Raspberry Coulis

Info
Prep Time: 5 min
Makes: 1 3/4 cups (430 ml)
Source: Ricardo Cuisine

What You Need
4 cups (500 g) frozen rapsberries, thawed
1/3 cup (70 g) sugar

Make It

1. In a blender, purée the raspberries and sugar until smooth. Strain, if desired.

2. Serve with a sponge cake or the Mille Crepe Cake.

My Comments
Serve on the cheesecake!

Lentil and Potato Curry

Info
Prep Time: 25 min
Cooking Time: 45 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need

1 large onion, finely chopped 

2 Tbs (30 ml) olive oil
2 cloves garlic, finely chopped 

1 Tbs (15 ml) garam masala or curry powder
4 cups (1 litre) chicken broth or water
4 cups (1 litre) potatoes, cut into cubes
1 1/2 cups (375 ml) dried green lentils, rinsed
1 can 14 oz (398 ml) coconut milk (regular or light)
Fresh cilantro leaves, to taste (optional)
Salt and pepper 




Make It

1. In a large saucepan, BROWN the onion in the oil. Season with salt and pepper. ADD the garlic and garam masala and cook for 1 minute.
2. ADD the remaining ingredients except for the cilantro and bring to boil. SIMMER gently, uncovered, for about 35 minutes or until the lentils are tender. Adjust the seasoning. Serve over basmati rice and garnish with cilantro. 



My Comments
I used garam masala instead of curry powder and chicken broth instead of water.

Cheesecake (The Ultimate)

Info
Prep Time: 25 min
Cooking Time: 2 hrs
Cooling: 6 hrs
Makes: 16 servings
Source: Ricardo Cuisine

What You Need
> Crust
1 1/4 cups (310 ml) Graham  cracker crumbs
2 Tbs (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide

> Filling
1 1/4 cups (310 ml) sugar
2 Tbs (30 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs

2 egg yolks

1 tsp (5 ml) vanilla extract

Make It

1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. 


> Crust
2. In a bowl, COMBINE all the ingredients. PRESS lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan. 
3. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
4.Reduce the oven’s temperature to 170 °C (325 °F). 

> Filling
5.In the food processor, COMBINE the sugar and flour. ADD the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
6. PREPARE a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan. 
7. BAKE in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould. 



My Comments
I used 3 packs of regular cream cheese and 1 pack of light cream cheese. The cake was cooled overnight. The quantity of filling was enough for one 8-inch cake and one 7-inch cake.