by Molly Katzen
Ingredients
3 cups (packed) coarsely grated zucchini (3 or 4 small zukes)
A little salt
2 tablespoons olive oil
1 cup minced onion
1/2 teaspoon salt
1 cup grated carrot
2 tablespoons unbleached all-purpose flour
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
5 medium cloves garlic, minced
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
3 cups (1 1/2 pounds) ricotta cheese
1 cup (packed) grated mozzarella cheese
1/2 cup grated parmesan
3 large eggs, beaten
Black pepper to taste
2 medium-sized tomatoes, sliced into rounds, then in half to make "D's"
3 to 4 tablespoons bread crumbs
Preparation
Place the grated zucchini in a colander over a sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture.
Meanwhile, preheat the oven to 375°F. Use a little of the olive oil to oil the bottom of a 9-inch springform pan. (A pastry brush is the best tool for this.)
Heat the rest of the olive oil in a large, deep skillet. Add the onion and 1/2 teaspoon salt, and saute over medium heat for about 5 minutes. Add the zucchini, and the carrot, flour, and dried herbs. Cook, stirring, over low heat for about 2 to 3 more minutes. Remove from heat, and stir in garlic, parsley, and lemon juice.
Place the cheeses and eggs in a large bowl, and beat vigorously for a minute or two. Add the vegetable mixture, and mix well. Season to taste with black pepper, and adjust salt, if necessary.
Transfer to the prepared pan, and arrange the tomato slices on top in a lovely pattern of your own design. Sprinkle with bread crumbs.
Bake in the center of the oven for 50 minutes. Cool for at least 20 minutes before removing the sides of that pan. Serve at any temperature. This is delicious for any meal, including breakfast!
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Tuesday, March 24, 2009
Monday, March 9, 2009
Simple Cheesecake Recipes-Gluten-Free Cheesecake
The Gluten-Free Crust
I love using a nut crust with this recipe. I used pecans this time and have also used walnuts.
1 c. gluten-free flour mix (I used Bette Hagman’s basic mix)
1/4 tsp. xanthan gum (if it’s not included in your flour mix)
1/4 c. brown sugar
5 Tb. cold butter
1/2 c. finely chopped nuts
Combine the flour, xanthan gum and brown sugar. Using a fork or pastry blender, cut in the butter until you have small crumbs. Stir in the nuts. Press the mixture into the bottom of a 10 inch springform pan that has been sprayed with cooking spray. The crust does not need to be precooked. It will cook along with the cheesecake.
The Cheesecake
I used Amber Lee's cheesecake recipe. It has always turned out well for me.
The Huckleberry Topping
2 c. huckleberries or blueberries (fresh or frozen)
1/2 c. sugar
3 Tb. cornstarch
2 Tb. lemon juice
1 Tb. butter (optional)
In a medium sized saucepan, combine all ingredients except the butter. Heat and stir until it thickens. Stir in the butter if desired.
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I love using a nut crust with this recipe. I used pecans this time and have also used walnuts.
1 c. gluten-free flour mix (I used Bette Hagman’s basic mix)
1/4 tsp. xanthan gum (if it’s not included in your flour mix)
1/4 c. brown sugar
5 Tb. cold butter
1/2 c. finely chopped nuts
Combine the flour, xanthan gum and brown sugar. Using a fork or pastry blender, cut in the butter until you have small crumbs. Stir in the nuts. Press the mixture into the bottom of a 10 inch springform pan that has been sprayed with cooking spray. The crust does not need to be precooked. It will cook along with the cheesecake.
The Cheesecake
I used Amber Lee's cheesecake recipe. It has always turned out well for me.
The Huckleberry Topping
2 c. huckleberries or blueberries (fresh or frozen)
1/2 c. sugar
3 Tb. cornstarch
2 Tb. lemon juice
1 Tb. butter (optional)
In a medium sized saucepan, combine all ingredients except the butter. Heat and stir until it thickens. Stir in the butter if desired.
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Saturday, March 7, 2009
Simple Cheesecake Recipes-Mini Chocolate Chip Cheesecake Pie
Crust:
1 cup very finely chopped pecans
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon
Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla
3 T semi-sweet mini choc chips or
chopped up SF chocolate bar
Place the finely ground pecans, 2 pks of Splenda, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a springform pan or a pie dish. Bake for 10 minutes and then cool.
Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350ยบ or until it looks like it is set or kinda firm in the middle . Cool in the oven for
a few hours. Refrigerate overnight.
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1 cup very finely chopped pecans
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon
Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla
3 T semi-sweet mini choc chips or
chopped up SF chocolate bar
Place the finely ground pecans, 2 pks of Splenda, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a springform pan or a pie dish. Bake for 10 minutes and then cool.
Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350ยบ or until it looks like it is set or kinda firm in the middle . Cool in the oven for
a few hours. Refrigerate overnight.
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Wednesday, March 4, 2009
Simple Cheesecake Recipes-Tiramisu Cheesecake
Crust:
1/2 package Famous chocolate wafers, crushed
6 tablespoons butter, melted
Cake:
1 package ladyfingers
1/4 cup strong coffee
1/4 cup Kahlua
2 (8-ounce) packages marscapone cheese
2 (8-ounce) packages dream cheese
1 cup sugar
1/4 cup Kahlua
2 eggs
4 tablespoons flour
Heat oven to 350 degrees. Prepare crust. Mix together wafers and butter. Press into bottom of springform pan.
Mix together coffee and Kahlua. Brush ladyfingers with coffee mixture and place around springform pan. This step is easier if you do not separate the ladyfingers.
For cheesecake, use mixer to blend marsacapone and crea, cheeses and sugar. Add 1/4 cup Kahlua, eggs and flour. Mix until well combined, scraping bowl occasionally.
Pour mixture into prepared springform pan. Place in oven and bake at 350 for 30 minutes. Turn oven to 325 and bake 30 minutes more. Turn off oven and leave cake in oven for another 45 minutes.
Take out and place in refrigerator. Before serving, sift cocoa on top of the cake, if desired.
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1/2 package Famous chocolate wafers, crushed
6 tablespoons butter, melted
Cake:
1 package ladyfingers
1/4 cup strong coffee
1/4 cup Kahlua
2 (8-ounce) packages marscapone cheese
2 (8-ounce) packages dream cheese
1 cup sugar
1/4 cup Kahlua
2 eggs
4 tablespoons flour
Heat oven to 350 degrees. Prepare crust. Mix together wafers and butter. Press into bottom of springform pan.
Mix together coffee and Kahlua. Brush ladyfingers with coffee mixture and place around springform pan. This step is easier if you do not separate the ladyfingers.
For cheesecake, use mixer to blend marsacapone and crea, cheeses and sugar. Add 1/4 cup Kahlua, eggs and flour. Mix until well combined, scraping bowl occasionally.
Pour mixture into prepared springform pan. Place in oven and bake at 350 for 30 minutes. Turn oven to 325 and bake 30 minutes more. Turn off oven and leave cake in oven for another 45 minutes.
Take out and place in refrigerator. Before serving, sift cocoa on top of the cake, if desired.
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Monday, March 2, 2009
Simple Cheesecake Recipes-Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust
INGREDIENTS
80 g butter , melted
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup caster sugar
1/3 cup hazelnuts , roasted, chopped coarsely
1/4 cup apricot jam, warmed
chocolate truffles, to decorate (see my other recipes)
FILLING
2 teaspoons vanilla extract
250 g cream cheese , softened
500 g ricotta cheese
2/3 cup caster sugar
2 tablespoons lemon juice
2 eggs
DIRECTIONS
Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.
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80 g butter , melted
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup caster sugar
1/3 cup hazelnuts , roasted, chopped coarsely
1/4 cup apricot jam, warmed
chocolate truffles, to decorate (see my other recipes)
FILLING
2 teaspoons vanilla extract
250 g cream cheese , softened
500 g ricotta cheese
2/3 cup caster sugar
2 tablespoons lemon juice
2 eggs
DIRECTIONS
Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.
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