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unfortunately they don't sell livestock :)

also you could do Gayle's recipe, but instead of the butter add a spaghetti bollognaise sauce, minus the pasta , just add rice..you could also pop some cheese on top and put it in the oven to make a tuna, tomato pasta bake!!... you're a top girl!!

oh i'm new whats the pizza recipe base??

Margherita...........YUMMMMMMMMMMMMMM

never heard of it but sounds delicious....let us know if you found it...have fun!!

Mortal Sin Cheesecake

Biscuit base
-250g digestive biscuits, crushed
-1t grated orange rind... Read More
-1T orange juice
-75g butter, melted

1) Combine the ingredients and press into a lined spring-form tin until firm.
2) Chill while making fillings.
3) Pour one filling at a time onto the base, leaving it to chill while you prepare the next. This will help keep the distinct layers for when the cake is served. I suggest doing the milk chocolate layer in the middle for more contrast.

Make sure you only use up a third of the room for each filling. Any excess can be put into a separate dish, chilled, and eaten as a delicious snack.

Milk chocolate filling
-2T gelatine
-250g pot cream cheese
-250g pot sour cream
-1/2 cup golden syrup
-100g milk chocolate

1) Sprinkle gelatine over 4T cold water until it swells. Strain the water off through a cheesecloth or similar.
2) While that is swelling, beat cream cheese and sour cream until smooth and soft.
3) Melt milk chocolate with golden syrup in a bowl over simmering water.
4) Stir chocolate mixture in with the cheese and cream.
5) Melt strained gelatine in a bowl over hot water then stir this into the mixture. Pour into cake-tin.

Coffee chocolate filling
-250g cream cheese
-2 eggs, separated
-150g caster sugar
-30mL fresh espresso coffee
-30mL Kahlua or Tia Maria
-1 1/2T powder gelatine
-70mL double cream
-100g dark chocolate

Dark chocolate and orange filling
-250g cream cheese
-2 eggs, separated
-150g caster sugar
-20mL cointreau
-1 1/2T powder gelatine
-100mL double cream
-100g dark chocolate

1) Beat the cream cheese until smooth, then beat in the egg yolks, sugar and liqueurs (Espresso included in this).
2) Melt chocolate in a bowl over a saucepan of simmering water and fold into above mixture.
3) Sprinkle the gelatine over 4T cold water and leave to soften for a few minutes. Stand in a pan of hot water until dissolved. Cool slightly.
4) Whisk the egg whites until stiff.
5) Whip the cream until it just holds its shape.
6) Stir the gelatine into the cream cheese mixture then fold in egg whites and cream.
7) Pour into tin.

I made the scones today and they are beautifull.

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Made these scones and their beautifull and yummy my hubby loves them.