Break the biscuits into pieces and put them in a food processor, mix well until they are well crushed, melt the butter and melt and mix well in the biscuits, this will be the top of our cake. We will take a round metal shape with a detachable bottom with a diameter of 20-22 cm and we will put baking paper and over it we will place the biscuit top, we will press well with the help of a spoon.
After this operation, we shape the fridge for 20-30 minutes, the time necessary to start preparing the filling as follows: in the food processor we add in turn the cream cheese, the pomegranate beans (you can also use blackberries, blueberries, raspberries if they are frozen let them thaw) and start mixing.
Add the honey and continue mixing, then remove the resulting mixture in a bowl and let it rest for 5-7 minutes, during which time we will beat the whipped cream if it is liquid (you can also add the whipped cream from the tube). after it is ready, we leave it waiting for a few minutes, during which time we will prepare the gelatin.
The gelatin will be soaked in two tablespoons of cold water, after it has dissolved it will be put on the fire while it is heating up, it will not be brought to the boiling point, it will be left for a few minutes after which it will be taken off the fire and mixed in cream cheese, after it has been incorporated, we will add whipped cream and aerate the composition, this operation will be done manually not with the help of the food processor or mixer. This cream will be added over the biscuit top from the fridge and will be left at least 1 -1 ½, until we add at the end the topping from the top of the cheesecake.
After the expiration of this period of time, we will proceed to the preparation of the topping: the gelatin will be soaked in a little cold water after which it will be heated on the fire and it will be added over the fruits and honey that have already been mixed in another bowl. to put the gelatin in the other ingredients and place it on top of the cream cheese, refrigerating for at least 2 hours.
In total, our cheescake must stay in the fridge for at least 3 hours, I left it over us and it settled much better. When you want to take it out of the form, you will use a knife that you will soak in hot water, with this you will peel off the edges of the cake from the form and you will also cut good-looking slices. To make this recipe, I was guided by Donna Hay's recipe, so I will move to Australia.
How to introduce pomegranate in the diet
Pomegranate can be used as an ingredient both in culinary preparations - either appetizer, main course or dessert, and in your favorite drinks.
Unripe pomegranate can be successfully incorporated into dishes such as:
- fruit and / or vegetable salads
- yogurt, oatmeal
- smoothies, fresh
- salad dressings.
Below you will find 3 recipes for pomegranate dishes, which you can try.
Ingredients for 4 servings:
- 3 well baked avocados
- ½ small red onion, finely chopped
- ¼ cup of finely chopped parsley
- 1 hot pepper, without seeds, cut into slices
- 2 cloves of crushed garlic
- the juice from a lime
- ½ teaspoon of salt
- ¾ cup of pomegranate seeds.
Method of preparation:
- Put all the ingredients, except the pomegranate seeds, in a bowl and pass them with a fork, until you get a creamy guacamole.
- Add half the amount of pomegranate, mix well, then garnish with the other half of the remaining amount of pomegranate seeds and serve.
Pork chop with pomegranate sauce
Ingredients for 2 servings:
- 2 pork chops with bone
- salt and pepper to taste
- 210 g of freshly squeezed pomegranate juice
- 1 teaspoon dijon mustard
- 1 tablespoon olive oil
- ¼ cup of pomegranate seeds
- finely chopped parsley for garnish.
Method of preparation:
- Season the pork chops with salt and pepper.
- In a non-stick pan, mix the pomegranate juice with the mustard over medium heat. Boil for 20-30 minutes, until it halves in volume.
- In a grill pan, heat the olive oil over medium heat. Then put the pork chops in the pan and cook for 4-5 minutes on each side. When they are ready, take them out on a plate and let them rest for 5 minutes.
- Cover the chops with the pomegranate sauce from the pan, but also with finely chopped parsley. Serve immediately.
Dark chocolate and pomegranate candies
Ingredients for 12 candies:
- 2 ½ cup of pomegranate seeds
- 150 g of dark chocolate
- 1 tablespoon sea salt.
Method of preparation:
- In 12 forms of muffins, put a layer of pomegranate seeds.
- Melt the dark chocolate in the microwave and then put it in a plastic bag. Make a hole in a corner of the bag and put the melted cream over the pomegranate seeds in a 1-finger layer. Add another layer of pomegranate seeds, then another layer of chocolate and finish with pomegranate. Season each chocolate candy with a pinch of salt.
- Put the muffins in the fridge and leave them to cool for an hour. Serve before heating.
Now that you know the benefits of pomegranate, try these 3 tasty and healthy recipes!
Cheesecake with yogurt and strawberry sauce
I replaced the cream cheese with Greek yogurt and I got a fluffy, airy, great cream, I wouldn't even go back to the recipes with. The other day I saw that from Greek yogurt you can get a wonderful cream cheese, fine and good for. This pine was discovered by Ardelean Doina. Discover (and save!) Pins on Pinterest! Alldayspice: Greek cheesecake and yogurt. Strawberry Cheesecake Cheesecake Recipes, Food Cakes.
Cherry cake with Greek yogurt & quot Sailboat Interior, Vegan Baking, Yummy Treats. Cold cake with yogurt and berries is a refreshing and flavorful dessert, suitable for hot days. How to make a cake with yogurt and strawberries, light, frothy. Cheap Greek yogurt cheesecake bars - the catalog of goods at low prices, with free delivery. A wide range of quality products on Joom.
See also wonderful recipes for chia pudding with yogurt! Baked chicken legs, marinated with Greek yogurt. Chickpea cream with Greek yogurt and garlic - hummus - a tasty and flavorful appetizer with a.
Cheesecake with mango, raspberry and pomegranate
I made this cheesecake with mango, raspberry and pomegranate for my husband's birthday.
This year we celebrated in a small family, just the three of us, without fuss.
The story does not end here, but & # 8230
The husband could not help himself and boasted about the cake around, sending pictures!
On the system: look what a treat I have for my birthday!
Inevitably, it aroused the desire of dear friends, more precisely a pregnant friend, so I restored it shortly and sent it as a gift.
How to just send pictures with something like that to a pregnant woman ?!
Coincidentally, just today, when I chose, without initially realizing it, to publish the recipe, our friend gave birth to her baby.
About I've told you about my obsession with cheesecakes before.
No, it didn't work out for me. The cheesecak is still a place of honor in our house. And how can it not be when it can look and come out so good.
A brief theory of cheesecakes & # 8230
The cheesecakes are from two ways: with baking and without baking.
Both can be vegan or not, and the one without baking can be both raw-vegan (based on nuts, dried fruit, etc.), as well as with ingredients of animal origin (with mascarpone, cream cheese, etc.).
Where do I really want to go with all this theory?
This cheesecake is an ostrich-camel, in the sense that the top is baked in the oven and the filling is not.
Why did I bake the countertop?
Because I wanted to the base with texture and taste of digestive crackers, not a raw-vegan one.
And, since I didn't have digestive biscuits on hand, I said to improvise.
Why did I NOT bake the filling?
- it's easier to do
- there is no risk of the filling cracking or not baking enough, or of burning in the oven
- the filling does not flow, as can happen when baking it
- it comes out more velvety, with the texture and taste of a mousse.
You will get one fine and fluffy cream which gains firmness when kept in the refrigerator.
Unlike baked cheesecake, it is not as dense and heavy, it is not very sweet and it is cooler.
If you still want to do it countertop without baking, you can pick up the recipe from this raspberry cheesecake.
It's still a recipe sugar free, except for the few pieces of dark chocolate (95% cocoa), as a decoration. You can omit them if you prepare the recipe for children between 1-3 years old.
Our child is 5 years old, and dark chocolate is one of the few sweets on the market that he eats.
Cheesecake with pomegranate gelatin
As I said I am a declared cheesecake fan: D. I still made baked cheesecake with different fruits, but I hadn't tried the uncooked version, with gelatin. It exceeded my expectations.
You will need a lot of patience to peel the pomegranates and squeeze them, but you will get a fresh pomegranate juice at home, which does not compare to the one you bought.
I dedicate it to cheesecake lovers, aka: mother, who wrote down her recipe strictly: P, AlinaP., Ana and Lavinia. Dear ones, I know you will like it a lot!
My eternal source of inspiration is Cucina noProblem magazine, where I got the recipe from. It's from no. 12 / & # 821709.
Preparation: first we prepare the biscuit base. We fix a cake ring at 20 cm. At the robot, we mix the biscuits until they become breadcrumbs. Add the diced soft butter and continue mixing until it becomes a fine paste. We place the cake ring on a plate. Turn the cookie base over and press it with your fingers. Refrigerate until ready.
Pomegranate juice. I had two large and very juicy pomegranates.
With a lot of patience I managed to remove all the seeds.
Which with the help of the blender I turned into juice. Because I don't have a professional juicer to separate the pulp from the seeds, I strained the tomato juice through a strainer. I struggled a little, but I collected about 300 ml of fresh pomegranate juice, without any seeds, iuhuuu :)). So, we leave the juice aside and take care of the ricotta cream.
Beat the yolks with the sugar until they become creamy. Add ricotta.
Separately, in a bowl soak the gelatin sheets, approx. We leave it for 10 minutes.
After this time, drain them well and add them to the cream. Mix well until smooth. We also add whipped cream.
Pour the cream over the cookie sheet and level well. Let it cool again.
We deal with pomegranate gelatin. I used gelatin sheets, like the one in the picture. It is not bought from us, I make my stock from Italy: P.
Let these sheets soak. Heat the pomegranate juice very little, just enough to dissolve the gelatin. Up to 1 minute on the fire.
Carefully pour the pomegranate gelatin over the cream. Refrigerate the cheesecake for at least 2 hours.
- 250 g digestive biscuits (I used Mc Vities & # 8211 traditional English biscuits)
- 100 g melted butter
- 600 g of mascarpone cream cheese
- juice from 2 oranges
- juice of 1 lemon
- 2 tablespoons coconut sugar (you can add 100 g of sugar, I preferred to give up refined sugar, already using a source of fructose from orange peel)
- 200 ml whipped cream
- 1 sliced orange
To prepare the top, I broke the biscuits into pieces and placed them in a food processor with which I crushed them until they turned into sand.
I've made cheesecake in my life and every time I use digestive biscuits, if it wasn't a raw countertop with dates and coconut, then they were biscuits and I don't know what to say, if with a variant of simple biscuits it goes the same Well, I guess so.
Mc Vitie & # 8217s cookies fit together perfectly, and the only reason I have them at home is this quick and life-saving dessert.
Mix the crushed biscuits with the melted butter and pour the top into the cake pan with removable walls. Flatten with your hands and spread the top evenly over the entire surface of the form, then leave to cool for 30 minutes, during which time mix the cream.
Mascarpone, citrus juice and sugar are mixed until a creamy and fine texture is obtained.
This is also the time when liquid cream is added. The mixing process continues until all the ingredients are perfectly incorporated.
With the obtained cream we play cascading over the cookie sheet, cover with cling film and forget about it in the fridge for at least 4 hours.
Before serving, garnish with slices of orange and pomegranate.
If you have some pollen on hand, spread it well on the plate.
I played with the decor, I also chose some frozen sea buckthorn berries, pollen and mint.
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The leaves are arranged opposite or alternately, are glossy, narrow-elongated, entire, 3-7 cm long and 2 cm wide. The flowers are light red, 3 cm in diameter, with four or five petals (often more in cultivated plants). The fruit is larger than orange and smaller than grapefruit, 7–12 cm in diameter with a rounded hexagonal shape, has a thick red skin and about 600 seeds. , showing parietal placenta. The seeds and the pulp that surrounds them, called fake fruit, are edible. Some varieties have purple flesh.
The genus Punica is represented by only two species.
- Punica granatum: it is the best known species, up to 2–4 m tall, with deciduous lanceolate and not very large leaves, of a bright green color, with large solitary flowers or gathered in groups at the ends of the branches, of a bright red, with varieties of single or double flowers, which can be red, pink or white blooms in June-August and gives edible fruits of a sour taste.
- Punic protopunic: it is an almost unknown, endangered species, of which several specimens survive on the island of Socotra in the Indian Ocean (Yemen), where it is endemic. It looks like a shrub about 3–5 m tall, with bright red flowers and fruits that change color from green to dark red, when it has reached maturity. The fruits are smaller and less sweet.
Rodier is a drought-resistant plant, and can be grown in dry regions with a Mediterranean climate (with rainy winters) or in regions with rainy summers. In wetter regions, pomegranates run the risk of root rot due to fungal diseases. They are plants tolerant to moderate frost, up to −10 ° C.
Rodier is native to Persia (Iran) and has been cultivated in Central Asia, Georgia, Armenia, Azerbaijan and the Mediterranean region for several millennia. 
In Georgia and Armenia, east of the Black Sea, there are groves of wild pomegranates near ancient abandoned settlements. Pomegranate cultivation has a long history in Armenia pomegranate remains dating back to 1000 BC. were found in this country .
Carbonized pomegranate pericarp has been identified in the Bronze Age levels of Jericho, as well as in the Bronze Age levels of Sultan Tekke Hall in Cyprus and Tiryns [requires citation]. A large, dried pomegranate was found in the tomb of Djehuty, Queen Hatshepsut's servant. Documents with Mesopotamian cuneiform writing mention the pomegranates from the middle of the third millennium BC.  The plant is also grown extensively in South China and Southeast Asia, where it arrived either on the Silk Road or brought by commercial ships.
The ancient city of Granada in Spain received its name from this fruit during the Moorish period. The Spanish settlers later introduced the fruit to the Caribbean and Latin America, but it was not very successful in the English colonies: "Plant it near the edge of the house, close to the wall. It will grow healthy, bloom beautifully, and bear fruit. in the warm years. I have twenty-four on one tree. "said Dr. Fothergill.  repeated in the American colonies, even in New England. He was successful in the south: Bartram received a barrel of pomegranates and oranges from a correspondent in Charleston, South Carolina in 1764. Thomas Jefferson planted pomegranates at Monticello in 1771: he had them from George Wythe of Williamsburg. 
Culinary uses Change
After the pomegranate is cut by cutting with a knife, the false fruit separates from the skin and from the internal supporting structures. The separation of red fake fruit can be simplified by performing this action in a bowl of water, where the fake fruit is deposited on the bottom and the supporting structures float. The whole seed is eaten raw, although only the fleshy part of its exterior is desired. The taste differs depending on the pomegranate variety and the level of ripening. It can be very sweet or very sour, but in most cases it is somewhere in the middle, which is a characteristic taste, seasoned with notes of tannin. The good-to-eat pomegranate, less tanned, is the one that has a slightly faded skin, as if it had been rubbed against the wall, with white marks, not a strong red. The very red ones are very sour, and can be used in salads.
Pomegranate juice is a popular drink in the Middle East, and is also used in traditional Iranian and Indian cuisines in the United States and began to be widely marketed in 2002 . Pomegranate concentrate is also used in Syrian cuisine. Pomegranate syrup is thickened and sweetened with pomegranate juice is also used in cocktails. Before the spread of tomatoes in the Middle East, pomegranate is used in many Persian dishes can still be found in some traditional recipes such as fesenjan (a thick sauce of walnuts and pomegranate juice, usually served with duck or other poultry and rice) and ash-e anar (pomegranate soup). 
Wild pomegranate seeds are sometimes used as a spice, and known as anardana (which in Persian means seeds - berth - pomegranate - NARW), especially in Indian and Pakistani cuisines but also as a substitute for pomegranate syrup in Persian or Middle Eastern cuisine. The seeds are separated from the pulp, dried for 10–15 days and used in the production of curry or other spices. The seeds can also be ground to prevent the seeds from sticking between the teeth when eating dishes based on them. Wild pomegranate seeds but you from the Himalayas are considered the best sources of these spices.
In Turkey, Armenia and Azerbaijan, pomegranate is used in many ways, especially in the form of juice. In Turkey, pomegranate sauce (Turkish nar ekșisi) is used in salads, to marinate meat, or is drunk. Pomegranate seeds are also used in salads, in muhammara (Turkish garlic paste with walnuts) and in güllaç, a Turkish dessert. In Azerbaijan and Armenia, pomegranate is also used to make wine.
In Greece, pomegranate (Greek ροδι, rodi) is used in many recipes, such as kolivozoumi, a cream soup of boiled wheat, pomegranates and raisins. Pomegranate is also used for liqueur, ice cream topping, or mixed with yogurt, or in the form of jam.
Health Implications Change
Providing 16% of the adult's daily requirement of vitamin C, contained in 100 ml, pomegranate juice is also an excellent source of vitamin B, pantothenic acid, potassium and antioxidant polyphenols. However, pomegranate is not an important source of nutrients, .
The most abundant polyphenols in pomegranate juice are hydrolyzable tannins called punicalagins presented in research published in 1990-2007 as having the ability to purify strong free radicals in laboratory studies. . Such antioxidant effects of punicalagins have not been proven in humans.
Many food and food supplement manufacturers have found the benefits of using pomegranate extracts, which do not contain sugar, calories or additives, instead of juice, as healthy ingredients in their products. For the most part, pomegranate extracts contain especially ellagic acid, which can be absorbed into the human body only after consumption of punicalagins .
In preliminary laboratory research studies and pilot studies in humans, pomegranate juice has been shown to be effective in reducing risk factors for heart disease, including LDL oxidation, oxidative status of macrophages, and foam cell formation   , all of which are stages in atherosclerosis and cardiovascular disease. Punicalagin-type tannins have been identified as the first components responsible for reducing the oxidative stress to which these risk factors lead . Pomegranate has been shown to reduce systolic blood pressure by inhibiting serum angiotensin converting enzyme (ACE) .
Research suggests that pomegranate juice may be effective against prostate cancer   and osteoarthritis . In 2007, six clinical trials were approved in the United States, Israel and Norway to verify the effects of pomegranate juice consumption on parameters in prostate cancer or prostate hyperplasia, diabetes or lymphoma .
The juice could also have antiviral  and antibacterial effects against dental plaque .
Cheesecake with Chef Sorin Bontea
- 240 g digestive or plain biscuits
- 120 g melted butter
- 300 ml liquid cream (for cooking)
- 5 eggs (4 eggs and 1 egg yolk)
- 4 tablespoons starch
- 800 g cream cheese
- 1 teaspoon of cinnamon
- vanilla essence
- 1 lime or lemon
- 400 g of normal cream
- 240 g sugar
METHOD OF PREPARATION
- In a bowl, grind the biscuits until they have the texture of breadcrumbs, then add the cinnamon and melted butter. Mix well and set aside.
- In another bowl, mix the cream cheese and sugar until it melts. After that, add all the cream, including the liquid, and mix well.
- Add the eggs one by one, then the starch, continuing to mix very well to prevent the formation of lumps. Add the vanilla essence, grated lime peel or lemon, as appropriate. Squeeze half a lime into the composition.
- For baking, use a baking sheet. In the first phase, pour the mixture of biscuits and melted butter, taking care to press very well, to be evenly sprinkled everywhere. Refrigerate for about 10 minutes to harden.
- After removing the form from the refrigerator, line the walls with butter and pour the entire composition of the previously prepared cream cheese.
- Preheat the oven to 225 ° C. When it has reached temperature, introduce the baking tin and leave it for 10 minutes. After 10 minutes, reduce the temperature to 110 ° C and bake for about 25-30 minutes.
- Turn off the oven and leave the dish inside for another hour. Then put the baking form in the fridge to cool.
- Meanwhile, make a cream that you will put on top of the cheesecake: mix 400 g of cream with 3 tablespoons of sugar and mix well until it melts. Grate a little lime peel and squeeze the juice of half a lemon in the composition. This cream, or rather the icing, pour it over the cheesecake and put it back in the fridge until it cools down very well.
- When serving, you can use any topping - cherries, berries, etc. - depending on preferences.