Another Cook Up With Vicki has happened...
from donna hay magazine Issue 58 Aug/Sept 2011...
Vicki and I decided to each cook something from each issue and then blog it...
anyone is welcome to join us...just cook something up from the issue and blog it!!!
Menu is...
Quince-glazed Pork with Haloumi and Sweet Potato Gratin...
Salted Caramel and Vanilla Baked Cheesecake
Sweet Potato, Caramelized Onion and Haloumi ready to bake...
All done...
This would have to be one of the most delicious meals...I have since made it again...
I used Quince Paste and Smoky Caramelized Onion from Cranky Pants...
absolutely delicious...
I think I will try and make some Caramelized Onion one day...can't be too hard I figure!!!
Instead of using regular brown sugar I used Rapadura Organic Sugar purchased from Rustic Pantry...
This sugar is still brown but not gone through all the processes...
Ordinarily we don't usually have a lot of caramel here from regular brown sugar as it can react with JoJo...
this time she was absolutely fine...
will have to make this sauce again to confirm it but looking good!!!
Organic Rapadura is an unrefined sugar, popular for its unique caramel flavour, fine grain and gorgeous golden colour. It is produced by simply evaporating the water from the organic sugar cane juice. It has high nutritional value as it retains most of the natural vitamins and minerals, because, unlike other sugar it is not separated from the nutrient dense molasses part of the sugar cane during the pressing and drying process. For more info on this sugar go over here...
This cheesecake was awesome...especially the salted caramel sauce...
I used Arnotts Rice Cookie for the base as it is gluten free...
Going into the oven...
Topping is basically Ricotta and Cream Cheese...
Awesome!!!!!!!!!!!
The recipe can be found over here...
And the perfect drink...