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Text 36058, 89 rader
Skriven 2010-03-21 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: life 944
================
-=> Quoting Dale Shipp to Michael Loo <=-

 ML> BJ's quality, though, is better than the run-of-the-mill
 ML> supermarket [...] though I was dismayed by the vast quantity of
 ML> overprepared stuff in the freezer cases especially.

 DS> I agree about the prepared stuff (e.g. chicken kiev).  Many of
 DS> them are not bad tasting, but pretty loaded with sodium and fat

BJ's sounds like the equivalent of M&M Meats in Canada. The whole
store is nothing but frozen, prepared foods often packaged in single
portions. Tasty but expensive, salty and fat laden.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CARAMELISED MASCARPONE CHEESECAKE & BLUEBERRY COMPOTE
Categories: Desserts, Cheesecakes
  Servings: 1

          4 THE PASTRY
   100 g  Butter- unsalted
   100 g  Sugar
     1    Vanilla beans;split/scraped
     1    Eggs
   200 g  Flour- plain
          4 THE FILLING
   450 g  Cheese- mascarpone
   170 g  Sugar
     1 tb Rum
     2 lg Eggs
          4 THE COMPOTE
   150 g  Blueberries
     1 tb Wine- creme de cassis
     3 tb Sugar

Grease a 28cm flan tin with a little butter. 

TO MAKE THE PASTRY: Beat the sugar & butter in a mixing bowl till
soft & pale in colour. Add the egg & vanilla seeds & beat till
smooth. Fold in the flour & roll the dough into a ball. Wrap in
clingwrap & leave to rest in the fridge for 1 hour.

Sprinkle your work surface with flour & roll out the dough about 5mm
thick, line the flan tin with the pastry, trimming any excess. Prick
the pastry base gently with a knife & return the flan tin to the
fridge for 10 minutes to rest. Bake the pastry case blind [covered
with greaseproof paper & filled with dried beans or rice] in a 200^C
oven for 12 minutes.

Take it out of the oven & remove the greaseproof paper & rice/beans.
Put the tart back in the oven & cook a further 5 minutes to turn
golden brown. Remove from the oven, leave to cool & gently take the
pastry from the mould. Drop the oven temperature to 150^C.

TO MAKE THE FILLING: Mix the mascarpone, sugar, rum, & eggs all at
once in an electric mixer on low speed till just blended [do not
over mix as you will separate the cheese]. P9our the filling into
the pie case & bake in the oven for 25 to 30 minutes or till just
set. Refrigerate the pie for at least one hour before serving.

TO MAKE THE COMPOTE: Put half the blueberries in a bowl & sprinkle
with the cassis & 1tb of the sugar. Leave in the fridge to macerate
for 1 hour. Put the remaining blueberries in a saucepan with the
remaining 2tb sugar & bring to the boil, stirring to dissolve the
sugar. Remove from the heat, pass through a fine sieve & allow to
cool. Add the blueberry puree to the cassis-soaked blueberries &
chill for 30 minutes. Just before serving, sprinkle the cheesecake
evenly with sugar & caramelise with a kitchen blow torch or under
the grill till it melts & turns a caramel colour. Serve immediately
with the compote.

From: THE ADELAIDE REVIEW, 14 JULY 2006

By: STEVE THOMAS

Typed by: KEVIN JCJD SYMONS, 8th JANUARY 2010

MMMMM-------------------------------------------------

Cheers

YK Jim


... So basically my analysis is that we are, as a nation, doomed.

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