Baked Green Tea Cheesecake

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It is Saint Patrick’s Day today. A lot of Irish people must be wearing shamrocks or green clothes and celebrating their national holiday with green foods and drinks around the world. I never knew about St Patrick’s Day until I came to Australia. I guess there is no big Irish community in Korea so I never heard about it back then. Anyways I’m definitely not Irish nor Christian, but wanted to make something green. Green foods don’t really sound appetizing though the first thing comes in my mind is mold? Then green desserts sound better to me. Mint, pistachio, green tea… So I decided to make baked green tea cheesecake. Maybe my oven was a little hot as you can see the cracks on top. Keep an eye on this baby while it’s in the oven so that you don’t get a giant crack like mine or it might get too brown on top. You can also add some fluffy whipped cream by CreamMachine on top based on your preference. Happy St Patrick’s Day!

Green Tea CheesecakeIngredients

1 tbsp of green tea powder
1 tbsp of kale powder
200g low-fat cream cheese at room temperature
1 tbsp of brown sugar
1 tbsp of self-raising flour
1 tsp of baking powder
1 tsp of vanilla bean powder
1 tbsp of melted coconut oil
1 egg at room temperature

For crust
1/2 cup oats
1 tbsp of cacao powder
1/2 cup of dark chocolate buttons
5 dates
1 tbsp of desiccated coconut
a pinch of salt
water if needed

To make a crust, put all ingredients in a food processor and blend until you get a dough consistency. Add a bit of water if too dry. Pour the mixture into a spring-form tin and press evenly with the back of the spoon. Set in the fridge while making a filling. Gently beat cream cheese, egg, sugar and coconut oil in a mixing bowl. Then add green tea powder, flour, vanilla bean powder and baking powder and combine well with a spatula. Pour the mixture into the prepared crust. Bake in the water bath in the preheated oven (160) for 40-45 minutes until cooked. When the cake is done, take out of the oven and cool down in the tin. Refrigerate to set at least for an hour before serve.

Posted in: Baking, Dessert, My recipes

Corn Fritters with Fancy Sardines

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Corn fritters You often see corn fritters on breakfast menus. There is no rule here. It is good not only for beautiful breakfast menu but also great for lunch or dinner depending on what you serve with. I, in fact, made this for my hubby’s lunch box for tomorrow.

Corn is in season at the moment, packed with full of fibre, vitamin A, B and E. It is sweet and dancing in your mouth. Now onto sardines. Some might dislike its fishy taste and little visible bones in them, but you should be friends with them because they are an amazing nutritional punch. Sardines have a good amount of protein, healthy omega-3 fatty acids, calcium, iron and potassium. They are low on oceanic food chain which means low amount of mercury. Rich in vitamin D, yes, good for your bone health. So eat the sardines! It is great as a whole or smashed on fritters or toast. I made a balsamic onion relish and beetroot horseradish cream to go with the sardines so that they are not too fishy. Adding lemon, balsamic vinegar and olive oil can do a trick.

Ingredients

1 can of sardines in spring water
1/2 cup of buckwheat flour
1 egg
milk
1/2 cup of cooked corn
chopped sun-dried tomatoes
1 tbsp of nutritional yeast
1 tsp of marjoram
1 tsp of all spice
1/2 tsp of curry powder
1/2 tsp of smoked paprika
2 tbsp of coconut oil
1 tsp of olive oil
salt and pepper to taste

Mix all of the ingredients in a large bowl and stir well to combine. Heat a pan on medium heat and drizzle with coconut oil. Add a heap tablespoon of batter into a pan and cook 1-2 minute each side until golden. I made four fritters with this batter. Serve sardines, balsamic onion relish and beetroot horseradish on the fritters. Drizzle olive oil and serve with green salad.

Posted in: Breakfast, Gluten Free, Lunch, My recipes