Tricolour temptations

Carrot and Asparagus Cheese Pie

Ingredients

• Roasted cashewnuts powder — 400gm
• Salted white cheese — 500gm
• Parmesan cheese — 150gm
• Fresh cream— 50ml
• Oven dried orange
• carrot— 300gm
• Oven dried asparagus — 300gm
• Garlic butter bread crumbs— 100gm
• Garlic— 50gm
• Leeks— 50gm
• Oregano— 1pinch
• Olive oil— 30ml
• Salt and pepper — According to taste

Method

• Heat a pan and stir cashew nuts powder and cheese together until it mixes together
• Once the cheese melts, add fresh cream into it and try to keep it warm.
• Lay the Carrot and Asparagus in a pre heated oven for 25 to 30
• minutes and make puree.
• Heat a pan, add olive oil, sauté garlic and leeks and add carrot puree, parmesan cheese and seasoning.Keep warm
• Pour the paste, layer by layer without mixing, into an oil coated tray.
• Sprinkle garlic buttered bread crumbs and spread well and allow it to cool down
• Once cooled, cut into square or diamond shaped pieces
• Serve with coffee or drinks.

Kiwi and Orange Cheese Cake

Kiwi and Orange Cheese Cake

Ingredients

• Unflavored Gelatin powder—1 tbsp.
• Cream cheese / Soft cottage
• cheese / Silicon tofu — 300gm
• Water— ¾ cup
• Plain yogurt— 2 tbsp.
• Sugar — half cup
• Lemon juice— 2 tbsp.
• Water— 80gm
• Orange pulp—¼ cup
• Kiwi pulp— 80gm
• Pre-made pie crusts

Method

• Mix together 1 tbsp. gelatin powder and water in a small bowl.
• In a bowl, take a spoon and stir cream cheese until it softens.
• Put the gelatin mixture in the microwave and heat until it liquefies.
• In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well.
• Mix one teaspoon gelatin mixture in both fruit pulp separately.
• Pour kiwi pulp mixture into pie crust, in cake ring, then cream cheese and finally spread orange pulp on top.
• Refrigerate for 3 hours and serve cold