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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Roman Red Cabbage Salad

Ingredients

3 teaspoons lemon juice
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
1 oz walnut halves
2 tablespoons red wine vinegar
1 tablespoon honey
salt
freshly ground black pepper

Method

  1. Sprinkle the lemon juice over the banana and apple slices to prevent discoloration.
  2. Mix the cabbage with the banana, apple and walnuts in a serving bowl.
  3. Make the dressing. Heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
  4. Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.

Makes 4 to 6 servings.

Source: Versatile Vegetables


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Farro with Butternut Squash, Red Onion, and Almond

Ingredients

4 cups unsalted vegetable broth
2 cups uncooked whole-grain farro
2 tablespoons olive oil
2 cups diced peeled butternut squash
1 cup chopped red onion
1 cup thinly sliced carrot
3/4 cup thinly sliced celery
3/4 cup almonds, toasted and coarsely chopped
3/4 cup chopped fresh
flat-leaf parsley
1 tablespoon thyme leaves
1 tablespoon minced fresh sage
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Method

  1. Bring broth and farro to a boil in a large saucepan. Cover, reduce heat, and simmer 40 minutes or until farro is al dente. Drain in a colander over a bowl, reserving cooking liquid.
  2. Heat a large nonstick skillet over medium heat. Add oil to pan and swirl to coat. Add squash, onion, carrot, and celery. Sauté 5 minutes.
  3. Stir in 1/4 cup reserved cooking liquid. Reduce heat to low. Cover and cook 7 minutes or until vegetables are tender.
  4. Stir squash mixture into farro mixture. Stir in almonds, parsley, thyme, sage, salt, and pepper. Cover and keep warm until ready to serve.
  5. Stir in additional reserved cooking liquid as needed just before serving.

Makes 6 to 8 servings.

Source: Everyday Whole Grain


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Indian Ice Cream Kulfi

Ingredients

1.5 litres full fat milk
3 cardamom pods
25 g castor sugar
50 g pistachios, skinned plus a few to decorate
a few pink rose petals, to decorate

Method

  1. Pour the milk into a large, heavy-based saucepan. Bring to the boil, lower the heat and simmer gently for 1 hour, stirring occasionally.
  2. Put the cardamom pods in a mortar and crush them with a pestle. Add the pods and the seeds to the milk and continue to simmer for 1 to 1-1/2 hours or until the milk has reduced to about 2 cups.
  3. Strain the milk into a jug, stir in the sugar and leave to cool.
  4. Grind half the pistachios to a smooth powder in a blender, nut grinder or cleaned coffee grinder. Cut the remaining pistachios into thin slivers and set them aside for decoration. Stir the ground nuts into the milk mixture.
  5. Pour the milk and pistachio mixture into four kulfi moulds. Freeze overnight until firm.
  6. To unmould the kulfi, half fill a plastic container or bowl with very hot water, stand the moulds in the water and count to ten. Immediately lift out the moulds and invert them on a baking sheet.
  7. Transfer the ice creams to a platter or individual plates. To decorate, scatter sliced pistachios over the ice creams and then the rose petals. Serve at once.

COOK’S TIP: Stay in the kitchen while the milk is simmering, so that you can control the heat to keep the milk gently bubbling without boiling over. If you don’t have any kulfi moulds, use lolly moulds without the tops or even disposable plastic cups. If the ices won’t turn out, dip a cloth in very hot water, wring it out and place it on the tops of the moulds to soften the ice cream, or plunge the moulds back into hot water for a few more seconds.

Makes 4 servings.

Source: Ice Cream and Iced Desserts


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