RECIPE: Anyone for hotcakes?
Here’s your FRIDAY TREAT: These are so easy and versatile I could eat them for breakfast, lunch and dinner. Have a great weekend everyone.
Recipe
3 eggs
500ml milk
1 cup plain yoghurt
3 cups self-raising flour
1/4 cup caster sugar
Mix the eggs, milk and yoghurt together in a bowl. Whisk till smooth. Add the flour and sugar and whisk again till smooth. The batter should be quite thick.
Heat a large frypan to a medium heat and lightly gease with spray or butter.
Drop large tablespoonfuls of batter on to pan. When bubbles appear at the edges, flip.
When cooked, layer in a stack with fresh fruit or compote – even bacon if you wish. Top with syrup or honey and a good dollop of mascarpone.
RECIPE: Baked cheesecake recipe Bavarian style
We lived in Bavaria for awhile (that’s Southern Germany) in a very pretty town called Garmisch Partenkirchen. It was very close to Austria and Italy and the food was wonderful. It was here that I learned to make baked cheesecake (Käsekuchen). Back in New Zealand I adapt the recipe to a malt biscuit crust instead of the traditional pastry type crust. The cheesecake I learnt to make in Germany always used Quark, often I can’t find enough here in NZ so substitute with Ricotta. The end result with either option is a lovely light cheesecake. I think Quark is my preference but the Ricotta is very close!
For the base:
1 packet of Malt biscuits (250g)
120g melted butter
3 tbsp caster sugar
Combine the above and mix well. Tip the mix into a 20cm springform cake tin, spread it evenly over the bottom and up the sides as far as you can. With the back of a spoon or your hands press the mix firmly against the tin to form a solid crust. Refrigerate for 1 hour.
For the filling:
3 eggs – separated
3/4 cup caster sugar
2 tsp vanilla sugar
100g very soft butter
175 ml thickened cream
700g Quark or Ricotta
1 1/2 tbsp cornflour
3 egg whites
Pinch of salt
1 tbsp of lemon juice
Beat the egg yolks with the sugar and vanilla sugar until pale and foamy. Add the softened butter and beat well, then add the cream, lemon juice and beat again. Add the quark and stir until the mixture is smooth and well combined.
Whisk the egg whites with the salt until very stiff, then very fold in the quark mixture adding the sifted cornflour a little at a time. Pour the filling into the crust. Often I had some strained, tinned boysenberries or cherries at this point, if you wish to do this then pour in 1/3 of the filling and spoon in a few spoonfuls of fruit then add the rest of the filling.
Bake for 1 – 1 1/4 hours at 150°C or until the filling is set. If the top browns too quickly then cover with foil to finish. Once cooked allow to cool and serve!
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