KIWI CHEESECAKE

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You will either love or hate the kiwi cheesecake. There’s no way in betwen. If you love kiwis you will love the cheesecake.

INGREDIENTS: FOR THE BASE:

– 200 gr / 7 oz  ground digestive biscuits

– 150 gr / 5.30 oz unsalted melted butter

FOR THE CREAM:

– 100 gr / 3.50 oz sugar

– 1 tablespoon vanilla sugar

– 3 egg yolks – 3 egg whites (hard snow)

– 1 tablespoon flour – 1 tablespoon cornstarch (or just two tablsepoons of flour)

– 250 gr / 8.80 oz ricotta cheese

– 500 gr / 17.60 oz mascarpone cheese or sour cream.

– rum essence (optional)

  • 1 tablespoon of fresjly squeezed lemon juice

FOR THE JELLY

  • a few tablespoons of sugar

  • a few kiwis, peeled

  • some water

  • gelatine

PREPARATION METHOD

  1. Crush the biscuits and add the melted butter. Combine well together.

  2.  When combined, spread the mixture on the baking pan, (covered with baking sheet). Leave it in the fridge to rest for half an hour, the biscuit base will harden.

  3. Mascarpone, ricotta, flour, vanilla, sugar,rum (optional), lemon juice and the egg yolks mix together until you get a soft cream.

4. Whip the egg whites into a firm snow, now add that to the cream, delicately mix it together until its well combined with the cream.

5. Pour the cream over the biscuit base.

6. Bake in preheated oven at 180°C / 350°F for around 35-40 minutes. Let it cool completely.

  1. Now make the jelly part. Bring to a boil the sugar, water and kiwis. Boil the mixture for 5 minutes. Then sieve it and only use the water and combine with the gelatine  which you prepare according to the instruction on the package, depends what kind of gelatine you buy. The boiled sieved water will lose the green color, I added some green food coloring as well.

  2. Your cheesecake is cold and now you can spread your gelatine mixture and garnish with slices of fresh kiwis. I used round and triangle cutter. I cut the cheesecake with the cutter, I didn’t remove the cutters and I poured the gelatine and I left it to harden in the fridge. After an hour I just removed the cutters.

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COCONUT CHOCOLATE CAKES

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I’ve already posted a different version of this cake. There’s no need to scroll down, here is the recipe.

INGREDIENTS :
– FOR THE BASE:

–  5 egg whites

– 150 gr

  • 150 gr

– vanilla extract

FOR THE CREAM:

– 150 gr

– 5 egg yolks

– 250 ml

– a spoon of rum

PREPARATION METHOD:

  1. Mix the egg whites very well into a firm snow, slowly adding the sugar + vanilla, when its combined, add the coconut flour with great delicacy.

  2. Put it onto a baking tray (oiled and covered with baking paper) and bake in preheated oven for around 20 minutes at 180°C/350 F.

  3. When its baked, take it out with the baking paper,wait a few minutes, put a plate over it and turn it around, take the paper off,let it cool completely.

  4. Melt the chocolate, let it cool a little, then add the egg yolks, slowly while mixing it, then let it cool and then whip the cream (you can put a hardening powder if you want) and mix the cream with the chocolate very well,add the rum in the cream, and then just put the cream on the base. let it cool for another hour in the fridge, not the freezer and enjoy.

WINTER CHEESECAKE

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Again, first thing that i must do is apologize to some of you that mailed and asked when will i post something new. That surely means a lot to me you know. I like my few fans 🙂

so. this is a little cheesecake which I came up with the other day, nothing special, but I named it winter cheesecake as it’s still winter and there are no fresh strawberries to find which I love the most, and it’s made with white chocolate and almonds.

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INGREDIENTS: FOR THE BASE:

– 200 gr / 7 oz  ground digestive biscuits

– 150 gr / 5.30 oz unsalted melted butter

FOR THE CREAM:

– 100 gr / 3.50 oz sugar

– 1 tablespoon vanilla sugar

– 3 egg yolks – 3 egg whites (hard snow)

– 1 tablespoon flour – 1 tablespoon cornstarch (or just two tablsepoons of flour)

– 250 gr / 8.80 oz ricotta cheese

– 500 gr / 17.60 oz mascarpone cheese or sour cream.

– rum essence (optional)

  • a tablespoon of freshly squeezed lemon or orange juice

  • a tablespoon of grated lemon or orange zests. whatever you decide to put in it will give the fresh taste

  • some white melted chocolate for glazing

  • some almond flakes or coconut flakes as you want.

PREPARATION METHOD:

1. Crush the biscuits and add the melted butter.Combine well together.

  1. When combined, spread the mixture on the baking pan, (covered with baking sheet). Leave it in the fridge to rest for half an hour, the biscuit base will harden.

3. Mascarpone, ricotta, flour, vanilla, sugar,rum (optional), lemon or orange juice and the zest and the egg yolks mix together until you get a soft cream.

  1. Whip the egg whites into a firm snow, now add that to the cream, delicately mix it together until its well combined with the cream.

  2. Pour the cream over the biscuit base.

  3. Bake in preheated oven at 180°C / 350°F for around 35-40 minutes.

  4. Let it cool completely. Now I used round cutter to cut them out. you can do as you like, either cut it or leave a big round one.

  5. Spread some melted white chocolate on top- Sprinkle with almond or coconut flakes, whatever you prefer.

  6. enjoy it.

SPINACH SOUP

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INGREDIENTS:

  • 5 big potatoes

  • 1/2 kg spinach (chopped and frozen)

  • spoonful of butter

  • 4 spoons of milk

  • salt, pepper

  • some sour cream

PREPARATION METHOD:

  • peel the potatoes and boil them. when boiled, season, add the milk and butter and mash them.

  • fry the spinach with some butter and mix it into the mashed potatoes. Add water and boil it for 10 more minutes.

  • serve it with some sour cream – optional.

QUICHE WITH LEEK AND MINCED MEAT

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You can make hundreds variations of quiche Lorraine and it will always taste as amazing. Leek and meat makes a perfect combination. 

FOR THE BASE / DOUGH
– 200 gr / 7 oz all purpose flour (sieved)

  • 100 gr / 3,5 oz soft butter (can be salted)

  • pinch of salt (if you used salted butter there’s no need)

  • 5 tablespoons of cold water

FILLING:

  • 3 eggs

  • 100 gr / 3,5 oz cheese (grated, use any cheese you like)

  • 20 tablespoons milk

  • 0.2 l / 7,5 oz sour cream

  • minced meat (you can use as much as you want, it’s your choice how meaty you want it, it’s better if you combine beef and pork and add some smoked bacon)

  • leek

-salt, pepper

Preheat the oven (180°C / 350F)

PREPARATION METHOD:

The dough :

  1. Flour, salt and butter combine together  while slowly adding the water. Leave the dough to rest in the fridge for half an hour.

  2. Cut the leek and fry it with the meat and the bacon, until almost done, season it and let it rest. 

3. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Chill again for 15 minutes.

  1. In the meantime beat the eggs, combine them with the cream and the milk. Season again if need. I also add some of the grated cheese in this mixture.

  2. Pierce the dough with a fork. Bake it for 10 minutes. After 10 minutes, take it out, spread the fried mixture on it. Over that pour the egg mixture and over that sprinkle the rest of the grated cheese.

  3. Put it back in the oven and bake for another 40 minutes or until set.

NUTELLA CHEESECAKE

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For all the Nutella lovers, this is easy peasy must try cheesecake recipe.

INGREDIENTS:

  • 200 g / 7 oz digestive biscuits

  • 150 g / 5,30 oz butter (unsalted, melted)

  • 200 g / 7 oz Mascarpone cheese

  • 200 g / 7 oz ricotta

  • 100 g / 3,5 oz sugar

  • 1 teaspoon of vanilla extract

  • 3 eggs

  • 2 tablespoons of flour

  • a few tablespoons of Nutella or as much as you want really 😀

PREPARATION METHOD:

  1. Crush the biscuits, add the melted butter. Combine together.

  2. When combined, spread the mixture on the baking pan, (covered with baking sheet). Leave it in the fridge to rest for half an hour, the biscuit base will harden.

  3. Mascarpone, ricotta, flour, vanilla, sugar and the egg yolks mix together until you get a soft cream. Add a few tablespoons of Nutella. Mix all together.

  4. Whip the egg whites into a firm snow, now add that to the cream, delicately mix it together until its combined with the cream.

  5. Pour the cream over the biscuit base.

  6. Bake for half an hour 180°C / 350F

When baked, leave it to cool completely, when cool spread some Nutella on top, decorate with whatever you want, it fits well with hazelnuts.

RASPBERRY CHEESECAKE

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Ingredients :

  • 200 g / 7 oz digestive biscuits
  • 150 g / 5,30 oz butter (unsalted, melted)

  • 200 g / 7 oz Mascarpone cheese

  • 200 g / 7 oz ricotta

  • 100 g / 3,5 oz sugar

  • 1 teaspoon of vanilla extract

  • 3 eggs

  • 2 tablespoons of flour

SYRUP: 

  • fresh raspberries
  • a few tablespoons sugar ( to taste ) 

  • some water or raspberry juice

    Preparation method :

    1. Crush the biscuits, add the melted butter. Combine together
    2. When combined, spread the mixture on the baking pan, (covered with baking sheet). Leave it in the fridge to rest for half an hour, the biscuit base will harden.
    3. Mascarpone, ricotta, flour, vanilla, sugar and the egg yolks mix together until you get a soft cream.
    4. Whip the egg whites into a firm snow, now add that to the cream, delicately mix it together until its combined with the cream.

    5. Pour the cream over the biscuit base. Bake for half an hour 180°C / 350F

    6. Make the syrup by boiling the sugar, water and raspberries until it thickens, leave it to cool and pour over cold cheesecake.