Shrimp Mozambique
Ingredients:
- 2 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
Categories
🤩🐙 Shrimp Mozambique 🤩🐙
Tag: #health
Categories
🥰🥰 Fruit Salad Cheesecake 🥰🥰
Fruit Salad Cheesecake 🥰
Refreshing Fruit Salad Cheesecake Delight
Ingredients:
For the Cheesecake Base:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
For the Fruit Salad Topping:
Assorted fresh fruits (strawberries, blueberries, kiwi, grapes, pineapple, etc.), chopped
1/4 cup granulated sugar
2 tbsp lemon juice
Directions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream until fully incorporated.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 45-50 minutes, or until the edges are set but the center still slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
Combine the chopped fresh fruits, granulated sugar, and lemon juice in a large bowl. Toss gently to coat the fruits evenly.
Just before serving, spread the fruit salad over the chilled cheesecake.
Slice and serve the fruit salad cheesecake chilled. Enjoy!
Prep Time: 20 minutes | Cooking Time: 1 hour | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes
Kcal: 350 kcal | Servings: 10 servings
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Categories
😍😋Rustic Peach Galette 😍😋
Rustic Peach Galette 😍😋
Ingredients 📋
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold unsalted butter, cubed
1/4 cup ice water
4 large peaches, sliced
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 beaten egg (for egg wash)
1 tablespoon turbinado sugar (optional)
Instructions 🥣
In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In another large bowl, mix the peach slices with the brown sugar, cornstarch, vanilla extract, and ground cinnamon until the peaches are evenly coated.
On a lightly floured surface, roll out the dough into a 12-inch circle. Move the dough to the prepared baking sheet.
Pile the peach mixture in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as needed.
Brush the edges of the dough with the beaten egg and, if desired, sprinkle with turbinado sugar.
Bake for 35-40 minutes, or until the crust is golden and the peaches are tender and bubbly. Let cool slightly before serving.
Time:
Prep Time: 20 minutes
Chill Time: 1 hour
Cooking Time: 40 minutes
Total Time: 2 hours
Nutrition:
Calories: 250 kcal
Servings: 6
Enjoy your rustic peach galette!
Categories
Peach and Blueberry Greek Yogurt Cake
This Peach and Blueberry Greek Yogurt Cake is wonderfully moist and tender thanks to Greek yogurt, with fresh peaches and blueberries adding vibrant flavor. Ideal for any occasion, this cake is both delicious and inviting.
Ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 4 oz butter, softened
– 1 cup sugar
– 2 eggs
– ½ teaspoon vanilla extract
– ½ cup low-fat Greek yogurt
– 2 peaches, sliced into wedges
– 6 oz blueberries
– 1 teaspoon granulated sugar
Instructions:
1. Prepare the Oven and Pan:
– Preheat the oven to 350°F (175°C) and place the rack in the middle position. Grease and line the bottom of a 9×3-inch springform pan (or a 9-inch round cake pan) with parchment paper, then grease the parchment paper.
2. Mix Dry Ingredients:
– Sift the flour, baking powder, and baking soda into a medium bowl.
3. Cream Butter and Sugar:
– In another bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes on high speed. Add the eggs, vanilla extract, and Greek yogurt, continuing to beat until the mixture is creamy and smooth.
4. Combine Ingredients:
– With the mixer on low speed, gradually incorporate the dry ingredients until just combined. Be careful not to overmix.
5. Assemble the Cake:
– Pour the batter into the prepared pan. Arrange the peach slices on top and scatter the blueberries evenly. Sprinkle with granulated sugar.
6. Bake:
– Bake for approximately 1 hour, or until the cake is golden and a toothpick inserted into the center comes out clean. If desired, add extra peach slices and blueberries halfway through baking for a decorative touch.
7. Cool and Serve:
– Let the cake cool in the pan on a wire rack for about 40 minutes. If using a springform pan, carefully release the cake and transfer it to a cake plate using the parchment paper. For a round cake pan, invert the cake onto a plate after it has cooled.
8. Enjoy your Peach and Blueberry Greek Yogurt Cake!