Archive for the ‘Competitions’ Category

Competition Winner

Well it was a little disappointing as I only had 3 entries for this month, I have stated on my competition page I will only keep this going for a couple more months if I do not get any interest. I hope I do as I thought this would be a fun thing to do.I have also decided that when I do, send me your recipes to try again. I will have to be more specific, in that your favourite biscuit recipes or chicken recipes etc.. It was really hard to judge sweet against savoury dishes.All three entries were great and thank you to the three of you who did enter. First the chicken in a champagne sauce was awesome and we all raved, little Leah’s recipe was great and I think it was a special entry as she is only 9 years old. The rich caramel cheesecake, very rich and naughty but again a wonderful recipe.

I am more of a savoury over sweet person but I have to say one of my bigger weakness is cheesecake. So to make this fair I have to pick the recipe that everyone just went dilly over and that was the cheesecake. It was super rich and you couldn’t eat much in one go, but it really was gorgeous. So congratulations Vannessa I will be getting your prize off to you tomorrow.

Here is a photo of the winning recipe

I will also be sending a little something to Leah because I thought it was a great recipe from someone so young. Thanks very much for taking the time to enter Leah.


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Here is another competition entry, this one comes from Vanessa in Canada. I have to say this cheesecake was super rich, very fattening and naughty, but oh so delicious.I had a little trouble with this one, nothing major, my toffee did not work so you will see from the decoration I could not use it. Also the caramel worked very well, but I found that it really didn’t swirl through the cheesecake. As I said very minor things that did not affect the flavour.We all thoroughly enjoyed it, although we will be doing some exercise today to burn off those extra calories. I will be posting the winner within the first week of February just in case I get any last minute entries. I will be able to make those recipes over the first few days of February, good luck and thanks for entering.


4 Tablespoons melted butter

1 1/2 Cup digestive biscuit crumbs


1 Cup sugar

1/4 Cup water

1/2 Cup whipping cream

Crunchy Toffee Pieces

1 Cup sugar

200g Butter


4 Packages (8 oz. each) cream cheese, softened

1 Cup packed brown sugar

1/2 Cup granulated sugar

1 Tablespoon vanilla

1/4 Teaspoon salt

4 Large eggs, at room temperature


For the crust

1. Combine butter and crumbs, mixing well with a fork.

2. Press into the bottom of a 10-inch springform pan.

For the caramel

1. Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3 1/2 minutes after
mixture comes to a boil.

2. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid
spatters. Set aside.

For the crunchy toffee

1. Combine the sugar and butter in a saucepan over a medium-high heat. Stir to combine and let it come to the boil for approx. 15-20.

2.Pull of heat and let it stand for another 5 Min’s to cool slightly. Pour into
a flat dish and put it I the freezer to harden.

3. When hard break into pieces with a mallet. Set aside for final decoration of the cooled cheesecake.

For the cheesecake

1. Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest
speed of mixer just until incorporated.

2. Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.

3. Bake at 175 C. (I did this at 180c.) for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with crunchy toffee pieces just before serving.

All photo’s taken by me unless otherwise stated.

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This is another competition entry and I think this one is real special as it is my youngest entry so far. This one comes from Leah who is 9 years old and lives in Australia. Thank you so much for entering Leah and your cake was yummy, I love your photo too.


Candied Orange peel

1 orange
1/4 cup sugar
2 tablespoons water

Cooked pie crust

Store bought Pie crust is fine (you can make your own if you like)


1 cup cornflakes
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Milk chocolate can be used)
1 tablespoon Grand Marnier or other orange liqueur


For candied orange peel

1. Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain.

2. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes.

3. Using a fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)

For filling

1. Toss cornflakes, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then cornflake mixture over bottom of prepared crust.

2. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust.

3.Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)

Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

All photo’s taken by me unless otherwise stated. Except in this case as I have included the picture of Leah.

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Here is the first competition entry I have made, I will be posting more over the next couple of weeks so keep checking for your recipe entry. This was very good, a chicken breast served with a champagne sauce topped with avocado and king prawns. I served mine over wild rice with herbs and it was delicious. So thanks very much Danielle Amour for entering and for a great recipe.


2 Skinless breasts of chicken
1 Avocado
6 King prawns

The sauce
1 Onion, finely chopped
2 Cloves garlic, crushed
1/4 cup of chives
1 Tablespoon olive oil
1 Cup champagne
1 Chicken stock cube
1 Cup cream (Use just over 1 Cup.)
11/2 Teaspoons cornstarch (to thicken)


1. Heat oil in a pan, add chicken, cook on a med heat until browned on both sides, and just a little pink in the middle. Set to one side.

2. In the same frying add a little more oil, add onion and garlic, cook until onion is transparent.

3. Add champagne, chives, and stock cube, stirring well to combine all ingredients. Let it come to a simmer, mix a little water with the cornflour and add some of the cornflour (you don’t want to add it all as the cream has not been added yet and it will get too thick.) Stir until sauce has thickened slightly.

4. Add the cream, Return chicken breasts to the sauce. Cut the Avocado in half and fan each half. Place the fanned avocado on top of the chicken and the Prawns on top of the avocado, and let it simmer with a lid on a low heat, stirring occasionally, until the chicken is completely cooked.

5. I do not add remaining cornflour until the end as sometimes it will thicken completely while simmering. If you do need to add the extra cornflour remove chicken to warmed serving plate, add the rest of the cornflour, and stir until thickened this will only take a minute or so.

All photo’s taken by me unless otherwise stated.

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