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creamy cheese

Pea-mint puree soup with cream and cheese

Pea-mint puree soup with cream and cheese

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Summer fresh peas, onion, garlic, celery stalks with plenty of mint, give a good and fresh flavor combination with butter, which is softened by melted cheese and whipped cream. A soup that goes well with several crispy toppings that make the soup even better.

Preparation time: 45 minutes
Level: Easy
Quantity: For two

Ingredients:
About 600 g fresh peas
1 stalk of celery
3 cloves of garlic
1 medium bulb onion, cut into quarters
About 15 mint leaves
200 g melted cheese
200 ml of bahu cream
Sea salt and black pepper to taste

Garnish:
3-4 slices of bread, torn into small pieces, for croutons
A handful of sunflower and pumpkin seeds
1 package of smoked bacon
Small handful of fresh sprouts
Fresh herbs
Olive oil for making bread croutons and sprinkling on the soup

Preparation:

  1. Put the peas, celery stalk, onion, garlic, and mint leaves in a saucepan. Pour enough water so that everything is covered with water and the water reaches a few cm above the vegetables. Cook the vegetables for about 20 minutes over medium heat.
  2. To make bacon crisps, cover a pan with a rack, place the bacon on the rack and place the pan in the oven so that the bacon fat drips into the pan and the bacon remains low in fat. Fry the bacon at 180 degrees C until it is crispy and dry. Cool the bacon slightly and chop it finely with a sharp knife.
  3. To make bread croutons, tear the bread into pieces of your choice, drizzle with olive oil, mix, pour the croutons into the pan, and bake in the oven at 180 degrees C, stirring the croutons occasionally, until the bread is crispy and browned.
  4. To make roasted pumpkin and sunflower seeds, pour the seeds into a dry frying pan and fry over medium heat, stirring frequently to ensure that they roast evenly. When the seeds have started to crackle and brown, they are ready.
  5. To make the soup, puree the cooked vegetables with a hand blender, add the whipped cream and melted cheese. Season the soup with sea salt and black pepper.
  6. Transfer the finished soup to a plate and add crispy bacon crumbs, bread croutons, toasted seeds, fresh sprouts, and chopped dill and parsley. Drizzle a little olive oil on top of the soup and sprinkle with black pepper.
    Ready!!
Strawberry and cream cheese cake

Strawberry and cream cheese cake

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In the summer, you have to make at least one pastry with strawberries. I combined lemon shortcrust pastry, cream cheese, and strawberries and made this cake. I made an exception and tried this cake myself, but only because of the wonderful company I had while eating it. Also, a minor observation. This cake is especially delicious when fresh peppermint leaves are eaten with it, rather than just taken as part of the garnish.

Preparation time: 1.5 hours
Level: easy
Quantity: One cake, 12-16 slices

Ingredients:
Dough:
200 g cold butter
400 g flour
80 g sugar
Freshly grated zest of one lemon
2 medium eggs

Filling:
400 g cream cheese. I used classic Philadelphia cheese
100 g sugar
100 g sour cream
2 tsp vanilla sugar
1 tbsp flour
2 medium eggs

Topping:
About 1 kg of fresh strawberries, cut into slices
Fresh mint leaves

Preparation:

  1. Chop the butter or mix it with the flour until it forms a uniform crumb.
  2. Add the sugar, eggs, and grated lemon zest.
  3. Knead the dough until smooth. Stop kneading as soon as the dough is smooth. This dough does not need to form a gluten network, and the dough should be rather fragile when frozen.
  4. Place the dough in the refrigerator for about 20 minutes at +4 degrees, then it will be easier to work with.
  5. Roll the dough into a thin 4-5 mm thick dough disk and line a cake tin with it. Trim the edges and place the cake tin with the dough in the refrigerator at +4 degrees for about 30 minutes or at -20 degrees, where it can also be filled.
  6. Preheat the oven to 180 degrees C. Cover the dough layer with baking paper and pour peas on it so that the cake base does not sink while baking and holds its shape.
  7. Prick holes in the cake base with a fork and bake for 15 minutes.
  8. For the filling, mix the cream cheese, eggs, sugar, vanilla sugar, sour cream and flour in a bowl. Mix until smooth. Use a mixer if necessary.
  9. Pour the cream cheese filling onto the cake base and bake at 150 degrees C for about 30 minutes until the cream cheese filling starts to set slightly.
  10. Remove the cake from the oven, let it cool, and place it in the refrigerator at +4 degrees for at least 2 hours. During this time, the cream cheese layer will set and will not flow when served.
  11. Cut the strawberries into slices and place them in a thick layer on the surface of the cake. Cover the surface of the cake evenly with strawberries. Add young mint leaves for garnish.
    Ready!!
Chocolate tear cookies with cream cheese

Chocolate tear cookies with cream cheese

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Soft, rich chocolate cookies that are easy to prepare and suitable for any party, dinner, or coffee break. These cookies can be made nicely if you manage to get chocolate chips. Alternatively, you can simply chop the chocolate finely and add it to the cookies.

Preparation time: 1 hour including baking
Level: Easy
Quantity: About 80 cookies

Ingredients:

300 g of butter
350 g of sugar
2 teaspoons of vanilla sugar
400 g wheat flour
200 g of soft cream cheese, e.g. Philadelphia cheese
0.5 tsp sea salt
2 teaspoons of baking powder
2 eggs
275 g of white chocolate tears
275 g dark chocolate tears
About 150-200 g of dark chocolate tears to sprinkle on top of the cookies

Preparation:

  1. Whip room temperature butter with sugar and vanilla sugar until foamy.
  2. Add flour, salt, baking powder, cream cheese and eggs. Mix the finished soft dough.
  3. Add the chocolate drops and mix until smooth.
  4. Use a spoon to place heaps of dough about 2.5 cm in size on a baking sheet covered with baking paper, smooth them out a little with a wet hand, and sprinkle with dark chocolate tears.
  5. Bake at 180 degrees C for 10 minutes.
  6. Let the cookies cool before removing them to cool. Allow the cookies to cool completely and store in an airtight container.
    Ready!!
Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

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Large cookies with soft cheese and strawberry filling, which are also suitable for the celebration.

Preparation time: about 2 hours
Level: Medium
Quantity: About 35 larger cookies

Ingredients:
450 g room temperature butter
200 g of brown sugar
200 g of white granulated sugar
4 eggs
2 teaspoons of vanilla sugar
2 teaspoons of baking powder
0.5 teaspoon of sea salt
650 g of flour

500 g of cream cheese
80 g of powdered sugar
1 teaspoon of vanilla sugar
400 g of strawberries chopped

Preparation:

  1. Whisk room temperature butter with sugar and vanilla sugar to whith foam.
  2. Add eggs, salt, baking powder, and flour and mix into a smooth, soft dough.
  3. Prepare the filling. To do this, mix cream cheese with powdered sugar and vanilla sugar. Cut the strawberries into pieces and mix them into the cream cheese mixture.
  4. Form a ball of dough about the size of a golf ball or slightly smaller between your hands, and press it flat layer of dough in the palm.
  5. Place the dough layer in the palm of your hand and form a shallow bowl in the middle of which put 1 teaspoon of the filling.
  6. Fold the edges of the dough together from all sides so that the cream cheese filling remains inside the ball of dough. Carefully roll the dough into a ball.
  7. Place the filled dough ball on a baking sheet covered with baking paper. Leave about 5-7 cm gaps between the balls and bake at 180 degrees C for 15-17 minutes until the edges of the cookies start to brown.
  8. Take the cookies out of the oven and let them cool.
    Ready!!
Salmon en croute

Salmon en croute

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Some consider this food to be a variation of beef wellington, only made using fish, some consider it just a salmon pie, but in any case, it is delicious food. I was lucky to taste it for the first time many years ago at the closing banquet of a conference in France. I don’t think I remember this food very precisely and I don’t claim to follow it exactly. When preparing it, you don’t have to put two salmon filets together, it can be done successfully with a single layer of salmon, and then you don’t have to wait that long to get ready with the food. I made this food as an appetizer for Christmas lunch, but I think that it is too much to be an appetizer, it is more like a main dish.

Preparation time: about 1h
Level: Average
Quantity: 5-6 thick, about 4 cm slices

Ingredients:
Two 20-25 cm long salmon fillets, skin and all bones removed
150 g of cream cheese
a large handful of raw baby spinach or about 200g of frozen spinach
2 garlic cloves finely chopped
salt and black pepper for seasoning
frying oil for spinach and garlic
50 g of room temperature butter
400 g of butter from the puff pastry, it is difficult to do it myself, I used an Estonian bakery product
1 egg to spread the dough
lemon sectors for serving

Preparation:
1. Remove the skin from the salmon fillet. To do this, slide a sharp knife sideways under the edge of the fillet, the fish must be skin below on the work surface. Hold firmly from the edge of the skin, hold the blade downwards and push the knife along the skin and remove it cleanly.
2. Finely chop the garlic, place in a pan with cooking oil and spinach, heat gently for a few minutes, season with warm pepper, and leave to cool. If using frozen spinach, thaw it before frying or thaw directly in a pan.
3. When the spinach has cooled completely, add the cream cheese and mix
4. Sprinkle a little flour to the working surface and roll the dough into a wider and flatter rectangle.
5. Place the dough on a baking sheet covered with parchment paper. Place one salmon fillet in the middle of the puff pastry, grease it with 25 g of butter, and season with salt and pepper
6. Spread the mixture of spinach and cream cheese on the salmon fillet.
7. Also grease the other half of the fillet with 25 g of butter, season with salt and pepper, and place on top of the salmon fillets covered with the spinach-cream cheese mixture.
8. Grease the edges of the puff pastry with the beaten egg and lift the edges of the puff pastry over the salmon fillet on both sides and press tightly together.
9. Press the ends of the dough firmly with the back of the knife and turn it up against the dough. If there is too much dough at the ends, cut them shorter. The ends would be 4-5 cm ideal.
10. Turn the assembled pie upside down so that the edges of the dough are down.
11. Grease the pie with the egg, pull the stripes across the dough with a knife, do not cut through the dough
12. Shake pepper and sea salt over the pie
13. Bake at 180 degrees for about 45 minutes, depending on the oven. The salmon must be completely cooked.
14. Cut the pie with a very sharp knife or bread knife into slices about 4 cm thick. Serve with a lemon slice, from which you can squeeze the juice while eating the pie.
Ready !!

Zebra cake

Zebra cake

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One of the marble cakes I made as a chocolate cake for Kirsta’s birthday.
Biscuit cake with rich chocolate cream to add juiciness.

Preparation time: about 2 hours
Level: Average
Quantity: about 16 slices of cake

Ingredients:

Cake bases:
200g butter
500 g of flour
2 teaspoons baking powder
1 teaspoon sea salt
3 eggs and egg whites of 4 more eggs
500 g of sugar
2 teaspoons vanilla
500 ml of milk
60 g of cocoa powder

Cream:
300 g of cream cheese
200 g of room temperature butter
250 g of sugar
75 g of cocoa
1 teaspoon vanilla sugar
0.5 teaspoons of sea salt

Preparation:
1. Separate the egg whites from the egg yolks, making sure that the egg yolks do not get into the egg whites
2. Whisk the egg whites into a heavy foam
3. Whisk 3 egg yolks with sugar and milk to the foam, add vanilla and sea salt
4. Add flour and baking powder and mix the dough until smooth. Mix the egg foam into the dough.
5. Divide the dough into equal parts. Add the cocoa to one part and mix until smooth
6. Line two 24 cm tins or three 19 cm cake tins with parchment paper.
7. Place 1 tablespoon of white dough in the middle of the form and add 1 tablespoon of brown dough. Continue until all of the dough is over.
8. Bake the cakes at 180 degrees for 30-40 minutes until the cakes are ready
9. Let the bottom of the cake cool and make a cream at the same time
10. Mix butter, cocoa, vanilla sugar, and sea salt into a smooth and shiny cream
11. Place one cake base on a serving tray, apply generously a cream and proceed in the same way with the other base of the cake.
12. Spread cream on the sides and top of the cake, garnish and add strawberries or blueberries
13. Let the cake stand overnight to even out the flavors
Ready !!

Chocolate cake with lemon marzipan cream

Chocolate cake with lemon marzipan cream

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I made this cake for Krista’s birthday in August 2021. Chocolate cakes can be made in hundreds of different variants. This is a more serious, juicy, richly chocolate variant, which is given a slightly more sour tone by the lemon marzipan cream. By following this recipe, you can make a high, 6-layered cake with a diameter of 21 cm, but it can also be made with fewer layers.

Cooking time: About 3 hours from the start of baking until the cake is assembled
Level: average
Quantity: 16 slices, 19 cm cake tin

Ingredients:

Cake bases:
190 g of wheat flour
3 medium eggs
250 g of granulated sugar
2.5 teaspoons baking powder
80 g of dark cocoa powder
220 g 82% farm butter
200 g of dark chocolate with 70% cocoa content
200 g of cream cheese
vanilla

Chocolate cream
150 g butter
100 g of sugar
60 g almond flour
200 g of cream cheese
vanilla sugar
150 g of dark chocolate

Lemon marzipan cream
150 g of almond flour
150 g icing sugar
Juice of 1 lemon
water if the cream is too thick

Preparation:
1. Make cake bases. To do this, melt the butter and chocolate over low heat, add the remaining components. Using electric mixer mix until smooth.
2. Divide the dough into three 21 cm cake tins and bake at 150 degrees for about 35-40 minutes until the test tube is clean.
3. Cool the cake bases completely
4. To make the chocolate cream, melt the butter and chocolate on low heat, mix the rest of the cream components until a beautiful shiny cream. Allow cooling in the refrigerator for about an hour to make the cream less flowing
5. To make lemon marzipan, mix almond flour with icing sugar, add lemon juice and mix into the dough. If the dough is too thick, add water. The marzipan I used for the cake cream was rollable but quite soft and sticky.
6. When the cake bases have cooled, cut them crosswise into two layers.
7. Place one layer on a serving plate and spread generously a chocolate cream. Cover with the next layer, apply a layer of marzipan.
8. Use a regular rolling pin or glass bottle to roll the marzipan. Shake the icing sugar on the work surface and roll the marzipan piece into a cake the size of a layer about 0.5 cm thick. Place it on the base of the cake.
9. Do the same with all layers of cake. Cover them in turn with chocolate cream and marzipan layer.
10. Cover the sides and surface of the cake with chocolate cream. Garnish the cake with fresh strawberries or other berries.
11. It would be best to eat it when this cake has been standing overnight or even for two days
Ready !!

Creamy chocolate cheesecake

Creamy chocolate cheesecake

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The different variations of this cake, one more complex than the other, move around the world quite a lot. I summarized these recipes and modified them to simplify the recipe and make it more chocolatey and tasty. It was very necessary to add extra chocolate to the recipe. That’s how it fell out. Those who have tasted it know what I am talking about.

Preparation time: 1h
Level: easy
Quantity: One 24 cm cake

Ingredients:
Base:
200 g digestive cookies
1 tablespoon cocoa
50 g of sugar
60 g of melted butter

Cake:
700 g cream cheese (Philadeplhia, Creme bonjour)
200 g of whipped cream
200 g of sugar
2 teaspoons vanilla sugar
4 large eggs
A little brown sugar to shake
Sea salt with your fingertips
2 tablespoons flour

25 g cocoa powder

Cover:
35 g whipped cream
100 g of dark chocolate

Preparation:
1. Crush the cookies, add sugar and cocoa, melt the butter and add to the cookie crumbs. Mix well
2. Lining the cake tin with parchment paper and pour the biscuit mixture into the tin, smooth with a spoon
3. Bake at 180 degrees for about 15 minutes
4. Mix the finished cake mixture. Using an electric mixer mix the cream cheese, whipped cream, eggs, flour, vanilla sugar, sugar and cocoa.
5. Pour the mixture onto the baked cake base. Place the oven bath in hot water to generate steam, otherwise, the cake may crack.
6. Bake the cake for about 45 minutes at 180 degrees. The cake may look not ready and shaky in the middle, but that’s the way it should be.
7. Remove the cake from the oven and cool completely
8. Remove the cake tin releasing it with a knife
9. Melt the whipped cream and chocolate on low heat and pour over the cake, it will form a soft chocolate layer
Serve with berries or eat as it is. Be sure to cool the cake well before serving, this cake is pretty soft and creamy
Ready !!

Ricotta-cheesecake

Ricotta-cheesecake

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Ricotta is a type of whey cheese that is made from the whey rest from the cheese-making, so ricotta does not have a lot of casein, it mainly contains globulins and albumin. Making ricotta in a simplified form means heating the acidified whey to a temperature close to boiling, during which the proteins denature and form the curd.
This type of cheese has been made on the Apennine Peninsula since ancient times. In ancient Rome, similar cheese was most probably common on the food table.
Ricotta is often used in desserts, but also in salads. Today, ricotta is eaten both as fresh cheese and in various processed, fermented or smoked variants.
One of the typical uses of ricotta in modern Italy is to use it in making cheesecakes. I made a slightly atypical ricotta cheesecake where I used an almond base instead of a regular cookie or dough base and used half of the ricotta and regular raw cheese to give the cake a less rough texture.
Fresh strawberry jam or Maraschino cherries would be a good addition to this cake.

Preparation time: 20 min preparation, 45-60 min baking
Level: easy
Quantity: 16 slices

Ingredients:
Base
200 g of almond flour
50 g of wheat flour
60 g butter
50 g of sugar
Filling
500 g of fresh ricotta
500 g of raw cheese (eg Creme Bonjour. Philadelphia)
250 g of sour cream
200 g of sugar
2 teaspoons vanilla sugar
3 tablespoons wheat flour
4 large eggs

Preparation:
1. Prepare the base by melting the butter, mixing the flour, almond flour, and sugar with the melted butter, and line the base of the cake with this mixture. You can also line the edges of the cake tin with a single layer, but I didn’t this time
2. Bake the bottom for 15 minutes at 180 degrees
3. In a large bowl, combine ricotta, cream cheese, eggs, sugar, sour cream, flour, and vanilla. Mix the cake filling evenly so that no larger pieces of cream cheese remain. Pour the filling over the baked cake base
4. Place the oven bath in hot water. Bake the cake in the middle of the oven until the cake starts to brown slightly at the edges. It is not necessary to bake the cake until brown, it can be removed from the oven while the cake is not completely coagulated and only slightly brown. The cake firms nicely in the refrigerator and without very long baking the cake will have a more silky texture.
5. Leave the cake mold to stand overnight or until it cools down completely. Can be stored in the refrigerator before eating, some people like it cold
6. Serve with strawberry raw jam or Maraschino cherries. In winter, fresh strawberry jam is easy to make from frozen strawberries available in the supermarket. Let them melt a little, put in the food processor with the desired amount of sugar, and crush until smooth
Ready !!

Tuscany-style stuffed chicken fillet

Tuscany-style stuffed chicken fillet

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The Tuscany region of Italy is historically known for its legumes and quality meat. The meat is grilled or fried in high heat or even open fire. The dishes are simple, delicious, using high-quality olive oil, rosemary and fresh basil.
I made one variant of today’s Tuscan food – stuffed chicken fillet with grilled herb potatoes.

Preparation time: 1 hour
Level: Easy
Quantity: Serves two

Ingredients:
Two chicken fillets
250 g biscuits (digestive, oat biscuits, other cookies with a nicer texture)
100 g grated parmesan
50 g of cream cheese or mozzarella
A handful of chopped basil
A handful of chopped parsley
(optionally 1 tablespoon chopped sun-dried tomatoes in oil)
1 garlic clove finely chopped
Salt and pepper for seasoning
2-3 tablespoons Olive oil for frying

Preparation:
1. Cut chicken fillet lengthwise, lightly rub with olive oil, spread and season with salt and pepper
2. Mix the ingredients of the filling and place it on the chicken fillet.
3. Compress the chicken fillet so that the filling is caught between the fillet halves.
4. In a thick-based pan, heat the olive oil, lightly brown the chicken fillets and lower the heat, and cook on low heat for 8-10 minutes. Turn the fillets over and cook for another 8-10 minutes.
Serve immediately with asparagus, herb potatoes or pickled vegetables
Ready !!

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