Chick Pea Salad with Herbs

Here's a salad or side dish that I made when I wanted to make something easy, quick and healthy.
I had earlier been in the mood for Lebanese food or something similar but realised that the restaurant was closed....so I headed to the food court and came up with this.
It was super tasty and will definitely make it again. I even packed some with me for lunch after a gym session (can you believe it? I actually finally made it to the gym :D a miracle has happened....must be the green juices and matcha that made me so energetic :D)
 Eat it just like so, or eat it as a side dish....it goes really nicely with some grilled chicken :)

All you need is:
120g cucumber
120g chick peas
80g persimon
5g parsley
5g coriander
5g mint
12g spring onion
10g spinach

Drain the chick peas (I used ready soaked ones since I hadn't any already soaking)
Chop all the ingredients and toss them around.

For the sauce:
120g (approx.1dl) Turkish yoghurt
1tsp Ras el Hanout

Just mix and you're done...EASY chick PEASY!

Greenday Brunch- Juice, Bread and Salad

I woke up this morning quite hungry and since it was already quite late it was perfect time for brunch. Yesterday I bought lots of Green ingredients to put into my juice but since I had also had other ingredients  left over from my dinner I thought of making a green themed brunch :)
I made a refreshing green juice, a salad and an avocado bread...also not to ruin the theme, I had some Matcha with milk.

Refreshing Green Juice:
2-3 Granny smith apples
1 big Kale leaf (approx. 30g)
2 big handfuls of spinach (approx. 60g)
1 handful of mint leaves
1 lime

Put all the ingredients into a juicer and end up with a really refreshing drink to wake you up :)

Rye Bread with Avocado
Now this is just really simple but so beautiful on the eye.
I toasted my slice of Rye bread, mashed half an avocado onto it and sprinkled with spring onion. I sliced the other half really thin and put it on top the mashed up avocado. Press a bit of lime juice and sprinkle with Maldon flake salt. Decorate wit a few sprigs of mint.
Voilá!

Green Salad with Smoked Salmon and Mint Yoghurt
The amounts aren't that important so I didn't weigh them. I just tossed the ingredients together.

Broccoli
Kale
Spring Onion
Spinach
Granny smith Apple
Patty Pan Courgettes
Warm Smoked Salmon
Lime

Yoghurt
Mint
Salt

Take a few small pieces of broccoli and tear the Kale into small pieces leaving out the hard bit and toss into a pan with a bit of oil. Toast them a bit along with the patty pan.
Take a handful of spinach and put on the plate. Top with the broccoli, kale and patty pan. Sprinkle with the Granny smith apple which has been thinly sliced into strips and sliced spring onion. Press a bit of lime on top. Add the Salmon and season with salt.
Add dollops of yoghurt that has sliced mint mixed into it.

Enjoy!

Hasselback Potatoes

I had some leftover potatoes screaming to be used. I had just been to the grocery store and wanted to make something really simple but still interesting. This side dish is just really simple to make but still has that wow factor which makes you look like you made an effort (and of course if you have many mouths to feed it will be a bit time consuming).

I used small potatoes with the skin on cause I think they look better unpeeled and taste better.

You will need:
5-10 Potatoes
25g Butter
2.5 tbsp Olive oil
salt
(If you want you can always add herbs)

To make the Hasselback place the potatoes one at a time onto a spoon and cut thin slices. The spoon prevents you from cutting the potato all the way through creating this beautiful fan effect when cooked. You can also place them between two chopsticks if you like.

Heat up the oven to 220°C
Take a small pot and heat up the butter and oil until melted.
Place the potatoes into a roasting pan and pour the melted butter oil onto them, making sure you get some of that goodness inbetween the slices. Sprinkle each potato with Maldon flake salt.
Pop them into the oven for 30-40 mins depending on the size of your tatties.
Every once in awhile make sure to spoon some of the butter oil into the slices. This way they will cook faster and roast up nicely golden which is what you want.

I also cooked some broccoli and sautéed some kale to add some greens to the potatoes.

Serve with Any fish, meat or poultry of your choice. I just had some store bought smoked salmon with mine.

Spicy Beef and Persimon salad

It's a bitters sweet symphony....That's what this salad is all about!
First the bitterness from wandering around the food court all helpless to then being rewarded with a salad full of goodness from the toasty flavour of crunchy roasted nuts, sweetness of the ripe persimmons, the acidity of fresh lime, saltiness of Fish sauce to the heat of the hot chilies.

I had some persimmons at home waiting to ripen up a bit. And since I was asked for salad for dinner I wanted to use them.
I always make my persimmons with either soft goatscheese or feta, some nuts, maybe pomegranate and mint....but I didn't feel that would fill up my tummy enough so I needed some protein too.

I hate going grocery shopping on an empty stomach, when you just stand there and stare at ingredients without getting any inspiration. Now luckily I already knew I wanted to use the persimmon at home. I wandered around for quite a bit and took an avocado and chili. Then I went over to get some cashews and cilantro and spinach...I still  had no idea of what I was going to make. I looked at the kale...but ended up putting it back on the shelf. I then decided to maybe use shrimps or chicken as the protein.
I felt so stupid just wandering around for ages just placing stuff into my basket and moments after placing them back on the shelf.
 I then opened up our helpful friend Google and punched in "Thai persimmon" for inspiration, since my ingredients already were screaming Thailand and so was my body (cause we just got lots of snow ....and already I was missing the summer heat....so who could blame me) I ended up finding a title of spicy beef and persimmon salad and didn't need to look further. The salad didn't quite have the same ingredients that I wanted but it was inspiration enough so I headed straight to the meat counter.
I picked up some really tender marbled beef and thats how i ended up making this Spicy Beef and Persimmon salad :)

You will need:

cashew nuts
chili 1/2
lime 1
avocado 1
Persimmon 1-2
red onion
ginger 15g

coriander seeds
pepper
salt
marbled beef 165g

fish sauce 1tbsp
sugar 1tsp
cilantro
thai basil
spinach
cashew nuts

1) toast the cashews in the oven to get them evenly roasted
2)Slice the ginger and chili into thin strips
3)Dice the avocado and the persimmon
4)slice the onion
5) use some of the lime zest
6) crush the coriander seeds in a pestle and mortar and rub onto the meat and season with salt
7)heat up a frying pan and fry the meat so that you seal it making it nice and crisp...but leave it pink inside
8)mix lime juice, fish sauce, sugar, and pepper in a bowl and balance off the flavours
9)add the cilantro, basil and spinach to the ginger, onion, chili and avocado and mix. add the sauce 10)slice the meat into thin strips and add to the salad and toss in some cashews

                                                                           Enjoy!

Amazeballs - Spicy Meatballs

Now that the new year has just started it's quite common for everyone to start thinking they need to eat more lightly and healthy. I was really looking forward to eating just salads and veggies after all the heavy eating during the holidays....however the fridge was still full of all kinds of ingredients shouting out to me....cheese, bacon, cream, ground beef....luckily all the sausages were already consumed. However, when I looked closer and tried to look past what could've become a bolognese or tacos....I also saw lots of leftover veg and ingredients for a salad. All I needed to buy was mint and yoghurt.
Amazeballs!! I had all the ingredients now to make spicy meatballs with a refreshing herb and fennel salad with pickled beetroot and a minty yoghurt dip. These turned out great and didn't feel too unhealthy but still fully satisfying.

Meatballs:
400g ground beef
1/2 onion (50g)
1 garlic clove (5g)
1/2 chili
1 tbsp tomato puree
1 tbsp beef fond (intense stock)
1 tsp cumin
1 tsp ras el hanout
1/2 tsp cinnamon
1 egg
salt and pepper

Sautee the onion and garlic and mix together all the ingredients. Shape into meatballs. Heat up a pan and fry them and Finnish them off in an oven. I had mine in 175°C for 8 mins and they turned out really juicy.

Sallad:
40g crispy salad leaves
20g mache salad
10g coriander
20g fennel
15g spring onions

Wash and tear the salad leaves. Slice the fennel really thin with a mandolin. tear in the coriander and chop the spring onions and mix. Top with pickled beetroot.

Pickled beetroot:
Slice half a beetroot really thin....I used the striped one that looks like a candy cane or lolly...I only now learned that it's called Chioggia beet ( pronounced kee-OH-gee-uh).
Make a mix of water, sugar and vinegar...I used approximately 1 part each. Add the beetroots to the mixture until they are pickled and sweet. Some of the liquid can be used in the salad.

Yoghurt and mint sauce:
Mix approximately 2 dl of yoghurt with a handful of chopped mint and a pinch of salt.

Dukkah:
I also Roasted some nuts (almonds, cashews, walnuts and pecans) that I then put in a blender...perfect to sprinkle on top to add a bit of crunch. I also made a bit extra that I mixed with cardamom to sprinkle onto my breakfast yoghurt.

I hope You enjoy! I definitely did :)

Super Easy Spiced Bread for Your Cheeseboard- Pain d'epices

This bread is soooo easy to make and doesn't need any kneading or rising which is why I love making it for my cheeseboard or even as a give away for dinner parties.

I made it for Christmas and made it this time into a wreath. It looks really good and I like the sweetness and spice of the bread...or I'm not even sure I can call it bread....it's more like a mix between bread and cake.

Although I made it for xmas and the pics have a very christmassy feel to them...this can be made all year round :)

You will need:

1dl runny honey
1/2 dl of dark sugar...I used unrefined
1 1/2 dl cream
1 tbsp spices (I used half and half caraway seeds and anis seeds)
1tsp ground ginger
1 tsp cinnamon
1dl dried fruit (I used apricots)
1dl pumpkin seeds
1dl nuts (I used walnuts)
2dl all purpose flour
1tsp flake salt
2tsp baking soda

butter and almond flakes to prep the form

How to prepare:

Heat the oven to 150°C
Cook the honey, sugar,cream and spices until the sugar has dissolved. Cool down.
Chop the dried fruits.
Add all the ingredients together and mix until even

Butter a baking tray or cake form with butter and sprinkle with almond flakes. For in the mixture and bake in the oven for approximately 40-50 minutes in the mid oven.

Serve with Cheese!

Baby you're a Firework - Champagne Mousse cake with Strawberries

HAPPY NEW YEAR 2017!!!

Again an other year has passed.....I can't believe how fast these years go by. It feels the older I get...the faster. And still I feel like I'm only 25 :D

New Year's night will be full of Champagne, Glitter and Fireworks....
I didn't have plans for New years but I did know that my new year would still have to contain Glitter and Sparks. So I decided on putting on some glitter 'cause girl loves a bit of glitter in her eyes....

I got inspired by all the talk of fireworks so I thought why not make a cake suitable for the occasion. How about a cake with Glitter, popping candy, woven sugar, Champagne and strawberries....well that's what I made :)

This Cake is on fireeeee (the tune of girl is on fire :D)

To make the cake:

125g room tempered butter
3 1/2dl sugar
2 tsp vanilla sugar
8 dl all purpose flour
1 tbsp baking powder
2 1/2 dl milk (I used 3,5%)
3 big egg whites
pink pasta or gel color

1)Heat the oven to 175°C
2)Butter 3 baking forms 15cm in diameter and cover with some flour to stop the cake from sticking
3)whisk butter, sugar and vanilla sugar until it's white and fluffy
4)mix flour and baking powder in a bowl
5) add the milk and flour mixture in turns to the butter mixture until even and smooth
6) whisk the egg whites until firm
7)fold in the egg whites to the batter
8)share the batter into 3 different bowls and add food colouring to two of them, one lighter than the other.
9) bake in the oven for approximately 30 min or until they have cooked through not sticking to a toothpick

Champagne mousse:
4 sheets of gelatine
300g of Italian meringue (recipe below)
1,7dl champagne
5 dl whipped cream

1)place the gelatine sheets into cold water to make them soft
2)Prepare the italian meringue as below (unless you happen to have some in the freezer)
3)Heat up the champagne and add the gelatine until dissolved and let it cool until 37°C
4)Mix the champagne into the meringue and slowly fold in the lightly whipped cream.

Assembling the cake:
1)Cut the cake until evenly flat and round  (mine were a bit misshaped :D )
2)add a bit of milk or juice to the cake so its not too dry
3)add sliced strawberries over the first layer and top with champagne mousse
4)add the second layer and repeat
5)cover the whole cake with the mousse.

I was hoping to make the cake only covered with mousse but it didn't turn out so even....so I may have to improve that in the future....but for now I covered mine with white fondant or sugar paste.

How to make the Italian Meringue (this should make a bit extra):
3 dl sugar + 3 tbsp of water to make the sugar syrup
6 egg whites
Cook the water and sugar until 121°C
Whisk the egg whites in a food processor or using an electrical whisk and add the sugar syrup when it's 110-115°C

Spun Sugar:
1 dl sugar
1 tbsp glucose
0,5 dl water

Cook all the ingredients until they are 160°C. Have a bowl of cold water next to it with a brush so that you can brush off any sugar crystals that can ruin the whole caramel.
Once it's reached 160 degrees put it aside. Prepare 2 pins or handles or sticks 30cm apart from each other. Use two forks with their backsides towards each other  or a whisk and quickly splash over the pins creating a spider web like sugar web. Watch out so you don't splash everywhere....the sugars not nice to remove from walls and also it doesn't feel nice when you step on some needle sharp sugar...Ouch!


To Decorate

I had some Strawberries dipped in white chocolate
marshmallows and spun sugar(which is the fun but messy part)
I also added silver edible glitter and popping candy and to top it all up some fire sparks :)