4 recipes with Almonds, Arugula, Brown sugar, Pineapple, Pork loin, and Salmon for Low-fat and Vegetarian diet

Butterscotch cheesecake

Do you remember the butterscotch recipe? It ended up being the icing on the cheesecake I made recently. It's a terrific, although a bit heavy, recipe that will be a perfect alternative for a birthday cake or any other celebratory cake — it's very dense, and will easily yield 12 or more portions and leftover cookies! :-)

Butterscotch

I was always afraid of making caramel from scratch, but it turns out it's a piece of... cake ;-) This creamy, buttery and smooth caramel cream is delicious on a crisp cake, or as a drizzle. Prepare some upfront and store it safely for 7-10 days in the fridge.

German Zimtsterne (cinnamon almond cookies)

I always wanted to make these, and finally got the guts — oh boy, I wasn't really prepared for the amount of nitty-gritty with making these. I started with original German recipe that called for 500g of almonds, but that ended up being 2 full baking sheets and lots of sneaky snacking between steps ;-) But the result is good, and these cookies are worth the effort.

Teriyaki salmon bento

I think life is too short to keep the frozen salmon in the fridge! :-) So I made a teriyaki salmon bento, which was so fast to cook, that I had too much idle time in the morning... Just be careful not to overcook the teriyaki sauce, because it may have a burnt taste. Also, optional lotus root slices will keep the fish tender and juicy for the time when you can finally devour every last bit of it ;-)