Category Archives: Food Blog

Chocolate Cupcakes

INGREDIENTS:

• 2 large eggs or 3 medium at room temperature
• 1 cup light brown sugar
• 1/3 cup melted butter
• 1 ½ tsp vanilla extract
• ¼ cup yoghurt
• ¼ cup milk
• ¾ Cup all purpose flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ½ tsp. baking soda
• A good pinch of salt

INSTRUCTIONS:

1. Pre heat the oven to 375° F / 175° C
2. Line a muffin tin (12 hole ) with liners
3. Sift the dry ingredients together in a large bowl.
4. In another bowl beat the eggs and sugar together until well mixed, add the melted butter and vanilla.
5. Mix the yoghurt with the milk.
6. Pour half of the egg mixture into the flour mixture and some of the yoghurt mix, stir to combine. Repeat. Gently mix everything together without over beating.
7. Spoon the batter into the cupcake liners, only halfway!
8. Bake for about 20 minutes or until a tooth pick inserted in the middle comes out clean.
9. Remove from oven and let cool completely on a rack before frosting.

CHOCOLATE FROSTING:
• ½ cup cream cheese at room temperature
• ½ cup butter at room temperature
• ¼ cup cocoa powder
• ½ cup powder sugar, sifted
• 2 oz. dark chocolate, chopped
• 1 tsp. vanilla extract.
INSTRUCTIONS:
Melt the dark chocolate in the microwave in 30 second intervals until completely melted, set aside so it can cool a bit.
Beat the cream cheese and butter together until completely smooth, add the cocoa and powdered sugar, whisk until fully incorporated.
Add the vanilla.
When the melted chocolate is no longer warm add to the butter mix. Beat until well mixed.
Using a piping bag and a star tip, frost the cupcakes. I keep mine in the fridge on warm days and also if you don’t eat them all at once, best to keep them refrigerated.
Let them sit at room temperature for about 20 minutes before eating, to bring out the best chocolaty flavor.

Enjoy!
Myra XO

Strawberry Grilled Halloumi Salad with Honey Balsamic Dressing

2 Replies

Halloumi or Challoumi or hellim is a semi-hard, unripened, slightly springy brined cheese traditionally made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Originally from Cyprus, Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. But pairs beautifully with any kind of fruit. Personally I love it best when grilled. The trick is to grill on high for a very short time, to keep it soft on the inside.
It balances perfectly with anything sweet because of the slight saltyness. Perfect for over a salad.

Prep time : 10 minutes
Cooking time : 2 minutes
Serves : 2-4

INGREDIENTS:

• 2 large bags of prepared salad mix, about 10-14 oz. / 300-400 gr.
• 1 block Halloumi, drained and patted dry
• 1 cup Strawberries, washed, de-crowned and sliced in half
• 1 or two Avocados
• 1/4 cup pine nuts, toasted
• 1/4 cup sliced Spring onions
• 1/4 cup whole Basil leafs
• 1 cucumber, peeled
• 1/2 cup radishes, sliced
• 1 passion fruit, pulp only (optional)

HONEY BALSAMIC DRESSING:

• 4 tablespoons thick balsamic vinegar.
• 2 tablespoons honey.
• 1 teaspoon Dijon mustard.
• pinch of salt.
• freshly ground black pepper.
• 1/2 cup extra virgin olive oil.

INSTRUCTIONS:

1. Get out a large serving platter, plate or salad dish and place all the lettuce leafs in the bowl.
2. Place all the ingredients for the dressing in a jar and shake well to combine. Set aside until ready to use.
3. Slice the cucumber in half lengthwise and again each half in half. Then cut into thick slices, so you end up with thick quarters. Arrange on top of the lettuce leafs.
4. Next divide all the radishes on top of the salad.
5. Scoop out the Avocado using a small spoon and place avocado on the salad.
6. Place the Strawberries on top and arrange all the basil leafs, tucking them in here and there so some are still visible.
7. Heat a griddle pan until hot. Slice the Halloumi into 1/4″ slices (1/2 cm).
8. Put the slices in the griddle pan and grill each side for one minute.
9. Place on top of the salad as soon as them come out of the pan.
10. Scoop the passion fruit pulp over the Halloumi.
11. Sprinkle with pine nuts and spring onion slices and serve straight away with plenty of the Honey Balsamic Dressing.

Enjoy!!
Myra XO

Black Pepper Honey Brioche Hamburger Buns

1 Reply

I have a problem with store bought hamburger buns, the ones you buy in a plastic bag, the ones that fall apart by the first bite, the ones that have an insipid dull factory flavor of nothing that completely leaves you hanging and doesn’t really do your scrumptious burger justice.
You know the kind right?
A good burger, is crunchy on the outside, juicy on the inside with a good amount of flavor, you need a bun that can keep up, a bun that can endure the whole burger eating experience until the very last bite. You’re with me, I know it.

Well I’ve got you covered. Give these a try for your next cook-out and your store-bought-bun-days are over… forever….THE END

Prep time : 15 minutes plus rising 2 hrs.
Cooking time : 15 minutes
Makes: 8 large buns

INGREDIENTS:

• 3/4 C. warm water
• 1/4 C. warm milk, soy or regular. (I use Soy)
• 2 ½ tsp. instant yeast
• 3 tbsp. honey
• 2 eggs, at room temperature
• 3 tbsp. butter, melted and cooled
• 4 ½ C. Spelt flour
• 1 1/2 tsp. salt
• 1 tsp. Black cracked pepper * SEE NOTE
• 1 egg beaten for glaze
• 1 tsp. honey
• 1 or 2 tbsp. sesame seeds for sprinkling on top
* NOTE : Two ways for cracking the pepper, either set your pepper mill to the course setting or crack whole pepper corns in a pestle and mortar.

INSTRUCTIONS:

Mix the first 4 ingredients in a bowl and let the yeast proof for 5 minutes until frothy.
Beat the eggs and the butter together,
In the bowl of a food processor set with the hook attachment, add the flour, salt and cracked pepper and give it a stir, slowly add the eggs and butter mixture and continue with the yeast/milk mixture.
Set the processor on low and knead for 10 minutes.
Turn out the dough on a floured surface, and give it a few turns and shape into a ball.
Put into a bowl sprayed with oil and cover with oil sprayed cling film. Let rise in a warm place for 2 hours. Until double in size.
Take the dough out of the bowl and put it back on your work surface sprinkled with a little flour. Knead a few times and shape into 8 buns. Put them on a baking tray covered with baking paper. Brush the buns with the beaten egg and honey mix and sprinkle with sesame seeds. Cover the buns with cling film that has been sprayed with oil. Let rise for another 30 min.
Preheat the oven to 400 °F.
Bake the buns for 14 -15 minutes, turning them once half way. Let cool on a rack.
If using for burgers, split them in half and toast slightly on the bbq for a few minutes.
Leftover buns freeze well.

Enjoy!
Myra XO

Vegan Chocolate Mocha Pie

1 Reply

In for a treat? Guilt free? Let me just go ahead and answer that for you, Yes please…

All things Healthy + Goodness+ Silky deliciousness = Vegan Chocolate Mocha Pie

Math couldn’t get any simpler .

Let me explain something before you get all judgemental about tofu . There’s tofu and then there’s silk tofu. Silk tofu as the descriptions states is smooth and silky and does NOT have that chalky texture that plain tofu might have. (I don’t think so, but I’ve heard this description before) Mixed into a dessert for instance it becomes a smooth silky mass that can absorb any flavour you add to it, it is quite tasteless on its own but adding, nuts, chocolate or fruit can transform it into flavour heaven.

Since in this recipe I am not using chocolate chips because I want to keep it all natural, I’ve added the cashews to compensate for the lack of fat , which adds even more creaminess to the pie.

It honestly is a Chocolate Dream come true.

The crust is oats, dates, cocoa and coconut oil, simple, healthy and pretty straightforward. You could, some other day perhaps only make the crust recipe and roll it into small balls and serve as is, like Bliss Balls
(just sayin’) .

So put on that apron and let’s get cracking.

Oh , one last thing. Cut into wedges and freeze left overs. Yessssss….

Prep Time: 15 min. Plus chilling

Cooking Time :5 minutes

Serves : 8

INGREDIENTS:

CRUST;

1 C. whole oats, ground to flour
10 medium soft dates, stone removed
2 tbsp. cocoa
2 tbsp. coconut oil

FILLING

1/4 cup unsweetened plain almond milk.
2 tablespoons agar-agar flakes or 2 teaspoons agar-agar powder.
2 teaspoons instant espresso powder.
1 (12-ounce) / 340 gr. package silken tofu, drained
1/2 cup cashew nuts, soaked for 4 hours and drained.
1/2 cup pure maple syrup (or more to taste if you like it extra sweet)
1/4 cup unsweetened cocoa powder.
2 teaspoons pure vanilla extract.
1/4 teaspoon fine sea salt.

INSTRUCTIONS:

Line a 8″/ 20 cm. cake tin or pie pan with parchment paper. To prepare the crust, combine all the ingredients in a food processor and process until completely fine, it will be sticky . Transfer the mixture to the lined pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1/4-inch thick. The dough is very sticky, so I recommend getting your hands wet with water to help press out the crust. Place the pan in the freezer to set while you prepare the filling.

Heat the almond milk in a sauce pan and dissolve the agar agar flakes or powder over low heat. As soon as it starts to boil, reduce the heat. Stir well to combine and remove from the heat and allow to cool just slightly (as it will set very fast). Alternatively follow the package instructions of the agar agar.

Drain de cashew nuts and place in the food processor and process until smooth, add tofu, espresso powder, maple syrup, cocoa powder, vanilla extract and salt. Process until completely smooth. Add the agar agar mixture and stir to combine very well.

Pour the filling into the prepared crust. Smooth out the top and place in the refrigerator to set for at least four hours and preferably overnight.

Decorate with (coconut ) whipped cream or fruit if you like, or like these fabulous fake roses 😉

Enjoy !

Myra XO