Author Archives: The Cooking spoon

Endive Gratin with Baked Apples, Blue cheese and Thyme

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Serves 4 as a side dish

Who disliked Endives as a kid?… raise your hands….

Well I don’t know about you, but I really really disliked Endives when I was a child. Always prepared so very over cooked. Boiled and then rolled in some cheap ham and covered in cheese. It was bitter and the consistency was just aweful.

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Thank goodness we have come a long way since then when it comes to being creative with endive. Really there is more than just Waldorf salad and the typical gratin.

I actually love this dish and some times I eat it with just some steamed new potatoes, it’s that satisfying. But I think it goes particularly well with white meats like  chicken or pork.

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Ingredients;

6 Large heads of Endive, about 1.5 lbs.

3 tbsp butter

2 tbsp. pine nuts

2 garlic cloves, peeled and sliced thin.

1 tablespoon fresh Thyme leafs

1/4 C. white wine

5 oz. blue cheese, 2 medium apples, peeled, core removed, cut in wedges

2 tbsp. honey

2 – 3 tbsp. pine nuts

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Method;

In a large frying pan, melt one tablespoon of butter and when hot add the apples. Fry for about 5 minutes then add 1 tbsp. of  honey, cook for another 3 to 5 minutes until golden brown. Transfer the apple slices to a plate and reserve.

Cut the endive in half lengthwise and remove bruised outer leafs if necessary. Slice away a small bit from the bottom.

In the same pan, add the remaining two tablespoons of butter. Add the endive cut side down and sprinkle over the thyme, season with salt and pepper.Cook for about  5 minutes before adding the garlic and the remaining honey, and turn them once in a while.  Add the white wine. Depending on how thick they are, cook for about 10 to 15 minutes. Pierce with a knife to check if they are tender but still a little bit firm.

Turn on the grill.

Transfer the endive to a baking dish and gently place the baked apple wedges around the sides.

Cut the blue cheese in slices and divide over the endive. Sprinkle over the pine nuts.

Grill the endives for about 5 minutes until nice and melted and golden. Keep an eye on it!

Enjoy

Myra Xo

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Not quite what you were looking for? How about a  Beet Salad

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Apples and Blackberries with an Almond Cookie dough Crumble

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The flavour of freshly picked berries is the best.

We stayed in a cabin in the woods in Germany some time ago. A beautiful place with an amazing view over the forest. And when going for a hike, you could easily pick enough blackberries to bake a pie or crumble, like this one.

We sometimes skipped lunch all together and just ate crumble.  Apples and Blackberries, such a wonderful combination, with a golden crispy Almond Cookie Dough crumble topping that will make your heart melt.

Serves about 6

Ingredients For the Filling;

  • 2 Granny Smith apples, peeled and core removed, cut in medium dice
  • 2 Jonagold apples, peeled and core removed, cut in medium dice
  • 1 1/2 C Fresh Blackberries frozen,  or use ready frozen ones
  • 1/4 C Coconut blossom sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. Flour

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Ingredients for the Crumble;

  • 1 1/2 C. Oat flour
  • 1/2 C. regular spelt flour
  • 1/4 C. cold Butter, cut in to small cubes
  • 1/4 C. Almond butter
  • 1/4 C. Coconut blossom sugar
  • 1/4 C. Maple Syrup
  • 1/4 tsp. cinnamon

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Extra;

1 tbsp. butter for buttering the oven dish

Instructions:

Pre heat oven to 350° F

Place all the ingredients for the filling in  a bowl and toss together gently try not to break the blackberries. Coat evenly with the flour.

Butter an 8×8″/ 20x20cm. oven dish lightly with the butter and place all the ingredients for the filling in it.

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For the crumble; place all the ingredients in a bowl. Mix thru with a wooden spoon and then use your hands to form crumbs by rubbing your hands together. Place the crumble on top of the fruit.

Put the oven dish in the middle of the pre heated oven

Bake for about 45 minutes turning the dish half way, until the bubbly and golden on top.

Remove from oven and let cool to room temperature. Serve with whipped cream,  crème fraîche or ice cream for an incredible dessert.

Enjoy

Myra Xo

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Sticky Shrimp and Pineapple with Jasmin Rice.

7 Replies
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A super quick Sticky Shrimp and Pineapple dish that everyone is going to love. It’s very easy and so fast and also so much healthier than take out.
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Serves 4
Ingredients;
1 lb. cleaned and de-veined Jumbo Shrimp
1 C. Fresh Pineapple Chunks
2 tsp. Ground nut oil, or canola
2 cloves garlic peeled and grated
1/2  thumb sized piece of  fresh ginger, peeled, finely chopped or grated
1 piece of stem ginger in syrup from a jar, chopped
1 tbsp. Soy sauce
1 tbsp Ketjap manis
½ cup chicken stock
2 tbsp. Shaoxing Wine, or Dry Sherry
2 tbsp. tomato paste
2 tsp. hoisin sauce
2 tsp. honey or coconut sugar
1 tsp. Sambal Oelek
1/3 C tbsp. cold water mixed with 2 tsp. corn starch.
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Method:

In a bowl mix the ingredients for the sauce;  Soy sauce, Ketjap manis, chicken stock, Shaoxing Wine, tomato paste,Sambal Oelek, hoisin sauce and honey or coconut sugar.

In a wok heat the oil and fry Garlic and ginger for a minutes or so on medium heat. Turn the heat to high before adding the shrimp. Fry for a minute,  add the pineapple and the sauce, lower the heat again to medium and let come to a simmer.

Dissolve the  cornstarch in cold water and add to the sauce.

Gently cook for about 3 minutes  until sauce has thickened and shrimp a cooked. If the sauce is too thick add a little more water, taste and adjust seasoning.

Serve immediately over some Jasmin rice or noodles. I serve this with cucumber sticks.

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No bake White Chocolate Cheese Cake with Raspberry Swirl.

16 Replies

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Prep time: 20 min plus refrigeration

Makes 8 servings

I am very excited about this cheese cake, the only sugar it has is that of the 3 ounces of white chocolate. The base is healthy and the rest of the cheese cake too. But you really can’t tell, it is super smooth and silky. And no baking!

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Ingredients Crust;

  • 1 C. Oats
  • 1/3 C. nuts, almonds, cashews, hazelnuts with no skins
  • 10 medium medjool dates, stone removed
  • 2 tbsp. Agave syrup
  • 1 tbsp. Coconut oil
  • 1 oz. white chocolate

Ingredients Filling;

  • 7 oz. Cream Cheese, at room temperature
  • 2 1/4 C. Greek Yoghurt 2 % fat, at room temperature
  • 1/3 C. Xylitol or 2 tsp. Liquid stevia or sugar of choice
  • 4 oz. white chocolate
  • 6 Gelatine leafs (4.5″x3″) , (11.5 cm x 7.6 cm)

Ingredients Raspberry Swirl;

  • 1 C. frozen raspberries
  • 1 tbsp. Xylitol or 1/4 tsp. Liquid stevia or sugar of choice
  • 1 tbsp. water
  • 1 gelatine leaf (4.5″x3″) , (11.5 cm x 7.6 cm)

Method;

Start by making the bottom. In a food processor blend together the oats, medjool dates and nuts. Add the agave syrup and coconut oil until crumbly consistency.

Line an 8″/ 20cm. spring form with baking paper. You need to line the sides of the ring too.

Cut a long strip of baking paper. Oil spray the ring of your tin so the paper will stick easier.

Place the crumbly bottom mix in the bottom of your tin. Press firmly to cover the entire bottom. Place in the freezer. Meanwhile put one ounce of white chocolate in a microwave safe bowl and melt at 20 second intervals. White chocolate burns easily so be careful.

Remove the spring form from the freezer and spread with a thin layer of chocolate, this will act as a protection film to ensure that the crust does not get soggy. Place in the refrigerator.

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Method for raspberry swirl;

Soak one gelatin leaf in cold water for five minutes.

In a saucepan over medium heat, place the raspberries, the xylitol or sugar of choice and the tablespoon of water.

Bring to a slow simmer and cook for about 4 to 5 minutes. Squeeze out the gelatin and add it to the raspberries. Mix it through and let it cool slightly before pureeing it in a blender. Set aside.

Method for the Cheese cake filling;

Soak 6 leafs of gelatine in a bowl of cold water for 5 minutes.

Melt the white chocolate in the microwave at 20 second intervals stirring each time.

Squeeze out the gelatine leafs and place them in a sauce pan over low heat with one or two tablespoons of water. Melt the gelatine.

In a bowl mix the cream cheese until smooth, add the yogurt a bit at a time. Mix well while adding the xylitol or sugar of choice. Add the gelatin, pouring it into the filling mix, stirring at the same time.

Mix the cheese cake filling into the melted white chocolate , one teaspoon at a time . This is a bit tricky so you have to mix fast and keep adding to form a smooth filling. Once you have about half a cup, add the rest of the cheese cake mix. Combine thoroughly.

Pour the half the cheese cake mix in the spring form on top of the crust. Pour half the raspberry sauce over the yogurt. Make swirls with a knife. Repeat with remaining filling and sauce.

Set in the refrigerator over night.

Enjoy

Myra Xo

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