Blueberry Cheesecake

Blueberry cheesecake. In my opinion, the best cake so far. The recipe is extremely simple, it doesn’t contain any flour and instead of sugar I used homemade honey. Even my boyfriend admitted (and he loves cakes!) that this is the best cake he has ever had. (Unfortunately, I don’t have any picture of the whole cake, I ate one piece only 10 minutes after I took it out of the oven…) 

Borovničeva skutina tortica. Po mojem mnenju najboljša tortica do sedaj. Recept je izjemno enostaven, ne vsebuje nobene moke, namesto sladkorja pa ima domač med. Tudi moj fant je priznal, da je to zanj (pa ima rad tortice!) najboljša tortica do sedaj. (Žal nimam slike cele tortice, ker sem en košček pojedla 10 minut po tem, ko sem jo vzela iz pečice …)

IMG_9346

Crust:

2 cups ground almonds    1/2 cup coconut flour    40 g of butter    two tbsp honey

Filling:

500 g cottage cheese    1 cup sour cream    2 eggs    2 big tbsp honey     1 banana

Blueberry sauce:

1 cup frozen or fresh blueberries    1 tsp honey

 

Testo:

dva lončka mletih mandljev    pol lončka kokosove moke    40 g masla    dve žlici medu

Nadev:

500 g skute    lonček kisle smetane    dve jajci    dve veliki žlici medu    ena banana

Borovničeva glazura:

lonček zmrznjenih ali svežih borovnic    žlička medu

IMG_9337

Crust: We mix the almonds, coconut flour and butter in the same bowl. Then melt the honey with a little bit of hot water. Mix the honey with the rest of the ingredients and spread it on the baking pan for cakes, covered with parchment paper. 

Filling: Mix all the ingredients with a hand blender. Then pour the mixture on the crust in the baking pan.

Blueberry sauce: Cook the blueberries with a spoon of honey for 10 minutes. When a little bit of water evaporates, we blend them with a hand blender until it looks like a jam. If you do not have any blueberries, you can do the sauce in the same way with a different type of fruit. After all, you can use a jam (preferably homemade). We leave the blueberries to cool down for a few minutes.

Testo: V posodo stresemo mandlje, kokosovo moko in maslo. Med zmešamo z nekaj žlicami vroče vode, da postane tekoč. Nato kar z rokami vse sestavine zmešamo skupaj in razporedimo po okroglem pekaču za tortico, ki smo ga prekrili s peki papirjem.

Nadev: Vse sestavine stresemo v posodo in zmešamo s paličnim mešalnikom. Nato zmes prelijemo čez testo v pekaču.

Borovničeva glazura: Borovnice z žlico medu kuhamo  10 minut. Ko malo vode izhlapi, jih zmešamo s paličnim mešalnikom, da postanejo podobne marmeladi. Če borovnic nimate, lahko to napravite s katero koli vrsto sadja, navsezadnje pa lahko uporabite tudi (najraje domačo) marmelado. Zmiksane borovnice nekaj minut pustimo, da se malo ohladijo.

IMG_9361

Then we take one spoon of the blueberry sauce and pour it into the middle of the cheesecake. Form the same circles with the rest of the sauce on other parts of the cake. Take a thin knife and start creating: form circles or straight lines through the cake and the sauce. For example, I really like that the circles are connected one to another. 

Bake the cheesecake for approx. 50 minutes on 170/180 °C. When it is done, leave it to cool a little bit and then put it in the fridge for at least four hours or overnight. Cut veeery big pieces and sprinkle with coconut. Bon appétit! :)

Nato zajamemo žlico borovničeve glazure in jo zlijemo na sredino. Ostalo maso po žlicah razporedimo po tortici. Nato vzamemo tanek nož in pričnemo ustvarjati: po borovničevi glazuri in skutinem nadevu delamo kroge, ravne črte … Meni je všeč, da se borovničevi krogci med seboj povezujejo.

Skutino tortico pečemo na 170/180 °C približno 50 minut. Ko je pečena, jo malo ohladimo in v hladilnik postavimo za vsaj štiri ure ali čez noč. Narežemo reees velike kose in posujemo s kokosom. Dober tek! :)

IMG_9372

Vesna

April Favorites

April is around and we are almost in May! I cannot wait to start going for a walk with my dog early in the morning, to sit on the terrace and read without any wind … I will start with the second part of the plan already today, the weather is quite nice :) Well, I’m not here to dream, but to show you my favorites of April!

Mesec je spet na okoli in pred nami je maj! Komaj čakam, da bom lahko že zgodaj zjutraj šla na sprehod s kužkom, da bom lahko sedela na terasi in brala brez stalnega prepiha … Sicer je pa bom z drugim delom načrta začela že danes, zunaj je kar toplo :) No, tukaj nisem zaradi sanjarjenja, temveč zato, da vam pokažem svoje najljubše stvari iz aprila!

IMG_9330 (1)

I’m going to start with the sweeties: the COCO coconut water with banana flavor and Hofer’s Choceur dark chocolate with strawberries! Well, everyone is promoting coconut water as extremely healthy, but I get tired of its flavor after just a few sips. This coconut water, however, has a great banana flavor and is so good that I could barely stop drinking it! The chocolate, although it is dark, contains a lot of sugar and isn’t so healthy, but it’s so good! The strawberry flavor is amazing, and this is probably the first chocolate I managed to eat in just a few days.This is a big compliment :)

Najprej bom začela s sladkorčki: kokosova voda COCO z okusom banane in Hoferjeva Choceur temna čokolada z jagodami! Povsod oglašujejo, da je kokosova voda strašansko zdrava, vendar se njenega okusa že po nekaj požirkih naveličam. Ta pa ima okus po banani in je tako dobra, da sem se komaj ustavila! No, čokolada, čeprav je temna, pa po drugi strani zaradi sladkorja ni tako zdrava, ampak je takoooo dobra!! Okus po jagodi je neverjeten, to je verjetno prva čokolada, ki sem jo sama zmazala v nekaj dnevih. To že veliko pove :)

IMG_9319

And now my second favorite part, makeup! As you can see, I really loved pink this month. A few weeks ago, a Slovene site licila.si started offering the Makeup Revolution London products and, at the moment, the Slovene blogging scene is flooded with their products and swatches, so I will not bore you with that. I can just say that I love the Iconic 3 palette and its range of both matt and shimmery shades. The next two products are the essie nail polish (big spender) and Revlon lipstick (Fuchsia) and I cannot stop using them! Both have a hot pink shade and are great together when you wear simple spring clothes. For the cherry on the top, I use the Alverde pink blush (04 soft pink), which nicely highlights my cheeks, and the Maybelline Colossal Volume mascara, which replaced my favorite mascara so far, the Maybelline Rocket Volume.

Soon I will prepare myself for today’s picnic. I made a blueberry cheesecake yesterday, I will report on that at the end of the week! And my cooking plan for today: a homemade BBQ sauce! Have a nice day!

Zdaj pa drugi najljubši del, ličila! Kot vidite, imam ta mesec zelo rada rožnato barvo :) V Slovenijo je na ličila.si pred nekaj tedni prišla znamka Makeup Revolution London. Ker je slovenska blogerska scena trenutno preplavljena z njihovimi izdelki in primeri, kakšna so ličila na koži itd., vas s tem ne bom dolgočasila. Povem vam samo, da me je paletka Iconic 3 v teh nekaj dnevih z mat in svetlečimi odtenki popolnoma navdušila. Naslednja dva izdelka, ki jih nikakor ne morem nehati uporabljati, sta essie lak za nohte (big spender) in Revlonova šminka v barvi Fuchsia. Tako lak kot tudi šminka sta enake močno roza barve in se super ujemata z enostavnimi pomladnimi oblačili. Za piko na i pa trenutno uporabljam Alverde rožnato rdečilo za lička (04 soft pink), ki lepo poudari lička, in pa Maybelline Colossal Volume maskaro, ki je zamenjala mojo do sedaj najljubšo maskaro, Maybelline Rocket Volume.

Zdaj pa se bom počasi pripravila na popoldanski piknik. Borovničev cheesecake sem naredila že včeraj, zdaj pa se bom lotila še domače žar omakice. O tortici vsekakor poročam konec tedna! Lep dan vam želim še naprej,

Vesna

(Almost) raw mexican crackers

Oh my, now I’m going to present you the best recipe for crackers. Even though the preparation and “cooking” take quite some time, the result is amazing! These are: (almost) raw mexican crackers! They are “almost” raw because I don’t have the dehydrator for raw food and food is raw as long as it’s not thermally processed above 40 °C. Because I don’t own a dehydrator, I used our oven on the lowest temperature, 50 °C, on the ventilation program.

Oh joj, zdaj pa vam bom predstavila najboljši recept za krekerje. Sicer priprava in “kuhanje” vzameta res res veliko časa, vendar je končni izdelek neverjeten! To so: (skoraj) presni mehiški krekerji! Skoraj presni zato, ker je hrana presna, dokler ni termično obdelana nad 40 °C, in ker doma nimam pravega presnega dehidratorja. Uporabila sem kar domačo pečico na najmanjši temperaturi, 50 °C, na ventilacijskem programu.

IMG_9243

Let’s pass to the ingredients:

  • 2 cups ground flax seeds
  • 2 cups water
  • 1 red pepper
  • 1 green pepper
  • 2 medium tomatoes
  • 1 big onion
  • 2 cloves garlic
  • 1/2 tbsp cayenne pepper
  • some salt

Mix the ground flax seeds with two cups water and leave for at least five hours.Then we blend all the other ingredients and mix them with flax seeds. The mixture will be split on two trays, covered with parchment paper. Spread the mixture as thinly as possible – it takes much more time to dry otherwise. We put both trays in the oven and dry them for 3–4 hours. When the bottom part is dry enough, turn the mixture on the other side and dehydrate for the next 5–6 hours. As I’ve said before, the dehydrating process is very long. If your mixture is dry after just a few hours (especially if you dry them at a higher temperature), take it out of the oven and break it into pieces. IMG_9256

Pa pojdimo k sestavinam:

  • 2 lončka zmletih lanenih semen
  • 2 lončka vode
  • 1 rdeča paprika
  • 1 zelena paprika
  • dva srednje velika paradižnika
  • ena velika čebula
  • dva stroka česna
  • pol žličke kajenskega popra
  • malo soli

Zmleta lanena semena zmešamo z dvema lončkoma vode in pustimo, da srkajo vodo vsaj 5 ur. Nato zmeljemo vse ostale sestavine in jih zmešamo z lanenimi semeni. Maso razdelimo na dva dela in vsako polovico razmažemo po pekaču, prekritem s peki papirjem. Pazite – razmazana masa mora biti res tanka, drugače potrebuje več časa, da se dobro posuši. Nato oba pekača potisnemo na različni rešetki v pečici. Najprej sušimo 3–4 ure na eni strani, in ko je dovolj suho, da brez packarije posušeno maso odstranimo s peki papirja, maso obrnemo in sušimo še nadaljnjih 5–6 ur. Kot sem že rekla, sušenje res traja kar nekaj časa. Če se vam zdi, da so vaši krekerji že po nekaj urah popolnoma suhi (zlasti če jih boste sušili na višji temperaturi), jih vzemite iz pečice in še tople nalomite na poljubno velike kose.

IMG_9269

Mexican crackers are great as a snack with different mexican dips, but I like them just as they are. Bon appétit! :)

Mehiške krekerje lahko ponudite kot prigrizek z različnimi mehiškimi namazi, jaz pa jih rada grickam kar same. Dober tek! :)

Vesna

Related Posts Plugin for WordPress, Blogger...