My friend expressed a desire to make cheesecake so I decided to oblige. I went through the list of recipes I got from my great aunt a few years ago until I found her yogurt cheesecake recipe. I changed it up a bit measurement-wise and a bit ingredient-wise as well. She threw in fruit (like fresh blueberries) and used honey-ed yogurt. My friend wanted a smoother interior and the student store only sells Greek yogurt, so those components were changed. We also used two big oatmeal cookies from the student store to make the crumbs. Since I was playing around with the measurements so much I decided to put in the exact metric system units I used. We ate our cheesecake with another one of our friends who brought some lavender milk tea.
- 1 ½ C (180 g) Oatmeal Cookie Crumbs
- 3 T (42.5 g) Softened Butter
- 1 1/2 t (3.5 g) Gelatin Powder
- 6 T (a little under 1 dL) Boiling water
- 1 C (225 g, 8 oz) Room Temperature Cream Cheese (usually a small package size)
- 5 T (60 g) Sugar
- 1 t Vanilla
- ¾ C (170 g) Plain Greek Yogurt
- Red Jam to design the top with (I used Plum)
- Mix the cookie crumbs with butter to form a paste.
- Cover the bottom of the chosen pan (mine was 7 in/17 cm wide 1 ½ in/3.8 cm tall) with wax paper and then cover it with the smashed cookie mixture. Press the cookie mixture down into the pan and throw in the fridge or freezer until needed again.
- Mix the gelatin powder and boiling water. Let it bloom.
- Mix the cream cheese, vanilla, sugar, and yogurt.
- Mix the gelatin into the cream cheese mixture.
- Take the pan out of the fridge/freezer and pour in the cream cheese mixture. Smooth it as best you can with a spatula.
- Use a spoon to make a thick line with the jam on the top and use a sharp object to create a pretty design in the cheesecake (this recipe has a better explanation).
- Put back in the fridge and let sit overnight or for a few hours until firm.
I was in the market picking up salad leaves for dinner when I spotted a familiar leaf. It was hidden under the name mâche, but I recognized it as the delicate lead that my aunt had served me last winter when I visited her in Switzerland. I called her up and asked how she prepared it and then changed a few things to get the recipe below. It’s my dad’s favorite salad.
- 2 sliced up hardboiled eggs
- Slice of Bread
- Olive Oil
- 1 Chopped Up Purplish tomato the Size of a fist
- Mâche Leaves
- Less than 1 oz/30 g chopped up Bresaola
- 2 T Apple Cider Vinegar
- 2 t Thomy Delikatess-Senf
- Salt and Pepper
- ½ t of Dried Parsley
- 1 Minced Garlic Clove
- 1 Tiny Minced Purple Shallot
- Olive Oil
- Mix together all the dressing ingredients except the olive oil, then pour in olive oil until mixture has doubled in size.
- Shake the jar to combine.
- Take the slice of bread, slice it into cubes, drizzle with olive oil and toast until crispy. These are your croutons.
- Mix together all the ingredients to the salad, including the cooled croutons.
- Drizzle it with dressing and enjoy.
This pudding was made out of kitchen scraps. As I was making it my great aunt kept handing me things she wanted to be gone or had extra of. It was originally supposed to be something like this actually.
- Pie Crust
- 8 T Butter (plus extra to grease the glass pyrex dish and place on top)
- 3 Yellow Apples (peeled and sliced thin)
- Juice of ½ a Large Lemon
- 2 C Milk
- ½ C Sugar
- 3 Eggs
- 1 ½ C Lemon Cake Crumbs
- 1 t Nutmeg
- 1 t Cinnamon
- 1 C Raisins
- Preheat oven to 350°F/175°C
- Grease the pan you are using and put the pie crust on top.
- Heat the eight tablespoons of butter on a pan on the stove at a low heat until brown milk solids begin to form. Let cool.
- In a bowl, mix the milk, sugar, eggs, crumbs, nutmeg, cinnamon and raisins.
- Layer half the apples on top of the crust and paint half of the lemon juice over them.
- Pour the wet mixture over the apples.
- Layer the rest of the apples on top of this and paint with remaining lemon juice
- Place eight daubs of butter on top.
- Cook for about 35 minutes or until the cake is brown/can jiggle.
Perfect for fried rolls and the like, it originates from my great aunt’s son’s somebody’s… dim sum dipping sauce recipe.
- 3 t Sugar
- 1 t Water
- 2 dl/ 3/4 C + 2 T Orange Juice
- 1 t Soy Sauce
- 2 t Ketchup
- 2 Minced Cloves of Garlic
- 1 Minced t Ginger
- Small Hot Pepper (Minced)
- Corn starch to thicken
- Mix together sugar and water over heat in a saucepan on the stove until caramelized to a light brown.
- Add the orange juice, mix and cover for a bit on low.
- Turn off the heat and add the the soy sauce, ketchup, ginger, garlic, and hot pepper. Mix to combine.
- Turn a little heat on and add the cornstarch to thicken. It keeps well in the fridge.
Bread and butter pudding is the dessert that catches all the scraps, universally beloved in my family, this recipe has eaten challah, panettone, stollen, lemon cake and many other scrappy-bready things. The one in the picture was made with panettone and goat’s milk.
Preheat oven to 350°C/175°F
- Enough Slices of Challah (or any soft bread) to fill a 9×9″ or a 25 cmx25 cm dish
- 3-4 Eggs
- A bit over 1/3 C Sugar
- 1 ¼ t Vanilla
- 2 T Cream
- 1 pinch Salt
- 2 C + 2 T Milk
- A Few Daubs of Butter
- Cinnamon Sugar (Optional)
- Toast your bread and in a bowl, mix the eggs, sugar, vanilla, cream salt and milk together.
- Place bread in glassware dish.
- Pour mixture over bread.
- Place some daubs of butter on top.
- Sprinkle with cinnamon sugar.
- Bake in oven for 40 minutes or until golden.
Yet another recipe from my great aunt. This recipe makes creating a tart over whatever fruit you have on hand an easy reality. In the featured picture, I used cherries and apricots.
Preheat Oven to 400°F or 200°C
- 200 g/7 oz Flour
- 80 g/2.8 oz Butter (Cut up into cubes)
- ½ t Salt
- 5-6 T Cold Water
- Mix together the flour and salt.
- Now mix in the butter with your hands and rub the butter into the mixture until its raggedy with no lumps.
- Add water and knead.
- Wrap in saran wrap and let sit in fridge for an hour
- 2-3 Eggs
- 5-4 T Sugar (or a sugary syrup)
- 1 1/2 C/350 ml of Milk/Cream/Similar
- Whisk together
Instructions for How to Make the Actual Tart
- Put crust in pie tin and poke holes and cover with flour. Cook this for 15 minutes
- Take out of oven and place the royal and your choice of fruit in the crust.
- Cook for 30-45 minutes
This is one of my mother’s favorite desserts. It’s super easy and can be used to fill cakes, fill sufganiyot (I mixed it with raspberry jam), or just be eaten plain. The higher quality chocolate you use, the better the product.
- 2 C Heavy Whipping Cream
- 200 g/7.05 oz Chocolate (thinly chopped)
- Boil the cream in a sauce pan
- Mix in the chocolate so it is melted
- Take off heat and cool in fridge for around 3 hours or until it has stiffened.
This is my great aunt’s recipe that she makes from the plants she grows in her garden in Switzerland. It is super delicious and I love cooking with elderflower syrup! Since I can’t get elderflowers where I live right now, I made a honeysuckle syrup which was also very good!
- 15 Stemless Elderflowers or 30 Honeysuckle Flower Heads
- 6 1/3 C/15 dL Boiling Water
- 2 ib + 3.264 oz/1 kg Sugar
- 4 oz/113 g Citric Acid
- 1 Sliced Lemon
- Shake flowers to dislodge potential insects.
- Place in a jar with the lemon, hot water, sugar and citric acid.
- Let stand for two days and stir twice a day.
- Sieve until clear.
- Boil in a sauce pan and remove froth.
- Cool and serve in club soda or in whatever you like.