tag:blogger.com,1999:blog-13032182756589713222024-03-05T20:03:31.947-08:00Pimp my CookbooksMy healthy recipe blog! I got around 100 cookbooks in my kitchen. And I have used them all. But I always - always think I can do better than Delia, Jamie or Gordon.... So all my cookbooks is pimped! And this is what this blog is about.Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-1303218275658971322.post-41249040897876838492016-11-13T02:50:00.001-08:002016-11-13T02:56:32.218-08:00Rundstykker - It's a Danish thing!Some times I feel just a little bit homesick! This homesickness has often to do with food. <div>And I started dreaming about all the freshly baked rolls and bread you get from the bakeries in Denmark. This is especially a weekend tradition- fresh rolls on a Sunday morning- yum! <div>But then I come to my senses and remember "Mette, your stomach and body doesn't neither tolerate gluten nor dairy you fool! - stop dreaming" </div><div>So with this in mind I pimped these rolls after a LCHF (Low carb high fat) recipe, which is not known for being dairy free friendly. </div><div>So here is my version. Ok they are not like the real thing , but less carbs and quite nice - I think </div><div><br></div><div>Rundstykker:</div><div><br></div><div>Set the oven to 200 degrees </div><div><br></div><div>2 eggs- start whisking</div><div>2 ml dairy free yogurt (coconut or other - no sugar) - whisk into the eggs</div><div>3 Tbsp dairy free spread melted - whisk into the eggs </div><div>1/2 cup + 1 Tbsp of almond flour</div><div>1/2 cup + 1 Tbsp of Pofiber (potato fibres)</div><div>1 Tbsp Chia seeds</div><div>1.5 Tbsp Pysillium husk powder </div><div>1 tsp fine salt</div><div>1.5 tsp baking powder </div><div>Whisk all the dry ingredients into the wet and leave for 8 mins. </div><div>Make 6 buns with wet hands onto baking paper. Bake for 15 to 20 mins - Enjoy for breakfast </div><div><img id="id_b900_2a6c_90b_f009" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAtukcAtxU2i-EMqb84YIc_cMXRJs7mI0Nl8Fd-87HOYOfYYbl6jiIHIYmaFQFBjOoEhtprnL7DAXivRQ9je3kOfNaEQJB0QoTkQHqZjtb7tqhyphenhyphenSiGaCkKirjHwfo3c0GZ3aa6_EyXeo/" alt="" title="" tooltip="" style="width: 507px; height: auto;"> <br></div></div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-45103665897688219982016-03-21T10:16:00.001-07:002016-03-21T10:21:08.636-07:00Sweet potato brownies Deliciously Ella has done a lot for healthy cooking. She is young, pretty and have taken her own health in her hands. I love her recipes, but sorry Ella I have pimped your Sweet Potato brownies and made them even more yummy. This recipe is also been halved, since I only had one sweet potato!<div><img id="id_4971_1af6_8689_59b" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WMKcyVf0bvvCgC7lrjeV3zAgO9weXbBxgQSKf91Wv3Ix0VM5uA2jWZeIphU6wGvrznHg5vnjsT5QYKTntKIZ4oMBM-KBTK2S6oa8SYxy6tAgMGkKsEftCFepLrQiTh2sQluGSlU-BzI/" alt="" title="" style="width: 508px; height: auto;"><br></div><div>So here is my even better version:</div><div><br></div><div>1 Sweet potato </div><div>7 Medjool date, pitted</div><div>1/3 cup ground almonds</div><div>1/4 cup buckwheat flour</div><div>2 Tbsp Raw Cocoa powder</div><div>2 Tbsp rice syrup</div><div>2 Tbsp coconut oil</div><div>Pinch of salt</div><div>Vanilla</div><div>2 or 3 Tbsp almond milk</div><div>And some dark 70% chocolate </div><div>Cocoa nibs</div><div><br></div><div>Set the oven to 180 degrees. </div><div>Stab the sweet potato all over, wrap in a piece of kitchen roll and in microwave for 6- 7 mins .</div><div>Scoop out the flesh of the potato into food processor and add the 7 dates, coconut oil, rice syrup, salt, vanilla and almond milk (or water). Whizz until smooth paste, and add the dry ingredients (almonds, buckwheat flour, cocoa powder). Whizz again and you might want add more liquid. Scrap it into an small oiled Pyrex glass dish or other.</div><div>Into the oven for 20 mins. As soon as you take out the brownies out of the oven, spread the dark chocolate on the hot brownies and let it melt. When it is melted, spread out with a spatula and drizzle while still soft with some Cocoa nibs.</div><div>Now do yourself a favour, resist to start eating it until it is cold - good luck! </div><img id="id_eae_72c_b9c6_3df3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1suwCTTs9vGCsUaAsyw3gcjwc7ec9dUrw_9dlL2JwwidxxoTD7zsIlv0s1FqzE50qJRsdThCFYQ7EF0f4X-hRmvh4w-HjnnekECE6RbIekXAdUIqkTS2TRRgdGKjObuNaFsH_nkiupmE/" alt="" title="" style="width: 511px; height: auto;">Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-77903702101141421672015-08-04T02:11:00.001-07:002015-08-04T02:13:22.776-07:00A matter of loaf and death part 2My obsession with bread making is still going on. And I pimped a bread I done previously before the bread maker arrived. <div>In Honestly healthy, alkaline chef Natasha Corrett's cookbook "Cleanse", there is a great recipe for a Chia and teff bread. I love Natasha's way of cooking, great tasting and doable. However this bread has a lot of ingredients, but so worth it.</div><div>This bread reminds me of a sourdough type of bread, but without the hardship of fermenting dough.</div><div>But I had to change a few things to make the recipe work in the bread maker.</div><div> So down sized and pimped by me, Chia and teff bread:</div><div><br></div><div>375ml lukewarm water </div><div>1.5 tsp dried yeast</div><div>1 tsp salt</div><div>1.5 tsp rice syrup or honey </div><div>3 Tbsp neutral oil</div><div>15g psyllium husks</div><div>2 tsp grounded linseeds</div><div>70g teff flour </div><div>40g buckwheat flour </div><div>20g quinoa flour </div><div>70g tapioca flour </div><div>70g almond flour </div><div>15g potato flour </div><div>1 Tbsp chia seeds</div><div>1 Tbsp sesame seeds </div><div><br></div><div>Everything into the bread maker. Use the settings with the longest raising time. </div><div>Mine is the Gluten free setting.</div><div>If you want a larger loaf, double the ingredients, but not the yeast - only 2tsp.</div><div>A money saving tip is buying flours like Teff, tapioca, grounded almonds etc. in Indian supermarkets, </div><div>a 5th of the cost in the health shops.</div><div><br></div><div><img id="id_aa4_a6aa_715d_4488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUB8BK1-AEuHCVPRRomylI29Mrw0X6L4-oqoo0r2q43mg8BXWM909CxL0nO8zS7Yj3vZSKD022cTYt1wcV9Sc3m9xFkiL1mE9uFbQ7PfgTNwouFDZ1V9KizFpFecDlp_d1Hc6URFKyTZ8/" alt="" title="" style="width: 565px; height: auto;"><br></div><div><br></div><div><br></div><div><br></div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-80829534239419137882015-07-24T01:12:00.001-07:002015-07-24T01:18:38.581-07:00A matter of loaf and death Gluten free bread can be a bit of hit and miss. Sometimes the shop bought breads are dry and horrible. The breads are expensive (understandable) and some times when I get to Gluten free section, the breads are almost out of date, or none left on the shelves. <div>So I thought to myself, how hard can it be!?!? I am going to buy a bread maker and make my own - problem over!</div><div>Ha ha ha! I should have known better. My Dad was a baker and he always said :"Baking is chemistry!"</div><div>This even more when baking gluten free. You don't have the gluten to make the stretchy structure and the lovely crumbly texture. If my Dad was alive, I would love to have a conversation with him about this matters. </div><div>And it would have been great to challenge him with , making a nice Gluten free bread.</div><div><br></div><div>Buying a bread machine. I choose the smallest version on the market, this for easy storage and also that the breads are only for me. Lakeland had a affordable small machine, job done.</div><div><br></div><div>First attempt and recipe was from "Gluten free " magazine, recipe for Oat Bread. OMG this turned into a rubbery brick. Seriously something wrong! I guess the proof reading slipped that day at the office.</div><div>Next attempt GF baking mix Finax, recipe on back of package. Not for human consumption, unless you were dying and there was nothing else to eat.</div><div>3rd attempt, I went to Waterstones book store and bought a book "Cooking gluten, wheat and dairy free" Michelle Berriedale-Johnson.</div><div>Quick white loaf! Yes pleasant and enjoyable to eat. But still not totally happy.</div><div>So last night 4th attempt I cracked it. From same book "brown loaf with almonds" - Eureka!</div><div>But I did pimp her recipe, as always and made this mine.</div><div>This makes one small loaf:</div><div><br></div><div>Put in your bread maker :</div><div>350 ml lukewarm water </div><div>3 Tbsp olive oil </div><div>1 tsp honey </div><div>1 tsp salt</div><div>1 1/2 tsp dried yeast </div><div><br></div><div>The dry ingredients on top of the wet:</div><div>200 gram Dove Brown GF flour</div><div>50 gram Gram flour (Indian chickpea flour)</div><div>50 gram ground almonds </div><div>2 tsp psyllium husk</div><div>1 tsp apple cider vinegar </div><div><br></div><div>Set machine to setting closest to a raising time 30 - 45 min. And baking time 45- 60 minutes.</div><div><br></div><div>I will use this recipe from now on. But there are always room for improvement! So watch this space, more to come.</div><img id="id_dc88_24ac_b923_83c7" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFKkQcumbOC87gQPTIOkpfsePDcZPGG-UpPVVlQkDQmWOStj-r_K84IdLJ_Pcsf4_RdSUXlgYVbNT2H1OssGzNcRy6zpJYdgHFkg5kF9SY1vT63ASr1wCm8daqwa-VUgDxZiw8QpfdEc/" alt="" title="" style="width: 589px; height: auto;">Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-79025142214718154062015-07-04T07:05:00.001-07:002015-07-04T09:11:10.894-07:00The heat is on - Pimp your water!The summer has finally arrived in London and with a vengeance. I went to the Wholefood market in Picadelly and there was rows of beautiful bottles of infused waters. It was boiling outside and looked so beautiful in the bottles.<div><br><img id="id_bce_f5a2_b40d_a019" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjy0RFhKGdYIhiXPjaanVT_tsH4s1dk2cMO62SFIf_dNazfm9caps55HwdTZiV0W3SJgtNNiZFC5gi9U3sCp8KEChnN1zUjAojDUvxMXYTaJ7YJP8srmZn0sQqTQRvHcBnVina5sMBb4/" alt="" title="" style="width: 512px; height: auto;"><div><br></div></div><div>I bought a bottle and the boys and I agreed this was a great drink, but a bit expensive for what it really was.</div><div>I can do that myself I thought.</div><div>I found on Amazon Kindle a free book about Flavoured water to down load, even better.</div><div><br></div><div>No need for juicers and blenders, only your patience. If you are real fancy, you could buy an "infuser", but really a glass or plastic bottle is all you need.</div><div>I got lots of mint in my garden and 3 pebble strawberry plants., so the first batch we made was strawberries, mint and lime. Left it for 3 hours and ready to drink.</div><div><img id="id_db05_b29e_2c4d_89a8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKSV_cmkaDPAEVEyeFNC23R_rzxx_V-ZPhRNvChKjFc0tdoKJZByPeoaDHjn12RkUK3LBak_Eo_VF-gEabaXjsQPHiQ_2XJm2msEyfY29AYHkxDCdPDNCZnYCJ0VKkxb5XJwgcFsH1Hg/" alt="" title="" style="width: 521px; height: auto;"><br></div><div><br></div><div>Other great combinations are:</div><div><br></div><div>- cucumber w/lemon infuse for 2 hours </div><div>- Kiwi on its own, or with strawberries. Infused for 3 hours </div><div>- Pineapple with mint, or ginger. Infused for 3 hours </div><div>- Watermelon w/rosemary infused 2 hours </div><div><br></div><div>There are hundreds of other combinations, but no excuse to get dehydrated. Enjoy the summer.</div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-65110521343386448542015-06-27T01:28:00.001-07:002015-06-27T01:42:19.477-07:00"Against all grain" granola I really don't like many of the breakfast products you can buy in the shops. Too much sugar, boring or something I don't like i.e. Raisins. So when I occasionally get the craving for granola, I do it myself .<div><div style="text-align: center;"><img id="id_c92c_470b_d954_7a0b" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGewboJQ1UZJ0ct16GLsZIpwvR8LzWMK1KgIwQTRDXY_uIN4YFoUC0uUiGLxqVXgrxizrqhTUSziuNjHftOmYZpGQiufKyU5qLyEitHylrqWSOcApfo0kjt1p6BxQiPRq1Amjtv00Fgg/" alt="" title="" style="width: 522px; height: auto;"></div><div>This recipe is pimped from Danielle Walkers book "Against all grains - meals made simple". I really really like her cookbooks a lot and can highly recommend to get your hands on one of her two books. </div><div>Her granola is called "Nut-free granola " and that it isn't anymore in my pimped world. I also halved the portion size.</div><div>So here it is: </div><div>Mix 2 tsp chia seeds with 1 Tbsp warm water - set aside.</div><div>In a pot 1/4 cup raw honey + 1 Tbsp coconut oil + 1 Tbsp almond butter, melt these on very low heat.</div><div>In a bowl mix 1 cup of mixed seeds (pumpkin, sesame, sunflower) + 1/2 cup coconut flakes + 2 Tbsp hulled hempseed + 1 tsp cinnamon + dash of vanilla powder and salt. Put all the seeds into a food processor and pulse 6 time.</div><div>Mix the melted honey and oil with seed mix - spread on lined baking tray and into oven 150 degrees 5 mins, flip around and back again for another 5 minutes. Please keep an eye on this, at this stage. Mine got a bit dark this time, but still okay.</div><div>When the granola is cold, mix in 1/3 cup of dried sour cherries. Could be raisins or cranberries.</div><img id="id_5d7d_d72d_1abf_d1e" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7lp5ivyINqTUoxQxR20jF2tjhpCxki2NBaTFxkkMh5gwO_zUFYKv9-Uku1OxXCR-H6chDFGz6RQo3gv26eX7cAiWW01tSZdYU4ainlDG4g7KJH-n32KGK529dxAsGzk9ks9Jw_BRdCM/" alt="" title="" style="width: 601px; height: auto;"><div><br></div></div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-65025166071501899022015-05-01T01:39:00.001-07:002015-05-01T02:14:31.862-07:00Raw Raspberry Chia seed jam<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Enjoying a morning at home, kids at school and some well deserved time to myself. So while staring out in the garden and reflecting on life and what brings joy to your life, I realised how much I missed blogging. Last couple of years has been a challenge, with my twin boys autoimmune diseases, my own and life in general.</span><div><span style="-webkit-text-size-adjust: auto;">So why blogging!? Do I have something to share and does anybody care? I don't know, but maybe - just maybe someone is reading this out there and find some of this useful.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">First cookbook to be pimped is Madelaine Shaw "Get the glow". Great recipes and beautiful photos. </span></div><div><span style="-webkit-text-size-adjust: auto;">Well done Madelaine!</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">So this morning I decided to make from her book, the raw jam for my breakfast. Shop bought jams are often a sugar/fructose feast, attacking your blood sugar beyond believe. But this version is fresh and healthy. But of course pimped by me.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><b>Raspberries and chia seed jam</b></span></div><div><span style="-webkit-text-size-adjust: auto;"><b><br></b></span></div><div><span style="-webkit-text-size-adjust: auto;">Put <b>250 gram raspberries </b>into a food processor/blender together with <b>1 Tbsp raw honey, 2 tsp stevia and some vanilla powder. </b>Blend until smooth stire into this <b>2 Tbsp Chia seeds. </b>As soon as the seeds is added, make sure it is well mixed in and pour into a kilner jar. Let the jam set for at least 15 min, then it is ready for smearing on bread, or mixing into yogurt.</span></div><div><span style="-webkit-text-size-adjust: auto;">Keep in fridge for 4 days, but don't worry it will be gone by then. Enjoy </span></div><div><br></div><div><img id="id_a611_ba99_5af8_d2d" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDO-Fc-c1ODe8HtTVXnWbF_w1Ye8aDxe98b2ytUKaBmfsr2lbIzw1iNpO7vWUHBxFV_Ek0IeVWoMfns9jQ-BGYThWxhCxz2mD1q8vPOxCCE99ybXYN6LptRLvFhcmpcOKSg_7MO4xwiVU/" alt="" title="" style="width: 593px; height: auto;"><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><br></div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div><br></div><div><br></div></div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-32402048577412825142013-10-29T11:00:00.001-07:002013-10-29T11:00:25.590-07:00Hot chocolate for the soulThere is something about autumn, winter and hot chocolate,<br />
So on this official first cold day in London, after a day with wind so powerful that a few panels of my old garden shed got ripped off, time for Hot chocolate!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRI7iccLS73ta7wYGaPpYmnY87JlCdjP4UCKXjivEl0ZNpuQs3KcZrjHfGTNp-0XhGChZWkOzHbWTg-kH5g6vIETA1rV5yntbX3brl8VKhLdSKlsvNYnKwXvLtGo-_MsO4abtzxD22wOQ/s1600/IMG_20131029_172320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRI7iccLS73ta7wYGaPpYmnY87JlCdjP4UCKXjivEl0ZNpuQs3KcZrjHfGTNp-0XhGChZWkOzHbWTg-kH5g6vIETA1rV5yntbX3brl8VKhLdSKlsvNYnKwXvLtGo-_MsO4abtzxD22wOQ/s320/IMG_20131029_172320.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhs6AwivsOUcqMmaDdYsXUpq3_zE0bVY-Gbg5Lg1VfOOCMc7Mvo0Ty1iJeiFZRqm6kjqXk8NuXbxsZ-HOk6swjOTpn-IFnDIz0R3gdQaYFUGPnhRweH31h1sq0JBZUkueUcPwroyv6J0/s1600/20120929_153257.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhs6AwivsOUcqMmaDdYsXUpq3_zE0bVY-Gbg5Lg1VfOOCMc7Mvo0Ty1iJeiFZRqm6kjqXk8NuXbxsZ-HOk6swjOTpn-IFnDIz0R3gdQaYFUGPnhRweH31h1sq0JBZUkueUcPwroyv6J0/s320/20120929_153257.jpg" width="248" /></a>I always experiment with little improvments to make this drink even better.<br />
So inspiration for this dark cup of pleasure, is from a new cook book from Fran Costigan "Vegan Chocolate - Unapologetically luscious and decadent dairy-free desserts".<br />
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So here my pimped version per person :<br />
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1 cup almond milk<br />
1 Tbsp Cocoa powder<br />
1 Tbsp grated dark chocolate<br />
1 Tbsp Agave syrup<br />
1 pinch of salt<br />
1 pinch cayenne pepper<br />
1/4 tsp vanilla extract<br />
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Into a pot and on the stow, warm up slowly.<br />
When heated up add <u>1 tsp arrowroot powder</u> dissolved in a little almond milk. Stir into the hot chocolate and see it thickening, just ever so slightly. This is to create that perfect chocolate moustache!<br />
Take of the heat. You might want at this state to add a little sugar or stevia, to satisfy the sweet tooth, that is your choice.<br />
But what ever you do, it is love in a cup and great gesture to make for someone you love - I.e. Yourself!!!!<br />
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<br />Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com1tag:blogger.com,1999:blog-1303218275658971322.post-78666315337672997212013-09-15T08:45:00.003-07:002013-09-19T11:06:32.922-07:00Pimp my Japadogs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXHCPgVhtrIg18Pf6VgiAUg0qV5dcrF_tDXXU-rkw9wqeqyRTynS_Y4DH__cYJZsfLaXEr8vno-DskHSHNnr32FnLdFRfr4fKRJl21M2GJf-KN932Et6etMCnvwvFbA53f8tkk0IGo3w/s1600/3609.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXHCPgVhtrIg18Pf6VgiAUg0qV5dcrF_tDXXU-rkw9wqeqyRTynS_Y4DH__cYJZsfLaXEr8vno-DskHSHNnr32FnLdFRfr4fKRJl21M2GJf-KN932Et6etMCnvwvFbA53f8tkk0IGo3w/s320/3609.jpg" width="320" /></a></div>
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Just returned from a fantastic trip to the US and Canada, last stop was Vancouver.<br />
As we were rolling our suitcases up Burrad street Vancouver, something court our eyes "Japadog" -<a href="http://www.japadog.com/">www.japadog.com</a> street food, hot dogs Japanese style.<br />
The next day I got a message from a "cousin" saying if you are in Vancouver, you must try Japadog.<br />
So that was it, I took it as a sign. And off we went to try it out. Luckily there were a meaty and veggie version, so everybody was happy and Terimayo Yum yum!<br />
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Back again in my London kitchen trying to recreate some jolly holiday memories, what better way that travel with the taste buds.<br />
So here is my version of Japadogs Greenwich style.<br />
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To make these you would need:<br />
Hot-dog Sausages<br />
Finger rolls<br />
Onions<br />
Mustard<br />
Avocado<br />
Japense mayo or Egg free mayo<br />
Wasabi<br />
Ume Plum seasoning (optional)<br />
Teriyaki sauce<br />
Lemon<br />
sesame seeds<br />
Nori seaweed<br />
<br />
Please choose the Hot-dog sausages of your liking. I got some Tescos Meat-free Hot-dog sausages and for the meat eaters some Halal chicken Hot-dog sausages.<br />
I a small oven prof pan a small amount of water, add the sausages and drizzle the teriyaki sauce over them.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-hXqEgBwn-UmZFmTciqBL-_c34M6Saruoy0ad3Ts9Q4RksiB-bWBNaNhrPJPeGU1WBLtJyQnU_XhOXsJoSZl_84nQurMPlZHEGeO8nd-LEt9PBsSufxIPNga3FD83__6FuRwDBt4wck/s1600/3602.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-hXqEgBwn-UmZFmTciqBL-_c34M6Saruoy0ad3Ts9Q4RksiB-bWBNaNhrPJPeGU1WBLtJyQnU_XhOXsJoSZl_84nQurMPlZHEGeO8nd-LEt9PBsSufxIPNga3FD83__6FuRwDBt4wck/s320/3602.jpg" width="240" /></a>1 Tbsp Teriyaki sauce pr 4 sausages and into the oven 200 degrees. Remember to flip them around every now and then, so they don't dry out. Stay in the oven for about 20 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgah1XGoMc57ZwK37OK3Uahw4rlkuiypSU705NCWVvl-YpG2jGE57fB55c1EFHg23F1-6N2cfadlstwhZPZbXOWE70a8KPSqvO9p-ixb2WtCiI4ptvE5wKxt3l-dPlIp3y0y7ztlIueUak/s1600/3604.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgah1XGoMc57ZwK37OK3Uahw4rlkuiypSU705NCWVvl-YpG2jGE57fB55c1EFHg23F1-6N2cfadlstwhZPZbXOWE70a8KPSqvO9p-ixb2WtCiI4ptvE5wKxt3l-dPlIp3y0y7ztlIueUak/s200/3604.jpg" width="150" /></a>Now lets make the Wasabi Avocado mayo. Mush up with a fork one whole avocado,3 Tbsp Mayo, add 2 tsp of lemon juice, 2 tsp of wasabi ( more if you like it hot!) salt and a dash or 2 of Ume Plum seasoning. Set aside.<br />
<br />
Fried soft caramelised onions, who doesn't like that!?<br />
Slice 2 red onions, fry them in small amount of water or add some oil if you like that. Fry them until they are just the way you like them.<br />
<br />
Heat the finger rolls slightly and time to put it all together.<br />
In the warm roll, I start with a thin line of mustard, then the sausage, Wasabi/avocado mayo, soft onions, chopped up Nori and a sprinkle of sesame seeds. And KONNICHI WA!!<br />
Bloody delicious! Pimp my Japadog!<br />
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<br />Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-36032022577809195572013-07-16T06:59:00.002-07:002013-07-16T07:06:26.375-07:00London Blackcurrant Ice creamThe blackcurrant bush in our London garden has not been very productive, well I guess Greenwich is not known for marvellous soil quality.<br />
But 1 cup full of fresh Blackcurrant was all I managed to pick and that was just enough to make this dessert.<br />
We got a new Baumatic ice cream machine, which I can highly recommend. So a perfect opportunity to get the beast into action.<br />
I have had this book "The Vegan Scoop" Wheeler Del Torro on the shelf for ages, ready for experimenting.<br />
So here it is "take one" My pimped ice Blackcurrant cream, adapted from Del Torro's blueberry version..<br />
Pimped Yeah! I hope you don't think I followed the recipe completely!<br />
I cut some of the sugar and substitute an ingredient or two. And the result was clean bowls for every one.<br />
Please enjoy My Blackcurrant ice cream<br />
<br />
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1 cup of blackcurrants + 1/4 cup of sugar and stevia mix + a dash of lemon juice, in a pot and boil until all the berries has burst. Then take the pot of.<br />
Whisk in a bowl 1/4 cup soya milk and 2 table spoons of arrowroot powder. Set to a side, you need it soon.<br />
In another pot 1 cup soya yoghurt + 1 carton of Alpro soya cream + 3/4 cup soya milk + 1 cup rapadura whole cane sugar. Warm it up until the boil (be careful gentle please), then add the arrowroot mix while whisking and take the pot of the cooker. Keep whisking and you should see it mixture thickening.<br />
Now add the berry mix and a table spoon of pure vanilla extract.<br />
Set aside to cool, before you add it into your ice cream maker. Please follow your machines instructions<br />
Ours take about 50 minutes and cool tangy delicious ice cream is ready to munch.Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-31990505279039957122012-10-31T09:10:00.001-07:002012-10-31T09:10:59.432-07:00Scary good Pumpkin Cupcakes<br />
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<u><b><br /></b></u>
<b><u>Scary</u></b><u><b> good Pumpkin Cupcakes</b></u><br />
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This recipe is a true classic in our house, every year for Halloween. They are not scary or pretty, but taste great!<br />
The recipe is pimped from on of my favourite cookbooks "Vegan Cupcakes - take over the world" Isa Chandra Moskowitz & Terry Hope Romero. This book is truly well used. It got sugar stains and chocolate splatters all over the pages. But as always I have to change the recipes for a less sugar craving European pallet. So if you start now, you should have time to bake them for tonight. Get baking!<br />
<br />
<b><u>Pumpkin Cupcakes</u></b><br />
<br />
Mix all these wet ingredients together by hand :<br />
1 cup canned pumpkin<br />
1/3 cup cold pressed rapeseed oil<br />
3/4 cup Xylitol or sugar<br />
1/4 cup Soy milk<br />
1 teaspoon good vanilla extract.<br />
<b><br /></b>
<b>DON'T use electric mixer- it will get rubbery!</b><br />
.<br />
Now add all the the dry ingredients into the wets:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYQcuQ8YEU9obpO_jUEyrT1lhrHGJoSGx2X3FLHu6iQ-cA81hS-E0hxxW9hfB1lgo426afn3MF7-RShB6il3093ULsjTK4BbpNDvB8jdrQD9mRPe8oIqe9kc50p79v9gYCiwjVpBeyMg/s1600/20121031_093534.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYQcuQ8YEU9obpO_jUEyrT1lhrHGJoSGx2X3FLHu6iQ-cA81hS-E0hxxW9hfB1lgo426afn3MF7-RShB6il3093ULsjTK4BbpNDvB8jdrQD9mRPe8oIqe9kc50p79v9gYCiwjVpBeyMg/s320/20121031_093534.jpg" width="240" /></a>1 1/4 white flour or light brown self raising<br />
1/2 tsp baking powder +1/2 tsp bicarbonate of soda,<br />
1 tsp Cinnamon, 1/4 tsp salt, little nutmeg and a little ground ginger.<br />
Mix it all together with a fork.<br />
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Into 12 paper cases in a cupcake tin, 180 degrees in the oven for about 22 min.<br />
Make sure they are cold before you add the frosting.<br />
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<b><u>Cashew Butter frosting</u></b><br />
<br />
I a food processors add :<br />
<br />
1/3 cup cashew nut butter + 3 Tbsp soft non dairy spread. Mix for 1 min<br />
Now add 1tsp vanilla extract, 1/3 Cup Maple syrup, 1/3 cup Soya milk powder and a small dash of cardamon.<br />
Mix until soft and smooth.<br />
Put in the fridge for at least 15 min, before frosting the cupcakes. Frost them with a knife and leave to set.<br />
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Hope you will enjoy these and a Happy Halloween to you all.<br />
Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-45580227924049112712012-08-01T08:02:00.000-07:002012-08-01T08:02:24.648-07:00Greenwich Mess<div class="separator" style="clear: both; text-align: center;">
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On my walk with the dog through Greenwich marked this morning, I passed Rhodes Bakery. They had the most impressive and enormous meringues in their window. So trying to give the locale traders in Greenwich marked some business, I bought lots of meringues and lot of other goods. Every little helps!<br />
I got inspired to make an old time English favourite dessert "Eton Mess".<br />
Pimped by me to "Greenwich Mess".<br />
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So here is my dairy free, but for sure not sugar-free version.<br />
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<b><u>Greenwich mess</u></b></h3>
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Get out your most beautiful glasses and lets get messy! This is what you need :<br />
<br />
<ul>
<li>Meringue</li>
<li>Fresh fruit - mine is strawberries and raspberries</li>
<li>Soya yoghurt - with blueberries</li>
<li>Soya cream</li>
<li>Vanilla extract</li>
<li>Real vanilla</li>
<li>Dairy free custard</li>
</ul>
<div>
Mix up the Blueberry yoghurt with 1/2 tsp vanilla extract, some real vanilla and a bit of soya cream</div>
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Smash the meringue with a rolling pin or your hands to small bits. This is good stress relief - you can pretend it is somebodies head!! </div>
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Now start to build, in no particular order, in the glass : meringue - fruit - yoghurt - soya custard - repeat until the glass is full. Keep an berry for the top. </div>
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So the weather might not be that brilliant, Greenwich park is closed (if you don't have a ticket), the traffic is up the creek and Greenwich is not quite is usual self. But this dessert will chase away the Olympic blues!</div>
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Dig in and enjoy - use your spoon as you eat, to make it even more messed up!</div>
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<br />Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-45872505713783284852012-06-13T07:55:00.001-07:002012-06-13T07:55:48.585-07:00Flap Jacks - Pimped!<div class="separator" style="clear: both; text-align: center;">
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Coming out of a cookery hibernation - writers creative mind drought, call it what you want.<br />
I want to share with you a totally foolproof Flap Jack recipe, I have pimped from Hugh Fearnley-Whittingstall's cookbook "River Cottage everyday".<br />
I love his way of cooking and his philosophy about food.<br />
When my Mother on law was still alive, we visited his "canteen" in Axmister many times. I can highly recommend it.<br />
<br />
He call this recipe a Booster bar, but it is a good old fashion Flap Jack - just healthier.<br />
<br />
Set the oven to 160 degrees and let start baking !! <br />
<br />
<u>Ingredients </u><br />
125 gr vegetable spread or butter<br />
125 gr brown muscovado sugar<br />
125 gr no-sugar added smooth or crunchy peanut butter<br />
75 gr of honey<br />
grated zest of an organic lemon<br />
<br />
Put these in to a pot and cook on low heat until it is all melted together. Keep an eye on this you don't want this to boil!<br />
<br />
In another bowl :<br />
<br />
200 gr Oat<br />
150 gr dried fruits of your choice - I used dried cranberries and sour cherries in mine<br />
150 gr Mixed seeds - Sunflower, pumpkin, sesame, poppy etc. Holland and |Barret got a premix called Omega sprinkle.<br />
1 tsp w/top cinnamon - for the blood sugar<br />
and some real vanilla powder or from a pod to bring the flavours out.<br />
<br />
Mix the dries with the wets, and push it down with a spoon in a <u>lined</u> baking tray.<br />
That is very important to line the tray, or you can't get it out afterwards. Been there - done that!<br />
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Into the oven for 30-35 min 160 degrees.<br />
Allow it to cool before you cut it into squares. Please be patient and then enjoy!!<br />
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<br />Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com1tag:blogger.com,1999:blog-1303218275658971322.post-36246713641618467122011-11-01T06:49:00.000-07:002011-11-01T06:49:01.808-07:00Pimp my Tex-Mex Left-over casseroleWhen I cook rice, I always cook too much. So when I found this recipe in a cookbook by Jean Carper, I was delighted. I have done it many times since, but it always turn out a bit different every time - depending what is left in the fridge and store cupboards. But here is the basic recipe:<br />
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<b><u>Tex-Mex left-over casserole</u></b><br />
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<ul>
<li>Cooked rice - how much do you have?</li>
<li>Tomato Salsa from a jar or some small diced up tomato with some added spices</li>
<li>Chilli powder - how hot can you take it?</li>
<li>1/2 can of black beans ( I love black beans xxx), you could also use kidney beans. Make sure to rinse them well before use.</li>
<li>Tin or frozen sweetcorn a good handful</li>
<li>If you like olives, add some chopped up olives black or green.</li>
</ul>
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Mix it all together and into a oven-proof dish. If you really like it hot, add some pickled jalapeños.</div>
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Top-up with cheese of you choice - mine is dairy free!</div>
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Into the oven on 200 degrees for around 20 minutes until the cheese has melted.</div>
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Cook this once and I promise you, it will go on your frequent cooking list for the future.</div>
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<b><u><br /></u></b>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-38914453985527485332011-09-17T11:37:00.000-07:002011-09-17T11:37:46.598-07:00Sweet Jacket smokey potatoe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvrpdLbVsENWICidClfAccdrbKNHcG7XffnOAO57-8N3dmr9EBuPfFEz2AJYXcm-5oVeHgKFdqUSkeQT8umxfOxO88QnDgARiYYK5O8FThreat9TD9fqQE8Cb50L79f5oOBcLwrHUMfI/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvrpdLbVsENWICidClfAccdrbKNHcG7XffnOAO57-8N3dmr9EBuPfFEz2AJYXcm-5oVeHgKFdqUSkeQT8umxfOxO88QnDgARiYYK5O8FThreat9TD9fqQE8Cb50L79f5oOBcLwrHUMfI/s320/004.JPG" width="320" /></a></div><br />
This recipe is so simple and so tasty. It is from a danish cookbook called "Aldrig mere sukkerkold" meaning : no more sugar cold. It is all about controlling the GL in what your eat, to keep the blood sugar even and at the same time keep the big flavours. <br />
In Denmark you can buy this amazing smoked cheese called "rygeost" = smoked soft cheese.<br />
But since I don't live in Denmark anymore and don't eat dairy products, i have pimped the recipe to suit my stomach. But i will give you the original version in brackets.<br />
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<u><b>Jacket Sweet Smokey potatoe</b></u><br />
<u><b> </b></u> <br />
(original version in brackets)<ul><li>1 Sweet potatoe</li>
<li>1/4 cup Vegan Tofutti cream cheese (smoked soft cheese)</li>
<li>2-3 Tbsp Unsweetend soya milk or hemp milk (same amount as cheese of some greek youghurt)</li>
<li>1/2 tsp Liquid smoke (don't need this for original recipie)</li>
<li>Chives </li>
<li>Salt and pepper</li>
</ul>Bake the sweet potatoe i the oven 200 degrees 40-60 minutes, this depending on the size of the sweet potatoe.<br />
Meanwhile mix the creamy filling in a food processor or stire/mix together with a fork : cream cheese, soya milk, liquid smoke, salt and pepper. At the end stire in the chives.<br />
Cut the steaming hot sweet potatoe open and add a big dollop of creamy smokey filling.<br />
Beautifull!Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-54924020032824042542011-07-12T07:41:00.000-07:002011-07-12T14:02:37.397-07:00Pimped Hummus<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=0738213586" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></div><br />
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It has taken me years to get the perfect, to my taste, Hummus recipe.<br />
So here it is with a little help from <a href="http://www.amazon.com/Engine-Diet-Firefighters-Save-Your-Life-Cholesterol/dp/0446506699?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Rip Esselstyn </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=0446506699" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />and a bit of pimping (a lot) from me. Without any further nonsense : <br />
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<u><b>Pimped Hummus</b></u><br />
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<ul><li>1 can of chickpeas - rinsed and drained</li>
<li>2-3 cloves of garlic</li>
<li>3 Tbsp Lemon juice</li>
<li>2 Tbsp Tahini </li>
<li>2 tsp Tamari or Braggs liquid aminos (is a soya sauce)</li>
<li>3-5 Tbsp water</li>
<li>2-3 Tbsp Vegenaise (egg free mayonaise)</li>
<li>1/4 tsp ground cumin</li>
<li>1/2 Vogels herbamare herbal salt</li>
</ul><br />
Everything into the food processesor and blend untill the right texture.<br />
You migh twant to add more water or salt. That is all up to your tastebuds.<br />
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Now you got all this wonderfull Hummus to eat.<br />
Here is a brilliant way of turning it into a quick a tasty meal.<br />
Got the idea from Neal Barnard's book <a href="http://www.amazon.com/Get-Healthy-Vegan-Cookbook-Jump-Start/dp/0738213586?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Get healthy, go vegan</a><br />
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<u><b>Humms Pizza</b></u><br />
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<ul><li>One pita bread - I use "The food doctors" whole grain pita breads, but any whole grain pita will do.</li>
<li>Tomatos </li>
<li>Olives</li>
<li>Soy cheese or any othe melting type of vegan cheese</li>
</ul><br />
Turn the oven on to 200 degrees. Spread the hummus onto the the pita bread. Cut the tomatoes into small chunks and slice the olives into thin slices. Add the two on top of the hummus and grate some soy cheese on top. In the oven for approximately 8 min.<br />
Badabing!! Lunch is ready!Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-78222459328574287812011-06-13T09:58:00.000-07:002011-06-15T05:49:26.773-07:00Caesar Salad - My way!I absolutely love Ceasar Salad! But the shop bought dressing are calorie laden and full of dairy product, which is not on my menu. So here is my version with a little help from <a href="http://www.amazon.com/Engine-Diet-Firefighters-Save-Your-Life-Cholesterol/dp/0446506699?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Rip Esselstyn</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=0446506699" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> and <a href="http://www.amazon.com/Crazy-Sexy-Diet-Veggies-Ignite/dp/1599218011?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Kris Carr. </a><br />
But as always pimped by me. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4MApbhuVN7-tAzfGEdfuKsPAJOdgoUjDK2rO8IWPEAGq-FstjG3TN06LPM_BnVs_8NptF-YcPLozeNZFIlah_0vGq6vMlAOh9l_ZjuhR3ly37nqMjPo8R0DNpRLkTc6VjYkIvjwGfBQ/s1600/romaine2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4MApbhuVN7-tAzfGEdfuKsPAJOdgoUjDK2rO8IWPEAGq-FstjG3TN06LPM_BnVs_8NptF-YcPLozeNZFIlah_0vGq6vMlAOh9l_ZjuhR3ly37nqMjPo8R0DNpRLkTc6VjYkIvjwGfBQ/s400/romaine2.jpg" width="209" /></a></div>Start with your croutons. Heat the oven to 150 degrees and chop some wholegrain bread into little squares, that could be gluten-free read as well. Spray the croutons with olive oil and <a href="http://www.amazon.com/Braggs-Liquid-Aminos-6-Ounces-Pack/dp/B001EO7716?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Braggs liquid amino</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=B001EO7716" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />s. Sprinkle with 1 tsp garlic powder, 1 tsp onion powder and some freeze dried parsley. Toss it around, spread out on a baking tray and into the oven for 5 - 10 min. The amount of spices depend of course on how big the portion of croutons are.<br />
Remember to keep an eye on them, you want them golden brown, but not burned.<br />
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Now the so delicious dressing :<br />
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<ul><li>1/2 Cup Vegan mayonnaise - egg free mayonnaise</li>
<li>1 tsp Dijon Mustard</li>
<li>1/2 tsp garlic powder</li>
<li>the juice from 1/2 small lemon</li>
<li>1 tsp Nutritional yeast</li>
<li>Dash of Lea and Perrins Worcestershire sauce</li>
<li>a dash of fish sauce - optional. </li>
<li>Salt and pepper to taste. </li>
</ul>Blend the dressing, add water to get the right consistency. Drizzle it over a big bowl of Romaine and/or other mixed green lettuces.<br />
Mix gently and shatter your croutons on the top before serving. Enjoy!!Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-27001340691780824552011-05-31T09:24:00.000-07:002011-05-31T09:24:23.790-07:00Jammie CookiesThis is the time where I should be writing about salads and lovely light summer food. And instead I feel like baking!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUn7ASRQQFAwWza26MhGPEaPTlx6l4S4nYdpOZZzuoCQ2o4OncBBi8fS2Kd0IgRwB6u9wPPbbHe4O49zK-DsFhQglV10FPbUr8BU7gqiMrYwox_ZQk3B-P9nrDxSsr24ERyXrPC7WDSY/s1600/007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUn7ASRQQFAwWza26MhGPEaPTlx6l4S4nYdpOZZzuoCQ2o4OncBBi8fS2Kd0IgRwB6u9wPPbbHe4O49zK-DsFhQglV10FPbUr8BU7gqiMrYwox_ZQk3B-P9nrDxSsr24ERyXrPC7WDSY/s400/007.JPG" width="400" /></a></div>The weather isn't brilliant here and that always set me in the mood for warmth and comfort cooking.<br />
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My Dad was a baker so there might be some deep and meaning full connection there. <br />
<br />
Bought new cook book by <a href="http://www.amazon.com/Fathers-Daughter-Delicious-Celebrating-Togetherness/dp/0446557315?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Gwyneth Paltrow</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=0446557315" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> the other day - Yes, the girl can cook too.<br />
Lots of nice things to cook and some lovely pictures in the book. <br />
But poor Gwyneth has to be pimped my me as well.<br />
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<u><b>Jammie Cookies</b></u><br />
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<div style="text-align: left;">Set the oven to 180 degrees. </div><div style="text-align: left;">200 grams grounded almonds </div><div style="text-align: left;">50 grams soya flour </div><div style="text-align: left;">100 grams brown rice flour</div><div style="text-align: left;">100 grams Kamut flour</div><div style="text-align: left;">1 tsps cinnamon</div><div style="text-align: left;">1/4 tsps salt</div><div style="text-align: left;">125 ml. agave syrup</div><div style="text-align: left;">125 ml. cold pressed rapeseed oil</div><div style="text-align: left;">Sugar free jam for filling. I used Blueberry jam.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Put everything into a mixing bowl or electric mixer and combine. Form into little balls and press with a wooden spoon handle or your finger a little hole in the middle of each cookie for the jam.<br />
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</div><div style="text-align: left;">Put the cookies on lined baking trays and bake for 17-20 min. Put them on an air rack to cool.</div><div style="text-align: left;">And do wait until they have cooled of so you don't burn your lips and they get nice and crispy.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So much better and healthier than Jammie Doggers!!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMM3iD2EEO_TBW0DLm_dM_CzjKzusPcSF45IVDf6Fy-zN5gt2Vjk_qfGtFkMP8H9y7-grLCHa1mtKRhjBb00K7ltiWuSzR3esv-ubjlyMaxbDyuxwt8CVQG9FomcR7l0Zz5CCI_USUN4/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMM3iD2EEO_TBW0DLm_dM_CzjKzusPcSF45IVDf6Fy-zN5gt2Vjk_qfGtFkMP8H9y7-grLCHa1mtKRhjBb00K7ltiWuSzR3esv-ubjlyMaxbDyuxwt8CVQG9FomcR7l0Zz5CCI_USUN4/s320/006.JPG" width="320" /></a></div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com1tag:blogger.com,1999:blog-1303218275658971322.post-50778478976656632412011-04-01T02:12:00.000-07:002011-04-03T09:17:35.372-07:00Slow porridge for busy girls (and boys)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3U_cepwqeZOal_S06s39lvM0YTexy7baTOcCNweBl7y5vxx07dwerK52FqwTxJfUFPa0X8bSPc_O_xrBzDcMnvV2ZIVNrsOkIHGDismbeXaorX-Rp9dInHgcu0V7GSrdO5cFZ0hufu18/s1600/bears.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3U_cepwqeZOal_S06s39lvM0YTexy7baTOcCNweBl7y5vxx07dwerK52FqwTxJfUFPa0X8bSPc_O_xrBzDcMnvV2ZIVNrsOkIHGDismbeXaorX-Rp9dInHgcu0V7GSrdO5cFZ0hufu18/s320/bears.jpg" width="288" /></a></div><span style="font-family: "Verdana","sans-serif";">Mornings can be very stressful. It is in our home. A total mad house!</span><br />
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<div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">I want to make sure we all get a good breakfast, before getting us all out of the door. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">We all know how important it is to eat breakfast, to set you up for the day.</span></div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">You need good food to fuel your body, to keep blood sugar levels even trough out the day.</span></div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">One of my sons has been diabetic since the age of two, so this is something very close to my heart. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Here is a brilliant way to preparer the breakfast the night before, to give you a calmer morning. </span></div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">And all you have to do is, pop it on the stove the next morning.</span></div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">This recipe has been pimped from Danish super cook Umahro Cadogan’s book “Kokken revolution pa hoje haele” only in Danish so fare.</span></div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwwt6ep6DyZjz2sweefk7wAuU44Lzi5mSCjNz-MUGnL6KaX40taoqPVa9phOrsoCt3cKD8uVzW2X0zRe4xQmTG-gH4ZY-dzpabd46RnxIx204488e5LwAEHqBMUoSvi7s489cyuD8Drk/s1600/hart+pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwwt6ep6DyZjz2sweefk7wAuU44Lzi5mSCjNz-MUGnL6KaX40taoqPVa9phOrsoCt3cKD8uVzW2X0zRe4xQmTG-gH4ZY-dzpabd46RnxIx204488e5LwAEHqBMUoSvi7s489cyuD8Drk/s320/hart+pot.jpg" width="200" /></a></div><br />
</div><div class="MsoNormal"><b><u><span style="font-family: "Verdana","sans-serif";">This my Slow porridge for busy girls (and boys)</span></u></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Soak in a pot the night before:</span></div><div class="MsoNormal"><br />
</div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">½ cup of oat (for each person, depending on size)</span></li>
<li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Cover with water</span></li>
<li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Add cinnamon to your liking, a little bit of pure vanilla powder, ¼ tsp salt</span></li>
<li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">1 tsp apple cider vinegar. (This helps to soften the oat)</span></li>
</ul><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Lid on and go to bed!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Next morning:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Turn on the stove.</span></div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">You might want to add more water or milk of your choice (from a cow, soy, rice or almond) into the porridge.</span></div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Cook and stir. Keep an eye on it.</span></div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";"> Add honey, agave syrup or xylitol to sweeten. Don’t go mad!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">When the porridge is velvety smooth, scoop it into bowls.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">There are lot of nice toppings to put on your porridge. Here is a few we like:</span></div><div class="MsoNormal"><br />
</div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Banana slices</span></li>
<li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Chopped up Almonds or other nuts of your choice. </span></li>
<li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Sliced up apples or pears. Vitamin -C</span></li>
<li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Apple puree</span></li>
<li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Blueberries. Antioxidants </span></li>
<li class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Ground flax seeds with cinnamon</span></li>
</ul><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";"><u>A few healthy facts about the ingredients</u> :</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Bananas rich in potassium and carbohydrates (the good ones). Good carbs has a nice relaxing effect on the body so it can produce neotransmitters in the brain – serotonin which gives you a sense of calm.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">It is important that the carbohydrates you choose are high in fibre and the slow acting kind.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Blueberries rich in vitamin C and stuffed with antioxidants.</span><br />
<br />
<span style="font-family: "Verdana","sans-serif";">Apples and pears - vitamin C and fiber.</span><br />
<span style="font-family: "Verdana","sans-serif";"> </span><br />
<span style="font-family: "Verdana","sans-serif";">Nuts gives you Selenium and magnesium.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Verdana","sans-serif";">Oat – Full of healthy soluble fibres that lower the cholesterol. Oat is also loaded with phytochemicals which helps the digestive system and blood sugar levels, which have an adverse affect on stress.</span></div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-87742555718626661112011-03-02T03:41:00.000-08:002011-03-02T03:41:28.447-08:00Green Velvet SmoothieJust finished reading<a href="http://www.amazon.com/China-Study-Comprehensive-Nutrition-Implications/dp/1932100660?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank"> "The China Study"</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=1932100660" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> and it has really confirmed for me, that eating a plant based diet is the way to health. Not that I ever doubted this. I can highly recommend to read this.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXZlpAJSg92ERg9FFa7SqwV49nISVUIcJIFP-TB74KIQbqj-4UHTGvpDB-6PtODSZrb8QQ_kS0itDe869_a2KZUFFcUw5bYNsaSu6qKSBYdr1MtpXRtTb17x8WaDuy5DiAwe4R1zfFhI/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXZlpAJSg92ERg9FFa7SqwV49nISVUIcJIFP-TB74KIQbqj-4UHTGvpDB-6PtODSZrb8QQ_kS0itDe869_a2KZUFFcUw5bYNsaSu6qKSBYdr1MtpXRtTb17x8WaDuy5DiAwe4R1zfFhI/s320/images.jpg" width="259" /></a></div><br />
<br />
It is cold and horrible outside. People on the tube are sniffling and sneezing all over you.<br />
You need something to defend you self against bug and germ attacks.<br />
<br />
So here is my favourite green smoothie recipe. A shield of goodness to protect yourself!<br />
<br />
<br />
<div style="text-align: center;"><b><u>Green Velvet Smoothie </u></b></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">For this you would need a juicer and a very power full blender, mine has 1.2 horse powers could possible blend a motor bike.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Juicing : 3 apples and 1 broccoli stalk. This is a brilliant way to use the broccoli stalk after you eaten all the lovely florets.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Blending : Pour juice into the blender with 5-6 Brazil nuts, 2 dates, 1 tsp flax seeds, 1/2 Avocado and a handful of ice cubes.</div><div style="text-align: left;">Blend this until it is velvety smooth - pour - drink - enjoy!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Books for juicing I can recommend "The Juicer Master" <a href="http://www.amazon.com/Juice-Master-Keeping-Simple-Delicious/dp/0007225172?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Jason Vale</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=0007225172" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. And also <a href="http://www.amazon.com/Crazy-Sexy-Diet-Veggies-Ignite/dp/1599218011?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">"Crazy sexy diet"</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=1599218011" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> by Kris Carr.<br />
<br />
Keep on juicing!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhaG11_82pZm277973I9sD4-lSQbWy5a8rCk8h7d5Mu9j3_la585yfhbSVXgNMGvvUvYPiSpRUL4tZspMGlpYEZsA8kuaPH5ekRMMpuVdS1KrWyQdLko8QNGrqgq38v4TgkoX0mx-GpQ/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhaG11_82pZm277973I9sD4-lSQbWy5a8rCk8h7d5Mu9j3_la585yfhbSVXgNMGvvUvYPiSpRUL4tZspMGlpYEZsA8kuaPH5ekRMMpuVdS1KrWyQdLko8QNGrqgq38v4TgkoX0mx-GpQ/s320/006.JPG" width="240" /></a></div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-26057016307510582702011-02-16T09:06:00.000-08:002011-02-16T09:06:41.362-08:00Victor's cream of Mushroom soupWhen the twins came home from school and told us they were going to do a project: "Create a healthy dish!"<br />
I thought it was time to carry on the family tradition, how to "pimp" a recipe. All chefs do it, take inspiration from others cooks or books and turn it into their own.<br />
<br />
So Victor found a Heston Blumenthal <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=160819020X" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> free recipe in Waitrose. And together we turned it from Heston's fat version, into a much lighter Victor's healthy version. So here it is!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLf6akqMSpdQSmqJZHO-5OIcIhqPjsEXb3q-vlSSj3aEg-4495cLfiFUmakaqj9wOigo_ySUzucHUdVSB3vUTCe6PKLtNdah05Fc-PZelanrcCGpNCQl5g_XSVwpobOniDXnyL6NF31k/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLf6akqMSpdQSmqJZHO-5OIcIhqPjsEXb3q-vlSSj3aEg-4495cLfiFUmakaqj9wOigo_ySUzucHUdVSB3vUTCe6PKLtNdah05Fc-PZelanrcCGpNCQl5g_XSVwpobOniDXnyL6NF31k/s320/022.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><u><b>Victor's Cream of Mushroom soup</b></u> </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4R0LXRndwuVZSiWB2hfuajS-d5licKeigmi2Zj2fABP7X61mbRPogc7ld0rSzSZnGBuWk8KN0G9fNG-SeppUecIeEX_Kt4lyR8n4oU1hJBeXJuj4zeYsG-NJ3XToJTlB-cITmPbQHzg/s1600/018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4R0LXRndwuVZSiWB2hfuajS-d5licKeigmi2Zj2fABP7X61mbRPogc7ld0rSzSZnGBuWk8KN0G9fNG-SeppUecIeEX_Kt4lyR8n4oU1hJBeXJuj4zeYsG-NJ3XToJTlB-cITmPbQHzg/s200/018.JPG" width="200" /></a>Set oven to 150 degrees. Bake 20 grams of dried porcini mushrooms for 5 minutes.</div><div style="text-align: left;">Chop up fine : 2 onions, 800 grams of fresh mushrooms and 2 leeks.</div><div style="text-align: left;">Remember to wash the vegetables; you don't want soil in your food!<br />
Melt 50 grams of butter in a large pot and start frying of first onions and leeks.<br />
Peel and grate 1 large baking potatoe and throw that into the pot as well.<br />
Now add 1,5 litre of vegetable stock.<br />
Grind the baked dried mushrooms, we used a coffee grinder, and into the pot. Now cook this for 10 minutes or more.<br />
Now fry all the fresh mushrooms on a frying pan. When they are going soft and start to take colour into the soup pot.<br />
Add some salt and pepper - not too much! Remember you can always add, but you can't take it out of the soup again.<br />
Add 250ml. soya cream, much lighter in calories and a source of protein. Let it cook for another 5 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7j_heqK3MqfAAF8mjZwPV733zZ5sl6Ncn_CqcD41RMNQVgB41Az7VTb_KKoz-BuSzVYsrATrIjMp8ZlSIF2b4P2AU9cF_7g_ymThMHEqtZUccUXBsliUmV6NGigsdLsWhjrwgqNokQ4/s1600/020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7j_heqK3MqfAAF8mjZwPV733zZ5sl6Ncn_CqcD41RMNQVgB41Az7VTb_KKoz-BuSzVYsrATrIjMp8ZlSIF2b4P2AU9cF_7g_ymThMHEqtZUccUXBsliUmV6NGigsdLsWhjrwgqNokQ4/s200/020.JPG" width="200" /></a><br />
Now blend the soup with a handheld blender. Be careful with this!!<br />
And don't do it for too long, you want a few bits to chew on.<br />
Taste again! Add more salt or pepper if needed.<br />
<br />
Serve the soup with some crusty brown bread. Bon Appetit!<br />
<br />
</div>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com1tag:blogger.com,1999:blog-1303218275658971322.post-46732567020885305002011-02-06T02:00:00.000-08:002011-02-06T02:00:25.300-08:00Aubergine and Sundried tomato "Bolognese"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_QDw2B55KRY-m64eQ96QjYGC7ox7Xbp36PrjDpt73EPNKz5OjPICWCSjTtHHDF5H-G5g-ZdxdB2bE3ay9Et7Wy87pzLBuxUASl4RqqQHGHyUrXgOIypLcvpalDhni4VzSZEguRb3nP0/s1600/Aubergine.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_QDw2B55KRY-m64eQ96QjYGC7ox7Xbp36PrjDpt73EPNKz5OjPICWCSjTtHHDF5H-G5g-ZdxdB2bE3ay9Et7Wy87pzLBuxUASl4RqqQHGHyUrXgOIypLcvpalDhni4VzSZEguRb3nP0/s320/Aubergine.jpg" width="224" /></a></div><br />
Have you heard about meat free Monday? A group of veggie celebrities is trying to promote eating more vegetables, look after your health and the environment at the same time.<br />
Read more about this at <a href="http://www.meatfreemondays.co.uk/">http://www.meatfreemondays.co.uk/</a><br />
I found a recipe on this website which is one of Linda McCartney's - bless her soul! But sorry Linda, not even you will be spared from being pimped by me.<br />
<br />
This is a very tasty and slightly spice pasta sauce, that will spice up a dark winter evening and make you go : "Uhmmmm!!!"<br />
<br />
<b><u>Aubergine and Sundried tomato "Bolognese"</u></b><br />
<br />
Soak <b>50 gr sundried tomatoes</b> in some boilling water. If your sundried tomatoes comes in oil use 100 gr, and skip the soaking offcourse.<br />
Chop <b>3 shallot onion</b>s and <b>2 cloves of garlic</b> - fry in some olive oil.<br />
Chop up a <b>medium aubergine</b> in to small cubes and into the pot with the onions.<br />
Let it soften for about 5 -8 minuts. Now add some <b>dried and/or fresh herbs</b> of your choice. I like oregano, basil and some fresh parsley. But a herb de provence mix is ok as well.<br />
Add the chopped sundried tomatoes and a finely chopped <b>small chili</b>.<br />
Be carefull with the chili in this recipie, you don't want to overpower the other flavours.<br />
Now turn down the heat to low and let it simmer with lid on, for about 10 min.<br />
Then add 1 carton of either soy or oat cream. You can use cream fraiche if you like, but I don't do dairy.<br />
Add <b>1/2 tsp of smoked spanish paprika</b>, <b>2 tbsp tomato puree</b> and <b>salt and pepper</b>.<br />
Cook for another 5 min. Take of the heat and put this into a food processor and pulse 4 to 5 times!<br />
PULSE not Puree!! You want the sauce to keep lots of texture - No baby food!<br />
At this state you might think :"It looks like dogs mess!" . But I promise you it taste wonderfull.<br />
Serve this with some wholewheat pasta - Bon appetit!Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com1tag:blogger.com,1999:blog-1303218275658971322.post-82434825517958192422011-01-12T01:39:00.000-08:002011-01-12T01:39:49.916-08:00Naughty Popcorn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1P7lkEIsbwm9BcRvjtUnN2s4UHde3beqDYA7rPCeyr6cPbv0lanIdHziYTzzXFC3DIwHu_3fh7FNtGqvR2DAjNi8rCXwBF2WIMTIG-2bege2mobv5RPT_xPukTwUEiLfnA0kMfVo0Vo/s1600/popcorn2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1P7lkEIsbwm9BcRvjtUnN2s4UHde3beqDYA7rPCeyr6cPbv0lanIdHziYTzzXFC3DIwHu_3fh7FNtGqvR2DAjNi8rCXwBF2WIMTIG-2bege2mobv5RPT_xPukTwUEiLfnA0kMfVo0Vo/s320/popcorn2.jpg" width="320" /></a></div>Having a child with diabetes sets a natural break on the amount of sweets we got in our cupboards.<br />
This house is a "Haribo" free zone (Candy free!).<br />
<br />
That doesn't mean we don't like a bit of a treat.<br />
So here is some pimped popcorn.<br />
Goes well with a good DVD on a rainy afternoon.<br />
<br />
<a href="http://www.amazon.com/Antony-Worrall-Thompsons-Gi-Diet/dp/1856266117?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Antony Worrall Thompson</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=1856266117" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> has done quite a few good cookbooks for diabetics. And this recipe has been pimped from one of his books.<br />
<br />
<u>Naughty Popcorn</u> <br />
<br />
<ul><li>1/4 cup (50 gr) Popcorn </li>
<li>25 gr Dark high quality chocolate, I choose a dairy free version.</li>
<li>1 tbsp Honey or "Sweet Freedom" syrup</li>
<li>1 tbsp Sesame seeds</li>
</ul>Put 1 tsp coconut oil into a wok or large pan. Put on high heat<br />
Add popcorn - lid on and get popping. Shake the wok regularly, not to get black popcorn!<br />
After 3- 5 min when all corns has popped. Turn of the heat.<br />
Now add chocolate, honey and sesame seeds. lid on again and give it a good shaking.<br />
Let the heat of the popcorn do the work. Pour into portion glasses and enjoy!<br />
<br />
If you are not in the mood for sweet popcorn, try adding some vanilla salt (pure vanilla powder and salt),<br />
NOT vanilla sugar! That is so good too!Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-31722233042637604012010-12-23T00:37:00.000-08:002010-12-23T01:01:50.707-08:00Boozy Cranberry sauce<span id="goog_1094762700">An absolute Christmas must is cranberry sauce. Here is a easy recipe. The best I have tasted so fare version taken from "Eat, drink & be vegan" by <a href="http://www.amazon.com/Eat-Drink-Vegan-Celebrations-ebook/dp/B002H5GT6A?ie=UTF8&tag=pimpmyc-20&link_code=btl&camp=213689&creative=392969" target="_blank">Dreena Burton</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pimpmyc-20&l=btl&camp=213689&creative=392969&o=1&a=B002H5GT6A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. But pimped by me, sorry I can't help myself!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizi3Y7okztNxXhdoWAjBH7Xl52wPWIly-FCHsAZfWE-5-wl2xtsvUJpGqwySejHsp4POZ5jZlSmwQ3kWxICEpwoAEwSERa6LfzSwubBce5W-zEfefWthJGy2FgBcG_VEZ6j3B5gv5z7rw/s1600/cranberry_heart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizi3Y7okztNxXhdoWAjBH7Xl52wPWIly-FCHsAZfWE-5-wl2xtsvUJpGqwySejHsp4POZ5jZlSmwQ3kWxICEpwoAEwSERa6LfzSwubBce5W-zEfefWthJGy2FgBcG_VEZ6j3B5gv5z7rw/s320/cranberry_heart.jpg" width="320" /></a></div><br />
Let get started!<br />
<ul><li><span id="goog_1094762700">2 cups of frozen cranberries or fresh</span></li>
<li><span id="goog_1094762700">1/4 cup + 1 Tbsp Maple syrup</span></li>
<li><span id="goog_1094762700">1 Tbsp Active Cherry concentrate (if you can't get hold of this, just add another Tbsp of maple syrup)</span><span id="goog_1094762700"> </span></li>
<li><span id="goog_1094762700">1/4 tsp sea salt</span></li>
<li><span id="goog_1094762700">1 tsp balsamic vinegar</span></li>
<li><span id="goog_1094762700">1/4 cup Vodka</span></li>
</ul><span id="goog_1094762700">Everything into a pot and cook for about 15 min, until the cranberries softened and the sauce start to thicken.</span><br />
<span id="goog_1094762700">The can be made 1 - 2 days in advance, not to get stressed. Just heat up on the day.</span><br />
<span id="goog_1094762700">I wish you all a very Merry Christmas.</span>Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0tag:blogger.com,1999:blog-1303218275658971322.post-47362876074537293402010-12-05T01:50:00.000-08:002010-12-05T01:57:19.601-08:00Best Glogg in the world - EVER!This glogg recipe will leave you with rosy cheeks and a permanent smile for quite a while.<br />
I got this recipe from an old danish magasine, but as always pimped by me - to be even better.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9PwwGwQiktlwneLn9NoTb1mFNsb8DuZsMR0VJVey2DRJjln3RlC8-ntAKJbi__VzC5ipxEQoneFt7gAMENj_r9EXM7HPAoe8ukSwzekblfoMfkf-3s-b0ixLKpjUQPeddjZauU2yzgY/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9PwwGwQiktlwneLn9NoTb1mFNsb8DuZsMR0VJVey2DRJjln3RlC8-ntAKJbi__VzC5ipxEQoneFt7gAMENj_r9EXM7HPAoe8ukSwzekblfoMfkf-3s-b0ixLKpjUQPeddjZauU2yzgY/s320/001.JPG" width="320" /></a></div>Your supposed to make this 2-3 weeks in advance, but who got time for that !? So a week or even a couple of days will do. Lets get started!!<br />
<br />
1 brown lager/beer + 1/2 cup of honey, bring it to the boil - and leave to cool.<br />
You will need a large Kilner jar for the next step. Add beer/honey mix to the jar.<br />
And now we are going to add the lethal stuff!<br />
Add 1/2 bottle of vodka or Snaps and 1/2 bottle of red port wine.<br />
Now add the following spices : 3 vanilla pods, 3 whole nutmegs (crush them), 4 whole cinnamon pods,<br />
1 Tbsp cloves, 1 Tbsp cardamon.<br />
Lid on and and leave it for as long as you can bear it. Turn it around every day to mix it.<br />
When your ready. Put the mixture through a sieve and add 2 bottles of red wine into a pot.<br />
You can add some slices of unvaxed organic oranges and some extra honey, this is all a matter of your taste.<br />
Put it on gentle heat. DO NOT BOIL!<br />
And then a Merry Christmas to you and your lucky guests!Cookbook Bunnyhttp://www.blogger.com/profile/07272080829800527210noreply@blogger.com0