#Giveaway1from Lulu Hypermarket : Easy breakfast parfait with Organic granola

In line with my 6th blog anniversary celebrations, I have had the opportunity to collaborate with one of the leading hypermarkets in Bahrain- Lulu Hypermarket. They have generously offered their Organic products hampers to 3 of my blog readers. To win the 1/3 giveaway, all you need to do is to is leave a comment on this blog saying you are interested in participating and follow Lulu Hypermarket on Instagram – @luluhypermarket_bh

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Lulu Hypermarket has a premium brand called Lulu “Good Life” which has a fantastic range of organic products that most of us do not how to use. During the course of the giveaway, I will be sharing some recipes using some of the products in the hamper so that it will be easy for all of you to use it in interesting ways.

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This organic granola is in delicious clusters which will taste good with yogurt or milk. But my personal favourite way of having granola is in parfaits. And why not! It is low in calories, high in nutrition, fab in taste and looks sensational. 

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For the recipe 

Mixed fruit parfait
Serves 4
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 500 gm greek yogurt or hung yogurt ( preferable) else any yogurt will do that is not runny
  2. 4 handfuls of granola clusters
  3. your choice of fruits - pomegranate, mango, strawberries, raspberries, blueberries
  4. honey to sweeten or any low calorie sweetener
Instructions
  1. Beat the yogurt until its smooth. Add honey as per liking and beat again. You can use a fork or a small whisk to do this.
  2. Take small serving bowls or mason jars or glasses and layer it with yogurt
  3. The next layer you can have berries or mangoes, finely chopped, followed by more yogurt.
  4. Then the layer after this can be a granola, the more fruit and you can add chopped nuts and seeds.
  5. Place it in the refrigerator to chill for a few hours and enjoy for breakfast or in between snack.
Sliceofmylyfe - a Food blog based in Bahrain http://www.sliceofmylyfe.com/

Happy 6th Blog Anniversary with a baked Mango Cheesecake

This is my 414th post.

Never realized that taking baby steps can take you so far. 6 years don’t seem so long but statistics on my blog tell me that it has been quite a while. There have been times I have celebrated this space and more than often I have neglected it too. But this space of mine has never really been out of my conscious. This blog gave me an identity in a foreign land and allowed me to express my thoughts in the way I wanted. Sometimes I  cared who read my blog and most times, I wrote only for myself. It has been in sync with my life objectives and most times a complete paradox. This blog is an extension of me. 

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This space has challenged me to attempt things I never thought I would do. I have baked a pavlova, kneaded dough to make bread, used ingredients in recipes I couldn’t really pronounce and written food stories my memories. This space which I call my blog, made me think about myself in a life that was always about what others wanted, it allowed to me hone my skills as a cook, a writer, a baker, a photographer and a food stylist. 

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It made me a social person, who was unafraid to meet people and face unknown situations. This blog gave me that confidence. It took care of me like I took care of it. It gave even when I didn’t- like the numerous opportunities to work with creative people of words and pictures. 

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Six years of all this wonderful moments can’t be encapsulated in one blog post and that is why I have several blog posts after this one where I collaborate with some wonderful brands to reward my readers for being with me for so long. Last year I had a world wide giveaway but this time I am going to restrict it to Bahrain as a way of saying thank you for all the wonderful opportunities you sent my way; whether it was restaurant reviews or connecting with my other blogger friends, recipe development, food styling assignments and so much more. Thank you, Bahrain.

So readers in Bahrain, over the course of the next few weeks, 3 of you would have would have won a generous hamper each from Lulu Hypermarket’s “good life” products and another 3 of you would have have an Italian buffet for two from Marriott Executive Apartments.  Thank you Lulu Hypermarket and Marriott Executive Apartments for collaborating with my blog and being so generous. More details to follow in individual posts.

Meanwhile, in this post, I would like to share a beautiful, flavourful, Mango cheese cake recipe. I believe a cheese cake is for all seasons and perhaps that is why I selected it to showcase on my anniversary post. My blog has been wonderful to me through seasons and only something as evergreen as a cheese cake would do to celebrate the 6th anniversary.

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Also, if you are wondering about this beautiful cake plate, I must tell you where I got it from. It was a gift from Silsal Design House – which is leading producer of home accessories, furnishings and light furnishings. Silsal Design House’s USP lies in its contemporary yet Middle Eastern touch in all its designs. They are based out of Kuwait, UAE, Jordan, Bahrain, Saudi Arabia and Qatar. I love this green cake plate for its elegant design and unique patterns. You can check out all the other beautiful creations from Silsal Design House and even order it online! 

Now for the recipe of the Mango Cheese cake. This is the first time I attempted a baked cheesecake and might I add that I was nervous about how it would turn out. Thankfully, it turned out wonderful and I feel excited about baking more baked cheese cakes in the future. 

Mango Cheese Cake
Serves 12
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Prep Time
45 min
Cook Time
1 hr 25 min
Prep Time
45 min
Cook Time
1 hr 25 min
Ingredients
  1. 1 1/2 cups digestive biscuits, crushed into crumbs
  2. 1/2 cup sugar
  3. 6 tablespoons butter, melted
  4. 4 large ripe mangoes, cubed and pureed
  5. 685 gm packages cream cheese, softened
  6. 1 1/4 cups sugar
  7. 2 teaspoons vanilla extract
  8. 4 large eggs
Instructions
  1. 1. Stir together the digestive biscuits crumbs, sugar and butter in a bowl; press into bottom of a 9-inch springform pan. Bake at 325º/ 162.7 C for 12 minutes. Remove from oven, and set aside to cool
  2. Puree the mangoes in a blender. With an electric mixer, beat cream cheese, 1 1/4 cups sugar, and vanilla essence until fluffy. Beat in eggs 1 at a time, mixing it well and finally stir in the mango puree.
  3. Pour batter into prepared crust. Bake at 325º / 165 C for 1 hour and 25 minutes. After the alloted time, test if the cheese cake is cooked in the center. If find it is still a bit raw, allow the cheese cake to continue baking in the heat of the oven after you switched off the oven for atleast another 10-15 minutes.
  4. Cool in pan on a wire rack 1 hour.
  5. Cover and refrigerate for 8 hours.
Sliceofmylyfe - a Food blog based in Bahrain http://www.sliceofmylyfe.com/

 All photographs courtesy : Sushil S