Our Recipe US

01/10/2025

01/10/2025

The Real Oreo Cheesecake (Creamy & No-Bake)
Ingredients:
Cookie Base:
300g Oreo cookies (with or without filling)
80g melted butter
Cheesecake Filling (unbaked)
500g cream cheese (room temperature)
200ml whipping cream (minimum 35% fat, very cold)
100g icing sugar
10g unflavored gelatin (hydrated in 50ml cold water)
1 teaspoon vanilla extract
12 chopped Oreo cookies (with or without filling, to taste)
Milk Chocolate Fudge
200g milk chocolate
100ml whipping cream
10g butter (for extra shine)
Decoration:
200ml whipping cream (very cold)
2 tablespoons icing sugar
Oreo Cookies
Oreo Crumbs for Sprinkle
1. Base:
Crush the Oreo cookies into a fine powder.
Add the melted butter and mix well.
Pour the mixture into a 22 cm springform pan lined with parchment paper.
Press firmly with a spoon or glass. Refrigerate for 20 minutes.
2. Filling:
Hydrate the unflavored gelatin in cold water and let it sit for 10 minutes. Then dissolve it in a double boiler or microwave for a few seconds (do not boil).
In a large bowl, beat the cream cheese with the powdered sugar and vanilla until creamy.
Add the whipping cream and continue beating until a firm consistency is achieved.
Fold in the dissolved gelatin in a thin stream, beating constantly.
Add the crushed Oreo cookies and mix gently with a spatula.
Pour the mixture over the cookie base and smooth the surface.
Refrigerate for at least 6 hours, or preferably overnight.
3. Milk Chocolate Fudge
Heat the cream until gently simmering.
Remove from heat and pour over the chopped chocolate.
Wait 2 minutes, then mix until combined.
Add the butter and stir until completely melted and glossy.
Let cool for 5-10 minutes until thick but fluid.
Pour over the cooled cheesecake and smooth with a spatula. Refrigerate for another hour.
4. Decoration:
Whip the cream with powdered sugar until stiff.
Decorate with cream using a piping bag and a 1M curly nozzle.
Place Oreo cookies on top and sprinkle with Oreo crumbs.
Shelf Life: 4 to 5 days
Store in an airtight container or cover with plastic wrap/film away from other foods to prevent odor absorption.
Tip: Take it out 10 minutes before serving for a creamier texture.

01/10/2025

All the money spent in September will be returned 3x in October ✨

29/09/2025

🍑 Peach Charlotte 🍑
Ingredients:
1 can of peaches in syrup
1 package of Maria cookies
1 can of condensed milk (397 g)
1 can of evaporated milk (354 ml)
190 g cream cheese (at room temperature)
Syrup from the can of peaches (reserve)
Extra sliced ​​peaches for garnish (optional)
Preparation:
1. Prepare the creamy mixture
In a blender, place the condensed milk, evaporated milk, cream cheese, and 5–6 peach halves (you can use more if you want a more intense flavor).
Blend until smooth.
2. Soak the cookies
Quickly dip the Maria cookies in the peach syrup (make sure they are not too soft or they will fall apart).
3. Assemble the Carlota
In a mold or baking dish, place a layer of cookies on the bottom.
Add a layer of the cream mixture.
Repeat the process, alternating cookies and cream until finished, making sure the last layer is cream.
4. Decorate
Place peach slices on top of the last layer of cream.
You can add a little of the syrup in the form of decorative threads.
5. Refrigerate
Cover and refrigerate for at least 4 hours (ideally overnight) to firm up.
6. Enjoy

29/09/2025

This recipe is so good that everyone will be asking for it.
HOMEMADE CREAMY GARLIC CREAM, perfect to pair with everything.
Ingredients:
200 ml vegetable oil
100 ml whole milk (cold)
3 large garlic cloves
½ teaspoon salt
Juice of ½ lemon or 1 tablespoon white vinegar
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped red bell pepper
Preparation:
Place the milk, peeled and chopped garlic, salt, and lemon juice or vinegar in a blender.
Blend on medium speed for a few seconds until the garlic is combined.
Emulsify
With the blender running, begin adding the oil in a thin, steady stream.
You'll see the mixture begin to thicken and take on a creamy texture, like mayonnaise.
When the cream thickens, stop the blender and add the parsley and chopped bell pepper.
Mix gently with a spoon.
Store in a clean glass jar and refrigerate. It will last 5 to 7 days.
You can substitute cilantro for the parsley if you prefer a more intense flavor.
For a spicy touch, add a little chili.

29/09/2025

Ingredients:
1 can of cream
1 can of sweetcorn
1 cup of creamy cream cheese
100g of pitted olives
2 shredded chicken breasts
200g of sliced ​​mozzarella
100g of potato sticks
Instructions:
Cook the chicken breasts and shred them.
In a saucepan, add the shredded chicken, the can of sweetcorn, the olives, and the creamy cream cheese. Mix well until smooth.
Transfer the mixture to a baking dish.
Top with the mozzarella slices and bake in a preheated oven at 180°C (350°F) until the cheese melts and turns golden brown.
Remove from the oven and, before serving, top with potato sticks.

28/09/2025

28/09/2025

Stop throwing away your hibiscus flowers 🌺 when you make agua fresca and prepare this DELICIOUS hibiscus jam with chia seeds.
Ingredients:
2 cups of used hibiscus flowers (leftover from making agua fresca)
1 ½ cups of water
1 ½ cups of sugar
1 cinnamon stick
3 tablespoons of chia seeds
Preparation:
Boil the hibiscus
Place the hibiscus flowers in a pot with the water and cinnamon stick. Cook over medium heat for about 10–12 minutes until they are soft.
Blend
Remove the cinnamon stick and blend the cooked hibiscus with the water until smooth.
Pour the mixture into the pot, add the sugar, and cook over low heat, stirring constantly, until thickened (approximately 15 minutes).
Add the chia seeds.
When the mixture has a jam-like consistency, remove from heat and stir in the chia seeds. Mix well and let stand. The chia seeds will absorb liquid and thicken the mixture.
Packaging
Store in sterilized glass jars. Allow to cool before covering and refrigerating.
It will last up to 2–3 weeks in the refrigerator.

27/09/2025

🌿🧀Healthy Cauliflower and Cheese Pancakes🌿🧀
Ingredients (6–8 pancakes)
2 cups cooked and finely mashed cauliflower
2 eggs
½ cup grated low-fat cheese (can be light mozzarella or light Manchego)
¼ cup ground oats
2 tablespoons fresh parsley
1 grated garlic clove (optional)
Salt and pepper to taste
1 teaspoon olive oil (only if pan-cooked)
Preparation:
1. Prepare the cauliflower
Steam the cauliflower until soft (about 10 minutes).
Let it cool slightly and mash it very finely or put it in a food processor (without turning it into a puree).
Place it on a clean cloth and squeeze out the excess water so the pancakes maintain a good consistency.
2. Mix the ingredients
In a bowl, mix the cauliflower, eggs, grated cheese, ground oats, parsley, garlic, salt, and pepper.
Knead lightly until combined. The mixture should be moldable.
3. Form the pancakes
Take portions with your hands and form flat pancakes of the same size.
4. Cook
Pancake option (faster):
Prepare a nonstick pan with a little olive oil and cook the pancakes on both sides until golden brown.
Oven option (lighter):
Preheat the oven to 190°C (375°F).
Place the pancakes on a baking sheet lined with parchment paper or lightly oiled.
Bake for 20 to 25 minutes, turning halfway through for even browning.
Tips
You can add grated carrots or spinach to the mixture for added color and nutrients.
If you prefer a crunchier version, you can sprinkle with a little whole-wheat breadcrumbs before cooking.
Serve with guacamole, a fresh salad, or lemon yogurt as a dip.

26/09/2025

🍹✨ 4 Fruit Smoothies to Refresh Your Day! 🍊🍇🍌🍓