Simple Carrot Cake
Spicy Peach Cream Cheese Dip
Japanese Cotton Cheesecake with Mango Glaze
Carrot Cake with Avocado Oil and Flaxseed
Pumpkin Cream Cheese Cake
Creamy Shrimp Homemade Spinach Pasta
This week I am sharing with you a simple recipe for shrimp in creamy sauce. This sauce is great when server over a pasta, especially if it is homemade pasta.
Remember my homemade spinach pasta? Well, this time I decided to dress up a little my pasta dish by making this rich cream sauce with shrimps in it…the recipe is pretty simple and so tasty…creamy and yes, very rich…
I took two little “spinach pasta nest” from the freezer. Toss into a boiling water like any pasta…and voilà, homemade spinach pasta…is ready to be dressed.
- 3 oz cream cheese
- ½ cup milk
- ¼ cup grated parmesan
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz shrimp
- Sal and fresh ground black pepper to taste
In a medium sauce pan heat 1 tablespoon butter, sauté onion and garlic, until slightly golden. Add milk and cream cheese, reduce the heat to low. Stir constantly until the cream cheese melts and the mixture begins to thicken. Add the heavy cream, salt and pepper to taste. Turn to simmer.
In the meantime, in a fry pan, add the butter and pan fry the shrimps, first one side and the other until the color turns pink.
Remove the cream sauce from the heat, add the parmesan and mix gently. Add the shrimps to the cream sauce.
Pour the sauce over the spinach pasta or any pasta of your choice.
If you enjoy this creamy shrimp sauce recipe, you might want to try the recipe for Homemade Spinach Pasta.
Thank you for visiting Color Your Recipes…have a colorful week!
Cotton Soft Cheesecake
This is a recipe for a very light cheesecake, it is inspired by Japanese cuisine. The cheesecake is literally a cake, there is no crust like the conventional cheesecake. The cake is served with a layer of orange glaze.
I have made this kind of cottony cheesecake before, this time I decided to make it small, really small…and topped with orange glaze.
If you have not had a chance to try this cheesecake, I urge you to give this try…it is very different from the “classic” cheesecake…the texture of this cheesecake is very light, so light that almost melt in your mouth…there is no crust, therefore is it a “cake”.
This recipe was adapted from Table for 2…I mainly adjusted the ratio.
- 45 g sugar
- 2 eggs separated
- Pinch of cream of tartar
- Pinch salt
- 10 g butter
- 84 g cream cheese
- 60 ml of milk
- 20 g cake flour
- 16 g corn starch
- ½ teaspoon vanilla extract
- 2 tablespoon marmalade
- 1 teaspoon lemon juice
- ½ tablespoon water
Preheat oven at 315F. Prepare the pan by covering with parchment paper.
In a small bowl sift together the cake flour and corn starch.
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the egg yolks. Add the pinch of salt and vanilla extract. Add the flour mixture and mix gently until well blended.
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Fold in approximately 1/3 of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated. Add the remaining of the egg white to the cream cheese mixture and again, fold in very gently and not deflating the egg white. Pour the batter into the prepared cake pan. Place the cake pan in a tray and add hot water.
Bake the cheesecake in a water bath for approximately 45 to 50 minute or until set and golden brown.
Turn off the oven and leave the oven door slightly open for 10 minutes. Remove from the oven and gently remove the cheesecake from the pan. Let it cool completely before adding the glaze.
Place all the ingredients in a small pan. Heat over medium by mixing constantly until the marmalade is all dissolved. Remove from the heat and let it cool.
Pass the glaze through a mesh.
Cover the cheesecake with the orange glaze. Refrigerate for a couple of hours before serving.