Mango Cheesecake

Cheesecake is my favorite cake. My daughter knows it very well so she made this one for my birthday. She is an excellent cook, but she is at her infancy when it comes to baking. I was taken by surprise when she came home with this beautiful cake. To my delight, this was one of the best cheesecake I have ever had, smooth, slightly tangy and thick like a true New York cheese cake! She gladly offered to share her recipe.

Ingredients
Crust
1 3/4 cups Graham cracker crumbs
2 Tbsp sugar
Pinch salt
5 Tbsp melted unsalted butter

Filling
2 pounds cream cheese cut in chunks
1 1/4 cup granulated sugar
4 eggs
2/3 cup sour cream
2/3 cup heavy cream
Zest of 1 lime
Juice of 1/2 lime

Topping
1 cup mango chunks
½ cup mango juice
3 Tbsp sugar
Juice of ½ lime
¼ cup water
1 pack of gelatin (1 tbsp)

9 Inch springform pan

Directions
The cake is baked in bain-marie (double boiler). Here is how to prepare: wrap the springform pan in an aluminum foil sheet large enough to cover the bottom and the edges to avoid any water leaking into the cake.

Prepare the crust:

1. Preheat the oven to 350 degrees F.
2. Mix the graham cracker crumbs, sugar and the melted butter together. Put in the bottom of the springform pan. Press with your fingers to have an even layer while shaping a small edge inside the pan.
3. Cook for 10 minutes. Remove and let cool.

In a mixer with the flat beater attachment :

1. Beat the cream cheese until soft and creamy, scraping down the edge of the bowl every couple of minutes. This step is very important. That’s what make your cake light and fluffy.
2. Add the sugar and beat for a couple extra minutes until the mixture becomes frothy.
3. Add the lime juice and zest.
4. Add eggs, one at a time making sure they are fully incorporated before adding the next one.
5. Add the sour cream and beat.
6. Add the heavy cream.
7. Beat for a couple more minutes until the cheese mixture is soft and light.
8. Pour batter into prepared pre-cooked crust.
9. Place the pan into a larger cake pan or roasting pan and place in the oven. Carefully pour enough hot water into the pan to come halfway up the side of the springform pan.
10. Bake at 325 degrees F for 1 ¼ hour to 1 ½ hour or until the edge is set but the centre still jiggles slightly. Turn off the oven and let the cake cool in the oven for 2 hours. Remove from water, cover and refrigerate for few hours or overnight.

To Make the topping:

1. Blend mango chunks into a pulp.
2. Add mango juice, lime juice and sugar and mix.
3. In a separate bowl heat the water and mix in the gelatin until fully dissolved.
4. Add the liquid gelatin into the mango mixture and stir.
5. If needed add more water until you have 1 ¾ cups of mango jelly mix.
6. Put in the freezer and turn with a spoon every 5 minutes until gelatin starts setting (this is so the mango topping doesn’t drip off the sides of the cheesecake.)
7. Stick a parchment paper all the way around the cheesecake to make a "mould" for the jelly.
8. Pour the mango topping over the cheesecake and immediately put in the fridge.
9. After a couple of hours, it’s safe to remove the parchment paper.

Finally enjoy a piece!

Red Velvet Cupcakes

This is my first attempt at cupcakes. My daughter has been asking me to make some for months. I was rather intrigued by the Red Velvet cake, so I decided to combine both. Most Red Velvet recipes call for food coloring, which I wasn't very keen on, so I used beets and beet juice. As you will see, I didn't use enough of it. The batter had a beautiful dark pink color. However once cooked, it turned to a rather brownish color. I was a bit disappointed. Next time I will use more beet juice!

Ingredients
2 cups all purpose flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
½ teaspoon baking soda
1/2 cup unsalted butter softened
1 cup granulated sugar
1/4 cup beet juice and 1/4 cup beet puree
2 teaspoons vanilla
2 eggs
3/4 cup buttermilk

Frosting
1/3 cup icing sugar sifted
1 1/2 cup heavy cream
Dash vanilla (or your favorite flavor)

Directions

1. Preheat oven to 375 degrees F;
2. Combine the dry ingredients together in a bowl: flour, cocoa, baking powder and soda. Put aside.

3. In a second bowl beat the butter and sugar with a mixer until fluffy.

4. Add the eggs one at a time still beating, then the vanilla and the beets. You should have a very nice color.


5. Add the dry ingredients then the buttermilk and mix until combined.

6. Line up a muffin pan with paper liners. Scoop the batter into the liners.
7. Bake about 20 minutes or until a toothpick comes out clean.
8. Let them cool completely on a rack before putting any frosting.

Look at the nice color they have:



9. To Make Frosting: whip the cream and sugar just until stiff peaks form.
10. Decorate the cooled cupcakes with the cream and sprinkles.

Orange-Moka Brownies

This chocolate brownie, not too sweet, not too rich, and orange-coffee flavored is perfect for Valentine's or any occasion. Enjoy it for breakfast with Nutella spread. Yummy!
Oranges are so good this year, I am flavoring all my desserts with oranges. This is a quick and easy brownie recipe with a simple frosting to make when you're in a hurry.

Ingredients
5 square unsweetened melted chocolate (5 oz)
1 tablespoon cocoa powder
1 tablespoon instant coffee
2 tablespoons hot water
2 cups granulated sugar
1/2 cup vegetable oil
1 orange juice (1/2 cup) and zest (around 1 tablespoon)
4 eggs
3 cups all purpose flour
1 tablespoon baking powder
Icing
7 squares plain chocolate
1/2 cup icing sugar sifted
1/2 cup heavy cream

Directions

1. Preheat oven to 375 degrees F;
2. In a double boiler, melt the chocolate squares over low heat stirring from time to time. Let it cool
3. Dissolve the coffee in the hot water.
4. Butter and flour a 13 x 9-inch pan.
5. Beat the sugar, oil and zest with a mixer. Add the melted chocolate and coffee. Mix well.
6. Add the eggs, one at a time, and beat until the mixture is creamy and about double its initial size.
7. Sift together the flour, cocoa powder and baking powder. Using a spatula, fold in the flour mixture delicately.
8. Pour into the pan. Bake in the middle of the oven for about 25 minutes. The top of the cake forms a crust. Leave it in the pan until completely cool.
9. To Make Frosting: heat the chocolate squares, icing sugar and cream in a saucepan over low heat stirring from time to time until the chocolate melts. Whisk to get a smooth mixture. Let it cool until it starts to thicken.
10. Cut your brownies and add the frosting.
11. Decorate with sprinkles.

Salted Cod with Coconut Cream

Bacalhau is the Portuguese name for cod and refers to dried and salted cod. It is Portugal national dish.
Salting and drying meat and fish was the only method of preserving meat and fish until the artificial refrigeration began somewhere in the 19th century!

For a long time cod was caught exclusively off the shores of Newfoundland (North Atlantic coast) mainly by Portuguese, but also Spanish and Basque fishermen. It was widely available and affordable until the collapse of the cod stocks. The fish was salted and sun-dried ashore and was part of the basic Mediterranean diet. Before the advent of supermarkets you could see dried cods hanging by the tail in front of each grocery store.
Children loved to tear up pieces and eat them!
As you can imagine every country around the Mediterranean has more than one recipe to prepare the salted cod.

I have created my own baked recipe inspired by the Portuguese Bacalhau com Natas (Salted Cod with Cream.) It is a simplified version made with coconut milk and cream instead of dairy cream. If you're dairy-intolerant, this is an excellent alternative to cows' milk with the addition of the coconut's subtle sweetness.
It is very easy to make and the result is absolutely exquisite!

If you have never cooked Salted Cod, this is a simple and good recipe for a first try. I hope you will like it as much as I do!

Ingredients
1 pound salt cod fillets
2 pounds of potatoes, peeled and and sliced (I used Yukon Gold)
1 can (14 fl oz.) coconut cream
1 cup coconut milk
4 tablespoons unsalted butter
2 cups grated cheese (I used Jarlsberg)
Salt and pepper to taste


Directions

1. Soak the salted cod fillets in water for 24 hours, changing water 2 or 3 times (rinse well and drain every time.) Keep the cod in the fridge.



2. Parboil the cod for 5 minutes in water. Drain and let cool.
3. In the meantime, peel, slice and parboil the potatoes for 5 minutes. Drain.
4. Preheat the oven to 375 degF.
5. Flake the fillets into small pieces, removing any bones and skin. Feel for the bones using your hands. Set aside.
6. Butter an ovenproof dish generously. Layer half of the potatoes over the bottom. Top with the shredded cod evenly and add the remaining potatoes. Dont' worry if the potato slices break up. It won't affect the taste or the final look of the dish.



7. Pour the coconut cream and milk over the potatoes distributing it evenly. It should almost cover the top layer of potatoes; Add more if necessary.
8. Dot with pieces of butter. Place in the oven and bake for 20 minutes.
9. Take out of the oven, sprinkle the grated cheese and bake for another 15 minutes or until it is slightly golden. After that time, if it hasn't browned, turn on the broil and grill for 5-8 minutes, keeping an eye in the oven to avoid burning it.

I hope you will enjoy it as much as we do!

Tips

1. You should not need to add any salt to this dish. However, I suggest that you taste the cod and adjust the salt accordingly.
2. You can use any cheese : Cheddar, Swiss, Emmenthal, Gruyere.
3. You can substitute coconut cream for coconut milk. It will be slightly less rich tasting and have less fat.
4. As far as buying coconut milk, I personally like to buy organic coconut cream and milk.
5. You can use olive oil instead of butter.

Roasted Turkey Breast

It took me a couple of trials and errors to find out the secret of roasting a delicious turkey! It is super easy to prepare but you have to brine it overnight or at least for a few hours. It drastically improves the flavor. Brining is the process of soaking the meat in salty water.
We are only three in the family, so a whole turkey would last us for one month. I find the turkey breast is a great alternative. Even then we have turkey for 3 meals, which is not so bad compared to friends who complaint they eat leftovers for 2 weeks !
A turkey breast is also easier to brine as you need a pot large enough to cover the meat with the brine.

Ingredients
5-6 pound turkey breast (with bones and skin)
4 tablespoons unsalted butter, softened
3-4 garlic cloves crushed (1 tablespoon)
1 teaspoon thyme leaves

Brining
1 gallon cold water
1/2 cup salt
Combine the water, salt in a large pot. Stir to dissolve the salt.
Immerse the turkey breast, cover and refrigerate for 4-6 hours or overnight.
When you are ready to cook the meat, remove the turkey breast from the brine, rinse and pat dry.

Directions for cooking

1. Preheat the oven to 450 degF.
2. Mix the butter, garlic and thyme in a small bowl.
3. Gently loosen the skin from the breast meat with your fingers and spread the garlic butter on the meat as shown on the picture.



4. Spread the remaining evenly on the skin. Season the whole breast with pepper.
5. Place the turkey breast, skin side up, in a roasting pan.
6. Roast the turkey for half hour.
7. Lower the temperature to 350 degF and continue cooking until the skin is golden brown and until an instant-read thermometer (or a meat thermometer) reads 165 degF when inserted into the thickest areas of the breast. To be sure test in 2-3 different places. It should take 1 to 1.5 hour long.
8. When the turkey is done, cover with foil and let rest for 15 minutes before slicing.

Tips

1. Preparation- bring it to room temperature before cooking.
2. Cooking- If the skin is over-browning, cover it loosely with aluminum foil.
3. Serving- while the turkey is resting, make a sauce : sauté, 1 or 2 french shallots (alternative : 1 oignon) and sliced mushrooms in a pan using the turkey drippings. Add few tablespoons of heavy cream or coconut cream. Spoon this sauce over the sliced turkey.

Makroot A Looz (Almond Sweets)

This is a delicious traditional Algerian cookie, mostly served for special occasions.
There are many variations of Makroots or Makroods. In general they are cut in diamond shape and can be made of semolina dough stuffed with either almond meal or date paste.
This flourless version is made of thinly ground almonds, sugar, lemon zest and eggs. Its texture resembles that of marzipan all covered with bright icing sugar. It is a must-have wedding cookie.
Typically they are about one inch thick and 3 inches long , but I prefer a smaller size.
I like to make to make them at least once a year during the holidays, not only because my family loves them but because they are so easy and quick to make. 
The recipe I am providing is slightly different from the traditional one. It is tailored to my own taste.
If stored in a well sealed container, these cookies will keep for few weeks. 

Ingredients
3 cups almond meal
3/4 cup granulated sugar
1 egg white (with yolk reserved)
Zest and juice of 2 lemons
3 cups icing sugar
2-3 tablespoons cornstarch

Directions

1. Pre-heat the oven at 350 degF
2. Mix the almonds, granulated sugar and lemon zest in a bowl
3. Make a well and add the egg white. Mix with a spoon or fork. The almond dough should hold well together (not too dry, not too runny.) If you find that it still breaks apart, then add 1 teaspoon of egg yolk at a time
4. Separate the dough in 2 or 3 portions (whatever is easy for you to work with).
5. Sprinkle work surface with cornstarch so the dough doesn't stick to your working surface. Roll out each piece into a ¾ inch thick rope and press gently with your palm. Cut in a diamond shape.
6. Finish shaping the diamonds one by one by hand, pressing the edges and place on a cookie sheet lined with parchment paper.
7. Bake 12-14 minutes. Let cool completely.
8. Prepare three bowls that are wide enough to dip the cookies easily.
9. Pour the lemon juice in bowl #1. Separate the confectioner’s sugar into bowls #2 and #3. This is because the first sugar bowl will get lumpy after the first dipping. To have a nice white finish, you have to dip it into a dry batch.
10. Lightly dip each cookie in the lemon juice (#1) then toss into the icing sugar (#2). Coat well and pat to remove the excess.
11. Place on a cookie sheet and repeat the operation for all the cookies.
12. Coat a second time with the icing sugar in bowl #3 to get a nice snow white color.
13. Place on the cookie sheet and let dry.

Variations

1. You may replace the lemon juice with orange blossom water or homemade syrup.

Panettone

First attempt at Loretta Sebastiani recipe.

It took time and patience to do it, but the weather contributed a lot. It was and still is extremely cold, so the only thing you want to do is to stay warm inside, near the oven! I read Loretta's recipe 2-3 times before trying it. The steps were clear, the tips very helpful, nothing was missing.

I prepared my yeast on Friday evening and put it the oven not heated, without the light on. Just before going to bed, I checked it and it was rising nicely. However in the morning it was all flattened. I was going to throw it away and then I decided to go ahead with the next step and see if I could recover it. It worked perfectly.

I used a "Charlotte" mold, which I covered with wax paper. My husband is not a big fan of candied fruits and raisins, so I used only 1/3 cup of raisins that I soaked in orange blossom water.

You will find a lot of tips at Loretta's blog.

Ingredients
3 cups all-purpose flour plus more for dusting
2 teaspoons of instant dry yeast
1/2 cup unsalted butter
2 eggs
1 yolk
1/2 cup sugar
1/4 cup (1.4 ounces) assorted candied fruit
1/3 cup raisins
1 tablespoon orange blossom water to soak the raisins(or plain water or rum)
3/4 cup water

Mold: 7in diameter and 4in high

Directions
Step 1: the day before

1. Mix 1/3 cup of flour and 1 teaspoon of instant yeast.
2. Add 1/4 cup water and mix well. Dissolve all the lumps well with your fingers until a smooth dough. Cover and let rise all night. I store it in the oven.

Step 2: next morning-9am

1. The volume should have more than doubled. Don't worry if it has flattened.
2. Add 1/2 cup of flour and knead the dough for few minutes. If it's too sticky, add 1-2 tablespoons of flour.
3. Transfer the dough into a larger bowl.
4. Cover the bowl and let it rise. I put it in the oven with the light on for 4 hours. The light keeps the oven just warm enough to help the dough rise.
5. Take the butter out of the fridge.

Step 3: afternoon - 12pm

1. In a saucepan, dissolve the sugar in 1/2 cup water. Let it simmer around 20 minutes on a low heat and reduce to obtain a light syrup. Let it cool.
2. Soak the raisins in warm liquid until soft (I put them in the microwave for 30 seconds).

Step 4: afternoon - 1pm

1. Beat the eggs and yolk and add the cooled syrup beating continuously.
2. Drain the raisins and flour them so they don't stick together. If you are using candied fruits, use the same technique.
3. Line the bottom and sides of your mold with buttered parchment paper.
4. Put remaining flour and the second teaspoon of yeast in the dough machine and mix well.
5. Add the dough prepared in step 1 and 2, and the butter. If the butter is not soft enough, microwave it for 10-20 seconds.
6. Turn the machine on.
7. Pour in the egg and syrup mixture.
8. Knead for 10-12 minutes.
9. Add the raisins and candied fruits and knead another 2 minutes.
10. The dough should be soft.
11. Transfer to the mold and let it rise. Again I put it in the oven with the light on. It should reach the edge of the mold.

Step 5: afternoon - 4pm

1. Pre-heat the oven at 400 degF.
2. Bake 30 minutes then lower the heat to 350 degF and bake another 10 minutes.
3. Let it cool, transfer to a plate and dust the surface with sifted icing sugar.

Tamina

Tamina (pronounce it ta-mee-na) is an Algerian sweet usually served to celebrate a birth. It is very easy to make and uses ingredients found in every Algerian household : semolina, honey and butter. The semolina must be roasted. My mother always had few cups toasted as a backup, in case some unexpected guests showed up and she had nothing to welcome them with. She would then melt butter and honey, add some roasted semolina and there she had something to offer to her guests in less than 5 minutes! 
The choices for decoration and flavoring are endless. You may decorate with spices, almonds, pistachio, or other cake decorating sprinkles.

Ingredients
1 cup (220g) coarse semolina
½ cup (110g) butter
1/3 cup (110g) honey (or a little less)
Cinnamon to decorate

Directions

1. Fry dry the semolina in a frying pan over low heat, stirring with a wooden spoon until it’s golden (15-20 minutes).
2. Melt the butter and honey in a saucepan over low heat.
3. Add the semolina, stir thoroughly for 3-5 minutes. The mixture must be fluid but not too runny. Note that it thickens slightly when cool.
4. Remove from heat. Pour in small plates. Smooth the top and decorate with cinnamon.

Rustic Triangle Bread

At one point in time I was making fresh bread almost every day. I would make the dough during the week-end, cook one loaf or two the same day. I would shape the remaining dough in small balls, floured and threw them in ziplock bags in the fridge. Every evening, as soon as I get home from work I would take a couple of balls, shape them as naan breads and let them rise, while I start my supper. Just half hour later they are ready to be baked and in no time they were on the table. Having fresh bread on the table at every meal is wonderful!
We were eating too much bread and I was using only all-purpose flour, which is not the healthiest flour! So I started experimenting with various flour combinations. I have to say when you are used to eat light and fluffy white bread, it’s difficult to switch to“harder” flour overnight; you have to introduce them progressively. But I think I am getting there.
Here is a recipe that makes beautiful and tasty bread.
I used a stand mixer to prepare the dough.

Ingredients
Starter
½ cup all whole wheat flour
½ cup rye flour
1 teaspoon instant yeast
1 cup room temperature water

Dough
2 cups all purpose flour
1 cup spelt flour
2 teaspoons salt
2 teaspoons brown sugar
2 teaspoons instant yeast
½ cup luke warm water
1 tablespoon olive oil

Directions

Step 1
1. Mix all the starter ingredients. Let the starter rise until it doubles volume (1-1.5 hours). Note that the rising duration depends a lot on the ambient temperature.

Step 2
2. Put all the dry dough ingredients in the dough machine and mix well.
3. Add the starter.
4. Turn the machine on.
5. Add the water little by little. The dough should be moist. If it is too hard add 1 or 2 tablespoon of water.
6. Knead for 13 minutes.
7. Cover and let it rise for 1 hour or until it doubles volume.
8. Tap it down to release air. You will obtain a flatten dough
9. Roll up the dough into a log of around 20 inches long.
10. Flatten it to approximately 1 inch then cut 10 triangles for medium pieces.
11. Let rise for another 45 minutes.
12. Make some steam by adding water to a hot baking dish that you place in the lower rack of the oven. This will help keep the bread moist.
13. Spray with water and bake 25 minutes in a 450F pre-heated oven.

Oatmeal Raisin and Walnut Cookies

It's the most requested oatmeal cookie recipe at the office. These cookies are good for any occasion. The walnut give them just enough crunch to make them fancy.

Ingredients
¼ cup butter softened or margarine
3/4 cup brown sugar
1/4 cup white sugar
2 eggs, beaten
1 teaspoon vanilla
1.5 cup oatmeal
1 cup flour
1 teaspoon baking soda
A pinch of salt
¼ cup raisins
½ cup chopped walnuts
2 tablespoons water


Directions

1. Preheat oven to 350 degrees F.
2. Soak the raisins in the water. Cover and microwave for 20 seconds.
3. In a large bowl or in the bowl of an electric mixer, beat the butter, sugar, eggs and vanilla until creamy.
4. In a separate bowl, whisk the flour, baking soda and salt. Add to the creamy mixture.
5. Stir in the oats, raisins and walnuts and mix well.
6. Drop teaspoons of dough onto ungreased cookie sheet (or parchemin lined) around 2 inches apart.
7. Use a wet napkin to flatten slightly.
8. Bake for 10-12 minutes or until the cookies are golden.
9. Let cool around 2 minutes on the cookie sheet then transfer to wire racks to cool.