Simple Recipes: Cheese

Showing posts with label Cheese. Show all posts

Recipes Cheesecake with Blueberry Sauce

Saturday 0 comments

Crustless, refined sugar-free, and skinny cheesecake made with German Quark cheese, yoghurt, and vanilla flavoured protein powder, then sweetened with honey and bananas and dressed up with a simple blueberry sauce which was beautiful on the cake. A delicious low-carb cheesecake that you can enjoy guilt-free.


Cheesecake with Blueberry Sauce Ingredient : 500 g 0.2% Magerquark 200 g 1.5% Plain yoghurt 70 g Whey vanilla protein powder 3 Large egg whites 2 Large ripe bananas, mashed 1 tbsp Honey How to make :	400 g Fresh or frozen blueberries 2 tbsp Lemon juice 4 tbsp Honey

Preheat the oven 150C/300F. Line an 8-inch springform pan with parchment paper. Blend all the cheesecake ingredients until well combined. Pour into the prepared pan. Bake in the middle of hot oven for an hour. Turn the oven off and leave cheesecake in oven, with door ajar, for an hour or until center is completely set. Then remove from oven and cool completely on a wire rack. Chill the cheesecake at least 4 hours before serving.
In a small saucepan, over medium heat, add blueberries, lemon juice and honey. Bring to a gentle boil, reduce heat and simmer 2 to 3 minutes. Remove from heat.
Slide a small knife around edges of cake to loosen it and remove transfer to a cake plate. Garnish with some more blueberries and spoon the sauce over.

Recipe For Red Currant Quark Cheesecake

Tuesday 1 comment

This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. It's perfect for a light yet creamy dessert on a hot day when you don't want to turn your oven on. You can easily replace the red currants with raspberries or blueberries.

Quark is a very common fresh cheese in Germany. It is a mild creamy cheese without the sour taste of yogurt. It usually has much lower fat content than cream cheeses and has no salt added.

1 disc / 10-inch Chocolate chiffon cake
12 Sheet gelatin
200 g Red currants
500 g 0.2% German Magerquark cheese
200 g Sour cream
50 g Caster sugar
300 g Whipping cream

Place the chocolate chiffon cake layer in a springform pan lined with a piece of parchment paper.
Place 150 grams of red currants in a saucepan over medium heat. Cook, stirring frequently, until berries are completely soft, about 10 minutes. Once cooked, strain through a fine sieve. Set aside to cool. Discard the pulp.
Soak sheets of gelatin in a bowl of cold water to soften, 5-10 minutes. Remove and gently squeeze to remove any excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
In a mixing bowl, whisk together the Magerquark, sour cream, red currant puree and sugar. Slowly stir in the melted gelatin until well combined. Fold in the rest of red currants. Cover and chill for 15 minutes until it begins to thicken.
Whip the cream until soft peaks form and fold into the Quark cheese mixture. Pour the mixture into the prepared chiffon cake layer. Cover with a plastic film and chill for 3-4 hours. Garnish with red currants.

Beetroot Carpaccio with Apricot and Brie

Sunday 0 comments

This is clearly not something everyone will enjoy, but beetroot is so healthy and should be part of your diet. Thinly sliced kitchen-ready beets lay the foundation for this simple and tasty recipe. It is low in calories, fat and features one of my favorite root vegetables in a beautiful way. Soft-ripened Brie can be replaced with Feta or goat cheese.

2 Beetroot, trimmed and thinly sliced on a mandoline
1/3 Lemon, juiced
Sea salt
Freshly ground black pepper
White Balsamic vinegar
1-2 tbsp Walnut oil
2 Apricots, stoned and diced
50 g Brie
Rucola

Using a mandoline, slice the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a large tablespoon of walnut oil and the balsamic vinegar, and mix.
Cut the apricots in half, remove the pits and dice. Cut the Brie into cubes.
Arrange the thinly sliced beetroot onto two serving plates. Scatter the diced apricot, Brie cubes and rucola over.

Gluten Free Coconut Cheese Bars with Apricots

0 comments

These decadent-looking coconut bars are made from surprisingly healthy ingredients, including desiccated coconut, light cream cheese, dried apricots, cacao and rice syrup. When a sugar craving strikes, you will definitely appreciate these gluten-free, grain-free healthy snacks. They are perfect for lunch boxes and enjoying on the road too.

160 g Desiccated coconut
100 g 16% Cream cheese
130 g Dried apricots
15 g Cacao powder
1 tbsp Rice syrup or honey

Place all the ingredients in your blender. Process all together. Line a small loaf pan with a parchment paper.
Press all the ingredients into the pan. Chill for at least an hour until firm. Slice and enjoy!

Gluten Free Green Pea Muffins with Poppy and Mozzarella

Monday 0 comments

A gluten free muffin recipe using dried ground green peas, poppyseeds and buffalo Mozzarella. Dried peas, a small but nutritionally mighty member of the legume family, are gluten free, low GI, low in fat and high in protein. They contain soluble fibre that helps to optimise cholesterol and rich in minerals, vitamins and anti-oxidants.

300 g Dried shelled green peas
40 g Poppy seeds
1 tsp Dried curry leaves
1 tsp Sea salt
½ tsp White pepper powder
2 tsp Baking powder
500 ml Sparkling water
12 Mini buffalo Mozzarella

Grind the dried shelled green peas into flour-like consistency. Prepare a 12-cup muffin tin and line with paper or silicone liners.
Whisk together the pea flour, poppy seeds, dried curry leaves, sea salt, white pepper powder and baking powder in a mixing bowl.
Gradually whisk in the sparkling water until well combined and smooth. Divide the batter into the prepared muffin cups. Top each muffin with a mini Mozzarella. Bake in the cold fan-assist oven at 140C/280F for 40 minutes.

Belgian Endive Salad with Blood Oranges and Goat Cheese

Saturday 0 comments

This bright and easy salad has got all the elements: bitterness and crunchiness coming from the Belgian endive, sweetness and tanginess from the blood orange, smoothness and creaminess from the goat cheese. Don't be fooled by its simplicity, it is really a burst of flavours and texture.

12 Belgian endive leaves
2-3 Blood oranges, peeled and sectioned
60 g Creamy goat cheese
Thyme or rosemary leaves
Truffel oil
Sea salt
Freshly milled black pepper

Using sharp knife, cut away all peel and white pith from blood oranges. Cut between membranes of oranges to release the segments into a bowl.
Place endive leaves in two serving plates. Fill each leaf of endive with a teaspoon of creamy goat cheese. Top the goat cheese with 2 blood orange segments.
Sprinkle with freshly chopped thyme or rosemary leaves. Drizzle with a little truffle oil and season with salt and pepper.

Slow Cooker Chicken Meatballs

Monday 0 comments

Serve it over spaghetti or with wholewheat bread, this makes a simple, hearty and tasty meal. And prepared in a slow cooker, this recipe of chicken meatballs simmered in a tomato sauce couldn't be any easier!

	Tomato Sauce
500 g Ground chicken 100 g German Quark cheese 4 tbsp Breadcrumbs 1 clove Garlic, minced 2/3 tsp Hot paprika powder ½ tsp Garlic salt 1 Egg 1 tbsp Dried parsley	1 can Tomato, crushed 250 ml Tomato puree 1 tsp Dried thyme 1 tsp Chilli pepper Salt and pepper to taste

Combine all the meatball ingredients in a mixing bowl. Stir until all ingredients are well blended. Form into 16 meatballs.
Stir together the sauce ingredients in your slow cooker. Cover and cook on low setting for 5-6 hours.

Simple Recipes