I made these glorious healthy sourdough blueberry vanilla pancakes with leftover sourdough starter from 2 days ago. I made an olive sourdough bread! Recipe on the blog soon! I still had 2 cups (500 ml) over. It was a white spelt sourdough starter. I used it in these tasty beauties:
2 cups discarded sourdough starter with white spelt flour
1 + 1/2 teaspoon vanilla cane sugar
2 tablespoons of oil
1 teaspoon baking soda
125 gr fresh blueberries
1. Take medium bowl & ad first 5 ingredients. This is the sourdough starter, flax egg, vanilla cane sugar, oil & baking soda. Whisk well together with a small whisk. Finally, add the blueberries. Whisk again. Your sourdough pancake batter is now very bubbly! Ready to fry your pancakes in a medium-hot non-stick pan.
2. I used a smaller soup ladle to pour my batter into the hot pan. I don’t use oil because there is already oil in the batter. Fry pancakes for a few minutes until there are many bubbles on top & check with a fork if the pancake is already getting brown on the pan side. Carefully flip over with pancake flipper & fry for another minute or so. Keep pancakes warm with foil. Enjoy with some good maple syrup! You can really taste the vanilla & blueberries & the pancakes are a bit sweet on their own. MMM!
In the beginning of my blog, I invented many very easy recipes & to this day, sometimes, I invent & make very easy recipes. But I don’t post them because I think that they are way too easy! But a lot of my readers ask me for very easy yet delicious recipes so I created this very easy tag. You will find in a few days already many very easy recipes from my blog throughout the years but I will start with this new one
Very easy broccoli soup
Recipe: For 4 persons, each 1 big portion
2 broccoli ‘s, cleaned, cut up into florets, stalks kept & peeled, cut up
1 big onion, peeled & chopped
2 cloves of garlic, peeled & chopped
1 later of hot vegan gluten-free stock
1 sachet of 300 gr wok veggies including leek, onion & carrot
a fruity extra virgin olive oil
I often make soup in a steam cooking pot with fitted lid. Heat up & add some oil. Fry onion, garlic, broccoli florets & stalks for 10 minutes. Add hot stock, wok veggies & some black pepper. Place lid on & leave on medium heat for 5 minutes. When nozzle sizzles hard, open valve with large wooden spoon. Turn heat off. When finished, taste soup. I added some salt & black pepper. Mix the soup & serve! Yummm!
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?
Recipe: For 2 salads
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
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
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.
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.
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!
This morning, I invented this lovely hot oatmeal as a nice breakfast! Can I serve this for you? It is Vegan & Gluten-Free!!! Check it out:
Will you join me?
Recipe: for 2 persons
50 gr Gluten-free medium-sized oats (3/4 cup)
78 gr sunflower seeds (1/2 cup)
28 gr unsweetened coconut flakes (1/3 cup)
1 ripe, peeled banana, sliced
240 ml unsweetened almond milk (1 cup)
To serve: some hot maple syrup drizzled
Take a fitted cooking pot & ad oats, sunflower seeds, coconut flakes, almond milk & the sliced banana. Heat up on medium-heat & cook until ready. My oats take 15 minutes to cook. Stir often & lower you heat if you need to.
When ready, thick & creamy, serve in 2 lovely breakfast bowls & top with some heated good maple syrup! Enjoy, sweeties! xxx♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr
This morning, I invented these 5 ingredient vegan pancakes,…and healthy too,… ooh yes! Check them out! 🙂
These smaller fluffy pancakes are very delicious on their own or drizzled with some good maple syrup! Eat them still warm, so your chocolate chips will melt! 🙂 Yummy!
The batter is made in minutes. And then you fry them. It is that easy! Do you know, how I made them?
And now the video here, just new for you all:
Recipe: For 10 smaller pancakes
1 cup ( 90 gr) stone-ground oat flour
1 cup (240 ml) unsweetened almond milk
1/2 cup (94 gr) vegan dark mini chocolate chips
1 ripe peeled banana, mashed with a fork
1 teaspoon baking powder
To fry in: a fruity extra virgin olive oil
Take a large bowl & ad oat flour, baking powder, mashed banana & chocolate chips. Mix well with a spoon.
Now, add almond milk & mix everything together. Wait for about 5 minutes & your batter will be thicker.
Take a fitted small non-stick pan & heat up on medium-high. Drizzle a bit of that fruity oil in it. Take a small soup ladle & pur your batter in it. This will make the size of your pancakes. Pour the batter into the middle of the pan & swirl it a bit around the pan. Fry for about 2-3 minutes or until the sides are all browned & take a fork to loosen the sides of the pancake. Then, with help of a pancake flipper, flip your pancake & fry the this side for 1 minute or 2. Place the ready pancakes on top of each other onto a plate & place a large upside down plate over them to keep warm. This recipe makes 10 smaller pancakes. Serve warm just like that or drizzle with some good maple syrup! Yummmmm! 🙂♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr
adding unsweetened almond milk to the mix
frying the pancake
This post got yesterday 450 views alone! 🙂 Yes, baby! 🙂
We have 2 larger Black kale plants in our beloved allotment. We have eaten many leaves already but you don’t see it on the plants! One looks like this right about now:
Today, I harvested many black kale leaves. I cleaned them, cut out the big white stem & used them in this wholesome delicious one-pot meal! Serve it with some home-made bread & you will love this beautiful combination! 🙂
Let’s see the beautiful mixed filling soup right here:
Recipe: For 4-5 bowls of soup
260 gr ( 3 + 1/2 cups) fresh cleaned, washed, pad dry, Summer leeks, white & green parts, cut up roughly / home-grown
120 gr ( 4 cups) black kale leaves, well washed, spun dry, cleaned, big stem removed, cut up roughly/ home-grown
2 fat cloves of garlic, peeled & chopped/ home-grown
1 mini pumpkin, (215 gr) (1 cup + 3/4 cup), peeled, deseeded & threads removed, cut up into chunks/ I used home-grown Uchiki Kuri!
1 can of chickpeas, well-rinsed, drained
1200 ml vegan gluten-free hot stock
15 grins of black pepper
15 grins of pink Himalayan salt in a grinder
1 teaspoon of smoked spicy paprika, Pimentón picanté ( is well enough!! )
a fruity extra virgin olive oil
Take a large cooking pot & heat up. When hot, add some drizzles of oil. Now, add chopped garlic & pumpkin. Fry for about 5 minutes, stirring often. Then, add chopped leek, black kale leaves, 10 grins of black pepper & 10 grins of pink salt too. Stir everything round into the pot & fry for a further 5 minutes.
Now, add chickpeas, your spicy smoked paprika & your hot stock, stir well. Now, place fitted lid on & boil for about 10 minutes. Taste!
Mix your soup with an immersion blender & finally, taste your soup! You must taste the chickpeas, the black kale & then the hot paprika! MMM! It is a thicker soup. Let the soup cool down a bit & ladle your soup into lovely soup bowls & serve with a good slice of home-made bread & some vegan butter! Yum yum, I say! 🙂 Enjoy, my sweeties! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr
Yesterday, I pulled 10 Summer leeks out from our beloved garden. I wanted to let them shine. So, I invented this lovely leek stoemp.
Stoemp is a typical Belgian & Dutch dish.
This is a mix from boiled potatoes, then mashed & mixed with root vegetables or with braised leeks, or with carrots, or with all sort of cabbages, or with spinach, or with brussels sprouts,… Usually we mix it with slices of bacon or we serve it with sausages. We nearly always add a chopped up & sweated onion with it. You can also use cream, herbs or spices.
Stoemp is a typical word of the patois of Brussels. You can eat stoemp in a lot of brassieres of Brussels.
Stoemp is a basic dish. We make them a lot, especially in winter time.
It is comfort food.
Now, let’s see how I made it! I made my recent version way more healthy than before.
Recipe: For 3 persons
1 kg red potatoes, peeled & cut up into chunks
some herbamare salt
750 gr cleaned, well-washed, pad dry, leeks, cut up like you like ( weighted when cut up) = 10 Summer leeks ( green & white bits)
2 fat cloves of garlic, peeled & finely cut up
1 red onion, (from the garden), peeled & finely cut up
unsweetened soy milk or milk: a few splashes
Himalayan pink salt in a grinder
baking margarine or butter
To serve: 2 bought tasty cordon bleu ( bought from a really good butcher), fried in some good baking margarine & oil too.
Boil your potato chunks into hot boiling water where you added some herbamare salt. Cook until al dente & cooked through. Drain well & steam off the excess of water. Turn heat very low & add splashes of soy milk & 2-3 knobs of baking margarine. Mash well. Season with some black pepper, about 15 grins & a few grins of pink salt. mash well & mix with a spoon. Keep warm.
At the same time, take a large cooking pot & add drizzles of a fruity olive oil & some knobs of baking margarine. Let it melt & heat up. When hot, add garlic & onion pieces & fry until nearly cooked through. Season with some pink salt & black pepper. Stir often. Now, add chopped leeks & mix well. place fitted lid on & place on lower heat. Fry your leek pieces until cooked through. Check with a bite or 2. This can take up about 10 minutes or so. Check seasoning one last time, I added some pink salt & about 10 grins of black pepper. Add this leek mix to the mashed potatoes & mash. I mashed a few time & then mixed it all together with a fork. MMM! Serve at once with a fried cordon bleu like picture above! Enjoy! The flavors of the home-grown leeks & red onion are just perfect & sharp! :) ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr