I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 3 February 2016

Raspberry and Mascarpone Cheesecake Slice.



Raspberry and Mascarpone Cheesecake Slice.

This is so easy to put together but tastes delicious. Simply lovely.

Equipment:
2 litre capacity loaf tin lined with baking paper.

             Biscuit Base and Topping.
In a food processor, put in,
-300g biscuits, pulse to fine crumbs, add
-120g melted butter.
Spoon 1/2 of the biscuit mixture into the prepared tin, press firmly to cover the base.
Refrigerate until needed.

Oven 160c fan forced.

              Cheese Mixture.
Use an electric mixer, beat,
-2x250g mascarpone cheese, with,
-200ml double cream,
-100g caster sugar,
-3 eggs,
-1tsp bean paste.
Beat until combined. Stir through,
-150g frozen raspberries.
Pour on to the biscuit base.
Top with 
-reserved biscuit crumbs.

Bake 45-50 minutes. There should still be a slight wobble.
Cool to room temperature.
Refrigerate for at least 4 hours.



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