Natural Moogs

sugarfree

Beetroot patties with feta creme

After a very long break I will start again now to add a new recipe on my blog. Please forgive you had to wait so long for it. The last weeks and months were just crazy in regards of travelling and work. It was too much and so I decided to put my blog on hold for the moment.

Additional to that I was also going to a big phase of chance for myself. As I have told you before I was eating very clean and very healthy, sugarfree, reduced carbs, no white flour, no white rice, no white bread, minimum preservatives and only good fats. In general you would think that I am a very healthy person. I was also doing lots of sport activities, I run my first half marathon and I was thinking to run a marathon…

…What I forget was my mental health. While I was pushing my body for sport activities to stay fit and eating only healthy my mind got sick. I needed to control everything I ate. I was always choosing the healthiest opion in the Restaurant, not what I actually liked. I would never follow my cravings.

The last months I started to make a change. I follow my cravings! And I mean all of them! I ate last weeks more chocolate than I had the last 5 years and I rest my body.

But guess what… even being not so healthy and doing less sport and becoming bigger I am  more happy. The key is I can go again to social events without being scared about the food. If a friend baked a cake I don’t need to reject it anymore but can enjoy it and ask for another piece. If I want to eat a Hamburger I can just do it. Life is so much easier and more enjoyable than it was before. I am not longer limited on food, my bodyweight and what my body looks like. I realize that there is so much more!

However no worries, I will keep posting healthy recipes.  You need all the good nutrition’s, healthy fats, good carbs and vitamines. My recommondation is only that you should also allow yourselve to have a piece of chocolate or a pizza, if you want it and not think about the calories, the sugar or the fat. Listen to your body, he knows best what you need in this moment.

But now let’s focus on this amazing recipe  I made last week for catering. They loved it so much and I promised to add the recipe on my blog. So here we are and this is the recipe:


 

 

Beetroot patties and feta creme

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  • Prep Time: 45m
  • Cook Time: 1h 20m
  • Total Time: 2h 5m
  • Serves: 3
  • Yield: 9 patties

Ingredients

Beetroot patties

  • 450 grams beetroot
  • eggs
  • 100 grams small oats
  • 1 pinch salt and pepper
  • 3 large carrots
  • 4 tablespoons olive oil
  • 2 tablespoons ghee or butter
  • 1 teaspoon coconut sugar or raw cane sugar

Feta creme

  • 150 grams Feta
  • 2 tablespoons wild garlic pesto (selfmade or store-bought)
  • 2 tablespoons milk
  • 1 pinch salt and pepper

Instructions

For the beetroot patties:

  1. Preheat the oven to 180°C, wrap your beetroots in baking paper and place them in the oven for 1 hour.
  2. Take them out of the oven and let them cool.
  3. Once cooled, grind the beetroots into a large bowl, add the eggs, the oats, salt ,pepper and whisk everything together. Let the whole mixture sit for 20 minutes.
  4. Form 6 patties out of the mixture and fry them in a pan (nonstick is recommended) with a olive oil.
  5. In a seperate pan heat up the ghee or butter. Add the carrots and cook them for 10 minutes (depends how chewy you like it), add the sugar and let it caramelize.

For the feta creme:

  1. Mash the feta in a bowl with a fork.
  2. Add the remaining ingedients and whisk till everything is well mixed.
  3. Serve the feta creme with the carrots on top and place the patties on the side.

 

Poppy seed marzipan muffins

Lately I bought a big bag of grounded poppy seeds. It was a special offer and I couldn’t resist! I love poppy seeds in all variations however grounded poppy seeds can’t be stored too long because the fat they contain can turn rancid very quickly. I recommend buying whole poppy seeds and grinding them yourself if you have an appropriate mill at home. As I don’t have a mill which can handle fatty ingredients and I have to buy the seeds already ground. The poppy seed marzipan muffins recipe includes a big amount of poppy seeds but no need to worry about the addiction potential which you hear so often in association with the poppy seed. The addicting opium is mainly in the milk like sap of the poppy.

Poppy seeds are really good for your heart, muscles and brain. Poppy seeds are rich in iron, calcium, magnesium, potassium and protein. The poppy in Greece is a symbol of fertility because the ingredient papaverine in the poppy seeds benefits the blood congestion in the male’s penis and their virility.

Now the sugar-free marzipan can be a challenge to buy in a store. I recommend to buy it either online or try to make it on your own. There are multiple recipes in the internet for self-made marzipan but I have to admit that I never tried to make marzipan and just bought it. I was lucky to find sugar-free marzipan in an Irish and German shop. One was made with honey the other one with isomalt sweetener. The honey marzipan was definitely the better one and the one I would recommend.

I made this recipe and brought them to work. My colleagues loved them and couldn’t believe the health benefits. They even asked for the recipe which is always the biggest compliment. So even if your friends are not so much interested in a healthy lifestyle you just need to find the right recipes and they won’t even notice that you brought them a healthy dessert.

Here you can see the two different marzipans types I was using.

Just form little pancakes, place the chocolate in the middle and form a little ball.

Mix all the ingredients for the dough.

Fill half of the dough in your forms, place the marzipan balls in the middle and cover with the remaining other half of the dough.

Poppy seed Marzipan Muffins

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  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m
  • Yield: 12 muffins

Ingredients

  • 200 grams marzipan (sugarfree)
  • 25 grams chocolate
  • 140 grams grounded almonds or haselnuts
  • 100 grams grounded poppy seeds
  • 100 grams protein powder (here: almond protein powder)
  • 150 grams soy yogurt
  • 60 grams liquid coconut oil
  • 150 milligrams almond milk
  • 2 eggs
  • 3 teaspoons baking powder
  • 70 grams coconut blossom sugar

Instructions

  1. Preheat your oven to 180°.
  2. Slice the chocolate and the marzipan in 12 equal pieces.
  3. Form the marzipan into little pancakes, put a piece of chocolate in the middle, fold the marzipan and build a ball.
  4. Whisk all other ingredients together until its a smooth dough. If you dough is solid (this depends on the protein powder you are using) add a little bit more almond milk till it's a more creamy consistency.
  5. Now either grease your muffin forms with coconut oil or assemble your forms with baking paper and fill it with half of the dough.
  6. Put one marzipan ball in each form and fill the remaining dough on top of it.
  7. Bake your muffins in the oven about 20 minutes.

When you eat them straight from the oven the chocolate is still liquid which is really tasty. You can store them in the fridge up to 2-3 days. Just take them out half an hour before you eat them otherwise the chocolate core is really solid.

Vegetarian Mushroom Schnitzel

After a long break I have found time to post some new recipes for the my homepage. I have been travelling a lot in the last weeks for private reasons and also for work. Additionally I have the little problem that during the week it’s always dark. In winter season the days are short in Switzerland. When I leave home in the morning it’s dark and it’s again dark by the time I come back home. As a result I can cook lovely menus and bake the nicest treats but the pictures never look appealing. To take some nice pictures I need daylight or a additional camera equipment. For now I don’t have it and as a result I can take my pictures only at the weekend.

What I want to tell you with my little introduction is sorry that you had to wait so long for the next recipes. I will try to improve in the future.

mushroom-schnitzel_1

The mushroom schnitzel is a really good method to use old bread. If you can’t eat gluten, make sure it is a glutenfree bread. The mushrooms I was using were portobello mushrooms. They taste like champignons but they are bigger so you can have proper schnitzel slices. However I made this recipe before with oyster mushrooms and they were also delicious.

mushroom-schnitzel_2Soon it will be christmas and some of you might look already for the menu. This is a really simple dish and might be a perfect light vegetarian starter. Or it might be even nice to make  a small batch of mushrooms with the yogurt and place it on top of some lettuce leaves.

mushroom-schnitzel_3

 

 

 

Vegetarian mushroom Schnitzel

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  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 2

Ingredients

For the Schnitzel:

  • 2 portobello mushrooms
  • 2 eggs
  • 1 dash plant based milk
  • 300 grams old bread or whole grain breadcrumbs
  • 1 pinch salt and pepper
  • 1 pinch dried onion and garlic powder
  • 100 grams ghee

For the yogurt sauce

  • 200 grams greek yogurt
  • 1 pinch salt and pepper
  • 3 tablespoons fresh or dried herbs (parsley, basil, chives...)
  • 1 glove of garlic

Instructions

For the Schnitzel:

  1. Slice the mushrooms into 1.5 cm big slices.
  2. In a large bowl whisk the eggs and the milk.
  3. Place you old bread in your food processor or blender until transferred into breadcrumbs. In a separate bowl whisk the breadcrumbs with salt, pepper and the dried onion and garlic powder.
  4. Heat half of the ghee in a large no sticking pan over medium heat.
  5. Place all slices of one mushroom after each other first into the egg, milk bowl and cover the slice with breadcrumbs.
  6. Fry the slices until brown, flip them and also fry the other side.
  7. Repeat the last 3 steps one more time for the second mushroom.
  8. Place the mushrooms on a paper towel. This will help to absorb redundant fat.

For the yogurt sauce:

  1. While the mushrooms are frying in the pan you can prepare your yogurt sauce. Wisk the greek yogurt in a little bowl until its creamy.
  2. Peel the glove of garlic and either chop it really fine or squeeze it and add into the yogurt.
  3. Add also all herbs, spices, salt and pepper according to you taste.
  4. Serve the warm mushrooms with the cold yogurt. Enjoy!

mushroom-schnitzel_4

Healthy dark chocolate cookies

Recently I made these cookies and asked my boyfriend: “Do you like the cookies? This is one of the new recipes I developed for the Natural-Moogs Hompage.” .

homemade-oreos_1

You need to know, we made an agreement that he should be always honest with me at least in regards to my new recipes. I said to him that I prefer an honest opinion even if it might be disappointing for me at the first moment but I never want to post a recipe which doesn’t taste good. This was a hard school for him, because my boyfriend is Irish. There is one thing you need to know about Irish people: They are the politest people in this world!!! They would never intentionally hurt your feelings or speak badly about something. Even if they have to say that something went wrong or in my case that it doesn’t taste good or smells disgusting, the Irish would find the nicest words to say it in a really kind way.

Me, being a German, say always straight out what I think. You would always know if I like something or not. We are both born in Europe but already here we have cultural diversities. Interesting or?

However I made this cookies and asked my boyfriend:
– Do you like the cookies?
– They are rich!
– Yes okay, this is due to the cacao powder, but do you like them?
– Hmm yeahhh, they are okay.
– No honestly, do you like them or not?
– Maybe they are a little bit dry.

Okay, I think I got my answer, he doesn’t like them too much :-).

homemade-oreos_2
After his comment I didn’t want to post this recipe and decided that I just eat the whole batch myself and I did… I ate all 50 cookies and additional 50 cookies because I made 2 different batches to adjust the recipe. So in total I ate about 100 of these cookies.
I freezed them all and every morning I took out 5 pieces and ate them as snacks during the day. I have to say that my boyfriend is right, they are rich and a little bit dry but I loved them! I always had them along with some coffee or tea. I liked especially that they are a little bit dry. Together with the hot drink the cookie softens in your mouth and gives you a long lasting chocolaty flavor. So yummy!

homemade-oreos_3
I was struggeling with myself for some weeks now but finally I decided to post this recipe and let you know that the cookies are rich and a little bit dry but if you love the healthy and long lasting chocolaty flavor in your mouth these cookies are a must!

Healthy dark chocolate cookies

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  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m
  • Yield: 50 small cookies

Ingredients

  • 220 grams almond flour
  • 120 grams unsweetened cocoa powder
  • 80 milliliters maple syrup
  • 40 milliliters coconut oil
  • 100 milliliters water
  • 1 egg
  • 80 milliliters coconut butter

Instructions

  1. In a large bowl, whisk the almond flour and cacao powder.
  2. Add the maple syrup, coconut oil, egg and slowly add the water till your dough sticks together. The dough should be transferring into a ball and be slightly sticky.
  3. Roll out the dough between two backing parchements about 0.5 cm thick. Using a biscuit cutter you can cut your biscuits and place them on a baking tray. They will not spread during baking, the shape will stay at it is.
  4. Bake at 175° for 15 minutes, remove them from the oven and let them cooling down completely.
  5. Now spread on half of the cookies your coconut butter and place the other half of the cookies on top. Store them in the freezer to solidify the coconut butter.

 

 

Peach smoothie bowl

Peach is in season at the moment but I don’t like the furry skin of a peach however I love the flavor. Do you have the same problem? Now here is the perfect solution… make yourself this lovely peach smoothie bowl! You get all the benefits of the peach, including the lovely flavor but you don’t need to peel the peach or get over this furry feeling in your mouth.

Peach smoothie bowl_1

This is a light and tasty refreshing summer breakfast and you can just go crazy with your toppings. I used here raspberries, coconut flakes, cacao nibs, chia and pumpkin and hemp seeds.

Peach smoothie bowl_2

Peach smoothie bowl

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  • Prep Time: 10m
  • Total Time: 10m
  • Serves: 1
  • Yield: 1 bowl

Ingredients

  • 2 large frozen peaches
  • 1 medium size frozen banana
  • 100 milliliters almond milk (or other plant based milk)
  • 2 dried dates
  • 1 teaspoon maca powder (optional)
  • 1 pinch vanilla powder
  • 1 cup mixed toppings for your smoothie bowl (fruits, nuts and seeds)

Instructions

  1. Add all ingredients (except the toppings) into a blender and blend them until it's smooth. If desired you can always use more or less plant based milk until you have the requested consistency.
  2. Fill the smoothie in a bowl and garnish with the toppings.

Peach smoothie bowl_3

Close your eyes while eating… it taste just amazing. Peachy soft ice for breakfast which is just melting in your mouth. This smoothie bowl is one of my favorits and I had plenty of them the last weeks and got obsessed.

Fruit dumplings

This recipe is actually based on an old family recipe. When I was a child my family made sometimes a contest who can eat most of the fruit dumplings. I remember my record was 15 pieces. I loved them but I didn’t get them very often because they were not quickly made and need lots of preparation upfront. My recipe is easier, quicker and so much healthier than the original version.

fruit dumpling_1

The times when I had 15 dumplings are over. Now I am having only 6 or 7 of them but I still like them as much I did before. The original recipe contains lots of sugar, white flour and lactose. I worked on the recipe for a while and found finally the perfect mixture that tastes as good or even better the the original recipe. You can enjoy it without feeling bad afterwards and because they are whole grain they keep you full for a while.

fruit dumpling_2

The tricky part about this recipe is definitvely the dough. You have to make sure that it has the perfect consistency. If it won’t work the first time, don’t give up and try it one more time, it is so worth it! I would also recommend before you cook all dumpling at one time, make first one test-dumpling and cook this one first.

Another tipp, be generous with the flour on the working area and in the dough. You will regret it later if you want to save some flour here because the dough will be sticky and it will stick at the working area and the dumplings will fall appart while you cook them.

The very last tipp is to cook the potatoes one day ahead! That way they don’t contain so much water anymore and this makes your life so much easier.

Fruit dumplings

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  • Prep Time: 1h
  • Cook Time: 1h
  • Total Time: 2h
  • Yield: 24 dumplings

Ingredients

For the dumplings:

  • 250 grams potatoes
  • 200 grams whole grain flour
  • 100 grams whole grain semolina
  • 1 egg
  • 1 pinch salt
  • 24 plums or apricots
  • 24 Stevia tabs

For the topping:

  • 125 grams butter
  • 125 grams grounded poppy seeds or poppy seed flour
  • 4 tablespoons xylit or coconut blossom sugar

Instructions

For the dumplings:

  1. Cook the potatoes in the peel the day before. This is really important otherwise there is too much water in your potatoes.
  2. Wash your apricots or plums, open them half way trough, take of their pit and replace the pit by a stevia tab.
  3. On the day you would like to enjoy the dumplings, peel the potatoes and rasp them into a big bowl. Add the whole grain semolina, the egg and the pinch of salt and 200 gram whole grain flour. Whisk everything together. The dough should be sticking together but not sticking at your fingers. If it's too moisty add additional flour. This is an really important step to make sure that you can form proper dumplings later. The dough will become again little bit more moisty after a while (the potatoes losing their water).
  4. Cook about 1.5-2 liters of water in a big pot. Add a generous pinch of salt. The water should be simmering and not fully cooking.
  5. Sprinkle your working area with some flour (be also generous here) and kneed the dough one more time. Cut your dough into 6 equal parts.
  6. Take one out of the 6 dough pieces and roll it on your working area (about 3-5 mm thick). Slice it into 4 equal little wraps.
  7. Take one of the wraps, place one plum or apricot in the center of the wrap and form a dumpling. Make sure that the dough is properly sealed and doesn't break at any point.
  8. After you formed about 12 dumplings you can add it into the water. Cook them until the come up to the surface of the water, than cook them additional 8-10 minutes. Remove them from the water and let them dry on a sieve.
  9. Repeat the last 3 steps with the remaining 12 dumplings.

For the topping:

  1. Heat the butter in a pan over slow heat (don't let it cook or burn).
  2. Add the grounded poppy seeds and whisk them until well combined.
  3. Serve the dumplings with the topping and add come Xylit or coconut blossom sugar according to your taste.

fruit dumpling_3

Healthy summer granola

Summer granola -2

In a previous post I wrote how I love a little crunch in my breakfast bowl. It has been really warm summer and I find myself craving a fruity summer crunch. Sometimes nuts just do not cut it and store bought granola often contains quite a lot of sugar therefore a new challenge, to create my own granola!!

Summer granola -1

Healthy summer granola

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  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 8
  • Yield: 2 cups

Ingredients

  • cup millet flakes
  • 1/2 cup coconut flakes
  • 1/2 cup dried strawberries
  • 1/2 cup mulberries
  • 1/2 cup pumpkin seeds
  • 3 tablespoons liquid coconut oil
  • 3 tablespoons rice syrup
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 160°. Mix all ingredients in a large bowl. Cover a baking tray with baking parchment, spread the granola mixture on it.
  2. Bake the granola for about 30 minutes. Flip the mixture every 10 minutes to make sure it browns evenly.
  3. After 30 minutes take the granola out of the oven and let it cool down on the baking tray before you store it in a container.

This crispy granola combines all the favours of summer in one bowl. The strawberries, crunchy baked coconut flakes, mulberries and all slightly sweetened fills your mouth with summer freshness. Adding pumpkin seeds for a little crunch gives a subtle hint that autumn is just around the corner.

Summer granola -3This granola can be made using millet flakes or oats, I chose to use millet flakes thus making the ganola mix gluten free. Feel free to get adventurous with your fruit mix too, depending on what dried fruits are available. With a little creativity you could make your own favorit granola.

Blueberry apricot cloud

Very often I find a box of blueberries in my fridge. I simply cannot resist buying them at the market. Whenever I see them for sale I have to buy a box, I simply love them! They are so healthy and diverse, you can use them for sweet or savoury recipes to be eaten as breakfast, lunch or dinner. Blueberries are so healthy and full of nutritional value, the only disadvantage I can associate with them is that they are not growing locally here in Switzerland. They have to be imported from other countries and while I prefer to buy local grown fruits and vegetables for this amazing fruit I have to make an exception.

Blueberry Apricot_1

Another food stuff I could easily make an exception for are free-range eggs. A friend of mine recently invited us to their place for breakfast. They had so many tasty things on their table, but what I fell in love with were their free-range organic eggs. You wouldn’t believe how much better they tasted in comparison to eggs I normally buy in the supermarket. I was surprised how good a pure egg can taste. Naturally I could not leave without taking some eggs home to try out on some new recipes.

Coming back to the topic, I found yesterday I had prepared a smaller lunch than planned for my work colleagues. With the Blueberries and eggs in the fridge I decided to treat them with a little light dessert recipe I have had in my head for some time.

The dish combines stewed summer fruits, apricots and blueberries, with a light fluffy topping topped with almond flakes for that little crunch I love. The desert is so light it tastes like a clould which simply melts in your month.

Blueberry Apricot_3

Blueberry apricot cloud

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  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 2
  • Yield: 2

Ingredients

  • 4 large apricots
  • 150 grams blueberries
  • 2 eggs
  • 40 grams xylit
  • 40 grams whole grain spelt semolina
  • 1 zest of a lemon
  • 1 pinch salt
  • 1 teaspoon butter or ghee
  • 1 tablespoon almonds slices

Instructions

  1. Preheat the oven to 180°.
  2. Whisk the 2 eggs with a pinch of salt until they are foamy. I used my kitchen machine and it took about 5 minutes on the highest speed.
  3. Add the whole grain spelt semolina, the xylit and the lemon zest and whisk it again till ist well combined.
  4. Grease your pan or bowl with butter or ghee.
  5. Cut the apricots into smaller pieces and arrange it in the pan together with the blueberries.
  6. Spread the egg foam, semolina, xylit-mixture over the fruits and finally the almond slices.
  7. Now place it in the oven and bake it for 20-25 minutes till is lightly tanned. If you want you can sieve some xylit powder on top for a nicer look. Serve it warm or cold.

You can serve this dessert warm or cold. Why not combine this dish with some sugarfree banana ice cream from this recipe?

Blueberry Apricot_5

I almost couldn’t stop my boyfriend eating the second half before I even had a chance to take this picture. Believe me, I have made him many desserts but this is his favourite so far.

Savoury swiss cheese pie

This weekend I was invited to a garden party with all our neighbours. We had a big barbecue and everybody brought something to either eat or drink. I decided to bring a typical swiss dish, with a healthy twist.

Swiss savoury cheese cake_6

The traditional savoury swiss cheese cake is baked without whole grain flour and completely without vegetables. Basically it is a base and the cheese filling. However I wanted a lighther and healthier option.

Firstly you prepare the dough:

Swiss savoury cheese cake_1

You have to warm up a little milk and butter. If you use a large pot, you don’t need to wash it after preparing the dough, you can also use it later to prepare the filling of your cake.
I knead the dough with my own hands. First of all because I simply like to mix all the ingredients together and secondly it is important to have a good feeling for the dough to judge if it needs more flour or not.

After this step you can start to prepare the vegetable filling:

Swiss savoury cheese cake_2

It doesn’t really matter how big you chop your vegetables. It depends on your own taste. Mine were about 1 cm cubes and I simply halfed some cherry tomatoes.

Than simply roll out your dough and fill it with the vegetables and the cheese filling:

Swiss savoury cheese cake_3

For the rolling out of the dough I made good experiences using a moisturized silicon rolling pin. This helps to avoid that the dough sticking to the rolling pin. To form the cake border I was just using my hands.

Just bake it and have an eye on it.
The smell in the kitchen was soooo good.

Swiss savoury cheese cake_4

Savoury swiss cheese cake

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  • Prep Time: 1h
  • Cook Time: 40m
  • Total Time: 1h 40m
  • Serves: 16
  • Yield: 16 large pieces

Ingredients

For the dough:

  • 400 grams whole grain flour
  • 200 milliliters milk
  • 50 grams butter
  • 1 teaspoon coconut blossom sugar
  • 1 teaspoon salt
  • 30 grams fresh yeast

For the filling:

  • 300 grams tomatoes
  • 400 grams peppers (about 2, here: yellow and green)
  • 2 onions
  • 4 gloves of garlic
  • 1 bunch of herbs (here: parsley, chives, spring onions)
  • 1/2 liter cream
  • 4 eggs
  • 60 grams whole grain flour
  • 300 grams shredded cheese (here: Gouda and Emmentaler)
  • 1 pinch salt, pepper, sweet paprika powder (according to your taste)

Instructions

For the dough:

  1. Heat the butter and the milk over slow heat. Just warm it till the butter melted and turn of the stove (you can use that pot again later for the cheese filling).
  2. Mix together all the dry ingedients for the dough and add the milk, butter mixture. Knead it for a while till it forms a ball.
  3. Place the dough on a warm place. I usually put a humid towel on top of the bowl to avoid that the dough drys out. Let it sit for at least half an hour till the dough is fluffy and has doubled its size.

For the filling:

  1. During that time you can start already the filling. Cut your onions, garlic, peppers and tomatoes into smaller pieces.
  2. Heat a little bit of butter in a pan and add all your vegetables. Fry them for about 5 minutes. You don't want to have them cooked, just softened a little bit.
  3. Chop your herbes and add them to your vegetables and season the mixture with salt, pepper and sweet paprika powder.
  4. In a seperate bowl whisk together the cream, the eggs and the whole grain flour. In a pot (here you can use the pot in which you heated the mild, butter mixture) start to warm up the cream, egg, flour mixture. Add the shredded cheese and let it melt. Season your cheese sauce with salt and pepper.

Finishing:

  1. Preheat your oven up to 200°.
  2. Place a large pachment paper in your baking tray and roll out your dough, make sure that you have a proper border to avoid a big mess in your baking tray in the end.
  3. Add the vegetables on top ouf your dough and pour the cheese sauce on it.
  4. Bake the cake for about 30 minutes till the cheese is slighly tanned.

You can serve the pie either warm or cold.

Swiss savoury cheese cake_5
If you half the recipe it will be enough for a common springform pan. I sliced the pie into smaller pieces as I was serving it only as a side dish. The next day we had a bigger piece for lunch with a tomato salad on the side. Yummy!!!

Banana ice cream with black currant sauce

Banana ice cream with black currants sauce_1

The summer has arrived in Switzerland!! In this heat I cannot help craving some ice-cream! However the ones you can buy in the shops are usually loaded with sugar. Of course I would enjoy them while I eat them however straight afterwards I would regret it.
This banana ice cream is the perfect solution! It’s as sweet and smooth as ice cream, really quick to make and you can add all the flavours you like. If chocolate ice cream is your thing, just add some cocoa powder. If you like something a little more adventurous, try adding peanut butter, nuts or dried fruits. It really depends on how you feel on the day.

I choose to go for a pure raw banana ice cream with a fruity sauce. Actually I first wanted to have blueberry sauce with it (you might have noticed that I love blueberries) but then I saw the blackcurrants. They were locally, organic grown fruits while here in Switzerland unfortunately blueberries are always imported. So the decision was made, to try this amazing recipe with blackcurrants, but remember feel free to vary the fruits with any other kind of berries. You might just want to taste your sauce before adding too much sweetener in. For blueberries or strawberries you probably do not need any sweetener. Feel free to change your sweetener, If you do not have stevia at home, syrup or honey are always great natural alternatives.

Banana ice cream with black currant sauce

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  • Cook Time: 30m
  • Total Time: 30m
  • Serves: 2
  • Yield: 2 bowls

Ingredients

  • 4 frozen bananas
  • 240 grams black currants
  • 60 milliliters water
  • 2 tablespoons stevia powder
  • 2 tablespoons Chia seeds

Instructions

  1. Place the blackcurrants with 60 milliliter water in a pot over medium heat. Cook it for 5-10 minutes.
  2. Reduce the heat a little bit. Mash some of the blackcurrants and add the stevia powder and the chia seeds.
  3. Cook it for another 5 minutes till the chia seeds start to thicken your sauce.
  4. Remove it from the heat and let it cool down a little bit.
  5. Place the frozen bananas in a blender and blend them up till they are smooth.
  6. With a spoon you can make some nice ice cream banana balls and place them in a bowl. Add the black currant sauce and enjoy.

Blackcurrants have their season between June and August. Their nutritional values are the best of the local grown fruits. These berries have anti-inflammatory characteristics, they can obscure cancer and regulate your blood pressure and support your immune system. They also contain lots of vitamin C and flavonoids. This combination creates an anti-oxidative protection for your whole body from free radicals.
The blackcurrants are cooked in my recipe and thus loose most of their vitamin C in this process. If you want to benefit from all their nutritious values you should eat them raw.

Banana ice cream with black currants sauce_6

If you have some leftover sauce or if you cook double the quantity you can add later another tablespoon of chia seeds and make an amazing marmalade. However it’s not as long lasting as normal marmalade and needs to be eaten in the next days.


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