Recipes!

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I've been promising a couple recipes to people for a bit, so it's time to deliver.

Crunchie/Violet Crumble Cheesecake

Crust:
1 packet arnotts choc ripple biccies, crushed
125g butter melted
100-125g caster sugar (depending how sweet you want it)

Crush biccies, mix with sugar and butter. Press into 23 cm springform pan. Set aside.

Preheat oven to 220C.

Filling:
2 block packets of cream cheese softened
175g caster sugar
2 eggs (large)
1 teaspoon vanilla

Mix these well until absolutely smooth. Take 2 violent crumble/crunchie bars. Smash thoroughly. Stir into cream cheese mixture and then pour into pan on top of base.

Cook at 220 for 10 minutes, and then reduce heat to 190C. Cook for a further 20 minutes or until it pulls away from edge of pan.

Let cool for 1 hour before removing from pan.

Chicken and Pumpkin Chilli

500 grams diced chicken breast or thigh (skinless, fat removed)
1 large can diced tomatoes
2-3 cups cubed pumpkin
1 cup chicken broth
2 large onions diced
5 cloved garlic chopped
1 red capsicum chopped
1 can chickpeas rinsed and drained
2 large chipotle peppers in adobo sauce
1 tbsp chilli powder
1 tbsp each - cumin, coriander, oregano
1 tsp each - paprika (smoked), salt, pepper

Toss together into crockpot. Cook on low for 6-7 hours or high for 4. Serve with toasted corn tortillas.

There you go. I'm sure more will follow.