Pomegranate Mandarin Cheesecake

Add to ❤ Favorites This simple cheesecake has a firm, but creamy filling on a graham crust. The topping is a mixture of pomegranate and orange juice, along with mandarin orange segments and those little ruby pomegranate seed gems. Ingredients for a 9 inch square baking pan 1.5 cups graham wafer crumbs 1/3 cup butter, melted 2 8 ounce packages cream cheese 1/4 cup granulated sugar 1 egg 2 tbsp pomegranate juice 1 tsp vanilla 1/4 cup all purpose flour 3/4 cup orange juice 3/4 cup pomegranate juice 2 tbsp liquid honey 2 tbsp cornstarch 1 cup pomegranate seeds 1 mandarin orange, peeled and divided into segments Read the Instructions here

Salad

Feb 15, 2017Feb 03, 2017

Quinoa Flakes, Flour & Seeds Salad

Add to ❤ Favorites Ingredients for 4 servings 125 g (4 oz) quinoa, rinsed and drained 320 ml (11 fl oz) water 2 mangoes, peeled and cut into chunks 2 Lebanese cucumbers, cut into chunks ½ red bell pepper (capsicum), cut into small chunks ½ yellow bell pepper (capsicum), cut into small chunks ½ orange bell pepper (capsicum), cut into small chunks 4 scallions (spring onions), sliced 1 handful fresh basil leaves, chopped 1 large pomegranate basil leaves, for garnish DRESSING juice of 1 lime 1 clove garlic, finely grated 1 tablespoon horseradish cream 2–3 tablespoons extra virgin olive oil salt and pepper Read the Instructions here

Dessert

Jan 12, 2017

Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream

Add to ❤ Favorites Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream are a sweet and tangy spin on the classic yellow cake. Made from scratch with fresh lime zest, pomegranate seeds, pistachios and ginger beer, these Pomegranate Pistachio Cupcakes are the perfect compliment to whipped Greek Yogurt Buttercream. Ingredients for 16 cupcakes Greek Yogurt Buttercream 1 1/4 cup salted butter, room temperature 12 oz (or 3 cups) powdered sugar, sifted 1/2 cup vanilla greek yogurt, strained (see note below) 2 teaspoons vanilla extract Pomegranate Pistachio Cupcakes 6 oz (1 1/2 cups) cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon sea salt 2 eggs room temperature, yolks and whites separated 5.25 oz (3/4 cup) organic sugar 1/2 cup salted butter, room temperature 1 tablespoon lime zest 1 tablespoon lime juice 1/2 cup ginger beer, room temperature, but don’t open the can/bottle until ready to add to cake 1/4 teaspoon almond extract 2 teaspoons vanilla extract 1 cup pomegranate seeds, plus more for decorating (see note) 1/2 cup chopped pistachios, plus more for decorating Read the Instructions here