Carbonara

Du behöver:
- Bacon, vi gillar äppelrökt (går självfallet att byta ut mot vegetariskt bacon om man är veggo)
- Parmesan (och ändå viktigt att det är god parmesan som man river själv för man använder så mycket så den sätter liksom smaken på hela grejen).
- Spaghetti
- Vitlök
- Grädde, en skvätt, detta kan man skippa, dock på egen risk.
- Persilja
- Ägg

Steg för steg
1. Stek skivad bacon i en stekpanna.
2. Koka pasta
3. Blanda riven parmesan (Minst minst minst en deciliter för två personer, kanske till och med en dl per person) med grädde i en skål. Inte så mycket grädde, 1/3 dl. Blanda med salt och peppar. Du kan även hiva i en äggula i denna röra (eller om du inte använder grädde kan du byta ut den mot en äggula).
4. När pastan har ungefär en minut till al dente, häll över den i ett durkslag
5. Lägg finhackad vitlök (typ en stor klyfta för två pers) i kastrullen, fräs i några sekunder.
6. Häll i spaghettin i kastrullen tillsammans med parmesansåsen och baconet. Blanda ordentligt medan plattan är på.
7. Servera direkt. Hyvla över mer parmesan, klippt persilja och salta och peppra. OBS: Svinmycket svartpeppar. På toppen lägger du en rå äggula som personen som ska äta sedan kan röra runt själv.
8. Ät och dö godhetsdöden.
.

Healthy + Gluten Free Pizza with a Cauliflower Crust

Ingredients

• ½ head cauliflower (about 2 cups riced)
• 1 clove garlic, minced
• 1 cup part-skim shredded mozzarella cheese
• 1 egg, beaten
• 1 teaspoon basil
• 1 teaspoon oregano

Instructions

1. Pre-heat oven to 400° F.
2. Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper. (I used a Pampered Chef baking stone, which doesn’t require any prep if it’s seasoned.)
3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor (I used my Vitamix) and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
4. Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
5. In a bowl combine the cooked cauliflower with all remaining ingredients.
6. Spread dough out evenly over parchment paper (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
7. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
8. Remove the crust from the oven.
9. Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
10. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.

Mascarpone Cheesecake

For the crust:
1 ¾ cups graham cracker crumbs (from about 2 packs of graham crackers)
2 tbsp. sugar
pinch salt
4 tbsp. butter

Preheat oven to 350º. Butter the inside of a 9-inch springform pan, and wrap the bottom of the pan with a double layer of aluminum foil. Place the prepared pan on a baking sheet.

In a medium bowl, stir together the graham cracker crumbs, sugar and salt. Add the butter and stir well to moisten all of the crumbs. Pour the crumb mixture into the prepared pan and use your fingers to press gently into an even layer on the bottom and halfway up the sides of the pan. If you are having trouble getting the layer even, use a straight sided glass or measuring cup to gently press the crumb mixture onto the sides and into the corners. Freeze the crust for 10 minutes while the oven heats.

Slide the pan into the oven and bake until the crust is lightly browned and fragrant, about 10 minutes. Turn the oven down to 325º.

For the filling:
2 lbs (32 ounces) cream cheese, room temperature
1 ¼ cups sugar
½ tsp. salt
2 tsp. vanilla extract
½ tsp. lemon zest
4 large eggs, room temperature
1 ⅓ cups mascarpone cheese, room temperature

Using a stand mixer or an electric hand mixer, beat the cream cheese in a large bowl until it is light and very smooth, about 4 minutes.

With the mixer running on medium low speed, slowly pour in the sugar, then the salt. Beat for 3 more minutes. Add the vanilla extract and lemon zest.

Add in the eggs, one at a time, and beat for a full minute after each egg. Scrape down the bowl, reduce the speed to low. Add in the mascarpone and mix thoroughly. Pour the mixture into the prepared crust. The batter will come to the top of the springform pan.

Place the springform pan into a roasting pan (I used a large skillet in the above photos) and place on the center rack of the oven. Fill the roasting pan with enough (very) hot tap water—or boiling water—to come halfway up the sides of the springform pan. Close the oven door and bake the cheesecake until it is lightly golden on top and the filling is set, but still slightly wobbly in the center, about 90 minutes.

Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool for one hour in its water bath. After an hour, gently remove the roasting pan from the oven and lift the springform pan from the water. Carefully remove the foil from the bottom of the pan and set the pan on a cooling rack. Run a knife around the top edge of the cheesecake to release it from the pan. Let the cheesecake cool to room temperature, then cover the top with plastic wrap and refrigerate for at least 4 hours before slicing—an overnight chill is best if you have the time.