Flaky Flatbread

Flaky Flatbread with Fenugreek

These Flaky Flatbreads are fun to make and so versatile. Make them ahead and they reheat beautifully. While I make mine with a Bulgarian or goat yogurt, any yogurt will work, including non-dairy. And even though I brush mine with fresh garlic butter, you can use either a good EVOO or vegan butter instead. Recently, my husband was out of town and I made up a batch of these. I wrapped the leftovers in foil and reheated them in my toaster as needed. The outside got slightly crispy. And the layers flaked into these lovely fragrant pieces of dough that were perfect for dipping into soups and spreads.

Since I began doing more Indian cooking, I have become familiar with spices and herbs that I had not traditionally used before. Two of my favorites now are carom seed (ajwain) and fenugreek leaves (kasuri methi). Either one, or dried mint, cumin seed (or nothing at all) works wonderfully in this flaky flatbread. And because you control the seasoning, your flatbreads will be unique to you!

Unlike most breads, these flaky flatbreads don’t require any rising time. The dough comes together in just minutes. Then we let it have a nice rest until it becomes supple and easy to roll out. This resting time can be a 20 minute catnap or as much as a couple of hours. Your schedule can dictate the time. The longer resting time makes them a bit easier to work with, but I have made them both ways successfully. We enjoy these flatbreads at least once a week. They are the perfect compliment to Middle Eastern/Mediterranean foods as well as South Asian.

I came across many iterations of this basic recipe online so it is difficult to say exactly which one I ended up using. And the addition of the fenugreek and garlic butter is my own twist. How you use this flaky flatbread is only limited by your imagination. Leave out the garlic and this becomes a great bread for breakfast or snacking. Just add your favorite nut butter, smushed avocado or preserves. Smear on tomato sauce or pesto with the toppings of your choice and you have mini pizzas. Did I mention that this was versatile?

I am not going to claim that these are as healthy as the two ingredient lentil pancake/flatbreads that you can find all over YouTube. But eaten in moderation with an otherwise healthy meal, they are fine. And as much as I love a good lentil dish, these really do taste better than those pancake/flatbreads.

Flaky Flatbread with Fenugreek

Recipe

Yield: 8 flatbreads

Ingredients

2 cups of all-purpose flour, plus about 1/4 cup more for dusting the dough

2 teaspoons kosher salt

1.5 teaspoons fenugreek leaves (kasuri methi) Optional, but recommended

1 teaspoon baking powder

1 cup plain natural yogurt (I like full-fat)

8 ounces melted butter

2 large garlic cloves, crushed Optional, but recommended

Directions

Measure out the flour, salt, baking powder and dried herbs, if used, into a medium bowl. Using a fork or whisk, mix everything together so that the salt, baking powder and herbs are well distributed. If the bowl is wider and shallower, it is a bit easier to work with, but any bowl will do. You can do this ahead and cover it until you are ready to make the dough.

Flaky Flatbread

Add the yogurt and mix through the flour until you get a shaggy dough. I found that it was easiest to use my hands for this. It should take only about 1 to 2 minutes.

Flaky Flatbread

Then using your hands, gently knead the dough until the moisture from the yogurt is distributed throughout and you end up with a smooth, moist dough. Depending on the shape of your bowl, it might be easiest to transfer the dough to your counter to work with. If you use a thicker yogurt, like a Greek or Icelandic yogurt, you might need to add a Tablespoon of water to the dough. Natural yogurts are more liquidy and preferable for this recipe.

Form the dough into a ball and place it back into the bowl. Cover it lightly with plastic wrap or a plate. This entire process from the time you add the yogurt to the time you form your dough ball should take no more than 5 minutes and possibly as little as 3 minutes.

Flaky Flatbread

Allow the dough to rest for a minimum of 20 minutes and up to 2 hours. It will not double in size. We are not using yeast. But the dough will become more relaxed and supple and will be easier to roll out.

When the dough has rested, remove it from the bowl and divide it into 8 pieces. Unless you are doing this for a living, just eyeball the pieces. It is not necessary to weigh them out to be sure that they are exactly equal in size.

Flaky Flatbread

Cup your hand over the dough piece and roll your hand in a circle against the counter to form a ball. Lay the pieces out on the counter or a baking tray or platter to make it easier to work with.

You want to work with one section or ball at a time. I found it easiest to put 1/4 to 1/3 cup of all-purpose flour in a shallow bowl or container rather than sprinkling my counter. I then slightly flatten the dough ball with my hand and dip each side into the all-purpose flour. If I need to double dip, I can. Any excess flour can be sealed in a container and used for the same purpose since no raw dough gets mixed in. I know, but trust me on this.

Flaky Flatbread

Years ago, a dear friend, now dead, gave me a wonderful marble rolling pin to use in making mu shu pancakes. I never actually used it for that purpose, but it is perfect for these flatbreads and I think of Marge with great fondness whenever I handle it. But any rolling pin or empty wine or beer bottle will work too.

Place the flattened dough ball on the counter or board and roll it out as thinly as possible. Don’t worry too much about the shape. If it is round or oblong, or even slightly misshapen, this will still work. I am no expert! Brush the dough lightly with some of the melted garlic butter. Then working from the longest end, tightly roll up the dough into a log. Perfection is not necessary! If butter got on the board or counter, just wipe it away with a paper towel. Otherwise the next ball will be difficult to roll out. It doesn’t have to be perfectly clean – just wipe up any excess butter or oil.

Then take one end of the log and curl it in on itself and keep doing this to form a flat snail. [See the speeded up video below] Lay the snail onto the baking sheet lined with a silicone sheet. If you don’t have that, you can use a sheet of parchment barely dusted with flour. Those with more experience may try to pleat the dough instead of folding it. This is something that I saw Chetna Makan do. The more folds that you have, the more layers of flakiness. But honestly, life is complicated enough!

Keep repeating this until you have 8 flat snails. Cover them with plastic wrap or a tea towel and allow them to rest for as little as 20 minutes or up to an hour.

Quick tutorial on rolling out flaky flatbreads
Flaky Flatbread

When you are ready to cook the flatbreads, set an untreated non-stick or well-seasoned cast iron skillet on medium high heat. If you have a bigger pan, use it so you can cook several flatbreads at once. If all you have is a small skillet, don’t fret. It will take more time to cook everything, but it will work just as well.

Take one snail at a time, keeping the remaining snails covered while you work. Again, dip both sides of the snail into your reserved flour. Using your rolling pin, roll the dough out into an approximately 5-inch diameter circle. If it isn’t a perfect round, it’s okay. I have yet to achieve a perfect circle! Try to keep the roll from opening up. It seemed to work best for me to just flatten the snail a bit with my hand first before applying the rolling pin.

Once you have the circle rolled out, generously brush the surface with the garlic butter. Immediately pick up the dough and place it in the hot pan, butter side down. Then brush the top side with butter. If your pan will hold more than one flatbread, immediately roll out your next snail, repeating the above process. Each side takes about 5 minutes to cook. The dough may puff up a bit while cooking. That’s okay. Take a flat spatula, and gently press down on the top of the dough. You don’t need to pop the bubbles, but you don’t want them to get away from you or when you turn the flatbread over, it won’t cook evenly. All of the surfaces need to hit the pan.

You know the side is done when you have nice brown spots all over. If your heat is too high, the outside will burn before the inside is cooked. If the pan isn’t hot enough, the dough won’t really get that nice browned look that you are going for. As with pancakes, the first one out of the pan is never quite as good as the subsequent ones. I always go for the darkest bread at the bakery. So check your bread after 4 minutes to achieve the desired doneness.

When each flatbread is finished, you can place it on a baking sheet in a warm oven until you are finished and ready to serve. If you are not eating all of the breads in one go, allow the leftovers to cool and then wrap the rounds in foil. They will keep in the fridge for several days or even on your counter if your house is cool. When you are ready to eat them, warm them in the oven or a toaster. Do not microwave them!

Beet and Tomato Gazpacho

Beet and Tomato Gazpacho

Enjoy Beet and Tomato Gazpacho – a feast for your eyes and your palate. August is the time to make tomato-based gazpacho. Gardens and farmers markets are resplendent with this juicy, ripe, flavorful fruit. While there is no “ONE” gazpacho, I have simply had too many that tasted more like a Bloody Mary than a true gazpacho. And this delightful cold soup should never be eaten out of season. Isn’t part of the joy in these foods that they are only available for a limited time?

Every summer my mother would make a delicious gazpacho. And I also enjoy some of the less traditional gazpachos without a tomato base, like this green gazpacho. One year our family took a trip to Spain and I recall with fondness the gazpacho that we ate in a former bull-fighting ring. It was garnished with prawns and the texture of the soup was velvety smooth and so refreshing on a very hot day. Every region in Spain has their version. You might wish to try this Andalusian Gazpacho.

The recipe is from the wonderful Martha Rose Shulman. She was inspired by the Spanish Michelin-starred chef, Dani Garcia. The color alone of this gazpacho makes it worth making. The beets that I roasted stained everything this glorious color!

Beet and Tomato Gazpacho

Where some gazpachos that I have had can be very spicy or sharp, this one is not. But don’t mistake smooth for dull or boring. Far from it! No single ingredient overpowers or catches in the back of your throat. But each element blends and compliments the other perfectly. For maximum flavor, make this Beet and Tomato Gazpacho the day before and allow it to thoroughly chill, adjusting the salt before serving. Chilled dishes tend to require more salt than you might otherwise use. There may be a bit of separation after the gazpacho sits in the fridge. Just give it a good stir and you are good to go.

This is not a difficult soup to make, but it does need a good blender to achieve the correct texture. The good news is that you do not have to peel the tomatoes – something that I hate doing. And while you probably could make this with prepared beets that are available at your grocery store, this is the time to roast your own beets. Roasting is very easy and if the beet greens and stems are in good shape, you can use them to make selka, a delightful and healthy Moroccan salad.

Serve this as a first course for dinner or as a light lunch with a crusty bread and a nice glass of wine.

Recipe

Beet and Tomato Gazpacho

Yield: About 6 servings

Ingredients

Two 1/4-inch thick slices red or white onion

1 large roasted beet

1 Persian cucumber or half of a seedless English cucumber, peeled and cut into chunks

2 pounds of ripe tomatoes (about 6 medium), cored and cut into chunks

2 stalks of celery or fennel, coarsely chopped

2 large cloves of garlic, halved and the green germ removed from the center (This removes any bitterness)

2 Tablespoons sherry vinegar

3 Tablespoons EVOO

Salt to taste (Start with 1.5 teaspoons)

1/2 to 1 cup of ice water, as needed for texture and consistency

For Garnish

1/2 cup diced cucumber

Slivers or ribbons of fresh mint leaves

Directions

Place the onions in a bowl and cover with cold tap water. Add a few drops of vinegar (Distilled or cider is fine – don’t waste the more expensive sherry vinegar here. By doin this, you are just softening any harshness that the onion may have.) Allow this to sit while you prep everything else. Then drain and rinse and cut into about 4 pieces.

Place all of the vegetables in a large bowl and mix to distribute them throughout. Working in two or three batches, blend all of the ingredients except for the garnishes in a blender until smooth. Add the water as needed to achieve the consistency and texture you want. It should be a silky puree. Then put all of the soup in a container and chill for at least 4 hours. However, it is better if allowed to chill overnight. Garnish and serve.

Festive Flatbread

Festive Flatbread

Festive Flatbread is as pretty as it is delicious – and it’s riffable! Since my husband retired he has gotten into doing some cooking, much to my delight. He now bakes the best challah, using my recipe, and is branching out to pita, pizzas and other flatbreads, with the occasional curry or stir-fry. The Festive Flatbread is named for the myriad grilled vegetables with all of their beautiful rich colors and flavors. It makes full use of summer’s bounty.

This recipe evolved because I was trying to clean out my vegetable drawer, and has become a favorite dinner for the two of us. We use just a shmear of homemade pesto sauce on the base, but you could also just brush it with a flavored olive oil. There is just a dusting of cheese, which could be left off if you wanted to keep this vegan. However you choose to make this wonderful flatbread just remember that sometimes less is more. Make sure that each element has the best flavors and don’t overdo it.

The shaping is kind of freeform so don’t fret if it isn’t a perfect circle or rectangle. And while we eat this as a dinner for two, if cut into smaller squares, this flatbread would also be a lovely appetizer with a beer or nice glass of wine. The version shown uses zucchini, red pepper, Portobello mushroom, corn and grape tomatoes topped with arugula. It’s a great combination and the Portobello mushrooms give off less liquid than some other mushrooms. But if you have eggplant or other kinds of peppers, use them. Caramelized onion – yummmmm! Even thinly sliced potato would be great. Let your imagination and vegetable drawer rule the results!

We did use the same basic flatbread recipe with a red sauce, pepperoni and cheese for a very thin crust pizza. And while it was delicious, the veggie version remains our favorite.

For other thin crust pizza/flatbreads:

Butternut Squash and Arugula Pizza

Butternut Squash Pizza

I’m going to turn the blog over to my husband now since this is really his handiwork.

Festive Flatbread

In Andrew’s words

Hi! It’s me again, Lisa’s husband, the guy who just recently started learning how to bake and cook. The recipe I’m sharing with you I adapted from Laura Vitale’s Grilled Veggie Flatbread, and it’s a wonderful summer dish, fresh, light, and flavorful.

Interested in my thoughts about learning to cook? Then keep reading.

Not so much? Then skip to the next section. My feelings won’t be hurt.

But I also want to share with you how my attitude about recipes and cooking changed over time. Here’s the thing: I started out knowing almost nothing about cooking, so when I’d watch a YouTube video where the presenter talked about “options” or was vague about some of the details, I’d get really nervous. How exactly am I supposed to cook this dish? What’s being left out that everyone else apparently already knows how to do?

This flatbread recipe is a good example. After I made it a few times I started to understand that you could make it slightly differently, or with different ingredients, and it would still be good. Or the next time I made it I could adjust it to what Lisa and I liked better (e.g. less pesto). So I’ll do things both ways: I’ll highlight how the basic idea of the recipe is simple, allowing you to make changes based on what you like or what vegetables you have on hand that night. But in the photos and descriptions I’ll also describe exactly how I made it, trying to be as simple and specific as possible. OK, on to the recipe!

Recipe

Yield: Dinner for 2 or 4 to 6 as an appetizer

Ingredients

Festive Flatbread

For Flatbread dough

1 1/2 cups all-purpose flour

    ½ tsp active dry yeast

    ½ tsp granulated sugar

    1 tsp kosher salt

    ½ cup warm water

    ½ tbsp olive oil

For the topping

    1 zucchini or 1/2 of a green and 1/2 of a yellow

    1 red/orange pepper

    1 ear of lightly-cooked corn

    1 large portobello mushroom

    7 cherry or grape tomatoes

    Parmigiano cheese, grated

    Mozzarella cheese, shredded

    baby arugula

    fresh basil leaves

Instructions for those who are more experienced cooks

1. You grill some summer vegetables you have on hand

(You slice them up, toss them in a bowl with some oil, salt, pepper and some thyme or oregano, then put them on a grill and cook them until they start showing some char marks. Then take them off the grill and set them aside.)

2. You partially bake a simple flatbread. The instructions are below.

3. You put some basil pesto (or maybe some flavored olive oil) on top and sprinkle with grated Parmigiano. You put on those delicious vegetables, some oil, some Mozzarella and then pop it back into the oven.

4. After about 5 minutes you take it out, top it with baby arugula and basil leaves and a drizzle of oil. You put it back in the oven for a minute, then take it out, cut it into pieces and serve.

Step by Step Instructions

Place the yeast, sugar, and water in a small bowl. Mix, cover, then let sit for about 5-10 minutes. The yeast should look slightly foamy, showing that it is working. (If you instead used instant yeast you don’t need to proof the yeast.)

Place the flour and salt into the bowl of a stand mixer. Mix together. Add the yeast/water mixture and the oil, attach the dough hook and run at medium speed for about 4 minutes. The result should be a smooth, supple dough.

Take out the dough, knead it slightly into a ball. Place it into an oiled bowl and cover. Leave the bowl in a draft-free spot in the kitchen. I like to use the microwave. Let it rise for 1 hour or until doubled. How quickly it rises will depend on how warm your kitchen is.

Now (or even earlier) prepare the vegetables: slice the zucchini into rounds about ¼” thick; slice open the pepper, discard the seeds and stem, chop into 1” pieces; slice the Portobello into strips about ½” thick; leave the corn on the cob; slice the cherry tomatoes in half.

Put all the vegetables in a bowl, sprinkle with salt and pepper, drizzle with extra virgin olive oil, dried thyme or oregano, toss all together. Place the vegetables on a hot grill, or on a stove-top grill pan, one layer at a time. Turn them when you see char marks. (Alternatively the vegetables could be cooked in a skillet or even in a 425 degree F oven.)

Place your pizza steel (or stone or upside-down baking sheet) into the oven.

Preheat oven to 485°F

On a lightly floured surface roll out the dough until it is about 3/8 to ¼” thick.

Transfer it to a parchment-covered pizza peel or upside-down baking sheet. Slide it onto the heated pizza steel (or stone or upside-down baking sheet) and let it bake. Use a sharp knife to pop any large bubbles you see forming.

After 5 minutes take it out. It is partially baked.

Lightly brush the flatbread with pesto sauce or flavored EVOO, then sprinkle some grated Parmigiano cheese on top, if using.

Layer the grilled vegetables on top, but leave the cherry tomatoes for later. (Slice the corn kernels off of the cob first!)

Drizzle with a little extra virgin olive oil, sprinkle a pinch of salt, then top with shredded Mozzarella (see photos).

Put it back in the oven for about 5 minutes.

Take it out of the oven, add the halved cherry tomatoes, baby arugula, fresh basil leaves, and fresh oregano.

Turn off the oven and put the flatbread back in just to warm up the topping. Keep an eye on it – the baby arugula wilts very fast. Then take it out and serve.

Coconut Macadamia Cheesecake

Coconut Macadamia Cheesecake

Feel the island breezes blow with every bite of this Coconut Macadamia Cheesecake. And while this cheesecake is rich, it is also refreshing with the citrus tang of lime zest and pineapple. The macadamia nuts and toasted coconut add just the right amount of decadence. The bits of lime zest make for a subtle yet pretty contrast to the silky, smooth, white of the filling. It’s such a happy cake!

So after a day of slogging at work or playing in the sun, this make-ahead dessert is the best reward. Another great thing about this cake is that it is not a ginormous cheesecake. It’s still just me and my husband at home and a 9-inch cheesecake would take forever to finish. The circumference is only 6 inches and will easily satisfy 6 of even the hardiest appetites. And it holds up beautifully for several days in the fridge.

I chose to use virgin coconut oil in place of butter in the crust. It just ramps up the tropical flavors and it is a 1:1 swap. If you don’t have coconut oil or prefer not to use it, just substitute with an equal amount of butter. And I used pre-toasted coconut that I buy from Nuts.com – a wonderful source for all kinds of dried fruits, nuts, flours, spices and treats. But, it also is easy enough to toast coconut yourself if you either don’t have access to this or simply don’t want to go that route.

As you read the recipe, you will notice that I layer the flavors to build the intensity. You will taste the coconut, rum and macadamia nuts in the base and topping. And the lime zest is in the filling and topping. So with every bite there will be the creamy filling along with the slight crunch of the nuts and toasted coconut. The pineapple on top just adds to the tropical notes. Lovely!

Coconut Macadamia Cheesecake

In order to get a perfect clean cut, run your knife under hot water first.

We are still not doing a lot of travelling, but eat this Coconut Macadamia Cheesecake and you will think that you are on a beautiful island with tropical breezes gently blowing.

My husband wanted me to add this comment from him:

I had my first piece of the Coconut Pineapple Macadamia cheesecake last night and was blown away. I had always thought that when chefs talked about a “particular balance of flavors” that it was just a bunch of hooey. I was wrong. This cheesecake isn’t merely delicious; it’s delicious from the first bite, as soon as that first combination of coconut, lime, pineapple, macadamia and other flavors hits your mouth.

NOTE: While I did not make this vegan, it easily could be since no eggs are required. Nowadays, there are delicious vegan substitutes for cream cheese and condensed milk. Check out my vegan Pumpkin Pie recipe for a recipe for vegan sweetened condensed milk at the end. This is my own recipe which is why I have not linked to anyone else.

For other delicious cheesecakes:

Blueberry Cheesecake

Summer Ricotta Cheesecake

No Bake Nutella Cheesecake

Crostata di Ricotta

Recipe

Coconut Macadamia Cheesecake

Yield: About 6 good servings

Ingredients

Crust

Coconut Macadamia Cheesecake

150 g of crushed biscuits (Digestive or graham crackers. While I love Digestive Biscuits, the graham crackers make for a somewhat less dense, lighter base. I have used both, but prefer the latter.)

70 g macadamia nuts (I used dry roasted with sea salt. If you use raw macadamia nuts then add about ¼ teaspoon kosher salt)

35 g unsweetened, shredded coconut

1/2 cup (113 g) virgin coconut oil, melted (If you use refined coconut oil there won’t be any of the coconut flavor that you want.) If you have neither, you can use butter.

Filling

Coconut Macadamia Cheesecake

8 oz. (225 g) full-fat cream cheese in a block, softened

1/2 cup (120 g) heavy coconut cream

2 Tablespoons cornstarch

2 teaspoon pure vanilla extract

Zest of one large lime

1 Tablespoon unsweetened shredded coconut

1 Tablespoon dark or light rum (Optional) (The alcohol cooks off and only the flavor remains)

14 oz. can (396 g) of Sweetened Condensed Milk

Topping

Coconut Macadamia Cheesecake

8 oz. can of crushed pineapple in juice

1/8 cup of light brown sugar (You could also use jaggery or demerara

Zest of half of a large lime

1.5 teaspoons corn starch

1.5 Tablespoons (44g) pineapple juice or water

Pinch of salt

2 teaspoons to 1 Tablespoon rum (The alcohol cooks off and only the flavor remains)

About 1 Tablespoon chopped roasted macadamia nuts (Optional)

About 1 Tablespoon toasted shredded coconut (Optional)

Directions

Lightly grease the bottom of a 6-inch springform pan and line it with a round of parchment. You don’t have to do this but it will make it easy to transfer the cake off of the bottom of the tin.

Blitz the biscuits, nuts and coconut in a food processor or with a rolling pin until you have fine crumbs. Do not wash the food processor. Just try to remove any excess crumbs. Transfer the crumbs to a bowl and add the melted coconut oil. Mix until all of the crumbs are moist. It should feel like wet sand! Press the crumbs into the bottom of the prepared pan. Refrigerate for at least 15 minutes.

Preheat the oven to 325 degrees F or 160 C.

Using a hand beater or the food processor (why dirty another utensil?) beat the cream cheese until light and fluffy.

In a smallish bowl, whisk the heavy coconut cream and corn starch until smooth. Add this to the cream cheese. Add the vanilla, sweetened condensed milk and lime zest. Blitz until the batter is completely smooth. Pour the batter into the pan over the crumb base.

Wrap the bottom of the pan in two layers of aluminum foil to prevent any leakage. Set the pan in a baking dish large enough to hold it. I used a 9-inch square pan. Carefully add hot tap water to the pan until it comes up about half-way up the sides of the springform mold. This creates a bain-marie.

Place in the oven and bake for about 1 hour or until the center just slightly jiggles. Turn off the oven and leave the door ajar with the cheesecake inside. Keep the pan in there until your oven fan turns off or the cheesecake cools down. This prevents the crust from cracking.

Coconut Macadamia Cheesecake

Remove the cooled cake to a wire rack and using a sharp, flat blade, just carefully run it around the circumference of the cake. Cool the cake in the fridge for 4 to 6 hours.

Meanwhile make the topping. Place the crushed pineapple with its juice, sugar, zest in a heavy-bottomed pan. On medium heat, cook until the sugar dissolves. Make a slurry of the cornstarch and water (that just means that you mix the two until there is a milky, smooth liquid). Add this to the pineapple mixture and bring it to a boil. Cook until the mixture thickens up. It doesn’t have to be totally solid as it will continue thickening in the fridge, but should be the consistency of a good jam. Allow the mixture to cool.

Add the cool mixture to the top of the cheesecake. I did it in the mold, but the original had you unmold the cheesecake and then add it. Your preference, but my way is easier if you don’t want a mess. Garnish with chopped macadamia nuts and toasted coconut (about 1 Tablespoon of each).

Coconut Macadamia Cheesecake

When you are ready to serve, unlock the springform and carefully remove the ring. You can then either leave the cake on the bottom for serving or it should come off easily once the suction has been broken. Transfer to a serving plate and enjoy.

Fast Fabulous Focaccia

Fast Fabulous Focaccia

Fast Fabulous Focaccia – a chewy, crusty, fragrant bread – that’s perfect with salads, beans and pastas. We make and eat a LOT of bread in our house. I can easily imagine living without meat, but not without bread. Since none of us is over-weight, we must be doing something right. This Fast Fabulous Focaccia comes together literally in minutes. After a proving time of about 1.5 hours it goes into a hot oven and is ready to eat. Fresh bread in about 2 hours!

I’m looking out my window at yet another rainy day with somewhat coolish temperatures for this time of year. While I might feel a bit droopy, my plants are on over-drive. Our terrace garden has never been more vibrant and my herbs are growing like crazy. I have been making pesto and mint chutney, putting rosemary into breads and stir-fry with handfuls of my Thai basil. So last night I decided to make a beautiful salad with ripe tomatoes, arugula, bocconcini mozzarella that I had marinated and fresh basil. I cooked up some pasta that I served with my pesto. But I wanted a bread to help soak up all of those beautiful flavors and olive oil. Since it was already 4:00, I knew that I needed to think quickly if we were going to have fresh bread with dinner. Enter this focaccia.

Having made some wonderful focaccia (see below for links to recipes) I knew 2 things: 1) I didn’t have quite enough time to make my best focaccia and 2) those recipes simply made too much for what I wanted. I turned to Molly Yeh. She is VERY perky – frankly, I find it a bit exhausting. And I wouldn’t make most of the foods that she makes – way to fatty. But she is very clever at decorating foods even if she is a bit too in love with sprinkles.

However, I have made two recipes that were wonderful and that worked exactly as written – her falafel and this focaccia. My version is delicious and easy and beautiful in its simplicity. If you choose to make it with elaborate vegetable designs like Molly Yeh and others I have seen, you can find instructions on the web.

A word about EVOO

The olive oil that you use will make or break this recipe. It is used at different stages of the recipe and truly makes the focaccia magical. As EVOO has become more popular, so has fraud in the industry. So don’t take for granted that the EVOO you are buying is actually what it says it is, especially if you are buying a flavored oil. I love using flavored oils in baking and cooking. If you choose to make your own – great. A Mediterranean blend with oregano, rosemary, basil and garlic was what I used. A good quality plain EVOO or one flavored to your choice would all work.

Focaccia is meant to be eaten fresh and warm with freshly drizzled EVOO on top. But we are only two people and even this more manageable-sized focaccia is too big for us to finish off in one night. Left-overs make wonderful croutons or can be used in a bread salad. The focaccia can be re-heated and we did eat it that way. It is definitely edible but it won’t be as amazing.

For other focaccia recipes:

Focaccia

Olive Rosemary Foccacia

Recipe

Fast Fabulous Focaccia

Yield: 6 to 8 servings

Ingredients

1.24 cups room temperature water

2 teaspoons kosher salt

2 teaspoons sugar

1.5 teaspoons active dried yeast (or instant yeast)

About 9 Tablespoons EVOO, divided

3 to 3.25 cups all-purpose, unbleached flour

2 Tablespoons fresh rosemary leaves (optional, but recommended)

Maldon or flaked sea salt

Directions

Combine the water, sugar and yeast in a measuring cup or bowl. Allow to prove for about 10 minutes. If you are using instant yeast, there is no need to prove the yeast.

Once the yeast has started to get creamy, whisk in 3 Tablespoons of the EVOO. Then add this to 3 cups of flour and the salt in the bowl of a stand mixer. Mix by hand just to moisten everything.

Using the dough hook, knead the dough on medium-high until the dough is smooth and elastic and forms a stretchy ball. If the dough appears to be too wet (humidity and different brands of flour will all affect the moisture level) add a bit more flour, a tablespoon at a time until you get the desired consistency. Mine came together perfectly with just the initial 3 cups of flour. It was a lovely, supple dough.

Brush a quarter-sized sheet pan with 2 Tablespoons of EVOO. Place the dough directly onto the oiled pan and coat it in the oil. Using your clean hands, gently press out the dough to almost fill the pan. Cover it loosely with plastic wrap and leave in a draft-free place. I use my microwave. It should double and fill the pan. Depending on the temperature of your room, this will take 1 to 1.5 hours.

About 45 minutes in to the rising time, heat your oven to 400 degrees F. If you have a pizza stone or steel, place it on top of the rack in the oven and allow it to heat.

When the dough has doubled, remove the plastic. If it hasn’t totally reached the end of the pan, you can gently press it out to the edges. Add your rosemary leaves, if using. With your fingertips, dimple the dough, gently pressing the rosemary into the dough. Drizzle with 2 more Tablespoons of EVOO. Honestly, I just eyeball it. All of the dimples that you made will allow the EVOO to pool in the dough, a classic sign of a focaccia. Sprinkle with the flaked salt. If you prefer or if you forgot, you can sprinkle with the salt after it comes out of the oven.

Fast Fabulous Focaccia

Bake until golden, about 30 minutes. Remove from the oven, drizzle with more EVOO and allow to cool for 5 minutes in the pan. Remove the focaccia to a cutting board and serve!

Fast Fabulous Focaccia

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Chicken Curry Punjabi-Style

Chicken Curry Punjabi-Style

Chicken Curry Punjabi-Style is redolent with spices – warming, delicious and comforting. This lovely curry from Chetna Makan is easy to make and sure to please. Don’t be scared off by the list of spices. If you do Indian and Middle Eastern cooking, you will likely have these on hand. And if you are just getting into these cuisines, these spices are basic and easily accessible in most grocery stores and online.

My husband and I find these dishes so satisfying to make and eat. Served over some basmati rice or with a flatbread, you have a satisfying meal. However, I almost always serve these with some chutneys, raita and small salads. When I have these on hand in my fridge it’s like having money in the bank! And I have found that while it may not be traditional, mixing Middle Eastern salads and sides and Indian often works out really well.

Depending on the size of your chicken thighs and your appetites, this will easily serve 6 to 8 people. If you have teenagers – maybe 4!

While you could make this with chicken breasts, I wouldn’t. The thighs are more flavorful, moister and sized better. You will want chicken thighs with the bone in but without the skin. If your butcher won’t remove the skins for you, it is easy enough to do. Chicken Curry Punjabi-Style is made with yogurt, but if you still wish to make this but observe the laws of kashrut, you can substitute, full-fat coconut milk.

I made this for a Shabbat dinner which I always go all out for to make special. So in addition to the curry and salads, we made an easy zucchini and corn fritter (kofta) to along. They make a lovely, simple, vegan appetizer or side, which just require a dab of chutney or yogurt to finish off. I will be posting that soon.

For other Indian sides:

Indian Side Dishes with Something to Please Everyone

For other curries:

Kidney Bean Curry (Rajma Paneer)

Bene Israel Fish Curry with Fresh Ginger, Tamarind and Cilantro

Tofu Coconut Curry

Chicken Curry with Spices

Cashew Curried Chicken

Recipe

Chicken Curry Punjabi-Style

Yield: 6 to 8 servings

Ingredients

For Marinade

1/4 cup plain full-fat yogurt or coconut milk

1 teaspoon kosher salt

1 teaspoon chile powder

1 teaspoon garam masala

4 large garlic cloves, peeled and grated or crushed in a garlic press

1 inch of fresh ginger root, peeled and grated

6 to 8 bone-in, skinless chicken thighs (about 3 pounds), trimmed and with 3 deep slashes made in the flesh of each

For the curry

3 Tablespoons neutral oil (I use Canola but sunflower etc. is fine)

1.5 teaspoons cumin seeds

1 bay leaf (fresh or dried)

4 medium onions, peeled and finely chopped

3 medium tomatoes, cut into small dice

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspon turmeric powder

1 teaspoon chile powder

1 teaspoon kosher salt

1 handful of fresh coriander (cilantro), finely chopped

Directions

Combine all of the marinade ingredients, except for the chicken, in a bowl and mix well to combine. Place the chicken in a glass or stainless bowl or clean freezer bag and pour the marinade all over. Gently massage the marinade into the chicken. Cover the bowl (or seal the bag) and refrigerate for at least 1 hour but up to overnight.

When ready to cook, heat the oil on medium heat in a heavy-duty pan with a flat bottom that can hold everything in one layer. Cast iron is great for this. Add the cumin seeds and bay leaf.

As soon as they begin to sizzle (about 1 minute) add the onions and cook for about 15 minutes or until a lovely golden color.

Now add the tomatoes and their juices and cook for about 10 minutes or until they have softened. Add the spices and salt and cook for an additional minute.

Add the marinated chicken along with any liquid and mix through. Cover the pan and cook on a low heat for 40 to 45 minutes or until the chicken is cooked through.

Chicken Curry Punjabi-Style

This can be made earlier in the day if you like. It is best to allow the curry to rest for at least 30 minutes to an hour to allow the flavors to fully develop. Reheat on low when ready to serve. Sprinkle with the chopped fresh cilantro.

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Ever since I was a little girl I have loved the tart fruitiness of rhubarb. My mother would make a delicious compote with rhubarb and raspberries every summer as a refreshing treat. What I never understand is why bother to use rhubarb if you are going to change its personality by adding excessive amounts of sugar? This is a Strawberry Rhubarb Pie that honors the fruit with a clean freshness and tart fruity punch. It allows the rhubarb to shine with the strawberries adding extra color and fruitiness.

What is rhubarb?

Rhubarb

Well to start with, it’s actually a vegetable – not a fruit. But then tomatoes are really fruits and not vegetables. I will leave those arguments to botanists and pedants. What is important, though, is that we only eat the stalks. The leaves contain high levels of oxalic acid which is poisonous. This perennial rhizome is easy to grow in most northern climates and its beautiful rosy stalks are wonderful in baked goods but can even be eaten raw with a bit of sugar or salt.

Why this rhubarb pie?

Strawberry Rhubarb Pie

I looked at a LOT of recipes. Rhubarb pie is pretty basic and does not contain a lot of ingredients so how different can they be, right? How much sugar to use, whether to use flour, cornstarch or tapioca as a thickener, how long to bake and at what temperature and whether to add any other fruit are all things that varied from recipe to recipe. Of all the recipes I checked out, this was the only one that used lemon zest. For me, that was the deciding factor, although I do think that orange zest would also work. The point is that one change, made the pie sing and really brought out the fresh rhubarb flavor and tartness. So this Strawberry Rhubarb Pie does not taste like some generic fruity mush as so many rhubarb pies that I have tried do. I did make a few tweaks of my own to the original recipe.

Pie Crust

I love a good crust and I am more into wonderfully short, crumbly crusts than flakey crusts- perhaps because that is what I grew up with. My mother was a wonderful cook and baker and I learned early on that if the crust was too easy to manipulate then it probably wasn’t the kind of crust that I like. But this is very personal. So use whatever double crust you like here – even store-bought. If I am being honest, I tried a different crust for this and neither my husband nor I loved it. It LOOKS great, but for my next pie, I am going back to one of my tried and true.

Many rhubarb and other fruit pies use a lattice top and I think they are beautiful. But I found that it is also fun to use a cookie cutter and to place the cut-outs over the top instead. What is important here is the filling.

Strawberry Rhubarb Pie

Let’s talk thickeners

For me, there is nothing worse than a gummy filling. But fruit pies do tend to give off a lot of juice so some thickener is needed or you will end up with soup. This recipe calls for Minute Tapioca. It leaves a very clean taste and allowed the filling to thicken without becoming gummy. Individual fruits may vary in their liquid content but generally speaking, rhubarb and strawberries contain a lot of liquid. I found that the amount of thickener used here allowed the juices to bubble up but once fully cooled, the filling held together nicely. Some people use flour or cornstarch instead of tapioca. I achieved good results with the tapioca in this recipe so I am sticking with it. If the thought of tapioca is icky or you simply don’t have it easily accessible, use an equal amount of all-purpose flour or cornstarch instead. A little of the juices will bubble over which is totally normal for a fruit pie. So unless you want to be cleaning up a mess in your oven, be sure to have a pan underneath. And you MUST use a deep-dish pie plate for this recipe! There is a lot of yummy filling and anything more shallow simply won’t work.

Toppings

Really good quality vanilla ice cream! ‘nuf said.

So this 4th of July, maybe consider making a strawberry rhubarb pie instead of blueberry. But don’t wait for a holiday to make this luscious dessert.

For other rhubarb recipes:

Rhubarb Frangipane Galette

Rhubarb Strawberry Tart with Walnut Crust

Harvest Food: Rhubarb Cake

Recipe

Yield: 8 servings or One 9-inch deep-dish pie

Ingredients

1 unbaked double pie crust

2 Tablespoons crushed bland cookies (digestive biscuit or graham cracker for example) OR almond meal

1 pound rhubarb, trimmed and sliced into about 1/2-inch thick pieces

1 pound of strawberries, hulled and sliced in half if small or quartered if large

1/25 cups granulated sugar

3 Tablespoons Minute Tapioca

Zest of one large lemon

1 egg

Directions

Preheat oven to 425 degrees F.

Line a deep dish pie plate with pastry. Fold about 1.5 inches of the overhang under and smooth or decoratively crimp, if desired. Trim off any excess beyond that. Spread the crushed cookie crumbs over the bottom of the crust. This will help prevent sogginess.

In a large bowl combine the strawberries, rhubarb, sugar, zest and tapioca. Using your hands or a spatula (Okay, or a large spoon), gently stir to combine. All of the sugar will not perfectly combine with the fruit at this point. Not a problem. And while it may look like a lot of sugar, it is exactly the right amount.

Pour the mix into the crust, mounding it slightly.

Strawberry Rhubarb Pie

Depending on what you are doing with the top crust, either lay the lattice or dough cut-outs over the top and lightly press the edges down. If you are using a single sheet of dough over the top, then make 4 deep slits in the pie crust to allow the steam to escape. This isn’t necessary with the lattice or cookie cutter top.

Beat the egg and lightly brush over the entire crust. This will give a nice shine, but it also may cause some over-browning. More on that in a bit! Sprinkle some coarse sugar over the egg if desired. It will lend some sparkle. ANd who doesn’t need a little sparkle these days?

Place the pie plate on a baking pan with a rim. You can use a sheet of parchment on the pan to make clean-up easier.

Bake on the bottom rack for 15 minutes. Then reduce the temperature to 350 degrees F and continue baking for 45 minutes more or until the filling is bubbling and the crust is golden. Check on the pie and lightly cover with a sheet of foil if the top seems to be browning too quickly. I should have covered mine a couple of minutes sooner. Don’t worry if some of the liquid bubbles over. That is pretty traditional in a fruit pie, but it is also why you want a pan underneath.

Mediterranean Sheet-pan Chicken

Mediterranean Sheet-pan Chicken

So Shabbat was coming. My husband was busy making challah and I was trying to decide what I could make for dinner that would feel special. And it was 90 degrees outside! So I came up with this delicious, Greek-inspired, sheet-pan chicken with only one pan to wash. And if I am really being lazy, I can use aluminum foil on the pan and have nothing to wash!

I’m sure that I’m not the only one to have come up with this idea. But mine came to me at 2:00 am when I couldn’t sleep. It’s based on decades of cooking and eating, rather than a recipe. It is an easily adaptable recipe and I have already thought of several variations for other Friday night dinners. Since it is just the two of us, I only made a relatively small batch, but this can easily be doubled or tripled.

Growing up, when chickens were delivered to our house by Irving The Chicken Man, my preference was for chicken wings and breasts. But nowadays, when so many chickens are bred with these ginormous, flavorless and often rubbery breasts, I prefer to use thighs. They have more flavor, stay juicier and more tender and are almost impossible to overcook. And they tend to be cheaper too. Need I say more?

For other delicious sheet-pan chicken recipes:

Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas

Sheet-Pan Chicken with Chickpeas

Roasted Chicken with Clementines and Arak

Harissa Chicken with Leeks, Potatoes and Yogurt

Roasted Chicken Thighs with Fennel & Lemon

Recipe

Yield: 4 servings

Mediterranean Sheet-pan Chicken

Ingredients

About 2 pounds of bone-in, skin-on chicken thighs (You can also use drumsticks, if you prefer)

4 to 5 golden or baby Bliss (red) potatoes, quartered lengthwise

1 lemon, sliced into rounds

1 Tablespoon fresh rosemary, coarsely chopped

3 garlic cloves, peeled and sliced

1/4 cup pitted cured green olives (You can use olives with pits, but be sure to let people know when serving!)

1/4 cup pitted cured black olives (If you only have one kind of olive, then use 1/2 cup)

Juice of 1 lemon plus enough vinegar (I used Balsamic) if necessary to make a generous 1/3 cup

A 5 Tablespoons of EVOO

1.5 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon sweet paprika

Kosher salt and fresh cracked black pepper

Optional Garnish

Chopped fresh flat-leaf parsley, cilantro or any fresh Mediterranean herb

Directions

Make deep slits on both sides of the chicken thighs. Generously sprinkle salt and pepper on both sides of chicken and place in a glass or aluminum bowl or clean resealable, heavy-duty plastic bag.

Mediterranean Sheet-pan Chicken

Add the sliced lemon, potato wedges, sliced garlic, olives and chopped rosemary.

In a small bowl or measuring cup, mix together the remaining ingredients and pour it over the chicken mix. Refrigerate for at least one hour, but up to overnight is okay.

Mediterranean Sheet-pan Chicken

Remove from the fridge one hour before ready to cook. Preheat the oven to 375 degrees F.

Remove the solid ingredients from the bag or bowl and place, skin-side down on a rimmed sheet-pan that has been lightly oiled. Lightly sprinkle with some additional salt and paprika.

Mediterranean Sheet-pan Chicken

Place in the top third of the oven and bake for 25 minutes. Then turn the chicken to be skin-side up. Again sprinkle lightly with additional salt and paprika. You can also turn over the potato wedges. Return to the oven and bake for another 20 to 30 minutes or until the chicken and potatoes are golden brown. Remove to a platter and garnish with the chopped parsley if you are making a presentation or just serve from the pan to be unfussy. Either way, feast and enjoy!

Crunchy “Asian” Slaw

Crunchy “Asian” Slaw

This past weekend I decided to make my Sticky Asian Ribs, corn on the cob and this Crunchy “Asian” Slaw. Dessert was my Blueberry Galette. While “Asian” wasn’t in quotes for my rib recipe, it probably should have been. Both my ribs and this delightful coleslaw are certainly Asian-inspired, but I sincerely doubt that either would qualify as an authentic Asian recipe. Crunchy “Asian” Slaw is a no-fuss, delicious side that we all will want this summer.

Anyone who reads my blog knows that when I am making food from a particular culture and cuisine, I go to great lengths to buy the right herbs and spices. And I always search for reputable sources for my recipes and try hard to honor and respect these heritages. But there are also times when it is fun to go off book and to create dishes that give you a certain flavor profile without slavishly being authentic.

I’m not a big fan of creamy, mayonnaisy coleslaw. It has its place but it’s often just a bit too much for me. So when I knew that I was making the ribs, I wanted to find a recipe that was a bit lighter and would compliment the star anise and ginger flavors in the ribs. I also wanted it to be easy. With a few minutes spent surfing the web, I came across this recipe and decided to give it a try. Now I hope that you will too.

So if you are looking for a riff on coleslaw to serve at your next barbeque or with some grilled or roasted meat or fish, give this Crunchy “Asian” Slaw a try. It will work with any kind of slaw that you like. I chose a broccoli carrot slaw, but any cabbage or crunchy vegetables will work. The prep is minimal and the slaw will keep for several days in the fridge. And with more time spent outside, isn’t it great to be able to reach in your fridge for a delicious side that’s all ready to eat. This slaw will brighten up any simple meal. Now that summer is here, who wants to spend lots of time in the kitchen cooking? Haven’t we all done plenty of that over the past year?

For another great coleslaw, try my Holiday Coleslaw.

Recipe

Yield: 6 servings

Ingredients

For the Coleslaw

1 pound shredded crisp veggies (cabbage, carrots, bell peppers, snow peas etc.) or packaged coleslaw mix (any kind)

3 scallions, sliced on an angle

About 1 cup chopped cilantro or flat-leaf parsley

For the Dressing

3 Tablespoons olive oil

1 Tablespoon toasted sesame oil

1/4 cup rice vinegar (I decided to use brown rice vinegar, but any kind will work)

3 Tablespoons maple syrup, agave, or brown rice syrup

1 Tablespoon soy sauce or tamari

1 large garlic clove, crushed or grated

1 Tablespoon grated fresh ginger root

1/2 teaspoon kosher salt

1/2 teaspoon chili flakes or chili paste (Optional)

Toppings

2 Tablespoons toasted sesame seeds

Roasted peanuts or cashews

Directions

Toss slaw ingredients in a bowl. Add the chopped cilantro and scallions. Pour the dressing over everything and toss to combine. Garnish with the seeds and/or nuts. Now enjoy!

Blueberry Cheesecake

Blueberry Cheesecake

Do you crave cheesecake? Growing up in New York, cheesecake was dense enough that you could stand up a fork in it. Now you can have that decadent, rich, silky, dense blueberry cheesecake without eggs. Yummmmmmmmmmmmmmmmmm!

My mother used to make a marvelous marble cheesecake. And while I adored it, I hadn’t made it in about 40 years. Since most of the time it is just me and my husband – especially since the pandemic – making a cheesecake that serves 12 to 14 servings simply didn’t make sense. And even when I had guests, everyone was either watching their cholesterol, kept kosher or had a deathly egg allergy.

Then I came across this eggless cheesecake and it caught my eye. I had intended on making it for the Festival of Shavuot when it is traditional to eat dairy meals. However, didn’t quite get there. When I saw that it used a 6-inch springform pan I was really interested. Finally the perfect New York-style cheesecake that two people could reasonably consume in a few days! But did it taste good? Because at the end of the day, what’s the point in eating a rich dessert if it doesn’t taste great? It’s wonderful. Not too sweet and while dense and rich, it is surprisingly not super heavy. The cheesecake is creamy and has wonderful mouthfeel. And while it would be delicious with any or no topping, the blueberries add both visual appeal and a lovely counterpoint to the rich filling.

I made a few tweaks both to the instructions and to the ingredients. And while I did make the crust as directed, my husband and I decided that next time, I would likely halve the amount. There was nothing tricky about the process. I did have to purchase a 6-inch springform pan, which is easy to get online and was not expensive. But since I loved the resulting size which was perfect for 6 servings, I will definitely be using it over and over again.

The recipe called for frozen blueberries, but feel free to use fresh especially now that summer is here and they are so plentiful. You will note that the cheesecake itself uses no additional sugar beyond what is in the sweetened condensed milk. This is just the right amount of sweetness and you are left with a very clean taste that allows the creaminess of the cheesecake to shine.

If you are looking for a lighter cheesecake – also not overly sweet – try my Summer Ricotta Cheesecake or this Crostata di Ricotta.

Recipe

Blueberry Cheesecake

Yield: About 6 servings

Ingredients

Crust (This is the amount in the original recipe which makes a delicious but fairly thick crust)

250 g of crushed biscuits (Digestive or graham crackers) This is about 2.5 cups

1/2 cup (113 g) melted butter (salted or unsalted)

Filling

8 oz. (225 g) full-fat cream cheese in a block, softened

1/2 cup (120 g) heavy or double cream

2 Tablespoons cornstarch

2 teaspoon pure vanilla extract

Zest of one large lemon

Zest of 1/2 an orange

14 oz. can (396 g) of Sweetened Condensed Milk

Topping

2 cups (380 g) of fresh or frozen blueberries

1/4 cup of granulated sugar

1 Tablespoon lemon juice

Zest of half of a large lemon

2 teaspoons corn starch

3 Tablespoons (44g) cold water

Blueberry Cheesecake

Directions

Lightly grease the bottom of the springform pan and line it with a round of parchment. You don’t have to do this but it will make it easy to transfer the cake off of the bottom of the tin.

Blitz the biscuits in a food processor or with a rolling pin until you have fine crumbs. Do not wash the food processor. Just try to remove any excess crumbs. Transfer the crumbs to a bowl and add the melted butter. Mix until all of the crumbs are moist. Press the crumbs into the bottom of the prepared pan. Refrigerate for at least 15 minutes.

Preheat the oven to 325 degrees F or 160 C.

Using a hand beater or the food processor (why dirty another utensil?) beat the cream cheese until light and fluffy.

Blueberry Cheesecake

In a smallish bowl, whisk the heavy cream and corn starch until smooth. Add this to the cream cheese. Add the vanilla, sweetened condensed milk and citrus zest. Blitz until the batter is completely smooth. Pour the batter into the pan over the crumb base.

Wrap the bottom of the pan in two layers of aluminum foil to prevent any leakage. Set the pan in a baking dish large enough to hold it. I used a 9-inch square pan. Carefully add hot tap water to the pan until it comes up about half-way up the sides of the springform mold.

Blueberry Cheesecake

Place in the oven and bake for about 1 hour or until the center just slightly jiggles. Turn off the oven and leave the door ajar with the cheesecake inside. Keep the pan in there until your oven fan turns off or the cheesecake cools down. This prevents the crust from cracking.

Remove the cooled cake to a wire rack and using a sharp, flat blade, just carefully run it around the circumference of the cake. Cool the cake in the fridge for 4 to 6 hours.

Meanwhile make the topping. Place the blueberries, sugar, zest and lemon juice in a heavy-bottomed pan. On medium heat, cook until the sugar dissolves. Make a slurry of the cornstarch and water (that just means that you mix the two until there is a milky, smooth liquid). Add this to the blueberry mixture and bring it to a boil. Cook until the mixture thickens up. It doesn’t have to be totally solid as it will continue thickening in the fridge, but should be the consistency of a good jam. Allow the mixture to cool.

Add the cool mixture to the top of the cheesecake. I did it in the mold, but the original had you unmold the cheesecake and then add it. Your preference.

When you are ready to serve, unlock the springform and carefully remove the ring. You can then either leave the cake on the bottom for serving or it should come off easily once the suction has been broken. Transfer to a serving plate and enjoy.