Matcha pie

I mentioned in my lime pie recipe that I had for an afternoon tea at home. As for the lime pie, I made the matcha pie with a baked pie dough as I’m not too keen on the biscuits&butter base. You can make them with the base you like best.

Matcha pie

For 2 small pies:
– 80g white plain flour
– 40g butter at room temperature
– 200ml light condensed milk
– 2 free range egg yolks
– 1 tsp of matcha powder
– 50 ml milk

Make the dough by mixing the flour with the soften butter. Try not to handle the dough a lot as it gets harder to work with. Knead the dough very quickly on the worktop. Let the dough rest in the fridge for 15-20 minutes if it’s too soft.

Preheat the oven to 150C or 130C fan.

Roll the dough and put it in the baking trays. Make the filling by mixing the condensed milk along with the egg yolks. After the yolks are incorporated, add the matcha powder dissolved in the milk and mix thoroughly. Pour the mixture and bake it for 25 minutes. Set the oven at 200C or 180C fan and bake for another 10-15 minutes. Check if the filling is set and take it out of the oven. Leave it to cool for a few minutes, then take it out of the baking tray.

Do you like making desserts with matcha?

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Lime pie

A few days ago I’ve made Afternoon tea at home, you can read more about it on my lifestyle blog. I made 3 sandwiches. For dessert I’ve obviously made scones, ones with raisins and others with chocolate chips. For patisserie I made chestnut mousse, but without the apple, chocolate cupcakes with strawberries, lime pie and matcha pie.

I made the pies with a baked pie dough as I’m not too keen on the biscuits&butter base. You can make them with the base you like best.

Lime pie

For 2 small pies:
– 80g white plain flour
– 40g butter at room temperature
– 200ml light condensed milk
– 2 free range egg yolks
– lime from 2 medium limes

Make the dough by mixing the flour with the soften butter. Try not to handle the dough a lot as it gets harder to work with. Knead the dough very quickly on the worktop. Let the dough rest in the fridge for 15-20 minutes if it’s too soft.

Preheat the oven to 150C or 130C fan.

Roll the dough and put it in the baking trays. Make the filling by mixing the condensed milk with the egg yolks. After the yolks are incorporated, add the lime juice and mix thoroughly. Pour the mixture and bake it for 25 to 30 minutes. Check if the filling is set and take it out of the oven. Leave it to cool for a few minutes, then take it out of the baking tray.

Do you like lime pie?

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Naan pizza

My husband loves pizza, so we have it regularly. I usually make the dough, but this time we wanted something different and much faster. It was the first time I’ve made Naan pizza. There are a lot of options for toppings to choose from and this time I’ve made it with veggie salami, cheese and mushrooms.

01 Naan pizza

Ingredients for 2 pizza:
– 2 Naan breads
– 1 can of plum tomatoes
– 1 small can of tomato paste
– salt, pepper, basil, oregano
– 3 garlic cloves
– cheddar cheese
– mushrooms
– vegetarian salami

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Tomato and cauliflower soup

My tomato and cauliflower soup has a little bit of a story behind it. Last month I’ve had a smoothie challenge (a smoothie every day) and it was fab. I managed to complete the challenge. It was easier than last year because I didn’t plan to take pictures every day of the challenge. Also, I was better prepared, you can see on my lifestyle blog how I prepare the fruits for smoothies.
After finishing it, I decided to continue, but by adding a little twist: smoothie or soup. It will be even more easier to keep up and, most of all, it will help me get my 5-a-day with less hassle. The soup is ready in less than 30 minutes, as most of mine are.

01 Tomato and cauliflower soup

Ingredients for 6 servings:
– 1 medium cauliflower
– 2 cans of plum tomatoes
– 2 spoons of tomato paste
– 1 small onion
– 2 carrots
– 1 tsp turmeric
– 1/3 tsp garlic granules
– 1/2 tsp onion granules
– 1/2 tsp paprika
– 1 tsp salt

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Butter spread

I like eating homemade, fresh, warm bread with salted butter. But the butter is not as healthy as rapeseed oil and it’s not easy to spread. The best option is to make a Butter Spread with cold pressed rapeseed oil, it’s healthier and spreadable, it takes only minutes to make and it can be flavoured with herbs or spices. The recipes I’m sharing today are for salted butter spread and basic unsalted butter spread.

I got a cheap supermarket butter as it has enough fat to give it the buttery taste. The spread can be made with any type of oil, I’ve made it with vegetable oil before and it works great too. I would recommend cold pressed rapeseed oil because it has less saturated fat than all other cooking oils and fats. This type of oil is high in omega 3, 6, 9 and it’s a very good source of vitamin E.

Butter-spread

Ingredients for 2 jars:
– 250g unsalted butter
– 200ml cold pressed rapeseed oil

for the salted version add:
– 1 tsp and a half of Himalayan salt (any other salt can be used)

Continue reading Butter spread

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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

Continue reading Nectarine jam with fruit bits

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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

Continue reading Basic bread recipe

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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

Continue reading Sweet potatoes chips with nutritional yeast

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