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on January 25, 2021

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NO BAKE CHOCOLATE MOUSSE CHEESECAKE (VEGAN AND DAIRY FREE)

This No Bake Chocolate Mousse Cheesecake is vegan and dairy-free! It’s made with a secret ingredient that makes this cheesecake silky smooth, extra creamy and perfect for anytime you need a decadent dessert without the guilt! Ingredients 32 chocolate sandwich cookies (Oreos are vegan, but there are many other brands that are vegan, dairy-free, and even gluten-free) 3 tablespoons melted margarine (or other vegan butter) 600 grams silken tofu, drained (approximately 20-21 oz) 1/2 cup real maple syrup 2 teaspoons real vanilla extract 400 grams dark chocolate, melted (approximately 14 oz) fruit, powdered sugar, or vegan whipped cream for serving Method Crush the chocolate sandwich cookies in your blender and add the melted margarine, pulsing to combine completely. Press the cookie crumb mixture into the bottom and up the sides of a 9-inch spring form pan lined with parchment paper (for easy removal of the cheesecake later on!) Chill the crust to set while you make the filling. To a cl...

duck stuffed with onions

Chef Basma Bakr introduces the preparation of duck stuffed with onions. the ingredients Duck weighing 2 kg for stuffing 4 medium-sized onions 3/4 cup raisins (optional) 1 teaspoon salt 1/2 teaspoon seasoning 1 tablespoon cumin 1/2 teaspoon black pepper. For cooking 5 cardamom cloves 2 laura leaves salt + black pepper 3 mastic cloves + 1/2 tablespoon margarine for saute. Method 1) The ducklings are clean both inside and outside. 2) Chop the coarse onion, add salt, pepper, pepper, cumin and raisins to it, and stir them together well. 3) The duck is stuffed with the previous mixture and closed well at the bottom with a thread, taking into account the closure of the opening at the neck so that the filling does not come out of it during cooking. 4) Place the duck in a deep saucepan and place water over it, cover it, add salt and black pepper with two laurel leaves and leave it on the fire until maturity, taking into account the removal of...

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