A week has passed and seriously.. has it really been a week? - shake head.. i hv been busy cleaning our house.. its a standard thing to do during fasting hours.. u basically will fill up ur time doing stuff.. i am not a "afternoon nap" person.. i hate sleeping during the day cos i just feel that its a waste of time.. i will try to clean our place as early as first week of Ramadhan cos i know that by the 3rd and 4th week we ladies tend to get busier in different departments..
Fasting month also means we ladies tend to cook up a storm.. well not really for me.. i usually will cook something simple and yet practical.. i used to cook lots and at the same time will buy all sorts of kuih fm outside.. i stopped doing that 2yrs ago.. dont see any point in wasting and hence will just concentrate on the main meal and for dessert i will prepare something simple..
This cake recipe was bookmarked many months ago.. i didnt know that u can actually use cotton cheesecake as a base cake.. i wanted to bake it and add fresh cream and fresh fruits as topping but as soon as it was out of the oven.. Sonia was already asking for a slice.. so the plan to use it as a base cake didnt happen.. i also realised that i hv actually baked this before .. oh well.. one good thing that came out of this was that i noticed this recipe has a different texture compared to the other cotton cheesecakes.. the texture is a little denser which makes it suitable for a base cake.. honestly? i really like it.. its my children's' kinda cheesecake and i know for sure that they will be asking for more... so ok .. heres the recipe again.. ty mbak Ricke for sharing it with us... oh u can also take a look at her decorated cotton cheesecake here..
60g unsalted butter
250g cream cheese, leave at room temperature
120 ml whip cream - (I used double cream)
5 egg yolks
2 tsp grated lemon peel
5 egg whites
1/8 tsp salt
125g caster sugar
1 tsp lemon juice
toppings (I didnt use any topping)
2 tsp apricot jam
2 tbsp water
* Prepare a round baking pan 20 cm, Cover baking paper, spread butter. Preheat oven to 150C.
* Mix the butter, cream cheese and whip cream in the container. Simmer, stirring until soft, remove from fire. (double boiler)
* Add sifted A (flour mixture) and stir well. Add egg yolks and continue to mix well.
* Add lemon skin, mix well, set aside.
* Beat the egg whites until frothy, add sugar and lemon juice a little at a time and continue to whisk till soft peak.
* Pour 1 / 3 egg white mixture into cream cheese mixture and stir well. Pour this mixture into remaining egg white mixture and stir well.
* Pour batter into pan, bake au bain marie, about 75 minutes until the surface is ripe, golden yellow. Remove from oven.
* Once completely cool, remove cake from pan.
* Heat the apricot jam and water, apply to the surface of cheesecake.
... and ok.. two days ago i had prepared beef Lasagne for iftar.. i hardly bake Lasagne when i am home.. the cost of cheese here in Asia can be pretty horrible compared to when we're in Europe.. i dont know why they are expensive here; but i can tell ya that if its wasnt bec of Hairi.. i wouldnt wanna bake it lol... my boy is so into Lasagne that i wud always hv the (store bought) frozen ones in my freezer whenever we travel.. alrighty.. heres the recipe and step by step pic fm Pioneer woman..
1-1/2 pound Ground Beef - i used 800g ground beef
1 pound Hot Breakfast Sausage - didnt use
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese - i will use Ricotta cheese next time!
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagne noodles - i bought instant lasagne
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic...(I used 2 tbsp of olive oil and browned my diced onions.. once brown i added garlic and minced beef) Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagne until “al dente” (not overly cooked).
Arrange 4 cooked lasagne noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
..... enjoy kids and have a blessed weekend!