Source: http://www.food.com/recipe/individual-oreo-cheesecake-51354

Total Time: 40mins
Prep Time: 20mins
Cook Time: 20mins

Ingredients

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 24 Oreo cookies
• 1/4 cup chocolate chips ( melted)
• whipped cream (optional)

Directions

1. Line 24 cupcake tins with cupcake wrappers.
2. Place 1 Oreo Cookie at the bottom of each wrapper (or chop oreos into coarse pieces and place at bottom).
3. Mix cream cheese and sugar until well blended.
4. Add eggs one at a time and mix well.
5. Spoon cream cheese mixture into cupcakes.
6. Bake at 350 for 15-20 minutes.
7. Place in refrigerator for at least one hour to firm up.
8. Drizzle with melted chocolate.
9. Top with a spoonful of whipped cream (optional).

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Source: http://allrecipes.com/recipe/easy-philly-oreo-cheesecake/

Easy PHILLY OREO Cheesecake

"Easy to prepare, this cheesecake is a great dessert to bring to your next get-together. " — Philadelphia Cream Cheese

Ingredients 

Original recipe makes 12 servings

• 24 OREO Cookies, divided
• 3 tablespoons butter, melted
• 3 (250 g) packagesPHILADELPHIA Brick Cream Cheese, softened

• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs

1. Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
3. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

• PREP20 mins
• COOK45 mins
• READY IN4 hrs5 mins

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White wings: http://www.whitewings.com.au/

Greens: http://greensbaking.com.au/

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Source: http://sg.news.yahoo.com/photos/seven-rules-of-healthy-cooking-slideshow/

Seven rules of healthy cooking

It is said that, ‘You are what you eat’. In order to live an energetic and long life, ensuring that your cooking style is healthy is of immense importance. The following are a few rules that you must keep in mind when cooking for yourself or your family and friends.

1. Oil content
The amount of oil you consume affects your health in more than one way. Reducing the amount of oil in the food you cook automatically reduces the calories you consume, thereby diminishing the possibility of health ailments like obesity which eventually increases the risk of disorders like hypertension, heart attack and stroke.

2. Fresh produce
Using fresh vegetables and fruits while cooking should be a ground rule for all. Fresh produce certainly contains more nutrition content than the food kept in the refrigerator or re-heated for a certain period of time.

3. Pressure cooker
While cooking your food, the technique used to cook it determines the nutrient content that the food retains. Pressure cooking your food or cooking in covered pans is the best approach to ensure you eat nutritious meals.

4. Leftovers
Managing your leftovers like stock, curry or soup is an art. By doing so, you not only reduce edible waste but also preserve and consume nutrients.

5. Soaking
The pulses that you use while cooking must be soaked overnight in water in order to reduce your cooking time. This procedure will also eliminate the anti-nutritional factors found in pulses.

6. Skin Eating vegetables with their skin is considered to be very healthy since the skin contains the highest amount of nutrition. Also, you must ensure that you cut the vegetables and fruits for your salad right before consumption to retain all the fiber and nutrition.

7. Choice of Food 
The food that you choose to eat and include in your diet plays a very vital role to determine your health. Eating fat free and nutritious food must be your priority. Avoid the use of preservatives, canned food and processed food to the bare minimum.

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Source: http://munchministry.com/recipe/mollys-egg-tarts/

Short Crust Pastry:

250g unsalted butter, soften
120g castor sugar
1 egg
500g plain flour
1. Cream the butter and sugar till creamy.
2. Add in the egg and mixed well.
3. Lastly add in the flour and mix to form a soft dough. If the dough is sticky, you can add some more flour to mix till it is smooth and not sticky (add the flour a little at a time).
4. Mould into the small cupcake mould till the dough is used up
5. Set aside while you mix the egg custard.
Egg Custard:
350g water
120g castor sugar
100g fresh milk
5 eggs
1. Place water and sugar in a pot and boil till sugar is dissolved. Let it cool completely.
2. Add milk into the sugar mixture and stir.
3. Lightly beat the egg and add into the above.
4. Mix well and strain the egg mixture.
5. Pour into the prepared cup and bake at 160 Deg C for 20-25 mins or till the crust is slightly brown.

Note : Prepare the egg custard first before you do the dough.

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Source: http://munchministry.com/recipe/cornflake-cookie-cups/

Ingredients:

30g butter
3tbsp honey
1/2tsp sugar
1tsp vanilla essence
100g corn flakes
40g toasted almond flakes
2tbsp toasted sesame seeds
1tbsp of red n green cherries each
Optional: cherries for toppings

Method:

1. Melt butter, sugar, honey over low heat until slightly thick. Remove fr fire n add essence

2. Mix d remaining ingredient to d honey mixture. Mix well.

3. Spoon mixture into paper cups n bake at 160deg for 12-15mins

4. Allow to cool before keeping in air tight containers.

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