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| Coconut-Ricotta Cheesecake |
| 08.05.05 (8:54 am) [edit] |
1 3/4 cups flaked coconut
1 tablespoon butter, softened
2 cups ricotta cheese
1 8-ounce package cream cheese, softened
1/4 teaspoon coconut extract or vanilla
1 cup sugar
2 tablesoons all purpose flour
1/8 teaspoon salt
3 eggs
1/4 cup milk
1 8-ounce carton dairy sour cream
1 tablespoon sugar
Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes, stirring
occasionally. Reserve 1/4 cup of the toasted coconut for topping.
Grease bottom and sides of an 8-inch springform pan with softened butter.
Press remaining toasted coconut on the bottom of pan. Press untoasted
coconut up sides of pan.
For filling, beat the ricotta cheese, cream cheese and coconut extract
till fluffy. Combine the 1 cup sugar, flour and salt. Stir into cream
cheese mixture. Add eggs, all at once, beating at low speed just till
combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan.
Bake in a 375 oven about 45 minutes or till center appears set.
Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread
atop baked cheesecake. Cool. Chill. Garnish with the reserved toasted
coconut. Makes 12 servings.
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| Baklava cheesecake |
| 08.05.05 (8:53 am) [edit] |
FILLING
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32 ozs CREAM CHEESE, room temperature
1 cup CLOVER HONEY
1/4 cup LEMON JUICE (fresh)
2 tsps VANILLA
6 JUMBO EGGS, room temperature
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Beat cream cheese in large bowl of electric mixer until
light & fluffy. Gradually mix in honey, then lemon juice &
vanilla. Beat in eggs 1 at a time until just incorporated.
Set aside. Stir through filling & pour into crust.
Cover filling with overhanging phyllo, squaring at edge of
pan.
Bake until pastry is light brown and cake is firm to touch,
about 50 mins.
Remove pan sides; using toothpick, poke 12 holes in top of
cake to allow steam to escape. Cool completely on rack.
Refrigerate 2 days to mellow flavors, covering after first
day.
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BAKLAVA TOPPING
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1/2 cup WALNUTS
1/2 cup ALMONDS, blanched
1 TBS GRANULATED SUGAR
1 tsp CINNAMON
1/2 TBS BUTTER (unsalted), clarified
1 TBS LEMON JUICE (fresh)
1 1-1/2 inch CINNAMON STICK
1 TBS COGNAC
BAKLAVA CHEESECAKE (Con't)
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Preheat oven to 350.
Cover baking sheet with 2 pieces of parchment.
Coarsely grind all nuts with 1 tablespoon sugar and 1 tsp.
cinnamon in processor. Stack 10 reserved phyllo pastry
sheets on work surface. Set rim of 10-inch springform pan
atop pastry. Cut around inside of rim through entire stack
using sharp knife, making 10 rounds. Cover rounds with damp
towel. Set pan rim on prepared baking sheet.
Brush parchment and inside of pan rim with butter. Place
one pastry round in pan rim and brush with butter. Repeat
with four more rounds. Spread nut mixture evenly over
pastry. Top with remaining 5 pastry rounds, brushing each
with butter. Using ruler as guide, cut pastry into 16
wedges (or however many pieces you want) with sharp knife.
Sprinkle lightly with water. Bake until crisp and golden,
about 30 minutes.
Meanwhile, heat 1/2 cup sugar, water, and lemon juice in
heavy small saucepan over low heat, swirling pan
occasionally until sugar dissolves. Add cinnamon stick,
increase heat to medium and boil until syrupy, about 4
minutes. Remove from heat. When bubbles subside, add
Cognac.
Flatten pastry atop cake. Remove pan rim from topping. Set
topping on cake, using large spatula. Re-cut wedges.
Replace pan rim on assembled cake. Immediately pour on hot
syrup. Cool one hour.
Refrigerate one to 6 hours, preferably six hours. Let cake
stand at room temperature for 20 minutes before serving.
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| Ravioli Stew |
| 08.05.05 (8:50 am) [edit] |
2 Tbs. Olive or Vegetable Oil
1 medium Onion, chopped
2 medium Carrots, diced
2 ribs Celery, diced
1 medium Green Bell Pepper, deseeded and chopped
1 clove Garlic, finely chopped
1 can Red Kidney Beans, rinsed and drained
4 Plum Tomatoes, chopped
1 envelope dry Herb Soup Mix
2-1/2 cups Water
1 10-oz. package refrigerated Cheese Ravioli
Parmesan cheese (optional)
In a 6-quart saucepan, heat oil over medium heat and cook onion, carrots, celery, green pepper, and garlic, stirring occasionally, for about 5 minutes or until tender.
Stir in kidney beans, plum tomatoes, and herb soup mix blended with water. Bring to a boil over high heat. Stir in ravioli. Reduce heat to medium and cook, stirring gently, for 5 minutes or until the ravioli are tender.
Serve with grated Parmesan cheese, if desired.
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| Banana Fritters |
| 07.22.05 (1:47 am) [edit] |
Ingredients
For the Batter
50g/2oz Plain Flour
1/4 teasp Salt
1 Egg
150ml/4fl.oz. Milk
1/4 teasp Baking Powder
Other ingredients
2 large Bananas
Lime or lemon juice
Vegetable oil for deep frying
Sugar for tossing
Instructions
1. Make the batter by sieving the flour, baking powder and salt into a large mixing bowl. Make a well in the centre, break the egg into it and add half the milk. Gently stir to mix.
2. Continue adding the milk a little at a time and stirring constantly, until all the milk is added and the batter is smooth and lump free. Continue to beat for 5 minutes then cover the bowl with a plate or tea towel and set aside.
3. Peel and slice the bananas diagonally into 6mm/¼ inch pieces. Coat thoroughly with batter.
4. Heat the oil to 180C/350F and fry the coated banana pieces for 1-2 minutes until golden brown.
5. Drain on kitchen paper and sprinkle with lemon juice. Toss in sugar and serve hot as a dessert or at teatime.
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| Cuban Style Chicken |
| 07.22.05 (1:46 am) [edit] |
Ingredients
4 large chicken joints, halved
Salt and Freshly ground Black Pepper
1 tbsp Olive oil
1 Onion, chopped
1 Green Capsicum (Sweet Pepper), chopped
1 Jalapeno Pepper, deseeded and chopped
1 large Garlic clove, crushed
1 teasp Ground Cumin
1 large Tomato, chopped
1 tbsp Lime juice
1 x 400g/14oz tin Black Beans, drained
Instructions
1. Sprinkle the chicken with salt and pepper to taste.
2. Heat the oil in a large frying pan, add the chicken and sauté until browned on all sides. Remove from pan with a slotted spoon and set aside.
3. Add the onion, green pepper, jalapeno pepper and garlic and cook for a few minutes, until onions are softened.
4. Add the cumin, tomatoes, lemon juice and black beans and mix well. Return the chicken to pan, cover and simmer for 20 minutes stirring once or twice.
5. Remove the lid and continue to cook for a further 15 minutes or until the chicken is done. Serve hot.
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| Jerk Chicken |
| 07.22.05 (1:44 am) [edit] |
4 Boneless Chicken Breasts
4 tbsp Soy Sauce
120ml/4fl.oz. White Wine Vinegar
2 Garlic Cloves, roughly chopped
1 Onion, chopped
60ml/2fl.oz. Vegetable Oil
2 tbsp Brown Sugar
*1 tbsp Dried Thyme
*1/2 teasp Allspice
*1/2teasp Ground Cloves
*1/2 teasp Ground Nutmeg
1 Jalapeno Chilli, roughly chopped
Instructions
1. Place all the ingredients apart from the chicken (including the contents of the spice pack if using), in a food processor and process until smooth.
2. Make 4 parallel cuts about 1cm/1/2 inch deep in each chicken breast and place in a shallow dish. Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts. Cover and refrigerate for 4 to 6 hours or overnight.
3. Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.
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| Avocado Smoothie |
| 07.22.05 (1:41 am) [edit] |
* 1 avocado
* 1/3 quart whole milk
* 3 tablespoons sugar
* 2 scoops vanilla ice cream
Mix these all in a blender! You can also add ice cubes.
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