EGGPLANTS, ARTICHOKES AND MUSHROOMS WITH FLATBREAD AND FRIED RICE

I rarely contribute to any of my own blogs in the sense of contributing anything that WANTS to be an original recipe. I will spare everyone reading here the long story of why and let it remain at that, as I’ve studied and learned that there are too many different kinds of foodie suggestion blogs and there doesn’t have to be a start or end to anyone’s story. So as for my own blog and story — I’m also da capo ala carte and a capella — that’s to say, from the beginning, do as you will and off the top of my head in any direction the wind blows so long as it’s about food and someone else has provided the recipe which I have chosen. But that policy also just goes for posts in general. (No one else is…

The unmistakable unique looking Basque Burnt Cheesecake with its deeply caramelised top that challenges the concept of the perfect baked cheesecake has been on my mind for some time ever since I first laid eyes on it. And I’m glad that I finally made the time to work on this recipe. ☺️

Given it’s overly dark and cracked top crust, it could be easily mistaken as a baking situation gone wrong. Lacking a biscuit base with a soft gooey creamy centre, it pretty much seems like the total anti-cheesecake.

But despite it all, there is something to like about this cheesecake. Although it’s packed with everything that would probably have any dietitian standing at arms length from this sweet delicious treat, it is light on the palette and so easy to love. Whether that is a good or bad thing will depend on where your priorities lie.

Sure, there is…