Strawberry cheesecake in 4 easy steps

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METHOD:

EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve

Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

INGRIDIENTS:

250g digestive biscuits

100g butter, melted

1 vanilla pod

600g soft cheese

100g icing sugar

284ml pot double cream

For the topping

400g punnet strawberries, halved and stoned

25g icing sugar

SOURCE INFORMATION: http://www.bbcgoodfood.com/recipes/4653/strawberry-cheesecake-in-4-easy-steps-

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Filipino Grilled Chicken

Filipino food is having a moment, thanks to flavors like adobo, a salty-tangy soy-vinegar blend that’s excellent with chicken.

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INGREDIENTS

1. 3 cups water
2. 1 cup coconut vinegar or apple cider vinegar
3. 1/2 cup fresh lemon juice
4. 1/2 cup tamari or soy sauce
5. 1/4 cup Asian fish sauce
6. 10 garlic cloves, crushed
7. 2 tablespoons sugar
8. 1 tablespoon crushed red pepper
9. 1 tablespoon black peppercorns
10. 5 whole star anise pods
11. 5 bay leaves
12. Two 3 1/2-pound chickens, cut into 8 pieces each
13. Canola oil, for brushing
14. Kosher salt
15. Freshly ground black pepper

1.  In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.
2.  Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
3.  Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest parts registers 165°, about 30 minutes. Transfer the chicken to a platter and let rest for 10 minutes before serving.

TOTAL TIME: 1 HR 30 MIN PLUS OVERNIGHT MARINATING

SERVINGS: 8

Source of information:

 http://www.foodandwine.com/recipes

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Beet Salad with Candied Marcona Almonds

• © John Kernick
• 
  
• ACTIVE: 45 MIN
• TOTAL TIME: 2 HR
• SERVINGS: 8

INGREDIENTS

2 1/2 pounds medium red or golden beets, scrubbed and trimmed

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 tablespoons sugar

1 tablespoon light corn syrup

Salt

Pinch of cayenne pepper

1 cup marcona almonds

1/2 cup fresh tangerine juice

2 tablespoons sherry vinegar

1 tablespoon Dijon mustard

1 tablespoon minced shallots

1 small head of frisée (4 ounces), torn into bite-size pieces

Young pecorino cheese

Preheat the oven to 350°. In a large baking dish, toss the beets with 2 tablespoons of the olive oil. Cover with foil and bake for 1 1/2 hours, or until tender. When cool enough to handle, peel the beets and cut them into 1/2-inch wedges.

 Meanwhile, line a large rimmed baking sheet with parchment paper and lightly butter the paper. In a medium saucepan, combine the 1 tablespoon of butter with the sugar, corn syrup and a pinch each of salt and cayenne and bring to a boil, stirring, to dissolve the sugar. Add the almonds and stir until evenly coated with the syrup. Scrape the almonds onto the parchment-lined baking sheet in an even layer. Bake with the beets for about 12 minutes, until golden and bubbling. Let the nuts cool for about 25 minutes, then break into small clusters.

 In a small saucepan, simmer the tangerine juice over moderate heat until reduced to 2 tablespoons, about 15 minutes. Let cool, then transfer to a large bowl. Whisk in the vinegar, mustard and shallots. Gradually whisk in the remaining 1/2 cup of olive oil and season the dressing with salt. Add the beets and frisée and toss.

 Transfer the salad to a platter or bowl. Garnish with the candied almonds, shave the pecorino on top and serve.

MAKE AHEAD

The peeled, roasted beets can be refrigerated overnight. Bring to room temperature before serving. The candied almonds can be stored in an airtight container at room temperature for up to 2 days.

http://www.foodandwine.com/slideshows/best-salads#!slide=1

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6 Spices and Herbs You Should Be Using

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There’s a whole world of herbs and spices that you might not know about yet. They're easy to find and can help you liven up your food, especially if you're cutting back on salt, fat, or sugar. And that could help your waistline, blood pressure, and overall health.

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1. Smoked Serrano Chili Powder

Serrano chili peppers are known for their bold, spicy heat. You can find serrano chilies that are smoked and ground into a fragrant powder.

How it improves dishes: Smoked serrano chili powder adds a rich, smoky flavor and lively heat to your favorite dishes, including a variety of Mexican and Southwestern dishes, stews, casseroles, egg dishes, and chili.

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2. Turmeric

Turmeric is the root stalk of a tropical plant in the ginger family. It adds a bright golden color and a pungent flavor that's found in everything from Indian curry powder to traditional American mustard.

How it improves dishes: You can add turmeric to Southeast Asian recipes, including curries, soups, pilafs, rice dishes; and vegetable, chicken, or lentil dishes. Also, use it to add punch to relishes and chutneys.

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3. Saigon Cinnamon

Saigon cinnamon, prized for its sweet and spicy taste and aroma, is considered the finest and most flavorful cinnamon in the world.

How it improves dishes: Cinnamon is an old favorite called for in fancy coffee drinks, hot oatmeal, cookies, and fruit crisps. It's also a popular spice for main dishes (including chicken, seafood, and lamb) from international cuisines such as Indian, Greek, Mexican, and Middle Eastern. Saigon cinnamon is a key ingredient in the popular Vietnamese noodle soup called pho.

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4. Vanilla Paste

Vanilla extract is common in dessert recipes. But the next generation of recipes might start calling for vanilla paste instead. Vanilla paste beats vanilla extract because it has flavorful flecks of vanilla bean.

Vanilla paste has the same benefits that come from using the actual vanilla bean, when you cut the long, thin bean in half lengthwise and scrape out the center. But it is so much easier to use, and it has a more concentrated flavor than the extract.

How it improves dishes: The flecks of vanilla bean can be particularly appetizing when used in single-color dishes such as ice cream, sugar cookies, and vanilla frosting.

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5. Epazote

Although this is a relatively new herb to many American cooks, epazote has been used in Mexico for cooking and for medicinal purposes for thousands of years.

In Mexico, epazote is best known for flavoring bean dishes and making herb tea. One new use suggested by the Spice Islands Marketplace is to drizzle some olive oil on top of flat bread and sprinkle epazote over the top. Then heat and serve.

How it improves dishes: Epazote has a powerful flavor similar to licorice. You can use it in bean dishes as well as eggs, burritos, rice, soups, stews, salads, quesadillas, and meat dishes. It's also known for helping curb the gas-inducing effect of beans.

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6. Herbes de Provence

Herbes de Provence (also called Herbs of Provence) is a blend of five or six herbs reminiscent of France's sunny Provence region. The herbs included in the blend vary by brand but usually include thyme, basil, savory, fennel, marjoram, rosemary, or lavender.

How it improves dishes: This sweet and fragrant aromatic herb blend adds depth and complexity to your hot dishes. You can use it as a rub on roasts, meats, and fish. It's also great on grilled food. You can add it to marinades or sprinkled into sautés, omelets, vegetable dishes, sauces, and soups.

Source of information:

https://www.google.com.br/search?q=italian+pasta&biw=1440&bih=741&tbm=isch&tbo=u&source=univ&sa=X&ei=AbVHVfaCGIaxsATkhoCoBA&ved=0CBwQsAQ#tbm=isch&q=Spices+and+Herbs+You+Should+Be+Using

http://www.webmd.com/food-recipes/exotic-spices-and-herbs?page=2

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5 Delicious Italian Pasta Recipes

For weeknight family dinner or special entertaining occasions, we've collected easy, flavorful pasta recipes for every occasion.

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Serve it as a first course, or primo, like the Italians do, or as a satisfying main. Either way, our collection of pastas is perfect for tonight.

Photo: Orecchiette with Mini Chicken Meatballs

TOTAL TIME: 30 min

Prep: 20 min

Inactive Prep:--

Cook: 10 min

 

YIELD:4 to 6 servings (about 60 mini meatballs)

LEVEL:Intermediate

INGREDIENTS

1 pound orecchiette pasta

1/4 cup plain bread crumbs

1/4 cup chopped fresh flat-leaf parsley

2 large eggs, lightly beaten

1 tablespoon whole milk

1 tablespoon ketchup

3/4 cup grated Romano

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 pound ground chicken

1/4 cup olive oil

1 1/2 cups low-sodium chicken stock, hot

4 cups cherry tomatoes, halved

1/2 cup freshly grated Parmesan

8 ounces bocconcini mozzarella, halved

1/2 cup chopped fresh basil leaves

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

Photo: Classic Italian Lasagna

TOTAL TIME:1 hr 15 min

Prep: 30 min

Inactive Prep:--

Cook: 45 min

 

YIELD:6 servings

LEVEL:Intermediate

INGREDIENTS

BECHAMEL SAUCE:

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna

1/2 cup all-purpose flour

4 cups whole milk at room temperature

Pinch freshly grated nutmeg

1 1/2 cups tomato sauce, recipe follows

Salt and white pepper

1/4 cup extra-virgin olive oil

1 pound ground chuck beef

Salt and pepper

1 1/2 pounds ricotta cheese

3 large eggs

1 pound lasagna sheets, cooked al dente

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

3 cups shredded mozzarella

1/4 cup freshly grated Parmesan

SIMPLE TOMATO SAUCE:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional

DIRECTIONS

Preheat oven to 375 degrees F. 

Bechamel sauce: 

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely. 

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely. 

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside. 

Photo: Shrimp Scampi with Linguin

TOTAL TIME: 40 min

Prep: 15 min

Inactive Prep:--

Cook: 25 min

 

YIELD:4 to 6 servings

LEVEL:Easy

INGREDIENTS

1 pound linguini

4 tablespoons butter

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

DIRECTIONS

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Photo: Pesto Lasagne

TOTAL TIME:1 hr 50 min

Prep:1 hr 15 min

Inactive Prep:--

Cook: 35 min

 

YIELD:8 servings

LEVEL:Intermediate

INGREDIENTS

Pesto, recipe follows

Besciamella, recipe follows

Butter, for baking dish, plus more for topping

1 1/2 (9-ounce) boxes no boil lasagna noodles

1 cup freshly grated Parmesan cheese

FRESH PESTO:

4 cups fresh basil leaves, about 4 ounces

1/3 cup pine nuts

3 cloves garlic

1/2 cup extra-virgin olive oil, plus more for sprinkling

1/4 cup freshly grated Parmesan Cheese

1/4 cup freshly grated Pecorino Sardo or Romano

Kosher salt and freshly ground black pepper, to taste

BESCIAMELLA:

1/2 cup butter

1/2 cup all-purpose flour

4 1/2 cups whole milk

Pinch freshly grated nutmeg

Kosher salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 350 degrees F. 

Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven. 

Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.

Fresh Pesto: 

Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth. 

Keep the pesto in the refrigerator until you're ready to use it. 

Mix the pasta and the pesto...serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil.

Besciamella:

Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste.

Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

Photo: Zesty Spaghetti a la Puttanesca

TOTAL TIME: 35 min

Prep: 10 min

Inactive Prep:--

Cook: 25 min

 

YIELD:4 Servings

LEVEL:Easy

INGREDIENTS

1 pound or 450 g spaghetti

1/4 cup extra-virgin olive oil

Pinch hot chile flakes

1 clove garlic, minced

6 anchovy fillets, roughly mashed with a fork

2 cups ripe cherry tomatoes, halved

15 kalamata olives, pitted and coarsely chopped

1 heaping tablespoon capers, coarsely chopped

Large pinch brown sugar

Pinch sea salt and freshly ground black pepper

DIRECTIONS

Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.

Source of information: 

http://www.cookingchanneltv.com/recipes/italian-style-pasta-recipes.html

http://www.bhg.com/recipes/ethnic-food/italian/italian-pasta-recipes/

https://www.google.com.br/search?q=italian+pasta&biw=1440&bih=741&tbm=isch&tbo=u&source=univ&sa=X&ei=AbVHVfaCGIaxsATkhoCoBA&ved=0CBwQsAQ#imgrc=_

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How to make BRIGADIER :D

General information: Brigadier (Brigadier in Portuguese) is a very famous Brazilian dessert. It was first dated in 1940 and got its name, "Brigadier," after Eduardo Gomes (link here in Wikipedia about Eduardo Gomes), the famous air force Brigadier from Brazil, Which loved this small chocolate dessert. It is great for birthdays in Brazil, brigadier is a must in birthdays) and other parties, being easy to make and very delicious.

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Preparation time: 30-60 minutes.

Ingredients:

- One 14-ounce can of sweetened condensed milk

- 4 tablespoons of cocoa powder (or you can use 7 tablespoons of the chocolate powder like "Nesquik")

- 1 tablespoon of butter saltless

- Chocolate sprinkles or of some cocoa powder or chocolate rasps (Which I preffer) for decoration.

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How you do it:

1. First pour the sweetened condensed milk, the 4 tablespoons of cocoa powder (or the 7 tablespoons of chocolate powder) and the tablespoon of butter saltless in a big cooking pot.

2. Cook it in low heat / fire to Prevent boiling of the mixture and specially, keep mixing it (it is very important, or it may burn in the bottom of your pot). Keep it for around 10-15 minutes: in fact this is the trickiest part - When ready it is shiny and starts to pull away from the sides and the bottom of your cooking pot.

3. When it gets the right texture, take if off the heat and wait around 30 minutes. After que, butter your hands, get some of the brigadier mixture and start rolling it, making balls (a good size is around an 1 inch ball). Roll these balls in the chocolate sprinkles Either, cocoa powder or rasps and it is done chocolate. Ready to serve - some people prefer it in ambient temperature, but other prefer it cold.

Tips and observations: it may be hard to get the right "point" of the mixture in the first team, it may get too soft or too hard to be rolled into balls. You can Also use the brigadier mixture (cooked a bit less, in a cream like texture) in brigadier filled cakes (brigadier cakes are more common than regular chocolate cakes here in Brazil), cupcakes or even to eat it with ice cream.

SOURCE OF INFORMATION: http://en.wikipedia.org/wiki/Brigadeiro

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Easy Homemade Vegetable Soup

Making a basic vegetable soup from scratch is a great skill for any home chef, whether you're vegetarian or vegan or not. Vegetable soup is great for a cold night, and of course homemade soup from scratch is always best! Need it to be gluten-free? Just be sure to use a homemade gluten-free vegetable broth, or be sure your store-bought broth is gluten-free. 

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INGREDIENTS :

1 tablespoon olive oil

1/2 large onion, chopped

2 ribs celery, chopped

2 carrots, sliced

2 cups mixed chopped vegetables (try cauliflower, zucchini, green beans)

1 teaspoon salt

1 teaspoon thyme

1 teaspoon oregano

1 bay leaf

8 cups water and 3 cubes of vegetable bouillon OR 8 cups vegetable broth

1 14-ounce can tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8 servings

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PREPARATION:

Heat oil in a large soup or stock pot. Add onion, carrots and celery. Heat, stirring, for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.Add salt, thyme and oregano, stirring to coat the vegetables well.Add bay leaf, water or vegetable broth and bring to a simmer. If using bouillon cubes, add and stir to make sure they dissolve.

Add tomatoes, stir, and allow soup to simmer until all the vegetables are cooked, about 8-12 minutes. Adjust seasonings to taste..Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese and some crusty bread or crackers.

SOURCE OF INFORMATION: http://www.thekitchn.com/how-to-make-soup-from-almost-any-vegetable-cooking-lessons-from-the-kitchn-35301

http://vegetarian.about.com/od/soupsstewsandchili/r/Easy-Homemade-Vegetable-Soup.htm

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