Mum Home Recipes

Mango Baked Cheesecake with toasted Almonds Glazed with Apricot Jam
When I was a little girl, ever holidays my family would go an visit my Nana’s .
On arrival my Nana would have a Fresh Baked Cheesecake really for all of us to eat .
Since then I Love baked Cheesecake !!
When it’s my Birthday I always eat cheesecake for breakfast …
Now This Mango Baked Cheesecake with Mango on top & Mango in the filling with a sprinkle with toasted Almonds, Glazed with Apricot jam Taste divine !!!
This Picture is my older Daughter’s Birthday cake the last pieces , she would like My Baked Cheesecake all the Time now.
I wish to dedicated This Mango Baked Cheesecake to my Nana Irene .. Love You Soo Much Nana .
3pktsx 250g  Cream cheese
250g light sour cream
6 eggs
1 tin x  mango slice
1 lemon zest & juice
1 teaspoon ginger, grated ( out of a jar)
1 cup castor sugar
1 pkt x 250g ginger nut biscuits
1 teaspoon ginger powder
100g butter ,melted
1/4 cup Almond flakes
about 2 tblsp Apricot jam
Method :

• Line base of 20cm round springform cake tin . Spray the tin with vegetable oil.
  Place food processor, process for 30 seconds or until finely crushed, add the melted butter & ginger powder & process until well combines . Spoon into prepared tin, press firmly over base and sides. Refrigerate 20 minutes or until firm.
• To Make The Filling: Preheat oven to moderate 180*C / 360*F. Using food Processor, process cream cheese until smooth. Add sugar, lemon zest & juice , 2 mango slices beat until smooth.
  Add eggs, one at a time, beating well each addition.
  Add sour cream & beat until well combine.
• Pour mixture into prepare tin,bake 45 mins or until cheesecake is just firm to touch.
  Remove from oven. Add the warm jam , using an pastry brush.
  Note: Half way through the cooking about  30 mins or just just firm add the rest of the mango slices on top of the cheesecake & then  almond flakes ( if place the mango an it sink not ready at all to put the mango on.)  EnJoy !!

Perfect Pesto with Pasta On a Budget.
These is my oldest daughters favourite pasta dish
“Mummy make the green pasta please” she would say.
This pasta dish is fast three steps & you are done & think how much goodies is in this pesto, Fresh baby spinach the pepper rocket & don’t forget the star of the pesto Basil !
You can eat pasta just with pesto, but the crunchy bacon topping just taste divine.
500g dried egg pasta or Fresh pasta of your choice.
2 teaspoon salt
4 cup boil water
Pesto :
1 bunch rocket
1/2 bunch basil
1 cup baby spinach
1 small zucchini
1 clove garlic
1/4 cup pine nuts,toasted
1/4 grated Parmesan cheese
1/2 cup olive oil
1 teaspoon white wine vinegar
salt & pepper
Pasta Topping
dash Oliver oil
4 rashes bacon,diced
1 med onion or 3 shallots,sliced
1 cup button mushrooms,sliced
1 small Zucchini sliced
extra Parmesan cheese & same pine nuts to sever with the pasta
Method: Set the 5L saucepan on high heat then add the boil water & fine salt. Wait to water comes to boil add the pasta. Cook & drain the pasta & wash with cold water.
To make the Pesto: Tear the rocket leaves & place  in the food processor & peel the garlic & crush lightly add to the food processor Add the remaining ingredients , pine nuts, Parmesan,olive oil, baby spinach, basil, zucchini & white wine vinegar to the food processor & puree until it forms a smooth paste. Season with salt & pepper To make the pasta topping : Hot saucepan add oil, bacon & brown really well.
When really brown bacon adds  more flavour to the dish,now add the onions but if you are using shallots add them at the end.
Time to add small zucchini, if the kids don’t like zucchini remember you have got one in the pesto !
Add the cut mushroom. When mushroom are cook.
Fold the pesto in the pasta & sever on a plate,add bacon topping.
Sprinkle with Parmesan cheese on top .
Tip : If  you think pine nut to expense try use almond they can do.
You can add cherry tomatoes at the end, if you what.
When I sever this to guest I add Toasted pine nuts on top.

Peach Relish with Roast Turkey So easy & fast to make Peach Relish , Sever with turkey, chicken or pork. So refreshing & taste of summer on your plate , the juice peaches with hot bite of chill & drizzle with white wine vinegar taste so divine !! Enjoy
6 ripe peach
2 spring onion sml
1 tblsp white wine vinegar
1 teasp fresh red chill
2 teasp brown sugar
Method: Cut a small cross at the base of each peach. Place in a large heatproof bowl & cover with boiling water. Stand for 2 mins, then carefully lift out peaches. Drain & cool,then peel away the skin.

This wickedly rich home made tomato sauce ,complement any meal , like a big juice steak with this sauce on top !!
Be Aussie we like our B.B.Q this sauce is a must to be on the table.
Your guest we love you. Guaranteed they will what your recipes for this juice rich & spice home made tomato sauce.
2 cup white wine vinegar
2kg ripe tomatoes
4 med onion brown
2 cloves garlic
1 tablp sea salt
1 tablp ground black pepper
1/2 teasp cayenne pepper
6 whole cloves
2 cup brown sugar
Method :

• Simmer tomato gently with vinegar in a large pot
  or preserving pan preserving pan
  until reduce to a pulp.
  Add all ingredients & simmer very gently until sauce is well blended & thicken.
  Pour hot into clean bottles & seal at once.
  If sauce is to be stored for any length of time filled preserving bottles
  should be sterilized in boil water

Roasted Sweet Potato & Hazelnut with Cranberry Salad

This recipes Roasted Sweet Potato & Hazelnut with Cranberry Salad  is great If you are entertain any guest .
This salad complements any main meal , you can served  roasted sweet potato hot or cold the smoke paprika add the smoke taste .
The Roasted Hazelnut adds a crunch, bite into juice cranberry & spice taste of the rocket & sweet red onion , then toss with crumble feta cheese  add the celebration in your mouth  !
Drizzles with this dressing just add to success of this salad … Enjoy
1 teaspoon seed mustard
salt & ground black pepper
3 teaspoon balsamic vinegar

1 kg sweet potato
3 tbsp olive oil
3 tblsp smoke paprika
1 large Red Onion, thinly sliced
300g baby Spinach & 100g Rocket
washed & pad dry with a paper towel
1red capsicum, thinly sliced
1 med cucumber
3 shallots, thinly sliced
1 1/2 cup hazelnut Roasted
1/2 cup dried Cranberries200g feta cheese, crumbled
2 tblsp extra light virgin olive oil
Method :

• Peel sweet potato & cut into 2cm cubes, place into bowl, drizzle with about 3 tablespoon olive oil & season with salt & ground black pepper & smoked paprika. Bake sweet potato in preheated oven 200*C for 25 mins or until golden brown & tender, allow to cool slightly
• To make the dressing ; Blend  extra virgin olive oil , balsamic vinegar, seeded mustard & salt & ground black pepper.
• Toss sweet potato, spinach & rocket leaves with dressing to combine

This Summer Watermelon with Raspberry & Apply Punch.
So refreshing with mint & delightful Zing taste !
Guaranteed you & your guest will have a second glass !
So easy to mix up this punch that my 9 year old daughter mix’s this punch under 10 minutes & she severed our guest.
3 cups  Ocean spray Raspberry Cranberry juice drink / or Blackcurrant & apple juice
1 ltr Raspberry Fizz
1ltr apply cider
1 cup mint, chopped
1 cup diced seedless watermelon
1 punnet raspberry
1 lime
crushed ice, to serve
Method:

• Combine juice,fizz, cider in a large jug or bowl. Add raspberry,watermelon mint leaves & lime slices.
• Half fill the glass with crushed ice & served with the Watermelon with Raspberry & Apply Punch.

What have a beautiful look sponge cake & delicious cake with out any baking  ??
This is the cake for you !
Apologies for all the calories, but this a Celebration Cake.
This is Guaranteed to hit the Comfort Zone of Pleasure of dessert’s .
Dark & Hazelnut Chocolate Mousse
2 pkts savoiardi ( sponge finger)
350 g good-quality dark chocolate
7 eggs Separated / 3 egg yolks
2 tblsp Instant coffee
2 1/2 cup cream,whipped (600 ml /20 oz)
1 tblsp Hazelnut spread
White Chocolate & Mascarpone
250 g light cream cheese
4 egg yolks
2/3 cup cream
250g mascarpone cheese
80g white chocolate, grated
180g castor sugar
2 cup strong coffee
1 tablsp brown sugar
1/4 cup Tia Maria or chocolate  base  Liqueur or orange juice
300g  fresh or frozen raspberries
1/4 cup dark cocoa powder
1 pkt tim tam biscuits or your favorite chocolate biscuit for garnish
Method: Dark & Hazelnut Chocolate Mousse

• Whisk the egg whites until soft peaks , slow add the sugar .
  Beat  the egg whites until stiff peaks form add sugar gradually, beating constantly after each addition.
  Until  thick gloss & sugar has dissolved.
  Place the egg whites aside.
• Whipped up  900 ml of cream & put aside.
• Put the dark chocolate , coffee & hazelnut spread in a heatproof bowl.
  Half fill a saucepan with water & bring to boil.
  Remove from heat & place the bowl over the pan, making sure it is not touching the water.
  Stir occasionally until the chocolate has melted. Set aside to cool.
• Add to the cool melted chocolate Egg  3 yokes & fold into chocolate .
• Large bowl  2 1/2 cup whipped cream & add half egg whites.
  Using a metal spoon , fold in melted chocolate until  just combined.
  Place in the refrigerate  until you complete the white chocolate mascarpone filling.
  White Chocolate & Mascarpone
• Place Cream Cheese in large bowl , beat with electric beaters until smooth.
  Add the 4 egg yolks, beat a further 2 minutes or until slightly thickened.
  Using a metal spoon , fold in mascarpone cheese & grated  white chocolate.
  Stir until just combine & mixture is smooth. ( Don’t over beat the mascarpone will curdle )
• Fold rest of egg whites , into mixture of mascarpone cheese . Put aside.
• Combine coffee, brown sugar, liqueur or orange juice in a medium bowl.
  Quickly dip one- third of the  sponge biscuit fingers into coffee mixture.
• Arrange biscuits on a  cake stand with the large cake springform ring (about 25cm) on the cake stand
  ( just using the cake ring not the base of the cake tin)
• Arrange the dip sponge fingers, on the cake stand .
  Sprinkle with 1 tblsp cocoa & grated  dark chocolate , same raspberry.
  Spread chocolate mousse , arrange the dip sponge finger sprinkle with 1 tblsp cocoa & grated  white chocolate .
• Spread with one- third of the white choc/ mascarpone  mixture .
  Repeat layering once more with both fillings.
• Last filling should be the white choc/mascarpone .
  Chopped the pkt of tim tam’s & sprinkle the biscuits on topped .
• Cover & Refrigerate several hours or overnight to allow the flavours to develop.
  Take the cake out 10 mins before serving , so you can taste each layer of the cake .
  Can be served with cream if you what ? But I think nice with out the cream , just thing there is enough cream in the sponge .

This Recipes Last Minute Christmas Cake is so dense & moist fruit cake , taste like it has be cooked  months ago the flavour is so intense !!
The cranberries are the taste of Christmas & dash of cocoa unlined the cake of depth of flavour for all the big kids out there.
Yes the kids can have some Christmas cake this year there is no alcohol in this cake .
Topping of crunchy almonds then melted toffee & a sprinkle of  cranberries .
It look & taste like Christmas .
Nigella Christmas Kitchen Episode 2 13th December Part 1 Of
Nigella Christmas Kitchen Episode 1 6th December Part 3 Of 3
2 1/2 cup self-raising flour, sifted
1/2 cup chopped dried apricots
1/2 cup chopped dates or sultans
140g dried cranberries/ 10g cranberries topped cake
150g Almond Kernels
1/4 cup hazelnut meal
2 orange rind &  juice
2 tblsp good cocoa powder
2 teaspoons  mixed spice
1 cup dark brown sugar
1/2 cup vegetable oil
3 eggs
400g crushed pineapple in syrup
or natural juice
1/2 cup drained pineapple juice
Topping :
1/2 cup water/ oranges juice, the rind orange
1/2 cup castor sugar
1 cinnamon stick
150g Almonds
Method :

1. Preheat oven to 180*C or 160*C fan. Grease & line base of a 22cm springform pan with non-stick baking paper.   Large sauce pan add dried fruit , nuts , rind/ juice , cinnamon , sugar , oil, juice pineapple & cocoa .
2. Simmer 5 minutes. Then take off heat allow to cool.
   Whisk together eggs add to wet ingredients . Add to dry ingredients with pineapple, mixing with a spatula until just combine.
3. Fill prepared pan,.Bake for 1 hr & 15- 20 mins , until a skewer inserted come out clan. Cool on a wire rack.
4. To make Topping : Combine water & orange juice to make up 1/2 cup total  &  sugar & cinnamon stick  in a small sauce pan. Stir on low heat for 1-2 mins , until sugar dissolves. Increase heat to high. Boil, without stirring, for 5 to 8 mins, until from pale golden caramel. Sprinkle the almonds over the top of cake. Pour caramel over almonds, allowing caramel to drip down side of cake.

This Recipe Is amazing taste of summer wrap up in pastry package .
The sweet mango & pecan nuts & the marinade chicken wrap up in a flaky pastry , when you cut into the pastry & open the package you just know that your taste buds are going to love this Summer Chicken & Mango Package .
I made this Recipe when I was working at Avoca  Beach Restaurant ,was one of the favorite meal at the restaurant .
125gm Chicken thighs diced
125gm Chicken breast diced
6 shallots, cut
2 ripe mango , peeled an diced or
1 tin Mango
80gm dice pecan nuts
Sweet chill sauce
2 tblp cornflour
filo pastry or you can use 3 puff pastry sheets
Method:

• Marinade the chicken in cornflour & sweet chill sauce  , the sweet chill just coating the chicken .
  Marinade over night or 1 hour. Then cook the chicken until cooked  in an oil fry pan .
• In an large mixing bowl add cool chicken , shallots , nuts & mix together .
• Lay out 3 sheets of filo pastry with  melt butter on each sheets ( cut the pastry sheets  in half ) add the chicken mixture & place some mango on top & roll into an package & seal with butter  & brush some butter on top & sprinkling with sesame seeds. Do this 2 more times or until you have no chicken mixture left .
• Puff Pastry 3 sheets pastry  cut into half , add the chicken mixture then mango & butter on top & sesame seeds on top .
• Place in hot oven 185 *C for 15 to 20 mins or until pastry is golden in colour.

Are you thinking what should I do with that left over  Roasted Pork ??
So economical this meal, it’s alright  for left over roast pork .
This Recipe Roast Pork & Bacon Croquette , taste scrumptious cheesy pork & bacon,  I served the Croquettes with fresh  garden salad .
Guaranteed this meal make all the family happy, the  kids will eat dinner all up & ask for more  please !!
1 cup left over of Roasted Pork
3 med Potato , cooked & mashed ( with some milk & butter )
1/2 cup diced bacon or ham
1 med onion  diced
1 cup grated cheddar cheese
1/4 cup chopped parsley
1/2 cup corn kernels
3 teaspoon curry powder
Freshly ground salt & black pepper
Bread crumbs
oil to shallow fry
Method :

• Cook the onions & Bacon off in an fry pan
• Large mixing bowl add all ingredients mix well , roll in to sharp  & roll in breadcrumbs
• Place the croquettes in the refrigerate for 30 mins , then shallow fry until golden in colour.
• Severed with fresh salad .