Mini Oreo Cheesecakes

I'm always coming across recipes and thinking how perfect they would be for people in my life but then their birthday comes around and I struggle to remember which winning dish I was going to make for them. Well yesterday was one of my *little* brother's birthdays and I remembered the winning recipe. Oreo cheesecakes! My brother loves cheesecake, enjoys an Oreo or two and I love making clever little things that I haven't tried before. So it was a winner before it even began. 

Mini Oreo cheesecakes with the standard size ones behind

This recipe was simple and worked really well. The result was delicious (birthday boy's opinion not just my own!). I'm so glad it did as my brother has been extra important this year. After Leo was born in April, he popped in nearly every day to cuddle Leo and say hi. It was so good to have his company when I was getting used to being home with a baby. Not to mention how good it was to know that he was happy to hang out with Leo for a few minutes if there was something I needed to get done. That certainly deserves a special recipe in my book. 

Oreo Cheesecakes 

Source: 3 Square Chef. Originally from Martha Stewart Cupcakes.
Makes 15

21 Oreos, 15 left whole, and 6 coarsely chopped (or you can use a combination of mini Oreos and standard size ones like I did. I made 12 standard and about 20 mini)
450 grams cream cheese, room temperature
1/2 cup caster sugar
1/2 tsp vanilla bean paste (or vanilla essence)
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Preheat oven to 135 celsius. Line standard muffin tins with paper liners. Use mini muffin tins if you are using the mini Oreos. Spray liners with non-stick spray. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. The mini ones take less cooking, about 15 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Note: the standard size cheesecakes look great turned onto a plate for serving. The mini size are tiny bite size cheesecakes and they don't look as neat when turned out of the paper liner. I recommend baking in thin white liners so you can see the Oreo through the bottom when served in the liner. Unfortunately, I only had mini brown liners at home and I couldn't see the Oreo imprint through it. 

* Disclaimer. My brother is 24, not that little really, but once a little brother, always a little brother. Right?!

Tomato, butter bean and chorizo salad

When I made this tomato, butter bean and chorizo salad for a family lunch this week, I knew it was about time I shared it. Last December, our lovely neighbours made it as part of dinner and I immediately asked for the recipe. They went one step further and loaned me the recipe book it was taken from - The Edible Balcony by Indira Naidoo. So strong was my love for this salad that I brewed it up numerous times over the festive period. Since the ingredients aren't highly perishable, I found it a good salad to make while travelling around the countryside to family gatherings. In the morning, I'd cook up the chorizo, cut the onion and mix the dressing, then transport them in separate containers to avoid the dreaded salad sludge. Once at the destination, I simply had to chuck them all together with the tomatoes, tinned beans and parsley. Delicioso!

Tomato, butter bean and chorizo salad
adapted from a recipe by Indira Naidoo

Serves 4 as a side dish or 2 as a main course

400g butter beans, thoroughly washed and drained (original recipe specified 100-150g butter or cannellini beans. I chose to use a whole tin of butter beans as I like them and it makes the salad go a little further)
1 x 250g punnet cherry tomatoes, halved (original recipe specified 20 cherry tomatoes which is a similar quantity to one punnet but too specific for a salad if you ask me!)
1/2 red onion, thinly sliced
handful flat-leaf parsley leaves, roughly chopped
Olive oil, for pan-frying
250 g mild or spicy chorizo, sliced
salt and freshly ground pepper

Sherry vinegar dressing

1 clove garlic, crushed
1 tablespoon red wine vinegar (original recipe says you can also use sherry vinegar)
squeeze of lemon (optional)
1/4 cup extra virgin olive oil (the 1/3 cup specified in the original seemed too oily)
salt and freshly ground black pepper

• Place the beans, tomatoes, onion and parsley in a bowl.
• To make the dressing, place all the ingredients in a jar with a screw-top lid and shake to combine. Pour the dressing over the salad and set aside for a minimum of 5-10 minutes for the flavours to infuse.
• Meanwhile, heat a frying pan over medium-high heat and add the oil to the pan. Toss in the chorizo and cook for several minutes until crispy.
• Mix chorizo into salad and serve immediately. 

Buen apetito!