Preheat oven to 175°C and line 3/4 oz mini muffin tins with paper cups.
To make crust, combine until evenly blended the graham cracker crumbs, sugar, and melted butter in a bowl.
Press around half a tablespoon of crumbs onto the bottoms of the muffin cups. Set aside. To make the cheesecake, with the lowest speed setting, beat cream cheese until smooth and fluffy.
Gradually add sugar and salt while beating, scraping the sides of the bowl often.
Add the eggs one at a time, mixing until incorporated.
Add the vanilla extract and heavy cream and mix well.
Let the cheesecake batter rest for around 10 minutes to remove most of the air bubbles that were formed during the mixing process.
Scoop cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit jiggly.
Remove from the oven and let cool then refrigerate (a few hours or even overnight).
Serve with chilled blueberries (with sauce) on top.
5½ tablespoons unsalted butter, melted and cooled to room temperature
Directions:
Position a rack in the center of the oven and preheat the oven to 350F. Butter a 9- by 5- inch loaf pan and dust with flour, shaking out the excess.
Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.
Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on the rack.
You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices.
Preheat oven to 200C (390F). Line a large baking tray with baking paper.
Wash chicken and pat dry. Rub all over with a little salt.
Place the beaten egg in a shallow dish. On another plate, mix the breadcrumbs with the sesame seeds and some salt and pepper to taste.
Dip each piece of chicken into the egg, drain off excess, and coat it well with the breadcumb mixture. Press the breadcrumbs in firmly so that they stick properly. Repeat with the rest of the chicken.
Arrange the chicken on the baking tray and bake in the oven for 45 minutes, turning halfway while cooking, until chicken is golden brown and cooked. Transfer to a serving plate and enjoy while hot and crunchy!
Optional:
When the chicken is cooked, brush some sweet chilli sauce all over the chicken and bake again for 2 minutes until caramelized.
For a spicy twist, omit the salt in the breadcrumb mixture and substitute with 1 tbsp cajun seasoning instead, and a pinch of cayenne pepper for extra heat.
1/4 small butternut squash (the seed end, preferably), seeded and peeled
8 brussels sprouts, trimmed
1/4 cup whole flat leaf parsley leaves
4 anchovy fillets
2 small (or 1 medium) garlic cloves
Salt
2 tablespoons lemon juice
5 tablespoons olive oil
Directions:
Cut the carrot into 3-inch-long, sliver thin batons (I first cut the carrot crosswise into 3-inch lengths; then I cut each piece in half lengthwise; finally, I cut each half lengthwise into 1/8-inch slivers.)
Using a mandoline, slice the radishes, turnips, and beets crosswise into the thinnest circles possible – they should be translucent.
Put the mandoline to work again: slice the butternut squash into the thinnest ribbons possible. Stop when you have 2 cups of ribbons.
Pull the brussels sprouts into leaves – you may need to trim the stem as you go to help the leaves separate, and remember that the leaves tend to wind around the sprout, so you want to pull them off the sprout in an unwinding fashion.
In a large mixing bowl, combine the carrots, radishes, turnips, squash, brussels sprouts, and parsley. (Leave aside the beets until the end; otherwise, they'll stain the rest of the vegetables.) Mix with your hands to disperse the vegetables. You should have 4 to 6 cups of vegetables.
In a mortar and pestle (or in a mini food processor or blender), pound the anchovy, garlic, and a large pinch of salt to a paste. Slowly beat in the lemon juice, followed by the olive oil, adding it in drops so the dressing has time to emulsify. Season to taste with salt, and add more lemon juice or oil if needed.
Pour half the dressing over the vegetables and blend with your hands so you can separate the vegetables (they like to cling to each other). Mix and mix and mix! Then taste and adjust seasoning. If it’s good, slip the beets into the salad (but don't really mix them in), and let the salad rest for at least 15 minutes before serving. Then eat, and feel virtuous.
⅔ cup sugar (can be reduced to ½ cup if you prefer desserts less sweet)
¼ cup cornstarch
½ teaspoon salt
3 cups whole milk
2 eggs
2 Tablespoons butter
1 Tablespoon vanilla extract
Graham Cracker Crumble:
1½ cups graham cracker crumbs (about 10 full sized crackers)
⅓ cup butter, melted
1 Tablespoon sugar
Directions:
Vanilla Pastry Cream:
In a medium bowl, beat eggs with a fork to combine. Set aside.
Mix sugar, cornstarch and salt in a medium saucepan. Gradually pour in milk, while whisking, to make a smooth mixture. Cook over medium heat, stirring almost constantly, until the mixture thickens and boils. Continue to cook and stir one minute.
Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled, place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.
Graham Cracker Crumble:
Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined. Pour into a 9″x13″ casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
Assembly:
Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer.
Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.
Add a few slices of banana.
Top bananas with a layer of whipped cream.
Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).
Repeat layers 2-5.
Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving.
1½ cups creme fraiche ( ¾ cup sour cream mixed with ¾ cup plain yogurt may be substituted)
Juice of 2 limes
½ teaspoon sambal or chili paste to taste
Pinch of sugar
Chicken:
2 pounds boneless skinless chicken thighs, trimmed of any visible fat
2½ cups crushed tomatoes
1 cup raisins
2 chipotle peppers in adobo
⅛ cup cider vinegar
¾ cup chili lime sauce from above
1 teaspoon cinnamon
2 cloves garlic
1 teaspoon salt
Directions:
To make chili lime sauce: Mix creme fraiche, lime juice, sambal and sugar together in a small bowl. Cover and refrigerate until needed.
To make picadillo: Rinse and dry chicken and place in stoneware of a crock-pot or slow cooker. Combine tomatoes, raisins, chipotles, vinegar, chili lime sauce, cinnamon, garlic and salt in a blender or food processor and pulse to blend (do not puree). Pour over chicken and toss to coat. Cook on Low for 4 hours or until chicken is very tender. Using tines of 2 forks, shred chicken and cook for 1 hour more. Serve in tortilla cups or over rice. Top with reserved chili lime sauce.
In a large bowl, combine all ingredients except lettuce; mix lightly. Cover and refrigerate for at least 1 hour. To serve, place a large leaf of lettuce on a plate and spoon a generous serving onto the middle of the lettuce leaf.
Mix 1 c of the flour, sugar, salt and yeast in large bowl. Add the oil and the water and beat 3min on medium. Stir in enough remaining flour until dough is soft and leaves the sides of the bowl.
Turn unto light floured surface and knead 5-10 minutes until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place for 1-1.5 hours until double.
Turn oven to 425, grease 2 cookie sheets. Punch down dough and divide in half. Shape each ½ into flattened 12in round on cookie sheet. Cover and let rise 20min.
Top as you wish or leave plain, maybe slather in butter or oil? And bake for 12-15 minutes or until golden brown. Cut the bread when its cooled down.
Note: You could bake it plain, or after baked top it with butter or honey, or just put a bit of olive oil and garlic or cheese, or just use it as a tradition thick pizza crust and top away.
Drizzle both sides of tuna steaks with oil. Sprinkle with the basil, salt and pepper.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center. Enjoy!
1 (8 oz) jar marinated artichoke hearts, drained & cut into pieces
1 (10 oz) package frozen spinach, thawed
½ cup mayonnaise
½ cup light sour cream
1½ cups Italian style six blend cheese (Mozzarella, Provolone, Asiago, Parmesan, Romano, Fontina)
paprika for garnish
Directions:
Preheat oven to 350 degrees. Thaw spinach and drain off any liquid.
Cut the artichoke hearts into bite size pieces.
Combine all the ingredients and mix well. If they mixture seems a bit to thick add a small amount of the reserved artichoke liquid.
Pour into a greased casserole dish and sprinkle with extra cheese and paprika. Bake for 20-25 minutes or until golden brown and bubbly. Let cool a bit before serving.
Note: Serve with crackers, tortilla, pita or bagel chips.
