Kransekake Bites.

Homemade Mulled Extract

Hot Chocolate for autumn weather

So haven’t been blogging for a long time, and the reason is I have been moving. We have moved in to an old house that needs a lot of updating, especially the kitchen needs to be replaced, so there might not be a lot of post in the near future as well.

At the moment we are so busy fixing up the house, that there isn’t a lot of time for us to cook anyway even if we had a new kitchen. So at the moment most of our meals are whatever is easy and quick, but I still try and eat healthy. So if you would like for me to share easy but healthy meals with you let me know in a comment below.

A better for you chocolate chip cookie

I have found that snacks are a necessity to help you though an Olympic fever :-) And in the Olympic spirit of sports and eating healthy, these cookies are just the right snack for any event.
These lovely cookies taste just as good as any cookie, but with no egg, butter or white sugar, but packed with vitamins from the nuts and with slow release of energy, so a great snack after doing sports.....or watching some ;-)

I know I say “they are so easy to make” a lot, but these really are super easy to make, and great to make with kids, as they can help with almost the whole process, from measuring, stirring and shaping.

Small chocolate cake-brownies. Gluten, Dairy, Egg and White Sugar free.

You would never believe that these little cake like brownie are Egg, Gluten, Dairy and white sugar free if you didn’t know it, and none of your guest would know it either, they would simply think that they had just tasted one of the best chocolate cakes ever.
Even good for people who are keeping an eye on their cholesterol.

Naturally sweetened apple sauce

The main reason for me putting this recipe on the blog is because it is good to use in Gluten free, Egg free, White sugar free and Dairy free baking, but this recipe is also delicious to use on you breakfast porridge or as a healthy desert with some roasted nut and maybe a bit of lactofree whip cream.

You can make this on the amount of apples you have, simply just ad up with how many grams of apples you have. 400g apples makes about 300g apple sauce.

Per 100g of peeled and cored apples use:
½ tablespoon agave syrup or sweet freedom (available in most supermarkets)
1/4 teaspoon lemon juice

Lemon and Almond drizzle cake

I have made so many lemon drizzle cakes in the last few years, as it is my boyfriend’s workplaces favourite and they are always asking for it.

Lemon cake aren’t the prettiest of cakes for holidays, but what this lack in looks it certainly makes up for in taste and would be a perfect end to an Easter dinner.

Banana split with a twist

I just didn’t feel like a normal banana split, so I made this up the other day, inspired from when I sometimes make fried banana with maple syrup for pancakes.

Makes 4

For the flambéed bananas:
2-3 bananas
Lactofree butter or dairy free margarine
2 tablespoons of maple syrup
50ml rum

For assembly:
Lactofree ice cream
Dulce de leche or caramel sauce
Chocolate syrup
Chopped roasted nuts after choice like hazelnuts, walnuts or pecans
Lactofree whipped cream
Cocktail cherries

(click on the names that are grey to get the recipe for it).

Cut the bananas in 4, length wise and in half.
On a hot pan, fry in some butter/margarine until they start to brown a bit.
poor the maple syrup over the bananas, and let them caramelise a bit.
Take the pan off the heat. Heat up the rum (I use a metal ladle over a gas flame), then set fire to it using a match and poor over the bananas, (but PLEASE PLEASE be careful if you have not tried this before, flambéing something can make really big flames, so don’t get hurt and always have cold running while doing this).

Ones flames have died and the bananas has cooled for just a few minutes, arrange them on the plates.
Place 2 scoops of ice cream on top, followed by dulce de leche and chocolate syrup.
Finish off with a big spoon of whipped cream, nuts and a cherry on top.

Enjoy.

Root Beer Float

First time I had a root beer float was in Las Vegas, when an American friend of ours introduced it too us, way before I knew I was lactose intolerant.
I just remember the amazing and fresh and creamy taste, so amazing on a really really hot day.

We buy root beer from time to time here in the uk, and it immediately reminds us of our us trips and it so refreshing super cold on a warm day.

So when I got the Lactofree ice cream, I just had to make a root beer float for me and my boyfriend. It tasted heavenly even though the weather isn’t really for it yet, but I am sure this will be a regular treat during the summer.

It couldn't be easyer to make, just 2-3 scoops of vanilla ice cream, topped off with root beer.

Root beer is available from a lot of shops specialising in American sweets, or get it online at www.americansweets.co.uk or at www.americansoda.co.uk

Rum-Raisin

One of my favourite ice cream flavours has always been rum raisin, so quite obvious one of the first toppings for the new lactofree icecream I thought off was rum raisin.

It is quite easy to make and actually taste better if you make it the day before.

25g dark brown sugar
25g golden syrup
100ml rum
100g raisins

In a small pan, stir together brown sugar and syrup over medium heat, until melted. Bring to a boil and let it bubble for 1-2 minutes.
Take the pan off the heat and add 50ml of the rum (be careful doing this, the alcohol hitting the sugar will make it bubble up). Stir until the sugar is completely dissolved.
Ad the raisins and set it aside to cool.
Once cooled to room temperature, ad the last 50ml of rum and stir well to incorporate.
Transferee to a container and store in the fridge for minimum 1 hour, but preferably around 24 hours.

Chocolate syrup

Chocolate syrup isn’t as well known in Europe, it is more an American thing and is used in milk for chocolate milk or drizzled on ice creams and deserts.

It is super easy to make, and will keep in the fridge for 1-2 weeks.

½ cup pure cocoa powder
½ cup water
½ cup sugar, agave or sweet freedom (agave and sweet freedom is good to use if you don’t want to much refined sugar)
1/8 teaspoon salt
1 teaspoon vanilla extract

In a small pot mix the coco powder, water and salt together and bring to a boil. Whisk until there are no lumps.
Ad the sugar or agave, and boil until it stars to thicken a bit (like syrup).
Take off the heat and stir in the vanilla extract.
Let it cool for a bit, then transferee to container of choice (I used an empty agave bottle).
Store in the fridge and give it a shake before use.

Coconut Fudge

21. December

This recipe is very difficult to make, and shouldn't be made unless you are very confident in the kitchen and you have a pre knowledge of candy making.

This is an adaptation of a Martha Stewart recipe, and you can see a video of how the original is made here.

 
60g Coconut oil, room temperature, plus more for baking sheet
400g Sugar
1 can of coconut milk
300g dairy free dark chocolate

Oil a rimmed baking sheet; set aside.
Mix sugar and coconut milk together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil, until mixture reaches 115°C on a candy thermometer, 40 to 50 minutes. Add the coconut oil and let the temperature reach 115°C again.
Pour mixture onto prepared baking sheet in an even layer. Let cool ½-1 hours, until it is not too hot for the hands to handle. Transfer mixture to a large bowl. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in colour, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes. Or spread out on a small baking tray lined with baking paper, cool and cut into 1.5x1.5 inches squares.
In a heatproof bowl set over (but not touching) simmering water, melt chocolate. Using a toothpick or a fork, dip each ball or squares into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes.

Please sign up and leave me a message, that would really make my day.

Chocolate Peanut Crunch Squares

Normaly a bit nicer looking, but left them out a bit to long before cutting.

19.December

This is a bit of a re-post (se here), but know a few have been put off by the use of coconut milk and oil in the other recipe, so thought I would make one using lactofree cream insted.

This recipe is a big hit every time I make them, and I even have people requesting them when they come around. They make the best christmas treats or home made presant.

Chocolate peanut crunch:

200g honey combe chopped into small pieces not bigger than a peanut size (recipe below)
300g Salted peanuts
400g dark chocolate dairy free
100g golden syrup
50ml Lactofree cream or 75g Lactofree spredable butter

1.       In a bowl mix the peanuts and chopped up honey combe.

2.       Put the Chocolate, golden syrup and cream in a small saucepan and let is slowly combine while stiring over a low heat.

3.       Pour the chocolate mixture into the bowl with the peanuts and honey combe and combine gently using a wooden spoon.

4.       When all the peanuts and honey combe is covered in the chocolate mixture, spread it into a 20 x 20 cm baking tray lined with baking paper and pad it down with the back of the spoon. Put in the fridge to set for a few hours and cut into small squares.

Honey Combe:

200g sugar
200g golden syrup
1 teaspoon carbonate of soda

Normally when making honey combe just for eating and not as an ingredient in a recipe, you would add more carbonate of soda, but because this is going in the recipe, I am only using a 1/3 of what I normally use so they don’t break as easily.
It is a good idea to read the recipe through before starting and have all the ingredients and tools ready for this recipe.

1.       Put the sugar and syrup into a medium saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.

2.       Place the pan, on the heat and let it slowly come to a boil, let it boil for about 3-4 min on medium heat, it is done when the some of bubbles starts turning a bit darker almost a bit of a burnt colour.

3.       Take the pan of the hear, then whisk in the bicarbonate of soda, the mixture will bubble up and you need to work a bit fast here as you don’t want to ruin the bubbles but you also want to make sure the soda has been mixed with all the syrup.

4.        Turn this immediately onto a piece of baking paper, don’t spread it with a spoon or touch it in any way just let it do its own thing.

5.       Leave until set and cool, doesn’t take long but make sure it is completely set before using for the chocolate peanut crunch.

Please sign up and leave me a message, that would really make my day.

 

Sweetcheeks

Sweetcheeks christmas selection 2011

11. December

I have loved Sweetcheeks cakes ever since I bought some cupcakes at the allergy show earlier this year, and now whenever I am in London on a Saturday, I always swing by the Marylebone High Street Market to try a few new flavours.

Sweetcheeks cakes are all Vegan and Gluten free, than means no dairy, eggs or flour. You might think that sound dull, but believe me these cakes are anything but dull, they are the most moist and flavourful cakes you will ever buy. And an extra bonus is that because they use good fats, no eggs and agave nectar when can, they are a bit healthier and lower in calories then normal cakes.

Catherine from Sweetcheeks has been so kind as to let me share one of her cupcake recipes with you on my blog, so if you don't live in the London area, you can make your own amazing cupcakes at home. 

Ingredients 60g rice flour 230g potato flour 120g corn flour 1.5 tbsp gluten free baking powder 1/2 tsp xanthan gum 1/2 tsp baking soda 2 tsp salt 160ml canola oil 320ml agave nectar or fructose syrup 180g plum puree (bake about 4 plums then mash away) 240ml warm water 1 tbsp vanilla essence Handful of vegan white chocolate drops Handful of fresh raspberries

Method 1. Set the oven to 150 C / gas mark 2, and line muffin tins for 24 cupcakes. 2. Sift all the dry ingredients into a bowl together and mix. 3. Add the oil, nectar, puree and water and stir well until the lumps have gone. 4. Then add the raspberries and crumble the white chocolate into the mix and stir well. 5. The mix should be the between the consistency of dough and custard. 6. Spoon the mixture into the cupcake cases about 2/3 full 7. Put into the oven for 18 minutes (rotating the tins after about 12 minutes) 8. The cupcakes are done when a toothpick inserted into the centre comes out clean. 9. Leave the cupcakes to cool For the Frosting 115g vegetable shortening 115g soya margarine 500g sifted icing sugar Splash of soya milk Raspberry juice 1. Whisk the margarine and shortening together until smooth 2. Gradually add the icing sugar and blend well until fluffy 3. Add a splash of soya milk and raspberry juice (to make it easier to pipe the frosting and give it good flavour and a dash of colour) 4. Pipe onto the cooled cupcakes and sit back with a cuppa and enjoy.

Note: All the ingredients might seem very foreign to some, but they can all be bought in any good supermarket. And if making your own plum puree seems a bit daunting you could try and replace it with un-sweetened applesauce. 

For more information on how to get a hold of your own Sweetcheeks cakes, visit the Sweetcheeks website or facebook page.

Nut-Mushroom roast

 

 10. December

Are you having a vegetarian over for Christmas or just want something different and extremely yummy during the Christmas days, then this recipe is a sure winner every time.
It does take a bit of preparations, but the good thing about this recipe is that it can be made the day before you need to serve it, and actually taste better the day after.

100g easy cook white, brown or mixed with wild rice.
500g mushrooms
2 medium onions
1 clove of garlic
50g Hazelnuts
50g oil, dairyfree margarine or Lactofree spreadable butter
2 eggs
250ml Lactofree cream
2 teaspoons salt
½ teaspoon freshly ground pepper
½ teaspoon freshly grated nutmeg

Preheat oven to 175°C

Cook the rice as instructed on the package.

Finely chop the Mushrooms, onions, garlic and hazelnuts. In the fat chosen, fry off the vegetables and nuts separately, transferee to a bowl. Onions and garlic till they are transparent, mushrooms until they start to brown, and Hazelnuts slightly browned.

Add the cooked rice to the bowl with the vegetables.

Whisk together eggs, cream, nutmeg, salt and pepper, add it to the bowl of vegetables and rice and stir well until it is all mixed well.

Pour into a loaf mould lined with baking paper.

Bake for about 1 hour to 75 minutes.

Note: Note if you are making this the day before, just give it about an hour, and then bake it up for about 20 minutes the next day to heat it up.

Please sign up and leave me a message, that would really make my day.

Mulled Cider

7. December

If you haven't tried mulled cider before, then this is really one of those need to try recipes.

Mullet cider is different from mullet wine as it doesn't have as much alcohol in it and a much rounder taste.

2 Litre of Cider (use on you like the taste of normally. I like using cloudy cider.)
3-6 tablespoons sugar
2 oranges cut in quarters or 4 clementines halved
2 cinnamon sticks
4 whole anis
6 whole cloves
6 whole allspice

Put all the ingredients except sugar in a big pan and let it heat up slowly but not letting it reach the boiling point.
Ad 3 tablespoons of sugar and stir to let it dissolve, have a taste to see if it needs more sugar and add a tablespoon at a time till you get the wanted taste.
Take it off the heat and let it stand for an hour or a few until needed.
Heat back up and using a spoon, press the oranges or clementines against the side of the pan to squeeze the juice out of them.

Enjoy.

Please sign up and leave me a message, that would make my day.

Vegetable curry stew

5. December

This dish is one of the dishes I remember mostly from when I was a child, and it was always such a great comfort food in the winter.

It is so easy to make, as it is all made in one pot and with very little ingredients.

1.5 kg of mixed root vegetable, like potato, carrots celeriac and parsnip
1 Onion
1 can of chickpeas
2 tablespoons curry powder (I used mild curry powder).
Olive oil
2 teaspoon stock powder or 1 stock cube.
Water.
Handful of chopped parsley (not essential).

fry off the onion and curry powder in some olive oil.
Add the vegetables and chickpeas and stir it all well together.
Pore in water until it comes halfway up the vegetables and add the stock powder/cube.
Put a lid on the pot and let it simmer for 30 minutes, stirring once in a while.
Remove the lid once the vegetables are done, and let is cook for about 20 minutes without the lid until the water has evaporated and turned into a sauce.
Stir in the parsley and serve.

Please sign up and leave me a message, that would make my day.