In June we had a wedding reception at our church to celebrate the start of Michael and Rebecca’s adventure together. These cheese cake squares were the dessert of my choice to bring as they are bit-size, so people can try more than just one dessert and they are easy to decorate at any season. I chose raspberries and small lemon balm leaves this time.
For the crust
- 3 cups (400g) graham cracker crumbs
- a bit less than 1/2 cup softened butter
For the topping
- 3 blocks cream cheese
- 3 eggs
For the decoration
- 1 cup whipped cream
- small lemon balm leaves
Knead the crumbs and the butter together and press into a 12×12 inch pan lined with parchment paper. Mix all the ingredients for the topping and pour over top. Bake at 350˚F for 30 min. Open the oven a bit and let the squares sit in there to cool off slowly. Chill for at least two hours before decorating.
This is a recipe from my Filipino friend Mila Jahraus. She displayed a mouthwatering picture of this dessert on her Facebook. Then I talked her into writing her own blog post about Leche flan, a typical Filipino dessert. “It’s yummy, simple and easy to make.” as she writes. Thanks, Mila, for giving me permission to share this recipe here. The Easter dinner seems to offer a perfect opportunity for me to try it myself.
- 10 egg yolks
- 1 small can of condensed milk
- 1 cup milk or evaporated milk
- 1 tsp. vanilla extract
- 1 cup granulated sugar
Beat the egg yolks with a hand mixer. Add condensed milk and mix thoroughly. Pour in the (evaporated) milk and the vanilla extract and mix again. In a flat mold (Llaneras) caramelize the sugar and let sit for 5 min. Gently pour the egg yolk mixture over the caramel sugar and cover the mold with aluminium foil. Steam for 30-35min, then refrigerate. Before serving run a thin knife around the edges of the mold to loosen the flan. Place a plate over the mold and flip upside down so the golden brown caramel is on top.
This is a recipe from my Swiss friend Michaela Gruetter. I have prepared it frequently to bring along to a more stylish potluck party, and lots of my friends have asked me for the recipe. I especially like the combination of orange and cocoa powder. Sometimes I experiment with the mascarpone cream, replacing the heavy mascarpone cheese by a mix of light cream cheese and vanilla yogurt or something similar. I go the extra mile to make sure the eggs I use are very fresh.
Ingredients (makes 12 or more servings)
- 4 fresh eggs
- 100g sugar
- 1 lb mascarpone cheese
- ½ lemon rind
- ½ orange rind
- 1 c. + 1/4c. strong, sweetened coffee (cooled)
- 2 tbsp. brandy
- 300g lady fingers
- cocao for dusting.
Beat the egg whites. Beat egg yolks with sugar until creamy. Add orange and lemon rind, and the mascarpone cheese. Fold in the egg white. Layer half of the lady fingers in a glass dish and soak with half of the coffee (one tablespoon per cookie). Cover with mascarpone cream. Add another layer of ladyfingers with coffee and cream over top. Let sit in the fridge for at least four hours or over night. Before serving dust with cacao powder.
This recipe has been a family favourite for years. I make the sauce Bolognaise ahead and just prepare the Béchamel sauce before the lasagna goes in the oven. By this the preparation time can be reduced to twenty minutes. The baking takes about one hour, so allow enough time before serving.
In a greased casserole dish layer sauce Bolognaise, Bechamel sauce and pasta, about 3 layers. Top layer with both sauces. Bake at 200˚C for 40 min. Top with cheese and bake for 10 min. Let sit for at least 10 min. before serving.