Bavarian cream dragonfruit cake @tastemade _japan⠀
1 1/2 tablespoons powdered gelatin⠀
4 tablespoons water⠀
chocolate sponge cake⠀
1 cup heavy cream⠀
1 dragonfruit, quartered⠀
1/2 cup raspberries⠀
6 1/2 tablespoons granulated sugar, divided⠀
1 tablespoon lemon juice⠀
3/4 cup milk⠀
1 egg yolk⠀
2 1/2 tablespoons granulated sugar⠀
3/4 tablespoon gelatin powder (soaked in 2 tablespoons water)⠀
in a small bowl, combine the powdered gelatin and water. set aside to let bloom.⠀
cut the sponge cake into a circle and place in the bottom of a springform pan.⠀
whip the heavy cream for 7 minutes until it reaches stiff peaks.⠀
in a blender, add three-quarters of the dragonfruit, the raspberries, 4 tablespoons of the sugar and lemon juice. blend until combined, then transfer to a small saucepan over medium heat. cook until just before boiling, then remove from heat and stir in half the gelatin.⠀
pour about a cup of the mixture into a separate bowl, leaving the rest in the saucepan. to the bowl add the remaining gelatin and stir to combine. allow mixture to cool, then add milk, egg yolk and remaining sugar and whisk until thickened. fold in the whipped cream, then pour mixture into the cake mold. place in the fridge to cool for up to 3 hours.⠀
remove from fridge and pipe additional whipped cream around the edges to decorate. pour remaining mixture from the saucepan over the top of the cake. return to refrigerator to firm up. once firm, remove from springform pan and garnish with fruit and mint leaves.⠀ follow us: -@instachefcorner
thank you so much!!!
Butternut squash spaghetti bolognese
calories: 778 kcal
macros: 58g protein, 51g carb & 41g fat
pasta is great - i love italian food. however, it's incredibly calorific, and if you prefer to avoid wheat/gluten due to any form of interference, then finding a substitution could allow you to enjoy a similar experience. that's exactly what this meal is - a very similar dinner experience to a traditional span bol, but instead with a more nutrient rich low-carb alternative in spiralized butternut squash. there's a little more bite than al dente pasta, but beyond that it's very similar. you feel less bloated afterwards, and generally feel healthier. can't go wrong with spaghetti bolognese! a really tasty and healthy meal.
ingredients at —> adapnation.io, under ‘food diary’ micro blog (link in bio)
butternut squash is a good source of vitamin e, thiamin, niacin, vitamin b-6, folate, pantothenic acid, and manganese. also a great source of potassium (more than bananas), which support healthy heart, kidney, muscle and digestive function. lean beef is a great source of protein and creatine, both very supportive to having developing and maintaining a lean physique. then you have the indigestible fibre and prebiotic benefits for your guts microbiome, that come with mushrooms, garlic, onions and broccoli. broccoli also brings a good hit of vitamin k, vitamin c, folate (folic acid) and potassium.
lastly, for those who have gluten sensitivity or intolerance, this is a great way to experience a a traditional food without all the downsides of consuming wheat. most people would benefit from reducing gluten from their diets.
follow this feed as it unfolds. comment if you have questions or ideas on meals, and please keep me honest to the above.
250 гр творога смешать с 250 гр сметаны, соль и перец по вкусу, добавить 4 яйца и 7 столовых ложек муки, тщательно перемешать . Треть и ста вылить в форме , на верх натертую на тёрке вареную картошку 3шт. Сверху любые рыбные консервы в масле 2 банки ( масло слить) . Сверху натертую варёную морковку 1 средних размеров . Залить все остатками теста и в духовку на 40 мин. При температуре 180 гр.#cookathone#tastyfood#healthyfood