Cheesecake with strawberry sauce, basic recipe that appeals to everyone
Ingredients for 23cm removable bottom pan (10 people):
Pasta:
1/4 1 1/4 cup all-purpose flour
100g cold unsalted butter
1 egg plus 1 yolk
1 tablespoon of sugar
Pinch of salt
You can also make crushing cornstarch biscuit (200g) in a blender and mixing with 4 tablespoons of melted butter (60g) until it turns on
Filling:
700g cream cheese ambient temp
340g sugar
1 tablespoon lemon juice tahiti
1 tablespoon vanilla extract
6 eggs at room temperature
Syrup:
1/2 kg strawberries (save some p to decorate)
1/4 cup crystal sugar
half lemon tahiti juice
150g raspberries (half in syrup half to decorate)
1 mint branch to decorate
Procedures to prepare it:
Preheat the oven to 180C. Preparing the base dough: mix the butter with flour, sugar and salt with your fingertips until it forms a flour. Add the egg and yolk and mix until smooth. Wrap in plastic film and freeze for at least 1 hr. Open the dough and cover the bottom of the pan. Bake for 10/12 min and allow to cool completely. When cold, brush with melted butter all over the inside of the pan. Reserve.
With the paddle in the mixer, beat the cheesecake until smooth (3 min). With the speed low, add the sugar little by little. Stop in the middle and with a spatula bring the middle what was on the sides. Finish adding the sugar. Then add the lemon and vanilla (always at low speed) and eggs 1 at a time.
Place the filling on the cold greased dough on the sides. Cover the bottom of the pan with aluminum foil (to make sure there is no water in it) and bake in a water bath in the preheated oven for 1 hr or until golden and firm (when you shake the center it still moves). As soon as you get out of the oven, run a knife through the sides to make sure it won't crack when it cools. Take the refrigerator at least 2 hours. It has to be very cold to serve. Place the strawberries and raspberries in a pan and turn on the heat. When you start to heat add the crystal sugar and the lemon.Cook over low heat for 15 minutes and let cool. Serve on top of the candy.
Quick sandwich and delicious snack idea to share with you!
Ingredients for 4 sandwiches:
4 loaves (French or this one I used is naturally fermented, lighter)
100g raw ham
G 180g cherry tomato
180g buffalo mozzarella in balls
180g canned artichoke heart
salt and olive oil to taste
Procedures to prepare it:
Preheat the oven to 180C. Cut the mozzarella in half and reserve. Cut the tomatoes in half and season with salt and oil. Reserve. Break the artichokes in half. Cut the bread in half, remove excess crumbs and drizzle with a drizzle of olive oil.
Place the sliced buffalo mozzarella on the bottom of the bread and bake everything for 5 to 7 minutes. When removing from the oven place the raw ham on top of the mozzarella. In the other part of the bread that is empty, place the tomatoes under and the artichoke on top. Close the sandwich and split it in half.
Tagliatelle with prawns, carrots and zucchini, delicious dish I've made before, but it's always a success here at home!
Ingredients for 4 people:
400g tagliatelle
500g medium prawns already cleaned
2 small carrots
2 small zucchinis
Cebola 1 onion
juice of 1 tahiti lemon
250ml fresh cream
pinch of cayenne pepper, 1/3 cup grated Parmesan cheese
chopped fresh dill or chopped French chives to taste
salt to taste
Procedures to prepare it:
Place the shrimp to marinate with 1/4 cup of olive oil and 1 teaspoon of salt. Slice the carrot and zucchini (only part of the peel) into rods of the same length. Slice the onion in half a moon. Place the dough to cook in abundant boiling water for as many minutes as is written on the packaging.
In a large skillet with a drizzle of olive oil, add the carrot and onion and cook for 2 minutes over medium heat. Add the zucchini and stir well. Increase the heat to high and add the prawns, lemon juice, salt, cayenne pepper and mix well. Add fresh cream and parmesan. Add the cooked pasta and al dente, stir well and sprinkle with chopped dill or chopped French chives.
nice