Cocoa Plant (Kew Gardens, London)

The recipe is enough for four people.  The cacao nibs are basically the most expensive ingredient.  They’re readily available in health stores but, if you can’t find them, you can get them online both here in the UK and the USA.  Apart from that, the other ingredients are pretty standard … vegans can of course go for vegan peanut butter, soy milk and tofu cream cheese. However, whether you choose the vegetarian or vegan route, this dessert is relatively easy to prepare and doesn’t require any cooking. 

INGREDIENTS

For the Base

200g (around 8 oz) cacao nibs

50g (2 oz) cocoa powder

25g (1 oz) icing sugar

40g ( 1.5 fluid oz) olive oil

For the Topping

270g (10 oz) crunchy peanut butter

225g (9 oz) cream cheese

75g (3 fl oz) milk

25g (1 oz) icing sugar

METHOD

Prepare the base by giving the cacao nibs a very swift churn around in a blender.  Remember that these take the place of a biscuit base so they only need VERY minimal blending.

Take the nibs from the blender and mix the other dry ingredients (not the olive oil) by hand and then stir in the olive oil until the ingredients are well mixed.

Line the bottom of a 25cm x 20cm (10″ x 8″) square baking tin with greaseproof paper and spread the base mix evenly over the bottom and up the sides.

Now for the topping  Mix the cream cheese, milk and icing sugar together, fold in the peanut butter and mix lightly until it takes on a marble effect.

Spread this across the top of the cocoa base, smooth over and chill it overnight (or about 6-8 hours) to allow it to set properly.

If you want to buy your cacao nibs online I’ve googled and found a multitude of health stores which sell them.  From a quick check, I’ve discovered that here in the UK http://www.healthysupplies.co.uk/cacao-nibs-raw-infinity.html seem to be reasonably priced and I instantly found a Canadian company who would supply the US http://www.foreverhealthy.net/html/products/displayProduct.asp?ProductID=379.

Of course, if you’re not a vegan you can always substitute the more expensive cacao nibs with a basic biscuit base from a normal cheesecake recipe but ensure that there are plenty of chocolate chips in it but once in a while it’s good to to push the boat out and enjoy a little bit of luxury!

My friend A. Bromley a wonderful story and recipe for all vegetarians out there.  Visit  http://notecook.com/appetizers/sandwiches/the-tale-of-the-great-veggie-burger-sandwich/?140681?140683#comment-140683&reload

STUFFED CUCUMBER BITES

In a small bowl combine

1 – 8 oz pkg. cream cheese softened

1 Tbsp. real lemon juice

1 Tbsp. finely chopped green onion

1 Tbsp. finely chopped pimentos

Cream together until well blended

Prepare Cucumbers 

2 medium size cucumbers peeled and sliced lengthwise, scoop out seeds to leave a hollow

Fill hollow with cream cheese mixture and sprinkle lightly with Poppy seeds

Slice cucumber halves crosswise into about 1/4 to 1/2 inch slices and arrange on serving plate around a small bowl of cherry or grape tomatoes.  Cover and chill until ready to serve.

1. Spread Philadelphia cheese on a slice of bread, and put kiwi slices ontop. You can put almonds as well if you like.

2. Again spread some Philadelphia cheese on bread but this time put turkey ham ontop and some blueburry jam. That’s my favourite!

3. If you’re not fan of spread cheese, then use olive paste and spread it on a bagettue or whatever you want and then garnish with blue cheese.

4. Guacamole, tomato bits and tortilla chips. ‘Nuff said.

5. And finally, try butter on toast. It’s classic and we all love it.

Bon appetite! Let me know in the comments what’s your favourite snack.

dash of pepper

1/2 teaspoon salt

1 egg yolk

1 1/2 tablespoons green onions, chopped fine

Mix ingredients well. Make dough of 2 cups flour,  teaspoon salt,  1 whole egg white and 1/2 cup sweet or sour cream. If milk is used, add 2 tabelspoons butter. Roll out dough on floured board and cut into 4 inch squares. Put 1 teaspoon cottage cheese in center of square, fold over and seal edges. Put into boilnig water and cook until they rise to the top. Do not break dough at any time while cooking. GRAVY: Fry bacon or ham and add cream, salt and pepper to taste.

3 Tablespoons granulated sugar

1/2 teaspoon cinnamon

3 Tablespoons margarine melted

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Combine crumbs, granulated sugar, cinnamon and margarine; press onto bottom of 9 inch springform pan. Bake at 325F 10 minutes.

3=8 ounce packages cream cheese, softened

1/2 cup granulated sugar

1/2 cup flour

4 eggs

1/4 cup orange juice

1 cup finely shredded carrot

1/4 cup raisins

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

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Combine 2 1/2 packages cream cheese, granulated sugar and a 1/4 cup flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in juice. Add combined remaining flour, carrots, raisins and spices; mix well. Pour over crust. Bake at 450F, 10 minutes. Reduce  oven temperature to 250F ; continue baking 55 minutes. loosen from rim of pan. Cool before removing rim of pan. Chill

1 Tablespoon orange juice

1 cup shifted powdered sugar

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Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrot if desired

Bake 1 hour 5 minutes

prep time 30 minutes plus chilling

Mix:

3/4 cup mayonnaise

2 tablespoons lemon juice

1/2 cup cheddar cheese, cut fine

Mix and spread over halibut. Bake 30 minutes at 350 degrees.

TUNA PIE

Preheat oven to 400 degrees

Lightly grease a 1 1/2 quart casserole

Cook to just starting to become tender (about 10 minutes)

4 medium white potatoes

Drain and cool quickly with cold water

Cube and set aside

In a fry pan over medium heat melt

2 Tbsp. butter until foamy and Add

1/2 tsp. caraway seeds

Cook for 2 minutes stirring constantly

Reduce heat to medium low

Add

1 rounded Tbsp. flour and whisk until you have a smooth paste

Immediately whisk in

2 cups milk one cup at a time and bring each cup to a full simmer before adding the next.  Whisk or stir constantly until sauce is smooth and thickened enough to coat your spoon.  Remove from heat and stir in

1 3oz pkg. cream cheese

2 Tbsp. grated pepper jack cheese

1/2 tsp. salt

1/4 tsp. ground black pepper

Stir until cheese is melted and well combined

Add

2/3 cup frozen green peas thawed slightly (just rinse and drain with cool water)

2 Tbsp. finely chopped yellow onion

1 stalk celery finely chopped

1/2 Tbsp. finely chopped chives

2-41/2 oz cans Tuna drained and flaked (I use one light tuna and 1 white tuna)

and your cooked and cubed potatoes

Mix well to combine and spread in prepared casserole dish

Top with crushed saltine crackers (8-12) and about 2 Tbsp. chopped anchovy (or I sometimes use sardine) This is optional; and sprinkle 2 Tbsp. melted butter over all. Bake for 30-35 minutes or until sauce is bubbly and topping is light golden brown.

Remove from oven and cool a few minutes before serving. Garnish with a cherry tomato and a sprig of parsley.

     8 egg yolks btr
     4 egg whites btr
     200gr of flour
     Butter (melted) 125 g
     100 gr of caster sugar
     Kraft cheese Gazette 6
     Kraft shredded cheese 100g
     Cherry 4 pcs

Cream:

     Whipped cream 75 gr
     Utih butter 50gr
     50cc of cold water

How to make Bolu:

     Beat eggs and sugar until the flowers
     Enter the melted butter and flour
     mix well
     then baked

How to make cream:

     Everything in the mixer at high speed
     Once cooked cake, cut cake into 2.
     Put the cheese sheet
     Close kuedan spread with cream and sprinkle with grated cheese
     Garnish with Cherry Red

1 (8 oz.) package cream cheese

1 tablespoon lemon juice

2 teaspoons grated onion

1 teaspoon horseradish

1/4 teaspoon salt

Drain and flake salmon; remove skin and bones. Mix with other ingredients. Chill several hours. Combine 1/2 cup pecans and 3 tablespoons parsley. Shape into 2 balls and roll in nuts and parsley. Chill well. Serve with crackers. Freezes well.