Pasha with saffron


1 cup peeled unsalted pistachios

cottage cheese – home, 2 kg

9 yolks

300 g butter

2 cups peeled almonds

0.5 glasses of brandy

5 tbsp. l sour cream 30%


10 stamens of saffron

1 cup golden raisins

1 cup of candied fruit

1 cup dark raisins

Colander put in a deep dish, lay several layers of gauze in it, put the cottage cheese, cover with the edges of the gauze and put a pressure of at least 5 kg. Leave on for 10–12 hours, from time to time draining the resulting serum. Squeezed cottage cheese rubbed through a fine sieve. Raisins and candied fruits pour brandy and leave for 1-2 hours. Beat the butter, gradually adding sweetener. When it becomes white, without interrupting, add one yolks one by one. Just mix sour cream. Mix a lot with cottage cheese. Chop nuts and put in cottage cheese; add pistachios and pressed raisins with candied fruits, leaving little for decoration. Grind saffron into powder and pour into Pasha. Mix everything thoroughly. In a deep and narrow bowl lay gauze and lay out the Easter, not crushing it. Cover with the edges of the gauze and film, put in the refrigerator. 1–2 hours before serving, remove from the refrigerator, open and turn into a dish. Remove gauze, decorate Pasha with candied fruit and almonds.

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Choux Pasha with Almonds


1.5 kg fat farm cottage cheese

300 ml fat farm cream

250 g butter

8 yolks

200 g brown sugar or other sweetener (I use stevia, but smaller amount)

150 g raisins and / or dried cranberries and cherries

100 g of peeled roasted almonds

50 ml of port wine

1 vanilla pod

0.5 tsp. sea ​​salt

1.Press cottage cheese under a heavy press, laying it out in a colander laid with a kitchen towel for at least 4 hours.

2. At the same time soak dried fruit in port.

3. Cut the butter into small pieces, put in a saucepan, add the vanilla pod cut in half (scrape the seeds with the tip of the knife and fold into the saucepan too), pour the cream over a small fire to boil, remove from heat, close and let it brew for 10 minutes.

4. Meanwhile, rub the yolks with white sugar. Remove the pod from the cream mixture, bring it to a boil again, remove from heat. While stirring all the time, pour a little hot cream (about 150 ml) into the yolk mass. Then pour the yolk mixture into the saucepan with the cream and mix well. Cool, 5 min.

5. Add yolk and creamy mixture to cottage cheese, beat with an immersion blender until smooth. Add dried fruits and chopped almonds, mix. Cover the form for Pasha with gauze moistened with cognac, put the curd mass, cover the top with the hanging edges of the gauze and put in the refrigerator for 36–48 hours. Before serving, turn the Pasha over on the dish, remove the gauze, decorate it to your liking.

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Mascarpone Lemon Pasha


lemon – 1 pc.


vanilla ice cream – 100 g

gelatin granules – 2 sachets (10-11 g each)

mascarpone cheese or similar curd cheese – 500 g

1.Limon thoroughly washed, thinly cut into circles, put them in a deep plate, sprinkle with sweetener, cover with another plate and leave for 20 minutes.

2. Put the ice cream in a bowl, let it completely melt. Separate 2-3 tbsp.  ice cream, put in a saucepan. Pour gelatin into a skillet, let it swell for 20-30 minutes. If desired, you can add 2-3 tbsp.  milk at room temperature. Heat, stirring, over low heat until gelatin is completely dissolved.

3. Pour the gelatin solution into the melted ice cream, stir and strain through a sieve to get rid of the undissolved gelatin.

4. Lemon mugs with sweetener, fold in a colander, squeeze strongly, add the separated juice to the cheese, mix. Add to the cheese mixture of ice cream with gelatin, mix.

5. Put the obtained mass in a form for pasha, place in a refrigerator until it solidifies for 1.5-2 hours, and preferably for the night.

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Pasha ricotta with orange


ricotta cheese – 700 g

big juicy orange, better nevel – 1 pc.

butter – 150-200 g


cream fat content 33% – 100 ml

powdered sugar

1.Remove ricotta in gauze under pressure, 1 hour.

2. Remove the fillet from the orange. To do this, strip off the peel along with the outer membrane. Cut the flesh between the inner membrane and put it into a bowl. In the same bowl squeeze the juice from the remnants of orange.

3. Heat butter in a pan and sprinkle with sweetener. Cook for 5 minutes, then add the pulp and orange juice. Cook, stirring, until the formation of a liquid caramel mass.

4. Pour in the cream, mix and remove from heat. Allow to cool. Gradually stirring, add the orange-cream mixture to the ricotta.

5. Put the obtained mass in a pasochnitsa (or pasochnitsa), place in a refrigerator until it hardens for 1.5 – 2 hours, or better for 8 hours. Serve, sprinkle with powdered sugar through a sieve.

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Honey Curd pasha with lemon and dates


1.5 kg of cottage cheese with fat content of 18% and more

1.5–2 glasses of sweet or other thick honey

200–250 g of butter

100 grams of roasted almonds

150–200 g of natural dried dates

2 large lemons

3 tbsp. dark rum or strong black tea, if desired

1. Cover a colander with a kitchen towel or gauze folded in several layers. Put the cottage cheese there, cover with the hanging edges of the gauze, put the colander in a larger container. Place a plate on top of the gauze, and a weight of 2-3 kg on it. Leave at least 4 hours to drain excess liquid.

2. Prepare dates at the same time: if they have flaky skin, remove it. Cut the dates into small pieces.

3. Brush lemons with a brush, remove the zest with a fine grater, squeeze the juice. Pour the dates with lemon juice mixed with rum, if used, or with tea. Sprinkle with the peel, mix thoroughly, tighten with a foil and put in the fridge at the same time as the curd is under pressure.

4. Soften the oil at room temperature. If the honey is very thick, warm it a little in a water bath – just to make it flowable.

5. Chop a piece of almond rather finely, a part – bigger. Squeezed curd wipe through a sieve. Mixer whisk butter with honey in a lush foam. Gradually mix with cottage cheese. Add to the curd mass dates with zest and almonds.

6. Cover a pasochnice or a deep bowl with one layer of cheesecloth, spread the curd mass, press it with a spoon. Close the bottom and put the easter in the fridge for 1-3 days. Before serving, turn the dish over and carefully remove the bowl and gauze.

Almond cheesecake with banana and avocado – gluten free and sugar free



200 g almond flour

1 egg

50 g butter

1 tsp. honey


2 medium or large banana

2 large avocados

200 g philadelphia cheese

one lime juice


fresh mint leaves

2 tbsp. honey


small mint leaves

fresh berries

1. Mix almond flour with warm butter, egg and honey. Knead tight plastic dough. Use your hands to distribute the base into a baking dish and tamp to a thickness of 5 mm. Knock the base with a fork and bake for 20 minutes in the oven at 200 ° C until golden brown is formed.

2. While the base is baked, beat the components of the filling to a creamy consistency. How much to put honey, lime juice and mint, decide, focusing on your taste.

3. Pour the mass into the chilled “basket” of almond dough, garnish with fresh berries and mint leaves, and put in the freezer for 20-30 minutes so that the filling grabs.

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Raw Food Raspberry Mint Cheesecake

8-12 servings/  40 minutes of cooking



8 dates, seedless, soaked

1.3 cups raw almonds

2 tablespoons of coconut oil

2 tablespoons coconut shavings

a pinch of salt


1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cup fresh mint

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon chlorella powder, for color (optional)

10 drops of mint essential oil

a pinch of salt


1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cups fresh raspberries

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon red beet powder, for color (optional)

a pinch of salt


1 cup of cashews, soaked for 2 hours and washed

0.3 cups coconut oil

1 tablespoon lemon spit

1 teaspoon vanilla pod powder

a pinch of salt

water as needed


  1. To make a base, place the almonds in a food processor and grind to a flour-like mass. Transfer to a cup and put aside.
  2. Place the dates in a food processor and grind to small pieces.
  3. Add the almonds and the rest of the ingredients to the base and grind it all together to form a dough. The dough does not have to be collected in a bowl, but it is necessary that it does not disintegrate.
  4. Cover the baking dish with parchment paper. Transfer the dough to the bottom of the mold, smooth and compact with your hands or a spoon.
  5. Put in the freezer while cooking the filling.
  6. Crimson and peppermint layers of the filling are made separately.
  7. Put all the ingredients for one layer in a blender and grind to a smooth mass.
  8. Pour the mixture onto the base and put into the freezer while cooking the second layer.
  9. As soon as the mass for the second layer is ready to pour it on the first layer.
  10. Put in the freezer for 4 hours to freeze.
  11. To make a cashew cream, place all the ingredients in a blender and grind until smooth. Add some water if necessary.
  12. Remove the cheesecake from the freezer and decorate it with cashew cream and fresh berries.

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Cheesecake from juice and grain granat with cocoa and dates.

This cheesecake can not be called a diet, because almonds, cashews, honey – foods are high in calories, but this is one of the most useful desserts you can imagine. There is no sugar, flour, baking powder, butter, cream, fat cream – in general, all the ingredients that are usually in the purchase or restaurant sweets. It is prepared only from natural ingredients and very quickly, much easier than most complex cakes and pastries.


For the cake:

Almond – 400 g

Raw cocoa beans – 60 g

Dates – 200 g

Vanilla – 1 pod

Salt – 2 g

Water – 100 ml

For cream:

Cashew – 300 g

Lemon juice – 1 tbsp.

Ground vanilla – 1 pinch

Honey – 70 g

Olive oil – 2 tbsp.

Pomegranate seeds – 250 g

Pomegranate juice – 100 ml

Agar-Agar – 20 gCooking method:To make the almond cake, soak overnight with a vanilla pod. In the morning, drain the water and blend the almonds with all the other ingredients. Put the resulting mass in the form for the cake.

For cream: add agar-agar to 70 ml of water, put on a small fire, stirring until completely dissolved, but do not boil. All ingredients, except pomegranate seeds, blend, add dissolved agar-agar and mix. In the resulting cream, mix in whole grains of pomegranate and place in a cake mold on top of the cake. Send to the refrigerator and cool (at least one hour).

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Easter dishes, part 1: Curd Pasha

Hello everyone! All of us love Easter dishes and cannot wait the holiday in order to eat these delicious meals. I remember since my childhood, how I was waiting these days in order to eat our Easter traditional cakes and someother dishes.

So, while the restof the world finished to celebrate and to make Easter dishes, baking,we just at the middle of that,because in Ukraine this holidayis aweek later.

Today`s post is about traditional curd dessert. I would callit like that. It is hard to write the name of this dessert on English,because these 2 letters you reading different from us, we read it separately.

A little bit about history of Curd Pasha (Пасха) and another type of Easter dessert, Kulich (Кулич) .

According to ancient tradition, the Lord Jesus Christ after His resurrection came to the apostles during their meals. The middle seat remained unoccupied, in the middle of the table lay the bread intended for Him. Gradually, a tradition appeared on Sunday, to leave the bread in the temple (in Greek it was called “Artos”). He was left on a special table, as the apostles did. Throughout the Holy Week, Artos is surrounded by religious processions around the temple, and on Saturday after the blessing is distributed to believers. Since the family is a small church, the custom of having your own artos has gradually appeared. This was the kulich (from the Greek. Kollikion – round bread) – a tall, cylindrical shape, bread from pastry. This word is included in European languages: kulich (isp.), Koulitch (fr.). Having an Easter cake on the table during the Easter meal, we have the hope that the Risen Lord is invisibly present in our house.

Curd Pasha (in Trebnik – “amelius,” that is, curd) has the shape of a truncated pyramid, which symbolizes the coffin in which the greatest miracle of the Resurrection took place. Therefore, on the upper side should be the letters “XB”, meaning the greeting “Christ is Risen!” or on Russian “Христос Воскрес”. On the sides of the garden-house (form), according to tradition, images of a cross, a spear, a cane, as well as sprouts and flowers symbolizing the suffering and resurrection of our Lord Jesus Christ are made.

On Easter days, Christians greet each other with a joyful, victorious exclamation “Christ is Risen!”. At the same time, kissing has been taken since apostolic times. By tradition, believers give each other red eggs. Tradition says that this custom originates from Equal-to-the-Apostles Mary Magdalene, who presented a red egg to Emperor Tiberius with the greeting “Christ is Risen!”. The egg serves as a symbol of the coffin and the origin of life in the very depths of it; painted red, it marks our rebirth by the blood of Jesus Christ.

Recipe: Curd Pasha


500 g of cottage cheese
180 g sour cream
Sweetener to taste (I added 2 tablespoons of stevia)
Vanilla extract
Dry fruits, raisins
You can add a little turmeric, as I did
1. Curd mix well immersion blender, until a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla, candied fruit or dry fruit, pre-soaked raisins, sweeten, mix well. ⠀
2. “I cooked in a special detachable form for Pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
3. In the morning (or in 10 hours) we take Pasha from the form. You can sprinkle with grated chocolate and nuts.
Enjoy your meal!

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Blueberry Raw Food Cheesecake


The foundation:

Half a cup almond

half a cup of hazelnuts

1 cup of dates

1 tbsp. of agave syrup

3 tbsp. of melted coconut oil


1 cup cashews soaked overnight

200 g. blueberries (the amount of blueberries can vary the color of the upper layer)

1 tbsp. agave syrup

2-4 tbsp. of water

Vanilla extract

10 tbsp.of melted coconut oil

100 g. whole blueberries or blueberries


  1. Put half of the hazelnuts, send one part to the blender, where we will prepare the base, then add the hazelnuts left in the mortar, put them into the mold and freeze.
  2. We spread a fairly dense layer of berries
  3. Prepare the base by carefully pulsing the cashew blender, coconut oil, vanilla extract, water and sweetener. Then add berries to the almost homogeneous cream and achieve the consistency of cream cheese.
  4. We spread berry cheese on a layer of berries and put in the freezer for the night
  5. Before serving, get by the hour and decorate to taste. Very effectively on this cake look edible flowers.