Tag Archives: Water

Egg and Glutenfree Pancakes

2,5 dl water
2,5 dl oatmilk/ricemilk
4 dl glutenfree flour
1,5 tablespoon sugar
1 teaspoon salt
1,5 teaspoon baking powder

Mix and let rise for about 30 minutes.
1 dl melted butter without milk, cooled down. Mix into dough just before cooking. Add more ricemilk if dough is thick.

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Old fashioned Sweet Violet Syrup

Ingredients

  • 40 to 50g Sweet violets (about 3 to 4 handfuls)
  • 150ml Boiling water
  • 300g White caster sugar

Note

The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink.

Directions

Step 1 You will need a bain-marie for this recipe as well as a sterilised bottle that will hold 450ml (3/4 pint).
Step 2 Remove all of the stalks, green “peeps” in the middle of the violets and the leaves before putting al of the the flowers into a clean bowl, such as a Mason’s mixing bowl or a stainless steel bowl. Pour the boiling water over the flowers, then cover with a tea towel and allow the violets to infuse overnight or for 24 hours.
boilviolets
Step 3 Next day, put the violets and water into the bowl that fits on top of the bain-marie, then add the sugar and stir well. Bring the water in the bottom of the bain-marie to a rolling boil and then place the bowl with the violets over the boiling water; keep stirring the violet mixture until the sugar has completely dissolved. If you don’t have a bain-marie, place a suitable sized sauce pan on top of larger pan with water underneath and proceed as before.
Siftviolets
Step 4 Strain the violet mixture through a fine sieve, then bottle and label the syrup and keep in a cool place, or the fridge for up to 12 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits, beverages, cream puddings, custards, cakes etc.
poorviolets

MarchFoodPhotos061

Original Recipe from: Lavender and Loveage

Flower Ice Cubes

For this you will only need edible flowers and water. Use any kind of Edible flowers and freeze them into ice cubes.

They look gorgeous !!

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Rose Jelly

PS: This recipe Can be used for other edible flowers as well, such as Violets, Dahlias, Orchids, Snapdragons, Lavender, Jasmine etc

Ingredients

1 liter rose petals
1 liter boiling water
1 kg sugar
1 teaspoon lime or lemonjuice
1 bag / bottle of fruitpectin or gelatine
r1

Spread the rosepetals on a flat surface

roseblader

Clean out dirty petals are used and cut off the harder, white part closest to the stem.

Poor all the usable rosepetals in a boiling pan and poor 3/4 of boiling water over them.
Let them simmer for 15-20 minutes.
The boiling will pull taste and color out from the roses.

r8

Sift the rosepetals and the waters into a casserole. Press all the liquid out of the rosepetals.

r9

Heat the rosewater, mix with sugar and lemonjuice and gelatine / fruitpectin.
Stirr well and cook for at least 5 minutes until all the sugar has melted.
Skim it well so that the Rose Jelly is completely clear.

Cook the glasses the jelly is to be stored in to kill possible germs. Poor jelly into glasses while hot.
Fill glasses rather full

s1

Seal completely. Leave to cool upside down.

Rosegele

Leave to store in a cool, dark place.

Original recipe in Norwegian

Rosegele02

Chocolate Banana ice cream

Ingredients
  • 4 bananas, peeled, cut into chunks, and frozen
  • ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
  • a few tablespoons of water
  • 1 chocolate bar (100 grams or 4 ounces), such as SuperFoods Chocolate, chopped into small pieces
  • peanut butter and sea salt for topping
Instructions
  1. Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
  2. Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
  3. Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
  4. Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

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Avocado soup with coconut milk, chili and pumpkin seeds

Ingredients:

2 avocado
2 dl cold water
0.5 cucumber
5 dl coconut milk
1/2 lemon
1 ts chilipaste
Chives
Salt
Pumpkin seeds
Olive Oil

Instructions:

1. Cut avocado and cucumber in pieces and put it in a blender with water, coconut milk, lemon juice and chilipaste.
2. Create a smooth blend. Add the amount of coconut milk until you get the consistency you like, but its very nice a bit thick. Add salt.
3. Cook and cool somewhat before serving. Can be served cold.
4. Decorate with chices, oliveoil and pre-heated pumpkin seeds.

8960avocadosuppevegetarmat-org

Original recipe from Vegetarmat

Thai Quinoa balls & Spicy Thai Cashew dipsauce

(ca 40 stk)

Ingredients:
2 dl quinoa + 4 dl water + 1/2 teaspoon salt
1 small yellow onion, chopped nicely
2 celeriac, nicely chopped
a wee bit salt
1 large tablespoon red thai currypaste
1 large handfull of coriander / cilantro nicely chopped
3 tablespoons chickpeaflour (Grams)

  • Boil the quinoa in water with salt for 20 minuts. Low heat with lid on. The quinoa should become completely soft and all water to be cooked in.
  • While the quinoa is cooking, warm some oil in a frying pan. Fry the onion and celeriac until golden / brown. salt.
  • Add the pre-cooked Quinoa in a baking bowl. Add the onionmix, currypaste and parsley. Mix until a dough.
  • Add chickpeaflour and work it into the dough. Let rest for 15 minutes

quinoaboller serie

  • Shape small, round, balls- Oil the frying pan so that it covers the bottom and warm. Fry the quinoaballs until golden and crusty all over. let the extra oil soak into a papercloth before serving.

quinoaboller pannew800

  • Test first with one, if it doesnt stick together, add more flour and try again.

server with
Noodles, Asparges, Sunflower sprouts or other beansprouts. Sesameoil

spicy thai dipsaus

quinoaboller thai style2nw800

Spicy Thai Cashew dipsauce

Ingredients:

2 dl unsalted cashewnuts, finely grounded
2 tablespoons vegetable oil
1 small finely chopped yellow onion
3 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon soysauce
2 dl water
2 tablespoons red thai curry paste
1 squeese lime juice of taste

1. Start with grounding the cashews in a food processor. They should be like flour.
2. Warm the oil in a cooking pan. Add onion and garlic and fry until golden brown.
3. Turn down to middle heat and remove pan from the warm plate. Add the grounded nuts, sugar and soy sauce. Blend well and cook for a minute constantly stirring. Careful with the heat. It should not burn.
4. Add water, currypaste and a squeese ime juice. Blend well and let boild on low heat for 20 minuts until sauce has thickened. Stirr every now and then.
5. To assure a smooth sauce, blend with a stave mixer until smooth.

spicy thai dipsaus2w800

* Sauce will stay fresh for as many as 5 days in the fridge.

Eggfree Crepes / Pancakes

Ingredients
1 tsp. Orgran Egg Replacer powder
2 tbls Water
1 1/4 cups Plain flour
2 tsps. Baking powder (Don’t use that for crepes)
3/4 tsps Salt
1 tbls Sugar
2 cups Milk (Only 1 1/4 cup for American pancakes)
3 tbls Oil

How to do
In a small bowl beat egg replacer with water until it peaks.
Sift flour, baking powder, salt and sugar together.
Stir in milk and oil. Fold in egg replacer.
Bake as usual in 26 cm (diameter) frying pan.
For thinner pancakes increase milk as desired. Makes about 6 European crepes.

Pancakes

Serve with fruit, jam, sugar, syrup or other stuff to your liking :D

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