Goodmorning from a awsome sunny day in the North of Denmark:)
This drink above was one of mine and my sisters favorite summer drink when we were young kids. The other day all of a sudden I had remembered this drink and started to crave for it, therefore I made it of course, – and I still love it, especially on a warm and sunny day.
Take a big glass and put in the two following ingredients:
– Ice cream (I prefer vanilla and chocolate ice cream)
– Chocolate Milk
Mix and enjoy!
Gluten free, Flour free, diary free Easter flat breads. They are easy to make and they taste amazing spread with pesto, cheese and a slice of tomato. These flat breads could be a healthy alternative to your Easter lunch.
Ingredients
For 10-12 little flat breads
Here’s how to do
Wash and chop cauliflower, broccoli and carrots finely in a blender, blend a little a time. Stir in eggs, salt and seeds.
Let it rest for 10 minutes.
Preheat your oven to 170 degrees. Divide the dough into 12 little flat breads and put them on 1 big baking tray covered with baking paper. Bake the flat breads for 30-45 minutes, keep an eye on them during baking time.
Let the flat breads cool for 15 minutes on a wire rack.
Enjoy and Happy Easter!
Good Saturday morning:)
So there’s this gene that men don’t have, called The Cake Gene. I mean, I’m sure some men sometimes like to enjoy a piece of cake, but they don’t need it, do they? Some men (like my J) don’t even care if they never have a piece of cake again. Which sounds insane to me. I love cake (even though I suffer from Celiac Disease) and I also love everything that contains chocolate.
I invented This Gluten free Paleo (ish) Banana – Chocolate Cake the other day. This cake is so good, tasty and spongy, and then it´s easy to make. – And I tell you even if J don´t like cake and chocolate for that matter, then he and I finished the cake totally (I won´t say who eat the most (me)).
If you feel like baking a easy weekend paleo cake, then here is the recipe for Gluten free Paleo (ish) Banana- Chocolate Cake
| gluten-free | dairy-free
Dry Ingredients:
3-4 tablespoons of gluten free cocoa powder (sift if it’s lumpy)
1 teaspoon of baking powder
1/4 teaspoon sea salt
0,5-1 cup of chopped hazelnuts
0,5-1 cup of chopped walnuts
Wet Ingredients:
3 mashed bananas
2 eggs
1. Preheat your oven to 200°c.
2. In a mixing bowl, whisk the dry ingredients together.
3. In a separate mixing bowl, use an electric mixer or a fork to combine the wet ingredients.
4. Add the dry ingredients to the wet ingredients, and combine them.
5. Put baking paper in a pan or Grease a pan. Note: I used a ceramic pan.
7. Pour the batter evenly into the pan and bake for about 40 minutes.
8. Let the cake cool in the pan for 25-30 minutes.
9. I served the cake with with a sliced red apple on top.
My weekend plans include a beach picnic otherwise I don’t have any big plans. I prefer my weekends without a tight schedule with time to spontaneity. Do you have any good plans for the weekend??
¡Buenos días, here is a Saturday morning ginger trick. I cook with ginger, I bake with ginger, I love ginger in my tea and I always put ginger in my smoothies, I am a ginger-lover; Ginger, Jengibre, Ingefær, Ingefära, Gingembre. Before I learned this peeling-trick, I often wondered how I could reduce the ginger waste that I got from peeling ginger with a sharp knife. The outside of ginger is paper thin and using a vegetable peeler or a sharp knife removes more precious ginger meat than is necessary. An ordinary kitchen teaspoon will work remarkably well.
Take a metal teaspoon and with a small amount of pressure, scrape the skin from one end to the other. Continue all the way around the piece of ginger until all the ginger skin is removed.
Now you have a clean piece of ginger, ready to slice, dice or grate.
Have a good Saturday!
I know there is a little sweet girl in Copenhagen who is hit by the flu and she asked me earlier for a good soup recipe, and here is my suggestion for a good “fight the flu” soup or just a very good spicy soup for those who are not feeling sick.
I must admit that I am obsessed with soup!
Soup-Soupe-Suppe-Sopa-Zuppa… I am loving this amazing and so flavored soup!
I you love Indian food then you will loveeee this soup! 🙂
Ingredients:
1 Tablespoon of butter (or oil)
2 Chicken breast (or boneless chicken pieces)
1 medium onion, chopped
3 cloves of garlic, minced
2 chopped carrots
1 large potato, peeled and diced
2 apples, peeled, cut all the cores away and dice the apples
2 Teaspoon grated fresh ginger
2 green chili peppers, chopped
1/4 Teaspoon of ground cinnamon
1 1/2 Teaspoon of ground cumin
1 Teaspoon of ground turmeric
1 Tablespoon of curry powder
1-2 Tablespoon of curry-paste
8 Cups of chicken broth
2 cups of white wine
2 Cup of coconut milk or cooking cream (18%)
Salt and pepper
1 cup of red pre-cooked lentils or 1 cup of pre-cooked rice.
Cooking instructions:
1. Boil or fry the chicken and set a side (I boiled it).
2. Heat the butter in large pan (use low heat); cook onion, garlic, ginger, chilies and spices (minus curry paste), stir until onion is lightfull lightly and mixture is fragrant.
3. Add carrots, potatoes and the apple pieces fry a little. Then add the chicken stock and the wine; simmer, covered, for about 15 minutes or until vegetables are just tender.
4. Blend or process soup mixture, in batches, until puréed; return to pan. Add coconut milk or cooking cream and taste with salt, pepper and curry paste, and add more cinnamon and cumin if needed.
5. Pick the chicken into small pieces and put it back into the pan.
6. Stir until heated through and serve burning hot.
To make your soup more filling, you can either put 1 cup of pre-cooked red lentils in your soup or you can add 1 cup of pre-cooked Basmati or wild rice. I didn´t have any lentils so I used wild rice in this soup and it was perfect I could imagine an Indian would prefer Basmati rice, but hey what do you say; Potatoe Potato.
Goodnight from Barcelona
Zzzzz / A.