Smokey BBQ Pizza Sauce

It's Summer in Glasgow town! I am absolutely melting, and the sun is shining - love it! And what better to post today, than a simple recipe for barbecue sauce?

The day this was made was a Friday, sociable times were needed, and when my friend wanted to hang out, - I had to think of something to make that was fast, simple, and delicious! We had had pizza last time and it worked a treat, and then I had been fancying lamb for quite some time.... I remembered the first time I had made barbecue lamb pizza, and glorious pita bread all of a sudden made part of a pita-lightbulb-epiphany-sort-of-moment, that's it!

And so, I thought that I was too tired after a long week at work to make the pita bread myself (I will one day, I promise!), BUT I did want to make soooomething myself, and figured that I would go for a smokey barbecue sauce, purely because I don't usually have that on pizza. It's easily put together with mainly cupboard ingredients you probably already have. Pita pizzas were made, the Hobbit was watched, and plenty of tea was drunk (such a hardcore Friday...I know), and we even came up with some pretty good "alternative" Hobbit tracks, changing some words of 90s chart songs to make it go with the movie... Ahh, good times!

Smokey BBQ Pizza Sauce
(For 1 medium pizza or 4 pita breads)

1 tsp oil
1/4 red onion, finely chopped (use the rest when frying the meat/soy)
1 fat garlic clove, finely chopped
1/2 cup ketchup
2 tbsp tomato purée
1 tbsp syrup, honey or brown sugar
About 1 tbsp white wine vinegar
A good splash Worcestershire Sauce (vegan/vegetarian W-sauce can be found in some health- and wholefood shops)
1/2 tsp Liquid Smoke
1/2 tsp (yellow) mustard seeds (optional)
1 tsp (smoked) paprika
Salt and pepper to taste

- Simply start, by frying the oil in a small sauce pan. Once hot, add the garlic and onion and soften for a few minutes so the fragrances get the chance to come out fully.

- Now, stir in the remaining ingredients and let it bubble for 5-10 minutes. Season to taste, and add a bit of chilli if you want a bit of an extra kick, but I found this to be quite all right the way it was!

- Spread over pita breads, or pizzas before topping with the rest of the ingredients you want. Enjoy!

Recipe by yours truly,

- Jules

Roti Wraps with Chilli Chickpeas

After having been to a showdown cook-off on Saturday, I was feeling so inspired - I wanted to make clean, soul-food that makes you happy with every mouthful.

The showdown took place in a lovely little place in Shawlands in Glasgow called The Glad Cafe. As for the two street kitchens who were up against each other, it was one of my favourite little places in town called Babu Bombay Street Kitchen, and another pop-up street kitchen called Fire in Babylon.

We were all to try four courses, or - if sharing, you had the potential to try six dishes in total. I went with a couple of friends, and thus we decided to get all the different courses, so we knew who to vote for. I will write more about this after I have posted up this little recipe by Levi Roots - delicious Caribbean food, with a bit of heat but not so much that a dollop of chutney and yogurt couldn't level it out. It's all about balance...

Roti Wraps with Chilli Chickpeas
(Serves 4)

4 tbsp olive oil
1 onion, finely chopped
5cm piece of ginger, peeled and finely chopped
400g can chickpeas, drained and rinsed
3 Sping oniong, chopped
1 tsp dried chilli flakes
2 tsp (black) mustard seeds (I used yellow)
4 tomatoes, roughly chopped
Salt and pepper to taste

To serve:
4 rotis, pita breads or wholemeal tortillas
4 tbsp Greek yogurt
4 tsp mango- or apricot chutney
1 tbsp fresh coriander, chopped (optional)

- Heat 2 tbsp of oil in a frying pan, add the onion and ginger and soften for about 5 minutes, stirring occasionally.

- In the meantime, have the remaining olive oil and chickpeas, along with a splash of water in a bowl, and whizz until you have a course paste. You can also do this in a food processor or mash. Set aside.

- Add the Spring onions to the frying pan and stir for about 2 minutes - before adding the chilli flakes and mustard seeds and cooking for another minute. Now, tip in the tomatoes, fry for about five minutes on medium low heat.

- Stir in the chickpea paste, season well with salt and pepper (about 1 tsp salt, 1/2 tsp pepper), and cook for a further 5-10 minutes.

- Heat rotis/wraps/pita, and top each with the chichpea mixture, along with some Greek yogurt, chutney and chopped coriander, and enjoy!

...Now, as far as the showdown went, it kicked off with a delicious starter by Babu Bombay Street Kitchen, a rice dish served in a paper cone with a complimentary cracker and a bit of heat! Alongside it we were given a caipirinha, which I thought went well with the spicy dish.

We each got to pick two out of four main courses, two provided by each Babu Bombay Street Kitchen and Fire in Babylon. Babu rattled up the infamous Yummy Mummy's Chicken dish with rice, and a lovely vegetarian dish that packed a good bit of heat and what was served with bread for dipping (SO good!), whilst representing FIB was Brown it Down Chicken served with macaroni pie and callaloo (I need to learn how to make that stuff!), and a brilliant Butternut Squash curry with coconut milk.
Fire in Babylon provided the dessert with a gorgeous, light mango and chocolate cheese cake, with an awesome biscuit base, and a small cup of spicy chai on the side. After the voting, it turned out to be Fire in Babylon who was victorious, although I had my hopes up for Babu, but nonetheless - the event was impeccable, and I'm hoping they will do something similar in the near future!

What is your favourite street food, and have you tried to make your own spin on it?


Original source:
Spice it Up! p. 72

- Jules

Vegan Dark Black Forest Chocolate

I thought it was about time for something sweet, preferably a little healthier than you're usual popping-candy-caramel-milk chocolate packed with e-numbers up to your ears. I know, I know, I totally sound like a spoilsport...but if you just hear. me. out!

You see, in my blog feed, a lovely girl called Ragnhild had made something that looked like the most delicious rick, dark chocolate - a black forest one! Once in the supermarket, I walked past some small, supersweet cherries, and in the basket they went. A day later - I made a batch of lovely little chocolates that I brought with me to my friends' for a Game of Thrones evening *smiles*

This reminded me of the dark chocolate layer that would lay beautifully at the bottom of these icecreams that my grandmother would buy, with cherry syrup swirled through it - heavenly!

PS. This is for serious chocolate lovers!

PPS. Coconut oil and cocabutter melts at low temperature, so you can make these raw as well

Vegan Dark Black Forest Chocolate
(Makes 12 large pieces or one giant bar)

75g coconut oil OR cocoabutter (original used cocoa butter, but I used coconut oil)
2 tbsp cashew- or peanut butter
2 tbsp cocoa nectar, I used syrup, agave will do brilliantly, and you can also use brown sugar
A pinch of vanilla, either fresh from the pod, vanilla sugar, or 1/3 tsp vanilla extract
3-4 tbsp cocoa powder or cacao (I used the cheap and cheerful stuff, unsweetened)
A couple of handfuls of sweet cherries, halved and pitted
Cacaonibs for garnish

- In a pot, simply have the coconut oil or cocoa butter, along with nut butter, sweetner, vanilla and cocoa. Stir on low heat until combined. Taste the mixture and add a little more (about a tablespoon or so) sweetner if necessary. It will get sweeter once it's set though!

- Now, decide how you wanna serve them, so you want to make a whole bar, or perhaps use silicone molds for little portion chocolates. Pour it into the mold(s), top with the cherry halves (2-3 halves per little mold) and cacao nibs (if using). Now, set them to cool for about an hour. You can freeze them for half an hour to hurry the process along a little, but keep these refrigerated until serving.

Ready to pop!

Simply enjoy on their own, or perhaps with a cup of milky tea. You can also use this as the base for icecream, or swirl it through homemade icecream I imagine - it would be delicious! NB. Note that if you're using coconut oil, they might melt quickly if you take your time eating them, but you'll probably not be able to resist their chocolatey goodnesss for long anyway!

Have you ever tried to make home made chocolate before?


Original source:
http://ragnhildnordrum.com/?p=5007

- Jules

Savoury Knights in Eggy Armour

Happy Saturday! Needing some breakfast inspiration?

Let's go back in time, cirka 15 years or so... Julie was a picky eater, always had been due to too nice parents who would let Julie get away with not eating her vegetables *shakes head*. I cannot believe I let myself miss out on so many good things, there were only a couple of vegetables that I really liked.
Obviously that has changed quite drastically over the last decade or so, but still - sometimes the kind of food I ate back then is still something I crave. I came across some posts about sweet Poor Knights, and it instantly made me think about the lovely savoury French Toast that my mum would make for me sometimes after school if I was hungry, or in the weekends sometimes for breakfast.

A handful of ingredients, and still I hadn't had these bad boys in years! That will change from now on though, let me tell you! Whenever I catch myself having some bread in the freezer, they'll be dipped in egg and fried until crisp, and that's just the way it has to be...

Breakfast, snack, lunch, dinner - you can have these ANY time of the day (or night)!

Savoury Knights in Eggy Armour
(Serves 1)

1 egg
Splash of milk
Salt
2-3 slices of bread
Butter for frying

- In a bowl that is wide enough to dip the slices of bread in, simply combine the egg, milk and a little bit of salt and pepper.

- Heat butter in a frying pan, and dip the bread into the egg mix, making sure you allow it to soak up the goodness before popping them in the pan to fry until golden.

- Serve on it's own, or with some bacon, or perhaps some cheese, or just some plain delicious butter, mmmm!

Perhaps accompany it with some freshly brewed coffee?


Inspired by mamma

- Jules

China Carbonara (Stir-Fry Broccoli Noodles)

Hello and happy Friday! What are your plans for the weekend?

The other day - I was in a rush, I knew I had food that needed eaten, I boiled up some water... usually this is essential regardless what you're making, and if you don't need it - you might need a cuppa afterwards anyway. Noodles in the cupboard, broccoli in the fridge, I needed protein... eggs! And that... was how this little stir fry dish came to be. I called it China Carbonara, but stir-fried noodles with broccoli is probably more suitable.
Swap the beef stock for vegetable stock if you're vegetarian, easy peasy!

Oh, and did I mention this totally hit the spot? Because it most certainly did. I am actually making something pretty similar now as we speak, it's just so tasty!

China Carbonara (Stir-Fry Broccoli Noodles)
(Serves 2)

2 noodle nests
1 beef stock cube, broken in two
200-250g broccoli, cut into florets
4 Spring onions, chopped
4 tbsp light soy sauce
2 tsp sesame oil
2 eggs

- Simply start by boiling up water for the noodles and broccoli. Boil the noodle in a medium pot, and the broccoli, you can simply have in the large frying pan or wok that you'll be making the dish in. Use half the stock cube for each off the two. The broccoli doesn't need to be fully covered by the water, it just needs to steam up for a few minutes to your liking.

- Now, drain the noodles and leave some of the water for the broccoli, about 100ml. In the frying pan - add your soy sauce, sesame oil and Spring onions. Stir well and tip in noodles to heat up. A minute later, crack in the two eggs and stir constantly for about a minute. Turn off the pan, and serve up! Now, tell me that wasn't easy? Who needs already made stir-fry mixes and sauces anyway *sneaky grin*

Do you have an absolute all-time favourite stir-fry that you would like to share? I'd be happy to hear it! I hope you have an amazing weekend - here the sun is shining, and it's gotten off to a beautiful start so far!


Recipe by yours truly,

- Jules

Falafels a lá Kriweb

Good morning and happy Wednesday! Have you got any plans? I was at my regular pub quiz yesterday, and our team got second prize! We hadn't won in just over a month, so that felt sweet!

First of all, I love love falafels, and I almost used to live on that entirely for a few month when I first discovered these delicious little falafel burgers. I have posted the recipe I normally use previously. This time though, I cam across some gluten- and egg free ones in Kristine Weber's second recipe book, and so I ddecided to give them a try, and they were delicious!

The only "problem" as such that I had, was that they were a lot more fragile than the ones I am used to making, so be mindful of that and cook them on lower heat but for longer to let them set a little more. You can also add one egg and 3 tbsp of oats or flour if you want though!

Falafels a lá Kriweb
(Serves 1-2, makes 4 falafel patties)

400g tin chickpeas, drained and rinsed
1 tsp (smoked) paprika
1 tsp turmeric
1 tsp tandoori spice or paste
1 small clove garlic
1/3 fresh chilli, deseeded
1/3 red onion, finely chopped
A handful of spinach leaves, finely chopped
2 tbsp oil for frying
(optional 1 egg and 3 tbsp oats = not vegan)

For the lemon guacamole:
1 ripe avocado
Juice of 1/2 lemon
Salt and pepper to taste
(optionally some finely chopped chilli and garlic)

A side salad or pita bread to serve

- Simply start by having chickpeas, spices, garlic and chilli in a bowl or processor and whizz until smooth. Now, fold in your chopped onion and spinach.

- Heat oil in a large frying pan, and use your hands to shape four patties. Once the pan is hot enugh (medium heat), place the falafel burgers in the oil and fry gently, about 5 minutes on each side, but made sure to check in on them so they dont get stuck or burnt.

- Now, whilst the falafel burgers are frying, you can make the guacamole! Simply take out the avocado stone, and scrape out the flesh into a bowl (save the avocado skin if you want to serve it in that!). Add the lemon juice, salt and pepper (plus chilli and/or garlic if using), and mix it well.

- Once the falafels are done, you're ready to plate up! Serve falafel burgers and guacamole with either a side salad or pita (or both!), and enjoy!

PS For my previous (and over a hundred times tried and tested I am sure) version of falafel burgers, click here!


Original source:
Sunnere & Sterkere med Proteinrik Mat, p. 69

- Jules

Krydderkake (Spice Cake)

For the flatwarming that we had here after the move, I wanted to make a lot of things - and I got a little overwhelmed. But then...then I had an epiphany, and remembered the cake that I first tried after my sister brought some home from kindergarden years and years and years ago!
She got the recipe for it, and whenever my mum made it, it would sit in the kitchen, and for some straaaaange reason, we would always come up with excuses to go to the kitchen, so we could sneak a piece of this with us...or two!

I halved the original recipe, so that it fit into an approximately 15x25cm povenproof dish, but I had to cook it for 15 minutes longer than the recipe stated.

Krydderkake (Spice Cake)
(Serves 12-15)

*Edited, as original recipe doesn't have eggs as previously stated*
2 cups sugar (I used medium brown sugar)
3 cups flour
2 cups kefir or light soured cream
4 tsp cinnamon
1/2 tsp cardamom
1 tsp bicarbonate of soda
100g melted butter

For the icing:
2 cups icing sugar
1 tsp cinnamon
1 tbsp cocoa powder
Water to right consistency (careful!)

- Start by pre-heating the oven to 175-180C.

- In a large bowl, whisk the eggs and sugar light and airy. Then add the spices, melted butter, kefir/soured cream, bicarbonate of soda and flour. Mix well until you have a smooth batter. Pour this into your oven proof dish (I used a 15x25ish centimetre one), and place in the middle in the oven to bake for 45-60 minutes, until a knife comes out clean.

- Once done, take out and let it cool for a couple of hours. Then, make the icing sugar, by mixing all the dry ingredients first, and then carefully adding a little water at a time. I think I altogether used around 1/2 cup, but start out with just a little as it liquifies quite easily!

- Pour the icing sugar over the cake and let it sit, covered, until the icing has dried slightly, before serving.

- I know it is tempting to wanting to decorate this bad boy, but you know what? This cake speaks for itself, so it isn't necessary for any other reasons than to make it more fun, hehe.

Pre-party! Spice cake and cocoa Nutty Date Marbles rolled in dessicated coconut, mmmm!

And I thought I'd throw in a picture of a colourful little breakfast I had last week, after having finally bought a milk frother so I could make cappuccinos at home

Crackerbread with soft cheese, ham and basil, accompanied by a home made cappuccino and apricots, yum!

What are your favourite cakes and breakfasts?


Original source:
Camilla's kindergarden (thank you!)

- Jules