LEMON CURD
This makes a little bit more than you need to top an 8 inch cheesecake, but is the correct amount for a 9 or 10 inch one. 2 lemons, zest and juice 100g (½ cup) caster sugar 50g (3 ½ tablespoons) butter 2 eggs, beaten Put the lemon zest, juice, sugar, and butter in a […]
HOMEMADE RICOTTA
Makes about 1 cup (250g) 750ml (3 cups) whole milk 250ml (1 cup) double (heavy) cream 1/2 teaspoon sea salt flakes 2 tablespoons lemon juice Line a sieve with a piece of muslin cloth and set this over a large (deep bowl). In a pot with a heavy base put the milk, cream and salt […]
JERUSALEM BAGELS
1kg plain flour, plus extra for dusting 12g dry active yeast 10g salt 30g sugar 500-600 ml warm water 3 tablespoons olive oil For the seed mixture: 150g (1 cup) sesame seeds For the Syrup: 100g (1/2 cup) sugar 240ml (1 cup) water For the bagels: Mix Yeast, flour, and sugar in a mixing bowl. […]
OREO CHEESECAKE
IMPORTANT NOTE: ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE BEFORE STARTING 23 oreo cookies, witch cream 45g (3 1/4 tablespoons) butter, melted 680g (3 cups) American block style Cream Cheese (do not replace with whipped, or low-fat cream cheese) 150g (3/4 cup) caster (superfine) sugar 20g (2 tablespoons) plain flour 2 teaspoon Pure Vanilla Extract […]
HOMEMADE PESTO
90g fresh basil 60g pine nuts, toasted 3-4 cloves garlic, minced 100ml olive oil Salt and pepper to taste Extra olive oil for storage In the bowl of a food processor, pulse the basil, pine nuts, and garlic, until everything is well minced, scrape down the sides of the bowl and pulse a few more […]
