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strawberry cheesecake

Recipe: Strawberry cheesecake

Cookie crumb crust

  • 150 g of biscuits
  • 3 spoons of butter

  • Mix biscuits in a food processor until finely ground.
    Melt butter and combine with crumbs.
    Cover the bottom of a springform pan with the mixture.

    Filling

  • 500 g of fresh strawberries
  • 2 tbsp. of sugar
  • juice of 1/2 lemon
  • 500 g of quark cheese
  • 150 ml of heavy cream
  • 3 tbsp. of gelatin
  • 1/4 cup of water

  • Blend strawberries with sugar and lemon juice.
    Dissolve gelatin in hot water.
    Combine quark cheese and heavy cream, add strawberries and gelatin and blend until smooth.
    Pour filling pver the crust and refrigerate until the filling is set.
    Top with fresh strawberries before serving.

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    rhubarb syrup

    It’s one of the best ways to capture the taste of summer in a glass bottle. Rhubarb syrup is extremely easy to make and can be used in multiple refreshing ways. You can add it to homemade iced tea or simply serve with sparkling water and plenty of ice cubes. I highly recommend a cocktail made of rhubarb syrup and wheat beer, with a hint of lemon and fresh mint. If you plan a summer evening on a terrace, make a spritzer with crisp white wine and sparkling water or pleasantly chilled prosecco.

    Recipe: Rhubarb syrup

    Makes about 400 ml of syrup
  • 1 kg of rhubarb, chopped
  • one cup of sugar
  • 2 cups of water
  • juice of one lemon

  • Combine rhubarb, sugar, water and lemon juice in a saucepan.
    Bring to boil and simmer over low heat for about 30 minutes.
    Let cool and sieve to separate the liquid from the rhubarb (you can use it to make a cake).
    Transfer the syrup to a bottle.

    15

    roasted eggplant with pomegranate

    Inspired by Yotam Ottolenghi

    Recipe: Roasted eggplant with pomegranate

    Serves: 2
  • one large eggplant
  • one tsp. of olive oil
  • a pinch of salt
  • 1/2 cup of pomegranate seeds
  • freshly ground black pepper, to taste
  • Blue cheese sauce

  • 2/3 cup of Greek yoghurt
  • one small garlic clove, minced
  • 100 g of blue cheese

  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
    Place in a baking dish and roast at 180C for about 20 minutes.

    To make the sauce, whisk yoghurt with blue cheese and garlic. Season with salt.
    Refrigerate before serving.

    Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

    13

    sicilian orange granita

    Granita is a refreshing Sicilian dessert. Its texture reminds the one of a sorbet, but it's less smooth and less compact. The texture will vary depending on the part of the island. Granita will be coarse and crystalline in the province of Palermo and almost as smooth as a sorbet in the east coast. Traditional flavours include lemon, orange, coffee, almond, mint and jasmine. Granita is often served with a cup of espresso or with a brioche, which makes a common Sicilian breakfast set. Similarly to a sorbet, granita can be served as an intermezzo between courses of a meal, to cleanse the palate.

    Recipe: Sicilian orange granita

    Serves: 8
  • 4 cups of freshly squeezed orange juice
  • peel of one orange
  • 1/2 cup of sugar

  • In a skillet, bring orange juice to boil. Remove from heat and add orange peel.
    Transfer the mixture to a form, let cool and place in a freezer.
    Scrape around sides and break crystals with a fork every 30 minutes, until you achieve desired texture (about 3 hours total).

    10

    Young Beet Greens Pizza

    The recipe might seem boring, as it only includes a couple of ingredients. Two ingredients in fact - young beet greens and feta cheese. The pizza dough is topped with beet and feta paste, baked with beet greens and sprinkled with fresh feta. One-track-minded, but delicious.

    Recipe: Young beet greens pizza

    Serves: 3

    Pizza dough

  • 350 g of flour
  • 2 tsp. of dried yeast
  • a cup of warm water
  • 2 tsp. of olive oil
  • one tsp. of salt

  • Sift flour into a large bowl, add salt and yeast. Gradually add warm water and combine the ingredients with a spoon. Add olive oil and start mixing by hand. Work the dough vigorously on a pastry board for about 8-10 minutes. Place the dough in an oiled bowl and cover with cloth. Set aside in a warm place for about an hour.

    Beet and feta paste

  • a bunch of young beet greens, including young beetroots
  • 200 g of feta cheese

  • Chop beet greens and beetroots.
    Cook in salted water until they have softened.
    Blend cooled beets with feta.

    Additionally:

  • young beet greens
  • feta
  • freshly ground black pepper

  • Work the dough again for a couple of minutes. Roll out the dough, form two small pizzas and place them on a parchment-lined baking sheet.
    Cover with cloth and set aside in a warm place for 10 minutes.
    Top pizzas with beet and feta paste and fresh beet greens. Bake at 220C for 10-12 minutes.
    Before serving, top with crumbled feta and freshly ground black pepper.

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