Passion fruit cheese cake

I have never made a cheese cake in my life but I love this dessert a lot. I got an idea for the passion fruit cheese cake when I was watching a reality show called "Hele Norge Baker" based on the British version called "The Great British Bake Off". I was then surfing in the Internet in order to find a nice recipe for the passion fruit cheese cake. The recipe is modified a bit from the original since I did not find all the ingredients at the grocery store.

Base:
225 g Digestive biscuits or oat biscuits
100 g butter

Filling:
25 g lemon gele powder
2,5 dl boiling water
3 dl sour cream
200 g Philadelphia cream cheese (natural)
1,5 dl powder sugar
1 tsp vanilla sugar
3 dl cream
2 passion fruits

Topping:
0,5 dl boiling water
1 dl apple juice
1dl water
4 gelatine sheets
2 passion fruits

Crush the biscuits and mix with melted butter. Place the biscuit base on a cake pan with removable bottom. Put the cake pan in a fridge.

Cook 2,5 dl water and mix the lemon gele powder. Mix well and let it cool down.
Mix sour cream, cream cheese, powder sugar, vanilla sugar and passion fruit (only the inside of the fruit) well together. Whip the cream until it is firm. Mix the cheese mix together with whipped cream. Pour carefully the cooled lemon gele while mixing the filling all the time.

Pour the filling on top of the base and let it be in the fridge around 5 hours.

Put the gelatine sheets in cold water for 5 minutes. Rinse the sheets well and put them in boiling water, mix well. Add the passion fruit, apple juice and water to the gelatine and mix well. Pour the mix on the top of the cake. The gelatine will congeal in couple of hours.

Remove the cheese cake from the cake pan. You may need to use a knife to the sides when removing the cake from the cake pan. Decorate with passion fruits and clementines.

Use a cake pan with removable bottom.
Use also a knife when removing the cake pan.

Decorate with passion fruits and clementines.

Use oat or Digestive biscuits as base for the cake.

Enjoy!

Cinnamon rolls

For cinnamon rolls you can use the recipe of vanilla rolls -just replace the vanilla butter with cinnamon butter.

Enjoy with cold milk or with nice latte.

11 dl flour

4 dl milk

50 g yeast

2 eggs

200 g butter or margarine

1 dl sugar

2 tea spoons of cardamom

Filling

100 g butter or margarin

4 tsb cinnamon powder

2 dl powdered sugar

Warm up the milk as the same temperature as your body temperature and mix the yeast with the milk. If the milk is too warm the yeast will die. Mix the eggs, sugar, cardamom and half of the flour with the milk.





Add the rest of the flour to the dough and finally mix the soft butter in it. Let the dough to double its size in a warm place. Let the oven to warm up to 200 ˚C.

Mix the ingredients.

Roll out the dough into a sheet with a rolling pin. Spread the filling on the sheet and roll the dough. Cut the roll into small pieces and place each of the pieces in their own paper flows. Put some sugar on top. If you want you may smear the buns with eggs just to give it a nice shine when they are baked in the oven.

Bake the cinnamon rolls in the oven for about 10 minutes or until they are golden brown.

Müsli

This is the very first time I tried to make müsli. Of course I did not have all the incredients home when I wanted to make this but the result became surprisingly good.

1 l oat flakes
1 dl almonds
6 dl mixed seeds (sunflower seeds, pumpkin seeds, linseeds)

1 dl water
1 dl oil
0,5 dl sugar (or less if using more honey instead)
1 tsp of honey (or more if using less sugar)
1 tsp cinnamon powder
2 tsp Chinese star anise powder (if you are using 1 table spoon of cinnamon you can leave star anise out, I just run out of cinnamon so I replaced some of the cinnamon with this)

Finely chop the almond and mix together with oat flakes and the seeds. Place the mix on an oven pan.

Mix the water, oil, sugar, honey, cinnamon and Chinese star anise together and pour the mix on top of the oat flake mix. Mix well.

Let the müsli to be in the oven for about 20 minutes in 200 ˚C. Mix once in a while so that the müsli roasts all over.

Serve müsli with yoghurt or cold milk and add some dried fruits or fresh berries.

Semolina pudding

For me semolina pudding or semolina porridge is a normal lunch dish but most of the people think it as dessert. The way I eat semolina pudding is usually with vanilla ice cream and raspberry jam. I know - a wierd sweet lunch :)

1 l milk
1 1/4 dl of semolina
sugar

Carefully cook the milk into boiling but do not let it burn to the casserole. Add the semolina and now cook on very low fire around 20 minutes. Remember to stir also the bottom of the casserole so that the porridge does not burn.

Taste with sugar. As I earlier told I serve this dish to myself with vanilla ice cream and raspberry jam.

Jansson's temptation

I know Christmas time has gone already but here is the recipe for a typical Swedish dish called Janssons frestelse (Jansson’s temptation). The recipe is pretty simple and includes potatoes and anchovies in cream.

You can serve Jansson's temptation with small
sausages :)

1 kg potatoes

2 onions

2-3 dl cream

200 g anchovies

Bread crumbs

Butter

Slice the potatoes into thin long slices (kind of like French fries). After slicing, do not was the potatoes because the starch coming out from the potatoes is needed in this dish giving it its creamy texture. Slice the onion into small pieces. Oil the oven pan with small amount of oil so that the potatoes don’t burn to the vessel. Add the sliced potatoes and onions to the oven pan and mix well together.

Slice the anchovies in small pieces and mix together with potatoes and onion. Make sure all the anchovies are covered with potatoes and that they are not showing on the surface. Pour the liquid from the anchovies all over the potatoes and after that pour the cream on top of it.

Cover with bread crumbs and add 3-4 slices of butter on top.

Cook it in the oven for about an hour in 200 ˚C.

Add the butter on top of bread crumps and cook for 1 hour.