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Nela Zámečníková

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Baked Feta Pasta Cre by @feelgoodfoodie INGREDIENTS 8 ounces cavatappi pasta or pasta of choice 2 p

Baked Feta Pasta Cre by @feelgoodfoodie INGREDIENTS 8 ounces cavatappi pasta or pasta of choice 2 pints cherry tomatoes 8 ounce block feta cheese ½ cup extra virgin olive oil ¼ teaspoon salt ¼ teaspoon black pepper 2 garlic cloves minced ¼ cup packed chopped fresh basil plus more for serving INSTRUCTIONS 1. Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined. 2. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning. 3. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts. 4. While the tomatoes and feta are baking, cook the pasta i

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a person is cutting into a cake on a plate with the words fluffy yogurt cake

Fluffy Cheesecake Japanese

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Fluffy Yoghurt Cake - Japanese Cheesecake with yoghurt.

A delicious, light and fluffy version of Japanese Cheesecake. Fluffy Cheesecake - Japanese Cheesecake with yoghurt. • 15cm springform cake tin • 3 egg yolks • 30g cooking oil • A pinch of salt • 210g unsweetened yogurt • 2g vanilla • 35g cake flour • 15g cornstarch • 3 egg whites • 5g lemon juice • 65g sugar Method: • Mix yolks, cooking oil, salt, yogurt, vanilla, cake flour, and cornstarch in a separate bowl. • Beat egg whites with lemon juice and sugar. • Gently fold in egg white mixture. • Bake in a water bath in the oven for 40-45 minutes at 150°C. Do not open the oven door during the baking process as this causes the cake to deflate. Recipe by Vy Khue

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This may contain: a stack of chocolate pancakes on a white plate

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raspberry and white chocolate cheesecake with fresh strawberries on the top, ready to be eaten

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40min · 6 servings This raspberry cheesecake (no bake) with a buttery biscuit base, creamy white chocolate & fresh raspberry cheesecake filling and topped with even more fresh raspberries. Base; • 250 g shortbread biscuits • 80 g unsalted butter Cheesecake Filling; • 250 g fresh raspberries • 250 g white chocolate • 500 g full fat cream cheese • 100 g icing sugar • 350 ml double cream Decoration; • 500 g raspberries Method; For the Base • Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl. • Add the biscuit mixture into a 8 inches deep springform tin and press do

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there are many small pastries on the plate

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This may contain: chocolate waffles and strawberries on a plate with the words healthy 4 ingredient chocolate waffles

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the waffles are arranged on top of each other and garnished with olives

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Entertain with these cute Smoked salmon and cream cheese waffles.

· 7 servings Smoked salmon and cream cheese waffles Prep time: 15 minutes l Cook time: NA l Makes 7-8 INGREDIENTS: • 3 mini waffles, sweet • 1 slice smoked salmon • 50g cream cheese, softened • 2 tablespoons baby capers 1 lemon, juice cut into wedges Garnish: Dill sprigs METHOD: 1. Slice sweet waffles into 3 rows. Keeping the squares intact. 2. In a bowl, add half a lemon, juiced, with cream cheese, salt and pepper. Use a fork to combine. Transfer to a piping bag with a star-shaped cake nozzle. 3. Thinly slice the smoked salmon. The thickness should match the width of a waffle square. Roll up each piece and place it in the first waffle square. 4. Add 5-6 baby capers in the next square. Then pipe cream cheese into the remaining square. Add dill sprig on the smoked salmon.