Nigella's Easy No-Bake Cheesecake

I was perusing a friend's Nigella Lawson cookbook when I ran across a no-bake cheesecake that looked wonderfully easy. I also happened to have some cherry preserves in the pantry that needed using.

This recipe is a great way to showcase a special soft-set preserve you've made and it can be made in a matter of minutes (minus the setting time in the fridge).

So incredibly tasty that I end up doubling the original recipe because it seems like a shame not to share this with a bunch of people you love...

Nigella's Easy No-Bake Cheesecake
This can be made with regular cream cheese, light cream cheese or organic spreadable cream cheese with equally good results. This can also be prepared up to a day ahead, but allow at least 3 hours for it to set. This recipe is doubled and should serve 8, but it depends on how much you like this cheesecake...it is so good, it may actually serve fewer...

1. Put 125 g biscuits (about 1/3-1/2 box of graham crackers, nilla wafers, chocolate bisuits or gingersnaps) in food processor and process until fine crumbs form.
Add 75 g (1/3 cup) softened butter and process until crumbly.
Press into 8" round springform pan.

2. Whip 500 ml heavy cream until stiff peaks form, then remove to a small bowl.

3. Beat together in first bowl (no need to dirty another):
2- 250 g  (8 oz) packages softened cream cheese (light or organic work as well)
2 tsp vanilla (or scrape seeds from one small vanilla bean)
1 tsp lemon juice
120 grams (1 cup) icing sugar

4. Add whipped cream to cream cheese mixture and combine well. Spoon onto crust and smooth out with spatula. Refrigerate for at least 3 hours.

5. Serve with any topping---cherry preserves or any other soft-set preserve, lemon curd, stewed fruit or fresh fruit topping, chocolate drizzle, etc.

Mini Nut Tarts

Reading the ingredients on some frozen tartlet shells gave me pause for thought. My university education was yet again failing me. I had no idea what half the ingredients were or where they came from.

So, I went back to the original recipe I made years ago for mini nut tarts with homemade shells (when made with pecans- also known as pecan tassies). Well, almost the original recipe. I refuse to buy/use corn syrup, so I tried to make them without and they turned out even better!

Here is the new nut tart recipe...so addictive that you may want to double the recipe.

Mini Nut Tarts
Makes 16-20, depending on size of mini muffin tins
If you decide you want to use pre-made shells, use sweetened shells for this filling. Do not overbake these little gems- the best part is the ever-so-slightly gooey filling!

Pastry:
1 cup unbleached flour
1 tbsp sugar
1/8 tsp sea salt
1/4 cup softened cream cheese (about 1/4 of a standard package)
2 tbsp softened unsalted butter (plus additional for greasing pan)
2 tbsp milk

Filling:
1 egg
2 tbsp water
3/4 cup packed brown sugar
2 tbsp melted butter
1/8 tsp sea salt
1 tsp vanilla extract
1/2 cup chopped pecans (or hazelnuts/walnuts/etc.)

1. Preheat oven to 350 degrees. Lightly butter a mini muffin tin. Toast pecan pieces in preheated oven for 3-5 minutes, make sure they don't burn.
2. To make dough: whisk together flour, sugar and salt in a small bowl. Beat cream cheese, butter and milk in another bowl. Add flour mixture to cream cheese mixture and beat or stir until it starts to moisten. Shape into a ball and knead for one minute on a lightly floured surface. Shape into log and cut into 16-20 pieces (if you have tiny muffin tins, it will make closer to 20. Small muffin tins make about 16. Try one piece about 1 tablespoonful to check. Press into muffin tin and up sides gently, trying to keep bottom intact. When finished, place muffin tin with pastry in freezer while making filling.
3. To make filling: Mix all ingredients (except pecans) in a medium-sized bowl until thoroughly combined.
3. Remove muffin tin from freezer, sprinkle a small pinch (1-1/2 tsp) of pecans into each tart shell. Then spoon about 1 tbsp filling into each tart shell. Bake for approximately 15 minutes, or until edges just start to turn golden and filling starts to bubble.
4. Let cool for several minutes before removing to cooling rack. Refrigerate or freeze.Dough:

Raw Chocolate Macaroons

Last night our knit night group got together to have our 2nd annual cookie exchange.

Cookie exchanges are a great opportunity to lessen the load Christmas baking since you make a large batch of one type of cookie, but get to take home several other varieties.

This is one cookie that showed up to the party thanks to Nicole (and her friend Jamie who gave her the recipe). I was so glad that Nicole included the recipe because as soon as I tasted them, I was hooked.

Not only are they super tasty, they are pretty healthy and no bake- easy to make!

Jamie's Raw Chocolate Macaroons
These are great for those with allergies- dairy-free, wheat-free, refined sugar-free goodness.

1/2 cup coconut oil (might need to soften by warming over low heat but don't let it melt completely)
1/2 cup cocoa or raw cacao powder
1/4 cup maple syrup
1 1/2 cups unsweetened, shredded coconut

1. Mix everything together and form into balls. Nicole puts hers in the freezer for about 10 minutes to maintain their shape before transferring to a container. Keep in fridge or freezer.

Lemon Flax Loaf

My kids love finding this on the table when they come home from school. Positively yummy with some added nutrition. This is the perfect accompaniment to a cup of tea or as a treat in lunches.

The only special ingredient in this loaf is flaxmeal. Flax is full of fibre, omega 3 fatty acids and lignans that help protect against certain types of cancer. For more information, check out this website: http://www.flaxcouncil.ca/english/index.jsp?p=g1&mp=nutrition

Flaxmeal can be bought pre-ground, or you can grind your own flaxseeds in a blender or coffee grinder. It is always best to keep flaxmeal in your fridge or freezer so it doesn't go rancid and use within a few months of opening.

Lemon Flax Loaf
If you can get your hands on organic lemons, they are the best for this recipe since you will be using the rind in the recipe. If not, scrub the lemons well before using.

2 eggs
1 cup sugar
1/2 cup flaxmeal
2 cups unbleached flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup buttermilk (or milk mixed with 2 tbsp vinegar)
1/4 cup vegetable oil (I use grapeseed)
1 organic lemon (grated rind and juice)

Optional glaze :
1/2 cup icing sugar
1 tbsp fresh lemon juice

1. Preheat oven to 350 degrees. Butter and flour a standard loaf pan.
2. Beat eggs and sugar in stand mixer, or with hand mixer, for 3-4 minutes or until light and fluffy.
3. In a separate bowl, whisk together flaxmeal, flour, baking powder, baking soda and salt.
4. In a large measuring cup, combine buttermilk, vegetable oil and the juice and rind of 1 lemon. All liquid ingredients should equal 1 1/2 cups.
5. Alternately add 1/3 of flour mixture and 1/2 liquid mixture. Beat for a minute and repeat additions. Add flour in last addition. Mix just until combined.
6. Pour into prepared loaf pan and bake for approximately 55 minutes, or until tester comes out clean.
7. Let cool 5 minutes in pan before removing to cooling rack.
8. Optional glaze: Mix together 1/2 cup icing sugar and 1 tbsp lemon juice with fork until smooth. Drizzle over still-warm loaf. Let cool.

Vegetable Biryani

Most people would probably scoff at the idea of using a curry paste. I have to admit that it is fairly rare to find pre-made sauces or mixes in our home, but I make at least one exception for Patak's Biryani Paste. Something about the mixture of flavours in this paste makes it pretty irresistable, especially in this dish.

This is a recipe that I find hearty enough to be a main dish meal, especially if I add some chickpeas to the mix or if I add extra almonds on top for some additional protein. It is pretty fast to put together and can be made, start to finish, in less than 30 minutes.

Vegetable Biryani
EASY
Serves 4-6
You can substitite 1 cup canned or cooked chickpeas for the green beans in this recipe if desired. I'd say the garnishes are optional, but don't miss trying them as the combination of nut, fruit and herb in the dish is pretty stellar.

1 large onion, chopped
2 medium carrots, chopped
2 medium parsnips, chopped
1/2 small cauliflower, separated into small florets
2 tbsp sunflower or grapeseed oil
1 cup green beans, cut into 1" pieces
4-5 tbsp Patak's Biryani paste
1 1/2 cups white basmati rice, rinsed
1 cup canned, chopped tomatoes (with juice)
3 cups vegetable broth
1/4 tsp salt
1/8 tsp pepper

Garnish: toasted sliced almonds, chopped cilantro and raisins

1. Heat oil in large saucepan over medium heat. Add onion, carrot and parnsip and cook 5 minutes, stirring occassionally until lightly browned. Stir in cauliflower and green beans and cook for another minute or two.
2. Add biryani paste and rice and cook for 1 more minute. Add tomatoes, vegetable broth, salt and pepper. Bring to a boil, cover and reduce heat to low and cook for 15-18 minutes, or until liquid is absorbed and rice is cooked.
3. Garnish servings with almonds, cilantro and raisins.