Blueberry Cheesecake

This cheesecake is really special. It has a beautiful color and fresh taste. You don't need eggs to do it.
You can use small europeans or bigger americans blueberries. The first type of berry will give a nice color to the cake. Unfortunately, I didn't have small blueberries so I used american ones and  my cheesecake is only purple. This recipe is easy, but it takes time, because you have to cool the cake several times, but this is the price of the effect.
I read somewhere that this year in the Swedish town Gavle occurred berry fight. About 70 people was fighting because of berrys and one person was taken to the hospital! In the forests there were no berrys so the seasonal workers  from Bulgaria were desperated and started to fight.

Blueberry Cheesecake

Cheese layer

400 g white cheese (ground or ready Cheese)
200 g sour cream
250 g of berries
100 g of caster sugar
2 tablespoons cornstarch
2 teaspoons vanilla sugar
grated zest of one lemon

Cake base
200 g oat biscuits or other dark biscuits
50 g of dark chocolate
65 g of butter


 Fot the top
200 g sour cream 
170 g of caster sugar
2 teaspoons of gelatin powder

First, do the base on the American style:  chop biscuits and chocolate with the blender, than add the melted butter and mix everything. Preheat the oven to 175 C. Cover the base of 24 cm form with special parchement paper and put the mixture on it. Bake over 10 minutes.
Prepare the cheese. In a bowl, mix cheese, sour cream, sugar, vanilla sugar and berries until the mixture will have a nice purple color. Carefully pour the purple cheese mixture on the cookie base and put the cake to the oven and bake about 40-45 minutes. Remove from the oven and let it cool, cover with kitchen foil and place to the fridge for all night.
Next day prepare the top cover. Mix sour cream and sugar in a small mug and heat slowly, stirring all the time, add gelatine and stir until amalgamated. Pour the cream on the top of the cake and return to the frige for one hour. Decorate with blueberries and serve.

Stuffed squash Middle East style

Spices and spices again determine the flavor of this squash. To prepare this dish you need to scoop out the squash. It’s rather complicated so try a kitchen trick proposed by Karolina from Senses in the kitchen – use a melon baller to scoop it out.

For the first time in my life I was able to prepare the squash quickly without broken spoons. In the original recipe the squash is stuffed with  the raw rice, but I do not recommend this method, it’s better to boil rice first. The recipe comes from the "Language baklava," but I modified it.

    Stuffed Squash

 (for two large squash)
    2 large squash
   

 the stuffing:
    1/2 cup of rice
    200 grams of chopped beef
    2 tablespoons of dry mint
    1 teaspoon of  black pepper
    1 teaspoon of cinnamon
    1 teaspoon of salt
    

the sauce
    1 cup of beef broth
    5 tablespoons of olive oil
    2 cans of peeled tomatoes (400 g can)
    3-4 cloves of garlic
    

Cook rice in water without salt. It can’t be too soft.  Peel the squash and scoop it out from the top. Throw away the pulp but keep the caps. Mix in the bowl rice, meat and spices. Stuff the squash, attach the cap using toothpicks, so that the stuffing will not escape during the cooking. In a large casserole mix blended tomatoes, olive oil and crushed garlic, add broth. Put the squash in the sauce and cook for about an hour in oven preheated to 180 degrees. Serve sliced ​​squash with tomato sauce and Greek tzatziki with lots of dill.

Pork ribs in the tomato-orange marinade

I've decided to start with English version of my blog "Śnieżka gotuje". It will be a good opportunity to exercise my English and to learn a lot of new culinary words. If you find a mistake let me know. English is not my mother tongue.

Yesterday I boght nice pork ribs. A happy young butcher girl told me: "Look, aren't they beautiful? You will not find nicer ribs anywhere". I didn't try to. I just paked them to my bag and I run my bicicle.
Then I put them into the boiling water and I started to prepare my tomato-orange marinade.

Pork ribs in  the tomato-orange marinade
1 kg ribs
1 bunch of chive
4 tablespoons of tomato paste
1  chilli
2 oranges
piece of fresh ginger
2 tablespoons of  dark soy sauce
4 tablespoons of olive oil
2 teaspoons of honey
salt and pepper
Cut ribs into pieces, rinse, put them to the boiling water with salt and pepper. Cook for about an hour until ribs are tender.
Wipe a zest of one orange. Squeeze the orange juice into a large bowl. Mix the tomato puree, soy sauce, olive oil, zest, honey, grate a little of ginger. Finely chop the chilli and add to the sauce. Stir everything and put ribs into the marinade. Place everything in fridge for a few hours.
Place the ribs in a baking dish. Pour the marinade over them and bake them in a hot oven. (200 degrees Celsius). Sprinkle with chopped chives.