I'm torturing myself by going through some recipes... these two i'd love to make soon, very easy but sounds very good.
Japanese noodle salad
* 60ml soy sauce
* 75ml canola oil
* 15ml Japanese rice vinegar
* 2 strips kombu seaweed
* 20g sugar
* 10ml mirin
* 20ml lemon juice
* 1 garlic clove
* 250g oriental-style rice noodles
* 250g soya bean pods
* 20 snow peas, washed and sliced finely on an angle
* 1 small bunch chives, washed and cut into 1cm batons
* 1 tbsp sesame seeds, toasted
* 2 ripe avocados, seeds and skin removed, thinly sliced
This simple salad is all about the dressing, which can also be used as a dipping sauce for grilled meats and especially seafood. Soya bean pods can be bought at most Asian or Japanese food stores in the freezer section and are yummy cooked in salted water and eaten straight from the pod. Our son Hunter loves them. Rice vinegar, kombu and mirin are sold in Japanese stores and, frequently, general supermarkets.
To make the dressing, blend the soy sauce, oil, rice vinegar, kombu, sugar, mirin, lemon juice and garlic with a bar blender to release the flavour from the kombu. Allow to stand 1 hour or refrigerate overnight. Strain and reserve. Cook noodles in boiling water as per packet instructions. Drain and allow to cool. Place in a bowl. Cook soya bean pods in boiling salted water for 2 minutes, drain and when cool enough to handle, pod the beans. Add to noodles with chives, sesame seeds and half the avocado. Dress with 2/3 of the dressing. Place in 4 bowls. Garnish with remaining avocado and dressing.
SUPER EASY LEMON CHEESECAKE 
1 pkg. Scotch finger biscuits
3 large pkgs. Philadelphia cream cheese, softened
1 can condensed milk
300 ml whipping cream
1 pkg. lemon jelly crystals
1/2 cup boiling water
juice of 2 large lemons
zest of 2 large lemons
extra cream to decorate (optional)
Spray a medium sized deep pan with oil. Layer the biscuits on the bottom of the pan to form the crust. Dissolve the jelly crystals in the boiling water; stir to ensure they are completely dissolved and allow to cool.
Cream together the cream cheese, condensed milk and lemon juice. Gently mix the cooled jelly mix into the cheese mixture, mixing well.
Whip the cream until stiff and gently fold through the mixture. Add lemon zest, stirring gently. Pour the cheese mix into the pan. (Don't stir too much or shake it up; the air whipped in keeps it light.)
Refrigerate overnight. Decorate with whipped cream and the decorations of your choice.
