Wow, the time flies and May is almost at its end. It was a lovely month with really great and warm weather. Actually too warm for the season with no rain. Poor Farmers, I hope the plants are going to make it and wont be too expensive because of this dry period. I for myself really enjoyed this warm weather.
This month I tried again three new recipes: Low Fat Cheat’s Cheesecake, Chickpea, tomato&spinach curry and
Starting with the first recipe. I got this from the wonderful Cate Thank you very much for that!:)
Low Fat Cheat’s Cheesecake
This recipe is so easy, no cooking, no baking and only has 3g of fat!
Enough for 4 servings
85g of low-fat biscuits – I use oatmeal biscuits and add a dab of ginger or cinnamon depending on what I fancy.
200g of extra-light soft cheese
200g of 0% fat Greek Yoghurt
4 tbsp of caster sugar
Few drops of vanilla extract
2 tbsp of strawberry or raspberry jam
100g of strawberries or raspberries
1. Put the biscuits in a plastic bag and smash them up with a rolling-pin. Don’t worry if that there are chunks left in it, it adds texture. Divide the crumbs into 4 glasses/bowls.
2. Add the soft cheese, Greek yoghurt, sugar & vanilla into a bowl and beat them together until you have a smooth creamy mixture. Spoon this over the crumbs and at this point you can put them in the fridge and finish them off when you are ready to serve them.
3. Stir the jam in a bowl to loose it up. Chop up the fruit and gently mix them into the jam. Add the mixture to the top of the cheesecake.
They are now ready to eat! Enjoy!! It tasted super fresh and yummy and is a perfect dessert on a warm spring or summer day!:)
The second recipe is from BBC Good Food (<- click here for a picture and more information)
Chickpea, Tomato and Spinach Curry
- 1 onion , chopped
- 2 garlic cloves , chopped
- 3cm/1¼ in piece ginger , grated
- 6 ripe tomatoes
- ½ tbsp oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- pinch chilli flakes
- 1 tsp yeast extract (we used Marmite)
- 4 tbsp red lentils
- 6 tbsp coconut cream
- 1 head of broccoli , broken into small florets
- 400g can chickpeas , drained
- 100g bag baby spinach leaves
- 1 lemon , halved
- 1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
- Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.
I took fresh Spinach and Broccoli but you can use frozen ones too. Remember that you have to blanch them before you add them to the spices!
I loved that easy, healthy and vegan Dinner. It tasted so great with all its flavours and you def. don’t need any siders as the Chickpeas and Lentils fill the part.
My third recipe this month has also Cream Cheese in it. I have to say that I really love that taste of it. Whether on a slice of break or in a Cake, Bars or as a Frosting on Cupcakes.
Cookies and Cream Cheesecake Bars
- 1 pound Oreo Cookies
- 4 Tablespoons Unsalted Butter, melted
- 24 ounces, weight Cream Cheese, At Room Temperature
- ¾ cups Granulated Sugar
- ¾ cups Sour Cream At Room Temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoons Salt
- 3 whole Large Eggs, At Room Temperature
1. Preheat oven to 325°F (162 °C). Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)
5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Yield: 24 bars
These work best served on flattened out cupcake papers with a fork stuck on top.