Lemon Cheesecake with blistered Peaches

Ingredients

160 g almonds
1/2 cup white rice flour
80 g unsalted butter, chopped
2 tablespoons honey
2 peaches, halved and stones removed
2 tablespoons raw sugar

Filling

1 cup fresh ricotta
150 g cream cheese
2 egg yolks
1 teaspoon finely grated lemon rind
1 teaspoon vanilla extract
2 tablespoons white rice flour
1/2 cup maple syrup

Method

  1. Preheat oven to 160°C (320°F).
  2. Place the almonds in a food processor and process until fine.
  3. Add the flour, butter and honey and process until a sticky dough forms.
  4. Turn out the dough and press into the base of a 12-cm X 35-cm rectangular loose-based tart tin.
  5. Bake for 20 minutes or until golden.
  6. Remove from the oven and reduce the oven temperature to 150°C (300°F).
  7. Make the filling. Place the ricotta, cream cheese, egg yolks, lemon rind, vanilla, flour and maple syrup in a food processor and process until smooth.
  8. Spread t he filling over the base and bake for 20 minutes or until. just set.
  9. Sprinkle the cut side of the peaches with the sugar and place on a baking tray. Place under a preheated hot grill (broiler) for 5 minutes or until golden and slightly blistered.
  10. Remove the cheesecake from the tin, slice and serve with the peaches.

Makes 6 servings.

Source: Donna Hay


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Warm Camembert with Wild Mushroom Fricassee

Ingredients

1/2 cup walnut pieces
1 (8-ounce) wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
salt and freshly ground pepper
1 shallot, minced
2 tablespoons chopped flat-leaf parsley
2 large sage leaves, minced
sourdough toasts, for serving

Method

  1. Preheat the oven to 350°F.
  2. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
  3. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
  4. In a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer.
  5. Add the shallot and cook until softened, 2 minutes.
  6. Stir in the parsley and sage; season with salt and pepper.
  7. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Makes 4 servings.

Source: Chef Daniel Boulud


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Grilled Eggplant and Chaumes with Marinated Peppers and Red Chili Aioli

Ingredients

1 eggplant, cut crosswise into 1/4- to 1/2-inch-thick slices
olive oil
4 soft white or sourdough rolls, or 8 slices of country-style white or sourdough bread
1/2 cup marinated roasted red and/or yellow peppers, preferably in brine (purchased, or homemade)
about 12 ounces semi-soft but flavorful cheese such as Chaumes, Bel Paese, Port-Salut, or Jack, cut into fat slices to fit onto the bread

Red Chili Aioli

2-3 cloves garlic, minced
4-6 tablespoons mayonnaise
juice of 1/2 lemon or lime (about 1 tablespoon or to taste)
2-3 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
large pinch dried oregano leaves, crushed
2 tablespoons extra-virgin olive oil
several shakes smoky chili sauce such as Chipotle Tabasco, or Buffala
2 tablespoons coarsely chopped fresh cilantro

Method

  1. Make the Red Chili Aioli. In a small bowl, combine the garlic with the mayonnaise, lemon juice, chili powder, paprika, cumin, and oregano; stir well to combine. With your spoon or a whisk, beat in the olive oil, adding the oil a few teaspoons at a time and beating it until incorporated into the mixture before adding the rest. When smooth, shake in smoked chili sauce to taste, and finally stir in the cilantro. Cover and chill until ready to use. Makes about 1/3 cup.
  2. Prepare the eggplant. Lightly brush the eggplant slices with olive oil and heat a heavy nonstick skillet over medium-high heat. Pan brown the eggplant slices on each side until they are lightly browned and tender when pierced with a fork. Set aside
  3. Make the sandwiches. Lay out the open soft rolls and slather the red chili aioli generously on the insides. Layer eggplant slices on one side of the rolls, then the peppers, then a layer of the cheese. Close up and press together well.
  4. Lightly brush the outside of each sandwich with olive oil.
  5. Heat the skillet again over medium-high heat, then add the sandwiches and reduce the heat to medium-low. Weight down the sandwiches, and cook for a few minutes.
  6. When the bottom bread is golden and slightly browned in places, turn over and cook the other side, similarly weighted.
  7. When that side too is golden and crisp, the cheese should be melted and gooey. It may be oozing out a bit and crisping as it does. (Don’t discard these delicious crispy bits, just plop them onto each plate along with the sandwich.)
  8. Remove the sandwiches to serving plates. Cut into halves and serve.

Makes 4 servings.

Source: Grilled Cheese


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Spinach and Mushroom Roulade

Ingredients

8 oz frozen spinach or 1 lb fresh spinach
knob of butter
4 eggs, separated
salt
freshly ground black pepper
1 oz Parmesan cheese, grated

Filling

1/2 oz butter
6 oz mushrooms, sliced
1 tablespoon plain flour
1/2 cup milk
pinch of nutmeg

Method

  1. Line a 12 x 8 inch Swiss roll tin with greaseproof paper and oil lightly, or make a case of the same measurements with aluminium foil.
  2. Cook the spinach with a knob of butter until completely softened. Drain the spinach well, chop if fresh and place in a large bowl.
  3. Add the egg yolks and beat them well into the spinach. Season with salt and pepper.
  4. Whisk the egg whites in a large bowl until just holding their shape.
  5. Using a metal spoon, quickly fold these into the spinach mixture.
  6. Turn the mixture into the prepared tin, sprinkle the Parmesan cheese over the surface, and bake in a preheated oven at 200°C/400°F for 10 minutes.
  7. Make the filling. Heat the butter in a saucepan and gently fry the mushrooms until softened.
  8. Stir in the flour and cook for a further 1 minute.
  9. Slowly stir in the milk and cook until thickened.
  10. Stir in the nutmeg, salt and pepper to taste.
  11. Remove the roulade from the oven and turn out on to a sheet of greaseproof paper.
  12. Spread the mushroom filling over the surface and gently roll the roulade up.
  13. Serve immediately

Makes 3 to 4 servings.

Source: The Encyclopedia of Creative Cookery


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Stuffed Lobster with Cheese and Mushroom

Ingredients

2 fresh baby lobsters
1/4 cup canned mushrooms (sliced)
1/4 tsp mustard powder
1 clove mashed garlic
1 shallot (minced)
1/8 cup grated cheese
1 oz butter
1/2 tbsp flour
1/4 cup white wine

Seasonings

1/4 tsp salt
1/4 tsp sugar
1/3 cup chicken stock
1 tbsp evaporated milk
pinch of ground black pepper

Method

  1. Remove urine from lobsters annd cut each into halves. Steam until done. Separate meat from the shell. Dice the meat and save the shells. Set aside.
  2. Mix seasoning ingredients in a bowl.
  3. Heat butter in a pan. Saute mushroom, mustard powder, garlic, shallot and lobster. Sprinkle with wine.
  4. Mix in flour and stir well. Slowly pour in seasonings and simmer until sauce thickens.
  5. Add half portion of cheese and stir to combine.
  6. Stuff lobster shells with the lobster mixture. Sprinkle the remaining cheese on top of the stuffing.
  7. Put lobsters in preheated 220°C oven and bake 3-5 minutes until slightly brown. Remove and serve right away.

Makes 2 servings.

Source: Seafood


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