Poppyseed Cheesecake

Ingredients

Base

100 g bulghur
1 tablespoon clear honey
25 g butter

Filling

4 tablespoons double cream
1/2 teaspoon ground cinnamon
100 g ground black poppyseeds
250 g thick honey
1 tablespoon brandy
5 eggs, separated
750 g Mizithra, Ricotta, or low-fat soft cheese
50 g flour

Topping

100 g ground black poppyseeds
2 tablespoons brown sugar
50 g butter
1 tablespoon brandy
1 tablespoon cornstarch

Method

  1. Line the base of a 23-cm springform or loose-bottomed tin with greaseproof paper, and grease the sides.
  2. Rinse the bulghur in water, squeezing it to remove excess moisture. Put it into a saucepan with the rest of the ingredients. Add 4 tablespoons water and bring to a boil, stirring until all the liquid has been absorbed.
  3. Spread the mixture evenly over the base of the tin and allow to cool while you make the filling.
  4. Put the double cream, cinnamon, poppyseeds and honey into a saucepan. Bring to the boil, stirring constantly, until the mixture thickens.
  5. Add the brandy and remove from the heat. Allow to cool.
  6. When it is cold, beat in the egg yolks, flour and cheese. Whisk the egg whites until stiff, then fold them into the mixture. Turn the mixture into the tin and bake it in a preheated moderate oven (180°C/350°F) for 45 minutes.
  7. Increase the heat to hot oven (220°C/425°F), and bake for 10 minutes or until the cake is firm in the centre.
  8. Remove the cake from the oven and let it cool at room temperature while you prepare the topping.
  9. Combine the topping ingredients and stir them over a low heat until the butter melts and the mixture thickens.
  10. Pour mixture over the cake, then return the cake to the oven and bake for 10 minutes.
  11. Remove from oven, cool and chill before serving.

Makes 10 to 12 servings.

Source: Cheesecakes

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Chinese-style Steamed Three Kinds of Egg

Ingredients

3 salted ducks’ eggs (咸蛋)
3 preserved ducks’ eggs (皮蛋)
3 fresh eggs (beaten)
3 tbsps water
1 tbsp oil

Method

  1. Poach the salted ducks’ eggs until done. Shell and dice coarsely.
  2. Shell and dice the preserved ducks’ eggs.
  3. Mix well the beaten eggs with water and oil. Add the diced salted ducks’ eggs and preserved ducks’ eggs and mix well. Pour the mixture into a lightly greased dish. Steam over high heat for 15 minutes.
  4. Cool and cut into slices before serving.

Source: Delicacies by Gigi Wong

Corn Tortillas with Avocado and Eggs

Ingredients

cooking spray
4 (6-inch) corn tortillas
1 tablespoon canola oil
1 medium red bell pepper (finely diced)
1/2 cup diced red onion
1 medium tomato (diced)
2 ounces fat-free cream cheese (cut into pieces)
2 large eggs
2 large egg whites
1 medium avocado (halved, pitted, mashed with a fork)
1/4 cup chopped, fresh cilantro (optional)
2 teaspoons chopped pickled jalapeños (drained)

Method

  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
  2. Arrange the tortillas in a single layer on the baking sheet. Lightly spray the tortillas with cooking spray. Bake for 6 to 7 minutes on each side, or until golden brown.
  3. In a medium nonstick saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell pepper and onion for 5 to 7 minutes, or until the bell pepper is tender and the onion is soft, stirring occasionally.
  4. Cook the tomato for 2 to 3 minutes, or until it releases its liquid.
  5. Stir in the cream cheese. Cook the vegetable mixture for 2 to 3 minutes, or until the cream cheese has melted.
  6. Remove from the heat. Transfer the bell pepper mixture to a small bowl.
  7. In a separate small bowl, whisk together the eggs and egg whites with a fork.
  8. Wipe the pan with paper towels. Lightly spray the pan with cooking spray. Cook the egg mixture over medium-high heat, or until the eggs are scrambled, stirring constantly. Remove from the heat.
  9. Spread the avocado over each tortilla. Top with the vegetable mixture and scrambled eggs. Garnish with the cilantro and jalapeños.

Makes 4 servings.

Source: American Heart Association

Breakfast Bowl with Egg and Quinoa

Ingredients

1/4 cup raw quinoa
1/2 avocado, pitted and diced
2 medium tomatoes, chopped (about 2 cups)
1 cup no-salt-added, frozen corn (thawed)
1/4 cup chopped green onions
1/2 cup chopped cilantro (optional)
4 eggs
1/8 teaspoon salt
1/4 teaspoon ground black pepper
hot sauce (optional)

Method

  1. Cook quinoa according to the package directions. Remove from heat and let sit.
  2. Divide quinoa between 4 bowls. Arrange the avocado, tomatoes, corn, green onion, and cilantro (if using) between each bowl.
  3. Coat a large nonstick skillet with cooking spray and warm over medium-high heat. Crack each egg into the skillet and season with salt and pepper. Cover with a lid and cook until egg whites are set but yolk is still runny, about 3 to 4 minutes. Use a spatula to carefully transfer each sunny-side-up egg into each bowl.
  4. Garnish with hot sauce (if using) and serve.

Makes 4 servings.

Source: American Heart Association

Japanese-style Cheesecake with Cream Cheese

Ingredients

50 g unsalted butter
80 g cream cheese
20 g powder cheese
80 g fine granulated sugar
2 egg yolks
1 tsp lemon rind
juice of 1/2 lemon
30 g wine marinated raisin
2 egg whites
100 g all-purpose flour
1 tsp baking powder

Method

  1. Combine flour with baking powder. Set aside.
  2. Melt cream cheese over a double boiler.
  3. In a bowl, whisk butter until creamy. Mix in 2/3 of the sugar. Add powder cheese, cream cheese and egg yolks. Mix well.
  4. Add lemon juice, lemon rind and raisin to the mixture and mix well.
  5. In a separate bowl, make the meringue by whisking the egg whites with the remaining sugar until soft peak forms.
  6. Take 1/2 of the meringue and fold into the butter cheese mixture. Fold in the flour mixture and then the remaining meringue.
  7. Grease the sides and bottom of a loaf pan and sprinkle flour. Pour the batter into the pan.
  8. Bake the cake in a 170ºC preheated oven for about 30 minutes.

Source: Cakes and Breads