November 25th, 2012
You have probably seen these lovely little coconut mouthfuls in your health food shop, they are super quick to make and are the perfect low carb 4 O’clock pick me up instead of a Snickers.
- 330g raw almonds
- 60g vanilla protein powder
- 16 fresh dates, pitted
- 2 tbsp coco powder
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- desiccated coconut for rolling the balls in
- In a food processor add the raw almonds and other dry ingredients and process to a crumbly texture.
- Add the dates and process again adding the vanilla. The mixture will start to come together, now add a little water if the mixture is too dry. The mixture should form a soft ball.
- Roll into small ping pong size balls then coat in the coconut. Place in an airtight container in the fridge.
- Makes 16
protein power balls
Tags: low carb treat, power balls, protein power balls
Posted in Cakes and Sweets | No Comments »
November 25th, 2012
I always love a cake that can be made in one bowl and with only a wooden spoon, simply delightful to make and eat!
flourless coconut and almond cake
- 1 1/2 cups almond meal
- 1 cup caster sugar
- 3/4 cup dessicated coconut
- 4 eggs
- zest of one large or two small lemons
- 1 1/2 teaspoons vanilla extract
- 175g unsalted butter, melted and cooled to room temperature
- 1 1/2 tbsp flaked almonds
- 1 1/2 tbsp flaked coconut
- Preheat the oven to 180 degrees. Line and greese a 24cm cake tin.
- In a large bowl combine the almond meal, sugar and coconut.
- In a small bowl whisk the the eggs and add the vanilla extract and the lemon zest. Add the butter gradually while whisking the eggs.Add this wet mixture to the almond meal and stir to combine.
- Pour into the cake tin and bake for 45-50 minutes. Check half way that the sides are not browning too much, if so cover the tin with foil. The cake is ready when it springs back when touched. Take out of the over and allow to cool.
- Toast the almonds and coconut in a dry pan and sprinkle over the cooled cake. Alternatively dust with icing sugar.
Serves 8-10
Posted in Cakes and Sweets, gluten free cakes | No Comments »
July 19th, 2012
On a recent rainy week spent in Sweden I found the time to bake cakes instead of myself on the beach. This moist carrot cake with the quintessential cream cheese frosting makes for much happiness on a cold rainy day.
bastad carrot cake
- 4 eggs
- 1/4 cup vegetable oil
- 3/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups brown sugar
- 2 cups plain flour
- 2 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 4 cups carrot, grated
- 1/3 cup sultanas
- 50g walnuts, roughly chopped
- FROSTING
- 10 walnuts
- 500g cream cheese, room temperature
- 100g unsalted butter, room temperature
- 2/3 cup icing sugar, sifted
- 1/2 tsp vanilla extract
- Preheat oven to 180 degrees. Butter and line two 23cm cake tins with baking paper.
- In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt and set aside.
- In another bowl beat the eggs with an electric mixer until they are pale and frothy. With the mixer going slowly pour in the oil followed by the melted butter and the vanilla.
- Add the dry ingredients to the eggs and mix to combine with a wooden spoon. Fold in the carrots, sultanas and walnuts and divide the mixture evenly between the two cake tins.
- Bake for 30-35 minutes and allow to cool to room temperature.
- To make the frosting beat the cream cheese and butter together with an electric mixer until smooth. Slowly add the icing sugar and stir in the vanilla.
- Turn the cooled cakes out of the cake tins and remove the baking paper. On your serving plate place one cake and spread the frosting generously all over the top then sandwich with the second cake. Spread icing over the top of the cake and finish with whole walnuts around the edge.
Serves 8-10
Tags: baking, bastad carrot cake, carrot cake, carrots, cream cheese frosting
Posted in Cakes and Sweets | No Comments »
July 19th, 2012
My number one favourite all time cake is a deliciously soft and creamy cheese cake. This recipe is a perfect example of how easy it is to make at home. Perfect for afternoon tea or as a dinner party dessert.
new york cheese cake
- FOR THE CRUST
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- FOR THE CHEESE CAKE
- 900g philadelphia cream cheese, room temperature
- 250g castor sugar
- 3 tbsp plain flour
- 1 1/2 tsp vanilla extract
- 1 lemon, zest only
- 3 eggs and one yolk
- 200ml sour cream
- SOURED CREAM TOPPING
- 150ml soured cream
- 1 tbsp icing sugar
- 1 vanilla bean or 1 tsp vanilla bean paste
- Preheat oven to 160 degrees. Line the base of a 23cm springform pan with baking paper.
- For the crust add the crushed digestives to a bowl and pour in the melted butter and mix together. Using clean hands press the biscuit mixture into the bottom of the tin and bake for 10 minutes. Take out of the oven and allow to cool while you prepare the filling.
- Increase the oven temperature to 200 degrees. Place the cream cheese in a large bowl and use a electric mixer on low to beat for 2 minutes then gradually start to add the sugar,flour, pinch of salt, vanilla and lemon zest. Add the eggs one at a time then the yolk and stir in the soured cream.The batter should be smooth and light.
- Brush the sides of the tin with some melted butter. Pour in the filling and place on the middle shelf of the oven. Bake for 10 minutes then turn the temperature down to 90 degrees and bake for a further 25-30 minutes, the cake should have a slight wobble. Turn the oven off and leave the cheese cake inside for 2 hrs with the door closed. The cheese cake may have a crack running through the middle but this will be covered by the soured cream topping.
- Combine all the ingredients of the soured cream topping and when the cake is at room temperature spread over the top. Refrigerate the cake for at least 4-5 hours before serving in the tin. To remove from the tin, run a knife around the edges to loosen and unlock the tin and slide onto a serving plate.
Serves 8
Tags: new york cheese cake, philadelphia cheese cake, soft cheese cake, torta di formaggio
Posted in Cakes and Sweets, Entertaining | No Comments »
June 22nd, 2012
If you happen to stop in Copenhagen and want to eat a traditional lunch of smørrebrød, Aamanns takes the open rye sandwich to a gastronomical art form. Aamanns has been praised for it’s innovative lunch menu and it’s focus on organic produce and the changing seasons.
Smørrebrød
Aamanns
Øster Farimagsgade 12
2100 København Ø
Mail:booking@aamanns.dk
Telefone: 3555 3310
Posted in Food & Travel | No Comments »
June 22nd, 2012
This recipe really makes the best brownie ever, thanks to “Mr Breakfast” Bill Granger these yummy chocolate squares are too good. WARNING, I suggest these are made when you have a crowd coming over as any leftovers would become extremely dangerous!
- 1 1/2 cups of caster sugar
- 85g good quality cocoa powder
- 1/2 cup flour
- 1 tsp baking powder
- 200g unsalted butter, melted
- 4 eggs, beaten
- 2 tsp vanilla extract
- 200g dark chocolate buttons
- icing sugar for dusting
- WARM CHOCOLATE SAUCE (OPTIONAL)
- 125g good quality dark chocolate, chopped
- 3/4 cup cream
- Preheat oven to 160 degrees. In a bowl put the sugar, cocoa, flour and baking powder and stir together. Add the eggs, melted butter and vanilla and mix until combined. Mix in the chocolate buttons and pour into a lined 22cm square tin and bake for 40-45 minutes.
- While the brownie is cooling you can make the warm chocolate sauce. Put the chocolate and cream in a metal bowl over a saucepan of boiling water and allow the chocolate to melt, stir to combine.
- Cut the brownie into eight pieces, dust with icing sugar and serve with ice cream and chocolate sauce otherwise enjoy on its own.
serves 8
best brownie ever
Tags: bill granger, bill's, brownie, chocolate brownie, warm chocolate sauce
Posted in Breakfast & Brunch, Cakes and Sweets | No Comments »
June 22nd, 2012
There is nothing better than fresh homemade pasta, as much as I love the idea of brushing the dust of my pasta machine and spilling flour all over my kitchen I’d rather skip down the via to ” Sorelle Piras” for some daily fresh ravioli. This sister act from Sardegna has provided Trastevere’s kitchens for the last 25 years with the best fresh pasta around. Just to peer into the shop window and watch the ladies roll out and hand cut ribbons of fresh tagliatelle is such pleasure. My favourites are the perfect pillows of spinach and ricotta ravioli, I take my precious bundle home and make a simple tomato sauce to dress them with.
sorelle piras
fresh tagliatelle
SIMPLE TOMATO SAUCE
- 2x 400g tinned tomatoes
- 2 cloves garlic, chopped
- 1 dried chilli, chopped (optional)
- 1tsp balsamic vinegar
- 1 1/2 tsp sugar
- Add some extra virgin olive oil to a pan, add the garlic then the chilli. Add the tomatoes, vinegar and sugar and bring to a boil. turn the heat down and allow to simmer for 10 minutes. Puree with a hand held mixer and add a splash of cream if you would like a richer sauce.
- Cook fresh ravioli and serve with the sauce and parmesan cheese.
spinach and ricotta ravioli
ravioli with a simple tomato sauce
sauce serves 4 Sorelle Piras- Via Del Moro, 32 Roma
Tags: fresh pasta, ravioli, sorelle piras, spinac and ricotta ravioli, tagliatelle
Posted in Food & Travel, Italian, Vegetables/ Vegetarian | No Comments »
June 22nd, 2012
To celebrate midsummers eve ( a festive Swedish celebration to mark the beginning of summer and the longest day of the year) for my swedish husband, I have bypassed the traditional herring and opted for the swedish meatball! You may have seen these little meatballs in an Ikea store put I promise the homemade version is a delicious weekly staple. Serve with new boiled potatoes dressed with sour cream, dill and parsley and a few pickled cucumber.
- MEATBALLS
- 300g pork mince
- 300g beef mince
- 1/4 bunch parsley, chopped
- 1/4 bunch dill , chopped
- 1 egg
- 2/3 cup bread crumbs
- 100ml milk
- 1 tsp all spice
- S&P
- SAUCE/GRAVY
- 300ml chicken stock, warm
- splash of cream
- 1/2 lemon, juice
- 2 tsps flour
- 2 tbsp lingonberry jam (available at Ikea and good delis)
boiled new potatoes with sour cream and herbs
swedish meatballs
- Put all the ingredients for the meatballs in a large bowl, reserving some chopped herbs for plating. Using your hands to mix the ingredients together well, then taking a small amount and rolling into a ball the size of a ping pong. Continue with the remaining mixture, cover and allow to set for at least an hour in the fridge.
- Preheat the oven to 100 degrees. Heat a large fry pan with some oil, add the meatballs and brown all over. Transfer the meatballs to an oven dish and place in the oven while you make the gravy.
- With some paper towel remove any excess fat from the pan. Add the flour then the stock scrapping the bottom of the pan to collect all the good juices ( if the gravy is lumpy strain then return to the pan). Finish the gravy with the lemon juice, cream and lingonberry jam. Allow it to reduce down so the consistency coats the back of a spoon.
Serves 4
Tags: beef, ligonberry jam, meatballs, mince, pork, swedish meatballs
Posted in Meat, Mid Week Dinners | No Comments »
May 4th, 2012
This dish has all the taste and less guilt than a cheesy lasagne. A perfectly satisfying meal with a crisp green salad or a great side to a chicken schnitzel.
- 3-4 large eggplants, washed and sliced lengthwise (2-3mm thick)
- 2x 400g tinned tomatoes
- 2 cloves garlic, chopped
- 1 dried chilli, chopped (optional)
- 1tsp balsamic vinegar
- 1 1/2 tsp sugar
- 150g parmasen cheese, grated
- 150g buffala mozzarella or fiore di latte cheese
- 1/2 bunch basil, washed
- extra virgin olive oil
- S&P
* If you have a BBQ, I think it is best to grill the eggplant on this as it will be quicker otherwise use a griddle or fry pan.
- Preheat oven to 180 degrees. Heat the BBQ.
- To make the sauce add the garlic, chilli and a little oil to a saucepan on a medium heat allow to soften then add the tinned tomatoes. Bring to a boil and allow to simmer for 5 minutes. Add the vinegar, sugar and season with salt and pepper. Puree in a food processor or with a hand held and set aside.
- Brush oil over both sides of the eggplant and grill either sides until charred.
- Take a medium sized oven proof dish. Start with a layer of tomato sauce, then a layer of eggplant followed by the tomato sauce, grated parmesan and a few torn basil leaves. Continue in this way till finished with the last layer being the tomato sauce and parmesan. Place in the oven for 25 minutes. Take the parmigiana out and add some torn mozzarella to the top. Place back in the oven under the grill for a further 5 minutes or until brown and bubbling.
Serves 4
eggplant parmigiana
Tags: aubergine parmigian, eggplant, eggplant parmigiana, parmigiana melenzane
Posted in Italian, Vegetables/ Vegetarian | No Comments »
April 17th, 2012
Mmmmmmmmm…..fried zucchini flowers…so delicious!
fiore di zucca
Perfect with pre dinner drinks, apart of a antipasti selection or for your own indulgence alone with a nice glass of vino bianco.
- 12 zucchini flowers
- vegetable oil for frying
- FILLING
- 100g ricotta cheese
- 1 tbsp parmesan, grated
- S&P
- BATTER
- 100g plain flour
- 2 tbsp olive oil
- 5 tbsp white wine
- 1 egg, separated
- Mix together the flour, oil, wine and egg yolk in a bowl and season with S&P. Add 150ml of warm water and combine to make a smooth and runny batter. Leave to stand for an hour.
- Mix together the ingredients for the filling. Take each flower and gently pull the flower open enough to place a tsp of the ricotta mixture inside, close the flower back together and continue with the remaing.
- Take a medium size saucepan and heat a litre of oil. Check the oil is hot enough by adding a small piece of bread , if it sizzles and browns quickly you are ready to fry. Have some kitchen paper laid out to absorb excess oil from the flower.
- Dip the flowers in batter and fry in the hot oil until golden. Drain on paper and sprinkle with sea salt. Serve immediately with lemon wedges.
Serves 4 as a entree
Tags: fiore di zucca, fried zucchini flowers, fritti di zucca, ricotta
Posted in Entertaining, Italian, Vegetables/ Vegetarian | No Comments »
