User:Fortnightlyfishoil

Avocado and Chocolate Cheesecake
BASE 200g unsalted butter, softened 75g icing sugar 1/4 tsp vanilla extract 250g plain flour

FILLING 360g chocolate couverture (64 per cent cocoa solids; see label of dark chocolate block; this determines the richness of the chocolate/avocado taste-mix) 300g mascarpone 1/4 tsp vanilla extract 1 1/2 ripe avocados, blended until smooth (can use 2; the base quantities are more important for pastry) ice cream (to serve) baby mint leaves, to garnish

METHOD - BASE: Cream butter and icing sugar. Add vanilla and slowly work in flour. Wrap tightly in plastic and rest in a cool place for 1 hr. Roll pastry out to 1/2cm thickness and cut into six 5cm-diamter rounds (I just made shapes with my hands but for the cheesecake-ness to set, high and round moulds would work best; I also considered using wine glasses to set cheesecake in...). Rest for 20 minutes and prick with a fork. Preheat oven to 180 degrees C. Bake rounds for 15 mins. Remove from oven and cool.

METHOD - FILLING: Put chocolate in a stainless steel bowl and melt over simmering water. Cool to room temperature. Fold in mascarpone, vanilla and avocado. Place pastry rounds in the bottom of 6 moulds (see point in Method - Base). Pour cheesecake mixture on top and refrigerate for 4 hrs. Remove from moulds and smooth. Place on plates and serve with ice cream and baby mint leaves. Serves 6 (according to recipe; however you can maniuplate pastries, etc. to spread amongst more people, its pretty rich!).


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Savouries
Flour Tortillas Ingredients: 4 cups of plain flour, 1 tablespoon of sea salt flakes, 50g cold butter (or margarine) chopped, 2 1/2 cups hot water, Method: In a large mixing bowl add flour & salt - mix well. Add butter using your fingertips, rub mix until it resembles fine breadcrumbs. Add water and use a butter knife to mix until dough comes together. Knead dough on a lightly floured surface until smooth. Heat a non stick fry pan on high heat. Divide the dough into 18 pieces (or so). Roll each piece out to a 20 cm round and cook for 1-2 mins per side or until lightly browned. This works best with two people - one rolling and one frying!

Guacamole Ingredients: 2 Avo's, 1 long red Chilli - remove seeds and chop finely, 2 tablespoons of lime juice, 1/4 cup of coriander leaves, sea salt & cracked black pepper Method: Place Avo, chilli, lime juice, coriander, s&p in bowl and mix until well combined (you can use a stick blender if your want it silky, you can also add a clove of finely chopped garlic to lift the tang factor)

FIsh Taco Ingredients: 2 tablespoons of olive oil, 1 teaspoon chilli flakes, sea salt flakes, 4 x 140g snapper fillets (skin on), flour tortilla, lime wedges. Method: Combine the chilli, oil & salt brush over the fish fillets. Heat a frying pan on high, cook the fish skin side down for 3 minutes. Turn and cook for another 3 minutes or until cooked through. Serve in Tortillas with guaca, pickeld onion, tomato salsa and whatever else you want to add (sour cream, chives, spring onion, roast capsicum, coriander) season, squeeze lime juice & roll nb. you can cut your fish fillets a little smaller to get more bite sized portions.