Today’s recipe is for a dish I remember since I was about 4 years old. Something very similar was an all times favorite of all the school and kindergarden kitchens in ex-USSR – yeah, I happened to be born in Moldova, one of the republics. This is one of those things you are either crazy about, or consider it your worst culinary nightmare, and I admit, I belong to the former. Yesterday I got 2 kg of fresh ricotta from my local deli – the DeliHub in St Ives, NSW (big shoutout to these guys – there’s no week I am not there!), hence this old times relic was brought back to life by my wife and here we go!
Few days ago a friend of mine celebrated his 40th birthday. Boy, what a surprise party he got… I had the pleasure and the honour to be among the “chefs” on that party, and this cake was the grand finale. Let me tell you, no one succeeded to resist the temptation of “The dark side”…
When it comes to sweets and desserts, cheesecakes have special place in my top ten list. Yeah, I do love them, be it frozen, baked, New York style or anything else involving cheese. So this time here’s a recipe for a cheesecake which is super easy, but tasty as anything. It’s the Philadelphia cheese that makes it so different.
Couple of weeks ago, during the “quarterly visit” to Costco, we ran into a big books stand loaded with cook books. I wasn’t planning on any additions to my culinary library, but my wife picked out of a huge pile a book with Christmas recipes. Since we’re new to Australia, I thought it’d be a great excourse into Australian traditional Christmas delights, and I was most definitely not mistaken. So, the first recipe we (ok, ok, my wife 🙂 ) picked was this luscious, totally crazy and addictive dark chocolate and sherry-cherry cake. Chocolate junkie like me, I was in heaven!!!