• 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

  • the missing pinch of salt

    I literally forgot the pinch of salt in my picture of ingredients. Please add one right away. It should not me missing, not in the granola & nowhere else.

    granola wholesome

    This small batch of granola will go with me to Switzerland to sit and study on the mountain. I will truly be stuck on a mountain with a bunch of lovely fellow students and teachers. No cars allowed up there and the cable car is still on winter time so the last ride up is at six in the afternoon.

    I somehow imagine it like “The Grand Budapest Hotel” minus the murders.

    I always feel a little off when I am fed in an hotel for a longer period of time. In general my sugar levels are not too happy and a wholesome breakfast can help me to get through the day even if my diet is not ideal & I can not influence it too much either.

    My little survival breakfast:

    granola wholesome

    1 bowl of oats

    2 tbsp of chia seeds

    2 tbsp of roasted nuts

    1 tbsp of honey

    1 tbsp of unflavored coconut oil

    pinch of salt:)

    vanilla (as much as you like, which for me is A LOT)

    granola wholesome

    Preheat the oven at 180°C and mix everything together in a baking tray. I just wait for the coconut oil to be melted before giving the mix a little stir. Check the granola every ten minutes, stir and take it out of the oven to cool as soon as it’s slightly brown and crisp.

    granola wholesome

    granola wholesome

    Eat well & hope to see you here when I’m off the mountain

  • Gluten free lemon cake

    I just fell in love with this one! Easily done since lemons are top of my shopping list, always!

    noname-4

    The creator of this cake is Paris based chef Dounia Silem .

    I did play around with the sugar content a little, making it 25% less and mixing in some coconut sugar. Unavoidable;)

    DSC_0259

    For one cake you need:

    120g rice flour (white or whole grain)

    You can of course make this a “normal” cake with gluten by using wheat or spelt…wholegrain is always a good idea but do as you please:)

    70g Polenta

    1 tsp baking powder

    2 untreated lemons (you decide how lemony you want your cake, add one, leave one…)

    100g sugar (of your choice, I used the biological unrefined one)

    50g coconut sugar (you can stick with the same you used before, making that 150g in total OR go for 150g of coconut sugar, my choice!!)

    3 organic eggs

    a pinch of sea salt

    95g almond cream (I had to use another cream & added a tsp of vanilla)

    65g olive oil (a mild one, a strong olive oil will get bitter & I don’t want my lemon cake to actually taste of olives)

    1 tbsp Amaretto (I used Grand Marnier)

    In my recipe the distinct almond flavor got a little lost since I did make do with what I had and didn’t go out to buy a whole bottle of Amaretto just to put a splash into this dough.

    You can totally let the booze aside (I have tried & liked that too), feel free to change and adapt to your kitchen cupboards.

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    Start by zesting the lemons and mixing that zest with the sugar. Add the eggs and beat sugar & eggs together until slightly white. (This depends also on the sugar you’re using, the coconut sugar keeps the mixture from whitening).

    Mix in the cream and Amaretto. Add the flour & baking powder.

    Next is the polenta and finally the olive oil.

    Always mix well after adding a new ingredient.

    Fill the dough into a greased baking dish or a silicon one.

    Preheat the oven at 150° and bake for about an hour. The low temperature will keep the dough from baking on top but staying too moist inside. It’s quiet a laid back approach to cake making.

    Use a cake tester or a knife to check if the inside is done. A clean knife indicates a cake that’s done. Any “liquid” dough left on the knife…wait & add a few minutes to the baking time…

    You could replace the lemon zest by another citrus fruit and maybe choose a matching alcohol to use.

    Eat well!