Mango cheesecake

Not the first time making cheesecake but the first time I succeeded in making it: from the outside appearance to the taste, I'm content with this time.

Adjusted recipe based on the original http://bossacafez.blogspot.com/2006/03/cherry-cheesecake.html

Ingredients

Base
120g biscuits, crushed
100g butter, melted

Filling
200g cream cheese, room temperature
130g icing sugar
150g quark (I used rahka, kind of Finnish quark)
180ml whipping cream
4 tbsp full cream milk
2,5 tbsps gelatine powder
2 tbsps lemon juice + 6 tbsps boiling water
2 tbsps vanilla sugar

zest from 1 lemon

Top jelly layer
300 ml mango juice
2 tbsps caster sugar
1,5 tbsp gelatine powder

Directions

1. Mix crushed biscuits with butter, press firmly onto cake base and chill for 30 mins.

2. Double boil gelatine powder, lemon juice and water. keep warm.

3. Whip whipping cream using high speed until 70% stiff or mousse state. set aside.

4. Whip cream cheese, quark, icing sugar, lemon zest & milk until well combined.

5. Blend in gelatine solution. stir well.

6. Add in whipping cream, and stir until well combined.

7. Slowly pour cheese mixture into the spring form (I used the form 20cm/8")

8. Chill for 45 mins until a little firm.

9. To make jelly layer, boil all ingredients using low heat until gelatine & sugar has totally dissolved. leave to cool.

10. Slowly spoon over cake and chill for 3 to 4 hours. Cake taste best overnight.

Broccoli-siskonmakkara soup

Siskonmakkara is a mild and fresh sausage of Finland. It is made of pork, and should be cooked before serving.

Ingredients

1 litre of water

1 vegetable stock cube (I used 2 cubes)

10 allspice (Jamaica pepper)

100 g potatoes

300 g broccoli

100 g leek

500 g siskonmakkara (Finnish fresh sausage), can be substituted with any sausages

Parsley, to garnish

Instructions

1. In a medium pot, bring to boil the water. Add the stock cubes and peppers. Rinse the potatoes and peel , cut them into pieces, boil for about 10-15 minutes. I did longer.

2. Cut the broccoli into small pieces. Rinse and chop the leek. Add the broccoli and leek into the pot.

3. Press the siskonmakkara in small portions in the soup. Cook for the additional about 10 minutes. Add the broccoli blossom and cook for 2-3 more minutes. Check to see whether the potatoes are soft enough. Dress the soup surface with plenty of parsley.

Serve with rye bread

Sources

K-RuokaPirkka, a food leaflet August 2011, and my efforts to translate from Finnish into English. Hope to express the main idea correctly.

Digital version can be seen at: http://www.ruokapirkka.fi/ruokapirkka/70367/ (in Finnish)

Apple and raspberry smoothie

No recipe, it's a combination between vanilla ice-cream, a handful of frozen raspberries and half of the apple.