Wedding Anniversary!

This year my husband and I thought we would celebrate our 12th Wedding Anniversary by hosting a lovely dinner with our family. There is nothing better than a home cooked meal. We went the eye fillet, potatoes and a beautiful new vegetable salad, from Donna Hay, via my gorgeous friends, Pen and Dan. I have to say, I'm such a fan of Donna Hay, she makes food so easy. Roasted Carrot, Parsnip and feta salad, marinated in honey and cummin . Delicious. A very simple table setting and beautiful raspberry vanilla cheesecakes for dessert, another DH recipe.

Donna Hay's Dessert Recipe
Vanilla Raspberrie Cheesecakes

100g plain sweet biscuits  80g butter, melted  250g cream cheese, softened  ¼ cup (40g) icing (confectioner's) sugar  2 teaspoons vanilla extract  ½ cup (125ml) single (pouring) cream marinated raspberries  120g raspberries+  1 ½ tablespoon dessert wine or your favourite liqueur  2 teaspoons icing (confectioner's) sugar   Place the biscuits in the bowl of a food processor and process until they resemble fine breadcrumbs. Add the butter and stir until well combined. Cut 4 strips of non-stick baking paper and use these to line the bases of 4 x ½ cup-capacity (125ml) lightly greased muffin tins). Press the biscuit mixture into the tins and refrigerate for 30 minutes or until firm.      Place the cream cheese, icing sugar, vanilla and cream in the bowl of an electric mixer and beat for 8–10 minutes or until light and smooth. Set aside.  To make the marinated raspberries, place the raspberries, wine and sugar in a bowl and mix to combine. Set aside for 10 minutes to marinate. Remove the biscuit cases from the tins using the paper strips. Spoon the cream cheese mixture into the cases and top with the marinated raspberries to serve. Serves 4. + You could also use thawed frozen raspberries in this recipe.