Strawberry Cheesecake Pancakes

Strawberry Cheesecake Pancakes 9

Fasten your seatbelts, kids. By the time I’m done with you today, you will be down on your knees, begging for more, declaring your undying love for cheese blogs in general, but this one in particular, and declaring me Queen of Cheeses. Everyone else is merely my jester.

Let the merriment begin.

I might have mentioned this before, but I kind of look like and English rose. On the inside, however, I am a sweaty, hairy cowboy. It gets really confusing sometimes. So while the lady-like breakfast en vogue seems to be composed mostly of fresh fruit and sea breeze, I’m more into waffles and pancakes. And bacon, let’s not forget the bacon.

And of course, no meal is complete without cheese.

So while I’ve combined cheese and pancakes before on this blog (see Cream Cheese Pancakes), those were light and very lady-like indeed.

These here are a horse of a different color. They’re messily, stickily, blissfully un-lady-like. They will step on your average pancake and crush it to a sad, cheese-less pulp. They are the Beyoncé of pancakes.

I see no reason to ever make the plain recipe again.

Strawberry Cheesecake Pancakes 10

One year ago on May the Cheese Be With You: Vegetable Cannelloni

Strawberry Cheesecake Pancakes

Servings: 4 to 6, or you know, 1

Prep time: 20 minutes

You will need:

For the strawberry sauce:

  • 3 cups diced strawberries
  • 1 cups sugar
  • tablespoons lemon juice

For the pancakes:

  • 8oz, or 250gr, of either cream cheese, ricotta, mascarpone, or a combination thereof (which is what I went with)
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 eggs
  • 1/4 cup sugar
  • about 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Strawberry Cheesecake Pancakes 1

Combine all the ingredients for the strawberry sauce in a sauce pan. Place over medium heat, bring to a gentle boil and simmer for about 15 minutes, or until slightly reduced and thickened.

Strawberry Cheesecake Pancakes 4

Set aside to cool.

Strawberry Cheesecake Pancakes 2

Beat the first 7 ingredients on the pancake list until smooth.

Strawberry Cheesecake Pancakes 3

Gradually add in the flour, baking powder and baking soda.

Strawberry Cheesecake Pancakes 5

Heat a skillet over medium heat. Measure out 1/4 cups of batter and pour onto the hot skillet, flipping the pancakes over as bubbles appear on the surface.

Strawberry Cheesecake Pancakes 8

Finish browning on the other side.

Strawberry Cheesecake Pancakes 6

Serve hot, topped with strawberry sauce.

Enjoy 🙂

Clara

Strawberry Cheesecake Pancakes

Three Cheese Stovetop Lasagna

Three Cheese Stovetop Lasagna 7

Yes, you read that right. Three cheeses. Three different types of Italian cheese. In one dish. One glorious, comforting, soul-warming dish. One pan, minimal preparation, no need to throw on the oven, 30 minutes and you’re set. This is a bit too easy for our own good.

And it has three cheeses.

Have I mentioned the three cheeses?

I love this lasagna. I mean, take a look, three cheeses.

It doesn’t get much easier than this.

It doesn’t get much better than this.

Why, even Cicero swooned over this. Well, maybe not excatly this, but man did the guy love his lasagna (go on, google that). I’m telling ya, the man was wise. He wore a toga.

Plus, there is a chance the word originates from the Greek lasana, or lasanon, meaning “chamber pot”, which the Romans borrowed as lasanum. Something got lost in translation, though, because the Romans, despite wearing togas, firmly believed the word to mean “cooking pots”.

I find this the most hilarious story ever. We’ve been eating chamber pots for millennia.

Personally, I need no other reason to cook this every day this week. In case you do: Have I told you yet that this has three cheeses?

Three Cheese Stovetop Lasagna 8

One year ago on May the Cheese Be With You: Braised French Onion Chicken

Other Parmesan dishes: Parmesan Potato Wedges, Parmesan Poppy Seed Twists, Spaghetti alla Carbonara, Parmesan Lollipops, Date Bacon Parmesan Salad, Rosemary Parmesan Butter

Other Ricotta dishes: Lemon Ricotta Pasta, Vegetable Ricotta Pasta

Other Mozzarella dishes: Pistachio Mozzarella Salad, Vegetable Cannelloni, Potato Dauphinoise, Caprese Bread, Veggi Mozzarella Turnovers, Ultra fast Pasta with Mozzarella

 

Three Cheese Stovetop Lasagna

Servings: 4

Prep time: 30 minutes

You will need:

  • 250gr, or 1/2lb ground beef
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon crushed chili flakes
  • 2 cups, tomato sauce
  • 1/2 cup water
  • 4-6 lasagna noodles, depending on the size of your pot, soaked in warm water
  • 8oz, or 250 gr grated Mozzarella cheese
  • 2oz, or 60gr Parmesan cheese
  • 15oz, or 400gr Ricotta cheese
  • salt and pepper to taste
  • fresh basil to garnish, optional

First off, heat some olive oil in a deep pan or pot, and cook the ground meat until no pink bits remain. Season with salt, pepper, garlic, oregano, basil and chili, and stir well to combine, and cook until fragrant, about 30 second.

Three Cheese Stovetop Lasagna 1

Stir in about a third of the tomato sauce and water, then top with the lasagna noodles, taking care to cover the meat as evenly as possible. Break up the noodles if it helps.

Three Cheese Stovetop Lasagna

Pour the remaining sauce and water over the noodles, and whisk a bit to combine the liquids. Bring to a boil, cover, and simmer over low heat for about 5 minutes. Once the noodles are nice and tender, uncover and sprinkle with half the Parmesan and Mozzarella. Place dollops of Ricotta all over the top, and sprinkle the remaining Parmesan and Mozzarella on top of that.

Three Cheese Stovetop Lasagna 2-side

Cheese heaven.

Cover and cook for a few more minutes until the cheeses melt.

We definitely want the cheese to melt.

Garnish with basil, if desired (I didn’t), dish up, and enjoy!

Three Cheese Stovetop Lasagna 6

Dig in. I did 🙂

Three Cheese Stovetop Lasagna 9

 

Clara

A cheese-laden birthday feast!

Happy birthday to us!

We’ve been cheesing it for a year now, and we have been celebrating.

With cheese.

Of course.

So today we bring to you not one, not two, not three, but four recipes to put together an entire scrumptious meal orbiting around cheese.

We begin with an appetiser, featuring Feta cheese and ground walnuts, which technically make these little taste-bomb healthy. Almost. Be that as it may, these were absolutely, totally, like, awesome.

Our first course starred creamy pasta with Ricotta, paired with the freshness of lemon. The sheer simplicity of this dish belies the wonderful taste, which manages to transport you straight back into summer.

We chose chicken for our main course, and of course Parmesan, which simply had to make the cut. Dried tomatoes and basil rounded up this lovely, comforting one-skillet dish. We do, however, apologise for the pictures, but this was so good we literally forgot to take any more… You’ll just have to trust us on this one. Have we ever led you astray? 🙂

And last, but indeed not least, you cannot have a birthday without a cake. A cheesecake, of course. Scroll down and find out more about this little crowning jewel of today’s feast…

How can you say no?

Walnut Feta Cookies

Walnut Feta Cookies 6

Servings: about 40 cookies

Prep time: 20 minutes

You will need:

  • 40 g ground or chopped walnuts
  • 120 g, or 1/2 cup flour
  • 120 g butter
  • 120 g feta cheese
  • salt and pepper

Walnut Feta Cookies 7

Let’s start out with the walnut. If you couldn’t find them ground, you can use a pestle and mortar to do the job. (We did 🙂 )

Walnut Feta Cookies 1

In a large bowl, mix all the ingredients until you obtain a homogeneous dough, then roll it out to a thickness of roughly 1,5 cm.

Walnut Feta Cookies 2

Cut them out in any desired shape. We used a round cutter, but any shape will do, really.

Walnut Feta Cookies 3

Place on a greased or lined cookie sheet. Leave a little space between them, but not much is needed, since they really don’t grow at all. You can brush them them with a slightly beaten egg, or even milk, at this point, but this really isn’t necessary.

Walnut Feta Cookies 4

Place in a low oven and bake for about 10 minutes, or until light golden.

Raspberry White Chocolate Cheesecake 5

Lemon Ricotta Pasta

Lemon Ricotta Pasta 5

Servings: 4

Prep time: 10 minutes (seriously)

You will need:

  • 350gr short pasta
  • 200gr fresh Ricotta cheese
  • the zest of 1 lemon
  • 2 teaspoons dried, or 10 leaves fresh basil
  • grated Parmesan cheese, to garnish

Lemon Ricotta Pasta 3

Cook the pasta as per package instructions.

Lemon Ricotta Pasta

Reserve two cups of pasta water before draining.

Meanwhile, beat together the cheese, lemon zest and basil until thoroughly combined.

Lemon Ricotta Pasta 2

Thin out with pasta water until fairly liquid, but still creamy. Return the drained pasta to the pot and mix in the Ricotta mixture.

Serve garnished with Parmesan and a few basil leaves.

Lemon Ricotta Pasta 6

Creamy Parmesan Basil Chicken

Creamy Parmesan Basil Chicken 2

Servings: 4

Prep time: 30 mintues

You will need:

  • 4 large chicken breasts
  • 1/4 cup milk
  • 1/4 bread crumbs
  • olive oil to cook the chicken
  • 1/2 cup chicken broth
  • 1 cup cream
  • 1/3 cup minced dried tomatoes
  • 1/4 cup fresh basil, or 2 teaspoons dried
  • 1/2 cup Parmesan cheese
  • 2 tablespoons cream cheese
  • salt and pepper to taste

Preheat a large skillet on low heat with the olive oil. Salt and pepper both side of the chicken breasts. Dip in the milk, then coat with bread crumbs and place in the pan. Cook for about 5 to 8 minutes on each side, or until cooked through (times may vary here depending on the thickness of the breast).

Creamy Basil Parmesan Chicken 1

Remove from the pan, and add the broth to the same pan. When it boils, stir in cream and tomatoes and give it a good stir. Add the remaining ingredients and give it a few minutes to cook through.

Return the chicken to the pan.

Eat up. 🙂

Raspberry White Chocolate Cheesecake

Raspberry White Chocolate Cheesecake 10

Servings: 8

Prep time: 30 minutes, plus 50 minutes baking time, plus 2 hours chilling

You will need:

For the cheesecake:

  • 1 cup shortbread cookies, crumbled
  • 3 tablespoons ground almonds
  • 1/4 cup melted butter
  • 4 tablespoons cream cheese
  • 3/4 cup white chocolate, cut into squares and melted
  • 2/3 cup sugar (optional; I didn’t think it was necessary)
  • 2/3 cup sour cream
  • 3 eggs

For the raspberry sauce:

  • 1 1/4 cup raspberry jam
  • 1 cup fresh or frozen raspberries

Raspberry White Chocolate Cheesecake 8

Combine the crushed cookies with the ground almonds.

Raspberry White Chocolate Cheesecake 11-side

Raspberry White Chocolate Cheesecake 13

Mix in the melted butter until it forms a crumbly paste. Press into the bottom of a greased pan.

Raspberry White Chocolate Cheesecake 16

Combine the cream cheese with the melted chocolate.

Raspberry White Chocolate Cheesecake 15

Add the sour cream, sugar and eggs. Pour on top of the cookie crust.

Raspberry White Chocolate Cheesecake 14-side

Bake on medium high for 30 to 45 minutes or until golden brown and centre is still slightly wobbly, but set. It will firm up as it cools.

Raspberry White Chocolate Cheesecake 1

Place in the fridge to cool for at least 2 hours, ideally overnight.

Raspberry White Chocolate Cheesecake 4-side

Meanwhile, place the raspberry jam in a small sauce pan over medium heat until it melts down. Add the raspberries and bring to a simmer. Cover and chill until serving time.

Raspberry White Chocolate Cheesecake 7

Spoon the raspberry sauce over the cheesecake slices as you serve.

Raspberry White Chocolate Cheesecake 9

Enjoy! 🙂

Pasta with Vegetables and Ricotta Cheese

Pasta with vegetables and ricotta cheese_2

Avui us he de presentar un altre participant d’aquest blog, que sempre treballa a l’ombra, i que es diu Mala Consciència. Aquella veueta interior que, quan deixes volar la imaginació i comences a pensar plats bons per fer, et diu: “això engreixa molt, vols dir que cal??”. No sé si vosaltres en teniu una, però jo sí, i és com un corcó. I, és clar, ara que tot just acabem de passar el Nadal, viu com una reina instal·lada al teu cervell i intercepta totes les bones idees que venen del teu pobre estómac. Doncs bé, la recepta que avui us proposo és fruit d’un d’aquests múltiples debats interns que s’han produït aquests últims dies.

La història comença quan et dius: “em ve molt de gust un plat de pasta”. I, com era d’esperar, la nostra amiga Consciència ve i et diu: “avui no has de fer cap tipus d’esforç físic, deixa la pasta i menja verdura, que et convé més”. Però tens el dia tossut, i vols pasta. I llavors penses: “calla! Faré pasta amb verdura i estarem tots contents. Però pasta amb verdura així sola quedarà com seca, no? I si hi poséssim crema de llet…?” I ja la tens a sobre una altra vegada dient-te: “crema de llet no!! Que t’has tornat boja? Hi poses verdura perquè sigui menys engreixadora i hi acabes afegint crema de llet??” I et fa ràbia, però saps que té raó: necessites una alternativa a la crema de llet per lligar la verdura i que no quedi tan sola.

I així és com, navegant pel meu blog de pasta preferit, La pasta per als catalans, he trobat aquesta recepta de pasta amb carbassó, tomàquet cherry i ricotta, que m’ha encantat. Sovint associem aquest formatge, semblant al mató, a plats més aviat dolços, però en combinació amb el carbassó i el tomàquet fan una mescla suau i deliciosa, especialment recomanable per a fer menjar una mica de verdura als més petits d’una manera menys traumàtica que el mític puré verd.

Res més, us deixo amb la meva versió d’aquesta recepta. Que vagi de gust!

Pasta with vegetables and ricotta cheese

Servings: 4

Prep time: 30 minutes

You will need:

  • 320g penne rigate
  • 2 medium sized zucchini, diced
  • about 15 cherry tomatoes, halved
  • 200g ricotta cheese
  • 3 tablespoons olive oil
  • 5 basil leaves, shredded
  • parmesan cheese, grated (optional)
  • salt
  • pepper

diced zucchini

Start by heating the olive oil in a large pan (you will have to fit in the pasta later!) and cook your zucchini on high. As soon as it acquires a nice golden color, add the tomatoes to keep it company.  Cook both the zucchini and the tomatoes until the latter begin to soften. At this point you want to grab a fork and mash your tomatoes mercilessly – this is great stress relief, by the way. Add salt and pepper to taste, then cook on high heat for another 5 minutes. Next turn off your heat source, toss in the basil, cover and let sit. The poor tomatoes need to rest. 

Pasta with vegetables and ricotta cheese_ Prep1

In a separate pan, boil the pasta in plenty of water with salt. When the pasta is almost done, place the ricotta in a bowl and add one ladle-full of pasta water. Beat the water into the cheese until it’s all nice and creamy, then add salt and pepper to taste.

Pasta with vegetables and ricotta cheese_Prep2

Reheat the tomatoes and zucchini. Drain the pasta, then add to the tomato-zucchini-pan.

Pasta with vegetables and ricotta cheese_Prep3

Now add the ricotta to the same pan, stirring for a couple of minutes on high heat. And we’re pretty much done! Serve with some grated Parmesan if you like, but don’t overdo it, or it’ll cover up the ricotta yumminess. Adjust the pepper to your own tastebuds and…

Enjoy!

Pasta with vegetables and ricotta cheese