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I wasn’t much inspired to post today, since it is about a recipe that did not work out, but that changed after I read Pea’s text . I bookmarked the recipe last week and couldn’t wait to try it – I love baking with yeast and the idea of a banana honey roll seemed amazing. And that roll was one of Jamie’s recipes . I was sure it would be delicious. Well, I wouldn’t know about that – the bread came out so weird I did not feel like putting it in my mouth. It was far too moist and dense, heavy... It did not look like bread to me. I’m no expert, but I have baked yeasted breads hundreds of times and the results were pretty good. And Jamie’s bread was anything but good (I’m glad I halved the recipe). I won’t let this recipe put me off my willing to make yeasted banana bread. So, if you have any suggestions or recipes to share, I’m all ears, oops, eyes. :) No recipe today – but you can read the original here .

Source: technicolorkitcheninenglish.blogspot.com

5 1/2 kg turkey 2 -4 clementines rosemary , bay or fresh thyme sprig 150 g butter 2 -3 carrots 3 onions , peeled 2 celery ribs 1 For the Butter:. 2 You need to finely chop the carrots, onion and celery. Chop rosemary and thyme. 3 Mix into the butter thoroughly. 4 The Turkey:. 5 Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird. 6 Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed. 7 The other half of the butter is to be smoothed over the outside of the turkey. 8 Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide. 9 Cover in cling film and keep in the refridgerator until ready to be cooked. 10 Before cooking, chop 2-4 clementines and place in the cavity. 11 Stuff the neck of the bird with as much stuffing as possible. 12 Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end. 13 For best results, baste the turkey every 45 minutes. 14 Enjoy.

Source: food.com

2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5 -6 garlic cloves 1 Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2 Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. 3 Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice. 4 Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

Source: food.com

1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 tablespoon fresh coriander 1/2 lemon, juice of 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. 3 Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.

Source: food.com

150 gm Digestive biscuits 100 gm pecan nuts 100 gm pistachio nuts 10 x glace cherries 2 x meringue nests, crumbled, into small pcs 150 gm butter 1 Tbsp. golden brown syrup 200 gm good quality chocolate cocoa pwdr, for dusting Break the biscuits into small pcs directly into a large bowl. Add in the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of theingredients, except the cocoa pwdr, into a bowl and put over a pan of simmering water on low heat to heat. Mix the ingredients together and place in the container that acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top. Leave in the refrigerator to hard up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.(c) Jamie Oliver 2002http://www.jamieoliver.com

Source: cookeatshare.com

250 g fresh fava beans 3 sprigs fresh coriander 6 mint leaves 1 pinch coarse salt 1 pinch fresh ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 small chili pepper , sliced (red) 2 teaspoons lemon zest (from 1 lemon) 1 teaspoon flour 8 mint leaves , chopped fine 1 cup yogurt 1/2 lemon, juice of coarse salt fresh ground black pepper 1 Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!). 2 Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt. 3 Stir together mint, yogurt, lemon juice, salt and pepper. 4 Serve felafel with yogurt sauce and a lightly-dressed salad.

Source: food.com

2 lbs carrots 1/2 lb ground lamb 2 teaspoons garam masala kosher salt 3 shallots , finely minced 1 lemon, juice of 2 inches piece fresh ginger , peeled and grated 1 teaspoon whole cumin seed 3 -4 tablespoons olive oil 1 teaspoon fresh coriander 1 teaspoon fresh mint 1 teaspoon sesame seeds 1 Shred carrots very thinly using a speed peeler. 2 Brown lamb in a hot non-stick skillet until quite crispy. Drain off most of the fat. Add garam masala and salt and toss well. 3 Combine shallots, lemon juice, ginger, salt in a large bowl. Toast cumin seeds in a hot, dry skillet. Grind with a mortar and pestle or spice grinder. Add to dressing. Add olive oil and pour dressing over carrots. Add coriander and mint and toss well. Serve on top of hot lamb and sprinkle with sesame seeds.

Source: food.com

4 pork chops, about 1 1/2-inch thick salt black pepper 8 large fresh sage leaves 1 tablespoon olive oil 1/2 lemon, juice of 1 Score the fat at the edge of the chops at 1/2" intervals. Sprinkle both sides of each chop with salt and pepper. Stick a large sage leaf to the meat over the "eye" of the chop; press in firmly. 2 Pour olive oil into a hot non-stick skillet. Add chops, sage side down. Apply the remaining sage leaves to the now upper side of the chops. 3 Place skillet in a preheated 425F (220C) oven for 12-15 minutes, until golden brown, turning once half way through. Remove to a plate. 4 Pour fat out of pan. Deglaze with lemon juice and drizzle over chops.

Source: food.com

1 liter chicken stock (or vegetable as appropriate) 1 tablespoon olive oil 3 shallots , finely chopped (or 2 medium onions) 1 head celery , finely chopped (discard any tough outer sticks) sea salt and black pepper 2 garlic cloves , finely chopped 400 g risotto rice 100 ml dry white vermouth or 100 ml dry white wine 70 g butter 100 g freshly grated parmesan cheese 1 Stage 1. 2 Heat the stock. 3 Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes. 4 Add the garlic and after another 2 minutes when the vegetables have softened add the rice. 5 Turn up the heat now. 6 At this crucial point you can`t leave the pan and anyway this is the best bit. 7 While slowly stirring continuously you are beginning to fry the rice. 8 You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit). 9 You must keep the rice moving. 10 After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine). 11 Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic! 12 It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence. 13 I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh. 14 Try both see what you think. 15 Stage 2. 16 Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock). 17 Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw). 18 Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next. 19 This will take about 15 minutes. 20 Taste the rice is it cooked? 21 Carry on adding stock until the rice is soft but with a slight bite. 22 Check seasoning. 23 Stage 3. 24 Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like. 25 Stir gently. 26 Eat it as soon as possible while it retains its moist texture. 27 Serve it on its own or with a crisp green salad and a hunk of crusty bread. 28 If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe. 29 To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

Source: food.com

1 rack of lamb 2 teaspoons ras el hanout spice mix 2 teaspoons spanish smoked paprika (pimenton) 1 tablespoon extra virgin olive oil 1 tablespoon pomegranate molasses 1/2 cup pistachio nut 1/4 cup breadcrumbs 1/2 onion , chopped 1 tablespoon butter 1/2 cup israeli couscous 1 cup chicken stock 1/3 cup mint leaf 1/3 cup cilantro leaf 1/3 cup flat leaf parsley 1/4 cup pomegranate seeds 1/2 preserved lemons or 1 lemon, zest of 10 dried apricots 1 Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous. 2 Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients. 3 Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it). 4 To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly. 5 Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side. 6 Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving. 7 Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon. 8 Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top. 9 ************************************************************************************************. 10 Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.

Source: food.com

500 g plain flour 100 g lard 150 g butter salt 2 large eggs 1 Preheat the oven to 190° Celsius. 2 Rub together the flour and the fat. 3 Add the eggs and bring together carefully. 4 Chill in the refrigator for 1 hour. 5 Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes. 6 Lower the oven temperatur to 180° Celsius. 7 Mix all the filling ingredients together then pour the filling into the pastry case. 8 Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme oil. 9 Bake in the oven for 30 minutes.

Source: food.com

As someone who loves anything related to food, I love reading about it, making and eating it (obviously), but I also find it amazing to talk about it with different people and learn what they like, what they don’t like and how their tastes change with time. I have those conversations with my husband all the time, and he tells me about the food he ate as a kid, things he loved and things he couldn’t stand, how it took him so long to appreciate all sorts of vegetables, and that his mother would be really glad to see him finally eating like an adult (she passed away in 2011). Every time Joao and I talk about those things I feel more inspired to cook, and when he asked me to make meatballs – one of his all time favorite dishes – I remembered Jamie Oliver’s meatballs alla Norma and thought that a bit of eggplant in the meatballs wouldn’t hurt. I love eggplant . :) The eggplant sauce tasted divine with the meatballs; Jamie served his over polenta, but since it was too hot here I went with spaghetti instead and some bread to mop up the sauce – a simple yet delicious meal that I get to replicate anytime I want with the meatballs I stashed in my freezer. Meatballs alla Norma slightly adapted from the always delicious Save with Jamie: Shop Smart, Cook Clever, Waste Less Meatballs – recipe here Sauce: 1 large eggplant olive oil 2 cloves garlic, minced 2 tablespoons sweet chili sauce 2 tablespoons balsamic vinegar 1 400g (14oz) can diced tomatoes salt and freshly ground black pepper handful fresh basil leaves Dice the eggplant into 1.5 cm cubes, then season well with salt and leave for 15 min in a colander. Preheat the oven to 200°C/400°F. Line a large baking sheet with a double layer of foil and brush it with olive oil. Place the meatballs onto the prepared sheet and bake until firm and cooked through (about 30 minutes) – bake as many as you want, the recipe yields about 25 meatballs. You can freeze uncooked meatballs for up to 2 months and bake them directly from frozen. While the meatballs are in the oven, make the sauce: take handfuls of the eggplant and squeeze out the excess salty liquid, then put into a saucepan on a medium heat with a lug of oil to cook for 10 min, or until golden, stirring occasionally. Add the garlic and cook until fragrant. Stir in the sweet chili sauce and balsamic, add the tomatoes and 3 tablespoons water. Season with salt and black pepper, then simmer for 10-15 min, or until thickened. Stir in the basil and remove from the heat. Add the meatballs to the sauce and serve immediately. Serves 4

Source: technicolorkitcheninenglish.blogspot.com



This recipe features: Classic Thai flavors, with a smooth, velvety soup Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well)

Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is what makes Thai Chicken Coconut Soup so irresistible – the initial kick of the spicy chile pepper and lime, followed by salty/savory that’s tempered with a touch of sugar. The creamy coconut milk lingers to soothe the spiciness and allows all the distinct flavors to play nicely with each other.







This recipe is from Chef Lorraine Pascale, a #1 bestselling author in the U.K.  Her book, Everyday Easy features elegant, fuss-free cooking for weeknight dinners. Lorraine Pascale is the undisputed queen of the kitchen, queen of the simple and the simply delicious.Jamie Oliver

Recipes include: Thai Beef Salad with Roasted Peanuts and Chili Dressing Shrimp Caeser Salad Lozza’s Lamb Biryani Goat Cheese, Toasted Hazelnut Honey Quesadillas with Arugula Salad Crouching Tiger, Hidden Zebra Cake

and many, many more. Each recipe is easy, breezy and complete with a gorgeous color photograph. The Thai Chicken Coconut Soup Recipe is by Lorraine Pascale, photo is also from the cookbook, by Myles New. Yum

Source: steamykitchen.com

#fullpost{display:inline;} Crisp iceberg, cool shrimp,and creamy avocado, all tossed with a tangy dressing is what you want on a hot and sultry day. Though what also makes this dish such a treat is that it has a sense of place—Houston to be exact. I first encountered this recipe for shrimp and avocado salad a few months ago when I was in Waco speaking on a panel about Texas food at Baylor University. The talk was presented by the Texas Collection, which as the name implies, is a large set of Texas books found in The Carroll Library at Baylor. The collection, which is lead by director John Wilson and librarian Amie Oliver, has books about all aspects of Texan life—from history to food. And it’s the latter that made me very happy, as in the collection are almost 4,000 cookbooks focused on Texan cuisine. I had no idea that many were even in existence! The opportunity to spend two days going through just a few of those books was like being in cookbook heaven. While there are some New York-city published Texas cookbooks in the collection, the vast majority are locally published community cookbooks—books that were produced by Texas churches, schools, civic clubs, and other organizations. These cookbooks are a treasure, as the recipes not only reveal what a community cooked at a certain point in time, but they can also give you a sense of the community’s values and will often have names of the community members listed, as well. Many of the books in the collection were donated by a woman named Beth White. She’s a Houston-based former medical librarian who in her spare time decided to collect Texas cookbooks. Her contribution is huge and I had the honor of meeting her as she spoke on the panel with me. Also speaking on the panel was Marvin Bendele, the director of Foodways Texas, Addie Broyles, the Austin-American Statesman Food writer, and Mary Margaret Pack, an Austin-based chef and food historian. The library wanted to serve food at a reception following our talk, and we were all asked to contribute our favorite recipes. I offered my grandma’s chocolate pie , and the others submitted recipes for cornbread, deviled eggs, coffee cake, and a shrimp and avocado salad. All of the contributions were excellent, but it was the shrimp salad—a recipe that had been provided by Mary Margaret—that really made me smile. After not eating much that day (speaking in front of people makes me so nervous that I lose my appetite), the salad—which was comprised of shrimp, avocado, and iceberg lettuce mixed together with a tangy remoulade dressing—was just what I needed. The clean, refreshing salad was satisfying and rejuvenating, though you certainly didn’t need to be famished to love this dish! As we were leaving, I asked Mary Margaret for the recipe and she pointed me to a stack of recipe cards that the library had thoughtfully made for the event. On the card, Mary Margaret talked about how she grew up in Houston and this dish had been one of her favorites served at the Sakowitz department store restaurant, The Sky Terrace. While the salad itself had been tasty, when I learned of the recipe’s provenance I loved it even more. The shrimp salad she shared, much like the community cookbooks I had been reading, was rooted in a place. The shrimp are emblematic of the Texas Gulf Coast, while both the remoulade and the avocado in the salad reveal Houston’s history of being a crossroads of cultures and influences, in this case Louisiana and Mexico. When I returned home and went to make the salad, I misread the recipe and where the initial steps call for a remoulade sauce, I didn’t see that the Sakowitz-specific remoulade recipe—which calls for hard-boiled eggs and spinach—was listed separately. Therefore, I simply used a remoulade sauce I’ve enjoyed over the years, which is an adaption of a couple of recipes found in the Junior League of Lafayette's cookbook, Talk About Good. That recipe does not call for spinach and eggs, so the salad I ended up making wasn’t exactly the Sakowitz version. But no matter, it’s still fresh and ideal for summer. While I’m still processing all that I learned as I spent time going through the collection of cookbooks at Baylor, one thing I do know is that I look forward to returning soon. In the meantime, I’ll be enjoying bowls of this shrimp and avocado salad. Shrimp and avocado salad with remoulade dressing Ingredients for the remoulade dressing: 3/4 cup mayonnaise 2 tablespoons Creole or grainy mustard 2 tablespoon freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon prepared horseradish 1/4 teaspoon red pepper sauce, such as Tabasco 2 cloves garlic, finely minced 2 green onions, green part only, finely chopped 1 tablespoon chopped Italian parsley Salt Ingredients for the salad: 1 pound small shrimp (51-60 count), peeled and deveined 1 tablespoon kosher salt 1 head ice berg lettuce, cored and chopped 2 celery ribs, finely diced 2 avocados, peeled, pitted, and diced Lemon wedges, for serving Instructions: To make the remoulade dressing, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, horseradish, red pepper sauce, garlic, green onion, and parsley. Taste and add salt if needed. To make the shrimp for the salad, bring a 3-quart saucepan filled with water to a boil. Add the the shrimp and the salt. Cook the shrimp until pink, about 2 minutes, then drain and rinse with cold water. To assemble the salad, in a large mixing bowl, toss the cooked shrimp with the lettuce, celery, and avocado. You can either serve the salad dressed by adding the remoulade to the mixing bowl and tossing, or you can evenly divide the salad onto 4 plates or into 4 bowls, and serve with the dressing on the side. I also like to serve the salad with lemon wedges for an added bit of brightness. Yield: 4 servings Author: Adapted by Lisa Fain from recipes from Mary Margaret Pack and Talk About Good by the Junior League of Lafayette HOMESICKTEXAN.COM PRINT RECIPE

Source: homesicktexan.blogspot.com

I guess that when it comes to cooking and baking we all have our favorites - I certainly do, and the list includes Nigella, Jamie Oliver, Donna Hay and, of course, Martha: her baking recipes are always a hit and these cookies are no exception, delicious and dead easy to make. I got two logs of dough from this recipe and thought of keeping one in the freezer for another day, but after trying one of the cookies I knew I should bake as many as possible. :) Lady Grey tea cookies from one of my favorite cookbooks 2 cups (280g) all-purpose flour 2 tablespoons finely ground Lady Grey tea leaves (from about 4 bags)* ¼ teaspoon table salt 1 cup (226g/2 sticks) unsalted butter, softened ½ cup (70g) confectioners' sugar, sifted finely grated zest of 1 large orange 1 teaspoon vanilla extract Whisk flour, tea, and salt in a small bowl; set aside. Put butter, sugar, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and creamy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined – at this point I tasted the dough and thought it wasn’t sweet enough, so I added 1 ½ tablespoons icing sugar. Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here . Wrap in parchment. Chill in freezer until very firm. Preheat oven to 180°C/350°F; line two large baking sheets with baking paper. Unwrap one log at a time (keep the other in the freezer). Cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, about 15 minutes. Cool completely on the sheets over a wire rack. * I used this grinder to grind the tea leaves Makes about 50 cookies

Source: technicolorkitcheninenglish.blogspot.com

这款oreo芝司蛋糕, 是第6个做给我家那台不用插电全自动洗碗机的生日蛋糕。不过说来惭愧,我做给他的蛋糕一年比一年丑。虽然我不是赖小姐,但我总认为那是因为他对我没有任何要求,即使马马虎虎做一个蛋糕来充数,他半句怨言也没有,还夸张地对着未经修饰'全裸'的蛋糕说 "Oh,it's a heart shaped cake!" 待人处事比较圆滑的他,和个性较冲动有话直说的我,好比一个圈圈遇到一个正方形。多年的相处下正方形的四个角被磨得也变得有点圆了。有烘蛋糕的您,要为圆形烤盘铺油纸时是怎么剪圆形油纸的呢?好多年前我从电视学会了Jamie Oliver的方法,就是先剪个正方形,然后对折四次,大略剪一条圆弧,打开就是一个圆形了。 所以当圈圈遇见方方,会变成什么呢?是长了角的圈圈?还是缺了角的方方? 之前都只会做免烤生乳酪蛋糕,第一次烘New York style芝司蛋糕,零经验,don't know what to expect。阴差阳错,也就将错就错,用买了N个月的心型模具。成品真的不怎样,我想还是用圆形烤盘会比较好看。因为是New York style cheesecake,所以不虽要用水浴法来烤,直接放入烤箱就可以了。照着食谱用170度烤40-45分钟,蛋糕出炉, 表面有点‘moh peng’,可能我的烤箱温度有点偏高,放凉后收缩坍塌得蛮厉害,不过我想典型的烤乳酪蛋糕也就是这个模样,所以也不当一回事,没放在心上。蛋糕完全冷却后还不能吃,更不能立刻脱模,必须连模具放进冰箱冷藏至少四小时以上,最好隔夜冷藏,味道会更好。 虽然蛋糕有点丑,不过加上一些点缀还混得过去。乳酪蛋糕部分绵密扎实,酸甜适中,非常好吃,真的有点超出意料自外!没想到第一次烤芝司蛋糕味道会那么好, 吃一片肯定不够,多吃一片也不会感觉腻腻的。家里的一大两小oreo迷,都一一竖起大拇指连连赞好。 两周后我用160度烤第二个乳酪蛋糕,表面美美毫无瑕疵,让蛋糕在烤箱里放凉,蛋糕没收缩也没坍塌。因为我对oreo没多大兴趣,我会比较喜欢这个原味乳酪蛋糕。 回到当圈圈遇见方方的问题---答案其实是---心形! 把一个圆形对剪一半,排在一个同等大小的正方形其中的两边,就成了一个心形。。。 好比我的圈圈包容着我这个方方 :) Pardon my recent absence from this blog. I have been putting in my best effort to fulfill my responsibility as a good parent to help my younger child prepare for his mid-year exams. Sad to say this is something quite inevitable in our meritocratic education system, there is no way to avoid it but to get on with it. Since I don't send him for any any tuition or academic enrichment classes, I have to assume the role of a home tutor. Anyone who has the experience coaching your own kid would know, it is definitely not a pleasant affair. I am so glad that we can now resume our happy mother and child relationship instead of getting into that all too familiar tiger-mother-helpless-lamb situation every now and then during the past few weeks. The highlight of this post is yet another one of my 'first attempt' for the month, or rather last month. I baked a New York style oreo cheesecake for my husband's birthday. This is the first time I have made a proper baked cheesecake. Preparing the batter was quite straight forward and that left me the false impression that the cake would turn out great. Little did I know that my oven temperature was on the high side, and upon cooling, the cake shrank and collapsed with a slight sunken top. Well, it was not a pleasing sight to behold so I decorated it with whatever I had on hand to make it look more presentable. Fortunately, the taste of the cake was not compromised at all. It had a very nice creamy and smooth texture, yet taste light with a refreshing hint of lemon. You wouldn't be able to stop at just one slice. Once we finished the cake, I started craving for another one. It is no surprise that I made another version a fortnight later, and this time I was careful to bake it at a lower temperature. I left the cake to cool in the oven when it was cooked, the cake didn't shrink or sink as much as my first attempt. Unlike my husband and my boys, I am not really a fan of oreos. So I prefer this plain version as the delicate taste of the creamy cheesecake was not overpowered by the presence of the sweet oreo crumbs. The digestive biscuit base is also a better option to pair with the slightly lemony cheese filling. My latest baking venture has certainly removed my fear of making a baked cheesecake...I am sure I will be able to move on to making more delicate bakes such as the Japanese style souffle cheesecake... Baked Oreo Cheesecake (makes one 7" round cake or 7" heart shape cake) Ingredients: base crust: 100g oreo cookies (without the cream), finely crushed 45g unsalted butter, melted filling: 250g cream cheese, soften at room temperature 100g caster sugar 50g unsalted butter, soften at room temperature 100g sour cream 1 teaspoon vanilla bean paste 1 large egg, room temperature 1 large egg yolk, room temperature 10g corn starch 1 tablespoon lemon juice 3 ~ 4 oreo cookies, break into small chunks Method: Crust: Lightly grease a 7" round baking pan (with removable base). Line base and side of the pan with parchment paper. Combine crushed oreo cookies and melted butter together in a mixing bowl, mix well. With the back of a spoon, press the oreo cookies crumbs firmly onto the base of the prepared pan. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.) Filling: With an electric mixer, beat cream cheese in a mixing bowl until smooth. Add in sugar and beat till fully incorporated. Stop to scrape down the sides if necessary. Continue to add in butter, whisk to combine. Add in sour cream, beat to combine. Add in vanilla bean paste (or use the seeds of 1/3 of a vanilla pod), beat to combine. Lightly beat the egg and egg yolks in a small bowl. Add in the egg mixture to the cream cheese batter in 3 separate additions, beat to combine after each addition. Add in corn flour and lemon juice, beat to combine. For a smoother texture, strain the batter over a sieve. Pour the prepared pan with half of the batter, sprinkle oreo cookies chunks over the surface evenly. Pour the remaining batter. Smooth the surface with a spatula. Bake in preheated oven at 170 degC for about 45~50mins (Note: I find baking at 160 degC yields better result). To test for doneness, gently shake the pan, the filling should have a slight wobble in the centre. Once the cheesecake is done, turn off the oven. Leave the oven door slightly open and leave the cheesecake inside the oven to cool off for about an hour. The cheesecake may crack slightly if left to cool outside the oven. Remove from oven and leave to cool completely. Do not unmould. Cover with cling wrap and leave to chill in the fridge for at least 4 hours, best chilled over night. When ready to unmold, place pan on an inverted glass (or a canned drink or any canned food). Carefully slide the side of the removable pan downwards to release the cake. Transfer cake to a serving plate, decorate as desired. Recipe source: 起司蛋糕 by 信太康代

Source: happyhomebaking.blogspot.com

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