Healthy cheesecake recipe, no baking and no eggs

Chef in disguise

First off, I am so sorry for the delay in posting the recipe. I promised my wonderful followers on Facebook to post the recipe a couple of days ago but a few things came up and I just couldn’t find the time.I also want to say sorry to the talented bloggers I follow for my delay in visiting their blogs. Things have been crazy the last couple of weeks but I promise to make it up and catch up on your posts soon.Please do forgive my delay


Growing up my mum was famous for making an amazing lemon cheesecake with blueberry topping. Every one who has ever tasted the cheesecake asked for the recipe and raved about it. A couple of months ago I asked mum for the recipe and oh my! there was enough butter and cream cheese in that recipe to make you gain 5 pounds just by reading the recipe! Don’t get me wrong, it is a…

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Passion Fruit Cheese Cake


  • kiwi fruit slices, garnishpassionfruit cheesecake
  • 1 1/4 cups sweet biscuit crumbs
  • 1 cup cream, lightly whipped
  • 1/4 cup lemon juice
  • 2 x 170g cans passionfruit pulp
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 3/4 cup caster sugar
  • 500g block PHILADELPHIA Cream Cheese, softened
  • 80g butter, melted


  • Combine biscuit crumbs and butter and press into the base of a lightly greased 20cm springform pan; chill.
  • Beat PHILADELPHIA and sugar using an electric mixer until smooth. Add lemon juice and gelatine mixture and beat until combined. Fold through the cream and 1 can of passionfruit pulp.
  • Pour mixture into prepared base and chill 3 hours or until set. Serve cheesecake topped with kiwi fruit and drizzled with remaining passionfruit pulp.


Recipe source:

Chocolate brownies with two secret ingredient

Chef in disguise

Healthy chocolate brownies

I promised to post the rest of my sneaky desserts with hidden vegetables and here is take two. Chocolate brownies with carrot and spinach puree. I know what you are thinking.


Well the group is called daring bakers for a reason! I think of each challenge as a way to learn as much as possible about the topic, trying outlandish ideas is part of the fun 🙂 I decided to try these brownies, the idea of a healthy brownie is a tempting one. This healthy brownie however comes with a warning.

Just don’t serve them warm — it’s not until they’re completely cool that the spinach flavor totally disappears.

After making the brownies, I would even go further and say, don’t serve these on the first day. When these brownies are warm you can really taste the spinach and the whole texture and taste is off. Give them some…

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Pita bread recipe – how to make pita pockets

Chef in disguise

Pita bread is the recipe I have received the most questions about and requests for ever since I started this blog. After much experimentation here it is 🙂

Living in the middle east means you can get great pita bread at every bakery and restaurant but that also means that if you decide to make it at home, you either do it right or not at all.That is why it took a little time for me to get it right, a pita bread recipe I can post on my blog knowing it is the one!

Before we get to the “How to make pita bread”, let’s cover “Why to make pita bread?”

Pita bread is one of the most versatile things to have in your kitchen. There is a world of possibilities to use this wonderful flat bread

1. Fill the pita pockets with your choice of filling and turn it into…

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Kofta bi tahini (Ground meat and potatoes in tahini citrus sauce)

Chef in disguise

This recipe for Kofta with tahini is long overdue. I have received many requests for it from my wonderful readers here and on facebook. What kept me from posting it earlier is that I usually make this kofta when I am tight on time. It is one of those recipes I make on autopilot. It is so quick and easy to make . The perfect recipe to make when you are tight on time or when you have guests coming over on short notice. I have made it so many times, took the pictures of the steps on various occasions (hence the variety of step by step pictures) but I never managed to take pictures of the finished product. When I finally managed to style and photograph it. I realized that I don’t have the amounts of the ingredients written down. That is what autopilot cooking does to you. Sorry…

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Shish tawook chicken recipe

Chef in disguise

What is with food on a skewer that makes it so appealing?

Is it more fun to eat? is it the individual potions? ease of handling? or does it remind us of our childhood love for popsicle and lollipops?

I don’t know..

All I know is that this is one of my favorite recipes for chicken and I do have many.

The recipe I am sharing with you today is my own.It is the result of so many trials and errors. You see Shish tawook is a famous middle eastern dish that you will find on the menu of each and every restaurant that serves mediterranean food and I am nothing if I don’t love a challenge. All I have to say about this recipe is..we don’t order Shish tawook when we eat out any more 🙂

Chef in disguise:Chicken skewers (shish tawook)

Shish tawook chicken

skin-less  boneless chicken cut into cubes or strips

1 tablespoon tomato paste

2 tablespoons ketchup

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