I surround myself with violet. I look at the fragility of the flower. In him the strength is born. Climb.
I watch the day, under the light of the raising the stone. His purple iris.
The air trembles with the heat. Idly filtered time ...
Ricotta cheesecake and walnuts
1/2 cup flour
1/4 cup butter cut into cubes
1/2 cup walnuts
1 tablespoon sugar
pinch of salt
Nuts, flour, butter, salt, sugar mix together to result in dough. Put in the stove and poke with a fork. Bake 10 minutes at temp.180 degrees, then cool.
400 g ricotta cheese
1/2 cup sugar
250 g Philadelphia cream cheese
1/4 cup honey
3 tablespoons flour ziemiaczanej
2 handfuls of walnuts
3 tablespoons honey
Ricotta cheese thrown into the mixer and gently knead and slowly adding Philadelphia cream cheese and sugar. Then gradually add eggs, honey and potatoe starch. Mix until all ingredients are combined. Pour the cheese on the bottom baked part. The form of cheesecake should wrap from the bottom with aluminum foil and place in a larger baking tray filled with water. Bake at 170 degrees about 1 hour. Dissolve honey in a pan, throw in nuts and mix quickly. Then put on top of cheesecake. Cool and chill in the refrigerator.