Craig Bennett's Luscious Tropical Cheescake

This is one of those phenomenal desserts that will instantly hush a riotous dinner party as the guests are transported to taste bud heaven. It is not heavy like cheesecakes I have eaten in the past. In fact it is so light that before you know it you are holding out your plate for seconds...

Serves 12 or more.

2 packets White Wings Bakeo biscuit crumb crust mix*

3 x 250g packages cream cheese (1 packet 30% less fat)

250g low fat smooth ricotta

1 can sweetened condensed milk

1 large can crushed pineapple in juice

2Tbs gelatine

1.5 cups thickened cream

1 cup fresh passionfruit

Drain the pineapple reserving half a cup of juice. Heat the juice in the microwave and add the gelatine stirring well until it dissolves. Put aside to cool. Then make up the biscuit crumb crust mix as directed and press into a very large springform cake tin and chill in the fridge until firm. 

In a large bowl mix together the cream cheese, ricotta and condensed milk until smooth. Fold the pineapple and gelatine juice into the cheese mixture with a wooden spoon. Whip the thickened cream until thick then together with the passionfruit fold gently into the cheese mixture. Pour all into chilled biscuit crust and leave for an hour or two to firm up. 

*Look for this in the cakes section of the supermarket. If you can't get it finely process 250g digestive biscuits and mix with 80g melted butter.

Broccoli & Tofu Salad

Chewy, tasty and wholesome - finally I know what to do with tofu, thanks to my friend Sally. It is really a great pick-me-up when I'm feeling low on energy and (amazingly) Charlotte loves the tofu and rice too.

1 packet hard tofu, cut into 1.5 cm cubes

1 cup brown rice

1 head of broccoli cut into small florets

.25kg green beans

1 avocado

3 Tbs tamari*

2 Tbs sesame oil

3 Tbs dry roasted peanuts

2 Tbs sesame seeds

1 Tbs pickled ginger finely chopped, or grated fresh ginger or fresh chopped coriander

Put the cup of brown rice in a saucepan with 6 cups of cold water. Bring to the boil then simmer gently and set your timer for 20 minutes (the rice will need to cook for 28 in total). Put an inch of water into a second pot with a steamer top and put on high heat then prepare your vegetables and tofu. Toast the peanuts and sesame seeds, tossing often in the pan. When the timer goes put the broccoli florets and green beans into the steamer and add the tofu to the brown rice pot. After 8 minutes drain the rice and tofu into a sieve and put into a large bowl with the steamed broccoli. Season with the sesame oil and tamari and toss well. Add the nuts and seeds and pickled ginger and toss again. Leave to cool a little before adding thick slices of avocado.

*Tamari is similar to soy sauce but with a milder flavour. If you don't have it you can substitute with soy sauce to your taste.

Snake Bean & Grape Curry

I am always on the lookout for new tasty vegetarian recipes - here's one that is delicious, created to celebrate the visit in our garden by a red-bellied black snake, hence the use of snake beans! It is mild and creamy with a bit of crunch from the almonds. You need a couple of "odd" things, but once bought they keep well in the pantry.

1 bunch snake beans, cut into 1" pieces

1 leek, halved, washed well and sliced

200g button mushrooms, chopped coarsly

0.5 cup Textured Soy Protein - coarse pieces*, soaked

2Tbs curry powder (I use Keen's Traditional)

1 vegetable stock cube

1Tbs cornflour, mixed with a little water

2Tbs slivered almonds

1Tbs mustard seeds

1Tbs mango chutney*

1 sachet coconut milk powder*, mixed with 1 cup water

1 bunch green grapes

First put on your rice. If you don't have a rice cooker follow this easy absorption method. 

Put 1 cup of rice and 1 & 3/4 cups of cold water into a smallish-medium saucepan that has a tight fitting lid. There is no need to rinse the rice. Bring to the boil stirring occasionally, then give a good stir, turn the heat down to the very lowest setting and put the lid on. Set your timer for 12 minutes, then when the time is up turn off the heat and allow to sit for another 10 minutes or until your curry is cooked.  Do not take off the lid until you are ready to serve!

Meanwhile prepare your vegetables and soak your TSP (see below) then heat 1-2Tbs oil in a saucepan. Fry the leek for a few minutes then add the curry powder and stir for a minute until aromatic. Add the TSP and soaking liquid, mushrooms, snake beans, stock cube and a little water if necessary. Don't add too much extra water - the vegetables should not be quite covered. Bring to a gentle simmer, put on the lid and cook/steam for about 8 minutes stirring every now and then. 

Meanwhile put your almonds and mustard seeds into a dry pan over a low heat and toast, tossing them often. The mustard seeds will pop when they're ready.

Add the cornflour water mixture to the curry and stir, as it simmers it will now thicken nicely. Then add your mango chutney, toasted almonds and seeds, coconut milk and grapes. Stir gently, turn off the heat and allow to sit for a minute to warm the grapes through. Dish out your rice, top with curry and serve with extra mango chutney and Vietnamese mint or coriander if you have some in the garden!

*Made from soy beans, TSP is available from health food shops. It adds a 'meaty' texture to the dish and makes this veggie curry more filling because you are combining a pulse with rice which makes a protein. To use it you pour over enough boiling water just to cover and let it rehydrate for 5 mins or so. 

Rather than buying tinned coconut milk or cream I've started buying powder which comes in sachets - less wastage and very easy to use. 

Mango chutney is a MUST have in your fridge. I buy Sharwoods and it is absolutely delicious with any curry, adding a tangy sweetness.