Some of you asked me for recipe for this lemon cheesecake, when I was posting a picture on Instagram some weeks (or even months) ago. And I know I promised to post the recipe on the blog very soon. Those who know me in real life know I always want to keep my promises and I feel very bad whenever I cannot. So please excuse me for letting you waiting. But I have been very busy last month that I could not even write one post (and those who are connected with me through Instagram probably noticed there have also been a large lack of pictures). Actually I even have some more recipes I have already taken photos for and I hope I will finally have time to post all of them in the coming weeks. Of course I know there is no pressure to do that. But all you lovely people out there, who appriciate my work and motivate me, just make me want to give some of that love back.
As I maybe have already mentioned I am not a kind of low carb girl. But as someone who is really interested in all kind food I have heard of those low carb flours which are made from nuts like (de-oiled) almond or coconut flour. And as a food blogger who is naturally curious and always happy to try out new things I have to buy some (okay it is a little more than “some”… actuatally I bought 1 kg!!!) coconut flour. Amittedly I have already heard baking with coconut flour requires a lot liquids. But I was still surprised how much liquids coconut flour absorbs. So if you experiment with coconut flour it’s can be very recommandable to allow the batter to rest for about 5-10 minutes, then you can see if your batter needs more liquid or not (the batter should have the same texture as you know from “normal” batter).
A feast for eyes. This is probably the reason why so many people good food photography and to shot food (myself included). And people love flowers on their plate. Be it edible flowers like daisies or pansies for example or roses which are made of fruits. Some weeks ago I saw in that online foodie world roses which are made of avocados for the first time. And as a real passionate foodie I need to try to make one. Well, it turned out that making an avocado rose is much more challenging than I have expected and ended in a mashed avocado (Have you ever cut ripe avodaos? It is like cutting butter). That is why I decided to practice with other fruits which are much firmer than ripe avocados, and how these mango rose tartlets are originated 🙂
One reason why I write this blog in englisch (it is still a foreign language for me, so I am sorry my english isn’t perfect) is that I want to practice it (another reason is to reach more people with my blog of course). By the way: that’s why I also try to tell you a little story at the beginning of every post (furthermore I think it’s much nicer an more personal than only posting a recipe with some pictures). Well, if you live in Germany there are not many occassions to practice englisch, except you do a lot of travelling around the world. And in contrast to people from Scandinavian countries or Netherlands, many Germans (especially the older generation) speak poor english.