CAMBODIAN HARVEST  DATE & GINGER SLICE

125g Butter
1 1/2 cups chopped Dates.
1/2 cup chopped Cambodian Harvest Glacé Ginger
3/4 cup Sugar
1 cup Self Raising Flour
1 Egg.

Melt butter & mix in all ingredients. Bake in lamington tin at 180º  25 -30 minutes. Cut while warm & dust with icing sugar.

 

CAMBODIAN HARVEST SPINICH, TOMATO AND FETTA MUFFINS

100g Cambodian Harvest Tomato Relish
150g Cooked and drained Spinach (or baby Bok Choy)
2 cups Self Raising Flour
½ Cup Plain Flour
2 Eggs
1 ¼ cups Milk
100g Butter (melted)
150g Feta Cheese

Heat oven to 400°
Coat a 12 hole Muffin Pan with cooking spray or oil
Drain Spinach

Sift Plain and Self Raising Flours together.
Stir into the flour, spinach, Cambodian Harvest Tomato Relish, Eggs, milk and melted Butter
Stir gently until all ingredients are just combined
Spoon mixture carefully into the muffin pan

Bake 20 – 25 minutes until golden brown.
Leave to cool five minutes.
With a knife, gently lift the muffins out and leave to cool on a wire rack to cool.

Serve warm with butter

This recipe can be frozen and the muffins reheated in a microwave

CAMBODIAN HARVEST MANGO CHEESECAKE

Crushed Biscuit Base
1 packet plain sweet Biscuits (crushed)
150g Melted Butter (enough to make the crumbs stick together)
2 tbs Cocoa (optional)
Press into springform pan & refrigerate.

Filling
250 g Cream Cheese
400g Can Condensed Milk
1/3 cup Lemon Juice
3 tbs Gelatine dissolved in
3 tbs hot Water
150g Cambodian Harvest Glacè Mango
100g Cambodian Harvest Mango Strap
2 – 3 tablespoons hot Water
1 tablespoon Gelatine for Glaze

300ml Cream

Beat Cream Cheese till soft  
Add Condensed Milk, Lemon Juice
Dissolve Gelatine in Hot water and add to mixture
Beat well
Fold in 2/3 whipped Cream

Chop Cambodian Harvest Glacè Mango and swirl through the cheesecake mixture.
Pour into crust 
Return to the refrigerator until set

Glaze
Dissolve Cambodian Harvest Mango Strap and 1 tablespoon Gelatine in hot water
Pour over the cheesecake

Decorate with fruit pieces & whipped cream.

 

Cambodian Harvest Glacè Pineapple or Papaya can be used as an alternative.

CAMBODIAN HARVEST PASTA WITH TOMATO & BASIL SAUCE

350g Pasta (Spaghetti or noodles)
250g Cream Cheese
50g Cambodian Harvest Tomato Relish
2 tablespoons chopped fresh Basil
1 tablespoon Parmesan Cheese
1 clove crushed Garlic
½ small Onion (diced)
1 Egg
¼ cup Water
Pepper & Salt
Fresh Basil to garnish

Blend all ingredients in a blender.

Heat till slightly thickened

Pour over hot pasta

Additions according to taste
Seafood
Hard Boiled Egg

CAMBODIAN HARVEST TROPICAL FRUIT ICE-CREAM

1 liter Rum & Raisin Ice-Cream
1 Cup Chopped Cambodian Harvest Glacè Mango
1 Cup Chopped Cambodian Harvest Glacè Pineapple
1 Cup Chopped Cambodian Harvest Glacè Papaya
½ Cup Chopped Cambodian Harvest Glacè Sliced Ginger
½ Cup Grated Chocolate
1 Cup Marshmallows
1 Cup Cream

Allow the Ice-Cream to get a little soft.
Combine all the ingredients and return to the freezer.

Serve when completely frozen.¡