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Pineapple Fried Rice with Pork

I've always wanted to make pineapple fried rice and serve it in a pineapple boat! Now that I'm spending more time in Maui, where pineapples are inexpensive, abundant and sweet(!), I've finally done it.

We used to make Saturday morning trips as a family from Toronto to the St Jacob's farmers market near Kitchener/Waterloo and my dad would buy a pineapple to make pineapple fried rice for dinner that evening. As a kid, the presentation of it was so fun and cool to see! Now I realize the process of removing the pineapple while keeping it mostly intact, takes some (read A LOT OF!) patience and work.

Serves 4 people

4 cups day-old sushi rice or jasmine rice (Chinese white rice), leave it out for 2 hours to bring to room temperature
1 Chinese sausage or BBQ pork, diced
1/2 red onions, diced
3 green onions, diced
3 eggs
1 ripe pineapple, core removed and cut into chunks
1-2 tbsp fresh pineapple juice
2 tbsp soy sauce
1 tbsp oyster sauce
1/8 tsp sugar
1 tsp sea salt
1 tsp fresh…

No Bake Chocolate Cheesecake with Hazelnuts

The flavour combinations of chocolate with roasted hazelnut is one of those classic and delectable treats. I often wonder why I don't have more of this in my life! Since my first chocolate hazelnut goodness was well received, I wanted to make such a cheesecake but not use "Nutella" as an ingredient. If you know me by now, I try as much as I can to make things from its original form 😊 

This no-bake cheesecake is made with Baker's semi-sweet chocolate mixed with cream cheese and "sandwiched" between a ground hazelnut graham cracker crust and a generous sprinkling of hazelnuts on top. The roasted nuts are aromatic and flavourful and pairs perfectly with the creamy, mousse-like chocolate filling.

This cheesecake is 100% no bake, and therefore, the crust should not be baked either! Doing so will make the crust soggy since more butter is used in this version than a recipe for baked crust.

I'd love to know how you like it, leave me a comment when you make it!



For the crust

1 cup graham cracker crumbs
1/2 cup roasted, ground hazelnuts or hazelnut meal
85 gr butter, melted
1/3 cup brown sugar

For the filling

500 gr cream cheese, brought to room temperature
225 gr semi-sweet chocolate for baking, melted
3/4 cup brown sugar
3 tbsp milk
1 tsp vanilla extract

About 25-30 whole, roasted hazelnuts for the topping, halved.

If you are using raw hazelnuts, roast them (1/2 cup plus 25) in the oven for 15-20 min at 275 degrees F. Remove the skins by rubbing the nuts vigorously with a tea towel. Discard the skins and set aside 25 or so hazelnuts. Ground the rest in a food processor until they are very fine, like hazelnut meal.

Using a fork, combine 1/2 cup ground hazelnut with the graham cracker crumbs, melted butter and brown sugar until all mixed together. Place in a 9-inch springform baking pan or pie pan, spreading evenly and patting the crust down firmly with a wooden spoon. Place it in the fridge to cool and set for 1 hour.

Melt the chocolate over hot water on the stove. I use the All-Clad 3 quart steamer for this and it works very well. Let the chocolate cool for 5 minutes.

In the meantime, mix together the rest of the ingredients for the filling, using a mixer set at medium speed. Add the chocolate and mix until everything is combined fully. 

Pour the filling over the pie crust, spreading evenly. Chill in the fridge for at least 2 hours to set properly.

Just before serving the cheesecake, place the roasted hazelnut halves around the edge of the cake. Sprinkle the remaining ground hazelnut lightly over the cake.

 

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