Perfect Oreo Cheesecake! (DESSERT!)

https://www.youtube.com/watch?v=CfdfIKeYIEg for help.

---

Ingredients

Makes about 8-10 servings

Crust 15-20 Oreo Cookies 6 tbsp (80 g) unsalted butter, melted

Cream Cheese Filling 500g (1/2 kg) cream cheese, room temperature 3/4 cup (240g) sour cream 3/4 cup (200g) sugar 1 tsp (5g) vanilla 2 eggs, room temperature

1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor or using a rolling pin until crumbs form. Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of your pan . Bake for 10-15 minutes. Set aside to cool completely.

2. Reduce oven temperature to 300F (150C).

3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and mix until combined.

4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.

5. Pour the cream cheese mixture over the prepared oreo base.

6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.

7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

8. ENJOY

bon appetit

Tortellini Salad with Sweet Basil Vinaigrette

Tortellini Salad

2 Lbs. Frozen Cheese Tortellini

1 Can Black Olives, drained and sliced

2 Medium Zucchini, washed and diced

1 Medium Head of Broccoli, washed and cut into small pieces

1 Cup Grape or Cherry Tomatoes, washed and halved

1/4 Cup Fresh Parsley, washed and finely chopped

1/4 Cup Fresh Oregano, washed and finely chopped

Cook tortellini according to package directions. Drain, rinse and place in a large bowl. Set aside.

Wash and dice zucchini. Place in a microwave proof bowl with 3-4 Tbsp. of water. Microwave for 3-4 minutes until crisp-tender. Drain and add to the tortellini.

Wash and cut the broccoli head into small pieces. Place in microwave proof bowl with 3-4 Tbsp. of water. Microwave for 4-5 minutes until crisp-tender.

Add broccoli to tortellini and zucchini mixture. Drain olives and slice into thin slices. Add to tortellini mixture. Wash and halve the tomatoes and add to tortellini mixture. Wash and chop oregano and parsley; add to tortellini mixture.

Drizzle with sweet basil vinaigrette dressing and refrigerate until ready to serve. Serves 6-8 (Large) servings

Sweet Basil Vinaigrette Dressing

1 Cup Olive Oil

3/4 -1 Cup Fresh Basil

1/8 Cup Apple Cider Vinegar

1/8 Cup Dry White Wine

1/4 Cup Honey

1 Garlic Clove, crushed

1/2 Tsp. Black Pepper

Place the above ingredients into a food processor. Process until smooth and blended, about 20-30 seconds. Drizzle over tortellini salad.

bon appetit

What is your favorite pasta recipe?

Looking for inspiration for tonight's dinner

bon appetit

10 lbs of fresh tomatoes.. What to do?

I don't use tomatoes often, no salad for me. I'm thinking make a nice hearty sauce for bolognese or something? I've never used whole tomatoes so tips and recipes would be great...

bon appetit

FISH TACOS WITH NECTARINE MANGO HABANERO SALSA

2 Lbs. Whiting (or any mild) fish fillets.

1 Cup Lemon Juice

1/3 Cup Dry White Wine

1 Tsp. Dried Oregano

1 Tsp. Paprika

1/2 Tsp. Garlic Powder

Nectarine Mango Habanero Salsa

3 Ripe Mangoes, cubed (see following)

Place mango on a cutting board, stem side down and hold. With a sharp knife, about 1/4 ” from center make a vertical cut down through the mango. Repeat on the other side. Cut parallel slices through the mango, being careful not to cut through the skin. Turn and repeat, creating a checkerboard pattern. At this point, you can either use a spoon to scoop out the diced mango or simply push the flesh up from underneath. Remove with a knife or a spoon.

3 Ripe Nectarines, washed and finely diced

1 Cup Cilantro, washed and finely chopped

6 Sweet Peppers; red, yellow and orange (for color and taste!)

1 Habanero Pepper, finely chopped

1/4 Cup Lime Juice

1/4 Cup Honey

Place the fish fillets in 1/2 cup lemon juice in a 9″ x 13″ baking dish while you prepare the salsa.

Peel and cube the mangoes:

Wash and dice the nectarines;

Wash and finely chop the cilantro

Wash and dice the sweet peppers;

Wash and finely dice the habanero pepper (be sure to wash cutting board and knife thoroughly after working with the habanero).

In a blender, place the diced habanero; 1/4 cup diced mango; 1/4 cup diced nectarine; 1/4 cup chopped cilantro; the lime juice and the honey. Blend for 30-40 seconds or until smooth.

Combine the mango, nectarine, sweet peppers and remainder of the cilantro in a large bowl. Pour blender mixture over and combine. Refrigerate while you prepare the fish.

Drain lemon juice from fish fillets. Place fish fillets on large sheet of heavy duty foil (or 2 sheets of standard foil) on a large cookie sheet. Cover with 1/2 cup lemon juice and dry white wine. Fold edges of foil up and season with oregano, paprika and garlic powder. Seal.

Place on medium hot grill and bake for 25 to 30 minutes or until fish flakes easily with a fork.

Remove fish from grill; shred with fork and knife.

Place about 3 Tbsp. shredded fish in hard taco shell.

Top with 3 Tbsp. salsa and serve!

This recipe makes 15 tacos.

bon appetit

Caribbean Chicken

4-6 Chicken Drumsticks

4-6 Chicken Thighs

2 Mangos, Cubed

2 Green Peppers, diced

2 Tomatoes, diced

1 Tsp. Freshly Grated Lime

Juice of one Lime

2 Cloves Garlic, minced

3 Green Onions, thinly sliced (with tops)

1/2 Cup Cilantro, chopped

1/4 Cup Olive Oil

1 Tsp. Black Pepper

1 Tsp. Paprika

1 Tsp. Dried Oregano

1/2 Tsp. Garlic Powder

Heat oven to 400 degrees. In large baking pan, spread 1/4 cup olive oil. Arrange chicken pieces and season with pepper, paprika, oregano, and garlic powder.

Bake for 45-50 minutes until chicken is nicely browned

Meanwhile, slice and dice the mangos: Here is an easy way to cut a mango into nice, even pieces. Place the mango stem side down on a cutting board. About 1/4 inch off center, slice through vertically. Repeat on the other side. With a sharp knife, cut even slices, making sure not to cut through the skin. Turn and repeat, creating a checkerboard pattern. Push skin inside out and with a spoon or knife remove the mango pieces. Not only do mangos taste sooooo good and sweet (one of my favorite fruits!) but they are low in calories and contain many different vitamins and minerals! Really good for you!

Wash and dice the green peppers and tomatoes:

Slice the onions; finely mince the garlic and chop the cilantro finely.

Grate one tsp. lime peel.

Mix all of the above together in a large bowl. Squeeze the lime juice over.

Remove chicken from oven and drain excess fat. Spoon the mango mixture over and around the chicken.

Reduce heat to 325 degrees. Cover chicken and bake for an additional 30 minutes longer.

bon appetit

Does anyone have a salted egg dessert recipe they can share?

Hi! I've been wanting to come up with a salted egg dessert recipe for a while now, something unique and different. I know there's a lot of salted egg buns and croissants popping out and wish to make something else. Ideas I've thought of are salted egg ice cream and salted egg donuts, so if anyone has some foolproof recipes I can use I will be so thankful!

bon appetit