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Pancakes with ricotta and berries

Pancakes with ricotta and berries

The berries are thawed and placed in a saucepan with water and sugar. Put the pan on the fire and when it starts to boil, leave it for another 5 minutes. Strain the fruit and let the syrup boil until it decreases and thickens slightly. It is then left to cool.

Mix in a ricotta bowl with the yolks and sugar. Mix well, then add the milk. The flour mixed with the baking powder is sifted over the cheese mixture and mixed with the mixer at low speed. Whisk the egg whites with a pinch of salt. Add to the cheese composition in two sockets, mixing gently with a spatula, from top to bottom. Heat the butter in a pan and bake the pancakes. Put in a pan with a large spoon and level easily. When small blisters start to appear, turn the pancake on the other side.

Serve the pancakes with berries, hot sauce, a whipped cream and mint leaves.


Method of preparation

Put the biscuits in the bowl of the food processor and grind them finely. Add melted butter and mix. In a cake form with detachable edges we place the composition and level it with the back of a spoon. Refrigerate the dish for at least half an hour, during which time we prepare the cream cheese. Beat the whipped cream well and let it cool. In a bowl we put ricotta cheese (you can also use a cream cheese that you like, like Philadelphia), grated lemon peel, powdered sugar, vanilla sugar and Bourbon sugar, sour cream and coconut flakes. Mix everything very well. Soak the gelatin for 10 minutes in water and then heat it lightly on a bain-marie, lightly incorporate it into the whipped cream and then all the whipped cream into the cream cheese. Pour the composition over the cookie sheet and put in the fridge. Put the berries in a bowl on the fire with 6 tablespoons of sugar to soften, then pass them in a blender. Strain the syrup obtained to remove the seeds and add a sachet of gelatin prepared in the same way as the cream cheese. Pour the jelly over the cream cheese and leave in the fridge for at least 4 hours. It is ideal to stay overnight.


Quick dessert: Perfect with ricotta and berries

In a bowl, mix well the ricotta and mascarpone cheese, along with a tablespoon of fructose (or honey, if you are serving dessert to children older than 3 years), nutmeg or cinnamon powder and half a cup of berries.

In a dessert cup, then put the cream composition and a layer of berries in alternating layers, making sure that the top layer is that of cream cheese. Leave in the freezer for 30 minutes. Remove and garnish with slices of strawberries, next to which sprinkle a few blueberries and a little raspberry. You can decorate with a mint leaf.

Dessert can also be given to children over one year old. If there is a history of allergies in the family, check with your pediatrician if you can serve this dessert to the little one, as the berries present the risk of allergies.


Remove the fruits from the freezer and let them thaw for 15-20 minutes at room temperature.

Then put them in a food processor or blender and mix until the composition becomes creamy and homogeneous.

You can eat ice cream immediately if you like consistency. I transfer it to a plastic casserole and keep it in the freezer until I can form balls.

Put ice cream in cones, waffles or small bowls, decorate it with fruits and mint leaves. Enjoy!

  • Chocolate icecream
  • Strawberry ice cream
  • Avocado ice cream
  • Vanilla ice cream

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How to prepare banana and berry smoothie

Put the peeled and chopped banana in a blender and cut the pieces, berries, plain water and sweetener if you have chosen to use it.

Mix very well until you get a creamy and homogeneous composition.

Put the drink in glasses and drink it immediately. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Put the biscuits in the bowl of the food processor and grind them finely. Add melted butter and mix.
In a cake form with detachable edges we place the composition and level it with the back of a spoon. Put the dish in the fridge for at least half an hour, during which time we prepare the cream cheese.

In a bowl we put ricotta cheese (you can also use a cream cheese that you like, like Philadelphia), grated lemon peel, powdered sugar, vanilla sugar and Bourbon sugar, sour cream and coconut flakes. Mix everything very well.
Soak the gelatin for 10 minutes in water and then heat it lightly on a bain-marie, lightly incorporate it into the whipped cream and then all the whipped cream into the cream cheese. Pour the composition over the cookie sheet and put in the fridge.

Put the berries in a bowl on the fire with 6 tablespoons of sugar to soften, then pass them in a blender.

Strain the syrup obtained to remove the seeds and add a sachet of gelatin prepared in the same way as the cream cheese. Pour the jelly over the cream cheese and leave in the fridge for at least 4 hours. It is ideal to stay overnight.

For jelly you can use any other fruit you like (strawberries, raspberries, peaches).

Try this recipe too!


See you soon with new delicious recipes.

Grind the biscuits and mix them well with the melted butter, then prepare the tray: to be round, with a diameter of 24 centimeters and to have a removable bottom. Grease it well with butter, then cover it with an even layer of biscuits and let it rest for about 20 minutes. Meanwhile, prepare the cream cheese. Using the Electrolux Assistant, mix the ricotta with the mascarpone, sugar and grated lemon and orange peel until creamy. Stir in the eggs one at a time, then the sour cream and lemon juice. Pour the composition into the pan, over the good biscuit top and forget about it in the Combie Steam oven for 75 minutes. Use the program with 25 percent steam at 180 degrees Celsius.

Remove the cake and let it cool for a quarter of an hour, during which time prepare the sour icing. It's very simple! Mix the cream with the sugar and lemon juice and pour it over the cheesecake. Put the tray in the oven for another 20 minutes. Then turn off the oven and let it cool inside with the door open. When it has cooled completely, put it in the fridge and stop thinking about it until the next morning. If you are impatient, you need to know that it takes at least 3 hours to cool down before you can enjoy it.

After waiting so long, you can take it out of the fridge and devour it, ennobled with berry sauce!


Pancakes with ricotta

Pancakes or hotcakes. We tell them how we want. I love them and they are among my favorites when it comes to a sweet breakfast or a small reward with friends in the afternoon. They are easy to make, just mix the ingredients in a bowl, season them with a little grated lime peel and a special and ready salt!
I received this smoked salt with plow syrup from a friend in Canada. It is ideal for desserts, but I can't wait to test it on a pork leg. But let's go back to our pancake recipe, they are so easy to prepare, dense and flavorful, only good to enjoy as otherwise, than with maple syrup.

Maple syrup is most common when eating pancakes, but we can also enjoy them with jam or honey very well.

For 2 people :: Low difficulty :: Preparation 10 minutes :: Baking 15 minutes
Ingredient:
For 6 pancakes:
& # 8211 1/2 can ricotta
& # 8211 1/4 cup milk
& # 8211 1 or, separately
& # 8211 1/3 cana faina
& # 8211 1/2 teaspoon baking powder
& # 8211 a little smoked salt with maple syrup
& # 8211 1 tablespoon melted butter, plus extra for serving
& # 8211 grated peel from a lime
& # 8211 plow syrup / honey / jam for serving

Method of preparation: Put ricotta, milk and egg yolk in a bowl.
Add flour, baking powder, salt and lime peel. Mix until all the flour is incorporated into the composition.
Separately, in another bowl, beat the egg whites. Incorporate it into the composition and with light mixed movements.
Heat a pan for pancakes and with the help of a polish, pour from the compote. Level easily. When they start making blisters, turn them over.


Cake with berries

  • Mix the butter with the eggs, add the sugar gradually and mix well with a mixer.
    Sift the flour with the salt and baking powder into a bowl, then gradually add and mix well until the composition is homogeneous.
    It is placed in a round cake shape greased with butter and lined with parchment paper.
    Bake at 180 degrees C for 45-50 minutes.
    After it cools, cut the top and set it aside (you can sweeten it).
    The rest of the countertop will be divided into two equal parts.

For the cream, soak the gelatin in 100 ml of cold water, then heat over low heat in a bowl until the gelatin has completely dissolved. (be careful not to boil it, because the gelatin will lose its qualities).
Beat the cream with the sugar and a tablespoon of lemon juice.
Beat well until the cream hardens.
Then add the gelatin and mix well.
At the end add 250 g of berries and mix gently.
In two cake trays of the same diameter and the removable walls well greased with butter and lined with powdered sugar we put a countertop.

If you like the cake to be syrupy, you can make a syrup from 1 cup of sugar and a cup of water, to which you add a teaspoon of vanilla essence.
The cooled syrup is divided in two and each top will be syruped.

Divide the cream in half and place it on top.
The two trays are left to cool for at least 2 hours (if you do it in the evening, it is better to leave it until the next day).
If you only have a tray that has removable walls, you need to find a normal tray but a musa with the same diameter.
Only in the normal tray we will line it with food foil, and we will grease it with butter and sprinkle powdered sugar.
And we will put the cream first and then the top.