White Chocolate Raspberry Cheesecake

INGREDIENTS

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

DIRECTIONS

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.

Serve with remaining raspberry sauce.

Snapper with Roasted Grape Tomatoes, Garlic, and Basil

Ingredients
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch red pepper flakes
Salt
1/2 cup fresh basil leaves, torn
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Divide the fish among 4 plates. Top with the tomatoes and serve

Beef Stroganoff

Ingredients

1/2 lb beef tenderloin -- cut in thin strips

2 tbsp soy flour

2 tbsp butter

2 tbsp olive oil

1 1/2 cups beef bouillon

1/4 cup sour cream

2 tbsp tomato paste

1/2 tsp paprikasalt to tast

Direction

Dredge beef in flour. In a heavy skillet, melt butter with oil and brown the beef (about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil. Combine sour cream, tomato paste, paprika, and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 20-25minutes, stirring frequently and never allowing mixture to boil.

Serve with rice or egg noodles.

Chocolate cake

Ingredients

5 oz. semisweet chocolate, choopped
3 oz. unsweetened chocolate, choopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room tenperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room tenperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Direction

Heat the oven to 350 F.
Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment).
Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min.
Turn the mixer to low and mix in the butter-chocolate mixture.
Sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min.
Cool in the pan on a rack for 10 min.
Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing

Chessecake with ricotta and creamchesse

PREP TIME
30 Min
COOK TIME
2 Hrs 30 Min
READY IN
3 Hrs 10 Min

INGREDIENTS

1 1/2 pounds ricotta16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract

DIRECTION

Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
Serve when thoroughly chilled

Roast beef burritos

Ingredients

1/3 cup olive oil
3 medium brown onions, sliced
3 garlic cloves, sliced
1 tsp salt
1/2 tsp chilli powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp pepper
400g tin red kidney beans, drained
200g chopped tinned tomatoes
300g roast beef, cut into thin strips
8 jumbo tortillas
1 1/2 cups cooked brown rice, warmed
1 cup grated cheddar cheese
8 heaped tbsp guacamole (seerecipe on this page)
2 handfuls rocket, picked andwashed
pickled sliced jalapenos

Direction

Place olive oil in a saucepan over high heat

Add onion and garlic and cook for about 5 minutes until starting to colour। Add salt and spices and cook a further 2 minutes. Add beans and tomatoes and cook 5 minutes on a medium heat. Add beef and stir, cook on high for 3 minutes or until meat is heatedtrought

Wrap tortillas in foil and warm in the oven or warm them in a sandwich press for a few seconds to make them easier to handle। Lay out on a bench and fill evenly with rice, bean mix, cheese, guacamole and rocket. Serve with jalapeno peppers and your favourite chilli sauce.

Lentil soup

Ingredients

2 Tbs olive oil
2 medium onions, chopped
4 cloves garlic, chopped
1 bay leaf
2 stalks of celery, chopped
2 cups dried lentils
2 carrots, chopped
8 cups of water
1 small can tomato paste
4 cups shredded spinach
Salt and white pepper to taste
3 Tbs lemon juice

Directions

Heat oil in a large saucepan and saut onion until soft
। Add remaining ingredients except spinach and lemon
Mix वेल. Bring to a boil, cover and simmer 1 hour. Add spinach, salt, and pepper, and cook 10 more minutes. Stir in lemon juice and serve.