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Homemade paneer ( Indian cheese).

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Homemade paneer ( Indian cheese).
Servings
4
Servings
4
Instructions
  1. Bring milk to a boil stirring now and then. When hot pour the lemon juice and stir, milk should start curdling. If it doesn't happen add some more lemon juice.
  2. When milk will be completely curdled you should see greenish colored whey with lumps of cheese in it.
  3. Put in the sink a colander, cover it with the cheese cloth and pour immediately the curdled milk. Gather the edges of the cloth ( pay attention as the liquid is very hot!) and squeeze exceeding water.
  4. Put again the paneer into the colander with the cheese cloth and put a weight on it. Let it drain for about 40 minutes then take it off the cloth. You can cut it in cubes and use it for your Indian recipes or you can eat it plain. You can store it in fridge in an airtight box for 2-3 days.

Bacon & egg pie.

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Bacon & egg pie.
Instructions
  1. For the pastry: put salt and flour in a bowl. add butter and mix with the tip of your fingers or with a mixer until you have a crumbly mixture. Mix egg with lemon juice and water, add the liquid to the bowl and mix until the dough sticks together, if needed add some more water, do not overwork the dough, then cover with cling film and set in fridge for about 30 minutes.
  2. For the filling: heat oil in a pan and add onion and garlic. Cook until the onion become traslucent. Add the bacon and pork loin, lift the heat a little and cook for more 10 minutes mixing now and then until the meat's juices dry. Let it cold completely.
  3. Turn on the oven at 200簞C.Beat two of the five eggs with cream cheese then add chives and Cheddar, then salt and pepper. Beat again then add bacon and pork loin.
  4. Roll out 2/3 of the dough with a rollpin and cover the bottom and sides of a round tin. Do not cut the exceeded dough. Pour in the filling, with a spoon make three shallow holes in the filling and crack in each one of the three eggs left. Roll out the 1/3 dough, cover the filling then seal the pie pinching the exceeded dough from sides. Brush with the last beaten egg.
  5. Bake for about 50- 55 minutes then let it rest out of the oven for at least 15 minutes before cutting it. It's great hot or cold.

Baked plain cheesecake.

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Baked plain cheesecake.
Servings
10
Servings
10
Instructions
  1. Crush well digestive cookies, mix them with butter and sugar and press them on the bottom of a round shaped 8 inches baking pan.
  2. In a bowl beat yolks, cream cheese, milk cream, lemon juice, sugar and sifted flour. In a separate bowl beat egg whites until they form peaks, add them to the previous mixture.
  3. Pour the mixture on the digestive base and bake at 356簞F for about 30 minutes or until firm.
Recipe Notes

Do not overbake the cake or it will loose its creaminess.