Crazy About Nutella Cookies

Tidings humans!

Right, so tomorrow is going to be a BIG day for me... Because I will start college! It is part time, and it is going to be ace! The only way I can describe it is - first day of school, but all over again, and this time - I am focusing on one particular subject... Floristry!

OK, so I might have bought a new pencil case... Yes... Because I remember every year roundabout the time we had one or two weeks left of the Summer holidays, we'd get new pencil cases and prepare for our return! I am really looking forward to getting the chance to be more creative again, meeting new people - doing something that I waaaaant to do!

BUT, that is not to say I haven't been cooking...

Last weekend, I made these for my boyfriend and I, because I had been working on the Saturday and the Sunday was the only part of the weekend we really got to enjoy! So up I got in the morning, and baked the cookies I did.

These are divine, and was gone by sunset!

Soft Nutella Cookies
(Makes about 10)

1/2 cup butter
3/4 cup sugar
1/3 cup nutella
1 egg
1 tsp vanilla extract
1 3/4 cup flour
1 tbsp cornflour
1 tsp bicarbonate of soda
1 cup chocolate chips (milk chocolate for this recipe)

- Start by pre-heating the oven to 200C.

- Now, cream the butter and sugar until soft, and then add the vanilla, egg and nutella.

- In a separate bowl, mix all the dry ingredients, and then stir evenly out into the nutella batter until you have a sticky dough. Swirl through the chocolate chips, and stir until combined.

- Place baking paper on a tray, and use two tablespoons to shape rounds of cookie dough. The cookies will melt out a little bit, so don't put more than six cookies on each tray.

- Place in the middle of the oven and bake for about 10 minutes until cooked through, but still soft. Serve will a glass of (almond) milk, and tuck in!

What is your absolute favourite cookie recipe?

This evening after work (I finished late, bleurgh) I made soup, then some breakfast cookies, and enjoyed a little glass of red. Perfect end to a work week before getting my back pack on tomorrow! Have you been up to much this week?

PS there is my new pencil case, the one with the tiger! Remember those ones with a zip that was pre-filled? Well this is like that one, except I got to fill it with my own stationary, and my floristry scissors fit in it as well!

Original recipe
http://www.atasteofmadness.com/2016/08/soft-nutella-chocolate-chip-cookies.html

- Julies

Fluffy Apple & Streusel Muffins

A Taste of Madness is safe to say one of my favourite blogs. Cathleen posted some wonderful Pear and Streusel muffins the other weeks - and I simply had to try them!

The weather last week... wasn't the best, so why not infuse the flat with cinnamon? Yes, please!

Instead of pear, I opted for apple since I already had them at hand, but I will make these time and time again - varying the fruity fillings! I can imagine adding sliced almonds to them as well, y'know - just to be fancy!

Fluffy Apple & Streusel Muffins
(Makes about 15)

2 cups flour (I used spelt)
1 tsp baking powder
1/2 tsp bicarbonate of soda
A good pinch salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup soft butter
1 cup sugar (I use Half Spoon)
2 large eggs, lightly beat
1 apple (or pear), cored and finely diced

For the Streusel (where the magic happens)
1/3 cup sugar (preferably brown)
1 tbsp flour
1/2 tsp cinnamon
1-2 tbsp butter, melted

- Pre-heat the oven to 180C.

- In a bowl, apart from the sugar - mix together all the dry ingredients and set aside.

- Cream butter and sugar until it goes white, and then add your eggs, and vanilla extract. Make a well in the dry flour mix and pour in the butter. Stir well to combine before adding the apple and fold in gently, set aside.

- Mix all the ingredients for the streusel, until you have a crumbly or smooth mix (it really doesn't matter the consistency as it will almost sort of caramelise in the oven - yum!).

- Divide the muffin mixture between 15 cupcake cases (the larger ones you get, fill them up about half full). Then spoon over a little bit of the streusel on each. Place in the middle of the oven and bake for 15-20 minutes (mines took 20 minutes) until a toothpick comes out clean when you check it. Leave to cool slightly before serving. These are almost like a single serving cake, and when I bit into them, I though "This'd be amazing with ice cream!". So by all means... mmmm add ice cream on the side!

Today - I am currently in the middle of a MASSIVE cooking mission, because I am having a charity Foodie Fest to support Red Cross. I received the recipe pack and spices a few weeks ago, and noticed only one out of five recipes were veggie. When I mentioned that to Red Cross, they were really helpful and gave me ideas for substitutes for the meat - and you know what? All the food that I'm making will be vegan! Hopefully I get a few snaps of the dishes before they disappear, so far it all seems pretty tasty! I will keep you posted! Tomorrow, needless to say I will do nothing... Yesterday I went to see Suicide Squad with my boyfriend, it was really interesting to see a movie with no "good guys" and I enjoyed it, although the special effects was maybe a little too much - but cartoons were always about the POW and the SWOSH weren't they? Part of the charm methinks!

How is your weekend going so far?


Original recipe
http://www.atasteofmadness.com/2016/07/pear-streusel-muffins.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ATasteOf+%28A+Taste+of...%29

- Jules

Vegan Bounty Mousse

Hey!

This week I have been off from work, which has been really nice - some time to be mindful and catch up with friends... and...perhaps... indulge, just a little bit!

Enter Bounty Mousse! Three ingredients, and it is very rich, so I suggest you share it with your best friend or perhaps a special someone *smiles*

To lighten it up you could perhaps use agave syrup instead of dry sweetener, I used xylitol, and it turned into deliciously lush coconut-chocolate goodness!

Vegan Bounty Mousse
(Serves 2)

1 can full fat coconut, refrigerated overnight
4 tbsp xylitol or other sweetener (normal sugar is OK, just a little naughtier *wink*)
2 heaped tbsp unsweetened cocoa powder

Dessicated coconut to decorate (optional)

- Open the coconut milk can and scoop out the upper layer that is set. Place in a bowl and mix in the cocoa powder and sweetener until it is all even and fluffy. Serve as it is, or leave to set a little in the fridge! How easy was that?!

This week, my friend Mari and I went on a little outing to Bowling, and Kilpatrick (close to the Auchentoshan Whisky Distillery) and we had a really nice adventure! We even found a pier with some ship wrecks! We didn't get to climb any hills like we intended though, but we saw Sheep Hill! (Yes, it is actually called that, haha). St. Patrick's was also celebrated, and yesterday aforementioned Maricat also had a bunch of us over for dinner and a delicious home made spinach cake! It was so green, but you couldn't taste that at all, it was really delicious!

I hope you have had a lovely week, did you celebrate St. Patrick's at all?


Recipe by yours truly,

- Jules

Mazarin Cupcakes

A.... sweet treat? R-r-r-eally? Yup folks! You better believe it! I know it has been a while, but here it is!

When I was little, I often stayed over at my mormor in the weekends - and it was magical every time. My granny was so creative and it was impossible to ever be bored. I would bring a teddy, a different one each time, and make them necklaces with all of my granny's yarn. I would let them sleep in the boxes you can buy fancy tangerines in, and the food was always delicious.

Before bed, she would hang a blanket up in front of the fireplace on a chair, so that when she tucked me in, it wuld be blanket first, then the duvet. It was the bomb!

She also sometimes made "mazariner" which is almond and vanilla based cupcakes, they were SO good, despite only needing a few pantry ingredients.

Today, I finally got around to making them (I don't know what on earth took me to long!) and they turned out really well! Despite maybe not being AS good as mormor's, cause that'd take a bit of effort, and a little piece of extra love which she always seemed to stuff them with!

Mazarin Cupcakes
(Makes about 12-14)

100g unsalted butter, room temperature
1/2 cup sugar
1/2 cup plain flour
50g ground almonds
1/2 tsp baking powder
1 tsp vanilla extract
1 egg
1/4 cup milk

Icing made up of icing sugar and a little bit of milk or water, I used milk.

- Start by pre-heating the oven to 200C.

- Have the sugar and butter in a bowl and cream until it goes almost white in colour. Add the egg, milk and vanilla extract and stir well to combine.

- Mix all the dry ingredients in one bowl, and then add it bit by bit into the wet mixture.

- Fill cupcake cases 2/3 up and bake for about 15 minutes until risen and golden and fluffy! Leave to cool and then drizzle with icing, wait until it sets before serving.

Deeeeliciously fluffy straight from the oven!

This was one of my favourites as a child, and still is! And it made the flat smell awesome!

Original source:
Mormor <3

- Jules

Carrot & Banana Bread

Carrot cake and banana bread are two of my favourite sweet bakes. I think it is because normally they are never TOO sweet, if you know what I mean?

Katrina of Warm Vanilla Sugar (yes, I am a massive fan!) posted up a recipe - carrot AND banana bread. I could not resist, and I am so glad I made it!

Carrot & Banana Bread
(Makes 1 loaf)

1 3/4 cup flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
Pinch of salt
2-3 ripe bananas, mashed
2/3 cup brown sugar
2 eggs
1 tsp vanilla extract
1/3 cup milk of choice, I used almond
1/3 cup sunflower oil
3 carrots, grated

- Pre-heat the oven to 180C.

- Mix all the ingredients in a bowl, and then grease a loaf tin. Pour in the mixture, and in the oven it goes! Make sure not to open the door to the oven as banana breads have been known to collapse due to the change in temperature before it is baked through. Leave in the oven for 50- minutes.

- Take out and leave to chill (if you are patient enugh!) and serve whilst it is still warm. Remaining "carrana" bread makes for epic treat at work the next day, or perhaps even for breakfast? Don't mind if I do.... It's light and fluffy and works any time of the year!

This week a friend from work and I watched Mockingjay Part 2 and it did not disappoint!
Also, I have not been a fan of putting up a christmas tree before 23rd December (tradition in my family in Norway), but last weekend I bought a christmas tree and his name is Gerrard? Why? Well... Gerrard because the name came up upon purchasing him, and the buying of the tree itself because I want to make the most of the festive month over here this year before I go over to visit my family. I haven't seen them in a whole year, so it will be amazing to see them again!
I am in a room surrounded by poinsettia, a christmas mouse, straw billy goats courtesy of Ikea, string and wine cork deer, Gerrard the christmas tree and some paper chains I made.... It's happening!

I hope you are having a great start to a new month! Have you got any plans for the coming weekend? I have today off, so I will meet a friends for coffee and later - improvise!

Have a wonderful day! x


Original source:
http://warmvanillasugar.com/2015/07/17/carrot-banana-bread/

- Jules

Honey Glazed Orange with Nuts

Here is a quick little recipe when you fancy a sweet treat any time of the day but haven't yet hit your five-a-day.

Oranges are packed full of vitamin C and as it is getting colder here in the North, we're going to need all the nutrients we can get our paws on. Honey is anti-flammatory, and the nuts contain healthy fats and helps a vegetarian get some extra protein! Not to mention the great crunch!

Honey Glazed Orange with Nuts
(Serves 2)

3 oranges, peeled and chopped
2 tbsp honey (syrup for vegan)
2 handfuls walnuts or mixed nuts

- Simply serve the orange topped with honey and the mixed nuts and enjoy!

Possibly one of the quickest home made sweet treats ever?

Hope you enjoy!

The other day, I bout a monster of a spice cake with me to work, I finished early, but when I came in the next morning - it was demolished! OH and I only figured out the other day when I was making it again that the original recipe doesn't have any eggs in it!

I hope you have had a good week so far? I am off today and on Sunday this week, so trying to make the most of it. I was cooking a little this morning so I have food for the next couple of days already made up - life has been hectic this last month!
The BBC Good Food show is in town this weekend, but I KNOW I would only end up spending way too much money, so I'm spending some quality time with friends instead. What have you got planned for the next couple of days?



Original source:
Friske Vegetariske Oppskrifter, p. 260

Coconut & Rum Ice Cream with Mango

We are on a sweet streak! How how could we not when the weather is like this? Fifth day in a row with scorching sun, you'd hardly believe it was Scotland - but it is, and I love it!

So far it has been a lovely week off, and we have fitted plenty of things! Tchai Ovna, tripes to the Botanics and Kelvingrove, visited Auchentoshan Whisky Distillery, seen friends, played Monopoly (I lost both times...), and yesterday we went to Edinburgh - up Arthur's Seat, followed by a great tour at the Mary King's Close, then dinner at two of my best friends - haggis, cause my friend simply cannot have come all this way without trying it, and it was a success!

Tonight, we are having a few friends over for a few drinks and catching up, so I am looking forward to that *smiles* In the meantime, here's some ice cream!

Inspired by the book Naturlig Godt! I decided to experiment with Ragnhild's recipe for coconut ice cream, I added some rum essence, and some mango, and there you have it!

I have mentioned Norwegian "skoleboller" before, and tried to transform the flavours of it into other treats, and this here is now added to the list. It is dairy free, vegan, and definitely counts as one of your five a day, despite tasting devilishly creamy!

Maybe serve it up with some crisp banana crumble? Or topped with tropical fruits? Go for it!

Coconut & Rum Ice Cream with Mango
(Serves 2)

400ml can full-fat coconut milk
1/2 tsp vanilla extract
A few drops of rum essence
2 tbsp agave syrup
1/2 mango, small dice
A handful dried coconut, to garnish with

- Start by shaking the coconut milk, before opening it and pouring it into a container, the stir in the vanilla, rum essence along with the agave.

- Peel the mango (easiest done by making a "mango hedgehog") and chop the fruit into small dice. Now, fold the mango into the cream.

- Either use an icecream machine and let it do its tha-eng, or do as I did (since I don't have a fancy apparatus to do it for me) and place it in the freezer and stir every half hour - to prevent the ice cream from crystalising.

- Once set, served topped with sliced coconut, tropical fruit, alongside a warm crumble or apple pie, or simple get a spoon and tuck in!

Inspired by the one and only Ragnhild Nordrum, recipe by yours truly,

- Jules

Très Bien Banana Crumble

Now, at one of my good friends' parties, after a fair few drinks (too many), the conversation lead to talk of food - Jill had made some fantastic chocolatey muffins with green frosting, and then... then a Frenchman brought - banana crumble! I insisted, despite not having any paper at hand, that I needed the recipe for the crumble, and so it was a snuck a piece of a packet of icing sugar, and I got it my way... *sneaky look*

It is simple, yet delicious, with a perfectly golden crust. I made it myself for my new flatmate's flatwarming a little while back, and as I was told "It's got bananas in it, potassium is great for hangovers!"... Any excuse right?

Anyway, come rain or shine, bananas is one of the staple foods I need to have in my house, otherwise...things just don't seem right, they are perfect to grab on the go, if you don't have time in the morning it is a better option than to skip breakfast (...it must be said I always make time for breaky though, but often have it as part of the meal), and now I have been proven: It is perfect in crumbles!

Make sure to get bananas that are well ripe, sweet and potentially the pattern of a yellow and brown giraffe-dalmatian, y'know? Aye, those ones!

Très Bien Banana Crumble
(Serves 6-8)

250g butter at room temperature (I used Flora light)
400g flour
200g oats
250g brown sugar
10 bananas
Caramel (optional, I skipped this)

- Pre-heat the oven to 180°C.

- Start by making the crumble, in a bowl, mix the butter, flour, oats and sugar until you have "some biscuit scramble" to quote my friend. Set aside.

- Now, mash the bananas, and if you are using caramel, now is the time to use it to coat the bananas. Layer this in the base of an oven proof dish. Then, drizzle over the crumble to coat all across the top.

- Place in the middle of the oven and bake for 40-60 minutes until golden and crisp. Serve warm on it's own, or with some icecream, whipped cream, or just cream-cream on the side. Enjoy!

This was the recipe I had to decipher, it was written after a few drinks, and the piece of cardboard was pretty small!

Want more banana inspiration? Just hit the search bar, and plenty of more sweet (and some savoury!) recipes will pop up *smiles*

I just started my holiday today, and am pretty excited about it! A friend of mine is coming over from the States, and so I'll be a tourist in my "own" country. Today, a friend and I went to Meadow Road for coffee, followed by a little trip to the charity shop where we made some pretty good bargains! OH! And one of the plants that I planted last weekend has started sprouting - exciting ^ ^

Tonight I'll be meeting up with a few old colleagues of mine, so that'll be nice, just making a batch of granola at the moment and the whole flat smells of coconut and cinnamon, mmmmm! What have you got on the agenda for your weekend?


Original source:
Nino (merci!)

- Jules

Berry Terrine feat. Banana

Terrine, s'basically a fancified way of saying "jelly with stuff in it", right? But I don't mind, because I have not had jelly in O so long, and in the shop the other day, I found vege-gel, hurray!

And yes, I serve everything in mason jars these days, cause I am determined that the rain gods will make it less rainy and good things will happen - like, the sun might decide to appear for a brief moment. Plus, I love serving things like this, it just looks a little rustic, y'know?

Berry Terrine feat. Banana
(Serves 2)

450ml cranberry juice
2 tbsp runny honey
1 sachet of vege-gel
4 tbsp water
1 cup berries (I used Summer berries)
1 banana, sliced

- Heat up the juice in a small casserole along with the honey.

- Mix the vegetarian gelatin in a small bowl with 4 tbsp water and stir until dissolved. Pour into the casserole, and stir well to combine, before tipping in the berries.

- Slice the banana, and add 1/2 to the bottom of two serving bowls or jars, divide the terrine mixture over, and then top with the remaining bananas. Make sure they are covered with the jelly so they dont discolour.

- Leave in the fridge to set for a couple of hours, or overnight!

Serve as a refreshing dessert on it's own, garnish with more berries and some whipped cream, or custard, and enjoy! I had mine for breakfast with a little alpro yogurt ^ ^


Original source:
Good Mood Food, p. 73

- Jules

PB & J Smoothie

Katrina at Warm Vanilla Sugar posted this ingenius recipe for a peanut butter and jelly smoothie, and I knew I had to give it a go (...SO glad I did!), I skipped the "jelly" though, as I knew the berries would do the trick regardless.

I thought smoothies couldn't fill you up, but I was wrong, this is an energy bomb which is sure to see you through the morning or lunchtime. Or perhaps enjoy in the evening? S'up to you!

Because the banana and berries were frozen, this turned into almost a hybrid between a smoothie and sorbet, which I really didn't mind! So filling, ad you can always add a little bit extra milk if you want and share it with someone *smiles*

PB & J Smoothie
(Serves 1)

2 small bananas, chopped and frozen
1-2 handful frozen summer berries
2 tbsp peanut butter
1/2 cup yogurt (I used Alpro soy)
1 cup (almond) milk

- Swish swish in a processor or which a stick blender, and dig in with either a spoon or a thick straw, and enjoy! I love how the peanut butter actually cuts through the fruits and berries, and I hope you will too!

I am also happy to announce that yesterday, my friends and I got back to making Game of Thrones popcorn, this week - it was the Greyjoys, we concocted it using corn kernels, butter, honey, smoked seasalt and red wine vinegar. Surprisingly tasty combination, I must say!

Another result of watching Game of Thrones last night, was all of us ending up making creatures out of pipe cleaners - y'know, as one does after having spent a full shift pretending to be a grown up... *cough cough* Yes, I am 25 years of age... These things happen!

I made the orange one, and my friend Emma made the green and blue one!

And they just so happened to nestle up in the bowl of potpourri I had standing in the living room... Heh!


Original source:
http://warmvanillasugar.com/2015/04/30/pbj-smoothie/


- Jules

Teòclaid Foileagan

So I tried translating "chocolate pancakes" into Scots Gaelic... and probably failed... At least I got your attention!

But don't worry! Even if teòclaid foileagan is the correct name for it, it is a helluva lot easier to make them than to pronounce it, I just thought I'd peak your interest!

Teòclaid Foileagan
(Makes a small stack for 1, or 1 large pancake)

1/2 cup flour (I used chickpea flour)
1 egg
1 tbsp cocoa powder
1 tbsp syrup of choice (I used agave).... or two if you want!
1/3 tsp baking powder
Butter or oil for frying
PS. if you feel sneaky, you can also add 2 tbsp of Kahlua or Tia Maria to it! I saw it mentioned somewhere, sadly I didn't have any at hand...

- Simply mix all the ingredients together for the batter and add a splash of milk if it is too thick for your liking. Leave to sit for about five minutes.

- Heat oil or butter in pan on medium heat, and fry either small pancakes or a big one! If making a big one, I would suggest covering the pan with a lid so that the pancake cooks through quicker without burning or sticking - also, I might be quite impatient... Not sure if I have mentioned that before *starts whistling*

The other day, I went over to some friends' to watch the new episode of Game of Thrones, and this season, we have decided to try and make a flavour of popcorn every week representing one of the kingdoms in the series... Geeks? Us? What are you talking about?!

This is.... the Martel popcorn! Popcorn, chilli oil and ground nut oil, honey, nutmeg, cinnamon, ground coriander leaves and ginger! Exotic, sweet with an underlying kick to it!

Sorry for having been so quiet on here this week, the days have taken it out on me... Will try and recuperate and get back to normal as soon as! I hope you have a fantasmic weekend ahead x


Recipe by yours truly,

- Jules

Pine-A-Berry Compote

...I might have used my Good Mood Food recipe book quite a bit recently, but you need happy dishes in the colder months right?! I am so glad I cam across it in a charity shop last year!

Plus, the recipe calls for a handful or two's worth of ingredients that are easy to obtain most of the time.

Instead of using the entire FOUR ingredients this dessert/snack called four, I limited it down to three (unless you count the three different seeds and nuts I had at hand...).

Whipped up in less than 15 minutes, I might have had this for lunch on a regular Monday, yup that's right!

I thought I had bought pineapple rings when I was in the shop, buuuut it turns out it was the chopped kind... Oh well! Tastes exactly the same, and with the garnish and a good dollop of yogurt on top, it doesn't really matter.

Pine-A-Berry Compote
(Serves 2)

2 slices of pineapple, or a small box of chopped pineapples, juice drained and set aside
4 handfuls of blueberries, washed
A handful of seeds and nuts (I used a mixture of sunflower seeds, pumpkin seeds and hazelnuts)
Optionally 4 tbsp of runny honey (I used some juice from the pineapple instead)

- Start by pre-heating the grill in your oven.

- Now, in two oven-proof dishes, place the pineapple in them, top with blueberries (you can try and place them neatly in the pineapple "wells"), and then sprinkle over with the seeds and nuts. If you are using honey, you can drizzle that over now as well.

- Grill for between 2-7 minutes (depends on your grill), until the blueberries are tender and the nuts and seeds are toasted.

Serve as it is, of with a dollop og yogurt or icecream, and enjoy! I loved how it wasn't overly sweet and had that hint of tartness from the blueberries, mmmmm *smiles*

This weekend has so far involved quite a bit of food, and so I thought posting a light dessert was appropriate. I was at Nur last night, and had quite the feast! Today, I have been with a friend and bought clothes at charity shops - so many good finds, didn't spend a ridiculous amount of money, ended up with a lot of nice new clothes, and it was all for a good cause! We had lunch in the wonderful cafê/bar called 78 that serves vegan and vegetarian food, and I tried vegan cheese in a quesadilla for the first time! Not três bad if I may so myself, and it came with lots of other goodies too *smiles*

Now it is feet up, and maybe I'll watch a movie, or do something creative ^ ^ How has your weekend been so far?


Original source:
Good Mood Food, p. 73

- Jules

Luis' Savoury Cheesecake

So my friend Luis came over for dinner once a while back, and had brought this amazing cheesecake that he had made for dessert. But this cheesecake was different - it was a lot more savoury than any other cheesecake I had tried before, the secret? Parmesan! And it worked really well, because more times than others, I prefer having two savoury courses... I had the leftovers for breakfast, lunch and dinner for the next few days afterwards, and I had to get the recipe for this so I could share it with you!

And here - my first ever, properly made cheesecake! My previous attempts has been a little so so. I halved the original recipe, as I was only making this for myself, and I had to suss out how high a temperature and for how long I had to cook it. You can add an additional 5-10 minutes in the over just to be sure, maybe just cover the top with aluminium foil then so it doesn't go darker in colour at the top!

Luis' Savoury Cheesecake
(Makes 1 - Serves 4-6)

3 eggs
1 small can of condensed milk
250g cottage cheese
25g parmesan/grana padano grated
1/2 tea spoon baking powder

- Pre-heat the oven to 180°C.

- Blend everything with a stick blender or in a processor. Place in a silicone mould or a greased and baking-paper clad cake tin, and scoop in the cheese mixture. Have the tin/mould into a baking deep baking tray filled with water (about 1cm), this will allow for the cake to steam.

- Place in the middle of the oven and cook for about an hour and ten minutes, then - turn down the temperature to 160°C and cook for about 10-20 minutes more if necessary, until the cake is properly set.

You can also cook this entirely at 160°C, but then I imagine the cooking time will be longer, about 1 1/2 to 2 hours altogether.

Have you tried savoury cheesecakes before?


Recipe mi amigo Luis!

- Jules

Persimmon "Shake" with Berry Sorbet

Hello! Have you had a good week so far? I have been powering through work, bumped into friends and cooked - mainly, and then I finished readin the second book in "The Dresden Files" called Fool Moon. Are you reading anything at the moment?


Today I wanted to share a weird and wonderful recipe with you, it's like mousse, but not quite, like smoothie, except not. All I know is that I thought this was a great way of using up the last persimmon fruit I had, and the blackberry sorbet on top added a bit of refreshing berry-ness which I thought went really well with it. You can substitute blackberries for raspberries if you want, or also freeze the diced persimmon before blitzing it for a double-bill sorbet!

Persimmon "Shake" with Berry Sorbet
(Serves 1, easily doubled)

1 persimmon/sharon fruit, diced (optionally frozen)
50g blackberries or raspberries, frozen
1 tbsp xylithol, agave syrup, maple syrup or brown sugar
Juice of 1/3 lime or 1/4 lemon

- Start by blending the persimmon fruit until you have a nice, smooth pureê, pour into a serving glass or bowl.

- Now, blitz the berries, sweetner and citrus juice until you have a sorbet, it doesn't have to be super smooth, I like when it has a bit of a texture.

- Top the persimmon with the berry mixture, and enjoy!

Do you have any good recipes that calls for persimmon fruit?


Original Source: Friske Vegetariske Oppskrifter, p. 184

- Jules

Dirty Tiger Paws

Ho-ho-holey moley holidays are right around the corner, I only have two days left of work before taking a little break, I cannot wait! But before that, let me show you my new addiction....


My dearest Ragnhild tipped me on this little dish when I posted my recipe for Sunshine baked potato a few weeks ago. I had to try it out and boy - it was mind blowing!

It is vegan, it features sweet potato and cinnamon - how can you possibly go wrong?! You can't, thankfully!

I renamed this dish, as I only had it as a light snack, for a main meal though, use a whole sweet potato, trust me - you are going to want all of it!

Dirty Tiger Paws
(Serves 2 as a snack with four tigerpaws, or 1 as a main using a whole sweet potato)

1 sweet potato, peeled
Almond butter (about 2 tbsp)
Agave syrup for drizzling
Cinnamon for sprinkling

- Start by boiling up water for the sweet potato, peel it and boil it for about 10 minutes.

- In the meantime, pre-heat the oven to 200ºC.

- Once your sweetpotato is boiled to al dente, pop it in the oven for about 25 minutes, then, turn the oven down to 180ºC and bake for an additional 15 minutes until soft.

- Depending on whether you're having it as a snack or a main, slice it up and plate up/ Dip a teaspoon into the almon butter and spread it on top of a slice, repeat until all the slices are covered, then drizzle with agave syrup (about 1-2 tbsp) and then sprinkle a little cinnamon on top.

Heavenly! I had to go back for more....


I might have already had this three times since I discovered it... And as for the almond butter? Long since gone, will top up super soon!


- Jules

Overnight Mocha Oats & Tiramisu Oatmeal

Like oatmeal? Then I would encourage you to check out the Oatmeal Artist's blog dedicated to the humble oats, showing you how much you can use it in!

Liiiiike this Mocha-flavoured overnight oats. If you like intense chocolate flavour, you're in for atreat, as the coffee in this brings out the cocoa goodness. Make it the evening before and enjoy this little number for breakfast! You can top it with some vanilla yogurt, chopped nuts, chocolate chips, or some sliced fruit. I decided to chop some banana to finish it off, yum!

Overnight Mocha Oats & Tiramisu Oatmeal
(Serves 1)

First time around, I had it topped with chopped banana. I love pairing banana and strong chocolatey goodness!

1 cup milk of choice (I used almond, making this vegan)
1/2 cup rolled oats
A pinch of salt
1/2 tsp instant coffee granules
1/3 tsp vanilla extract (or 1 tsp vanilla sugar)
1 tbsp cocoa powder

- Start by mixing all the dry ingredients in a bowl, and then add the milk, give it a good stir (or shake if storing it in a jar), and leave in the fridge overnight! It's as simple as that!

Enjoy topped with whatever you feel this will go well with, and indulge in this lovely little treat, I hope you like it as much as I did. Will make this again in the super near future for sure *smiles*

Additional for Tiramisu Oatmeal:
1/2 cup vanilla or soy yogurt
A few drops vanilla extract
1 or 2 drops rum essence
Mix these three ingredients well

Cocoa powder for dusting

So! If you make the porridge using the same ingredients, but making it warm, layer it in a bowl or glass, and between each layer have some of the yogurt, dust with cocoa powder, and repeat, et voilâ! Fancy breakfast two ways, whatever mood your in - because usually whatever mood would never say no to chocolate, right?

And speaking of serving things up in glasses and such, the other night, I made myself some mulled wine! I had these cute little mulled wine-bags that needed used, and so I did! I also added a cinnamon stick, sliced tangerine, and a little bit of raisins and nuts (Norwegian tradition, I don't know if other countries serve it with the currants and nuts...) It was lovely, and most certainly got me in a bit of a festive spirit, heater on, candles lit, and a starry sky above *smiles*


Recipe by yours truly,

- Jules

Single Lady Banana Split â la Katrina

I can't actually remember having a banana split out, not even as a child!

But you know what? It doesn't matter, as they usually seem a little too sugary and tend to be way too big portions and the like. Plus... Katrina just provided me with the tastiest little treat that is so good - you might have it for breakfast just as much as you'd want to serve this up as a dessert!

A handful of ingredients and so much goodness! I hadn't had nutella in so so long, so this was most definitely a treat! Plums are no longer in season here though, so if the same applies when you wanna make this, I'd serve it up with a few slices of nectarine or peach instead. If you're lucky enough to have access to lovely, sweet, ripe plums - go for it!

PS. Check out Warm Vanilla Sugar for some mouthwatering pictures of this little number!

Single Lady Banana Split â la Katrina
(Serves 1 single lady or lad)

1 banana
3 tbsp vanilla yogurt (can use vegan)
1 tbsp strawberry jam
1 tbsp Nutella (for vegan, use homemade)
A few shelled pistachios or pecans - roughly chopped
1 plum (or a few slices of nectarine), sliced

- Simply cut the banana halfways and place on a plate (easier to scoop up all the goodies then!).

- Top with yogurt, and then - heat up both the jam and Nutella, separately until soft (you can do this either for a few seconds in the microwave, or in a small pot, make sure it doesn't burn!

- Have the jam and Nutella atop the banana, followed by nuts and the plum, and enjoy, almost hitting 2 of your 5-a-day in this hit, what's not to love about this?!


Original source:
http://warmvanillasugar.com/2014/11/02/sicilian-sundays-single-lady-banana-split/

- Jules

Banana Cupcakes with Cream Cheese Frosting

In about nine hours' time eighteen years ago, my little sister came to this world, and I just wanted to wish her happy birthday here:
Happy birthday Camilla! I remember waiting for the phone to ring as my granny was looking after me. In the middle of the 6 o'clock children's TV it did, and I got the news that my baby sister had come to the world healthy and happy. I was such a proud big sister, so happy to be able to share years to come with her (although she could be a little annoying, but then I had to tryyyy and remind myself that that comes as part of her role to, haha) *smiles*
It might be seven years between us, but for the last years it really doesn't feel like it, she's such a wee grown-up now! And thus, we need cake! Cupcakes no less.

I had a discussion with a friend at work the other day, about... the slices of cakes, yup, I kid you not! We were talking about how sometimes, we can be put off if the slices in cafês are too big (although at home, we'd happily have several smaller slices, adding up to at least a ridiculously large piece all in all, funny that...)
Anywho, we came to the conclusion that is better to have access to several little slices or pieces, with the option for a second one instead of ginormous mountains of it, don't you think?

And that is why I love cupcakes so much! You can easily have a couple of these, AND they're gluten and sugar free as well, but you would never have guessed it, as they are deliciously sweet and creamy with the cream cheese frosting!

Banana Cupcakes with Cream Cheese Frosting
(Makes 6)

1 banana, mashed
2 eggs, lightly beaten
20g vanilla protein powder
20g coconut flour OR ground almonds (I used 1 tbsp of both)
3 tbsp xylitol/sukrin gold/brown sugar
3 drops stevia chocolate (optional)

Frosting:
100g light cream cheese (I used Philadelphia's lightest)
3 tbsp xylitol/sukrin gold
A squeeze of lemon (optional)

- Pre-heat the oven to 160ºC.

- Whisk all the ingredients together well, and once it's a little fluffy, divide them between six cupcake cases. Place them in the middle of the oven and bake for 20 minutes.

- Allow for them to chill properly before making the icing. Then mix the (icing) "sugar" (xylitol) and the cream cheese and optionally a squeeze of lemon juice, until combined. Pipe or spread the frosting out evenly over the cupcakes and chill before serving.

I find that the cream cheese frosting tastes better if it's allowed to "mature" in the fridge for a few hours or even overnight! Don't you?


Original source:
Sunn & Sterk med Proteinrik Mat, p. 38

- Jules

Lime Cupcakes

I saw this lovely, healthy recipe for lemon cupcakes, and decided to try and make them, adding a few bits here and there and using what I had at hand. They turned out really lovely, not too sweet, just the way I like it - and you can make some lime or lemon frosting or a cream cheese topping if you want, I kept them eu natural this time...

Lime Cupcakes
(Makes 6)

1 egg
Juice of 1/2 lime (or lemon)
1 tbsp maple syrup
1/2 cup milk of choice (I used almond)
2 tbsp vanilla protein powder
2 tbsp coconut flour
2 tbsp sukrin gold/xylitol/brown sugar
A pinch of both bicarbonate of soda and baking powder (optional)
A handful of currants (optional) or you can use chocolate chips!

Lime cream cheese frosting or lime icing to serve

- Pre-heat the oven to 160ºC.

- Mix all the ingredients together well and pop into cupcake tins, moulds or papercups. Bake in the middle of the oven for 20-25 minutes.

- Leave to cool before frosting, or simply serve, I hope you like them!

What is your favourite fruit or vegetable cupcakes?

It is getting chilly out, but not nearly as cold as one would expect at this time of year on my side of the globe, but that i no excuse not to cozy up even still!

It's starting to go dark around 4 or 5 these days, and yesterday the moon was hanging beautifully in the sky when I saw it outside my window.

"Hello Mister Moon, how do you do?"


Original source:
Sunn & Sterk med Proteinrik Mat, p. 32

- Jules

Easy Spiced Banana Kakemix Cake

HA! Try and say that lots of times and fast, quite the tongue-twister, eh?

It has been quite a long day - I was covering in the kitchen today, and I got to make lots of delicious things, and prepare meals for customers. But now I am beat! It's Bonfire Night here in Glasgow, and so now - with my feet up - I see the occasional fireworks outside my window, it's so nice!

But onto something completely different, but that sort of applies whenever you have had a long day and want to take a little shortcut (I am sure fellow Norwegian will have heard of this.....).


Kakemix.... I know there are quite a few fellow Norwegians who drop by this blog regularly, and I really appreciate that. Many of you might have bought the infamous "kakemix", and today, I though I would give you a lovely and super easy recipe that you can use it for. The cake base is sugarfree, but I decided to make the icing with real icing sugar instead of sukrin icing sugar. This cake bakes really fast, and within 35 minutes, your cake will be ready!

Easy Spiced Banana Kakemix Cake
(Makes 1 cake which is about 18cm in diameter)

125-150g kakemix
1 tsp cinnamon
1 tsp ginger
1/2 tsp cardamom
A pinch of nutmeg
1 tsp baking powder
2 tbsp coconut oil (or sunflower oil)
2 eggs
1/2 cup milk of choice
1/2 tsp vanilla extract
1 banana, mashed

For the frosting:
1/2 cup icing sugar
Juice of 1/3-1/2 lime

- Pre-heat the oven to 180-200°C.

-Have all the dry ingredients in a bowl, stir well to combine before making a well in the middle. Pour in the oil, vanilla extract, eggs, milk and banana and mix well.

- Pour the batter into an 18-20 cm cake tin or mould, and place in the middle of the oven - bake for approximately 30 minutes. Leave to cool for about 15 minutes before preparing the frosting. Squeeze the juice of 1/3 of a lime and mix well, the icing should be quite thick, but still be able to drizzle. Add an extra squeeze of lime if it is too thick.

- Drizzle over the cake and serve! This went down a treat with my friends, and myself... The lime frosting goes amazingly well with the lovely, sweet cake. I hope you enjoy it too! The whole cake was out of sight before I got the chance to take a picture of an actual slice, but I suppose that's a good sign if anything!

Have you ever used kakemix before? Aaaaand will you celebrate Bonfire Night/Guy Fawkes'?


Recipe by yours truly,

- Jules