Recipes
Recipe of Burnt Basque Cheesecake
Ingredients: 2 pounds cream cheese, softened 1 ¾ cups granulated sugar 5 large eggs, room temperature 2 cups heavy cream 1 tbsp vanilla extract ½ cup all-purpose flour pinch of salt zest of one lemon Instructions: Preheat your oven to 400°F. Having a high starting temperature contributes to the beautiful burnt exterior. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract into the mixture. Gradually pour in the heavy cream while continuing to beat the mixture. Ensure it is well combined. Gently fold in the all-purpose flour and a pinch of salt. Be careful not to overmix; you want a smooth batter without overworking it. Grate the zest of one lemon into the batter for a hint of citrusy freshness. Fold it in until evenly distributed. Pour the batter into the SENSARTE Nonstick Detachable Handle Sauce Pan. Remember to remove the detachable handle in advance to use is as the baking pan. Place the pan in the preheated oven and bake for about 50-60 minutes or until the top is deeply golden brown, and the center is set but still slightly jiggly. Allow the burnt Basque cheesecake to cool completely in the pan. As it cools, it will sink slightly, creating a rustic and characteristic appearance. Once cooled, refrigerate the cheesecake for at least 4 hours or, preferably, overnight. This helps to enhance the flavors and texture. Carefully remove the cheesecake from the SENSARTE Nonstick Detachable Handle Sauce Pan, slice, and serve. The burnt Basque cheesecake is delightful on its own or with a dollop of whipped cream. Enjoy!
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Recipe of Guacamole and Tortilla Chips
Ingredients: For Tortilla Chips: 6 corn tortillas 2 tbsps olive oil 1 tsp chili powder ½ tsp cumin salt to taste For Guacamole: 3 ripe avocados 1 small red onion, finely diced 1 tomato, diced 1 clove garlic, minced 1 lime, juiced salt and pepper to taste fresh cilantro for garnish Instructions: For Tortilla Chips: Preheat your SENSARTE Ceramic Nonstick Deep Frying Pan Skillet over medium heat. In a small bowl, mix olive oil, chili powder, cumin, and a pinch of salt. Stack the tortillas and cut them into triangles. Brush both sides of each tortilla triangle with the spice-infused oil. Place the tortilla triangles in the preheated skillet, ensuring they are in a single layer. Cook until golden brown and crispy, flipping as needed. Remove the chips from the skillet and place them on a paper towel to absorb any excess oil. For Guacamole: In a bowl, mash the ripe avocados with a fork. Add diced red onion, diced tomato, minced garlic, and lime juice to the mashed avocados. Season with salt and pepper to taste. Mix everything together until well combined. Then garnish the guacamole with fresh cilantro. Arrange the freshly made tortilla chips alongside the flavorful guacamole. Serve and enjoy!
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Recipe of Fried Chicken with Soy Sauce and Garlic
Ingredients: 1 cup cornflour 400g chicken breast, cut into 2-3cm pieces peanut oil, to deep-fry sesame seeds, to sprinkle green onion, trimmed, thinly sliced steamed rice, to serve For The Chili Sauce: ⅓ cup passata ⅓ cup caster sugar 2 tbsps light soy sauce 1 tbsp sriracha chilli sauce 1 tbsp apple cider vinegar 1 garlic clove, finely grated Instructions: For the chili sauce, add the passata, sugar, soy sauce, sriracha, vinegar, garlic, and ¼ cup water in SENSARTE Nonstick Deep Frying Pan over high heat to combine. Bring to a boil. Reduce heat to low. Simmer for 15 minutes or until thickened, stirring occasionally. Set aside. Whisk together the cornmeal and a pinch of salt in a mixing bowl. Then add the chicken to the bowl. Toss to coat. Pour enough oil to reach one-third of the way up the sides of the SENSARTE Nonstick Skillet. Heat the oil to 160°C. Cook chicken in batches for 3 minutes or until golden brown. Use a slotted spoon to transfer to a wire rack over a baking sheet to drain. Put the Nonstick Frying Pan back on the stove with the chili sauce over medium heat. Toss the chicken pieces into the sauce. Sprinkle with sesame seeds and green onion. Serve with steamed rice and enjoy!
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Recipe of Curried Chicken
Ingredients: For The Spice Mix: 1 ½ tsps ground coriander 1 tsp ground cumin ½ tsp turmeric ½ tsp fennel seeds, crushed in a small bag ½ tsp ground cinnamon ½ tsp ground black pepper ¼ tsp ground mustard ¼ tsp ground cloves For The Curry: 2 tbsp olive oil 1 small yellow onion, chopped 4 garlic cloves, minced 1 tbsp fresh ginger, peeled and minced 1 cup low-sodium chicken broth ¾ cup drained canned diced tomatoes 1 ½ lbs boneless skinless chicken breasts, diced into cubes 1 tsp cornstarch mixed with 2 tsps water ⅓ cup heavy cream 2 tbsp chopped cilantro sea salt and cayenne pepper Instructions: Grab a small mixing bowl, whisk together all the spices in the spice mixture and set aside for future use. Heat olive oil in SENSARTE Nonstick Skillet over medium-high heat. Add in the onion and stir fry until lightly golden for about 4 to 6 minutes. Add the minced garlic and ginger and sauté for another 30 seconds, then add the spice mix and fry for another 30 seconds. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes. Pour the mixture into a blender and puree the mixture until thick and smooth, then return to the skillet and heat over medium-high heat. Season the sauce with salt and cayenne pepper, then add the chicken. Bring to a simmer, then reduce heat to medium-low, cover with lid and simmer until chicken is cooked through, stirring occasionally, about 8 to 12 minutes. During the last minute of cooking, add the cornstarch and water slurry, to thicken the sauce slightly. Stir in cream then serve warm with cilantro over basmati rice. Enjoy!
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