Potato Tomato Pizza

This super easy tray pizza is made with very thinly sliced potatoes and tomatoes. Try to slice the potatoes with consistent thickness, to do so is to ensure they cook evenly.

Recipe source: Dr. Oetker A-Z Backen



350 g Potatoes

1 tbsp Olive oil

70 g Beer sausage

250 g Tomatoes

1/5 tsp Oregano, dried

1/2 tbsp Parsley, dried

Garlic salt and black pepper

80 g Emmentaler grated cheese

1. Preheat the oven to 220C/440F. Peel, rinse and thinly slice the potatoes. Pat the potato slices dry with kitchen papers. Rinse and pat dry the tomatoes.
   
   
2. Dice the beer sausage into 1cm pieces. Heat a skillet with olive oil, and stir in diced beer sausage. Add in sliced potatoes and stir for 5 minutes. Slice the tomatoes and add into the potatoes.
   
   
3. Spread the mixture onto a greased baking tray, and sprinkle the top with oregano, parsley, garlic salt and black pepper. Finally scatter the grated cheese all over the top. Bake for about 25 minutes.

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Chinese Sweet Roasted Chestnuts

Chestnuts offer high fiber, mineral and cholesterol-free benefits of tree nuts, without the calories and fat content. And they are gluten free! They also are the only nut that contains a significant amount of vitamin C. Like all plant foods, chestnuts contain no cholesterol. So why not "go nuts"?

And I also want to thank PEARLYN @ A Full-Timed Housefly sharing a wonderful Friendship Award with me!

500 g Chestnuts

500 g Salt (or coarse sand)

1 tbsp Sugar syrup

1. Using a small sharp knife, carefully score chestnuts by making a single, 1/8-inch deep slit across the center on the rounded side of the nut, to keep them from exploding during cooking. Rinse and soak in the water for 10 minutes. Drain.
   
   
   
   
2. Place the pan filled with salt and drained chestnuts on medium heat. Stir fry the chestnuts until the salt has turn lightly browned, drizzle the sugar syrup over while keep stirring. Continue stirring until the shells open up and look dark brown.

Lamb’s Lettuce Salad with Mango and Avocado

Lamb’s Lettuce, (Feldsalat auf Deutsch), also sometimes called field or corn salad, has a slightly nutty, tangy flavor. (My husband can't stand it because it's too green;) The name 'lamb's lettuce' appears to stem from the fact that it tastes best during lambing season, and some people also call it 'lamb's tongue', because the leaves resemble small tongues.

Like many zesty-flavored foraged greens, lamb's lettuce has a high nutritional value. It typically provides several vital minerals and nutrients, including vitamins C, E, and B9, along with beta carotene and essential fatty acids. Commercially cultivated lamb's lettuce may not be as nutritionally rich, depending on farming practices, but it is generally more beneficial than conventional lettuce.

	Dressing
1/2 Mango 1 Romaine lettuceangiesrecipes , rinsed 100 g Lamb’s lettuceangiesrecipes , rinsed 1/2 Red onionangiesrecipes , finely diced 1/2 Avocado, pittedangiesrecipes, peeled and sliced	80 ml Canola oil 80 ml Olive oil 2 tbsp Raspberry vinegar 1 tbsp Dried parsley 1 clove Garlic, minced 1 Shallot, chopped 1 tsp Honey 1 tsp Salt or to taste 1/5 tsp Freshly ground black pepper

1. Peel and pit the mango, cutting the flesh into 5mm cubes. Place the mango cubes in a large salad bowl. Tear the lettuce leaves into bite-sized pieces and add to the salad bowl alogh with the lamb’s lettuce, and onion.
   
   


2. To make the dressing, in a clean jar, combine the oils and vinegar. Add the parsley, garlic, shallot, honey, salt and pepper. Close the lid and shake furiously until well combined. Pour just enough dressing over the salad to moisten it, then toss to coat evenly. Garnish with the avocado slices and serve.

Dulce de Leche Cheesecake

This recipe is inspired by Reeni and Moon-sweet Kitchen Cat@Cinnamon Spice & Everything Nice and DULCE DE LECHE "San Ignacio" CHEESECAKE (The easy way)

Dulce de Leche, differing from caramel, which is made with sugar, corn syrup, milk or cream, and butter, is simply sweetened condensed milk boiled down to a thickened sauce. It is especially popular in South American countries.

Crust	Filling
150 g Almond cookies, crumbed 100 g Butter, melted Pinch of salt	450 g Philiadelphia 12% balance cream cheeseangiesrecipes 120 g Sugar 2 Eggs 150 g 3.5% yogurt 1 tbsp Cornstarch 240 ml Dulce de leche angiesrecipes Juice and zest of 1 lemon

1. Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until it’s ready for use.
   
   
2. Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth. Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
   
   
3. Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.