wonderpot!

You guys, I came across a bunch of "wonderpot" recipes on Pinterest and I was so intrigued.  They are "pots" of food cooked together all at once on the stovetop.  Some of the photos made them look so yummy and I'm all about easy family meals that are made more or less from scratch.  I kept my expectations low and decided to make the Spinach Artichoke wonderpot because I was so curious. 

Well, as expected I was correct to keep my expectations in check.  This was pretty plain and bland.  Not horrible, though.  I sprinkled some shredded mozzarella on mine and that helped a lot.  I think the main problem here is that the dish is virtually fat free, vegan, and low in salt.  That combination is bound to be pretty not-so-great in my opinion.  But I will say it was very fun tossing everything in the pot and only having to worry about stirring every now and then.  It was very low stress but just domestic enough to hold my interest.

I actually still have some curiosity about these recipes and want to explore other, higher fat wonderpots.  Something with meat and/or cream would be ideal.

What about you?  Have you seen these pins going around?  Are you going to try one?

Link to recipe is here. 

Chai Cheesecake

I go through phases of loving chai tea, and then... not so much.
Right now, though, I'm in a loving phase.
It might last a while because I've come out of a looong, chai-free spell.
 I gave it up during pregnancy. Nothing to do with the caffeine or exotic spices. No, it was the fragrance. It nauseated me. Anything perfumed did, including my own deodorised body. Tricky that. (Overshare??)
And olfactory memories are so intense that it took me a while to shake off those scent-triggers.
But, at last I'm cured (and plan to stay that way!)
So, let's celebrate with a particularly deliciously decadent chai share.

Chai Cheesecake
Recipe by Tea, Cake and Create

Grease a 20-24cm round springform pan
Tip - turn the base of the springform pan upside down before clipping in place - it makes removing the cheesecake easier.

Base
300g butter biscuits , crushed
100g flaked almonds (plus extra for garnishing)
120g melted butter

Mix the ingredients together and press into the base of a round springform cake pan.
Cover with cling wrap and place in the freezer for 30min.

Filling:
Preheat the oven to 150'C

320g white chocolate
500g (2x250g tubs) cream cheese at room temperature
250ml cream (for a lighter texture substitute with buttermilk)
100g caster sugar
4 eggs
1 tsp vanilla extract
Chai spices

{Chai spices

2tsp ground cinnamon

1tsp ground ginger

1tsp ground cardamon      

1/2 tsp ground cloves

1/4 tsp nutmeg}

Method:
Melt the chocolate. Stir in the chai spices and set aside to cool a little.

Beat the cream cheese and caster sugar together until smooth.
With the mixer on low speed, add the eggs 1 at a time; scrape down the bowl between additions.
Pour in the cream and vanilla.
Beat well.
Pour the cooled chocolate and chai spices into the mixture. Beat briefly.

Pour onto the chilled base.

Bake in a water bath* for approx.1 hour  at 150'C. Leave in the oven, with the door slightly ajar, to cool. (See comments below on how to know when a cheesecake is cooked).

* For the water bath, use a roasting pan at least 4-5 cm larger than the springform pan with enough boiling water in it to come a couple of centimetres up the side of the springform pan.


White chocolate ganache.

150g white chocolate
50ml cream (35-40%fat content)

Melt the cream and chocolate together in the microwave (in 30sec bursts, stirring in between) or in a double boiler.


Pour over the top of the cheesecake.
Sprinkle with flaked almonds.

Chill for 4 hours or overnight before serving.

Enjoy!

xxM