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I’m going to add a picture of my latest cheesecake that I baked. Certainly one of the prettiest looking I’ve ever made. I was a bit intimidated to make the swirls but they came out beautifully and it was absolutely delicious.

Rhubarb Swirl White Chocolate Cheesecake. I got the recipe online – there were several available. I used my standard gluten-free crumb crust.

Rhubarb Swirl CheesecakeEnjoyed this for Judy’s birthday while out on a boat in the middle of Lake Kamaniskeg, Saturday June 31. Wonderful, wonderful day. Thank you Linda and Dieter.


 

I’d like to share a recipe that has become a current favourite: Asian Slaw. I love purple cabbage but always end up making it one way, cooked German-style, with apple and onion, lots of salt, pepper and vinegar. This delicious raw slaw is courtesy of Chef Deb’s The Fridge Whisperer http://thefridgewhisperer.ca/fridge/

half a large head of purple cabbage, cored sliced thinly
1 large carrot, shredded
¼ cup thinly sliced yellow onion
2 tablespoons chopped cilantro
⅓ cup seasoned rice vinegar (or same amount regular rice vinegar + 1 teaspoon granulated sugar)
2 teaspoons toasted sesame seed oil
2 teaspoons soy sauce
1 teaspoon Sriracha or other type of Asian hot sauce
Kosher salt, to taste
1 tablespoon toasted sesame seeds (optional)

• In a large bowl, toss together all ingredients until well combined, cover, and refrigerate for at least an hour and up to 3 hours for optimum flavour before serving.

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