New York, New York!!!
Everyone remembers their first time in New York. Landing outside Manhattan, then driving to this very place in a taxi with your mouth and eyes wide open has quite an effect on you. I first went to the big apple in 2013, and went back in 2016 and 2022. The second time was much more laid back, as I had seen all the touristic things the first time. The last time was full focus on FOOD. I’ve seen the buildings, I’ve seen the shops, I’ve seen the museums, now I wanted to eat my way around this city. It was magical!
I must acknowledge I went to so many great places and had delicious food, but there’s one place and time that will will stick with me forever when it comes to New York. To get to the point, I’ll have to expand a little bit: September 2023, my friends and I were up for a shopping marathon and after 25 minutes, one friend and I were just like ‘enough of this, let’s go for coffee’. As per pure luck we were just around the corner of the Magnolia bakery. We entered and were immediately blown away. Now you’ll probably ask yourself if this place wasn’t famous for its cupcakes. Yes, it is. But we were headed straight for the cheesecakes. Plain New York Cheesecake for my friend, and New York Cheesecake topped with blueberry sauce for me. This was over 10 years ago and I still remember the flavour, the texture and how I felt devouring this little piece of creamy goodness.
From that day one I promised myself: one day, I myself will bake a perfect New York Cheesecake. The day has finally arrived and here we are! It’s zingy, it’s creamy and it’s a real show stopper! I am not joking if I say that every single bite is pure delight. The crust is moist but still kind of crunchy, the custard party is silky smooth and the tongue slowly works its way through. Your heart will definitely call for more.
Summer Kniddelen
Ingredients
- 800 g flour
- 5 eggs
- 450 ml milk
- 200 g thinly slided bacon
- 200 g peas
- 30 g Parmesan
- 250 ml heavy cream
- 2 sprigs fresh mint
Instructions
- Pour all the flour into a large bowl at once and mound it like a volcano.
- Add four eggs into the hole and start beating.
- Then add the milk little by little and keep mixing until you get a very sticky dough.
- In a large pot bring water to the boil.
- Add some salt, then turn the temperature down to middle heat.
- With two tablespoons, form little dumplings and throw them into the hot water.
- The Kniddelen are ready when floating on the surface. Depending on their size let them simmer for another 30 seconds.
- To prepare the sauce, heat butter in a frying pan.
- Add the bacon and cook until brown and crispy.
- Chop the fresh mint leaves and add them to the bacon.
- In a small bowl whisk together the heavy cream and the egg yolk of the remaining egg.
- Add the liquid to the fried bacon and stir for a minute.
- Now throw in the peas and cook over medium heat for a couple of minutes.
- Finally add the Parmesan and stir again for 30 seconds.
- Pour the sauce over the Kniddelen, stir until they are well coated. Now you can serve them.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
