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Triple Cheese 'Moozberry' Cheesecake ... Mooz Formaggio, local artisan cheese at its best“Dessert without cheese is like a beauty with only one eye”
Jean Anthelme Brillat-Savarin

Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. Ever. And I have made many over the years, almost all with homemade quark, and they’ve all been special. Yet this one turned out to be even better. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn’t good enough, I topped it with green almonds which are also in season these days. You can imagine, well almost, how wonderful this might have been.Cherries

Green almonds

Triple Cheese 'Moozberry' Cheesecake And of course  I need to explain why it’s called a Triple Cheese Moozberry Cheesecake. Well the guys from Mooz Formaggio were nice enough to send me a huge lot of their cheese range to sample.  Their range has been developed and designed by a fourth generation Italian cheesemaker. Delightfully enough, the Mooz folk are manufacturing all their cheese here locally and it matches up to admirably to imported cheese available.Mooz CheeseFor those who do know me, dairy is my weakness, and fresh cheese even more. For those who don’t know me, well now you do!! Fresh cheese has long held me fascinated. That it is not processed, that is has a million uses other than just eating out of a bowl or tub, that it is healthy as well as healthier than imported/processed cheese are huge pluses for me. I’ve explored and made fresh cheese – mascarpone, ricotta, quark, cottage cheese for really long, and in turn done several desserts with them.Cherries & green almondsSavoury stuff too, but what I really do enjoy is desserts using unripened f soft cheese. When I make quark myself, I just chuck it into a concoction, play around a little and then bake. When Mooz showed up, it was a new level of luxury. Imagine, I didn’t have to make my own cheese, so the mind went into overdrive. The plan was for a mascarpone galette with cherries. A nice batch of cherries recently pitted and frozen seemed just right for a wholegrain galette.Triple Cheese 'Moozberry' Cheesecake The mind is a strange place when creative ideas get buzzing. Just looking at the little tubs suddenly got me thinking further, and I knew it had to be a cheesecake. Time to experiment. I grabbed the ricotta, quark and cream cheese and turned the oven on. The recipe is simple, an experiment on a quark cheesecake I make often. This time I added zest of a Bitter Citron Lemon that Sanjeeta mailed me from Chennai, and also zest from a lime from the garden. They say lime zest cuts out any eggy aromas from a cake, and ‘they’ weren’t wrong!Triple Cheese 'Moozberry' Cheesecake Must admit to a million butterflies in my tummy as the cheesecake baked. I had my fingers crossed on this one. How I wished it would turn out well. It baked up beautifully, water bath and all, the tin size worked just perfect too, no cracks on top, didn’t sink like a crater. I was thrilled. An overnight rest in the fridge and I was up early next morning to do a topping, cherries of course. I infused them with some fresh rosemary, a few sprigs that have turned into a plant ex Switzerland, some bitter citron zest from down south, and some aged balsamic and brown sugar.

Cherries and rosemaryDarned delicious if I may say so myself, and fabulous pairing with cheesecake. The cheesecake itself darned delicious too, and got a standing ovation. You should must try making it. To cut the calories, or maybe extra work, or both, you can even go crust-less. Maybe bake mini cheesecakes.

Triple Cheese 'Moozberry' Cheesecake The entire line from Mooz is really really good, including the sour cream. So many varieties, such great flavour. You are literally spoilt for choice as far as sour cream goes. Lemon, peri peri, jalapeno, chipotle {one of our favourites}, yes they have them all. I did a quick smoked chicken farelle with the chipotle sour cream, flavoured with loads of garlic, with fresh lime and rosemary from the garden. Turned out great. Even crumbed chicken with sour cream is yum!! And nachos of course!!Mooz Pasta Also really good  are the Chili Toasty and Plain Toasty, generous stringy cheese slices for grilled sandwiches. Quite addictive and great quality, your grilled toast might never be the same again. The Chili Toasty especially has a great chili flavour and kick. The only cheese that disappointed was the mozzarella which had a slight bitter aftertaste. Not sure why that happened as all the cheese was perfectly stored and from the same batch.Triple Cheese 'Moozberry' Cheesecake

 

Baking | Triple Cheese 'Moozberry' Cheesecake... local artisan cheese at its best!
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Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn't good enough, I topped it with green almonds which are also in season these days. The best thing is that this uses locally produced artisan cheese from Mooz.
Servings Prep Time
6-8 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 15 minutes
Cook Time
1 hour
Baking | Triple Cheese 'Moozberry' Cheesecake... local artisan cheese at its best!
Print Recipe
Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn't good enough, I topped it with green almonds which are also in season these days. The best thing is that this uses locally produced artisan cheese from Mooz.
Servings Prep Time
6-8 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 15 minutes
Cook Time
1 hour
Ingredients
Crust
Balsamic Rosemary Infused Cherries
Servings: people
Instructions
Crust
  1. Preheat the oven to 200C. Line the base of an 8″ loose bottomed tin with parchment, and lightly grease sides..
  2. Run the biscuits, chilled butter and whole almonds in food processor until ground and a moist crumb forms. {Thermomix: Speed 8, 10 seconds, repeat once}
  3. Turn into the baking tin and press the crumbs into the base, building up the sides a bit if desired. Chill while you preheat the oven, and make the filling.
Filling
  1. Place the quark, ricotta, cream cheese, egg yolks, cornflour, 40g sugar,vanilla, cream and lime zest if using into the bowl of your food processor and run on medium speed till smooth. {Thermomix: Speed 6, 10 seconds}
  2. Beat the whites with the remaining 90g sugar to firm peaks. Gently fold this through the quark cheese mixture and pour over the biscuit base.
  3. Bake at 200C for 15 minutes, and then at 180C for about 45 minutes until firm.
  4. Allow to cool completely in oven, leaving the door ajar.
  5. Cover well and chill before serving, preferably overnight. Serve topped with Balsamic Rosemary Infused Cherries.
Balsamic Rosemary Infused Cherries
  1. Place all ingredients in heavy bottom non reactive pan and simmer gently for 5-7 minutes, until cherries soften. Taste and adjust sweetness if required.
  2. Remove cherries to a bowl, and reduce syrup in pan until nice an thick. Strain over reserved cherries, discarding the vanilla bean and rosemary. Chill completely before topping cheesecake.
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“The cuisine of a country is the only exact attestation of its civilization.”
Author Unknown

Chicken Pasta Salad in Home Made Buttermilk Salad Dressing 1 800Chicken Pasta Salad in Home Made Buttermilk Salad Dressing. Stirring memories.

My one and only trip to mainland Europe was to Milan and that too decades ago. The UK has it’s own charm, but Europe is a different story altogether. The husband often carried back tales of Germany, Netherlands and France yet I get a first hand feel as I couldn’t connect very well. It took the recent trip to Switzerland to change my whole perspective on Europe, how culturally and historically rich it is. You also get a taste of local cuisine. It makes the heart sing out loud when you see the pride they take in stirring up and serving local cuisine, each platter served in style, laced with culinary history. As you cross regions, the stories of food change, the influences are varied, French, German, East European, maybe more.

Swiss cuisineI got back and possibly the first thing I dabbled was was this char-grilled tomato gazpacho, one which is found right across the country. In temperatures ready to sizzle Europe, this Spanish chilled soup is popular across menus in Switzerland. A tomato gazpacho, spinach, cucumber, peach too where they get a little experimental. It’s chilled, it’s bursting with flavour and possibly the most welcome bowl to douse the heat wave!Vine tomatoes with LFP

Gazpacho The Swiss love food and they love life. Local produce rules the roost, and it is heartening to visit a country that celebrates seasonal and local produce practically on every platter. Fruit in bakes, sweet and savoury, greens that are to die for, micro greens just in case you need an additional excuse. Cheese in every avatar, eat as much as you like! If there’s one thing I picked out, it’s there love for salads. Fresh, crisp, from farm to table. SwitzerlandSalad bars are standard at sit down restaurants. Pick and choose what you like, and then drizzle {or drench} with either French or Italian salad dressing. I love the generous servings of dressing that stand alongside, lashings that take the salad up a lot many notches.It’s travels like this that inspire you to stir up something special, maybe something different.Sydney 2015 The trip to Sydney this summer had the teen in love with a good Caesar salad. I soon played around with ingredients for the dressing as that’s what a good salad needs IMHO. The rest I can manage, a little painstakingly in summer of course. So I came up with this dressing, which is like a cross between a Ranch and Caesar, no anchovies in here, yet nice and creamy and zesty. I’ll call it a Home Made Buttermilk Salad Dressing. It’s nice because it’s easy to whiz up, the trusted Hamilton Beach blender being the workhouse through my experiments.Home Made Buttermilk Salad Dressing Home Made Buttermilk Salad Dressing I really should also be making my own mayonnaise, though always have an eggless one in the fridge! Del Monte does a really nice one. Just makes life easier on days when you are short on time. Using just locally available ingredients, this is a nice salad dressing to have in the fridge to perk up the most mundane of salads. Adjust the zinginess as you like, increase or decrease the garlic according to your palette, skip the cheese spread to go light. This is your dressing. Do it your way!

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Recipe: Homemade Ranch Dressing your picture

Summary: Zesty, creamy and lighter than a Caesar dressing, this is a handy salad dressing to have in the fridge. Play around with the ingredients as you go along, customise it to your taste buds. You might never go back to a store bought one again.

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 1/4 cup Del Monte eggless mayonnaise {or homemade}
  • 1/2 cup cultured buttermilk {chaach Amul/Mother Dairy}
  • 1/8 cup cheese spread
  • 1/2 cup sour cream
  • 1/4 cup cheese spread
  • 3-4 cloves garlic, minced
  • 2 tbsp chopped chives
  • 1 tbsp dried herbs
  • 1 tsp Worcestershire sauce
  • Juice of 1 lime
  • Salt & pepper to taste

Method:

  1. Place everything in jar of blender and blend until smooth. taste and adjust seasoning.
  2. Transfer to a clean jar/bottle, refrigerate.
  3. Keeps 4-5 days.

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Once this is done and in the fridge, then the rest of the Chicken Pasta Salad in Home Made Buttermilk Salad Dressing is usually a breeze. Summer is a pain for fresh produce here, everything wilts so fast. So I threw together a quick summer chicken pasta salad, inspired by a Caesar.Chicken Pasta Salad in Home Made Buttermilk Salad DressingIt’s a meal in a bowl, and quite balanced too. I’ve kept the carbs to a minimum, a generous dose of greens {iceberg is all I find locally these days} and a handful of roasted walnuts. On other days, you could find some sliced avocado, tomatoes, feta, pine nuts and rocket in there. Do remember to add the croutons just before serving so they stay nice and crisp.Char-grille Tomato GazpachoOh, and you could always serve a chilled tomato gazpacho on the side, making it a more filling meal!

[print_this]Recipe: Chicken Pasta Salad in Home Made Buttermilk Salad DressingDressing
your picture

Summary: A nice summery Chicken Pasta Salad in Home Made Buttermilk Salad Dressing which can be made ahead. Toss together and serve immediately in winter. It’s a meal in a bowl, and adaptable to taste. Use the best seasonal greens, preferably home grown or organic

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 2 oat crusted and shallow fried or baked chicken fillets, chopped
  • 1/2 head of iceberg lettuce, chopped
  • 1/2 purple cabbage, chopped
  • 75g Del Monte macaroni, cooked al dente
  • 50g walnuts, roasted, roughly chopped
  • 1/2 bell pepper, julienne {optional}
  • 1 cup salad greens if in season {I had none}
  • 1/2 cup home made buttermilk salad dressing {recipe above}
  • handful fresh basil
  • Parmesan
  • 2 slices whole wheat bread, cubed

Method:

  1. Place bread in air fryer and fry for 15 minutes on 160 until light brown and crisp. {Alternatively bake in oven}
  2. Place all ingredients other than bread, dressing, basil and Parmesan in a big bowl. Toss gently to mix, then pour over dressing as required and mix again.
  3. Just before serving toss in crisp bread cubes. Garnish with fresh basil, sprinkle over Parmesan. serve immediately.

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Also find me on The Rabid Baker, The Times of India

“Ice cream is happiness condensed.”
Jessie Lane Adams

Belgiyum, Mother DairyWhen you hear words like French vanilla, Belgian chocolate and roasted almond, you can virtually taste something seriously good, if not great! Belgiyum from Mother Dairy is all this and much more. It’s truly nice. With flavours that are pleasantly natural and beautifully balanced, the rich creamy French vanilla ice cream leaves you satiated. Just one bite, and you break into a smile. Smooth, crisp, creamy gently please the palette …

Belgiyum Mother DairyI could hardly say no when Mother Dairy asked me if I would like to review their new popular variant in the market, Belgiyum. You see, Mother Dairy has been a tradition at home for years. Talk about brand loyalty and there is no one more loyal to the brand than my father. He’s been like this for years. Well past 75 now, he walks at a sprightly pace to the familiar blue & white booth every other morning to buy milk {this after he’s had both knees replaced}. Milk is just an excuse. He then buys a variety of Mother Dairy ice cream pops, often a  brick of butterscotch or vanilla. The  fridge is the the kids first halt at their place, and often the last one too. So what if they now tower a head or two above him, they are always hungry for ice cream!

Belgiyum Mother Dairy In his opinion, Mother Dairy ice creams also make the best gift, so he always brings us some. A new assortment each time, and always with a huge bag of seasonal fruit. Slave to his habits, I think he hasn’t discovered Belgiyum yet. Well guess who has, and I think it makes a great gift too. Traditions need to be followed, and this is a welcome one, especially in summer. At our place, ice cream is welcome round the year.

Belgiyum Mother Dairy So when I took my first bite of Belgiyum, I was seriously going yummmmmm. For someone who often makes fruit based ice creams at home, this was a welcome break. A rather delicious one too. The play of textures is so noticeable. The crackle of the smooth Belgian chocolate coating pairs really well with roasted slivered almonds. Then the rich, creamy, luxurious French vanilla ice creams floods your mouth. Need I say more?

Go grab a bar today and find #TheRealYumm in Belgiyum

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Also find me on The Rabid Baker, The Times of India