It’s the month of love and our Sous Chef Sergio says he can’t think of a better treat for your Valentine than a luscious slice of cheesecake
Many of us have been disappointed after trying recipes that look amazing in pictures, only to find they are not quite as smooth, silky or delicious as we were led to believe Well, look no further. Our Chef Sergio has put together a recipe for a decadent no bake chocolate cheesecake.
We know why people love cheesecake, it’s a mixture of the creaminess, the texture and the richness, but we aren’t so sure how many people know the history of it. Without boring you, here’s a brief run down on how cheesecake has travelled the globe. Let’s go to the beginning, to ancient Greece when cheesecake was thought to be a good source of energy and was also served to athletes during the first Olympic games in 776 B.C. Lucky runners!
Back then it wasn’t quite the same as the cheesecake we all know and love today. It was made up of flour, wheat, honey and cheese. Only years later was cream cheese added by the Americans. Crazy, right? We can’t really imagine the look and taste of that, but we are very happy someone made the concoction as it has evolved in to the pure deliciousness we know today!
Without further ado, let’s get into it.
NO BAKE CHOCOLATE CHEESECAKE
Milk chocolate -140g
Tips for good cheesecake:
We are sure you will agree with us that there are some delicious plates of food coming out of our kitchen! Our chefs put their creative ideas together to come up with new and exciting dishes all the time. A lot of thought and planning goes into our menu to ensure that it is tasty and varied to suit different palates!
Once a month our chefs would like to share some of their own favorite recipes, hints and tips with you so that you can enjoy their dishes at home.
Our head chef Virgil is sharing his lasagna recipe with us today. While at times, we might get a bit “cheffy” with our ideas and recipes we couldn’t think of a better way to start than with a family favorite that many people enjoy but often don’t get quite right when making it
We can’t deny that homemade lasagne is one of the best comfort foods we can indulge in. Family and friends often gather around the table for occasions to enjoy a delightful plate of it. The layers of pasta, creamy white sauce and rich mince have people drooling at the thought of it.
Before we get into the nitty gritty of this mouth-watering dish
here are a couple of fun facts about lasagne, that I bet you didn’t know:
The 29th July is National Lasagne Day! Did you know you can make lasagne in a dish washer.? Crazy, right? All you do is put the ingredients together in a dish, tightly cover it with tinfoil, and then use the heated dry and sanitize cycle to cook your lasagne. Do we know this works for sure? Of course not, but you can try it out and see what happens.
So, let’s get on with it and straight to the ingredients:
For the cooked beef mix:
- 2 medium white onions (finely chopped)
- 2 cloves of garlic (finely chopped)
- 50g fresh basil
- 2 chopped tinned tomatoes
- 1kg beef mince
- 2 beef stock cubes
- 3 tbsp dried oregano
- 3 tbsp dried sweet basil
- 30 ml of soy sauce
- 15ml of lemon juice
- 30 ml of olive oil
- Salt and pepper to taste
- 12 sheets of lasagne
- 500-600 ml of milk-
- 80g of butter
- 80g of flour
- 100g of cheddar cheese (grated)
- Salt and pepper to taste
Another 150 - 200g Grated cheddar cheese to put on the top when finishing off lasagne
1. Heat up a large pan to medium heat and put in the olive oil, fry the onions to golden brown.
2. Next add the garlic and fry for about 30- 45 seconds, then add the mince and all the spices.
3. Add the chopped tomatoes, stock cubes, soy sauce ,lemon juice and freshly chopped basil. Simmer until all the ingredients are well combined.
4. Heat up a medium sized pot , melt the butter. Add flour and stir until the butter and flour are well combined. Pour in milk and cheese , stirring constantly as it thickens .
5. The white sauce needs to be thick but still be a bit runny.
6. Layer the white sauce, mince and then lasagne sheets.
Once you've used all the ingredients add the extra cheddar cheese on top.
7. Cook in the oven for about 30- 40 minutes at 175- 180 °C
Chefs tip . When making the mince mix, make sure to simmer for a while to reduce it, that will produce a good sauce with banging flavour.
Try this recipe at home and give us some feedback by posting and tagging Peak Connect Café in a picture of your dish.
Andy Andrews said “Everybody wants to reach the Peak, but there is no growth on top of a mountain. It is in the valley that we slog through the lush grass and rich soil, learning and becoming what enables us to summit life’s next peak.” On Friday a team of us took our students out to gain some practical experience climbing that mountain and getting to the top to appreciate the magnificent views! And what beautiful views Cape Town has to offer. Take a look!