flourless chocolate and raspberry cupcakes

As you can probably tell baking is not my best skill 🙂 But it doesn’t bother me, as long as the final effect is tasty. I passionately can spend hours in the kitchen trying to make something pretty, usually inspired by sweet creations made by others – and most often it comes out like this. But as soon as I make a first bite and I can taste chocolate fluffiness, and creamy texture of mascarpone mixed with juicy raspberries it doesn’t matter how it looks like. For sugar eaters it might not be sweet enough, as I didn’t add any sugar or sugar replacement to mascarpone. But for me it’s sweet enough. I prefer to be able to taste slight bitterness of chocolate and gentle sweetness of fruits. I think cherries would be also delicious. Chocolate and cherries and chocolate and raspberries are my favourite combinations.

I used a muffin tray and baking paper cut in squares instead of proper cupcake liners. You can do the same or use fancy, colourful cupcake liners – they will look much prettier that’s for sure. I don’t bake often enough to have them on hand, that’s why I always use bits of baking paper.

It’s a perfect recipe for all of you who cannot tolerate gluten as these cupcakes are free from flour. They are made only with 4 ingredients: eggs, dark chocolate, butter and sugar replacement. With simple mix of mascarpone and fruits on top. These cupcakes are very light and that’s their downside – you won’t even notice when you eat them all, and you will need to make a new batch.



flourless chocolate and raspberry cupcakes


NOTES: my measuring cup is regular 250ml glass

INGREDIENTS for 12 cupcakes:

  • 100g dark chocolate (I’ve used Lindt 90% cocoa)
  • 100g butter
  • 5 large eggs
  • 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
  • 250 g mascarpone cheese
  • 1 cup raspberries

DIRECTIONS

Break the chocolate in smaller pieces and place in a large glass bowl and melt over a double-boiler (pot with some boiling water, glass bowl placed inside, the bowl theoretically should not touch the surface of water but my usually touches and I didn’t manage to burn the chocolate yet). Add butter and stir until fully melted. Remove the bowl from the pot and let cool down to room temperature.

Now whip the egg whites. Separate the egg yolks and set them aside, we will use them later. In a bowl or a pot start whipping the egg whites, first on the slower program, after a minute or so you can use faster one (it will make you sure that all the whites are whipped and nothing stays on the bottom). Start adding sugar replacement and mix until you get soft peaks. I don’t like very sweet sweets, but if you feel like it’s not sweet enough for you, add more.

Heat the oven to about 160ºC.

Now go back to melted chocolate, if it’s room temperature add egg yolks and stir to combine. You can first add one spoon of chocolate to the egg yolks to warm them up, then pour them to the rest of chocolate.

Now slowly spoon by spoon start adding egg whites to chocolate, and stir gently using folding motion. You can easily do it using spatula or a big spoon. Always add egg whites to chocolate not the opposite, because whipped whites will deflate. You should get quite fluffy consistency.

Now fill up each cupcake liner, bake for about 25 minutes. After baking let it cool down completely.

Set aside couple raspberries and smash the rest with a fork. Whip mascarpone cheese with mashed raspberries. I used my icing kit to “decorate” cupcakes but mascarpone mixed with raspberries is not thick enough to keep the shape of icing tip, although still looks nicer than if I would use a spoon. Decorate each cupcake with couple raspberries and enjoy.

green peas, bacon and cheese fritatta

As I start my days quite early right now, I no longer have time for proper breakfast. So weekend is the time for me to have nice, decent and more time consuming breakfast. Today I would like you to have a look at this colourful, delicious fritatta. Usually this way of preparing eggs is not my favourite – I prefer fried or scrambled eggs with lots of fresh salad on a side, but this fritatta really surprised me. I only regret that I didn’t add more green peas (I love green peas by the way) because they added lots of freshness to this meal. Addition of feta cheese was also a good idea – it gives a mediterranean vibe and lots of lightness, a contrary to bacon and cheddar. In general great option for a hearty breakfast or lunch. Perfect as a low carb meal, even though green peas are not a ketogenic vegetable – you still keep your carbs low, obviously if you won’t have a slice of bread or toast with it. And it’s absolutely not needed here. If you place your fritatta on a bunch of fresh rocket leaves and garnish with fresh chopped herbs, you’ll get a delicious Summer dinner.

To make this fritatta it’s good to have a non stick pan, with quite thick bottom, so you won’t burn the eggs easily, covering the pan with lid will help to melt the cheese faster, without burning the bottom of the fritatta.

Choose delicious, juicy and sweet cherry tomatoes, preferably from your local supplier. If you choose tomatoes that had to travel thousands miles to finish on your plate, you can be sure that they didn’t managed to ripe on the bush, but during the long journey. So they didn’t managed to develop all the nutritional components as they should. In the ideal world we would have tomatoes that grow happily in the sun, not in the greenhouse. Hydroponic cultivation is gaining more and more popularity. In a small area, in a controlled atmosphere and irrigated with a mixture of chemicals, they grow huge bushes. That’s why in stores tomatoes are cheap even in winter. One bush, grown in this way, can bear up to 25 kilos of fruit. This kind of tomatoes don’t see any sun and most of them don’t even grow in the soil. Why don’t they smell and don’t taste like tomatoes? – that is why.

If we think that we eat healthy because we eat vegetables, we can often be very wrong. If the only source of our vegetables will be those from the supermarket packed in plastic, imported from distant countries, we can almost be sure that their nutritional values will be very poor. If you look for fruit and vegetables from a local grower, you can be more sure that what you get your body will have more value. Such vegetables will sometimes be more expensive than in the supermarket, less diverse, but isn’t it better to eat something that has some value and will nourish our body than something that will give us only a illusory sense of health and, as a result, malnutrition and disease?

There’s one more thing about small local growers – they usually grow their crops not for lust of earning as much money as possible. Lots of them are truly passionate about what they grow, they are often small family run buisnesses so they also eat what they grow. And if they are honest they will be happy to answer all your questions and tell you how their veggies and fruits are grown. Like Mhairi that I spoke with some time ago – you can read our conversation here.


green peas, bacon and cheese fritatta


INGREDIENTS:

  • 3 large eggs
  • couple slices smoked streaky bacon
  • 1 brown onion
  • slice of butter
  • 2 handfuls of green peas (I had frozen peas)
  • handful of grated mature cheddar cheese
  • handful of crumbled feta cheese
  • couple cherry tomatoes
  • natural rock salt and black coarse pepper to taste
  • dried or fresh parsley for garnish

DIRECTIONS

Chop onion and bacon. On a large pan melt slice of butter and add bacon. Fry until golden, add onion and sprinkle with a little bit of salt and black pepper. Fry for about 5 minutes. Add green peas and lower the heat. Fry for another 2 minutes stirring from time to time. Whisk 3 eggs, pour all over the pan.

Sprinkle with grated cheddar and crumbled feta, add cherry tomatoes. Cover the pan with lid and fry on a very low heat until cheese will be melted. Garnish with dried or fresh chopped parsley and serve.

Enjoy!

easy Spring no bake tangerine cake

Although the weather outside right now doesn’t look like Springtime at all, let’s try to summon it with a light Spring-Summer dessert. Easter is coming soon and I think this kind of light, slightly exotic, no bake dessert will be perfect for this occasion.

Today I would like to introduce you to one of my old recipes for for a small sweet, simple dessert with tangerines. Although from the instructions it may seem complicated it’s very easy to prepare. And if I was able to make it, you will be able too 🙂

Tangerines I had was quite sour – but actually in that cake it was a plus, because they worked great with sweet layer of whipped cream. This made the dessert very refreshing. You can also adjust the ingredients to your needs and liking, swap tangerines with oranges, add icing sugar or sugar replacement, also I used basic tea biscuits, but feel free to use different biscuits that are available to you. Sponge biscuits would work well if you have quite high baking tray. If you don’t have loaf shaped baking tray you can use a high glass container or bowl. Get creative – even if it’s not going to look like from Instagram I can assure you it will be tasty. And that’s the most important. Isn’t it? 🙂


I used my silicone cake loaf shaped baking tray, but in the end, it wasn’t the best way to make it. Jelly stick to the silicone surface and wasn’t easy to remove it from the tray. Perhaps placing the cling film inside would be much better. Also my baking tray has 21cm at its widest point – it did not fit the whole amount of ingredients I had, just a little jelly and some whipped cream was left, but it’s not a problem – they can be alternately arranged in a small bowl and also cooled. Oh, and the top layer of jelly does not really want to stick to biscuits, as you can see in the picture. I guess if I would place biscuits before jelly sets completely they would stick better. But heigh-ho, the final thing was delicious and quite good looking for my cake-making abilities at that time. Not that I would say that right now I’m a great baker 😉


easy Spring no bake tangerine cake


INGREDIENTS for a loaf shaped baking tray:

  • 2 large tangerines
  • orange jelly powder (pack to be dissolved in 500ml of water)
  • 500 ml whipping cream
  • icing sugar or sugar replacement to taste
  • 4 tsp of gelatin
  • classic tea biscuits

DIRECTIONS

Dissolve the jelly in 400 ml of hot water – adding slightly less water than it says on the packaging will make the jelly more stiff and easier to slice. Leave it to cool down. Prepare small loaf shape baking tray, you can cover inside of it with cling film – it will be easier to remove the cake when it’s ready. I used silicon baking tray thinking it should be easy to remove it – placing a layer of cling film would make the process much easier.

Peel tangerines and also peel of the membrane from each segment. It’s more time consuming, but worth making – tangerines will be easier to bite and lot more attractive looking.

Pour a little cooled jelly into a loaf shape baking tray and place the nicest tangerine segments on the bottom. The jelly level should cover tangerines. Place baking tray into the fridge. When it’s almost set place a layer of biscuits.

In the meantime prepare second layer. Dissolve gelatin in approx. 2 tablespoons of hot water and let it cool down slightly. Whip the cream using handheld mixer, add some icing sugar or sugar replacement while whipping. When the whipped cream is ready, add gelatine and mix well. Place the cream layer on top of the biscuits and cover with another layer of biscuits. Then again place it in the fridge. Whipped cream with the addition of gelatin will set very quickly, faster than jelly.

Now again place a layer of jelly and the rest of tangerines. I arranged the mandarin pieces and just poured a little bit of jelly, because I was running out of space in the baking tray, but you can make this layer higher. Put the tray back in the fridge. After the jelly is set, go with another layer of cream and biscuits on to of it. Wrap the tray tightly in cling film (cream likes to catch other flavours from the fridge) and place it in the fridge for a few hours, or for the whole night.

Long story short:

jelly + tangerine segments

biscuits

whipped cream

biscuits

jelly with tangerine pieces

whipped cream

biscuits

Before serving, of course, turn upside down. With cling film it should go quite easy. Store in the fridge, consume within two days.

low carb banana bread

Spending lots of time on Instagram sometimes ends up making things I usually wouldn’t do. I haven’t been eating bananas for ages, and I’m not a fan of cakes made with coconut flour – I don’t like the the texture and the taste of it. I rather eat a piece of real flour and sugar cake, than it’s keto replacement. I’m not saying that it’s not possible to make keto friendly tasty cake. I don’t fancy the one made with coconut flour, almond flour is a bit to pricey for me (although tastes much better), and I don’t miss cakes that much that I would be looking for replacements. But after several banana bread photos that popped on my screen I decided I will give it a try. I had some leftovers of coconut flour I had to use anyway (and I still have some more, so expect another coconut flour recipe).

I bought three tiny small, baby size bananas. I used two of them to smash and add to the mixture and one to place on top. Lets say one tiny banana has about 19 grams of carbohydrates, so whole loaf has about 57 grams of carbs. But obviously you won’t eat the whole loaf at once. I didn’t add any other sugar or sugar replacement to this bread, so the only sweetness comes from bananas – I used very ripe bananas that already started having brown spots – they are the sweetest. For average person most probably it’s not going to be sweet at all, so keep it in mind that you might want to add some sugar or sugar replacement if you want to keep it low carb recipe.

The other thing is coconut flour. Coconut flour is quite specific – it sucks all the moisture, so more you add the texture will be more dry and crumbly. And this dry and crumbly texture I don’t like. That’s why I added only three tablespoons of coconut flour. This way my banana bread came out quite moisture and even a bit soggy on the bottom. So if you like it on the more dry side, definitely add more (2-3 tablespoons) coconut flour.

With the stated amounts of ingredients you’ll make a small size loaf. My banana bread came out a bit crooked, just because I used silicon loaf shaped tray and it bent while baking.

I’ve used 250 g quark cheese I’ve had in my fridge, but I believe that cream cheese would also work great. Do not afraid to experiment. You can also sprinkle the top with sunflower seeds or walnuts.


LOW CARB BANANA BREAD


INGREDIENTS for small loaf shape baking tray:

  • 3 very small ripe bananas
  • 3 tbsp coconut flour
  • 3 large eggs
  • 250 g quark cheese
  • 1/3 tsp baking powder
  • 1/2 tsp baking soda
  • couple drops of vanilla extract
  • 2 tbsp melted butter
  • optionally: sunflower seeds

DIRECTIONS

Preheat the oven to about 160-170°C. Prepare loaf shape baking tray – grease it with some butter or place place of baking paper.

Smash 2 small bananas using a fork, leave one banana to place on top of the bread. Beat the eggs using handheld mixer until they’re fluffy and light in colour. Add vanilla extract, smashed bananas, quark cheese, butter, 1/3 tsp baking powder and 1/2 tsp baking soda. At the end add about 3 tablespoons of coconut flour. Add more if you want your bread to be more dry. I would add about 2 more tablespoons for more crumbly and dry texture.

Transfer your mix to a baking tray and place halves of your third banana, if you want sprinkle some sunflower seeds on top. Bake for about 40-45 minutes – depending of your oven – always make a toothpick test: prick the bread with a wooden toothpick, if it’s clean – bread is ready, if not – it needs couple more minutes.

After baking let it cool down on a cooling rack. Consume within 2 days.

Indian style vegetable curry

This Indian style veggie curry recently became one of our favourite meals. What’s great about it is that it’s extremely easy and quick to make. Perfect when you don’t have much time to cook, but you still want something nourishing and hearty. It’s full of flavour one pot meal you can prepare, using different veggies you have in your fridge. Mushrooms are the most important though. You can swap cauliflower with broccoli, courgettes and aubergine with other veggies (root veg for example). I chose the one that are most low carb.

Choose closed cup baby mushrooms – they are the best for this recipe. They are small, so there’s no need to chop them, they won’t become soggy while cooking. Baby mushrooms will remain firm and juicy, perfect for one bite. There’s no need to add any meat to this curry.

I chose mild curry powder – feel like mild flavour goes better with veggies, but I you like more spicy curry, try adding hot curry powder or sprinkle your curry with chilli flakes. Also I wouldn’t be myself if I wouldn’t add garlic for even more delicious flavour. But if you don’t like smell or taste of garlic you can skip it in the recipe.

Also choose good quality coconut milk. There’s plenty of choices, but various coconut milk can differ a lot. Look for the simplest list of ingredients: coconut extract and water. If you can, try to stay away from the ones that contains emulgators, stabilisers, starches and emulsifiers. Also look what’s the percentage of coconut extract it contains – the more the better.

You can serve your curry with multiple additions like rice, quinoa, bulgur wheat or on its own, or with piece of naan bread.


vegetable curry


INGREDIENTS:

  • 500 g baby mushrooms
  • 1 small cauliflower
  • 1 small courgette
  • 1 small aubergine
  • handful of cherry tomatoes
  • spring onion for garnish
  • 450 ml coconut milk
  • 1 tbsp coconut oil
  • 1/2 tsp turmeric
  • about 2 tsp mild curry powder (or hot curry powder if you like)
  • 2-3 garlic cloves
  • salt to taste

DIRECTIONS

Thoroughly wash all veggies. Divide cauliflower in small florets. Chop courgette and aubergine. Heat large, deep frying pan (or wok) adding one tablespoon of coconut oil. Fry cauliflower first, on high heat, until slightly golden, then add baby mushrooms. Fry for couple minutes, then add courgette, aubergine, curry powder, turmeric, chopped garlic and sprinkle with salt.

Add coconut milk and lower the heat, let it simmer for couple minutes – mushroom should be still firm and juicy. At the end of cooking add halves of cherry tomatoes. Garnish with spring onions before serving.

Serve on its own, it will also taste great with rice, couscous, bulgur wheat or quinoa.

Store in the fridge for about 2-3 days.

Enjoy!

red slaw with wasabi & avocado dressing

Recently red slaw is my go to side salad, I just add different spices or dressings. It’s so quick and easy to make. And cabbage stays fresh for quite a long time, so I can keep it in my fridge for a while without the risk that after one or two days it will go off.

I love the crunchiness of this slaw mixed with creamy avocado dressing. It’s so good that my partner ate all of it even though he’s not really a fan of avocado. Addition of wasabi gives lots of tangy flavour to gentle and nutty avocado. Mayo is always good, there’s no point for discussion 😉 But if somehow you don’t like mayonnaise, I think if you add Greek yogurt would work as well.

This dressing would also work as a dip for crackers, chips, veggies, it’s nicely thick and creamy. Not that I would encourage you to eat chips or crackers, but if it happens, keep in mind that mix of mayo, avocado and wasabi is delicious. Smeared generously over the freshly toasted ciabatta bread with couple cherry tomatoes also sounds amazing, but I didn’t say that 😉

You see, plenty of ideas already how to use this avocado and wasabi dressing, you might never get bored with your food.

red slaw with wasabi & avocado dressing

INGREDIENTS for red slaw:

  • quarter of a small red cabbage
  • 1 small brown onion
  • 1 small carrot
  • pinch of salt

INGREDIENTS for dressing:

  • 1 ripe avocado
  • about 2-3 tsp wasabi
  • about 1 tbsp mayonnaise
  • pinch of lemon pepper
  • couple drops of lemon or lime juice

DIRECTIONS

Shred the cabbage, finely chop onion and grate the carrot. Combine all veggies together, sprinkle with pinch of salt and set aside.

Smash avocado using a fork or a blender if you want extra smooth texture. Add mayonnaise, pepper, couple drops of lemon juice and spice it up with wasabi. Add as much wasabi as you like – to make it more or less spicy.

Combine your dressing with red slaw just before serving. Avocado oxidise strongly, so with time your dip becomes rather greyish colour (addition of lemon juice helps but it will not remain nicely green for long time). So always keep it in air tight container and mix with slaw before serving.

If you don’t mind muddy colour you can mix it all straight away.

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lazy oat and carrot bake

I saw this baked oats dessert idea so many times on Instagram that I could not resist and finally tried it as well. It’s a kind of TikTok recipe, where you put together couple ingredients, that sometimes doesn’t really go together, and prepare in a way you usually wouldn’t choose (like making mash potatoes from potato crisps). And I didn’t even plan to post this recipe (it’s even hard to call this a recipe), especially that I really dislike the photos I’ve made. But came out that this dessert or breakfast idea is actually quite tasty and we’ve ate all in one and a half day.

So if you’d need to choose between buying a pack of oat bars (or pack of doughnuts), and making a little bit more healthy (and definitely cheaper) choice, I think this kind of oat bake is perfect. Especially that you can add whatever you like to this combination: nuts, raisins, peanut butter, fruits, chocolate, you can either use any plant milk you like or cow’s milk if that your choice. And it literally took me couple minutes to mix all ingredients in a baking dish. So even though it’s not my “go to” food choice, as I try to avoid lots of carbs, if I would like to treat myself with some home baked goodies I would choose this one.

I chose a mix of carrot and cinnamon, and all my sweetness comes from carrots, one banana and raisins that were already in my oat mix. For me that was just enough and I didn’t need any addition of any sort of sugar or sugar replacement. For you though it might be different, so don’t feel restricted by that. You can either add more banana or after baking drizzle it with some honey. Seriously this recipe gives you so many options, that each time you can make absolutely new taste with changing only one or two ingredients.

Because this kind of “recipes” usually doesn’t tell you the exact amounts of ingredients, I was just eye-balling the amounts of milk and oats. So feel free to experiment. From the amounts I’ve added my oats were quite dry – more like an soft oat bar, than actual porridge. But it was nice and crispy on top – especially when hot straight from the oven. If you add much more milk, you’ll get more loose and moisture texture.

I’ve popped couple pieces of organic raw chocolate – they’ve melted nicely over the hot oats. Also added some pumpkin and sunflower seeds to make it more nutritious and filling. I had a mix of oats, nuts and raisins, but if you have plain porridge oats they will work as well. Enjoy making your own mix of your favourite flavours.

lazy oat and carrot bake

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS:

  • 3 cups of oats (mix of oats, nuts and raisins)
  • 2 cups of plant milk of your choice (I had almond)
  • 1 banana
  • 3 small carrots
  • 1 tsp cinnamon
  • coconut oil or butter to grease the baking dish
  • optionally: pumpkin seeds, sunflower seeds, dark chocolate (I used 85% organic cacao chocolate)

DIRECTIONS

Grate the carrots, finely chop banana. Smear coconut oil or butter all over your baking dish. Add oats, grated carrots, banana, cinnamon and seeds if you have them. Give it a good stir, so all ingredients will combine and spread evenly in a baking dish. Pour over with plant milk. Texture of my bake was quite dry – like soft oat bar, if you’d like more porridge like consistency add more milk.

Preheat the oven to about 170-180°C, bake for about 20 minutes. Remove from the oven, add pieces of chocolate. Serve hot or cold. Although I think tests the best when hot and crunchy on top.

Enjoy!

one pot cabbage rolls (keto unstuffed lazy version)

I’m all about easy one pot meals, and I love cabbage rolls. So when I stepped upon this unstuffed lazy version I knew i have to make it. You know these days when you absolutely cannot be bothered spending more time in the kitchen than it’s absolutely necessary. Or you simply don’t have enough time to properly cook, but you still like to eat something homemade?

This lazy one pot unstuffed cabbage roll are perfect for these kind of days. What’s even better – it’s low carb, because we swap rice with cauliflower. All preparations will take you less than 30 minutes, than you just leave it on a small heat stirring it occasionally. Or you can pop all ingredients to a slow cooker (although it’s nice to fry the onion and meat first) and let it cook slowly without your attention.

This one pot unstuffed cabbage roll is full of flavour, aromatic, if you like it more on a spicy side, you can add some cayenne pepper or couple splashes of sriracha – Thai sauce made of mashed chilli peppers with garlic, vinegar, sugar and salt. Warm and hearty meal you can make even on a busy day and have for your lunch or dinner.

one pot cabbage rolls

(keto unstuffed lazy version)

INGREDIENTS:

  • 1 small white cabbage
  • 500 g pork (or beef) mince
  • 1 large white onion
  • 1 small cauliflower
  • about 500 ml tomato passata
  • salt to taste
  • freshly ground black pepper
  • 1 tsp sweet paprika powder
  • 1-2 chopped garlic cloves
  • dried or fresh parsley for garnish
  • 1 tbsp butter

DIRECTIONS

Finely chop onion, heat a large frying pan adding 1 tablespoon of butter. Fry onion until gold, than add minced meat, salt pepper and sweet paprika powder. Fry on a medium to high heat until meat becomes greyish – brown and won’t be raw any more.

In the meantime, chop your cabbage, it doesn’t need to be chopped in any particular way – should be quick and easy though. Also finely chop a cauliflower, you can also use a food processor if you have it on hand. I just chopped it in small pieces using a large knife.

When meat is ready add chopped garlic, cabbage and cauliflower. I used a large non stick pot to fry meat and onion, so I just added veggies to it. If you don’t have a pot like that transfer fried meat to a regular pot and add veggies. You need to be able to cover it with lid, to simmer gently. Also add passata, give it a good stir and cover the pot with lid lowering the heat so it will simmer slowly. Stir every now and then, keeping an eye it not burning on the bottom of the pot.

Cook until cabbage will become as tender as you like it. You can make it almost overcooked, or firm and crunchy. Add some more salt and pepper if needed, at the end garnish with parsley.

You can easily prepare this meal also using a slow cooker.

SLOW COOKER DIRECTIONS

Finely chop onion, heat a large frying pan adding 1 tablespoon of butter. Fry onion until gold, than add minced meat, salt pepper and sweet paprika powder. Fry on a medium to high heat until meat becomes greyish – brown and won’t be raw any more.

In the meantime, chop your cabbage, it doesn’t need to be chopped in any particular way – should be quick and easy though. Also finely chop a cauliflower, you can also use a food processor if you have it on hand. I just chopped it in small pieces using a large knife.

When meat is ready, transfer it to a slow cooker, add chopped garlic, cauliflower and cabbage sprinkle with some more salt and pepper, pour over tomato passata and about 100ml of water. Give it a good stir and set up your slow cooker on “low” for about 4 hours. After 2 hours give it a good stir and check if it needs any additional seasoning.

Serve hot garnished with some parsley.

Enjoy!

chocolate chia pudding

Really low carb themed dessert today, not sweet for most of the people, for me sweet enough to be a dessert 🙂 Obviously you can alter this recipe to your liking and needs. Personally I love combination of chocolate (cacao) and raspberries, and warmth of pudding mixed with frozen fruits, that’s melting over it. Add some chocolate on top and you don’t need anything else.

You can use various types of milk to prepare it, I had almond, but I think hazelnut would taste delicious, kind of nutella flavour. If you don’t mind regular cow’s milk, you can use it as well. The same with sweetener. I use xylitol, but if you have other sugar substitutes you like, feel free to add as much as you like.

I also used raw cacao powder, which in my opinion is much less bitter than regular cocoa powder, so you don’t need to add as much sugar or sweetener to balance the bitterness.

From this amounts of ingredients I got two quite large portions, but you can easily make four smaller ones.

Chia seeds are full of Omega-3 fatty acids, and also other nutrients, so if you’d like to balance your intake of Omega-6 fatty acids, chia is a great source. If chia seeds are not available to you, flaxeeds or linseeds are great substitute. Although I feel like soaked linseeds make slightly different consistency, more gel-like, kind of slimy. If you don’t mind (and I know lots of people do) you can use linseed to make this pudding. It’s also full of Omega-3 fatty acids, and one of the best foods that reduces inflammation in your body according to the researchers.

I would recommend eating your pudding when it’s still warm, with piece of dark chocolate melted on top. Sound good, isn’t it? 🙂

chocolate chia pudding

INGREDIENTS:

  • about 500 ml plant milk of your choice (or cow’s milk if you like)
  • 4 tsp raw cacao
  • 8 tbsp chia seeds
  • 2 tsp xylitol or other sugar replacement of your choice
  • handful of raspberries (I had frozen)
  • couple bits of dark chocolate

DIRECTIONS

Heat up the milk in a saucepan adding cacao powder and sweetener. Combine using a whisk. When milk heats up add chia seeds and whisk again until it starts to boil. Lower the heat and simmer for about 3 minutes stirring repeatedly. Switch off the heat and set aside to cool down.

Transfer your chia pudding to smaller bowls or other dishes, place some raspberries on top, and couple bits of dark chocolate. You can either eat it warm or cold. I like it warm with chocolate melting on top.

You can store your chia pudding in the fridge for 2 days.

Enjoy! 🙂

Turkish style poached eggs

I’m always in a look for breakfast ideas. This one is little bit more fancy than ordinary fried egg, and requires some more effort and experience but is actually easier than you think. To make poached eggs you need some technique, but definitely it can be done by someone who has only basic cooking skills.

If you follow the steps, you might not make a perfectly round poached egg, but delicious egg with set egg white and runny yolk. If you’re not a fan of runny egg yolk (uhh for me it’s the best from the egg) simply cook it a little bit longer. All you need is not too big, quite shallow pot, some white vinegar and eggs. Also small cup or little dish will be very helpful. Simply boil the water adding a tablespoon or so of vinegar. Crack the egg to a small cup – this will help you to avoid contaminating the egg with a piece of shell or braking the egg yolk. Slightly lower the heat, make a whirl in the water using a spoon, and gently slip the egg to the middle of the whirl. Give it 2-3 minutes to cook et voilà ! Take it out with a slotted spoon to get rid of the excess water, and your poached egg is ready. You can put more than one egg at a time and skip making whirl, however your eggs wont get this more rounded shape. If you don’t mind just go ahead.

I’m sure that after several times you will become poached egg expert. They are actually quite fun to make, even though they seem to be complicated at first. You can easily use them as addition to your salad, with morning toasts instead of fried eggs or on top of fried veggies.

In this recipe poached eggs are served on warmed up Greek yoghurt with butter, olive oil and some spices. I wouldn’t be myself if I didn’t add some greens and tomatoes, but feel free to add whatever you like.

Turkish style poached eggs

INGREDIENTS:

  • 2 eggs
  • couple spoons of natural Greek yoghurt
  • about 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 1 tsp butter
  • pinch of garlic granules (or fresh garlic)
  • chilli flakes or cayenne pepper or smoked paprika
  • pinch of salt

DIRECTIONS

Mix Greek yoghurt with garlic granules or fresh garlic finely chopped. If you don’t like garlicky after-taste, just skip this step. Place the bowl with yoghurt over a pot of boiling water and heat it up for a while. Only t to warm up the yoghurt.
During this time, melt the butter in the pan. When it starts to burn slightly, add smoked paprika and cayenne pepper or chilli flakes and a tablespoon of olive oil. Stir and take the pan off the heat.
Heat up a small pan with water. Add a tablespoon of vinegar to the boiling water and reduce the heat. Vinegar will set the egg whites faster ant it will help to keep nice shape. You won’t feel the taste of vinegar after cooking, so no need to worry about that. Crack the eggs into cup one at a time. Make a whirl in the water (this will make the egg whites wrap around themselves and make a nice shape) with a spoon and gently slip the egg into the water. Cook for 2-3 minutes. Take out with a slotted spoon and drain excess water. Do the same with the second egg. Put the warm yoghurt and poached eggs into a plate or bowl, pour the butter mixed with olive oil and spices. Sprinkle with some salt and garnish with some greens and cherry tomatoes and enjoy 🙂

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