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Croquettes from Boiled Broth Meat with Cheese

It's worth making good use of the meat we put in the pot for broth. You can turn it into these lovely croquettes that taste almost like cannelloni, just without the pasta wrapping them up. You really shouldn't miss these! Ingredients for about 25 croquettes 600g cooked meat from the broth. 80g grated cheese (the creamy kind). 1 or 2 eggs. breadcrumbs. for the béchamel 1/2 liter milk. 80g flour. 40g butter. 1 tablespoon olive oil. salt. Preparation Pick through the meat that's been left clinging to the bones from your broth and shred it up. Make the béchamel — you'll find the recipe here . Mix it together with the shredded meat and the cheese, then pop it in the fridge until it's properly chilled. Shape the croquettes using two spoons or just your hands. Dip them in beaten egg, then roll them in breadcrumbs. Fry them in plenty of hot oil and serve them right away while they're still sizzling. They're absolutely...

Baked Cheesecake with Strawberries


ingredients

  • 3 whole eggs.
  • 350g Philadelphia cream cheese.
  • 2 Greek yogurts.
  • juice of 1/2 lemon.
  • 200g sugar.
  • 90g cake flour.

for the cookie base:

  • 175g wafer cookies (or Maria biscuits).
  • 50g raw almond flour.
  • 110g soft butter.

you'll also need: 

  • 1 round springform pan, 20cm diameter with high sides.
  • parchment paper for the base.
  • butter for greasing.
  • strawberries.
  • apple jelly for glazing the fruit.

preparation 

Start by greasing your pan well with butter, then stick a circle of parchment paper to the bottom.
Crush the cookies into fine crumbs and mix them together with the almond flour.
Next, work in the soft butter until everything comes together nicely.
Press this cookie mixture firmly into the bottom of your pan — use your fingers, the back of a spoon, or even the bottom of a glass to really pack it down.
You want it covering the entire base in an even, compact layer.
 
Preheat your oven to 180°C with both top and bottom heat on.
In your mixer bowl, beat the whole eggs with the sugar until they're well combined, then add the cream cheese, yogurts, and lemon juice.
Finally, fold in the flour and pour this batter into your prepared pan. Don't worry — it's meant to be quite runny.
Slide it into the oven and bake for 45 minutes.
Once the time's up, turn off the oven but keep the door closed — let the cheesecake sit inside for another hour. This helps prevent cracks.
After that, take it out and let it cool completely before removing it from the pan.
Honestly, this cake tastes even better if you make it the day before you plan to serve it.
The next day, rinse your strawberries, remove the stems, and slice them thin.
Arrange them prettily on top of the cheesecake, then brush with apple jelly that you've warmed gently in a double boiler — this gives the fruit a lovely shine.


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