Käsekuchen
Für den Teig:
200 g Mehl
75 g Zucker
75 g Margarine
1 Ei
½ Pck. Backpulver
Für die Füllung:
125 g Margarine
225 g Zucker
1 Beutel Vanillezucker
1 Beutel Puddingpulver, Vanillegeschmack
3 Eier
1 Becher Quark
1 Becher saure Sahne
1 Becher süße Sahne
Die Zutaten für den Knetteig werden in eine Schüssel gegeben, rasch zusammengeknetet und zur Seite gestellt.
Für die Füllung Margarine, Zucker, Vanillezucker, Puddingpulver und 3 Eier in einer Schüssel verrühren. Dann den Quark und die saure Sahne untermischen. Die süße Sahne steif schlagen und unterheben.
Den Knetteig in einer gefetteten Springform auslegen, etwa 2-3 cm am Rand hochziehen. Nun die Füllung in die Form geben, glatt streichen und ab in den vorgeheizten Backofen! Bei 180°C 1 Stunde backen.
http://www.chefkoch.de/rezepte/1218391227356456/Der-beste-Kaesekuchen-der-Welt.html
Wednesday, 23 January 2013
Butternut squash soup
Butternut squash soup
1 large butternut squash
3 potatoes
1 leek
3 vegetable stock cubes
1 tsp powdered ginger
1/2 tsp cumin
salt and pepper to taste
Cut cleaned butternut squash and potatoes in cubes. Slice the leek. Put everything in a large pot with the stock cubes and fill with water until the vegetables are just covered.
Cook until the vegetables are tender, then puree the soup. Add the ginger and cumin and salt and pepper if needed.
1 large butternut squash
3 potatoes
1 leek
3 vegetable stock cubes
1 tsp powdered ginger
1/2 tsp cumin
salt and pepper to taste
Cut cleaned butternut squash and potatoes in cubes. Slice the leek. Put everything in a large pot with the stock cubes and fill with water until the vegetables are just covered.
Cook until the vegetables are tender, then puree the soup. Add the ginger and cumin and salt and pepper if needed.
Roast squash with goats’ cheese
Roast squash with goats’ cheese
1 small butternut squash
75g vegetarian goats' cheese, sliced from a small log
1 x 200g tin whole plum tomatoes
2 garlic cloves, crushed
few sprigs fresh rosemary or thyme
1tbsp freshly grated vegetarian Parmesan
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon - you may need a small, sharp knife to get you started - and discard. Put a few goats' cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goats' cheese. Then sprinkle over the Parmesan.
Place on a large double sheet of foil and scrunch up the edges. Bake for 1 hour or until the squash is tender and the cheese has browned and melted.
1 small butternut squash
75g vegetarian goats' cheese, sliced from a small log
1 x 200g tin whole plum tomatoes
2 garlic cloves, crushed
few sprigs fresh rosemary or thyme
1tbsp freshly grated vegetarian Parmesan
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon - you may need a small, sharp knife to get you started - and discard. Put a few goats' cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goats' cheese. Then sprinkle over the Parmesan.
Place on a large double sheet of foil and scrunch up the edges. Bake for 1 hour or until the squash is tender and the cheese has browned and melted.
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