It was supposed to be the beginning of the end of the world last Saturday night, so it seemed fitting to have a great feast before the rapture, especially since May is food month.
I am lucky enough to have been given Eight Mini Cookbooks from the Daily Telegraph Food Month series of mini cookbooks.
These cookbooks have been available every second day this month for only $2 with the Daily Telegraph. They are real celebrity chef cookbooks, reduced down to a handy mini size.
The titles are from such big names as, Jamie Oliver, Maggie Beer, Kylie Kwon, Tobie Puttock, Guy Grossi, Stephanie Alexander, Gary Mehigan, George Calombaris and more. There are 15 cookbooks in the series and here’s what the Daily Telegraph says about the promotion:
Take 15 cookbooks from the best celebrity cooks. Add a special collectors case to keep them in. Reduce, then serve. That’s what we’ve done to create the new 15 part Mini Cookbook Collection. Jamie Oliver’s Jamie Does… is the first book in the collection. Along with a handy collectors case, it’s FREE with The Sunday Telegraph on May 8. Then every Tuesday, Thursday, Saturday and Sunday during our Food Month, you can collect a different book for just $2. With over 20 recipes in each, by the end of the month, you’ll have a library of over 350 inspiring recipes from some of our most celebrated cooks. The Mini Cookbook Collection. It’s going to be big.
I pored over my eight cookbooks for hours and decided on two dishes perfect for the final supper before the Rapture. A hot hellish main and a white heaven-esque dessert.
I chose Nachos from The Great Aussie Family Cookbook by Kim Terakes and White Chocolate Cheesecake from Grossi Florentino, Secrets and Recipes by Guy Grossi and Jan McGuinness.
My husband cooked nachos, which weren’t actually hot and hellish. They were nice and mild and family-friendly actually.
We have nachos on a semi-regular basis and consider it a quick and easy meal that is a lot like having junk food at home.
But, we learnt that it is a good idea to fully read a recipe before starting to cook as my husband started cooking to have dinner served within half an hour and then he got to the part of the recipe that said to leave it simmering for two hours. Oops.
We managed to let it simmer for 90 minutes, and it was worth it. The flavours were great, and the mince tasted soft and delicious instead of the dry, flavourless stuff I usually dish up.
I have decided to simmer all of my mince meals for much longer than I currently do.
The white chocolate cheesecake was absolute heaven. I think white chocolate and raspberries were made for each other.
I don’t normally like raspberries that much, but they were perfect in this gorgeous baked dessert.
Following the recipe, I melted the chocolate first and then started combining the cream cheese and caster sugar.
By the time I was ready to add the chocolate, it had hardened again, so I had to melt it again. I would recommend combining cream cheese and caster sugar first and then melting and adding the chocolate.
I did not have a 21 x 28 cm dish, so I just used what I had, which was a much larger dish making the cheesecake much thinner.
I adjusted the cooking time roughly and dropped the temperature by 10 degrees. It still tasted awesome.
I also used frozen raspberries instead of fresh. I didn’t dust with icing sugar as the recipe suggested either.
I think with the changes I made and it still turned out great makes this a fail-safe method.
It would probably look prettier in the correct size dish, with icing sugar on it but don’t let a lack of such a dish stop you from making this cheesecake.
I’m extremely glad that the rapture didn’t happen because I still have leftover cheesecake. Nom to the Nom Nom.
And p.s, it’s even better the next day. It’s one of those dishes that benefits from a night in the refrigerator.
I know this promotion is nearly over but there is still a week left to get your mini cookbooks with your Daily Telegraph. If you don’t live in Sydney, you can probably get the Daily Telegraph at a good newsagent. It is definitely worth it.