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Because we're here today? Unmentionable sin

Incredible, have become overcome. I confess, I love this drink, and I have not discovered if you hooked me is caffeine, sugar or marketing. There was no Christmas season this year and no copyright papanoel appeared red by the television to communicate their traditional and archetypal best wishes without effect on purchases. But the frontal attack was earlier this year, have decided to put meaning back into life at this time of economic crisis and consumer appetite. Have appealed to the basics, what unites us and makes us vulnerable. Gentlemen, in my opinion, a master stroke at all levels. Checkmate.

After my introduction, those things of life, called my attention, which are undoubtedly related to what happens within the walls of my kitchen. Today's recipe Not the chicken tail, sorry. It's one of those of con_fusion, american cheesecake flavored Mediterranean. Cheesecakes are true chameleons and support a lot of flavors. This time to smell the rosemary extract I've gone through the blender with oil. The truth is that I do not like tripping over the filling so I try to invent a way to provide aroma without substance. The texture was wonderful, creamy is truly perfect. The mascarpone that hit me in the super-linear, not always turn to piladelpia, was a hit. The next time I launched with a ricotta, a creamy goat ... The rosemary flavor was mild, maybe next time I'll put more rosemary. I went with some outbreaks, hazelnuts and vinaigrette, mustard and a little onion and balsamic chutney. Perhaps a little strong in flavor as opposed to the cake, but pretty accurate for my taste sweet chutney point is that neither he painted the cheese. Cheesecake

salt: base and aroma of rosemary mascarpone

crackers 250g (mine flavored bacon) 750g mascarpone


3 eggs 1 splash light cream 2 sprigs rosemary

1 / 4 cup olive oil salt and pepper

Crush cookies in food processor and mix with a little oil. Place in a pan springform pan with the bottom covered with baking paper. Press crumbs on bottom and sides with a glass. Book.

Preheat oven to 150 degrees approx.

defuse the mascarpone with the rods by adding the splash of cream. Add the oil, chopped rosemary leaves. Stir well. Season. Pour the eggs one at a stirring beat to prevent air in the mixture. The goal is not getting too high in the oven because they break the surface.

Bake at 150 degrees for one hour. The temperature varies from one oven to another, should be textured flan a bit rate to make it creamy and not dry. Cool overnight in the oven and keep in the fridge least 12 hours. The flavors are enhanced by cooling and improved a lot.