Great winter warming dish -
Easy and lekker!!
If you make it the day before, it gets even better.
Try it. 😄
Showing posts with label make-ahead. Show all posts
Showing posts with label make-ahead. Show all posts
Sunday, January 6, 2019
Wednesday, May 22, 2013
Flo's Sweet Basil Sweetcake
INGREDIENTS
Butter, for greasing the pan
1/2 cup (4oz) ricotta cheese, at room temperature
1/2 cup (4oz) cream cheese, at room temperature
1/3 cup (3 oz) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil (& optional: add small amount of fresh tarragon)
2 tablespoons extra-virgin olive oil, for serving
Serving suggestion: assorted crackers
Special equipment: 4 1/2-inch diameter spring-form pan, about 2 1/2 inches tall
DIRECTIONS
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty aluminum foil.
Place the ricotta cheese, cream cheese and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk and salt, and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes.
Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers. Alternative: serve with tomato chutney and crackers.
Butter, for greasing the pan
1/2 cup (4oz) ricotta cheese, at room temperature
1/2 cup (4oz) cream cheese, at room temperature
1/3 cup (3 oz) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil (& optional: add small amount of fresh tarragon)
2 tablespoons extra-virgin olive oil, for serving
Serving suggestion: assorted crackers
Special equipment: 4 1/2-inch diameter spring-form pan, about 2 1/2 inches tall
DIRECTIONS
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty aluminum foil.
Place the ricotta cheese, cream cheese and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk and salt, and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes.
Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers. Alternative: serve with tomato chutney and crackers.
Wednesday, December 28, 2011
Mediterranean eggplant ratatouille
I made the recipe you sent me from The Meat Free Monday Cookbook but didn't have some of the ingredients so it changed considerably into this; very delicious! I'll definitely be making it again soon.
3 Tbsp olive oil
1 medium onion, chopped
1 stick celery, chopped (or 3 small)
2 fat garlic cloves, crushed
1 eggplant, cubed
1 - 1.5 cup Trader Joe's Harvest Grains blend (a mixture of Israeli/pearl couscous, red and green orzo, split dried garbanzo beans, and red quinoa). Substitute with whatever grains you can find, or potatoes.
1 tsp dried oregano
1 large (28 oz/800g) can/2 medium (14.5oz/400g) cans chopped tomatoes
2 cups/400g vegetable stock (or a bouillon cube and boiled water)
10-12 mushrooms, chopped
1 large apple, chopped (or 3 small)
1-2 Tbsp capers
2 oz/125g feta, crumbled
Heat some of the oil in a large soup pot, add the chopped onion and celery and sprinkle with a little salt. Cover with a lid (this helps them sweat but not brown). While the onion is cooking, chop the eggplant. Add the remaining oil and the eggplant and cook 4-5 more minutes, until the eggplant begins to soften. Add the tomatoes, stock/water, grains, oregano and bring to a boil. Reduce heat, simmer for 25-30 mins until all the vegetables are tender and the grains are cooked (check halfway through to stir and add more water if necessary). At the end, it should be thick & chewy, not soupy.
Add the capers and heat through, and salt & pepper to taste. Serve with the feta.
Optional: additional vegetables like zucchini and red bell pepper, olives, and sprinkle with parsley and pine nuts (or more affordable: sunflower seeds). You can definitely make this ahead and let it sit, it will improve.
3 Tbsp olive oil
1 medium onion, chopped
1 stick celery, chopped (or 3 small)
2 fat garlic cloves, crushed
1 eggplant, cubed
1 - 1.5 cup Trader Joe's Harvest Grains blend (a mixture of Israeli/pearl couscous, red and green orzo, split dried garbanzo beans, and red quinoa). Substitute with whatever grains you can find, or potatoes.
1 tsp dried oregano
1 large (28 oz/800g) can/2 medium (14.5oz/400g) cans chopped tomatoes
2 cups/400g vegetable stock (or a bouillon cube and boiled water)
10-12 mushrooms, chopped
1 large apple, chopped (or 3 small)
1-2 Tbsp capers
2 oz/125g feta, crumbled
Heat some of the oil in a large soup pot, add the chopped onion and celery and sprinkle with a little salt. Cover with a lid (this helps them sweat but not brown). While the onion is cooking, chop the eggplant. Add the remaining oil and the eggplant and cook 4-5 more minutes, until the eggplant begins to soften. Add the tomatoes, stock/water, grains, oregano and bring to a boil. Reduce heat, simmer for 25-30 mins until all the vegetables are tender and the grains are cooked (check halfway through to stir and add more water if necessary). At the end, it should be thick & chewy, not soupy.
Add the capers and heat through, and salt & pepper to taste. Serve with the feta.
Optional: additional vegetables like zucchini and red bell pepper, olives, and sprinkle with parsley and pine nuts (or more affordable: sunflower seeds). You can definitely make this ahead and let it sit, it will improve.
Sunday, July 26, 2009
Easy Gazpacho
I made this for dinner last night, and Nicki asked me to post the recipe. Works great when it's hot like it has been here, because it's nice and cold and doesn't require any cooking in a hot kitchen.
Gazpacho
16 oz canned diced tomatoes
1 cup cucumber, peeled and seeded
1 medium sized bell or sweet Italian pepper
1 large red onion
2 cloves garlic
2/3 cup of olive oil
juice from 1 lemon
1 tablespoon of Worcestershire sauce
2 tablespoons of red wine vinegar
1 teaspoon dried parsley (or 1 Tbsp fresh if available)
1 teaspoon dried oregano (ditto)
salt to taste
Finely chop the onion, garlic, cucumber and pepper (works best if you mince them in a food processor). Combine the finely chopped ingredients in a blender with the tomatoes and the olive oil, lemon juice, Worcestershire, vinegar, herbs and salt. Blend until smooth.
Chill in the refrigerator at least 4 hours before serving. Serve cold with tabasco sauce, if desired.
Gazpacho
16 oz canned diced tomatoes
1 cup cucumber, peeled and seeded
1 medium sized bell or sweet Italian pepper
1 large red onion
2 cloves garlic
2/3 cup of olive oil
juice from 1 lemon
1 tablespoon of Worcestershire sauce
2 tablespoons of red wine vinegar
1 teaspoon dried parsley (or 1 Tbsp fresh if available)
1 teaspoon dried oregano (ditto)
salt to taste
Finely chop the onion, garlic, cucumber and pepper (works best if you mince them in a food processor). Combine the finely chopped ingredients in a blender with the tomatoes and the olive oil, lemon juice, Worcestershire, vinegar, herbs and salt. Blend until smooth.
Chill in the refrigerator at least 4 hours before serving. Serve cold with tabasco sauce, if desired.
Friday, October 10, 2008
Butterscotch Cream Cheese Dip
1 package (8 oz) cream cheese, softened (lo-fat ok)
1/4 cup butterscotch ice cream topping
1 tablespoon packed brown sugar
1 teaspoon vanilla
Combine all ingredients in a small bowl; mix with wooden spoon until smooth OR combine ingredients in food processor and blend until smooth. Chill. Serve with fresh fruit - Granny Smith apples cut into wedges are particularly delicious.
Friday, March 28, 2008
Ramen Coleslaw
INGREDIENTS
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3 ounce) package ramen noodles, crushed, seasoning packet reserved (whatever flavor you like - Nissin Top Ramen brand Oriental flavor is vegetarian)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced/slivered almonds
1/2 medium head cabbage, shredded (or buy the bagged shredded cabbage/carrot mix)
5 green onions, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the oil, vinegar,
sugar, ramen noodle spice mix, salt and pepper to
create a dressing.
Place sesame seeds and almonds in a single layer on
a medium baking sheet and the ramen on another
baking sheet. Bake in the preheated oven 10 minutes,
or until lightly brown.
In a large salad bowl, combine the cabbage, green
onions and crushed ramen noodles. Pour dressing over
the cabbage, and toss to coat evenly. Top with
toasted sesame seeds and almonds.
Original recipe yield: 4 servings
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3 ounce) package ramen noodles, crushed, seasoning packet reserved (whatever flavor you like - Nissin Top Ramen brand Oriental flavor is vegetarian)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced/slivered almonds
1/2 medium head cabbage, shredded (or buy the bagged shredded cabbage/carrot mix)
5 green onions, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the oil, vinegar,
sugar, ramen noodle spice mix, salt and pepper to
create a dressing.
Place sesame seeds and almonds in a single layer on
a medium baking sheet and the ramen on another
baking sheet. Bake in the preheated oven 10 minutes,
or until lightly brown.
In a large salad bowl, combine the cabbage, green
onions and crushed ramen noodles. Pour dressing over
the cabbage, and toss to coat evenly. Top with
toasted sesame seeds and almonds.
Original recipe yield: 4 servings
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