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

 

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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.

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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:)

Yoghurtcake…to bake with kids

…rather to let them bake. If you can restrain from interfering and are able to let the kids try this on their own, even if it means a bit of a mess and a couple of moments of total self-control;) I’m not telling you to leave the room! Just ‘help’ less & assist with the oven part of baking.

I’m not just talk, I tried this with larger groups of 4 to 6 year olds, who were first surprised by the lack of adult interference, ultimately happily produced cakes. Some slightly eggier but still a big hit with their fellow kindergarten friends.

Yoghurtcake children bake

Yoghurtcake is easy to make, no measuring or weighing involved, a good choice if you want to bake with small children. You can add chocolate chips to the dough or fruit. I sprinkled a handful of frozen blueberries on top just to pimp it a little bit for the picture;)

I didn’t give the rest of the pictures the same consideration since I originally made them for work. I photographed the recipe step by step so kindergarten children could “read” & make this by themselves. I made little books out of the pictures that they use as a recipe book without words. I also added full or half stars to indicate the amount of refilled yoghurt pots on each picture which is missing from the ones presented here.

I was debating writing the recipe down but I won’t! Hoping that the pictures will be enough;) Step by step…with a few words to replace the missing indication of quantity that the kids got in form of the star system & numbers.

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one pot of sugar

3 pots of flour

1/2 pot of vegetable oil

1 & 1/1 tsp of baking powder

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yoghurt cake kids baking

For the healthier option you can use whole grain flour & coconut sugar. The result is obviously different but delicious as well.

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Let them bake!

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

waffle hearts…

…make these your mid-week treat!

Baking, a little indulgence and healthy food DO go together perfectly. Passing on the tradition of baking is important to me but I have to “improve” the recipes to actually feel good about passing them on, hopefully creating new healthy traditions.

Making “hearts” has always been popular around here, although the ancient (ugly orange) and so efficient waffle maker died after I tried to clean it thoroughly. To much water for the old machine and the new one doesn’t live up to it really…but it makes the sound of a chirping bird when the waffle is supposedly ready, which it’s not and it has to stay in a little longer which delays the production of the next waffle but gives you the next chirping much earlier as needed. It’s all very confusing;) I hope you have a better one if you plan to attack this simple but wholesome recipe.

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Despite my convictions, I did agree on dusting the little waffle hearts with sugar. Exceptions are healthy in their own right if only for our minds;)

For the dough:

250g whole grain spelt flour

250g crème fraîche

100g coconut sugar

3 free range eggs

1 tsp. baking powder

pinch of salt

Mix all the ingredients together leaving the eggs for last adding them one at a time.

Heat your waffle maker and lightly grease (I used a little coconut oil) both sides of it & get started.

I just love how this fills your entire home with the smell of fresh-baked goods…& the sound of birds.

If like me the sweet version doesn’t tick the box, try some smoked salmon with your waffle hearts!

Eat well

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purple pancakes

…not my intention at all 😉

DSC_0273I added the blueberries into the batter in the kitchen robot. If I had delicately added them the color of the dough would have met my expectations but would have been less fun & I would have missed the little lesson concerning expectations and perfectionism. Both didn’t stand a chance here. I DO like this color;)

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It’s my first try for pancakes instead of the belgian…or french crêpes that I grew up with & at the same time my attempt for a healthy version. (Since I apparently am somewhat “belge” I am biased. It’s a big secretive family story around belgian lords, help and illegitimate children…we might never find out;))

So here are the ingredients and as you already know I did pour & mix them all together in a bowl. I was a little cautious with the melted coconut oil though, pouring it in while the rest was being mixed and making sure I poured it onto the sides of the bowl and not directly into the dough. Always better if what you’re pouring in is not 100% cooled off, so you’re sure you’re not cooking the eggs in the batter.

  • 2 tsp melted coconut oil
  • 1 cup blueberries
  • 1/2 tsp vanilla (optional)
  • 1 tsp baking powder
  • 1/2 cup milk (nut, soya….)
  • 2 free range eggs
  • 150g wholegrain spelt flour
  • 1 & 1/2 tbsp chia seeds (optional)
  • 1/2 tbsp coconut sugar

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I used the pan that I melted the coconut oil in to fry the pancakes. Less stuff to clean & less oil because the little remaining in the pan was largely enough to fry all of the pancakes. Use a medium to high heat and flip the purple pancakes over once you see the sides “drying”. The second side needs very little time.

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These will stay in the fridge and serve as breakfast for the next couple of days. Just like that or reheated in a frying pan not using any new oil, just a low heat for both sides.

Eat well & add some color to your plate;)

Finally spring…

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…that’s what I thought during the week when I just HAD to make these;) This morning Luxemburg is waking up to a snowy white landscape again;( I am not sure if I craved them or if I just wanted to take a photograph of my favorite food (the berries) in their most indulgent form. Dipped in chocolate and roasted nuts!

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It must be the second reason because I am one of those bizarre people who DO NOT like chocolate. Every time I’m in Brussels I deeply regret not charing the pleasure of those strolling on the “sablons” and buying all those beautifully designed pieces of edible art.

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But, that being said these are just pretty &  I decided they will be part of the easter desserts that I will make for the family! The plan: these & a “tarte au citron” & a couple of really healthy kid friendly chocolate cake bunnies…no snow (I don’t know who’s in charge of that but I’m hoping) I will let you know how all of it turns out;)

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Quick note on how to make these:

Melt dark high quality chocolate (any kind you LIKE;)), crush some roasted nuts & dip the washed and dried strawberries first into the chocolate then into the nuts. Leave to dry on a piece of baking paper!

Eat well & happy easter