How to make a baked cheesecake – recipe | Felicity Cloake’s masterclass

How to make the New York version of this classic dessert – with a berry compote topping for a touch of panache

A favourite in ancient Rome, cheesecake is now more commonly associated with the new world, and specifically New York. That classic, dense, sour cream-spiked recipe relies on nothing other than vanilla and lemon for its flavour, though (whisper it) it’s also rather nice with some fresh fruit or shaved chocolate on top. I won’t tell if you don’t.

Prep 30 min
Cook 90 min + cooling
Serves 10-12

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How to make a baked cheesecake – recipe | Felicity Cloake’s masterclass

How to make the New York version of this classic dessert – with a berry compote topping for a touch of panache

A favourite in ancient Rome, cheesecake is now more commonly associated with the new world, and specifically New York. That classic, dense, sour cream-spiked recipe relies on nothing other than vanilla and lemon for its flavour, though (whisper it) it’s also rather nice with some fresh fruit or shaved chocolate on top. I won’t tell if you don’t.

Prep 30 min
Cook 90 min + cooling
Serves 10-12

Continue reading…

from Food | The Guardian https://ift.tt/2QET3TW
via IFTTT

How to make a baked cheesecake – recipe | Felicity Cloake’s masterclass

How to make the New York version of this classic dessert – with a berry compote topping for a touch of panache

A favourite in ancient Rome, cheesecake is now more commonly associated with the new world, and specifically New York. That classic, dense, sour cream-spiked recipe relies on nothing other than vanilla and lemon for its flavour, though (whisper it) it’s also rather nice with some fresh fruit or shaved chocolate on top. I won’t tell if you don’t.

Prep 30 min
Cook 90 min + cooling
Serves 10-12

Continue reading…

from Food | The Guardian https://ift.tt/2QET3TW
via IFTTT

How to make a baked cheesecake – recipe | Felicity Cloake’s masterclass

How to make the New York version of this classic dessert – with a berry compote topping for a touch of panache

A favourite in ancient Rome, cheesecake is now more commonly associated with the new world, and specifically New York. That classic, dense, sour cream-spiked recipe relies on nothing other than vanilla and lemon for its flavour, though (whisper it) it’s also rather nice with some fresh fruit or shaved chocolate on top. I won’t tell if you don’t.

Prep 30 min
Cook 90 min + cooling
Serves 10-12

Continue reading…

from Food | The Guardian https://ift.tt/2QET3TW
via IFTTT

How to make a baked cheesecake – recipe | Felicity Cloake’s masterclass

How to make the New York version of this classic dessert – with a berry compote topping for a touch of panache

A favourite in ancient Rome, cheesecake is now more commonly associated with the new world, and specifically New York. That classic, dense, sour cream-spiked recipe relies on nothing other than vanilla and lemon for its flavour, though (whisper it) it’s also rather nice with some fresh fruit or shaved chocolate on top. I won’t tell if you don’t.

Prep 30 min
Cook 90 min + cooling
Serves 10-12

Continue reading…

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via IFTTT

Liam Charles’ spiced caramel layer cake recipe | The Sweet Spot

An irresistable stack of sponge, spicy salted caramel, buttercream and crushed biscuits. The excuse? It’s autumn …

Finally, we are reaching autumn. And you know what that means: comfort food. Nobody can moan at me about putting salted caramel in everything any more – at this time of year, it’s justified! Here, I combine it with my other love, spiced spread, in a spiced caramel cake. Nom nom nom.

Prep 20 min
Cook 40 min
Chill 1 hr
Serves 8-10

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Liam Charles’ spiced caramel layer cake recipe | The Sweet Spot

An irresistable stack of sponge, spicy salted caramel, buttercream and crushed biscuits. The excuse? It’s autumn …

Finally, we are reaching autumn. And you know what that means: comfort food. Nobody can moan at me about putting salted caramel in everything any more – at this time of year, it’s justified! Here, I combine it with my other love, spiced spread, in a spiced caramel cake. Nom nom nom.

Prep 20 min
Cook 40 min
Chill 1 hr
Serves 8-10

Continue reading…

from Food | The Guardian https://ift.tt/2PoWzBl
via IFTTT

Liam Charles’ spiced caramel layer cake recipe | The Sweet Spot

An irresistable stack of sponge, spicy salted caramel, buttercream and crushed biscuits. The excuse? It’s autumn …

Finally, we are reaching autumn. And you know what that means: comfort food. Nobody can moan at me about putting salted caramel in everything any more – at this time of year, it’s justified! Here, I combine it with my other love, spiced spread, in a spiced caramel cake. Nom nom nom.

Prep 20 min
Cook 40 min
Chill 1 hr
Serves 8-10

Continue reading…

from Food | The Guardian https://ift.tt/2PoWzBl
via IFTTT

Liam Charles’ spiced caramel layer cake recipe | The Sweet Spot

An irresistable stack of sponge, spicy salted caramel, buttercream and crushed biscuits. The excuse? It’s autumn …

Finally, we are reaching autumn. And you know what that means: comfort food. Nobody can moan at me about putting salted caramel in everything any more – at this time of year, it’s justified! Here, I combine it with my other love, spiced spread, in a spiced caramel cake. Nom nom nom.

Prep 20 min
Cook 40 min
Chill 1 hr
Serves 8-10

Continue reading…

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Thomasina Miers’ recipe for pear tart

Cinnamon and pears give a lovely autumnal feel to this silky custard tart

Pears used to be an enigma to me. Once in a blue moon, I had the perfect one: sweet, juicy with a hint of crispness and delicate floral notes – how I loved those pears! Sadly, more often than not, they are rock-hard or mushy. Then I started keeping them in the fridge and I have not looked back. Make this delicate, creamy tart with pears that are still quite firm. It makes a stunning pudding.

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Roman style beans with pork rind recipe | A Kitchen in Rome

Centuries have taught working-class Romans to conjure up flavour and goodness from leftovers and offcuts, such as this traditional recipe for a rich stew of beans and pork

“If sweetbreads and oxtail aren’t your thing, then don’t come here.” They are my thing, so I put a ring around the entry for Trattoria Agustarello in Testaccio in my 2005 Lonely Planet Italy. It wasn’t until a month or so later that I made it there, by which time I knew a bit about Testaccio, its second-century hill of broken terracotta pots and its graveyard of dead poets, its contemporary history as the slaughterhouse district and its particular cooking. The butchers and vaccinari (cow men) who worked the slaughterhouse from the 1880s until the mid-1970s divided animals into prestigious cuts for the wealthy, leaving the lower classes and slaughterhouse workers the offcuts and offal, the quinto quarto, or fifth quarter.

The slaughterhouse may have closed in 1975 and habits are changing, but, in Testaccio, quinto quarto cooking is still alive, and nowhere more than in Trattoria Agustarello. There have been small adjustments to the half-open kitchen and the walls are now a sunny yellow, but apart from that, Agustarello feels much the same as it did the first time I went, 13 years ago.

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