Almond Cheesecake with Raspberries with Chocolate Bottom

Perfect cheesecake with a hint of almond and toasted almonds. Delicious!

Ingredients:

chocolate bottom:

• 100g of dark chocolate
• 100g butter, softened
• 80g of sugar
• 2 eggs
• 100g of wheat flour
• pinch of salt

almond cheesecake:

• 750g fat cottage cheese or semi, ground at least twice
• 250g Mascarpone cheese
• 100 ml whipping cream 30% or 36%
• 5 large eggs
• 200 g of sugar
• 2 teaspoons almond extract
• 3 tablespoons flour
• 1 tablespoon cornstarch
• 300 g of raspberries
• 3/4 cup almond flakes

Instructions:

Chocolate bottom

Break chocolate into pieces and melt (on low heat), slightly cool. 

Beat soft butter with sugar until light and fluffy, add melted chocolate and stir. Then add the flour, a pinch of salt and mix again. Beat eggs and add to the chocolate mixture. Mix gently.

Put the mixture into the prepared molds and place in the preheated oven to 160°C and bake for 20 minutes. Remove from the oven and immediately pour the cheesecake curd.

Almond cheesecake
All ingredients should be at the room temperature.
Beat eggs in a bowl. Add sugar and stir.
In mixer bowl put cheese, Mascarpone, sour cream, beaten eggs with the sugar, almond extract, both flours (sifted). Mix all ingredients, just for a moment. Mixed cheesecake mixture pour on the baked chocolate bottom.
At the top of the curd put raspberries. Sprinkle with toasted almonds.
Bake at 150 °C for 1 hour 15 minutes or longer, until the center of the cheesecake is truncated and resilient. Let cool in the oven slightly ajar.
Cool in refrigerator for several hours.

Enjoy!

Pasta with Pumpkin, Spinach, Sundried Tomatoes and Feta

This healthy pasta is packed with vegetables and flavor. 

Can be great as a Sunday dinner or next day as a lunch at work.

Ingredients (2 servings):

• 260g diced pumpkn
• 250g whole-grain pasta
• 1 clove garlic, cut into small slices
• 2 tbsp pumpkin seeds
• 6 sundried tomatoes 
• 100g spinach (frozen or fresh)
• 60g Feta cheese

Instructions:

Bake pumpkin in the oven (200 deg. C for 20 min.), or fry in a small pan with non-stick bottom (on low heat, covered, occasionally stirring, approx. 10 minutes). 

Cook the pasta in salted water. 

In a skillet, fry garlic and pumpkin seeds. In the meantime, add chopped sun-dried tomatoes ( cut into strips) and spinach. Fry 5 minutes. 

Mix pasta with pumpkin and other vegetables.

Sprinkle with feta.

Enjoy!

Nuts in Honey

This season gives us full list of different types of nuts,
Nuts in honey are great as a snack or you can use them as one of the ingredients of your autumn dessert (use ricotta or mascarpone cheese and nuts and you will get easy dessert).
When you put them in decorative jar, it can be also very original handmade gift.

Ingredients:

• 200g mixed nuts
• 70g dried cranberries, chopped
• 250g honey

Instructions:

Roast the nuts on the frying pan.
Mix nuts and cranberries.
Fill jar with nuts, to the bottom of the lid screw part.
With a large spoon or small ladle, pour honey over nuts. If your honey is hard, you will need to warm it in hot water for 20 min or so.
Gently tap the side of the jar to help the honey settle between the nuts. Continue to put in honey and tap until all the spaces around the nuts are filled with honey.
After 1 week your nuts are ready to eat. If you keep the jar in the fridge, the nuts will be fresh for more than 4 weeks,

Enjoy! 

Breakfast Quinoa with Raspberries

Quinoa is one of the world’s most popular health foods.

It is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Cooked quinoa seeds become fluffy and creamy, yet maintains a slight crunch. 

Sounds like a good thing to have for breakfast, right?

Ingredients:

• 1 cup quinoa
• 2 cups milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• banana
• chia seeds
• raspberries

Instructions:

Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.

Put it in a medium saucepan with the milk. Set over medium heat and bring to a simmer. Turn the heat down to low and cook, stirring often, until most of the milk has been absorbed.

Add maple syrup and cook until the rest of the milk has been absorbed, the quinoa is soft and the mixture is thick.

Cooking quionoa takes about 20 minutes.

Serve warm with banana, raspberries and chia seeds.

Enjoy!

Millet Cake with Plums and Raspberries (gluten & sugar free)

There are several versions of cake made with millet.
My recipe of this cake is for those who love sweets but prefer healthier and lighter versions of desserts. 1 piece of this delicious cake has only 170 kcal.
Definitely worth trying! :)

Ingredients (9 servings):

• 200g millet (weighted before cooking)
• 4 eggs
• 100g plums, pitted
• 1 handful fresh raspberries
• 125g cottage cheese
• 1 tablespoon vanilla extract
• pinch of cinnamon
• 3 tbsp of honey (or any sweetener of your choice)

Instructions:


Rinse millet in cold water and cook according to the instructions on the package. You can cook it a little longer to make it easier to blend. Leave it to cool.
In a big bowl put all ingredients (except from fruits) and blend it until you get a homogeneous mixture.
If it's not sweet enough for you, you can add more honey, stevia or any sweetener.
Put the mixture into a square mold lined with baking paper and put fruits on top.
Bake at preheated oven for 30 mins at 180 C.

Enjoy!

Pasta with Tomatoes

I usually have no time for cooking during the week but it's very important for me to eat healthy meals that I prepare.
This dinner is easy to make and takes just 15 minutes to prepare it.
There are many kinds of pasta in supermarkets so you can choose any looking as nice as mine. I used green spinach pasta that looks absolutely amazing.

Ingredients (2 servings):

• 200 g cooked pasta
• 15 cherry tomatoes, cut into halves
• 3 tbsp red beans
• fresh basil
• salt and pepper
• pinch of harissa

Instructions:

Fry tomatoes over medium heat for 5 minutes.
Add beans, pasta and basil.
Season with salt, pepper and harissa.

Enjoy!

Nectarine Tart

Tart with really huge amount of nectarines.

Ingredients for the short pastry:

• 400 g wheat flour
• 240 g butter, cold and diced
• 120g caster sugar
• pinch of salt
• 5 - 6 tbsp cold water

Sift flour, add the butter, chop quickly with a knife until the dough will resemble crumble. Add sugar, salt, cold water and quickly knead. Form the dough into a ball, wrap it with plastic wrap, cool in the refrigerator for 30 - 60 minutes.

The cooled dough divide into two parts, one should be little bigger.

Spread the cake tin with butter and sprinkle with wheat flour. The cooled dough (bigger part) roll out to a thickness of about 3 mm and put it to the form - the bottom and sides of the mold.
Put nectarine filling (recipe below) and blackberries on top. Roll out the remaining dough to a thickness of about 3 mm and cut out of it strips 2 cm wide. Put the strips on top of the filling. Spread the pastry with beaten egg.

Bake at 180 ° C for about 50 - 60 minutes.
Sprinkle the cake with caster sugar.

Additionally:

• 1 egg beaten with 1 tablespoon water for brushing the top

Nectarine filling:

• 1 kg of nectarines, halved
• 1/3 cup sugar
• 3 tablespoons potato starch
• 10 blackberries

Put all ingredients in a bowl and mix.

Enjoy!