Creamy and delicious: “No bake” (well not totally…) Lemon cheesecake

It’s hot, it’s sunny, it’s summer time and it’s the perfect time for a slice of lemony cheesecake that literally freezes everything around you and make you feel refreshing! The only downside for this dish is that it contains a lot of fat and sugar, which is detrimental to your body. But then all desserts are! And come on, cheesecake isn’t the least healthy choice compare to other stuffs but please, do not try to eat the whole cheesecake by yourself, that’s not recommended :)) This recipe is beautifully simple, it’s not mine but I’ve modified it (I saw it somewhere on the Net, can’t remember right now) as I want something less sweet and more refreshing. So here you go !

*Ingredients:

400 g digestive biscuits
150 g butter
10 g lemon/orange zest
1 1/2 small-medium sized lemons
500 g Philadelphia cream cheese, softened
100 g white sugar
150 ml condensed milk

*Methods:

1. Break the biscuits into small crumbs, I would suggest using a food processor if you want to save a lot of time (especially if the biscuits are tough, some are very tough to break).

2. Melt the butter and mix with the biscuit crumbs until they can form a firm base on the round baking pan.

3. Form the base on the round baking pan with removable side. Bake for 20-25 minutes on 180oC (this is why it’s “nearly” no bake)

4. Squeeze the juice out of the lemons, make sure the seeds are removed. Set aside.

5. Mix all the rest of the ingredients together using a plastic spatula until a smooth consistency has been reached.

6. Take out the base and let it cool down so it doesn’t melt all the cheese filling.

7. Add the filling onto the base and spread it evenly using a spatula (I’m not great at this unfortunately…)

8. Cover and chill in the fridge for at least 3-4 hours to set

9. Serve with fresh berries, mangos, pineapples, or just like that. DONE!

Have fun!

Le Degustationator.

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A taste of America: Apple Pie :) (Bánh táo)

When you think of America, you think of a nice, warm slice of Apple Pie (well, sitting next to a fat, juicy steak of course). This all-time-American favorite dessert is so perfect for any occasion, at any time of the season. But making a perfect Apple Pie isn’t easy, the finishing product has to be absolutely on the mark: the pastry must be crumbly and flavourful, the filling needs to hit the right balance between sweet and sour. Too much nutmeg and cinnamon isn’t great either (not for Swedes… they can take in as much cinnamon as you throw at them). Finally, it has to look good! The good news is that it isn’t rocket science either, a little patience, a little tinkering and a little practice would soon allow you to make the perfect Apple Pie. This is my first time making a real Apple Pie, I and my girlfriend has this thing about carving out “spheres of influence”, she makes desserts, I make savoury stuff but hey, I can’t participate in Masterchef without knowing how to make desserts :)) Nah, joking, I’m not that good. Not the perfect Apple Pie but definitely something you can impress your friends and family. Oh, this time I got some help from my sister as well, kinda like a 60:40 job so I have to give her some credit 😀

*Ingredients:

for the pastry

• 250g plain flour, plus extra for dusting

• 50g icing sugar

• sea salt

• 125gunsalted butter, plus extra for greasing

• 1 egg

• a splash of milk

• a pinch of salt

for the filling

• 3 medium-large apples

• 3 tablespoons brown/white sugar

• 2 tbsp of cinnamom + a dash of nutmeg

• ½ a lemon

• 25 g butter

*Method:

1a. Preheat oven to 180oC

1b. To make the pastry, measure out the ingredients. Use your fingertips to gently work the butter and egg into the flour and sugar  until the mixture resembles breadcrumbs, make sure that the butter is really cold in the beginning.

2. Add a bit of milk and gently mix with your hands until the dough comes together.

3. Wrap the dough in clingfilm and let it rest in the fridge for >30 minutes.

4. Peel the apples, remove the core and slice into fairly thin slices. Shape doesn’t really matter.

5. Melt 25 g butter in a pan, add the apples, add sugar, a pinch of salt and cinnamon, nutmeg.

6. As soon as the apple starts to soften and becomes transparent, add the lemon juice. Let it sit.

7. Dust a clean work surface and rolling pin with flour. Divide your pastry dough into two and roll out one half until ½cm thick.

8. Roll the pastry on the rolling pin then gently ease it out on the baking dish.

9. Add the apple filling.

10. Roll the rest of the dough to make the top of the pie.

11. Brush some egg yolk on top of the pastry. Use your knife and make some incisions on top of the pastry to let the steam escape when cooking in the oven.

12. Bake for 40-45 minutes, until golden brown. DONE! (Serve with some ice-cream or custard cream)

This is how it looks like after I had already taken a piece out 😀

Enjoy!

Le Degustationator.

Summer is coming!!! Soba noodle salad (Mì Soba trộn)

So it was midsummer yesterday, what could be a better dish to kick start a wonderful summer party than this bright, flavourful Soba noodle salad with fresh herb sauce and marinated tofu. It’s cool, it’s fresh, it’s summer, doesn’t get much better than that seriously. And the good news is that this beautiful side-dish is extremely simple to prepare, no jokes.

*Ingredients: serves 2 (not necessary to follow the exact amounts)

– Soba noodle 120 gr (Mì Soba)
– Tofu 100 gr (Đậu phụ)
– Dark soy sauce : 1tbsp (Xì dầu đặc)
– Light soy sauce : 2 tbsp (Xì dầu loãng/ Magi)
– Yakisoba sauce : 1 tbsp (Sốt Yakisoba)
– Red/green bird eyes chilli: 3-4 depends on taste (Ớt xanh/đỏ)
– Sugar 1 tsp (Đường)
– Oyster sauce 2 tbsp (Dầu hào)
– Rice wine vinegar 1 tsp (Giấm gạo)
– Sesame oil 1 tbsp (Dầu vừng)
– Coriander (cilantro): a small bunch (mostly leaves if you want, the stem has a stronger taste) (Mùi ta)
– Grated ginger : 1 tsp (Gừng)
– Green onion: as much as you like (Hành lá)

*Methods:

1. Cook the noodles according to the instructions on the package. Immediately chill in ice water to shock the noodle -> stop it from being over-cooked.

2. Slice the tofu into bite-size pieces. Fry in hot oil until golden (hot or not, stick your chopstick in the oil and see if the oil starts to bubble). Drain excess oil off.

3. Mix the sauces, ginger, chili and coriander in a blender. Blend until unified, smooth dressing.

4. Mix all the ingredients together and chill in the fridge for about 30 minutes.

5. Serve cold with barbecued meat!

NOTE!

– No matter how accurate the recipe is, always taste when you’re cooking. Even Gordon Ramsay tastes.

– Feel free to adjust the recipe according to your taste, be creative!

Love to hear from you guys 😀

Le Degustationator.