While being expat we meet a lot of different and interesting people with different backgrounds that makes the friendship a kind of sharing.
It was hard for me to find people with whom I felt comfortable with, that I could trust and have good fun. I love to have non judgmental people around me and people with good vibes.
Slowly I am learning how to say goodbye to these amazing people that will remain part of me and of my experience in Oman and hopefully few of them will remain friends for life even if we live in different parts of the world. I truly believe that with some this will happen.
I prepared a dinner to some friends that left to a neighbour country and it's comforting to know that they will return frequently during the summer as Oman has good kitesurfing conditions :) it would be nice to have them back once in a while.
I prepared this lemon cheesecake with strawberry compote on the top for dessert.
This recipe contains lactose, but soon I will post a fully raw-vegan cheese cake, gluten and lactose free.
What makes me love this recipe is that is totally carb-free as most of the carbs present in the almonds are already out when I do the almond milk...makes this the perfect dessert and guilty free.
Ingredients:
For the crust:
- 1 cup of raw almonds but I tend to use the leftovers of the almond milk http://mymindfulbliss.blogspot.com/2016/11/almond-milk.html
- 2 Tbsp of butter (melted)
- 1tsp of cinnamon
- Stevia to taste
For the filling:
- 2 cups of mascarpone cheese
- juice and zest of 2 lemons
- 2 tsp of vanilla extract
- Stevia to taste
For the strawberry compote:
- 250 gr pf strawberries
- Water with 1Tbsp of lemon juice to cover
- Stevia to taste
Let's do it:
- First start by preparing the compote. In a frying pan cut the strawberries in small pieces and add water until it covers the strawberries. Add 1 Tbsp of lemon juice and stevia to taste. Turn in low heat and mix it until the strawberries become soft and smooth. Allow the mixture to boil for 2-3 minutes and allow it to cool at room temperature.
- The next step is to prepare the almond crust. If you are using raw almond, put them in a food processor until they form a crumb. I tend to use the leftovers from the almond milk. Both ways work well. To the almond crumb add the melted butter, cinnamon and stevia to taste. Mix it well.
- Pour the almond crumb into a cheesecake tin and press it well with a spoon. As I don't have any cheesecake tin, I used a dish tray :) Place it in the fridge while preparing the filling
- For the filling pour the mascarpone in a large bowl and add the lemon juice and zest, vanilla extract and stevia. Mix well with an electric hand mixer until well combined.
- Remove the cheesecake tin from the fridge and pour the mascarpone mixture with a spoon until well spread
- Cover with the strawberry compote
- Place it in the fridge at least for 4 hours before serving
I grated a bit of dark-chocolate on the top as you can see.
Time of preparation: 30 minutes
Quantity: 4 to 6 people
Because is Christmas I leave you one of my favourite Christmas songs from The Pogues that were a Celtic punk band from London from the 80's to 90's. The singer Shane MacGowan was replaced on the early 90's for the amazing Joe Strummer from the Clash. It was a good band as a lot of London bands from that time.
Is not a typical Christmas song but I love it :) It is punk-rock...what else!!
You were pretty
Queen of New York City
When the band finished playing
They howled out for more
Sinatra was swinging,
All the drunks they were singing
We kissed on a corner
Then danced through the night"
Merry Christmas people!!! Is still missing few days...I know I know!!
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