Friday, 25 July 2014

Overnight Vegan "Skolebolle" Coconut Rum Oats

Thank Faramir it's Friday! And boy do I have a nice little treat to post up today!

I love coconut, and I like rum a lot - and so I thought I would rattle up a little number that would be an easy, delicious go-to breakfast or tensies.

Overnight oats is the perfect option to porridge now in the Summer heat, and using light coconut milk provides you with lots of healthy fats...not to mentioned the deliciously creamy texture the oats get overnight, so good it could almost work as a dessert, win!

The thing it, this ended up tasting a LOT like something we have in Norway called "skoleboller" or school buns, which are these lovely soft buns filled with egg custard, dipped into icing glaze and finally dipped into dessicated coconut, SO good - and it totally takes me back to my childhood ^ ^

Overnight Vegan "Skolebolle" Coconut Rum Oats
(Serves 1)


1/2 cup oats
1/3 tsp cinnamon
1 tsp xylitol or brown sugar/agave syrup
1 tsp chia seeds
A few drops of rum essence
1 cup light coconut milk

Dessicated coconut and agave syrup for topping

- In a medium-sized jar, have in all the dry ingredients. Put the lid on and give it a shake. Now add the coconut milk and rum essence, cover and shake again. Set in the refrigerator overnight.

- The next morning, add a little bit more milk if the mixture is dry, and top with whatever your heart desires, and enjoy!

PS. for those who haven't had or seen skoleboller before:
Note - this picture was taken from Google Images for reference. Tasty looking, non?

I hope you have a wonderful weekend ahead! I myself have a couple of super busy days ahead of me, and tomorrow MIGHT just be the 2nd anniversary for my blog, now how about that?!

Take care *smiles*


Recipe by yours truly,

- Jules

Thursday, 24 July 2014

Chicken Pierre a la Donna

Hello there! How goes it? All well I hope *smiles*
I have noticed that lately, the blog has turned into more of a sweet corner, but not anymore, for here comes something super savoury and deeeelicious!

Now, this recipe I am about to give you here, is pretty special to me, as it was handed over to me from a friend'ss mother. I got it a long, long time ago, but it wasn't until now - months later, that I decided to give it a go, and my did I regret having put it off for so long after trying it. I have been missing out - BIG time...

Thankfully the time came, and with time, came this lovely dish with a bit of a kick to it (worry not, it's not too spicy) - so good!

I decided to keep the sides simple and served the chicken with boiled potatoes and parsley and thyme chestnut mushrooms, a right good treat!
Oh, and one more thing before you rattle this up - do NOT skip the coating of the chicken, it makes it remain lovely and juicy.

Chicken Pierre a la Donna
(Serves 2...cause I downsized it a little)


2 skinless, boneless chicken breasts
2-3 tbsp spelt or flour (I used gluten-free)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil for frying
1-2 large garlic cloves, finely chopped
400g chopped tomatoes
1 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
1 tsp chilli powder
1 tsp mustard powder or mustard seeds
A few drops hot pepper sauce

Potatoes or pasta and vegetables to serve

- Start by heating a medium sized pot and have 1 tbsp of oil or butter in it. Now make the coating for the chicken, combine the spelt or flour with the salt and pepper and cover both chicken breasts all over. Brown in the pan for a few minutes on each side and transfer onto a plate.

- In the same pot, now add a little more oil or butter, and fry the garlic for about a minute, until fragrant, then, have the remaining ingredients in, and heat up. Once bubbling, turn down to a simmer and return the chicken to the casserole. Cook uncovered (to allow the sauce to thicken) for 35 minutes, stirring gently every 10-15 minutes, or so.

Serve up with whatever on the side you feel might go with this, or copy my version and have it with quartered chestnut mushrooms (fry in a pan until golden, along with a splash of water, salt, pepper, 1 tsp dried parsley and a few twigs of thyme), aaand boiled salad potatoes on the side.

I hope you enjoy this dish as much as I did - how good is it?!


Todaaaay I took the day off, just because! I'm working for the next 8 days, and so I figured I might as well save up some energy for it. I'm undecided what to do with my day yet, but I might have a little wander into town, study or catch up with a friend or two. Also, the sun has been shining like crazy for the last couple of days, where's gone to today? *sigh* I best just be patient and hope that Summer isn't over quiiiite yet. Enjoy your day! Any plans?


Original source:
Donna <3

- Jules

Tuesday, 22 July 2014

French Vanilla Toast with Smashed Blackberries & Yogurt

Hello hello!

I wasn't going to post anything today, but then I thought - aaaaaawh why not? Plus, what better than getting a little bit of breakfast inspiration for the morning, ey?
However, I am not ashamed to say that I had this for dinner...not even one bit! This and a couple of fried sausages later, and I was one happy Julie, let me tell you!

This is the last recipe of From Season to Season for now, but I will be sure to make more use of the book, still plenty of goodies in there to try, not to mention the recipes I want to make again - which is pretty much ALL of them by the way!

French toast is the perfect comfort meal, and will always hit the spot, be it on a rainy Saturday afternoon, for breakfast, and even - as I've just proved, for dinner... This is a sweet take on it, and although it was originally served with Greek yogurt, I opted for some ricotta, but actually, I would have preferred it with just the smashed blackberries, so refreshing!

Miss Dahl suggests soaking the toast for up to 20 minutes or so, but I just left them in for a minute or so, allowing for them to absorb the delicious vanilla mixture.... Perfect for using up ricotta or yogurt, and get those frozen berries out of the freezer and on the go!

French Vanilla Toast with Smashed Blackberries & Yogurt
(Serves 1)

Note: That is not icecream, but ricotta, next time I'll make sure to have the ricotta or yogurt uuuunder the berries, or just with berries if I feel like something zingy!

2-3 slices of wolemeal or glutenfree bread (I used 3 smaller ones)
1 egg
A few drops vanilla extract
A pinch of salt
1/2 tbsp agave syrup (can use honey)
40-50ml milk
A small knob of butter for frying

A handful of blackberries (frozen works fine)
1 tsp agave syrup or honey
A splash of water

A couple of tbsp of Greek yogurt or ricotta (optional)

- First, start by mixing the egg, milk, vanilla, agave and salt in a shallow bowl. Dip in the slices of bread and let them soak for a couple of minutes, turning from time to time (if you have plenty of time, you can leave them to sit in the egg-mixture for 10-20 minutes, I was too impatient...)

- In a small pot or frying pan, have the berries, agave and a splash of water and simmer over a medium-low heat, until the berries start to fall apart and as Sophie said "split into a big jammy Autumnal mess". Turn of the heat and set aside.

- Heat the butter in a large frying pan, and have the soaked toast in. Fry for about 4 minutes on each side on medium low-heat. Once done, stack up, have the yogurt over (if using) and top with the delicious berry mixture (I did it the other way around, dang!), and enjoy!

Do you have a favourite take on the mighty French toast? I'd love to hear it!


Original source:
From Season to Season, p. 14

- Jules

Grilled Peaches with Ricotta & Toasted Pistachios

Hey there! Yes you, why don't you come on over and keep reading, it will only take a few minutes, I promise.

And as will this lovely sweet treat that can work well as a breakfast as well as a fancy, light dessert. Perfect for a Summer evening after a big barbecue or dinner party.

I would say this dish is a mix between sweet and savoury, as the ricotta isn't particularly sweet, but that suited me juuuust fine, as the sweetness from the peach and the syrup was just enough to make it all come together nicely. Optionally instead of the ricotta, you can use a light cream cheese filling instead, using one tablespoon of soft cheese per person along with about 1 tsp or so of icing sugar - et voila! Or you could mix the agave or honey in with the ricotta/cream cheese instead, incorporating the sweet to the creamy topping.

It takes no more than 10 minutes to whip up - and that's a maximum! SHOULD you have any hints and tips on how to perfectly halve peaches, please let me know, and this one got a bit of a doing as I was trying to get to nice halves...I guess what the topping is for!

Grilled Peaches with Ricotta & Toasted Pistachios
(Serves 1, but easily multiplied for whoever many people!)


1 peach, stone and halved
about 1 tsp of (light) butter
1-2 tbsp dark runny honey or agave syrup
1 tbsp ricotta cheese (or soft cheese)
1-2 handful of shelled, unsalted pistachios

- Start by heating a griddle pan or turn up the grill on medium-hot.

- Rub the peach halved all over with the butter. And place either in the griddle pan on in the oven under the grill. Turn them after a couple of minutes if frying them, and then fry on the other side for a few minutes, or have them under the grill for five minutes, until soft and sweet.

- As the peaches are in the oven, lightly toast the pistachios.

- Once the peaches are done, top each with 1/2 tbsp ricotta cheese each and sprinkle over the toasted nuts and honey or agave, and it's ready to serve!



Original source:
From Season to Season, p. 179

- Jules

Sunday, 20 July 2014

Pineapple & Mint Slushy Sorbet or Granita

The weekend is coming to an end, but that doesn't mean you can't treat yourself, right?

OK, so originally this was meant to be a granita, BUT I felt bad about potentially having to discard all the delicious pineapple pulp and so I ended up with delicious, thick, slushy sorbet instead! Fret not though, I will add both the methods to the tropical madness here.

Pineapple & Mint Slushy Sorbet or Granita
(Serves 2-3)


1 pineapple, skin and core removed, cut into chunks
1 large sprig of fresh mint
1-2 tbsp agave syrup

For Granita:
- Have the pineapple chunks in a food processor and blend until smooth. Now, strain the pineapple juice with a fine sieve or jam cloth.

- Boil up water and have in a heatproof bowl and blanch the mint sprig, once wilted, immediately run under icy cold water. Chop the mint finely and add to the pineapple juice. Add agave syrup to taste.

- Pour the mixture into a shallow metal container, and leave for about an hour and a half (2 hours if doubling the amount). Use a wooden spatula or the like to break up the ice, and refreeze for another hour and a half, repeating the breaking of the ice.

- Shave the frozen pineapple into glasses and serve.

For the (slushy) sorbet:
- Start by wilting the mint in hot water in a heatproof bowl, then run under cold water and strain.

- Add pineapple to the bowl, or transfer both fruit and mint into a food processor along with a bit of agave syrup, and whizz until smooth. Transfer into a metal container (I used a small cooking pot) and place in the freezer for an hour and a half.

- Now, use a wooden spatula and mix the slush well. Refreeze for another hour and a half and repeat. Leave for about an hour extra if you want scoopable sorbet (Scoopable is totally a word by the way). Serve garnished with fresh mint leaves and enjoy!


Original source:
From Season to Season, p. 241 (By now you must be convinved to buy the book, surely? So many amazing recipes in there!)

- Jules

Saturday, 19 July 2014

Tomato Tofu & Basil Scramble

Good morning! I hope you've had a great start to your weekend so far. I kick-started it with...a nap yesterday after work(Hard-core, I know...hehe). Gotta top up on energy before the weekend, right? Later on I got to spend the evening with one of my best friends, and we just goofed around before going out dancing for a bit - it was fun! Got back at a decent time, and now it's a new day. The weather might not be so great just now, but that doesn't mean you can have a good start to your day!

Because here is a delicious recipe for a savoury dish that is perfect for the mornings. Omit the feta for vegan cheese if desired. I had this for breakfast before work, and although the original recipe stated that double this amount was one serving, I decided to half it as it seemed a little too generous, especially if serving it with toast on the side, which I did. It was absolutely delicious though!

Tomato Tofu & Basil Scramble
(Serves 1)


1/2 tbsp olive oil
1 small or half a garlic clove, finely chopped
2 medium tomatoes, chopped
A small handful basil leaves, roughly torn
1 tbsp tomato purée + a splash of water
About 80g tofu, crumbled
1 tsp vegetable stock
20g feta, crumbled
Pepper to taste

- Start by simply heating the oil up in a medium-sized frying pan, and add the garlic. Cook for about a minute before adding the tomatoes, basil and tomato purée along with a splash of water. Soften for about 5 minutes or so.

- Now, add the vegetable stock, tofu and feta cheese. Stir and heat up thoroughly, adding a little bit more water if the mixture gets too dry. Season to taste with some pepper (and salt if needed) and served with freshly toasted bread, mmmm!

As for the next couple of weeks coming up, they'll be mighty busy on my side, but I am really excited! I hope you have a lovely day, happy scramblin'!


Original source:
From Season to Season, p. 181

- Jules

Friday, 18 July 2014

Ricotta Strawberry Pancakes

Hello, good morning and thank Faramir it's Friday!

Yesterday was a bit crazy, but things have levelled themselves out though, although I'm pretty excited about the weekend! Anyway, let's talk food!

It was a hot Summer's day, and Julie thought "Nyawk I don't want anything too heavy for dinner, nor too warm...." *lightbulb* PANCAKES! Then I thought that this is the kind of dinner that every child will dream of when being told to eat their vegetables, and say: "When I become a grown up, I can decide to have whatever I want for dinner, even pancakes!", and so....pancakes I had, and they were delicious!

The addition of cheese to the batter makes them a little more filling, and the addition of strawberries goes lovely with the not so sweet pancakes and a drizzle of syrup! Plus, now you have an excuse to treat yourself to pancakes for breakfast - maybe even tomorrow?

Ricotta Strawberry Pancakes
(Serves 1, makes 7 small ones, or 3 larger ones)


120g ricotta
1 egg, separated
100 ml milk
1/2 cup (gluten free spelt) flour (this is about 4 heaped tablespoons' worth)
1/2 tsp baking powder
1 tsp vegetable or coconut oil, for frying
A handful of strawberries, finely chopped
Maple- or agave syrup for drizzling, or honey!

- In a medium mixing bowl, have the ricotta, milk and the egg yolk. Whisk well until combined, before sifting in the flour and the baking powder. Stir until you have a smooth batter free of lumps.

- The next step is to heat the oil in a frying pan, and hopefully by now having decided whether you're having small or big pancakes, you pour in batter accordingly. About 2 tbsp of batter for the small ones, or a little less than a ladleful for the bigger ones. Fry over medium heat.

- Once they start to bubble on the surface, sprinkle a little bit of the strawberries on top, before flipping them, cooking on the other side for a couple of minutes. When they're done, stack them with the prettiest side up.

- When you have ran out of batter, top the tower of goodness with some extra strawberries and drizzle over syrup. and you're done!

...I always seem to take one Pacman photo whenever I make pancakes, wagga wagga *winks*

Have you got much planned for the weekend? Either which was, I hope you have a good one!


Original source:
From Season to Season, p. 185

- Jules