Wednesday, 29 October 2014

Pumpkin Pudding â la Roque

So today - after a day at work, and a short session at the gym - I somehow figured that that wasn't enough, and so I might have gone home and badly carved a pumpkin.... Then, I decided to call him Roque, and make pumpkin pudding!

I am sure you are all inspired enough when it comes to pumpkin, and it being Halloween and all, but I hadn't done any pumpkin-y until now this Autumn. Better late than never right?

Oh, and I also took the opportunity to roast the pumpkin seeds at the same time. I places them on a tray and placed underneath the pudding. Afterwards, they are dry enough so you can roast them again doing the whole spiced or salted roast pumpkin seeds that I posted not long ago - divine!

Pumpkin Pudding â la Roque
(Serves 4 - or 2 if you have the Halloween munchies...)

2 tbsp Maple syrup
1/2 or 1 cup of pumpkin puree (I made my own, thanks to Roque)
1/2 tsp cinnamon
1/2 cup milk of choice (I used soy)
2 tbsp sukrin gold/xylitol/brown sugar
3 eggs

to serve: Whipped (coconut) cream, ice cream, custard, or just serve on its own!

- (If making pumpkin pureê yourself, make this before starting).

- Start by pre-heating the oven to 160ºC.

- Now, have the maple syrup in the bottom of either a bread tin or a cake mould (I used the latter).

- Heat up the milk and sugar on medium heat until the sugar has dissolved and take it off the heat. Mix in the pumpkin and cinnamon.

- In a separate bowl, whisk the eggs lightly until slightly fluffy, and stir into the pumpkin mixture, make sure it doesn't curdle.

- Tip the mixture over the syrup. Place the bread tin or the cake mould into a roasting tin with about 1cm water, like you would when baking a cheese cake. Place close to the bottom of the oven and bake for 1 hour.

Cool slightly, and serve with extra maple syrup, icecream, cream or simply enjoy on it's own. this truly is the taste of Autumn!

Miiiiindblowing judging by Roque's expression....!

Also, check out Sir Lancelot's Pumpkin Soup that I made a couple of years ago!

What are your favourite Autumn memories?
I remember in Norway, when it was getting really cold outside, but it was still dry outside, I would make a cup of tea, take it with me outside along with some gingerbread biscuits, wrap myself up in a blanket, and sit outside on the veranda in the crisp evening, looking up at the stars, pondering about everything and enjoying the wondrous little lights in the sky... *smiles*

Original source:
Sunnere & Sterkere med Proteinrik Mat, p. 42.

- Jules

Monday, 27 October 2014

Monday Morning Scramble

Sometimes in the morning, the perfect start might just be a good scramble, agreed?

I had some ginger and red chilli begging for mercy, and so I thought I would add it to my breaky for something a little extra aromatic, and it turned out great!

In place of mushrooms, you can use grated or sliced courgette, or maybe some leftover cooked potato that you just slice? If you have mushrooms though, I'd highly recommend using them!
The zingy ginger and slight spice from the chilli will be sure to wake you up ^ ^

Monday Morning Scramble
(Serves 1)

A good handful and a bit of mushrooms, sliced/chopped
1/2 green or red pepper, chopped
1 tsp fresh ginger, grated or a pinch of dried ginger
A good pinch of turmeric
1/4 red chilli, deseeded and finely chopped
50ml milk of choice (I used soy)
Salt and pepper (a good pinch of each)
2 eggs

Toast to serve!

- In a pan, start sweating the mushrooms along with the red or green pepper. After a few minutes - once it's started to release its juices, add the turmeric and ginger and fry for a few more minutes.

- In the meantime, in a different bowl, whick together egg, milk, salt and pepper along with the chilli and add to the frying pan with the vegetables. Keep stirring the eggs frequently until it's still a little creamy and not too dry. Take it off the heat and serve with some nice toast!

Other things I have made this month are frikadeller, chunky delicious dhal, and spiced currant bulgur ( I added a handful of sunflower seeds to the latter for extra goodness, yum!).

When working a lot, it is especially important to make sure you take good care of yourself, and what better way to do that than with some tasty food? I hope you have a great start to your week! Any plans?

Recipe by yours truly,

- Jules

Saturday, 25 October 2014

Maple Marzipan

I could not help myself from making these lovely little marzipan creations whenever I spotted them over at Rose's blog. Being a big fan of marzipan, I was instantly intrigued and a few days later, I made them before I went to work.

These don't taste like the sugar-laden marzipan in the shops, but have more of an almondy flavour, as marzipan should have. I halved the portion since I was only making them for myself as a tester, but I will post the full recipe, which will make enough for four pieces - the perfect homemade gift for that marzipan-loving friend of yours (we all have least!) or for yourself, it works a treat along with a good cuppa!

Maple Marzipan
(Makes 4)

1 cup ground almonds
1 tbsp maple syrup (or agave)
1/2 tsp vanilla extract

4 pear or apple stalks

Food colouring (I used cornflour + turmeric for a slightly yellow colour, and cornflour + paprika powder for coating, but they gave off a slightly savoury taste, so maybe use natural food colouring and mix in with the almond mixture if you have it!)

- Simply mix the almonds, maple syrup and vanilla together (and food colouring, if using) in a cup or a bowl. I used the back of a spoon, and worked it for a good few minutes until it all stuck together and made a dough.

- Divide into four pieces and shape into whatever sort of fruit or vegetable you want.

If you're not eating these immediately, refrigerate them until serving. They will keep for 2-3 days in the fridge. Not a very tricky treat - but still so delicious!

I hope you are having a great weekend! Any plans? I myself was in work making filled chocolates yesterday, and I'll be working the rest of the weekend too, but I don't mind as I had two days off earlier in the week. Hopefully, I'll get time to carve out the pumpkin I got the other week tonight, we'll see!

Original source:

- Jules

Friday, 24 October 2014

Autumn-Baked Apple

I had seen a recipe somewhat similar to this somewhere in the world of interwebs a long time ago, and I figured I would finally get around to making it by memory, using what I had at hand.

Having bought some super sour Granny Smiths apples the week before, I figured I should use the last one to something sweet, and so I did! Baking apples turns out to be not much of a challenge anyway, and it only needs a little help from a couple of ingredients to turn it into something dessert-worthy, I kid you not!

You can serve this with a dollop of whipped cream or granola, homemade ice cream - you name it! Now, I even had the thought of making an "apple pie" sweet "yorkshire" pudding, that would be phenomenal! But for now, let's stick to the basics (...but do let me know if you dare take on that challenge - it sounds like a tasty one ^ ^ )

Autumn-Baked Apple
(Makes 1)

If I had had an apple-corer, this would have looked so so much better!

1 apple, cored
1 tbsp coconut oil or butter
1/2 tsp cinnamon
1 tbsp xylitol, sukrin gold or brown sugar

- Pre-heat the oven to 180ºC.

- Now, place your apple in a baking dish or in a foil-bowl. Have the coconut oil or butter in the well of the apple, followed by a good sprinkle of cinnamon and then the sweetner.

- Place the apple in the middle of the oven and bake for 20-25 minutes. Take out and let it cool slightly before serving it either as it is, or with ice cream, whipped cream, granola or anything else you can think of that would go with it!

Also, the other day, some of my friends and I had our Christmas workshop, Part 1, and I thought I'd include some of the things we made!

Recipe by yours truly (with a little help from the blogosphere)

- Jules

Sunday, 19 October 2014

Delicious Oat Soup

Savoury oats... Now, I have tried to make it once before when I got highly into making different varieties of oat porridge. Although my egg and sausage porridge didn't quite make it, I found this recipe here and thought I would give it another go, making a savoury version of it.
I mean, the last time I was simply improvising, but this recipe, it was made by someone who knew their stuff - admittedly! As well as being a savoury version of oat porridge, it is said to be good for the nervous system.

As I was cooking it, it smelt like noodles - I kid you not! And it tasted like it too, mmmm....

Delicious Oat Soup
(Serves 1)

1 tbsp (extra virgin) olive oil
1 small garlic clove, finely chopped or minced
25g oats
10g ground hazelnuts (I only had almonds, so I used that!)
300-400ml vegetable stock (non-veggies can use chicken stock instead if they want)
Salt to taste

Garnish: I didn't have hazelnuts at hand, so I topped it with some dried parsley and walnuts, don't say I'm not good to you nervous system!

- Start by heating up oil in a pan, add the garlic and oats and brown lightly, before adding the ground nuts. Stir for a minute of two before adding the stock.

- Simmer on low for about 5-10 minutes and stir occasionally. Pour in a little more water if necessary, mine dried up a little, so I added a good splash more, it all depends on the type of oat you are using!

- Add some salt to taste, and...that's it really! I can't believe it came out that tasty!

Original Source:
Friske Vegetariske Oppskrifter, p. 84

- Jules

Wednesday, 15 October 2014

Sweet or Savoury Autumn Roasted Pumpkin Seeds

Make the most of your pumpkin seeds!

OK, so pan-roasted pumpkin seeds are amazing, but baked, fragrant crispy seeds straight from the oven?

When I saw Rose's two takes on roasted pumpkin seeds, I knew I had to make it. This was a few weeks ago, but I finally got around to doing it! Please check out her blog for more amazing clean recipes that are really good for you, not to mention defriggin'licious!

I made both batches in one go, saves time and there's plenty of space in the oven, just remember to roast them on two separate foil-squares, although I am slightly intrigued at what a combination of the two would be like, hmmmmm! *Goes to try* It works, mmmm *crunches away happily*

Sweet or Savoury Autumn Roasted Pumpkin Seeds

Coconut- Maple- Cinnamon-Seeds:
1/2 cup pumpkin seeds
1 tsp coconut oil
1 tsp maple syrup
1/3 tsp cinnamon

Crunchy, Salty Pumpkin Seeds:
1/2 cup pumpkin seeds
1 tsp olive oil
1/2 tsp salt

The how-to is the same for both versions:

- Start by pre-heating your oven to 220°C.

- In a bowl, mix the seeds with either the salty or the sweet ingredients.

- Take two pieces of tin foil or baking paper and fold up the sides you you have two small, shallow tin/paper trays. Spread the seeds evenly with as much space between them as possible so they roast evenly. Pop them into the middle of the oven for 4-7 minutes, and pay close attention to them so they don't burn (mine took about 7 minutes).

- Take them out of the oven and leave to cool slightly before serving, you might find some of the seeds popping or crackling, and they are the ones that taste the best!

Seriously though, they both almost taste like popcorn, and I had some of the sweet ones straight from the oven and topped my porridge with it, SO delicious! These are perfect just for snacking on on their own as well though!

I'm not sure I'll ever be able to eat plain pumpkin seeds again after this.... Too good!

Oh by the way, this 500th post, can you believe it? After two years and then some ^ ^

And on another note - I got a job, hurrah! It is in a cafê in city centre, and I'll be doing so many different things there and am really excited about it!

I hope you have had a good week so far, been up to much?

Original source:

- Jules

Monday, 13 October 2014

Coconut Vanilla Pudding with a Twist

It is tricky when you have a bit of a sweet tooth in the weekdays - what to do?!

Whether it's a school night, or the weekend, this vanilla pudding will fit the bill quite well, you can have it for breakfast just as well as dessert. Garnish it with some coconut and chopped bananas, berries or homemade granola or chopped nuts, and you'll have a sweet-looking pud! These holds some of the same flavours as the "skoleboller" I made last month, and I also have a porridge version of the flavour combination - what can I say, I have a little bit of an obsession. The best of all about this one though? It's vegan!

Coconut Vanilla Pudding with a Twist
(Serves 1-2)

400ml Alpro coconut milk (or light coconut milk from a tin)
1-2 tbsp maple or agave syrup
A good pinch of cinnamon
Three drops of rum essence
1 tsp vanilla sugar, or a few drops of vanilla essence
1 heaped tbsp cornflour
1 tbsp chia seeds (optional)

Garnish: Dessicated coconut, chopped fruits, berries, granola, chopped nuts, whipped cream - whatever you think would go!

- Heat 300ml of the coconut milk in a small pot along with the syrup, cinnamon, rum essence and vanilla. Stir well to combine.

- Mix the cornflour in a bowl or cup along with the remaining 100ml coconut milk and whisk it until you have a smooth mixture. Pour into the casserole with the rest of the mixture, and stir until it thickens. This should take too long! Take it off of the heat and swirl through the chia seeds, if using.

- Now, pour it into the serving bowls and set in the fridge overnight to set. You can also make it in the morning and have it ready for an evening dessert!

Recipe by yours truly,

- Jules

Saturday, 11 October 2014

Savoury Polenta Cake

Polenta, or coarse cornflour/cornmeal isn't anything I had worked with before until I saw this easy recipe for polenta cake! I made it vegan by using nutritional yeast instead of parmesan, and I reckon it worked quite well! Parmesan does have quite a bit of a stronger and cheesier flavour of course, so if you're not vegan, then go wild! I might try it with parmesan next time I make this.

It works well with dinners should you be out of potatoes for example, and the polenta also mops up gravy rather well too! I tried it first with some venison, carrots and red onion gravy, which worked a treat. But you could also use this and make sandwich wedges, filling it with hummous, cheese, ham, anything you want really! Oh and it's gluten-free too!

Savoury Polenta Cake
(Makes one 18-20cm cake tin's worth)

1 litre vegetable stock
200g polenta/coarse cornmeal/cornflour1 handful rocket, torn (optional)
85g parmesan OR 50g nutritional yeast
2 tsp parsley, finely chopped
2 tsp chervil, finely chopped
2 tsp chives, finely chopped
Salt and freshly ground black pepper

- Start by pouring the vegetable stock into a large casserole, then add the polenta little by little to prevent it from going lumpy, and stir well and frequently for 25-30 minutes. Make sure it doesn't catch the bottom. The mixture should come away from the pan, take it off the heat.

- Pre-heat the oven to 180ºC. Add all the remaining ingredients to the polenta ans stir really well to combine.

- Pour the polenta mixture into a cake tin or mould and bake for about 20 minutes, cool for about 5-10 minutes before serving it with whatever you want!

PS. I also imagine adding grated cheese to the top before baking it would be a winner too!

Polenta Pacman before the feast...!

Have you ever cooked with polenta before?

Yesterday, I was at a Rocky Horror Picture Show party and it was amazing! So many fantastic costumes, and despite coming a little unprepared the girls made sure I got make-upped to the max and wearing a top hat, haha, so much fun! What have you been up to so far this weekend? Any plans for today?

Original source:
Good Mood Food, p. 18

- Jules

Thursday, 9 October 2014


Hello and happy Thursday!

I hope so far today has been good to you *smiles* As for me, I have taken today to relax, and perhaps whip up some goodies later on in the day. I can't help myself!

I am really enjoying making all these dressing/sauce types of sides these days, and today - I have another winner for you, salsiki! It is almost like tzatziki, except here, you blitz all the ingredients together for a smooth sauce that you can use for dressings, top meat cutlets with, or swirls through rice or dip savoury snacks like pakora or samosas in.

I upped the ratio of filling to the amount of yogurt, and I also used Alpro soy yogurt, so this was vegan in my case. Despite soy yogurts sometimes being a little sweet, the seasoning and flavours in this dressing disguises it well. It's just really good! I'm glad I stumbled upon this recipe ^ ^

(Serves 2-4)

Before I whizzed it all up - aint it purrrdy?

200ml soy/low-fat natural yogurt
50-70 g cucumber, chopped
1 garlic clove, finely chopped, or minced
A few mint, parsley or coriander leaves (I used mint)
1 tsp olive oil
A good pinch of salt (I used Himalayan salt)

- Simply have the yogurt, followed by the other ingredients in a bowl, and use a processor or stick blender to whizz until smooth, and serve with your food of choice! I can imagine this would go really well with falafels alongside some spicy tomato sauce as well, yum!

As for me, I used them in an fragrant Amaranth salad along with some carrot and broccoli, it was delicious. I still have a little leftover that I will use either today or tomorrow. Maybe for some vegetable cruditês, who knows?

What is your favourite yogurt based dressing, and have you ever tried amaranth before?

Original source:
Friske Vegetariske Oppskrifter, p. 27

- Jules

Monday, 6 October 2014

Choc-a-Lot Smoothie

After having tried making a healthy tamarind drink, only to realise once it was done that I had used the salted preserved tamarind instead of sweet tamarind chutney and finding to my horror that it was...dreadful - I knew I had to redeem myself and make up for the funny faces that I caused my face to pull. I'm sorry face, let's try again...

And so it was that I made the "Good Mood Food"'s smoothie, and it made up for everything wrong and took me beyond - so simple, and so good - for both mind and soul ^ ^ You might wanna double of tripple this recipe, just sayin'!

Choc-a-Lot Smoothie
(Serves 1)

1 cold (or frozen) banana, broken into bits
300ml low-fat natural yogurt (or Alpro!)
1 heaped tbsp cocoa

For sprinkling: I used cinnamon and a little bit of nutmeg, but you can use chocolate powder too of course!

- Simply whizz everything smooth either in a smoothie maker or with a stick blender. Pour, sprinkle and enjoy - it doesn't have to be more difficult than that *smiles*

Have you ever had a bit of a funny fail in the kitchen, mixing up ingredients or whatnot? I think most people have been there done that, that's what I tell myself to make me feel less of a fool anyway *starts playing Fool on the Hill by the Beatles*

PS. The evil tamarind drink in question, it looks like the one in the picture alas - tasted nothing like it would have using sweet tamarind!

I hope you have had a great start to your week!

Original source:
Good Mood Food, p. 32

- Jules

Sunday, 5 October 2014

Minty Potato Soup

Soup-a-soup-ah Tasty soup-a-soup-ah *Goes into Mighty Boosh trance*

Although October has been deceivingly warm this year, the sun is going down earlier and earlier each day, and we gotta get our comfort on. And how are we gonna do that? Whooly jumpers and slippers, jammie bottoms, and....a bowl of soup perhaps? It's a great start anyway, and I have a super simple recipe for you today that only requires a handful of ingredients, and about half an hour all-in on the clock.

Don't be scared of the amount of celery in this recipe. Because you know how it's sometimes pretty strong in flavour? Well - the stock and the mint manages to "shut it up" or at least quieten it a little, and the result if refreshing, warming and I found it in the "brain food" section in the recipe book it's from, so it's perfect if you're studying, or have got work ahead of you... But really I didn't have work or studies on this day, I just enjoyed this with some lovely toasted bread.

Minty Potato Soup
(Serves 3-4)

1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp (extra-virgin) olive oil
A whole bunch of celery, with leaves, chopped
1 large baking potato, cut into small dice
850ml vegetable stock
A handful of mint leaves (extra for garnish)
Pepper, to taste

- Start by heating up oil in a big casserole and soften the onion and garlic for about five minutes.

- Now, tip in the celery and potato and stir so it's all coated with oil. Cover and cook a little on low heat - allowing the vegetables to steam and soften a little, for about 5 minutes.

- Add the stock and a little dash of pepper and cover and simmer for an additional 15 minutes until the potato and celery are tender. Now, add the mint leaves and use a stick blender or food processor and whizz until smooth. It doesn't matter if there are a few pieces left though, it tastes delicious!

- Serve topped with either small minty leaves or finely chopped mint, with some toasted bread for mopping.

I am so glad I have found a recipe that calls for celery that I like! Usually the only times I used celery before, was when I was making Sloppy Joe's (One of my favourites!), but I am glad I have something else to use it in now as well.
Do you have a favourite recipe that features celery?

Today, I have been dog-sitting Charlie the Cavalier King Cocker Charles Spaniel aaaaall day for a couple of my friends. It was the first time I had the pleasure to meet the wee chap, and we became good friends in no time at all. An hour after his arrival, he was nicely snuggled up to me, and two walks and ten hours later, he was conked out, happy and fed. He's been on his best behaviour all day, and I have to say it was great getting to hang out with a four-legged friend again!

Subtly wagging his tail, he couldn't help it, too much happiness to contain ^ ^

Original source:
Good Mood Food, p. 33

- Jules