I never thought no-knead bread would turn out to be such a winner. It’s crust is simply divine. No kneading is requested, no machines, no fancy ingredients, very little effort – just a hot oven and a good planning, because there’s one essential ingredient – TIME. no-knead bread 3 cups flour 1 1/2 teaspoons salt 1 teaspoon dry yeast 1 teaspoon sugar 1 1/2 cups lukewarm water In a large bowl combine flour, yeast, salt and sugar. Add […]
.. Kanten contains a sea vegetable called agar agar, which turns liquid into jelly. This works well with any kind of berry or combination of berries. raspberry kanten (adapted from the kind diet by Alicia Silverstone) serves 4-6 2 cups raspberries fresh or frozen and thawed 4 cups apple or quince juice 1 tablespoon fresh orange juice pinch of sea salt 3 tablespoons agar agar a few drops ginger juice ( grate a piece of […]
Uli is a good friend, a slow fooder, and he’s absolutely excellent in pastry making. His cupcakes (although I’m not a friend of cupcakes usually) have been a surprise in deliciousness when he gave me to taste them for the first time. Here’s the recipe for you. Uli’s unique cupcakes 2 eggs 2 tablespoons melted butter 1/4 l milk 300g flour 70g sugar 3 teaspoons baking powder a pinch of salt Place eggs, melted butter and milk in […]
Merry Christmas to all of you! Coconut pancakes with Greek yoghurt and pomegranate 180g rice flour 3 tablespoons sugar 1 pinch of salt 5 eggs 400g coconut cream 2 tablespoons oil or butter for frying Combine ingredients in a mixing bowl or in a blender. Batter should be rather liquid in consistency. Heat a non-stick pan over low heat. Pour in a small amount of batter (about 4 tablespoons to form a thin pancake.Continue until […]
Spiced butternut squash bread 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon vanilla powder 1/2 teaspoon ground cardamom a pinch of ground nutmeg 1 teaspoon grated ginger 1 cup butternut squash purée * 1 cup sugar 1/2 cup vegetable oil 2 large eggs, beaten 1/4 cup water 1/2 cup toasted chopped walnuts or pecans * to make butternut squash purée Cut butternut squash in half lengthwise and remove […]
In Bali we got to enjoy Ketut’s Dadar Cake, a Pandan scented crêpe filled with coconut and palm sugar syrup. We loved it so much that we had it nearly every morning for breakfast together with a fruit plate and a freshly opened coconut. It made me more than happy that one day Ketut invited me to join her into the kitchen to give me a master class in dadar cake cooking. I tried to make it […]
…. has been inspired by Amy Chaplin’s brilliant book at home in the whole food kitchen. Her coconut and quinoa pancakes are completely flour- and gluten-free, though unexpectedly tasty and tender. If you want to go for the vegan version just replace the egg for a “chia egg”. The pancakes are prepared in a minute provided you haven’t forgotten to soak the quinoa before you went to bed. The slight citrus flavour of the pancakes went […]
My morning juice as it came out of the juicer. Ingredients, juiced in the following order: 1 apple 1/4 cucumber a piece of celery a piece of courgette a piece of lemon 2 carrots 1 small beetroot Perfect start into the day!
Jason Vale’s Minty Sunshine, Tahini Beaney, and Veggie Power, all freshly juiced and blended! Except for the pink intruder. I bought it because I wanted the little glass bottle, perfect for take-away…. Nevertheless in comparison to our fresh juices it was the perfect proof that the difference fresh versus pasteurized is enormous. Minty Sunshine 2 oranges 3 carrots 1-2 cm chunk root ginger 4 sprigs fresh mint a small handful ice cubes Juice all ingredients. Pour […]