Another cake that is not baked and we all know how practical it is when it is so hot.

INGREDIENTS FOR THE BOTTOM:

300 g of ground cookies ( Plasma or Pettit Beurre )

200 g margarine for cakes ( melted )

INGREDIENTS FOR THE FILLING :

25 g of gelatine

10 spoons of water ( to solve the gelatine )

480 g of sweet cream

1 cream fix

480 g of blueberries ( frozen )

5 spoons of sugar + 8 more spoons

5 spoons of lemon squeeze

605 g of cheese for cakes

240 g of stiff yoghurt

FOR DECORATION :

Fresh blueberries ( not obligatory )

PREPARATION :

1 . put blueberries, 8 spoons of sugar and lemon squeeze into a bowl and let it boil …

2 . drain the blueberries and keep their juice and let it cool down …

3 . dissolve the gelatine in water and let it bubble …

4 . add melted margarine to the ground cookies, mix well and press the mixture into a tin with diameter of 26 cm … ( leave the tin in the fridge till you prepare the filling )

5 . put the cheese for cakes, yoghurt and 5 spoons of sugar in a bowl and mix everything well …

6 . add some filling into the dissolved gelatine, dissolve it with a spoon and add the prepared gelatine into the filling and mix everything well …

7 . in another bowl mix sweet cream with cream fix …

8 . put the mixed sweet cream and the filling together and divide it into 3 bowls so that you get the equal quantity of each filling …

9 . add blueberries and 4 spoons of juice into the first part ( mix well )

Add 5 spoons of blueberry juice into the second part ( mix well )

The third part remains white

10 . put the first part on the cookies, then put it in the freezer for ca. 30 minutes to let the upper part tighten. Put the second filling on the first one and put it in the freezer for ca . 30 minutes . At the end put the white filling on the top, pour a few drops of juice on it and decorate it with a fork or spatula .

11 . it is best to leave the cake in the fridge overnight and the following day take it out of the tin and decorate it with fresh blueberries if you want to …

NOTES AND ADVICE :

While you are waiting for the first layer to tighten in the freezer, DO NOT put the other fillings in the fridge to avoid tightening of the gelatine.

Instead of frozen blueberries you can use any other berries.

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Most of us prepare gnocchi in just one way, we boil them and prepare a sauce to go with. Because of that I would like to show you one of my ways of preparing delicious gnocchi with vegetables and meat.

INGREDIENTS :

1 kg of minced meat ( at your choice )

1 kg of gnocchi

480 g of canned tomatoes with pieces ( 480 g Net weight )

500 g of cheese ( for instance Gauda , Emmentaler … )

500 g of mushrooms ( for instance champignons … )

2 onions

2 courgettes (medium sized )

200 ml of cooking cream

1 ½ peppers ( three different peppers: yellow, red and green )

3 cloves of garlic

5 g of sugar

2.5 g of pepper

½ spoon of red pepper ( spice )

1 spoon of Vegeta ( for meat ) + ½ spoon of Vegeta ( for vegetables )

1 tea spoon of salt ( for meat ) + ½ tea spoon of salt ( for vegetables )

50 ml of oil ( for meat ) + 20 ml of oil ( for vegetables )

PREPARATION :

1 . peel and chop the onions into tiny cubes …

2 . grate the cheese …

3 . fry the onions on heated oil, add meat, garlic and all the spices (for meat) …

4 . fry the meat till it is cooked …

IN THE MEANTIME PREPARE THE VEGETABLES …

5 . wash courgettes, peppers and mushrooms, chop the courgettes into rings, peppers into strips and mushrooms into slices …

6 . add oil and spices (for vegetables) and mix well …

LEAVE THE VEGETABLES ASIDE TO FINISH THE MEAT …

7 . add canned tomatoes and cooking cream into the cooked meat and just stir …

8 . put the seasoned vegetables into a baking tray ( you can season the vegetables in the baking tray ) …

9 . put gnocchi on the vegetables ( do not boil gnocchi before ) …

10 . put meat on gnocchi so that the gnocchi are completely covered with meat …

11 . put your dinner in the pre-heated oven at 180 degrees and roast for 30 minutes …

12 . after 30 minutes take the roasted gnocchi out of the oven and sprinkle with grated cheese …

13 . roast the gnocchi for ca. 15 minutes to let the cheese melt and get a light golden colour …

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This is an ideal, refreshing cake for summer days. In just a few minutes you’ve got a prepared cake, and you don’t even need an oven.

INGREDIENTS FOR THE BOTTOM:

300 g of Oreo cookies ( ground )

80 g of melted butter or margarine for cakes

INGREDIENTS FOR FILLING :

800 – 1000 g of strawberries

200 ml of sweet cream

Squeeze of half lemon

500 g cheese for cakes

80 g of sugar

1 tea spoon of vanilla paste ( or 2 packages of vanilla sugar )

10 g of gelatine

5 tea spoons of water

PREPARATION :

1 . dissolve gelatine in water and let it bubble …

2 . grind Oreo cookies , melt the butter, mix everything well, put the mixture with Oreo cookies into a tin with diameter 26 cm, and press the cookies evenly into the tin, with your hands …

3 . put the tin into the fridge …

4 . wash the strawberries, dry them, cut their bottoms evenly …

5 . half the medium-sized strawberries and line them along the edge of the tin vertically on the cookies … ( SEE THE VIDEO )

6 . put the tin back in the fridge till you prepare the filling …

7 . put sugar, lemon squeeze, vanilla paste and cheese into a bowl and mix shortly …

8 . dissolve gelatine and put 2 – 3 spoons of cheese in the gelatine …

9 . mix gelatine and cheese, and put the gelatine back into the cheese mixture and mix again …

10 . mix sweet cream and cream fix separately …

11 . put the mixed sweet cream and cheese together …

12 . put the filling on the strawberries, press the filling lightly among the strawberries, and pick the tin up from the table several times and drop it back on the table to enable the filling to enter among the strawberries completely … ( SEE THE VIDEO )

13 . put the cake in the fridge for ca . 6 hours or best overnight …

14 . put the cake out of the tin and decorate it with Oreo cookies, strawberries and mint, if wanted …

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We have tried this pâté in a Split restaurant served with warm, mini flatbread. Even I was delighted with this pâté, although I am not very fond of fish or sea fruit. I am sharing this recipe with you, so you can enjoy this fantastic favour, too.

INGREDIENTS:

250 g of cooked prawns or shrimps

180 g of mayonnaise

150 g of smoked salmon

4 pickled gherkins ( medium sized )

1 teaspoonful of capers

1 spoon of ketchup

2 – 3 g of salt ( depends on your taste )

1 g of pepper

2 cloves of garlic

250 g butter

PREPARATION :

1 . when water boils, put prawns in it, cover the pot to let the water boil again and then cook for 3 more minutes …

2 . put the cooked prawns and all other ingredients in a blender or food processor and mix them well to get pâté …

3 . put the pâté into the fridge to cool and harden …

ADVICE AND NOTES :

You need some 900 – 1000 g frozen prawns to get 250 g when cooked.

Pâté can be served as a starter with warm bread, flatbread, etc…….or for breakfast

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