Estonian Biscuit Cheesecake

Good Morning, Everyone. I am very excited to share an amazing cookie cake recipe by my lovely friend Kadi :) Making no bake biscuit cakes is kind of a big deal in Estonia :D Everyone knows what you mean the minute you mention it so now you too can be in the know.
I have to mention...again....how excited I get whenever someone mentions the biscuit cheesecake so I am so happy that I get to share this one with all of you :) And here it is :)

As a city dweller I command a fairly small kitchen, meaning the use of an oven usually entails me yanking it out of the cupboard, setting it on my kitchen table and loosing that all-important working space. In addition, baking is a more time-consuming endeavour, which is why after a long day during the week I turn to a simple yet effective recipe: a delicious Estonian biscuit cheesecake (also a great Fathers’ Day present, which we celebrate here today).

The recipe is suitable for bakers of all ages!

All-important ingredients (all depend on the size of the cake you make): 

1.       Sour Cream

2.       Cheese curd (quark)

3.       Cocoa powder

4.       Biscuits

5.       Berries

6.       Juice

1. Decide on the size of the cake you want to make and choose a suitable cake base, preferably with higher edges, as the masterpiece will tower =)

2. Mix the cocoa powder (preferably sweetened) with the sour cream (for the size of the cake I made I used about 750g of sour cream; add the cocoa to taste)

3. Use the mixture to cover the base of your cake base. Be as generous as You want.

4. Mix together the cheese curd + cocoa sour        cream mixture and add berries of your choice – blackcurrants are a personal favourite of mine. (you can use different berries on different layers, like bananas and strawberries ...anything really)

5. Once the mixture is done and the cake base ready you can start building the cake. Before layering the biscuits I like to soak them in some orange juice. This allows the biscuit to more easily absorb all the flavours of the cake and makes the consistency more pleasurable.

6. Cover the biscuits with your mixture of cheese cur, sour cream, cocoa and berries and then add another layer of biscuits – I have chosen to use different flavour of biscuits for varying layers.

Keep going till You’ve reached the desired height.

7. Once You’ve finished, cover the entire cake with the sour cream cocoa mixture You used on the base and cover the cake in its entirety. Design Your own topping and decorate as you please. 

Cover the cake and let is set in the fridge for overnight. However if You’ve used plenty of cream and soaked your biscuits You can dig in after a few hours!

There will be more posts from Kadi during the coming months (hopefully :D) In the meantime you can follow Us and Kadi on Instagram. You can also follow the blog on Bloglovin or you can just keep checking back :)

As always hope you enjoyed the post by the wonderful Kadi 

AND 

Stay tuned

xoxo

Recipe: European Vegan Cutlets

This weeks recipe comes to you from my lovely friend Jo who is passionate about making vegan food delicious :) Keep reading for a kick ass vegan cutlet recipe that you can try out yourself. 

This recipe is so easy to make. The European veggie cutlets need a bit of time and effort , but in the end the delicious meal is worth every minute you've spent.

What you need for the cutlets

• one can of red kidney beans
• two medium sized onions 
• wild mushrooms , 
• one small zucchini, add 
• 2tbsp of wholegrain flour and 
• a little bit of water , add 
• 2tsp of curry powder, 
• fresh chopped parsley, 
• 1tsp of olive oil, 
• salt and pepper
• breadcrumb and flour mix to roll the cutlets in before frying

Pour the water away from the kidney beans and mush them all up in a medium sized bowl. Chop up two medium sized onions (yellow or red), some wild mushrooms and one small zucchini. Add two teaspoons of wholegrain flour (this is a taste preference, you can use white flour just as well) and a little bit of water. To season add 2 teaspoons of curry powder some chopped parsley, oil and salt and pepper.

Mix all ingredients together until the mix has a nice doughy consistency.Then shape the small dough balls and roll it in the breadcrumb and flour mix. If they start falling apart add a little bit of more flour or kidney beans

...then I added a little bit of extra oil in the pot and when the oil is hot enough add the cutlets Heat some oil in a pan and start frying. I recommend to fry 4 cutlets in a same time cause otherwise they are going to fall apart as you need to turn them around . You definitely need to fry them on both sides as they are a little bit on the thicker side. Fry them until they look golden brown . And ready they are.

You can do the white sauce now . 

What you need for the white sauce

• 1 Cup of soy milk

• 3 tbsp of flour

• some chopped up parsley and dill

• salt and pepper

Heat the soy milk until boiling point and add 3 tbsp of flour, stir it until it looks smooth, chop a little bit of fresh parsley and dill in it , add salt and pepper. continue boiling for about 5 to 10 minutes and it's done! 

You can also serve the food with rice, wholegrain spaghetti or ricenoodles but I boiled potatoes and chopped them to little pieces and fried it on the pan until it looks golden and mushy . Also , what's a meal without a juicy salad? I chopped tomatoes, cucumbers, pickles and lettuce , add a bit of freshly squeezed lemon juice in it and seasoned with salt for my simple side salad. 

Hope you enjoy your Mushroom-zucchini cutlets ! Completely VEGAN, but you wouldn't know unless you heard it here ;)

JO Dampf

It's all about happiness, love, vegan food, health, fashion and style! I am in charge how I feel today and today I'm choosing happiness !

Stay tuned for more vegan recipes from Jo during this month, every Wednesday :) And you can also follow her on her Instagram  account for fashion inspiration and vegan food heaven :)