Friday, 25 November 2016

Forever young 7 Breakfast idea



                                                                      ๐Ÿ’ƒ ๐Ÿ’“ ๐Ÿ’ƒ 






Pumpkin Pancakes



you will need:

3 eggs
50 gr brown sugar
80 ml oil
350 ml milk mixed with juice of half lemon
120 gr pumpkin pure
2 tsp vanilla extract 
half tsp cinnamon 
2 cups mix of wholemeal and white flour
2 tsp baking powder
half tsp salt
up to 60 ml water

Mixed up the wet ingredients all together and add the flour as well as baking powder, cinnamon and salt.
Heat up a non stick pan.
Using a tablespoon measure up 3 Tbsp of the mixture for each pancake.
Dry - fry for 3 min on each side on medium heat.
You should get about 18 small pancakes.
Serve them with chopped fruit and a drizzle of honey.








Porridge with apples, raspberries, almonds and cinnamon  





click here how to make your own granola dust 



Scrambled eggs / kale on toast 



This is extra quick breakfast that I make if I have any leftover cooked kale.
While the bread is toasting quickly I make the scramble eggs.




Porridge with fresh fruit and walnuts 




Sweet potato toast with poached egg and avocado spread 




The latest online trend that I had to try and taste:
sweet potato toast!
Cut the sweet potato into a 5 - 7 mm slices and toast them in a toaster just like you toast bread.
It will take a good coupe of rounds but once is ready it is really delicious.
I spread my toast with mashed avocado topped with a poached egg and a pinch of chili flakes.
If you want to find out more how to make sweet potato toast here is a link:










Sunday, 20 November 2016

Protein rich muffins with quinoa and broccoli


I made these little beauties today for Sunday brunch, everyone was home and hungry. The weather was stormy (you already know this if you live in England) and I must say the treats vanished in a second....
In an ideal world you would have a few left over so you can pack them for lunch the next day, as they are even more yummy eaten cold. However, in my world, I have to bake a second batch for tomorrow's packed lunches or mid afternoon snack. I should say that you can use any cooked grain, any cooked vegetables or cheese of your choice!
You can be adventures and add some chopped spring onion or even sun dried tomatoes..... It's entirely up to you ...
Mine are quite simple but still very tasty with a hint of garlic and dried oregano...❤










I use those baking cups 



Ingredients:

for 6 large muffins

2 eggs
80 gr freshly grated parmesan cheese
1 small head of cooked broccoli florets 
90 gr dry quinoa, I used white, red and black
1/4 tsp garlic powder
a pinch of oregano

Rinse the quinoa under a cold water, then place it in a medium size of cooking pot . Add about 300 ml water and cook it for a 20 minutes.
Five minutes before the time is up, add the broccoli.
Drain off any excess water.Whisk the eggs, add the cheese and the rest of the ingredients as well as the cooled mixture of broccoli and quinoa.
Using a spoon or a scoop fill the baking cups if you are using it or you can use any muffin tin , just make sure in non stick one.
Bake for 25 minutes on 190 C .


Thanks for reading! I would appreciate any comments or suggestions from you.






































Friday, 11 November 2016

Super detox purple kale & millet soup

Purple kale, wow! How excited was I, seeing it in the farmer's market. I love adding kale into soups but I knew that this purple kale won't give the most attractive colour. Therefor there will be comments from the consumers especially from the youngest one.
Millet is an amazing seed, it is high in fiber, vitamin B and magnesium and it is easily digestible. I ❤ millet !
 

 













Ingredients:

1 leek
2 parsnips, celeriac or potato
2 - 3 handfuls of kale
50 gr millet 
olive oil
1 liter of veggie stock or water + low salt stock cube 
salt
pepper
chili flakes, optional
yogurt , optional

Start by washing and chopping the veggies. In a big-ish cooking pot heat up some olive oil, add the leek, stir for a couple of minutes and add the parsnip.
Pour in the stock and cook on a medium heat for 15 minutes or until the parsnip is soft. Now add the millet and the kale and cook for further 10 - 15 minutes.
Adjust the taste. Blitz the soup into a food processor and serve it with some chili flakes and a spoonful of yogurt.   



















Tuesday, 8 November 2016

Pumpkin Panettone my way

Panettone is a sweet bread originally from Italy. It is a festive bread usually consumed around Christmas.

 Panettone bread is enriched with dry fruit as well as candied , butter and some sort of alcohol liquor. The proving dough method is what gives this bread the special taste and texture. 

My panettone bread is very light in texture, it's got a lovely yellow colour, hint of rum as well as orange ...













Ingredients :



  • 500 gr white bread flour
  • 7 gr instant yeast
  • 1 egg
  • 100 gr very soft butter
  • 50 gr sugar
  • 200 gr pumpkin pure
  • pinch of salt
  • 1 -2 tsp vanilla extract
  • 1 cup of lukewarm water
  • 50 - 100 gr sultanas soaked in rum for 30 min


for the spread:


  • 50 gr sugar
  • 50 gr soft butter
  • 2 tsp ground cinnamon
  • orange zest 


First, make the dough: place the flour into a big mixing bowl, add the rest of the ingredients and form a dough.
Knead the dough on a floured worktop for ten minutes or so and place it back into the mixing bowl.
Cover it wit tea towel and leave it to prove for 1 1/2 hour.
Roll the dough with rolling pin into a rectangle shape, spread the mixture of sugar, butter, cinnamon and orange zest and roll the dough into a roulade .
Place the roulade into a buttered ring tin and make a few cuts at the top using a sharp knife.
Leave the dough to prove one more time covered with tea towel for about 40 - 50 minutes.
Bake on 190 C for 20 minutes + 20 more minutes on 170 C .
Cool it down before you slice it.