Alexandra Zazi’s homemade cheeseburger recipe

Hello Alexandra,

Wondering if you can make your own cheesecake? I love cheesecakes but thought you might be able to make your own? Do you have a recipe or a trick?

asks Henke

Read also: “How do I make my own tortillas?”

Hi Henke,

Cheese bows are one of the most life-threatening loads. I love cheesecakes but try not to eat too much. With that, yes – I have a recipe for the variety, it won’t taste and look exactly like the one I bought, but I thought it was fun. It is also useless.

When it comes to cheesecake tricks, I have a lot to do. Here are some:

Crush cheese rings and mix them in breadcrumbs, and take fish sticks, breaded steaks or baked fries to whole new levels.

Crush cheese bows, make cheese balls with mashed chevre and finely chopped jalapenos, and roll in cheese powder. A perfect snack drink.

Make your own sandwich cake or pastry and spread mashed cheesecakes mixed with finely chopped chives on both sides. Yellow and good taste!

Here’s the cheesecake recipe:

Cheesecake, home recipes

60g unsalted butter, cut into cubes

0.5 teaspoon salt

1 cream onion powder

2.5 dl sifted wheat flour

1.5 tablespoons of cornmeal

2.5 dl freshly grated yellow cheddar cheese (Grate the soft part of the iron and grate it fine. Grate the cheese very fine, otherwise it will be a little grainy).

To roll: (alternatively crush your cheese bows)

2 tablespoons cheddar cheese powder

1 teaspoon powdered milk

1 teaspoon

0.5 teaspoon garlic powder

0.5 teaspoon fine salt

Feel free to do the following:

Using an electric whisk, beat butter, salt, and onion powder for at least 3 minutes, until white and fluffy, rinsing off ends as needed.

Using a spoon, work in the cheese, cornmeal, and wheat flour. Work until a dough forms. Cover it with plastic and put it in the fridge for at least two hours.

Set the oven to 175 degrees.

Place baking paper on baking sheets. Take out the dough, divide into 10 pieces and chop into long and narrow sausages, divided to the size of a cheesecake. Keep dough relatively cool at all times, work quickly or place in the refrigerator. Lay the narrow sausages out on baking paper and bend slightly when laying them out. They can be relatively close to each other. Bake in the oven for 12 minutes until you start to feel a little color on the cheese rings. Take it out and let it cool down.

Mix the cheese powder ingredients, place in a plastic bag and shake with cold cheese rings. It is best to enjoy the same day.

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

Welcome,

When I was young, we would cook soup on different root vegetables. I know it was onions and potatoes and then some roots. I know I’m a little confused about what exactly but I’m wondering if you could suggest a variant? I’m happy to try

good greeting

Monica

Hello Monica ,

Now take this soup. I call it tripe soup. Potatoes, parsnips and leeks. It is good and easy to make. Maybe it’s close to what you’re looking for? Enjoy your time in the spring sun.

TreP Soup

4-6 people

2 parsnips

8-10 sweet potatoes of assorted flour

1 leek

1 leek

1 click butter

1.2-1.4 liters (preferably home cooked, otherwise dice) chicken or vegetable broth to taste

1 deciliter of dry white wine

1 dl sour cream

Taste it with thyme, lemon juice, salt and pepper

Feel free to do the following:

Peel and rinse the root vegetables, divide them into smaller portions. Rinse the shallots well and peel the onions. Finely chop both types of onions and put them in a large saucepan with butter. Leave the sweat until the onions are transparent. Add the broth, potatoes and parsnips. Let it simmer for 25-30 minutes. Mix smoothly with hand mixer. Add wine and fresh cream, simmer for a few more minutes, adding more liquid if needed. Taste with thyme, lemon juice, salt and freshly ground pepper

When serving, sprinkle with freshly ground black pepper, chopped chives, and toast.

Served with fresh bread and aged cheese.

Read also: Recipe: Pesto on Green Onions

Read also: “What should you really do with salt and pepper?”

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