Thursday, 31 July 2014

Two Mushroom Salad

Howdy! Y'all had a great week so far? I hope so!

Here, is a lovely side dish that has a little bit of a zing to it! And if you're like me and haven't completely made your mind up about what you think about mustard, worry not - as you can hardly taste it and the thyme and citrus juice takes the edge of it!

Two Mushroom Salad
(Serves 2, can be used as a side, or add a main piece of protein for a light main)

150g Chestnut mushrooms, sliced
150g button mushrooms, sliced
Salt and pepper to taste
150g mixed salad leaves (or mesclun)
Juice of 2/3 lemon or 1 lime
2 tsp mustard
1 tbsp chopped fresh thyme

- Start by frying the mushrooms in a large frying pan for about 5-10 minutes until they start sweating and start shrinking and go a dark golden colour, season with a little salt and pepper. Take off the heat and let cool for a while.

- Now, in a large mixing bowl, have the leaves and the mushrooms. Mix the citrus juice, mustard and chopped thyme and pour over the salad. Toss well to combine and serve with a main meal, such as chicken and babycorn, steak and sweet potato wedges or other such things that you think would work well paired up with this!

Today, on my lunch break, I managed to purchase a recipe book by Mister G. Ramsay, a spice and coffee bean grinder, as well as the mighty scripts of Indian cooking - India, with a thousand Indian recipes, yikes! I had a look through the book and all the dishes just makes me happy! There are some great rustic and homely photos as well as a bit of background stories about the different parts of India and their way of cooking. I cannot wait to get my paws on some of the recipes in there!

I was also told that now that I will be cooking every day at work in the near future, I am most likely to end up cooking less at home, which kind of had struck me the other week. But worry not! It only means that as opposed to posting something eeeevery day, it'll be like maybe 2-4 times a week. In other words, still regularly - so stay tuned *smiles*

What's your favourite side salad?

Original Source:
Low-Fat Meals in Minutes, p. 77

- Jules

Tuesday, 29 July 2014

Cherry Pie Smoothie

First of all - Hello!

I hope you are having a lovely day so far, if not - why not make a cherry pie smoothie? Hell, even if you're having a good day, that is just as good enough a reason to whip up this luscious smoothie!

When I saw Katrina's "Blueberry Coconut Milk Smoothie", my first reaction was "I need this in my life!" then I realised I didn't have any blueberries at hand....The disappointment! BUT what I did have, is also a well known delicious berry-thing that works well in pies: Cherry! And so off I went first thing in the morning and had this for breakfast.

Cherry Pie Smoothie
(Serves 1)

1 cup light coconut milk, about 200-250ml
1/2 cup fresh cherries, pitted
1 small frozen banana, or 1/2 a large one
2 tbsp oats
3-4 pecans (or cashews, almonds...)
A few drops vanilla extract
A good pinch of cinnamon
A slightly smaller pinch nutmeg
Chopped pecans, granola or crumbled sweet crackers to top with

- You know how the rest goes - pop everything into a blender or use a stick blender and whizz until smooth. Pour into a tall glass (mine was too tall, so I opted for a wine glass - fancy!), and top with the sprinkle of choice. Et voilâ! And that covers two of your five a day, magic!

Aaaaalso, there was a certain mentioning of good news yesterday, was it not? Well let me tell you who handed in her resignation today!
Yours truly, as I will not be working in an office anymore, yay! I've gotten a job in one of the Street kitchens in town, so needless to say - I am pretty excited! I finish up my "old" job next Wednesday, taking a few days off, and then it'll kick off, and I cannot wait!

I hope you are all having a good week so far!

Original source:

- Jules

Monday, 28 July 2014

Sugar-Free Mango Chutney & Easy Wholemeal Chapati

Hello and merry Monday!

After a certain appointment the other week, I felt really inspired and so I thought I would make some chutney, as I hadn't since...almost two years ago! I went to the shops and got me som mangoes, and home I went cookalooking away, and this is how it turned out, a lovely fruity mix with a bit of a kick to it, but don't worry it's not too spicy.
I swapped the sugar for xylitol, and it worked a treat!

So, what to make when you have a whole lotta chutney? Well, as I am quite the novice when it comes to Indian cooking, I thought I would start with something as simple and tasty as chapati. Four ingredients all in - guess what? It worked! I got six small chapatis out of the recipe I halved, and they were really lovely with just the chutney, but I can imagine some salad would also compliment it!

Oh oh oh, and before I forget - A friend and I had a barbecue in the park last week, and we had some Mexican flavoured burgers that I used the chutney as a relish for, and it was - amazing! The Mexican spices, and beans worked a treat with the slightly spicy and sweet chutney, SO good *smiles*

Sugar Free Mango Chutney
(Makes about 2 small jars + a bit extra for testing!)

1 medium large mango
200ml vinegar
150g xylitol
2-3 cm fresh ginger, finely chopped
2 garlic cloves, finely chopped
1/2 tsp chilli powder or cayenne
2 tsp salt
1 tsp mustard seeds
50g sultanas or raisins

- In a pot, have the vinegar and xylitol, cook over low heat for about 10 minutes, stirring occasionally.

- In the meantime, prepare the mango, cut off the two sides just a little off the piy in the middle so you have two halved and the full edge with the pit. Now, s'time to make some mango hedgehogs as I like to call them. Use a knife to cut it criss-cross juuust down before you reach the mango-skin. Turn it inside out, et voila! Makes it much easier to scrape the mango off. Chop the garlic and ginger.

- Once the xylitol has dissolved and the mixture has had the chance to dissolve, add the ginger and garlic and stir for about ten minutes. Then, add the mango along with the rest of the ingredients and boil over a low heat for about 25 minutes until the chutney starts to thicken and the mango goes soft.

- Stir occasionally over that period, and if you want, you can mash the mango lightly if you want.

- Now, once the chutney is done, transfer into sterilised jars, and twist the lid on tight, this will allow for the jar to create a vacuum and seal. Stor in a cool place and eat within a few weeks, about 4-5 days once opened, but you might not even last that long! This stuff is delicious!

Have you ever tried to make chutney before?

And now for the super-simple wholemeal chapatis! (Use half white half wholemeal if you want the best of both worlds, but I prefer mines a little grainy).


Mini Wholemeal Chapati
(Makes 6, serves two with a main or sides)

120-150g wholemeal flour (start with 120 first!)
100ml water
1/2 tsp salt
A tsp ghee or oil for frying

- Start by mixing the flour and salt in a medium baking bowl. Make a well in the middle and pour in the water. Work with your hand until a dough forms and add a bit of flour if it's sticky. It supposed to juuust be dry enough so it "let's go" of your hand as you're working it.

- Knead the dough on a lightly floured surfare and work it for at least 5 minutes, preferably ten. Cover and place in the fridge for about half an hour.

- Half an hour later, work the dough firmly, and then roll into a sausage. Divide it into six pieces, or four bigger ones if you want to make them slightly bigger. I had to "feed" the dough a little more flour as I went along, and I simply used a glass for rolling the chapatis out, who needs a rolling pin anyway?

- Now, heat oil in a non-stick frying pan on medium heat, once hot - add the first chapati and cook for a couple of minutes until it starts to "blister", press down with a spatula and cook on the other side until golden. Repeat with the remaining chapatis without adding more oil.

Once you've run out of chapatis to fry, guess what? S'all done! I cannot believe it's taken me this long to get around to making. I will most certainly be doing this next time chapatis are required!

From left to right: Dough divided into pieces, chapati rolle out and ready for frying, fried chapati with aforementioned chutney!

What's your favourite things to put on chapatis, or serve them with?

Today I got some good news, but I miiight just save that for tomorrow's post. I hope the new week is treating you well so far and that you have a lovely evening!

Original source:
Hamlyn All Colour Indian Cookbook, No 207 and 186

- Jules

Sunday, 27 July 2014

Vegan Vanilla Cake

For the blogs 2nd bloggaversary, I thought I would invite some friends over since it was on a Saturday (aaany excuse right?), the deal being that everyone brought something home made or drinks with them in the spirit of home cooking.

Knowing that some of my friends might have dietary needs due to allergies or lifestyles, that i would try my hands on a vegan cake! I went over to June's blog, as she has been a great inspiration to me as of late, and she suggested this cake here. Which I halved as I only wanted a one-layer cake. I used xylotol in the cake mix, making the base sugar free, but I used proper icing sugar for the frosting - needs must! Also, if you want, you can make 2/3 of the frosting, as the recipe makes a little bit too much.
I decided to decorate it with berries the next morning when the frosting had set, and ta-dah! This came to life *smiles*

A delicious vanilla cake, animal friendly and all, my friends couldn't believe it was vegan - score!

Vegan Vanilla Cake
(Makes 1 cake)

170g plain flour
1/2 tbsp baking powder
Pinch of salt
60g Earth Balance or neutral vegan butter (I used sunflower)
60g coconut oil
170g xylitol or sugar
110g tofutti tofu-based cream cheese or silken tofu
1 tsp vanilla extract
120ml non-dairy milk (I used coconut)

For the frosting (makes a little too much, an excuse to make some cupcakes too?):
115g vegan butter or tofutti (I used the latter)
1/2 tbsp vanilla extract
240g/2 cups icing sugar
30ml coconut milk

Berries or vegan chocolate for decorating - perhaps chopped nuts?

- Pre-heat the oven to 180°C. Grease a cake tin or mould (about 20-24cm diameter) with either vegan butter or coconut oil, and set aside.

- In a bowl, sift in the flour, and mix it with the baking powder and salt. Stir well to combine.

- Take out another bowl and have the Earth Balance/vegan butter in with coconut oil and beat until creamy, add xylitol or sugar and keep stirring until you have a lovely slightly fluffy mixture. Now add tofu, vanilla extract, followed by the flour mixture and stir until well incorporated.

- Pour the batter into the cake tin/mould and place in the middle of the oven and bake for about 35-40 minutes until a toothpick comes out clean. Set to cool compleeetely before running a knife along the edge and tip over onto a serving plate.

- Now, for the frosting, simply whisk all the ingredients together until you have a nice, thick and slightly runny frosting. If it's too thin, add a little more icing sugar. It's supposed to be pourable, with a little help of a spoon at the end. Spread evenly out, and set to chill in the refrigerator for a couple of hours (or overnight) until the frosting has set. Decorate close to serving and tuck in!

The turnout was great! There were about 10 of us, and everyone brought something to either eat, drink, or both! And I got so many amazing recipes to try!

Gorgonzola crackers and coffee kisses

There were crackers with home-made gorgonzola garnished with walnuts and radishes, Scandinavian-style open rye bread sandwiches by my Danish homie Anna, amazing curried pears, stuffed bacon with red peppers and other such delicious things, juicy roasted onions, coffee kisses and gingered cupcakes as well as sweets, mmmm *smiles*

Love from Scandi-land!

Have you ever been to a party where everyone brings a little something? And in that case, what did you bring? I love these pot-luck set-ups as it's such a nice way to get together, catch up and enjoy some great company and food! I hope you're having a lovely weekend so far!

Original source:

- Jules

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

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

Wednesday, 16 July 2014

Avocado Nut Milk Smoothie

Fruity, creamy and delicious! I think that pretty much sums this recipe up *smiles* The perfect pick-me-up in the middle of the week, be it for breakfast, lunch, or as a snack!

Avocado Nut Milk Smoothie
(Makes 1, easily doubled)

1/2 ripe avocado, or 1 small, cut into chunks
1-2 tbsp blanched almonds (can also use ground almonds)
1 small frozen banana, chunks (easier if you freeze them cut up)
250ml skimmed or soy milk (I imagine almond milk would be delicious too!)
1-2 tsp agave syrup (for vegan) or honey

- Simply have all the ingredients in a processor us use a stick blender to whizz smooth, and enjoy cold with a couple of ice cubes!

I hope you have a great day!

Original source:
From Season to Season by S. Dahl, p. 130

- Jules

Tuesday, 15 July 2014

Deconstructed Tofu Lasagne

Hey! And good day to you ^ ^

Fancy a little something comforting yet classy all the same? How about this original take on lasagne? I was in a bit of a hurry when I had to make it, but was relieved to see that it required no baking, and so in about 20 minutes, I had this little number awaiting me. Fantasmic!

Deconstructed Tofu Lasagne
(Serves 1, easily peasily doubled, tripled or multiplied by as much as you want!)

120-150g firm tofu, drained, patted dry with kitchen towel and chopped into rectangles
1 tbsp finely grated parmesan
Salt and black pepper for seasoning
1 tbsp olive oil, divided
1 portobello mushrooms (same as breakfast mushrooms, I'm sure!), thickly sliced
50g cherry tomatoes (I used four), washed and kept whole
1 small/half a garlic clove, finely chopped
1 tbsp balsamic vinegar + a splash of water
A small handful fresh basil leaves
2-3 pasta sheets

- Start by preparing the tofu. Mix parmesan salt and pepper and have on a plate. Cut the tofu into rectangles (about 1-2cm), pat them dry with some kitchen towel. Heat 1/2 tbsp oil in a frying pan. Dip the pieces of tofu into the parmesan mixture and fry until golden. Set aside.

- In the meantime, cook up water for the lasagne sheets and cook according to the instructions on the packet, for about 7-10 minutes.

- Heat up the remaining oil in another pan, and add the mushrooms, garlic and cherry tomatoes. Cook until the mushrooms have started to release their juices and the cherry tomatoes are blistered.

- Once the lasagne sheets are cooked, strain, and pour in a little olive oil to keep them from sticking together.

- In the pan with the mushrooms, add the balsamic vinegar and a splash of water along with the basil and cool for a couple of minutes until it starts to bubble and thicken.

- Now, it's composing time! Plate up the vegetables, tofu and pasta sheets in layers, and spoon over the balsamic sauce, garnish with a little fresh basil, and enjoy!

Origina source:
From Season to Season, p. 46

- Jules

Monday, 14 July 2014

Big Friendly Giant Stuffed Blini with Scrambled Eggs

Hello! I hope you're well, and that you have had a great weekend. Now, it's a new week filled with new opportunities, and for that occasion, I have decided to share my little week project that I have been doing.... Ready?

So, I was looking at my cookbooks, sitting there, and I knew I had let them down in the past slightly, mainly cooking up recipes that I found online instead of flicking though those lovely hardbacks packed full of inspiration. Slightly influenced by the movie "Julie & Julia" (though having mixed feelings about the movie), I decided to base my weekly shopping solely on making recipes from one book. A book that was given to me as a christmas present a few years back when I was getting properly into cooking. It was "From Season to Season" by Sophie Dahl - Roald Dahls grandaughter, former model, Jamie Cullum's wife and now cook, who also (I was told recently by my younger sister) had a show based on her recipes called "The Delicious Miss Dahl". Most of the recipes are homely, hearty and rustic and often has a bit of a twist to it one way or another. The book is packed with great ideas, and contains everything from vegan to gluten-free recipes. They are also usually easy to adapt should you have any specific dietary needs.

The book not only includes mouth-watering recipes and photos, but also has many different stories of how some of the dishes came about. You get to go back down her memory lane, without feeling like you're onlooking the scenes played in your mind, but rather - you're there!

Previously I have made two recipes from her book, the Chickpea & Mushroom Burgers with Tahini Sauce and her Porridge with Poached Plums in my little collection of different takes on porridge.

The first recipe I decided to take on, were these lovely ricotta blinis served with scrambled eggs. Originally the blinis are made smaller than I have made here, as I just decided to make an extra big one and topping it with all the scrambled egg.
Oh! And for the scramble, I used my Aerolatte MILK whisk to get the mixture fluffy and it worked a treat, who would have guessed? But do make scrambled eggs the way you prefer, you don't need any fancy kitchen gear to make this lovely dish. It's perfect for breakfast, lunch and dinner....So what are you waiting for? Get cooking!

Big Friendly Giant Stuffed Blini with Scrambled Eggs
(Makes 1, easily doubled)

For the blini:
45g buckwheat flour
1/2 tsp baking powder
A pinch of salt
100ml milk
Chives and parsley (I only had dried parsley, so I used 1 tsp of that, but you can use fresh too!)
1 heaped tbsp ricotta
1 egg white (save the egg yolk for the scramble)
A knob of butter or olive oil for frying

For the scrambled eggs:
1 egg + the spare yolk
Salt and pepper
A knob of butter
A dash of milk

- Get your baking bowl out! Mix the buckwheat flour, baking powder, salt and milk and whisk well until combined. Now add the ricotta and herbs and whisk again! In another bowl, have the egg white and whisk until it forms soft peaks, and then fold it into the blini mixture.

- Heat some butter or oil in a small non-stick frying pan, and either make 2-3 smaller blinis, or one big one! Cover with a lid and cook for a few minutes until it starts bubbling on top.

- In the meantime, whisk together all the ingredients for the scrambled eggs. If you have a milk whisk, use that and see how fluffy it gets! If not, simply whisk until light. Heat some butter in another frying pan, and pour in the egg mixture. Cook over medium-low heat and stir continuously - don't forget to flip the blini and allow it to cook for a couple of minutes on the other side!

- Once the eggs are scrambled and the blini(s) cooked, top the blini with the eggs, season with a little salt and pepper, and chives and parsley if using, and tuck in!

Some of the other recipes to come in the following days includes:


So stay tuned!

Have you ever done a cook book "project" like this before? I can tell you, it's a lot of fun, and I think I will definitely be doing it again!

Original source: From Season to Season by Sophie Dahl, p. 83

- Jules

Sunday, 13 July 2014

Chow Mein in Minutes

Hello and happy Sunday! I have just been out on walking and walking for hours, taking in the Summer sun and the lovely vibes that come with it. So what better when you get home than to rattle up a tasty and simple dinner?

Pot Noodles and Super Noodles step aside, because this is so much tastier!

Originally, this was Damn Delicious' copycat take on Panda Express' chow mein, it also featured a bit of shredded cabbage, but I didn't have that at hand and wanted noodles as soon as! (Check out her blog for plenty of food inspiration, that girl knows her stuff!) However, it didn't matter, as it was delicious, totally hit the noodle-spot (yes, there is such a spot, usually when craving delicious Asian cuisine!). Want dinner in 10-15 minutes? Look no further, and for extra protein, you can always add strips of steak, chicken or diced marinated fried firm tofu. ^ ^

Chow Mein in Minutes
(Serves 1 as a main, 2 as lunch)

1 tbsp oil
1 large onion, halved and sliced
1 celery stalk, trimmed and finely chopped
1 noodle nest (I used spinach noodles)
1 cup shredded cabbage (optional)

For the sauce:
3 tbsp light soy sauce
1/3 tsp ground (white) pepper
1 levelled tsp ground ginger, or 2 cm fresh, grated
1 tbsp xylitol or brown sugar
1 clove garlic, finely chopped

- Start by heating the oil in a large frying pan or wok, and boil up water for the noodles. Have the onion and celery in the pan with the oil and soften for about five minutes. Cook up the noodles, drain and set aside once done.

- As the noodles are cooking and the vegetables are softening, mix the ingredients for the sauce together.

- Now, toss the noodles into the pan with the vegetables and pour over the sauce. Heat up for a minute or two, making sure the noodles are coated all over. Serve up, and enjoy! Easy, right?

What's your favourite Asian dish?

Original source:

- Jules

Saturday, 12 July 2014

Home Made Protein Bars

Hello and happy Saturday! I hope you are having a great weekend so far!

Yesterday I went for Japanese with a friend, before we went to the cinema and later on enjoyed music, more cath-up times and a refreshing glass of rosê. Today, I'll be doing a little bit of cooking and studying. But first I thought I'd drop by to share a little treat with you.

Not wanting to spend all your money on protein bars for post-work out snacks? How about that big container of powder you've got sitting in the cupboard that you never actually really mix out like a shake?

I have only had one or two protein shakes in my life, and so when I bought the protein powder, it was for the intention of baking with it. Now this, this isn't a baking recipe as such, but you do get two tasty protein bars out of it, now that's a bit of a win right there, yeh?

Smothered in dark melted chocolate these are sure to put a smile on your face!

Home Made Protein Bars
(Makes 2)

30g chocolate, vanilla or strawberry
1 tsp unsweetened cocoa powder (optional, and only if using chocolate protein)
1 tbsp xylitol/sukrin gold
15g coconut flour (can also use ground almonds/almond flour)
2-3 tbsp milk of choice (careful, a little goes a long way here)
25g dark (sugar free) chocolate for coating
Dessicated coconut, ground almonds, chopped nuts, cake sprinkles for topping

- Start by mixing all the dry ingredients in a bowl.

- Add two tablespoons of milk and use a spoon to knead it into the mixture with a bit of a firm hand. If you need a bit more milk, add a teaspoon's worth at a time. The protein mixture should not be too sticky, add a teaspoon more protein powder if it does (We've all been there done that, but it takes practise and caution! Nothing a bit more of the dry ingredients can't sort out). Divide the "dough" in two pieces and roll them into bars. Place on a plate/board/baking parchment.

- Now, place in the fridge or the freezer whilst you go onto the next step! Break up the chocolate in pieces and melt in a dry bowl in a casserole with an inch/few centimetres of water on the hob on low/medium heat.

- Once melted, take off the heat and take out the protein bars from cooling. Roll them into the melted chocolate and return to the plate/board/paper you used for cooling them. Top with whatever you want to make them look fancy, or simply leave them the way they are. Set in the fridge for at least half an hour until the chocolate has set properly, and enjoy!

Original Source:
Sunnere & Sterkere med Proteinrik Mat, p. 84

- Jules

Thursday, 10 July 2014

Cinnamon Ginger Quinoa with Avocado Cream and Quorn

Quinoa - ah quinoa, it's so tasty!
I was going to make a recipe out of "Spice it Up!" by Levi Roots, but then I noticed I had already used up the main components for the dish, and so I had to do a bit of tweaking!

I swapped some vegetables and served this with Quorn chicken-style pieces, and it was delicious! I really liked the zingy avocado cream too, it went really well with the fragrant quinoa!

Instead of making enough quinoa for one person, I cooked up enough for between two or three people, because I love leftovers and now I don't have to worry about lunch tomorrow, score!

NOTE: Quorn products are only vegetarian, NOT vegan.

Cinnamon Ginger Quinoa with Avocado Cream and Quorn
(Serves 1, makes enough quinoa for 1-3 people)

The quinoa itself is a lovely side to many different mains instead of potatoes, rice etc.
For the quinoa:
1 tbsp oil
1 medium red onion, chopped
2 cm fresh ginger root, finely chopped/grated
1 garlic clove, finely chopped (optional)
1 tsp cinnamon
Salt and black pepper (about 1/3 tsp each)
A good pinch cayenne
1 cup quinoa
2-2 1/2 cups good vegetable or chicken stock (obviously vegetable for vegetarian version)
1 shallot or 2 Spring onion, finely chopped

For the avocado cream:
1 small avocado, cut into chunks
Juice of 1/3 lime
2 tsbp rice wine vinegar (most vinegars will do: sherry, white wine, cider etc.)
A small handful coriander, torn

To serve:
Quorn chicken-style pieces (about 150g) fried in oil, a few splashes of water to prevent them from catching the pan, and salt, pepper, smoked paprika and onion powder (or other spices of choice to go with the rest of the dish)

- Start by heating oil in a medium casserole, tip in the larger of the onions and soften for about five minutes, whilst preparing the rest of the ingredients for the quinoa. Boil up water.

- Once the onion has softened, add the garlic (if using), cinnamon and ginger along with salt and pepper. Pour in the quinoa and give it a stir, before adding the stock (I made it with one cube). Add a good pinch of cayenne, chuck the chopped shallot/Spring onion on the top, cover and simmer for about 12 minutes. Check on it every five minutes to see if it will need more water. You can also use the instructions on the package for a better measurement of the quinoa:stock ratio.

- As that is cooking, simply have all the ingredients for the avocado cream in a bowl and whizz smooth with a stick blender, and have in the food processor. Set aside.

- Once the quinoa is ready, take off the heat, leave the lid on and set aside for about five minutes.

- Heat up 1 tbsp oil in a frying pan, and add the Quorn, along with salt and pepper (and smoked paprika, onion powder if you want), and a splash of water and stir occasionally until they're piping hot.

- Fluff up the quinoa mixture with a fork and plate up! Serve with the avocado cream and Quorn pieces next to it, and tuck in! Now how's that for a veggie feast?! I loved all the different flavours, mmm!

What's your favourite quinoa dish?

Inspired by:
Spice it Up!

- Jules

Tuesday, 8 July 2014

Overnight Oats with Peanut Butter Granola & Chia Berry Jam

So June, who has one of my new favourite blogs, posted up this epic vegan breakfast recipe for vanilla overnight oats with chia jam and granola, and I instantly felt like I was due making a bit of an effort with my breakfast,!
Although this recipe here has THREE parts to it, it will actually only take you up to as much as 20-25 minutes to prepare it all - PLUS you'll have some jam and granola to spare for the coming days, win!

PS. The granola should be a little less...well... toasted than the one I made. I forgot to give it a little bit of a stir mid-way through. It was still delicious though - peanut butter and "jelly" or well..jam, you can't go wrong!

Overnight Oats with Peanut Butter Granola & Chia Berry Jam
(Makes 2 jars of granola, 1 small jar of jam, and overnight oats for one)

A bit of sliced banana and this would look top notch! I decided to keep it simple though. Wait...slicing banana hardly takes any effort. Next time!

For the jam:
1 1/2 cup (frozen) Summer berries
2 tbsp agave syrup
2 tbsp chia seeds

- Simply heat up berries along with the syrup in a small pan on medium heat. Mash, and turn down the heat a little, stirring in the chia seeds for about a minute. Transfer to a jar with a lid, and cool. Place in the fridge once it's room temperature, and leave to set (I left it overnight).

This wil keep in the fridge for at least 2-3 days, but it might not last that long, I had half of it as I was "quality testing" it, ooops.

For the granola:
2 tbsp peanut butter
2 tbsp agave syrup
1/2 tsp vanilla extract
2 cups rolled oats
1/2 cup quinoa flakes or dried protein

- Pre-heat the oven to 180°C.

- In a medium-sized pan over low heat, melt the peanut butter along with the syrup. Once done, turn off the heat, stir in the vanilla extract and then pour in the oats and quinoa flakes/protein. Stir well to combine.

- Pour onto a baking tray and place in the middle of the oven and bake for 15 minutes. After ten minutes, give the granola a stir, to prevent it from burning (I left it for 15 minutes straight you see - and it turned slightly charred, dragon-granola I call it...oops!)

- Once done, take out to cool completely before storing in air-tight jars.

For the overnight oats:
1 cup milk of choice (almond, soy, coconut, oatsmilk for vegan)
1/2 cup oats
1/2 tsp vanilla extract
1 tbsp chia seeds
1 tsp (agave) syrup (optional, I don't like my oats too sweet!)

- Mix it all together either in a bowl or jam jar, stir well, cover, leave overnight, and you'll find a precious thing awaiting you in the morning, ready to be topped with all the goodness in the world!

Sliced banana, peanut butter or chopped nuts to serve (also optional)

Simply top the overnight oats with granola and jam, and then some extra peanut butter and sliced banana, or chopped nuts if you want!


Original Source:

- Jules

Monday, 7 July 2014

Gluten Free Seedy Baked Falafels

It's Monday, a new week and new opportunities! Have you got any plans?

It is no secret that I am a lover of falafel - those crumbly texture vegetarian patties or crispy round things of deliciousness!
I have a go to recipe that I usually use, but lately, I have felt like trying out different recipes, just to life on the edge (...of chickpeas? ooOOoo scary stuff, naah *smirks*). Anywhooo, I saw these lovely little baked falafels over at Rose of the Clean Dish and I thought I had to have a go at these! I didn't have sesame seeds to roll them in though, so I used linseeds instead, but you can of course use whichever you desire - it's all good for you! These are also gluten-free, I know a lot of foodies are intolerant to gluten, so this it a green-light for you! But anyone can eat them, sooo good!

I decided to serve mine with tomato sauce, as I wasn't feeling too hungry come dinner time, I reckon they would be amazing in a wrap with plenty of hummous, greens and shredded vegetables, or maybe barbecue sauce and sour cream - mmm!

Gluten Free Seedy Baked Falafels
(Makes about 10)

400g can chickpeas, drained and rinsed
1 large egg
1/2 onion, or two shallots, chopped
A good handful parsley, torn (I didn't have this at hand, oops!)
2 garlic cloves, chopped
1 tsp (sea)salt
2 tsp cumin
1/3 tsp cayenne
1 tbsp cocnut flour (can omit for any flour of choice)
1/3-1/2 sesame- or linseeds for rolling
Oil for greasing the baking tin
To serve: Pita bread, tortillas, sauces of choice, hummous, shredded vegetables - whichever comes to mind that you feel like combinging this with really!

- Start by pre-heating the oven to 180°C.

- In a bowl, have all the ingredients apart from the seeds and oil. Process in a food processor or with a stick blender until smooth, or make it into a slightly rougher texture if you prefer that.

- Oil a baking tray with about 2 tsp oil (I used extra virgin olive oil, but most cooking oils will do!). Place it next to your work "station", pour half of the linseeds onto a plate, and get ready to roll!

- Shape large walnut-sized balls with the falafel mixture and roll into the seeds, it doesn't have to be covered all over, just a neat layer. Once you're running low on seeds, top up with some more and continue untik you have 10-12 falafels.

- Place the baking tray in the middle of the oven and leave to bake for about 30 minutes, until golden. Serve up, and tuck in! These are perfect as part of a mezze.

From past posts - classic hummous and baba ganoush!

Here, you can find recipes for hummous, baba ganoush, and pizza hummous. You can use any of these and some salad and have it with the falafel in wraps or flatbreads - yum!

What would you serve these up with?

Original source:

- Jules

Sunday, 6 July 2014

Healthy Chocolate Biscotti

It's Sunday! Know what that means? It's a good day for baking! Here comes a recipe that is simple to make, it just takes a bit of patience waiting for them to get done, which means you can get other little bits and pieces done in the meantime, nifty, huh?

Love biscotti? Want to eat it with a cup of coffee say...every day? OK, maybe not eeeveryday, but you know what I mean... Well, I've got a secret for you - this chocolate biscotti here is virtually sugar-free and packed with protein! As it's baking in the oven, the room will be filled with the smell of delicious chocolate cake.

Perfect if you have some friends coming over and am not sure what to serve. Just get the coffee brewing, and take out a jar of these!

PS. These are crunchier if served at least a day after making them - perfect for dunkin'!

PPS. If you want to serve this as softer cake bites, just bake it for those first 18-20 minutes, and you're sorted ^ ^

Healthy Chocolate Biscotti
(Makes about 20 small ones, or 15 longer ones)

50g almond flour
25g flour
25g chocolate protein powder
3-4 tbsp xylitol or brown sugar
1 tsp baking powder
A pinch of salt
1 tbsp cocoa powder, unsweetened
2 eggs
1 tbsp maple-, yacon-, or agave syrup
A handful of roughly chopped almonds or other nuts (I used a handful of whole cashews)

- Pre-heat the oven to 180°C.

- In a baking bowl, mix together all the ingredients except from the nuts. Once the mixture is well combined, free of lumps, fold in the nuts.

- Grease a baking tray with any oil that doesn't hold much flavour, such as coconut oil or sunflower oil. Scoop the batter onto the tray in a long thick strip. Place the tray in the middle of the oven and bake for about 18-20 minutes.

- Now, turn down the oven to 100°C. Take out the tray and cut the biscotti diagonally. Flip each piece up on the side, and return to the oven for about an hour.

- Take out to cool and store in an airtight jar, or serve immediately alongside a good cuppa!

Mmmmm, I'm sitting here, cup in hand after a nice weekend, I've been drawing, and yesterday I was at a barbecue! That was lovely, and today, hmmm let's see... I've got my weekly shopping to do aaand I reckon I'll try and get some studying out of the way too. It's lovely outside though, so I reckon I might be distracted and head out for a few hours later on as well, heh. How has your weekend been?

Original source:
Sunn & Sterk med Protein - Mat for Muskler, p. 113

- Jules

Friday, 4 July 2014

Gluten-Free Buckwheat Pancakes with Smashed Blackberries

Hello and thank Faramir it's Friday! And happy 4th July to all you 'Mericans!

Last Saturday I had a scurry about town, five hours of it no less... And when I came home I had gotten everything from a second-hand pair of jeans and four DVDs from charity shops, CDs, borrowed books at the library, and some random milk tea pearl drink (curtesy of Chinatown, Glasgow, no less!), and....buckwheat flour - because you know, these things happens.

I have seen a good few buckwheat recipes over the past few months, and I figured why not try it? As soon as I set my foot in the organic wholefoods shop, and lay my eyes on it, I though "Well, not I have no choice but to buy it".

On Sunday morning, I thought I'd try and make up some buckwheat pancakes, because I had some crème fraîche that needed used up, which is almost like soured cream, which is almost kefir, which is what they use to make "lapper" (thick pancakes) in Norway with. And you know what? It worked a treat!

Gluten-Free Buckwheat Pancakes with Smashed Blackberries
(Serves 2, makes 6-7 pancakes...Which obviously meant four for me as there were no one around)

1 egg
1 tbsp xylitol/sukrin gold/brown sugar/agave syrup
1/3 tsp bicarbonate of soda (which, in my notes, I usually shorten down to BCoS)
1 tbsp melted light butter
150ml light crème fraîche
3 heaped tbsp buckwheat flour
A good splash of water, so the batter isn't TOO thick

Smashed blackberries:
150g blackberries
2-3 tbsp agave syrup

- In a small baking bowl, whisk together the egg and sweetner until it's well incorporated, light and airy. Then add the BCoS, butter and crème fraîche. Once it's all mixed, fold in the flour and add a splash of water if needed.

- Heat about 1 tsp butter in a small frying pan on medium heat. Spoon a third/half a ladle full of batter, cover with a lid and cook. The reason for using the lid is because the texture from plain flour pancakes varies from these ones. The lid also allows the pancake to cook more quickly and evenly I found!

- Let it cook for about a minute, and remove the lid. Flip the pancake and fry it for about half a minute/a minute on that side too, before transferring to a plate.

- Continue doing this with the rest of the batter until you have a lovely pile of buckwheat goodness!

- For the smashed blackberries, simply have the berries in a cup and mash them until they are like a saucy jam, add the agave syrup, and you're done! I also topped my pancaked with some dessicated coconut... Because it looked pretty and coconut is always tasty!

I call this picture "the Red Wedding"....

Have you tried buckwheat pancakes before? Aaaand have you got any exciting plans for the weekend to come?

Recipe by yours truly,

- Jules

Thursday, 3 July 2014

Roasted Nutmeg Cauliflower

I realised I haven't posted a side/snack in a long while, and since I gave you the chai banana bread yesterday - I might as well try and get some vegetables in you as well, right? S'all about a balanced diet! And now you can't say I didn't try.

Cauliflower is one of those vegetables I haven't cooked much with, why? I don't know! It's got such a lovely mellow flavour and is quite versatile. With just a few spices, you can make this a lovely side dish with a bit of a kick to it, or serve it as a snack with some chutney or creamy dips.

Roasted Nutmeg Cauliflower
(Serves 2 as a generous side-dish)

1 small cauliflower, broken up into florets, stem sliced
2 tbsp sunflower oil
1/3 tsp salt
1/3 tsp black pepper
1/4 tsp nutmeg
1/4 tsp chilli powder

- Pre-heat oven to 180-200°C.

- In a big bowl, combine the oil and spices. Mix well before adding the cauliflower. Cover with a lid or a plate and give it a right good shake - dancing optional.

- Spread the cauliflower in a baking tray, and bake for about 25-30 minutes until nice and golden.

- Serve as a side dish with a main meal, or as a snack with some lovely creamy dips and/or fruit chutney!

For another couple of cauliflower ideas, why not check out the cauliflower curry fritters or creamy cauliflower and broccoli gratin? The latter one of the two is vegan, and has the recipe for one of the best white sauces I've ever come across, using soy milk!

Do you have a favourite cauliflower recipe or dish?

Original source:
Spice it Up! p. 110

- Jules

Wednesday, 2 July 2014

Chai Banana Bread

Good morning, and happy Wednesday. Has the week been good to you so far?

I was to the dentist yesterday (stupid wisdom tooth is being none-the-wiser and giving me grief! Hopefully it'll be better in a couple of days' time...) aaaand my friends and I won the pub quiz, so it has been a mixed week to say the least, but over-all a sociable and good one, and the weather has been magnificent, sunshine all around!

It had been forever and a daaaay since I had made banana bread. I came across a recipe for CHAI bananabread, and I had no option - I had to make this!

I used xylitol instead of sugar to make it a little lighter, but you can of course use brown sugar instead!

This is super simple, and the key to any good banana bread? To cook it over slightly lower heat and do NOT open the door to the oven until it's ready, as then you might risk it to turn to mush, and we don't do that. You can serve ths simply topped with an icing sugar glaze, or serve it topped with some butter and perhaps a little bit of syrup or a sprinkle of sugar? Delicious!

Chai Banana Bread
(Makes 1 loaf)

It literally only needs a slab of butter, if even that! And perhaps a drizzle of honey or syrup if you have a bit of an extra sweet tooth!

3 ripened bananas (spotted/slightly brown), mashed
2 heaped tbsp Greek yogurt or quark
3 tbsp butter
2 large eggs
1/2 cup xylitol/sukrin gold or brown sugar
1 tsp vanilla extract
2 cups wholemeal flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
Cooking spray/oil (I used 1 tsp coconut oil)

Optional glaze:
1/3 cup icing sugar (or sukrin icing sugar)
1 1/2 tsp milk/lemon
Few drops vanilla extract

- Pre-heat the oven to 160°C.

- In a baking bowl, mix together all the dry ingredients well, then add your butter, vanilla extract, yogurt, eggs, and mashed bananas. Stir well to combine.

- Grease a normal loaf tin with cooking oil (coconut/sunflower/rapeseed), before pouring the batter into the tin or dish. Place in the middle of the oven and bake for 60-65 minutes.

- Take out on a rack to cool (still in the tin) for at least 10-15 minutes. I am a little too impatient to let it cool almost completely.

- Drizzle over the icing sugar glaze, or simply serve on it's on with butter and sugar or syrup on the side, and enjoy!

Pre- and post-glaze, both delicious!

Have you ever tried to make banana bread but adding something extra? This here was the first one of mine apart from the normal banana bread I usually make (SO good with walnuts added!). I hope you have a great day *smiles*

Original source:

- Jules