Writing It Randomly

This wasn't my first tango with a cheesecake. First time around (a few months ago) it came out all cracked and spotty-looking, despite the fact that I had set my sights on the simplest recipe I could find. Before my second attempt I changed tactics. I did some online research before firing up the mixer and it totally paid off! No cracks, an even colour all around and a way creamier texture. I found this 3-Step Recipe on Pinterest  (of course!) I'm THE WORST at absolutely everything in the kitchen, so to all my fellow Kitchen Catastrophes out there - here's what I did differently for Baby Brother's 21st birthday lunch @ Mom's: Cream Cheese - looks like Philadelphia Cream Cheese disappeared from South African shelves, so I used 3 tubs of  LANCEWOOD® Full Fat Cream Cheese  instead. Cookie Crumbs - using my mortar, with a double-lining of cling wrap to keep the crumbs from sticking to it, I pestled a box of  BAKERS Nuttikrust ®  biscuits until reduce...

First, let me ask if someone has ANY idea which South African magazine this recipe comes from? I cut and pasted it into a recipe file years ago, and from the looks of it, it might be Fairlady / You? I'd love to give credit where credit is due, but I really cannot remember where I found it. What I do know for sure about this recipe, is that it's f#$^% amazing!!! Let's be honest. No potato will ever come close to a hassle back potato, or a traditionally roasted-in-fat potato, but as far as healthier options go, these are pretty low in fat if you keep your butter and sour cream dollops small, they're very tasty and super easy to make (although you do still need about 2 hours to get them done). Cook's Note: I also found clean-up a breeze. The salt sort of caked together, without sticking to the baking tray. After lightly scraping out the salt with a wooden spoon, the dish just needed a quick soapy wipe and rinse.

Regrettably, I have no photo(s) to share of my dish. I actually tried to take a few for you, but I was unable to get the right angle without showing you the dirty spots on my stove top. Eventually, not wanting to keep my guests waiting, or serving cold food, I gave up and we dug in. I do feel, however, that I can confidently vouch for the deliciousness of the Spinach & Hake Bake Recipe  I found on  Pinterest  - even if I can't prove that my final product looked great (everyone thought it looked delicious, but I must say, not EXACTLY like the image to the left). Slight Tweaks I made some slight changes to the recipe as I went along, because I'm the laziest person you'd ever meet. The two small changes I made were: Not preparing the spinach at all. I just took the pre-rinsed leaves from the bag and chucked them in raw at the bottom of my oven-proof dish before arranging the hake fillets on top and pouring the sauce over it. To add crispness to the ...