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German Baked Peach Melba Cake

8/8/2014

Peach Melba German Baked Cheesecake

2pkts vanilla custard (or 7 tablespoons custard powder)
200g Sugar
1/2l Milk
lemon extract flavouring ...
750g Quark/CreamCheese (similar to the philedelphia type)
3 eggs
chocolate buttons
350g frozen raspberries
1 large tin peach slices drained of their juice

Using a 26cm springform bake a shortbread biscuit base of choice until just baked.
Beat eggs and 3/4 of the sugar until creamy and light. Add in the Quark/cream cheese and lemon extract. Cook a very thick custard pudding made from 500ml milk and DOUBLE the quantity of custard powder required for a firm custard pudding. Whilst still hot add the pudding to the quark/cream cheese mixture and beat well to mix.
Line the pastry with a layer of peaches and a layer of raspberries. Pour the cream cheese mix on top, scatter with some chocolate buttons.
Bake at 140C for 60 minutes. Turn off the oven and allow to cool completely. DO NOT open the oven to check the cake at all as this will cause the cake to fall in.
I tend to do this late the day before it is needed. Leave the cake in the oven overnight to cool off and then into the fridge for a few hours the net morning to chill before serving.

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German Roast pork and braised red cabbage 'sliders'

8/8/2014

German traditional Sunday roast meal is often a pork leg or shoulder roast, with braised red cabbage and potato dumplings with gravy. Here I have taken the basic ingredients and made a very NZ twist on it - not only did I add homemade apple...sauce (with some added wholegrain mustard) but I cooked it in the slow cooker or crockpot seasoned with salt,pepper,carawy seed and garlic powder. I added onion,celery and carrot to the crock pot before placing the pork onto the vegetables, put the lid on it and allowedit to cook for approx. 8 hours. It created the most delicious and soft meat and gravy. Braised red cabbage cooked with cloves,cinnamon, vinegar and sugar complement the pork.
I shredded the pork onto a fresh bap, added homemade apple sauce, braised red cabbage and some gravy - additional gravy on the side for dipping if desired. - absolutely delicious and just as good cold for lunch the next day See More

Curry Sambals rice salad

8/8/2014

Having grown up in South Africa I grew up with a multicultural population that embraced food from all groups. African, Portuguese,Greek and Indian are but a few. Durban was known as the 'curry capital of SA' and we learnt to mix our spices ...and cook genuine curries like I have tried no where elsein the world that I have been to. Of course, as a result of this diversity it was not impossible to have curry one day and a barbecue the next. Left over rice and sambals made a fantastic salad to go with a barbecue!

I serve with a curry as sambals - chutney,boiled chopped eggs, toasted coconut, chopped banana, chopped tinned pineapple, chopped tomato, chopped onion (both mixed together with some coriander/dhana/cilantro) sultanas,toasted peanuts or cashew nuts. And of course the yellow rice!
To make the salad, take the left over rice, add all the leftover sambals with it (adding more of those as wished/required) Mix with a mixture of 1/2 greekstyle yoghurt 1/2 mayonnaise. Season with a little bit of curry powder and salt to taste and voila a lovely salad to go with a BBQ or anything else that you like.

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First and foremost, I am proudly of German and Austrian descent! However, I was born in the middle east, grew up and went to school in South Africa, then worked in the financial sector for nearly 20 years both in SA and the UK. Now, with my Kiwi husband and son I live in New Zealand and love it. I have now blended the cultures and nationalities that make me the person I am to create my own style of food. I make my own sausages, will soon be smoking them too, flavoured with tastes of Germany, the middle east, South Africa as well as the traditional English pork sausage flavoured with tastes of my childhood. Above all,the German in me stands out in all my sausages - if its not meat, it does not go into a sausage! Cakes,Torten and blends of cultural recipes are my forte - Black Forest Pavlova anyone?

German Baked Peach Melba Cake

German Roast pork and braised red cabbage 'sliders'

Curry Sambals rice salad

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