Home » Wine & Dine » Recipes » Recipe swap: Lamb macaroni bake and white chocolate cheesecake
Recipes Wine & Dine

Recipe swap: Lamb macaroni bake and white chocolate cheesecake

Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ fail-safe recipes from around the world to add your repertoire. Bon appétit!

See heaps of other dishes to test out in our special recipe section over ‘ere.
 

 

Melanie Yates, South Africa
“This may sound like an odd combination, but try it – you won’t be sorry. I love it because it’s simple yet delicious and it’s a winner every time. It’s great comfort food and tastes even better the next day.”

Lamb Chop Macaroni Bake:

Ingredients: Serves 6

  • 6 lamb chops
  • Salt and pepper
  • flour for dusting
  • 250ml water
  • 100ml tomato sauce
  • 25ml Worcestershire sauce
  • 25ml vinegar
  • 5ml sugar
  • 500 grams macaroni
  • 1 onion, finely chopped
  • Grated cheese

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. Season chops and toss in the flour, then arrange in an oven-proof dish.
  3. Mix water, tomato sauce, Worcestershire sauce, vinegar and sugar and pour over the chops. Cover with foil and place in oven for one hour.
  4. Boil onion and macaroni (the latter according to packet instructions).
  5. When chops are cooked, mix in macaroni, sprinkle with cheese and grill in the oven.

 

 

Amy Landless, UK
“Since having had two children I’ve become the world’s worst chocoholic. Where I would once have chosen cheese over dessert, now it’s chocolate all the way. I find this recipe seems to satisfy both my cravings!”

Blueberry and White Chocolate Cheesecake

Ingredients: Serves 8

  • 200 grams digestive biscuits 
  • 100 grams butter
  • 400 grams good quality white chocolate (broken into pieces) 
  • 250 grams full-fat soft cheese
  • 250 ml double cream
  • 250 grams mascarpone
  • 250 grams blueberries, plus extra to serve

Directions

 

  1. Bash the biscuits in a resealable bag with a rolling pin until you have fine crumbs. Melt the butter in a large pan, then add the biscuit and mix until combined. Tip into the base of a 20cm spring-form tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
  2. Put the chocolate in a heatproof bowl and set it over a small pan of barely simmering water, making sure that the base does not touch the water. Leave to melt.
  3. Beat the soft cheese, double cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and finally fold in the blueberries.
  4. Spread the creamy mixture evenly over the top of the biscuit base, cover and then chill in the fridge for 2 to 3 hours.
  5. Remove the cheesecake from the tin, top with more blueberries and serve in generous slices – yum!

Be Part of The Great Recipe Swap!
If you have a fail-safe recipe you’d like to submit for our next issue, please send the recipe, a photo of yourself, and a few words about your dish to beate.baldry@expatlivingsingapore.com. Thanks, Chef!

Plus!
If we publish your recipe in our magazine, you’ll be adding a great cookbook to your bookshelf. This month it’s Bonnie Marcus’s Cupcakes & Cocktails – a wonderfully girly book which looks at the fabulous pairing of the latest cupcake recipes with delicious cocktails. Publisher: Parragon

 

Comments