Sophies Foodie Files

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

Raw Vegan Gluten-free smoothy with a special topping!

You know, that in my last post, I made these glorious winning Raw Vegan Gluten-free Blackberry Caramel Nougat layered bars, right? I wanted to use them in a lovely afternoon smoothy! Don’t you want to grab one, at least?

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I know, I do! :) You must sip a bit from your smoothy before you add the lovely topping: 1 raw bar, chopped up into 4 pieces! :) Just for fun! :) And because it is unbelievably delicious at the bottom of your smoothy! ;) x

Recipe: For 2 smoothies

Ingredients:

350 ml unsweetened soy milk

2 large peeled frozen bananas

2 raw vegan gluten-free blackberry caramel nougat bars, straight from the freezer

To top: 1 raw blackberry bar, cut up into 4 smaller pieces, like picture above, each cut up bar/ smoothy, so 2 bars, straight from your freezer!

Method:

1. Take your beloved Vitamix & add soy milk, 2 frozen bananas & 2 straight from the freezer raw blackberry caramel nougat bars. Place fitted lid & tamper in it. Blend on high-speed until it is fully mixed. This will take about 10-15 seconds, by using the tamper to push your ingredients into the running blades. Pour into 2 smoothy glasses. Place a lovely paper straw in it & sip a bit. Now, add your chopped raw blackberry bars, all around the straw & enjoy! :) Eat the last bits of your smoothy with a lovely long spoon! :) Enjoy! xxx

You might like:

1. Raw Vegan Gluten-free blackberry caramel nougat bars!

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12 Comments »

Raw Vegan Gluten-free blackberry caramel nougat bars!

Today, I invented these tasty beauties! :) They are very addictive, raw, vegan, gluten-free delicious amazing freezer bars! Ooh yes, check them out! ;)

These are the best raw bars I have ever invented let alone made! :) They are fantastic, amazing & just wonderful in the mouth! The combined flavors go magically together! ooh yeah! ;)

Recipe: For 18 bars

Ingredients:

* For the base layer:

1/2 cup + 1/4 cup brazil nuts

1/2 cup + 1/4 cup pitted Medjool dates

3 tablespoons solid coconut oil

4 + 1/2 tablespoons raw cacao

3 tablespoons maple syrup

* For the middle layer: the caramel-nougat Peanut butter layer:

1 cup pitted Medjool dates

1/2 cup solid coconut oil

3 tablespoons raw peanut butter

1 teaspoon vanilla extract/ I use home-made

2 tablespoons maple syrup

1/4 cup chopped brazil nuts, measured when chopped

* For the top layer, the blackberry layer:

1 cup fresh blackberries, rinsed & pad dry / I have fresh blackberries from my own plant in the garden!

2 pitted Medjool dates

1 tablespoon maple syrup

Method:

1. Take your food processor & place S-blade in. Place ingredients for the base layer all in here. So that are your Brazil nuts, pitted dates, coconut oil, cacao powder & maple syrup. Place fitted lid on & pulse until it all comes together & forms a sticky crumble. Take a fitted squarish plate with sides up or oven dish & smear it in with vegan butter. Now, line your baking paper all in it so that you can easily remove the bars later on, to cut them! Push baking paper all into the base & sides up. Put your base mix into the fitted lined dish. With clean hands, push your base all equally into the dish. You will end up with a thicker layer of this yummy mix. Place into the freezer to set. This will take about 10-15 minutes. You can do this while you prepare the middle layer. Clean your food processor & put the S-blade back in again.

2. Now, you are ready to make the 2nd layer. Place all your ingredients for the 2nd layer in it. This is: your pitted dates, coconut oil, raw peanut butter, vanilla extract, maple syrup & chopped Brazil nuts. Process until nearly smooth. You still want small pieces in it, for an added crunch later on. See pictures above! Take your set bottom layer out of the freezer & smear this 2nd layer all over it, evenly divided. Place into the freezer to set. This took me about 15-20 minutes on -18°C! Wash your food processor & S-blade once again & now, finally, make the 3rd, last top layer.

3. Take your food processor & place the S-blade in. Add ingredients for this layer & that will be the fresh blackberries, maple syrup & 2 pitted Medjool dates. Blitz until completely smooth. take your dessert out of the freezer & smear your top layer equally all over the 2nd layer. See that you have everything covered! Place into the freezer for about 1 hour to set. take out of the freezer & wait for about 5 minutes. Take your bars to be out of the oven dish with the help of your hands & the lined paper. Place it on a chopping board & with a sharp knife, cut into equal sized bars. I got 18 bars out of it! ;) Eat 2 of them & place the rest back into the freezer, into fitted food containers with fitted lids. Keep into the freezer! Remove from the freezer, 10 minutes before devouring! They won’t last long, I assure you! :)

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You might like:

1. Raw Vegan Gluten-free smoothies with a special topping!

37 Comments »

Vegan Gluten-free banana ice-creams with Sophie’s twists!

Recently, I have experimented with home-made banana ice-creams! I used a lot of recipes from you-tube & the internet but made this one on my own! ;)

It is really amazing that you can make fabulous banana ice-cream out of 3 large frozen bananas! The flavors, here beautifully combined: rock my taste buds! ooh yes!

Recipe:For 11-12 scoops of banana ice-cream with toasted walnuts, maple syrup, cinnamon & white chocolate chips!

Ingredients:

3 frozen very ripe large bananas if they are not large use 4!  (I peeled my ripe bananas, broke each one into 2 & froze them together in a plastic bag. I freezed them overnight!)

1/2 cup chopped walnuts ( 56 gr), measured when chopped up

1/4 cup vegan white chocolate discs, cut up into smaller pieces, measured when they were discs, not cut up (33 gr) in recipe number 2, use the same amount of vegan dark mini chocolate chips! See picture later on! :)

1/4 teaspoon ground cinnamon

1 tablespoon maple syrup ( if you use 4 bananas, add 1/2 tablespoon of maple syrup extra!)

Method:

1. First, take a medium non-stick pan & add chopped walnuts. On low heat, toast your nuts until browned on both sides & they must smell amazing! Set aside.

2. Now, place frozen bananas, maple syrup & cinnamon in your Vitamix. Place fitted lid & tamper in. Turn machine on & turn quickly from number 1 to number 10 & then on high-speed. Push your ingredients into the running blades. Stop from time to time. After about 10-20 seconds, your machine will make another louder noise. Now, your banana ice-cream is ready. It is like soft-serve. Scrape every last bit out of the Vitamix & place into a fitted bowl. Now, with help of a spoon, spoon your toasted walnuts & white chocolate pieces through your banana ice-cream. Stir it right through, evenly divided. Place fitted lid on & place into the freezer to turn into a real ice-cream, at least for 5-6 hours. My freezer is set on -18°C! Thaw your ice-cream, 10-15 minutes before serving. Enjoy! :)

Yum!

Yum!

2. Recipe: For 11-12 scoops of ice-cream: Banana ice-cream with maple syrup, toasted walnuts, cinnamon & vegan dark mini chocolate chips! Just the same as above but I use vegan dark chocolate chips instead of the white vegan chocolate discs! Same method as above! :) Enjoy them both! I preferred the one with the dark vegan chocolate chips! YUMMM! Keep obviously in the freezer. It is best made the same day that you want to eat it, otherwise the next day, your banana ice-cream has a more banana flavor & is less interesting & less yummy. So, I made my ice-cream in the early morning & served it after 6-7 hours in the freezer. 

Just coming out of the freezer!

Just coming out of the freezer!

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21 Comments »

Raw carob red currant chocolates! Vegan & gluten-free too! :)

Today, I invented these tasty Vegan Gluten-Free carob red currant chocolates! Ooh yes! They melt in the mouth. They are a bit sweet with the carob powder & Medjool dates in them & now & then, you can taste a hint of sourness of the fresh red currants. The red currants come from my allotment! ;) They make an ideal food gift too! ;) MMM!

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A Yummy interior!

A Yummy interior!

Recipe: For 12 larger chocolates

Ingredients:

75 gr solid organic unrefined coconut oil, not melted yet

2 tablespoons raw carob powder

2 tablespoons water

70 gr finely chopped pitted Medjool dates

60 gr ripe, cleaned, red currants, no stalks & stems please!

Method:

1. Take your food processor & place fitted S-blade in. Add chopped dates, water & carob powder.

2. Now, in a medium bowl, scoop out the pot your coconut oil. Place it on a fitted cooking pot & pour some water in the cooking pot below. Place your coconut oil bowl over the top & let the water come just to the boil, but the water must not touch the bowl with coconut oil in it. This is called: au-bain-marie. When the water comes to the boil, lower your heat to a good simmer. The coconut oil will start to melt & with a spoon, spoon it around the bowl. Let it completely melt. Turn heat off & carefully pour your melted hot coconut oil into the rest of the mix. Now, place lid on & pulse until it is very well mixed in. Now, add your red currants. Place lid back on & pulse or mix it again & again. Now, taste. You must taste the sweetness of the dates & carob flavor too! You can also taste the yummy ripe a bit sour red currants from time to time. That is what you want! ;)

3. Take fancy silicon mini muffin mats & fill the holes completely with the chocolate-berry mix. I could fill 12 holes. Place into the freezer for at least 1 hour to set. Then, when you want to eat one, flip it over with your hands & you will see a nice flower pattern on top! Yes, yes! Enjoy, straight away or wait 5 minutes but no longer because the coconut oil in your chocolate will start to melt again at room temperature! Enjoy just like that, hop into your mouth or with a nice cold vegan café latte or with a lovely tea. They make an ideal food gift. Store them in the freezer! ;) MMM!

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You might like:

1. Home-made Vegan Gluten-free Carob Chocolates!

2. Chocolate squares with cranberries & pecans!

3. Home-made white chocolate coconut bars! 

 

29 Comments »

Garden potato salad served with grilled marinated green & yellow courgettes!

A few days ago, I received some good new tasty potatoes from a friend at our allotment. I also had several fresh veggies from the garden that we needed to use up. So, I invented this garden potato salad with no mayo & served it alongside grilled marinated green & yellow courgette. I served it with bought organic marinated chicken pieces but you can serve with it what you like, vegan sausages or fish!

MMM!

MMM!

This garden potato salad, I served cold, included with the fried or cooked ingredients. Only my chicken & grilled courgettes were warm. My husband Peter & I ate it outside in our city garden & washed it all down with some great Belgian pils beer, Jupiler! ;) Here you can see this lovely cold potato salad: Enjoy!

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Recipe: For 3 persons

Ingredients:

* For the garden potato salad:

3-4 large new potatoes, peeled & cut up into wedges

5 sprigs of fresh chives, cleaned, pad dry, finely cut up with scissors!

2 cloves of garlic, peeled & finely chopped

black pepper

Maldon sea salt

a fruity extra virgin olive oil short = evoo

80 gr red orach, washed, cleaned, pad dry, cut up

80 gr NZ spinach, washed, cleaned, pad dry, cut up

1 big stalk fresh sprig of rosemary, stalk removed, cleaned, 1/2 of the needles used in here, needles finely cut up

135 gr freshly podded peas

* For the grilled marinated green & yellow courgette:

1 medium yellow courgette, cleaned, cut up into thinner & thicker rounds

1 medium green courgette, cleaned, cut up into thinner & thicker rounds

1 fat clove of garlic, peeled & finely chopped

the rest of that 1/2 fresh sprig of rosemary, cleaned, stalk removed, needles finely cut up

5 grins of black pepper

1/4 teaspoon of crushed Maldon sea salt

a few drizzles of a fruity evoo

* For the rest:

marinated organic chicken pieces, fried in that same fruity evoo, like above, not extra seasoned.

Method:

1. One hour & half before dinner, marinate your green & yellow courgette rounds. In a bowl, add the chopped courgettes. Scatter chopped garlic & rosemary pieces all over the courgette rounds. Add 5 grins of finely milled black pepper & 1/4 teaspoon of crushed sea salt. Finally, drizzle some fruity evoo all over it & with clean hands, mingle it all together! Place onto the kitchen counter for an hour to marinate. After 30 minutes, mix it all through again. It will look something like this:

Just before marinating!

Just before marinating!

2. In the meantime, cook your new potato wedges until just al dente, you don’t want them to fall apart though!  Throw in your podded peas in the last 5 minutes of cooking. You want the peas, to be just al dente. Drain well & rinsed under cold water. Drain again. Cut your potato wedges smaller & place them into a larger bowl. Add finely cut up chives & mingle with a spoon. Add cooked new peas to the potato mix. Fry chopped garlic, red orach, NZ spinach & chopped rosemary in that same fruity evoo for a few minutes. Season with some sea salt & some grins of black pepper to taste. Add this mix to the cooked potato chives mix. Mix it carefully through. Place your bowl into the fridge to cool down completely.

3. Just before dinner, take a large griddle pan. Brush your courgette rounds with some of that same fruity evoo, if you need to. Let the griddle pan get really hot. When, hot, place all of your chopped courgettes onto the hot griddle pan & pour on top the chopped marinated garlic, rosemary & oil. Grill your pieces for a few minutes on one side or until you see the grilled stripes on the grilled side & turn them over. Grill the other side for one or 2 minutes more or until grilled through. Also fry your marinated chicken piece in a large non-stick pan until al dente, browned on all sides & cooked through. Serve at once! Just like picture above & don’t forget your beers! Enjoy, my sweeties! :) xxxx

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Rhubarb & red currant spelt crumble! All home grown!

Yesterday, I cut some nice rhubarb stalks from the garden. I also had a lot of fresh red currants & wanted to create a lovely dessert with them both. What would I make? I knew instantly what to do with them. This is what I created:

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Do you also love what you see? Join me for some hot crumble fresh from the oven. I added some nice good COLD custard with it. Why? Because it was 35°C outside. You see what I mean?

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The yummy crumble filling is not too sweet either because you can & must taste a hint of fresh ripe red currants from time to time. They are not sour though. That is what you want. There is a  nice flavor of ginger with the rhubarb & red currants. You can also taste a hint of cinnamon in this lovely crumble. The cold custard with it is just perfect! :) I used Devon dairy-full custard here, but to make it completely vegan use a vegan coconut milk or soy milk custard.

MMM,….I can assure you! We have another big serving for us waiting until tonight! :) ooh yes!

Recipe: For 4 big portions 

Ingredients:

* For the crumble topping:

125 gr cold vegan margarine, straight from the fridge ( I always use 100% planta ), cut up into knobs

50 gr coconut sugar

125 gr white spelt flour, I used British Organic Sharpham White Spelt Flour, see this picture:

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* For the filling:

300 gr ripe juicy red currants, cleaned, pad dry & stalks removed

300 gr fresh rhubarb stalks, cleaned, sac stalk cut up into pieces, each 3 cm long

1 teaspoon ground ginger

1/2 teaspoon cinnamon

3 tablespoons water

40 gr coconut sugar

1 tablespoon maple syrup

* To serve: cold dairy full custard aka I used Devon custard or use a vegan cold custard to make this completely vegan! ;)

Method:

1. Prepare your rhubarb mix. Take a medium cooking pot & add rhubarb pieces, ginger, cinnamon, coconut sugar & 3 tablespoons of water. Stir. On low heat, stew the rhubarb mix until the rhubarb is nearly soft. This will take only max 5 minutes. Lower the heat if you need to. You don’t want the rhubarb to be completely soft! You still want a bite in that rhubarb! Now, add the red currants & stir it all through.

2. Preheat your oven to 200° C for 10 minutes. Make your crumble topping. Take a medium bowl & add white spelt flour, coconut sugar & knobs of margarine. With clean hands, mingle everything together until it resembles crumbles, bigger & smaller ones. Take a fitted oven dish & pour your mixed filling in to it. Top with your lovely crumble topping & divide it all evenly over the surface of the filling. Place into the hot oven for about 17 minutes, or until your crumble topping is golden brown & cooked. Take out of the oven & leave to rest it for a few minutes before indulging. Take your custard out of its package & whisk it through with a smaller whisk. Scoop a big part onto a lovely dessert plate & spoon your lovely cold custard besides it. Indulge with a loved one! ;) Yummmmmmmm! :)

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Vegan Gluten-free Cold fresh pea mint soup!

MMM!

MMM!

Yesterday, I made this glorious winning served cold fresh pea mint soup! I made it with every ingredient from my garden,….except the vegan gluten-free stock, of course! I podded 750 gr fresh peas from the garden yesterday, but just used 400 gr of them! Just look at these beauties:

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The mint in the soup is just right & first you taste the fresh mint & then the lovely fresh pea flavor! I served it with some freshly chopped mint leaves, not too much though & some dollops of vegan gluten-free soy cream. Join me for some cold yummy soup, will you?

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Recipe: For 1700 ml soup

Ingredients:

3 fat spring onions, cleaned, pad dry & cut up into rounds, white & green parts

2 fat cloves of garlic, peeled & finely chopped

2 smaller stalks of fresh green celery, cleaned, pad dry & cut up finely. (Leaves not used in here, use it in an omelet or so!)

1/3 peeled sweet potato, cut up into smaller chunks

400 gr fresh podded peas, rinsed & drained

11 gr fresh Moroccan mint leaves, washed, pad dry, stalks removed, leaves torn

1 teaspoon vegan gluten-free stock paste

1700 ml just boiled water

black pepper: 25 grins

Maldon sea salt: 1/2 teaspoon or less depending on the saltness of your stock paste!

Extra: 2 gr fresh mint leaves

9 water ice-blocks

a fruity evoo

To serve: 2 mint leaves, per soup bowl ,finely cut up with scissors & some dollops of soy cream

Method:

1. Take a soup pot & add some drizzles of that fruity evoo. Heat up on medium heat. When hot, add chopped garlic, spring onion & celery. Fry for about 4 minutes, stirring often. Now, add podded peas, 11 gr of chopped mint leaves & sweet potato pieces. Fry for about 5 minutes or so. Stir often. Add some more oil if you need to. Now, add your stock paste & 1700 ml of boiling water & stir everything round into the pot. Bring to the boil & let it boil for about 8 minutes or until your veggies are just al dente. taste. I added 25 grins of black pepper in total & about 1/2 teaspoon Maldon sea salt.

2. I added 9 ice blocks to my soup to cool it down more easily. I vitamixed my soup & tasted it again. Then, I added the 2 gr of mint leaves raw into the soup. I vitamixed it one more time & tasted it & it was just right. Pour the soup in a soup container & place into the fridge to cool down completely. I waited a few hours. This is more of a thicker soup. To serve: Ladle your cold soup into lovely soup bowls & scatter your 2 finely shredded mint leaves in the middle of the surface of each soup. Pour some dollops of cold soy cream around it & with a fork, make some lines into the dots! Serve at once! You can also serve the cold pea soup into lovely apéro glasses to enjoy it at a party! ;) Enjoy, my sweeties! :) xxx Stay Tuned! If you liked this post & want more of them, join 1,301 email followers! Subscribe by email! It is free!

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5 veggies from the garden pasta with smoked bacon!

Yesterday, I ended up with 5 different vegetables from my garden. I wanted to include them in my dinner pasta dish. This is what I made, doesn’t it look just fabulous/ clean/refreshing???

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Let’s see what veggies that I used!

This is one of the best easy pasta dishes that I made in a long while! I had 183 gr podded fresh peas!! Ooh yes! There was a whole lot of podding,…:(

So, this is how I made it:

Recipe: For 4 persons

Ingredients:

350 gr spelt penne, egg-free & dairy-free

2 fresh fat spring onions, cleaned, pad dry & cut up into rings (white & green parts!)

183 gr of fresh podded peas

62 gr fresh New-Zealand spinach leaves, chopped

62 gr of red Orach leaves ( red spinach), chopped

3 fat cloves of garlic , I used 2 small garlic bulbs

black pepper

Maldon sea salt

a fruity extra virgin olive oil

200 gr of smoked bacon pieces, dairy-free

hot pasta water

Method:

1. Cook your penne according to your packet instructions. My penne took me 7 minutes. After 3 minutes of cooking, add the fresh peas. My peas were thicker & needed about 3-4 minutes of cooking, to be just al dente. When pasta is al dente & peas are the way you like them drain well but keep a bit of the pasta water, to create kind of a sauce. Keep warm. Otherwise your complete pasta dish will be too dry! And we don’t want that, do we?

2. At the meantime, take a large non-stick pan & add few drizzles of that same fruity evoo & swirl it around the pan. When hot, add chopped up garlic, spring onions & fry for about 2 minutes, stirring often. Now, add smoked bacon & a few grins of black pepper. Stir now & then. When bacon is browned & fried on all sides, set aside. Add this mix to the pasta-pea mix. In the same pan, add chopped green & red spinach & fry for 1 minute or 2. Season with a pinch of sea salt & some grins of black pepper. Add this mix to the rest. Stir everything through. Now, add some of the leftover hot pasta water so that your mix isn’t too dry. Spoon into 2 lovely pasta plates & dive straight in, best enjoyed with a loved one! ;) MMM! A perfect lighter dinner filled with yumminess & goodness! You won’t be disappointed! ;) Stay Tuned! If you liked this post & want more of them, join 1,296 email followers! Subscribe by email! It is free!

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Oven roasted dinner with marinated salmon!

I pulled 4 medium beets, some fresh lemon thyme stalks & 1 small ball of garlic from our garden yesterday. I wanted to use it all to create this lovely oven roasted dinner & I marinated my salmon before roasting with what? Can you guess the marinade ingredients?

MMM!

MMM!

This is a perfect & light dinner also!  Just look at our lovely beets!

IMG_2023watermark

Recipe: For 2 persons

Ingredients:

* For the lemon thyme oven roasted beetroot & sweet potato wedges:

4 medium beets, peeled & cut up into smaller wedges, like picture above!

1 tablespoon of finely chopped fresh lemon thyme, with flowers, big stalks removed, all finely cut up (You don’t need the flowers, but I added them, finely chopped up!)

2 larger sweet potatoes, peeled & cut up into smaller thicker sticks

a fruity extra virgin olive oil ( short: evoo)

1/8 teaspoon of Maldon sea salt, crushed

10 grins of finely milled black pepper

2 tablespoons of that same fruity evoo, of noted above!

* For the lemon thyme marinated salmon:

1 piece of salmon, no skin, no bones, about 250 gr

5 gr lemon thyme, big stalks removed & finer stalks & lemon thyme, finely cut up

juice of 1 organic lemon

1/2 of the zest of the same organic lemon

3 fat cloves of garlic, that was 1 small garlic bulb, cut up

5 tablespoons of that fruity evoo

2 tablespoons of a good flavored honey

10 grins of finely milled black pepper

some pinches of sea salt

Method:

1. 1 hour 15 minutes before dinner, make your marinade. Take a medium zip lock bag & add everything in it except the salmon. Mix with a small whisk & then, place your salmon fillet in a fitted bowl. Pour your marinade into it & see that the fish is surrounded by the marinade. You also must top your salmon with the marinade, like this picture:

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Put the bowl into the fridge & leave to marinate for 1 hour. After 30 minutes of marinating, with help of a spoon, spoon your marinade, over the fish & on top of the fish. Your fish will have absorbed a bit of the marinade. That is what you want. Put back into the cold fridge & leave to be, for another 30 minutes.

2. Just before preparing dinner, preheat your oven to 200°C ( 392 F ) for 10 minutes. You can do this in the last 10 minutes of marinating time. Take a non-stick oven tray & place your sweet potato wedges & beetroot wedges in it. Scatter with the finely cut up lemon thyme, add your sea salt & black pepper. Drizzle 2 tablespoons of a fruity evoo all over the veggies. With clean hands, mingle everything together! Place into the center of the hot oven & roast for about 25-30 minutes, turning the veggies over in half of the roasting time. Keep warm. In the last 15 minutes of roasting, take an oven dish & smear it in with olive oil. Place your marinated  fish fillet on a chopping board & cut into 2 equal sizes. Place them in that oven dish. Spoon your marinade on top of your fish pieces & the marinade will cover the fish & sit besides the fish, on all sides. Roast the fish until just al dente on the inside. check that. My fish was ready after 15 minutes. This also depends of the thickness of the fish fillets. Take the fish dish out of the oven & place cling film over it. let the fish rest for 5 minutes. Plate up just like picture above & enjoy with a loved one! :) The only thing, that we didn’t eat were the cut up garlic,…It was still a bit raw.

For the rest is this a lovely elegant simple yet more light dinner! My husband Peter gave me a 10/10! Ooh yes!

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25 Comments »

Home-made redcurrant strawberry jam!

Yesterday I invented this lovely red currant strawberry jam! Yes, a simple combined jam but a very good delicious one too! :)

IMG_1874watermark-2

Recipe: For a whole lot of jam!

Ingredients:

1 kg red juicy red currants, cleaned, pad dry & no stalks please!

680 gr juicy ripe strawberries, cleaned, hulled & each cut up into 2 or 4

500 gr sugar jam that only needs 3 minutes of cooking

extra needed: sterilized jam pots & lids, a funnel, a smaller soup ladle

Method:

1. Take a fitted large cooking pot & add your red currants & strawberry halves in it. Add jam sugar & mix it through the berries with a spoon. Leave it to rest for at least 3 hours. The berries will absorb a lot of the sugar. Now, before boiling, I mashed a lot of my berries with a potato masher, like 25 times. That is what I want. You can leave them whole, if you like but you need many red currants to pop because they have that glorious pectin in them! :)

2. Heat up on medium heat. When boiling, lower your heat & let the mix boil for 3 minutes, stirring often. This is all said on the package. Fill, your hot jam into your jam pot until nearly full, with help of a funnel & soup paddle. Place the fitted lid really good on. Turn the pots upside down to make it vacuüm. Be careful not to spill any jam, it will be really hot! When cooled down, turn jam pots back & label them. Store them in a cool dry place for later use. Enjoy!  :)

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Home-made red currant vanilla jam! A tasty food gift!

Today, I invented this lovely home-made red currant vanilla jam! I had lots of fresh ripe red currants from our allotment! Ooh yes! So, what to do with them, hey?

I tested different ideas but this was the best recipe yet. This is more of a really thick jam aka jelly like, I believe but this is because you have natural pectin in your berries & I used jam sugar, there is pectin added also.

yummmm!

yummy!

This is a very delicious red currant jam with a hint of vanilla. I like my jams to be not so overly sweet so I used 1 kg of fresh fruits & 500 gr of jam sugar that only needs 3 minutes of cooking. Really? Ooh yes!  You must try it,…It is so easy! :) The red currants & jam sugar are well mixed with a spoon & left to rest, outside the fridge for at least 3 hours. Then, the thing is cooked on medium-heat for exact 3 minutes. That’s it! :) You see how easy this can be? Just see at this lovely result:

This makes an ideal Food Gift! :)

This makes an ideal Food Gift! :)

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Recipe: For 4 medium jam pots + a bit leftover

Ingredients:

1 kg red juicy red currants, rinsed, pad dry, only the juicy red ripe red currants, no stalks, please!

500 gr of jam sugar, that only needs 3 minutes of cooking. The jam sugar has in it: pectin, sugar, lemon acid.

1 teaspoon of organic vanilla seeds

extra needed: sterilized jam pots & lids, a funnel, a smaller soup ladle

Method:

1. Take a fitted cooking pot & add your red currants in it. Add your 500 gr of jam sugar & mix it through the berries with a spoon. Leave it to rest for at least 3 hours. The berries will absorb a lot of the sugar. Now, before boiling, I mashed a lot of my berries with a potato masher, like 20 times.

2. Finally, add vanilla seed powder & mix through the sugar-berry mix. Taste. You must taste a hint of the vanilla. Heat up on medium heat. When boiling, lower your heat & let the mix boil for 3 minutes, stirring often. This is all said on the package. Fill, your hot jam into your jam pot until nearly full, with help of a funnel & soup paddle. Place the fitted lid really good on. Turn the pots upside down to make it vacuüm. Be careful not to spill any jam, it will be really hot! When cooled down, turn jam pots back & label them. Store them in a cool dry place for later use. Enjoy! :)

How to use?

1. Smear it on some good bread!

2. Stir it through some lovely vegan yoghurt!

3. Serve it on top of vegan ice-cream!

MMM!

MMM!

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You can also find this tasty recipe here: http://www.instructables.com/id/red-currant-vanilla-jam/

37 Comments »

Pasta dish straight from the garden,…

Yesterday evening, I invented this lovely pasta dish. I had 3 veggies from my garden, I had to use up. Can you guess which veggies?

MMM!

MMM!

I had lots of sugar snap peas, garlic & red beetroot leaves & stalks! :) Ooh yes! I needed to cut away a few leaves from the beetroot because my purple kohlrabi’s needed to get more sunlight in between the rows of red beets! So, I cut away a few stalks with the attached leaves. I took 4 smaller garlic bulbs out of the garden & used 1 whole one in this dish. The garlic is young, extremely fresh & yummy! So, let’s see how I made it!

red beetroot leaves a stalks!

red beetroot leaves a stalks

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Recipe: For 2 persons

Ingredients:

250 gr spelt penne

4 young garlic cloves, 1 small bulb, peeled & finely cut up

100 gr sugar snap peas

1 medium white onion, peeled & cut up into strips

200 gr smoked bacon that is dairy-free

150 gr beetroot leaves & stalks, leaves cut up & stalks finely cut up

black pepper

Maldon sea salt

a fruity extra virgin olive oil

Method:

1. Cook your spelt penne according to your packet instructions. When boiling, add your sugar snap peas & cook them until just al dente. This will take maximum 2 minutes. Take them out of the pasta pot & rinse with cold water to keep the greenness! Drain well & set aside. When pasta has been cooked, drain well & keep warm.

2. In a large non-stick frying pan, pour a few drizzles of that fruity oil in it. When hot, add cut up garlic, onion & red beetroot stalks. Fry until just tender. Stir often. Season with some grins of black pepper & a few ounces of sea salt. Place into another pot with fitted lid. Add some oil to the pan & swirl around. When hot, add smoked bacon & fry on both sides until browned & cooked through. Season with 10 grins of black pepper. When the bacon is nearly ready, top with the cut up beetroot leaves & place fitted lid on. After 2 minutes, stir the wilted leaves through your bacon. Now, add back to the pan, the fried garlic, onion, stalks & cooked cooled sugar snaps. Stir everything round into the pan. Heat up until it is all piping hot! Serve at once. Plate up with cooked penne & top with the mixed veggies-smoked bacon! Also scrape the bottom of your pan, to add the juices & fried garlic pieces! Yum Yum Yum! :)  Stay Tuned! If you liked this post & want more of them, join 1,286 email followers! Subscribe by email! It is free!

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29 Comments »

Gluten-free Lactose-free No-Bake strawberry tartlets!

I went to my allotment yesterday & had yet again fresh ripe strawberries. Because these strawberries are so sweet, I needed to put a few of them into a lovely dessert, of course! ;)

You see:

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Yesterday evening, I invented these lovely 2 Gluten-free Lactose-Free strawberry chocolate chip tartlets! Just look at these tasty beauties! :)

These are just made before putting them 1 night in the fridge! :)

These are just made before putting them 1 night in the fridge! :)

Now, I got your attention, right? I put them one night in the fridge & devoured one in the early afternoon! These are more healthy, light in the mouth because of the combo of lactose-free cream cheese & lactose-free low-fat quark. I didn’t use much sugar either because my home grown strawberries are perfectly ripe & very sweet too! The gluten-free lactose-free chocolate chip cookie base take these tartlets to a whole other level, even better! :)

Yumm! Light & perfect in the mouth!

Yumm! Light & perfect in the mouth!

Let’s see how I made these beauties! :)

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Recipe: For 2 medium tartlets, each, 12 cm in diameter

Ingredients:

* For the chocolate chip cookie base:

2 cups (165 gr) broken gluten-free lactose-free chocolate chip cookies

1/2 cup (72 gr) salted lactose-free gluten-free margarine, melted, measured before melting!!!!

* For the yummy filling:

1/2 cup (120 gr) lactose-free cream cheese

1/2 cup ( 136 gr) low-fat quark

1 tablespoon coconut sugar

1/2 cup ( 85 gr) finely cut up strawberries

* To top your filling:

2 ripe hulled strawberries, each cut up vertically into 4 equal parts, like picture above

Method:

1. First, make your cookie base. Take your beloved food processor & place S-blade in. Put broken chocolate chip cookies in it. Place fitted lid on & pulse until it looks like finer breadcrumbs. I pulsed it a few times! No, pour melted margarine to it, place lid back on & pulse until it all comes together. This will only take a few seconds.

2. Place this mix between your fingers, it has to bind the 2 ingredients together well. Place this cookie mix into 2 tartlets with removable bottoms. My tartlets were each 12 cm in diameter. Push the cookie base into the bottom of each tartlet, pushing it also upside the sides. When equally divided, use the extra excess of cookie base to fill in the gaps. With help of your thumb, push the bottom into a flat one. Do the same with the other tartlet. Now, with a rolling-pin, roll over the top of each tartlet, to remove excess of dough. Place the 2 cookie based tartlets into the fridge for a while. It will look something like this:

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3. Now, make your tasty filling. Take a medium bowl a dd cream cheese & quark. Whisk it all loose. Taste. I added 1/2 cup of mashed cut up strawberries & whisked them away into the mix. I added 1 tablespoon of coconut sugar & whisked it away! Now, you will see little specks of sugar. Taste again. It is just right in sweetness. This is also because my strawberries are home-grown & are very sweet. If your strawberries are not so sweet, add more coconut sugar. Take your cooled tartlets from the fridge & fill them with the strawberry-creamcheese-quark mix. You will end up with a bit of filling left. Eat it right now with a spoon! :) Go on, you deserve it! :) Top each tartlet with a cut up strawberry. Place into the fridge to cool down a bit, at least for 4 hours. I put mine 1 night into the fridge! You need this, I believe!  :)

4. When you want to devour these tasty beauties, take them 15 minutes before eating out of the fridge. Carefully remove the loose bottom & tartlet tins & place each tartlet onto a nice dessert plate & indulge yourself,…:) xxx Stay Tuned! If you liked this post & want more of them, join 1,282 email followers! Subscribe by email! It is free!

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You might like:

1. No-Bake Strawberry cheesecake tartlets topped with a cashew caramel! 

 

38 Comments »

Roasted radishes from the garden & potato wedges served with a fresh chives dressing, a lovely side dish!

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Yesterday, I invented this lovely side dish. I had a bunch of mixed side radishes from my garden & wanted to use them in a different way. I cleaned them & each I cut up into 2 halves & roasted them in the oven together with white peeled potato wedges. I served a home-made fresh chives white balsamic vinegar dressing to drizzle over the roasted radishes & wedges! It was amazing! The roasted radishes are a bit more sweet & apart & the dressing over them, it takes these roasted radishes & potatoes to a whole other level!!!

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I served this delicious dinner with mixed salad leaves from our garden & with edible chives flowers too. I drizzled the dressing also over my salad. I served it with pork shnitzels. MMM,…:)

Home grown radishes!

Home grown radishes!

Recipe: For 2 persons

Ingredients:

* For the roasted radishes & potato wedges:

455 gr ( 3 cups) skinned white potatoes, cut up into wedges

108 gr radishes, preferably home-grown , for more flavor. I only had 15 medium-sized, you could use more of them

black pepper: 10 grins

Maldon sea salt: 1/4 teaspoon, crushed

2 + 1/2 tablespoons of a fruity extra virgin olive oil

* For the chives-white balsamic dressing:

6 tablespoons of a fruity extra virgin olive oil

3 tablespoons of a white balsamic vinegar

Maldon sea salt: a few pinches

black pepper: 18 grins

2 tablespoons chopped fresh chives

Method:

1. Preheat your oven to 200° C for 10 minutes. Take a non-stick oven dish & place your cut up radishes & potato wedges in 1 layer in it. Scatter black pepper & sea salt all over the veggies. Drizzle your oil all over them. With clean hands, mingle everything together! I scattered some sea salt extra over the mixed veggies, a few pinches. Place into the hot oven & roast for about 25-30 minutes, turning the veggies carefully over in half of the roasting time. When ready & brown, check if your potato wedge is to your liking. Turn oven off.

2. In the meantime, make your dressing. Take a lovely bowl an add all ingredients in it. Mix well. Taste. You must taste the white balsamic vinegar & the lovely chives with an added kick of the pepper. Yum. Prepare your other sides too. I fried my pork schnitzel in some fruity evoo, the same as used above & placed my mixed salad leaves on my plate. I also topped my salad with 2-3 chives flowers. Serve at once & drizzle your lovely dressing over the roasted veggies & & over your salad too. Enjoy, with a loved one! :)

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35 Comments »

Strawberry cream cheese ice-pops! Vegan & Gluten-free!

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Yesterday evening, I invented these lovely creamy vegan gluten-free strawberry cream cheese ice-pops! I am pretty new to creating tasty ice-pops but inventing these beauties was so easy to do! I had the vegan gluten-free tofutti cream cheese in my fridge, wanted to use it & had also fresh strawberries to use up! So, just look at the yummy ingredients! :)

MMM!

MMM!

Recipe: For 5 ice-pops

Ingredients:

2 cups (270 gr) cleaned, hulled strawberries, each cut up into 2, measured when cut up

3/4 cup (150 gr) vegan gluten-free cream cheese, I used tofutti

1/8 cup (30 ml) maple syrup

1/8 cup (30 ml) unsweetened soy milk

Method:

1. Take your beloved Vitamix & place your ingredients in this order in it. Place tamper into the fitted lid & blend on full-speed & on high, by using your tamper to push the ingredients into the running blades. This will take about 10-15 seconds. Taste! You must taste the yummy ripe strawberries first & then the creamy tofutti cream cheese!

2. Pour into ice-pops until nearly all full & place the cap on. Place into fitted stand & place it all in the freezer until your ice-pop are firm. This will take at least 4 hours or so. Take one out of the freezer, about 10 minutes before indulging & keep them under a tap with running warm water for 30 seconds to 1 minute or so, on both sides :) Enjoy! You won’t be disappointed! My husband Peter gave them 10/10 yet again! ;) xxx

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33 Comments »

Fresh chervil spread topped salmon with mixed salad & a lovely lemon spring onion mash!

Today, I cut off a whole lot of fresh chervil from my allotment. I used a bunch for a lovely tasty soup. You can read the recipe: Here! For the rest of the fresh chervil, I invented this lovely Spring like fresh chervil-lemon pesto spread, to top your salmon with. I served it with a mixed salad also from our allotment & a lovely lemon zested-spring onion mash. All of the flavors were beautifully combined! I drank a lovely white wine with it, this one: A Pinot Grigio Garganega dell Venezie, 2013! MMM!

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Recipe: For 2 persons

Ingredients:

* For the chervil topping:

50 gr fresh chervil, washed, cleaned, spun dry

1 clove of garlic, peeled & roughly cut up

zest of 1/2 organic lemon

juice of 1/2 lemon

1/4 teaspoon Maldon sea salt + a bit extra

28 grins of black pepper

30 ml of a fruity extra virgin olive oil

* For the fish:

1 good organic or wild salmon fillet, mine was 360 gr, cleaned, pad dry on kitchen paper

* For the lemon zested-spring onion mash:

3 very thick white potatoes, peeled & cut up into longer thinner strips

1 fat spring onion, cleaned, cut up into smaller rings

zest of 1/2 organic lemon, use the other half of the above lemon

a bit of baking margarine or butter

black pepper

sea salt

Method:

1. First, boil your potato wedges until al dente. Drain well & let it steam dry on lower heat. Turn heatt off & set aside to keep warm. Mash. Add raw spring onion rings & lemon zest. Season with black pepper & some sea salt. I added 3 knobs of gluten-free dairy-free baking margarine. Mix well. It has to taste lemony & then you taste the spring onions,…A mild mash!

2. In the meantime, preheat your oven to 180°C for 10 minutes. Now, make your fresh chervil spread, aka topping. Take your food processor & place the S-blade in. Add fresh chervil, garlic, lemon zest, lemon juice, 30 ml of olive oil & some black pepper & sea salt. Place lid on & blitz until it is to your liking. I blitzed away! Taste. You must taste the chervil first & then the lemony twist! I added 10 grins of black pepper so that was 28 grins of black pepper in total & some sea salt extra.

3. Take fitted oven dish for your fish. Cut your fish fillet into 2 equal-sized pieces. Oil your oven dish well to prevent sticking of the cooked fish! Place your fish into the dish. With your knife, score each fish 3 times, to let the spread go well into the fish! Then, divide your chervil spread equally over your fish. there will be a bit of liquid too, pour it over each fish fillet. It will look something like this:

Before going into the hot oven

Before going into the hot oven

Place into the middle of the hot oven & bake for about 17-20 minutes. Check often to see if the fish has been baked through. When ready, like picture below, turn oven off.

Just coming out of the oven

Just coming out of the oven3

4.  Let the fish rest for a few minutes. To keep warm, you can place aluminium foil over it to keep warm. Serve now, with a few spoonfuls of your lovely mash & a lovely mixed side salad, from your garden. I added fresh chervil leaves into my mixed salad & served it with a small dollop of mayonaise with lemon in it. Enjoy! Don’t forget the wine! ;)

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21 Comments »

Vegan Gluten-free raspberry white chocolate smoothies!

This morning, I invented these tasty smoothy beauties! I wanted to create refreshing breakfast smoothies! You like? I drank both of them! So delicious! ;)

MMM!

MMM!

Recipe: For 2 large smoothies= 750 ml= 3 cups

Ingredients:

2 cups (500 ml) unsweetened almond milk/ I use home-made

1 cup (116 gr) frozen raspberries

1/2 cup + 1/8 cup (68 gr) vegan not to sweet white chocolate discs

1/4 cup (26 gr) gluten-free medium-sized oats

Method:

1. Take your Vitamix & place tamper into fitted lid. Blend on full number 10 & on high-speed until it is fully mixed, by using the tamper to push ingredients into the running blades. This will take about 10 to 15 seconds. Taste! You must taste the lovely white chocolate, that is a bit sweet & then the raspberries! I drank 2 smoothies, they were very delicious! :) You don’t taste the oats in here at all & that is what you want! :) Enjoy! xxx

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You might like:

1. Vegan raspberry chocolate vanilla smoothy!

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45 Comments »

Simple pesto pasta with smoked bacon

A few days ago, I made this easy fresh basil pesto pasta with smoked bacon & courgette. You can make it completely vegan, by using vegan tempeh bacon bits in here! ;) I had a pot of fresh organic basil in my kitchen & had to use it up. I made a lot of different pestos in the past, some of them, very creative but never the old one, the normal basil pesto. You can read about my home-made red pesto ,about my spinach & rocket leaves pesto & about my coriander & walnut pesto here! So, I invented this lovely easy peasy dinner! ;) MMM!

MMM! :)

MMM! :)

Recipe: Enough pesto for 2 persons

Ingredients:

* For the basil pesto:

2 medium garlic cloves, peeled & roughly chopped

1 big plant of basil leaves, cleaned, stems removed, roughly chopped

20 grins of black pepper

1/4 teaspoon of crushed Maldon sea salt

1/4 cup (25 gr) grated Parmesan

1/4 cup (35 gr) pine nuts

1/4 cup + 1/8 cup (90 ml) of a fruity extra virgin olive oil

* For the rest:

350 gr egg-free dairy-free spelt spaghetti

1 medium courgette, (220 gr) skin washed, pad dry, cut up into thinner rounds & each round cut up into smaller strips

200 gr smoked bacon pieces, Use smoked bacon that is dairy-free.

black pepper

some sea salt

Method:

1. First, make the toasted pine nuts. Place pine nuts in 1 layer in a dry pan & heat up on low-fire. Let the nuts toast without burning them. Often, shake your pan. With your hands & spoon, turn the nuts over for an equal roast. After a few minutes, they will be golden & roasted. Your kitchen will smell amazing! Turn heat off & set aside.

2. Now, make your basil pesto. Take your beloved food processor & place the S-blade in. Add chopped garlic, basil leaves & pine nuts. Add grated Parmesan cheese, 20 grins of black pepper & your sea salt. Pour 60 ml of your fruity evoo in it. Put lid on & pulse a few times or on higher power to mix it more finely. It is up to you! Sometimes, I like a more coarse pesto but sometimes I like it to be more fine. I added 30 ml oil extra so that is 90 ml in total. Taste! You must taste the basil first & then all the rest! It has to be pungent a bit with that raw garlic & that lovely parmesan! I like that my pesto is not to oily. This is the way, I like it! :).

3. In the meantime, cook your spelt spaghetti according to your packet instructions. Rinse well with water. Fry your courgette pieces in that same fruity evoo until browned & cooked through. Season with some sea salt & black pepper. When your courgettes, are nearly ready, push them to one side of a pan. On the other side, fry your smoked bacon pieces until browned & cooked through. I seasoned my bacon with some black pepper. Stir the courgette pieces through the fried bacon. Take your spaghetti & add 3 to 4 tablespoons of your pesto through the hot pasta. Put it into 2 clean pasta plates & top each plate with the smoked bacon-courgette mix! Enjoy! All for he flavours go wonderful together! MMM! :) Stay Tuned! If you liked this post & want more of them, join 1,251 email followers! Subscribe by email! It is free!  

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38 Comments »

Vegetarian Seasonal salad with fresh chervil-orange dressing!

A few days ago, I invented this tasty Vegetarian Seasonal Salad with home-grown fresh chervil that I used in an orange dressing! The rest, my husband used, to make a similar soup, like I did, a few days ago. You can find the soup recipe here! My husband Peter gave it a 10/10! x It is a very colorful salad that you all will love too. I served it with a lovely white wine like a crisp cold Pinot Grigio. The wine & salad did go fabulous together! :)

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You see all of the different veggies & ingredients that I used in here? Let’s look at that beautiful divine dressing & wine?

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You can also find this tasty recipe here: http://www.instructables.com/id/Vegetarian-Seasonal-salad-with-fresh-chervil-orang/

Recipe: for 2 salads

Ingredients:

* For the salad:

enough lettuce leaves for the base of 2 salad plates, cleaned, washed & spun dry

2 fresh ground chicory, cleaned, big hard core removed, cut up horizontally into thicker strips

2 medium beetroot, cooked, peeled & cut up into round slices, each about 0.5-1 cm thick

1 big juicy orange, peeled, white bits removed, cut up into longer pieces

about 100 gr sheep’s feta, that is gluten-free, drained, pad dry & cut up into equal-sized chunks

pecan halves: 41 gr (1/3 cup)

* For the fresh chervil-orange dressing:

juice of 1 big orange or 2 smaller ones

1 handful of fresh chervil, cleaned, pad dry & cut up finely

20 grins of finely milled black pepper

a few pinches of Maldon sea salt

4 tablespoons of a fruity extra virgin olive oil

Method:

1. First, toast your pecan halves in a dry non-stick pan over low heat, in 1 layer until fragrant & toasted. Shake your nuts often & turn them over with the help of your hands or wooden spoon.  Watch your nuts! See that you don’t burn them. Lower your heat if you need to. Turn heat off & set aside.

2. Plate up your salad plates. Place enough of the lettuce leaves on the base of your plate. See picture above.  Place your white chicory strips, like picture above. Place 4 orange segments on top of the chicory strips. Place 4 cooked beetroot on top of your salad leaves, or in a pattern that you like. Your salad has to look attractive, right? Scatter 6 to 7 sheep’s feta chunks over the salad. Do the same with your other plate. Set aside.

3. Finally, make your chervil-orange dressing.Take a larger jam pot & pour orange juice, olive oil i it. grind 20 grins of black pepper in it along with some pinches of sea salt. Now, add your cut up fresh chervil to the jam pot & screw the fitting lid on. Shake your jam pot a few times up & down until the dressing is well emulsified. Taste! You must taste the fresh chervil first & then the orange & pepper! It is a more milder dressing & that is what you need for this salad! Top your salad with the toasted pecan halves, that you crumble over the salad. Pour your dressing in a round over the salad & enjoy instantly with a loved one & with a glass of dry white wine like Pinot Grigio! :) This salad really fills you up with the yummy sheep’s feta & the cooked beetroot! All of the flavors top beautifully together! MMM! Stay Tuned! If you liked this post & want more of them, join 1,248 email followers! Subscribe by email! It is free!  

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41 Comments »

Again produce from my allotment & a lovely vegan gluten-free breakfast salad!

This morning, we went to our allotment & cut off mixed salad leaves, 9 radishes & fresh chervil yet again. We let the chervil grow & grow! After picking, we ate this lovely breakfast salad, that we eat often in our house.

yum yum yumm!

yum yum yummy!

The radishes & a lot of the fresh chervil, we will eat in a future salad, this evening. Stay tuned for this tasty recipe soon,…Promise! x

Recipe: For 2 medium plates

Ingredients:

* For the salad:

2 handfuls fresh-cut off salad leaves, home-grown, cleaned, washed  spun dry, one handful per plate

8 medium fresh strawberries, cleaned, each cut up into 2

12 fresh blueberries, cleaned

some black pepper

some ground Curcuma( turmeric)

a fruity extra virgin olive oil: a few drizzles per plate

a good aged dark balsamic vinegar: a few drizzles per plate

some fresh chervil, cleaned & spun dry

* For the cooked oats:

a lot of medium-sized oats

water

unsweetened soy milk

Method:

1. First, cook your oats in half water & half unsweetened soy milk. I never measure it. Do what you want, just see that you have enough liquid to the oats. Cook on medium-heat until cooked through. I always use medium-sized oats that need 15 minutes of cooking. Stir often. Keep warm.

2. Take 2 cool breakfast plates. Place 1 handful of the mixed salad leaves on it, in a nice pattern. Do the same with the other plate. It will look something like this:

mixed salad leaves!

mixed salad leaves!

3. Place your strawberry halves on top of your salad leaves, all evenly divided. This means 8 halves of strawberries onto each plate. Scatter your fresh blueberries around it all, evenly divided. Scatter some dashes of Curcuma over the salad & some grins of finely milled black pepper. Do the same with the other plate. Pour some drizzles of that fruity oil over your salad & then some drizzles of a good aged balsamic vinegar. Do the same with the other plate. Scatter some of your own fresh chervil to the salad. The same with the other plate. Finally, add a dollop of 2 of your cooked oats to the plate. Serve at once & enjoy with a loved one! MMM! :) Healthy & pure! x Stay Tuned! If you liked this post & want more of them, join 1,245 email followers! Subscribe by email! It is free!  

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36 Comments »

Gluten-free Dairy-free fresh chervil soup & my 1st produce!

Yesterday, we ate our 1st produce from our allotment! My husband Peter & I were very excited! ;)

We cut the 1st fresh chervil from our cold frame & ate the 1st cut away mixed salad leaves. We also had our 1st radish. We also ate the leaves like a salad.

Our 1st fresh chervil!

Our 1st fresh chervil!

Yay! We were over the moon,…;)

I weighed my fresh chervil & it was 42 gr. Ha! My young salad leaves weighed 35 gr! With my fresh chervil, I made my mom’s delightful fresh chervil soup. This soup is gluten-free, dairy-free & tremendously delicious! You can make it vegetarian or vegan by using vegan stock instead of chicken stock! ;)

Yum!

Yum!

Recipe: For 4 big bowls of soup

Ingredients:

5 spring onions (green onions), cleaned & cut up

1 big long celery stick, cleaned & cut up

1 long carrot, peeled & cut up into rounds

250 gr fresh leeks, well-washed, pad dry, cut up finely

1 medium white onion, peeled & cut up

1/3 medium sweet potato, peeled & cut up

good quality garlic powder

3/4 (45 gr) of your fresh chervil, well cleaned, spun dry

leave 1/4 of the fresh chervil, finely chopped, to top your soup

a fruity extra virgin olive oil

black pepper

some Maldon sea salt

1100 ml of a good gluten-free dairy-free hot chicken stock ( or a vegan one! )

Method:

1. Take a soup pot & heat up on high. When hot, pour some drizzles of that fruity oil in it & swirl around the base of the pot. Add chopped onion, spring onions, carrot rounds & celery chunks in it. Season with some grins of black pepper & some sea salt. Stir often. Fry for about 10 minutes or so. Now, add some drizzles of oil, if you need to. Add chopped leeks, sweet potato chunks & season with a few dashes of garlic powder, black pepper & some sea salt, but not too much because your chicken stock has salt in it! ;) Fry for a few minutes & then, add hot chicken stock to it & stir everything round into the pot. Cook on medium-heat for about 5-10 minutes or until your veggies are just cooked through. Taste. Now, add your cleaned fresh chervil to the hot soup. Just stir it through your soup. taste! It has to taste fabulous! You must taste the chervil first! I added 20 grins of black pepper to it. I Vitamixed my soup. Taste again. It was perfect! It was the perfect soup for this season! Laddle your soup into lovely soup bowl & garnish with some fresh finely chopped chervil on top! Enjoy, my lovely one’s!

Adding fresh chervil before Vitamixing my soup!

Adding fresh chervil before Vitamixing my soup!

MMM,…:)  Stay Tuned! If you liked this post & want more of them, join 1,239 email followers! Subscribe by email! It is free!  

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Sophies Foodie Files

 

You can also find this tasty soup recipe here: http://www.instructables.com/id/Fresh-chervil-soup/

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Vegan raspberry chocolate vanilla smoothy!

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Today, I made these delicious easy peasy raspberry chocolate vanilla smoothies! In used frozen raspberries in here & my favorite vegan aka milk chocolate. They were so refreshing too! :) Read the rest of this entry »

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Home-made Vegan white chocolate coconut bars!

Yesterday, I invented these delicious vegan  home-made white chocolate coconut milk bars! The topping is super delicious aka it is home-made vegan white chocolate & the cooked cookie base is really yummy too! Between these 2 layers you taste the lovely coconut milk with added vanilla seeds! Really delicious! :)

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The topping is not pure white because of the used vanilla seeds & used maple syrup in here! Nevertheless, they are really super! They are not too sweet either! You can really taste the coconut first, then the lovely home-made white chocolate topping & then the tasty cookie base! Ooh yes! One bar is really filling too! Grab one before you go to work or enjoy 1 or 2 with a good vegan café latte or with a lovely coconut tea, why not indulge yourself?  These are fun to make, reasonably healthy & super yummy too! :)

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Let’s see how I made them! ;)

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Vegan Winter Vegetable Coffee Stew with home-made vegan cheddar cheezy dumplings!

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A few days ago, I invented this lovely vegan winter stew with home-made vegan cheesy dumplings that I cooked into the hot stew! I know that you all will love it too! ;) Check it all out!

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How did I make this lovely stew? Read the rest of this entry »

42 Comments »

Kale smoothy, number 2!

This morning, I made this lovely Raw, Vegan, Gluten-free delicious KALE smoothy! You know, a while ago, I made this lovely raw minted kale smoothy, aka number 1! You can find this tasty recipe here!

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Now, again, I received some yummy grown kale from my friends’ allotment. It is the last kale that they have. So, I invented this lovely kale smoothy! My husband Peter gave it a 10/10! Ooh yes! I drank one full glass as a lovely energizing breakfast & it kept me full for a long while! It really fueled me! So, I know that you will love it too! ;) You need these beauties in your life! Go on,…Grab one!

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Spiced chicken meatballs with home-made tomato veggies sauce & spelt penne!

The spiced chicken meatballs are dairy-free, egg-free & gluten-free too!

Yummy spiced chicken meatballs, all home-made!

Yesterday evening, I invented these tasty spiced up chicken meatballs! The meatballs itself are Dairy-free, Egg-free & Gluten-free too! I spiced up my organic chicken mince, served them on a bed of home-made tomato-veggies sauce & ate them with spelt penne! Ooh yes, this is a lovely flavored well combined delicious pasta dinner! I made enough for 2 days in a row, so for 4 persons! I made my chicken meatballs a few hours before dinner to stiff up a bit in the fridge!

Enjoy! :)

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Let’s see how I made it all!:)

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24 Comments »

My favorite green juice of the moment!

This is my favorite green juice of the moment!

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It is very refreshing & has only 3 ingredients in it!

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Lovely 3 layers, hey? Let’s find out what!

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52 Comments »

Creamy dairy-free pasta dish with home- grown oyster mushrooms!

Yesterday evening, I invented this lovely Dairy-free creamy pasta dish! I used home-grown oyster mushrooms in here. A while ago, my husband bought me a DIY package with spawn of oyster mushrooms in it. Home-grown makes all the difference in flavor! So delicious, so good, so meaty-like! :) How I grew them, I tell you all later in a separate post! The first time, we had 85 gr & now, yesterday evening , I had 125 gr! Not bad, hey?

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These sort are blue oyster mushrooms! They look cool, right? Now, on to the lovely pasta dish! Read the rest of this entry »

61 Comments »

Raw Goji berry brownie tartlets!

Yesterday evening, I invented these tasty beauties! Check them all out! I soaked a lot of cashews in the early morning & used them well rinsed & drained at night! Make these tasty raw goji berry brownies tartlets now! No guilt! ;)

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Yum Yum Yummmm & Good for you too! :)

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Read on how I made this lovely recipe,…

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People,…It’s a wrap! :)

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Today, I invented these tasty beauties! Ooh yes,…It’s a wrap! These lovely dark yellow wraps are Raw, Vegan, Gluten-free, Corn-free, Soy-free, Egg-Free Dairy-free curry coconut wraps! They are just AMAZING!!! I found mine in a tiny vegan shop in the city center of Leuven, called SHAVT. This stands for Simple Healthy & Vegan Things!

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Read on for more cool information & How I made these tasty filled wraps!

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Vegan Gluten-Free Cumin roasted vegetables: A lovely side dish!

Yesterday evening, I invented this lovely side dish! A mix of cumin roasted vegetables including cut up Brussels sprouts. A while ago, I roasted them for the 1st time & thought that roasting them, bring out, their sweeter flavor!!! I loved it. Now, I tested them with ground cumin. The Brussels sprouts loved it & so did we!

Yum! A lovely Side dish!

Yum! A lovely Side dish!

Cumin roasted veggies!

Cumin roasted veggies!

Read on How I made it all! ;) Read the rest of this entry »

43 Comments »

Raw chocolate goji berry banana smoothy! Raw, Vegan & Gluten-free!

Today, I made a lovely Raw, Vegan & Gluten-free breakfast smoothy with raw chocolate covered goji berries, a ripe banana & unsweetened home-made almond milk! It was the best raw smoothy, I have made in ages! It looks like a carrot smoothy but I promise you it tastes like something heavenly! First, you taste the raw chocolate then the goji berries, then a hint of banana & almond.

Yum!

Yum!

I made this by using my new favorite raw chocolate covered goji berries. They look something like this:

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The yummy inside!

The yummy inside!

Read on for more info on this raw chocolate & how I made this delicious smoothy:

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Vegan love scones! ;)

A Vegan Love Scone!

A Vegan Love Scone!

Now, I got you attention, right? These scones are one of the best, I ever invented! ;) I call them love scones because they have everything in here that I love,…Yum!

Now, what else did I stuff in them? Can you guess,…???

Fresh from the oven,..

Fresh from the oven,..

Yes, …You are right,…vegan chocolate,…almond flakes,…almond milk,…maple syrup & a maple glaze! Ha!

Don’t you want to come over for tea & have a scone or 2 together???

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48 Comments »

Vegan Gluten-free Seasonal salad with black radish & tofu!

This evening, I invented this lovely salad with shredded black radish, carrots, soaked big raisins & lots more,.. I made a simple balsamic vinegar dressing & served it with fried tofu bits. It was a super delicious salad that was also Seasonal! Yum yum yum! It was very tasty! :)

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And the special ingredient in this lovely shredded salad is: yes,…Black radish!

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Read on what black radish is & how I made it! :) Read the rest of this entry »

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Vegan veggie pasta sauce with seitan on a bed of spelt spaghetti

Yesterday evening, I made this tasty vegan pasta sauce. I served it with semi-wholemeal spelt spaghetti. I added some veggies too, of course! Instead of real mince, I used vegan seitan mince. I love seitan mince over real pork & veal mince anyway. So, this is how I did it:

Yumm! All vegan! It looks just like the real thing!

Yumm! All vegan!
It looks just like the real thing!

Yummm! Don’t you want a big plate full?

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Can you guess the ingredients in this lovely red sauce? Read on to find out, if you were right!

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Vegan Gluten-free spiced dinner!

Yesterday evening, I made this lovely Vegan & Gluten-free spiced dinner! All of the flavors were just right & tasty combined! Check it all out! :)

MMM!

MMM!

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Gingered vegetable soup with green lentils!

Just now, I made this lovely gingered mixed vegetable soup with green lentils! This is a one pot dinner! I have a cold so I needed a comforting healthy soup with fresh ginger in it to bring me back at health! ;) MMM!

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Want to know, How I made it?

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Sophie’s salsa verde with pan fried haddock pieces!

MMM!

MMM!

This my version of the good & tasty salsa verde. It means a green sauce. Salsa verde is a great sauce to make. You eat it cold. You can easily make it in your beloved food processor.

I served my salsa verde with pan-fried haddock pieces & oven baked potatoes. It is great to use as a simple cold sauce in pasta. You could also stir it through mashed potatoes.

It is great to use a big dollop on jacked potatoes. It is great in a salad too. You could also use it on top of grilled pork: a divine combination!

Now, my recipe, it is easy peasy!

But wait, there’s more!

31 Comments »

Home-made nutty quinoa oat granola! Vegan & Gluten-free!

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This morning, I invented this delicious tasty nutty quinoa-oat granola, all home-made of course! :) This is also Vegan & Gluten-free too! I added lots of good stuff to it, just wait & see!

This granola is not so sweet, just the way I like it. My husband thought this was the best granola, I ever made! He gave it 10/10! xxx This would be an ideal food gift!

I love it with cold soy milk, straight from the fridge. Yum yum yum!

But wait, there’s more!

46 Comments »

Vegan spelt pancakes!

A few days ago, My husband made these delicious easy to make spelt pancakes! Just see for yourself, don’t you want 1, 2 or 3?

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These pancakes are very tasty & very easy to devour too! Enjoy! :)

But wait, there’s more!

42 Comments »

Raw Vegan Gluten-free lemony hemp protein smoothy!

This morning, I made this delicious Vegan & Gluten-free Lemony Hemp protein smoothy! I added a few other healthy things & drank 1 big smoothy as a nice drinkable healthy breakfast! You see?

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What is Hemp protein, I hear you say?

Raw 100% organic hemp protein powder is a raw powder from hemp seeds. After the raw hemp seeds are cold pressed & gently milled, the resulting fine green powder can be easily added into your daily breakfasts, smoothies etc.

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Hemp seeds are very healthy & an excellent source of minerals, fatty acids & proteins. It is also a healthy source of dietary fiber, chlorophyll, and minerals including magnesium, iron, zinc and potassium. This finely milled powder has a rich, nutty flavor that is ideal for smoothies, baked goods or any recipe that could use a protein and fiber boost.

But wait, there’s more!

36 Comments »

Vegan Gluten-Free Fridge tofu scramble!

This morning, I wanted to make a lovely breakfast tofu scramble! I had to use up a few veggies from my fridge! That’s why I call this a Fridge tofu scramble! I added a few spices from my pantry & to keep it vegan & gluten-free, I added a bit of nutritional yeast for a cheesy flavor! ;)

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Don’t you want a full plate & join me?

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29 Comments »

Sojami: Tartimi spread with garlic & 5 sort of peppercorns: review!

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Do you want a slice of Vegan spiced tofu quiche?

Yesterday evening, I invented this fabulous Vegan Spiced Tofu Quiche! I had a leftover organic vegan puff pastry that I needed to use up. Check it all out!

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Come on over @ my house & I will serve you a big slice, if you want! ;)

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I had a new square non-stick pastry tin that I needed to try! It really worked out well! I just had to grease the tin, sides & removable bottom & the Quiche came out perfectly! It was the 1st time, I created a vegan Quiche using drained & Vitamixed silken tofu! My husband & I ate 2 pieces each. In the pst, I made Vegan Quiche tartlets using a home-made spelt oil pastry & using soy cream in my tartlets! You can find the recipe: Here!

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56 Comments »

Chicken served with a cranberry orange port sauce served with oven roasted parsnips, red onions & sweet potato fries!

Yesterday evening, I invented this festive chicken with a home-made cranberry-orange-port sauce with a hint of cinnamon! I served it with a lovely oven roasted side dish: oven roasted parsnips, red onions & sweet potato wedges! This is a festive & very delicious dinner!

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You have to know that this is my special to go home-made cranberry sauce that has had a lot of success the past years. every time, I made it at dinner parties for my friends or family, people asked me for the tasty recipe! It is an oldy but a goldie! ;)

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But wait, there’s more!

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Mustard-dill glazed salmon on a bed of deliciousness using A Belgian product of the region: Mustard De Ster!

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Yesterday evening, I made this delicious invented salmon dinner! I made a lovely glaze for my salmon fillets using a combo of fresh dill, some oil, pepper, sea salt & a special Belgian product of the region called: Mosterd De Ster. ( Mustard The Star! ) Now, you are wondering, what the hell is a produce of the region aka streekproduct? A Streek product is a well-known & well-certified product of a specific region in Belgium. Streek = Region. You know them by this labelling:

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Here is their website only in Dutch though. http://www.streekproduct.be

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44 Comments »

Raw breakfast smoothies! Vegan & Gluten-free too!

This morning, I invented these tasty RAW breakfast smoothies! They are also Vegan + Gluten-freeI had leftover fresh cranberries, a few other things in my fridge & had to use them up! So, I made these beauties! The ginger in here gives you a big kick to your brain that you need in the morning,…right? One glass of 500 ml really fills you up! And that is what you want, hey?

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But wait, there’s more!

30 Comments »

Got leftover fresh cranberries? Make this Vegan Gluten-Free Quinoa porridge!

I got leftover fresh cranberries that I needed to use up so I invented this Vegan & Gluten-free Warm Quinoa Porridge!

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t is such a lovely, warm, quinoa flakes porridge! You can add whatever you want, but I made it like this. The key is to make it not too sweet! ;)

But wait, there’s more!

34 Comments »

Vegetarian cheesy spelt pasta!

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Yesterday evening, I invented this lovely vegetarian cheesy pasta dish! I had some leftover sheep’s cheese in my fridge. That was leftover from making the spelt flatbread, see earlier post: here! I had to use it up.

Read the rest of this entry »

28 Comments »

Seasonal spelt flatbread!

My husband invented this Seasonal Vegetarian Spelt Flatbread for a New Year’s Dinner party that we hosted for my beloved mom & dad!

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Can you guess the ingredients?

Read the rest of this entry »

30 Comments »

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