Category Archives: Food Blog

Easy Unicorn Sushi

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How pretty are these Unicorn Sushi? All these beautiful pastel colors are made using only pure natural vegetable and fruit powders. It’s so much fun to make too!
The first thing you do is make the Sushi rice, then divide into smaller portions to color as your heart desires. In this recipe I have only used two colors to keep things “easy”, but you can go all out and use as many colors as you like.

The colors you can use are;

• Beet powder for red
• Turmeric for yellow
• Spirulina for green and blue
• Pitaya for pink
• Poppy seeds for an adorable speckled sushi.
• Pitaya plus blue spirulina = lilac/purple
• Beet plus Turmeric = orange
• Charcoal for grey or back

I like to add very finely grated fresh beet so the colors bleed into each other creating more depth. But you can let your imagination run free.
What I do recommend is that you blend the powders with some water first before mixing it in with the sushi rice. Add a few drops of lemon juice for brightness.

cooking time 20 minutes
prep time 20 minutes
serves 4

INGREDIENTS:

• 2 cups Sushi Rice
• 2 tbsp. rice vinegar
• 1 tsp. Salt
• 2 tbsp. Sugar
• 2 medium Carrots grated
• 1 Cucumber
• 1 avocado
• 1 small beet grated
• 2 medium cans of tuna drained, 2 x 5 oz. (120 gr)/ sub with Tofu for vegans.
• 4-5 tbsp. Mayonnaise
• 8 Nori sheets
• 1 tsp. Spirulina, use more as desired
• 1 tsp. Beet powder, use more as desires

a squeeze of lemon juice for brightening up the colors

METHOD:

1. Start by cooking the sushi rice according to the package instructions.
2. Mix the sushi vinegar, sugar and salt, stir to dissolve.
3. Mix through the cooked warm rice.
4. Let cool completely.
5. Mix your powder of choice with a few drops of water in a small bowl.
6. Divide rice in two and color each one with the powder blends.
7. Add more powder depending on how intense you want the color.
8. Peel the cucumber and cut into long strips, discarding the seeds.
9. Peel the avocado and cut into strips.
10. Mix the tuna with the mayonnaise and set aside. Leave out for vegans or sub with tofu.
11. Place a sheet of Nori on a bamboo rolling mat.
12. Place a few tablespoons of blue rice on the Nori sheet and then some pink rice.
13. Place the filling of choice over the length of the rice.
14. Roll up tight, brush the outer edge of the Nori sheet with a tiny bit of water to seal the roll.
15. Place the finished rolls on a plate covered with cling film until ready to use.
16. When ready to serve, cut the sushi rolls into slices with a very sharp knife and place on a platter or board.
17. Serve with wasabi and soy sauce.

Enjoy!

Salmon, Asparagus and baby Spinach White Pizza

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If you want to take Pizza Night to the next level, than stay with me. With this Smoked Salmon and Asparagus Pizza you going to treat yourself to a gourmet dinner.
On this Pizza I’m skipping the tomato sauce and replacing it with Crème fraîche, giving it a much softer tasting base to enhance the flavor of the fresh green Asparagus and the Smoked Salmon. They’re so wonderful on their own that just some fresh Oregano a soft gooey Buffalo Mozzarella suffice for this outrageously delicious Pizza. The Pizza base is made with half whole grain spelt flour giving it more bite and nuttiness.

Makes: 2 large Pizzas, or 4 small ones

INGREDIENTS DOUGH:

• 1 C. white Spelt flour
• 3/4 C. whole Spelt flour
• 1 tsp. Active dry yeast
• 1/2 tsp. sugar
• 2 tsp. Olive oil
• 1/2 tsp. Salt
• 3/4 C. lukewarm water

Or you can use one of the Freezer Pizza Bases

INGREDIENTS TOPPING:

• 1/2 C. Crème Fraîche
• 1 small ball Mozzarella
• A large handful thin green Asparagus (fresh or frozen, see note)
• 2 cloves of garlic, peeled and grated
• 2 tbsp. Fresh Oregano leafs
• 1 C. baby spinach
• 4 oz. (Organic) smoked Salmon
• 1 tsp. dry chili flakes

If you prefer a meatier Pizza, why not try  Shawarma Roasted Red Pepper Pizza or Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

And for low carb lovers the Broccoli Pizza

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the ingredients for the dough. Knead for a few minutes until it comes together but is still sticky. Add a little more flour if it seems too wet. Using your hands, on a floured surface, form the dough into a ball. Oil a bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about an hour or until doubled in bulk.
Meanwhile fry the asparagus (fresh or frozen) in a hot pan with a tiny bit of olive oil, season with salt and pepper just to color them a bit, depending on the size cook until just tender making sure to not over-cook. Set aside.


Preheat the oven to 230° C / 450° F position the baking tray upside down in the middle of the oven, this will make sliding the pizza in so much easier. Or if you have a pizza stone place it on a rack in the middle of the oven.
Once the pizza dough is ready, lightly flour a counter. Divide the dough in two. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a piece of parchment paper and then use your hands to gently pull the dough into a free style round-ish shape.


Spread a generous amount of Crème Fraîche over the bottom, the one clove of garlic grated over each pizza (or finely chopped), spread out over the Crème Fraîche. Sprinkle with fresh Oregano and baby spinach.
Then top with Mozzarella, Asparagus and chili flakes.
Transfer the pizza by lifting the parchment paper onto a large cutting board or use a pizza peel if you have one and slide it on to the hot baking tray/pizza stone with the parchment paper still underneath.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board and divide the smoked Salmon over the pizzas. Sprinkle with some more Oregano and eat straight away.
Best served with White Wine or ice cold Beer.

Enjoy!

If you make this Salmon, Asparagus and baby Spinach White Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Matcha Cupcakes with White Chocolate Buttercream

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Let’s talk about Matcha.

Matcha is the finely ground powder of specially grown and processed green tea.

It is special because the green tea plants for Matcha are shade-grown for about three weeks before harvest, this is how it produces more theanine and caffeine.  This combination of chemicals is considered to account for the calm energy people might feel from drinking Matcha. The powdered form of Matcha is consumed dissolved in water or milk.
I love Matcha dissolved in almond milk sweetened with a little honey. Known as the “Matcha Latte”. And the calm energy part is the perfect description of the energy you feel after a cup of Matcha, it’s not like when you drink too much coffee, where you might feel uncomfortable with a raced feeling. Matcha just gives you tons of energy due to the high levels of Theanine. Theanine makes the brain produce alpha waves, which induce a state of relaxation and focused attention, similar to meditation. Matcha has a high amount of EGCG, a plant chemical that stimulates cell suicide in unhealthy cells, and stimulates metabolism as well.
It also has one of the highest ORAC values and is therefore a potent antioxidant. The ORAC value for Matcha is 1348 units per gram, compared to 24 units for blueberries.
The ORAC (Oxygen Radical Absorbance Capacity) unit, ORAC value, or “ORAC score” is a method of measuring (in vitrio) the antioxidant capacity of different foods and supplements. The higher the food on the ORAC scale the more effective it will be at neutralizing free radicals.

Since I love  Matcha so much I have come up with many ways to incorporate it into baking. Today I’m sharing one of my favourite recipes for Matcha Cupcakes,  with a delicious white chocolate buttercream.

Makes: 12 Cupcakes

INGREDIENTS:

For the Cupcakes;

  •  1 1/2 Cup all purpose flour
  • 1 tbsp. Matcha green tea powder, culinary grade
  • 1/8 tsp. salt
  •  1 tsp. baking powder
  • 1 Cup sugar
  • 1/2 Cup butter or margarine
  • 3 large eggs
  • 1/2 Cup Buttermilk + 1/4 cup milk, mixed in a jug

For the Buttercream;

  • 5 oz. white chocolate
  • 1 Cup butter at room temperature, cut into cubes
  • 1/4  Cup confectionary sugar
  • 2 tsp. Matcha powder

INSTRUCTIONS:

  1. Sift flour, Matcha, salt and baking powder together into a bowl.
  2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time until incorporated. Make sure to scrape down the bowl.
  4. Meanwhile line a cupcake tin with liners and pre heat the oven to 180° C. / 350° F.
  5. Mix the flour mixture into the egg mixture alternating with the buttermilk, mix with a spatula and do not over mix.
  6. Fill the cupcake liners half way.
  7. Place on a rack in the middle of the oven and bake for about 18 to 20 minutes or until a wooden skewer inserted in the middle of a cupcake comes out dry.
  8. Remove from oven and let cool completely on a rack before frosting.

To make the buttercream;

  1. Melt the white chocolate au bain-marie by bringing a pot of water to a simmer, suspend a bowl in the pot without touching the water, break up the chocolate into smaller pieces and place in the bowl, leave to melt stirring occasionally with a rubber spatula .
  2. Meanwhile beat the butter with your mixer until fluffy, slowly add the confectionary sugar and the Matcha powder, mix until well incorporated.
  3. Once cooled, slowly add the melted chocolate and beat quickly to incorporate.
  4. You may have to put the butter cream in the fridge for half an hour if it is too soft before piping onto the cupcakes.

To assemble:

  1. Simply place the buttercream in a piping bag and put on your favourite tip. Squeeze the buttercream gently in a circular motion over the cupcake until you have a nice peak. Decorate with flowers and/or sprinkles.

Enjoy!

Double chocolate zucchini banana bread

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Chocolate zucchini banana bread

One bowl and 15 minutes, that’s all it takes.

Death by Chocolate cake is the first thing that comes to mind when I think about this dense chocolatey zucchini banana bread.

It’s by far our favorite one.

Intensely chocolaty…with chocolate in the batter and more chocolate in the form of chocolate chunks, and plenty of them. Soft gooey puddles of chocolate throughout, a tender crumb and so perfectly soft yet firm enough to slice effortlessly.
There’s just something about homemade banana bread that I find irresistible, add chocolate to the equation and you’ve got yourself the perfect breakfast, tea or dessert loaf.
About the ingredients, when it comes to  cocoa, I like to get the best quality I can get my hands on.  It’s worth the extra money.
The yoghurt may come as a surprise but it is perfect to balance out the intense chocolate flavor. 

INGREDIENTS:

  • 1 1/2 c. grated zucchini (after squeezing dry), about 1 large
  • 1 cup bananas mashed, about 2 large
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/2 c coconut sugar
  • 1/4 cup regular plain yoghurt
  • 2 tsp. vanilla
  • 1 1/2 c all purpose flour
  • 1/2 cup whole grain flour
  • Pinch of salt
  • 1/3 c cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup chopped dark chocolate or  chips

INSTRUCTIONS:

Pre heat the oven to 180C/350F. Line a buttered loaf tin 22cm/9″ with parchment paper.

Start by grating the zucchini with a medium grater onto a kitchen towel. Bring the corners of the towel together and squeeze out all the moisture. Set aside.

In a large bowl mash the bananas with a fork, add the eggs, coconut oil, sugar, vanilla and yogurt. Beat together until well combined. Add the zucchini and stir to combine.

In a separate bowl combine the flour, salt, cocoa, baking powder and baking soda. Now add the wet ingredients to the dry ingredients. Use a spatula to combine without over mixing.

Chop the chocolate leaving some chunks, mix into the batter. Alternatively add the chocolate chips.

Pour batter into prepared loaf tin, smooth out the top of the batter with a small spatula and place in the middle of the oven.

Bake for about 55-60 minutes, insert wooden skewer to check, if it comes out dry it’s done.

Remove from oven and let cool on a rack for about 10 minutes. Remove from loaf tin, leaving on the parchment paper and let cool completely before cutting.

This loaf will keep for 3 to 4 days, or you can slice and freeze individual portions.

Enjoy!

Spread with some extra Nutella…for a full chocolate explosion 🙂