Tagged: alight

cookie time

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Today I woke up and I just felt like baking and blogging… and so I did!

I baked delightful chocolate chip cookies, wrote this post and now I feel like satisfied…

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The cookies are adapted from Mary McCartney’s EAT : Arty’s chocolate chip cookies:

Needed:

115 g salted butter

60 g golden caster sugar (I used 40 g)

1 large free-range egg, beaten

1 teaspoon vanilla extract

170g plain or spelt flour (I used: 60 g rice flour + 60 almond flour + 60 g GF oats flour)

½ teaspoon bicarbonate of soda

175 plain dark chocolate, broken up and bashed into little chunks

(Mary says you can use milk chocolate if you prefer… of course I do! So I used 100 g milk chocolate + 50 g cranberries)

Method:

Preheat your oven to 190 C.

Line a baking tray with greaseproof paper baking parchment.

Cream together the butter and the sugar in a large mix bowl. Mix in the egg and the vanilla and beat well. Then mix the rest of the ingredients.

Spoon tablespoonfulls of chocolate dough onto your baking tray, spacing them out well, so they won’t stick together.

Put them in the oven for about 10 min (mine needed about 16 min.) Until they are (de)lightly golden and just firm to touch.

Leave the cookies to cool, preferably on a wire rack. Then eat!

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Wish you all a delightful week!

Lots of love,

dp bye

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because I love-love-love-love beetroot

ald eat 05aOne thing I love about this recipe is how many different (and full of iron) meals one common base can provide: Salad; Pesto; Burger and Soup!

But what I really love is the color… Come on! I can’t believe my mother never used this colorful soup for persuading me to eat beetroots (actually she never needed this stratagem, because I am crazy about beetroots ever since I was a baby… I am just trying to bring some drama in here!!! ).

What I always do is to make them all, regarding it took the same effort but also the fact that the burgers and the soup are meant to be stored anyway! And a Great thing about the soup is: It is delicious for winter meals but also, if not especially cold on summer days!

And of course: You don’t have to do everything on the same day. If you prefer you can stock your pieces or pesto and go for the next step in a couple of days… whatever suits you better!

Step 1: (+ salad)

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Cook 3 big or 4 smaller beetroot until ready to peel (about 15 min), then peel it with your own hands, cut them in 1X1inch pieces, and place it in a baking tray with a sprinkle of olive oil, some balsamic and just a little bit of sea salt. Cover it with foil and bring to pre-heated 200˚C oven for about 20 minutes, then take off the foil and bring back into oven for extra 15 minutes, until caramelized!

Now you must divide your beetroot in four portions!

You can combine the first portion with the same amount of feta or tofu over a bunch of spinach or rocket leaves; garnish everything with toasted sunflower seeds, a little bit of olive oil, lemon salt and pepper, and you’ll have a delicious salad full of Iron, especially if with tofu and spinach! You can also add a slice of avocado if you are really, really hungry!

Step 2: (+ pesto)

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The other 3/4 should be processes with two table spoons of sesame, about 75g of roasted almonds, and about half a cup of tomatti pellati or dried tomatoes!

Split the resultant pesto in three parts again! The first part can be stored to be used as a patê, especially when combined with creamy goats’ cheese, or used as a pesto by adding some olive oil to the mix!

Step 3: (+ burgers)

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Reserve 1/3 of your mixture.

Add to the 1/3 left one egg, 3 table spoons of (I use GF) onion cream powder, 1 tea-spoon of tabasco, 3 table spoons of (I use GF) rolled oats, 3 table spoons of soy dried beans, 1 table spoons of shoyu, about 2 table spoons of fresh parsley finely chopped.

Process everything, make some balls and press them against your hands to create little burgers. Bring the burgers to oven for about 10 min, turn them upside down and bring to the oven for other 10 minutes!

You can store the burgers on your freezer or refrigerator, and then heat them up in a skillet under a generous piece of cheese before serving!

Step 4: (+ soup)

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With your last 1/3 of pesto you can make an easy and delicious soup, only by adding a cup of natural yogurt (when it’s summer), or crème fraîche (when it’s winter) plus a cup or two of vegetable stock.

To serve it drop a table-spoon of yogurt or cream, and some parsley leaves!

That’s it; it; it and it! Four times delightful!

dp bye