No-Bake Cheesecake

No-Bake Cheesecake (Printable recipe)
By Christine's Recipes
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin

Ingredients:

• 110 gm digestive biscuits
• 70 gm butter, melted
• 250 gm cream cheese block
• 50 gm caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice
• 200 ml whipping cream
• fresh mango slices, for garnish

Method:

1. Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
2. In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
3. Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
4. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.

 

Notes：

• You can use either unsalted or regular butter.
• To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.

Read more: http://en.christinesrecipes.com/2013/01/no-bake-cheesecake.html#ixzz2KDuZyNRH

Gluten-Free Ham and Cheese Breakfast Quesadillas

 

 

 

Print

Gluten-Free Ham and Cheese Breakfast Quesadillas

Prep Time: 5 minutes

Cook Time: 24 minutes

Yield: 4 servings

Ingredients

• 4 brown rice tortillas, 8 to 9 inches in diameter, or any flour tortilla of your choice
• 2 large eggs, beaten with 1/8 tsp of salt
• 1 cup (4 oz/115g) shredded cheese
• 2 tomatoes, thinly sliced
• 8 slices of ham

Instructions

Heat a non-stick pan over medium heat. Place a tortilla in the pan. Sprinkle about 2 tablespoons of cheese on half of the tortilla. Place 4 to 5 slices of tomatoes on the cheese. Pour a quarter of the beaten eggs onto the tomatoes. Then place 2 slices of ham onto eggs followed by a sprinkling of another 2 tablespoons of shredded cheese.

Using a spatula, fold tortilla in half over the filling. Allow eggs to cook and tortilla to brown for about 3 to 4 minutes. Flip quesadilla over and continue to cook for another 2 to 3 minutes. Repeat with the other 3 tortillas.

Cut each quesadilla into triangles and serve immediately.

http://www.rotinrice.com/2012/03/gluten-free-ham-and-cheese-breakfast-quesadillas/

 

All Spice Parmesan Mini Twist

 

This recipe is adapted from Kay’s Dutch Girl Cooking: Parmesan Twist recipe. I tweaked a little and add in my choice of favorite ingredient.



In a bowl add 1 teaspoon ground all spice, 2 tablespoons parmesan & 1/2 teaspoon dried thyme. Then simply mix them.


In another bowl, crack an egg and add 1 teaspoon whole grain mustard. Mix them well until combine.


Grab a brush and apply parmesan+mustard onto the sheets of puff pastry.


Sprinkle parmesan & your combo spice/herb choices onto the pastry sheet.




Next slice the pastry sheet to about 2cm strips.




Now for some twisting exercise. Hold 2 end of the strip and twist twice.
The pastry sheet I used is small in size thus the name mini twist.


Bake in the oven in 180^OC for 12-15minutes.


Serves 1.

All Spice Parmesan Mini Twist
3 sheet puff pastry
1 teaspoon ground all spice
2 tablespoons Parmesan
1/2 teaspoon thyme
1 egg
1 teaspoon whole grain mustard
Method:
1. Add ground all spice, parmesan & thyme in a bowl. Simply mix them.
2. Combine 1 egg & whole grain mustard in another bowl.
3. Apply egg & mustard on sheets of pastry.
4. Sprinkle parmesan & spice/herb onto the sheet.
5. Slice into 2cm strips.
6. Hold 2 end of the strip and twist twice.
7. Bake in the oven in 180^OC for 12-15minutes.

http://messywitchen.com/recipe/quick-easy/all-spice-parmesan-mini-twist/


 

Ham and Cheese Puff Pastry Pie

 

Puff pastry is the key to all things simple and impressive. Fancy mustard, ham, and good cheese are just a bonus.

Delicious bonus.

 

It’s really important to use all-butter puff pastry for this recipe.

Any puff pastry that doesn’t boast about its all-butterness is made of weirdo fats that just aren’t cool.

 

 

Puff pastry is thawed, but still cold… and rolled out just slightly.

 

This recipe will work both round and rectangle shaped. Go with what ya got!

Egg wash. Whole grain honey mustard. Thinly sliced Black Forest Ham.

 

 

 

The puff pastry can be thawed and assembled (just like above), and then placed in the fridge overnight. When you wake up on New Year’s Day, you can brush this with egg wash and toss it in the oven. Almost instant brunch. Add an egg. Call it success.

 

 

Humble pie.

Oh how you are filled with beautiful mustard, salty ham, and creamy cheese.

 

This dish is wonderfully simple and gloriously make-ahead. Because this pie highlights just a few ingredients, I like to use the best ingredients I can find/afford. All-butter puff pastry is a luxury and so worth the splurge. Whole grain mustard pops with flavor. Black Forest Ham and Gruyere cheese were meant to be married for life. It’s simple, because delicious doesn’t have to be complicated.

Ham and Cheese Puff Pastry Pie
serves 6
inspired by Ina Garten
Ingredients
1 package (2 sheets) all-butter puff pastry, defrosted but still cold
1 large egg, beaten
1/4 cup whole grain mustard
1/2 pound thinly sliced Black Forest Ham
1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)

Method
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet, or round pizza pan with parchment paper. Set aside.

Unfold or unroll one sheet of puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. This is just a light rolling. Place the pastry on the prepared baking sheet.

Brush pastry, from edge to edge with egg wash. Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry. Layer on ham slices. Top with sliced cheese.

Gently roll out the second piece of puff pastry. Layer on top of the ham and cheese pastry. Press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating and thick crust. Press with the tines of a fork. Dip the fork in flour if the fork sticks to the puff pastry during pressing.

Brush with egg wash from edge to edge. Use a sharp knife to cut three venting holes through the top pastry.

Bake for 20 to 25 minutes or until puffed and golden brown. Allow to cool for 10 minutes before serving. Serve warm.


http://joythebaker.com/2012/12/ham-and-cheese-puff-pastry-pie/#more-10463






 

Puff Pastry Cheese Twists

So you need:
1 package of that puff dough
as much ketchup as you like
as much hard cheese as you like (the stronger in flavor the better)
as much oregano as you like (fresh or dried)
1 egg to spread on top
~~~

1. Preheat an oven to 350 F (176 C).
2. On a floured surface roll out the thawed dough into a rectangle shape.

3. Spread ketchup over the surface.
Sprinkle with grated cheese and oregano.

4. Divide the sheet of dough visually in half and fold it over to form two layers.
Roll gently with a rolling pin to seal.

5. Cut into 1 1/4 inch (3 cm) strips.

6. Twist the strips.
Place them on a baking sheet, pressing down the ends.
Brush the pastries with the egg mixture and sprinkle lightly with oregano.

7. Bake for 13 minutes or until golden brown.
Remove the pastries from the baking sheet and let cool on a wire rack.

Bon Appetit!

 

http://zoomyummy.com/2009/10/02/puff-pastry-cheese-twists/

 

 

Bacon and Cheese Biscuits

Here are the ingredients.

And here’s the bacon.
It’s a crucial part of the magic.

1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390 °F (200 °C).

2. Then slice the bacon thinly.

3. In a large pan, fry the bacon over moderate heat until crisp.
This will take a couple of minutes.

4. When beautifully crispy, remove the bacon from the pan and crumble it finely.

5. Grab the cheese and grate it.

Just like this.
This is a lot of cheese.

The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.
It’s completely up to you.
I used Leerdammer. Next time I’ll try Cheddar, I think.
It’s fun because the biscuits can be different every time.

6. Now we need a large bowl.
Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.

7. Stir in the grated cheese and the bacon.

8. Then add the milk…

9. …and stir together just until the dry ingredients are well moistened.

10. Transfer the dough onto a lightly floured surface and knead the dough 4 – 5 times.
To make the biscuits perfectly soft, the trick is not to over-knead the dough.

11. Roll it out to about 1/2 inch (1 cm) thickness.
When it gets sticky use some flour to make the job easier.

12. Cut out rounds using a 2-inch (5 cm) cutter.
Pat the scraps together, re-roll them and cut out some more rounds.

13. Line a baking sheet with parchment paper.
Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.

14. And bake them for about 15 minutes.



http://zoomyummy.com/2010/10/22/bacon-and-cheese-biscuits/