I just really love food.



Just blogging food I like.

foodopia: homemade falafel with tahini: recipe here
gastrogirl: s’mores dip.
gastrogirl: the ultimate veggie hoagie.
holyyum: Coconut & Lentil Soup (by Siobhan Watts)
aperture24srecipes: Oreo cheesecake Base 140 g Digestive biscuit 110 g Oreo biscuit 50 g Sugar 90 g Soft butter A little Cinnamon Orange zest from half orange Crush the biscuits finely and then add the butter, sugar, cinnamon and orange zests and process until well combined. Press the mixture on the bottom of a greased pan to evenly cover the base. Place in the fridge while making the filling. Cake mix 370 g Cream cheese 150 g Sugar 2-3 pcs Eggs (2 large or 3 small) 80 g White chocolate A little Orange zest ½ tsp Vanilla essence A little fresh Vanilla 170 g Oreo biscuit To make the filling, use electric beaters to beat the cream cheese, sugar, eggs and vanilla essence in a medium bowl until the mixture is light and creamy. Now add the melted chocolate and the crumbled oreo biscuits. Alternatively you can put whole biscuit in the cake, as seen on my other photo. Pour mixture into the prepared baking pan and bake in a water bath at 130 c for 2 hours. Gently baking is key to a perfect cheesecake. A good way to check if the cake is done, is to take the cake’s core temperature. The ideal temperature is between 70 to 72 degrees C. Once the cheesecake has been removed from the oven, it needs to chill thoroughly, ideally overnight.
 Grilled Chicken Caesar Salad Pizza
f0o0od: Chocolate Peanut Butter Pretzel Bites
foodopia: french silk chocolate pie: recipe here
foodopia: garlic knots: recipe here
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