Corn cheesecake

Corn cheesecake is a gluten–free dish  containing corn meal and polenta. 

Puliszka,  its common name, is a traditional and very healthy dish for the local Szekely folks. Corn has great detoxification effect and helps  in the healthy function of liver. 

Lenke who lives in Zetevaralja has taught me the traditional method of making puliszka.

They boil the water in a special dish used for this food only on the stove.

Add pinch of salt and the mixture of the corn meal and polenta to the boiling water. The ratio of the water and the corn mixture is 2:1.

Stir it continuously scraping the corn from the side of the dish.

The cooking time is approximately 15-20 minutes.

When it is cooked  transfer it into a buttered pie dish. Cut feta cheese on the top and place it into the 190 ⁰C preheated oven for 5 minutes. Serve it with  Greek yogurt on the top.

Pancake day is today!

Gluten-Free Pancake

The pancake in my kitchen is has a central role

• ·      Easy to prepare the batter
• ·      Frying is quick
• ·      It can be used in many ways

If you need a quick and nutritious dish the pancake is very handy.  It is possible to use for pudding, for main course or a quick snack. In the preparation of pancake I use different gluten-free flours: doves farm gluten-free plain flour only or mixed with gram or buckwheat or corn meal in 1: 1 ratio. In this case the strong taste of buckwheat or gram flour is overpowered by the doves farm flour.

Using 1 large size egg for the batter you can get approximately 6-8 pancakes. If you need more you just multiply the ingredients. Frying the batter I use pure corn oil, the olive oil has lower boiling point.

Ingredients:

2 1 mug  (200ml ) pinch 1 cup  ( 100ml) 2 tsp 1 cup  (100ml) 2 tbsp

medium size egg gluten-free flour salt milk corn oil water about corn oil for frying

Making the batter use the hand whisk. The water is the last of ingredients you add to the batter slowly until the viscosity of the batter will be similar to yogurt. For frying I use a non-stick coated frying pan. I heat a ½ teaspoon of oil and add a big serving spoon of batter.

 Cheese pancakes

This is nutritious pudding, suitable for diner party if you serve high calorie content soup as a main course. (lentil soup, fish soup or goulash soup)

Ingredients for 4 persons:------2 pancakes / person

1   (250g) 1    2 medium 2  tbsp  handful 5 drops 100 ml

mascarpone cheese quark eggs honey sultana vanilla essence cream fresh

Method:

You will need two medium size bowls and a rectangular shape ovenproof dish (around 20cmx30cm).

Separate the egg yolk from the egg white and collect them in the bowls.

Beat the egg whites into hard foam using hand whisk.

Mix the cheeses, egg yolks, vanilla essence, honey together forming a homogenous cream.

Add the sultanas

Finally fold the egg whites very carefully.

Stuff and roll 8 pancakes and place them into the buttered rectangular dish.

Place the dish into a preheated  (180⁰C ) and leave it for 10 minutes.

Serving:

Place 2 pancakes on a dessert plate pour cream fresh on it and decorate with summer fruits.

I baked a delicious banana cake for my son today. You can make it too, just follow the  recipe below.

Banana Cake

Ingredients:

3 big size 2 tbsp 1 tbsp 2 1 tbsp 150 g 50 g roasted & ground

eggs mascarpone coconut oil bananas honey corn meal sunflower seeds lemon zest cinnamon

Method:

·      Puree the bananas with a little cinnamon and mascarpone.

·      Roast then ground the sunflower seeds

·      Beat the eggs with oil, honey and lemon zest.

·      Add the banana puree, roasted seeds and the flour to the eggs and mix the cakes batter.

·      Preheat the oven to 190⁰C

·      Transfer the batter into a baking tin with approximately 20cm diameterThe baking takes about 20-25 minutes. Bake until toothpick in centre comes out clean.

Serving;

You can serve it warm with vanilla sauce or fresh summer fruits and Greek yogurt.

Instead of corn meal you can use Dove Farm gluten –free self -rising flour.