Berry smoothie

IMG_3124

peanut butter creaminess on top

Adapted from Food Network Kitchen

8 ounces (225 g) fresh/frozen mixed berries (I had fresh strawberries)
2 spoonfuls of peanut butter (no bananas!)
3/4 cup (175 mL) plain yogurt, whole milk
1 cup (235 mL) almond milk
1/4 cup (60 mL) cranberry juice
1 – 2 spoonfuls of honey
ice

I would add ground flax seed and a handful of spinach if I had any. I could have added a spoonful of chia seeds, or chopped frozen bananas, or some cooked oatmeal if I wanted a thicker smoothie. Optional: Add 1/2 cup coconut water. I might try hemp, hazelnut, coconut or rice milk to substitute in the future!

~Jessica

Mixed berry cheesecake galette

I’ve previously tried smitten kitchen’s recipe but wanted to attempt it a second time, with actual cream cheese. I forgot the sugar and pistachios to finish, again, but this one tasted like real cheesecake! I used the berry instructions from her other recipe. Sugar-nut topping for sure next time 😉

Pâte Brisée (pastry dough)
400 g mixed berries, frozen
100 g honey
1/2 lemon, juice
1 spoon cornstarch

150 g cream cheese + 250 g mascarpone, softened
4 spoonfuls of sugar
3 eggs plus 1 egg white (save the yolk)
lemon zest (I forgot this)
vanilla extract (didn’t have this time)
pinch of salt

1 egg yolk, beaten
1/2 teaspoon water
turbinado or coarse sugar for sprinkling
1 spoon chopped pistachios

Add honey, lemon, corn starch to berries in a medium bowl. Beat cream cheese, mascarpone, eggs, lemon, vanilla, sugar, salt in a larger bowl. Butter baking dish. Lay out dough. Pour in cream mixture. Pour in berry mixture. Bake in oven at 175 deg C for 35 minutes. Cool. Refrigerate. Serve.

Next time, I’ll make the other Berry galette, but as a handpie with ricotta!

imag0206

~Jessica

Berry cheesecake galette

Adapted from smitten kitchen

1 pâte brisée (a pastry dough)

Filling
125 g blackberries (I used strawberries)
250 g creme fraiche (cream cheese might be preferable)
8 spoonfuls of granulated sugar (feel free to use less)
1 spoonful cornstarch
1 large egg + 1 egg white, lightly beaten
Juice of half a lemon/lime
Pinch of salt
A few scrapings zest from 1/4 lime
1/2 teaspoon vanilla extract

Egg Wash
1 egg yolk, beaten with a splash of water
1 spoonful of turbinado or coarse sugar for sprinkling
1 spoonful chopped pistachios (optional)

 

IMG_20160923_205209.jpgPreheat the oven to 175°C. Butter a round baking pan.

In a small bowl, mix the berries, 1 spoonful of sugar, citrus, and cornstarch; stir to combine, set aside.

In a medium bowl, beat the cream cheese with the eggs until fluffy. Beat in 7 spoonfuls of sugar, citrus zest, vanilla, salt.

Carefully drape the pastry dough in the prepared pan, letting the edges hang over the sides. Pour in cream cheese batter, then spoon the berry mixture over. Lightly swirl them together. Gently pinch the dough edges into loose creases and loosely lay the creases down over the filling; repeat all around.

Lightly brush egg wash around the edges of the dough. Sprinkle generously with sanding sugar and nuts. Bake until golden brown, 35 minutes. Cool completely, and store in the refrigerator before serving.

~Jessica