Carrot Cheesecake

Bottom :

2 large  carrots ,

1 canned peach ,

2 tablespoons finely crushed  nuts Italian boy ,

1 tablespoon  sesame u ,

150 g of  wheat flour above ,

0.5 tsp  spices to wine ,

0.5 teaspoon  cinnamon powder ,

0.5 tsp  baking proszeku ,

1 teaspoon  baking soda above ,

2 large  eggs ,

0.5 cups of  sweetcorn ru ,

1/3 cup  vegetable oil ego ,

The curd :

250 g  curd cheese ego ,

2 medium cooked  potatoes ,

1 medium cooked  carrots ,

1 medium grated  carrot ,

1 tablespoon  flour above ,

1/3 cube  of butter and ,

1  egg ,

180 ml  ​​heavy cream and ,

3/4 cup  sugar pud ru ,

1 glass of  peach juice ,

And:

6 cubes  of white chocolate y

12 cranberries

Carrots rub off on small mesh. Beat the whole eggs, eg an electric mixer, slowly add the sugar, then add all the time mixing oil. To the mixture add the remaining ingredients one after the other. 
badge greased with butter, pour in the batter. Bake at 150 degrees for 45min. Then pull out and leave to cool.

Blend cottage cheese in a food processor until smooth. 
boiled in the skin to peel potatoes and carrots, and cool to room temp. Add the cheese and mix together, slowly add the butter (very soft). Should there be a smooth mass. Add egg, then slowly the rest of the ingredients all the time mixing on low speed. 
Pour the cheese on the cake cooled down.

Put into the oven preheated to 180 degrees and bake for 20 minutes. Then, without opening the oven reduced to 150 degrees and bake another 20 min. After this time, open the oven and sort out the cranberries. Insert back to 130 degrees and leave for 20 min.Turn off the oven, leave the cake in the middle for 2 hours. 
Pull the dough should be slightly longer cooled down, grate directly on not white chocolate.

Rolled chicken breast with walnuts and smoked cheese

I think that the boob chicken can do such a nice dish ... ba and to this so delicious! 

We found a great cheese, but I have no idea what company. We bought it in Ireland along with other cheeses, the entire board of cheeses: goat, blue cheese, brie i .. SMOKED - the best! We used it as an alternative to Parmesan cheese, a small cube last a very long time! However, he was only a little bit ...

What's needed? 

For ginger carrot puree:
3 medium carrots,
1 cm piece ginger,
1 teaspoon of butter,
salt

Peel the carrots, cut into small pieces and cook in the not too much water under cover. After 10 minutes of cooking, add the ginger and continue to cook until tender. 
As carrots are tender, remove from the gas, pour off the excess water, salt and thoroughly together zblendować. 
Give back to the burner, add the butter and stir constantly until slightly thickened wait.

The creamy sauce cukiniowy:

5 tablespoons whipping cream,
1 small zucchini,
0.5 small onion,
1 tablespoon butter,
sea salt-MILL,
black pepper-MILL

Peel onion and cut into the pen.

Wash zucchini and do not peel, cut into strips.

Melt the butter in a frying pan and fry the zucchini with onion, salt and pepper.
Pour heavy cream, and bring to a boil stirring constantly until thickened wait.
Remove from heat.

The chicken breast rolls:

2 pieces  of chicken fillet ,

2 tablespoons chopped  walnuts ,

2 tablespoons  grated smoked cheese ,

Sea salt-MILL ,

Black pepper-MILL.

Fillets of chicken clean, and well-cut tenderloin break.
More from shore to lay parmesan and nuts. Fold in sides and roll up in rulonik.
Lay the aluminum foil and wrap in "candy."
Put into the preheated to 180 degrees for 25min.

Spring rolls with stomachs

Spring rolls? The first time I met up with the name of reviewing a blog (now I have no idea who it was blog but remember the name). For me it is just spring rolls, stuffed with any any to be a bit of Chinese seasoned and wrapped in rice paper :)

What's needed?

10 pieces chicken stomach,

8 pieces of rice paper,

2 medium carrots,

2 radishes,

2 leaves of cabbage,

1 small white onion,

3 balls of allspice,

4 balls of black pepper,

3 bay leaves

Salt,

Black pepper-MILL,

1 tbsp sweet and sharp,

0.5 tsp ground ginger

0.5 tsp dried basil rubbed

vegetable oil for frying

Stomachs cook with bay leaves, pepper ball, allspice and carrots and cook until tender meat. Then remove the meat from the broth and cool. Cut into smaller pieces. 
carrot and radish rub off on the coarse mesh. Onion cut into pen and Beijing in small strips.

Stomachs mixed with vegetables in a bowl with salt, pepper, spoon sauce, ginger and basil. Set aside in the fridge for 30 minutes.

In a skillet, heat the oil. 
rice paper lightly soaked in lukewarm water in a small plate. 
Wrap filling in rice paper as croquet and fry in oil for about 2 minutes on one side.

Serve with chilli sauce and a piece of Beijing.

Thick thai soup with seafood

Because we love seafood we decided to take a warming soup with that aphrodisiac. But it was not a normal day, it was our anniversary ... Yes, we are together equal to two years, we found that the combination of delicious gifts of the sea together with consummate taste of champagne in a Thai accent is so special to us at the perfect dish.

What's needed?

600 g of frozen seafood mix, 
2 large carrots, 
2 leeks (white tip), 
4 cloves of garlic, 
4 tablespoons olive oil, 
2 tablespoons butter, 
pack "idea ... Thai soup" Winiar
one glass of champagne, 
Pepper black-MILL, 
sea salt-MILL, 
3 drops of fish sauce 
1.5 cups of water 

Seafood thaw, rinse and drain the excess water. 
carrots and leeks, cut into bars. 
saucepan fry in olive oil, chopped garlic into small pieces. 
To add garlic, seafood and veggies, salt and pepper, add the fish sauce fry together for about 4 minutes and add 1.5 cups of water and cook about 10 minutes. Then pour the champagne. Everything minute boil, wait until the water has evaporated slightly and add the butter to soup slightly thickened.

L'canard germees - the roast duck in French

Elegance France! As for me, on the plate are just DELICIOUS things ... I was looking for Paris carrot but unfortunately I could not find them so I decided to buy baby carrot, which are available in every market. 

And of course, sunflower sprouts ... something delicious! I do not have raised this but in the near- of course. Sprouting appliance + many types of seeds :) DREAM!

We will need:
2 duck legs,

1 pack of baby carrots,

30 ml Dijon mustard,

100 ml dry red wine,
1 pear,
2 cinnamon stick,
400 grams of sunflower sprouts,
1 handful of walnuts,

Marinade:
80 ml ​​olive oil,
30 ml honey,

10 ml lemon juice,
thyme,
marjoram,

anise,

black pepper,
salt, 

1  One day earlier legs of ducks cleaned and put in a marinade made ​​from olive oil, mustard, honey, lemon juice, thyme, marjoram, anise, salt, pepper for 24 hours. 

2 The next day, bake on baking tin at 180 degrees for one and a half to two hours, pouring wine in the meantime. 

3 Take on the frying pan 2 spoon of the sauce that was created during the cooking process. Stew on it pear adding cinnamon sticks.

4 Ready duck legs place on sprouts and stew pears, sprinkle with walnuts before lightly baking on a dry frying pan.

5 Serve with steamed baby carrots al'dente enhanced with butter.