Posted in Cakes, Cheese, Oven

Bodrum Orange Cheesecake

  

Bodrum is a small Aegean town in Turkey, which is abundant with orange and mandarin trees.  For that reason, I thought it would be the perfect fruit for my next cheesecake.  The recipe is quite simple to follow so you do not need to be a master chef to bake this cake.

Ingredients

Base

250g digestives

100g melted butter

Filling

200g labne (mascarpone)

200g soft white cheese (Philadelphia)

200g suzme peynir (a type of soft white cheese in Turkey)

150g thick cream

3 whole eggs and 1 yolk

75g sugar

3-4 tablespoons kumquat liquor (optional)

Zest of one large orange

Topping

100ml fresh squeezed orange juice

45g sugar

1 gelatine sheet

White chocolate shaving

Preserved orange for decoratin

Method

First of all prepare your baking tray.  Line a spring release cake tin (approx. 20cm) with baking paper.  Cover the underneath with aluminium foil to seal it.  If you have a release tin with a lipped tray that holds the water you don’t need to use the foil or submerge in another dish of water.

For the base

Break the biscuits in a bag, then using a rolling pin roll over them until finely crushed.

Mix into the melted butter and mix well until all combined.

Place into the cake tin and spread out pressing down firmly with the back of a spoon.  If you have too many you can press against the sides too.  (This may be the case if your tin is a little smaller) Place the cake tin in the refrigerator to chill for around 30 minutes.

Now pre-heat your oven to 180°c.

For the filling

Place the eggs in a bowl and whisk.  Then add the sugar and the cream and whisk together.

Place the labne (mascarpone), soft white cheese (Philadelphia) and the suzme peynir (a type of soft white cheese in Turkey) into a separate bowl and mash together until smooth.

Now add this to the first bowl containing the eggs, cream and sugar along with the orange zest and finally add the kumquat liquor (if using) and whisk together until smooth.

Pour onto the base and level out with the back of a spoon.  Make sure to get into the corners if not a round tin. Place the tin into another larger bowl or tray with water about one third of the way up the sides in order to stop the cake from cracking.

Place in the oven for 55-60 minutes.  Remove and allow to cool then cover with stretch film and place in the fridge over night for best results.

Topping

Put the orange juice and sugar in a saucepan and bring to a boil.  Add the gelatine, and then stir.  Allow to cool for a bit, and then pour the mixture over the cheesecake.  Once again place in the fridge to set.

You can decorate with grated white chocolate and preserved orange if so desired.

 

 

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Posted in American Cuisine, British Cuisine, Cheese, Quick and Easy, Side dishes, Snacks

Cheesy onion rings in breadcrumbs

What could be better than an onion ring? A cheesy onion ring!! I found this recipe on the Tasty app, and it was just as easy as they said.  The only tricky part was placing the cheese between the onion rings.  Also a good piece of advice is to have the window wide open if possible due to the fumes from the onion burning your eyes. Very quick to make but bear in mind there is an hour of freezing time involved, so better to prep in advance.

Ingredients

Medium to large sized onions (thickly sliced)

Slices of cheese

Flour

1-2 eggs (beaten)

Breadcrumbs

Oil (for frying)

**Measurements are not given as you will use as much as you need depending on how many you are making.

Method

First of all, you need to sort your sliced onions so that you have one ring that will fit inside another with a clear gap between them.

Now you need to cut your sliced cheese so that it fits between the two rings of onion.

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Next you need to place on a tray covered in baking paper and freeze for about an hour.

While you are waiting, set out a bowl of flour, a bowl with the beaten eggs and a bowl of breadcrumbs.

Once removed from the freezer, coat the ring first in flour, then in egg, and finally in the breadcrumbs.

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To cook, heat a pan of deep oil (I use vegetable or sunflower oil) over a high heat. Carefully place the rings into the oil using a slotted spoon.

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Allow to fry for a few minutes or until golden then remove onto some grease-proof paper.

Serve hot.

 

 

Posted in American Cuisine, Cheese, Mexican, Oven, Quick and Easy, Side dishes, Snacks

Doritos / Nacho Cheesy Bake

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This is a quick and easy dish to prepare.  It can be a side for any Mexican meal, on its own with dips, you can build more layers around edges and fill centre with Chilli Con Carne… many possibilities.

Ingredients

1 packet of Doritos corn chips or Nachos

A load of grated cheese (as much as you like)

1 tsp hot pepper flakes (optional)

1 tsp mixed herbs (Thyme/Oregano)

Method

Preheat oven to 180°c.  In an oven-proof dish, put a layer of the crisps. Now sprinkle with grated cheese.  Repeat with another layer of crisps then cheese until whole packet of crisps has been used.  Finally cover with grated cheese.  Sprinke with herbs and chilli peppers as desired.

**If you plan to serve with Chilli Con Carne or a dip such as salsa in the centre, then after the first layer, place crisps around the edges to form a well in the centre.  You could also tower up in a pyramid shape too.

Place in the oven for 5 minutes or until cheese has melted and serve immediately.

 

 

Posted in British Cuisine, Cheese, Oven, Quick and Easy, Savoury Pastries, Snacks

Cheese Pastry Baskets

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This is a great idea for a quick snack.  They can be made in advance, can be frozen to be eaten later and you can even take them to work and zap in the microwave as a quick filling lunch.  I use frozen puff pastry as it is cheap, quick and easy, and here in Turkey comes pre-cut in perfect squares.

Ingredients

Puff Pastry (defrosted and cut into squares)

Tomato pureé

Grated cheese

Any other toppings as desired such as:

Sliced tomatoes or onions

chopped red or green peppers,

sliced sausages, pepperoni or ham etc…

1 egg beaten for glazing

Dried herbs for sprinkling

Method

Pre-heat oven at 180°c. Place a sheet of baking paper on an oven tray, then lay out your puff pastry leaving plenty of space between pieces.  Using the tip of a sharp knife, cut 2 ‘L’ shaped cuts on opposite corners (see photo below). Brush tomato pureé over the pastry (I water down my pureé so it is not so thick) and sprinkle on some herbs (I used oregano) then you are ready to decorate with the fillings.

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You can add as many fillings as you like, it is up to you. On this occasion, I used sliced cocktail sausages, spring onions and cream cheese, which I then covered with grated cheese.  Sometimes just plain cheese and tomato is lovely too.

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Now that you have loaded your baskets, you need to glaze the edges, then lift the handles from corner to corner and stick together.  Also do not forget to glaze the other side of the handles too.

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Then place in a pre-heated oven at approximately 180°c for 12 – 15 minutes or until golden.

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Posted in Cheese, French, Potato Dishes, Side dishes, Vegetarian

Cheesy Potato Gratin Bake

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It is no secret that I love cheese, and dishes with potato and cheese are my favourite.  I recently found fresh parmesan cheese in a local supermarket (A101) at a really cheap price, which is generally unheard of here in Turkey.  This recipe includes step by step photos of how I prepared it.  Serves 2 – 4 people depending on portion size.

Ingredients

9 – 10 baby potatoes (in their skins)

Some slices of green and red pepper to decorate

A little grated parmesan to sprinkle over the top

Bowl of ice water (enough to cool potatoes)

Ingredients for the Cheese Sauce (Béchamel Sauce)

40 g butter

2 heaped tbsps flour

500 ml milk

2 tsps chopped chives

A handful of grated parmesan cheese

Salt and pepper (as required)

Method

Clean and place the baby potatoes in a large pan of boiling water and simmer for around 15-20 minutes.  Remove from the pan and place into the ice water, this helps the skins to peel off easily. Set aside while making the cheese sauce.

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Method for cheese sauce

Place the butter in a saucepan over a low heat.  Once melted, stir in the flour allowing it to bubble.

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Next you add the milk, a little at a time while continuously stirring (if you add all at once you risk the sauce becoming lumpy).

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Add the chives, then over a medium heat bring to a boil stirring slowly until it thickens.  Turn off the heat and add the handful of cheese then salt and pepper to required taste.

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Remove the skins from the potatoes using a flat edged knife, then slice and place to cover the bottom of an oven proof dish (which has had a little olive oil rubbed over to avoid sticking).  You do not need to pack tightly.

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Once you have one layer, gently spoon over some of the cheese sauce.

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Then repeat with another layer.  Potato and cheese sauce.  You should end up with about three layers.  Finally, de-seed and decorate with some red and green peppers, sprinkle a little parmesan cheese over the top, and bake in the oven at about 180°c for around 35 – 40 minutes, or until top is golden.

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Serve immediately.

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Posted in British Cuisine, Cheese, Oven, Potato Dishes, Quick and Easy, Side dishes, Vegetarian

Cheesy Potato Boat

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Jacket potatoes are an old favourite in most British homes. Traditionally they are baked in the oven for a couple of hours, then slit open and butter is added.  This cheesy boat has been prepared slightly differently, so if you are a cheese lover and have a creative streak then go ahead and give it a try.

Ingredients

A large baking potato (per person)

a knob of butter (about 1 tsp)

1-2 tbsps milk

1-2 handfuls of grated cheese (plus some for decorating)

Salt and pepper (as required)

Thyme and oregano

Tomato and cucumber slices (decoration)

Method

Wash and pat dry the baking potatoes.  Using either a fork or the tip of a sharp knife, pierce the potatoes on each side taking care not to make large cuts.  This is to allow the steam to be released as they cook.  Place in the oven on about 180°c for 2-3 hours, turning once halfway through.  The time really does depend on the size of the potatoes, but if a knife slips in easily then they should be done.

Once the potatoes are cooked, remove from oven and allow to cool for a few minutes to avoid burning your hands.

Using a knife with a sharp tip, run the knife down the centre of the potato on one side, lengthways.  Now make another smaller slit to form a cross.  Using a pair of kitchen scissors, cut away the top potato skin to form an oval opening, resembling a boat deck.

Using a metal spoon, carefully dig out the soft potato into a large bowl, being careful not to break the skin. (Even if cooking more than one potato you can use the same bowl).  Add the butter and milk and mash until creamy.  If it seems a bit dry you can add a tiny bit more milk. Salt and pepper according to your preferences then add the grated cheese.  You can add less cheese if on a diet, or more if like me you just love cheese.  Mix the cheese and potato together until well combined.**

Spoon the potato mixture back into the skin, pressing down to compact it.  Decorate the tops of the potatoes with the last of the grated cheese and sprinkle some thyme and oregano.

Using wooden kebab skewers or even toothpicks, push slices of cucumber and tomato on them to look like sails then press down into the potatoes.  Return to the oven for around 5-10 minutes, until cheese starts to bubble, or even place under the grill (be careful not to burn them).

Serve hot.

Suggestions

Goes well with coleslaw, and is quite tasty along side Chilli Con Carne… or just eat with a lovely crisp salad.  You can find the recipes for these on my blog.

**You can also add a variety of Ham or pepperoni in with the mix before re-stuffing the potatoes.

 

Posted in Cakes, Cheese, Greek, Mediterranean, Oven, Vegetarian

Lemon Cheesecake

cheesecake

I have tried many quick and easy no bake cheesecake recipes but was never really satisfied. Having been inspired by our good friend Deniz’s recipe, this is what we came up with and so far people are loving it.  So here is the recipe.

Stage 1

Ingredients for the base:

3 packets of digestive biscuits (finely crumbled) by using a colander.

60 grams melted butter

2-3 tbsps of milk

Method for the base:

Line a 24 cm spring release cake tin with greaseproof paper, on the base and the sides.

Mix the crumbled biscuits, butter and milk.

Press the mixture into the tin, pushing down firmly with the back of a spoon.

Place in the fridge for about half an hour while preparing the next stage.

Stage 2

Ingredients for the cream:

400 g Philadelphia Cheese

300 ml natural yoghurt

3 eggs

250 g sugar

2 tbsp flour

1 tbsp corn starch

Zest and juice of 1 lemon

Method for the cream:

Mix the Philadelphia cheese and yoghurt in a blender on the lowest speed.

Then add the eggs into it one by one. Add the sugar, zest then the starch and finally sift the flour.

Add the mixture onto the base and bake it for 40-45 minutes at 165°c. While it is cooking it will rise but do not worry as it will get flatter once it cools down.

Once it has completely cooled, cover with a cloth and refridgerate over night.

Stage 3

Ingredients for the topping:

100 ml milk

100 ml water

2 tbsps sugar

1 heaped tbsp corn starch

1 heaped tbsp corn flour

1 tsp honey

Juice of 1 lemon

Zest of 2 lemons

1 heaped tbsp turmeric powder

1 packet (5 g) vanilla

1 tsp butter

Method for the topping:

Mix all the ingredients in a bowl, then cook in a pan until it has some texture.  Allow to cool.

Pour the topping over the cream mixture in the cake tin. Allow to set for a few hours in the fridge.