Recipes (Page 4) home15: Cheesecake Ingredients: • Cottage cheese fat — 500 g • Eggs — 4 pcs. • Sugar — 200 g • Butter — 130 g • lemon zest — 1 pc. • Raisins — 30 g • Semolina — 1 tbsp. l. • Sour cream — 3 tbsp. l. • Cocoa powder — 2 tablespoons. l. Preparation: 1. Cottage cheese through a sieve fray. If Mashed mass is very fluid — the excess liquid to press through cheesecloth. 2. whisk yolks and sugar until smooth. 3. Add the yolk mixture into the semolina, lemon peel, raisins and butter (a bit of butter to glaze leave — just 1 tablespoon). 4. Add the cottage cheese mixture, stir and stir at a very low speed. Proteins beat until peaks. 5. Gently mix the curd with protein. 6. The resulting mass is spread into a mold for baking, pastry ready made paper. 7. Make the glaze: a small amount (about 1 tbsp. L.), Melt the butter with 2 tbsp. l. sugar over low heat, stirring constantly. Then add 2-3 tbsp. l. sour cream, good mesh and pour 2 tablespoons. l. cocoa. Cook over low heat, stirring well. Without ceasing to interfere with, bring to a boil, then turn off the fire. 8. Bake in oven about 40-50 minutes at 180 degrees (very dependent on the oven). Ready cheesecake turn over on a platter, pour the hot glaze. But once cheesecake to the table do not serve — he has to stand in the refrigerator for at least a few hours, but better — the whole night. Only then it can bring to the table. Bon Appetit! (Edited by home15)  (Post deleted by Devlin_616 )  seri8888: Stir-Fry Vegetables Ingredients 2 garlic cloves thinly sliced 400g packet Fresh Stir-Fry mix ¾ cup oyster sauce ¾ cup roughly chopped coriander Method Heat 1 tablespoon sesame oil in a wok over high heat. Stir-fry the garlic for 30 seconds. Add the vegetables and stir-fry for 1 minute. Add ¼ cup water and stir-fry until the vegetables are bright green and almost tender, (takes about 2 minutes). Add the oyster sauce and fresh coriander and toss. Serve immediately. seri8888: home, it is something like http://birdseye.com.au/our-range/frozen-vegetables/stir-fry/thai-style-500g. Not necessarily the same brand, any brand will do  MJ59: When the leaves turn golden and dusk begins to settle earlier, it's time for soup. Pumpkin and ginger will warm you up - and fill you up! Ingredients 1kg pumpkin, peeled, seeds removed, cut into 4cm pieces 75g ginger, roughly chopped 2 garlic cloves 2 tbs extra virgin olive oil 1L (4 cups) chicken or vegetable stock 1/3 cup (85g) mascarpone 2 tbs finely chopped dill 1/3 cup (50g) toasted hazelnuts, chopped Method 1. Preheat oven to 180°C. Place pumpkin, ginger and garlic on a large baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn). How to prepare garlic 2. Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season. If there are lumps, strain through a fine sieve. Place soup a large saucepan with remaining 2 cups (500ml) stock and warm over medium-low heat. 3. Divide soup among 4 bowls, top with mascarpone and serve with dill and nuts. renu_naidu: Pan Fish It tastes good, so I thought of sharing, the original recipe is from below link hope u guys like it. https://www.tasteshow.com/product/pan-seared-fish-fillet-and-guacamole_334.html?fbclid=IwAR1m2oRYFGPY3jjz8F95t2T-tKMNRg2yItkelsMTu_eicmoqs-H5eb-B-8Q Ingredients 0.5 tsp Pepper 3 count Stalks fresh lemongrass (25g / 0.85 oz each) 10 count Clover garlic 2 tbsp fresh cilantro, finely chopped 2 tbsp Fresh spring onion, finely chopped 2 count Fresh green chillies, thinly sliced (5g / 0.17oz each) 1 count Fresh red chili (5g / 0.17oz each) 1 tbsp Olive oil to pan sear Marinating fish fillet: Season the fish fillet with salt and pepper. Add crushed chillies and lemongrass stalks. Set it aside. Making the guacamole: Scoop out 3 ripe avocados. Add chopped chilli, garlic, fresh lime juice and season with salt and pepper. Blend the mixture together until everything is nicely combined. Then, add chopped cilantro and green onion and blend again until smooth. Pan-searing fish fillet: Heat the pan with some olive oil on medium heat. Add the fish fillet in the pan, skin side down and sear for about 3.5 minutes. Turn over the fillet and sear for another 3 minutes. Make sure the skin side is crispy and the flesh side is opaque. When the fish is almost done, add crushed lemongrass and chilies in the pan and fry until fragrant. Plating: Scoop out some guacamole on a plate. Place the fish fillet on top and garnished with fried lemongrass, chillies, sliced kumquat, sliced starfruit, and some cilantro. Regards, RN | Food Chat Room Similar Conversations |
