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Cheese Cream Ice-Cream with Raspberry

Summer equals Ice-Cream


  • 200 grams of light cream cheese
  • 250 ml of cornflower cream, frozen
  • lemon zest
  • 50 grams of castor sugar
  • 150 grams of fresh or frozen (defrosted) raspberries


  1. Put the cream cheese in a big bowl, the cornflower cream, the lemon zest and half of the sugar. Stir very well and place in the freezer for 3-4 hours until the mixture is half-frozen.
  2. Meanwhile, smash the raspberries, remove the pips (if needed), and add the other half of the sugar to sweeten the sauce.
  3. Remove the ice-cream from the freezer and also remove the ice (if formed). Add the raspberry sauce and make sure that it’s stirred everywhere in order to form wavy colours all over the ice cream.
  4. Put the ice-cream in the freezer for a full night. Take it out 15′ minutes before eating in order for it to get softer.
  5. Serve with fresh raspberries.

Turkey Fillet with Honey Sauce and Cream Cheese


A genuine summer dish.

Ingredients (4 people) :

  • 800 grams of turkey fillet
  • 1 chopped onion
  • lemon zest
  • 1 teaspoon of chopped ginger 
  • 200 ml of vegetable stock
  • 2 tbsp of honey
  • 150 grams of corn
  • salt
  • pepper
  • 200 grams of cream cheese
  • 4 big zucchinis 
  • 3 tbsp of olive oil
  • a bit of oregano 

Instructions :

  1. Preheat the oven at 190ºC.
  2. Slice the zucchinis in thin slices, spread on a nonstick pan, pour olive oil on top and a bit of oregano.
  3. Bake the zucchinis for 25 minutes and make sure they remain crunchy.
  4. In a pan, in medium heat, sauté the onion, the lemon zest and the ginger with 1 tbsp of olive oil.
  5. Add the turkey after you cut it in small pieces and stir until it gains colour.
  6. Add a pinch of salt and pepper and finish with the vegetable stock.
  7. Let it boil in low heat for 30 minutes.
  8. At about 25 minutes you add the corn.
  9. Remove the food from heat and add the cream cheese and the honey.
  10. Stir slowly until it becomes a fluid sauce.
  11. Serve the turkey and pour the sauce on top.


Croissant with Salami, Sun Dried Tomatoes and Arugula


A Frech croissant with a Greek flavour. 

Ingredients (4 people) :

  • 4 french butter croissants 
  • 12 slices of salami
  • 8 chopped sun dried tomatoes 
  • 150 grams of baby arugula 
  • 200 grams of cream cheese
  • salt 
  • fresh cut pepper

Instructions :

  1. Chop the tomatoes in small pieces.
  2. Cut the croissants along with a sharp knife and slightly open them.
  3. Spread the cream cheese, place 2-3 slices of salami in each croissant, add some salt and pepper, some tomato pieces and finish with some leafs of arugula.

Club Sandwich with Baked Bread and Light Cream Cheese


Fast food turned into homemade!

Ingredients (4 people) :

  • 6 bacon slices
  • 4 boiled eggs
  • 3 small tomatoes
  • 12 spinach leafs
  • 100 grams of light cream cheese
  • 4 slices of toast bread
  • 2 chicken fillets cut in two horizontally
  • bit of olive oil
  • 12 slices of baked bread
  • salt
  • fresh cut pepper

Instructions :

  1. Heat a bit of olive oil in a nonstick pan and cook the chicken.
  2. In the same pan, bake the bacon for 2-3 minutes until it’s crunchy.
  3. Wash the spinach and the tomatoes very well, cut the tomatoes horizontally in thin slices. Boil the eggs and cut each of them in 4 slices.
  4. Take the fist slice of baked bread and spread cream cheese on it, then add few spinach leafs, half of the chicken fillet and the slice of cheese. Add a bit of salt and fresh cut pepper.
  5. Then, spread cream cheese on the second slice of bread, place it on top and add the tomato slices, the spinach, the egg and the bacon.
  6. Close the club sandwich with a last slice of bread.
  7. Cut the club sandwich diagonal in 4, place toothpicks and serve with fries or salad.

Turkey Stuffed with Cream Cheese


Full fat delight!

Ingredients (4 people) :

  • 4 turkey fillets
  • 100 grams of light cream cheese
  • 12 bacon slices
  • Vegetables and potatoes

Instructions :

  1. Preheat the oven at 200°C.
  2. Spread about 25 grams of cream cheese on each fillet. Fold lengthwise and wrap with 3 slices of bacon each fillet. 
  3. Place them in a nonstick pan with a bit of oil and bake for 25-30 minutes until the bacon gains some colour and the fillet is cooked on the inside.
  4. Serve with vegetables and boiled potatoes.

Crepes with Chicken & Cheese


Salty crepes might even be better than sweet ones!

Ingredients (4 people) :

  • 200 grams of cream cheese
  • 2 chicken fillets
  • 2 tbsp of mustard
  • 1 chopped onion
  • 2 teaspoons of chopped parsley
  • A bit of olive oil
  • salt
  • fresh cut pepper

For the Crepes

  • 250 ml of fresh milk
  • 125 grams of flour
  • 2 small eggs
  • bit of salt
  • fresh cut pepper

Instructions :

  1. In a bowl stir the four, the eggs and add a bit of salt and fresh cut pepper. Pour the milk slowly until the crepe mixture is homogenous. 
  2. Heat a pan of 30 cm and spread it with some oil or butter. Pour 1 tbsp of the mixture and move the pan so that the mixture is spread all over the bottom of the pan. Let the crepe cook in low heat for a few minutes, when it takes a colour you twist it and do the same from the other side. Follow the same procedure for the rest of the crepes until the mixture is over, by adding a bit of oil or butter before cooking each crepe. Keep them warm by placing the one on top of the other.
  3. Chop the chicken in small pieces and stir it in a bowl with the mustard, the onion, the olive oil, the salt and the pepper and then sauté in the pan in high heat.
  4. When it’s ready, spread cream cheese in each crepe and fill them with the chicken, which you had left in room temperature for a while and sprinkled with the chopped parsley.