Creamy Individual Lemon Cheesecakes

Creamy Individual Lemon Cheesecakes









Creamy Individual Lemon Cheesecakes


This is a wonderful treat to enjoy once in a while. You will need between 12 and 24 small oven-safe containers or jars, depending on their size. I like to use a special mini cheesecake pan with loose bottoms.



½ cup (120ml) (115g) good quality butter, from pastured cows

¼ cup (60ml) fine raw organic sugar

2 cups (500ml) organic desiccated coconut or ground pecan nuts or a mixture of desiccated coconut and ground pecan nuts.



½ cup (120ml) fine raw organic sugar

zest of 1 – 2 lemons

2 packages of cream cheese (250g / 8oz each) at room temperature

2 large eggs, from pasture raised hens, at room temperature

¼ cup (60ml) extra thick cream, from pastured cows

1 ½ tsp (7ml) pure vanilla extract


Lemon Curd Topping:

¼ cup (60ml) (57g) good quality butter, from pastured cows

½ cup (120ml) raw organic sugar

2 big lemons (zest and juice)

3 large eggs, from pasture raised hens.




Preheat the oven to 340 °F/ 170 °C.



Melt the butter.

Mix in the sugar and then the coconut/ ground nuts.

Divide equally between the small oven-safe containers.

Use a spoon to press into the bottom to form a crust.



Use an electric mixer to mix the ingredients in the following order.

First combine the sugar and zest.

Then add the cream cheese, and mix until smooth.

Add eggs one at a time. Scrape down the sides to make sure everything is mixed in well.

Add the thick cream and vanilla and mix until smooth.

Divide the filling between all the containers. Fill only about ¾ full.

Place the containers in a large oven pan and fill with hot water till halfway up the sides of the containers. You won’t be able to do this with the loose bottom mini cheesecake pan, because the water will leak into the mixture.

Bake for 15-30 minutes, depending on the size of the containers.

The edges should appear to be set, while the center will still jiggle a little.

Remove the cheesecakes from the water-bath and let it cool completely. Place in the fridge for at least 5 hours before serving.

Top with lemon curd and serve.


Lemon Curd:

Add water to the bottom of a double boiler.

Place the butter, sugar, lemon zest and lemon juice in the top of the double boiler.

Bring the water to a simmer.

Stir the ingredients occasionally until the butter is melted.

Crack the eggs in a small bowl and whisk well.

Add a few tablespoons of the warm butter mixture to the beaten eggs and mix well.

Gradually mix the egg mixture into the butter mixture while you’re whisking continually to combine.

Continue to whisk the mixture in the double boiler, until the curd thickens.

Pour into a tempered glass bowl. Leave uncovered to cool.

It will be thicker when completely cold.

Store in the fridge until ready to use.



Light and Fluffy Breakfast Pancakes










Light and Fluffy Breakfast Pancakes/ Flapjacks


This is such a simple, easy and extremely healthy recipe. It is also a neat chemistry demonstration! The sour dough (acid) and the bicarbonate of soda (base) react and produce bubbles, which make the pancakes light and fluffy.


½ cup (120ml) coarsely ground organic oats (I keep mine in the fridge or freezer)

½ cup (120ml) kefir

1 pasture raised egg

¼ tsp (1ml) high quality salt

¼ tsp (1ml) baking soda (bicarbonate of soda/ “koeksoda”)


2-3 Tbs (30-45ml) organic Coconut Oil for cooking


Step 1:

Mix the oats and kefir together in a glass container. Cover and leave on the kitchen counter for 24 hours.

Coarsely Ground Organic Oats

Coarsely Ground Organic Oats













Mixture of Oats and Kefir, ready to be covered and fermented.

Mixture of Oats and Kefir, ready to be covered and fermented.













Step 2:

Spray a big pan with non-stick spray.

Heat 2 Tablespoons of organic Coconut Oil until hot.

In the meantime, add the egg, salt and baking soda to the soaked oats and mix thoroughly.

Drop spoonfuls of batter into the hot pan.

Bubbles will start to break through almost immediately.

Flip over as soon as edges start to appear ‘dry’ or cooked.

Cook for a minute on other side.

Remove from pan and serve with eggs for a balanced breakfast. We also enjoy this with a small glass of kefir (with small amount of ground flax seeds and some maple syrup).

It also tastes great cooled down.


Note: You might need to increase or decrease the amount of oats by a teaspoon or so, depending on the type of oats you are using.


Makes 12

Barbecue Mini Meatballs









Barbecue Mini Meatballs


500g/ 1 lb good quality ground beef (pasture raised)

1 egg, pasture raised, lightly beaten

½ cup (125ml) soft bread crumbs, made from organic sourdough bread (use a food processor to make the crumbs)

¼ cup (60ml) raw full cream milk

1 finely chopped onion

1 tsp (5ml) good quality salt

½ tsp Worcestershire sauce

Olive oil/ Lard for frying


½ cup (125ml) organic tomato sauce

1 finely chopped onion

1/3 cup (80ml) raw honey OR organic brown sugar

1/3 cup (80ml) raw apple cider vinegar

1 Tbsp Worcestershire sauce

1/8 tsp (1ml) freshly ground pepper


Crumble the ground beef and mix in the next six ingredients.

Shape into 2.5 cm (1 inch) balls.

Brown the meatballs in a large pan over medium heat.

Place in a baking dish.

Combine all the sauce ingredients and pour over meatballs.

Bake, uncovered, at 180°C (350°F) for 50 minutes, or until cooked.


Makes 40 mini meatballs




White Bean Baby Quiches (No Flour)









White Bean Baby Quiches (No Flour)


1 Onion, chopped

1 Red Sweet Pepper, chopped

1 Tbsp Olive Oil

1 cup (250ml) cooked Organic Cannellini Beans -properly prepared by soaking for 24 hours before cooking.

¼ cup (60 ml) raw full cream milk

¾ cup (180 ml) raw cream

5 pasture-raised eggs, cracked and whisked

1-2 tsp (5-10ml) mustard powder

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) freshly ground pepper

¼ cup (60ml) chopped fresh herbs (parsley, oregano, spring onions)

200g grated good quality cheese, like Kerrygold (divided in ½)


Preheat oven to 180°C (350°F).

Fry onion and sweet pepper in olive oil in a pan till soft.

Blend the beans, milk, cream, eggs, mustard powder, salt and pepper in a blender until smooth.

Pour this mixture into a mixing bowl.

Add the fried onion and sweet pepper, chopped herbs and half the cheese and mix everything together. The mixture will be runny.

Spoon into greased mini muffin pans until about 3/4 full.

Sprinkle rest of the cheese on top.


Bake for 15-25 minutes.

Let it cool for a few minutes.

Remove from the pan.


Makes about 42-48 mini quiches.