Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Ricotta dessert topped with Licor 43 marinated kaki’s!

Yum!

Yum!

Kaki is the Dutch word for Persimmon fruit. What are persimmon fruits? 

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Recipe: For 2 persons

Ingredients:

200 gr fresh low-fat sheep’s ricotta

15 gr icing sugar

2 ripe, but not overripe kaki’s ( Persimmon fruit ), cleaned, washed, pad dry on kitchen paper, cut into bite-sized chunks, like picture above! ( The hard white bits on the interior removed!! )

2 to 3 tablespoons of Liqueur 43 in Spanish: Licor 43 ( Quarenta y tres ) (30-45 ml ) This is a bright yellow, sweet Spanish Liqueur with 43 flavors in it.

180px-licor_43

Method:

1. About 3 hours before you want to serve your tasty desserts, marinade your kaki chunks into 2 to 3 tablespoons of Licor 43, in a fitted bowl. Mix gently with a spoon, do not damage the kaki chunks. Place a lid on & place into the fridge to marinade. After 1 hour, spoon the marinating kaki chunks over in the liqueur!

2.  In another bowl, add sheep’s ricotta. Mix in the icing sugar with a fork, to loosen up the fresh ricotta. Mix well. Spoon your ricotta into 2 serving dessert bowl or glasses & place cling-film over he top & place into the fridge until 10 minutes before serving, to get a bit colder.

3. 10 minutes before serving, take the ricotta goals & marinated kaki’s out of the fridge. Remove cling-films & fitted lid. Divide the marinated kaki’s over the 2 ricotta desserts. Pour the rest of the licor 43 all over your 2 desserts & enjoy with a loved one! :) MMM! :)

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7 Comments »

An organic pork loin dinner to impress!

Last week, I made this delicious invented dinner! I had a beautiful piece of organic pork loin in my fridge. Now, I wanted to make a more fabulous dinner out of it & I also used mulled ginger wine in here! This is what I made:

MMM!

MMM!

This is a great tasty dinner for a dinner party! You will WAW your guests for sure! :)

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bottle-mulled

Recipe: For 2 persons

Ingredients:

* For the organic pork loin & mulled ginger wine soy cream sauce:

350 gr organic cleaned pork loin, ( that is gluten- & dairy-free!), fat & white membrane removed,  cut into smaller pieces, max.2 cm thick

baking margarine or butter!

a fruity extra virgin olive oil

1 medium white onion, peeled & cut into rings

1 fat clove of garlic, peeled & finely chopped

2 teaspoons of coriander seeds, crushed finely in a pestle & mortar

finely milled white pepper

Maldon sea salt

70 ml mulled ginger wine/ I used Crabbies

1 tablespoon powdered coconut sugar

150 ml soy cream

1 tablespoon freshly squeezed lemon juice

15 gr fresh coriander leaves ( cilantro , cleaned & cut up roughly

250 gr of brow, Swiss mushrooms, cleaned & cut up into smaller pieces

* For the spinach:

300 gr young spinach leaves, washed, spun dry

white pepper

Maldon sea salt

* For the aromatic brown rice:

2 sachets of each 125 gr brown rice, that need 12 minutes of cooking

1 green celery stick, cleaned, cut up into larger chunks

2 fat cloves of garlic, peeled & finely cut up

2 tablespoons of dried thyme stalks

2 dried bay leaves

a splash of white wine

Method:

1. Cook your brown rice sachets in salted boiling water & add celery chunks, dried bay leaves, chopped garlic & dried thyme. Stir often, when rice has been cooked, remove, celery, chopped garlic, bay leaves & dried thyme but add a splash of white wine. Stir it through the cooked brown rice! Keep warm.

2. In the meantime, take larger non-stick pan & heat up on medium-high. When hot, add a few knobs of margarine & some olive oil. Swirl around the pan & add chopped garlic, onion rings & crushed coriander seeds. What a great aroma! Stir often until browned. Set aside & transfer to another pot with fitted lid, to keep warm. In the same pan, add a few knobs of margarine & add mushrooms. Add some white pepper & some sea salt, but not too much! Fry until browned on all sides & cooked through. Transfer this all to the same pot where the garlic & onion rings are,…keep warm! To the same pan, add olive oil & heat up. When hot, fry your pork loin pieces for about 2-3 minutes per side & when you turn your meat over, only season with white pepper & some sea salt on one side of the meat!

Now, return the onion-garlic-mushroom mix back to the hot pan with the meat in it. Stir through.  Add mulled ginger wine, coconut sugar & lemon juice. Stir everything well round into the hot pan. Let mulled ginger wine reduce a bit. Now, pour soy cream into the mulled wine & season with some more white pepper & sea salt. Taste often. Let the sauce reduce to your liking & taste again! Turn the meat over in your lovely sauce. It all has to taste fabulous! Turn heat off  & place a fitted lid on the hot pan. Let the meat rest into your lovely sauce for about 5 minutes before serving! This way the meat will be very juicy & tender!

3. In the last minutes, before serving, steam the spinach for a few minutes. Add some grins of white pepper & some sea salt, to taste. Now, plate up & scatter the chopped up coriander leaves all over your plate, but not too much & enjoy with a loved one! :) MMM,…:)

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Vegan & Gluten-free spiced avocado chickpea spread!

Yummm!

Yummm!

A few days ago, I invented this lovely spiced avocado chickpea spread! I added some chopped red onions & spiced it up a bit too! How? Just read on,…:)

yummm!

yummm!

Recipe: For a lot of spread

Ingredients:

1 ripe avocado, cut inti 2 , big stone removed & the flesh scooped out with a large spoon

1 tablespoon of fresh lemon juice (15 ml )

1 tablespoon of a fruity extra virgin olive oil (15 ml )

1 red onion, peeled & finely cut up

2 teaspoons spicy smoked paprika ( pimenton picanté )

1 cup of canned chickpeas, rinsed & well-drained

1/2 teaspoon garlic powder

20 to 25 grins of smoked sea salt

10 grins finely milled black pepper

Method:

1. Add every ingredient to your food processor except the red onions! Mix or blitz until 3/4 smooth! I still like to have  bait of consistency in my spreads, so it is up to you! ;) Taste! It has to taste smooth with a bit of spice & smokiness! :) If not, adjust the spicing & seas owing to your liking! 

2. To serve! Smear your spread on a lovely slice of fresh spelt bread & top with cherry tomato halves but not too much otherwise the tomatoes overpower the spread ingredients! Keep the rest of the yummy spread in a bowl with fitted lid in the fridge. It will keep for 2 days! Enjoy! xxx

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Vegetarian Beetroot risotto with 2 cheeses! :)

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Every winter, I make this delicious easy to make vegetarian beetroot risotto with 2 cheeses! Which one’s? Read on,…:)

When you add the 2 cheeses to the risotto, after cooking, the risotto will turn pink red bubblegum color,..cool,..hey?

Recipe: For 4 persons

Ingredients:

400 gr small to medium-sized fresh beets, cooked for 35-40 minutes, or until tender. With plastic gloves on, peeled & cut up into bite-seized smaller chunks

2 fat cloves of garlic, peeled & finely minced

3 tablespoons of a fruity evoo

1 large white onion, peeled & finely minced

1 liter hot vegetarian gluten-free stock

300 gr uncooked risotto rice/ I used Arborio

100 ml white wine or a bit more/ I used Wine Chateau Genoels – Elderen, Chardonnay white 2006 ( that is a top Belgian wine!!!)

50 gr freshly grated Parmesan cheese

150 gr fresh sheep’s ricotta cheese

black pepper

Method:

1. Take a larger cooking pot & heat up on medium-high. When hot, pour 3 tablespoons of that fruity evoo in it & swirl it all around the pot.

2. Add chopped onion & garlic & fry for about 4-5 minutes. Now, add the rice & stir it all around the base of the pot for about 3 minutes or so. Add beet chunks & stir continuously! Add wine & stir non-stop. Gradually, add the hot stock  & only pour in more stock until the rice has absorbed the stock & do this process again & again until al the hot stock has been used up. This will take about 15 to 25 minutes. Check the rice. It must still have a bite to it but must be cooked through, al dente. Take it off the heat. Your risotto still must be a bit liquid & moist too! Off the fire, add your 2 cheeses & stir it well through the risotto. This will bind the risotto more,…Check the seasoning again. Maybe you must add some grins of finely milled black pepper.

3. Serve at once with a loved one & drink the same wine like the one you have used in your risotto! :) MMM,…& cheers!

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Sophie’s festive braised Magret duck breast with a cassis & raspberry sauce, served with a parsnip & carrot mash!

MMM!

MMM!

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I am still ill but this was a scheduled post! We love to savor duck at our house & we love this more classical dish, that we at least make 2 in wintertime. I know that you all will love it too! It is that delicious! It is also festive & great to give at a dinner party & that is what we did! ;) Enjoy! xxx

Recipe: For 2 persons

Ingredients:

1 Magret free-range duck breast, with skin on and fat, mine was 348 gr.

Maldon sea salt flakes

grinds of black pepper

** For the Cassis and raspberry sauce:

60 ml of crème de Cassis de Dijon

60 ml of a good balsamic vinegar

4 shalots, peeled and finely minced

2 ( 15 ml ) tablespoons of a good raspberry jam/ I used raspberry jam sweetened with agave

120 gr of fresh raspberries

2 small knobs of Alpro soy baking margarine ( dairy free )

** For the parsnip and carrot mash:

400 gr of carrots, peeled and cut up into equal rounds, weighted when peeled

400 gr of parsnips, peeled and cut up into small chunks, each 0.5 cm x0.5 cm , weighted when peeled

Maldon sea salt flakes

a few grinds of black pepper

some Alpro Soy baking margarine

Herbamare salt 

Method:

1. In 2 separate cooking pots boil the parsnips and the carrot rounds until al dente. I added a bit of Herbamare salt to the boiling water. Drain well. Add the cooked parsnips to the carrots and mash more finely. Add some Maldon sea salt and a few grinds of black pepper to the mash. I also added a bit of Alpro Soy baking margarine to the mash. Taste. It has to taste fab and a bit sweet. Keep warm.

2. Heat a large non stick pan on a lower heat. Place the duck breast with the skin down into the pan without any fat!!! When the skin starts to fry, the skin will release its fat gradually.

Now, time your timer for 12 minutes. It will take about 12 minutes for the fat to render completely. Now, turn the heat a bit higher on moderate heat. Throughout the process the fat will melt. When there is a lot of fat in the pan, pour a lot of it out in a jug.

So, leave the duck into the pan on the skin side for about 12 minutes. Just watch it carefully.

Pour away most of the fat when there is a lot of fat in the pan.

3. When the 12 minutes are over, carefully flip the duck over and fry the breast side for about 10 to 15 minutes. But, turn the heat off. Place a fitting lid onto the pan. Check the duck from time to time. If you want a rarer duck, just let it sit into the pan for about 10 minutes. I always serve my duck pink rosé, so that there is no blood left and let it sit into the pan for 15 minutes. I also seared the duck on all sides well during that time.

4. Warm 2 white serving plates into the oven.

5. Remove the duck from the pan and place it, tuck it neatly in aluminium foil to rest for about 10 minutes. In the meantime, make the sauce. Heat the pan up to a higher heat. You still have duck fat in the pan, if it isn’t enough, add a bit from the jug, where you kept the duck fat. In the remaining duck fat, fry the shalots quickly. Now, add the crème de Cassis. Stir well. Add raspberry jam, balsamic vinegar and fresh raspberries. Reduce the sauce a bit & taste. It tastes fab! When a bit reduced to your liking, turn the heat off and add 2 knobs of Alpro soy baking margarine. This binds the sauce a bit and makes it look glossy and sophisticated. Pour the sauce in a saucer.

Now, place the duck breast on a chopping board and slice it thinly lengthways. You will see that it is cooked to perfection!! It is still rosé on the inside. Take your serving plates and plate up with a cooking ring in the middle of the plate. You fill it with the parsnip carrot mash. Make the surface of the filled ring flat with a knife & carefully remove the ring. Do the same with the other plate. Place 2 slices of duck breast on each side of the middle of the plate. Spoon the warm sauce over the sides of the duck, but not too much so that you still can see the pink rosé of the duck for presentation.

Serve at once and enjoy with a loved one.

This is lovely enjoyed with a good Spanish wine like Viñas del Vero 2005, Colección Cabernet Sauvignon, with hints of blackberries and balsamic vinegar.

MMMMMMMMM,..do enjoy this festive meal!

You can spoon some of the warm sauce again over your duck breasts slices so that the duck will still be hot when you eat it. :)

Perfection!

Perfection!

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41 Comments »

Soothing home-made cinnamon tea!

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Yes, here I am with a new recipe but yes, I am still ill! :( It is a soothing easy to make cinnamon tea to keep you warm in these colder days ahead! I make this home-made cinnamon tea each time when I am sick. It helps really well when dealing with stomach flu! It is really good for you too. ;)

Recipe: For 400 ml cinnamon tea

Ingredients:

3 cinnamon barks

400 ml just boiled hot water

Method:

1. Take a smaller teapot that can hold 400 ml & place your 3 cinnamon barks in it. Pour your just boiled water over it & place the fitted tea-pot lid on. Place a tea warmer over the top & let the tea steep for about 10 minutes. Then, remove cinnamon barks & pour into a large mug your home-made cinnamon tea! Enjoy sipping it & feel better instantly! ;)

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36 Comments »

A news flash!

keep-calm-coz-im-ill-and-need-a-hug

Yes, it is true! I am ill! Ooh no, I hear you say,…I have been to the doctor & she told me that I have stomach flu! I am feeling really sick & really need a hug! :)

So, I will get plenty of rest, let my husband Peter take care of me, drink some good home-made chicken soup, drink a lot of tea to keep me warm,…;)

So, you won’t get any new recipes from me soon,…But I’ll be back in a jiffy! :) That is a promise!

xxx Sophie!

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52 Comments »

Tasty Fall dinner with a vegan option!

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Recipe: For 2 persons

Ingredients:

* For the oven roasted veggies:

4 medium fresh beetroot, peeled & top & bottom cut away with plastic gloves on to prevent stains everywhere, each beetroot cut into smaller wedges

1 medium white onion, peeled & cut up into smaller wedges

6 bigger carrots, peeled & each one cut up into smaller strips

2 tablespoons raspberry vinegar ( 30 ml )

2 tablespoons balsamic vinegar ( 30 ml )

a few drizzles of a fruity extra virgin olive oil

8 grins of black pepper

some pinches of Maldon sea salt

* For the cooked peppered buckwheat groats:

1/2 cup ( 100 gr ) rinsed buckwheat groats

twice the same amount of water to cook the groats in

some grins of black pepper, to taste

* For the fried organic pork sausages: 

250 gr of organic gluten-free & dairy-free pork sausages You can make this meal completely vegan if you use vegan sausages!!! )

a fruity evoo to fry them in

Method:

1. reheat your oven to 200°C ( 400 F ) for 10 minutes. In a large non-stick roasting tin, place your beetroot, carrot strips & white onions wedges, in 1 layer all in it. Scatter your black pepper, sea salt over your veggies. Pour your raspberry vinegar & balsamic vinegar all over your veggies & with plastic gloves on mingle everything together. Place in your hot oven & roast for about 25-30 minutes until your veggies are cooked through. Turn your veggies over after 15 minutes or so, to prevent burning & for an equal roast!

2. Cook your buckwheat groats according to your packet instructions. I added some grins of black pepper to my buckwheat. Cook until the water is absorbed & until the buckwheat groats have opened & are cooked through. This took me about 15 minutes. Keep warm.

3. While you cook your buckwheat fry your organic sausages into some hot fruity evoo until cooked through & browned on all sides. Serve at once & enjoy your meal with a loved one! :) MMM!

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33 Comments »

Do you want to grab an orange chia seed pudding?

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Today, I made these lovely wonderful healthy ginger orange chia seed puddings! I made my favorite ginger tea & steeped the chia seeds in it for a while, to absorb the lovely ginger flavors. Then, I added some extra ground ginger to the chia seeds for an extra touch of ginger-flavour! I added some freely squeezed orange juice for the orange flavor. I added a bit of sweetness & placed them in the fridge to stiff up for a while. I topped my puddings with fresh orange parts dipped into vegan dark chocolate! Yum yum yumm!

You can eat this as a filling breakfast or as a yummy dessert! :) If it is a breakfast, make larger portions than these ones! :)

These are HEALTHY PUDDINGS, 

                         VERY EASY TO MAKE,

VERY FILLING

                          YUMMYLISCIOUS TOO! :) 

 They are VEGAN

                           GLUTEN-FREE!

Recipe: For 6 smaller puddings

Ingredients:

* For the puddings:

1/2 cup chia seeds ( 82 gr )

300 ml freshly brewed ginger tea ( 1 cup + 1/3 cup ), ginger tea steeped for about 7 minutes into a 300 ml mug!

1 teaspoon ground ginger

1/3 cup freshly squeezed orange juice ( 80 ml )

to add some sweetness: 1 teaspoon maple syrup, grade C

* For the chocolate dipped oranges:

1 fresh orange, peeled, white bits & pits removed, cut into segments without skin

1/2 cup of vegan chocolate of your choice/ I used dark vegan chocolate

Method:

1. First, make your chia puddings. Brew your favorite ginger tea & steep in into 300 ml just boiled water. I let my tea steep for about 7 minutes. You must taste the ginger well. Take a medium bowl & ad chia seeds. Pour your ginger tea over the chia seeds & stir well through. Let it sit for 15 minutes, stirring often. Taste. You must taste the ginger. I added 1 teaspoon ground ginger for an added ginger kick! Then, I added the orange juice. Stir well through. I taste it again & added a bit of sweetness: 1 teaspoon of maple syrup, grade C. Stir well. It tasted just right! Ladle into fancy smaller dessert cups,& place into the fridge to stiffen up a bit more ( At least 4 hours ).

2. Now, in the meantime, make your chocolate dipped orange segments. In a bowl au-bain-marie melt your chocolate on medium heat. Stir it well through, no lumps, please! Dip your orange segments into the hot melted chocolate, try to dip them all the way into the chocolate. This is not easy at all! Place them on a Silpat & let them rest into the fridge to cool down & to let the chocolate harden. When cold enough to touch, use them & take them out of the fridge to be on room temperature. When you want to eat your desserts, take them 10 minutes before eating, out of the fridge. Place them on a fancy place mat & top each pudding with 1 to 2 chocolate dipped orange segments! Enjoy! This is lovely with a tea on the side! xxx

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Seductive celery garlic soup topped with tofu croutons!

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This afternoon, I made this seductive green celery garlic soup! I topped it with spiced tofu croutons! ooh yes! Celery is good for your health. It adds lust into your sex life,…yes, yes! Celery has a lot of antioxidants & it reduces inflammation too! It is also low in calories. So, go on & make this tasty easy soup! :)

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Recipe: For 7.5 cups = 1875 ml of soup

Ingredients:

1 white onion, peeled & finely cut up

4 fat cloves of garlic, peeled & finely cut up

5 cups fresh cleaned, cut up green celery ( leaves & green stem )  ( the celery pieces really pushed into the cups ) ( 485 gr )

1500 ml of a hot vegan stock

1 heaped 1/3 cup of peeled sweet potato, cut up into smaller chunks ( 60 gr )

30 grins of black pepper, finely milled

1/2 teaspoon of crushed Maldon sea salt

a fruity extra virgin olive oil

To top the soup with: vegan marinated spiced up tofu pieces ( I used Alpro )

Method:

1. Take a medium cooking pot & heat up on medium-high. When hot, add some drizzles of that fruity evoo in it. Swirl around the base of the pot & heat up. When hot, add cut up garlic & white onion. Fry for a few minutes until nearly tender. Add about 10 grins of black pepper & stir often. Now, add all the chopped celery, chopped leaves included. Fry for about 5 to 8 minutes, stirring often. Pour some more evoo, if you need to. Add chopped sweet potato. Stir & fry for a few minutes extra. Finally, pour hot vegan stock all over the veggies. Boil until the veggies are cooked through. It took me about 10 minutes on medium-high heat. Taste! I added 20 grins of black pepper & 1/2 teaspoon of crushed sea salt. MMM! I Vitamixed my whole soup. Keep warm while you fry your spiced up vegan tofu chunks!

2. Take a medium non-stick pan & heat up on high. Add some drizzles of that fruity evoo in it & heat up. When hot, add spiced up tofu pieces & fry on all sides until hot & browned on all sides. Ladle your soup into lovely white soup bowls & top each bowl with about 14 tofu pieces! Enjoy, best with a loved one! xxx

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42 Comments »

My 10 pumpkin recipes!

Because it is Autumn, Fall like your Americans call it, I will give you my favorite 10 pumpkin recipes from my blog! Perhaps, you all made them but maybe you will be inspired to make something different! I will give you my favorite 10 pumpkin recipes, in random order! Just click onto the picture to go directly to the recipe! I will state if it is vegan, gluten-free, vegetarian, dairy-free or not, besides the recipe title, okay?

1. Vegan cashew chocolate pumpkin spread! :)  Vegetarian, Vegan, Dairy-free, Gluten-free, Egg-free!

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2. Sophie’s festive stuffed pumpkin! Dairy-Free, Gluten-Free, Egg-Free!

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3. Sophie’s Vegetarian chili with butternut pumpkin, quinoa & red beans! Vegetarian, Vegan, Dairy-Free, Gluten-Free, Egg-free!

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4. Vegan spelt chocolate chip pumpkin muffins! Vegan, Vegetarian, Egg-Free, Dairy-Free!

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5.  A Fall Spelt tagliatelle! Dairy-Free, Egg-Free!

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6. Brown rice with toasted walnuts, Moscatel vinegar roasted butternut pumpkin & red onion, served with organic pork chops! Dairy-Free, Gluten-Free, Egg-Free!

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7.  Vegan pumpkin brownies! Vegetarian, Vegan, Dairy-Free, Egg-Free!

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8. Sophie’s spiced spelt vegan pumpkin bread! Vegetarian, Vegan, Dairy-Free, Egg-Free!

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9. Vegan Gluten-free Sage walnut pesto pasta with roasted sage butternut pumpkin cubes! The pesto is Vegan, Vegetarian, Gluten-Free, Egg-free!

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10. Roasted pumpkin, chorizo thyme soup, served with a home-made pumpkin, red onion & feta bread & a glass of red wine on the side! :) 

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So, dear readers, I hope you enjoyed, in random order, my top 10 of pumpkin recipes! Ooh yes! :) See you all later, alligator ;)

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60 Comments »

Vegan Gluten-Free sunshine smoothy!

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The sun was shining this morning, this made me very happy so I made this:

Delicious

Vegan

Gluten-Free

Yellow

Breakfast

Smoothy! :)

Recipe: For 3 cups = 750 ml

Ingredients:

1 cup + 2 tablespoons unsweetened almond milk ( 280 ml )

2 ripe juicy oranges, peeled & white bits removed, each cut up into 4 & juice too!

1 very ripe banana, peeled & cut into 2

1 tablespoon maca powder

1 tablespoon chia seeds

2 teaspoons broken flaxseed

Method:

1. Place every ingredient in this order into your Vitamix & place the tamper in the fitted lid. Blend on high-speed  & use your tamper to push the ingredients into the running blades until fully joined. This will take about 15 to 30 seconds. Pour into lovely smoothy glasses & drink straight away, enjoying your delicious sunshine smoothy! ;)

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26 Comments »

Vegan buttermilk fresh fig cake!

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This morning, I picked 72 fresh ripe figs from my own fig tree. They are all huge & very ripe. I cleaned them & made this wonderful cardamom, mace & cinnamon scented fresh fig spelt bread aka cake. I made this lovely cake not too sweet. I like to eat a big slice, just like that! It is That good! :) My husband gave it a 10/10! 

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Recipe: For 1 medium fresh fig cake

Ingredients:

* Dry ingredients:

1 cup white spelt flour ( 102 gr )

1 cup whole-wheat spelt flour ( 122 gr )

1/2 cup flaked almonds (45 gr )

1/2 cup coconut sugar ( 85 gr )

1/2 teaspoon ground mace

1/2 teaspoon ground cinnamon

1/2 teaspoon ground green cardamom

pinch of ground sea salt

2 teaspoons baking powder

to fold in at the last end: 1 cup freshly chopped figs, stems removed

* Wet ingredients:

2 flax eggs  instead of 2 real eggs!!!! ( 1 flax egg = 1 tablespoon ground broken flaxseed combined with 3 tablespoons of water, leave to form a sort of gel-like consistency ) x 2!

3/4 cup vegan buttermilk ( I make vegan buttermilk, place 1 tablespoon of vinegar like lemon juice, white or apple cider vinegar into 1 empty cup. Fill with a vegan plant-based milk & let it rest for about 5 to 10 minutes & you end up with vegan buttermilk, used in this recipe: 3/4 cup! ) (180 ml )

2 tablespoons canola oil ( 30 ml )

1/2 teaspoon sherry vanilla extract or normal vanilla extract/ I use home-made!

Method:

1. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven.

2.  Take a medium bowl & add white spelt flour, whole-wheat spelt flour, flaked almonds, coconut sugar, mace, cardamom, cinnamon, sea salt & baking powder. Mix well with a spoon. In another bowl, add vegan buttermilk, canola oil & sherry vanilla extract. Whisk together. Now, pour wet ingredients to the bowl with dry ingredients & mix with a spoon. See they everything is well-mixed but do not mix too long. Finally, fold in the chopped fresh figs. See that the figs are well mixed in. Scoop the batter into a fitted silicon bread-baking tin. See that the figs are equally divided all over & in the bread!!!

Place into the hot oven on the lower shelf & bake for a bout 40-42 minutes until the bread is risen, browned all over the top & cooked through. After 42 minutes, I checked with a small testing pin into 2 places & everything was well-baked. Take out of the oven & place on a wire rack & leave for 10 minutes into the silicon tin. This will give a lovely shine to the bread. After these 10 minutes, carefully flip the bread out off the tin, it comes out very easy! Place on a wire rack to cool down completely! Enjoy, a big slice, just like that or smear it with good local honey or with vegan butter! ;) Yum Yum, I assure you! :) MMM,…;)

This vegan buttermilk spelt fresh fig bread would make an ideal food gift! ;)

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Vegan, Gluten-free grilled raddichio & red witlof in a pink grapefruit maple dressing, topped with toasted walnut crumble, pink grape fruit parts & smoked tempeh!

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Yesterday evening, I made this fantastic vegan & gluten-free salad! It is so rich in different flavours but ooh so good too! It is a combination of raw foods & grilled foods, like grilled red witlof & grilled radicchio leaves, mingled with a pink grapefruit & maple syrup dressing, topped with a toasted walnut crumble, served with pink grapefruit pieces & fried smoked tempeh rounds! Delish!  :) A very festive vegan & Gf salad! The more grilled bitter leaves go so well with the more sweeter pink grapefruit maple syrup dressing!

A salad to impress!!! xxx

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Recipe: For 2 persons, with seconds

Ingredients:

** For the pink grapefruit & maple syrup dressing:

juice of 1 big pink grapefruit = 150 ml to 200 ml

4 tablespoons maple syrup, grade C

10 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

** For the grilled red witlof & grilled raddichio:

2 medium red witlof, cleaned & big hard white parts removed

1 head of radicchio, outer 2 leaves & hard white bottom removed, cut into 2 & then into thicker wedges & each wedge leaves took off, to grill them all separately!

sunflower oil

black pepper

Marinating the grilled red witlof & grilled radicchio, after grilling, in that tasty pink grape fruit maple syrup dressing : 60 ml of that dressing

** For the rest of the salad:

1 big pink grapefruit, peeled & cut into wedges, then into 2, peel, white parts & pits removed

125 gr of smoked tempeh, cut into thicker rounds

sunflower oil to fry the smoked tempeh rounds in

1/2 cup of walnut pieces, toasted into a hot pan on medium fire, until fragrant & browned on all sides, toasted ( Do not burn the walnut pieces!!! ) When the nuts are a bit less warm, place into a food processor & pulse until it resembles a crumble: very finely!

2 medium normal white witlof, cleaned & big hard part in the interior removed

shreds of that raddichio, a few shreds torn up

Method:

1. Cut your 2 normal white witlof finely but not too fine. Shred a few radicchio leaves into smaller pieces. Mix these up nicely. This will form the middle & base of each plate.

2. Make your dressing. Take a smaller bowl & add the freshly squeezed pink grapefruit juice. Add 4 tablespoons of maple syrup. Now, add 10 grins of finely milled black pepper & 1/2 teaspoon of sea salt. Whisk together with a smaller whisk. Taste! It has to taste yummy & a bit more sweet but not too sweet. You still must taste the pink grapefruit! Pour this dressing in a fitted jam pot with fitting lid & set aside. Do not place it into the fridge!!!

3. Preheat your grill pan on high. Smear your radicchio wedges & your red witloof wedges in with sunflower oil. You do this easily this way with a silicon brush. When your grill is very hot, place your wedges of the lof onto the hot griddles. See that every leaf is grilled well. Do not let them burn!! Grill on each side well until grilled, warmed & cooked through. It only takes a few minutes on each side!! Test a few. Place all the grilled pieces together in a big bowl. Now, pour 60 ml of that tasty fruity pink grapefruit maple dressing over it all. I added 8 grins of finely milled black pepper to it. Mingle well with 2 large spoons. Leave it for a few minutes.

4. At the same time, fry your smoked tempeh rounds in some hot sunflower oil, on both sides, for a few minutes until browned on both sides.

5. Now, instantly, plate up 2 plates! I used 2 longer white clean plates & placed onto each plate the raw mixed white witlof & radicchio shredded leaves. Then, I placed the grilled red witlof & radicchio mix over the top, in a mountain shape. I topped that with the toasted walnut crumble. I served my 5 pink grapefruit pieces around the center & placed onto ech plate 5 thicker smoked tempeh pieces, neatly besides the pink grapefruit bits. When my husband & I devoured our tasty salad, we added more of that tasty dressing over our salad: you need to do that when you are starting to eat the raw bottom of this powerful fabulous seasonal salad! Vegan! Gluten-free too!  :) Serve at once with a loved one! xxx

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Vegan Gluten-free almond pear chocolate chip oatmeal!

This morning, I made this warm delectable Seasonal oatmeal. I also used gluten-free oats to make my warm brekky gluten-free! I created this:

MMM! :)

MMM! :)

Recipe: For 3 persons

Ingredients:

150 gr gluten-free medium-sized oats  ( 1 cup + 1/2 cup )

500 ml unsweetened vanilla almond milk ( 2 cups )

21 gr almond flakes ( 1/4 cup )

hemp seeds: 1 tablespoon

chia seeds: 1 tablespoon

vegan gluten-free mini dark chocolate chips: 2 tablespoons

1 ripe pear, cored, peeled or Unpeeled, but peel well washed & pad dry on kitchen paper & cut up into bite-sized chunks

To serve: A few drizzle of warm maple syrup, I prefer grade C!

Method:

1. Place all your ingredients in this order into a medium-sized cooking pot. Bring to the boil & reduce the heat. Stir often. The chocolate chumks will melt & every ingredient goes so well together. Cook according to your packet instructions. My oats took me 15 minutes to cook. Then, place fitted lid on & let the oatmeal well for another 10-15 minutes. Put your warm oatmeal on a lovely plate & drizzle with your warm maple syrup, all over your oatmeal, but not too much! ;)  The warm drizzles of maple syrup take this warm oatmeal to a whole another level! ;) Ooh yes! Enjoy, my lovely one’s!

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Vegan coconut chocolate chip oat cookies!

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Recipe: For about 12 larger cookies

Ingredients:

125 ml solid coconut oil ( 1/2 cup solid )

100 gr coconut sugar ( 3/4 cup )

150 gr medium-sized oats ( 1 cup + 1/2 cup )

120 gr oat flour/ I used home-made ( 1 cup + 1/4 cup )

1/2 teaspoon baking soda

pinch of sea salt

300 ml unsweetened coconut-rice beverage ( 1 cup + bit less than 1/4 cup )

80 gr smaller vegan dark chocolate chips ( 1/2 cup )

30 gr unsweetened coconut flakes  (1/3 cup )

Method:

1. Place your solid coconut oil in a fitted cooking pot & let it completely melt on lower heat. Stir often. Turn heat off & set aside. In a medium bowl, pour coconut oil & add coconut sugar. Mix well with a  spoon. Now, add oats, oat flour, pinch of sea salt & baking soda. Mix well through. Now, add coconut-rice milk, chocolate chips & coconut flakes. Mix well.  Taste! You must taste the coconut & chocolate chips. The dough tastes a bit sweet but not too sweet either, just right! ;) Place cling film over the top & place to rest in the fridge for 30 minutes. This way, the dough will stiff up in the fridge.

2. After the resting time, take your bowl out of the fridge & remove cling film. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven. With your hands , take bigger pieces of your dough, a bit less than the inner palm of your hand & roll balls. Flatten them with your hands & place on a Silpat & do the same with remaining dough. Space them apart & my Silpat could hold 9 bigger cookies. Place in the lower end of your oven & bake for about 18 minutes. The cookies must be cooked through & brownen on the tops. Take them out of the oven & leave them for about 5 minutes on the Silpat. This will give a lovely shine on the bottom of the cookies. Than, move them to wire racks to get crisp & to cool down completely! ;) Enjoy, just like that, as a nice breakfast, snack or as a lovely dessert with a good café latte or an enjoyable tea! :) When cold, pack them nicely to give as a lovely food gift! ;)

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Vegan Gluten-free 4-ingredient puddings with a secret ingredient!

This evening, I made these beauties! :) ooh yes!

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They are:

CREAMY 

                  DELICIOUS

EASY TO MAKE

                 HEALTHY

VEGAN

                GLUTEN-FREE

VERY YUMMY

What is the secret ingredient, I hear you say??? Well,… A-V-O-C-A-D-O!!!  Ooh yes, you don’t taste it & it makes these tasty easy puddings very creamy & thick! :) 

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Recipe: For 3 desserts! 

Ingredients:

2 ripe avocados, peeled & big stone removed, green-yellow flesh scooped out with a big spoon, it is very easy this way

1/2 cup maple syrup, grade C

1/2 cup + 1/4 cup fresh stronger coffee

1/4 cup raw cacao powder

Method:

1. Place every ingredient in this order into your Vitamix & place the tamper in the fitted lid too. Blend on full-power & on high-speed until fully blended. This will take only 15 to 30 seconds. See that everything is well mixed in. Taste. You must taste the coffee & then the chocolate. Otherwise adjust it to the way you like it! ;) Pour into lovely dessert cups or smaller coffee cups, mine were vintage & place a bit in the fridge to cool down a bit. Put them onto the fitting saucers & serve with a smaller spoon & a loved one! :) One dessert really fills you up, but in a good way! ;) xxx

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Big News! I have reached + 1,000 email followers! Yes! :)

Hey beloved friends!

I just found out that I reached over 1,000 email followers, I have 1,084 email followers to be exact! :) Yes, baby! :)

I will give you my personal top 10 posts from my blog since the beginning until now! I started my blog mid November 2008 & was the 1st years on blogger.com & then transferred my blog to wordpress.com. So, this mid November 2014, my blog will be 6-year-old,..cool, right???

First, I like to thank you all to make this possible! :) I love the recipe creating, the tasting, the writing part & the comments too, of course! I will give you 10 top recipes from my own blog, created through the years of blogging! I am counting from 10 to 1! :) xxx Enjoy! Just click onto the pictures to go directly to the recipes! 

10. Flower almond cakes served with an almond pouring custard! 

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9. Vegan cranberry carob fudge brownies!

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8. Home-made Vanilla Extract & Home-made Sherry Vanilla Extract!

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7. Avocado pesto pasta with smoked salmon!

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6.  Sophie’s vegetarian spiced bean burgers with cheese inside!

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5. Ginger-honey-lemon marinated salmon on a bed of leeks & fresh chives new potato mash!

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4. Vegan spelt savoury scones!

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3.  Sophie’s 4-course festive Christmas menu! :)

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2. Home-made Limoncello!

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1. Roasted pumpkin, chorizo thyme soup, served with a  home-made pumpkin, feta red onion bread! 

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So, dear readers, I hope you enjoyed the shown recipes! It was difficult for me to choose my top 10 from my 521 recipes! ooh yes, that many! :)

So, I raise my filled Champagne glass to all of you, who made it all possible! Here is to the next 1,000 followers! Cheers & thank you! xxxx

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Vegan gluten-free easy banana peanut butter smoothy!

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This morning, I made these Easy Vegan Gluten-Free Banana & Peanut Butter Smoothies! Yes, yes! :) I never combined these 2 before but I read all over the blogosphere that it is the perfect combo! So, I added a few things extra to make them a completely filling drinkable breakfast! Yum yum, I say!

Recipe: For 5 cups = 1250 ml

Ingredients:

500 ml unsweetened soy milk

2 medium ripe bananas, peeled & each cut up into 2

6 tablespoons natural unsweetened organic crunchy peanut butter

2 tablespoons chia seeds

2 teaspoons maca powder

Method:

1.  Place all the ingredients in this order into your beloved Vitamix & blend on-high-speed until fully mixed, using the tamper to push the ingredients into the running blades. Pour into 2 larger smoothy glasses & enjoy with a thick straw! Yum Yum! ;)

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Vegan Gluten-Free Kicked up Pumpkin Soup!

Yum yum yum!

Yum yum yum!

Today, I made this fabulous, easy to make Seasonal Kicked up pumpkin soup to nourish me!  A while ago, I received a big fresh pumpkin  & a big yellow courgette from our friends who have an allotment! We were happy receivers! I used dried chili peppers, that I grew myself! ;) This soup is so smooth, because of my beloved Vitamix & so kicking too, just right!

Dried red Padron chili peppers!

Dried red Padron chili peppers!

Recipe: For 2000 ml of silky smooth soup!

Ingredients:

550 gr peeled, seeds & mellow stuff removed, cut into cubes fresh pumpkin ( weighted when cut up & peeled )

420 gr yellow courgettes, cleaned, cut up into chunks

1 medium white onion, peeled & cut up

2 fat cloves of garlic, peeled & cut up

1/2 teaspoon of dulce smoked paprika

2 dried chili peppers ( stems removed & cut up ) / I used dried home-grown red chili peppers de padrón!

a fruity evoo

a few dashes of Maldon sea salt

1 liter hot vegan gluten-free stock

10 grins of black pepper

Method:

1. Take a larger cooking pot & heat up on medium-high. When hot, add a few drizzles of that fruity evoo. When sizzling, add cut up onion & garlic. Season with some sea salt & 5 grins of black pepper. Stir often. Add cut up courgette & pumpkin cubes. Add 10 grins of black pepper & cut up dried chili peppers. Stir often. Fry your courgette & pumpkin pieces for a while, like 5 to 7 minutes. Reduce the heat if you need to. Now, pour hot vegan gluten-free stock over it all & stir everything round into the pot. Cook with a lid on for about 8 minutes or until your veggies are cooked through.

2. Laddle your soup into 2 batches into your Vitamix & place the  tamper in it too! Be careful, the soup will be extremely hot!!! Blend until completely smooth. Pour the blended soup into another clean pot & do the same with the rest of the soup. Combine the 2 mixed soups. Taste. The soup was very smooth, nice color & an added kick at the back of your mouth,…That is what you want!

3. Laddle your soup into lovely soup bowls & enjoy just like that or with a baguette smeared with vegan butter on the side! Yum Yum yummy! :)

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