RSS Feed

Tag Archives: cheese

Green Tea Cheesecake – No Bake


I’ve been on a Green Tea crave recently + tight on time so this recipe sparked quite an interest!

Ingredients:

  • 1 Tbsp gelatine powder & 1/4 cup water
  • 6 oz cream cheese, softened
  • 1/3 cup plain yogurt
  • 1/4 cup sugar
  • 1/4 cup heavy cream
  • 1 Tbsp matcha green tea powder and 3 Tbsp warm water, mixed
  • For Crust: 1 package graham crackers crushed into crumbs & 3 Tbsp butter & 1 Tbsp sugar

Preparation:

  1. Mix gelatine powder and water in a small cup and set aside. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Spread the crumbs in bottom of a 8 inch round cake pan. Flatten the crust, pressing with a spoon. Chill in refrigerator.
  3. Stir softened cream cheese and sugar in a large bowl. Add plain yogurt and heavy cream and mix until smooth. Further, add matcha green tea powder mixture into the filling.
  4. Heat gelatine mixture in the microwave until becomes liquid and add it to the filling. Stir well.
  5. Pour the filling on top of the crust and spread evenly. Refrigerate the cake for 3 hours, or until set.

{About}

Healthy Pizza


Ever have a guilty conscience when biting into a cheesy slice of pizza? Well, I know I do, so try this substitute – it eliminated about 20 carbs per slice!

Substitute: Portobello mushrooms for pizza crust

Cut the gills out of the inside of the mushroom, says Ruben, “then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly.” Add tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt. You can also make bite sized mini pizzas in each mushroom if you want to avoid making a big mess – plus, it keeps your portion sizes in check!
{MensHealth}

Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese


Ingredients:

  • 2 navel oranges
  • 12 cup red onion (diced)
  • 12 cup kalamata olive (pitted)
  • 14 cup fresh parsley (chopped)
  • 2 tbsps olive oil
  • 1 garlic cloves (minced)
  • 12 tsp sweet paprika (hungarian)
  • 12 tsp ground cumin
  • 18 tsp cayenne pepper
  • 2 tsps black peppercorns
  • 2 tsps fennel seeds
  • 1 tsp peppercorns (white)
  • 1 tsp kosher salt (coarse)
  • 1 12 tsps dried lavender blossoms (optional)
  • 4 tbsps olive oil
  • 1 14 lbs beef tenderloin (trimmed)
  • 2 cups arugula (lightly packed fresh)
  • 2 ozs cheese (aged gouda, shaved using vegetable peeler)

Directions:

  1. Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.
  2. Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
  3. Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.
  4. Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
  5. Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.

{Yummly}