Lemon Cheescake

Ingredients

Base:

• 1 pkt (250g) shortbread biscuits - e.g. Scotch Finger
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 300mL cream
• 3/4 cup caster sugar
• juice of 1 lemon
• rind of 1 lemon (optional)
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water

Icing:

• lemon curd (optional)

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly and caster sugar until smooth. Beat in the gelatine mixture until just combines. Add cream and lemon juice and beat until fully mixed.
3. Gently fold through lemon rind.
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.
5. Top with lemon curd before serving.

Fi's Penne Pollo

Ingredients:

500g chicken breast (diced)
1 small red capsicum
1 Lebanese eggplant
1 small zucchini
1 large onion
8 Chestnut, Portabello or button mushrooms
200mL cream
475mL tomato puree
2 cups Penne pasta
Garlic
Basil
Olive oil

Method:

1. Roughly chop capsicum, eggplant, zucchini, onion and mushrooms, place on a baking tray and drizzle with olive oil.
2. Place in a moderate oven for about 10-15 minutes.
3. Cook pasta as per regular instructions.
4. Place a tablespoon of olive oil in a large saucepan and cook the diced chicken until it is beginning to brown.
5. Remove roasted vegetables from oven and add to the chicken in the saucepan.
6. Add garlic and basil to taste.
7. Add tomato puree to chicken and vegetables and stir through.
8. Add cream. Continue to stir occasionally. Lower heat and allow to reduce.
9. When pasta is cooked to your liking, drain and add to the saucepan.
10. Stir entire mix thoroughly and serve!