Cinnamon-scented Yogurt Mousse

Really quick post before I start packing! I'm off to Paris for a week, yippie!!!
Sorry but I don't have a picture of this! -you'll have to trust my word when I say it's delicious...


Cinnamon-scented Yogurt Mousse

For two servings:
170g low-fat greek yogurt (I use Fage 0%)
an egg white
cinnamon
orange peel (optional)
10 drops of liquid sweetener

Calories per serving: 65

Beat the yogurt until it's creamy, then add the cinnamon, orange and sweetener.
Beat the egg white until fluffy, add it to the yogurt mixture. Mix well, then divide the mixture between two cups, and put in the fridge to rest for at least 3 hours.
That's it! Simple, super low-calorie... try it!

Millet Spinach Salad

Have you noticed millet is almost never used?
This poor cereal is highly underestimated, in my opinion!
It cooks in ten minutes, it's pretty, it's yellow, it's good for your health... what's not to love?

Millet Spinach Salad

50g millet
50g spinach
5g almond thins, toasted
parsley, salt, pepper, nutmeg
Calories: 220

There isn't much to say about the preparation here :) I guess you all know how to make this... let's say I'm just here to inspire you!

Spicy Roasted Chickpeas

I had never had chickpeas before today. yep, that's true.
You know, I actually don't mind them! :)

Ingredients:
65 g dried chickpeas
70 g cherry tomatoes, halved
parsley, salt, pepper, chili powder

Calories: about 230

Cover the chickpeas with water and let them rest overnight.
The next day, drain the water and pour the chickpeas in boiling water (not salted!). Let them simmer for about one hour.
Line a tin with parchment paper and pour the chickpeas in there, with the cherry tomatoes and the spices, cook in the oven at 170°C for about 20 minutes.
They would need a little olive oil too: feel free to add it if you're not following a strict diet!

Love,
Serena

Leila's Heavenly Cheesecake

Ok, I know.
It was just two days ago that I said mine would be a "light" kitchen blog... and it will be, I promise!
But for today, just for today, let's go crazy.
I haven't touched sweets in two months now, it was about time for a break. And I have Leila Lindholm's book sitting on my shelf, and I have her New York Cheesecake sitting in my brain... not a good combination!

Everybody who knows me, knows I love cheesecake. I ate it for the first time two years ago, in London, and I hopelessly fell in love.
I tried to recreate the perfect cheesecake many, many, many times. It would never come out as I wanted it to.
Not until today.
This cheesecake, Leila's cheesecake, is it. It's the King of Cheesecakes. It's just downright perfect.
Try it, please.
Even if you then have to live off salad and vegetable soup for the rest of the day, as I did.
Just serve yourself a generous slice and be happy. This cake is pure happiness.




For the base:
300 gr digestive cookies
150 gr melted butter

Filling:
600 gr cream cheese
250 ml ricotta cheese
90 gr granulated sugar
50 gr cornstarch
2 tsp icing sugar
3 eggs
100 ml heavy cream
200 gr white chocolate
75 gr berries

Smash the cookies until they turn to dust, add the butter and press everything on the bottom of a 26 cm-diameter cake pan. Bake at 170°C for 10 minutes, then let cool.

Whip cream cheese and ricotta until creamy, add the sugar, cornstarch and icing sugar. Meanwhile, melt the chocolate.
Whip the eggs, one at a time, then add the heavy cream and incorporate it into the cheese mixture. Stir well.
Add the melted chocolate, stir, and pour over the cookie base.
Sprinkle with the berries (fresh or frozen, whatever. I used frozen and it came out perfect!)
Cook in the oven at 170°C for 40 min, covering it with aluminum foil for the last 20 min.
Then turn off the oven and let rest for 30 minutes after taking it out.
Let cool on the counter, then eat eat eat!

Zucchini Ravioli

My first recipe! My first ravioli! I'm so excited!

Today, I woke up wanting to make ravioli... I actually was thinking of much weirder stuffings (strawberries, anyone?) but that project didn't quite come out right... don't worry, I will try again!
For now, let's enjoy some simple zucchini...



The pasta here is very simple. Just flour and water.
The filling is very simple, too (after a failed project, one wants to be sure the next is going to be all right, non?): just zucchini, diced and cooked with a little olive oil, salt, pepper and mint (I love mint in my zucchini... am I using too many parenthesis maybe?)


The most difficult part was trying to make them look pretty. Hell, it's my first time guys!
I thought the result wasn't too bad looking... surely it did not taste bad!


So, if you want some no-fuss, simple recipe... go with it! You won't be disappointed ;)

Love and carrot stews,
Serena

An Introduction

Well, hello world!

Before starting this blog, I think I ought to write a little introduction to its owner.
So... where to start? My name is Serena, I am a silly little (at heart) girl from Ferrara, Italy. Despite being italian, I'm going to write in english just so I can stalk my favourite food bloggers from all around the world! :)
Oh, did I say 'food' by the way? Yes, this is (hopefully) going to be a recipe blog.
The title comes not from my love of carrots (you're not going to see me use them often, actually), but from the dichotomy love of good food vs. love of good looks which forces me to ditch chocolate and ice cream and try to come up with healthy, but still full of flavour recipes instead.

If you want to follow me on my search, well then keep reading!
Let's share opinions, ideas, and let's be friends! If a friendship cannot be constructed from good food, then I really don't know how else it can!

Love and carrot stews,
Serena