French fries… slow food

Oh yes these are slow food indeed. At least 40 minutes to bake and nowhere near the common chip when it comes to fat content & you get to choose the quality of the fat you use.

my french fries

The secret lies in cutting the fries the same size. I do use a little machine designed for the purpose but you can just as well do it by hand. Soak the fries in cold water to get rid of some of the starch, since & dry. Coat them in a good quality oil that can be heated (no extra virgin olive oil) so they are just covered, no extra oil needed. I added some thyme and lemon zest to give them a little kick. (Isabella’s in NY is my source of inspiration there). Bake them on a tray at 200°C for 20 minutes on each side. Yes, that means turning them one by one 😉 Make sure they do not touch each other which ensures that they get crispy.

Eat well

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veggie burger

 

I had my last veggie burger in Dublin, in a loud hotel bar filled with football fans.

I haven’t found a decent veggie burger in Luxemburg so far (that might be down to my lack of effort) I made, or better I assembled these.

vegetarian burger

The bread is actually home made pizza dough which consists of flour, yeast, sugar (just a little for the yeast to grow), salt and water. A storebought bun is fine as well of course. I always replace wheat with other flours like spelt and often it is easyer to just make the bread myself.

The onions are caramellized in a hot pan with some oil an sugar.

The burger is a storebought mix to which I added some fresh cilantro & water before frying. The only thing left to do was to assemble the whole thing as fallows:

bread- a little mustard -salad- burger – onions – ketchup – bread

vegetarian burger

This one is messy to eat…like a “real” burger;)

Eat well

 

childhood memory

No other food brings back childhood memories like sweets do. For an end of the school year movie afternoon I bought a lot of pop corn, gummy bears (gelatin free yay) and these flying saucers.

childhood memories

I have not touched any of these foods in decades. Personally I am not tempted by the gummies nor the pop corn, but the sour saucers I found out are my sweet. I guess we all have one bringing back childhood memories in no time and mine seems do be dry edible paper with a  sweet sour powder inside. These paper shells were used to actually administer real medicine back in the day, I am tempted to write in Victorian times but a historian might prove me wrong. So I stick with what I know. The kids will love my selection of sweets that will become part of their memories now and I will try to stay away from the saucers (actually I put them in the car to put a stop to the carnage).

Have a lovely end of the school year, an amazing summer and eat well:)

White pizza & It’s not easy being green…

…not for Kermit the frog, no, but for this pizza yes. I am aware that a pizza without the red tomato sauce is a white pizza, BUT this one having exclusively green vegetables on it, I call it green.

white pizza green pizza

I got an organic food box again this week delivered right at my doorstep and I was finally able to get rid of two of my return boxes. In many neighbourhoods the concern would be for somebody to steal a box. I my street these boxes keep coming back to me like boomerangs. Instead of letting them sit outside for the delivery guy to take them away somebody always brings them back to me so that I end up with many cumbersome boxes. The intention is good I know…

In my box I had 150g spelt flour that was mixed with dried herbs. I added a teaspoon of yeast and enough water to make a dough that is not to liquid and let it proof for an hour. I added flour to work the dough into a non sticky ball and then roll it out.

white pizza green pizza

I added green tomatoes, courgette that I had slightly fired in a pan beforehand, some thyme and rosemary and finally mozzarella.

white pizza green pizza

Preheat the oven at 250°C and bake your pizza until the crust is as you like it and the cheese has melted and bubbled nicely!

white pizza green pizza

white pizza green pizza

Here comes your green pizza.

chilli oil spicy

I do not want to have pizza without spicy oil. To make some yourself, choose a nice bottle, put dried chillies inside and add a good quality olive oil. You can obviously add other spices, I just go for chilli. You leave this for a month and taste if it’s spicy enough for you. If it get’s too spicy over time you can add fresh olive oil to the mix.

chilli oil spicy

 

 

 

 

 

 

 

 

 

 

If you feel like a trip down memory lane with Kermit, here you go:

Eat well

this & that / waffles &…

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Let me apolagize for being so absent from gigi’s spcae these days! You know the excuse that is to fallow, too much to do, not enough time or time  used unwisely which I am most certainly guilty off. In addition to all of that stuff that I will not bore you with (I might do later though;)) I have not really been creative in the kitchen. When there is little time it tends to be a plate of this and that, always with a thought for health and clever combinations but never an actual foto & post worthy plate.

The one thing I have been making & combining quiet a bit is waffles. Even with little time & lots of positive stress the therapeutic effect of baking always works for me.

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For the dough (makes about 6 waffles)…whisk together:

150g crème fraiche

50g coconut sugar

a pinch of salt

2 free range eggs

125g whole grain spelt flour

1 tsp baking powder

& sometimes a handful of spelt oats to give these waffles a more wholesome texture.

I pour 1,5 tbsp of dough per waffle into the waffle maker.

Here are a couple of examples of this & that dishes that I had lately…this reminds me of a restaurant in Paris where you can have soufflé as a starter, main an dessert. That’s not what I did with the waffles although I happily could:) Waffles were made and frozen, popped into the toaster to defreeze & reheat on different days!

waffle & avocado with salmon

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waffle & poached egg

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On poaching eggs, it is so simple and still people ahhh and ohhh when you serve one…Bring the water to a boil then REMOVE FROM THE HEAT, crack the egg and bring it as close as possible to the water before you let the content drop in, not too slowly. Reduce to medium heat and but the water & egg back on. No bubbly water…a nice and even poached free range egg.

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waffle & coffee;)

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Eat well

Oat & raisins…Spelt & raisins

Oat & raisin cookie…a classic as it seems in England. Here, less known but welcomed with open arms. oat & raisin cookie Yesterday I sat in my favorite cafe to work. I have a paper to write and will never finish it if I attempt to do it at home.

I am the queen of procrastination and would find many occupations that would keep me from getting the job done. So here I was, being incredibly productive with an espresso some water and…feeling a little hungry.

My only choice would have been cake or the oat & raisin cookie. I fancied the cookie but aware that both would be to loaded with refined sugar I didn’t succumb to the temptation.

Instead, later at home, I made up my own oat & raisin cookie recipe which turns out to be spelt & raisin. Spelt has less gluten and is my favorite baking grain.

This made about a dozen of small wholesome sweet cookies.

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1 cup whole grain spelt flour

3/4 cup spelt flakes

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup coconut sugar

1/4 cup nuts (crushed)

1 tsp ground vanilla

1/2 cup raisins

1 free range egg

2 tbsp coconut oil (melted)

Start by mixing the dry ingredients. If you put in the liquids immediately, the spices will end up all clogged together and it will be a tough job to get them to spread evenly into the mixture.

Add the egg and the cooled off melted coconut oil. I added the oil gradually so I could see if I need less or more judging by the consistency of the dough. It should hold together if you form it into a ball.

oat & raisin cookie

Form little spelt & raisins balls and place them on a baking tray. Flatten them a little with a spoon and bake for about 10 minutes at 220°C. Stay close and check on the cookies regularly.

…my paper is still not finished, but this post had to be written;) ohhh

Eat well

Tortano…filled bread or rolled Pizza?

Back from an inspiring weekend with the girls in Paris.

No baking & learning this time, but enjoying the company, the city &… lots of nice food.

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One of the places I always wanted to go to and somehow never managed to, is Rose Bakery and it was all I hoped for;) I’m in love with that place and as I observed the (totally international) staff, cooking, baking and just generally working their b… off I was imagining what it would be like to work there & live in a small cozy flat nearby…I guess it would be a wonderfully stressful experience;)

I admire everybody’s welcoming manner considering how packed the place was and how crazy our style of having brunch. Showing up at different times, wanting to share a table, not fitting on one though and ordering our way chaotically up and down that menu! In the unlikely case that you (Rose Bakery elves)  will read this, you made my day;)

So it has to be a recipe today that is fit for brunch.

The inspiration comes from Leila Lindholm’s book that I own in dutch since, holding the copy in my hands in a shop in Brussels, I convinced myself that I am perfectly able to read enough dutch to comprehend a recipe…I recently bought a second copy in a language I actually do understand perfectly well;)

Ingredients:

15g baker’s yeast

300 ml warm water (not hot, that would kill the yeast)

3 tbsp olive oil

1 tbsp honey

1 & 1/2 tbsp salt

170g durum wheat flour (also used in making pasta)

250g whole grain spelt flour

Put all the ingredients into a bowl and make sure the salt and yeast do not touch until you actually mix everything together. Salt kills yeast!

Cover the dough and set it side to rise for about half an hour.

Then work the dough and roll it out into a long shape that you can fill with the vegetables, cheese …of your choice. I went for courgette, dried & fresh tomatoes and some mozzarella. 

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Roll the dough with the filling inside and close by using some water like glue on the edges and form into a circle.

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Let this rise again for half an hour while preheating th oven at 250°C.

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Just before putting the tortano into the oven reduce the heat to 200°C and bake for 35 minutes (more or less).

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The perfect side for a wintery soup or a salad!

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Eat well