Cookies & Cream Cheesecake

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You need: 900g cream cheese, 36 oreo cookies, 5 tbsp butter, 2.3 dl milk, 70ml sugar, 1 plate gelatin.

  1. Separate the cookies, and put the cookie in a zip loc bag and the cream in a pot.
  2. Smash the cookies in the zip loc bag until completely crushed.  (Set a little bit aside for the top of the cake). Add the butter (melted) and stir. Pour into the cake form and pat down to make the crust of the cake.
  3. In a pot, put the cream cheese, sugar and cookie cream. Blend together it’s while melting. This will become the cake filling. On the side, mix the gelatin with the milk (warmed up). Add this to the pot with the cake filing.
  4. Once it has reached boiling point, pour it into the cake form. On the top, add a little of the cookie crumble.
  5. Put in the fridge for 4+ hours.

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The recipe is from AniFood

Orecchiette with Sausage & Rapini

pasta

Ingredients:

1  broccoli head

1/3 cup extra-virgin olive oil, plus 4 tbsp

1/4 cup whole skinned almonds, toasted

5 cloves roasted garlic
Pinch of hot red pepper flakes

1/2 cup grated Parmigiano

3/4 pound fresh pork sausage

1 pound orecchiette

2 tbsp unsalted butter

Prepare an ice bath and set aside. Boil water in a  pot. Blanch the broccoli for 5 minutes . Remove broccoli from the boiling water and shock in the ice bath. When the broccoli  is cool, drain and pat dry with a paper towel and reserve.

In a medium pan, add two tablespoons olive oil and cook the broccoli until lightly browned. Meanwhile, place the almonds in the bowl of a food processor and pulse until coarsely chopped. Add the broccoli, garlic, hot red pepper flakes and half of the Parmigiano to the bowl of the food processor and season with salt and pepper. While the food processor is running, slowly drizzle in 1/3 cup olive oil until a smooth pesto has formed.

Bring a large pot of water to a boil. Meanwhile, in a large  pan, add two tbsp olive oil and heat until just short of smoking. Sear the sausage until golden brown on both sides. Then, using tongs, break the sausage into small pieces and lower the heat.

Place pasta in the boiling water and cook two minutes less than indicated by the package instructions. While the pasta is boiling, add 1/4 cup pasta water to pan with the sausage. Add the pesto and work into the sausage with tongs to form a sauce. When the pasta is al dente, add it directly to the sauce and toss vigorously. Add butter and the remaining Parmigiano, remove from heat, and toss to incorporate. Plate and serve immediately.

Recipe from Mario Batali

Friday Pizza and Recipe

Dough: Flour, 1 tsp yeast, pinch of salt, pinch of sugar, water (body temperature)

Mix the yeast with room temperature water (how ever much you want), add the salt and sugar. Then add flour until the dough is perfect. Here is Mario Batali’s Pizza dough recipe. It’s a little different, and I have never tried it, but it’s probably really good. http://www.mariobatali.com/recipes/pizza-dough/

Sauce: tomato paste, basil, oil, pepper

Mix the ingredients together. The amount depends on how much you want to make, play it by ear.

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Last nights Friday Pizza with Vietti Perbacco!