Wednesday, 29 October 2014

Pumpkin Pudding â la Roque

So today - after a day at work, and a short session at the gym - I somehow figured that that wasn't enough, and so I might have gone home and badly carved a pumpkin.... Then, I decided to call him Roque, and make pumpkin pudding!

I am sure you are all inspired enough when it comes to pumpkin, and it being Halloween and all, but I hadn't done any pumpkin-y until now this Autumn. Better late than never right?

Oh, and I also took the opportunity to roast the pumpkin seeds at the same time. I places them on a tray and placed underneath the pudding. Afterwards, they are dry enough so you can roast them again doing the whole spiced or salted roast pumpkin seeds that I posted not long ago - divine!

Pumpkin Pudding â la Roque
(Serves 4 - or 2 if you have the Halloween munchies...)

2 tbsp Maple syrup
1/2 or 1 cup of pumpkin puree (I made my own, thanks to Roque)
1/2 tsp cinnamon
1/2 cup milk of choice (I used soy)
2 tbsp sukrin gold/xylitol/brown sugar
3 eggs

to serve: Whipped (coconut) cream, ice cream, custard, or just serve on its own!

- (If making pumpkin pureê yourself, make this before starting).

- Start by pre-heating the oven to 160ºC.

- Now, have the maple syrup in the bottom of either a bread tin or a cake mould (I used the latter).

- Heat up the milk and sugar on medium heat until the sugar has dissolved and take it off the heat. Mix in the pumpkin and cinnamon.

- In a separate bowl, whisk the eggs lightly until slightly fluffy, and stir into the pumpkin mixture, make sure it doesn't curdle.

- Tip the mixture over the syrup. Place the bread tin or the cake mould into a roasting tin with about 1cm water, like you would when baking a cheese cake. Place close to the bottom of the oven and bake for 1 hour.

Cool slightly, and serve with extra maple syrup, icecream, cream or simply enjoy on it's own. this truly is the taste of Autumn!

Miiiiindblowing judging by Roque's expression....!

Also, check out Sir Lancelot's Pumpkin Soup that I made a couple of years ago!

What are your favourite Autumn memories?
I remember in Norway, when it was getting really cold outside, but it was still dry outside, I would make a cup of tea, take it with me outside along with some gingerbread biscuits, wrap myself up in a blanket, and sit outside on the veranda in the crisp evening, looking up at the stars, pondering about everything and enjoying the wondrous little lights in the sky... *smiles*

Original source:
Sunnere & Sterkere med Proteinrik Mat, p. 42.

- Jules

Monday, 27 October 2014

Monday Morning Scramble

Sometimes in the morning, the perfect start might just be a good scramble, agreed?

I had some ginger and red chilli begging for mercy, and so I thought I would add it to my breaky for something a little extra aromatic, and it turned out great!

In place of mushrooms, you can use grated or sliced courgette, or maybe some leftover cooked potato that you just slice? If you have mushrooms though, I'd highly recommend using them!
The zingy ginger and slight spice from the chilli will be sure to wake you up ^ ^

Monday Morning Scramble
(Serves 1)

A good handful and a bit of mushrooms, sliced/chopped
1/2 green or red pepper, chopped
1 tsp fresh ginger, grated or a pinch of dried ginger
A good pinch of turmeric
1/4 red chilli, deseeded and finely chopped
50ml milk of choice (I used soy)
Salt and pepper (a good pinch of each)
2 eggs

Toast to serve!

- In a pan, start sweating the mushrooms along with the red or green pepper. After a few minutes - once it's started to release its juices, add the turmeric and ginger and fry for a few more minutes.

- In the meantime, in a different bowl, whick together egg, milk, salt and pepper along with the chilli and add to the frying pan with the vegetables. Keep stirring the eggs frequently until it's still a little creamy and not too dry. Take it off the heat and serve with some nice toast!

Other things I have made this month are frikadeller, chunky delicious dhal, and spiced currant bulgur ( I added a handful of sunflower seeds to the latter for extra goodness, yum!).

When working a lot, it is especially important to make sure you take good care of yourself, and what better way to do that than with some tasty food? I hope you have a great start to your week! Any plans?

Recipe by yours truly,

- Jules

Saturday, 25 October 2014

Maple Marzipan

I could not help myself from making these lovely little marzipan creations whenever I spotted them over at Rose's blog. Being a big fan of marzipan, I was instantly intrigued and a few days later, I made them before I went to work.

These don't taste like the sugar-laden marzipan in the shops, but have more of an almondy flavour, as marzipan should have. I halved the portion since I was only making them for myself as a tester, but I will post the full recipe, which will make enough for four pieces - the perfect homemade gift for that marzipan-loving friend of yours (we all have least!) or for yourself, it works a treat along with a good cuppa!

Maple Marzipan
(Makes 4)

1 cup ground almonds
1 tbsp maple syrup (or agave)
1/2 tsp vanilla extract

4 pear or apple stalks

Food colouring (I used cornflour + turmeric for a slightly yellow colour, and cornflour + paprika powder for coating, but they gave off a slightly savoury taste, so maybe use natural food colouring and mix in with the almond mixture if you have it!)

- Simply mix the almonds, maple syrup and vanilla together (and food colouring, if using) in a cup or a bowl. I used the back of a spoon, and worked it for a good few minutes until it all stuck together and made a dough.

- Divide into four pieces and shape into whatever sort of fruit or vegetable you want.

If you're not eating these immediately, refrigerate them until serving. They will keep for 2-3 days in the fridge. Not a very tricky treat - but still so delicious!

I hope you are having a great weekend! Any plans? I myself was in work making filled chocolates yesterday, and I'll be working the rest of the weekend too, but I don't mind as I had two days off earlier in the week. Hopefully, I'll get time to carve out the pumpkin I got the other week tonight, we'll see!

Original source:

- Jules

Friday, 24 October 2014

Autumn-Baked Apple

I had seen a recipe somewhat similar to this somewhere in the world of interwebs a long time ago, and I figured I would finally get around to making it by memory, using what I had at hand.

Having bought some super sour Granny Smiths apples the week before, I figured I should use the last one to something sweet, and so I did! Baking apples turns out to be not much of a challenge anyway, and it only needs a little help from a couple of ingredients to turn it into something dessert-worthy, I kid you not!

You can serve this with a dollop of whipped cream or granola, homemade ice cream - you name it! Now, I even had the thought of making an "apple pie" sweet "yorkshire" pudding, that would be phenomenal! But for now, let's stick to the basics (...but do let me know if you dare take on that challenge - it sounds like a tasty one ^ ^ )

Autumn-Baked Apple
(Makes 1)

If I had had an apple-corer, this would have looked so so much better!

1 apple, cored
1 tbsp coconut oil or butter
1/2 tsp cinnamon
1 tbsp xylitol, sukrin gold or brown sugar

- Pre-heat the oven to 180ºC.

- Now, place your apple in a baking dish or in a foil-bowl. Have the coconut oil or butter in the well of the apple, followed by a good sprinkle of cinnamon and then the sweetner.

- Place the apple in the middle of the oven and bake for 20-25 minutes. Take out and let it cool slightly before serving it either as it is, or with ice cream, whipped cream, granola or anything else you can think of that would go with it!

Also, the other day, some of my friends and I had our Christmas workshop, Part 1, and I thought I'd include some of the things we made!

Recipe by yours truly (with a little help from the blogosphere)

- Jules

Wednesday, 22 October 2014

Melty Mini Meatloaves

Hi there! How's your week going?

The other week, when I saw this recipe, only missing two ingredients, I hurried to the shops before dinner time, got what it is I needed and started whipping up a little batch of these lovely mini meatloaved (thanks Georgia!). Also, instead of saying "minced beef" to my friend, I somehow managed to shorten it down to "meef", so we started calling it meef loaf, haha!

I didn't succeed in stuffing them as professionally as she did, or perhaps it was the cheese (don't blame the ingredients Jules! Tsk tsk...) because it melted through the mixture. However, it turned out to be deeelicious, and the really easy topping is Scandi-tastic if I may say so myself. My friend highly approved too, which made me really stoked!

So here it is, easily whipped up with a side of patience....

Melty Mini Meatloaves
(Makes 6, serves 3)

1/2 cup oats
3/4 cups milk
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp marjoram, thyme, or sage
(or substitute the last three spices with 1 tbsp Italian seasoning)
1 tsp salt
1/2 tsp black pepper
1 small onion, finely chopped
500g lean beef mince
6 thick "sticks" of cheese (mozzarella might work better than the cheddar I used, or halloumi?)

For the sauce:
2/3 cup ketchup
1 tbsp xylitol or brown sugar
1 tsp yellow mustard

To serve: Any sides you like! I served it with baby leaves and sweet potato wedges and it worked a treat! Especially cause I put the wedges in ten minutes before the meatloaves and so they were both done at the same time, sweet!

- Pre-heat the oven to 180ºC.

- If serving with wedges, now might be the time to prepare them, for three people you want either two medium sweet potatoes' worth, or one of those huge ones you sometimes see in the shops. I tossed mine in 1 tbsp oil, salt, smoked paprika and onion powder.

- For the meatloaves, start by mixing the egg, milk, oats and seasoning and mix well. Set aside for five minutes, allowing the oats to soak up some of the liquid.

- Now, Mix in the onion and the mince. I used my hands for this, as it allows you to mix the mixture even better. Take up a size of a small apple's worth, and pack the mince around one of the sticks on cheese, make sure it is well sealed before putting it on a baking tray. Repeat with the rest of the mixture until you have six mini meatloaves.

- Time to make the sauce! Simply combine the xylitol/sugar with ketchup and mustard and stir well to combine. Top each of the meatloaves with a good tablespoon and a half of it, and place it in the oven to bake for 45 minutes.

Serve with the sides of your choice, and enjoy!

Original Source:

- Jules

Monday, 20 October 2014

Easy Doggie Biscuits

So I was babysitting one of my friend's dogs for a day and I decided to whip up some nice savoury doggie treats for the four legged Señor, and so it was that I baked these biscuits.

I did a little bit of research first, to see what could go in them, I used what I had at hand, and here is the result! As far as the shape is concerned, I would have loved to make them cut-out cookies, but the dough was a little too sticky, and I thought - dogs aren't toooo fussy about the presentation are they? Three seconds and they're gone!

Easy Doggie Biscuits
(Makes about 8)

2/3 cup wholemeal flour
1/2 cup oats
2 heaped tbsp nutritional yeast
2 heaped tbsp wheatgerm
1 tsp parsley (for a fresher breath!)
1/2 cup stock (I used beef, for more flavour I would suggest dilluting a whole stock cube in it)
1 small egg

- Pre-heat the oven to 180ºC.

- In a bowl, mix all the ingredients together. Place some baking parchment on a baking tray, and then use two teaspoons to shape the batter into little biscuits, place on the tray and repeat. Bake them in the middle of the oven for about 15 minutes (Maybe 20 minutes to make them more crisp if you want for them to keep longer), until lightly golden.

- Leave them to cool completely before serving to your besnouted friend! Store the rest in an air-tight container for up to a week.

Approved by Charlie - woof!

Reading up on dog treats and what to avoid/stay clear off, there are many people who say that dogs can be sensitive to wheat and therefore flour. Back in the days when we had Mikki (Belgian Shepherd/Tervueren/my brother) we would celebrate his birthday making waffles - it was one of his favourites, and I don't think there was one day he would get a slice of toast (preferably with liver patê), so he was clearly fine with flours.
Should your dog be intolerant however, you can used mashed potato instead of the flour and oats - most canines are quite fond of sweet potato in particular.

Have you ever tried to make dog biscuits yourself before?

Recipe by yours truly,

- Jules

Sunday, 19 October 2014

Delicious Oat Soup

Savoury oats... Now, I have tried to make it once before when I got highly into making different varieties of oat porridge. Although my egg and sausage porridge didn't quite make it, I found this recipe here and thought I would give it another go, making a savoury version of it.
I mean, the last time I was simply improvising, but this recipe, it was made by someone who knew their stuff - admittedly! As well as being a savoury version of oat porridge, it is said to be good for the nervous system.

As I was cooking it, it smelt like noodles - I kid you not! And it tasted like it too, mmmm....

Delicious Oat Soup
(Serves 1)

1 tbsp (extra virgin) olive oil
1 small garlic clove, finely chopped or minced
25g oats
10g ground hazelnuts (I only had almonds, so I used that!)
300-400ml vegetable stock (non-veggies can use chicken stock instead if they want)
Salt to taste

Garnish: I didn't have hazelnuts at hand, so I topped it with some dried parsley and walnuts, don't say I'm not good to you nervous system!

- Start by heating up oil in a pan, add the garlic and oats and brown lightly, before adding the ground nuts. Stir for a minute of two before adding the stock.

- Simmer on low for about 5-10 minutes and stir occasionally. Pour in a little more water if necessary, mine dried up a little, so I added a good splash more, it all depends on the type of oat you are using!

- Add some salt to taste, and...that's it really! I can't believe it came out that tasty!

Original Source:
Friske Vegetariske Oppskrifter, p. 84

- Jules