Category Archives: Food Blog

Apples and Blackberries with an Almond Cookie dough Crumble

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

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

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.

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

Sticky Shrimp and Pineapple with Jasmin Rice.

7 Replies

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.

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.

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.

No bake White Chocolate Cheese Cake with Raspberry Swirl.

16 Replies

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!

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.

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

Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema.

4 Replies

Serves 4

Prep time: 15 – 20 min.

Can you believe the end of Summer is almost here? For me, or us I should say since we discussed this the other day here in our home, summer has really flown by so quickly. It seem like just yesterday we were baking Summer Cupcakes to celebrate the end of exams and the beginning of a long warm summer of lazying about.

The kids are back in school and we are all just getting into the rythm again of school life.

The weather however is still warm for this time of year, so I figured we should still enjoy some light dinners while we can.

This dish definitely has a summer vibe about it. It’s really quick to make so there’s no unnecessary over time in the kitchen when you could be sitting out in the garden with a glass of wine or a cold beer instead.

I have used tortillas with Nopalitos for this recipes, which adds an extra bonus. If you can find them I really recommend them. The Serrano ham could be substituted for Parma ham if you prefer or happen to have it in the fridge, the crispy saltyness of the ham goes really well with the fish and adds a nice crunch.

WARNING!!! Once you taste the Avocado crema you might finish it all before dinner!

Ingredients Fish Taco’s;

8 Soft Tacos shells, I used ones with nopalitos in them

1 lb. firm white fish, cut into chunks (snapper, tilapia, halibut, catfish, sea bass)

2 tbsp olive oil

1 tbsp. Taco Seasoning

1/4 tsp. Fennel seeds

1/4 tsp anise seeds

Salt and pepper

2 ears of corn, cleaned

4 slices Serrano ham

1 – 2 C. Shredded lettuce

1/4 C. sliced spring onions and coriander for garnish

Ingredients Avocado Crema;

1 Avocado, skin and stone removed

2 oz, cream cheese

1/2 C. greek yoghurt

1/4 C.mayonaisse

a squeeze of lime juice

salt and pepper

a small handful Coriander

Let’s make the Avocado Crema first;

Put all the ingredients for the crema in a blender. Blend until creamy and season to taste. Put in a small serving bowl and cover with cling film and store in the refrigerator until ready to use.

Let’s prepare the Corn;

Put a griddle pan on the stove and heat to medium high. Spray the corn with some cooking oil and place on to the griddle pan. Cook for about ten minutes turning often. Lower the heat a bit if it chars too fast. When cooked, remove from heat and place on a cutting board. Let cool a bit. When you can handle the corn, hold it upright and cut down with a sharp knife to remove the kernels. Reserve until ready to add to the fish.

In a pestle and morter place the Taco Seasoning , Fennel seeds, anise seeds and salt and pepper. Bash until fine.

Season the fish chunks with the seasoning.

Heat a large frying pan on high heat, add 1 tbsp. olive oil, add the Jamon Serrano ham slices and fry for a few minutes until very crispy. Remove from pan and drain on kitchen paper until ready to use.

Add the remaining olive oil to the pan and fry the fish chunks for about 4 to 5 minutes.

Meanwhile heat your tortillas according to package instructions.

To serve put a bit of shredded lettuce on the tortilla topped with crsipy fish chunks, corn, and avocado cream, sprinkle over some chopped coriander and serve straight away.

Serve with some grilled tomato slices

Not quite what you’re looking for? How about this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli