What do you think the salad should be like? Unusual, tasty, easy to prepare? Please, here is a simple, quick, and most importantly delicious salad!
An everyday light salad with an unusual fresh taste made from carrots, cheese and pineapples.
Once you try it, you will cook it again and again. The salad is light, juicy, easy to prepare and contains a minimum of ingredients.
Pineapples - 100 gr
Hard cheese - 150 gr.
Carrots - 150 gr..
Garlic - 2 cloves
Salt, mayonnaise
Cut canned or fresh pineapples into small cubes.
Chop the raw carrots into thin, thin strips. You can also grate Korean carrots, but then cut the carrot strips lengthwise.
Some people who have problems with their teeth grate carrots on a fine grater; the taste will not change.
Grate the cheese on a medium grater.
Grind the garlic into a puree using the finest grater.
Mix all ingredients, season with mayonnaise or special dressing
Dressing: add olive oil to soy sauce, squeeze in the juice of one lemon (lemon can be replaced with rice vinegar), salt to taste, but not much, because soy sauce is already salty, mix everything, taste and adjust the additives to taste. If you cook with fresh pineapples, you need to add a little sugar to the dressing. You can also use low-fat sour cream as a dressing, especially if you are cooking for children. Everything is individual and depends on your preferences.
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Pineapple cheesecake is a real miracle in the world of sweets! The dish turns out tender and tasty, with an intoxicating aroma of pineapple, rum and lemon. Even the first bite simply melts in your mouth thanks to its consistency and ingredients. Although it will take quite some time to prepare, it is worth it! Especially if you decide to make such a sweet for the holiday. Believe me, it will not only turn out great, but will also pleasantly surprise your guests with its taste and beautiful appearance.
Today I want to tell you and show you my signature carrot cake recipe. By and large, carrot cake has always been my cake. But one day I changed the glaze to cream, added pieces of pineapple, and my husband immediately appreciated it, saying that it was one of the most delicious cakes he had tried. Since then, the carrot cake periodically turns into a cake and pleases not only the husband, but also all the guests.
If you don't like coconut flakes or you don't like walnuts, or maybe you don't like cinnamon, don't rush to throw these products out of the ingredients list. In the end, it all goes together very well and the result pleases with its harmonious taste.
Total cooking time – 4 hours
Active cooking time – 1 hour
Cost – 4 $
Calorie content (kcal) per 100 g – 293
Number of servings – For 8-12 people
How to make carrot cake
Ingredients:
Carrots – 200 grams
Flour – 200 grams
Sugar – 110 grams
Vegetable oil– 130 grams
Pineapple – 6 circles
Walnuts – 50 grams
Coconut flakes– 2 tablespoons
Egg – 2 pieces
Soda – 1 teaspoon
Baking powder– 1\2 teaspoon
Cinnamon – 1/2 teaspoon
Cottage cheese – 180 grams
Cream – 300 grams
Powdered sugar – 120 grams
Salt - a couple of pinches
Syrup from canned pineapples- optional
Cream fixer- optional
Mold with a diameter of 22 centimeters.
The eggs are large, each weighing 68-70 grams.
Cream 33-36% fat.
Cottage cheese 9% fat.
Cream fixative is for those who want to play it safe. If the whites are whipped properly, they hold their shape perfectly. But if you decide to add a fixative, look at how much cream the pack is designed for and use the amount you need.
Canned pineapples.
Turn on the oven at 160 degrees.
At the very beginning, I wrote that I often make a carrot cake, not a cake, and it comes with frosting. So, for those who want a recipe for icing on the cake: Beat 50 grams of butter (room temperature or even a little softer) with 150 grams of mascarpone cream cheese, adding 200 grams of powdered sugar in three additions. This is not a cream! Pay attention to the amount of powder - this is exactly the glaze. The top of the pie is covered with it.
I always cut the cake like a cake, spread half the frosting in the middle, and the remaining half goes on top. The frosting gives this cake its own special touch, so don't ignore it! By the way, the cream can be made on the basis of mascarpone, it’s just a little expensive, although very tasty, but the creamy curd cream is also very good - a worthy replacement.
Preparation:
First, let's prepare everything. Peel the carrots and grate them on a fine grater (not a hedgehog grater, just a small carrot grater). Sift the flour along with baking powder, salt and soda. Cut the pineapple (3 circles) into small pieces, and chop the walnuts with a knife.
Chopped pineapple slices and chopped nuts: 
Beat the eggs until white. This will take approximately 6-7 minutes of your time. Add sugar to the eggs in three additions and beat for another minute each time. Next, without turning off the mixer, pour in the oil in a thin stream. It turns out to be a kind of runny mayonnaise. Add flour to the egg mixture and gently mix slightly. We also throw nuts, cinnamon, coconut flakes, pineapple pieces and carrots there.
All ingredients before mixing:
Mix lightly again and pour the dough into a mold, the bottom of which must first be lined with baking paper. It is important to remember that the longer you mix, the denser the cake will be as the egg mixture will settle more and more.
Dough in the form:
Bake for approximately 45 minutes. If you see that the top may burn, cover the pie with foil. Check readiness with a dry stick. Before putting the pie in the oven, you can rotate the pan around its axis, getting a small funnel and slightly raised sides. This way there won’t be a big pile on top after baking. Here I have already slightly overdid it, but this does not spoil the structure of the pie at all. After baking, take out the pan with the finished cake, carefully pry the cake from the edges with a knife, helping to move away from the walls. I don’t have any problems with this, but if you want to play it safe, cover the sides with baking paper first. Once completely out of pan, place cake on a wire rack and let cool completely.
Using a long knife, lightly trim the top and cut the sponge cake into 2 halves lengthwise. If you like wet cakes, now is the time to take the syrup from canned pineapples and soak our round sponges a little. But don’t overdo it, because you can soften the cakes so much that you can’t fold them anymore – you can’t move them. A few spoons for each is enough.
Pie cut into two parts:
Cream for carrot cake. Rub the cottage cheese through a sieve, buy it already pureed or place it in a blender, add 20 grams of cream and beat until smooth. I use the latter method. Beat the cream to soft peaks and, gradually adding powder and, if you want to be on the safe side, a cream fixer, beat to stable peaks. Gently stir in the cottage cheese.
Ready cream:
Cut the remaining 3 pineapple slices into small pieces. Visually separate a little less than half of the cream and cover one part of our pie with it (the smaller half), laying pineapple pieces on top. I cover the top part of the pie with cream, and then cover it with the bottom, since there is a perfectly flat surface there.
Cream layer with pineapple pieces:
After the second half is applied to the cream, press evenly on the entire surface, but only lightly, so that the cream is brought closer to the edges and even a little beyond them. You can trim it slightly and, if necessary, add a little cream to the sides along the edges. 
Lightly coat the entire surface with cream. Next, put the remaining cream in a pastry bag with a nozzle and beautifully draw any flowers or whatever your heart desires. As you can see, I like to make these sort of... figured turrets, or something... and I just coat the sides with an even layer. I have a hard time with beauty jewelry, so this kind of primitive minimalism is just for me. I think it's cute! 
Place in the refrigerator for a couple of hours. Of course, it’s better to make it in the evening so that the carrot cake can calmly set and brew, and then eat and treat it the very next day. Enjoy your tea! 
If you are not a fan of goat cheese, you can replace it with soft cottage cheese and cream cheese, even with the addition of “greens”.
For serving, you can use personal salad bowls, glasses, glasses. Ideally, the glass will be transparent so that all the bright layers can be seen.
Ingredients:
Goat cheese cream:
200 ml milk
50 g sugar
1 tsp. gelatin (3 g)
200 g goat cheese
Carrot-orange layer:
65 ml orange juice
1 tbsp. l. Sahara
1 tsp. gelatin (3 g) or 1 and 1/2 sheet gelatin
100 ml carrot juice
Spicy Crisp Layer:
100 g ground almonds
100 g sugar or powdered sugar
100 g flour
100 g butter
2 tsp. spice mixtures (cinnamon, cardamom, cloves, anise, pepper)
Carrot and pineapple salad:
1 large carrot, peeled
250 g orange juice
100 g sugar
1/4 fresh pineapple, cut into small cubes (or canned)
Preparation:
Goat cheese cream:
Pour a small amount of milk over the gelatin and let it swell for 5 minutes.
Heat the remaining milk along with the sugar.
Remove from heat and add the swollen gelatin, stir until completely dissolved.
In a deep bowl, mash the goat cheese with a fork, gradually pouring in the milk and stirring with a whisk. The mixture should become liquid, smooth, without lumps.
Divide the resulting cream among 4 bowls (glasses, goblets, etc.).
Let cool, then refrigerate for 2 hours.
Carrot-orange layer:
Pour a little orange juice over the gelatin.
Bring the remaining orange juice and sugar to a boil, then mix with gelatin until it is completely dissolved. Add carrot juice and mix well.
Let the mixture cool slightly, then carefully pour on top of the goat cheese jelly cream:
Refrigerate for another 2 hours or overnight.
Spicy Crisp Layer:
Preheat the oven to 180C.
In a blender, blend all ingredients until it resembles crumbs.
Place on a sheet of parchment paper and bake for 10 minutes.
Let cool and break into crumbs with your hands. Store in a tightly closed container.
Carrot and pineapple salad:
Grate the carrots on a coarse grater.
Heat orange juice and sugar in a saucepan and cook for 5 minutes. The mixture should become syrup-like. Place the carrots in the syrup, stir and simmer for 3 minutes. It should remain crispy. Let cool directly in the syrup.
Add diced pineapple.
Assembly:
Place a spicy-crispy layer on top of the orange jelly layer. Flatten. Place orange carrots on it in a beautiful mound and garnish with pineapple.
Store in the refrigerator until serving.
Bon appetit!
