Dr. Myriam- The Dental Aesthetic Clinic

Author: jamilamimi

  • Home-baked Cheesecake Challenge – Flavour # 28 Mango Cheesecake

    DSC_9245mango

    Another fruit in season…Mango! Surprisingly the mango  cheesecake I did was a hit and I love it too! So Yummy, One thing good, I only did a mini version, If it was the original size, I am sure, my tummy was jumping with joy 🙂

    Mango Mini Cheesecake
    Mango Mini Cheesecake

    Flavour No. 28 – Mango Mini Cheesecake

    Ingredients:

    Crust:

    12 pieces Digestive Cookies crushed

    1/2 cup almond meal

    6 pieces dates

    2 tbsp butter melted

    Cheesecake Filling:

    1 300 g Philadelphia cream cheese

    1 cup Mango Puree

    1 cup Thick cream

    1 tsp vanilla powder

    2 eggs

    3/4 cup sugar

    Mango Puree:

    1 big mango

    1/2 cup mango juice

    1/2 cup brown sugar

    1 tsp cornstarch

    Topping:

    fresh mango sliced and cut according to your liking

    fresh mint leaves

    strawberry

    Pre heat oven, Gas mark # 3

    Mix crushed biscuits with almond meal,sugar,dates and butter. Pressed it into the baking pan. I used a glass to get a uniform thickness on the sides. Set it aside.

    Mix the cream cheese with sugar,vanilla and add egg one at a time. Beat at medium speed,add thick cream and mango puree. Pour into the prepared baking pan. Tap it slowly to remove air bubbles.

    Bake for 1 hour, slightly open the door for another 30 minutes before turning off the oven. Let it cool for another 30 minutes inside the oven and another 30 minutes outside. Refrigerate for 4 hours or overnight before topping it with mango puree and real fruits (optional).

    Mango Puree – mix all ingredients and let it boil, reduce the heat and simmer for another 10 minutes or until it thickens to your liking.

    Serving Suggestions:

    2014-06-24 at 13-25-03

    top with fresh mango puree

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    Slice into small pieces and top with real mango fruit.

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    with dates at the bottom and top with mango puree and fresh strawberry.

    DSC_9277mango

    mango

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    box it as a gift to your sweet friends 🙂

    Cheers,

    Jamilamimi

     

  • Weekly Photo Challenge – Contrast

    a bug6

  • Wordless Wednesday

    adding colours to my life
    adding colours to my life

  • Weekly Photo Challenge – between

    Between lights and shadows

    DSC_8590between

  • Texas at Jeddah

     

    IMG_0093

    Friday the 13th, we had lunch at Texas Roadhouse in Thalia St. At 1:30 in the afternoon we were lucky to find a seat easy. The place was not so crowded like before, when it was newly opened. Upon entering, a smiling staff  greeted us and we were guided to our table and a fresh-baked bread and butter was served immediately.

    IMG_0085

    On the table, we found a small tin pail of peanuts, we were thinking hmmm. maybe the order will take long to be served, but no, we ordered steak and it was served just about 15 – 20 minutes.

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    menu in English and Arabic
    Paintings compliments the wood
    fresh meat
    iced tea
    cesar salad

    The meat was so tender and deliciously insane!

    mashed potato on the side
    mashed potato on the side

    Ladies, just sharing my lunch with you 🙂

    Texas Roadhouse
    Texas Roadhouse

    Location: Le Mall, Thalia St., Jeddah ,Saudi Arabia

    Cheers,

    Jamilamimi

     

  • Home-baked Cheesecake Challenge – Flavour # 27 Pumpkin Cheesecake

    Pumpkin Cheesecake

    2014-06-13 at 15-48-25

    When I told my son, I am going to make a pumpkin puree..he told me ” Good luck “. Oh well, I guess it’s because of the fibers. I cut it into small pieces and add a little of brown sugar and put it in the oven. I scooped, mixed with water, cornstarch ,sugar, pressed into the strainer and what I got? not even a half cup of puree. So,I ended up opening a can of pumpkin puree 🙂

    At first, I added yellow food colour but I was not satisfied with it so I added a little of red ….shocked! , it looks like a strawberry puree, Oh my! A red pumpkin Cheesecake! 🙂

    DSC_9157pumpkinred

    Alright, not to panic, I took my cake cutter and removed the red pumpkin puree. I got half can of pumpkin puree, mixed it with half water and sugar, a tablespoon of cornstarch …NO food colouring please… and Presto!

    DSC_9173pumpkin

    Ingredients:

    Crust:

    1 pk Oatmeal raisin cookies (crushed)

    1/3 cup melted butter

    Cheesecake Filling:

    2 pk ( 300 g) Philadelphia cream cheese

    1 cup brown sugar

    3 eggs + 1 egg yolk

    1/8 tsp ground nutmeg

    1/8 tsp ground cinnamon

    a pinch of salt

    1 can pumpkin puree

    1 200 g sour cream

    Toppings:

    squash seeds and anything green on top

    Pre heat oven Gas mark #3

    Mix the crushed oatmeal cookies and melted butter together, spread and push it into the springform pan. Set aside.

    Mix the cream cheese and sugar , beat at medium speed. Add egg one at a time. Combined puree and sour cream together, add it into the mixed cheese. Add nutmeg,cinnamon and a pinch of salt. Continue mixing until all ingredients are combined and creamy in consistency. Pour into the prepared pan.

    Baked into water bath for an hour, slightly open the oven and continue baking for another 30 minutes. Turn off the heat. Leave the door open for another hour, remove and let it cool for another one hour and refrigerate for 4 hours or overnight.

    tips:

    sudden change of oven temperature will result to cracking and don’t remove from the pan until it is completely chilled.

    Serving Suggestion:

    DSC_9196pumpkin

     

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    Ladies, keep on trying..and enjoy!

    Cheers,

    Jamilamimi

     

  • Home-baked Cheesecake Challenge – Flavour no. 26 Matcha Green Tea Cheesecake

    Peppermint Matcha Green Tea Cheesecake

    #26th Peppermint Matcha Green Tea Cheesecake
    #26th Peppermint Matcha Green Tea Cheesecake

    I gained weight after just two weeks of holiday 😉 so I just kind of chilling trying to slow down ..hoping for a magic but can’t resist got to be in the mood so here I am.. baking again! This time, I opted for a smaller version and a touch of organic experimenting.

    Though the colour is pleasing to the eyes, the taste is not really that exciting! For me Cheesecake is not cheesecake if there’s no sweetness in it!

    Organic Matcha green tea
    Organic Matcha green tea

    Ingredients:

    Crust:

    1 small pk of tea biscuits (crushed)

    1/3 cup almond meal

    1/3 cup melted butter

    1/3 cup sugar

    Cheesecake fillings:

    1 300 G Philadelphia cream cheese

    1 200 oz thick cream

    1 tsp Matcha green tea powder

    1/2 tsp peppermint

    2 eggs + 1 egg yolk

    3/4 white sugar

    Toppings:

    Strawberry

    Peppermint leaves

    organic matcha green tea

    Pre heat oven Gas mark # 3

    Combined the crushed tea biscuits, sugar, and almond meal with melted butter. Spread into the springform pan and set aside.

    Mix cream cheese adding sugar and egg alternately one at a time. Add peppermint,green tea powder, mix thoroughly then add thick cream. Combined and mix all ingredients until creamy. Pour into the prepared baking pan.

    Bake for 1 hr, slightly open the door of the oven for another 30 minutes. Remove from the oven and let it cool for another 1hr before putting it in the fridge for another 4 hours or overnight.

    Serving Suggestions:

    2014-05-27 at 13-22-36

    2014-05-25 at 12-57-52

    DSC_8926matcha

    2014-06-04 at 13-20-11

    A small gift to my patient-  Matcha green tea and lemon mini cheesecake.

    Cheers,

    Jamilamimi

  • Wordless Wednesday

    My coffee painting
    My coffee painting

  • Weekly Photo Challenge – Extra…Extra

    #throwback 1978

    What could be more extra sweet, receiving a picture from my papa with a dedication at the back! I love you papa…Happy father’s Day!

    papa 1 papa2

  • Wordless Wednesday

    flower for you
    flower for you