double chocolate cashew cookies (brownie cookies)

100g butter, softened at room temperature
100g coconut sugar
1 egg
150g flour
5g sachet baking powder
2 tbsp cocoa powder
¼ tsp salt (a bit more if butter is unsalted)
100g dark chocolate, chopped into chunks
50g cashews, chopped
75g cashew butter

heat oven to 150c fan.
beat butter with sugar until fluffy. add the egg, mix well.
add the flour, baking powder and salt, mixing together before beating into the mixture.
fold in the cashews, chocolate, cashew butter, mix to combine.

form small heaps/domes from 1tbsp batter each. it will melt a bit, but not too high, it won't melt that much.
bake for 10 mins.
leave to cool before transferring to airtight containers.

original from goodfood
http://www.bbcgoodfood.com/recipes/double-choc-peanut-butter-cookies

orange macaroons

for me the recipe needed a few alterations (and was way too much), this is how I'll try next time.

almond paste:
200g ground/whole almonds
20g coconut sugar

put it into the blender (the chopper part, the smoothie maker will not work for this), make a paste.
add a few tablespoons water, if needed, to form a paste, but one tbsp at a time, it's easy to overdo.

1 large egg white
25g coconut sugar
1/4 tsp pure almond extract
freshly grated zest of one orange (about 2 flat tsp)
2 tbsp grand marnier
1/4 tsp fine grain sea salt (twist 10)

beat the egg white with a mixer. add almond paste, sugar, almond extract, mix.
add orange zest, grand marnier and salt, mix again.

transfer dough to a clean surface sprinkled with sugar.
using fine grain sugar as flour make 2cm wide logs.
cut cubes from the logs, coat in sugar, add to baking sheet. (won't rise, so can be packed close)

leave for 30 mins
heat oven to 160c fan
pinch macaroons in the diagonals to form pyramids

bake for 15 mins

recipe inspo from here:
http://www.101cookbooks.com/archives/limoncello-macaroons-recipe.html

chai

5cm piece fresh ginger, thinly sliced
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 big/12 small cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling) - optional
2 cups whole milk
3 teaspoons of coconut sugar

Lightly crush the spices with a knife or mortar.
Add into a pot with the ginger and 6 cups of water, bring to boil, simmer for 10 minutes.
If adding tea, infuse bags for 5 minutes.
Add milk and sugar, bring gently to boil, cook until sugar dissolves.

Recipe from http://www.epicurious.com/recipes/food/views/homemade-chai-201226

soft boiled eggs

Put the eggs in cold water. 

Bring to boil.

Cook them for 90 seconds.

Cool them with cold water immediately to stop cooking.

apricot & pistachio granola

1/8 cup olive oil
1/4 cup maple syrup
½ tsp salt
1 tsp ground cinnamon
1 tsp ground cardamom

100g oats

100g pistachios (unsalted, hulled)

50g pumpkin seeds

75g slivered almonds

75g coconut chips

50g chia seeds

50g dried apricots

heat oven to 150C fan
mix oil, maple syrup, spices in a big bowl
add oats & seeds & coconut, mix well
transfer to baking sheet, bake for 20 mins
add dried fruits, bake for 15 more mins

edited from http://cooking.nytimes.com/recipes/1012630-olive-oil-granola-with-dried-apricots-and-pistachios

borsch - borscs

1 medium onion, chopped
few teaspoons olive oil
1000g beef, cubed
beef bone (if available)
2-4 bay leaves
black peppercorns
1 small white cabbage, cut into squares
500g smaller potatoes, cut into half slices
4 carrots, cut into thick slices
500g beetroot (2-3), quartered than sliced
half can of chopped tomatoes
1 tbsp white wine vinegar
1 lemon

fresh dill, chopped
sour cream

Saute the onions for a few minutes. Add beef, fry for a few minutes. Add 3-4 litres of water, bay leaves, black peppercorns, some salt and bone if using, cook for 1,5-2 hours.
Add beetroot, carrots and potatoes, cook for another 10 minutes. Add cabbage, tomatoes, cook for another 10 minutes.
Add vinegar and lemon, dill, season to taste.
Serve with sour cream on top.

roughly adapted from here and here.

coco/nut granola

coco/nut granola
(makes enough for 12 days)

updated version here

1/8 cup olive oil
1/4 cup maple syrup
pinch of salt
1 tsp vanilla extract
1 tsp cinnamon
100g oats
100g walnuts, chopped
50g cashews, chopped
50g almonds (slivered/sliced/chopped)
100g coconut chips
50g linseeds
(50g pumpkin seeds (?) - too much stuff, skip it next time)
50g raisins (chopped if huge)

the usual: heat oven to 150C fan
mix oil, maple syrup, spices in a big bowl, add oats & seeds & coconut, mix well
transfer to baking sheet, bake for 20 mins
add dried fruits, bake for 15 more mins

cooking quinoa

1/2 cup quinoa
1 cup water

place into pot, bring to boil. immediately turn down to simmer
cook for 10 mins, turn off the heat, leave it to steam for 5 mins (with lid on)
fluff up with a fork, serve

avocado, tuna and quinoa salad

(makes 4)

100g (1/2 cup) quinoa, cooked
4 tbsp olive oil
juice of 1 big lemon
1 tbsp white wine vinegar
salt, pepper

200g can tuna, drained (about 140g net weight)
2 avocados, cubed
250g cherry tomatoes, halved
100g feta, crumbled
100g green leaves (spinach, rocket, mix, etc)
6 tbsp mixed seeds


cook the quinoa, leave it to cool for a bit
in a big bowl, mix the olive oil, lemon juice, vinegar with some salt & pepper
add the quinoa, tuna, avocados, tomatoes, feta, mix well
just before serving, mix in the green leaves and mixed seeds

based on
http://www.bbcgoodfood.com/recipes/tuna-avocado-quinoa-salad

chocolate chip cookies

chocolate chip cookies
(makes 12)

75g salted butter (room temp)
45g coconut sugar
1 small egg
1 tsp vanilla extract
115g flour
1/4 tsp bicarbonate of soda
1/8 tsp salt
100g chocolate chunks
50g raisins
30g cocoa nibs

preheat oven to 175C fan
fluff the butter and sugar with a hand mixer, add egg and vanilla
add flour, bicarbonate soda and salt, mix into a dough
carefully add chocolate, fruits, etc
place 1 tbsp batches to baking parchment, flatten the heaps with a back of a spoon
cook for 8-10 mins (9 for my preheated oven), or until the bottoms turn slightly brown

based on
http://www.bbcgoodfood.com/recipes/2459643/vintage-chocolate-chip-cookies

lemon curd cookies

lemon curd cookies
(makes 12)

200g almond flour
60g butter (way too much)
4 tbsp lemon curd
60g sugar (can be less too)
1 tsp vanilla extract
1/8 tsp salt
zest of 1 lemon
60g sliced almonds

preheat oven to 150C fan (175 is too much)
combine all the ingredients into cookie dough
shape a biscuit-sized roll, refrigerate for 30 mins
cut half-1 cm sized biscuits, place them to baking parchment
cook for 8-10 mins, or until the bottoms turn slightly brown

based on
http://www.healingwholenutrition.com/paleo-lemon-shortbread-cookies/
and http://www.bbcgoodfood.com/recipes/9839/almond-and-lemon-curd-buttons

oatmeal

1 serving

1/2 cup oats
2*1/2 cup almond milk
up to 1 tsp coconut sugar
spices (1 tsp cinnamon / lebkuchen mix/ vanilla extract, etc)
optional: fruits, nuts

If using fruits, cook them for a few mins first.
Pour in oatmeal, milk, sugar, spices, bring to boil, simmer for a few mins.
Add nuts, more fruit or herbs if you like.

autumn power salad

1 medium sized pumpkin (this was probably sugar pumpkin)
1 box broccoli (250g of florets)
1/2 cup quinoa
5 very small green onions (probably 2-3 normal sized)
olive oil (for baking and the salad)
1 big lemon (use 1 1/2 or 2 of smaller ones)
salt
pepper
feta cheese
pumpkin seeds
next time try with fresh mint (or other herb)


Preheat oven to 200C fan.
Cut the broccoli and pumpkin into bite-sized pieces.
Cook in boiling water for 3 minutes, drain, then pour into a baking bowl.
Top with salt, pepper, olive oil, bake for 10 mins, give it a good stir, bake for another 10-15 mins.
Meanwhile, cook the quinoa in salted water (10 mins boiling + 10 mins resting).

When all is done, put everything in a big bowl, top with olive oil, lemon juice.
Serve with crumbled feta cheese and pumpkin seeds.

tartiflette

For the idea thanks to the lovely french place near work.

1.3kg waxy potatoes, skin left on

a couple tablespoons of butter

1 onion, thinly sliced

200g smoked bacon and/or ham, cubed

150ml dry white wine

250ml whipping cream

salt, pepper, chives

1 reblochon (450g)

1 clove of garlic

green salad, to serve


Boil the potatoes in well-salted water until just tender to a fork, but not cooked right through (10-20 mins depending on size). Drain well and leave to cool.

Meanwhile, melt 1 tbsp of butter in a frying pan and saute the onions and bacon until the onions are soft and both are beginning to brown. Tip in the wine, bring to a simmer, and reduce to half. Stir in the cream off the heat.

Preheat the oven to 200C/175C fan/400F/gas mark six. Cut the potatoes into smallish cubes (roughly 1cm). Heat the remaining butter in a frying pan and saute them until golden (in as many batches as you need, I did 3). Cut the cheese in half horizontally, then into large (2-3cm) cubes.

Rub an ovenproof dish with the cut clove of garlic, then cover the base with half the potatoes. Spoon over half the onion and bacon mixture and season well with pepper and very little with salt. I will also sprinkle some herbs on top next time, chives can be a good addition. Top with half the reblochon then repeat the layers, with the remaining reblochon half, rind uppermost, on top.

Bake for 15 minutes until browned and bubbling, then serve with a green salad and a glass of dry white wine.

Serves 6

Inspired by The Guardian:
https://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/27/how-to-cook-perfect-tartiflette

thai red curry

Staple recipe. You can make substitutuins to almost anything, meat, vegetables, curry sauce, depending on what you have at hand.

1 tablespoon olive oil

1 small white onion, minced

2 cloves garlic, minced

1-inch nub of ginger, minced

sprinkle of salt

400g shrimp, raw or precooked, cleaned

3 small courgettes, cut into small cubes

1 medium aubergine, cut into small cubes

2 bell peppers (I like to use different colors if available), sliced into strips or cubes

3 carrots, cut into half then sliced

Thai red curry paste (4-5 tbsp, I used one sachet this time)

1-2 cans  of coconut milk

100g thinly sliced kale (tough ribs removed first)

3 teaspoons coconut sugar

4 teaspoons soy sauce (or tamari)

3 teaspoons rice vinegar

handful of chopped fresh basil or cilantro, to serve

1 cup cooked rice (brown basmati or jasmine), to serve

Cook the rice in boiling salty water according to packet instructions (brown rice cooks in 30-40 mins).

Mince the onions and ginger together with a food processor. Chop the vegetables. 

Once done, put a large skillet with deep sides over medium heat and add the olive oil. Fry the onion mix with a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often.

Add the curry paste, mix it together, then immediately add the shrimp and brown the sides a bit.

Put in the vegetables (except kale), cook together for a couple of minutes. When they are halfway cooked, add the coconut milk, sugar and kale, along with some water if needed. Reduce heat to a gentle simmer and cook until everything is fully cooked (10-15 mins).

Pull off the heat, add soy sauce, rice vinegar, maybe fish sauce and lime juice, and salt if needed.

This makes approx. 8 servings (I usually freeze half). If you are using half the amount of vegetables, be sure to use half of the spices as well.

I used the recipe below for a start:
http://cookieandkate.com/2015/thai-red-curry-recipe/

granola

1/8 cup olive oil
1/4 cup maple syrup
pinch of salt
1 tsp vanilla extract

100g oats
150g slivered almonds
100g cashews, chopped
60g sunflower seeds
30g pumpkin seeds
30g sesame seeds

75g dried cherries, chopped
75g dried blueberries

Heat oven to 150c fan.

Mix together wet ingredients, add oats, nuts and seeds. Mix well.
Pour into a baking sheet, bake for 20 mins. Add dried fruits, mix together, bake for 15 mins.
Allow it to cool, store in airtight containers.

Ideas:
http://www.zizikalandjai.com/2012/02/szuper-reggeli-cukormentes-fahejas.html

miso soup for dinner

1l stock: preferably fish stock(dashi), but I used vegetable this time
2 heaped tbsp miso paste
a small handful of wakame seaweed, chopped
2 spring onions, finely sliced
2 asparagus spears, finely sliced
100g tofu, cubed (not too small)
50g soba noodles, cooked separately (5 mins in boiling water)

bring the stock to boil, add the seaweed, cook for 5 mins. add the onions, asparagus and tofu, cook for a couple more mins. stir in the miso paste, make sure it's fully dissolved.
if you want a more filling meal, serve with soba noodles

grain free granola

1 1/2 cups almonds (200 g), slivered or chopped
1 1/2 cups pecans (150 g), chopped
1 cup walnuts (150g), chopped
1/2 cup coconut flakes
1/4 cup sunflower seeds
3 tbsp chia seeds
1/4 cup maple syrup
1/8 cup olive oil
1 1/2 tsp cinnamon
1 tsp vanilla extract
a pinch of salt
dried fruit (1/2 cups cranberries this time)

Preheat oven to 150c fan. Chop the ingredients.
Mix together oil and maple syrup with the spices, add all ingredients except the fruit. Bake for 20 mins. Mix together with dried fruits, bake for another 10 mins (not more, seeds bake fast).

Store in an airtight container.

Next time more almonds, less pecans and walnuts.

Original recipe from http://minimalistbaker.com/simple-grain-free-granola/

baked peaches

4 bigger peaches (or 6 medium) cored and chopped
85g almond meal
40g brown sugar
30g oats (50g for top crisp)
65g butter
cinnamon
pinch of salt
flaked almonds (60g)

this was not enough for 5 small peaches.

add the peaches to a baking dish. mix all the remaining ingredients, add to the top.
bake on 170C fan for 30-40 mins.

raw sea salt caramel bites

450g fresh Medjool dates
200g macadamia nuts
1 tsp sea salt
20g unsweetened coconut flakes
1 tsp vanilla extract
1 tbsp water

http://www.thirteenthoughts.com/16163/raw-sea-salt-caramel-bites

solyanka (szoljanka) - draft

bacon/lard (a few silces)
1 medium onion
1 clove of garlic
1 tomato
700g beef (for soup - shin, rump steak, etc)
800g sour cabbage
2 small carrots (200g), sliced / half-sliced
2 celery stalks (100g), sliced
10-12 black peppercorns
1 bay leaf
300ml pickled water /1 lemon
2 tbsp caper
20 green pitted olives
200g (?) pickled cucumbers

sour cream

(1 bunch of fresh parsley)
1 bunch of fresh dill

Fry out the fats from the bacon/lard in a small amount of olive oil. Add the onions, cook until soft. Add the beef and fry until brown. Add the tomatoes and water (around a liter), bay leaf, peppercorns and cook until the meat is nearly cooked through (can take from half to 2-3 hours).

Add the vegetables (carrots, celery, cabbage) and cook another 20 minutes. Add pickles, olives, capers, pickle juice, dill (if frozen) and cook for another 5 mins on low heat (do not boil).
Add fresh dill when taken off from the heat.

Serve with sour cream and bread if you like.

coconut-cocoa balls

200g dates, pitted
(I used 180g dates and 20g dried cherries, will try with other dried fruits too)
50g almonds
1 tbsp agave syrup (or other liquid sweetener)
1 flat tbsp of cocoa powder

10g desiccated coconut

put the dried fruis into a food processor, chop. add the almond, agave syrup and cocoa, chop.
roll into balls (I like small, 1cm diameter balls), roll them in the desiccated coconut.
ready to serve.
try next time: more cherries (less dates), coconut into the balls (not just rolling)

makes approx. 20 small balls (22 this time)

idea from Rachel Aust.

breakfast oat snacks

one banana, mashed (makes 1/2 cups)
1/2 cups rolled oats (plus 1/4 cups if mixture is too watery)
4 huge dried figs, chopped (or other dried fruit)
25g walnuts, chopped
1 tsp vanilla extract
1/2 cups frozen blackberries (or other berries)

preheat oven to 170C fan.
mix the ingredients in a huge bowl, add the extra 1/4 cups of oats if mixture is too runny.
put batches into a baking sheet or to muffin caps.
bake for 15 mins.

idea from Rachel Aust.

avocado-caper-bacon lentil salad

150g lentils (use a salad variety, e.g. puy or beluga)
100g bacon
1 small onion
1 clove of garlic
3 tbsp of capers (rinse if salted)
1 avocado
1 lemon, zest and juice
a bunch of flat-leaf parsley

I like to soak the lentils, but just for up to 30 mins (otherwise they fall apart).
Cook the lentils (according to pack instructions - after soaking this will be fast, won't need more than 20 mins)

Chop the onion, garlic and bacon. I like to chop the sliced bacon into squares/chunks and do the onions with a food processor.

In a medium-sized saucepan fry the bacon in some olive oil until crisp. Add the onions and cook for a couple of minutes.
Add the cooked lentils, stir, let it warm up.
Take the saucepan off the heat, add the chopped capers, parsley, zest of lemon, juice of lemon, avocado. Season to taste with pepper (and salt if you like, my caper is salty enough).

Serve with butter toast or as a side for meats.

recipe idea from here

avocado, courgette, tomato

when you want pasta but also be health-conscious. enjoy.

















80g spaghetti
a medium courgette (250g)
250g cherry tomatoes

1 avocado
2 tbsp olive oil
1 clove of garlic
1/2 cup fresh parsley
2 green onions
juice of 1 lemon
half teaspoon of salt
pepper, to taste

parmesan, to serve

First make the avocado sauce: put everything in a bowl or food processor and blend until smooth.
When ready, start cooking the pasta (put water to boil, cook the pasta, drain).
Slice the courgette to matchsticks.
Put the tomatoes and a good glug of olive oil to a saucepan with a lid. Cook on medium-high heat, moving the saucepan so the tomatoes don't burn, until the tomatoes are burst. When done, add the courgette sticks, cook for a couple of mins. When tender, add the pasta and sauce, combine, pull off from the heat, adjust the seasoning with salt and pepper if needed.

Serve with parmesan cheese.

serves 2

recipe from here, slightly altered.

miso shrimp and bean soup

2 litres chicken / vegetable stock
1 lemongrass stick, crushed
2 cloves of garlic, minced
thumb-size ginger, minced
handful of fresh basil, chopped
a pinch of chili flakes
150g rice noodlesblack pepper
1 tbsp sesame oil
1 tbsp sriracha
1 tbsp fish sauce
2 tbsp miso paste
250g shrimp
250g green beans
chives / green onions, chopped
juice of 1 lime

Bring the stock to boil. Add lemongrass, garlic, ginger, basil and chili flakes. Simmer for 20 mins.
Meanwhile, cook the noodles according to pack instructions. Drain, set aside.
Add the shrimp, beans and spices to the soup (pepper, sesame oil, sriracha, fish sauce, miso). Cook for another 5-8 mins, until the shrimp is cooked through.
Pull off the soup from the heat, add the rice noodles, chives and juice of lime.

Ideas from here and here.

simple vegetarian lasagne

2 tbsp olive oil
1 zucchini, roughly chopped
250g mushrooms, finely chopped
1 red pepper, roughly chopped
2 big cloves of garlic, finely milled
1 jar of simple tomato pasta sauce (basil, arrabiata, etc)
1 pinch of chilli flakes (skip if using arrabiata)
250ml coconut milk (or regular)
1/2 cup sun-dried tomatoes, roughly chopped
1/2 cup green lentils
1/2 cup water
10 lasagne sheets (approx 170g, I used spinach pasta)
2 cups spinach leaf (fresh or frozen)
1 bunch of fresh basil (I used frozen)
250g buffalo mozzarella, chopped
60g grated parmesan
pesto to serve

soak lentils in a bowl of warm water while you prepare the ingredients.
preheat oven to 170c fan.
in a huge oven-proof skillet (I used round le creuset) fry the vegetables in the oil for 3 mins. add the garlic, fry for 1 more mins. add the tomato sauce, chili if using and milk, stir well. add the sun-dried tomatoes, lentils and pasta sheets, broken to smaller pieces (one by one, to prevent them from sticking together). add the 1/2 cup water, mix together, cover and cook for 15 mins, stirring in every couple of mins.
when ready, mix in the spinach, basil and cheese, and put in the oven (uncovered) for 10 mins.
serve with basil pesto.

recipe from Half Baked Harvest

hazelnut orange muffins

1 ripe banana
20g soft butter
1 egg
2 tbsp agave syrup
1/2 tsp vanilla extract
100g hazelnut flour / ground hazelnuts
1 tsp baking powder
25g cashews
25g candied orange peel
25g dark chocolate

preheat oven to 150c fan.
mash the banana and the butter with a fork. add the egg, agave syrup and vanilla extract, mix well.
add the hazelnut flour and baking powder, mix well again.
roughly chop the cashews, chocolate and orange, add to the mix.
place the mix to muffin caps (half-filling them).
bake for 12 mins. turning the heat up to 170 for the last couple of minutes

makes 6-7 cookies (depending on the addings).

sváb krumplisaláta

1 kg krumpli egészben megfőzve, meghámozva, feldarabolva
1 nagyobb fej lilahagyma félkarikára vágva
1 ek kapribogyó aprítva
500 ml forró alaplé (most zöldségleveskockából)
4 ek olívaolaj
2 ek almaecet
2 tk mustár
só, bors

A krumplit, hagymát, kaprit (esetleg újhagymát) egy nagy tálba teszem. Az alaplevet megmelegítem. Az öntet hozzávalóit az alaplé kivételével homogénre keverem, hozzáadom az alaplevet, kevés krumplit, és összeturmixolom. Óvatosan összeforgatom a krumplival (hogy minél kevésbé törjön).

Nálunk csülök mellé készült köretnek.