#kinda fancy

Ingredients:

200 g graham crackers

50 g sugar

60 g melted butter

450-500 g cream cheese

133 g sugar

zest of 1 lemon

less than a teaspoon vanilla extract

around 50 ml lemon juice

150 g sour cream

3 small eggs

less than 2 tablespoon flour

Berries of choice

Gelatin

Instructions:

For the bottom, mix sugar with the crackers. Add the melted butter. Push it down in a buttered tin.

Bake it for 10 mins in preheated oven at 160°C. 

Beat the cream cheese to make it easier to work with.

Add sugar, lemon zest and vanilla extract, beat until mixed properly.

Add sour cream and lemon juice, mixing when pouring the juice. Beat.

Add eggs one at the time, then the flour. Don’t beat too much after. 

Pour into the tin when it’s cooled down. 

Bake it for 40-50 mins in preheated oven at 175°C. Cover with paper/tinfoil if the surface starts burning.

Turn the oven off when it looks set on the surface but there’s still a slight wobble in the middle.

Open the oven slightly, let it cool for an hour like that.

Once it’s cooled down, put berries and pour gelatin on top. Let it chill. 

Original recipe

Ingredients:

30 g cold butter

3 ripe peaches (i used about 700 g)

50 g granulated sugar 

1 teaspoon fresh lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

5 tablespoons flour

1/2 teaspoon baking powder

150 ml half and half

Instructions:

Peel, cut and pit the peaches.

Preheat the oven to 170°C.

While the oven is preheating, place 1 tablespoon of the butter in each of two ramekins that hold 2 cups of liquid each. I used 4 smaller ones instead.

Place the ramekins in the oven while it preheats, but keep an eye on it--don't let the butter brown.

Stir together the peaches, 1 tablespoon of the sugar, the lemon juice, cinnamon and vanilla in a bowl, and set aside while you make the rest.

Whisk together the flour, the remaining 3 tablespoons of sugar, and the baking powder. Lightly stir in the half-and-half---small lumps are okay.

Spoon the batter over the melted butter in each baking dish, and DO NOT STIR.

Evenly pour the fruit mixture on top in each ramekin.

Bake for 30-35 mins, or until the crust is golden brown. Because i used smaller ones, mine were good after 20-25 mins. Keep an eye on them!

Original recipe

Ingredients:

200 g Dijon mustard

1/2 teaspoon paprika powder

salt and pepper 

6 chicken breasts

6 sliced thick cut bacon (or around 80 g), diced

1 cup dry white wine

80 g heavy cream

thyme (3/4 tablespoon)

Instructions:

Mix 120 g of the dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.

Fully coat each chicken thigh in the mustard mixture. Place in the fridge for a minimum of 2 hours. 

When ready to cook, add the diced bacon to a large skillet over medium/high heat. Stir as it cooks, until crispy and mostly done.

Add the chicken to the skillet and brown both sides for 10 minutes. The chicken doesn't need to be all the way done. 

Add the wine to the skillet.

Whisk in the remaining dijon and the heavy cream and toss in the thyme, salt if needed.

Reduce the heat to low, cover the pan and cook for 15-20 minutes or until the chicken is fully cooked and the sauce is reduced to your liking.

Original recipe

Ingredients:

3 onions, diced

4 garlic cloves, diced

400 g minced meat (beef or pork)

1/2 liter tomato puree

salt, pepper, oregano

2 leaves of laurel

1/2 teaspoon sugar

1/2 teaspoon cumin

2 garlic cloves

6-700 g spinach

salt, pepper

pinch of nutmeg

1 cup milk

butter “in the size of 2 walnuts” (around 40g lol) 

salt, pepper

1,5 tablespoon flour

200 g mozarella    

lasagne sheets (350-400g? idk, depends a lot on the tray)

grated cheese on top

Instructions:

Saute onions, and add garlic, then meat.

When its water’s been boiled, add the rest of the ingredients. Simmer for 30 mins.

In another pan, saute garlic and then cook spinach and the others.

Microwave milk for 2 mins.

Melt butter, add salt, flour and milk. Add mozarella. Mix until it thickens.

Pour oil in a baking tray. Place one layer of sheets, then the bolognase (without the laurel leaves), pasta sheets, spinach, pasta sheets, bechamel sauce, pasta sheets and cheese.

Cook for 30 mins at 180°C, fan-assisted.

Ingredients:

4 bananas (as ripe as possible)


4 tablespoon vegetable oil


1 egg


½ cup sugar


1 teaspoon vanilla extract


1½ cups all-purpose flour


1 teaspoon baking powder

1 teaspoon baking soda


¼ teaspoon salt


1 teaspoon cinnamon

250 g mascarpone (or 750 g)

500 g ricotta (or none)

150 g sugar

1 tablespoon vanilla extract

170 g raspberries, pureed

180 ml milk

1 tablespoon gelatin powder (could use a bit more)

Instructions:

Preheat the oven to 180°C.

In a large bowl, mash the bananas with a kitchen spoon or spatula (basically anything which isn't metal).

Add in the oil, egg, vanilla, and sugar. Stir until combined.

Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.

Pour the banana bread batter into a springform pan and bake for 30-40 minutes or until the top is set.

In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.

Pour raspberries, whisk.

Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.

Quickly stir until gelatin is dissolved, about 5 minutes.

Pour the gelatin mixture over the cream cheese and whisk again until smooth.

Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.

Original recipe (I added the raspberries and more sugar and ricotta because it seemed to be way more tasty)

Ingredients:

1 and ½ cups flour

½ teaspoon baking powder

½ teaspoon salt

5 and ½ tablespoons butter, at room temperature

½ cup granulated sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

¾ cup sour cream or Greek yogurt

⅓ cup granulated sugar

½ cup flour

3 tablespoons butter, cold and cut into cubes

8 ounces cream cheese, at room temperature

¼ cup granulated sugar

1 egg white

1 cup fresh raspberries, washed and drained

Instructions:

I also like to line the bottom with parchment paper. See post narrative for instructions.

Mix together the cream cheese and ¼ cup sugar.

Blend until creamy on medium-low speed. Add egg white and mix until just combined and silky. Set aside mixture.

Preheat oven to 180°C.

In a bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of a mixer combine butter and ½ cup sugar on low speed.

Add vanilla, egg, and egg yolk and blend.

Slowly mix in the flour mixture alternating with the sour cream.

Spoon the batter into he prepared pan and smooth top.

Carefully the cream cheese filling over the top. Smooth evenly.

Place the raspberries onto the cream cheese filling.

Combine flour, sugar, and butter in a bowl.

Work ingredients together with a fork or pastry cutter until mixture resembles wet sand.

Spread mixture over raspberries.

Bake for 40 to 45 minutes at 180°C

Ingredients:

500 g chicken breast, cubed

Salt, to taste 

Pepper, to taste

500 g broccoli florets

230 g mushrooms / carrots, sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

⅓ cup soy sauce

1 tablespoon brown sugar

1 cup chicken broth

2 tablespoons flour

Instructions:

Fry chicken, season with salt and pepper, and sauté until cooked through and browned. 

Remove from pan and set aside. 

In the same pan, fry carrots and broccoli. When they start to soften set aside.

Sauté garlic, ginger and flour. Burns quickly! Add the remaining sauce ingredients and stir until smooth.

Pour water if needed. Sometimes it's too thick and there's not enough sauce.

Serve with hot rice or noodles. 

Original recipe