Tag Archives: Ginger

Avocado & Mango Quinoa Sushi

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Yield: 6 – 8 rolls

Serving Size: 1 – 2 rolls

Ingredients

  • 1 sushi rolling mat
  • 1 1/2 cups quinoa, cooked
  • 1 teaspoon organic rice vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 10 nori (seaweed) sheets
  • 1 ripe mango, cut into thin slices
  • 4 – 5 romain leaves
  • 3 green onions, greens removed, thinly sliced lengthwise
  • 2 small carrots, julienned
  • Gluten-free soy sauce & wasabi paste for dipping

Instructions

  1. First prepare you quinoa. Add 3 cups water and 1 1/2 cups dry quinoa into a small sauce pan and bring to a boil. Cover and turn down to simmer for 8 – 10 minutes. When the water has been absorbed and the quinoa is nice an fluffy, add the rice vinegar, ginger and salt. Toss well to combine. Let the quinoa cool completely in the fridge while you prepare your filling ingredients.
  2. To assemble the rolls, lay the sushi rolling mat flat on a table or cutting board. Place one sheet of nori on the mat, shiny side down. Scoop about 1/4 cup of the quinoa onto the nori and with wet hands, spread it out into a thin layer over the nori, leaving about a 1 inch band uncovered along the edge farthest from you.
  3. Lay the romaine leaves down first, then top with avocado, mango, carrots, and scallions. Lift the edge of the mat that is closest to you with your thumbs, holding the filling ingredients in place with your middle fingers. Roll the mat over the ingredients, pulling back and tightening it after each rollover. Wet the uncovered edge and roll through. Gently squeeze the rolled mat around the nori roll and remove from the mat.
  4. Slice with a sharp wet knife and serve with gluten-free soy sauce and wasabi paste.

Avocado+Quinoa+Sushi_Queen+of+Quinoa

Courtsey of Simply Quinoa

Advertisements

Winter Spicy Coconut Beet Soup

Ingredients (2 persons)
4 Medium Beets
1 finger of fresh Ginger
Lemongrass
2 Shallot onions
1 Chili

1 can of Coconut milk

Cook all ingredients for about 10 minutes in coconut milk.
Use stavemixer or blender to mix and smooth.

wpid-wp-1424432605723

Christmas Traditions: Grandma Elises’ Pepperkaker

Proper Norwegian Gingerbreadmen

This dough yields about 100 cookies

  • 400 grams of sugar
  • ¾ dl dark syrup
  • 1 ½ dl water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground lemon or grapefruit peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1-2 tablespoons of cognac
  • 250 grams of margarine (butter)
  • 1 kg all purpose flour
  • 10 grams baking soda
  • 1 teaspoon baking powder

Directions:

Bring to boil: sugar, syrup, water and margarine in a casserole.

Blend the spices in Cognac, add the mixture to the sugars and cool down.

Add the dry ingredients (All purpose flour, baking powder and baking soda), mix thoroughly and cool dough till next day.

Let it rest in room temperature for 2-3 hours before working it as it is easier to work when tempered.

Roll the dough thin (0,2-0,25 cm on a rough estimate) with a Rolling pin. Use cutting molds to carve cookies.

Cook in oven on a baking paper covered pan on 180C for about 5-10 minutes. Cool down.

Now its time to Decorate.

I made a Pepperkakehus:

To get proper windows use Gelatine plates

Pepperkakehus

Then we decorated a bunch of cookies in traditional christmas style (hearts in pink etc.)

However, in these 50 shades of Grey times, I made a few kinky cookies that I wrapped up for my boyfriend for Christmas.

I had so much fun making these after I saw some pictures on google some years ago.

PepperkakeKinky04 PepperkakeKinky02 PepperkakeKinky05

Pumpkin Creme Brulee

Pumpkin Creme Brulee

Total Time:4 hr 15 minPrep:45 minCook:3 hr 30 min

Yield:4 servings
Ingredients
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar

Directions

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

SD1A32_pumpkinbrulee_jpg_rend_sni12col_landscape

Eggfree Apple Coconut Cranberry cupcakes

Prep time: 20 Mins
Cook time: 20 Mins
Yields: 15 Regular Size Muffins

Overripe bananas is no problem anymore, just bake these amazing chocolate banana cupcakes. It’s the perfect dessert to please all age groups.

Dry Ingredients:
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 teaspoon pumpkin pie spice blend (See below for recipe)

Wet Ingredients:
1 cup mashed apples
1/2 cup milk (I used whipping cream milk, but you can use almond milk, rice milk etc)
1/2 teaspoon vanilla extract
1/3 cup coconut cream (or coconut milk if you don’t find coconut cream)

1 cup Cranberries (sundried (but not too dry)

Procedure:
Preheat the oven to 350F/180C for 15 minutes.

Line 1 – 12 cup muffin pans with paper liners or grease it with non-stick cooking spray. There will be about 16 muffins / cupcakes for this recipe.

In a large bowl sift together the flour, cocoa, baking soda, baking powder, spices and salt. Stir in the sugar and make well.

Add all the wet ingredients (mashed apples / milk / vanilla extract, coconut cream) and mix until just combined.

Scoop out the batter with an ice cream scooper among the 12 (16) cavities. About 2/3rd cup of batter per muffin.

Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

2013-08-28 08.40.01

Transfer the pan to a wire rack to cool.
If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.
Cool it completely on a wire rack before storing them / decorating them / serving them.

These come out real fluffy and delicious !

I found the original recipe at www.Egglesscooking.com, but I have edited it some to my own taste and preferances.

—————-

Pumpkin Pie Spice Blend
Yield: about 5 tablespoons

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice (can be skipped)
1 ½ teaspoons ground cloves

Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Capture

Matmomsens allergifrie kjøkken

All my favourite Recipes ...

Lavender and Lovage

Food and Travel from Home and Abroad

This Rawsome Vegan Life

All my favourite Recipes ...

Wholesome Cook

Recipes for Healthy Living

Vegetarbloggen

All my favourite Recipes ...

Veganmisjonen

All my favourite Recipes ...

Pinch of Yum

A food blog with simple and tasty recipes.

Cafe Fernando

All my favourite Recipes ...

Esa solitaria costumbre de nunca pertenecer

Just another WordPress.com site

Muy Bueno Cookbook

Three-Generations of Authentic Mexican Flavor

Passion 4 baking

Jeg blogger om min passion for baking og matlaging og allt det spennende man kan finne på i kjøkkenet med kaker, cupcakes, cakepops og ulike frostinger