Creamy Aubergine Chickpea Casserole

170510 Aubergine Chickpea Casserole-5215

Sometimes you just need to make something quick (and delicious) with ingredients on hand. The only fresh ingredient (that is necessary in this recipe) is one aubergine (eggplant). The rest is probably already in your cupboard (or can be omitted).

Serves 4

Ingredients:

1 large aubergine/eggplant, medium sized, cut into cubes

Riced cooked potato, Quinoa or Rice

1 large onion, chopped
1 garlic clove, crushed
Olive oil

3 tablespoons tandoori paste
400 g chickpeas, cooked
400 g chopped canned tomatoes

50 ml coconut milk

3 tsp mango chutney

Salt and pepper to taste

Cherry tomatoes (quartered) and parsley

1. Sautee the cubed aubergine in olive oil until browned.
2. Cook the potato and put through a potato ricer or prepare the quinoa or rice.
3. Sautee the onion and garlic until soft (do not brown them). Add the aubergine.
4. Stir in the tandoori paste, chickpeas and canned tomatoes. Let simmer for 15 minutes.
5. Add the coconut milk and heat up to a simmer.
6. Stir in the chutney.
7. Season with the salt and pepper
8. Serve with the potatoe/quiona/rice and tomatoes and parsley on top.

Sweet Soller Orange Dessert

Sweet Soller Orange Dessert -5322

This recipe was inspired by a wonderful dessert I was served at our mallorquin neighbour’s house. Those oranges came from the nearby village of Soller, and were really fresh and sweet, but I’m sure that other oranges will work equally well. Serve as a light and sweet/sour ending to a meal or a cool afternoon snack.

Serves 6
3 oranges, the peel cut off and then cut into thick slices (or cut into segments/supremes, if you prefer)
½ tsp salt
1 tablespoon olive oil
2 tablespoons honey
Lime zest, grated

Lime Cream:
200 ml coconut milk
2 tablespoons lime juice
1 table spoons lime zest
½ avocado
Dash salt
1 tsp agave syrup

Decoration:
1 tablespoon lime zest

1. Put the orange slices on a plate and pour the dressing on top. Set aside to absorb the flavours.
2. Combine all ingredients for the cream and run in a blender. Refrigerate at least 30 minutes.
3. Place the orange slices on top of some lime cream with lime zest sprinkled on top.

 

Asparagus Nut Cheese Starter

Asparagus Nut Cheese Starter-4953

A tasty and fresh spring starter. For a smaller/lighter starter, serve just one cheese ball per person.

Serves 4
(3 small balls per person)

Steamed Asparagus:
12 green, young asparagus
2 tablespoon olive oil

Pine Nut Cheese:
200 ml pine nuts, soaked for at least 2 hours
1/2 of small garlic clove
1 1/2 tsp nutritional yeast
2 tsp olive oil
2 tsp lemon juice
Salt and pepper to taste
1 1/2 tsp chili flakes

Decorations:
Toasted pine nuts, chili flakes and the tips of the asparagus.

1) Heat an empty pan on the stove. Add the asparagus and 3-4 tablespoons of water. Cook until all water has evaporated. Add the olive oil. Shake to coat, cover with a lid and take off heat.
2) Run all ingredients for the Pine Nut Cheese except the chili flakes in a food processor until smooth. Stir in the chili flakes. Set aside.
3) Cut of the tips of the asparagus. Set aside.
4) Chop the asparagus stalks into small pieces. Fold the small pieces into the nut cheese.
5) With a small ice cream scoop or a melon baller, make balls of the pine nut cheese mix. Place 3 balls on a plate, decorate with asparagus tips, pine nuts and chili flakes.
6) Optional – serve with gluten free crackers.

Aubergine Lentil Lasagna

170419 Aubergine Lentil Lasagne-5273

A nice and spicy “lasagna”. Don’t forget to start by soaking the almonds in water at least 8 hours in advance. Then, for a whiter sauce, remove the almond peel, or, like me, let it stay on.

Makes a lasagna 25 cm by 25 cm

150 g green lentils, cooked
1 aubergine/eggplant, thinly sliced (about 3-5 mm slices – use a mandolin)
A bit of olive oil
Salt

Sauce:
½ white onion, chopped
½ small garlic clove, crushed
1 green pepper, chopped
1 zucchini, diced
½ red chili, deseeded and finely chopped
400 g canned chopped tomatoes
Salt and pepper to taste
2 tbsp lime juice.

Almond Cream:
300 ml soaked almonds (should be soaked about 8 hours)
100 ml water
50 ml almond milk (unsweetened)
½ tsp nutritional yeast
2 tsp lemon juice
dash of salt

Parsley, chopped

1. Oven at 200C. Slice the aubergine thinly, spray (coat) with some olive oil and sprinkle some salt on top.
2. Roast the aubergine slices until brown (about 15 minutes)
3. In a pan, boil the lentils in plenty of salted water for about 20 minutes.
4. Sautee the onion and garlic until soft but with no colour
5. Add the green bell pepper and the zucchini – sautee for another few minutes.
6. Add the chopped tomatoes. Simmer a few minutes. Season with salt and pepper.
7. Add the cooked lentils and remove from heat.
8. Stir in the lime juice.
9. Take a few spoonfuls of the sauce and spread on the bottom of an oiled lasagna casserole.
10. Lay a layer of roasted aubergines, then another layer of the sauce, continue the layering and finish by a layer of sauce.
11. Bake in oven 180C for 15 minutes.
12. Make the almond cream by combining all ingredients in a blender and then running until smooth. The cream will not be completely smooth, though, (unless you change the almonds for cashews).
13. When the lasagna is ready, serve with the cream and some parsley on top.

Spicy Salad with Balsamic Pearls

170412 Spicy Salad with Pearl Dressing-5240

This is a way to jazz up the serving of a tasty, but ordinary looking, salad.
The ingredients aside, you will need a pipette and a slotted spoon (or a fine strainer) for this recipe. Looks really professional and is so easy to make!

Ingredients:
3 medium sized tomatoes, quartered, seeds removed and chopped
½ cucumber, seeds and skin removed, chopped
¼ chopped leek
1 yellow pepper, chopped
1 green pepper, chopped
1 red chili, seeds removed, chopped
50 ml dry toasted sunflower seeds, salted
1/2 lemon, zest

Dressing:
30 ml olive oil
1 tablespoon balsamic vinegar
Juice from 1/2 lemon
1/2 tablespoon honey
Salt and pepper

1. In a bowl, combine the salad ingredients.
2. Whisk together the dressing and pour on top.
3. Refrigerate.

Pearls:
90 ml balsamic vinegar
1 tsp of honey
1 tsp of lemon juice
½ tsp agar agar

Vegetable oil as below for the freezer

1. In a freezer, for minimum of 30 minutes, chill enough oil to measure 15 cm tall in a glass.
2. In a small pan, bring the mix for the pearls to a boil and then take it off the heat.
3. Let sit for 5 minutes.
4. Using a pipette, drop the dressing mix into the glass containing the cold oil. Let sit for 2-3 minutes.
5. Remove the pearls from the oil using a slotted spoon or pour the oil with the pearls through a fine strainer.

Serve the pearls with the spicy salad.

This technique can be used with many other sauces apart from balsamic dressing. Just play with it and be sure to (in the comments below) let me know what you did and how it turned out!

170412 Spicy Salad with Pearl Dressing-5244

Chocolate Avocado Mousse

170405 Chocolate Avocado Mousse-5220

This is a very quick and (almost) healthy recipe for a great chocolate mousse! The creamy avocado provides the thick, fluffy consistency in this mousse. A must try! Also, this recipe is dairy free, vegan and low fodmap (if you eat maximum 1/4 of the whole dessert).

Serves 4 (small servings)

300 ml coconut milk
3 tbsp cacao
1,5 tbsp maple syrup
1 tsp vanilla extract
½ ripe avocado
Dash of salt

Decorations:
Blueberries, raspberries, cacao nibs, banana, orange slices…

1. Combine all ingredients in a blender and process until smooth and thick.
2. Refrigerate minimum 2 hours before serving.

Variations:
Add some chili flakes to the blender or some crushed licorice candy (gluten free) after the choco mix has been processed.

Zucchini Soup

Zucchini Soup-4705

A wonderful, easy, quick, delicious recipe! Serve as a starter, lunch or, with some bread, for dinner.

Serves 4

6-7 medium sized zucchini/courgette, washed (no need to peel)
1 liter of vegetable broth (or more if you want a thinner soup)
Dash of salt
(optional: black pepper and a drop of agave/maple syrup)

2 tsp Boursin garlic soft cheese (or just 1/3 of a minced garlic clove)

Optional: 50 ml sour cream (or coconut cream)

Decoration: Parsley and 2 tbsp of sour cream

1. Cut the zucchini into thick slices. Place in a saucepan along with the vegetable broth and salt.
2. Simmer 15-20 minutes until the zucchini is soft.
3. Take off heat, add the cheese and blend with a hand-held immersion blender. (At this point you may also add the optional sour cream – this will make the soup creamier)
4. Add some more broth if you prefer a thinner soup. Reheat if the soup got too cool.
5. Season with more salt and pepper, if needed. A drop of agave or maple syrup can help balance the flavours.
6. Pour into serving bowls, drizzle sour cream and add some parsley leaves.

Toasted Buckwheat Granola

170301 Buckwheat Oats Granola-2990

To make your own granola is easy and you’ll get the exact flavor you prefer! Therefore, take this recipe as a guide and make any additions or substitutions from any other spices or nuts/seeds/grains. Keep it in a glass jar and serve as a healthy dessert, a wonderful breakfast or just a quick snack. Here I’m serving it as a dessert with a coconut yoghurt and berries (plus some bee pollen sprinkled on top).

200 ml buckwheat groats
200 ml gluten free oats
50 ml roughly chopped almonds
50 ml pumpkin seeds
50 ml sunflower seeds

100 ml maple syrup
50 ml coconut oil (or other neutral oil of your choice)
1 tsp cinnamon
A pinch of salt

2 tbsp lime juice
2 tsp lime zest
1 tsp vanilla extract

100 ml raisins or dried cranberries/lingonberries/chopped apricots (you can also add in some coconut flakes at this point).

Serve with: Berries, coconut yoghurt and some bee pollen sprinkled on top.

1. Oven at 175 C
2. In a large bowl, combine oats, buckwheat, nuts and seeds
3. Heat maple syrup, coconut oil, cinnamon and salt in a pan. Let simmer a few minutes, take off heat and add the lime and the vanilla extract. Let cool.
4. Add the syrup mix into the oat mix, stirring well so that everything is well coated.
5. Spread thinly on a baking tray covered with baking parchment and place in over to roast for about 30 minutes. Stir from time to time. (Or, you can toast the muesli in a pan over low heat, constantly stirring until the muesli is dry).
6. Take out of the oven, let cool. Break up any clusters.
7. Add the raisins or other dried fruit.
8. When completely cool, put into large, clean, dry glass jars.

Aubergine Chutney, Coconut Chickpea Hummus with Quinoa

170222 Aubergine Chutney Coconut Hummus with Quinoa-4322

This dish has three main components and makes for a delicious light lunch or a starter. Of course, the chutney and hummus can be used on their own too. The toasted coconut/nuts/seeds in the hummus gives a wonderful crunch to each bite! A must try!!

1.Aubergine Chutney
2 aubergines, finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
olive oil

½ tsp curry
½ tsp turmeric
2 tbsp white wine vinegar
1 tsp agave syrup
1 tbsp soy sauce

50 ml water
50 ml olive oil
75 ml coconut cream

Shredded basil.

1. Sauté the onion, garlic and aubergine over low heat until soft.
2. Add the spices, vinegar, agave and soy sauce. Stir for a few minutes.
3. Add the liquids and simmer 10-15 minutes.
4. Lastly, stir in the basil.

2.Coconut Chickpea Hummus

100 ml un-peeled almonds, chopped
75 ml shredded coconut
75 ml sunflower seeds
salt and pepper

400 g cooked chickpeas
2 tsp chili flakes
1 tsp smoked paprika
1 lemon, zest and juice

1. Toast the almond, coconut and sunflower seed in a pan. Season. Set aside.
2. Combine the chickpeas, chili, paprika and lemon in a blender and run until well blended. Add some water (or juice from the chickpeas) if it is too thick. It doesn’t have to be smooth.
3. When done, turn off the blender and stir in the toasted mix.

3.Quinoa
200 ml quinoa
500 ml water (or vegetable broth)
salt and pepper
1 bay leaf
1 garlic clove, whole

1. Wash the quinoa and combine all ingredients in a pan
2. Cook the quinoa for 12-15 minutes
3. Discard the bay leaf and garlic

4.Plating.
Rocket salad
Tomato
Olive oil

1. Plate on rocket salad with tomato sliced.
2. Chop some rocket salad and sprinkle on top together with some olive oil.

Sweet and Sour Kiwi Soup

170215 Sweet and Sour Kiwi Soup-4368

Don’t know what to do with your overripe kiwis? This recipe makes for a light and delicious dessert soup. If you can get hold of yellow/golden kiwis, they are really good in this soup.

Serves 2

2 kiwis, scoop out the flesh
Zest from ½ lime
Juice from ½ – 1 lime
Dash of salt

1. Run all ingredients in food processor
2. For a creamier taste, add a bit of coconut milk – about 50 ml – optional.
3. Chill
4. Serve with dehydrated strawberry slices, finely diced strawberry pieces and grated coconut.

For more of a crunch, you can also add a toasted mix of chopped almonds, sunflower seeds and coconut. Combine the three in a dry pan and toast with some salt. Let cool.

170215 Sweet and Sour Kiwi Soup-4383

Beetroot Quinoa

170208 Beetroot Quinoa-4330

I know cooks who avoid cooking with beetroots as they turn everything bright red. But beetroots are so delicious and versatile!! This dish can be served as a great side, starter or as a full meal. A delicious alternative to an ordinary risotto. The parmesan can be replaced with nutritional yeast.

Steamed beetroots:
5 medium sized beetroots
25 ml olive oil
50 ml water

Mixing ingredients:
1 lemon, zest and juice
100 ml finely grated parmesan cheese or 50 ml nutritional yeast
25 ml olive oil
½ tsp agave syrup
juice from the steamed beetroots
salt and pepper
Plus, the steamed beetroots (those you’ve just steamed)

½ onion finely chopped
2 garlic cloves, crushed
olive oil
4 beetroot stalks and leaves, washed and chopped (leave some for the decoration, if you are using the leaves then quickly blanch them in boiling water before serving)

200 ml uncooked quinoa
500 ml water
salt

Olive oil
Parmesan shavings or finely diced beetroot stalks

1. Oven at 200 C
2. Trim the stalks and tips of the beetroots
3. Place in foil with oil and water, close the foil and steam in the oven for 45 minutes
4. Take out, cool for a bit and then peel (the peel will just fall off, you can use paper towels to rub it off)
5. Put beetroots and mixing ingredients in a food processor. Run until smooth. Set aside.
6. Cook the quinoa.
7. In a pan, sauté the onion and garlic in oil until soft. Add the chopped stalks and leaves.
8. Add the cooked quinoa. Stir.
9. Mix the beetroot mix into the quinoa pan.
10. Add some olive oil.
11. Serve with parmesan shavings (or, as I did in the photo, finely diced beetroot stalks)

Coconut Chocolate Treats

170201 Coconut Chocolate Treats-4345

These little treats are quick to make, not too sweet and not only gluten free but also dairy free and low fodmap. Don’t forget to refrigerate the coconut cream 24 hours before whipping.

Makes about 25 small treats

Base:
200 ml oats
75 ml cacao
25 ml maple syrup
50 ml rice syrup
50 ml grape seed oil (or other neutral oil to your liking)
pinch of salt

1. Combine the above ingredients.
2. Drop (using 2 teaspoons) small heaps onto a baking sheet covered with baking parchment.
3. Bake in 200C over for 8-10 minutes
4. Take out and flatten the base slightly, let cool

Whipped Coconut Cream:
1 can of coconut cream (or milk)

1. Refrigerate the coconut cream 24 hours. Do not shake the can.
2. Scoop out the separated, top creamy layer. Whip into a fluffy cream
3. Place into piping bags and pipe onto the little chocolate bases.

Sprinkle with cacao powder.

170201 Coconut Chocolate Treats-4350

Thin Crust Pepper Pizza

170125 Thin Crust Pizza-4296

Some people like their pizzas nice and thick. I published a wonderful recipe like that about a year ago (type in “pizza” in the search bar). Others want the crust really, really thin. This is a recipe for a really, really thin pizza crust that will have wonderful texture and won’t break when being handled. With this pizza I’m also posting my favorite red pepper pizza sauce (can also be used for many other dishes).

Makes 8 small pizzas

Sauce:
300 g roasted red peppers
2 tbsp olive oil
3 tbsp tomato puree
1 tbsp maple syrup
salt and pepper
1 garlic clove, crushed

Toppings:
Red onion
Mozzarella pieces
Mushrooms, sliced
Rocket salad
Grated cheese

Pizza crust:
12 g fresh yeast
300 ml room temperature water (plus some more to ensure you have a loose/sticky dough)
300 ml rice flour
150 ml buckwheat
50 ml cornstarch
2 tbsp psyllium husk (finely ground)
1 tsp salt
¼ tsp agave or rice syrup

Baking parchment (oven proof paper) enough for 8 small pizzas.

1. Combine the yeast with 50 ml water. Let proof for 10 minutes.
2. Add the remaining water and other ingredients for the crust. Mix well. You want a sticky dough, if too dry add some more water.
3. Let rise for 4 hours under plastic wrap.
4. Set the oven to 225 C and, if using a pizza stone, place the stone in the cold oven. Otherwise, place a baking tray in the oven.
5. Take out the dough, using rice flour, work it into a ball. Divide into 8 smaller balls.
6. Using a rolling pin, roll the dough into a 2 mm thick pizza round. Place on a baking parchment. Make only one pizza at the time (or more if they can fit into the oven at the same time).
7. Combine all ingredients for the sauce, run in a blender.
8. Spread the sauce on top, add the sliced mushrooms, mozzarella pieces, red onion and the grated cheese on top.
9. Place the pizza (on the paper) on the baking tray or the pizza stone.
10. Put in the hot oven, bake for 12-15 minutes.
11. Add the rocket salad.

Charred tomatoes:
Vine tomatoes
Olive oil
Butan torch

1. Brush the tomatoes with some olive oil, avoiding the greens.
2. Using a butan torch, scorch the skin of the tomatoes, avoiding the greens as much as possible.

Creamy Chocolate Chili Tofu Ice Cream

170120 Creamy Chocolate Chili Tofu Ice Cream-4278

Before you turn away thinking that Tofu ice cream sounds disgusting, let me tell you that it makes for the creamiest, most delicious ice cream ever!! My family loves it and many prefers this ice cream to “normal” ice cream. And – it is so easy to make!
The recipe is, apart from gluten free, also low fodmap, dairy free and vegan.
My daughter found the inspiration for this recipe on-line and I have only made minor adaptations.

Ingredients:
250 ml unsweetened almond milk
200 ml maple syrup
1 tbsp vanilla extract
75 ml raw cacao powder
A pinch of salt
500 g plain tofu
3 tbsp melted coconut oil

Chocolate sauce and chili flakes

1. Combine all the ingredients (except the oil) in a blender. When using a blender, always add the solid ingredients after pouring in the liquids, it blends much better this way.
2. Run until completely smooth.
3. Lastly, slowly add the coconut oil, do not overblend.
4. Pour into an ice cream maker (or, into a container you place in the freezer and take out and stir every 20 minutes until solid) and continue according to the ice cream maker’s instructions.

Serve with a citrus/raspberry sauce (see recipe two weeks ago), bananas and chopped nuts or, as I have done here, chocolate sauce (use search bar to find chocolate sauce posted earlier) and chili flakes.

Parmesan Foam, Parmesan Risotto, Parmesan Spinach Noodles

Risotto w SpinachParmesan Noodles-3933

Parmesan Parmesan Parmesan

Do you love parmesan? Then this recipe is for you!

Parmesan foam, parmesan risotto and parmesan/spinach noodles – yum!
Also, why not play with some agar liquid parmesan/spinach (or cranberry) shapes for the decorations?

Serves 4

Start by making the noodles. They are quite easy.

The Parmesan Noodles:
300 ml water
150 g frozen chopped spinach
300 ml water
400 ml parmesan cheese, finely grated
1,5 tsp agar agar

Risotto w SpinachParmesan Noodles-3968

1. Bring the water and spinach to a boil. Using a handheld immersion blender, mix into a “spinach water”.
2. In a separate pan, bring the water and parmesan cheese to a boil. Take off heat and let sit for 10 minutes. The cheese will sink to the bottom and you can slowly pour the “parmesan-water” into the spinach water. Throw away the cheesy remains at the bottom of the pan.
3. Add the agar agar
4. Simmer a few minutes.
5. Pour onto a flat tray and refrigerate.
6. When you have a solid “pasta sheet” on your tray, cut the sheet into thin tagliatelle strips.

As always with agar agar, if you don’t have a solid anough outcome you can always reheat the mix on the stove and add some more agar agar.

You can also play with other shapes and liquids for decoration.

For the serving, if you want, you can heat the noodles slightly by placing them in a colander and pouring some warm (not hot) water over them.

Risotto w SpinachParmesan Noodles-3971
The Parmesan Risotto:

1 leek, finely chopped
1 garlic clove, crushed
Butter
500 ml mushrooms of your choice, sliced
300 ml risotto rice
4-500 ml vegetable broth
200 ml white wine
200 ml grated parmesan
Salt and pepper to taste

1. Sautee the leek and garlic in butter over low heat in a thick bottom pan.
2. Add the mushrooms and fry until most of the water is gone.
3. Add the risotto rice and gently sauté while stirring. You don’t want to burn the kernels.
4. Warm the wine and broth mix.
5. Slowly add, a bit at the time, the warm liquid, to the risotto rice. As soon as the rice have gone dry you can add some more liquid. Keep simmering until most of the liquid is used up. Taste the rice to make sure that the kernels are a little bit “al dente”, not too mushy, but creamy.
6. Remove from heat and add the grated parmesan, stir until melted and incorporated into your risotto.
7. Add some pepper (but probably no salt) to taste.

The Parmesan Foam (I found this recipe at instructables.com):
300 ml water
400 ml parmesan cheese
2 g soy lecithin

1. In a saucepan, bring the parmesan and the water to a boil, use an immersion blender to make sure that it is well blended.
2. Let boil for a few minutes.
3. Take off heat and let the cheese solids sink to the bottom.
4. Carefully pour the parmesan water into a shallow container.
5. Tilt the container slightly as you whisk air into the mix with an immersion blender.
6. A thick foam will appear. Spoon it off into a separate bowl and continue to create some more foam.
7. The foam will only stay stable for about 20 minutes so it is best to make the foam as the last of your dinner preparation.