Food Glorious Food

I like to try out new recipes when I have the time, so thought I would share some of the super yummy ones I have come across...and a few fav's we cook regularly at home. Just writing this is making me hungry!

Beef & Black Bean Stir-Fry
Serves 4
Ingredients
2 tsp cornflour
2 tbs soy sauce
500g beef rump steak, thinly sliced diagonally
80ml (1/3 cup) salt-reduced chicken stock
60ml (1/4 cup) Ayam Black Bean Sauce
2 tsp caster sugar
1/2 tsp sesame oil
1 1/2 tbs peanut oil
1 brown onion, halved, thinly sliced
1 green capsicum, halved, seeded, coarsely chopped
2 tsp finely grated fresh ginger
2 garlic cloves, finely chopped
Steamed rice, to serve
2 shallots, trimmed, thinly sliced diagonally

Method
Combine the cornflour, half the soy sauce and half the sherry in a bowl. Add the beef and stir to coat. Set aside for 10 minutes to marinate.
Meanwhile, combine the stock, black bean sauce, suagr sesame oil, and remaining soy sauce and sherry in a bowl.
Heat 2 teaspoons peanut oil in a wok over high heat until just smoking. Stir-fry half the beef for 2 minutes or until browned. Transfer to a plate. Repeat with 2 teaspoons of remaining peanut oil and remaining beef, reheating the wok between batches. Heat remaining peanut oil in wok. Stir-fry the onion and capsicum for 3 minutes or until tender. And ginger and garlic. Stir-fry for 30 seconds or until aromatic. Add the beef and stock mixture. Stir-fry for 2 minutes or until stock thickens. Divide the rice and stir-fry among bowls. Top with shallot.

Source (Taken from TASTE)
Good Taste - April 2010, Page 34
Recipe by Alison Adams

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The yummiest cheesecake ever!!!!!

Double Decker Cheesecake
Serves 10

Ingredients
250g Arnott's Choc Ripple Biscuits, halved
125g butter, melted

Filling
2 x 250g packets cream cheese, chopped, softened
2/3 cup caster sugar
3 eggs
100g dark chocolate, melted, cooled
100g white chocolate, melted, cooled

Method
Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.

Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Pour mixture into prepared pan. Place pan on a baking tray. Divide mixture between 2 bowls. Stir dark chocolate into 1 half until combined. Stir white chocolate into remaining half until combined. Pour dark chocolate mixture over biscuit base. Gently pour over white chocolate mixture.

Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Serve.

Source (Taken from TASTE)
Super Food Ideas - July 2009, Page 66
Recipe by Kim Coverdale
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