Tag-Archive for » Lausanne «
I made this last week, it again came from a zaar member and we all loved it. It was first time for me doing a no bake cheesecake as all my recipes require baking. It tasted awesome and was lighter than my baked cheesecake recipes, but I think I will say I still much prefer baked cheesecake it is much denser in texture which I love. But the whole family even my sister who came over and tried some thought it had a really good flavour. If you would like to read all the reviews on this recipe please click here.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.Ingredients
1x250g Packet honey snap biscuits
90g Butter
3 Teaspoons gelatin
1/4 Cup water
375g Cream cheese
1/2 Cup caster sugar
1 Teaspoon vanilla essence
300 ml Thickened cream
2 Violet crumble chocolate candy bars (Chocolate covered honeycomb bars)
Method
Melt Butter, add biscuit crumbs, mix well.
2. Press mixture into a base of 22cm spring form tin.
3. Refrigerate while making filling.
4. Place water in a small bowl, sprinkle with gelatin, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.
5. Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.
6. Beat cream in a separate bowl until soft peaks form.
7. Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.
8. Refrigerate until set.
All photos taken by me unless otherwise stated.
I made this the other night, it is another recipe from a zaar member and I loved it, it such a different way of preparing oysters apart from the more traditional kilpatrick, mornay and rockafeller. They are spicy, so if your not a spicy lover these are not for you, I love spicy food and these were a great combination and you still got the flavour of the oyster coming through.
Ingredients
12 Oysters , fresh with shell
4 Tablespoons red curry paste
1 Lemon , juiced
4 Tablespoons coriander or cilantro , chopped
Method
1. Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices.
2. Distribute red curry paste in each oysters, you can add less or more paste it depends on you.
3. Squeeze lemon juice in each oyster. Once again depending on your taste bugs.
4. Place it in the microwave for 1 minute on high.
5. Garnish oysters with Coriander/Cilantro.
If you want to see other photos or read more recipes by this chef
please click here.
All photos taken by me unless otherwise stated.
