Mango Cheesecake

Posted on 31 December 2025 by Linda Peek

Looking for a dessert to serve on New Year’s Eve or New Year’s Day that can be made ahead, doesn’t involve turning on the oven and uses seasonal fruit? This recipe meets all the criteria.

Mangoes are at their cheapest and best in Australia at this time of year. Choose ones which are not over-ripe as they’re easier to slice thinly and curve for the decoration. If you’re in the northern hemisphere the recipe can be adapted to use strawberries or perhaps tinned peaches instead of mangoes.

To enhance the flavour of the mango and provide colour contrast, serve each slice with some fresh passionfruit pulp spooned over (not shown in photo). Or maybe instead of passionfruit serve the cheesecake with some raspberry coulis spooned over.

200g fresh mango flesh, puréed in food processor
¼ cup glucose syrup (also known as Corn Syrup)
1¼ cups plain sweet biscuits made into crumbs in food processor
75g butter, melted
500g cream cheese at room temperature
¾ cup sugar
1 Tbs grated lemon rind
2 tsp gelatine dissolved in
¼ cup boiling water, cooled
220g white chocolate, melted and cooled
1 cup cream, softly whipped
To serve:
2 mangoes extra, thinly sliced
Pulp from 2 passionfruit (optional)
Thick cream to serve

Place mango purée in a saucepan with glucose syrup. Cook, stirring over a medium heat for 15 minutes or until thickened and reduced by half. Set aside to cool.

Combine biscuit crumbs and butter and press evenly over the base of a 20-22 cm springform pan. In food processor or by hand beat cream cheese, sugar and lemon rind until smooth. Mix in gelatine mixture and melted chocolate, then fold in the whipped cream. Pour filling over biscuit base. Spoon over mango mixture and swirl through the white mixture using the tip of a knife, smoothing the top. Refrigerate 3 hours or overnight.

Serve decorated with fresh mango slices and, if liked, some passionfruit pulp. Serve thick pouring cream separately.

Serves 12

Variations: use peaches, apricots or berries instead of the mangoes. Pulp in the filling and sliced fruit or whole berries to decorate. For a Ginger Mango Cheesecake use ginger nut biscuits for the crust and mix 2-3 Tbs finely chopped crystallised ginger into the filling.

Festive Dipping Oil

Posted on 17 December 2025 by Linda Peek

Served with warm crusty bread this recipe is a real crowd pleaser, perfect for the holiday season. And it takes less than ten minutes to make.

Leftovers can be served on grilled salmon or chicken and it also makes a delicious topping for scrambled eggs. Crispy chill oil, an optional addition, comes in a jar and can be found in most Australian supermarkets. I reckon you’ll be making double the recipe next time.

½ cup extra virgin olive oil
1 Tbs dried cranberries, chopped
1 Tbs dried apricots, chopped
2 Tbs pistachios, chopped
1/3 cup grated parmesan cheese
¼ cup sun-dried tomatoes, chopped
2 cloves garlic, crushed
2 Tbs rosemary leaves, chopped
1 Tbs sage leaves, chopped
1 Tbs crispy chilli oil, or to taste (optional)
Grated rind of 1 orange
1 tsp balsamic vinegar
A good pinch of salt
To serve:
Warm crusty bread such as focaccia (photo shows toasted Turkish bread)

Mix all the ingredients together, then spread out on a shallow serving dish and surround with fresh or toasted bread.

Any leftover will keep for at least a week in the refrigerator in a covered container.

Japanese Salad with Sushi Flavours

Posted on 29 October 2025 by Linda Peek

This salad combines all the flavours we love in Japanese sushis and it’s delicious.

Serve it on steamed rice for a quick poke bowl, or on a bed of shredded iceberg lettuce, lightly dressed with Kewpie toasted sesame dressing, which you can find in most Australian supermarkets. Or use the salad as a filling for sandwiches or wraps. Or just eat it as it is for a high protein, low carbs light meal.

2 cooked chicken breasts, cut into strips or chunks (buy a rotisserie chicken from the supermarket for ease) or 300g cooked prawn meat, coarsely chopped
1 large ripe avocado, cubed
2 Tbs lemon or lime juice
1 Tbs Kewpie mayonnaise* (or ordinary mayonnaise)
1 Tbs Thai sweet chilli sauce
2 tsp sesame seeds (preferably black)*
1 tsp soy sauce
1 Tbs pickled ginger, chopped*
1 Tbs Asian crispy shallots*
Salt to taste
2 spring onions, thinly sliced on the diagonal
1 Lebanese cucumber, quartered lengthwise then cut into small cubes
1 clove garlic, crushed
To garnish:
A handful of fresh coriander, roughly chopped
1 sheet nori cut into strips, then into small julienne pieces*

Place all ingredients for salad in a large bowl and mix well.

Serve garnished with the coriander and nori pieces. Serve alone, or on steamed rice or in wraps or sandwiches.

Serves 4 on rice or in wraps or 2 on its own

*if you can’t find black sesame seeds, Asian crispy shallots, pickled ginger, Kewpie mayonnaise and nori seaweed sheets in the Asian section of your supermarket, go to an Asian grocery store

Spinach and Feta Pastries

Posted on 18 June 2025 by Linda Peek

This recipe is one of my most popular posts, so here it is again. I’m travelling in Europe so there will be a few repeat posts while I’m away.

These are a great addition to lunch boxes, picnics and buffet lunches. They are also great to serve with drinks. Most kids love them and it’s a good way to get them to eat more green veggies.

Once cooked and cooled, if not serving immediately, you can keep them in the fridge for a few days or freeze them. They will just need a few minutes in a hot oven or an air fryer to heat up.

1-2 sheets bought puff pastry
Filling:
About 225g frozen chopped spinach, thawed (I used half a 450g pkt of spinach nuggets)
100g feta cheese, crumbled
¾ cup thinly sliced spring onions
2 cloves garlic, crushed
1 egg
1 Tbs olive oil
1 Tbs chopped fresh parsley
Salt and freshly ground black pepper, to taste
Extra:
1 beaten egg to brush

Preheat oven to 200°C. Squeeze any liquid from the spinach then mix it with remaining filling ingredients. Cut out 12 squares of puff pastry, approximately 8cm or 3 inches square. I got nine from one sheet of ready-rolled puff pastry.

Lightly but thoroughly (mine got a bit stuck!) oil a 12-hole muffin pan and place a pastry square in each. Place a rounded tablespoonful of filling in each, then go back and use the rest to top them up. If you have too much you could use another muffin pan and make a couple more but I found the mixture made exactly 12.

Pull the four pastry points over the top of the filling and pinch lightly together. Brush with beaten egg, then bake for 20 minutes or until golden. Serve warm or at room temperature. Can be kept in the fridge for 2-3 days and reheated for a few minutes in a hot oven or frozen.

Makes 12

Feta and Spring Onion Bouikos

Posted on 11 June 2025 by Linda Peek

The Middle East’s answer to cheese straws, these feta and spring onion bouikos are delicious. The recipe, slightly tweaked, came from a UK restaurant called Honey & Co.

Bouikos can be prepared ahead and left in the fridge until just before guests are due to arrive. They are at their best served warm, not quite so good at room temperature and should definitely be eaten on the day they are made. I doubt very much that you will have any leftover, but if you do please send them round here.

I’ve made them twice and used feta and cheddar both times, but I plan to try using other cheeses, such as a blue cheese and ricotta. You could even try adding some finely diced bacon.

2 spring onions
50g cold butter cut into four
40g grated sharp cheddar (about ¼ cup)
40g feta (about ¼ cup)
¾ cup plain flour
Good pinch salt
¼ cup sour cream
Nigella or Poppy seeds (optional)

Preheat oven to 180°C unless you are making these ahead and planning to refrigerate them till serving time. Line a baking tray with baking paper.

Place spring onions in a food processor and process to chop. Add remaining ingredients and process until mixture forms a ball, then stop the motor. Tip out onto a lightly floured surface then pat out or roll out to a rectangle with a thickness of about 1 cm. If using, sprinkle with Nigella or poppy seeds. Cut into 12 squares, then cut each square into two triangles. Arrange slightly apart on baking sheet then bake for about 15 minutes, turning the tray halfway through to ensure even colouring.

Makes about 24

Chicken with Aleppo Pepper & Honey on Pumpkin Puree with Black Garlic Butter

Posted on 2 April 2025 by Linda Peek

The photo shows double the recipe which I made to serve as part of a buffet at a birthday celebration. Aleppo pepper is sold in specialty shops such as The Essential Ingredient.

Instead of black garlic butter you can just use butter.

1 boneless whole chicken or 1 kg boneless chicken thighs
Juice of 1 lemon or 2 limes
2 Tbs Aleppo pepper
2 Tbs olive oil
Salt to taste
2 cloves garlic, crushed
1 Tbs honey
2 Tbs finely chopped parsley
Pumpkin Puree:
½ a butternut pumpkin (about 1 kg)
Salt and freshly ground black pepper to taste
2-3 Tbs black garlic butter (see note)
2 spring onions, finely sliced on the diagonal
Fresh lime wedges

Peel pumpkin and cut into large chunks. Cook in boiling salted water until very tender, then puree in a food processor, adding salt, pepper and black garlic butter. This can be made ahead and reheated in a microwave or saucepan at serving time.

Trim chicken pieces of any excess fat. Place in bowl with remaining ingredients. Mix well, then leave to marinate for at least half an hour or overnight if that suits you.

Cook the drained chicken in a preheated oven 200°C for 20-30 minutes or on a BBQ – preferably a charcoal grill. If cooking in the oven, cook in a single layer and you may want to line the baking sheet with baking paper which comes up the sides a bit, to make the washing up easier. Burnt honey is always a pain to clean! Turn chicken once or twice during cooking time.

Heat the pumpkin puree and spread it thickly over a large serving dish. Slice cooked chicken and arrange on top. Garnish with spring onions and the lime wedges.

Serves 6

Note: black garlic is sold in specialty shops and farmer’s markets. Peel the cloves from two heads of garlic and whiz in a food processor with 250g butter, cut into chunks. When smooth scrape into a container. Serve with grilled steak or fish or mixed into pureed vegetables such as pumpkin or potatoes for a subtle sweet garlic flavour.

Salmon with Labneh & Grape, Almond & Herb Salad

Posted on 1 January 2025 by Linda Peek

This dish serves six as a main or 10-12 as part of a buffet. It’s one to bring out on special occasions and while it looks impressive it isn’t complicated to make. The pomegranate seeds give the dish a festive look for the holiday season.

I bought the salmon at Costco and it didn’t have skin. I used curly-leaf parsley because that’s what we have in the garden. The photo shows the salmon on the foil. It was for our extended family and we couldn’t be bothered using another serving plate, so we served it from the baking tray.

1 side of salmon, pin bones removed (1kg to 1.5kg)
Salt and freshly ground black pepper to taste
Topping:
4 cups plain thick Greek yoghurt
Finely grated rind 1 lemon
Lemon juice to taste
1 clove garlic crushed
Salt and freshly ground black pepper to taste
Salad:
70g almonds, slivered or flaked, toasted
200g seedless green grapes, halved
1 mild long red chilli, seeded and thinly sliced
2 Tbs baby capers
¼ cup each parsley (preferably flat-leaf), dill and mint, roughly chopped
2 Tbs olive oil
1 Tbs lemon juice
Salt and freshly ground black pepper to taste
Seeds from 1 pomegranate

Make the. yoghurt into labneh. Line a sieve with a piece of cotton muslin. Tip the yoghurt in, then stand the sieve over a bowl, cover and refrigerate overnight. Next day scrape the labneh (it’s basically just very thick yoghurt) into a container and refrigerate until needed. Discard the liquid which has come out of the yoghurt.

Preheat oven to 150°C. Line a baking tray with baking paper or foil and lightly spray with oil. Lay the salmon on top and season with salt and pepper. Bake for 12-15 mins then slide onto a serving tray to cool. Mop up any juices with paper towels. Can be made ahead to this stage and kept in the fridge, covered. But it’s really no trouble to do at the last minute.

Mix labneh with remaining topping ingredients and spread over the salmon. Mix the salad ingredients and pile on top of the labneh. Top with the pomegranate seeds.

If liked, garnish with lemon wedges, although we decided they weren’t necessary.

Serves 6 as a main or 10-12 as part of a buffet

Cooking for the Holiday Season

Posted on 18 December 2024 by Linda Peek

With less than a week to go till Christmas everyone is busy shopping and cooking. A week later many of us will be at it again for New Year’s Eve. Here are some links to Café Cat recipes to help you through the holiday season.

If you want to make your own Christmas cake or pudding it’s not too late – just give it a good drizzle of brandy a couple of days before serving and it will be nice and moist. And this cheat’s recipe for Quick Individual Christmas puds, made with crumbled shop-bought cake, is a sure winner for end of year gatherings.

Sausage rolls and mince pies are traditional Christmas finger foods which can be baked ahead until just slightly under-done, then frozen (or refrigerated for a day or two) and reheated for a few minutes on the day.

At this time of year I always make a Glazed Ham and some Gravlax with Sweet Mustard Sauce because they both slice into a lot of servings and last for several meals. Cook the ham a bit longer than the one shown in the photo, so the glaze goes a darker brown. I must have been in a rush that day! Make double the Sweet Mustard Sauce recipe and keep it in a jar in the fridge. You’ll find it goes well with ham as well as Gravlax or Smoked Salmon. Here you can see a platter of sliced Gravlax next to some cooked asparagus surrounded by good old-fashioned devilled eggs, garnished with a small piece of anchovy.

Here are some more ideas for a cold buffet:

And a few cold starters for a sit down meal:

For an impressive dessert you can’t go wrong with one of these:

And if you’re short of time try one of these:

I would like to wish all my readers a very Merry Christmas and a happy, healthy and safe New Year. I look forward to sharing many more recipes with you in 2025.

Cucumber Avocado & Smoked Salmon Rolls

Posted on 2 October 2024 by Linda Peek

You may have seen variations on this recipe on Pinterest and Instagram. I made them for a recent potluck French lunch which I attend every month in order to keep up the lingo. Learning a foreign language is a lot of work, so having put in all that effort it makes sense to keep it up.

As you can see from the final product, I didn’t roll it up tightly enough, so I will remember that for next time.

1 1

1 long telegraph cucumber
250g cream cheese at room temperature
1 clove garlic, crushed (optional)
Salt and freshly ground black pepper, to taste
1 small avocado, or ½ a large one, sliced
3-4 slices smoked salmon
A few chives
To garnish:
Balsamic glaze
Sesame seeds

Choose a nice thin cucumber – you don’t one one with a lot of seeds and moisture.

Use a vegetable peeler to slice the cucumber lengthwise. Arrange the slices, slightly overlapping on a piece of baking paper, as shown in the photo. Mix the garlic, if using, into the cream cheese and season. Spread the cream cheese over the cucumbers to cover the top 10 cm or so. Also spread a tiny bit all along the opposite end, to help to stick everything together when you roll it. Either lay the chives under the avocado, whole, which is what I did. Or chop them finely and mix them into the cream cheese, which is what I think I will do next time. Arrange the smoked salmon, chives and avocado on top of the cream cheese, as shown in the photo.

Starting from the loaded end, use the baking paper to help you to roll it up as tightly as possible, then wrap in plastic wrap and leave in the fridge till serving time. Up to a few hours is ok. This helps to firm everything up.

To serve, use a very sharp serrated knife to cut the roll into slices 4-5cm thick. Arrange them on a plate, cut side up. Garnish with a drizzle of balsamic glaze and a few sesame seeds.

Makes about 10

Cream Cheese Log with Dried Fruit & Nuts

Posted on 18 September 2024 by Linda Peek

Invite some friends round for a drink and serve this delicious cheese log with your favourite crackers. It can be made a day or two before serving. If you want it to keep for longer, leave out the chives and maybe add some dried herbs. Then it will keep for a week or two.

Try different combinations of fruit and nuts. The photo shows cranberries and pecans, but glacé ginger or diced apricots, or both, with walnuts or pecans is a great combination.

Just before serving I cut the log in half, so what you see in the photo is one of two small logs.

150g dried cranberries (or apricots, dates, seedless raisins, figs, glacé ginger, or a mixture)
125g pecans (or walnuts, pistachios or macadamias, or a mixture)
4 Tbs snipped chives (use scissors)
250g cream cheese, at room temperature
100g cheddar cheese, grated
Salt and freshly ground black pepper, to taste

Place the cranberries and pecans, both finely chopped, in a mixing bowl with the chives. Mix well. Place cream cheese in another mixing bowl, add the grated cheddar, about half the cranberry and nut mixture and season to taste.

Place a large piece of plastic wrap on the kitchen bench. Tip the remaining cranberry and nut mixture onto the middle in a rectangle. Use a spatula to scrape the cream cheese mixture onto a plate or chopping board, in a rough log shape. Use damp hands to form it into a neater log shape, about 3cm in diameter. Or you can make two smaller logs.

Place the log on the cranberry and nut mixture and roll it around, patting it into the log until it’s completely covered, including both ends. Use a clean piece of plastic wrap to wrap the log and once it’s securely wrapped, roll it on the counter a few times to improve the shape.

Refrigerate overnight. Remove from the fridge 20-30 minutes before serving with your favourite crackers.

Serves a crowd