Nectarine jam with fruit bits

I had a lot of nectarines and I wanted to make jam. So, I split the nectarines I had in two batches and made two different types of jam. This recipe is for the first jam I’ve made, with fruit bits inside. The next recipe will be posted the next few days, it has almost the same ingredients, but a different way of making it.

I made a basic jam with fruits and sugar and nothing else.

01 Nectarine jam

Ingredients for 3 jars:
– 2kg nectarines
– 1kg sugar

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Basic bread recipe

I realized that I don’t have a basic bread recipe on my blog. I usually bake wholemeal bread or 50/50 or I try new soda breads. I baked a simple bread for Father’s Day and I took some pictures so I can share my basic recipe.

Basic bread recipe

Ingredients for 1 loaf:
– 450g strong white flour
– 8g East bake yeast
– 300ml lukewarm water
– salt
– 1 spoon oil for greasing the baking tin

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Vegan creamy mushroom risotto

I tried making vegan pasta with cauliflower and nutritional yeast, I loved it, so I made risotto with a similar sauce. I think my Vegan creamy mushroom risotto turned out very good, it was creamy, very similar to the one with soft cheese. Creamy risotto, if you want to have a look at that recipe.
I am very happy with the nutritional yeast, I find it very versatile. It’s a great way to cut some calories without having to compromise on taste. It’s also very helpful as I want to have more vegan meals.

01 Vegan creamy mushroom risotto

Ingredients for 2 servings:
– 150g brown rice
– 300g mushrooms
– 2 spoons of oil
– 3 big florets of cauliflower
– sea salt
– nutritional yeast
– dried basil
– garlic granules
– white pepper

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Chestnut mousse with apple

I bought a jar of chestnut puree and I know it goes well with whipped cream, but I wanted to make it even more special. So I created this Chestnut mousse with apple centre. It was a good way to use the moulds I bought but didn’t manage to use until I made this. It was a Bramley apple centre to add a little bit of sharpness.

01 Chestnut and apple dessert

Ingredients for 6 servings:
– 150ml whipping cream
– 60g chestnut puree
– 70g icing sugar
– 1 bramley apple
– 25g sugar
– edible flowers for decor (optional)

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Sweet potatoes chips with nutritional yeast

I’ve made sweet potato chips before and I shared the recipe on my blog. This time I wanted to make them cheesy, but without the extra calories from cheese. The only option was to use nutritional yeast, so I gave it a try. It was delicious. I used a little bit of extra salt when I seasoned them, but pretty much was the same as last time.

01 Sweet potatoes chips with nutritional yeast

Ingredients for 4 servings:
– 1 kg of sweet potatoes
– 4 spoons of oil
– salt
– nutritional yeast

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Parwal warm salad

Last time when I’ve been to the Oriental supermarket I saw Parwal, I had no idea what it was, but I bought a package to see what I can make of it at home.
I looked online and Parwal is also called Pointed gourd and it’s from the same family as cucumber. I tasted it raw, after it was defrosted and its taste is something between cucumber and unripe watermelon. Apparently it also has a few health benefits like improved digestion, enhance the immunity and the seeds will reduce the cholesterol. I’m not sure about the health claims, but it’s tasty, so I would recommend trying it.

Parwal-warm-salad-vegetarian-recipe-01

Ingredients for 2 servings:
– 1 package of frozen parwal
– 2 spoons of oil
– sea salt
– pepper
– ground cumin
– sumac

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Baked wholemeal hazelnut doughnuts

I’m so happy with my doughnut mould for baking. In the last two weeks, I made vanilla and matcha doughtnuts, Doughnuts with Real Handful snacks and now I tried a wholemeal hazelnut doughnuts version.
I used hazelnut flavouring and 6 drops will give an intense flavour. If you want a mild flavour, use 3 or 4 drops instead.

01-Baked-whomeal-hazelnut-doughnuts

Ingredients for 6 doughnuts:
– 75g plain wholemeal flour
– 6 drops of hazelnut flavouring
– 55g demerara sugar
– 1 egg
– 1 tsp baking powder
– 125ml milk
– 1 spoon of rapeseed oil
– icing sugar to decorate

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Tiramisu

I wanted to make a lighter version of Tiramisu, by using whipping cream and light mascarpone. The recipe is also low in sugar, very easy to make and delicious. Whipping cream has less fat and calories than double cream and the taste is pretty much the same, when is whipped. One of the best things about this dessert is that it can be made in advance and served the following day.

01 Tiramisu

Ingredients for 6 servings:
– 300ml whipping cream
– 250g light mascarpone cream
– 70g icing sugar
– 12 sponge fingers
– 3 tsp of instant coffee
– 1 heaped tsp of cocoa powder
– 2 spoons of Rum (optional)
– edible flowers to decorate (optional)

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White Fennel Soup

I had some veggies in the fridge that I wanted to use, so I thought a soup would be great with breakfast sandwiches. I really like the combination between soup and sandwich, as I think I mentioned a few times on my blog. This time I’ve made a fennel soup and it turned out delicious. Even my husband liked it and he is not that keen on the taste of fennel. To decorate the soup I’ve used edible flowers. Be prepared to see them on my blog, now that I have them.

The soup is made with only 3 veggies, a little bit of olive oil and spices. It’s easy to make, it takes only 15 minutes to serve.

01 white vegan fennel soup

Ingredients for 2 servings:
– 1 fresh fennel
– 1 medium potato
– 1 small shallot or half of a medium size shallot
– 2 tps of extra-virgin olive oil
– sea salt
– white pepper
– edible flowers to decorate

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Vegan cheesy pasta

I recently bought nutritional yeast. I wanted to try it for a long time as I’ve seen it in a lot of recipes and I was curious about the taste. After using it in a couple of recipes I can say I’m going to buy more. Nutritional yeast is a deactivated yeast. It’s a complete protein and has minerals like iron, selenium and zinc. It’s quite healthy, with lots of fibres and a high quantity of protein. While I bought it because I love experimenting with new ingredients, the health benefits are a nice addition.

I like the taste and it’s so versatile. I also like having a good alternative to cheese, when I prepare vegan meals. Surprisingly, I discovered that in a different recipe it’s actually better than cheese, I’m going to tell you more when I’m going to share that recipe.

01-vegan-cheesy-pasta-with-cauliflower

Ingredients for 2 big servings:
– 200g wholemeal pasta
– 350g frozen cauliflower
– 3 tsp of nutritional yeast
– 2 spoons of olive oil
– 2 tsp of sea salt
– white pepper
– turmeric
– paprika
– garlic granules
– dried parsley to decorate

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