The Fluffiest Cheesecake

This is the most amazing and fluffiest cheesecake you’ll ever try. And the best part is, that it is easy to prepare. You can do it at home. Do you have an oven? Then let’s do it. It will take you a few ingredients, and the most probably is that you already have most of them.

Thank me later.

Cooking time: 1 h | Rest Time: 3 hrs


  • 1 kg Cream Cheese
  • 7 Eggs
  • 200ml Whipping Cream
  • 1/2 cup Sugar
  • 1 tbsp Flour
  • Zest of 1/2 Lemon
  • 1 pinch of Salt
  • 125g Melted Butter
  • 400g Plain Biscuits

How to

Preheat the oven at 180ºC. 

We’re going to start with the biscuit base. For that to triturate the biscuits with the butter in a food processor. Add it then to a buttered springform pan (ø 25,4cm). With a cup press down the base and press some to the sides. The base should be ca. 0.5 cm thick. Once the base has been compactly pressed place it into the oven for around 10 minutes. 

Meanwhile, prepare the filling. For this, mix all the remaining ingredients together, starting with the eggs and sugar. Whisk until fluffy. It should have a similar texture to whipping cream.

10 minutes passed, take the springform pan out and add with the filling. Cook the cake for 40 minutes at a temperature of 210ºC. 

Finally, let the cheesecake rest in the fridge for 3 hours. Remember: “Rome wasn’t built in one day”. The best things take the longest. So, be patient! It is worth it.

Serve on a plate and enjoy!

Rating: 1 out of 5.

Breakfast Avocado

Here is a quick breakfast idea if you LOVE avocado. You won’t need many ingredients.Also, if you don’t have no vinegar you can also opt for lemon.

Overall Time: 5 min


  • 1 Avocado
  • 1/2 Tomato
  • Feta Cheese
  • Cilantro Leafs
  • Spring Onion 
  • Apple Vinegar or Grape Vinegar
  • Salt & Pepper

How to

The only important thing here is that you chop all the ingredients small. To fit more in the avocado, just scoop out a bit from the center. Assemble everythin on a plate and serve as much cheese or salt or vinegar as you want. 


Rating: 1 out of 5.

Shiitake and Eggplant Rice Noodles

Today I have for you healthy Asian rice noodles. This recipe is packed full of flavors and vegetables. I have to admit I am specially proud of how they turned out. I was experimenting with the different asian sauces and came up with this one. The secret ingredient is cooking sake. If you don’t have it you should get your hands on it. Soy sauce is a must for rice noodles. However, cooking sake will upgrade your noodles instantly.

Sake could be compared to rice wine. In fact, Japanese cuisine uses it as we would use wine to marinade meat or fish. In this case it will marinade our vegetables giving them a mouthwatering flavor (specially the eggplant).

Hope you enjoy this one and let me know if you tried it.

Prep Time: 10 min | Cooking Time: 15-20 min | Serves: 2


  • 150g Thick Rice Noodles
  • 1/2 Eggplant
  • 5-6 shiitake Mushrooms
  • Tofu
  • 2 Garlic Cloves
  • Same amount of Ginger
  • 7 tbsp Soy Sauce
  • 4 tbsp Cooking Sake
  • Sunflower Oil
  • Sesame Oil
  • Cilantro
  • 1/2 juice of a lime
  • Cashews 
  • Scallions 
  • Salt 

How to

Mince the garlic and ginger. Slice the shiitake mushrooms and cut into small squares the tofu and the eggplant. Chop some scallions and cilantro. With a mortar crush some cashews. You should not convert them into a paste, just crush them a bit.

For the sauce we’re going to add in a small bowl the soy sauce, the cooking sake and the lime.

When everything is prepared take a medium-sized pot, and heat up some water. We’re going to cook there later the rice noodles. 

In a small frying pan were going to add at low-medium heat the cashews. Only the cashews. Roast them until they start to get golden. They should not get burnt! When ready, remove.

On a deep frying pan at low-medium heat we add a nice amount of sunflower oil. Add the ginger and garlic and leave it for around two minutes. Add now the eggplant with a pinch of salt.  Let it cook for 5-7 minutes. The eggplant should start to soften a bit. Now add the tofu and wait another 3 minutes before adding the mushrooms. Cook for 3-5 minutes. Add the sauce. 

Meanwhile the sauce gets soaked up by the veggies, prepare the rice noodles. The water should already be warmed up. Cook them according the package instructions. Mine took around 5 minutes. Rinse them and directly add sesame oil to prevent them from sticking together. 

Before assembling everything, mix to the deep pan the cashews and cilantro. In a bowl or plate serve the noodles as a base, then add the veggies and top with the scallions. Extra: Add some chili oil.


Burrata with Zucchini

Who doesn’t love burrata. This Italian round cheese filled with a creamy stracciatella just is amazing. If you’ve have never tried burrata you definitely should. Some people compare it with mozzarella, but it goes way beyond. You can top it at almost every dish. Pizza? Pasta? or even a salad? Totally recommendable.

Today I’m going to give you a recipe which might sound boring but is worth a try. Personally I would recommend it on a sunny day and as a starter. Nonetheless, burrata can fill you up very easily, so go for it when you’re extra hungry. Or just share it with more people.

Prep Time: 5 min | Cooking Time: 1 h | Serves: 2


  • 2 Burrata
  • 1 (Round) Zucchini 
  • 2 Garlic cloves crushed 
  • 2 Twigs of Fresh Rosemary 
  • Chopped parsley 
  • Juice of one lemon 
  • Salt & white pepper
  • Extra virgin olive oil 

How to 

Preheat the oven at 200°C. Cut the zucchini into 4 big wedges. Put it into a heat proof container and add salt, olive oil, crushed garlic, lemon juice and fresh rosemary. Mix together before putting it into the oven for 30 minutes. 

Mix the zucchini and add the parsley. Put it back into the oven for 30 minutes at 180°C. 

Serve on a plate with the burrata and sprinkle white pepper and the leftover oil from the container. Enjoy!

Rating: 5 out of 5.

Grilled Lettuce Hearts with Garlic Dressing

For this recipe we are going to need Maldon salt. Maldon salt is a unique pyramid-shaped salt that is thought to be used to garnish meat, fish, vegetables or even desserts. What makes it so distinctive is its delicate, soft crunch. It is not as strong as the conventional salt. However, it gives to every dish a pinch of fresh intensity. If you have already tried it, you know what I am talking about. It is used worldwide by the best chefs. This of course comes with a price. But, is it worth it? Definitely.

If you are looking for a substitute, for this dish, I recommend any other kind of fine salt.

Overall Time: 10 min


  • 2 Big Lettuce Hearts
  • 2 Galic Cloves
  • Maldon Salt
  • Extra Virgin Olive Oil

How To

Cut the lettuce hearts in half. Drizzle some oil and put them down-faced for 2-3 minutes on the grill. Serve on a plate. Chop the peeled garlic and mix it with 2 tbsp of olive oil. Sprinkle some Maldon salt and drizzle the oil with garlic.


Rating: 1 out of 5.

Steamed Mussels

Steamed Mussels are one of my favorite things. However, when I was little I remember I used to hate them. They had an odd taste and the texture was not my cup of tea. This was before I knew they could be so versatile. There are these classical cans of marinated mussels. They were fine as a starter (Frankly I never loved them). It was not until I went to the north of Spain that I discovered new ways to prepare them.

Today I’m going to show you one easy way to do them. A way that will serve perfectly as a starter. And in my opinion, it is way more creative than the canned mussels.

Prep Time: 5 min | Cooking time: 15 min | Serves: 3


  • Mussels (cleaned)
  • 1 Diced Lemon
  • 1 Minced Large Garlic
  • 2 Bay Leaves
  • 2 Cayenne Peppers
  • 1 tbsp Paprika Powder
  • Chopped Parsley
  • Extra Virgin Olive Oil

How to

In a large pot add some oil and all the ingredients with exception of the parsley. We will add the parsley at the end. 

Mix all the ingredients, cover with the lid and let it cook on low to medium heat until all the mussels have opened up. This will be around 15 minutes.

Mix the ingredients from time to time and within the last 5 minutes add some parsley. 

Serve it on a plate and enjoy!

Rating: 1 out of 5.

Healthy Nutella

This is for all the chocolate lovers out there. Nutella is great but I have to admit that I never buy it due to the high amount of sugar and the palm oil. Thus, I went ecstatic when a friend showed me this recipe. It is really easy to replicate since it only contains 4 ingredients. The only “exotic” ingredient are the Mejdool dates. However, nowadays you can find it in almost every grocery store. You can also adjust the ingredients if you feel like having more chocolate, sweetness, etc.

Prep Time: 1 min | Overall Time: 10 min


  • 200g Hazelnuts
  • 1-2 tbsp Chocolate Powder
  • 5-7 Medjdool dates
  • 1/2 Soy milk

How to:

In a blender blend the hazelnuts. Add the remaining ingredients. Blend all until smooth. 

If prefer it more sweet add more dates. If you want it more thin add more milk.


Rating: 1 out of 5.

Mini Croissant Cereals

I saw this recipe on Instagram and had to try it out. You will need only need an oven, puff pastry and 1 egg yolk. You can eat them just like that or you can use them for your next breakfast with milk.

Prep Time: 10 min | Cooking Time: 10-15 min


  • Puff pastry (mine had already some seeds in it)
  • 1 egg yolk diluted with some water

How to:

Preheat the oven at 200°C. Cut the puff pastry in long triangles with a knife. The size does not matter. However, the bigger, the easier to roll.

Roll each triangles starting from the short side. Add the mini croissants on a baking sheet and brush them with egg yolk. 

Put them in the oven for 10-15 minutes until golden. (They get burnt really easily, so check on them regularly!)


Rating: 1 out of 5.

Summer Rolls with Peanut Butter Sauce

These summer rolls are quick to prepare. I have tried them today for the first time. I was worried that I maybe would not be able to handle the thin rice papers, but quickly realized they were so easy to handle. The summer rolls ended up being delicious. I will definitely be redoing them often. The best part: You can freely add whichever veggie you want.

Overall time: 20-30 mins | Serves: 6 rolls


  • 6 rice paper rolls
  • 6 sticks of firm tofu
  • 1 cucumber
  • 1 carrot
  • 1/2 red bell pepper
  • cilantro
  • 60g thin rice noodles

The Peanut Butter sauce:

  • 2 tbsp peanut butter
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 big clove garlic
  • 2 tsp honey
  • 1/2 juice of lime
  • 1 tsp sriracha sauce (optional)

How to:

Prepare the rice noodles according package instructions. On a pan cook the tofu until golden brown on every side. Cut in thin slices the cucumber, bell pepper and carrot. For the cucumber it is important that you remove the seeds in the middle, to prevent sogginess.

For the sauce, mix all the ingredients until smooth. Chop the garlic finely before you add it. Don’t worry if the peanut butter doesn’t seem to blend in properly. Just keep mixing.

To assemble everything together you have to wet the rice papers in warm water for a few seconds and then dry it carefully with any towel or kitchen paper. Add the sliced veggies, the tofu, the cilantro and the noodles. You can now add some of the sauce or leave it aside. When rolling, first flip the sides and then roll from one side to the other.

And that’s it. Enjoy!

Rating: 1 out of 5.

American Style Blueberry Pancakes

These pancakes are fluffy, they are sweet and they simply delicious. Since blueberries always are a great option, I have decided to add them to the traditional American-style pancakes. Simply heaven!

Prep Time: 10 min | Cooking Time: 10 min | Serves: 7-10 pancakes


  • 1 egg
  • 2 cups all purpose flour
  • 1 1/2 cups (plant) milk
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 2 tbsp unsalted and melted butter
  • 1 cup of blueberries (feel free to add more if desired)

How to:

Whisk together the egg and the milk until perfectly combined. In a second bowl mix all the dry ingredients. Now, keep adding the milk and egg mixture to the dry ingredients until fully combined. Finally, add the melted butter and the blueberries. Let it rest for about 5 minutes.

Preheat a pan and add some butter to consecutively add a nice scoop of your batter. Cook each pancake fro about 2-3 minutes on each side or until nice and golden-brown.

Top it with maple syrup and fruits. Enjoy!

Rating: 1 out of 5.