Posted in Gardening, Recipes

Vegan Fig Pear Cakes!

Yesterday, I invented this lovely recipe, adapted it from this recipe of mine!

I had an abundance of fresh figs from our own tree at the moment & I needed to use them up.

Delicious!

Recipe: For 10 flower-shaped cakes

Ingredients:

dry ingredients:

1 cup organic white spelt flour

1 cup organic whole wheat spelt flour

1/3 cup coconut sugar

2 teaspoons of baking powder

3 pinches of sea salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground garam masala

1/2 teaspoon of ground green cardamom

Fold in after:

1/3 cup roasted skinned hazelnuts

1 cup cleaned & quarter fresh figs

1 cup peeled, cored, fresh ripe pear chunks

wet ingredients:

2 flax eggs

30 ml organic sunflower oil

1/2 cup unsweetened soy milk

Method:

  1. Chop your roasted hazelnuts into smaller chunks. Set aside. Take a bowl & ad all dry ingredients in this order in it. Mix with a spoon. Finally, fold in: quartered figs, pear chunks & hazelnuts. Mix in.
  2. Take another smaller bowl & add flax eggs. Mix well & wait for 10 minutes until more gel like. Add other wet ingredients. Mix well. Now, pour wet ingredients to the bowl with dry ingredients & fold everything just through. Preheat your oven to 200°C. (392 F)
  3. Place chosen silicon baking mats, I chose flower shaped one’s & fill them with 3/4 of the batter. See that in everyone, you have figs, pear chunks & hazelnuts. When filled up, shake your mat up & down a bit to remove any air holes in the dough. Place silicon mats on a Silpat for stability on an oven rack & bake into the hot oven for 25 minutes but lower your oven to 180°C.(356 F). Test with a small pin to see if the cakes are fully baked. Take out of oven & leave cakes in their mats for about 15 minutes. Then, carefully flip them over & take them out! See that they come out in 1 piece & place them all on a wire rack to cool down completely! They are nice on their own & you can taste the fig, hazelnut & pear. Now & then, you can taste the green cardamom & the garam masala! Perfect with a good cup of spiced green tea! MMM! A look at the goewie inside:
Yummy!

You might like:

Vegan Spelt buttermilk fig cake!

Vegan spelt cashew nut pulp muffins!

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Posted in Gardening, Recipes

Spiced Veggie Soup from our garden! ;)

Hey sweeties, another tasty soup recipe using all veggies from our garden!

 

Recipe: For a whole lot of soup

Ingredients:

1 very large green courgette & 1 normal green one, cleaned, mushy interior & seeds removed, cut up into thicker chunks (about 1800 gr when cut up)

2 small white onions, peeled & finely chopped —- I only used 2 small onions because they are very pungent

1 leek, well washed, cleaned & cut up —- I only use 1 leek because the home-grown leek is very pungent & sharp in flavour

2 spring onions, cleaned, white & green parts used, chopped

1 small green chili pepper, cleaned, green flesh chopped & seeds kept to use into the soup

1300 ml of a hot vegan stock

pink salt in a grinder

black pepper

garam masala: 3 big dashes

ground Curcuma ( turmeric) :3 big dashes

a fruity extra virgin olive oil

Method:

  1. Take a cook steaming pot with fitted lid. Pour some olive oil in it. Heat up on high. Now, add chopped onions, spring onions, leek & green chilli pepper pieces & seeds. Stir fry for about 10 minutes. Add chopped courgettes, garam masala & turmeric too. Stir everything round into the pan. Fry for about 5 minutes more. Add hot vegan stock & place fitted lid on.
  2. Cook for 5 minutes or until the nozzle of the steamcooker makes a lot of noise & the pressure inside is too high! Then, turn heat off & carefully with oven gloves on, set the steam free until there is no steam left. Then, check seasoning. I added some black pepper extra. Mix the soup until smooth! Enjoy! A kicking soup! 🙂
Posted in Gardening

Latests harvests!

I will give some photos from the latest harvests from our garden & from our allotment!

The 1st fennel: big & huge!

 

 

And there is even more:

And in our garden at home, we harvested many figs, figs, figs!

And what is happening in your garden, my friends?

 

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Posted in Gardening, Recipes

Oatmeal Rhubarb Breakfast!

This morning, I invented this lovely warm oatmeal breakfast.

Delicious!

I harvested the 1st fresh rhubarb from our allotment! It was 766 gr in total, ooh yes! I used a lot green-red stalks for a lovely home-made crumble, I made this delicious one! The other 3 stalks, I used for this lovely breakfast! It is easy to make, fresh & super yummy too! 🙂

The 1st rhubarb from the garden = 766 gr!

Recipe: For 3 persons

Ingredients:

For the oatmeal:

1 + 1/4 cup (115 gr) gluten-free small-sized oats

1 cup (250 ml) water

1 cup (250 ml) unsweetened soy milk

For the rhubarb compote:

3 stalks of fresh rhubarb, cleaned, washed, pad dry, cut up into smaller pieces, each about 2-3 cm

3 tablespoons of water

organic cane sugar: about 2 tablespoons

Method:

  1. Make your oatmeal. Add all ingredients into a medium cooking pot. Stir & bring to the boil. Boil on medium-heat until your oats have been cooked. This took my oats 15 minutes. Keep warm.
  2. At the same time, put rhubarb pieces into fitted cooking pot. add water & stir often, bring to the boil. When rhubarb is started to soften, add cane sugar & stir round into the rhubarb. Boil until just cooked through & check with a fork. The rhubarb pieces has to be tender & cooked through. The pieces don’t all need to fall apart! Check if you find it just sweet enough. I like to still taste the tang of the rhubarb but yet a bit sweet!
  3. Serve at once: spoon your oatmeal at one side of the plate. Spoon your compote on the other side of the plate & serve at once & enjoy with your loved one & a cup of tea. 🙂
Posted in Gardening, Recipes

Gluten-free Festive Buckwheat Cookies!

Hello everyone,

I wish you, my dear readers, all over the world: a very Happy, Joyful & Fun 2018!!

I hope you all had great fun celebrating the end of last year & the new year of course filled with good food! 😉

At Christmas Eve, I served these lovely home-made Festive Buckwheat Cookies with coffee after my dessert. My guests all loved them so much. There are some special ingredients in these lovely cookies! Can you guess which one’s?

Recipe: For 14-15 cookies

Ingredients:

95 gr vegan margarine

85 gr roasted hazelnuts, chopped

65 gr wholemeal buckwheat flour

50 gr vegan gluten-free dark mini chocolate chips

30 gr coconut sugar

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water, mixed together & leave to stand for 15 minutes)

finely grated zest of 1/2 organic orange

1 +1/2 teaspoon finely chopped fresh rosemary, no stalks & wooden bits!

1/8 teaspoon ground sea salt

Method:

1. Take your Kenwood machine & place the K-paddle in. In fitted bowl below, add margarine, coconut sugar, orange zest, chopped rosemary & salt. Mix well on medium-speed. Now, add flax egg & mix in. Add buckwheat flour & chopped nuts. Mix it all in on medium-speed. Stop machine from time to time to scrape the sides of the bowl. Mix it all in. Finally, add the mini chocolate chips & mix in.

2. The dough looks wet & sticky but this is normal. Take some clingfilm & open it ups. Place your dough in it.Close the clingfilm all over your dough & shape it like a long sausage. See that your sausage shape is equally thick everywhere. See that you end up with about 14 slices. Place clingfilm all over the dough & place into the freezer to firm up a bit, for about 2-3 hours. Once, I left in overnight in the freezer but it didn’t make a difference with the normal 3 hours. When you want to bake your cookies, preheat your oven to 170°C for 10 minutes. Then, take the dough out of the freezer & remove clingfilm. On a chopping board, with a very sharp knife, carefully slice about 14 equally thick slices. They will be about 1 cm thick! The dough will stick a bit! Place them, spaced apart, flat onto a silpat on an oven rack. Bake into the lower end of your oven for about 10-12 minutes or until the edges of the cookies turn brown. Watch them carefully so that they do nut burn! After, half of the baking time, so after 6 minutes, turn the oven rack around into the oven, to get an equal bake. This works!

3. When your cookies are golden brown & ready, carefully transfer them onto a cooling rack to cool down completely! They are perfect with the crunch, the nutty hazelnuts, orange zest, a hint of rosemary & some good chocolate. What else do you want of a cookie? Perfection! 🙂 Keep cookies in a cookie box! They keep for 5 days after baking! Enjoy!

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Posted in Gardening, Recipes

Seasonal Salad for you & me!

Peter & I still have got many fresh figs from our tree & we need to use them up before they get bad. This is one of the Seasonal salads that we have made often lately. This tasty salad is fast & easy to make & made in 10 minutes, inclusive the easy delicious dressing! 🙂 You see?

MMMM!

Recipe: For 2 salads

Ingredients:

For the salad:

4 handfuls of mixed young salad leaves like rocket, dark salad leaves & lamb’s lettuce, cut up a bit

16 fresh raspberries, 8 per plate

1/2 block of a good feta’s cheese, crumbled into bite-sized chunks

2-3 ripe fresh figs, cleaned up, outer flesh removed & cut up

4 pieces of thinly sliced smoked ham so 2 pieces per person

that same peppery extra virgin olive oil as below for the dressing

For the dressing:

3 tablespoons of a good organic peppery extra virgin olive oil

5 grins of finely milled black pepper

a few pinches of Maldon sea salt

1 + 1/2 tablespoon of a good aged balsamic vinegar

Method:

  1. Take a fitted bowl for the salad leaves & drizzle a bit of that peppery extra virgin olive oil over it. also some balk pepper & a pinch of sea salt. Mix it all together with clean hands. Wash your hands.
  2. Place oiled salad leaves onto a clean white plate, evenly spread out. Do the same with the other plate. Arrange your raspberries over your plates, on the outer edges. Snug some pieces of that yummy feta besides it. This is about 8 pieces per plate. Snug the smoked ham in the middle of each plate & finally, place fresh fig pieces in the center of each plate.
  3. Just before serving, make the dressing. take a fitted jam pot & add all ingredients. Screw fitted lid on & shake jam pot up & down a few times or until the oil & vinegar has mingled well. Taste. It must have a kick & must have a good balsamic flavor! Drizzle a bit of the dressing all over each plate, in a circle but not on the figs! Enjoy with a loved one! MMMM!

 

Posted in Gardening, Recipes

4-ingredient Green Smoothies!

The last days, the mornings & evenings are getting colder & more chilly! I am not yet ready to make fall smoothies,…not just yet! So to bring back the flavor of Summer, I have made these lovely delicious energizing green smoothies for Peter & myself. They are made with these 4 ingredients:

 

Yum!

Will you join me?

Recipe: For about 800 ml smoothy goodness!

Ingredients:

2 handfuls washed sound dry spinach leaves  (from the garden)

1/8 cup = 1 scoop of vegan gluten-free soy protein (with added baobab, some coconut sugar & vanilla)

1 big slice of fresh-cut up pineapple (hard core & peel removed)

1 can of 330 ml of coconut water

Method:

  1. Place all ingredients in this order into your beloved Vitamix & place fitted lid on. Blend onto high-speed until fully joined. This took the machine 10 seconds.
  2. Pour into small smoothy glasses, place a paper straw in them & enjoy with loved one’s! MMM! ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 11 new unpublished recipes of mine & 9/11 are also gluten-free!