Chocolate Basque Cheesecake

Basque Cheesecake, also known as Burnt Basque Cheesecake or Tarta de Queso, originates from the Basque Country in Spain, specifically from a restaurant called La Viña in San Sebastián. This cheesecake has gained immense popularity for its unique characteristics: a rich, creamy interior and a deeply caramelized, almost burnt exterior. 

Unlike traditional cheesecakes, Basque cheesecake is typically made without a crust, allowing the focus to be on the creamy filling. The cake is baked at a high temperature, which creates a dark, charred top that adds a smoky flavor and visually striking appearance. The interior is incredibly creamy and smooth, often compared to a creamy custard or flan, thanks to the use of cream cheese and heavy cream.

Check out my Basque Cheesecake Recipe LINK

Check out my Matcha Basque Cheesecake Recipe LINK

 Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 10 g flour

- 80 g melted chocolate (dark or milk)

- 15 g cocoa powder

Instructions:

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by lining the bottom with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, mixing until well combined.

5. Melt the chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave until smooth. Let it cool slightly.

6. Pour the melted chocolate into the cream cheese mixture and fold until fully incorporated.

7. Sift in the flour and cocoa powder, gradually fold until evenly combined.

8. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

9. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.

10. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

11. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

12. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

Read More

Polish Carrot Gravy

Polish Carrot Gravy (Sos Marchewkowy) is a flavorful sauce made from cooked carrots, often served alongside various meat dishes, potatoes, or as a topping for dumplings. This sauce is both simple to prepare and delicious, offering a slightly sweet and earthy flavor that complements many traditional Polish meals.

Ingredients:

- 400g carrots

- Water (enough to cover the carrots)

- Salt and pepper to taste

- 15g flour

- 40ml oil

Instructions:

1. Peel the carrots and cut them into small pieces / dice them.

2. Place the chopped carrots in a pot and add enough water to cover them.

3. Season with salt and pepper according to your taste.

4. Bring the water to a boil, then reduce the heat to simmer. Cook the carrots until they are soft and tender.

5. In a separate skillet or saucepan, heat the oil over medium heat.

6. Add the flour to the hot oil and stir continuously to prevent lumps from forming. Continue cooking and stirring until the flour turns golden brown and develops a nutty aroma. This process is known as making a roux.

7. Add cold water and stir well until no lumps.

8. Once the roux is ready, carefully add it to the pot with the cooked carrots. Stir well to combine the roux with the carrots.

9. Allow the mixture to come to a gentle boil and cook for an additional 3-4 minutes, stirring occasionally.

10. Serve the Polish carrot gravy hot as a delicious and flavorful side dish.

Read More

Exploring the Usage of Corn Starch

In the vast realm of culinary ingredients, few possess the versatility and usefulness of corn starch. Derived from the endosperm of corn kernels, this fine white powder has found its way into countless recipes and applications around the world. From enhancing the texture of sauces and gravies to serving as a crucial component in baking, corn starch offers a range of benefits that make it an indispensable ingredient in any kitchen. In this blog post, we will delve into the captivating world of corn starch and uncover the various ways it can elevate your cooking and baking endeavors.

Culinary Applications:

a) Thickening Agent: One of the most prominent uses of corn starch is as a thickening agent in sauces, soups, and gravies. When heated, corn starch absorbs liquid and swells, creating a thick and smooth texture. It is an excellent alternative to flour for those who follow a gluten-free diet.

b) Baking Aid: Corn starch plays an essential role in baking, contributing to the light and tender texture of cakes, cookies, and pastries. By inhibiting gluten formation and tenderizing the dough, it helps create delicate and moist baked goods.

c) Coating and Frying: Corn starch can be used as a coating for fried foods, providing a crisp and golden exterior. Its ability to absorb moisture from the food prevents sogginess, resulting in a delightful crunch.

d) Egg Substitute: In vegan or egg-free recipes, corn starch can be used as an egg substitute. When combined with water, it forms a gel-like consistency that mimics the binding properties of eggs.

Tips for Using Corn Starch:

a) Mixing: To prevent lumps, it is crucial to mix corn starch with a cold liquid before adding it to hot mixtures. This technique ensures a smooth and even consistency.

b) Thickening: When using corn starch as a thickening agent, it is essential to cook the mixture for a few minutes after adding the starch. This allows the starch granules to reach their full thickening potential.

c) Storage: Corn starch should be stored in a cool, dry place in an airtight container to maintain its freshness and prevent clumping.

Unconventional Uses:

Beyond its culinary applications, corn starch has a range of other uses. It can be used as a talc-free alternative for baby powder, a dry shampoo, or even as a natural deodorant. Additionally, corn starch mixed with water can create a non-Newtonian fluid known as "oobleck," which exhibits both liquid and solid properties—a fun experiment for children and adults alike!

Read More

Sugar and Sweeteners: A Comprehensive Guide to the Many Varieties Available for Baking and Cooking

The choice of sugar depends on the desired flavor, texture, and application in a particular recipe. It's always important to refer to specific recipes for guidance on the type of sugar to use to achieve the desired results.

There are various types of sugars available, each with its own unique characteristics and uses. 

Here are some commonly used types of sugars and other sweeteners:

1. Granulated Sugar: Granulated sugar, also known as white sugar or table sugar, is the most widely used sugar in baking and cooking. It consists of refined sucrose crystals and is commonly used to sweeten beverages, desserts, and baked goods.

2. Brown Sugar: Brown sugar is a moist sugar with a slightly caramel-like flavor. It is produced by combining molasses with white sugar. Brown sugar is often used in recipes that benefit from its moist texture and distinct flavor, such as cookies, cakes, and barbecue sauces.

3. Powdered Sugar (Confectioners' Sugar): Powdered sugar is made by finely grinding granulated sugar into a powdered form. It is commonly used for dusting desserts, making icing, and in recipes that require a smooth texture, such as frostings and glazes.

4. Caster Sugar (Superfine Sugar): Caster sugar has finer crystals compared to granulated sugar but is coarser than powdered sugar. It dissolves quickly and is commonly used in delicate desserts, meringues, and light cakes.

5. Demerara Sugar: Demerara sugar is a type of raw cane sugar with large, golden-brown crystals. It has a distinct molasses-like flavor and is often used as a sweetener in beverages, sprinkled on top of baked goods, or in recipes where its unique texture and flavor are desired.

6. Turbinado Sugar: Turbinado sugar is another type of raw cane sugar. It has larger, amber-colored crystals and a subtle molasses flavor. Turbinado sugar is often used as a topping for baked goods, in coffee or tea, or as a substitute for brown sugar.

7. Muscovado Sugar: Muscovado sugar is an unrefined cane sugar with a strong molasses flavor and a moist texture. It ranges in color from light to dark brown. Muscovado sugar is commonly used in recipes where its intense flavor and moistness are desired, such as gingerbread, dark chocolate desserts, and rich fruitcakes.

8. Coconut Sugar: Coconut sugar is derived from the sap of coconut palm blossoms. It has a caramel-like flavor and is considered a more natural and less refined alternative to white sugar. Coconut sugar is often used as a sweetener in baking, beverages, and desserts.

9. Raw Sugar: Raw sugar is a minimally processed sugar that retains some of the natural molasses content found in sugarcane. It has larger crystals and a slightly caramel flavor. Raw sugar is often used as a sweetener in beverages, sprinkled on top of desserts, or in recipes where a more natural sugar option is desired.

10. Palm Sugar: Palm sugar is made from the sap of various palm trees. It is commonly used in Southeast Asian cuisines and has a rich, caramel-like flavor. Palm sugar comes in different forms, such as solid blocks, paste, or granulated. It is used in a variety of dishes, including curries, sauces, and desserts.

11. Date Sugar: Date sugar is made from dried and ground dates. It has a sweet, fruity flavor and retains the fiber and nutrients found in dates. Date sugar does not dissolve easily and is often used as a natural sweetener in baking, smoothies, and granola bars.

12. Maple Syrup: Maple syrup is a natural sweetener obtained from the sap of maple trees. It has a distinct, rich flavor and is commonly used as a topping for pancakes, waffles, and desserts. Maple syrup can also be used in baking and cooking to add a unique sweetness and flavor.

13. Honey: Honey is a natural sweetener produced by bees from flower nectar. It has a sweet and floral flavor profile and is widely used in baking, cooking, and as a topping for various foods. Honey comes in different varieties, such as clover honey, wildflower honey, and manuka honey, each with its own distinct flavor characteristics.

14. Agave Nectar: Agave nectar is derived from the sap of the agave plant. It is a natural sweetener with a mild, neutral flavor. Agave nectar is often used as a substitute for traditional sugars in baking, beverages, and sauces.

15. Molasses: Molasses is a thick, dark syrup that is a byproduct of the sugar refining process. It has a robust, bittersweet flavor and is commonly used in baking, marinades, and sauces. Molasses comes in different varieties, such as light molasses, dark molasses, and blackstrap molasses, each with varying levels of sweetness and intensity.

16. Stevia: Stevia is a plant-based sweetener extracted from the leaves of the Stevia rebaudiana plant. It is intensely sweet and has no calories. Stevia is commonly used as a sugar substitute in beverages, desserts, and baked goods. It is available in both powdered and liquid forms.

17. Monk Fruit Extract: Monk fruit extract, also known as Luo Han Guo, is derived from the fruit of the monk fruit plant. It is a natural, zero-calorie sweetener that is significantly sweeter than sugar. Monk fruit extract is often used as a sugar substitute in various food and beverage products.

18. Yacon Syrup: Yacon syrup is made from the juice of the yacon root, which is native to South America. It has a sweet, molasses-like flavor and a low glycemic index. Yacon syrup is used as a natural sweetener and can be drizzled over pancakes, added to sauces, or used in baking.

19. Coconut Nectar: Coconut nectar is a sweetener derived from the sap of coconut tree blossoms. It has a mild, caramel-like flavor and is lower on the glycemic index compared to many other sweeteners. Coconut nectar is used in a variety of recipes, including desserts, sauces, and dressings.

20. Fruit Purees: Fruit purees, such as applesauce, mashed bananas, and pureed dates, can be used as natural sweeteners in baking and cooking. They add sweetness, flavor, and moisture to recipes while reducing the need for added sugars.

21. Blackstrap Molasses: Blackstrap molasses is the thick, dark syrup that remains after the third boiling of sugar cane juice. It has a robust, bittersweet flavor and is rich in minerals like iron, calcium, and potassium. Blackstrap molasses is often used as a natural sweetener and flavor enhancer in baked goods, marinades, and savory dishes.

22. Rice Malt Syrup: Rice malt syrup, also known as rice syrup or brown rice syrup, is made from fermented cooked rice. It has a mild, sweet flavor and is commonly used as a natural sweetener in baked goods, granola bars, and sauces.

23. Barley Malt Syrup: Barley malt syrup is made from sprouted barley grains that have been dried and cooked down into a thick syrup. It has a distinctive malty flavor and is often used as a natural sweetener in bread, cookies, and malted beverages.

Read More