I am not sure how to write this blog piece. Cause I think I could spend 24 hours thinking about it and still I would not be able to describe this cheesecake. Does it say enough when I tell you this cheesecake was eaten by the two of us in just one day? Although I bake regularly I mostly share it with friends and relatives, since I am not really a sweet toot myself. But this cheesecake was like kryptonite to me. This cheesecake was also the reason I bought BBC Good Food magazine for the first time ever. It cost me 11 euro’s but the cheesecake makes it the best spend 11 euro ever. Good food serves it with a nice summer berry mix… I don’t. The cake doesn’t need it. It’s a star all by itself. I honestly think it is even better without anything else on top of it! And yes I tried… I munched a part down with some strawberry sauce and I ate part just plain. Plain for the win!
200 grams of shortbread cookies
50 grams melted butter
600 grams of soft cheese (I used Philadelphia)
200 grams of crème fraiche
1 teaspoon of vanilla extract
175 grams of golden caster sugar
2 tablespoons of plain flour
Heat the oven to 180 degrees Celsius. Grease and line a loaf tin with baking parchment.
The recipe states that you need to tip the shortbread in a food processor. And I agree that it is the easiest way to crumble it down. But it isn’t the funnest way. I tipped my shortbread into a zip lock bag and bashed it down with a bottle. Yes I have a food processor, but bashing with a bottle is a lot more fun!
Add the melted butter and mix well. Then press the mix into the base of the loaf tin.
Beat the cheese, crème fraiche, vanilla and sugar until smooth, then mix in the flour and the eggs until smooth again. Poor the mix into the tin and smooth the top with a knife.
Bake the cake in the oven for 10 minutes, then turn down the heat to 120 degrees Celsius and bake for another 80 minutes. The cake is done when there is just s light wobble in the centre. Turn of the heat and let de cake cool completely in the oven.
Place it in the refrigerator to firm up.
Recipe from BBC Good Food Magazine August 2010
The husband has been working nightshifts the past couple of days and its been a real change in our family lives. He comes home at 7.30, hits the sacks and comes back to life around 3 in the afternoon. He insists on having diner with me at night so we still get to spend some quality time together. But that left me a little bit hanging on what to serve him for breakfast in the afternoon. We eat around 6 in the evening, so what could I give him when he gets up? The answer came to me in the most decadent muffins I ever made in my whole entire life. They combine so much lovely flavours that some people might state that it’s a little bit over the top. And to be honest… it is. But I am not apologizing for it! My hubby deserves something rich and sugary when he awakes in the afternoon. He has been making money for our little family and fighting his sleep (well the first few days he was. Now its getting better.) So honey, these ones are for you!
125 grams cake flour
125 grams of soft butter
60 grams of almond flour
100 grams of white sugar
3 tablespoons of amaretto
65 grams of white chocolate chips
250 grams mascarpone
In a bowl stir together the flour with the almond flour and a pinch of salt.
Then mix together the soft butter with the white sugar until you get a creamy mixture.
Now add the eggs one by one and mix well.
Add the amaretto, the flour and the mascarpone and keep mixing till all is combined.
Then stir in the chocolate chips.
Place some paper cups in your muffin pan and spoon in the batter. Bake to muffins for about 20 minutes in a hot oven at 200 degrees. Let them cool on a rack.
The husband and I are huge fans of Italian food, So I am always happy to try out something new and exciting. Normally I use a very basic cannelloni recipe à la bolognaise. It’s a wonderful recipe and I just know I ll keep using it till I am old an grey. But sometimes I want to try new recipes and new flavours. I found the base for this recipe while looking for some stock cubes on a website. The website suggested to use the cubes in a Ricotta cannelloni and I was won over. The idea of a ricotta cannelloni without spinach sounded like something different. So I added a little bit of this and a little bit of that and I ended up with those lovely creamy cannelloni.
8 tubes of cannelloni
½ red onions finely chopped
125 grams ricotta cheese
1 jar of tomato sauce (I used home made sauce about 250 ml)
50 grams of grated parmigiano reggiano cheese
½ red pepper chopped in small cubes
½ green pepper chopped in small cubes
200 grams minced meat
30 grams of pine nuts
2 teaspoons of Italian herb mix
2 tablespoons of olive oil
In a large sauté pan over medium heat warm the olive oil. Add the minced meat and crumble it with a fork while it turns lightly brown and is cooked through. Now add the onion and the peppers and stir fry this for a about 10 minutes.
Now add the ricotta to the pan and mix it all together.
Season with a little bit of salt, pepper and the Italian herb mix.
Now add 25 grams of parmigiano reggiano cheese and the pine nuts to the mixture.
I had to pre-boil the cannelloni before using. Be sure to check the instructions on your package before using.
Now fill the tubes with the meat-ricotta mixture. I did this using a small wooden spoon. Look out that the tubes don’t tear up completely.
Place the filled tubes in a oven dish and poor over the tomato sauce. Make sure that the cannelloni is covered completely with sauce; else it will go hard an dry while baking in the oven. Now sprinkle with the remaining parmigiano reggiano cheese. Cover with foil and bake for 20 minutes in an oven of 200 degrees. Uncover and bake further until the cannelloni is golden brown an bubbling, this takes approx. another 15 minutes.
Posted in Meat, Mediterranean style, Nice and easy, Pasta
Tagged beef, cannelloni, cheese, italian, italy, minced meat, oven, parmezan, ricotta, tomato, tomato sauce