If you’re new here, what you need to know is that I am not a chef. I do however, cook for my restaurant. Apparently you need that qualification to call yourself a chef.
So, I, Cenéa the Not-Chef, spend my spare time scouring the internet for recipes to test, learn and improve. I take my knowledge of the functions and behaviours of ingredients, and use that to make my own core recipes.
Then, once mastered, I add a little Cenéa. A little lavender here. A little rose there. A sprinkle of pistachio to the left.
You get me.
In the Pistachio, Rose & White Chocolate Cheesecake recipe, I referenced this recipe – which I hadn’t posted yet.
It got really cold and my fingers were frozen. It’s winter here in South Africa. It is currently 7°C. This doesn’t happen in Durban. It must be all the smoke from us burning our own country to the ground that is preventing the trusty Winter Sun from getting through
I like to dust the cheesecake with very finely crumbed remnants of the ground base mix just sort of diagonally (artistically).
I mean, look at the name of this cheesecake – give a little love; diagonal love.
A necessary ingredient for the Mini White Chocolate & Lavender Cheesecake, this sauce is also great for pouring over just about anything you want to.
Drizzle a crumpet, go on.
If you’re like me, and like to experiment with aromatics and flavour, you will love this rich, aromatic baked mini cheesecake.
Shops were looted and burned to the ground. Produce trucks were targeted. Breweries were ransacked and destroyed. It was pandemonium. Trade came to a stand-still.
At the time of writing this, the attacks continue.
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