Category Archives: Food Blog

Chocolate Hazelnut Cheesecake pots

Layers of hazelnut, chocolate cheesecake, chocolate chip cookie crumb, brownie bits and cream. An incredibly delicious dessert.

These are the perfect, “make in advance dessert”, almost like mini triffles. You can make these in cute little (mason) jars or glasses, perfect for a dinner party or to take along as a gift. Since they can be made ahead, there is no last minute fiddling about when you have guests over. Maybe serve these chocolate hazelnut cheesecake pots for your Thanksgiving dinner.

INGREDIENTS

  • 4 chocolate chip cookies
  • 3/4 cup/180 ml. full fat natural unsweetened Greek yoghurt
  • 6.7 oz. / 200 ml natural cream cheese
  • 1 cup/240 ml. Whipping cream
  • 5 oz. /140 gr. Dark chocolate, chopped
  • 2 tbsp./ 30 ml. rice syrup or sugar
  • 2 tsp./10 ml. Instant gelatine powder
  • 2 tsp./10 ml. vanilla paste or 1 tsp extract
  • 2 tbsp. 30 gr. hazelnuts chopped
  • 2 squares of brownie, store bought or homemade
  • 4 x drizzle of caramel, from a bottle

INSTRUCTIONS:

Place four glasses or jars on your kitchen counter, divide the chocolate chip cookies over the glasses by breaking them in pieces. Drizzle in a little caramel over the cookies in each glas.

Chop chocolate into very small pieces. Heat a small saucepan over low heat and add three tablespoons of the whipping cream, heat up but do not let it boil over low/medium heat. Remove from heat and add the chocolate. Let sit, covered for five minutes, then gently stir to combine.

Make sure your yoghurt and cream cheese are at room temperature. Place yoghurt and cream cheese in a bowl and add the one tablespoon of rice syrup or sugar and 1 teaspoon vanilla paste or 1/2 teaspoon vanilla extract. Beat by hand until smooth and combined well.

Pour the melted chocolate into the yoghurt very slowly and mixing constantly with a whisk until very well combined, set aside.

Beat the whipping cream with the remaining rice syrup or sugar and vanilla. Beat until stiff and add gelatin powder and set aside.

Now you can layer your pots. On top of the cookies and caramel start layering chocolate cream cheese mixture, brownie pieces, whipped cream, drizzle of caramel and chopped hazelnuts. Repeat with another layer and ending with some cream. Then decorate with some extra chopped chocolate or brownie pieces. Cover and chill for at least two hours. These can be made a day in advance. Enjoy!

easy-chicken-soup-with-fluffy-spelt-dumplings

Easy Chicken soup with Fluffy Spelt Dumplings

This is a very comforting soup made in about a fourth of the time than regular chicken soup because of the use of breasts instead of a whole chicken. Making this a quick fix when you crave chicken soup with dumplings on a rainy day. Nothing beats a chicken and dumplings soup when you need a little comforting or are simply in the mood for a steaming bowl of nourishing goodness.

These dumplings are the ones I make all the time at home, the spelt flour makes the dumplings extra light and fluffy.

All you have to do is brown seasoned chicken breasts in some olive oil, add the stock and some herbs and onion and simmer until cooked through. Then you remove the chicken and shred or cut it into bite size pieces. In another pan, you pan fry the veggies and add the chicken broth. The dumpling mixture is a one bowl situation, mix everything and shape into balls and drop into the broth, voilà.

Serves : 4 (can easily be doubled)
Prep time : 10 minutes
Cooking time : 20 minutes

INGREDIENTS:
stock:
1 tbsp. olive oil
2 chicken breast
1.5 L water
2 chicken stock cubes
2 bay leafs
1 onion cut in half with skin on for colour
2 cloves, pierced into the onion halves
small bunch of parsley, stalks only (use leafs for serving)

For the soup:
1 tbsp. butter
1 tbsp. olive oil olive
1 cup cubed carrot
1 cup celery, cut into bite size pieces
1 medium onion, peeled and chopped
1 garlic clove, peeled and chopped fine
1/2 tsp. dried oregano
1/4 tsp. dried thyme
black pepper to taste
parsley for serving

For the Dumplings:
2 cups white Spelt flour
4 tsp. baking powder
black pepper
3/4 tsp. salt
1 tsp. each dried parsley and dried chives
3/4 cup milk
3 tbsp. olive oil

easy-chicken-soup-with-fluffy-spelt-dumplings

INSTRUCTIONS:
Place a large pot over medium heat and add 1 tablespoon of olive oil. Add the chicken breasts and season generously with salt and pepper on both sides. I do this when I flip the breasts after browning one side. Meanwhile, boil the water in the kettle.
Once the chicken is nicely coloured, add the stock cubes by crumbling them between your fingers and add the hot water carefully. Add the onion with the cloves, the bay leaves and parsley stalks. Bring to a very slow simmer and cook for about 20-25 minutes depending on the thickness of the breasts.
Once the breasts are cooked through remove them to a plate to cool slightly and strain the stock through a sieve and put back in the large pot and back on the stove to keep hot.

Now make the dumpling mix, by mixing all the ingredients in a bowl, adding a little extra flour if it seems to wet or a little extra water or milk if it seems to dry. The mixture should be soft but shape-able. Set aside.

Heat large pot with a wide opening so you can fit a lot of dumplings in one go* (see note), add the tablespoon of butter and the tablespoon of olive oil. Add all the chopped veggies to the pan and cook until they start to get slightly golden. Add the oregano, thyme and the stock. Bring to a simmer, the veggies will not need too long since they are chopped small, about 15 to 20 minutes in total. So after about 10, minutes you can add the shredded chicken and follow up with the dumplings. Carefully drop the dumplings into the soup, making sure they do not touch. Place a lid on the pot and lower the heat to a simmer. Cook for about 12- 13 minutes. Flip dumplings over with the use of two spoons and cook for another two minutes, with the lid of the pan back on. They will fluff up a lot, so do not overcrowd the pan. Once they care cooked thru, sprinkle with parsley and serve straight away, maybe with some grated Parmesan cheese.

NOTE : Sometimes, I like to cook the dumplings separately if I make a lot of dumplings at the same time. Just heat a pot with simmering salted water and cook dumplings according to the recipe. Later you can add them to the soup, when ready to serve.

Enjoy!

Baked souffle Oatmeal with Figs and Pears

Baked oatmeal is a great way to enjoy a classic breakfast, but this version is guaranteed to knock your socks off!  The soft and fluffy texture of this baked oatmeal souffle is velvety and light. Perfect for this time of year when we are transitioning slowly into fall. It’s also very easy to make!

You could customize this to any flavor you like, if you prefer apples or only pears over figs.  It’s all good. I love the combination of the figs with the cardamom, but you can omit this and just use cinnamon instead.

Ingredients

  • 1 1/2 cup  rolled oats
  • 1 1/2  cups milk of choice
  • 4 Tbsp maple syrup
  • 4 tbsp. Melted butter
  • 1 tsp. Vanilla extract
  • pinch salt
  • 1/4 tsp. Cardamom
  • 1/2 tsp. Cinnamon
  • 1 1/2 tsp. Baking powder
  • 2 eggs, separated
  • 3 figs (ripe but firm), sliced
  • 1 ripe, firm pear, sliced
  • 1 tbsp granulated sugar
  • maple syrup for serving

Instructions

Preheat oven to 350 degrees F/180 degrees C. Butter a 9-10”/22-25cm. dish and set aside.

Place oatmeal in a large bowl, add salt, baking powder and spices.

In a measuring jug, beat egg yolks and add milk. Stir in vanilla, maple syrup and melted butter. pour this over the dry ingredients and combine with spatula.

In a very clean (and fat free) mixing bowl, add the egg whites and beat on med/high speed with a hand mixer for about 5 minutes, or until stiff peaks form.

Carefully and gently fold the egg whites into the oatmeal until just combined.

Transfer mixture to prepared baking dish/skillet and top with sliced figs and pears in a pretty patern. Sprinkle with a little sugar and bake 25 to 30 minutes or until set,  golden and puffed up.  Once you remove the souffle from the oven it will sink slightly, don’t worry this is perfectly normal. Serve with maple syrup.

Enjoy!

One pot Summer Quinoa salad, Tahini-Orange dressing.

A quick Summer Salad that is made all in one pot. It can be served straight away (aka warm),  at room temperature,  or cold. We like it best cold, but that’s completely up to you of course.
I mean, what’s not to love about a salad that can be made all in one pot right?
You start by heating some olive oil in a large pot and cook some onion, garlic and veggies. Then you add the Quinoa,  add the rest of the ingredients and like magic,  15 minutes later you have the best Summer Quinoa salad of your life. Perfect for lunch or dinner over a bed of some greens, or as a side.
The Tahini Orange dressing takes the recipe to a whole new level 
Before you know it,  you’ll be making this one pot Summer Quinoa Salad, all Summer long.

INGREDIENTS:


2 tablespoons olive oil
1 medium chopped onion
1 medium carrot,  peeled and chopped
1 cellery stalk, chopped
1 garlic clove,  peeled and chopped
1 medium red bell pepper, chopped
1 medium tomato, green top removed,  chopped
1 cup uncooked quinoa
2 cups hot vegetable or chicken stock
1/2 cup chickpeas from can, drained
1/2 cup frozen peas
1/2 cup fresh corn, removed from ear or frozen

Tahini Orange Dressing:
¼ cup olive oil
¼ cup orange juice, about one
Juice from half a lemon
1 heaped tablespoon tahini
1 cloves garlic, pressed or minced
1 tablespoon maple syrup or honey
2 teaspoons Coconut aminos
½ teaspoon fine sea salt
Freshly ground black pepper
A dash or two of franks hot sauce

1/2 cup flat-leaf parsley, chopped
1/2 cup basil leafs, torn or chopped
1/2 cup chopped pistachios
Chili flakes
Extra orange or lemon wedges for serving

INSTRUCTIONS:


Place a medium pot over medium heat. Add two tablespoons of olive oil,  add onion and cook until glossy, about 4 minutes. Add the remaining vegetables in the order mentioned above stirring while doing so.  Carrot, cellery, garlic,  bell pepper and the tomato. Season with salt and pepper. Stir for two minutes and then add the quinoa,  give it a stir and combine well with all the vegetables in the pan.
Now add the hot stock, bring to a simmer. Lower the heat to medium-low, cover and cook for 13 minutes. Turn off the heat and let rest uncovered for 5 minutes. Tip the Quinoa into a large serving dish.  Add the fresh herbs and carefully spoon thru to combine.
Sprinkle with the chopped pistachios and decorate with orange or lemon wedges if desired. Serve with the Tahini Orange dressing .
To make the Tahini orange dressing,  simply combine all the ingredients in a small jar and shake to mix.  This dressing is delicious on all sorts of salads,  so I advise you to bookmark it. Enjoy!