Timpana

Ingredients 500g puff pastry (frozen sheets)
500g dried macaroni or penne
300g beef mince
300g pork mince
300g chicken livers, diced (optional)
300g bacon, finely diced
500g onions, finely diced
4 cloves garlic, crushed
150g parmesan cheese, grated
150g tasty cheese, grated
7 eggs, beaten
200g tomato paste
200g tomato purée
500ml chicken or beef stock
150g butter
Salt and pepper

For glaze
100ml milk
1 egg, extra

Preparation
1. Preheat oven to 180˚C.
2, Sauté the onions and garlic in butter for 5 minutes.
3. Add bacon and pork mince, stirring well to separate.
4, Add beef mince and continue stirring, cooking for 10 minutes.
5, Add chicken livers if using and cook for 5 minutes.
6.Add stock, mix well and bring to boil. Simmer for 20 minutes.
7.Add tomato paste and tomato purée.
8.While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked.
9.Drain and mix with sauce, adding parmesan and tasty cheese.
10.Stir in beaten eggs.
11.Line a greased baking dish with the pastry, extending it up the sides.
12.Spoon in sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.
13.Beat together glaze ingredients and paint top of timpana all over.
14.Bake for 1 to 1 ½ hours.

Classic baked cheesecake

Ingredients :
icing sugar for dusting

1 cup sweet biscuit crumbs
1 teaspoon baking powder
1/2 cup cornflour
1/2 cup cream
1/3 cup butter, melted
2 tablespoons lemon juice
2 x 250g block PHILADELPHIA* Light/Regular Cream Cheese, softened
3 x 55g eggs, lightly beaten
3/4 cup caster sugar

Method :
1. Combine biscuit crumbs and butter, press into the base of a 20cm spring form pan; chill.

2. Beat Philly* until smooth, stir in remaining ingredients (caster sugar, cream, eggs, lemon juice, baking powder and cornflour).
3. Pour mixture onto crumb crust and bake at 150C for 60 minutes. Allow to cool completely in oven and refrigerate for 2-3 hours before serving.