Thousand and one vegan Burger

As you know, if you follow my blog, I prefer plantbased food. As some of you also know, my husband rather not. He likes the idea behind a vegan diet, but doesn’t want to give up meat and fish all … Continue reading

A Bitter Sweet Symphony

Today I am presenting an other Recipe from the “Vegan Lovestory” Cook book by Hiltl and Tibits. Baked glazed Chicory topped with Blood Orange fillets  I really enjoyed this beautiful side dish (even though it looks more beautiful before baking. … Continue reading

No-Egg Salad – Negg Salad – Vegg salad!

One of my close friends decided to go Vegan 2 Months ago (*happy*) She came over for a brunch a weeks ago and I wanted to make something she would really love. As she used to love(!!!) eggs and all … Continue reading

A Vegan Lovestory by Tibits&Hiltl

My significant other gave me a beautiful cook book called “Vegan Love Story” by Tibits and Hiltl. Last month friends came over for dinner and we tried 8 different dishes from that book. I love how they play with interesting … Continue reading

Love Ragout? This is for you!

Finally!!!!! I post the knife to the fork, the Romeo to his Juliet, the rain to the umbrella…..: here is the Portwine Ragout that goes with the Pumpkin Gnocchi I posted a while ago. Maybe that Portwine Ragout with Gnocchi … Continue reading

Chocolate Barks – a Christmas gift

This years christmas gift: Homemade Chocolate Barks! Ingredients: White Chocolate bars Dark Chocolate bars It’s important to use a good quality of chocolate for the optimum of taste Optional Sprinkle combinations. I choose: White Chocolate with: Cranberries and Pistachio Chocolate covered … Continue reading

Mini Cheesecakes are the new Cupcakes

img_7586
I wasn’t so sure how this will turn out. Will the paper forms come off easy? Will the little cakes be solid enough? Cake worries…. for nothing!
img_7588
I am obsessed with making Mini Cheesecakes! This weekend I had 2 invitations. I made the amount of one big cheesecake on friday afternoon and brought half of the goodies to the saturday night dinner with family, the other half I froze and brought them with me to a birthday brunch on sunday.
You just prepare your muffin tray with muffin paper forms and the recipe can start!
You can keep them fresh in your fridge for 3 days. I just froze them for that short time to test, if they are still as good afterwards. They are! Just freeze them in a tupperware and the flavors are save.
img_7597
I made my Cheesecake basic recipe, and then went on to create raspberry-Chocolate flavors. That’s the cool thing about it: after making the base, you can really just create the flavors you desire, mix in fruits, nuts, caramel, vanilla, chocolate, what every makes you happy!
And yes…even skull – shirt wearing rockers love little pink tarts.
Find the Recipe Here or go to the category “Cheesecakes”

A little Star was baked

This post is not about a new Recipe. March 2014, while visiting my friend in Holland, I prepared them for the first time. Since that day I have made these Breakfast Baskets so many times. Sometimes I changed the Cheese, … Continue reading