This is a popular dish from Bali Island. It is basically steamed and roasted chicken. Sometimes they use duck (called Betutu Bebek), but I don’t like eating duck meats. The cooking process could last for 24 to 40 hours! The bones are usually very soft and can be eaten as well. Not to mention the tasty flavor of the meat after being cook for so long! This meal is a must try when you were in Bali or Jakarta.
Every time I landed in Jakarta, my brother who always kindly picked me up at the airport already knew where to bring me – to one of Bakmi Gajah Mada Restaurants to eat its Bakmi with Bakso! Bakso and Bakmi Ayam are favorite dishes for many Indonesians so you can find the menu offered in many restaurants all around Indonesia. Sometimes we add fried pangsit (sort of dumplings) to replace emping/kerupuk.
Rendang is spicy meat dish from Minangkabau ethnic group (Sumatera Island). It is a slow cooked beef with coconut milk. Dentist Chef explained the dish and recipe in very detail – Indonesian Beef Rendang Recipe. Dutchie loves this dish so much and cooked it twice a month. Lucky me, I am not a good cook.
Rendang dish is extremely popular in Indonesia, the menu is usually available in most restaurants across Indonesia. The easiest way to find rendang is in “Restaurant Padang”, it is sort of restaurant that has specialty to serve only Padang and Minangkabau cuisine. Indonesian Beef Rendang ranked number one inCNN’s World’s 50 Best Food.
My favorite cake! This cake usually sold by street vendors and I often bought it after school. The cake is perfect snack with your tea or coffee. It is looked like pancake with very thick part on the middle and crispy in the surrounding. It made from rice flour, coconut milk, and sugar. For the flavor, we can use cheese, suji leaves or Dutch Chocolate Sprinkles (like in the picture). Nyummy – for me, it is the best cake ever, always remind me of my childhood days 😉
Martabak Telor is originally from Yemen. It is a stuffed pancake with minced meat and eggs. In Indonesia, this is a very popular food and usually sold by street vendors.
Meanwhile Martabak Manis is sweet pancake and I think it is created by Indonesians since the way its cook is totally different from Martabak Telor. It is baked on a pan and the martabak sprinkled with crushed peanuts or cheese or chocolate or mixed all of those. Latest update, martabak manis Toblerone gained popularity in Jakarta. It is a full filing dish and usually eaten at night as evening snacks with family.
This menu is common in Chinese restaurants in the Netherlands but Nasi Goreng is Indonesian/Malay words not Chinese. Nasi Goreng in Indonesia usually served as breakfast and dinner. It is fried rice mix with eggs, chicken, beef – basically any meat or vegetables you wish for. It is easy and delicious if you know to cook it right.
How to cook Nasi Goreng in 15 minutes? Try its recipe as published in New York Times: Indonesian Fried Rice with Vegetables.
I notice that Dutchie always ordered Sate Ayam when we were in Indonesia. Yes there is Indonesian sate in the Netherlands but it was fried sate and the meat cuts were so huge, nothing like Indonesian sate at all! Indonesian sate is grilled marinated meat served in peanut sauce and soy sauce. The grill and marinated takes couple times and the meat cuts in small pieces and crunchy. Anyway, it is delicious. Sate with peanut sauce is believed originated from Java Island.
However, since it is a very popular dish, several places where majority is non-Muslims like Bali and North Sulawesi province also have sate with pork meat. It is called sate babi (Pork Satay), with similar marinade and peanut sauce.
This is a different type of sate that comes from Padang (Sumatra Island). The meat is marinated tenderly and the sate sauce is made from rice flour, turmeric, ginger, garlic, coriander, curry powder, and galangal root. The sauce is yellow because of natural processing. Sate Padang usually served with ketupat, it is rice that cooked inside woven palm leaf pouch.
Soto means traditional soup and Indonesian culinary has plenty of soto from each island. Soto Betawi is originally from Jakarta. The soto broth made from lemongrass, beef broth, coconut milk with ginger and galangal. It is perfect for meal during rainy season. We usually eat it with steamed white rice. Recipe of Soto Betawi as you can find in this website: Soto Betawi – Jakarta Beef Soup.
It is originally from Surabaya (East Java). The soto uses black nuts/ Pangium Edule that makes the soto water has strong nutty flavor and dark color. The beef cooked a long in the tasty water that makes the meat so tasty. Indonesian usually eat the soto with white rice as their lunch or dinner.
Recipe for Soto Rawon can be found in this website: Soto Rawon – East Java traditional beef soup.
Majority Indonesians love spicy food. Usually we eat our meal with “sambal” (condiment), it is a chili-based sauce. We have so many different types of “sambal” to match to the dish. Additionally “emping” and “kerupuk” are always available to give crunch snack to your meal. “Emping” is melinjo nut crackers (the yellow crackers on the picture), “kerupuk” is savory crisp made from flour and prawn. Don’t be surprise if there is always sambal, emping or kerupuk next to your Indonesian meal when served – that’s typical Indonesians!
Have you tried Indonesian dishes? What type of dish do you like or dislike?
How to make Cheeses in one hour:
True cheddar cheese can take months â even years â to age. So Claudia Lucero created a faux-cheddar that can be made in very little time.
Claudia Lucero has a special power: she can make cheese in one hour. Mozzarella, ricotta, paneer, goat cheese, queso blanco and more.
Those are simple cheeses that are relatively easy to make, says Lucero, who runs Urban Cheesecraft in Portland, Ore. To do it, she says, you just need practice, not superpowers.
Lucero has mastered many quick cheeses, but cheddar wasn’t a natural candidate for a one-hour method, she explains. Cheddar ages “anywhere from two months to 10 years to make it sharp,” she says. “I don’t have that kind of time — I’ve got one hour!”
Even so, Lucero, author of One Hour Cheese, wanted to try it. She set out to create a firm, savory cheese with a golden hue — a sliceable cheese with a bit of a tart aftertaste, she says.
She separated the curds and whey, added turmeric and paprika for color, and dramatically condensed the cheddaring process — which normally involves pressing and stacking the curds again and again.
“I press it into my wheel mold, and it’s looking amazing. I let it cool for a bit, pop it out, and it’s gorgeous. I really think I did it, and I’m a total genius,” Lucero laughs.
“But then I go to slice it, and it feels a little squeaky,” she says. “But that’s OK. I keep going and I try to melt it — and it’s not melting.”
But all was not lost. The cheese kept its shape, but it also became “golden and crusty on the outside,” Lucero says. “It turns into almost, like, its own grilled cheese sandwich.”
Most importantly, she says, it’s delicious. “It was a keeper … I decided to call it smoky cheater, because it’s nice and savory and smoky with that smoked salt and paprika.”
But don’t be fooled, cheaters. It’s a delectable creation, she says, “but it’s definitely not cheddar.”
Recipe: Smoky Cheater Cheese
Makes 1 1/2 pounds
The immediate results are those of a farmer-style crumbling cheese. This cheese’s recommended serving suggestion requires the additional step of panfrying the cheese.
1/2 teaspoon turmeric
2 teaspoons smoked paprika
1 1/2 teaspoons smoked salt
1 teaspoon flake salt
1/2 tablet vegetarian rennet
1/2 cup dechlorinated water
1 gallon whole cow’s milk (not ultra-pasteurized)
3 tablespoons apple cider vinegar
Combine the turmeric and smoked paprika in a small bowl. Combine the smoked salt and flake salt in a separate small bowl. Dissolve the 1/2 tablet of rennet in the 1/2 cup of water and set it aside.
Line the colander with cheesecloth. Place a bowl under the colander if you want to collect the whey; otherwise, place the lined colander in your clean sink.
Pour the gallon of milk into the pot and whisk in the apple cider vinegar. Add the spices, whisk them to combine, and heat on medium to 95 degrees Fahrenheit. Add the rennet solution and mix it in with 20 quick strokes to incorporate it evenly. Heat to 105 degrees.
Look for coagulation to occur between adding the rennet and the milk reaching 105 degrees. The curd will pull away from the edge when you gently press the top and you will see a clear separation between the curd and whey.
Use the whisk or spoon to chop the pieces of curd into, (roughly) 1-inch pieces (do not use a whisking action). Reach down to cut the curd at the bottom of the pot, too. Allow the cut pieces to cook in the whey for about 2 more minutes. Heat to 115 degrees.
Watch the curds change from a softer yogurt-like texture until they come to resemble a sturdy, scrambled egg texture. Continue to heat, this time to 120 degrees, moving the curds around slowly but continuously with the spoon as you heat.
When the temperature of the curds and whey reaches 120 degrees, reduce the heat. While maintaining the temperature, use the back of the spoon to begin squeezing the curds against the side of the pot.
Pull some of the curd up with your spoon and press it with your fingers to track the changes in texture.
After you’ve squeezed all the curds against the side of the pot, turn off the heat and let the pot sit for 5 minutes, or until the curds hold together when you squeeze them.
If they don’t quite hold, let the curds sit for another 5 to 10 minutes, stirring every couple of minutes to encourage the release of more whey.
Pour the curds and whey into the cheesecloth-lined colander and allow the whey to drain for 3 minutes or until the curds are almost dry, then firmly press out the last of the whey with clean hands.
Now break apart the pressed curd with your fingers until it all looks like popcorn. Mix in the salts and stir very thoroughly — dig deep to get that bottom layer!
Gather the edges of the cheesecloth and twist them together, squeezing out the remaining whey. Press the bundle into the mold. Depending on the size of the mold, you may have some curd overflow, which requires the removal of some curd to make it fit. In that case, split your curds and make two smaller wheels.
If there’s just a small overflow, press to condense the cheese into the mold and to create an even texture.
Place the mold in the freezer for 5 minutes. The curd should compress into a wheel in that time. If it still looks crumbly, it may have dried out and cooled off a little too much when you were milling and salting.
More pressing will help: Rewrap the cheese, fill the gallon jug halfway with water and use it as a weight (place a small plate or container on the cheese for a nice flat top). After 10 minutes, let the cheese cool in the freezer for another five minutes.
Unwrap the cheese and remove it from the mold. Take a cheese knife and dig in! It’s very tasty when eaten fresh, but really shines when fried in butter.
Recipes reprinted with permission from One Hour Cheese: Ricotta, Mozzarella, Chevre, Paneer — Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!
Copyright 2014 by Claudia Lucera, published by Workman Publishing.
‘Tis the season…it seems like now that Winter is here, everyone is coughing, hacking, sniffling and sneezing.
As an editor, Judith Jones introduced the world to food legends like Julia Child, James Beard and Marcella Hazan. Here she shares a recipe from her latest book, ‘Love Me, Feed Me,’ a collection of dishes you can share with your dog.
NEXT TIME YOU’RE feeling uninspired or too lazy to cook, think of Judith Jones, the book editor who introduced the world to Julia Child as well as food legends James Beard, Marcella Hazan, Edna Lewis and Madhur Jaffrey. Her legacy also includes three books co-authored with her late husband, Evan Jones, and three of her own. At 90 years old, she continues to make supper nearly every night, and to eat it at a table beside a wall of hanging pots in her kitchen on New York City’s Upper East Side. “It’s sort of indecent,” she said, “because sometimes, I begin to think around 4 o’clock, ‘Hm, is it almost time to start cooking?’ ” These days, she cooks mostly for herself and her Havanese dog, Mabon. To help others do the same, she wrote “Love Me, Feed Me: Sharing With Your Dog the Everyday Good Food You Cook and Enjoy,” published last month by Knopf. Even those without canine companions are sure to find Ms. Jones’s simple recipes—and her delight in sharing them—highly motivating.
The thing that most people notice first about my kitchen is: all these hanging pots. I think hiding all your wonderful pots and pans is an expression of my mother’s generation, when a kitchen was just utilitarian; nobody had fun in there.
The tools I can’t live without are: a wooden spatula and a wooden fork. Wood doesn’t scrape the bottom of your pans so much. It’s gentle.
The cookbook I turn to again and again is:“Mastering the Art of French Cooking.” [Julia Child’s] wonderfully analytic way of expressing what is special about French cooking—and how to translate it to the American kitchen—was thrilling. I still go back when I’m sort of refreshing myself: “Well, what did Julia say about that?”
The pot I reach for most is: the smallest size Le Creuset [enameled cast-iron] saucepan. I have it in copper, too. That’s just great for Mabon and me. It’s sometimes the pots that make you a better cook, so people should get pots that are pure and efficient and well-made. Good ones last a lifetime.
At this time of year, my favorite thing to eat is: root vegetables. Growing up, most of the winter we had turnips and parsnips. I remember when the first asparagus would appear in the spring, I would just cry with delight! I think that’s rather good for your palate, to hold back for when a vegetable is really ready.
I first became interested in food: when I went abroad with my husband. My awakening was clearly in France. I tell the story, in this new book, of [chef-restaurateur] Fernand Point having us in for a lunch. He didn’t know who we were; we were just scruffy Americans. But that was a great experience—a turning point, in a way, in my life. And then I had a Hungarian sister-in-law, and she introduced me to Hungarian food. She was born a countess and then she met Mr. Jones, my husband’s brother. From countess to Jones, what a tumble.
When I entertain, I like to: keep it simpler these days. When I entertained after I first came back from France, it was four courses. Always something with the drink. The main course or fish course, with a vegetable garnish—at least one—and a starch garnish. Now we’re finally up to the salad, and cheese. And, well, that’s a lot of stuff. And then dessert and coffee. Now I’d be more likely to do what I call a “made dish.” It’s all cooked and ready, and you pop it into the oven to reheat.
I don’t like it when my dinner guests: bring something. I think we’re doing too much of that. It ruins the dinner. You plan a beautifully balanced meal, and then in comes a cupcake and people feel they have to taste it and ooh and aah, and it has nothing to do with your dinner. A bottle of wine is nice and helpful, and sometimes some cheese.
I like to drink: Campari. It just cleanses me somehow and gets me ready for dinner. It’s actually better, I think, than a glass of wine on an empty stomach. But once we’re into the food, I’m a good wine drinker.
A typical breakfast for me is: my own granola with Vermont maple syrup. And I have some blueberries and bananas. If I’m in Paris, it’s a croissant and café au lait, with the lait, you know, warm and almost bubbling on the top. I love breakfast. And then I love lunch.
On weeknights, I often cook: some wonderful pork tenderloins. Usually what I end up doing is making a roast with vegetables around. It’s so simple. And then I have some left for a quick stir-fry with vegetables the next night. Or a little hash. I love hashes: You open your fridge and you see what’s in there, so they’re always a little bit different.
One of the most underrated foods is: again, root vegetables. It’s interesting to use them in different ways—not just as a separate vegetable, but, say, in a ravioli. They’re new tastes, and yet familiar. I think if you reach too hard for the new, it’s a mistake.
A food trend I’m totally over is: kale. I was trying new green vegetables on my dog, Mabon. So, with all this talk that you could hardly survive without eating kale three times a day, I decided to try a little bit. I stir-fried it and put three little clumps in his dish. And he sniffed each clump, picked each one up and put it over there, and there, and there—and walked away. I was proud of him. Good boy!
—Edited from an interview by Charlotte Druckman-
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#AceRecipeNews – Nov.09 – This is one l have cooked and my diner’s love it – it is a must try #chefs-tips
3/4 cup toasted bread crumbs
3/4 cup finely chopped toasted walnuts
3 tablespoons unsalted butter, melted
1 pound good-quality blue cheese, at room temperature
1 pound cream cheese, at room temperature
1 clove garlic, minced
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper
Baby greens for serving
Pear Vinaigrette, recipe follows
Candied Walnuts, recipe follows
1 (4-ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices
1/4 cup plus 2 tablespoons Champagne vinegar
2 tablespoons minced shallots
2 tablespoons plus 1 teaspoon sugar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon kosher salt
1 1/2 teaspoons green onions
1/2 cup vegetable oil
2 tablespoons unsalted butter
1/2 cup walnut halves
2 tablespoons packed light brown sugar
Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.
In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.
While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.
Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.
Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)
Yield: 1 generous cup
Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.
Yield: 1/2 cup
Recipe courtesy Emeril Lagasse, 2002
You can cook meat a number of different ways, from roasting to pan-searing to barbecuing. However, there are five basic principles that apply to the vast majority of techniques when it comes to meat and poultry. Here’s what we’ve found after years of cooking in our test kitchen:
1. USE HIGH HEAT TO DEVELOP FLAVOR
Browning creates a tremendous amount of flavor and is a key step when cooking meat. This happens through a process called the Maillard reaction, named after the French chemist who first described it in the early 1900s. The Maillard reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavor compounds are created. These compounds break down to form yet more new flavor compounds, and so on, and so on. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat.
To ensure that meat browns properly, first make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is especially important with previously frozen meat, which often releases a great deal of water. Second, make sure the pan is hot by preheating it over high heat until the fat added to the pan is shimmering or almost smoking. Finally, make sure not to overcrowd the pan; there should be at least 1/4 inch of space between the pieces of meat. If there isn’t, the meat is likely to steam instead of brown. If need be, cook the meat in two or three batches.
2. USE LOW HEAT TO PRESERVE MOISTURE
For large cuts of meat or poultry, we often advocate a low-and-slow cooking method. We find that this approach allows the center to come up to the desired internal temperature with less risk of overcooking the outer layers.
An experiment we recently conducted proves that even cooking isn’t the only benefit of slow roasting: It also helps minimize the loss of flavorful juices (and fat). We took two 6‑pound rib roasts and roasted one at 450 degrees and the other at 250 degrees until each was medium-rare. We then weighed the cooked roasts. The slow-cooked roast had lost about 9.25 percent of its starting weight, while the high-temperature roast had lost nearly 25 percent of its original weight. Why the difference? Proteins shrink less and express less moisture and fat when cooked at moderate temperatures than when roasted at high heat.
3. MATCH THE CUT TO THE COOKING METHOD
Tough cuts, which generally come from the heavily exercised parts of the animal, such as the shoulder or rump, respond best to slow-cooking methods, such as pot roasting, stewing, or barbecuing. The primary goal of slow cooking is to melt collagen in the connective tissue, thereby transforming a tough piece of meat into a tender one. These cuts are always served well done.
Tender cuts with little connective tissue generally come from parts of the animal that receive little exercise (like the loin, the area along the back of the cow or pig). These cuts respond best to quicker, dry-heat cooking methods, such as grilling or roasting. These cuts are cooked to a specific doneness. Prolonged cooking increases moisture loss and can turn these tender cuts tough.
4. DON’T FORGET ABOUT CARRYOVER COOKING
Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it’s 5 to 10 degrees below the desired serving temperature. Carryover cooking doesn’t apply to poultry and fish (they don’t retain heat as well as the dense muscle structure in meat). The following temperatures should be used to determine when to stop the cooking process.
*These doneness temperatures represent the test kitchen’s assessment of palatability weighed against safety. The basics from the USDA differ somewhat: Cook whole cuts of meat, including pork, to an internal temperature of at least 145 degrees and let rest for at least 3 minutes. Cook all ground meats to an internal temperature of at least 160 degrees. Cook all poultry, including ground poultry, to an internal temperature of at least 165 degrees. You may read more information on food safety from the USDA.
5. REST YOUR MEAT
The purpose of resting meat is to allow the juices, which are driven to the center during cooking, to redistribute themselves throughout the meat. As a result, meat that has rested will shed much less juice than meat sliced straight after cooking. To test this theory, we grilled four steaks and let two rest while slicing into the other two immediately. The steaks that had rested for 10 minutes shed 40 percent less juice than the steaks sliced right after cooking. The meat on the unrested steaks also looked grayer and was not as tender. A thin steak or chop should rest for 5 to 10 minutes, a thicker roast for 15 to 20 minutes. And when cooking a large roast like a turkey, the meat should rest for about 40 minutes before it is carved.
Now that you know the basic principles, try applying them to one of our recipes, likePepper-Crusted Beef Tenderloin Roast. It’s easy to make—just oven-roast it until it’s done—and, as the absolute most tender cut of beef, it’s luxurious to eat. We boosted the flavor with a crunchy peppercorn crust.
Here is one of James Martins favourites for Bonfire Night – good olde Ginger Parkin.
- Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.
- Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.
- In a small pan gently heat the butter and syrup until melted.
- Beat the egg into the milk.
- Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
- Pour in the egg and milk and stir until smooth and pour into the lined tin.
- Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean
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Halloween is here again and here is a really spooky graveyard cake, enjoyyyyy!
- For the cake
- For the ginger biscuit tombstones
- For the decoration
- Preheat the oven to 180C/350F/Gas 4.
- Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment.
- Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg.
- Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated.
- Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon.
- Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean).
- Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
- For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes.
- Pre-heat the oven to 180C/350F/gas 4.
- Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits.
- Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing.
- For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy.
- Blend the Oreo or bourbon biscuits to fine crumbs in a food processor.
- Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth – a few lumps and bumps will make it more mud-like.
- Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence.
- Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets.
Here is really nice Halloween Treat – ‘ Pumpkin Cheesecake’
- Heat the oven to 170C/325F/Gas 3.
- Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.
- Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.
- Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.
- Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.