Author Archives: EvaH

Cinnamon Ice Cream with Coffee Reduction

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160405 Cinnamon Ice Cream w Coffee Reduction-2473

Dairy and gluten free – how about this as a substitute for your cup of coffee and cinnamon roll? The ice cream will take a bit of time to make but the sauce is quick and easy and divine! A large scoop of this ice cream is a low fodmap dish (the full recipe needs about 55 almonds and as 12 is the limit you may eat 1/5th of this batch). The almonds needs soaking 24 hours so you need the start this ice cream a day ahead. The coconut needs to be young with soft meat inside.

Ice Cream:
100 ml almonds (about 55 whole almonds), blanched
100 ml young coconut meat (about one small coconut)
Pinch of salt
1,5 tbsp ground cinnamon
50 ml almond milk
50 ml rice syrup
2 tbsp melted coconut oil

Coffee Reduction:
1 dl espresso coffee
2 tbsp maple syrup
A few drops of vanilla extract
A pinch of salt

1. Soak the almonds in some water for 12 hours, change the water and soak for another 12 hours.
2. Using a meat cleaver, crack open the coconut and scoop out the meat.
3. Place all ingredients (except for the oil) in a blender and process until smooth.
4. While still processing, slowly add the oil. Do not over process as then the mix may separate.
5. Pour into your ice cream maker and freeze. If you don’t have an ice cream maker you can pour the mix into a plastic container and place in freezer. Take the container out of the freezer every hour and stir.
6. Combine the ingredients for the coffee reduction.
7. Over low to medium heat, let simmer in small sauce pan until reduced to desired thickness. Cool. Do not reduce it too much as it will thicken some more while cooling.

Cod Sweet Potato and Tapenade

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1605 Sweet Potato Tapenade Cod-2726

A wonderful fish dish where the sweet potato puree contrasts with the salty/spicy tapenade. Don’t forget to spice up the puree so it doesn’t get too sweet. Also, spread it quite thin on the plate so the taste of the fish and tapenade is not over shadowed by the puree.
This is a low fodmap dish.

Serves 4

Tapenade:
12 green olives
12 black olives
70 g marinated char grilled red peppers
4 sundried tomatoes
1 red chili, seeds removed
1 green chili, seeds removed

Sweet potato puree:
3 large sweet potatoes, pealed and cut into thick slices
2 tbsp olive oil
Salt
3 tbsp lemon juice
Salt
Chili flakes
1 tbsp olive oil

600 g cod fillets
1 tbsp olive oil
salt

1. Chop all tapenade ingredients into small pieces and set aside in a bowl.
2. Place the potato on an oven sheet and add the oil and salt on top.
3. In an oven at 200 C, roast the potato for 30-40 minutes, until soft.
4. Using a blender, puree the potato and add the lemon juice, salt and chili flakes. Taste and add more spice/juice as needed. Lastly, add the olive oil for a smoother texture and shine.
5. In 200 C oven, bake the cod with some olive oil and salt until done. About 15 minutes depending on thickness.
6. Assembly: Put a spoonful of puree on the plate and spread out with a knife. Place the fillet of cod on top and add the tapenade.

Preppy Salad (Avocado Puree, Raspberry Vinaigrette Salad)

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160419 Preppy Salad-2700

A “Preppy Salad” in pink and green – beautiful, fresh and tasty. Perfect for lunch or as a starter. Of course, the Serrano ham can be exchanged for something else, preferably something a bit salty.

Raspberry vinaigrette:
150 ml fresh raspberries
50 ml red wine vinegar
50 ml water
Salt and black pepper
100 ml olive oil

In a blender, combine all ingredients except for the olive oil. When the mix is smooth, slowly pour in the oil while mixing. This will make sure that the oil blends well into the dressing.

Salad:
Selected green leaves, shredded
Radishes, finely sliced or spiraled (using a spiralizer)
Cucumber, sliced or spiraled
Serrano ham
Red onion, finely chopped
Whole toasted walnuts and a few raspberries for decoration

Toss the mixed salad leaves with some of the vinaigrette.

Avocado Puree:
½ a large avocado PER PERSON
1 tbsp lemon juice per avocado
Salt and pepper

In a mixer, process the avocado with the juice

Assembly
1. On a serving plate, splash some vinaigrette
2. Place a large spoonful of puree on the plate and spread it out with the back of a spoon until about 0.5 cm thick
3. Place the salad leaves on top of the puree and then the remaining salad ingredients. Decorate with raspberries and the toasted walnuts.

An Octopus Foam Starter

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1606 Asian Octopus Soup -1710A fun and different starter! If you have an ISI whipper (or similar) it be even more “foamy” but it is not necessary.

I was served this amazing soup in a Spanish tapas bar and loved the lemon grass flavour together with the octopus. This recipe is a recreation of that dish.

Asian Octopus Foam Starter

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1606 Asian Octopus Soup -1710
I was served this amazing soup in a Spanish tapas bar and loved the lemon grass flavour together with the octopus. The recipe below is a recreation of that dish.
Unfortunatly, when recreating this, I did not have my ISI Whipper nearby but if you have one, then just strain the soup, pour it into the canister, charge with 1 cream charger and discharge into the soup bowl. Add the octopus and chopped chili. Creating a foam of the soup gives another, very interesting, texture to this soup.

Serves 2 as a main course

½ medium sized potato
300 ml water
2 kaffir lime leaves, shredded
½ stalk of lemon grass, chopped
½ small chili, chopped, seeds removed
Salt and pepper
3 tbsp lime juice
100 ml whipping cream/double cream.
Red and/or green chili, finely chopped for decoration
200 g octopus, finely sliced or in bite size pieces

1. Boil the potato with the kaffir lime, chili and the lemon grass in the water.
2. Puree using an immersion blender.
3. Add the salt and pepper, lime juice and cream.
4. Heat and then whisk to create a bit of a foam.
5. Heat the octopus in the soup or in a separate pan (depending if it is pre-cooked or raw).
6. Place in serving bowls and decorate with the chopped chili.

Nacho Cheese Sauce – Dairy Free

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1604 Dairy Free Nacho Cheese-2396

A spicy dip to be served with nachos, cucumber or any other vegetable. Dairy free, gluten free and low fodmap. Quick and easy to make. Can be served directly, still a bit warm from the boiled vegetables, or cold.

4 medium sized potatoes
2 medium sized carrots

100 ml water
75 ml almond milk
2 tbsp lemon juice
3 tsp salt
1 tsp smoked paprika
100 ml nutritional yeast
¼ tsp cayenne pepper
¼ tsp black pepper
4 tbsp olive oil
75 grams roasted, marinated red pepper (I like the Sacla brand) or roast your own with olive oil and salt

1. Boil the potatoes and carrots until soft. Place in a food processor.
2. Add all the remaining ingredients and process until smooth.
3. Taste. Add some smoked paprika, lemon juice and salt as required. Remember, cheese is quite salty so if you want to imitate the nacho cheese sauce you may need more salt.

Serve with Nachos

Easter Candy

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Heavenly Hazelnut Pralines:

1603 hazelnut pralines-2363This is a recipe for some divine pralines, perfect as Easter Candy. They are low fodmap (in limited quantities), gluten free and dairy free. A bit cumbersome to make but well worth the effort!! They are delicious, beautiful and shiny just as they are but you can also dip the pralines in any topping of your choice.

Heavenly Hazelnut Pralines

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1603 hazelnut pralines-2363

An amazing treat that I have adapted to become low fodmap as well as gluten and dairy free. Takes a bit of time to make but is absolutely worth the effort!!! Make a larger batch and store them in the refrigerator (although unsure how long they last…they tend to get quickly eaten no matter how many you make).
For this recipe, you need to temper chocolate (please see further down this page). If you’ve done this before, just follow the recipe. If you have never tempered chocolate before, you may want to read up on all the “dos and don’ts” in this exact procedure – there are lots of great websites discussing this.

Hazelnut filling

250 ml hazelnuts (which comes to about 150 nuts, so if you follow a strict low fodmap diet you will need to calculate how many balls you can eat as you should eat a maximum of 15 hazelnuts). (My melon baller makes 40 small balls, which means 3.75 hazelnuts in each).
75 ml pure maple syrup
2 tbsp rice syrup
150 ml hazelnut milk (almond milk will also work but give a different flavour)
75 ml cacao butter, (as measured when melted)
1 tsp vanilla extract
A pinch of salt (brings the flavour out)

1. Process hazelnuts in a blender until a smooth butter is formed (if you use ready made hazelnut butter you only need about 170 ml).
2. Add all other remaining ingredients except the butter. Blend.
3. Add the melted butter and mix until well combined. Do not overbeat! You can also use a spatula towards the end if it is not thoroughly mixed.
4. Pour the mix into a container and place in the freezer until firm.
5. Scoop out with melon baller and make small balls. Again, place in freezer until ready to be coated with the chocolate.

The chocolate

The chocolate needs to be tempered; heated and cooled to exact temperatures. The tempering allows for a smooth and shiny dipping chocolate that “snaps” when you bite into it. Don’t forget to use completely dry utensils.

250 ml cacao powder
375 ml cacao butter, finely chopped + 1 chunk to be used later (size of a thumb)
125 ml maple syrup
1,5 tsp vanilla extract
A pinch of salt
You also need a candy thermometer.

1. Melt the powder and butter (but save the chunk for the next step) in a bain marie (a bowl over water, simmering at a low temperature). Whisk the melting chocolate until it has reached 46C. Remove immediately!!
2. Add the syrup, vanilla extract and salt plus the large chunk of cacao butter, continue to whisk until the temperature has cooled to 29C. The chunk of cocoa butter is to assist you in the cooling process. When at 29C just remove what may remain of the chunk.
3. Put the bowl back on top of the saucepan and heat again. When at 31C remove immediately. The chocolate is now in temper and will produce a wonderful coating for your hazelnut balls.

Dipping

Shredded coconut
Chopped nuts
Cacao nibs

1. Using a toothpick, dip your hazelnut balls into the chocolate mixture, carefully coating all sides. Then dip into a bowl with the topping of you choice. Work quickly so the chocolate doesn’t cool down too much.
2. Store in the refrigerator.

1603 hazelnut pralines-2356

Campari Mango and Orange Juice Spheres

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160316 Campari Juice-2331
Molecular Cooking has long intrigued me and I have just begun exploring this technique. I’d like to share one of the easiest recipes I have so far come across, almost fail-safe…

It may look like an egg yolk but it is actually a drink inside a thin membrane of jelly. A fun way to serve the pre dinner cocktail!

The technique used is called Frozen Reverse Spherification. This is the equipment I used t create this:

160316 Campari Juice Equipment-2342

For the Spheres:
200 g mango, pureed in a mixer
100 ml orange juice
3 tbsp Campari
4 g of “Gluco” (Calcium Gluconolactate – two types of salt)
Silicone moulds to freeze the semi spheres in.

Bath:
1 liter of water
5 g of algine (sodium alginate – extracted from brown algae)
A slotted spoon to fish out the spheres without any accompanying liquid.

Clean Bath:
1 liter of clean water in a wide bowl.

1. Combine all ingredients for the Campari mix and pour into the silicone moulds. Place overnight in freezer with some cling film on top.
2. Using an immersion blender, thoroughly mix the Bath until the algine is completely dissolved. This will take some time. Pour in a wide bowl and cover with cling film. Set in refrigerator overnight to let the air bubbles in the mix escape.
3. Next day, heat the Bath and the Clean Bath to around 50 C (easiest done in a microwave oven).
4. Drop one Campari Sphere at the time into the Bath, swirl around so it is coated all around (don’t let them float nor sink) and let stay in bath for 4 minutes (if you let them stay in longer the membrane will become thicker). You can do several pieces at the same time as long as they do not touch each other.
5. Using a slotted spoon, fish out the spheres and transfer to Clean Bath to rinse off.
6. Then place on a plate to thaw completely before serving.
7. You should end up with perfect semispheres of Campari and Mango/Orange Juice. They will have a thin layer of jelly around them that will pop in your mouth (they should be eaten whole) with the liquid (the drink) seeping out.
8. Fun and delicious!

Lollipop Crunch Apples Dessert

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Caramel Crunch Apples-1716

This recipe comes from a course I’ve attended making plant based, raw dessert. From now on, I will probably post many recipes inspired by this course. Everything will of course still be gluten free. Also, you will find small changes to this site, I hope these changes will make it easier for you to find the recipe you’re looking for.

Lollipop Crunch Apples

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Caramel Crunch Apples-1716

A small ball of apple on a stick, dipped in creamy caramel and rolled in a seed or a nut crunch. Heavenly! The apple may also be substituted for a piece of banana – maybe even frozen?

1-2 apples, make little balls using a “melon baller”

Caramel:
10 medjool dates, pitted and soaked in water for 30 minutes
50 ml maple syrup
75 ml coconut oil, melted
1 tsp vanilla extract
½ tsp salt
1 tbsp water (and possibly some more later on)
(+1 tbsp mesquite powder, optional – Provides a slight molasses-like flavour.)

1. Process all ingredients in a blender until smooth. Add some more water to make the right consistency for dipping to apples.
2. Set aside.

Crunch:
75 ml pumpkin seeds (or any other seed or nut you like)
2 tbsp coconut sugar (or the equivalent of raw sugar)
Seeds from ½ vanilla pod
Salt

1. Scrape out the vanilla seeds from the pod.
2. Briefly blitz all the ingredients in a blender until forming a coarse (not fine) mix.
3. Put into small bowl.

Assembly:
1. Using a small skewer, dip the apples (or banana pieces) into the caramel batter followed by rolling them into the seed crunch.
2. Place in the refrigerator until serving. (or, if using bananas, maybe in the freezer until serving).