Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts

Sunday, 21 June 2015

Everyday Fruit and Oats Breakfast Bowl

Hi there!

... Do you remember me? I know it's been a while and I do hope that I am still there, somewhere at the back of your mind ;-)
I had been thinking that after the exams things would get more relaxed, but that hasn't happened. So I figured I should better stop waiting for things to get less busy.

What I am sharing with you today is something really, really easy. There's no heat required and you can't do anything wrong! Here comes: My everyday breakfast.

I guess I've had some variation of this every morning for the past nine years. ( I can hear you thinking here I think..."What??? Is she crazy?") The recipe has changed over time and with that my liking for this breakfast has increased. When I was a child my Mum had learned in her course that you had to eat 60 grams of raw cereal grains each day in order to get your vital supply of vitamin B1. The first recipe was different from what mine now is and I have to admit that I was not particularly happy about this new mindset. Not at all...

For the first recipe I remember us being in the kitchen trying to shred apple on a circular travel-size citrus peel grater. The apple was getting brown and doing this with 300 grams of apple was no fun. There was also some cream in the base, no orange and the consistency was quite heavy. ... Well, don't worry about that...none of this applies to my today's version anymore and these days I love my breakfast. I am looking forward to it every day and I would get seriously confused if there was a day without one.

My Mum's version today still is different from mine, but also very different from the old recipe. Nevertheless I like mine better and she likes hers better. I should get the second recipe from her some time so you can decide for yourself. Unfortunately I don't really know what she's doing differently from me so she'd need to write that down ;-)

Anyway, let's get started before you all go back to sleep again!

Everyday Fruit and Oats Breakfast Bowl

Time: about 20-30 minutes

for 1 person
60 g rolled oats or other rolled grains
1 tbsp flaxseed
40 g water
50 g orange
80 g banana
more water
100 g apple

  1. Put the rolled oats in your breakfast bowl. Grind up the flaxseed into a fine meal. Add the water and stir to combine.
  2. Place orange and banana into a blender with approximately 20 g of water and blend up until liquid. You can also place the fruit in a cup and use a stick blender. Add the banana-orange liquid to the oats. Stir to combine.
  3. Slice the apple into sticks. I do this by halving the apple, cutting it into slices one way and the cutting the slices in sticks by slicing crosswise the other way. Add to your bowl. Stir to combine and add a bit more water so that your mixture isn't too dense.
  4. Top with fruit. I like to use any leftover banana, which I put on top in slices and then lots of seasonal fruit.
  5. Then sprinkle with seeds. I like to use 1 tsp of each sunflower seeds, sesame seeds and pumpkin seeds.
  6. Add nuts, such as almonds, hazelnuts, pecan nuts, walnuts or brazil nuts. I usually use all of these and add some coconut flakes. But feel free to adjust in whatever way you wish.

Some more important notes - not for the taste, but for nutritional reasons, so I feel I am responsible to let you know ;-)

  • Cereal Flakes: To get the intended nutritional benefit the grains should be raw, i.e. not heated in any way, which is often done for preservative reasons, especially when the grains are rolled. Ideally, you buy whole grains, which you roll yourself with a device like in this video. Even more ideally, you test if the grains really are raw by trying to sprout them. 
  • Flaxseed: Flaxseed should be ground because otherwise your body won't be able to absorb the nutrients in the seeds. They won't really be digested and ... well, they will look the same after you've eaten them as before you've eaten them. This is because the seeds want to stay whole so that if a bird was to eat them and drop them somewhere else they'd still be able to grow. If you buy them pre-ground, though, they will have lost lots of their nutrients due to the open exposure to the oxygen.
Still, even if you don't do this, the breakfast is very healthy and, most importantly, delicious! So don't let this hold you back!

That's it. Happy breakfast :-) Let me know if you like it!

And I nearly forgot something important! Thanks to my Czech friend Damm, who I was talking to this week, I finally got myself 'round to having a look into how Instagram works and opening an account.

I hope that even if I don't feel like I've enough energy for writing sometimes, I can still take some photographs and give you some inspiration from time to time! So please feel free to follow me there (a link is on the right side of the blog in the sidebar) and I promise I'll soon have figured out the details of how it all works soon! ;-)

Wednesday, 18 March 2015


Hi there!
In case you were wondering where I've been over the last weeks - the "evil flu" got to me at the beginning of last week. So I was in bed for two days with a horrible headache and had several versions of colds for the rest of the week. I hope this doesn't sound familiar to you!!!

So I haven't been doing much.

Well, this is not true. Since I've been at home at lot, I've taken lots of photographs of what I've made. Only I've succumbed to sleep in the evening instead of writing. I hope you're forgiving me ;-)

So, to get back on track: Right now I've got a Schneckennudel dough rising next to the heating and . . .  *insert-the-sound-of-some-drums-here* . . . an apple filling waiting for tomorrow morning in the fridge.

I know I told my friends I'd make an original German nut filling the next time, but I was so tempted by the apples today. I'm sorry! The nut filling is still to come!

The apple filling is an Apfelmus or apple puree, just like you would use it for pancakes, Schupfnudeln or Kartoffelpuffer. Am I confusing you there?

"Apfelmus" is the German word for apple puree. "Apfel" means "apple" and "Mus" means "puree".

I don't know what you'd have apple puree with here in England, but where I come from it is common to have with the above mentioned dishes.
Pancakes I'm sure you all know one way or another.
Schupfnudeln are longish shaped potato dumplings which have pointed ends. They are cooked and then usually pan-fried and served with honey-braised Sauerkraut or with Apfelmus.
Kartoffelpuffer are, as Wikipedia tells me, called potato pancakes in English. Maybe you could compare them to hash browns. I have to admit that I've never liked them, but maybe I haven't found the right recipe yet.

In any case apple puree is versatile and you can use it, like I am planning to, as a filling or simply as jam or to have with anything you fancy!


inspired by Ella Woodward's Apple Puree from her new book (Woodward, E. (2015). Deliciously Ella: Awesome ingredients, incredible food that you and your body will love. Hodder & Stoughton, p.19)

for 1 small jar / 1 Schneckennudel filling
2 apples
1/4 tsp cinnamon

  • Core the apples and roughly cut them up. Place the pieces in a small pot and add a bit of water, so that the bottom of the pot is covered.
  • Bring to a boil and cook the apples uncovered for 30-40 minutes. Add more water as necessary. In the end there shouldn't be a "soup" left, but the apples should not have burnt.
  • Having added the cinnamon, pour the apples into a blender or use a stick blender. Blend until very smooth.
Keep in the fridge.

You can adjust the seasoning to your liking. Vanilla or cardamom might be interesting options! If you have any suggestions I'd love to hear them!

Thursday, 5 March 2015

Banana Bread Rolls

I have been baking again this week as you might guess!

Besides, I've been tackling my list of saved recipes this week! The result so far is: I have actually tried three new recipes in three days. None was a disaster, one was fantastic, one quite good and one...not bad, but not on the list for making again.
I am happy about how this went this week. Usually I save so many recipes and at some point I decide that I have to do a clear-out, because I can't find anything anymore =P
So in case you are curious - the one that was fantastic (honestly! I think I haven't tried anything that nice in quite some time!) was this version of Shepherd's Pie from Edible Perspective.

But back to what I've been baking! Banana Bread Rolls!
And no, they're not muffins, even though I always make them in a muffin pan - the dough is quite sticky and soft, that's why.
They don't require any artistic talent in case you didn't want to make the Schneckennudeln because of that ;-) These rolls are not like a typical cake or muffin recipe. They're made with yeast and resemble a typical yeast roll that is a bit heavier and has a subtle taste of banana and cocoa that is not overwhelming, though.

Banana Bread Rolls

Time required: about 30 min + waiting + 30 min + waiting + 10 min + 30 min for rising + 25 for baking

for 9 rolls for 12 rolls
335 g (34 g nuts 445 g (44 g nuts) Cashewmilk
6-8 g 8-10 g fresh yeast
OR 3 g 4 g dried yeast
and in that case 1 tsp 1 tsp honey
335 g 445 g whole wheat flour
335 g 445 g whole wheat flour
2 tsp 2 ½ tsp cinnamon
1 tbsp +1 tsp 2 tbsp cocoa powder
1 tsp 1 1/3 tsp salt
300 g 400 g banana, mashed
equals 2 large 3 normal sized bananas
2 2/3 tbsp 3 ½ tbsp honey
54 g 72 g butter, melted

  •  Grind cashew nuts and blend with water  to make cashewmilk. Pour a part into a jug and, in the same blender, blend the remaining milk with yeast and (if using dried yeast, honey).  In a bowl, mix flour, yeast-milk and remaining milk. If using a electric machine, use the paddle attachment. Using a spatula, try to fold in the sides to give the dough a bit of tension. Let rest covered for at least 3 hours at room temperature.

  • In a second bowl mix second part of the flour, cinnamon, cocoa and saltAdd mashed banana, honey, melted butter and the flour mixture to the dough. Knead into a dough. This will not become smooth, but will remain very sticky. If using a machine, use the dough hook attachment. If the dough seems quite hard add some water. Cover the dough and let it rest for at least 8 hours at room temperature.

  • Cut out squares of baking paper (do not use - under no circumstances - greaseproof paper - this will only give you lots of grief! ... I've done that) and, smoothing them over a small glass turned upside-down, turn them into moulds. You can also use non-stick muffin tin liners (but only if they're non stick). If you only have paper versions, rather just grease the muffin tin very well.
  • Knead the dough again. With wet hands pull the dough into pieces and place them in the moulds. This doesn't have to look nice. Just rip the dough in pieces and make sure it's all in the moulds. Put the muffin pan in a warm place where there is no draught and let the rolls rise for about 25 minutes.
  • If your oven needs preheating, preheat to 210°C.
  • When the rolls have risen, place them in the oven and bake for 22-24 minutes.
  • Remove them from the tin directly after baking and place on a cooling rack. If you used any paper for lining remove this. If you'd like to freeze any rolls, freeze them in sealed plastic bags directly after baking when hot (this way they retain the moisture). For thawing let them thaw in a plastic bag at room temperature for 4-5 hours. If you have the possibility you can reheat them for example on a toaster rack.

As always: If anyone tries this I'd love to hear from you!
Also I'm happy about any wishes and comments :-)

Monday, 16 February 2015

Anti-Gloom Orange Jam

I hope you've all had a lovely weekend! For my part I am happy that for the past few days it has been relatively warm (even if it has been raining and is now).
I almost look like a normal person today and not like someone who just put on the warmest things she could find. But I don't want to jinx the weather so I'd better shut up ...

Last week my best friend told me she was going to try every single recipe I posted here at some point sooner or later so that really is a motivation to put on as many amazing things as possible =) Thank you so much for that!!! =)

For this Monday I've got something fast for you, which is not a main course, but a nice thing to make, which looks like sun and spring and that I hope will blow away any gloomy mood you might be in, because it's Monday and probably raining again or cold or whatever thing you don't like!

This is a kind of jam and even though it's orange jam I wouldn't consider it being traditional English marmalade, but it still has a slightly bitter taste. So maybe that's due to it being orange or maybe to the fact that I didn't segment the oranges and left the skins on the pieces.

If you know me then probably you know that I can never be bothered to peel anything that can also be eaten with the peel on - which, at least if it is organic, I think is healthier anyway.

The jam being slightly bitter, as I mentioned, is not a bad thing, though! Maybe I should have kept that quiet to not put you off from trying this, but I wouldn't want to give you a black box and then have someone complaining about it ;-)

It doesn't require a largely complex process, you I suggest you just give it a try!

You only need two ingredients:


I think 4 tsp of raisins would work instead of the dates, in case you don't have those. I haven't tried that yet, though.

Peel the oranges. Wash them beforehand with hot water and also wash your hands if the oranges were not organic to get rid of the chemicals the peel is usually treated with.
Half them and take the white bits out of the middle (anything you wouldn't eat). Cut the oranges up and blend them until smooth. Pour the mixture in a small saucepan.
Cut up dates in small pieces and add them to the saucepan.
Then, heat gently until the mixture is simmering. Simmer with the lid off or half-on for 10-20 minutes, until the orange has thickened up slightly.

The consistency you'll want to go for depends on what you want to use the jam for. If you are planning to use it as a filling for something baked, like I am, then 10 minutes will be fine and if you want to eat it straight away on bread then I'd recommend up to 20 minutes. In any case, don't walk away and make sure to check the mixture isn't burning every few minutes.

When thickened up pour back into the blender and blend again. Even though dates on their own are usually quite hard to blend up this shouldn't be a problem now anymore for any blender, since the dates will have become soft by cooking.

If not sweet enough you can add some more honey.

Pour the jam into a jar and keep in the fridge, as, since there is no sugar in it, it doesn't have anything to preserve it in it. Therefore it will keep for only a week or so, which is why I always only make as much as I think I'll eat in a week.

And for all of those who are probably just reading this, I hope that the cheerful colour of the photograph gave you something positive!

Did you notice the fancy border around the recipe? ;-) I'm learning!