Caramelized Pear Poppy Seed Cake

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My all time favourit!

1 1/2 cups oil
1 1/2 cups sugar
1 Tbsp vanilla extract
1/2 Tsp salt
Lemon zest and juice of one lemon
4 eggs
2 cups all purose flour
2 Tsp baking powder
1 cup poppy seeds
3 pears cut into cubes
1/3 cup brown sugar
1 Tsp cinnamon

Preheat oven at 180 °C. Mix oil, sugar, vanilla, salt, lemon and eggs. Add flour, baking powder and poppy seeds. Fill into square baking form lined with a parchment. In a seperate bowl mix pears, brown sugar and cinnamon and spread over cake dough. Bake for 30 – 40 minutes.

Happy easter! Baby gourmet: Sweet corn- Potato-Egg

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For my little gourmet….

100 g organic frozen sweet corn
50g organic sweet potato, peeled and cubed
1/2 organic egg, hard boiled for 10 minutes
3 Tbsp water from cooking
2 Tsp organic rape seed or olive oil

In a small pot bring a little water to a boil and place a sieve with the veggies over the boiling water. Cover and steam until veggies are soft about 10 minutes. Puree everything together with the egg, 3 Tbsp water from cooking and oil with a stick blender. For babies without teath remove the sweet corn skins by pressing the puree through a fine mesh sieve. Let cool to about hand warm temperature.

Makes 1-2 servings depending on the age of your super hero baby. You can store the puree in a twist off glass in the fridge for 2 days max.

Baby gourmet: Carrot-Sweet Potato-Beef

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For my little gourmet….

100 g organic carrots, peeled and cubed
50g organic sweet potato, peeled and cubed
30 g organic lean ground beef
3 Tbsp water from cooking
2 Tsp organic rape seed or olive oil

In a small pot bring a little water to a boil and place a seave with the veggies and meat over the boiling water. Cover and steam until veggies are soft about 10 minutes. Puree everything together with the 3 Tbsp water from cooking and oil with a stick blender. Let cool to about hand warm temperature.

Makes 1-2 servings depending on the age of your super hero baby. You can store the puree in a twist off glass in the fridge for 2 days max.

Fresh Honey Mead

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Oh my god…This is just delicious! I can not find words for this easy to make nectar of the gods. Sorry, I have to go and make more now….

3 l unfiltered apple juice
1/2 Tsp Yeast with high alcohol tolerance (not the one for bakeing)
1/2 kg Honey
1 large bucket with a lid and fermentation tube, sterilized

Day 1: Mix 1,5l apple juice and the yeast in the sterilized bucket. Close and store at room temperature. Idealy at about 20°C.

Day 2: Add rest of apple juice and mix. Close lid.

Day 3: Add honey and mix. Close lid.

Day 4: Taste and sweeten with honey if necessary. Fill into bottles and close with aluminum foil. It is still fermenting so don’t close the bottles with a lid!!
Store in the refrigerator.

Enjoy!!!!

Note: 1 day is really meant to be 24 hours 😉 Drink within one week.

Amazing wholesome vegan brownies

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For the 30th birthday of a very good friend on a detox tour I created these wholesome, vegan, white sugar and flour free brownies. They are amazing! Nobody believed they where actually a healthy sweet treat! You can absolutely not tell the difference to normal brownies. Sinfull without being a sin…?

2 1/3 cups spelt flour

1 cup agave syrup

1 cup maple syrup

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan lined with parchment. Bake for 40 minutes.

Moroccan Preserved Salt Lemons

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This is the special flavour boost that makes not only middle eastern dishes addictive! I used it in a chicken stuffing and it was delicious!!

5 organic lemons
4 Tsp + 1 Tbsp salt
Boiling water
Twist-off glass, large enough to hold 4 lemons

Cut lengthwise creases into 4 lemons as if you would quarter them. This way the lemons are quartered but are still connected in the middle. In these creases sprinkle eacch 1/4 Tsp salt and press together. Put them into the preservation glass together with 1 Tbsp salt and the juice of the fifth lemon. Fill up with boiling water and immediately close. Marinate for 3 weeks.
For cooking use only the lemon peel and juice.

Leftover Pizza Lasagna

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Hey, of course we order pizza! And always too much too…. this time I came up with a more creative idea than cold pizza for breakfast! Pizza lasagna sounds strange but I promise it is amazing! And even more amazing is the fact that it takes only 10 minutes to through together (+30 minutes to bake)!

1 leftover pizza (peperoni was great but go on and be creative. cut off the crust)
600 ml tomato spaghetti sauce
250 g cottage cheese
Mozarella for the topping

Preheat oven to 200 °C. Mix together tomato sauce and cottage cheese. In a lasagne bakeing dish layer first tomato-cheese-sauce then pizza pieces and so on. Top with sauce and then lots of mozarella. Bake until mozarella is browned and yummy about 30-40 minutes. Become everybodies best friend…

Vietnamese Caramelized Pork

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Backpacking through Vietnam we ordered this strange sounding dish in a shabby little restaurant in Ho An. It was an enlightening! This is one of our most favourite dishes! And it is done in a breeze! Ready for some exotic flavours?

4 Tbsp vegetable oil
1 cup brown sugar
1 kg pork not too lean (Schopf), cubed in 1.5 cm
1 small dried chilli
1 Tsp ground black pepper
4 small onions (scallions), diced
4 small garlic cloves, diced
4 Tbsp soy sauce
4 Tbsp sesame oil (toasted)
4 Tbsp fish sauce (optional)
2 green onion, sliced in rings

In a hot wok heat oil and stir in sugar. Stir until sugar is disolved. Add pork and stir until browned about 5 minutes. The caramel will form lumps. Add onion and garlic and stir for about 2 minutes. Add soy sauce, sesame oil and fishsauce and cover. Reduce heat to medium and simmer until caramel has dissolved about 5-10 minutes. Uncover, set heat to high and simmer until sauce has thickened and pork is tender and coated in caramel sauce (about 10-20 minutes).
Top with green onions and serve with rice.

Cake in a glass (How to preserve cake)

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Oh, oh….unexpected visitors and no time to bake a cake? Or do you just crave a home made cake and don’t feel like bakeing? Or do you want to bring a special inexpensive present for that heart-broken friend? Perfect cake-in-a-glass-time!!

Next time you make a any cake double the batter. Use twist-off glasses with strait walls so the cake comes out easily when you turn it up side down later. Oil and flour (or use nuts or poppy seeds) the twist-off glasses and fill them with batter maximum halfway full. Bake the open glasses in the oven at 180 °C until an inserted toothpick comes out clean (depends on the size of the glass). Immediately close glasses with the lid and let cool. If the cake is too high you can cut it off to properly close the lid. When the lid has inverted a vakuum has formed and the cake is preserved. This cake is good for at least 6 months!