Category Archives: Recipes

Homemade Chocolate Pudding Pops

We are very excited about these Chocolate Pudding pops, and I already know that they will be on repeat the whole Summer. What an easy recipe, so creamy and chocolatey, and smooth. With that perfect snap when you bite into them, yum! I love the fact that you can control the amount of sugar or sweetener you use, making this a healthier choice and the perfect cold treat without the guilt trip. You could skip all the sugar and add only stevia, although I love how rice syrup adds a certain chewiness to the pops, just like it does to my gluten-free chocolate brownies. Syrup also prevents crystallization and keeps the chocolate pudding pop creamy.  Next time I’ll be making creamy vanilla white chocolate pops, so stay tuned.

INGREDIENTS

1/2 a bag of chocolate pudding mix (28 grs)
175 ml. milk (I used barista Oat milk)
75 gr creamy almond butter
30 ml. / 2 tbsp. Rice syrup or maple syrup
200 gr dark chocolate* see note below 
15 ml. / 1 tbsp. Natural oil
A handful of mini chocolate chips
Ice cream molds

INSTRUCTIONS

Combine the pudding mix with 75 ml of the milk in a jug and stir until everything is dissolved.
Bring the remaining 100 ml of milk to a simmer in a heavy bottomed saucepan.  Once the milk has reached a simmer, lower the heat and add the pudding mixture  to the saucepan,  stirring constantly for about two minutes. 
Remove from heat, add the almond butter and syrup and stir to dissolve and combine.
Let cool a little then fill ice cream molds halfway,  divide some chocolate chips over the pudding and top with the remaining mixture. Insert the sticks and cover the molds.
Place in the freezer for at least 6-8 hours.
Melt the chocolate and oil in a microwave safe bowl, in the microwave at 30 second intervals until melted. Pour chocolate into a tall glass, so you can dip the whole chocolate pudding pop into the chocolate.
Remove the chocolate pudding pops from the freezer and take them out of the molds.
Dip each chocolate pudding pop into the melted chocolate and then hold in an upright position for 30 seconds until the chocolate sets. Place each pop on a parchment lined board or plate and put back in the freezer until ready to serve.

Enjoy!

More yummy desserts?

*There will be chocolate left over, but you need the initial 200 grams so you can immerse the entire pop in one go. Leftover chocolate can be poured into a plastic container and kept in the refrigerator or freezer for another time.

Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

Homemade Pizza is one of my favorite foods to cook at home , especially on my Pizza stone. If you bake a lot of Pizza’s at home it is worth buying a Pizza stone and a Pizza peel, it makes life so much easier. An other great method, which is what I used to do before I had all the Pizza baking equipement was, turning the baking tray in your oven upside down, it works great too, I do recommend placing the Pizza on a piece of baking parchment before popping it into the oven with this method so it doesn’t stick. When using a Pizza stone I find that the best non-stick method is to use semolina or polenta for underneath the Pizza when placing on the stone.

The spelt Pizza dough is really delicious and it has this nutty flavour that we love. The combination of the spicy Chorizo with the sweetness of the caramelized onions is pure heaven.

Makes : 3 large Pizzas or 4 smaller ones.

Ingredients:

400 gr / 2.5 cups whole grain spelt
100 gr / 3/4 cups white spelt
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
350 -375 ml / 1.5 – 1 3/4 cups warm water

1 onion, peeled and sliced
2 tsp olive oil
2 tsp honey
Salt and pepper

2 cups shredded Mozzarella

1 – 1 1/2 cup Marinara sauce
30-40 slices chorizo approx* SEE NOTE
Fresh basil

Instructions

If you are using a pizza stone, place it in the oven an hour before baking to heat up.

In the bowl of your stand mixer, combine flour, yeast and salt.
Turn on the mixer to slow and add warm water and olive oil. Add a little more water if it seems too dry or add a little more flour if it seems to wet.
Knead for 5 minutes.
Place in an oiled bowl and cover with cling film.
Let rise until double in bulk,  punch down and shape into ball again, place back in oiled bowl and cover.
Now place dough in fridge until ready to use.

To make the caramelized onions;
Heat a frying pan and add the olive oil,  add the sliced onions and cook for 5 minutes,  add the honey and cook until golden brown,  about 3 to 5 more minutes.  Remove from heat and set aside.


Remove the dough from refrigerator at least one hour before using.
Roll out the dough on a floured surface, I prefer to use semolina since this doesn’t stick to the baking stone.
Spread the Pizza base with marinara sauce, cover with a thin layer of the Mozzarella cheese then caramelized onions,  and then add some more cheese and divide the chorizo over the pizza. Lightly dust your pizza peel with semolina , gently lift the side of the Pizza and slide it under in one secure movement, transfer to oven. Alternatively, roll out on parchment paper and transfer to oven tray.
Bake at 230 for 10 to 12 minutes, turning the pizza half way. We like our Pizzas dark and crunchy but that is up to you.

*I always buy a whole Chorizo sausage and slice it myself, but do what works for you and depending on the size, you can use either more or less, these slices were small so we used 9 to ten slices on each Pizza.

Enjoy!

Chocolate Granola, only 6 Ingredients

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This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?

…and ONLY 6 INGREDIENTS.

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INGREDIENTS;

  • 4 Cups whole rolled oats
  • 1 Cup large Coconut flakes
  • 1/2 Cup whole almonds
  • 1/3 Cup honey
  • 1/4 Cup coconut oil
  • 1/4 Cup cacao powder

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METHOD:

Pre heat the oven to 160 C / 320 F

In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.

Enjoy!

Myra XO

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Five Spice Slow roasted Pork Belly

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I Couldn’t wait to share this with you. A great change from all things turkey.
I think Asian is pretty much the opposite of turkey and I really needed that. I love the holidays and everything about them, but it’s time for something completely different.
This five spice slow roasted pork belly is going to drive you mad with delight once you’ve tasted it.
Tender as can be with and a super crispy skin, aka crackling!
And best of all, this piece cost me around € 6, 50 is weighs around 1.3 kg. / 2.8 lbs and you could easily serve six people from this piece. Hallelujah to that.
It’s important that you dry the skin very very well, then make cuts in it with a Stanley knife but not all the way thru to the meat, just the fat.
I’ve marinated it overnight in a plastic zip lock bag, skin side facing up so that that part is not in the marinade.
Then the next day, bake in a hot oven for 20 minutes, then on slow for 2 1/2 hours. This may seem like a long time and it is, but you want to render away as much fat as possible.

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Ingredients;
1 pork belly, without bone  about 1.3 kg / 2.8 lbs.
1″grated fresh ginger, (don’t bother peeling it first)
1 garlic clove, peeled and grated
1 tsp. Chinese Five Spice
1 tbsp. Pure Sesame Oil
2 tbsp. Hoisin Sauce
1 tbsp. Honey
1 1/2 tbsp. Soy Sauce or tamari  (gluten free)
1 tbsp. Conimex Ketjap Manis

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Method;

Mix the marinade in a bowl.

Place the pork in a zip lock bag, skin side down , pour and rub all the marinade over the meat, close the bag and carefully turn the skin side up.
Place the bag on a plate and leave to marinade for at least 8 hours or preferably overnight.

The next day,  Pre heat the oven to 220°C / 430°F

Remove the pork from the fridge an hour before cooking.

Remove the meat from marinade and discard the bag and juices.
Dry thoroughly with kitchen paper.

Take a sharp Stanley knife and make cuts all over the skin side of the belly diagonally, a third of an inch apart if you can.  All the way thru the fat but not yet touching the meat. This is important!

Rub with some salt and place in a roasting tin that has been lined with a double layer of foil.
Place in the hot oven and cook for about 20 minutes.
Lower the heat to 160°C / 320°F and cook for an other 2 1/2 hours. Cover loosely with some foil if the skin gets to dark, the foil does have to be tented to keep the crispyness.

Remove from oven. Let rest for 10 minutes. Slice and serve with rice noodles, Bok Choy and some hoisin sauce. Or any other vegetable of choice. Leftovers are heavenly and it also freezes well, but you do have to remove the skin because this can get a little chewy after freezing.

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Sticky Shrimp & Pineapple with Jasmin Rice.