I finally did a cauliflower based pizza – the only problem is that it is not at all like pizza so let’s call it something else or you will be disappointed!
Cauliflower and Cheese Flattie
Oven on 209 degrees C
- 1/4 of a large cauliflower blitzed to a fine rice
- Add the eggs
- 3 dl mature hard cheese or mozzarella
- 1tsp salt
- 1tsp pepper
- 2tsp dried oregano
- Optional – 1tsp dried chilli flakes
Mix all the ingredients and place in oven about 1 cm thick – I put it on greased parchment paper.
Cook until golden (about 20 min).
I cooked a tomatoe topping (tin of tomatoes, garlic, salt pepper, oregano and some red wine). I added this a balm if mozzarella, fresh basil and black pepper. Then I popped it in the oven again got a further 10 min.
It was tasty and quite decadent! But not a pizza….
…I may have fallen off the wagon and albeit I feel like shit and fart like a trouper it is so hard to stop eating rubbish when you start again. To not be a complete arse hole I do admit I probably still eat better than most but the feeling of failure can keep me up at night. Stupid I know but still a fact!
In order to gently get myself back on track and after eating all the sweets in the cupboard (not ones I even like hence usually easy to resist!) I made a healthier sweet treat!
Chocolate and hazelnut balls
- 15 Dates
- 2dl warm water to soak dates in
- 150 grams hazelnuts – I toasted mine in the oven for 7min at 150 degrees C
- 100 grams 70% dark chocolate
Blitz the roasted hazelnuts to a very course flour. Purée the dates and water (pour off some water to start and add in if needed) and blitz chocolate to rough ground consistency (eat the bit that won’t blitz!!).
Mix it all together and make balls which you can keep in the freezer for when you need a sweet fix!
Tomorrow I am providing breakfast for #dailybitsof at #knackeriet – tried it out on my neighbor today.
If you want to learn something new go into Dailybitsof and take a bite sized course. I have done one on healthy snacks. Enjoy!
I LOVE chutney and the likes of Branson Pickle, but I know they are really just a jar of sugar. So I made my own version with agave syrup and it tasted really good! I didn’t have very high hopes, I have now spent the afternoon ‘trying’ it so I now have to make more seed biscuits as I have run out…
Green Tomatoe Chutney – 3 jars – 1h plus overnight soaking
I had lots of green tomatoes and wanted to use them, an old red onion and 4 small apples off one of the trees in my garden. This is how I did it:
- 1/2 liter of Green Tomatoes chopped
- 1 chopped red onion (large)
- 1 tbsp of salt
Mix the salt with the chopped onions and green tomatoes, cover in cling film and place in the fridge over night. The next day, drain but don’t rinse the onion and tomtaoe mix:
- 1/2 dl of agave syrup
- 2 dl of apple cider vinegar
Simmer these two so the agave is dissolved then add:
- Chop up 2 dl of raisins
- 2 apples – chopped
- After 10 minutes add the drained but not rinsed onion and tomatoe mix
- 1-2 dl of water to give it the right consistency
Simmer for minimum 1 hour – preferably more. Place in jars – steralise these by cleaning them properly and then place them in an oven at 140 degrees for a minimum of 10 minutes.
That is a COMPLETE lie if course, my 7 year old has hit miniature teenagedom and is trying to kill me off I think. Today she shouted and cried for most of the evening – it did make her tired though so she fell asleep at 1900. I wasn’t allowed to say goodnight to her until I had apologized. Hence I will have to sneak in a kiss now that she is asleep. The benefit of kids is of course (at least mine) that tomorrow is a new day, all forgotten and hence forgiven! One of my many mistakes as a parent this evening was making soup, little Miss did not want soup (albeit she did eat a big bowl when I lost my will to live and went to clean up). Hence I think it was a success.
Veggie Soup – for 4
I brown in some oil:
Last nights left over cauliflower and broccoli. This was about 5 larger florets of each) This is the beauty of soup is you can add almost all your semi tired veg and it still tastes great.
Pour on stock (I had chicken stock from last night, but done good quality bouillon works too). Add as much as you like – I would suggest adding say 1 litre and after blitzing you add more to get it the thickness you like.
Simmer and when soft blitz until smooth and season.
To change it you can add spinach the following day and some crispy bacon, another multi meal deal. Now I am off to kiss little Miss that is delightful now that she is asleep.
I made brownies the other day – I am also starting to realise that most of my receipes are snacks or treats. But I do think eating well is much easier i.e. fish or meat with vegetables and sallad is always tasty and easy. Not sure if people agree?
Anyway these brownies are great as they are really ‘fudgy’ and gooey and contain no gluten, no dairy or refined sugar.
Chocolate Brownies – oven at 175 degrees C
- 2 tins of chickpeas – rinsed
- 2 eggs
- 1/2 dl coconut sugar
- 6 tbsp of cacao
- 1 tbsp of coconut oil
- 1 tsp of baking powder
- 150 grams of dark chocolate (70%+)
- large pinch of vanilla
- large pinch of salt
Melt the chocolate and the coconut oil and whilst this is melting blitz all the above ingredients. You don’t want there to be lumps of chickpea! Add the melted chocolate and oil mixture and place in an oven proof dish – I used one about 20×25 cm.
For the topping:
- 50 grams dark chocolate (70%) chopped
- maldon sea salt – or as I did in this case used Saltverk Licorice Salt – I would add around 1 tsp.
Bake in the oven for about 15 min – keep an eye on it you want it to be gooey!
Today has bee a beautiful day and I was actually in Stockholm seeing how pretty it is.
I am rather pleased that my daughters friend ate my avocado based chocolate mousse/pudding. I don’t want to call it a mousse as it is heavier than that, but they both loved it. Her friend thinks we eat crazy things so I had bowed down and made pasta (spelt, wholemeal which my kids love) … she did not. And of course the joy of kids they are VERY honest. But then I redeemed myself!
- 1 banana – ripe
- 1 avocado – ripe
- 2 tbsp cocoa
- 2 tbsp of agave
For adults I add a pinch of salt and reduce the agave. This filled 2 espresso cups so enough for the three children.
This Sunday it rained like never before hence me and my girls experimented a little in the kitchen. We made chocolate mousse/pudding, sweet potatoe pancakes and salted caramels, which we changed completely as I didn’t think they tasted at all like salted caramels.
Sweet Potatoe pancakes – makes 6/8 small pancakes or drop scones as some may call them (plättar in Swedish)
- Cook one peeled sweet potatoe in chunks and then add:
- 1 large egg
- 1 dl oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Milk to make it panncake batter thickness (almond milk is fine)
- pinch of salt
Blitz all of it in the mixer, food processor or similar and the cook in plenty of butter or coconut oil if you want to be dairy free. I ate mine with butter, one daughter with honey, the other with lemon juice. Everyone was happy!
The crayfish season is nearly over here in Sweden, on Saturday we had our annual crayfish party. It was great fun and on top of crayfish you always tend to have some Västerbottens cheese pie. Basically it is a strong cheese and you could also use parmesan.
Oven at 180 degrees C.
Ingredients for the gluten free pie crust:
- 75 grams butter (cold)
- 1 dl buckwheat flour
- 1 dl oat flour
- 1 tbsp psyllium husk/fibre husk
- 1 tbsp po fibre
- 1/2 dl sunflower seeds
- 1/2 dl linseeds
- pinch of salt
Blitz the sunflower seeds and the linseed into a rough flour and then mix all the ingredients quickly into a firm dough. Add water if it needs a little more moisture.
Put it in a round oven proof dish – place in the fridge whilst you make the filling.
- 200 grams grated västerbottens ost (or parmesan or strong cheddar)
- 2 eggs
- 2 dl cream
- plenty of salt and pepper
Add the mixture to the chilled pie crust and then pop it into the oven for 30-40 minutes.
There wasn’t much I the cupboards last night so I dug out two tins of chic peas. This was the result:
It was very tasty albeit one if those things that looks bit like s car crash:
Chickpea patties with avocado and tomatoe mash – 4 people
- 2 tins of chickpeas
- Juice of half a lemon
- 1 egg
- Large bunch of parsley
- Large bunch of mint
- 1tsp cummin
- 1tsp chili flakes
- Salt and pepper to taste
- Sesame seeds 1-2 dl with 1 tsp of her salt to roll the patties in
Blitz all the ingredients adding some water to make it wet enough to form a ball. Roll into balls and cover in the sesame seed mixture. Place in fridge whilst you make the ‘sallad’.
Tomatoe and avocado mash
- 3 avocados
- 4 tomatoes
- 4 spring onions (scallions)
- If you are in Sweden 1 tbsp of sambal olek… If not add 1tsp chilli flakes, herb salt and lots of black pepper.
- 1 tbsp olive oil
- The juice of 1/2 a lemon
- Salt and pepper
Mash the avocados with a potatoe mashed and the add the other ingredients chopped. Mix with spices.
Cook the parties in hot oil – a few minutes on each side. The place in oven for 10 min at 180 degrees C.