Wednesday, 21 December 2016

Freekeh, kale and avo salad


I've been detoxing a lot this month, nothing major or fancy, just eating more greens and more plant food such as whole grains, seeds and nuts.
This salad is one of my latest favorite lunch, it's ready in 12 minutes ....
I am entering `Eat you greens` which is hosted by The Veghog this month..🌿













Ingredients:


100 gr freekeh
1 avocado
4 handful of kale, stalks removed
handful of roasted seeds ( mixture of pumpkin, sunflower and sesame seeds )
salt and pepper
extra virgin olive oil 
lemon juice
 Soak the freekeh in cold water for 15 minutes. Cook the freekeh in a fresh water with a pinch of salt. Cook for 12 minutes for al-dente . For the last 6 minutes add the kale to be cooked together with the freekeh.
In a meantime chop the avocado and set a on a side.Drain off any water left from the freekeh/kale pan and stir in the avocado. Season with salt and pepper as well as olive oil and lemon juice.Divide into two plates and sprinkle some seeds on the top.


Sunday, 11 December 2016

Fig and hazelnuts biscotti

This Italian biscuits called biscotti which means twice baked are my favorite festive bakes . Give it a go, your house will smell festive for hours, your cookie jar will be full ( not for long ) they are a real treat, perfect gift for friends and family...πŸŽ…πŸŽ…πŸŽ…πŸŽ…πŸŽ…πŸŽ…πŸŽ„πŸŽ„πŸŽ„πŸŽ„






































Ingredients:

24 biscotti 

220 gr flour
1/2 tsp baking powder
1 tsp cinnamon 
120 gr brown sugar
100 gr dry figs, chopped 
100 gr toasted hazelnuts
2 eggs
25 gr melted butter
zest of one orange

Sift the flour, baking powder and cinnamon into a bowl.
Add the sugar, figs and nuts.
In a jug whisk the eggs, butter and zest and pour in the flour bowl.
Stir to bring together.
Divide into two and form an even logs 4 cm wide each.
Transfer the logs to a baking tray and bake for 20 - 25 minutes on 180 C.
Let them cool down a bit and cut each log into 12 slices.
Bake them for 20 minutes on 150 C.


Thursday, 1 December 2016

Protein rich loaf quick and easy version




December is one of the busiest month of the year but we love if. I personally love preparing everything homemade for the festive season and when the time is tight I always look for a quick and easy recipes but still tasty and healthy. This bread is everything what I need when I am in a hurry ! 



















Ingredients:

300 gr wholemeal flour ( I used spelt )
100 gr white flour ( again I used spelt )
50 - 70 gr nuts and seeds ( I used pumpkin, sunflower, flax and sesame seeds as well as almonds) 
all toasted 
1 tsp baking powder
1 tsp baking soda
1 tsp salt
450 ml water
1 Tbsp rolled oats for topping 


In a large mixing bowl, place all the dry ingredients.
Add the liquid little by little until you get a soft dough. 
Spoon the mixture into a loaf tin size 22 x 10 cm, greased.
Sprinkle the oats evenly over and bake in the oven for 40 min on 190 C and 15 more minutes on 170 C. 
Once baked remove from the tin and allow to cool on a wire rack.
Slice it and eat it on the day that it's baked. 
Freeze the sliced bread , you will thank yourself when you want a something nice and warm like toast, simply toasted straight from the freezer and enjoy it!