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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Cheesecake with Cookie Crust and Strawberry Jelly



Let's get the weekend dessert sorted with this lovely cheesecake!




Ingredients

for 8 people
  • 380g Philadelphia cream cheese.
  • 3 whole eggs.
  • 500g heavy cream (35% fat).
  • 40g cornstarch.
  • 120g sugar.

for the cookie crust:

  • 300g Maria cookies.
  • 100g toasted and peeled almonds.
  • 120g softened butter.

for the jelly:

  • 200g strawberry jam.
  • 2 gelatin sheets.
  • 2 tablespoons water.

you'll also need:

  • a 24x20 cm square baking pan.
  • parchment paper.
  • butter for greasing.

Preparation

Soak the gelatin sheets in cold water. Heat the strawberry jam with the 2 tablespoons of water. Once it's nice and hot, stir in the hydrated gelatin and mix well until it dissolves completely.
Without letting it cool down, strain the mixture and pop it in the fridge for 8 to 12 hours.
Grease your baking pan with butter and line it with parchment paper. The butter helps the paper stick to the pan, which makes things easier later on.
Crush the almonds in a food processor, then add the cookies and pulse until everything's well crushed. Use your hands to work in the soft butter until you've got a crumbly mixture.
Place this mixture between two sheets of parchment paper and roll it out with a rolling pin into a rectangle that matches the base of your pan.
Chill it in the fridge for 30 minutes. Once it's firm, press it into the bottom of your prepared pan.
Preheat your oven to 180°C.
Mix together the cream cheese, heavy cream (unwhipped), sugar, eggs, and cornstarch until smooth.
Pour this cream mixture over the cookie crust in the pan.
Bake for 35 to 40 minutes. Check if it's done by inserting a toothpick into the center—it should come out clean.
Take it out of the oven and let it cool completely before removing it from the pan.
 Serve on individual plates with a spoonful of that strawberry jelly on the side.

Enjoy your dessert!

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