No one is perfect, I know, however I lose sight of that in the kitchen. There is nothing I hate more than spending time and money on a recipe and it not turning out to be as planned or sometime even edible. This weekend I had 2 weddings on one night, needless to say I was rundown and exhausted. Although tired and busy I made time to cook some recipes I wanted to try for a while... and they all flopped.
First I made a no-bake raspberry/blueberry cheesecake (see picture above), although it looks beautiful in my opinion it tasted like a tub of cream cheese, then I made croissants and they were just a buttery mess. I also tried to fulfill goal #39 - make my own veggie burgers and let me just say that they were closer to hummus than patties.
I am making blueberry jam tonight and Coq Au Riesling, they may not turn out perfect but that's the beauty of cooking I guess it shows you that no matter what we are all human in the end.
Here is a recipe for a successful Raspberry Cheesecake I made years ago:
8 digestive biscuits (arrowroot or Maria cookies if you are Venezuelan)
50g butter, melted
600g cream cheese
2 tbsp plain flour
2 eggs, plus 1 yolk
142ml sour cream
Heat the oven to 350F. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm pie tin and bake for 5 minutes, then cool.
Beat 600g cream cheese with 2 tbsp of flour, 175g sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml sour cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the center Leave in the tin to cool.
Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries ( I like to use my home made jam on top when too lazy to do this last step).