••••LE CRUESET JAPANESE CHEESECAKE🧀🍰🍳🎎!!••••

(Source: mymindpatch.blogspot.com & photos also)

****LE CRUESET JAPANESE

****CHEESECAKE!!

Thursday, 10 November 2016

Le Crueset Japanese Cheesecake

Ingredients

All ingredients in room temperature

Using 55g Omega-3 eggs

125g cream cheese
45g unsalted butter
70g natural yoghurt
15g honey

2 egg yolks

25g top/cake flour
5g corn flour

2 egg whites
35g fine sugar
1 tsp lemon juice

Directions

1. Line the base of a 16cm Le Crueset round cast iron pot with parchment, and grease the wall with butter or non-stick spray.
Preheat the oven to 150 degree Celsius.

2. Add cream cheese, unsalted butter, yoghurt and honey in a heat resistant mixing bowl, and place over a double-boiler. Stir over low heat till all the ingredients melted into a smooth batter.

3. Remove the cheese batter from the double boiler, and stir in the two egg yolks, one at a time.

4. Sieve in the top/cake flour and corn flour. Mix well. Cover and set aside.

5. Whip up egg whites in a dry and grease-free mixing bowl. Add in the sugar, in 3 batches, after the egg white has become frothy (medium low speed)

Add in the lemon juice after adding the 3rd batch of sugar. Whip at low speed still almost reaching the soft peak stage.

6. Scoop some meringue to mix with the cream cheese batter at (4), using a spatula.

Pour the cream cheese batter back to the meringue. Mix well using a spatula.

7. Pour the batter to the prepared Le Crueset pot.  Bang lightly to remove any trapped air bubbles.

8. Place a wire-gauze in a 20x20cm square pan, and pour about 1 cm of hot water into it.
Lower the pot into the warm water bath.

9. Bake at the lowest rack of a preheated oven at 150 degree celsius for 60 minutes.  If the top of  the cake starts to brown at the 40 minutes, reduce the oven temperature to 140 degree celsius, and bake for 20 to 30 minutes.

10. After transferring the cake out of the oven, lightly bang the cake against the work top over a kitchen towel. This will help to minimise the cake from over-shrinking. Let the cake rest over a wire rack for about 10 minutes, and invert it out onto the cooling rack.

11. After the cake has cooled down in room temperature, refrigerate it for about 3 hours before cutting.
Enjoy it cool :)

http://mymindpatch.blogspot.com

 

••••HAPPY BIRTHDAY DEMI MOORE🎂🍰🎉🎈🎁!!••••

(Source: Oldschool4you & Google+ photos & Pinterest.com & desktop calendars & Wikipedia.com kappboom wallpapers)

****HAPPY BIRTHDAY DEMI MOORE!!

****YOU ARE 54 TODAY!!

 

 

 

 

 

 

 

••••HAPPY VETERANS DAY🇺🇸🌎!!••••

(Source: Mrdizkimg & Google+ photos)

****THANK YOU VETERANS!!

 

 

••••MOM'S SIMPLE BEEF STEW🍲🐄!!••••

( Source: Marc Hayes & frazzledatfourty.blogspot.com & photos also)

••••MOM'S SIMPLE BEEF STEW!!

Ingredients Ready! 

Beef Stew (Simple Recipe)
by Abby Deeds

1-1/2 lbs beef cubes (beef stew cubes)
2 Tbsp cooking oil (or olive oil)
3 1/2 cups water
2 medium onions sliced
4 medium potatoes (cut into 1 inch cubes)
5 medium carrots sliced
1 1/2 cups uncooked peas
1/3 cup flour
salt/pepper to taste

1. Combine salt, pepper, and flour
2. Coat meat cubes with seasoned flour
3. Brown meat cubes in cooking oil over medium heat
4. Sprinkle remaining seasoned flour over browned meat
5. Stir and add water, cover tightly
6. Simmer 1 1/2 hours or until meat is "knife" tender in a stew pot, skillet, or Dutch oven (I simmered 1 hour and it came out perfectly.)
7. Add onions, potatoes, and carrots
8. Simmer covered 15 minutes or longer, stirring occasionally
9. Add peas and continue cooking until tender, about another 5 minutes.
10. Serve with buttered noodles or rice

Serves 6

http://frazzledatforty.blogspot.com
 

 

****PB & J YOGURT BOWL🍓🍪!!****

(Source: bettycrocker.com & photos also & courtesy of Evans & Jim also yoplait.com)

•••••PB & J YOGURT BOWL!!

Ingredients

1

container (6 oz) Yoplait® Original French vanilla yogurt

2

teaspoons creamy peanut butter 

1

teaspoon strawberry jam

1

medium strawberry, sliced

1

graham cracker square, broken in half

Directions 

• 1 In small bowl, add yogurt. Spoon peanut butter and jam into 2 separate snack-size plastic resealable food-storage bags, and snip small corner off end of each bag. Pipe peanut butter and jam in swirls on top of yogurt.
• 2 Top with strawberry slices and graham cracker. Serve immediately.
  

••••TURKEY CLUB SOUP🦃🧀🍞🍅••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••TURKEY CLUB SOUP!!

• Prep Time
  25 MIN
• Total Time
  55 MIN
• Servings
  7

Ingredients

Croutons

3

cups cubed (1-inch) French bread

1/4

cup butter, melted 

1

tablespoon chopped fresh parsley leaves

1/2

teaspoon finely chopped garlic

Soup

6

slices bacon, chopped 

1

large onion, chopped (1 cup) 

1

medium carrot, coarsely chopped (1 cup)

2

teaspoons finely chopped garlic

3

cups Progresso™ unsalted chicken stock (from 32-oz carton) 

8

oz prepared cheese product, cut into cubes (from 1-lb loaf)

1

lb smoked turkey breast, coarsely chopped (3 cups)

1

medium tomato, chopped (1/2 cup)

2

cups fresh baby spinach leaves

1/4

teaspoon salt

Chopped avocado, if desired

Directions 

• 1 Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
• 2 Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
• 3 Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken stock. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
• 4 Serve soup topped with croutons, bacon and chopped avocado.
  

• 
  

• 
  









• 
  

• 
  

• 
  

• 
  

• 
  

•