Jellytip cheesecake and broccoli salad: Recipes for a Kiwi summer

Jellytip cheesecake and broccoli salad: Recipes for a Kiwi summer

Christmas may be over, but that does not mean we’re done partying.

From 2nd Christmas Day leftovers to parties before the New Year, there is still plenty of demand for favorite dishes and tasty treats.

Here’s what some kiwis cook at this time of year – including this delicious plant-based cheesecake from renowned chef Chelsea Winter. The recipe adorns the cover of her Supergood cookbook.

READ MORE:
* Recipe: Spicy lamb hand pies with quick tomato sauce
* Recipe: Caramelized onion & blue cheese rolls
* Recipe: Blueberry cream cheese squares

Jellytip Cheesecake

“I can not even tell you how epic this recipe is,” Winter says. “It was one of the first ideas that popped into my mind as a dessert for the book, and it has taken me many, many repetitions and attempts to get it right.

“It’s a veritable feast for both the eyes and the taste buds, and I bet it’s going to be an absolute treat on any particular occasion, guaranteeing such a magnificent centerpiece on the table. It’s milk-free dessert that will change your life, but you certainly do not have to be milk-free to enjoy it. ”

Preparation time: 1 hour plus 6 hours soaking time and 7 hours for freezing.

To make it gluten free, use a GF biscuit.

Ingredients – raspberry jelly topping

  • 500 g bag of frozen raspberries
  • ½ cup of icing sugar
  • 2 teaspoons lemon juice
  • 1-2 teaspoons raspberry essence (depending on how raspberry-y you want it)
  • 4 tablespoons chia seeds (see cornmeal, see tips)

Ingredients – base

  • 150 g plant-based biscuits (I used Nice biscuits)
  • ⅓ cup of dried coconut
  • 2 tablespoons cocoa powder
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Salt tsp salt

Ingredients – creamy vanilla filling

  • 3 cups raw cashews
  • 1 cup full fat coconut cream
  • 1¼ cup icing sugar (or less if you like it less sweet)
  • ⅓ cup lemon juice
  • ½ cup coconut oil, melted
  • 1 tablespoon vanilla bean paste (or use 2 tablespoons extract)
  • 1 teaspoon salt
  • Peel of 2 lemons

Ingredients – chocolate topping

  • 100 g chopped milk-free chocolate, plus extra for sprinkles
  • 100 ml coconut cream
  • 1-2 pound fresh raspberries (optional)

Method

  • Place the cashews for the filling in a large heatproof bowl and cover with freshly boiled water. Let it soak for 6 hours (or overnight is even better). Drain and rinse.
  • To make the raspberry jelly top, put berries, sugar, lemon juice and essence in a saucepan with a good pinch of salt and simmer over medium-low heat for approx. 10 minutes until slightly reduced. Remove from the heat and stir in the chia seeds. Set aside to cool completely.
  • Line the bottom and sides of a small (21-23 cm) round springform pan with parchment paper. How small the can will dictate how high the cheesecake is.
  • Put the basic ingredients in a food processor, and push high until you have a nice fine crumb (tilting the processor sometimes helps it blend better). Pour it into the mold and flatten it out to an even layer.
  • To make the creamy vanilla filling, place the drained cashews in a blender (or you can use a good food processor, but a blender is best) along with the remaining ingredients, except the lemon zest. Blend at high speed until the mixture is silky soft. (In a food processor, depending on how powerful it is, it may take a while – even more than 5 minutes.) Scrape the sides a few times to avoid lumps, and turn the lemon peel through. Scrape it out into the mold on top of the bottom, and smooth out.
  • Freeze for 1-2 hours until slightly set, then spread the raspberry top over the top. Cover again and put back in the freezer for 4-5 hours or overnight to finish curing.
  • To make the chocolate top, microwave the chocolate and coconut cream in a Pyrex or ceramic bowl for 1 minute. Stir until smooth. Let it cool a bit, then pour it over the frozen cheesecake and smooth out in an even layer. Cover and freeze or refrigerate until serving.
  • Thaw the cheesecake completely before serving (in the fridge is best). Top with fresh raspberries if using. I like to sprinkle a little extra chopped chocolate over too, for extra crunch. Keeps in the fridge for a few days when thawed or you can freeze the cheesecake (decorated) for up to a month – just make sure it is tightly sealed so it does not taste of the freezer.

Tips

  • I use a really good blender to whip the creamy filling mixture and it becomes silky soft. See how it goes with you – you can use a good food processor if necessary, just process it for ages. You can also use a ball, but you will have to do it in batches.
  • If you do not have chia seeds, you can stir a slurry made from 3 tablespoons of cornmeal mixed with 3 tablespoons of water through the cooked raspberry mixture to make it jam-like and thick.
  • If the bottom seems too crumbly, add 2 dates that have been soaked in warm water for 5 minutes.

Broccoli salad

Laura Manu from Pakuranga, she loves this cold salad because it is quick and easy, cheap to make and “a crowd pleaser”. She adds: “It’s also a great way to get some vegetables into kids!”

Laura Manu from Pakuranga she loves this cold broccoli salad because it is quick and easy, cheap to make.

Delivered

Laura Manu from Pakuranga she loves this cold broccoli salad because it is quick and easy, cheap to make.

ingredients

  • 1 head raw broccoli
  • ½ red onion
  • ⅓ cup sour cream
  • ⅓ cup of mayonnaise
  • Handful of dried cranberries
  • ⅓ cup grated cheese
  • 6 rashers bacon

Method

  • Cut the bacon slices into pieces and fry.
  • While the bacon is frying, cut the broccoli into small pieces.
  • Mix all ingredients in a large bowl.
  • Serve and enjoy. Perfect as a summer salad.

Cut glass

Anne and John Griffin from Hamilton say this slice is great served with coffee or served alone as a dessert. It holds up well in a closed container in the fridge, and can also be frozen. “So good to have something special at hand!”

Anne and John Griffin from Hamilton say this slice is great served with coffee or served alone as a dessert.

Delivered

Anne and John Griffin from Hamilton say this slice is great served with coffee or served alone as a dessert.

ingredients

  • ½ cup whole sultanas
  • ½ cup dried diced apricots
  • ½ cup of dark chocolate buttons
  • ½ cup dried diced strawberries / cranberries.
  • ½ cup whole almonds
  • ½ cup whole pistachios (or omit and use more almonds)
  • 2 cups dry long coconut
  • 1x 395 g can Highlander condensed milk (not low fat)

Method

  • Preheat the oven to 180 degrees.
  • Mix the ingredients together in a large bowl. If it feels a little wet, add a little dried coconut.
  • Line a large angled baking sheet with parchment paper and pour in the mixture until it is evenly distributed. The disc should be about 1 cm high.
  • Bake for 15-20 minutes, or until golden brown.
  • Wait until it is completely cold before slicing it, otherwise it will break.
  • Cut into slices / squares when cooled and serve with good coffee.

Do you have a favorite dish that always comes out at this time of year? As part of our summer coverage, we seek to present reader recipes. It can be something creative to use leftovers, or your quick and easy recipes for barbecue with family and friends.

Send the recipe along with a photo of the finished dish to craig.hoyle@stuff.co.nz, and join and win one of 30 Pacific Harvest Raw Nori Snack packs plus their Organic NZ Kelp Salt for BBQ, valued at 20 USD. Visit www.pacificharvest.co.nz for more information. Please state your address and a few sentences about why you love the recipe.

Pacific Harvest Raw Nori Snack packs are great for healthy snacks - just add to your picnic basket or packed lunch.

Pacific harvest / delivered

Pacific Harvest Raw Nori Snack packs are great for healthy snacks – just add to your picnic basket or packed lunch.

Leave a Comment

Your email address will not be published. Required fields are marked *