3,5 dl Jyttemel Fibra Teff (Glutenfree fiber flour
3 teaspoon baking powder
75 grams of margarine without milk.
2 dl fruit sugar
2,5 dl soy milk or other kind of milk
3 large apples +
fruitsugar and cinnamon to decorate
Mix in blender.
Mix flour and baking powder
Mix with butter (not melted)
Add milk and stirr till smooth
Remove apple seeds and cut apples in thin slices. Add slices into the cake vertically. Sprinkle with sugar and cinnamon
Cook in round cake mold 24-26 cm in diameter in the middle of the oven at 200 Celcius degrees for 25 min – 35 minutes (?)
Towards the end of the cooking time, add a baking sheet over the cake for it not to burn.
Fruitsugar can be exchanged with regular sugar. Cake can handle higher temperatures during cooking then.
Serve with ice cream (soy or coconut or regular milk based)
400 grams Semper fine flutenfree flour
1/2 teaspoon Salt
1 dl Sugar
25 grams dry yiest
1 teaspoon cardamum
75 grams of melted milkfree margarin
Eggreplacement = 1 tablespoon baking powder mixed with water or NoEgg Mix
1,5 dl water
1 teaspoon Fiberhusk
1,5 dl Ricemilk
Mix the fiberhusk in the water and let it rest for 10 minutes.
Mix ricemilk and melted margarin together and warm until finger temperature.
Mix all the dry ingredients together and add water/fiberhuskwhile stirring.
Add milk / butter while stirring.
Add 1 tablespoon baking powder and add water, stirr well. Add this while stirring.
Dough will rise till double size. 30 minutes +/-
Add dough into 10 large muffin cups and leave to rise for 10 minuts.
Cook in oven at 225 Celcius degrees for 15 minutes.
4 tablespoons cocoa
4 dl sugar
3 teaspoons of vanillasugar
1 teaspoon of salt
7 dl semper glutenfree flour
3 teaspoons baking powder
4 dl milk (ricemilk / oatmilk or regular milk)
5 tablespoons neutral oil
Mix all dry ingredients, add liquids
Cook in 175 Celcius degrees for 40 minuts. 20×30 cm.
300 grams confectioners sugar
100 grams milkfree margarin (if unsalted, add 1 teaspoon salt)
1 ½ tablespoons cocoa powder
2 tablespoons of vanilla sugar
3 tablespoons coffee
Cake is great for freeze, but preferrably without the frosting.
1 large mango
1/2 red bellpepper (paprika)
1/2 chili (depending on taste)
1 dl boiled quinoa
3 big handfulls of ruccola salad
2 tbs sesameseeds
Lemon / Lime
Boil the quinoa (1/2 dl dry quinoa will give you 1 dl readily boiled). Cool down before mixing with the salad.
Cut Mango and avocado into suitable pieces. Cut the bellpepper in tiny pieces. Mix all ingredients together in a bowl, sprinkle with some good oliveoil. Squeeze some lime / lemon over the salad, top with some pepper and blend. Top with sesame seeds prior to serving.
I didn’t manage to make it exactly the same as in that Restaurant, but this recipe is nothing less than awesome itself…
- 400 ml boiling water
- 600 ml hot poultry stock
- 250 ml dry white wine
- 50 g butter
- 2 tbsp sunflower oil
- 3 tablespoons crème fraîche
- 3 tablespoons Balsamico
- 2 duck breasts, about 340 g (12 oz) in total, skinned
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp chopped fresh basil
- 2 tsp chopped fresh thyme
- salt and pepper
- 340 g (12 oz) risotto rice
- 10 grams Porcini / Cepes mushrooms
- 500 grams mixed fresh mushrooms, such as Chanterelles, aroma mushrooms and champignons or other if you prefer that.
- Parmesan cheese to your taste.
How to make the Duck Risotto
- Put the porcini mushrooms in a bowl and pour over the boiling water. Leave to soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the mushrooms and set aside. Strain the liquid into a saucepan. Add the stock and keep hot over a very low heat
- Clean the Duck Breasts and cut the extra fat in small pieces
- Brush 1 tsp of the oil over a ridged cast-iron grill pan and heat it. Add the duck breasts, reduce the heat to moderate and cook for 8–12 minutes, turning once, until done to your taste. Remove from the pan and leave to rest in a warm place for 10 minutes, then cut into thin slices. Keep warm.
- Meanwhile, heat 1 tbsp of the remaining oil in a wok like saucepan, add the onion and garlic, and fry gently for 4–5 minutes or until softened.
- Add the fat from the duck breasts and fry like bacon in the oil with the onion and garlic.
- Add the rice and stir for about 1 minute to coat it with the oil.
- Add the wine and bubble until it has almost all been absorbed. Stir in the thyme and basil, then add a ladleful the stock. Bubble, stirring frequently, until it has almost all been absorbed, then add another ladleful of stock. Continue adding the stock gradually in this way – total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but still firm and the texture is moist and creamy.
- Add the balsamico and the creme fraiche.
- About 5 minutes before the end of cooking time, heat the remaining 2 tsp of oil and the butter in a large frying pan. Add the fresh mushrooms and sautéover a high heat for 4 minutes or until tender.
- Stir the mushrooms and the porcini / cepes into the risotto together with the duck and any duck juices. Add the parsley and season with salt and pepper to taste. Cover the pan and leave to stand off the heat for 5 minutes before serving.
After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.
3 Large Sweet Potatoes
7 Large Root Parsley
7 Normal Sized Carrots
3 Stick Celery
Celeriac (can be dropped if you are allergic)
3 Single Clove Garlic
1 Red Onion
2 Yellow Onions
1 Can of Chickpeas
2 Cans of Chopped Tomatoes
3 Small Cans of Tomato Puree
Chop all the vegetables into 1×3 cm sized chunks (or to your own preference) and add to the casserole.
Leftover Turkey – Minimum 1 kg, but use whatever you have.
Salt, Pepper, Chili, Herbs (I do not specify any in particular here because it depends on what I have in the cabinet, but I always have Oregano and Basil as a minimum). I also chose to add some hot sauces for taste. You don’t have to!
Let the Soup Slow Cook for 2 hours!
Its a real Treat!
This amount of soup should be enough for 10-15 people and whatever is not eaten day 1 or 2 is perfect to freeze in portion sized Tupperware boxes and bring to work or school for lunch!
6 Eggs (or the equivalent to 6 Eggs in NoEgg or other Egg replacer)
250 grams of dark chocolate
1.2 dl of sugar
2 table spoons of whipping cream
1 vanilla bean
1 tea spoon SP (Sponge Cake Stabilizer)
2 dl creme fraiche
Separate the white from the yolks.
Melt the chocolate in the microwave oven for 1-2 minutes.
Add half the sugar plus the cream and the seeds from the vanilla bean and then set aside.
Whip the eggwhites (or NoEgg replacer) with the SP until you can turn it upside down without the mix falling out of the bowl. Add the rest of the sugar.
Add the Egg Yolks to the melted Chocolate and mix well by hand.
Add the Chocolate mix into the white mix and blend carefully.
Decorate with small flowers and set to cool in the refrigerator.
1/2 cup sugar
3 tablespoons water
400 grams of frozen raspberries
3 bottle hats of Safari Liqueur
How to do:
- Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
- Put the raspberies and the sugar syrup in a blender and puree.
- Strain through a fine mesh sieve to remove the seeds and stir in the liqueur.
- The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
Serve the Chocolate Mousse with the Raspberry Coulis:
The past days I have been very busy preparing for christmas. The last experiment (It is the first time I ever tried making this) was Chocolate Truffles with Violet flavour covered in chocolate!
However they came out real yummy and this is the recipe!
400 grams of dark chocolate
2,5 dl of whipping cream
50 grams butter
10-15 drops of violet extract for food flavoring
150 grams chocolate to cover the truffles in chocolate
Chocolate Transfer Sheets with Christmas patterns
Heat whipping Cream and Chocolate. Remove from heat, break 300 grams of chocolate into the hot mixture and stirr until the chocolate has melted. Add the food flavoring.
Poor the mixture into a pan, cover up and let it rest overnight.
Cut Truffles into small pieces (ca 2×2 cm) and freeze for a few hours.
Heat the rest of the chocolate in a waterbath and make sure it does not surpass 40C degrees (just above body temperature).
When the chocolate has melted grab the now frozen chocolate truffles from the freezer and dip until covered in the melted chocolate. Add a piece of Chocolate transfer paper (while chocolate is still melted) and leave on a baking paper to cool off. Once the chocolate is hard you can remove the transfer paper and the prints will stay on the chocolate :D
They came out absolutely delicious !!! and I just love how the christmas patterns look!
Awesome small gifts for friends and family !
Keep cool and dry.
Remember that the choice of chocolate is important and the better the chocolate, the better the taste!
Here is a cute tip to make small and big kids enjoy a healthy snack for christmas and advent.
What do you need?
1 lb large strawberries
1 pkg (8 ounce) cream cheese, softened
3-4 Tbsp powdered sugar (or sugar substitute – to taste)
1 tsp pure vanilla extract
Rinse the strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat).
Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
Once strawberries are filled, top with the ‘hats.’ Decorate according to photo.
If not serving immediately, refrigerate until serving.