Today, MR. MILITANT NEGRO provided us with this wonderful post to help us remember the time.
Perfect Breakfast Idea
I have literally fallen asleep with Chia seeds and our aupair loves sweets and I like to grab piece from time to time. So muffins are actually perfect! This time, with kiwi as I bought lot of kiwi on market after I was sick to get vitamins and they are just ready and sweet now.
What do you need:
4 pieces of kiwi
6 table spoons sour cream
1 table spoon Chia seeds
2 eggs (whites)
6 table spoons brown sugar
4 – 6 table spoons vegetable oil
1 cup self – raising flour
1/2 table spoon baking powder
1/2 table spoon soda bicarbonate
1 tea spoon grounded vanilla
Preheat the oven to 180 degrees and prepare 8 – 12 muffin paper cases (in my case, I prepared 10 muffins this time, however it can slightly vary). If you have muffin tin, put papers there and if no…
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“1 cups milk (250 ml) (almond, coconut or dairy)1/2 teaspoon turmeric powder, 1/2 tbs fresh turmeric, grated1/4 tsp ginger powder1/4 tsp teaspoon cinnamon powder, 1 inch stick cinnamona pinch of black pepper1 tsp sugar or any other sweetener Method:Combine all ingredient in a pot. Gently heat on low flame.Strain the mixture.Blend with a whisker or blender. Serve hot.”
The recipe was originally posted on Recipe 52 blog.
I especially love this recipe also due to the many benefits of turmeric.
Best cookies for a long night of studying.
Follow this formula when you need homemade moist banana bread RIGHT NOW: mug microwave 1 ripe banana 5 minutes = your banana bread quick fix. Banana Bread in a Mug Makes 1 Serving Prep Time: 5 minutes Total Time: 8 minutes Ingredients 1 ripe banana, mashed 1 egg 1 Tablespoon buttermilk ¼ […]
A reminder of last months theme
The Frugal Pantry has a great tutorial on how to freeze peaches and freezing peach pie filling.
It included a Peach Pie Filling recipe as well. I usually use two tablespoons of Kraft Tapioca Powder where as the listed recipe has 1.5 tablespoons of Tapioca Power and 1.5 tablespoons of cornstarch.
Jutta schau mal was ich gefunden habe. Die muss ich unbedingt machen.
And sweet tooth is still here! Now fruit dumplings which are as well big part of Czech cuisine 🙂
At the end of the 20th century, dumplings were considered to be unhealthy and unfashionable. It was related to the change of lifestyle, which gradually lost physical exertion and, of course, to the mass promotion of various “diets” in which the dumplings did not have a place. Nowadays, there is a renaissance of dumplings in connection with the return to the traditional Czech cuisine, both in restaurants and in households. Of course, it is important that the dumplings are made of good quality raw materials and using the right recipes. For an active person, traditional Czech cuisine does not pose any danger. Everything is, of course, a matter of measure – the size of the portion is essential to adapt to the energy supply. But I think… this belongs to every…
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Ready in 60 minutes
2 cups chopped spinach
3 large cloves garlic
1 large lemon (~2 1/2 Tbsp juice)
scant 1/2 tsp sea salt + black pepper
1 1/4 tsp cumin
1 15-ounce can chickpeas, well rinsed and drained
1/2 cup ground raw walnuts (or pecans, almonds, GF oat flour)
Add spinach, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick, if you want to make four burgers. Or divide evenly into 8 smaller patties and serves as appetizer with Tzatziki Sauce.
Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.
Preheat oven to 375 degrees F (in the meantime.
OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 Tbsp olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes – and then cook on the other side until golden brown as well – 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.
Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!
Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.
Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.