Rose Valley Cheese in Perth, Western Australia | Speciality food shop

Rose Valley Cheese

Locality: Perth, Western Australia

Phone: +61 8 9399 2055

Address: 124 Wungong Rd Hilbert 6112 Perth, WA, Australia

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25.01.2022 Blue Curacao Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 4 tablespoons Sugar 1/2 cup Blue Curacao Vok Liqueur or Sambuca 1/2 teaspoon Ground Cinnamon 1 teaspoon Queen Vanilla Bean Extract With Seeds 10 drops blue Food Colouring Optional 4 teaspoons Gelatine dissolved in: 1/4 cup Boiled water (Whisk until dissolved) Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm springform pan, line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Whisk the gelatine in boiled water, add quickly before it thickens, then process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate approximately 3 hours until set. Dissolve 2 packets of Aeroplane Berry Blue Jelly with 300ml of boiled water, then add 300ml of chilled water, allow to cool. Pour over cheesecake, refrigerate 4 hours or until set.

25.01.2022 Cold Winter Days call for Pasta e ricotta pretty simple dish really... boil your pasta, toss through your ricotta cheese & season with salt & pepper

24.01.2022 Blue Curacao Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 4 tablespoons Sugar 1/2 cup Blue Curacao Vok Liqueur or Sambuca 1/2 teaspoon Ground Cinnamon 1 teaspoon Queen Vanilla Bean Extract With Seeds 10 drops blue Food Colouring Optional 4 teaspoons Gelatine dissolved in: 1/4 cup Boiled water (Whisk until dissolved) Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm springform pan, line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Whisk the gelatine in boiled water, add quickly before it thickens, then process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate approximately 3 hours until set. Dissolve 2 packets of Aeroplane Berry Blue Jelly with 300ml of boiled water, then add 300ml of chilled water, allow to cool. Pour over cheesecake, refrigerate 4 hours or until set.

23.01.2022 A Slice Of Italy Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Crème De Menthe Vok Liqueur 1/2 teaspoon Green Food Colouring 1/4 teaspoon Ground Cinnamon 1/2 teaspoon Vanilla Extract 2 teaspoons Gelatine Powder dissolved in: 2 tablespoons Boiled Water (Whisk until dissolved) 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Lemon Juice 1/4 teaspoon Ground Cinnamon 1/2 teaspoon Vanilla Extract 2 teaspoons Gelatine Powder dissolved in: 2 tablespoons Boiled Water (Whisk until dissolved) Method: Blend biscuits and butter in a food processor. Press into base of a greased 23cm springform pan, line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process; 375g Rose Valley Cheese Ricotta 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Crème De Menthe Vok Liqueur 1/2 teaspoon Green Food Colouring 1/4 teaspoon Ground Cinnamon and 1/2 teaspoon Vanilla Extract for 2 minutes, scrape down sides. Whisk 2 teaspoons Gelatine in 2 tablespoons Boiled Water until dissolved. Add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate for approximately 3 hours until set. Process; 375g Rose Valley Cheese Ricotta 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Lemon Juice 1/4 teaspoon Cinnamon and 1/2 teaspoon Vanilla Extract for 2 minutes, scrape down sides. Whisk 2 teaspoons Gelatine in 2 tablespoons Boiled Water until dissolved. Add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto green cheese mix, refrigerate for approximately 3 hours until set. Dissolve 2 packets of Strawberry Aeroplane Jelly with 300ml boiled water, then add 300ml cold water, allow to cool. Pour over cheesecake, refrigerate 4 hours or until set.

23.01.2022 Pineapple Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 450g can crushed Pineapple - drained 1/2 cup Lime or Lemon Juice 1 teaspoon Queen Vanilla Bean Paste with Seeds 1/2 teaspoon Ground Cinnamon 4 tablespoons Sugar 4 teaspoons Gelatine Powder dissolved in: 1/4 cup boiled Water (Whisk until dissolved) Kiwi Fruit peeled and sliced 5 Strawberries halved Blend biscuits and melted butter in a food processor. Press into base of a 23cm or 24cm springform pan, line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Whisk the gelatine in boiled water until dissolved, add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Arrange the fruit on top of cake, press lightly into cheese mixture (This prevents it from floating up in the jelly) refrigerate for 3 hours or until set. Dissolve 2 packets of Lemon or Passionfruit Jelly with 300ml of boiled water, then add 300ml of chilled water, allow to cool 20 minutes in refrigerator. Gently pour over fruit, refrigerate 4 hours until set. Run a smooth knife dipped in boiling water around the edge of the jelly, before removing from tin. If you would like this recipe emailed, contact Diana on; [email protected]

23.01.2022 Lemon & Raspberry Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 4 tablespoons Sugar 1/2 cup Lemon or Lime Juice 1/2 teaspoon Ground Cinnamon 1 teaspoon Queen Vanilla Bean Extract with Seeds 4 teaspoons Gelatine Powder dissolved in: 1/4 cup Boiled Water (Whisk until dissolved) Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm or 24cm springform pan, line base and sides with baking paper, refrigerate. Process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Whisk gelatine in boiled water, add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate 3 hours. Dissolve 2 packs Aeroplane Raspberry or Strawberry Jelly with 300ml boiled water, then add 300ml cold water, allow to cool; refrigerate approximately 15 minutes. Pour over cheesecake. Refrigerate 4 hours or until set. Run a smooth knife dipped in boiling water around the edge of the jelly, before removing from tin. If you would like this recipe emailed contact Diana on; [email protected]

22.01.2022 A Slice Of France Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Blue Curacao Vok Liqueur 1/4 teaspoon Ground Cinnamon 1/2 teaspoon Queen Vanilla Bean Extract With Seeds 1/2 teaspoon Blue Food Colouring 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 1/4 teaspoon Ground Cinnamon 1/2 teaspoon Queen Vanilla Bean Extract With Seeds 1/4 cup Lemon or Lime Juice 2 tablespoons Sugar 2 teaspoons Gelatine Powder dissolved in: 2 tablespoons Boiled Water (Whisk until dissoved) Method; Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm springform pan; line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue then process; 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Blue Curacao Vok Liqueur 1/2 teaspoon Blue Food Colouring 1/4 teaspoon Ground Cinnamon and 1/2 teaspoon Vanilla Bean Extract for 2 minutes, scrape down sides. Whisk 2 teaspoons Gelatine in 2 tablespoons Boiled Water until dissolved. Add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate for approximately 3 hours until set. Process; 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Lemon Juice 1/4 teaspoon Ground Cinnamon and 1/2 teaspoon Vanilla Extract for 2 minutes, scrape down sides. Whisk 2 teaspoons Gelatine in 2 tablespoons Boiled Water until dissolved. Add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto blue cheese mix, refrigerate for approximately 3 hours until set. Dissolve 2 Packets Aeroplane Strawberry Jelly in 300ml boiled water, then add 300ml cold water, allow to cool. Pour over cheesecake, refrigerate 4 hours or until set. If you would like this recipe emailed contact Diana on; [email protected]

21.01.2022 Delicious, fresh, local honey Available at The Bedfordale Bush Market Community/Information Stall, located inside the main hall. We also sell, Rose Valley C...heese Honey's Bakehouse Fresh Bread, That Red House Soapberries Nuttabutta Peanut Butter all proceeds of everything we sell, goes directly back into the markets to provide things like, kids activities & entertainment. Don’t forget this month we will also have delicious Black Label Berkshire Gourmet Food, Wine & Chilli Saturday the 28th September 8am - 1pm The Bedfordale Hall 40 Admiral rd, Bedfordale Gold coin donation parking

21.01.2022 A Slice Of Italy Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Crème De Menthe Vok Liqueur 1/2 teaspoon Green Food Colouring 1/4 teaspoon Ground Cinnamon 1/2 teaspoon Vanilla Extract 2 teaspoons Gelatine Powder dissolved in: 2 tablespoons Boiled Water (Whisk until dissolved) 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Lemon Juice 1/4 teaspoon Ground Cinnamon 1/2 teaspoon Vanilla Extract 2 teaspoons Gelatine Powder dissolved in: 2 tablespoons Boiled Water (Whisk until dissolved) Method: Blend biscuits and butter in a food processor. Press into base of a greased 23cm springform pan, line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process; 375g Rose Valley Cheese Ricotta 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Crème De Menthe Vok Liqueur 1/2 teaspoon Green Food Colouring 1/4 teaspoon Ground Cinnamon and 1/2 teaspoon Vanilla Extract for 2 minutes, scrape down sides. Whisk 2 teaspoons Gelatine in 2 tablespoons Boiled Water until dissolved. Add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate for approximately 3 hours until set. Process; 375g Rose Valley Cheese Ricotta 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Lemon Juice 1/4 teaspoon Cinnamon and 1/2 teaspoon Vanilla Extract for 2 minutes, scrape down sides. Whisk 2 teaspoons Gelatine in 2 tablespoons Boiled Water until dissolved. Add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto green cheese mix, refrigerate for approximately 3 hours until set. Dissolve 2 packets of Strawberry Aeroplane Jelly with 300ml boiled water, then add 300ml cold water, allow to cool. Pour over cheesecake, refrigerate 4 hours or until set.

21.01.2022 Sunday winter comfort breakfast... RICOTTA PANCAKES (makes 10) 1 cup ricotta (from Rose Valley Cheese) 1 cup flour (any sort you like but if using glute...n free I would halve it with almond meal) 2 eggs 1/2 tsp bicarb soda 1/2 tsp vanilla essence 2/3 cup milk (almond or skim) (I blended all ingredients, but if you want fluffier- then add yolks to mix & fold egg whites in later once beaten) but ain’t nobody got time for that... Top with a little butter, fresh passionfruit, more ricotta & maple syrup. Love Leah. www.littlemissmuscles.com 12 Week MINI GROUP FITNESS starting soon...

19.01.2022 Dry Ricotta Rose Valley Cheese Dry Ricotta is a versatile traditional Italian style low fat cheese. Noted for its fine texture. A lower fat alternative to regular cream cheese.... Ideal diced in curry, pasta, salad, risotto, soup or cheeseboards. Cheese Description: Fresh Cheese Ingredients: Cows milk, cultures, microbial (non animal) rennet, salt, citric acid Texture: Firm white, smooth and creamy Shelf life: 2 months vacuum sealed Packaging: Vacuum sealed to customer size requirements Storage: Store below 5C Allergens: No nut products kept on premises, and no known allergens Made in Australia from at least 99% Australian Ingredients

16.01.2022 Sunday winter comfort breakfast... RICOTTA PANCAKES (makes 10) 1 cup ricotta (from Rose Valley Cheese) 1 cup flour (any sort you like but if using glute...n free I would halve it with almond meal) 2 eggs 1/2 tsp bicarb soda 1/2 tsp vanilla essence 2/3 cup milk (almond or skim) (I blended all ingredients, but if you want fluffier- then add yolks to mix & fold egg whites in later once beaten) but ain’t nobody got time for that... Top with a little butter, fresh passionfruit, more ricotta & maple syrup. Love Leah. www.littlemissmuscles.com 12 Week MINI GROUP FITNESS starting soon...

16.01.2022 Torta magica alla ricotta Pronta da infornare in meno di 5 minuti! Ricetta completa sul nostro sito http://bit.ly/tortamagicaricotta

15.01.2022 Ricotta Rose Valley Cheese Ricotta is a versatile traditional Italian style low fat cream cheese. Noted for its fine texture. Excellent filling for pasta such as cannelloni, ravioli, tortellini and lasagne. ... Ideal for sweets, cheesecakes, pastries, muffins, spread on crackers or toast with vegemite, jam or honey and banana. Cheese Description: Fresh Cheese Ingredients: Cows milk, cultures, microbial (non animal) rennet, salt, citric acid Texture: Soft white, smooth and creamy Shelf life: 14 days Packaging: In containers 450g, 900g, 2kg & 20kg Storage: Store below 5C Allergens: No nut products kept on premises, and no known allergens Made in Australia from at least 99% Australian Ingredients.

11.01.2022 Lemon & Raspberry Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 4 tablespoons Sugar 1/2 cup Lemon or Lime Juice 1/2 teaspoon Ground Cinnamon 1 teaspoon Queen Vanilla Bean Extract with Seeds 4 teaspoons Gelatine Powder dissolved in: 1/4 cup Boiled Water (Whisk until dissolved) Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm or 24cm springform pan, line base and sides with baking paper, refrigerate. Process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Whisk gelatine in boiled water, add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate 3 hours. Dissolve 2 packs Aeroplane Raspberry or Strawberry Jelly with 300ml boiled water, then add 300ml cold water, allow to cool; refrigerate approximately 15 minutes. Pour over cheesecake. Refrigerate 4 hours or until set. Run a smooth knife dipped in boiling water around the edge of the jelly, before removing from tin. If you would like this recipe emailed contact Diana on; [email protected]

11.01.2022 Grand Mariner Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 4 tablespoons Sugar 1/2 cup Grand Marnier Liqueur 1/2 teaspoon Ground Cinnamon 1 teaspoon Queen Vanilla Bean Extract with Seeds 4 teaspoons Gelatine Powder dissolved in: 1/4 cup Boiled Water (Whisk until dissolved) Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm springform pan, line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Add gelatine quickly before it thickens, then process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate approximately 3 hours. Dissolve 2 packets of Aeroplane Orange Jelly crystals with 300ml boiled water, then add 300ml cold water, allow to cool. Pour over cheesecake, refrigerate 4 hours or until set. If you would like this recipe emailed contact Diana on; [email protected]

09.01.2022 A Slice Of France Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Blue Curacao Vok Liqueur 1/4 teaspoon Ground Cinnamon 1/2 teaspoon Queen Vanilla Bean Extract With Seeds 1/2 teaspoon Blue Food Colouring 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 1/4 teaspoon Ground Cinnamon 1/2 teaspoon Queen Vanilla Bean Extract With Seeds 1/4 cup Lemon or Lime Juice 2 tablespoons Sugar 2 teaspoons Gelatine Powder dissolved in: 2 tablespoons Boiled Water (Whisk until dissoved) Method; Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm springform pan; line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue then process; 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Blue Curacao Vok Liqueur 1/2 teaspoon Blue Food Colouring 1/4 teaspoon Ground Cinnamon and 1/2 teaspoon Vanilla Bean Extract for 2 minutes, scrape down sides. Whisk 2 teaspoons Gelatine in 2 tablespoons Boiled Water until dissolved. Add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate for approximately 3 hours until set. Process; 375g Rose Valley Cheese Ricotta drained 125g Philadelphia Cream Cheese 2 tablespoons Sugar 1/4 cup Lemon Juice 1/4 teaspoon Ground Cinnamon and 1/2 teaspoon Vanilla Extract for 2 minutes, scrape down sides. Whisk 2 teaspoons Gelatine in 2 tablespoons Boiled Water until dissolved. Add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Spread onto blue cheese mix, refrigerate for approximately 3 hours until set. Dissolve 2 Packets Aeroplane Strawberry Jelly in 300ml boiled water, then add 300ml cold water, allow to cool. Pour over cheesecake, refrigerate 4 hours or until set. If you would like this recipe emailed contact Diana on; [email protected]

05.01.2022 Pineapple Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 450g can crushed Pineapple - drained 1/2 cup Lime or Lemon Juice 1 teaspoon Queen Vanilla Bean Paste with Seeds 1/2 teaspoon Ground Cinnamon 4 tablespoons Sugar 4 teaspoons Gelatine Powder dissolved in: 1/4 cup boiled Water (Whisk until dissolved) Kiwi Fruit peeled and sliced 5 Strawberries halved Blend biscuits and melted butter in a food processor. Press into base of a 23cm or 24cm springform pan, line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Whisk the gelatine in boiled water until dissolved, add quickly to cheese mix before it thickens, process a further 2 minutes or until soft and smooth. Arrange the fruit on top of cake, press lightly into cheese mixture (This prevents it from floating up in the jelly) refrigerate for 3 hours or until set. Dissolve 2 packets of Lemon or Passionfruit Jelly with 300ml of boiled water, then add 300ml of chilled water, allow to cool 20 minutes in refrigerator. Gently pour over fruit, refrigerate 4 hours until set. Run a smooth knife dipped in boiling water around the edge of the jelly, before removing from tin. If you would like this recipe emailed, contact Diana on; [email protected]

05.01.2022 Cold Winter Days call for Pasta e ricotta pretty simple dish really... boil your pasta, toss through your ricotta cheese & season with salt & pepper

03.01.2022 Torta magica alla ricotta Pronta da infornare in meno di 5 minuti! Ricetta completa sul nostro sito http://bit.ly/tortamagicaricotta

02.01.2022 Ricotta Rose Valley Cheese Ricotta is a versatile traditional Italian style low fat cream cheese. Noted for its fine texture. Excellent filling for pasta such as cannelloni, ravioli, tortellini and lasagne. ... Ideal for sweets, cheesecakes, pastries, muffins, spread on crackers or toast with vegemite, jam or honey and banana. Cheese Description: Fresh Cheese Ingredients: Cows milk, cultures, microbial (non animal) rennet, salt, citric acid Texture: Soft white, smooth and creamy Shelf life: 14 days Packaging: In containers 450g, 900g, 2kg & 20kg Storage: Store below 5C Allergens: No nut products kept on premises, and no known allergens Made in Australia from at least 99% Australian Ingredients.

02.01.2022 Crème De Menthe Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 4 tablespoons Sugar 1/2 cup Crème De Menthe Vok Liqueur 1/2 teaspoon Ground Cinnamon 1 teaspoon Queen Vanilla Bean Extract With Seeds 1/2 teaspoon Green Food Colouring Optional 4 teaspoons Gelatine Powder dissolved in: 1/4 cup Boiled water (Whisk until dissolved) Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm springform pan; line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Whisk the gelatine in boiled water, add quickly before it thickens, then process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate 3 hours or until set. Dissolve 2 packets of Lime Jelly with 300ml boiled water, add 300ml cold water, allow to cool. Pour over Cheesecake, refrigerate 4 hours or until set.

02.01.2022 Grand Mariner Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 4 tablespoons Sugar 1/2 cup Grand Marnier Liqueur 1/2 teaspoon Ground Cinnamon 1 teaspoon Queen Vanilla Bean Extract with Seeds 4 teaspoons Gelatine Powder dissolved in: 1/4 cup Boiled Water (Whisk until dissolved) Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm springform pan, line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Add gelatine quickly before it thickens, then process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate approximately 3 hours. Dissolve 2 packets of Aeroplane Orange Jelly crystals with 300ml boiled water, then add 300ml cold water, allow to cool. Pour over cheesecake, refrigerate 4 hours or until set. If you would like this recipe emailed contact Diana on; [email protected]

02.01.2022 Crème De Menthe Cheesecake 150g Scotch Finger Biscuits crushed 100g Amaretti or Granita Biscuits crushed 100g Butter melted... 750g Rose Valley Cheese Ricotta drained 250g Philadelphia Cream Cheese 4 tablespoons Sugar 1/2 cup Crème De Menthe Vok Liqueur 1/2 teaspoon Ground Cinnamon 1 teaspoon Queen Vanilla Bean Extract With Seeds 1/2 teaspoon Green Food Colouring Optional 4 teaspoons Gelatine Powder dissolved in: 1/4 cup Boiled water (Whisk until dissolved) Blend biscuits and melted butter in a food processor. Press into base of a greased 23cm springform pan; line base and sides with baking paper, refrigerate. Wipe out any excess biscuit crumbs with a tissue, then process remaining ingredients except for gelatine for 2 minutes, scrape down sides. Whisk the gelatine in boiled water, add quickly before it thickens, then process a further 2 minutes or until soft and smooth. Spread onto biscuit base. Refrigerate 3 hours or until set. Dissolve 2 packets of Lime Jelly with 300ml boiled water, add 300ml cold water, allow to cool. Pour over Cheesecake, refrigerate 4 hours or until set.

01.01.2022 Delicious, fresh, local honey Available at The Bedfordale Bush Market Community/Information Stall, located inside the main hall. We also sell, Rose Valley C...heese Honey's Bakehouse Fresh Bread, That Red House Soapberries Nuttabutta Peanut Butter all proceeds of everything we sell, goes directly back into the markets to provide things like, kids activities & entertainment. Don’t forget this month we will also have delicious Black Label Berkshire Gourmet Food, Wine & Chilli Saturday the 28th September 8am - 1pm The Bedfordale Hall 40 Admiral rd, Bedfordale Gold coin donation parking