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Cheesecake with raspberries and pumpkin
A little different than usual. I tried using pumpkin to make the cheesecake base. And you know, it's even very ok.
For a break from meat, hearty and tasty vegetable scones with cheese.
Peel the potatoes and carrots and cook. When almost ready, add the broccoli cut into rosettes and cook until ready.
Drain off excess water and mash into porridge. Leave to cool.
Finely chop the onion and garlic and fry in a pan.
Add the eggs, scallions, fried onions and garlic, dill, grated cheese, flour, salt and pepper to the cooled porridge and knead into a smooth dough. Divide into 9 equal pieces.
Form scones and cook in a lightly oiled frying pan at a very low temperature for ~5 minutes on each side.
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Finished product weight 1304
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
A little different than usual. I tried using pumpkin to make the cheesecake base. And you know, it's even very ok.
One of my favourite "classic" breakfasts.
I already have several versions of healthy meat salads. This time, I'm offering another very tasty recipe.
Mmm, how delicious... Will have to bake again!
