Food and Recipes: May 2011 Archives

I happened across this recipe for Violet Crumble Cheesecake Slice during the week and was inspired to make it this weekend.

Violet Crumble cheesecake slice
I decided to make a traditional cheesecake base rather than using the waffles.  And I probably added a bit too much "Violet Crumble" on top (I couldn't actually find any real Violet Crumble - I haven't seen the bags of it in forever.  I ended up using a brand I'd never heard of, as Crunchie just isn't the same.  It was ok, better than Crunchie, but not as good as "real" Violet Crumble).

It turned out well enough, could maybe have been a little firmer.  But I did hack the original recipe a bit - I used 500g cream cheese because that was the sized tubs it comes in.  Maybe should have used a bit more gelatine?

Unfortunately I won't be able to take this one to work for morning teas.  Will just have to work our way through it at home during the week :)

Violet Crumble Cheesecake Slice




Biscuit base:

250g pack Arnotts Nice biscuits, crushed

125g butter, melted



Crush a whole pack of Arnotts Nice biscuits to breadcrumb size

Melt 125g butter

Mix butter into biscuit crumbs

Spread mix onto a lined large baking tray

Refrigerate to set



2x 250g packs cream cheese, room temperature

1 tsp vanilla essence

½ cup caster sugar

300mL thickened cream

3tsp gelatine powder

300g Violet Crumble, roughly crushed


Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.

Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth.

Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.

Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.




Options and Notes

Adapted from





Fresh Ingredients Shopping List

Pantry Ingredients Shopping List

Ingredients in stock


2x 250g tubs cream cheese

300mL thickened cream



250g Nice Biscuits

Violet crumble

Caster sugar

Vanilla essence

Gelatine powder


Anzac Biscuits

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I should have made these on Anzac Day, but didn't actually think of it.  Then Lisa posted a pic of hers from last year. So last weekend I had a go at making some.

Anzac biscuits
They were awesome!!  Most of them didn't last the weekend.  I did hide a few, which I took to work to eat as morning teas all week.

So this was dinner tonight.  And here's what I've been working on for a recipe template.  The idea is it has the actual recipe, as well as a section for variations and notes, and finally a shopping list to make it easy for menu planning.

Not that I ever follow recipes like this directly, I tend to improvise somewhat and tend not to measure out things (except when baking cakes etc).

This is Alan's recipe for beef stew (he didn't include the paprika or sour cream so technically his isn't a stroganoff), with the variations added to make it a stroganoff.  He also always does his in a big electric fry-pan.  Until tonight that's always how I did mine too.  But thought would try it tonight in the slow cooker - better surface so doesn't need as much stirring and easier cleanup.

Pretty much my favourite recipe of his.  Just the other day marked ten years since his heart attack, and apparently he's still going strong...

Alan’s Beef Stroganoff




1kg chuck steak, diced

500g bacon, diced

1 onion, diced

3 cloves garlic, crushed

1 bag mushrooms, sliced

1 tin diced tomatoes

1 pack cream of mushroom soup

4 tbsp flour

2 tbsp mixed herbs

2 tbsp paprika

150g sour cream

200mL red wine

1L beef stock




Brown bacon and add to slow cooker

Brown onions and garlic and add to slow cooker

Brown mushrooms and add to slow cooker

Put flour, soup packet mix, herbs and paprika into a plastic bag with no holes and mix

Add chuck steak to bag and coat in the mix

Brown the steak and add to slow cooker

Deglaze the pan with some red wine and add to slow cooker with a goodly amount of wine

Add the remainder of the flour mix to the slow cooker

Add tin of tomatoes to slow cooker

Cover with stock

Cook on high for four hours or low all day


At the end, add the sour cream to lighten the stew


Serve with rice and/or peas and corn



Options and Notes

Red wine is optional, as are several of the ingredients, including the bacon and the tomatoes.  Use garlic to your taste.

It doesn’t matter too much what order you brown the ingredients

You can do this in an electric fry pan too – brown everything then turn the heat down to simmer, stirring every so often




Fresh Ingredients Shopping List

Pantry Ingredients Shopping List

Ingredients in stock

1kg chuck steak

500g packet bacon




Sour cream


Tin diced tomatoes

Cream of mushroom soup

Red wine (eg Shiraz)


Mixed herbs


Beef stock


Kazza's "Boring Life Of a Geek" aka BLOG

IT geek, originally from Sydney, moved to Canberra in 2007. Married to "the sweetie", aka Stu. Prolific photographer, Lego junkie and tropical fish keeper.

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