• Das ist Kunst.
• Nein, Essen.
• Nee, doch Kunst.
• Nur weils unscharf ist kann man es trotzdem essen.
• Also vergängliche Kunst.
• Nein, Essen. Ganz normales Essen. Kürbiskartoffelgemüse, sehr lecker gewürzt. Iss. Lass es Dir schmecken.

...daher gehört die Küche mir :-)

Pasta makes happy :-)

Ganz in Ordnung. Zumindest schmecken sie meiner Lieblingskollegin:
(nein, keine Frikkaddellenn, Karottenmuffins)


Wirklich gut gelungen - gedeckter Apfelkuchen mit Mürbteig:


Semi, weil Nappel Barty vergessen hat, DEN RAND DER FORM AUCH EINZUFETTEN!!!
Wie bekomme ich den Cheesecake da bloß raus?!? Außerdem schrieb das Rezept eine 20cm-Backform vor. Dies stellte ich auch so ein. Nun kann ich mir die Karten legen, wie ich den turmhohen Wackelpeterkäsekuchen aus der Form bekomme UND transportiere. Mist Malheur:


Aber die Glasur ist der Wahnsinn, und die Makadamias ebenfalls :-)
Jetzt brauche ich eigentlich nur einen Ersatzkuchen.

Ich denke, dass ich den hier unbedingt ausprobieren möchte:

Caramel Macadamia Cheesecake
Recipe adapted from Ottolenghi – The Cookbook

Cheesecake
500g Philadelphia Cream Cheese, at room temperature
120g caster sugar
1 teaspoon vanilla extract
4 large free-range eggs, lightly beaten
100g sour cream
icing sugar for dusting

Biscuit Base
160g digestive biscuits
40g unsalted butter, melted

Nut Brittle
150g macadamia nuts
100g caster sugar

Caramel Sauce
65g unsalted butter
160g caster sugar
100ml thickened cream

1/ Preheat the oven to 140°C. Lightly grease a 20cm springform cake tin and line the base and sides with baking paper.
2/ For the biscuit base, place biscuits in a food processor and whiz to a fine crumb. Mix with the melted butter. Transfer to the lined cake tin and flatten with the back of a spoon.
3/ For the cheesecake batter, beat together the sugar and cream cheese with an electric whisk. Gradually add the vanilla extract, eggs and sour cream. Whisk until the batter is smooth. Bake for 70 minutes, a skewer inserted in the centre should come out with a slightly wet crumb. Allow to cool to room temperature, then remove tin.
4/ For the nut topping, scatter the nuts over a baking sheet and roast in the oven at 140°C for 15 minutes or until golden. Remove from the oven and allow to cool. Line another baking tray with aluminium foil. Place the sugar in a medium-sized saucepan. Heat sugar on low heat until it turns a golden caramel. Do not stir at any stage. Carefully add the toasted nuts and mix gently with a wooden spoon. When most of the nuts are coated in caramel, pour them on to the lined tray and leave to set. Break and chop them very roughly with a large knife.
5/ For the sauce, put the butter and sugar in a small saucepan and stir constantly over a medium heat with a wooden spoon until it becomes a smooth, dark caramel. Once the desired colour is reached, carefully add the cream while stirring vigorously. To stop the caramel from browning further pour it directly into a glass bowl and leave to cool.
6/ To finish the cheescake, spoon the sauce in the centre, allowing it to spill over a little. Scatter the caramelised nuts on top and dust generously with icing sugar. The cheesecake will keep in the fridge for 3 days