Cheese Mushroom Soup

Ingredients: 4 white mushrooms, 1 medium potato, half an onion, 6-7 slices of cheese (about 90g) Directions

Wash and slice the white mushrooms; wash and peel the potatoes and cut them into slices of about the same size as the mushroom slices; dice the onion; cut the cheese slices into strips (Picture 1)

In a pan with a little bit of butter, sauté the diced onion and put in the sliced potatoes and 3/4 of the white mushrooms. Stir-fry for about 3 minutes (Picture 2), add a pinch of salt and black pepper, and add a little water to soften all the ingredients. Remove from the oven and set aside to cool.

Put the cooled ingredients into a food processor and puree (if too dry, add some water), pour into a saucepan (Picture 3)

Add the water, bring to a boil, add 1/4 white mushroom slices, and cook for 2 minutes, then add the cheese sticks into the pan, and cook until all of them are melted.

How to make:

1. Preheat the oven to 170 degrees Celsius. Spread the cream evenly on the pie plate, and then sprinkle evenly with wheat flour. Place a sheet of parchment paper on the pie plate.

2. Sprinkle the cookies evenly over the pie plate.

3. Stir in the soft cheese. Add sugar, flour, dry peach schnapps and egg, then pour in 70g of citrus marmalade and mix well.　Mango puree 100g

Cream cheese 100g

Sugar 50g

Egg yolks 3pcs

Fish gelatin slices 3 slices (I didn't have any, I used 8g of fish gelatin powder)

Lemon puree 1/2pcs

Lemon juice 1 teaspoon

Light cream 200g

Wine 2 teaspoons

Making

Making < /p>

1: Put the cake into a mold. (It is better to coat the top of the cake with wine to keep the soft texture)

2. Beat the cream and set aside. (It won't pour out even if the bowl is inverted)

3. Mix the cream cheese (softened form) with the granulated sugar, then add the egg yolks. (The cheese should be completely softened, without grains, and in the form of a paste)

3. Dissolve the fish gelatin sheets in hot water. (Fish glue powder also add a bit of hot water to dissolve to keep the liquid will soon gel)

4. Add mango puree, rum (brandy can also be), lemon puree, lemon juice, cream, fish film solution and mix, and then poured into the cake mold. Put it into the freezer and freeze it. （Ingredients: Cream cheese (Bega) - 50g, sugar - 20g, egg yolks - 13g, fish glue - 5g, plant-based sweet cream - 150g, chilled strawberries - 125g, Method: Soften the cream cheese with a mixer, then whisk the egg yolks with the sugar until a thick paste is formed, then mix with the cream cheese, add the fish glue water, then add the fish glue water, which has been soaked and dissolved. Add the soaked and dissolved fish flakes and water, then add the whipped cream and mixed strawberries. 4. Pour the batter into the pie plate and sprinkle the rest of the jam over the top.

5. Bake at 170 degrees for 40-50 minutes. Cheesecake Series - Cheese Muffin Ingredients: cream cheese50g, butter50g, sugar60g, yogurt80g, low-flour140g, B.P. 1/4tsp, 1 egg, honey red beans or raisins moderate. Method: 1, cheese + butter + sugar whipped; 2, add the egg and mix well, sift the powder; 3, add the yogurt and mix well, mix in the honey red beans or raisins, put into baking cups or baking molds; 4, preheat the oven at 180 degrees Celsius, bake for about 30 minutes or until the surface is colored. The flavor is smooth and delicious, and will not feel very greasy.

?

?