Home-made Mixed Spice

 Ingredients

 1 tbsp quality cinnamon pdr

2 tsp all spice pdr

2  tsp nutmeg pdr

1 tsp clove pdr

1 tsp ginger pdr

1 tsp coriander pdr 

3/4 tsp mace pdr

 

Preparations

Combine all spices in an airtight glass jar and keep store in a dark cool place for up to several months.

Makes about 1/4 cup of Mixed Spice.

This famous spice blend has been enjoyed in Christmas baking for several centuries.  With both sweet and savory applications, you will love this deliciously versatile Mixed Spice blend.  

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Healthy Carrot and Nut Muffin

 Muffins are definitely a guilty pleasure, but what if we told you that we have a muffin recipe that isn’t only on the healthier side, but is also ridiculously easy to prepare and needs very little cleanup. This recipe is dairy free and it also replaces part of the flour with almond flour, which results in a denser (and healthier) muffin.

They also contain healthy plant oils and nuts, full of the essential omega 3 fats and fiber, dried cranberries, carrots and ginger rich in vitamins, antioxidants, and healthy plant compounds. True, we do use eggs, minimal quantities of whole wheat flour and added sugar in this recipe, which means that you won’t be able to survive on these muffins exclusively (I know I want to), but we stand by the belief that it’s still a good idea to stick to healthier alternatives, especially when you’re craving sweets so badly your hand is reaching for cookies as you read this. 

As is the case with all of our recipes, this recipe can be prepared in 1 bowl and it’s ready in a blink of an eye (sadly also gone in a blink because they’re so delicious). Finally, here is the recipe:

Ingredients

 Dry Ingredients 

½ cup (50 g) almond flour* 

2 cups (250 g) whole wheat flour 

1 tsp baking soda 

1 tsp cinnamon pdr

¼ tsp nutmeg pdr,

½ tsp salt

*Whizz some almonds in my blender until they form a powder. If any bigger almond bits remain, don’t worry, they will give your muffins some extra crunch, yum! 

Wet Ingredients 

1 cup (240 ml) soy milk 

1 tsp vinegar 

¾ cup (150 g) brown sugar 

2 eggs 

½ cup (125 g) applesauce 

¼ cup (60 ml) coconut oil 

1 tsp vanilla extract 

2 tsp grated fresh ginger (optional) 

“Filling” 

1 cup (50 g) shredded carrots (about 2 small carrots) 

¾ cup (90g) unsweetened dried cranberries 

1 cup (150 g) chopped walnuts (reserve half for the topping) 

Equipment: a lined 12 muffin tin.

Preparation: 

Step 1. Preheat your oven to 375°F (190°C). 

Step 2. Prepare the soy buttermilk by whisking the soy milk with vinegar and letting it thicken for about 10 minutes until it resembles buttermilk. 

Step 3. In a large bowl, combine and mix all the wet ingredients together until smooth, adding in the buttermilk last. 

Step 4. Sift in all the dry ingredients, whisking the batter until smooth and glossy, but it’s crucial not to overmix the batter because it won’t rise as it’s supposed to. 

Step 5. Add in all the ingredients from the “filling” section and work them in gently with a spatula. 

Step 6. Divide your batter evenly into the lined muffin tray, topping each muffin with some of the walnuts you reserved. Bake the muffins in the midsection of the oven for 18-20 minutes. The top of a perfectly-cooked muffin should be domed and golden brown, and the edges of the muffin should pull away slightly from the edges of the muffin tin. 

Step 7. Take the muffins out of the oven and let them cool down for at least 10 minutes before taking them out. Enjoy warm or cold, I love to combine these with morning coffee, so delicious!

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Fruit and Yogurt Bruschetta For Breakfast

 If you are looking for a light weekend breakfast or a sweet mid-day snack, then fruit bruschetta is where it's at. Bruschetta is a traditional antipasti dish in Italy, usually made with tomatoes, mozzarella cheese and basil, but this is a sweet rendition with fruit and honey. The recipe is so simple to make that you may find yourself eating it for breakfast or desert throughout the week. Enjoy this deliciously healthy breakfast recipe!
 

Recipe Makes: 16 bruschetta 

Ingredients: 

16 1/2 inch-thick slices of crusty Italian or French Bread 

2 tbsp melted unsalted butter 

1 1/2 tbsp sugar 

1 1/2 tbsp cinnamon 

1 peach, peeled, pitted and cut into a fine dice

1/2 banana, cut into fine dice

8 large strawberries, cut into dice 

3-4 tbsp of plain yogurt 

Honey for drizzling 

(You can substitute the fruit above with any of the fruit in season)

 

Method

Begin by preheating the oven to 375F or 190C. Then arrange the bread slice in one layer in a shallow baking pan and toast the bread in the middle of the oven until it turns golden, for about 10 minutes.
 

Then, brush the toasts with butter on one side. You can make the toasts up to one week ahead of time and store them in an airtight container.

In a small bowl, stir together 1 tablespoon sugar and cinnamon (it is possible to use brown sugar as well). Then sprinkle this mixture over the buttered side of each of the toasts. Then broil the toast for about 5 minutes for about 30 seconds, for until the tops are bubbling. Remove from the oven and cool. (Read more here if you're confused about the difference between baking and broiling). 

Finally, in a larger bowl stir together the fruit and the remaining 1/2 tablespoon of sugar and place about one large tablespoon on each toast. Top each toast with one teaspoon of plain or vanilla yogurt and drizzle with honey.

Now you have a quick, easy and deliciously sweet breakfast treat to enjoy. Bon appetite!

 

 

 

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Butternut, feta and chilli rolls

  

 Ingredients

1 kg butternut squash (unpeeled), halved and de-seeded

olive oil

2 tsp chilli flakes

1 tsp cinnamon pdr

1 fat garlic clove, crushed

200g feta cheese, crumbled

1 small packet (about 30g) of flat leaf parsley, finely chopped

1 x 320g ready-rolled all-butter puff pastry sheet

1 egg, beaten

1 tsp nigella seeds / kalonji

sea salt flakes and freshly ground black pepper

 

 

Preparations

 

Preheat the oven to 210ºC (190ºC fan), Gas Mark 6½.

Place the squash halves, with their cut sides facing up, in a baking tray and drizzle over a little olive oil. Roast for about 50 minutes, or until the flesh is cooked through and soft. (Don’t switch off the oven.)

When cool enough to handle, use a spoon to scoop the butternut squash flesh out of the skins and into a mixing bowl. Add the chilli, cinnamon and garlic, season with a generous amount of salt and pepper, then mash it all together. Now gently fold in the feta and parsley. Set aside.

Increase the oven temperature to 220ºC (200ºC fan), Gas Mark 7.

Line a baking tray with baking paper.

Cut the pastry into 8 squares. Divide the filling into 8 portions. Shape one portion of filling into a sausage shape and place it diagonally across one of the pastry squares. Fold the pastry corners over the filling, pinching together – the filling will remain exposed at each end. Repeat with the remaining pastry and filling. Transfer the parcels to the prepared tray, brush with the beaten egg, scatter over the nigella seeds and bake for about 25 minutes, or until deep golden brown.

Serve hot or at room temperature according to your preference.

 

 

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Baked Pumpkin Dessert

INGREDIENTS

FOR THE PUMPKIN LAYER

1 kg (2.2pounds) pumpkin, such as Sugar Pie or Sugar Bush, peeled and cut into 2-inch chunks

1 1/4 cups granulated sugar (about 9ounces; 250g), see notes

1 tsp cinnamon pdr

1/2 tsp cloves pdr

1/4 tsp nutmeg pdr

 For the Sweet Béchamel Layer:

3 tbsp unsalted butter or ghee (1 1/2 ounces; 42 g)

3 tbsp (24 g) all-purpose flour

2 cups (480 ml) whole milk, room temperature

1 cup (240 ml) pumpkin liquid, from above

1/4 cup cream cheese (2 ounces; 57 g), optional

1/4 tsp vanilla extract

1/4 tsp nutmeg pdr

1 tsp rose water/

 

To Assemble:

1/4 cup toasted unsweetened coconut flakes (3/4 ounces; 21 g)

1/4 cup toasted walnuts (1 ounce; 28 g)

3 tbsp raisins (1 1/2 ounces; about 40 g), see notes

1 tbsp granulated sugar (1/2 ounce; 15 g), for sprinkling, optional

 

Preparations 

For the Pumpkin: In a large bowl, toss pumpkin with sugar until evenly coated. Transfer to a colander and set over now-empty bowl. Set aside for at least 1 hour and up to 8 hours to draw out excess water. Reserve liquid; you should have at least 1 cup.  

 Transfer drained pumpkin to a large Dutch oven or heavy-bottomed pan and season with cinnamon, cloves, and nutmeg. Cook over low heat, stirring occasionally, until pumpkin is tender, about 20 minutes. (If pumpkin becomes too dry and begins to stick to bottom of pot, add 1/4 cup water.) 

For the Sweet Béchamel Sauce: In a medium saucepan, melt butter or ghee over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add 1 cup reserved pumpkin liquid and milk in a thin, steady stream, whisking thoroughly and getting into all corners of the pan to maintain a smooth texture. Whisk in cream cheese, vanilla, and nutmeg. 

Continue to cook, stirring, until sauce comes to a simmer and begins to thicken slightly, about 1 minute. Reduce the heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes. Remove from heat; set aside. 

To Assemble: Adjust oven rack to middle position and preheat to 350°F (175°C).  

Using a potato masher, mash cooked pumpkin and, using a flexible spatula, spread it evenly across the bottom of a 9-by-9-inch baking dish. Sprinkle with toasted coconut, sultanas, and walnuts. Pour warm béchamel over the pumpkin and nuts, using a flexible spatula to spread it evenly from edge to edge. Sprinkle with sugar, if desired. 

Bake until béchamel is bubbly and dessert is fragrant, about 20 minutes. Preheat broiler to high, and broil, checking frequently to prevent burning, until béchamel is golden brown and caramelized, 2 to 3 minutes. Alternatively, use a kitchen torch to brown top of dessert (hold torch 1- to 2-inches away from the surface). Serve warm, at room temperature, or chilled for a more custard-like texture. 

 

Notes

The sweetest pumpkin varieties are typically labeled as "sugar" or "pie" pumpkins, known for their naturally sweet, smooth-textured flesh and smaller size. Look for varieties like Sugar Pie, Baby Pam, and Sugar Bush. Though technically a winter squash, butternut squash is also prized for its sweetness and can be an excellent substitute for pumpkin in both savory and dessert recipes. 

 

Make-Ahead and Storage

The dish can be assembled up to 1 day in advance, loosely covered with plastic wrap, and refrigerated until you're ready to bake.

Once cooled, the finished dish can be wrapped tightly in plastic and frozen for up to 1 month. Thaw in fridge overnight. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, warm individual portions in the microwave until heated through. Alternatively, the entire baking dish can be reheated in a 350°F (175°C) oven until warmed through.

 

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German Plum Cake

Ingredients

3+ pounds Italian plums,cut into quarters, pits removed

1 cup warm milk, *start with 3/4 and add extra to the dough as needed

1 1/2 tbsp dry active yeast

4 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1stick butter (1/2 cup melted but not hot)

2 eggs

1 tsp vanilla extract

For the crumbly sweet topping

1 cup all-purpose flour

1 cup sugar

1tsp cinnamon pdr

1/2 cup butter,at room temperature 

Preparations

Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.

 Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter an extra large jelly roll pan (at least 18 inches in length and 1 inch sides, but even then the crust will be thicker than with the Backblech so consider using slightly less of the dough).

 

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the crumbly topping: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the topping over the top of the cake. Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

Notes

*This cake holds up well for a day or two and is even more flavorful once the juices have absorbed into the dough.

 

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Healthy Diet Cake without Flour and Sugar

 Ingredients and Preparations

Oats 1 cup

water  100 ml, mix well with oats

apples 3 chop into small pieces, blend in a mixer jar to a smooth paste

spread the apple over the oats mixture

eggs 3, separate the yolks and the white, add the yolks to the other mixture and mix well along with 1 tbsp curd and 1 tbsp honey, cinnamon pdr 1/4 tsp mix all well.

wash and soak 60 gm dates, drain well, chop fine and fold into the oats mixture. 

Bake in a pre-heated oven @ 180 C or 360 F for 30 minutes,

while the cake is being baked, beat the egg whites with a pinch of salt, after beating for a few seconds, add 1 tbsp sweetener and beat well.

add 1 tbsp corn starch beat well it forms a thick peak and hen you turn the bowl upside down, it should not fall down.

spread this egg white mixture over the baked cake, sprinkle some poppy seeds all over and bake again @ 180 C/ 360 F for 20 minutes.

Cool slightly, cut and enjoy your healthy cake without any guilt feelings. 

 

 

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Curry Powder

 Ingredients

1/4 cup coriander seeds

4 tsp cumin seeds

1 tbsp fennel seeds

1 tsp fenugreek seeds

1 tsp black peppercorns

1 tsp yellow mustard seeds (optional, for added heat)

4 small dried red chilies

4  dried curry leaves (can substitute 1 large bay leaf)

2 tbsp turmeric pdr

1/2 tsp ginger pdr

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp cinnamon pdr

 

Preparations

Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/ coffee grinder along with the remaining ingredients and grind until you get a fine powder.

Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks.

Makes approx. 1/2 cup of curry powder.

To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice. 

 

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Berliner (German Donuts)

  

 Ingredients

4 cups all-purpose flour

1/3 cup sugar

2 1/4 tsp instant yeast

1 1/2 tsp lemon zest

1/2 tsp Kosher salt

1 cup milk, room temp, plus more as needed

  2 large eggs @ room temp

1 large egg yolk, room temp

5 tbsp unsalted butter, melted and cooled to room temp

1 1/2  tsp pure vanilla extract

1cup raspberry jam, or jam/filling of choice

granulated sugar, (about 1 cup)

 pinch of cinnamon

powdered sugar(about 1/2 cup)

oil for frying, choose a neutral tasting oil with a high smoke point like avocado or canola. 

 

Preparations 

Place the flour, sugar, yeast, salt and lemon zest in the bowl of a stand mixer and stir to combine. Add the eggs, butter, vanilla extract, and milk. With the dough hook attached, knead the dough for about 10 minutes or until it's no longer sticky but is soft and supple. Add more milk if the mixture is too dry, add more flour if it's too wet.

Form the dough into a ball, spray the bowl with oil, and place the dough ball back in the bowl.

Cover the bowl loosely with plastic wrap and let it rise in a warm place for 45-60 minutes or until doubled in size.

Punch down the dough in the center. Divide the dough into uniform pieces. I like to weigh the dough to get themas close to equal as reasonably possible. At about 80 grams per piece you'll get 15 Berliner donuts.

Using the palms of your hands, roll the dough pieces into balls and place them on a lined baking sheet, keeping space between them to allow them room to rise. Cover them with a clean towel or cover loosely with plastic wrap and let them rise in a warm place for another 30-60 minutes or until nearly doubled in size and nice and puffy.

Make sure to give the dough balls adequate time to rise as this will be crucial for achieving the right texture. Heat the oil in a deep pan. The oil should be at least 2 inches deep. Keep the temperature between 350-365 F. If it's not hot enough the donuts will soak up the oil and be greasy. If the oil is too hot the outside will burn before the inside is fully cooked. I like to keep it at just over 350 F. Working in batches, carefully lower a few of the dough balls into the hot oil. The temperature should be such that the Berliner will cook for on each side for about 2 minutes or slightly less. After about 2 minutes, or when the bottom is a deep golden brown, carefully flip the donuts over and continue to cook for about another 2 minutes or until deep golden brown. Do not at any point submerge the Berliner under the oil otherwise they will not develop the white rim around the center that is characteristic of Berliner. Remove the Berliner and place them on paper towels to drain. Repeat the process for the remaining donuts. Once the Berliner are cool enough to handle, it's time to fill them. Place the jam in a piping bag fitted with a filling tip . Push the filling tip into the side of Berliner, along the white rim, and squeeze some jam into the donut. Repeat this for all of the donuts.  

Place the granulated sugar into a wide shallow bowl and mix in just a touch of cinnamon. Place a donut on the sugar, scoop some sugar on top of it, and roll it around in the sugar until well coated. Repeat for all remaining donuts.

Place the sugar coated donuts on a wire rack and dust the tops with powdered sugar.

Berliner donuts are best eaten while still a little warm and definitely on the same day, but will keep for a couple of days in an airtight container at room temperature.

 

 

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Apple slices with peanut butter- quick and healthy snacks

Ingredients

1 apple, sliced

2 tbsp natural peanut butter

Pinch of cinnamon

How to make it:

Arrange the apple slices on a plate and serve with peanut butter for dipping. Sprinkle with a pinch of cinnamon.

 

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