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 Chocolate 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

Instructions:

1. Preheat the Oven:

   - Preheat your oven to **220°C (425°F). This high temperature helps create a beautifully puffed cheesecake.

   - Prepare a 6-inch baking form (springform pan is recommended) by lining the bottom with parchment paper. This will help prevent sticking and make it easier to remove the cheesecake later.

2. Cream the Cream Cheese:

   - In a mixing bowl, add cream cheese that has been left out to reach room temperature. 

   - Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until it is smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

3. Add the Eggs:

   - With the mixer running, slowly add the room temperature eggs one at a time to the cream cheese mixture.

   - Beat well after each addition, making sure each egg is fully incorporated before adding the next. This should take about 1 minute per egg. The mixture should be smooth and slightly fluffy.

4. Incorporate the Heavy Cream:

   - Pour in 200 ml of heavy cream (also at room temperature) into the cream cheese mixture.

   - Mix on low speed until well combined, ensuring there are no lumps. The batter should be smooth and creamy.

5. Add the Flour:

   - Sift flour directly into the cream cheese mixture.

   - Using a spatula or a wooden spoon, gently fold the sifted flour into the batter. Be careful not to overmix; you want to maintain the lightness of the batter while ensuring it is fully combined.

6. Pour the Batter:

   - Pour the cheesecake batter into the prepared baking pan. Use a spatula to smooth the top evenly. This will help create an even surface for baking.

7. Bake the Cheesecake:

   - Place the baking pan in the preheated oven. Bake the cheesecake for about 20 minutes.

   - The cheesecake should be puffed, the top set, and the center should still be slightly jiggly. This slight jiggle is normal and indicates a creamy texture.

8. Cool the Cheesecake:

   - Once baked, remove the cheesecake from the oven. Let it cool in the tin for about 30 minutes at room temperature. This gradual cooling helps prevent cracks in the cheesecake.

9. Chill in the Refrigerator:

   - After 30 minutes, transfer the cheesecake (still in the pan) to the refrigerator.

   - Chill for about 4 hours or until the cheesecake is fully set. This step is crucial for achieving the right texture.

10. Serve:

   - Once the cheesecake is fully set, carefully remove it from the tin. If using a springform pan, simply release the sides. If using a regular pan, you can run a knife around the edges to help loosen it.

   - Slice the cheesecake using a sharp knife (wiping it clean between slices for neat edges) and serve.

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Chinese Tomato Egg Stir-Fry

Chinese Tomato Egg Stir-Fry, known as "番茄炒蛋" (Fānqié chǎo dàn) in Mandarin, is a classic comfort food dish that's popular across China and Taiwan. This simple yet flavorful dish combines the sweetness of ripe tomatoes with the richness of scrambled eggs, resulting in a satisfying meal that's perfect for lunch or dinner. 

Ingredients:

- 1-2 scallions

- 3-4 tomatoes

- 3-4 eggs

- Salt, white pepper, sugar (to taste)

- 1/2 tsp sesame oil

- 2 tbsp ketchup (optional)

- 1 tbsp Shaoxin wine (optional)

- 1 tsp soy sauce

- 60ml water

- 3 tbsp vegetable oil for frying

Instructions:

1. Prepare the ingredients. 

   - Wash the tomatoes thoroughly and cut them into wedges. 

   - Crack the eggs into a bowl and beat them, seasoning with a pinch of salt and pepper, sesame oil and Shaoxin wine if you are using. 

   - Thinly slice the spring onions, separating the white and green parts.

2. Frying:

   - Heat up cooking oil in a large skillet or wok over medium-high heat.

   - Once the oil is hot, add the beaten eggs to the pan.

   - Allow them to scramble. Set aside for later use.

   - Add the white parts of the spring onions to the pan and fry briefly to release their flavor.

   - Add the tomato wedges to the pan and stir-fry them for 2-3 minutes until they begin to soften. Add some water if they aren't very juicy.

   - Once the tomatoes are cooked to your desired texture, return the scrambled eggs to the pan and mix them together with the tomatoes.

   - Add ketchup and other seasonings to taste.

   - Stir in the sliced green parts of the spring onions, incorporating them evenly into the mixture.

3. Seasoning:

   - Drizzle soy sauce over the tomato and egg mixture, stirring well to combine and ensure the flavors are evenly distributed.

   - Adjust the seasoning as needed, adding more salt, pepper, or soy sauce to suit your preferences.

4. Transfer the tomato egg stir-fry to a serving dish

   - Garnishing with additional sliced spring onions if desired.

   - Serve the dish hot as a flavorful side dish or spoon it over steamed rice for a satisfying main course. 

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Polish Fried Cabbage - Kapusta Zasmażana

Kapusta Zasmażana is a traditional Polish dish made with sautéed cabbage, often cooked until tender and flavored with onions and spices. It's a comforting and hearty side dish that pairs well with various main courses, especially meat dishes. 

Ingredients:

- 1 medium-sized young cabbage (about 500g)

- 1 bunch of dill

- 80 grams butter or 50ml oil

- 1 tablespoon (10g) flour

- 2-3 tablespoons vinegar or lemon juice

- 1-2 tablespoons sugar

- 1 teaspoon salt

- 1/2 teaspoon pepper

Instructions:

1. Remove the outer leaves and any loose ones from the young cabbage. Trim the stem end, then finely shred the cabbage.

2. Place the shredded cabbage in a pot, add about 3/4 cup of water, and bring to a boil.

3. Season with salt, pepper, and sugar. Cover and simmer over low heat until the cabbage is almost tender, about 15-20 minutes.

4. Add the vinegar or lemon juice and finely chopped dill. Continue to cook for a little longer.

5. In a separate skillet, melt the butter over medium heat or heat up the oil. Add the flour and stir well to combine.

6. Cook the flour until it turns golden brown, stirring constantly.

7. Add cold water to the flower, stir until no lumps remains.

8. Add the flour mixture to the pot with the cooked cabbage. Stir well to combine.

9. Cook for a few more minutes, then turn off the heat. Adjust seasoning to taste if needed.

10. Serve the Polish fried cabbage hot as a side dish with your favorite main course.

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Taiwanese Herbal Chicken Soup

This Taiwanese-style herbal chicken soup is a comforting and nourishing dish, perfect for boosting your energy and warming you up on a chilly day. Made with simple ingredients and traditional Chinese herbs, it's both flavorful and easy to prepare.  

Commonly used herbs include goji berries (枸杞), red dates (紅棗), angelica root (當歸), and astragalus (黃耆). These herbs are known for their health benefits and add depth to the soup.  

It's a comforting and nourishing dish that combines chicken with a variety of traditional Chinese herbs and ingredients. This soup is believed to have health benefits, particularly in boosting the immune system, enhancing vitality, and promoting overall wellness. It's commonly enjoyed in Chinese cuisine, especially during colder months or when one is feeling under the weather.

 Ingredients:

- 600g chicken meat (preferably bone-in for richer flavor)

- 8-10 dried shitake mushrooms

- 6-8 dried red dates

- 1 tbsp goji berries

- A few smaller pieces or 1-2 larger pieces of Dang Gui (Angelica Root)

- A few smaller pieces or 1-2 larger pieces of Huang Qi (Astragalus Root)

- Salt, to taste

- Soy sauce, to taste

- Water (enough to cover the meat)

Instructions:

1. Prepare the Chicken:

   - Boil a pot of water.

   - Add the chicken pieces and blanch for 2-3 minutes to remove impurities.

   - Drain the chicken and discard the blanching water.

2. Make the Soup:

   - In a clean pot, add the blanched chicken, dried mushrooms, dates, goji berries, Dang Gui, and Huang Qi.

   - Season with salt.

   - Pour enough water to fully cover the ingredients.

3. Cook the Soup:

   - Bring to a boil over high heat.

   - Once boiling, reduce to low heat, cover with a lid, and simmer for 1 to 1.5 hours.

   - Adjust seasoning with soy sauce and more salt if needed.

4. Serve:

   - Ladle the soup into bowls and serve hot. 

Tips:

- The longer you simmer the soup, the richer the flavor will be. However, be careful not to overcook as the chicken may become too soft.

- You can add more herbs like for extra flavour.

- This soup is nourishing and great for boosting energy, especially in cooler weather.

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Sichuan-style Smashed Cucumber Salad

Smashed cucumber salad is a refreshing and flavorful dish made with cucumbers that have been crushed or smashed to release their juices and absorb the flavors of the dressing. Sichuan smashed cucumber salad is a popular variation of this dish known for its spicy, tangy, and refreshing flavors.

Ingredients:

- 2 cucumbers (about 300g)

- 0.5 teaspoon sugar

- 0.5 teaspoon salt

- 4 garlic cloves, minced

- 1 tablespoon cilantro, chopped

- 1 tablespoon spring onions, finely chopped

- 1 chili pepper, finely chopped (optional, adjust to taste)

- 1 tablespoon sesame seeds

- 1 tablespoon soy sauce

- 1 tablespoon dark vinegar

- 1 tablespoon vegetable oil

- 1 tablespoon sesame oil

Instructions:

1. Prepare the Cucumbers:

   - Wash the cucumbers thoroughly under cold water. Pat them dry with a clean kitchen towel.

   - Using a rolling pin or the flat side of a cleaver, gently crush the cucumbers. Then, cut them into bite-sized pieces.

2. Season the Cucumbers:

   - Place the crushed cucumber pieces in a mixing bowl.

   - Sprinkle the sugar and salt over the cucumbers, then toss them gently to coat evenly. 

   - Allow them to sit for about 10-15 minutes to allow the salt to draw out excess moisture.

3. Prepare the Seasonings:

   - In a separate small bowl, combine the minced garlic, chopped cilantro, finely chopped spring onions, chopped chili pepper (if using), and sesame seeds.

4. Mix the Salad:

   - After the cucumbers have rested and released some liquid, drain off any excess moisture.

   - Add the prepared seasonings to the cucumbers in the mixing bowl.

   - Drizzle the soy sauce, dark vinegar, vegetable oil, and sesame oil over the cucumbers and seasonings.

   - Toss everything together gently until the cucumbers are well coated with the seasonings and aromatics.

5. Chill and Serve:

   - Transfer the crushed cucumber salad to a serving dish or individual bowls.

   - For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

   - Serve chilled as a refreshing side dish or appetizer, garnished with additional cilantro or sesame seeds if desired.

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