Apr 21, 2014

New York Cheesecake


If I was going to try a cheesecake, I wanted the New York one, but without the travel. I googled for recipe, and was smitten with the pictures by Smitten Kitchen, and knew it must be awesome, and yes, yes it is!



I have followed the recipe religiously, made no changes, and it was an amazing successful result, did not crack AT ALL! Try this cheesecake for yourself. You will love it, and it is rather simple. Enjoy!


Baklava with semolina flour

I have tried many different versions of baklava, but I have completely fallen in love with this one. Filling with semolina flour made it more like a mix between traditional baklava and a soaked biscuit.
It's just awesome! Keep in mind that you don't have to make it too sweet, you can always adjust the syrup to your liking by reducing the sugar.



Recipe adapted from Lorena at Coolinarika. Delicious, I will be making this again for sure.
Thank you!

Baklava with semolina flour

1 package phyllo dough
some oil to brush

Filling:
4 eggs                                                                                                                                                                                        
7 tbs sugar
7 tbs semolina flour                                                                                         
1 stick plus 1 tbs of butter room temp.                                                                                         
1 dcl milk                                                                                           
200 gr ground walnuts
 
Syrup:
3 1/2 cups sugar
4 cups water
juice of one lemon (optional)
I have added 2 tsp vanilla sugar (optional)
 
Preheat oven to 400 F.
lightly grease 9x13 pan with butter or oil.
Mix eggs with sugar, add butter, semolina flour, and milk, mix well then add walnuts.
Lay out one phyllo sheet, and lightly brush with oil all over, then place another sheet over it and brush again. Spread filling over, not to thick, and then roll it up. Place in pan, trip if ne4eded to fit.
In original recipe it says to cut it into squares, but I have done that in the end when all rolls where lined in the pan.
So, repeat this process until you have filled the pan. Now cut your rolls so you get squares. Bake until golden brown on top. Boil water and sugar right about when baklava is done, so you can pour hot syrup over hot baklava. Cool to room temperature, then let it chill in the refrigerator until nice and cold before serving. You can put thin lemon slices over the top. Enjoy.

Bear claws - photo recipe



 
I have a thing for old recipes, old world style food. The kind of food that goes and on, and I can't imagine special occasions without something traditional, and unchanged. These cookies are kind of like vanilla crescents, melt away in your mouth, and can't stop with one.
 
Perfect with coffee or tea time, or any time.
 
 


Best chocolate cake ever!


It's been more than a while, but though I have been absent from blogosphere, I haven't been absent in my tiny kitchen. I would like to make a comeback, and what better way than with raising awareness to this awesome cake by Gail Watson of A Stack of Dishes.




Moist, rich, and of course delicious! I have tried this cake last year sometime, and it's become our favorite, instantly! Must try. You can find the recipe here.
 
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