Basque Cheesecake/ Burnt Cheesecake

Ingredients:

• 2 pkg cream cheese
• 3/4 cup sugar
• 3 eggs
• 1 cup whipping cream
• 1/2 tsp salt
• 1/2 tsp vanilla
• 2 tbsp + 2 tsp flour

Directions:

1. Place a rack in middle of oven, preheat at 400. Butter pan, then line with 2 overlapping 16 x 12” sheets of parchment, making sure parchment comes at least 2” above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay. Place pan on a rimmed baking sheet.
2. Beat cream cheese and sugar in the bowl of a stand mixer with the paddle attachment in medium-low speed, scraping down sides of bowl, until very smooth and no lumps remain, and sugar has dissolved, about 2 minutes.
3. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt and vanilla and beat until combined, about 30 seconds.
4. Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky about 10 seconds.
5. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and very jiggly in the center, 60-65 minutes.
6. Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongaide.

Source:  https://www.bonappetit.com/recipe/basque-burnt-cheesecake

Sesame Ginger Broccoli Spears

Ingredients:

• 1/4 cup tahini
• 2 tbsp chili oil
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 2 inches ginger, peeled and finely chopped
• 2 heads broccoli, cut into bite sized spears

Directions:

1. Place all ingredients except broccoli into blender and blend until smooth
2. Steam broccoli for about 3-4 minuted or until tender crisp.
3. Prep large bowl with cold water and a bunch of ice.
4. When broccoli is done, toss into icy water to stop cooking.
5. Let cool for 2 minutes then drain thoroughly.
6. Toss broccoli in bowl with dressing until spears are coated.
7. Cover and refrigerate until ready to serve.

Source: The Surreal Gourmet Entertains

Soy Sauce Chicken

Ingredients:

• 1 boneless chicken thigh
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp brown sugar

Directions:

1. Marinate chicken thigh with 1 tsp sugar and pinch of salt for 2 hours.
2. Heat wok on medium heat.
3. Add dark soy sauce, light soy sauce and sugar. Stir until mix.
4. Put chicken skin side down.
5. Lower heat and add 4 tbsp hot water.
6. Cook until chicken is cooked through and gravy thicken.


Source: @venicemay (2018 June 18 posted)

Baked Salmon

Ingredients:

• 1 lb. salmon fillet
• 1 cup mayonnaise
• 5 cloves garlic, minced
• 2 tsps salt
• 1/2 tsp pepper

Directions:

1. Place salmon fillet on a baking tray.
2. Season salmon with salt and pepper.
3. Chop garlic and mix into the cup of mayonnaise.
4. Spread the garlic-mayo mixture on top of the fillet, spead evenly.
5. Preheat oven to 450° F and place salmon into oven for 8-10 minutes.
6. Turn the oven setting to 'broil' for 5 minutes.
7. Cool down and garnish.

Source: https://www.recipetips.com/recipe-cards/t--89948/baked-salmon-topped-with-roasted-garlic-and-savory-mayo.asp

Honey Garlic Butter Salmon in Foil

Ingredients:

• 1/4 cup butter
• 1/3 cup honey
• 4 large cloves garlic , crushed
• 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
• 1.2 kg | 2 1/2 pound side of salmon
• Sea salt , to taste
• Cracked pepper , to taste (optional)
• Lemon slices (to serve)
• 2 tablespoons fresh chopped parsley

Directions:

1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
4. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices.

Source: https://cafedelites.com/honey-garlic-butter-salmon-in-foil/

Cantonese Fish Fillet with Cream Corn Sauce

Ingredients:

• Fish fillets, cut into pieces
• Salt & Pepper
• a pinch of Paprika
• a pinch of chilli powder
• 1 Egg, beaten
• Flour
• 1 can cream style corn

Directions:

1. Firstly, season the fish fillets with salt & pepper and just a pinch of paprika.
2. Dip the fish fillet into the beaten egg and then coat them with a layer of the flour plus a pinch chilli powder.
3. In a large pan, heat a few tablespoons of oil. Fry the fish fillet until the coating is golden brown in colour. Take them out of the pan and set aside. Use a kitchen towel paper to soak up excessive oil.
4. In the same pan or a new pan, pour in the canned cream corn and warm it under medium heat. Once it’s starting to bubble, turn down the heat and stir in the beaten egg. Keep stirring until the egg start to form egg drops.
5. Lastly pour the cream corn sauce over the fish fillets.

Source: https://www.etfoodvoyage.com/2016/05/28/cantonese-fish-fillet-cream-corn/

Cranberry Eggnog Bread

Ingredients:

• 1 Tbsp instant yeast (I use SAF brand) 
• 1/4 cup warm water 
• 1/4 cup sugar 
• 1/2 tsp salt 
• 1/2 tsp nutmeg 
• 1 1/4 cups eggnog 
• 1/4 cup oil or melted butter 
• 3- 3 1/2 cups flour 
• 1/2 cup Craisins 

Glaze:

• 3/4 cup powdered sugar 
• 1-2 Tbsp eggnog 
• 1/4 tsp vanilla 
• dash of nutmeg

Directions:

1. Dissolve yeast in the warm water. 
2. Add sugar, salt, nutmeg, eggnog, oil, and 1 1/2 cups of the flour. Beat for 2-3 minutes.
3. Add Craisins and enough flour to make a soft dough. 
4. Knead till smooth. 
5. Cover and let rest for 15-20 minutes. 
6. Divide dough in half. (I find it easiest to cut it with a knife.) Take half of the dough and divide it into three equal pieces. 
7. Roll each piece into a 16" rope. 
8. Braid the three ropes together and tuck ends under. 
9. Place on a large greased cookie sheet. 
10. Repeat for the other half of the dough. 
11. Let braids raise till doubled, about an hour. 
12. Bake at 350° for 20-25 minutes or till lightly browned. Let cool for a few minutes.
13. Makes 2 braids

For glaze: Combine all ingredients together till smooth. Drizzle over warm braids.

Source: https://www.creationsbykara.com/cranberry-eggnog-bread/