Thursday, October 23, 2008
Breakfast edition
But I had some photos in my archive. I have been planning on writing about my almost-every-morning-habit, making smoothies ! I've gotten so fixed in it that I can't imagine living without it. I used to eat fruits as breakfast before, but I prefer this as a more exciting option. It requires some making in the morning, and it goes well with me.
Smoothies are really light to eat, and serves if you don't want to eat heavily in the morning. I feel like it's kind of a cleansing-habit every morning, it gives a refreshed and light feeling. But sometimes if I want to eat more firmly, I mix some granola in it, and it keeps hunger away for a longer time.
Really there are no rules and regulations in making smoothies, about any fruits and berries go, and you should just use your imagination. I have just gotten used to almost always using banana - it somehow makes the texture firmer and is quite mild tasting so it goes with almost anything. Also avocado gives a nice texture, I just prefer not using it too much, because it can be too icky. Apples and pears are aƶways safe options. Really the royals in this are berries, especially fresh ones. I love especially the mixture of banana and lingonberries! I recommend kiwi also, I love it's zesty taste. Pineapple, mango, nectarines, strawberries, raspberries, what ever you can find.
I usually put in one smoothie about three fruits, depending on the size of course, it makes about 1 ½-2 glasses (I should get me a taller glass so all would fit in on one time!). And I always keep the fruits in the fridge so they're cold, and it's good to add berries from the freezer. I like to add always couple spoonfuls of soy yogurt for the texture. If you like the texture to be juicier, you could well add some fruit juice or soy milk, as you like.
Tuesday, October 7, 2008
Pie for consoling injuries
I love this recipe! Before I have made this from lingonberries, but we had some cloudberries in the fridge so I took my advantage of them. I've had a real clumsy day, I injured myself bloodily at work - cut a piece of my little finger with a sharp knife and it bled like the Niagara Falls. We'll see, if it's time for stitches tomorrow. I had to solace myself with something. Let it be sweet.
Ingredients:
100 g of melted margarine
1 dl sugar
2 good tbsp of soy flour mixed with about the same amount of water
2 dl of spelt flour
1 tsp of baking powder
1 tsp of ginger
2 tsp of cinnamon
½ tsp of cardemom
2-3 dl of cloudberries ( or lingonberries )
Heat the oven in 200 degrees. Mix the butter and sugar, add the soyflour-water mixture. Combine separately the dry ingredients, and then stir together. Pour the dough in a small cake tin and the berries on top. Bake for 15 minutes in the oven. At that time make the filling:
½ dl of soy cream
½ dl of muscovado sugar
1 tsp of vanilla sugar
Boil the ingredients up in a kettle, and pour on the cake. Bake for another 15 minutes.
Monday, October 6, 2008
Alcohol acquaintances
This is how to make Irish Coffee:
1, 5 dl of coffee
2 tsp of farine sugar
5 cl of whiskey (any Irish whiskey should do, for example Miller's, Jameson)
Some whipped cream
Measure the sugar in the glass and pour on the hot coffee. Mix, add the whiskey and the whipped cream on top. To make it non-alcoholic leave out the whiskey. (But I can say that it's not even nearly the same!)
Saturday, October 4, 2008
Muffins strike again
Ingredients:
50 g of melted margarine
1 banana
about ½ dl of soy yogurt
1 dl of pineapple juice (from the can)
2 dl of spelt flour
3/4 dl of sugar
3/4 dl of desiccated coconut
1 tsp of vanilla sugar
1 tsp of baking powder
½ tsp of salt
1 small can of pineapple cubes
Heat the oven in 225 degrees. Mash the banana, and mix with margarine, yogurt and pineapple juice. Mix separately the dry ingredients, and then combine. Chop almost all the pineapples from the can (or all, if you want to) and leave some for decorating. Whisk the pineapples in and admeasure to muffin tins. Set the rest of the pineapples on them and sprinkle some desiccated coconut on top. Bake in the oven for 15 minutes.
I guess it is muffin season now.. ! The pineapple muffins were wonderfully moist, thanks to the fruit. I definitely add pineapple to my favorites from now on.
I made also this, or actually it was supposed to butterscotch-pecan bars, but I didn't have a proper tin for it. And I think that I baked this for too long, it was quite crispy, but edible it still was of course! After all, it hasn't been failure-clear-week!! Here is the link for the recipe: http://havecakewilltravel.com/2008/10/02/a-can-of-whoopmolasses-another-twist-of-the-butterscotch-bar/#more-2439