Yummy, healthy, organic and filling!
200mL milk
1 small banana
1 free range egg
1/4 cup (62.5mL) natural organic yoghurt
1/4 cup puffed amaranth cereal
1 tbsp (20mL) nut butter (I used almond, cashew & brazil nut butter, but originally planned to use plain almond, which was out of stock)
1 tbsp honey
1/2 tsp cinnamon
Place everything in a blender, blend until pretty smooth, and drink!
Naturally you can substitute amaranth cereal for just about any other cereal, or even a finely blended or ground grain.
Great for pouring into a covered cup for the trip to work when sitting down to breakfast seems too hard ;)
Saturday, October 10, 2009
Sunday, May 31, 2009
Raspberry Cream Cheese Tart
Adapted from Joy of Baking.
For the crust:
1 1/2 cups (210 g) flour
a dash of salt
1/2 cup (113 g) unsalted butter
1/4 cup (50 g) sugar
1 egg, lightly beaten
1 1/2 cups (210 g) flour
a dash of salt
1/2 cup (113 g) unsalted butter
1/4 cup (50 g) sugar
1 egg, lightly beaten
For the filling:
16 oz (500 g) cream cheese, room temperature
1 cup (200 grams) sugar
2 eggs
1 1/2 cup (360 ml) half-and-half
16 oz (500 g) cream cheese, room temperature
1 cup (200 grams) sugar
2 eggs
1 1/2 cup (360 ml) half-and-half
1 teaspoon vanilla extract
the zest of one lemon
the zest of one lemon
1 1/2 cups (165 g) fresh raspberries
Directions:
For the crust:
Whisk together the flour and salt. Set aside.
Beat butter until softened.
Add sugar and beat until light and fluffy.
Gradually add the beaten egg, beating just until incorporated. Do not overmix.
Add the flour all at once and mix just until it forms a ball.
Flatten the dough into disk, cover with plastic wrap and refrigerate for 30 minutes or until firm.
On a lightly floured surface, roll out the pastry into a 12 inch (30 cm) circle that is about 1/8 inch (3 mm) thick.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, and unroll onto a tart pan.
Don't pull pastry the or you will get shrinkage.
Intead, lighly press the pastry into the bottom and up the sides of the pan.
Prick the bottom of dough with a fork (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for ~30 minutes to chill the butter and to rest the gluten.
Preheat oven to 400 F (200 C)
Line the unbaked pastry shell with parchment paper or aluminum foil.
Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown.
Remove weights and cool crust before filling.
For the filling:
Beat cream cheese intil smooth.
Add sugar.
Add eggs, one at a time, and beat until thoroughly combined.
Add remaining ingredients and beat until smooth.
Place the tart pan on a larger baking pan.
Place the tart pan on a larger baking pan.
Pour the filling into the pre-baked shell.
Arrange the raspberries evenly around the tart shell
Bake at 350F (175C) for about 30 - 35 minutes or until the filling is set.
Transfer tart to a wire rack and cool.
Store in fridge.
Wednesday, May 20, 2009
Potato Acordeons
Adapted from povarenok.ru. The original was with mushrooms, but because we are carnivores, I made mine with bacon. The point is, they are totally adaptable to fit different tastes.
Ingredients (for two servings):
2 medium potatoes
~ 100 g bacon
3 tablespoons olive oil
1 tablespoon vinegar
rosemary, parsley to taste
~ 50 g cheddar
Directions:
Wash the potatoes with warm water and soap and scrub really well. Do not peel them.
Cut them lengthwise in 1 cm slices, but don't cut all the way.
Dunk them in a bowl of icy cold water for 10 minutes.
Cut the bacon.
Put a piece of bacon in each slit:
In a separate bowl mix oil, vinegar and spices.
Rub the oil mix on potatoes.
Wrap each one in aluminum foil.
Bake at 350F for 45 minutes, or until the potato is easily pierced with a fork.
Cut the cheese into thin strips.
Unwrap potatoes, cover each with a few strips of cheese, and bake for additional 5 minutes.
Serve warm.
Ingredients (for two servings):
2 medium potatoes
~ 100 g bacon
3 tablespoons olive oil
1 tablespoon vinegar
rosemary, parsley to taste
~ 50 g cheddar
Directions:
Wash the potatoes with warm water and soap and scrub really well. Do not peel them.
Cut them lengthwise in 1 cm slices, but don't cut all the way.
Dunk them in a bowl of icy cold water for 10 minutes.
Cut the bacon.
Put a piece of bacon in each slit:
In a separate bowl mix oil, vinegar and spices.
Rub the oil mix on potatoes.
Wrap each one in aluminum foil.
Bake at 350F for 45 minutes, or until the potato is easily pierced with a fork.
Cut the cheese into thin strips.
Unwrap potatoes, cover each with a few strips of cheese, and bake for additional 5 minutes.
Serve warm.
Sunday, May 3, 2009
Coconut Chicken
Slightly spicy with thick creamy sauce, yum! And quite easy to make too. Recipe adapted from Indian Food and Folklore.
Ingredients:
14.5 oz (400 ml) coconut milk
1 teaspoon ginger
1 teasoon turmeric
2 teaspoons cumin
1/2 teaspoon chili powder
~ 200 g mushrooms
1 lb (450 g) chicken pieces, skinned
2 tablespoons oil
Directions:
Heat the oil in a pan and brown the chicken pieces.
Add mushrooms.
Add the coconut milk and all spices.
Bring to a simmer and cook uncovered for about 30 minutes or until chicken is tender.
Ingredients:
14.5 oz (400 ml) coconut milk
1 teaspoon ginger
1 teasoon turmeric
2 teaspoons cumin
1/2 teaspoon chili powder
~ 200 g mushrooms
1 lb (450 g) chicken pieces, skinned
2 tablespoons oil
Directions:
Heat the oil in a pan and brown the chicken pieces.
Add mushrooms.
Add the coconut milk and all spices.
Bring to a simmer and cook uncovered for about 30 minutes or until chicken is tender.
Wednesday, April 1, 2009
Semolina Halva
This is an amazingly delicious dessert, and husband-proof to boot :). Recipe from my mom's notebook.
Ingredients:
1/2 cup oil
1 cup semolina
1 cup sugar
3 cups water
raisins, nuts to taste
Directions:
Stir sugar into cold water until sugar is dissolved. Set aside.
In a saucepan heat oil.
Sautee semolina in oil, stirring constantly. You want the semolina to turn golden, but not brown.
Start adding the sugar syrup little by little. Stir until incorporated.
Once the whole syrup has been incorporated, remove from heat.
Add walnuts, raisins, dried apricots or whatever else you feel like.
Stir well, then put warm mixture into a suitable dish (muffin pans or baking pan).
Let it cool.
Then flip on a plate...
Cut in slices...
Sprinkle with cinnamon...
And enjoy :)
Ingredients:
1/2 cup oil
1 cup semolina
1 cup sugar
3 cups water
raisins, nuts to taste
Directions:
Stir sugar into cold water until sugar is dissolved. Set aside.
In a saucepan heat oil.
Sautee semolina in oil, stirring constantly. You want the semolina to turn golden, but not brown.
Start adding the sugar syrup little by little. Stir until incorporated.
Once the whole syrup has been incorporated, remove from heat.
Add walnuts, raisins, dried apricots or whatever else you feel like.
Stir well, then put warm mixture into a suitable dish (muffin pans or baking pan).
Let it cool.
Then flip on a plate...
Cut in slices...
Sprinkle with cinnamon...
And enjoy :)
Friday, March 6, 2009
Spicy Mushrooms in Coconut Sauce
A nice side dish that is easy to make and is an alternative to potatoes and rice. Recipe from here.
Ingredients:
1 tablespoon oil
1 red bell pepper, cut in strips
1/4 onion, diced
1/2 lb (~200 g) mushrooms, sliced
1 1/2 cup coconut milk
1/4 teaspoon red pepper (or more, to taste)
salt and pepper to taste
Directions:
In a large saucepan heat the oil and sautee onion and bell pepper.
Add mushrooms and sautee.
Add coconut milk and red pepper.
Bring to a boil and let it simmer for 20 minutes or until coconut milk is reduced to half.
Take off heat and add salt and pepper to taste.
Sprinkle with cilantro leaves.
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Ingredients:
1 tablespoon oil
1 red bell pepper, cut in strips
1/4 onion, diced
1/2 lb (~200 g) mushrooms, sliced
1 1/2 cup coconut milk
1/4 teaspoon red pepper (or more, to taste)
salt and pepper to taste
Directions:
In a large saucepan heat the oil and sautee onion and bell pepper.
Add mushrooms and sautee.
Add coconut milk and red pepper.
Bring to a boil and let it simmer for 20 minutes or until coconut milk is reduced to half.
Take off heat and add salt and pepper to taste.
Sprinkle with cilantro leaves.
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Saturday, February 21, 2009
Red Velvet Cake
A strikingly looking cake with an unexpected hint of chocolate flavor. Its only caveat is that you are left with a lot of bowls to wash. It's all worth it, though :). Recipe from Joy of Baking, of course.
Ingredients:
For the cake:
2 1/2 cups (250 g) flour, sifted
1/2 teaspoon salt
2 tablespoons (15 g) Dutch-processed cocoa powder*
1/2 cup (113 g) unsalted butter, at room temperature
1 1/2 cups (300 g) sugar
2 eggs
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk**
2 tablespoons liquid red food coloring
1 teaspoon vinegar
1 teaspoon baking soda
* As a substitute use 2 tablespoons natural cocoa and throw in a pinch of baking soda.
** Or, to make your own, stir 1 tablespoon of vinegar into 1 cup of milk, and let it sit for 10 minutes before using.
For the frosting:
1 1/2 cups (360 ml) heavy whipping cream
16 oz (450 g) cream cheese, room temperature
3/4 teaspoon vanilla extract
1 cup (115 g) confectioners' (icing or powdered) sugar
Directions:
For the cake:
Preheat oven to 350 F (175 C) and place rack in center of oven.
Butter two 9 inch (23 cm) round cake pans and set them aside.
In a mixing bowl sift (this is one of those recipes where sifting *is* important!) together the flour, salt, and cocoa powder. Set aside.
In a separate bowl beat the butter until soft.
Add the sugar and beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract and beat until combined.
In a separate cup whisk the buttermilk with the red food coloring.
With the mixer on low speed, alternately add the flour mixture and the red buttermilk in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda.
Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
Speed is of the essence here, as your only rising agent is the vinegar-soda mix, and it dissipates quickly.
Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans for 10 minutes, then invert them on a wire rack and cool completely. Once completely cooled, wrap cakes in plastic wrap and place them in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
For the frosting:
Beat the cream cheese until smooth.
Add the vanilla and confectioners' sugar and process until smooth.
In a separate bowl (I told you there are too many bowls!) whip the cream until stiff peaks form.
With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it.
Then fold in the remaining whipped cream, in two stages.
Recipe advises to place the frosting in the refrigerator for an hour if it is not thick enough to spread, but I've never had that problem.
To assemble:
With a serrated knife, cut each cake layer horizontally in half to get four layers.
Place one of the cake layers, top facing down, onto a plate.
Spread the cake layer with a layer of frosting.
Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.
Frost the top and sides of the cake.
Garnish with coconut if desired.
Ingredients:
For the cake:
2 1/2 cups (250 g) flour, sifted
1/2 teaspoon salt
2 tablespoons (15 g) Dutch-processed cocoa powder*
1/2 cup (113 g) unsalted butter, at room temperature
1 1/2 cups (300 g) sugar
2 eggs
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk**
2 tablespoons liquid red food coloring
1 teaspoon vinegar
1 teaspoon baking soda
* As a substitute use 2 tablespoons natural cocoa and throw in a pinch of baking soda.
** Or, to make your own, stir 1 tablespoon of vinegar into 1 cup of milk, and let it sit for 10 minutes before using.
For the frosting:
1 1/2 cups (360 ml) heavy whipping cream
16 oz (450 g) cream cheese, room temperature
3/4 teaspoon vanilla extract
1 cup (115 g) confectioners' (icing or powdered) sugar
Directions:
For the cake:
Preheat oven to 350 F (175 C) and place rack in center of oven.
Butter two 9 inch (23 cm) round cake pans and set them aside.
In a mixing bowl sift (this is one of those recipes where sifting *is* important!) together the flour, salt, and cocoa powder. Set aside.
In a separate bowl beat the butter until soft.
Add the sugar and beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract and beat until combined.
In a separate cup whisk the buttermilk with the red food coloring.
With the mixer on low speed, alternately add the flour mixture and the red buttermilk in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda.
Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
Speed is of the essence here, as your only rising agent is the vinegar-soda mix, and it dissipates quickly.
Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans for 10 minutes, then invert them on a wire rack and cool completely. Once completely cooled, wrap cakes in plastic wrap and place them in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
For the frosting:
Beat the cream cheese until smooth.
Add the vanilla and confectioners' sugar and process until smooth.
In a separate bowl (I told you there are too many bowls!) whip the cream until stiff peaks form.
With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it.
Then fold in the remaining whipped cream, in two stages.
Recipe advises to place the frosting in the refrigerator for an hour if it is not thick enough to spread, but I've never had that problem.
To assemble:
With a serrated knife, cut each cake layer horizontally in half to get four layers.
Place one of the cake layers, top facing down, onto a plate.
Spread the cake layer with a layer of frosting.
Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.
Frost the top and sides of the cake.
Garnish with coconut if desired.
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