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!