Dessert & Sweet, Cake
A baked lemon cheesecake recipe very easy to make and so delicious!
Ingredients
DOUGH
100 g cold butter or margarine
250 g whole wheat flour
½ teaspoon baking powder
60 g whole cane sugar
1 pinch salt
½ teaspoon vanilla powder
about 5 tablespoons milk
FILLING
750 g curd cheese
125 g whole cane sugar
6 tablespoons sunflower oil
150 g sour cream
40 g cornstarch
juice and zest of an organic lemon
160 ml water
8 teaspoons egg replacer powder
Directions
Start by making the dough. Cut the butter in 2 cm cubes and place it in a food processor. Mix the dry ingredients and add them to the butter. Blend 1 min and then add the liquid, continue blending until the result is a smooth dough. Wrap the dough in plastic foil and place in the fridge for 30 min.
Mix and stir curd cheese, sugar, oil, sour cream, cornstarch and lemon.
Add 160 ml water to egg replacer powder, beat until fluffy and add to the curd cheese.
Put the dough in a greased springform pan, covering the bottom and making sides 3 cm high. Prick the bottom with a fork several times. Put the filling on top. Preheat the oven to 180°C and bake for 60-70 minutes. It should be brown on the sides. Let it cool before taking it out of the pan.
Dessert & Sweet
Sooji halwa or suji halwa is a delicious Indian dessert, recipe easy to make with semolina (sooji), almonds, sultanas, cardamom and saffron…
Serves: 10 people
Ingredients
1 ½ l water
400 g sugar
1 teaspoon saffron strands, soaked in 1 tablespoon boiling hot milk
230 g unsalted butter
330 g semolina (coarse grained)
35 g sliced almonds
1½ teaspoons ground cardamom
55 g sultanas
Directions
Combine the water, sugar and soaked saffron in a 2 liter saucepan. Place over moderate heat, stirring to dissolve the sugar.
Bring to boil, then reduce the heat to very low and cover with a tight-fitting lid.
Melt the butter in a 2 or 3 liter saucepan over low heat, stirring occasionally.
Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
Add the sliced almonds to the grains towards the end of the toasting process.
Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
Raise the heat under the semolina for 1 minute, stirring occasionally.
Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
The grains may spatter at first but will quickly cease as the liquid is absorbed.
Return the halwa to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
Remove the saucepan from the heat and allow the halwa to steam for an additional 5 minutes. Serve hot.
Dessert & Sweet, Vegan
Ingredients
1 kg fresh or dried chestnuts
Sweet pumpkin (preferably “Red kuri squash”)
Raw sugar or panela/rapadura (brown cane sugar)
Lemon peel
Orange or mandarin zest
Star anise and cinnamon (powder and stick)
Sesame seeds, pine seeds or cocoa powder
Directions
Boil the peeled chestnuts covered in water until soft with a bit star anise, cinnamon and lemon peel (if the chestnuts are dry soak in water the night before and cook longer).
Purée or mash them.
Mix in a quarter of volume of sweet pumpkin (Red kuri squash) cooked, the orange or mandarin zest, a pinch of cinnamon powder and add a quarter of the weight of the mixture of raw sugar or panel/rapadura.
Place the mixture in a saucepan and stir on low heat until thick.
Cool until one can make small balls by hand. Decorate some with sesame seeds, pine nuts or cocoa powder or a combination of them and present nicely.
Dessert & Sweet, Vegan, Gluten-Free
Serves: 10 people Time: 1 ½ hour
Ingredients
2,5 L of milk (for a vegan option use half coconut milk and half soy milk)
60 g sugar
180 g uncooked basmati rice
100 g raisins
1 ½ teaspoon ground cardamom
1 ½ teaspoon rose water
70 g sliced almonds roasted
80 g pistachio nuts (optional)
Directions
Let the milk come to boil while you rinse the rice. Add the rice to the hot milk. Cook on a low heat until the milk rice has a thick consistency, stirring constantly. This process will take 45 min – 1 hour. When a thick pudding-like state is reached, add sugar, almonds, raisins and cardamom. Turn heat off and add the rose water. Serve warm or cooled in bowls with a few almond slices and pistachio nuts as decoration.
