Skip to main content

Tortellini with Prawns, Spinach and Pine Nuts

Ingredients For 3 people 500g four-cheese tortellini (fresh pasta). 350g fresh spinach. 300g peeled prawns. A handful of raw pine nuts. 1 spring onion. 4 tender garlic cloves, chopped. 5 sun-dried tomatoes in olive oil. 125ml evaporated milk. Freshly ground black pepper. Salt. Extra virgin olive oil. Preparation Wash the spinach, blanch it in salted boiling water, then cool it down quickly under cold water so it keeps that lovely bright green color. Chop it into small pieces, squeeze out any excess water, and set aside. Toast the pine nuts in a dry pan without any oil. Set them aside once they're golden. Season the prawns with salt and pepper, then fry them in a bit of oil for about a minute on each side. Take them off the heat and set aside. In the same pan, adding a bit more oil if needed, sauté the onion, chopped very fine. When it turns transparent, add the spinach and tender garlic. After three or four minutes, toss in the chopped sun-dried tomatoes. Cook for another 2 or 3 mi...

Individual Oreo Cheesecakes with Raspberry Jam


ingredients

for 6 individual cheesecakes:
  • 170g Oreo cookies.
  • 70g butter.

for the cheesecake filling:

  • 350g cream cheese (Philadelphia style).
  • 2 whole eggs.
  • 80g heavy cream (35% fat).
  • 90g sugar.
  • 20g lemon juice.
  • 15g all-purpose flour.

you'll also need:

  • 250g raspberry jam.
  • 2 sheets neutral gelatin.
  • fresh whole raspberries.
  • white chocolate leaves (optional).
  • 6 individual molds, 9cm diameter.
  • parchment paper and butter for greasing.

preparation

Here you'll find the recipe for making the chocolate leaves.
Grease your molds with butter and line the bottom of each one with parchment paper.
Crush the Oreos in a food processor and mix them with the melted butter until you get a sandy texture that holds together when pressed.
Divide this mixture among the six molds, pressing it down firmly with the back of a spoon over the parchment paper. Pop them in the fridge while you prepare the filling.
Heat your oven to 180°C with both top and bottom heat.
In a bowl, beat the cream cheese with the heavy cream until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the sugar and lemon juice. Finally, fold in the sifted flour until just combined.
Divide this cream evenly among your prepared molds.
Slide them into the oven and bake for 10 to 12 minutes. You're looking for the edges to be set while the center still has a slight jiggle to it.
Turn off the oven but leave the cheesecakes inside until they've cooled down completely. This helps prevent cracks.
While they're cooling, soak the gelatin sheets in cold water for about 5 minutes.
Warm the raspberry jam in a double boiler until it becomes liquid. Squeeze out the excess water from the gelatin sheets and stir them into the warm jam until completely dissolved. Strain the mixture through a fine-mesh sieve to catch any seeds.
Once your cheesecakes are cold, spoon the raspberry jam mixture evenly over the top of each one.
Back into the fridge they go for at least two hours, so the jam layer can set properly.
Just before serving, top each cheesecake with fresh raspberries and those chocolate leaves if you've made them.


Enjoy your dessert!




Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more