with some more crushed pink peppercorns before taking them to the table.





4.    You need provide no more than some good crusty French bread alongside: those baguettes must have been bought today, though.





ADDITIONAL INFO


 NIGELLA SAYS-
"You could chop some fresh parsley or coriander and scatter it over. 
 It was for reasons of vanity rather than out of gustatory concerns that I left this out: it was about the green bits in the teeth after. As long as you designate someone to be on teeth duty – signing to you when you need to go and defoliate – it’ll be finE."


 AS I DID MENTION ABOVE,  i grilled some too knowing our family love for all things smoky grilled with a dot of butter - d healthier lot skip that dot only to have a dollop on toast with jam and cream cheese)

bOTH WAYS U HAVE A WINNER AT HANDS...DELICIOUS AND DELIGHTFUL.........LOVE THE CRUNCH AND BITE ALL THAT CRUSHED PEPPER PROVIDES...AWESOME FLAVOUR TOO!!!!

  
 MAIN COURSE


 CHICKEN SCHNITZEL( WITH OUT)BACON AND WHITE
WINE






 You wanna cook up this recipe so muc and jus when u have the perfectly marinated chicken........




(i had marinated it early morn while fixing breakfast ,after washing well with salt and lime,with some lime juice ,stock powder and crushed pepper-this way u can use the boneless chicken for jus about any recipe)
staring right at u and all u can think of is CHICKEN SCHNITZEL.......




Ok fine there's no bacon honey but nao e problemo....what are subs for if not times as these + a healthy dinner........

Ofcourse i love bacon but this recipe called to me like no other and simply had to try it....

does no bacon mean no delicious dinner....

no way....

and our freezer's loaded with seafood for another day or 2(yeah we buy around 2-3 times a week)

and chicken and some chicken cold cuts which i didn really wanna add

and ofcourse my chippy smiley's and animal shaped nuggets that are actually jus brought for the forever hungry me.....

And yeah had no white wine too so that got subbed for some red wine and i was along the way....

I love bacon and i also love a  red n green pepper,  spring onions ,  red onion, sweet corn combi   so that replaced the bacon 

 and yeah instead of garlic oil used loads of fresh garlic to flavour the oil used to fry the prawns above-

no we dont re-use oil ever and definately not extra virgin olive oil but this oil for so so so flavourful that i even saved some for a pasta sauce ......!!!





Now here's the original list of ingredients woth my addition in the bracks or the recipe as i go and the original recipe stands down.....


INGREDIENTS
1 teaspoon garlic oil
4 rashers streaky bacon (STEAMED CORN,CHOPPED RED & GREEN PEPPERS,SPRING ONIONS ET ALL)
4 chicken escalopes approx. 125g each
100ml white wine(RED WINE)


1.My Barely there garlic oil with sugar to caramalize and loads of garlic and an onion.

2.Tip in the chicken marinated with lemon juice,crushed pepper and a wee bit of stock powder.

3. Fry well till well browned on both sides.

4.add finely chopped red n green pepper and spring onion...toss together well.

5. Place with all the delicious juices in a glass bowl and cover with silver foil to retain juices.


FOR THE SAUCE




6. In the same pan add red wine, paprika,sugar, stock powder or  salt and crushed fresh garlic and a  handful of green stuffed italian olives......

7. Simmer to reduce and ur dinners raring to go on a quick salad by the side...




(SALAD OF TOSSED STEAMED CORN,SPINACH,GRATED COTTAGE CHEESE N CARROT,TOMS,RED ONIONS,PURPLE CABBAGE ,ICE BERG ,PARSELY,CILANTRO W A FRESH LIME JUICE AND HONEY DRESSING)

ORIGINAL RECIPE
1.    Put the oil in a frying pan and add the bacon.
2.    Fry till the bacon is crisp and the pan is full of bacony juices. Remove the bacon to a piece of foil, wrap it and set it aside for a moment. (it remains juicy and moist this way)
3.    Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan’s hot so that the escalopes catch a little, turning beautifully bronze.
4.    Remove the chicken to a serving plate and quickly crumble the bacon you’ve set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.


 Ok ...what am doing of late is posting 2-3 recipes in a post instead of a recipes per post,makes it a little easier for me to post and spaces my posts ,which works real well for my schedule :-)))))




AND NOT LEAVING YA W/O SOME LOVE.........







44 comments:

  1. Oh, yummy! Everything looks tasty and delicious!

    Cheers and have a wonderful weekend,

    Rosa

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  2. you are soooo amazing girl! i especially love the succulent prawns!!:)

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  3. Everything looks scrumptious. A lot of thought went into this post. I really appreciate your efforts on our behalf. Have a great day.

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  4. This comment has been removed by the author.

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  5. Wat a presentation, i just loved everything......too many hearts around, falling for all!!! And those prawns r gorgeous!

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  6. That's a spectacular dish, congratulations!!!
    Have a nice Saturday ;)
    M.

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  7. ROSA- thanx a ton sweets and same to ya too!!!!

    CHOCOLATE CUP- thanx sweets and so are u too-yeah the prawns are delicious too...

    MARY- Thanx Mary my dear-how sweet,thank u for ur ind words-great day and fantastic weekend to u too.

    ARUNA- Oh dear,thanx a ton ,jus hopped by ur blog and u have the cutest flourless cake and perfect steaming cuppa cafe there....

    M- thanx dear e bom fim de semana e bjs....

    ReplyDelete
  8. I love everythings...so lovely and delicious!
    Amazing...
    Kisses

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  9. Potlucks are so much fun, and everything looks gorgeous! I really love the adorable hearts! Your cheesecake looks so delicious, I love the nuts in the base!

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  10. PATRICIA-thanx a ton dear.
    bjs e bom fim de semana.....

    FAITH-thanx dear....am still dreaming of florida....oh yeah the base is absolutley elicious and not even 24hrs and jus a small heart i hid left..:-)))

    ReplyDelete
  11. Yet another delicious post!

    And you should definitely participate in the Friday Follow event. I found out about it from a blog friend last week, but I was too late to link up, so I decided to try it out this week. And I've already found several new blogs through the event.

    Also, be sure to come by next week for my very first Friday Favorites event. I'm hoping it will be good fun for one and all!

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  12. Heya, Feedburner seems to be a bit broken at the moment, mine isn't working right now either. I don't know why... hopefully it'll be back soon!

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  13. Oh my gosh, I am seriously salivating right now. Thanks for your note about Friday Follow and we'll see you next week! I am now following.

    Lynn
    http://www.middayescapades.com

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  14. OH WOW!!! I don't know were to start so many GREAT!!! recipe. I love the prawn and the YUMMY!!! cheesecakes is AWESOME!!! You're a SWEETHEART and I LOVE YOU!!!
    Geri

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  15. I love the red and green hearts on the chicken schnitzel!! Your cheesecakes are very sweet:D Thank you for the awards, you are very sweet!

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  16. JERRI- thanx a ton Jerri.am looking at friday follow yes and will be there for ur first friday favs event ok...cheers

    RACHEL- oh yeah hope the feedburner is back and getting again-i did try re sycn too ,amybe it'll work for u.....

    MIDDAY ESCAPADES- thanx sweety-and yeah will be there next friday yeah....

    GERI- oh my dear sweet sweet heart...thanx babes...and i love ya tooo ...loads n loads....

    KIM- ur welcome dear -loved givn ya the awards-hope ur settled with ur computer soon and thanx a ton....

    ReplyDelete
  17. I LOVE potlucks as well. It's so fun to get to have such a variety of different foods. And I'm all about variety.

    If you brought this to MY potluck, I'd be the happiest person. The chicken looks drool-worthy! And who doesn't love a good cheesecake? Especially a hazelnut lime cheesecake?!?!? How do you come up with this stuff!

    So you're right...your posts aren't updating on google reader or on my blogroll and I'm not sure why. I would contact google and let them know what is happening. There might be some setting or something that got changed.

    ReplyDelete
  18. Delicious pot luck creations! Lots of wonderful treats. I am especially intrigued by the spiced shrimpies.

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  19. de délicieux plats bien présentés
    encore une fois merci pour les awards que tu m'a offert je les publierai la semaine prochaine
    bonne journée

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  20. Oh wow..as usual ypu are the best...your pics, post or dishes...I am amazed..;-)) lots of delicious and lovely treats...love the cheesecake..;0))Please do come and collect all the awards from my blog...

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  21. Olá querida Mia:)
    Tu tens um dom maravilhoso! Cozinhas tão bem! Os cheesecakes estão deliciosamente lindos lindos lindos! Quanta craitividade menina!
    Os camarões estão irresistivelmente suculentos! e o teu frango, mesmo com as tuas substituições está maravilhosos! As tuas fotografias belíssimas abriram o meu apetite para o jantar!
    Parabéns Docinha amiga! Grande beijinho e uma boa semana!

    ReplyDelete
  22. 3 recettes en une fois : bravo, c'est beaucoup de travail pour toi et nous, on se régale.
    Il reste un prix à toi à publier, je ne l'ai pas oublié. Ca me permet de parler de toi plusieurs fois.
    A bientôt.

    ReplyDelete
  23. Thanx DEar JOANNE, tried pinging and re synch too and leaving a thread....dont know what to do:-((((
    And dont worry i ahve something special for ur potluck on 25th ok....cya soon....

    NATASHYA-thanx a ton loads

    FIMERE- hey take ur won time in posting ok-u get so many wonderful awards and u deserve 'em too

    JAGRUTI- would love to hop by and collect 'em all- u r a wonderful blog that has so many awards-u deserve ;em
    Thnax a ton....

    ISABEL-oh my sweetheart,u touch my heart not only with ur recent post but also with ur heartfelt n super kind words....
    ha ha,i feel like having dinner too and this time with u !!!!
    Ofcourse am going to try ur elicious bacalau recipes but the store we buy portuguese goodies from hasn got it yet:_(((
    Muitos grandes bejinhos e amor e abracos minha queridinha anjinha.....

    SAVEURS-Oh i love talking to ya thru ur blog several times too...thanx sweety.....

    ReplyDelete
  24. Mia linda,
    nasci no dia 15 de Junho e a minha querida e docinha amiga?
    Beijinho muito grande e um xi-coração!!

    ReplyDelete
  25. oh yummy yummy, everything looks so scrumptious and delicious! As always, love your presentation Mia! Beautiful..

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  26. I am dazzled, first by the glorious food and then by all the love!

    Blessings!

    ReplyDelete
  27. Wow--three Nigella picks for potluck and they all look great!

    ReplyDelete
  28. All that looks wonderful!I can't choose one!!! I would love to try all of them!

    ReplyDelete
  29. I want the cheesecake. They are sweet gems.

    You have the best photos. I want to take them off the screen and start eating.

    Where do you get the energy to do so much and be so happy with u?

    ReplyDelete
  30. Great presentation with every dish!

    I wish I could help you with your feed burner problem, but I have no idea what you should do. Sorry!

    ReplyDelete
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THANX A TON FOR STOPING BY....SPRINKLE FAIRIES BRIGHTEN MY DAY WITH JOY IN MY HEART & SMILE ON MY LIPS......and would so love for u to hop by again.....
I VALUE WHAT U HAVE TO SAY SO SO MUCH........
And dear happy pals...i make it a point to reply here n as far as possible on ur respective blogs too-gives me yet another delicious chance to hop by......

 

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