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!

Thursday, 5 May 2016

Strawberry Cheesecake Crumble.


Strawberry Cheesecake Crumble.

This no bake, summery cheesecake is deliciously cooling on a warm day such as today. The crumble gives needed crunch against the creaminess of the cheesecake and the strawberries provide fresh tartness.

Equipment:
10x250ml capacity glasses.

   For the crumble.
In a saucepan, put in,
-80g butter,
-60g caster sugar,
-80g plain flour,
-25g rolled oats,
-25g desiccated coconut.
Cook stirring until the butter and sugar have melted.

Cook in 180c fan forced oven for 10-12 minutes until golden brown.
Leave aside to cool.

  For the cheesecake.
Use an electric mixer to beat,
-800ml double cream,
-2x250g mascarpone cheese,
-100g icing sugar,
-2tsp vanilla bean paste.
Beat until the cream just holds its shape.
Refrigerate until needed.

   Strawberry sauce.

In a saucepan, on low heat, put in, 
-400g frozen strawberries 
-3tbsp caster sugar,
-2tbsp water.
Cook, stirring occasionally until the fruits have softened.
Leave aside to cool.

   To assemble.

Place 2tbsp of crumble at the bottom of the glasses.
Spoon on the cream.
Spoon on the strawberry sauce, equally between the glasses.
Top with the remaining crumble.

Serve cold.
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