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Happy Friday everyone!
 
With just over a week to go to Christmas we thought we would share
some wonderful gift ideas for you, your family and friends!
 
  Purchase a Gift Voucher/Cooking Class/Products to the value of $150.00+
this December and we will give you a gift for giving too!
  
  Christmas Bonus Deals expire 21st December or whilst stocks last
Both great value deals delivered FREE to your front door!
 
Spend $150+ and receive with our compliments
A Singpore or Malacca Chilli Sauce plus a 100g Curry Blend or 220g chutney or pickle (value $27.50)
 
 Spend $300+ and receive with our compliments
Box set (6 Jar) from 310g to 370g Pickes & Chutneys (value $90.00)
 
 
Cooking Classes
 
Limited numbers still available in our remaining two cooking classes for 2011
 
Our cooking classes are very hands-on in the traditional way
using wholesome natural ingredients.
Learn how to grind a Masala (spice mix) to create your own dishes
or browse our showroom to discover our curry blends & pastes for your convenience at home!
  
Korma Curries - Wednesday 21 December  - 4:00pm to 8:30pm
 
Madras Curries - Friday 23 December - 9:30am to 2:00pm
 
  
This weeks featured product is our 400g 
 
 
 A mild sweet creamy chutney traditionally used
on the side of curry. We have taken it to whole new level
by creating this fabulous cheesecake perfect for the festive season!
 
This verstitle chutney also takes the place of qunice paste
on your cheese platters. Dates and soft cheese are a mouth watering combination.
 
Also spreads well with a roast chicken and salad sandwich and always the perfect accompmenient for a curry!
 
You can make our cheesecake too!
 
Indian Date & Almond Chai Cheesecake
 
 
 
 

Method

Ingredients

Process until fine
 
250g sweet biscuits
 
Add, mix well and press into base and sides of 23cm wide by 5cm deep spring form pan. Chill for 30  minutes
 

250g melted butter

Make filling by whipping until smooth and pour into chilled biscuit base
Bake in preheated oven at 150 for 30 minutes until slightly wobbly
Do not remove cheesecake, switch off oven and remove cheesecake when cold
 
675g cream cheese
150g castor sugar
3 whole eggs
2 egg yolks
Remove cheesecake from tin and top evenly using a knife with
 
Finish off by sprinkling the top with
 
Serve with
 
1/2 cup shredded desicated coconut
 
Whipped Cream
 
 
We know you are going to love this cheesecake as much as we do!
 
Thanks for taking the time to read our news and have a great weekend!
 
from The Team at Mudgeeraba Spices