Even if you do not eat meat you do not have to renounce to fanciful recipes such as baked pie and pasticcio but simply vary the ingredients. INGREDIENTS: Conchiglioni pasta: 500 g Tomato sauce: 1 liter Seitan (optional): 1 pack Onion: 1 Carrot: 1 Grana […]
Are you looking for a light and fresh starter perfect for this summer? The cold rolls of aubergines and stracchino will be a perfect start for your dinner with friends. INTRO It’s already hot, very hot even here in Friuli Venezia Giulia. Cooking seems to […]
A SWEET NOT TOO SWEET? IS THE CHEESECAKE!
HOW IS IT POSSIBLE? THANKS TO PHILADELPHIA, A CREAMY CHEESE WITH ACIDULOUS TASTE THAT ALLOWS TO DAMPEN THE SWEET OF CHOCOLATE AND OTHER INGREDIENTS.
I could tell to convince you: “If my brother-in-law has eaten it, (and he hates sweets) could please everyone!”
I’m not a lover of sweets, let’s say I eat them if I find them ready, or I prepare a cake because I have to finish some ingredients like in this case: chocolate.
Taking advantage of a rainy day I put my boyfriend at work with me and between whips and whisks, meringues extras from some gift packs and chocolate puffs invented at the time, there came out a good double layer Cheesecake. Not bad for two beginners.
FOR THE BASE:
250 g Digestive biscuits (the best for me)
100 g of butter
FOR THE CREAM:
500 g of Philadelphia
120 g of powdered sugar
200 g of fresh liquid cream
200 g of chocolate
Blend cookies and butter in the mixer until you reach a uniform mixture. Cover your cake tin with baking paper and crush the mixture on the bottom so that it is of the same height at each point and put it in the fridge for 30 minutes.
With the help of an electric whisk in a bowl add icing sugar and philadelphia until the mixture is soft and homogeneous. Now divide the mixture into separate bowls and in one add the chocolate that you have previously melted in the microwave.
Whip the fresh cream and, being careful to combine the compounds by hand and gently, put them in half in the two bowls. So you will get the “white” cream and the chocolate cream.
Now take the base from the fridge, arrange the white cream first and level it well. Then finish with the chocolate cream.
Leave it in the fridge for 2 hours.
To finish the advanced chocolate we melted it in the microwave (do not burn it) and with the help of a spoon, on a sheet of baking paper we created these chocolate wafers to be used as decoration. Have fun and create various shapes and sizes, then fix them on the cake will be a success!
Let me know in the comments if you liked this recipe and if you are looking for others vegetarian recipes try this one:
Quick and easy vegetarian savory pie with leeks, cauliflower cream and curry. Perfect to amaze your friends during an aperitif or as a unique dish to combine with a salad. By now you know that for me the recipes must be tasty […]
A couple of weeks ago me and my boyfriend Simon we decided to invite our friends to dinner. One thing I hate on these occasions is to spend the evening in the kitchen and miss all the talk that you make at the table. Solution? […]
Grocery shopping is part of the routine of all. But what I try to do it at least once a week to get out of boredom and “I’m doing it just because I have to,” it is buy and cook something NEW.
It can be a vegetable ever bought, a cereal always snubbed or a different stuffing than usual.
Well this time is happened with the round courgettes and for the stuffing I substantially folded about what ‘that I found in the fridge.
This is a vegetarian recipe ( yes, I don’t eat meat and just a little bit of fish), with no eggs (I’m intolerant) and you can change many of the stuffing ingredients with other vegetables, nuts and cheese at your choice.
If you like the recipe above you can easily save the pic and print it and store it with your cookbooks.