Recipes

Recipe of the week

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Pineapple Cheese Cake

Course: Dessert
Author: Faye Bunyan

Ingredients

Base

  • 1 pkt wholemeal malt biscuits
  • 1/2 tsp cinnamon
  • 3 oz melted butter
  • 2 tbsp brown sugar

Filling

  • 1/2 to 2 tbsp gelatin
  • 1/4 pint whipped cream
  • 3 oz lemon juice
  • 1/4 cup boiling water
  • 1 tin sweetened condensed milk
  • 1 small tin crushed pineapple
  • 12 oz cream cheese

Instructions

  1. Base: Crush biscuits and mix together with remaining base ingredients.
  2. Lightly press into a flan or pie dish using the back of a spoon.
  3. Refrigerate until needed.
  4. Filling: Beat cheese until smooth.
  5. Add lemon juice and condensed milk.

  6. Dissolve gelatin in boiling water then add to the mixture.

  7. Mix well.

  8. Fold in whipped cream.

  9. Drain a small tin of crushed pineapple and add to the mixture.
  10. Spread filling on to base and keep in fridge for 1 hour before using.

  11. Decorate with whipped cream and pineapple.

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Recipe of the week

 

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Beer Braised Venison

Course: family casserole, freezer meal, Main Meat Course, wild venison
Cuisine: Farm Casserole, Hunters, Wild
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4 -6 people
Author: Ashley
A great venison stew, also works very well for beef. No pepper or chilli to make it kid friendly, but these can be added to make a great variation.

Ingredients

  • 3-4 large onions diced
  • 5 cloves of garlic chopped
  • Olive oil
  • 400 g of Bacon diced
  • 600-800 g Venison or Beef diced
  • 1 bottle lager beer eg Heineken
  • 1 can Watties tomato puree
  • 1 small Jar Leggos tomato paste
  • Quarter cup of cider vinegar.
  • Dried thyme and mxed herbs
  • VARIATIONS
  • Add quarter cup of red wine
  • Use 50/50 mix of beef and venison tip add more bacon if less venison is used!
  • Add Pepper or chilli to taste
  • Add diced carrot or diced potato or diced tomato

Instructions

  1. Use a large fry pan.
  2. Add olive oil for frying
  3. Fry the diced bacon, fat included, until browned, then put aside.
  4. Fry the onion and half the garlic until soft, put aside.
  5. In hot pan sear the diced meat in hot oil and when done add in the onion, remaining garlic and bacon.
  6. Add whole tin Watties tomato puree, stir
  7. Add whole jar Leggos tomato paste, stir
  8. Add bottle of lager beer.
  9. Add generous amount of thyme and mixed herbs
  10. Add quarter cup of cider vinegar
  11. Simmer mix for 5-10 mins
  12. Add mix to large covered casserole dish
  13. Place casserole dish in oven 160 Celsius for 90 mins
  14. Thicken with cornflour or Bisto
  15. Serve (for best flavour heat & eat next day) with rice or mash
  16. Freezes well

Have you got a recipe you want to share with readers? Send it in with this form.

Please include photos, if you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

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Recipe of the week: **UPDATED

 

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Deb's Turkish delight cheesecake

Course: Dessert
Prep Time: 30 minutes
Refrigeration: 6 hours
Total Time: 6 hours 30 minutes

My favourite dessert ever.

Ingredients

Base

  • 250 g wine biscuits
  • 2 tbsp caster sugar
  • 2 tbsp cocoa powder
  • 100 g melted butter

Topping

  • 500 g cream cheese
  • half cup caster sugar
  • juice of a lemon
  • 1 tsp rose water
  • 1 tbsp powdered gelatin
  • half cup boiled water
  • 500 ml cream lightly whipped
  • 250 g rose Turkish delight
  • few drops red food colouring

Instructions

For the base

  1. Munch up biscuits, plus 100g of melted butter. Mix all ingredients together and press into tin. Put in the fridge to set while you make the topping.

For the topping

  1. Beat cream cheese, caster sugar, lemon juice and rose water. Sprinkle gelatin over boiling water and warm until dissolved, then stir into cream cheese mixture. Let the gelatine warm until it dissolves and maybe help it along with a bit of stirring. Fold in whipped cream. Set aside 1 cup of mixture and add food colouring to make it pink/red.

  2. Add roughly chopped Turkish delight to the main mix, and then lightly mix in pink mixture with the main mix to create a marbled effect.

  3. Spoon on to base and refrigerate for at least 6 hours, preferably overnight.

Have you got a recipe you want to share with readers? Send it in with this form.

Please include photos, if you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

Helper and problem solver for Cam Slater’s Whaleoil.

Hands-on in the real world. Headlong in the online world.