[SPONSORED] Chris Jarmer from Jarmer’s Kitchen joins Stacey Lee on air every Friday from 3pm for their regular food and wine segment. THIS WEEK’S SPECIAL GUEST: Gabriela Oporto – celebrity baker and founder at Bakealious by Gabriela – shows how we can repurpose leftover Christmas sweets.

Building or Renovating? Your first choice should be visiting the SMEG Showroom at Debney Distributors. Taste the difference with SMEG.

And:

PALS… the home of all of Australia’s great wines.

Find the perfect matching drink for everything this Christmas in the PALS Christmas catalogue – running through until the end of December – CLICK HERE

Leftover cookies/biscuits?
No bake Raspberry & White Chocolate Cheesecake

Ingredients

Base
250g (2 ½ cups) Biscuits, crumbed
115g (1/2 cup) Butter, melted
Filling
150g (1 cup) White Chocolate, melted
125ml (1/2 cup) Thickened Cream
750g (3 x packs) Philadelphia Cream Cheese
130g (1 cup) Icing sugar, sifted
1 tsp Vanilla Extract
200g (1 ½ cups) Fresh Raspberries
Raspberry Sauce
300g (2 ½ cups) Frozen Raspberries
100g (1/2 cup) Sugar
2 tbsp Water
10g (1 tbsp) Cornflour

Method

  1. Make Raspberry drizzle first. Place raspberries and sugar in a small saucepan. Bring to a simmer over medium heat and cook for 5-8 minutes.
  2. While raspberries are cooking. In a small bowl combine water and cornflour and stir into raspberry sauce until thickened. Then turn heat oY. Set aside in fridge. 3. Place biscuits in food processor and mix until well combined. Place in a medium
    bowl, add melted butter and biscuit with your fingers until it resembles a sticky dough. Press into the bottom of a 10 inch (25cm) round springform pan. Set aside.
  3. In a medium bowl, mix white chocolate and ¼ cup cream. Microwave on high for 40 seconds, then stir using a whisk until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
  4. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining ¼ cup cream and beat on high until light and fluffy, 2-3 minutes. Add the melted white chocolate mixture and mix.
  5. Place fresh raspberries into the bottom of the crust and pour the cheesecake filling on top – smooth with a spatula.
  6. Drop tablespoons of raspberry sauce over the top, and gently swirl with a knife or toothpick. Save remaining sauce. Chill cheesecake at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.
    Tips:
  • Place cream cheese in a bowl and then microwave on high for 30 or 40 seconds. This will make it easier to mix.
  • You can roll your fresh raspberries (the ones going into cheesecake) with a bit of flour. This will hold them together much better.

Left over bread?
Summery Bread and Butter pudding!

Ingredients
8 heaped cups white bread, preferably slightly stale, cut into 2.5cm squares 3 eggs
375ml (1 1/2 cups) Milk
250ml (1 cup) Thickened Cream
40g (3 tbsp) Butter, melted
100g (1/2 cup) Caster Sugar
1 tbsp Cinnamon, ground
2 tbsp Cardamom, ground
1 tsp Nutmeg, ground
1 tsp Vanilla Extract
Orange rind from 2 Oranges
30g (2 tbsp) Butter, melted for pre-baking dish

Method

  1. Preheat oven to 160°C/180°C depending on how strong your oven is. 2. Place eggs in a large bowl, whisk briefly. Add milk, thickened cream, unsalted butter, white sugar, cinnamon, cardamom, nutmeg, vanilla extract and orange rind. Whisk until well combined.
  2. Soak the bread squares with the egg mixture and transfer onto a baking tray. You can use a 20 x 20cm square pan a rectangular baking dish. Arrange nicely so it’s covering the whole base.
  3. Drizzle the melted butter on top, then bake for 25 – 30 minutes. Has to be golden on top and the cream set. You can check with a toothpick.
  4. Rest for a few minutes, then serve immediately, with toppings of your choice! My favourites are ice cream and custard.

Left over Strawberries?
Santa Strawberries

Ingredients
1 punnet Strawberries
1 can Whipped Cream or you can buy a 600ml Thickened Cream and whip is yourself. Just add 1 cup Icing Sugar a 1 tbsp Vanilla Extract

Method

  1. Remove the hull of the strawberries so they can stand up on a plate. Slice the tip oY each strawberry to make Santa’s “hat”; then set aside.
  2. If you’re making the cream. Add cream, icing sugar and vanilla extract in a glass or metal bowl and mix with a whisk until soft peaks form. Spoon a large dollop of whipped cream on top of strawberry base for the “face” and “beard”. Set the “hat” atop the “face'”. Add a dot of whipped cream, using a toothpick, on top of the “hat” for the “pom-pom” and 2 dots on the strawberry base for “buttons”. Place 2 sprinkles on the “face” for “eyes”.

Left over Gingerbread?
Gingerbread Rum Balls

Ingredients
300g (2 ½ cups approx.) Gingernut biscuits, crushed
395g (1 tin) Condensed Milk
85g (1 cup) Coconut, desiccated
20g (2 tbsp) Cocoa Powder, sifted
150g (1 ½ cups) Coconut, desiccated for Rolling
4 tbps Rum, optional (or any other liquor of your choice)

Method

  1. Place gingerbread in the food processor until it resembles fine crumbs. Then place in a large bowl.
  2. Add sifted cocoa powder, desiccated coconut, rum or other alcohol and the sweetened condensed milk. Mix together, until well combined.
  3. Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
  4. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.