HUIXIAN

toblerone choc cheese

ingredients
- 1 cup plain choc biscuit crumbs
- 1/2 cup butter, melted
- 2 * 250g philadelphia brand cream cheese, softened at rm temp
- 3 teasthingys gelatine dissolved
- 1/2 cup boiling water
- 3/4 cup caster sugar
- 100g toblerone swiss milk or dark choc melted
- 1/2 cup cream

instructions
- mix biscuit crumbs n butter n press into e base of a 20cm springform pan. chill.
- beat the cream cheese with an electric mixer until soft. add gelatine mixture, caster sugar, melted toblerone choc n cream, blend until smooth
- pour onto crumb base n chill in fridge (2-3hrs or overnite).
*garnish w chocs shavings n strawberries! serves 8.


Curry puffs.

Ingredients
Oil Dough, Mix „
X180g plain flour „
X120g margarine
Water Dough,
Mix and knead „
X270g plain flour „
X1 tbsp margarine „
X1 tsp salt
„X150ml water Filling „
X400g chicken „X200g potatoes,
diced „X1 big onion
„X2 tbsps curry powder „
X1 tbsp sugar
„X1/2 tbsp chili boh „
X3 tbsp cooking oil

Procedure
1.To make WATER DOUGH, place flour in a mixing bowl.
2.Rub in fat and add in the water.
3.Knead into a smooth dough and leave aside to rest for 10 minutes.
4.Divide into 12 equal portions.
5.To make OIL DOUGH, rub margarine into the flour to form an oily dough.
6.Divide into 12 equal portions.
7.To make FILLING, heat pan with 3 tbsp oil.
8.Fry all the ingredients till fragrant.
9.Add water and fry till dry.
10.Add water again and fry till dry and potato become soft.
11.Cover the pan once in a while so that the potato will be cooked faster.
12.Leave to cool. 13.Next wrap oil dough inside water dough.
14.Flatten the dough using a rolling pin to shape a thin circle.
15.Add filling and seal the sides.
16.Pinch the edges to form a scallop design or any design Deep fry puffs inmedium hot oil.
17.*Note:U can make the filling a bit more saltier because when u eat it withthe puff it will make the filling taste blander.