Mini Labneh Cheesecakes (Yogurt Cheesecakes)

This recipe is especially delicious if you remove them from the oven when the center is a bit undercooked. This leaves a creamy outside and a rich liquid inside once set in the refrigerator.

Yield:  6  

Time: 40 minutes

Ingredients

200 grams Labneh cheese (or greek/strained yogurt)

1/2 cup sugar

1 tablespoon corn starch

rind of 1 lemon

1 teaspoon vanilla extract

2 small eggs

Method

Preheat the oven to 280 f  (140 c)

Start a kettle full of water boiling

Put the pots that will be  filled with the recipe into a roasting pan and set aside

Start the chocolate melting on a double boiler

In a saucepan bring the milk to a boil

Beat the eggs and egg yolk in medium size bowl

Whisk the milk into the eggs very slowly

Add the vanilla extract, melted chocolate and cocoa powder

Wisk until smooth

Fill the pots with the mixture, making sure to remove any foam from the top 

Fill the roasting pan full of water until the pots are half-way immersed

Cook for about 40 minutes or until the center is set

Milk Chocolate Pots de Creme

This recipe is especially delicious if you remove them from the oven when the center is a bit undercooked. 
This leaves a creamy outside and a rich liquid inside once set in the refrigerator.

Yield:  6 large pots 

Time: 40 minutes

Ingredients

50 grams milk chocolate

1   cups whole milk

2   whole eggs

1   egg yolk

1   teaspoon vanilla extract

1   teaspoon cocoa powder

Method

Preheat the oven to 280 f  (140 c)

Start a kettle full of water boiling

Put the pots that will be  filled with the recipe into a roasting pan and set aside

Start the chocolate melting on a double boiler

In a saucepan bring the milk to a boil

Beat the eggs and egg yolk in medium size bowl

Whisk the milk into the eggs very slowly

Add the vanilla extract, melted chocolate and cocoa powder

Wisk until smooth

Fill the pots with the mixture, making sure to remove any foam from the top 

Fill the roasting pan full of water until the pots are half-way immersed

Cook for about 40 minutes or until the center is set

Light and Fluffy Pancakes from Scratch Recipe

You will never make pancakes any other way once you try this simple and delicious recipe!

click to view this free recipe card

prep: 5 min                                                                                  

cook: 15 min

yield: 12 pancakes

Dry Ingredients                            Wet Ingredients
1 cup flour                                    1 cup milk
2 tsp baking powder                     2 tsp vegetable oil

1 tbsp sugar                                  1 egg (separated)
1/4 teaspoon salt

Directions

Beat the egg white with a metal whisk until soft peaks start to form, set aside. In another bowl combine the milk, oil and egg yolk. Sift together dry ingredients and stir into the wet ingredients just until combined. Fold in egg white to the mixture.

Cook on a lightly oiled griddle or skillet over medium heat. Use a 1/4 measuring cup for consistent sized pancakes. Once the top of the pancakes start to form bubbles and dry out slightly, flip and wait until underside is golden brown. 

Serving suggestions: butter, mascarpone cheese,  fresh fruit, preserves, real maple syrup, fresh maple whipped cream, honey....

Red Lentil Soup with Fennel Recipe

Yield:  Serves 4
Time: 30 minutes

Ingredients

1 teaspoon butter or olive oil
1/2 fennel bulb (thickly sliced)
1 medium onion (coarsly chopped)
3 cloves garlic (sliced)
1 cup red lentils (rinsed and stones removed)

5 cups water

1/4 teaspoon sumac (optional)
1/2 teaspoon crushed red pepper (optional)
1 teaspoon dried mint
1 teaspoon salt
1/4 teaspoon black pepper
4 wedges lemon

Method
Warm the butter or oil in the a medium soup pan over medium heat
Add fennel, onion and garlic and stir constantly until soft (do not burn as soup will become bitter)
Add lentils and stir for 1 minute and add water and spices
Bring to a boil then reduce to a simmer for 20 minutes (or until lentils are soft)
Using an emersion blender, pure soup until smooth
Alternatively, working in small batches, blend in blender

Garnish with crushed red pepper (optional) and mint and serve with lemon wedges

crushed red pepper & mint garni