Blueberry Vanilla no-bake Cheesecake

Dear readers,

It's about time for the first dessert in this food blog! Everybody knows I'm a sucker for sweets, and I adore cheesecake. This was my first attempt at a cheesecake, and I found it surprisingly easy to make. The original recipe is from Canadian Living.


Blueberry Vanilla no-bake Cheesecake

Ingredients

2 cups (500 mL) graham cracker crumbs
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) corn syrup
2 packages (each 7 g) unflavoured gelatin
1 cup (250 mL) milk
2 packages (each 8 oz/ 250 g) light cream cheese, softened
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated lemon rind (zest)
1-1/2 cups (375 mL) frozen wild blueberries

Preparation

Line 13 x 9 inch baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease foil.

In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan and refrigerate until firm.

In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. Heat over low heat, stirring, until gelatin is dissolved.

In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.

Pour over crust, cover and refrigerate for at least 1 hour or until firm.

If you're adventurous, you can follow the recipe and remove cake from pan using foil overhang as handles. I simply cut pieces as I served them. Cut into squares using a hot knife.

Additional information : Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.

Original recipe: http://www.canadianliving.com/food/__dairy_goodness/all_you_need_is_cheese/the_best_blueberry_vanilla_no_bake_cheesecake.php

Red curry chicken asian soup

Dear readers,

Today's my birthday! And as I am a generous soul, I'm sharing with you on this joyous occasion, a recipe that has become a classic in our home. It is a recipe originally shared by our friend Marilyn, and that most of our friends and family have come to taste and love as well!

It can be adapted in many ways, using egg noodles or rice vermicelli, and adding various vegetables such as bean sprouts, red peppers or snow peas. I've also done this recipe with shrimp instead of chicken, if you're not a fan of poultry.

Please note that I often use the light coconut milk (as I've noticed the regular is reaaaaally full of fat) and it has not at all altered the taste. I don't like to compromise taste in my recipes, and this is an easy trade that makes a difference for your health, but not in your mouth! Oh, and also, feel free to double the recipe, as everyone will be wanting second servings!

Red curry chicken asian soup

(3-4 servings)
150g rice vermicelli
2 tablespoons red curry paste
360ml coconut milk
500ml chicken broth
4 teaspoons lime juice
2 teaspoons brown sugar
2 teaspoons nuoc-mâm (fish sauce)
240g minced chicken
(you can add bean sprouts, mint, red peppers or snow peas)

Boil water and pour over rice vermicelli in a big bowl. Cook according to instructions on the packaging or a little less, because it will continue to cook in the broth later. Strain and set aside. 

Cook chicken until golden brown. It’s okay if it is still a little pink inside, it will continue to cook in the broth. The recipe says to cook the minced chicken, but I usually mince the chicken after cooking it as it is less dry. 

In a big casserole, heat the red curry paste. Then add the coconut milk, chicken broth, lime juice, brown sugar, nuoc-mâm and bring to a boil. Lower the heat, cover and let simmer for 3 minutes. Incorporate chicken and let simmer, still covered, for approximately 15 minutes. The taste will blend. In the last 5 minutes, add the vermicelli and red peppers or snow peas if you want to add vegetables. 

If you want to add bean sprouts or mint, add it at the end when serving.

Enjoy!