Category Archives: Miscellaneous

Experimenting with glutenfree bread again

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100 g coconut flour

50 g flaxseed flour

50 g pumpkin seeds

20 g sesame seeds

30 g dried currants (only because I had some leftover that needed to be used)

2 tblsp of the best cocoa powder money can buy (I use Aduna’s)

1 heaped tsp cinnamon (Ceylon/Sri Lanka – not cassia)

1 tblsp chili flakes

1 tsp salt

A healthy dose of freshly ground black pepper

A heaped tblsp baking powder

 

Mix all of the above together

 

2 eggs and 2 egg whites – whisked

2 tblsp coconot oil

3 heaped tblsp almond butter

 

Mix together, then add to the dry ingredients, mix well and add water till you have a thick porridge.

Put in two small to medium-sized, greased baking tins and bake at 170 C for 30 minutes.

Too many dates left over? Date and tamarind paste chutney

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400 g dried dates, destoned and roughly chopped

1 dl tamarind paste

1 tsp salt

2 tsp ground cumin

Chili to taste

3 dl water

Blend everything, adjust flavour to be sweet, sour, salty and (chili) hot all at once. Refrigerate. Try not to eat it all at once.

Healthy quinoa breakfast

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Rinse and boil two parts quinoa with one part chopped apple, one-third part raisins, one-quarter cups chopped nuts and two tsp ground Ceylon (or Sri Lanka) cinnamon.

Serve with a dollop of honey, butter or yoghurt.

How to make basmati rice in an OBH rice cooker

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Rinse and soak 500 g rice as you would normally, till the water runs clear.

Put a little bit of oil in the bottom of the cooker.

Add the drained rice, salt and 800 ml water. Et voilà – the cooker does the rest.

Fermented beets

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2 large, organic beets, peeled and diced

2 tblsp. Himalayan crystal salt

1 tsp. brown mustard seeds

1 tsp. whole allspice berries, alternatively 1 sprig rosemary and 1 sprig thyme, carefully rinsed

1 tsp. whole black peppercorns

1 tsp. whole cloves

2 sticks cinnamon

1 knob fresh ginger, coarsely chopped

1 large dried chili, cut in two lengthwise

Peel of 1 organic orange, in strips

2 tbsp. whey from organic yoghurt

2 tbsp. honey

Warm water

Himalayan crystal salt, to taste

Bring enough water to cover the beets to a boil with Himalayan salt and boil the beets for about three minutes.

Drain and transfer to a bowl of cold water, and let sit for two minutes to cool off and preserve the colour.

Drain and place beets in a sterilised glass jar the rest of the ingrediets and enough brine to cover it all.

Leave in darkness at room temperature for a week.

Add salt to taste and keep in the fridge for another week (if you can make it last that long).

Ginger nuts

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Ginger nuts

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125 g butter

200 g light cane sugar

1,5 dl light syrup

1 tblsp finely grated fresh ginger

Finely grated peel of one organic, or at least unwaxed, orange

350 g wheat flour

1,5 tsp baking powder

¾ tsp baking soda

4 tsp dried ginger powder (more if you are a ginger nut yourself, less if not so much)

1 egg, whisked

 

Heat butter, sugar and syrup, stirring, till the butter has melted.

Add fresh ginger and organge peel.

Sieve flour, baking powder, baking soda and ginger powder into a bowl.

Add the butter mixture and the egg.

Mix well, roll into a ball and let rest for a couple of hours in the refridgerator.

Heat the oven till 160 C.

Roll into balls of 2-2,5 cm diam, place them on baking paper, slightly thumbed down.

Bake in hot air for about 20 min.

Remove from baking paper to cool. Next time I’ll add some chili one way or another. How could I forget?

Chickpea and beetroot hummus

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This makes a wonderfully tasty and healthy dip:

Adapted from this recipe from Aduna.

1 small teaspoon moringa powder

400 g cooked chickpeas*)

200 g coarsely chopped raw beetroot

2 garlic cloves

2 tablespoons tahin

2 teaspoons ground roasted cumin

1 dl of the best olive oil money can buy, or half olive oil/half another good oil such as avocado, walnut, almond, or roasted sesame.

Juice of 1 lemon

Blend and add salt to taste

*) Preferably NOT canned (= too much sodium, not to mention the chemicals from the can). Instead: soak chickpeas for a day or a night, boil them for an hour, drain, and freeze in batches those that you do not need in the next few days.

Gluten-free bread

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20140816_163838350 g coconut flour or almond flour

50 g cashew nut flour

50 g linseeds

75 g sunflower seeds

75 g pumpkin seeds

150 g sesame seeds

50 g chia seeds

50 g amaranth

5 tblsp baking powder

5 tblsp cocoa nibs

5 tsp cinnamon (real, not cassia)

5 tsp ground cloves

10 eggs and five egg whites, whisked together

250 g almond butter

Grated peel of 1 lemon

2 tblsp dry mixed seagreens, rinsed and soaked

A small handful of leftover (cooked) quinoa

100 g dry goji berries, rinsed and soaked

Knob of fresh ginger, grated

2 green chilies, finely chopped

Sprigs of thyme, rosemary, oregano, chopped

5 tblsp olive oil

Additional olive oil to oil the tins and the surface of the breads

 

Mix the dry ingredients well, then the wet ingredients, and mix it all together. Add water till it has the texture of a thick porridge that is quite easy to mix.

Bake in two 1,5 litre tins at 170 C for at least an hour, till a thin knife comes out just a little bit moist. (I used three this time, which was a mistake – the bread in the photo is a bit too flat).

My personal pesto

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–  homegrown basil, homespun recipe

Pesto is a great way to preserve the flavour of summer which you find in basil, and it is best to make your own. You don’t know what is in the store-bought pesto, but you CAN be certain that neither the olive oil nor the parmesan cheese are of an acceptable quality. The most common form of basil is found in all shops and supermarkets if you don’t grow your own.

Despite the eternal wind in Denmark I have been lucky with the four or five types of basil I sewed earlier and exposed to the elements on my balcony, so I have already made the first batch of pesto loosely based on the classic pesto genovese, adapted with what I like and had available:

About 5 dl of basil leaves – I used four different types – “packed” relatively tightly

70 g cashew nuts, coarsely chopped and roasted

70 g parmesan cheese (the real one – not the lumps of rubber you get pre-packed)

5 garlic cloves

1 small knob of ginger

1 green chili, deseeded

Zest of 1 lemon – organic or at least untreated

Chop separately in a food processor to the desired texture and mix well with

1 tsp salt

1/2 tsp freshly ground black pepper

At least 1,5 dl cold-pressed, organic olive oil

Juice of 1 lemon

There should be enough olive oil for it to leave a small amount on top of the pesto. Freeze in small batches. If you do not have enough small containers, an ice-cube tray will do. Once frozen, you can transfer the cubes to a bigger container.

Homemade ketchup

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The one time I had store-bought ketchup in the house was when I had read that it was possible to clean old things made of copper with it. That did not work so well, so out went the ketchup.

I am not big on ‘sauce’ or gravy (unless it is part of a curry or other casserole-type dish), but I often miss some kind of a dipping sauce which is both relatively healthy and flavourful. Completely by chance, I was served home-made ketchup in Hotel Radisson Blu in Zürich when due to a flight delay I had to stay the night there (courtesy of Swissair) recently. It was so good and it inspired me to try making my own.

If you live in a country where tomatoes have flavour, by all means use fresh ones. (I don’t. I live in Denmark where nothing tastes of anything). If you do use fresh tomatoes, you need about 2 kilos, peeled and drained.

 Homemade ketchup

3 tblsp olive oil

2 onions, chopped

5 cloves garlic, chopped

1 knob fresh ginger, grated or finely chopped

1 large chili pepper, finely chopped (cayenne powder if you don’t have fresh chilies at hand)

1 long or 2 short cinnamon sticks

5 large cloves

8 cardamom pods, slightly crushed

1 tblsp tomato concentrate

1 glass (approx. 680-700 g) mashed tomatoes (you can of course use tinned tomatoes – I just try to avoid tinned food)

1 tsp turmeric powder

1 tsp mustard powder

2 dl apple cider vinegar or white wine vinegar

2 tblsp maple syrup (or palm sugar or brown sugar)

Water, if necessary

 

Sizzle onions, garlic, ginger, chili pepper, cinnamon, cloves and cardamom pods in the oil over medium heat till the onions start to soften.

Add the tomate concentrate and stir.

Add the mashed tomatoes, and then the vinegar (first use the vinegar to rinse out all the tomato puree from the glass).

Add turmeric powder, mustard powder, maple syrup, a bit of salt and black pepper.

Simmer slowly for about an hour, stirring frequently, adding water if it gets too thick.

Cool, remove whole spices, drain through a sieve if you like a smoother texture, and blend if you want it completely smooth.

Can be frozen in smaller batches.

Next time, instead of the cinnamon, cloves, cardamom and turmeric I will try using some more Mediterranean flavours such as fresh or dried basil, thyme and rosemary and some dried coriander. And perhaps some oregano, cumin and dark chocolate for a Mexican touch.