One Pot Tomato+Basil Pasta with Walnut Crumble – Italy

Posted on September 7, 2016 by

Ingredients for One Pot Pasta

500gr whole wheat spaghetti

3 cups (cherry) tomatoes chopped

3 red onions, thinly sliced: let sit 5 mins

5-10 cloves garlic crushed: let sit 5 mins

1 cup fresh basil

1.5 teaspoon dried oregano

6.5 cups of broth (or 6.5 cups of water+1tsp marmite)

Add fresh at end of cooking: 4 tablespoons olive oil

Method for Pasta

Place all of the pasta ingredients into a pot. The pasta must lie flat so if it is longer than your pot, simply break it in half.

After the pasta comes to a boil, simmer for 9-13 minutes uncovered.

Liquid should be absorbed but not completely. Add olive oil.

Ingredients for Walnut Crumble

1 cup walnuts

1/4 cup nutritional yeast

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

Method for Walnut Crumble

Place all of the ingredients into a food processor or blender and process until there are no more big chunks of walnuts.


Edited version of: http://cleanfooddirtygirl.com/10-minute-one-pot-tomato-pasta-with-walnut-parmesan/#more-6500

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Chocoalte Beetroot Cake AKA Red Velvet Cake

Posted on November 27, 2015 by
Beetroot makes this chocolate cake incomparably super-moist.
 
Ingredients:
250g well-drained, cooked beetroots
0,5 tsp vanilla extract
250g brown sugar
250ml olive oil
3 eggs
110g brown flour
110g white flour
1,5 tsp bicarbonate of soda
1/4 tsp salt
6 TBS unsweetened cocoa powder
 
Preparation:
1. Preheat oven to 180 C.
2. In a large bowl, combine pureed beetroots, eggs, vanilla, oil and sugar. Mix with an electric mixer on low speed until well combined.
3. In a separate bowl, mix together flour, bicarbonate of soda, salt and cocoa. Add to the creamed mixture, beating together well. Pour batter into an oiled baking tin. For a circular cake use ~25cm diameter.
4. Bake for 40 to 45 minutes until done. It will brown then go brown-black, don’t be afraid…the cake actually turns out very dark brown. Recipe makes one average-sized cake or 24 cupcakes. For cupcakes baking time is 30-35 minutes.
p.s. They are delicious as they are but for extra special you can add a topping. For strawberry cream mix mashed strawberries and powder sugar with Philadelphia, for chocolate cream use cocoa instead of mashed strawberries. Merenda/Nutella is also an easy/delicious spread for on top.
Above is a healthier version of the original recipe: http://allrecipes.co.uk/recipe/14626/chocolate-beetroot-cake.aspx
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Katie’s Crackers

Posted on July 19, 2015 by

My daughter was watching a long artistic video one day when the host started munching on crackers then explained to her audience roughly how to make them. Ten minutes later Katie had made her mix and we popped it in the oven. Oh my! They are the most delicious crackers I have had!!! A big bravo to my little chef 😀 We eat them daily now and make a variety of versions.

The base of the crackers are oats which is great because they are such a healthy form of protein and 1 of the top 12 healthiest foods. Apart from the base you can add any mix of seeds/nuts you fancy. For fancy flavours add things like garlic, paprika,chilli etc.

If you like them sweet, dried fruit can be used and the salt/pepper omitted.

Below is a savoury version that we love:

INGREDIENTS:

1 cup oats

4 TBS sesame

4 TBS walnuts

4 TBS almonds

4 TBS cashews

4 TBS sunflower seeds

1.5 tsp salt

0.25 tsp pepper

1 cup of water

1 TBS oil

METHOD

1. For fine crackers grind or chop the nuts first. For coarse crackers only lightly break any big pieces.

2. Mix nut/seed mix, salt, pepper and oil with the oats and the water.

3. Spread out on a big baking tray lined with baking paper (not necessary if the tray is non-stick)

4. Bake in the oven at 200C for 20-30 mins approx. Half way through take them out and cut into the shape/size you want. Return to oven for the other half of baking time.

5. For soft crackers remove them from the oven when the edge starts to brown. For crunchy wait till they are browned all over.

Snack away!

Sarah and Katie :>

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Lettuce Wraps with Peanut Dipping Sauce – Thailand

Posted on March 23, 2015 by

Yields: 20 wraps to serve 4 people. This sauce is amazingly delicious and can be used for dipping anything or on top of rice/pasta 😀

INGREDIENTS

For the peanut dipping sauce:

1 cup coconut milk

3 TBS smooth peanut butter

2 TBS soy sauce

1 TBS honey or maple syrup

1 clove garlic

15 drops of tabasco (optional)

For the lettuce wraps:

20 large lettuce leaves

300gr extra firm tofu, drained, patted dry, sliced into half-finger-sized pieces and lightly fried

METHOD

Blend all peanut dipping sauce ingredients together. Set aside until ready to serve.

To assemble the lettuce wraps, place a piece of tofu, at the leafy end of the lettuce leaf (not the crunchy end). Fold sides of lettuce in, then roll down toward the crunchy end of the leaf. This can be done ahead of time, but I think it’s fun to serve all the components and have each person assemble their own wraps.

Serve with peanut dipping sauce in individual bowls – double-dipping will be necessary 😉 Enjoy!

Edited version of: http://www.coffeeandquinoa.com/2013/07/fresh-lettuce-wraps-with-peanut-dipping-sauce/

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Feta-Olive bread

Posted on March 8, 2015 by

Ingredients:

400gr of feta

100gr of oats

250gr of white flour

250gr of brown flour

6tsp of quick yeast

3tsp of brown sugar

Method:

Combine ingredients in a mixer then add

550ml of warm water to make a dough-if sticky add more flour.

When a nice dough forms then add 2 TBS of oil.

Also oil the bottom and sides of a baking tray the width of your oven and spread the dough to fill it. Now press into the surface of it:

a cup of olives pitted and halved -spread them out evenly all over the surface

Oil the surface of the bread

Leave in an oven at 50C for 1 hour to rise-it looks pretty because it doesn’t rise where the olives are so is nicely bumpy.

Bake at 170C for 40-60 mins until golden brown and crisp at the edges.

I made this recipe up 😀

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Carrot Coconut Soup

Posted on March 8, 2015 by

Ingredients:

2 large onions, chopped

Olive oil for frying

6 cups of water or broth

2 TBS fresh ginger, grated (1TBS for kids)

8 medium cloves garlic, chopped

1 tsp curry powder (0.5 tsp for kids)

4 cups sliced carrots

4 cups of pumpkin, cut into cubes

10 TBS of coconut milk or 6 tablespoons of creamed coconut.

salt and white pepper to taste

Method:

Chop onion and let it sit for at least five minutes to bring out its hidden health benefits.

Heat oil in a soup pot. Fry onions over medium heat for about 5 minutes, stirring often.

Add garlic and ginger and continue to sauté for another minute.

Add curry powder and mix well with onions.

Add water/broth, carrots, and pumpkin and simmer on medium high heat until vegetables are tender, about 15 minutes.

Add coconut.

Blend in pot using hand blender. Be careful because it’s hot, and it can erupt and burn you. Add salt and pepper to taste J

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Black Bean Salad with Sweetcorn and Avocado

Posted on March 8, 2015 by

Ingredients:

  • 400gr dried black beans cooked
  • 1 cup/jar of sweetcorn
  • 2 large tomatoes, diced
  • 2 cloves garlic, minced
  • 2 TBS minced fresh onion
  • 2 teaspoons salt
  • 1/4 teaspoon paprika
  • 9 TBS olive oil
  • 1 tsp lemon zest
  • 6 TBS lemon juice
  • 2 TBS honey
  • 1/2 cup chopped fresh basil, plus more for garnish
  • 2 avocados, chopped

Method:

  • Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped basil if desired. Serve at room temperature.

Edited from: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

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