Beetroot cheesecakes with goat cheese and salmon

I love combination of beetroot and smoked or salted salmon. In this recipe all components are perfectly balanced. An interesting light lunch or good accompaniment for boiled potatoes.


For 4 small cheesecakes:
4 slices of Pampernikel bread (any dense rye bread),
125 gr. cream cheese at room temperature,
60 gr. fresh goat cheese,
5 tablespoons sour cream,
1 tablespoon gelatin,
2 tbsp orange juice
1 tablespoon lemon juice
3 tbsp chopped dill,
1 tsp grated orange zest,
125 gr. boiled beetroot pureed in blender,
150 ml. double cream
160 gr. salted salmon.

Soak gelatin in 2 tablespoons of water.

Cut out circles of bread using mold rings. Place mold rings on the tray laid with parchment paper and put bread circle in each mold ring.

Mix cream cheese and goat cheese and whip in a blender at low speed until smooth, add sour cream and beat again slightly. Add lemon and orange juice, zest and dill.

Heat the gelatin in the microwave for 20-30 seconds and stir until completely dissolved. Pour the gelatin in the beetroot puree. Mix beetroot with cheese mixture, add salt and pepper to taste.

Whip the cream until soft peaks and add to the beetroot mass. Fill prepared mold rings with cheese mixture.  Refrigerate for at least 4 hours.

Remove cheesecakes from the molds, top with chopped salted salmon, garnish with dill or chives.

Enjoy!

Katmer Pogaça (puff buns with cheese)

I made those beautiful croissant-like buns with mozzarella, chocolate and strawberries. They are always good and tasty.

Recipe from La mercante di spezie 

For the dough
500 grams flour
200 ml milk
100 ml vegetable oil
5 g dried yeast
1 egg white
2 tsp salt
2 tsp sugar

80 g butter
300 g of fresh cheese (goat cheese, cream cheese, cottage cheese)

1 yolk and milk to brush

- Dissolve yeast in warm milk with sugar, pour into bowl with sifted flour and begin kneading the dough. Add oil, egg white and salt, knead, cover bowl with foil and leave in a warm place until dough doubles.

- Divide dough  into 8 equal parts, roll balls, cover and leave for 15 minutes

- Roll out each ball into flat circles about the same size, put them on each other greasing with softened butter well. Use a good quantity of butter, it will puff the buns.

- Turn a stack of circles upside down and begin to roll, you should get a big circle with a diameter of 50-70 cm

- Cut it into 16 parts, as croissants

- Put a  spoonful of cheese or cottage cheese on a wide part of each triangle, fold the edges inward and roll into rolls like croissant

- Lay them on a tray covered with baking paper, grease with the egg yolk stirred with milk.  Leave for 1-1,5 hours

- Bake in preheated oven (180-200C) for 25-30 minutes until well browned.





Enjoy!