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No-Bake Oreo Cheesecake

ingredients for the base: 160g crushed Oreo cookies. 80g softened butter. for the filling: 250g Philadelphia cream cheese. 1 Greek yogurt (like Oikos). 70g walnuts (shelled). 80g brown sugar. 50g melted butter. 1 teaspoon vanilla extract. 80g milk. 4 sheets unflavored gelatin. 120g Oreo cookies, roughly chopped. you'll also need: mixed berries (strawberries, raspberries, etc.). whole Oreo cookies. 250g strawberry jam. a 16cm diameter cake ring.   preparation To make the cake base : Crush the Oreo cookies and mix them with the softened butter. Once everything is well combined, press the mixture into the cake ring, which you've placed on the serving plate you'll use for the finished cake. Make sure to press it down firmly so you get a nice, smooth base. Pop it in the fridge while you work on the next step. Soak the gelatin sheets in cold water until they're soft. Meanwhile, crush the walnuts and mix them with the cream cheese, vanilla extract, Greek yogurt, melted butter,...

Beef Cheeks in Red Wine




ingredients

for 3 people
  • 2 beef cheeks.
  • 2 onions.
  • 4 garlic cloves.
  • 1/2 leek.
  • 400cc red wine (make sure it's a good one).
  • 100cc Port wine.
  • 100cc cognac.
  • salt.
  • 1/2 tsp. whole black peppercorns.
  • extra virgin olive oil.
  • 1 tablespoon cornstarch.
  • 4 tablespoons milk.

to serve alongside:

  • 1 bunch fresh green asparagus.
  • 450gr. mixed mushrooms.
  • 2 apples.

preparation

With a sharp knife, trim each piece of meat carefully, removing the membrane, fat, and any sinew.
Rinse the meat well under cold water, then place it in a deep container along with the chopped onion, leek, and garlic.
Pour the wines over everything, add the peppercorns, cover, and tuck it away in the fridge for 24 hours.
The next day, drain the marinade and set it aside.
Separate the meat from the vegetables, keeping them in different bowls.
Pat the meat dry with kitchen paper—gently though, you want to leave some of that wine soaked in.
In a large pot with 2 tablespoons of very hot oil, sear each piece of meat one at a time. If you crowd them all in together, the oil cools down and you won't get that beautiful golden crust on the outside while keeping them tender inside.
Once the last piece is browned, remove it from the pot, add 2 more tablespoons of oil, and sauté the vegetables.
When the sofrito is done, pour in the marinade wine in two batches. When it starts bubbling again, nestle all three pieces of meat back in.
Cover the pot and let it simmer for about an hour, until the meat is melt-in-your-mouth tender and juicy. If you're using a pressure cooker, count 25 minutes from when the steam starts escaping.
Lift out the meat and slice it with a sharp knife.
Strain the sauce through a fine-mesh sieve and thicken it with the cornstarch dissolved in the milk.
Return it to the pot with the sliced meat.
Peel the apples, core them, and slice thinly. Steam them gently so they hold their shape.
Boil the asparagus in salted water.
Fry the mushrooms.
Before serving, warm everything through by placing the pot over low heat for a few minutes. Give it a gentle shake now and then so nothing sticks to the bottom.
Arrange the meat on plates with the mushrooms, asparagus, and apple slices around it.

Enjoy!

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