Zebra. Vanilla - chocolate cheesecake.

ingredients:

- 500 g cottage cheese sernikowego
- 100 g of good dark chocolate (melted in a water bath)
- 1/3 cup sour cream
- 3 eggs
- 3 tablespoons butter
- 1/2 cup sugar
- vanilla extract
- vanilla pudding
- 3 tablespoons of flour


Cream the butter with the sugar and vanilla extract on the bright, fluffy homogenous batter.
Portionwise add  cheese and sour cream.
Then fold in the eggs, the flour and pudding.
Divide the dough into two parts.
To one part add the previously melted chocolate.

Pour into the mold alternating light and dark batter.

Bake at 190 degrees in preheated oven.

Pound cake with applesauce. Gluten, eggs, and lactose free.

This cake is delicious.

Even though it is "free";)

Bake it for your children, when you're on diet.

ingredients:

- 250 ml of veggie milk
- 50 grams of vegetable oil
- 100 g buckwheat flour
- 200 g grounded walnuts
- baking powder (whole packaging)
- mousse with 3 apples
- 50 g sugar
- 1 teaspoon cinnamon
- 3 tablespoons of chickpea flour

Clean the apples and cut into pieces.
Cook with a little water added.
Blend to a uniform mass.
Cool down.

Warm up mild, oil and sugar untill it is more or less homogenous.
Set aside.

Sift the flour, add the baking powder and cinnamon.
Add liquid ingredients and applesauce.
Mix and pour the batter into paper-lined sheet.
Bake at 160 degrees about 40-45 minutes.

Spring salad with melon, mozzarella and cherry tomatoes

ingredients:


- half a melon
- 1 mozzarella or packaging of small spheres
- pack of cherry tomatoes
- sunflower seeds (roasted)
- tablespoon honey
- balsamic vinegar
- olive oil

(also tastes great with rucola)


Carve spheres from melon but when you do not have the special spoon you can also cut the melon into cubes.
Add diced mozzarella  (or spheres).
Cut the cherry tomatoes in half.
Mix everything.
Pour the sauce.
Sprinkle roasted sunflower seeds.

Quinoa, mushrooms and coriander - vegan salad (gluten free, lactose free)

 

ingredients:


- 500g mushrooms
- quinoa (I used quinoa leftovers already cooked  in water)
- coriander
- salt, pepper

Wash mushrooms , peel and cut into thin slices.
Fry in a pan without added fat.
Add the quinoa and chopped coriander.
Mix and season to taste.
Sprinkle with a little bit of olive oil.

You can eat hot or cold.

Pumpkin soup, sweet potatoes and carrots with tahini and chilli (gluten free, lactose free)

Ingredients:

- 1/2 pumpkin (butternut)
- 1/2 sweet potato
- 2 carrots
- 2 tablespoons tahini
- Salt, pepper
- a bit of chilli
- plant-based plain yogurt


Peel Pumpkin and cut into cubes.
Do the same with sweet potato and carrots (I had already peeled in the fridge, so it was really quick).
Throw vegetables into the pot and cover with water.
Bring to a boil, reduce heat and simmer until tender about 20 minutes.
Mix and season to taste - add tahini, salt, pepper and chopped chilli.
(You can once again blend everything)
Serve with plant yogurt blot, sprinkled with black sesame seeds.

Apple - marzipan cake with almonds and marzipan sauce (gluten free, lactose free)

ingredients:

- 2 apples
- 60 g marzipan
- about 3-4 tablespoons of milk vegan
- 200g almond flour
- packaging baking powder
- 3 eggs
- 150 g of butter
- 50 g sugar
- 100g almond pieces (I've used these ready-chopped into pieces)


Wash apples and cut into cubes.
Boil the marzipan (cut into cubes) with the milk that the whole created a homogeneous mass.


Mix butter and sugar until light and fluffy.
Add eggs, one by one, continuously mixing.
Whisk in dissolved marzipan, almond flour and baking powder.
At the end of toss apples and almond pieces.
Mix with spoon

Bake for about 50-60 minutes in an oven preheated to 180 degrees.


Marzipan sauce:

- plant milk
- a piece of marzipan

Marzipan cut into cubes and boil with the milk.
This should be quite liquid.
When it cools down you will be foam like consistency.

Home-made french fries of parsley and carrot with lovage

ingredients:

- some parsley roots
- a bunch of carrots
- half a teaspoon of olive oil
- dried lovage


Preheat oven to 180 degrees.


Peel, wash and dry parsley and carrot .
Toss in a bowl.
Add olive oil and lovage.
Bake at 180-200 degrees 20-30 minutes.
Everything depends on how thick the vegetables are and how crunchy should.
At the end we sprinkle with salt and other spices.
Remember not to overload the oven, then the fries will cook not bake.

Broccoli salad

ingredients:

- two fresh broccoli (about 1 kg ) or they can be frozen
- 150 grams of smoked ham 
- 200g of red grapes 
- 1 red onion 
- sunflower seeds
- small cup of yogurt
- tablespoon mayonnaise
- garlic ( usually give a clove or two , depending on size)
- salt and pepper


Divide broccoli into floretsBoil in salted water to slightly hard.
In the meantime, slice the onion, cut grapes in half. 
Roast sunflower in a dry frying pan until golden brown .
Slice ham into cubes and fry in a pan (do not add any oil!).
In a separate vessel (bowl), prepare the sauce - cup of yogurt mix with mayonnaise and crushed garlic.

When the broccoli are cooked put them on a sieve and cool them. 
Then place them into a bowl and add onions, grapes, ham. 
Pour the sauce and sprinkle with roasted sunflower seeds .
Mix and serve

Emerald biscuit cake with butter cream

ingredients:

for a sponge cake (according to mojewypieki.com)

- 226 g butter
- 220 g of sugar (I used icing sugar)
- 5 egg whites
- 2 tablespoons vanilla extract
- 375 g flour
- 4 teaspoons of baking  powder (one pack)
- 1/2 a teaspoon of salt
- 355 g of milk
- gel dye

* All ingredients must be at room temperature

Cream the butter to a fluffy, bright mass.
Add icing sugar and mix until all is combined.
After that, add egg whites (one at the time) and mix all the time.
Dissolve the dye in the milk and add gradually bit of milk and dry ingredients (sifted flour, salt, powder) to the batter.


Bake for about 35-40 minutes at 190 degrees without convection.
Cool.

Level the cake (from the top and trim the edges).
Cut in two layers and between them spread the butter cream evenly on top and the sides of the cake.


cream

- cubes of butter
- 220 g icing sugar

Cream butter and sugar until light and fluffy.

Cream of pumpkin and sweet potato (no gluten free, lactose free)

ingredients:

- 1 sweet potato
- 1 butternut squash
- salt, pepper
- fresh parsley
- a can of coconut milk (light)
- a little fat for frying


Cook squash in the oven (150 degrees).
Hollow out the seeds, transfer the pulp into a separate bowl.
In a saucepan heat the fat.
Fry sweet potato cut into pieces.
Add pumpkin, chopped parsley and coconut milk.
Season to taste.
Blend and if it is too thick you can add water or more coconut milk/water.

Couscous tabbouleh

ingredients:

- 1 cup couscous
- 2 cups of freshly boiled water
- olive oil
- 1 1/2 cup finely chopped cucumber
- a few cherry tomatoes
- 15 g of finely chopped mint
- 3 tablespoons finely chopped parsley
- salt, pepper, chili flakes
- lemon juice


Pour the couscous into a bowl, cover with boiling water and cover eg. a plate, until the grits absorbed all the liquid.
Cool down.
Peel the cucumber and cut into small cubes.
Chop tomatoes and herbs

To the cold couscous add chopped vegetables and herbs.
Pour the lemon juice, olive oil.
Mix.
Season to taste with salt, pepper and possibly add more lemon juice.
I added chili flakes, so that the whole can become slightly spicy.

Cool it down for approximately 2 hours in a refrigerator.

Cream of carrots and chicken (gluten free, lactose free)

ingredients:

- 5 carrots
- a piece of ginger
- 1 onion
- 1 coconut milk (I used light version)
- 2 small oranges
- about 200g of meat from turkey / chicken
- salt, pepper
- coconut fat for frying (a teaspoon)


In a saucepan heat the fat.
Simmer fry the onion with ginger.
During this time, peel and cut the carrots and oranges.
Add the vegetables and stir-fry.
When the whole is golden-brown pour coconut milk.
Cut the meat into pieces and throw in the soup.
Cook until tender.
When the soup is too thick add water.
Blend to a smooth consistency.

Homemade chicken spread (gluten free, lactose free)

ingredients:

- chicken (100g after cooking)
- 3 tablespoons lactose free yogurt (or more yogurt)
- salt, pepper
- basil or other fresh herbs (any amount, the more the better)
optional: garlic flakes chili, if you feel like you can substitute yogurt cheese


Cut chicken into small pieces and together with basil, yogurt and spices thrown into the container and the mix all to a uniform mass.
Serve with bread, tortillas, and actually that what you want!

Crunchy polish apple cake - super easy!

I used to eat it in my childchood!
Super easy and quick.
You can use any fruits - fresh or frozen but also a jar or favourite jm or marmalade!
That is sooo good.

need:

- 1/2 kg of flour
- 3/4 stick butter at room temp. (around 150g)
- 1 package baking
- 5 eggs (yolk and white separately)
- 3 tablespoons sugar + 1 cup of the egg whites
- Cocoa (theoretically 1 tablespoon, but I gave more)
- Fruit (apples, precooked)

Beat the egg yolks with the sugar to a fluffy, pale yellow mass.
Add chopped butter and sieved flour with baking powder.
For a while beat it with mixer but later knead in your hands.

Divide the dough into three equal parts and to one add cocoa.
Place for about 30 minutes in the refrigerator.
Beat egg whites to a foam adding sugar gradually.
Lay parchment paper in baking tray.
On a grater coarse mesh scrub the white part of the cake, then chocolate one.
Then put the fruits (apples), stiffly beaten egg whites and scrub again on top of the white dough.


Bake for about 45 minutes at 160 degrees.

Breakfast fritters with millet and apples (gluten free, lactose free)

Wonderful as a breakfast.
For children and adults.
For people with lactose and gluten intolerance!
But not only.

ingredients:

- cooked millet
- one egg
- apple (you can replace them with banana)
- 2 tablespoons potato starch

Cook millet, for our fritters you will need 7-8 tablespoons of cooked millet.
Blend with the whole egg, apple and starch.
The dough must be silky, thick consistency.

Warm up frying pan with a bit of fat over medium heat.
Put small portions of dough and fry on both sides until golden brown.
They can be served with fruit jam, honey or powdered sugar.

The muesli bar

Healthy dessert or a snack.
It is awesome for children and adults.
Take it to school or eat it at work!

The recipe comes from "Low-fat baking" by Linda Frasier. 
It makes 8 portions each is 112 kcal.

ingredients:

- 75g dried apricots (1/4 cup) (or mix of dried fruits
- 1 apple
- 150 g muesli (Swiss-style muesli) (1 1/4 cups)
- 150 ml apple juice (2/3 cup)
- 15g soft butter (1 tablespoon) - can be replaced by vegetable oil


Preheat the oven to 190 ° C.

Cut fruits  into smaller pieces.
peel apple and grate on a grater.
In a bowl toss oatmeal, mix it with apple and dried fruits.
Add the juice and mix everything..
Transfer everything into the baking mold lined with parchment paper.

Bake for 35-40 minutes until golden-brown.

Very, very sweet chocolate birthday cake

With awesome filling inside.
It is actually something that my dear Husband loves.
Peanut butter and hazelnut chocolate spread
Yes it is a little bit heavy, dense.
However it is really perfectly balanced!
The sweetness from peanut butter and hazelnut chocolate spread and the home made plum marmalade (which is a little bit sour, without any sugar added).
Enjoy, since we all are little children...

*
Happy Birthday my dear Friend!

ingredients for cake: 

- 250 g of butter
- almost 2 cups sugar
- vanilla sugar or vanilla extract
- 2 tablespoons of cocoa (i always give more!!!)
- 1/2 cup red wine (or fruit juice when you bake for children)
- 2 cups flour
- 4 whole eggs
- 3 teaspoons baking powder

In a saucepan cook the butter, sugar, vanilla sugar and wine.
Everything will be warmed up until uniform consistency, reduce heat and cook further.
Alcohol should evaporate.
In the event that we, instead of wine, fruit juice, cook faster.
Knock the eggs into a bowl, add the flour with baking powder.
Add the cooled chocolate mass.
Mix thoroughly until the mixture will be uniform and free of lumps.
The form of baking parchment paper.
Pour the batter into the mold.
Bake at 180 degrees (convection) - 40 minutes minimum.



filling:

- peanut butter
- hazelnut chocolate spread
- marmalade (plum without sugar added, best would be home made)

How to make:

Cut the cake in four equal layers.
One coat with peanut butter (I added additionally some caramel-peanut choc bars, but if you want to you could use chocolate with peanut or something similar) and the second layer coat with hazelnut chocolate spread.
Then peanut butter layer and hazelnut chocolate spread must be put together so they stick to each other really good (photo 3).
On the spare top apply a layer of marmalade.

With two other parts of care do as previous - apply peanut butter and hazelnut chocolate spread.
Pour chocolate or icing over top and spread it evenly on the whole cake.

Decorate as desired.