'Never Too Busy To Cook' Workshop Recipes (Part II)

Blueberry Cheese Cake

120g Oreos (remove cream) or sweet crackers (about 30 pieces of them, if you consider 1 oreo cookie to have 2 sweet crackers)
50g butter (melt on Medium power for 40s)
500g cream cheese
90g castor sugar
2 eggs
200 sour cream
2 tbsp cornflour
1/2 can blueberry pie filling (300g)
20cm cake tin (recommended to have a removable bottom or a springform pan will work fine too)

1. Place Oreos in a Panasonic mixer grinder, slowly bled till fine.
2. Partially add in the melted butter, mix well. Pour into a lined cake tin and level with a spoon. Refrigerate.
3. Beat cream cheese and sugar with a cake mixer, till light and fluffy.
4. Add in 1 egg at a time, continue to beat till smooth.
5. Add in cornflour and sour cream.
6. Pour batter into cake tin.
7. Bake in a preheated oven at 170°C for about 50 mins. Add 1 min steam shot after baking for 25mins, by pressing the steam pad.
8. When ready, leave to cool in cake tin. Do not invert the cake.
9. Decorate cake with blueberry pie fillings.
10. Best served chilled.

*Note : Recommended to bake in Panasonic inverter steam microwave oven : Model NN-SV30 & blended in Panasonic mixer grinder MX-AC400

Fruity Smoothie With Sour Plum

300g strawberry
300g mango
1/2 tbsp lemon juice
2 tbsp honey
150g non-fat yoghurt
200 ml low-fat high calcium milk
1 tbsp preserved seedless sour plum, minced (optional)
200g ice cubes

1. Place strawberries, mango, lemon juice, honey and milk in a Panasonic mixer grinder.
2. Blend till smooth.
3. Add yoghurt, sour plum and ice, continue to blend.
4. Serve immediately.

*Note : Recommended to blended in Panasonic mixer grinder MX-AC400


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