Healthy no-fuss dessert: pineapple sorbet
Lately I have not been posting very much. Why? Because I have been eating.
The last few weeks I came out of hibernation and spent most evenings eating out with friends. I almost feel like I have been on a trip around the world: enjoying Asian lounge restaurants, clattering dim sum eateries, pure Italian hospitality, French Michelin starred luxury – just to name a few of the experiences I had.
On my couple evenings at home I balanced things out by eating healthy steamed fish and vegetables. But the contrast proved slightly too much of a shock.
Enter ….. my favourite healthy “emergency dessert”: pineapple sorbet.
This recipe really only has three steps: freeze tinned pineapple, allow to defrost a few minutes, blend. See below for the long version and maybe from now on you will also keep some pineapple in your freezer. Just for emergency purposes only of course
(recipe found on the blog ‘Fat Free Vegan‘)
1 can of pineapple slices in their own juice (do not take the ones that are canned with syrup)
- Place the pineapple and juice into a zip-lock freezer bag or -container.
- Freeze until solid, overnight (or just keep some in your freezer at all times- for emergencies).
- When ready to eat. Allow to defrost at room temperature for about 10 minutes.
- Place in food processor and process until smooth.
- Serve immediately. Any leftovers can be stored in the freezer. Just briefly process again before serving.
Imagine having these on your table within 5 minutes of pulling them out of the freezer
Cook once and eat twice – or in this case three or four times. I love foods that you can make in bulk and then just keep in the freezer.
These prawn dumplings are one of my favourite freezer dishes. They are very easy to make and once you have the hang of folding the dumplings, they do not take that much time to put together. The dumplings freeze beautifully and only take about four minutes to cook from frozen.
Make a large batch and keep them in the freezer for about 3 – 6 months. Then next time you feel like having a lazy evening, just pop the dumplings in a steam basket, defrost some edamame beans and relax. These dumplings make a lovely starter or great little dish for a dim sum style meal. Or serve with stir fried vegetables and rice or vermicelli for a light and effortless dinner.
The flavour of these dumplings is very light and delicate. The crunch of the prawn contrasts wonderfully with the soft wonton skin.
(from the blog ‘Rasa Malaysia‘)
About 20 dumplings
340g fresh, peeled and deveined shrimps (medium to large)
30g. chives (cut into very short pieces)
1 teaspoon egg white
1/2 teaspoon tapioca starch
1/2 teaspoon chicken or vegetable bouillon powder
1/4 teaspoon salt
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon oil
about 20 wonton skin
Make the filling.
- Rinse the prawns. Pat dry with paper towel. Cut each shrimp into small pieces.
- Chop chives.
- Combine prawns, chives and remaining marinade ingredients. Refrigerate for 30 minutes.
Make the wontons:
- Lay wonton skin on a flat and dry surface.
- Dab your index finger in a small dish with water. Trace around the skin.
- Add some filling to the center.
- Make three folds one side of the sheet.
- Now fold double into a half-moon shape.
- Press the two halves together.
Cook the dumplings:
- Either steam: Bring some water to the boil with a steamer basket. Steam the dumplings for about 3 minutes (or 4 if frozen).
- Or fry: Heat some oil in a pan. Fry the dumplings 2 minutes until golden. Add about 100ml water and immediately cover with a lid. Steam for about 3 minutes (or 4 if frozen).
- To freeze the dumplings, place them on a chopping board. Do not let them touch. Place in the freezer until frozen and then transfer to a freezer bag.
- soy sauce for dipping
- edamame (I buy mine frozen at the Asian supermarket)
- for a full meal serve with stir-fried vegetables and (fried) rice or vermicelli.
Tips & Variations
- the marinade can be replaced by a 1 1/2 soy sauce, 2 tsp rice vinegar and some (white) pepper
- with any leftover wonton skins you can make wonton cups to serve an appetizer salad or with filled yoghurt and fruits as desert
Smoky aubergine dip also know as caviar d’aubergines
Baba ganoush is an aubergine dip with an amazing smoky flavour; I have never tasted anything like it! Gorgeous! I was over the moon when I discovered it really is not that hard to make yourself.
You start by charring some eggplant over an open flame or under a grill. The hob method is more adventurous. Cooking them under the grill is particularly good if you are making larger amounts (and you will want massive amounts, this stuff is so delicious).
Before making the baba ganoush I would actually set aside a little of the roast aubergine to use as part of this recipe for Lentils with Roast Vegetables.
Serve your baba ganoush as an appetizer with some wraps.
Or as a side dish to spiced lamb and a salad for a fabulous main course.
Or….go crazy and serve this dip as part of a mezze style feast.
Last but not least this dip not only keeps in the fridge for about five days, it actually tastes better after a day or two.
2 large aubergine
3 garlic cloves
2-3 tbsp lemon juice
1-2 tsp tahini (roasted sesame paste)
1-2 tbsp olive oil
a pinch of cayenne or chili
optional: 1/4 – 1/2 tsp ground cumin
1 tbsp leaf parsley
I know two methods for preparing the eggplant.
Option 1: Hob & oven
- Heat oven to 200C.
- Prick the eggplants a few times with a fork. Char them by placing them directly on the flame of your gas stove. Turn them regularly until the skin is blackened and bubbles.( I so enjoy this part of the recipe – I mean how often do you get to do something like this.) Depending on how smoky you like you dip, char them for about (5 to )15 min.
- Put the aubergine in an oven dish and bake about 45 min until soft and wrinkled.
- Transfer them to a colander and allow to drain for 30 min.
- Line a baking tray with a double layer of aluminum foil.
- Pierce aubergines a few times with a fork (to stop them from exploding.)
- Place them directly under a hot grill for about 1 hour, turning them a few times. The aubergines should deflate and the skin should burn and break.
Making the dip
- Boil a little water and throw in the garlic just briefly. (This removes the sharp edge of the garlic.)
- Carefully remove the garlic skin. Cut the aubergine into rough chunks and put these to your food processor together with the garlic, lemon juice, tahini, cayenne, cumin (if using). Process until you have a creamy dip. (I prefer my baba ganoush with some texture, but you can go as smooth as you like.)
- Chill at least for a few hours before serving. The dip will taste even better after a day or two. It will keep for about five in the fridge and can be frozen.
Spicy Lamb Chops or Mini Kofta
Soft Warps or Pita Breads
Cauliflower Tabbouleh or Watermelon Feta Salad
Lentils and Roast Vegetables (you can use either baba ganoush or plain roast aubergine for this dish)
Grilled Aubergine on Lentils and Roast Veg
Delicious and instant dessert
I am holding on to the feeling of late summer for as long as possible. And what food epitomizes summer more than ice cream?
Frozen yoghurt! It is just as icy and creamy but its healthier and more refreshing.
What a fabulously tasty and easy way to have your daily serving of fruit! A desert that is actually good for you!
125g frozen cherries
100g non-fat Greek yoghurt (I like using 0% Total Yoghurt)
a few drops of vanilla essence
optional: a few drops of lemon juice
- Place all ingredients into a blender.
- Blend scraping down the sides regularly (this is the only effort involved).
- You can prepare the frozen yoghurt before dinner and keep it in the freezer until desert. Take into account that after a while it will become solid.
Tips & Variations
This recipe can be made with many types of fruit:
- strawberries (allow them to defrost for 15 minutes before putting them in the blender
If you are looking for extra sweetness you can add
- 1/4 tsp stevia
- 1 tsp agave syrup
- 1tsp honey
Welcome autumn with these warm flavours
Autumn has arrived and the chill is creeping in. It is time to pull out a thick coat and some hearty recipes.
This “pizza” is exactly what I was looking for. It is full of the deep and rich flavours of fall; the sweet onion and butternut balance wonderfully with the tangy rocket and goats cheese.
The base has a satisfying texture: chewy in the center and very crispy at the edges. And what a fabulous way of incorporating some more pulses into my meals.
The list of ingredients seems very long, but it really is not complicated. It will take little over an hour including baking time. Also you can prepare the “pizza” ahead: I made a double the amount and stored half the topping in the fridge for about four days. The crust I froze by way of experiment. I allowed the crust to defrosted a little, threw the topping on and had another dinner ready in no time.
(found on the blog ‘Natural Noshing’)
1 can (19 oz or 540 ml) beans (giant, white kidney or navy beans)
60ml (1/4 cup) extra virgin olive oil
120ml (1/2 cup) unsweetened soy- or almond milk
4 tsp apple cider vinegar
2 tbsp chia seeds
2 tbsp tapioca, potato or corn starch
60gr (1/4 cup) buckwheat flour
1/2 tsp baking soda
3/4 tsp baking powder
1/8 tsp fine sea salt
1 tsp dried basil
1 small butternut squash
2 tbsp olive oil
2 red onions
2 tbsp balsamic vinegar
small handful rocket (arugula, NL/DE: Rucola)
100g goat cheese
optional: 1 tbsp fresh sage
- Preheat oven to 190C (375F). Line a baking sheet with parchment paper.
- Rinse and drain the beans. Process them in a food processor until you have a chunky paste.
- Grind the chia seeds in a coffee grinder or pestle and mortar.
- Add to the beans together with all the remaining ingredients. Combine but do not over process.
- Form into one or two pizzas on the baking sheet. (You can oil your fingers if the dough is sticking too them.)
- Bake 30-35 min until edges and bottom is lightly browned.
- The crust can be frozen at this point. Slide the parchment paper onto a chopping board and wrap in clingfilm and/or freezer bag. The crust will remain fragile even when frozen so handle carefully. Allow crust to defrost slightly before topping.
- Top the crust and cook for 15-20 (individual servings) 20-30 (one large pizza).
- Preheat oven to 190C (375F).
- Peel the squash and cut into 2 cm cubes. Place on a baking tray and toss with 1 tbsp oil. Season with salt and pepper.
- Bake squash for about 30 minutes until some edges have gone slightly brown. Toss once or twice during baking.
- Cut onion into thin rings. Heat 1 tbsp oil in a small saucepan. Add onion and stir frequently until onion just begins to colour. Add balsamic and large pinch of salt. Cover and simmer on low heat. Cook for 25 min stirring once in a while.
- Roughly chop rocket and crumble goats cheese.
- Place rocket on the crust. Then onion, squash and cheese.
- Cook for 15-20 (individual servings) 20-30 (one large pizza).
Tips & Variations
The original recipe asks for 1/4 cup plus 2 Tbsp (45 g or 1.6 oz) coconut flour. I did not have any. Maybe that is why my crust was a little cracked.
A rocket salad. Add something fresh and crisp, apple for example.