tag:blogger.com,1999:blog-38950717144250362372024-03-13T05:33:15.402+01:00DelicanandaDelicious treats and dishes without gluten or refined sugar. Happy stomach, happy mind!Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-3895071714425036237.post-5549698079885287662017-07-08T01:38:00.001+02:002017-07-08T01:38:41.291+02:00Blueberry raw cheesecake bites<div class="separator" style="clear: both; text-align: center;">
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Good day from Steamboat, Colorado! After months of self work and all sorts of sojourns in the jungles and high altitude paradises of Central America, Delicananda travel fever has brought me to the land of plenty. I am so grateful to have found a wonderful place in Steamboat Springs to take my cooking and baking adventures further and finally get to spend long hours in the kitchen again. And even though Steamboat has an insane amount of wonderful outdoor activities to offer, I've found myself stuck in the kitchen more often than not. I've just missed cooking and baking so much that all else comes second. But I have managed to get my butt to some yoga classes and hikes, and even some wonderful 4th of July camping and river shenanigans. So all hope of making me into a river rat isn't lost. But you wanted some yummies, I hear? Let's get on with it!<br />
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Combing through the backlog of stuff I've made in the first couple of days, I chose to start the sharing with these cutesy little things. I wanted to ease my way back into the wonderful land of raw treats with a recipe that wasn't too demanding or didn't require a ridiculous amount of equipment or fancy ingredients. And what with gobbling up all blueberries I could get my hands on after being deprived of my favourite berry for so long, <a href="http://comfybelly.com/2014/07/raw-blueberry-cheesecake-bars-dairy-free/">this lovely recipe</a> from one of my favourite blogs Comfy belly was an almost self-evident way to get the raw ball rolling again, so to say.<br />
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I halved the recipe and made some modifications, and used a loaf pan to make the cake. You could use a springform, or whatever suits your fancy. I chose to cut the deliciousness into small bite size pieces, but you could make bars, or use cookie cutters to make little hearts or unicorns or whatever your heart desires. The choices are endless :)<br />
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The base was a tad too sweet for my liking, but everyone else seemed to think it was wonderful. So, if your sweet tooth isn't as sweet, you could get away with less maple syrup. I also added a middle layer of lightly salted and roasted seeds for
extra crunch and a tad of saltiness, which I always love and adore in my
sweets. I made cashew yoghurt at the same time with the cake, so the amount of cashews called for in this recipe is the soaked amount, and since I sadly still haven't figured out how much cashews expand when soaked, I can't really tell how much dry cashews you should use. But that's the wonderful thing about raw baking: you're not going to have a disaster in your hands even if you use a slightly different amount of ingredients. Something I really appreciate especially after my first few attempts at regular baking in high altitude that turned out... well, interesting ;). Trial and error, eh?<br />
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<h3>
Blueberry raw cheesecake</h3>
<b><i>Base</i></b><br />
<br />
<i>1 c almond meal</i><br />
<br />
<i>1/4 tsp salt</i><br />
<br />
<i>1 tsp ground ginger</i><br />
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<i>3/4 tsp cinnamon</i><br />
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<i>1 tsp cacao powder</i><br />
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<i>3 tbsp maple syrup </i><br />
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<i>2 tbsp coconut oil, melted</i><br />
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<br />
<i><b>Middle layer</b></i><br />
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<i>roasted and lightly salted pumpkin and sunflower seeds<b> </b> </i><br />
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<i><b>Cake layer</b></i><br />
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<i>1,3 c soaked cashews</i><br />
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<i>0,4 dl (a bit over a half of 1/3 cup :D) coconut oil, melted</i><br />
<br />
<i>0,4 dl lime juice </i><br />
<i><br /></i>
<i>dash of salt</i><br />
<i><br /></i>
<i>2,5 tbsp honey</i><br />
<i><br /></i>
<i>1/2 tsp vanilla extract</i><br />
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<i><b>Topping</b></i><br />
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<i>fresh blueberries<b> </b> </i><br />
<i><br /></i>
<i><br /></i>
Mix all base ingredients in a bowl. Adjust sweetness if necessary. Pat the dough into a pan of choice.<br />
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Sprinkle seeds on top.<br />
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Blend all cake layer ingredients until smooth. Spread onto the base.<br />
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Sprinkle blueberries on top and press lightly into the cake mass.<br />
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Freeze until set (4-ish hours), cut up and gobble up!<br />
<i><b> </b> </i><b><i> </i></b>Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-4502450153950482242016-10-02T15:36:00.001+02:002018-08-20T10:21:09.971+02:00The best gluten free crispy bread<div class="separator" style="clear: both; text-align: center;">
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Crispy and crunchy has always had a certain appeal for me. Biting through a tower of wonderful toppings to end up with a satisfying crunch in the end is a fine thing indeed. Here's one of my absolutely favourite crispy bread recipes. It is ridiculously easy to make, and endlessly variable. Just use any (gluten free) flour combination (if you use gram or coconut flour, you might need to add some more liquid), any nut/seed combo and any spices. Did I say endless varieties? It's true!<br />
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I don't quite remember where the original recipe came from, but I do remember it was made with all corn flour. A corny version (see what I did there? ;)) is also super yummy, but like said, experiment and see which flour combination floats your boat.<br />
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<h3>
Delicananda's go-to crispy bread</h3>
<div>
<i>2 dl gluten free flour </i></div>
<div>
<i><br /></i></div>
<div>
<i>0,5 dl pumpkin seeds</i></div>
<div>
<i><br /></i></div>
<div>
<i>0,5 dl sesame seeds</i></div>
<div>
<i><br /></i></div>
<div>
<i>0,75 dl sunflower seeds</i></div>
<div>
<i><br /></i></div>
<div>
<i>0,5 dl flax seeds</i></div>
<div>
<i><br /></i></div>
<div>
<i>0,5 dl olive oil</i></div>
<div>
<i><br /></i></div>
<div>
<i>2,5 dl boiling water</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tsp salt or 0,5 tsp salt and some salt sprinkled on top before baking</i></div>
<div>
<i><br /></i></div>
<div>
<i>spices (I often use turmeric, curry, ginger, cinnamon or chili. Or all of them)</i></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Mix together all dry ingredients. Add oil and boiling water. Mix into a spreadable dough. Pat onto a baking tray lined with baking sheet with your hands (I use gloves for this) or spread with a spoon. Spread into an even and thin layer. Bake in 150-160 degrees for 40-50 min. Cover with aluminum foil in the end if the bread isn't yet crispy but is starting to look a little too brown. Let cool, break into portion sizes and gobble up :)</div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-40623192086839029522016-09-30T15:02:00.001+02:002016-09-30T15:02:52.921+02:00Fish cakes with Awesomesauce<div class="separator" style="clear: both; text-align: center;">
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I love and adore fish. In (almost) all shapes and sizes. It's a little tricky to get my hands on the good stuff here in Berlin, though, which is a shame. On the other hand, then I don't feel it to be such a sacrilege to chop the fishy into tiny bits of mush. Like in this fish cake recipe.<br />
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I've been pretty sceptical about fish cakes in general since I had some in the University which were so appallingly bad that it almost put me off them for good. I've had better luck since, but they still hadn't become a favourite. This recipe does tip the scales to the other direction, namely the direction of awesomeness, though!<br />
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And since it's me and I love to bury everything under a delicious puddle of sauce, this recipe wouldn't be anything without the home made sriracha mayo. You can also buy both parts, the sriracha (which is a chili sauce for those who think it sounds like something of a Cthulhu monster. Cthulhu also doesn't ring a bell? Well, never mind. It's a chili sauce, yeah? That's all you need to know. Sriracha, I mean. Not Cthulhu. But I'm sure you catch my drift...) and the mayo, or you can make either or both yourself. I decided to take the homemade road, since I didn't want any additives or processed sugar in my sauce, and boy did it turn out DELISH! The only slight disappointment was the not-so-spiciness of the chilis I used. Make sure you choose properly hot ones to get more kick, or leave (at least some of) the seeds in.<br />
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The sriracha takes time to cool, so if you're making it yourself (Do try! It's soooo good!), either make it beforehand or take a small portion and stick it into the freezer for a little while to cool it down enough to be mixed with the mayo.<br />
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<h3>
<b>Fish cakes with superawesome sriracha mayo</b></h3>
<b><br /></b>
Cake recipe again from the lovely <a href="http://syotava.blogspot.de/2014/09/lohiburgeri.html">Syötävän hyvä</a>, Sriracha from <a href="http://nomnompaleo.com/post/36060636540/paleo-sriracha-homemade-20-minute-sriracha">Nomnompaleo</a> and mayo from <a href="http://lautasella.blogspot.de/2010/04/kotitekoinen-majoneesi.html">Herkkusuun lautasella</a><br />
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makes about 6 cakes<br />
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<br />
<b><i>Cakes</i></b><br />
<br />
<i>ca. 400 g salmon</i><br />
<i><br /></i>
<i>half of a red bell pepper (ca. 1 dl of cubes)</i><br />
<i><br /></i>
<i>6 tbsp almond meal</i><br />
<i><br /></i>
<i>1 egg</i><br />
<i><br /></i>
<i>1/2 tsp soy sauce / tamari</i><br />
<i><br /></i>
<i>1 tsp lemon juice</i><br />
<i><br /></i>
<i>a dash of garlic powder</i><br />
<i><br /></i>
<i>generously salt</i><br />
<i><br /></i>
<i><br /></i>
<b><i>Sriracha </i></b><br />
<b><i><br /></i></b>
<b><i>(</i></b><b><i>I made half a portion, but here's the whole recipe)</i></b><br />
<b><i><br /></i></b>
<b><i><br /></i></b>
<i>700 g fresh red jalapeno peppers / chilis, stemmed seeded and roughly chopped</i><br />
<i><br /></i>
<i>8 garlic cloves, peeled and smashed</i><br />
<i><br /></i>
<i>1/3 cup apple cider vinegar</i><br />
<i><br /></i>
<i>3 tbsp tomato paste</i><br />
<i><br /></i>
<i>3 tbsp honey</i><br />
<i><br /></i>
<i>2 tbsp fish sauce</i><br />
<i><br /></i>
<i>1 1/2 tsp salt</i><br />
<i><br /></i>
<i><br /></i>
<i><b>Mayo</b></i><br />
<i><b><br /></b></i>
<i>1 egg</i><br />
<i><br /></i>
<i>2 tsp apple cider vinegar</i><br />
<i><br /></i>
<i>1 tbsp Dijon mustard</i><br />
<i><br /></i>
<i>2 dl neutral oil (I used sunflower)</i><br />
<i><br /></i>
<i>some white pepper</i><br />
<i><br /></i>
<i>some salt</i><br />
<i><br /></i>
<br />
<i><br /></i>
<i>To serve: mayonnaise, sriracha (or other chili sauce), rucola/salad, avocado, sesame seeds</i><br />
<i><br /></i>
<i><br /></i>
Prepare sriracha and mayo first, or use shop bought.<br />
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<b>Sriracha</b><br />
<b><br /></b>
Prep chilies. Pro tip: use gloves. Throw all ingredients into a high speed blender. Puree until smooth or leave a little chunkier, as you please. Pour into a saucepan/skillet, bring to boil. Reduce to low heat and let simmer for 5-10 min, stirring occasionally. By cooking the sauce we strengthen the flavour and cut the sharpness of raw garlic. Once the foam subsides, the sauce should be bright red and you shouldn't be able to detect any raw veggie smell. Taste and adjust seasoning. Transfer into sterilized glass jars (sterilize by soaking in boiling water for a minute or so) and let cool. If you're using it straight away with the fish cakes, take out a small portion and stick it into the freezer while you make the mayo.<br />
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<b>Mayo</b><br />
<b><br /></b>
Pour all ingredients except the oil into a stick mixer jar. Keep the mixer in the bottom of the jar, start mixing and pour in the oil in a thin trickle while mixing. When the mayo is done, adjust taste. I added a little more mustard.<br />
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<b>Cakes</b><br />
<i><br /></i>
Make sure to buy a de-skinned fish fillet, or remove skin by yourself if you know how. Chop salmon into small cubes either with a knife or give it a couple of pulses in a food processor. Try to leave it a bit chunky though, so don't blitz it into a puree.<br />
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Chop the pepper into small cubes, the smaller the better. I had slightly more cubes than 1 dl, and the cakes turned out great.<br />
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Mix the "dough" and pat into flat cakes. I don't remember how many I made, but the recipe says it should be roughly six.<br />
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Cook in butter/oil for about 3-4 mins per side. Watch out not to overcook, since no one likes dry salmon.<br />
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Mix about 3 tbsp of mayo with 1 tbsp of sriracha, or do a mixture that better suits your taste buds. Serve cakes with mayo, rucola and avocado. Sprinkle with sesame seeds. Done!<br />
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<br style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-21804528969541385282016-09-02T21:34:00.001+02:002016-09-02T21:34:43.682+02:00Fudgy vegan brownies with a secret<div class="separator" style="clear: both; text-align: center;">
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I don't think there's a person on this earth who doesn't like brownies. Or if there is (and the reason isn't chocolate or histamin intolerance), there must be something wrong with them. Or well, I don't want to be mean, so I take it back. You're allowed to dislike brownies (and that means there's more for me!) But at least I love and adore them in all shapes and sizes. I'm also very picky when it comes to The Perfect Brownie. Dry baked goods suck and brownies make no exception to the rule. I'm also very interested in using my baked goods to smuggle all sorts of veggies to unsuspecting customers, muahaha.<br />
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I have a vaque recollection of doing a beetroot chocolate cake in the "good old" GlutenSugar days, at least I've had it on my agenda for a while. But now I decided to try it as the first treat I made for a wonderful café I've been baking for a bit over a month now, <a href="http://www.lykkeberlin.com/">Lykke</a>. They cater for all sorts of special diet people so I'm absolutely thrilled to be able to bake for them and practice my skills without having to eat everything myself.<br />
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The recipe for these babies is from <a href="http://www.unconventionalbaker.com/recipes/fudgiest-chocolate-beet-brownies-gluten-free-vegan-refined-sugar-free/">Unconventional baker</a>, a wonderful blog for us who'd like our cakes without any conventional ingredients but still absolutely yummy. The first batch of the brownies that I fed to my girlfriends was a little too dense and smooth to my liking, plus the taste of beets was a bit too overpowering. And I managed to mess up the topping and it separated... It still tasted good but required a generous dusting with cocoa powder to make things photo worthy.<br />
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I changed things around a bit for the café version, replacing the beet boiling water with almond milk and adding chopped almonds into the batter for some texture. The result was much better, and it does say "fudgy brownies", not "fluffy brownies" in the recipe... They are dense, but super mega yummy, and I'll take a dense brownie against a dry one any day. Give them a go!<br />
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<h3>
Fudgy beet brownies</h3>
<div>
<br /></div>
<div>
<b><i>Base</i></b></div>
<div>
<b><i><br /></i></b></div>
<i>1/2 c wholemeal rice flour</i><br />
<i><br /></i>
<i>6 tbsp sticky rice flour</i><br />
<i><br /></i>
<i>1/4 c tapioca flour</i><br />
<i><br /></i>
<i>1/4 tsp guar gum / xanthan gum</i><br />
<i><br /></i>
<i>1/2 c cocoa powder</i><br />
<br />
<i>1 tsp cinnamon</i><br />
<i><br /></i>
<i>1 tsp baking powder</i><br />
<i><br /></i>
<i>1/2 tsp baking soda</i><br />
<i><br /></i>
<i>1/4 tsp salt</i><br />
<i><br /></i>
<i>1 c cooked beet puree</i><br />
<i><br /></i>
<i>1 c maple syrup/other sweetener</i><br />
<i><br /></i>
<i>1/2 c almond milk/other non-dairy milk (or beet water)</i><br />
<i><br /></i>
<i>1 tbsp vanilla</i><br />
<i><br /></i>
<i>chopped almonds/nuts</i><br />
<i><br /></i>
<i><br /></i>
<i><b>Topping</b></i><br />
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<i>1 c non-dairy chocolate (chips or chopped block chocolate, preferably sugar free)</i><br />
<i><br /></i>
<i>1/4 c margarine</i><br />
<i><br /></i>
<i>(salt, if using unsalted margarine)</i><br />
<i><br /></i>
<i>1/4 c </i><i>almond milk/other non-dairy milk (or beet water)</i><br />
<i><br /></i>
<i>(1/2 tsp amond extract, if you can get your hands on it. I couldn't)</i><br />
<i><br /></i>
<i>cocoa powder for dusting</i><br />
<i><br /></i>
<i><br /></i>
<span style="font-family: inherit;">Heat oven to 175 C. Grease a 20 x 30 cm baking tray (or something roughly similar).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Make the beet puree first: plop beets into a kettle full of water and boil until soft. You can peel them before boiling of after, your call. Puree the boiled peets in a blender. Add a splash of beet boiling water to help things along, but don't thin out the puree too much, it needs to be nice and thick.</span><br />
<span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;"><br /></span>
<span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;">Mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Add in all remaining base ingredients except chopped almonds and mix everything with a mixer to combine. Fold in chopped almonds. Pour into prepared baking pan and level the top with a spatula to smooth out the batter.</span><br />
<span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;"><br /></span>
<span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;">Bake for approximately 25 minutes until a skewer inserted in the center comes out dry(ish). Remove from oven and place on a cooling rack for 10 minutes.</span><br />
<span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;"><br /></span>
<span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;">In the meantime, prepare the chocolate topping by placing all ingredients in a glass or stainless steel bowl. Warm the mixture carefully on a double boiler </span><span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;">and mix occasionally until everything is smooth and uniform. Once the brownie base has cooled a little, pour this mixture thinly and evenly over the brownies (use a spatula to spread it around evenly as needed). Allow the brownies to chill a little by placing them in the fridge for at least 20 minutes, once the tray has cooled enough to go in the fridge. This will allow the topping to get absorbed into the brownies, and that's when the magic happens.</span><br />
<span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;"><br /></span>
<span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit; line-height: inherit;">Dust with some cocoa powder, cut into squares or hearts or dinosaurs or or or... and dig in :)</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-L3gOOWJ_OMc/V8nNlZuB1pI/AAAAAAAACpw/0LbrjCrq4sQL_lTE0fcc0iPBzX-jnQ2IgCEw/s1600/IMG_8254.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://2.bp.blogspot.com/-L3gOOWJ_OMc/V8nNlZuB1pI/AAAAAAAACpw/0LbrjCrq4sQL_lTE0fcc0iPBzX-jnQ2IgCEw/s640/IMG_8254.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I knew I'd find a use to the dusting stencil I bought from Ikea way back when!</td></tr>
</tbody></table>
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<a href="https://2.bp.blogspot.com/-7LI-D2pE0KU/V8nNhmVBNrI/AAAAAAAACpw/YxqcwsnQby8zzZ7PW8XmsA8GTU2qweqUQCEw/s1600/IMG_8237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-7LI-D2pE0KU/V8nNhmVBNrI/AAAAAAAACpw/YxqcwsnQby8zzZ7PW8XmsA8GTU2qweqUQCEw/s640/IMG_8237.jpg" width="640" /></a></div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-59473889692171764712016-09-02T20:46:00.001+02:002016-09-02T20:47:04.959+02:00Zucchini noodle avocado sauce mush<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ahQwTcmgFS4/V8nDYAfDqmI/AAAAAAAACpI/C9n4Sk8uRtMmCb8ln_V6KQHzRbY49WB7wCEw/s1600/IMG_8216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-ahQwTcmgFS4/V8nDYAfDqmI/AAAAAAAACpI/C9n4Sk8uRtMmCb8ln_V6KQHzRbY49WB7wCEw/s640/IMG_8216.jpg" width="640" /></a></div>
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Yes yes, I know. This dish has become such a cliché in food blogs, but since I don't give a damn about such things (plus I want to jot it down before it gets lost in the sea of recipes I have bookmarked), here goes.<br />
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I love love love zucchini spaghetti and finally decided to "splurge" and get a gadget for making the said delicacy. I had a julienne peeler before but was never really satisfied with the quality of the strips it produced, they were too thin for my liking. This new baby which cost all of 12 euros if I remember correctly delivers! No, it's not a spiralizer, but it takes much less space in my teeny tiny kitchen and the price was a definite bonus.<br />
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<a href="https://2.bp.blogspot.com/-qB4g6IRKtvo/V8nDU5o3pHI/AAAAAAAACo0/BeUSm1UnsIca0r07XzxKWMoufpnxmURxgCLcB/s1600/IMG_8211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://2.bp.blogspot.com/-qB4g6IRKtvo/V8nDU5o3pHI/AAAAAAAACo0/BeUSm1UnsIca0r07XzxKWMoufpnxmURxgCLcB/s640/IMG_8211.jpg" width="640" /></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-1TufDhYyEpA/V8nDUekTURI/AAAAAAAACow/tm0f8gAiU-AFfPYz7TwkAGCtYd-fW06TACLcB/s1600/IMG_8209.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://2.bp.blogspot.com/-1TufDhYyEpA/V8nDUekTURI/AAAAAAAACow/tm0f8gAiU-AFfPYz7TwkAGCtYd-fW06TACLcB/s640/IMG_8209.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And it produces the cutest cones ever! Awww...<br />
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I found the recipe in <a href="http://www.paleocupboard.com/zucchini-noodles-with-avocado-cream-sauce.html">Paleo Cupboard</a> and the result was just absolutely amazingly scrumptious. The avocado sauce had exactly the right amount of flavour, although I think I used a little less garlic than the recipe, since I'm still getting used to it again after omitting it from my diet for quite a while due to sensitivities. But feel free to use all 3 cloves if you want yours more garlicky. You can either serve the noodles raw or cook them. I love them both ways but this time I cooked them and the result was really really good. So, anyway you go, you can't go wrong.<br />
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The pics also don't really do this dish justice. I wringed my poor zucchinis to within an inch of their lives while trying to get the excess liquid out and didn't believe the recipe when it called for 6 large zucchinis, so the result is more a mush under a mush than noodles with a sauce. But hey, I'm always of the opinion that there can never be too much sauce and am known to drown all sorts of innocent cakes in something liquid and sweet, so I had no complaints. If you want a more photogenic dish, do as I say, not as I do. Yes? :) But now: Let me present: Miss Avocado meets Mr Zucchini, falls in love and decides it never wants to be separated from him ever again, aka Mush. Enjoy!<br />
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<a href="https://2.bp.blogspot.com/-EGJ3kstfM8w/V8nDVEpQ05I/AAAAAAAACpI/bWheYnd7eIoQAxvy497JeX7d1wmvsv30QCEw/s1600/IMG_8212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-EGJ3kstfM8w/V8nDVEpQ05I/AAAAAAAACpI/bWheYnd7eIoQAxvy497JeX7d1wmvsv30QCEw/s640/IMG_8212.jpg" width="640" /></a></div>
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<h3>
Zucchini noodles with avocado cream sauce</h3>
<div>
<br /></div>
<div>
<i>6 large zucchinis (yes it seems like a lot but they lose a lot of volume when squeezed)</i></div>
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<i><br /></i></div>
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<i>1/2 tsp sea salt</i></div>
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<i><br /></i></div>
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<i>1 tbsp oil</i></div>
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<i><br /></i></div>
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<i><br /></i></div>
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<i><b>Sauce</b> </i></div>
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<i><br /></i></div>
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<i>2 large avocados, peeled and pitted</i></div>
<div>
<br /></div>
<div>
<i>1/4 cup packed basil leaves</i></div>
<div>
<i><br /></i></div>
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<i>1/2 tsp sea salt</i></div>
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<i><br /></i></div>
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<i>1/2 tsp black pepper</i></div>
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<i><br /></i></div>
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<i>3 cloves of garlic, minced (or less, I think I had 2 small ones)</i></div>
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<i>2 tbsp olive oil</i></div>
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<i><br /></i></div>
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<i>1 tbsp lemon juice</i></div>
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<i><br /></i></div>
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<span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;">Julienne or spiral slice your zucchini and place in a strainer over a larger bowl or in the sink. Sprinkle about 1/2 teaspoon of salt</span><span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;"> over the zucchini and toss to coat. Allow the zucchini to sit for 15-20 minutes to allow excess liquid to drain. After the zucchini has drained, wrap it in a few paper towels and squeeze gently (don't wring it to death) to remove any remaining moisture. Wrap again in fresh paper towels and leave on the counter until ready to cook.</span><span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;"><br /></span><br />
<span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;">To make the sauce, place all of the sauce ingredients in a blender or a food processor </span><span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;">and blend until smooth. Taste and add additional salt and pepper if desired. </span><br />
<span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;"><br /></span><span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;">Note: If serving raw, stop here and serve the sauce on top of the noodles.</span><br />
<span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;"><br /></span><span style="background-color: white; color: #555555; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 13px; line-height: 19.5px;">To cook the noodles, pour oil in a large skillet and warm over medium-high heat. Add the zucchini and cook for 2 minutes. Add the sauce and toss with the noodles to coat. Cook for another 2-3 minutes or until heated through, then serve.</span><br />
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<a href="https://4.bp.blogspot.com/-mnGbMCb_irA/V8nDXWVT_0I/AAAAAAAACpQ/WvS16WuRo6oaQX58LV457myRJ7LZizgdACEw/s1600/IMG_8213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-mnGbMCb_irA/V8nDXWVT_0I/AAAAAAAACpQ/WvS16WuRo6oaQX58LV457myRJ7LZizgdACEw/s640/IMG_8213.jpg" width="640" /></a></div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-40271608432097875142016-07-23T18:01:00.002+02:002016-07-23T18:01:32.008+02:00Sweet potato boats with delicious cargo<br />
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<a href="https://3.bp.blogspot.com/-y3ctLoiRM4E/V5ONnRbODyI/AAAAAAAACoA/iRlQjOJ45CUhXyK7Nl3sulIPK74_uAtjQCEw/s1600/IMG_8081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://3.bp.blogspot.com/-y3ctLoiRM4E/V5ONnRbODyI/AAAAAAAACoA/iRlQjOJ45CUhXyK7Nl3sulIPK74_uAtjQCEw/s640/IMG_8081.jpg" width="640" /></a></div>
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So, I have a confession to make: sometimes I cheat on coconut with the other love of my life, sweet potato. Give me fries, wedges, brownies, mash - anything goes, as long as it's orange. This dish is a true ode to that wonderful root vegetable. It is again from Outi Rinne's wonderful book Mieliruoka and cooked to (almost) perfection in my mom's kitchen. The boats carry a truly nutrious cargo of quinoa, black beans, tomatoes in two forms and a wonderful array of spices. Absolutely delicious!</div>
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I roasted way too much of the sweet potatoes, so the rest of them I mushed and smuggled into a batch of cookies I promise to share with you later. Watch this space! :) And really, there's no such a thing as too much sweet potato. You can put it anywhere: bake into bread rolls, make brownies or cookies, just eat it as is, make veggie patties, paint the walls with it, marry it... The choices are endless. Or if in doubt, just ship it over to me and I'll make short work of it ;)</div>
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I also put a little too much of the sundried tomatoes in, since I thought the "6" that's called for in the recipe means 6 whole tomatoes, and my sundrieds were halves. But I think 6 halves would have been more than enough since they do lend a very "dark" and pungent-y sour taste to the filling. </div>
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These babies are really yummy by themselves, but once again, like in the <a href="http://delicananda.blogspot.de/2016/07/lentil-watermelon-salad-with-secret.html">lentil watermelon salad</a>, the mint vinaigrette makes a real change. Sooo fresh and yummy! Also a nice salad would be great as a side dish, if you want to have more greens with your orange. </div>
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<h3 style="clear: both; text-align: left;">
Sweet potato boats</h3>
<div>
<br /></div>
<div>
<i>2 small plump or 4 skinnier sweet potatoes</i></div>
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<i><br /></i></div>
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<i>coconut or sesame oil</i></div>
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<i><br /></i></div>
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<i><b>Filling</b></i></div>
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<i><b><br /></b></i></div>
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<i>1 dl quinoa</i></div>
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<i>1 tin (285 g) black beans</i></div>
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<i><br /></i></div>
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<i>6 sundried tomatoes</i></div>
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<i>2 fresh tomatoes, chopped</i></div>
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<i>1/2 onion, grated</i></div>
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<i>1 clove of garlic</i></div>
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<i><br /></i></div>
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<i>grated zest and juice of 1/2 organic lemon/lime</i></div>
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<i>1 tsp cumin</i></div>
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<i><br /></i></div>
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<i>1 tsp oregano</i></div>
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<i><br /></i></div>
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<i>1/2 tsp coriander powder</i></div>
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<i><br /></i></div>
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<i>black pepper to taste</i></div>
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<i>1/2-1 tsp salt</i></div>
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<i><br /></i></div>
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<i>3 tbsp cacao nibs (I didn't have these so left them out)</i></div>
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<i><br /></i></div>
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<i>1 tsp smoked bell pepper powder (mom can't deal with bell peppers so left this out)</i></div>
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<i><br /></i></div>
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<i>2 dl soft innards of sweet potatoes </i></div>
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<i><br /></i></div>
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<i>For garnishing: fresh coriander</i></div>
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<i><br /></i></div>
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<div>
<i><a href="http://delicananda.blogspot.de/2016/07/lentil-watermelon-salad-with-secret.html"><b>Mint vinaigrette</b></a></i></div>
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<i><br /></i></div>
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<div>
Heat the oven to 200 degrees. Scrub the sweet potatoes clean under flowing tap water. Split in four wedges lengthwise (or in 2 wedges if the sweet potatoes are very skinny). Give the wedges a nice oil massage and roast in the oven for about 30 min or until they are soft and done.</div>
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<div>
Meawhile: prepare the filling. Cook quinoa according to the directions in the package. Grate lemon/lime zest, garlic and onion in a large bowl. Grate also the fresh tomatoes (best to halve the tomatoes and grate with the cut surface facing the grater). Pat the excess oil out of the sundried tomatoes with kitchen roll and chop the tomatoes, add into the bowl. When the quinoa has cooked, drain it well and add 2 dl in the bowl. If there's something left over, save it for other use. Add the remaining filling ingredients in the bowl (not the lemon juice or the sweet potato meat, since it's still in the oven (d'oh!)). Mix.</div>
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<div>
Take the soft and lovely sweet potatoes out of the oven. Scrape the innards out of the boats carefully, so that there will be a hole where you can put the filling. I didn't manage to do this very well and we ended up having just filling on sweet potato skins, mainly :P. Equally delicious but not as pretty. Add the scraped out sweet potato innards/meat/flesh or whatever it's called (2 dl or more of it) into the bowl. Check the flavour and add lemon/lime juice if needed. Spoon the filling into the awaiting boats and finish with fresh coriander.</div>
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Serve with <a href="http://delicananda.blogspot.de/2016/07/lentil-watermelon-salad-with-secret.html">mint vinaigrette</a>. Devour.</div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-75614904604830624362016-07-17T23:22:00.001+02:002016-07-18T13:06:03.794+02:00Coconut bacon aka. the most awesomesauce thing ever<br />
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So, I made a <a href="http://delicananda.blogspot.de/2016/07/lentil-watermelon-salad-with-secret.html">salad</a>. And it called for an interesting sounding topping, namely coconut bacon. Say what, you say? My thoughts exactly. Coconut that tastes like bacon? Well, why not. And since I'm a complete coconut junkie anyway, another way to prepare the delicious thing didn't sound like a bad idea at all.<br />
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So, after scoring some smoked bell pepper powder on the nearby Boxi farmer's market (where I end up spending all my money every Saturday) there was nothing that could stop me from trying out this weird but wonderful sounding thing.<br />
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And, oh my Gods... I mean, really. I cannot even.... Well, let me try. You know those moments, where you don't quite know how to describe the noise of pure pleasure that comes our of your mouth when it encounters something ultra specially delicious. No? Is it just me? Well, I moaned, giggled, laughed and groaned. All at once. And many tines. One might have thought there was someone else with me in the kitchen than just food and me, but no, it was just a foodgasm. Ridiculously overwhelmingly wonderful, this thing. Crunchy, sweet, salty, smoky, aaaargh just so good.<br />
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You really really need to make this. Really. You will regret it if you don't. I mean it. Do you need me to go on? OK, I'll shut up now. Here's the recipe. Thank you, <a href="http://www.mieliruoka.fi/">Outi</a>!<br />
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<h3>
Coconut bacon</h3>
<div>
3 dl</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>3 dl coconut chips (the nice chunky ones)</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tbsp tamari / organic soy sauce</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tbsp maple syrup</i></div>
<div>
<i><br /></i></div>
<div>
<i>3 drops of liquid smoke + 1 tsp bell pepper powder OR </i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tsp smoked bell pepper powder</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tsp olive oil</i></div>
<div>
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
Mix all ingredients in a large bowl. Spread on a baking sheet lined with baking paper. Warm the oven to 75 degrees and roast the chips until they're completely dry. Toss and turn them once in a while (and take some samples. You know you want to.) If you're lucky enough to have a dehydrator, you can also dry the chips there. Or in a 45 degree oven overnight (leave the oven door cracked open a little). </div>
<div>
<br /></div>
<div>
Store in an airtight box if there's some left. Which I highly doubt. </div>
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<br /></div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-42609379261675286142016-07-17T23:10:00.001+02:002016-07-17T23:23:12.125+02:00Lentil watermelon salad with a Secret Ingredient<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ri-3aqffBgo/V4vvtfyadHI/AAAAAAAACms/XysNa4wDbzA3Vy8GiDBO-5zFd01KgrXJgCLcB/s1600/IMG_8264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-ri-3aqffBgo/V4vvtfyadHI/AAAAAAAACms/XysNa4wDbzA3Vy8GiDBO-5zFd01KgrXJgCLcB/s640/IMG_8264.jpg" width="640" /></a></div>
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Lo and behold, a post that's not about sweet stuff! I had a brunch with my lovely ladies here in Berlin, and I wanted to test out a recipe from a wonderful new book, Mielekkäät eväät by Outi Rinne, who is the multitalent behind a delicious Finnish blog <a href="http://www.mieliruoka.fi/">Mieliruoka</a>. Outi writes that lentils are a good vegetarian source of iron that needs vitamin C for its absorption, so combining lentils into a salad with fresh veggies is a good idea. The salad is very nice by itself, but it is made absolutely perfect by a mint vinaigrette and my newest addiction, <a href="http://delicananda.blogspot.de/2016/07/coconut-bacon-aka-most-ridiculously.html">coconut bacon</a>, which deserves its own post where I will sing its praises in more detail.<br />
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But here, without further ado, Outi's wonderful recipe. Enjoy!<br />
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<h3>
Lentil watermelon salad</h3>
<div>
4 portions</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b><i>Salad</i></b></div>
<div>
<br /></div>
<div>
<i>2 1/2 dl beluga lentils (or some other small, shelled lentils. I used troy lentils)</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 tsp salt, black pepper</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tbsp olive oil</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 l water melon cubes</i></div>
<div>
<i><br /></i></div>
<div>
<i>2 young red onions with their stalks (or 3-4 scallion stalks)</i></div>
<div>
<i><br /></i></div>
<div>
<i>250 g lollo rosso or some other reddish sort of lettuce </i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 red radicchio (or more of some sort of lettuce you can get your hands on)</i></div>
<div>
<i><br /></i></div>
<div>
<i>coconut bacon / parmesan chips</i></div>
<div>
<i><br /></i></div>
<div>
<br /></div>
<div>
<b><i>Mint vinaigrette</i></b></div>
<div>
<b><i><br /></i></b></div>
<div>
<i>1 pot of mint </i></div>
<div>
<i><br /></i></div>
<div>
<i>5 sprigs of parsley</i></div>
<div>
<i><br /></i></div>
<div>
<i>(some coriander leaves, if you happen to have some)</i></div>
<div>
<br /></div>
<div>
<i>1 dl basil leaves</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 1/2 dl olive oil</i></div>
<div>
<i><br /></i></div>
<div>
<i>juice from 1/2 lemon + 1/2 tsp grated lemon zest</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 tsp salt</i></div>
<div>
<i><br /></i></div>
<div>
<i>black pepper</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 garlic clove</i></div>
<div>
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
Prepare mint vinaigrette by putting all ingredients into a blender or hand mixer jug and buzz into a smooth vinaigrette. Put into the fridge while you prepare the salad and the Awesome Secret Ingredient (aka. coconut bacon).</div>
<div>
<br /></div>
<div>
Cook lentils according to the package. Note that some lentils require soaking; I soaked my troy lentils overnight although the package called for only 3 hours. I wasn't entirely sure if the recipe called for 2,5 dl cooked lentils or the amount of lentils you get when cooking 2,5 dl raw lentils, so I soaked 2,5 dl, ended up with 6 dl of cooked lentils of which I used 3 dl for the salad. After cooking rinse the lentils with cold water. Add salt, black pepper and olive oil and mix.</div>
<div>
<br /></div>
<div>
Cube watermelon, slice the onion into thin slices and mix with the lentils. Spread the lettuce on a tray of line a salad bowl with them. Spread some of the vinaigrette on top. Spoon the lentil melon onion mixture on top and finish with the rest of vinaigrette before serving. Sprinkle with THE MOST AWESOME THING EVER, aka. coconut bacon, or parmesan chips.</div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-28842891380768090872016-07-17T22:31:00.000+02:002016-07-17T22:31:16.629+02:00Snickers bites<div class="separator" style="clear: both; text-align: center;">
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<a href="https://3.bp.blogspot.com/-O6uV21SnP9s/V4vk2R1fKgI/AAAAAAAACmQ/ni6LlZ6yoVsbjkgJRnPbvtkr3Qv1XGuRQCLcB/s1600/IMG_8236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://3.bp.blogspot.com/-O6uV21SnP9s/V4vk2R1fKgI/AAAAAAAACmQ/ni6LlZ6yoVsbjkgJRnPbvtkr3Qv1XGuRQCLcB/s640/IMG_8236.jpg" width="640" /></a><br />
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<br />
Everyone likes Snickers, right? At least I do. There's something magical about the scrumptious get-together of salty peanut, caramel and chocolate. The ingredients in the normal Snickers, though? Less magical.<br />
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So, let's make a goodie version out of the teeth-jarringly sweet snack bar, shall we?<br />
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<a href="http://syotava.blogspot.de/2014/09/raaka-snickers.html">Syötävän hyvä</a> beat me to it again. Or inspired me to get snickering in the first place, actually. I chose to take the "cover everything in double chocolate" route (because, why not?). And it was good and bad at the same time. Good, because more chocolate = more chocolate. Bad, because in this case, as I doubled the chocolate amount, I added way more sweetener than I should have. Also, the honey I was using was a spreadable type, not the runny one. So the chocolate became super thick. Yummy, but very very super honeylicious and thick.<br />
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I felt slightly sick after a few samples. to be honest ;). But what wouldn't I do for the sake of experimenting! Now I know. Next time: start easy on the honey. Or use maple syrup. Or coconut syrup.<br />
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I also decided to go for bite size goodies instead of full bars, since nobody could eat a whole bar of this stuff (or if they could, I'd very much like to see that). And I even halved the bites in the end. So these were more candies than bars in the end, but hey, more for everyone!<br />
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Next time I'd also like to get the chocolate a bit crunchier, which would probably mean less sweetener, more cacao butter. Something to think about, for the next time around.<br />
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I bought unroasted and unsalted peanuts, but ended up roasting and salting them :D. So, just buying the regular ones would probably have made more sense. But making stuff from scratch is also fun. At least I didn't grow the peanut trees (bushes? where do they grow?) myself :D<br />
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<h3 style="clear: both; text-align: left;">
Snickers bites</h3>
<div>
<br /></div>
<div>
<b><i>Base</i></b></div>
<div>
<b><i><br /></i></b></div>
<div>
<i>1 dl peanut butter</i></div>
<div>
<i><br /></i></div>
<div>
<i>2 tbsp liquid sweetened (I chose maple syrup)</i></div>
<div>
<i><br /></i></div>
<div>
<i>2 tbsp almond meal</i></div>
<div>
<i><br /></i></div>
<div>
<i>(a dash of salt if using unsalted peanut butter)</i></div>
<div>
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
<i><b>Filling</b></i></div>
<div>
<i><b><br /></b></i></div>
<div>
<i>8 soft dates, pitted</i></div>
<div>
<br /></div>
<div>
<i>1 tbsp coconut oil</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tbsp water</i></div>
<div>
<i><br /></i></div>
<div>
<i>dash of vanilla powder</i></div>
<div>
<i><br /></i></div>
<div>
<i>dash of salt</i></div>
<div>
<i><br /></i></div>
<div>
<i>peanuts on the top (unroasted and unsalted or the normal ones)</i></div>
<div>
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
<i><b>Coating (for the double chocolatey way)</b></i></div>
<div>
<i><b><br /></b></i></div>
<div>
<i>6 tbsp melted cacao butter (melt in a double boiler)</i></div>
<div>
<i><br /></i></div>
<div>
<i>2-4 tbsp liquid sweetened (I used honey and 4 tbsp was way too much)</i></div>
<div>
<i><br /></i></div>
<div>
<i>6 tbsp raw cacao powder</i></div>
<div>
<i><br /></i></div>
<div>
<i>dash of vanilla powder</i></div>
<div>
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
Line a freezer box/suitable container (ca. 10 x 20 cm) with baking paper. Mix the base ingredients. Spoon into the container and flatten out. Put in the freezer.</div>
<div>
<br /></div>
<div>
Mush the filling ingredients into a smooth paste with a hand mixer. Spoon on top of the base, spread out evenly. Press a desired amount of peanuts on top and stick in the freezer for a couple of hours (or overnight).</div>
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<i><b><br /></b></i></div>
<div>
Make the chocolate coating by mixing the ingredients together. Add sweetener if desired, but take heed from my mistake and start with a smaller amount. Lift the frozen snickers chunk out of the container using the baking paper. Cut into bars or bites. </div>
<div>
<br /></div>
<div>
Dip bites in the chocolate and, ideally, lift onto a rack to drain. If, like me, you don't own a full set of praline making goodies which includes a fancy rack, just let a little of the excess chocolate drain back into the bowl and then set the bites on a plate and watch the excess choco melt into a charming little puddle around them.</div>
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<div>
Put back into the freezer and take out only as much as you're serving: the chocolate starts melting quite quickly. If you're particular about the look of the bites, you can cut out the excess chocolate from around the bites if you want them to resemble squares more than blobs. I tried my best, but since my chocolate was very thick, my bites remained adorably plump :).</div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-9422447820260242342016-07-15T22:40:00.002+02:002016-07-15T22:40:37.119+02:00Heavenly soft licorice chocolate truffles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-Sh3wiV1lYGM/V4lIkShU2TI/AAAAAAAAClU/xXhsF4UnLR4ztbsSn_QpLDkDDyOgB3cPQCLcB/s1600/IMG_8072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://4.bp.blogspot.com/-Sh3wiV1lYGM/V4lIkShU2TI/AAAAAAAAClU/xXhsF4UnLR4ztbsSn_QpLDkDDyOgB3cPQCLcB/s640/IMG_8072.jpg" width="640" /></a><br />
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Oh my Gods, my mouth starts watering when I even think about these wonderful little balls. I had some licorice powder left from the <a href="http://delicananda.blogspot.de/2016/06/ridiculously-amazing-chocolate-licorice.html">best licorice chocolate mudcake ever</a> that I wanted to use for a light little snacky something. So, *Internet scour*, and ta-da: Syötävän hyvä delivers again. This one is actually not her recipe, but comes from the kitchen of the lovely Hannamari of <a href="http://hannamarirahkonen.fi/">Yellow mood</a>. She's published a nifty little book about the ABCs of raw baking and these delicious treats are featured there.<br />
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So, without further ado, 1-2-3, bake! I added the ingredients into a blender, but the heat apparently did its thing, as all the mass was literally swimming in oil by the time I was done. I tried to massage it into the mass but it just wouldn't stick. So I poured the rest of it off and still the mass was the oiliest thing ever. I already thought I'd lost this round of the game, but I decided I'd let the freezer try to persuade the little beasties that were huddling together, not very keen to keep their ball shape.<br />
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So, a round of freezing and a round of reforming into balls the next day, and a round of rolling them in cacao powder. And, Oh My Sweet Soft Truffle Gods. The consistency was absolutely silky, the licorice flavour bursted into a dark symphony in the mouth after the initial tartness of chocolate powder, and I could have easily eaten the whole container full of the balls on one go. They only remained as balls in the fridge, though, and started to get soft the minute I got them out, but they were so absolutely wonderfully delicious that I couldn't have cared less. The mass was actually so pliable at this stage that I could have formed a bunch of licorice sculptures out of it, or little cups, or whatever people make out of Play Doh (I was never very talented with the stuff). I made a couple of hearts.<br />
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So, I was definitely not sorry that something weird happened with the blending process. Sometimes the almost-disastrous version turns out to be infinitely better than the one that was sought after. I might try to do these another time, just to see if I can get the "normal", not Play Doh type consistency to work. But if not, hey, there will be another round of something truly delicious to nibble on.<br />
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Silky soft licorice chocolate truffles</h3>
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Recipe <a href="http://syotava.blogspot.de/2015/12/raakaleivonnan-abc-salmiakkipallot.html">here</a> on Syötävän hyvä</div>
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<i>3 dl cashews</i></div>
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<i>1 dl coconut oil, melted</i></div>
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<i>3/4 dl honey/coconut nectar/maple syrup </i></div>
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<i>5 tbsp licorice (root) powder</i></div>
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<i>3/4 tsp salt</i></div>
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<i>Optional: contents of 5 medicinal coal capsules for black colour (I didn't use it)</i></div>
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<i>Cacao powder/licorice powder for coating</i></div>
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Add all ingredients into a blender and blend until smooth. If you blend too long, it might be that the consistency turns into a ball of dough swimming in a pool of oil. If this happens, drain the excess oil. Form into small balls and stick into the freezer for ca. half an hour.</div>
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Original recipe had the truffles rolled in licorice powder, but since I ran out I used cacao, and boy was the match of chocolate and licorice heavenly! So, your choice: add either licorice powder or cacao on a plate and coat the balls in the powder. Store in the fridge, if there are any left after you're done with the game of "just a little taste more".</div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-49376136234648958692016-07-15T22:12:00.000+02:002016-07-15T22:12:14.104+02:00Cinnamon roll soft serve<div class="separator" style="clear: both; text-align: center;">
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The next N'ice cream creation I wanted to test out was something that had to do with frozen bananas. As the <a href="http://delicananda.blogspot.de/2016/04/banaani-suklaajade.html">Monkey madness</a> ice cream I made, sold and devoured on Koh Phangan was such an amazing step into the land of banana ice cream, I couldn't wait to take one step further. Since cinnamon is one of my all time favourite spices (along with turmeric and ginger) and I absolutely adore cinnamon rolls, the choice was pretty easy. Cinnamony soft serve! How could that be bad?<br />
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So off to the work I went. My mom's new blender didn't co-operate with the frozen bananas as well as the food processor back on KPG, so the consistency became quite thin as I had to blend it for a while to get all the bananas to let go of their solid form. I stuck the mass into the freezer for a while to think about things and wait for its fate. Quite cruel, I know, but sometimes needs must.<br />
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Runny, cold things have always had a special place in my heart. Let's take a trip down memory lane. When I was a kid, my favourite kind of ice cream treat consisted of banana slices, vanilla ice cream, heaps and heaps of caramel sauce and sprinkles. Nothing earth shattering here, I know, but wait, it gets better. The best part was to mush the ice cream and bananas and let it melt into a runny, vanilla-caramelly goo. An ice cream soup! I was a genious already as a kid, apparently :D<br />
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Back to today: This cinnamon creation wasn't as runny as my childhood treat, but it was good nonetheless. The only thing I'd do differently next time would be to wait for the bananas to ripen a little more. Now the ice cream tasted mainly of slightly too yellow bananas, while the other subtle flavours were a bit lost. And maybe add more cinnamon. There can never be too much cinnamon! But it was still so good we gobbled it up with my mom in no time.<br />
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Cinnamon roll soft serve</h3>
Recipe from the lovely <a href="http://www.vanelja.com/notes/?note_id=72">N'ice cream bible</a><br />
2 servings<br />
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<b><i>Cinnamon roll mixture</i></b><br />
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<i>1/2 dl almonds</i><br />
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<i>1/2 dl pecans</i><br />
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<i>1 tsp ceylon cinnamon (add more for a fuller flavour)</i><br />
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<i>1/2 tsp ground cardamom (same here, I'd say it's safe to add more)</i><br />
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<i>5 fresh dates, pitted</i><br />
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<i>1/2 dl water</i><br />
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<i><b>Ice cream</b></i><br />
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<i>3 ripe bananas, chopped and frozen</i><br />
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<i>3 tbsp coconut milk</i><br />
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<i>1 tsp vanilla extract/powder</i><br />
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Add almonds, pecans, cinnamon and cardamom into a blender and blend into a fine crumble. Add one date and blend some more. Scrape half of the mixture into a bowl (the mixture should be dry but formable. Mine was more on the crumbly side, so maybe I should have added one more date).<br />
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Add the rest of the dates and water into the blender (the remaining half of the cinnamon mixture is already waiting for company there) and blend into an even paste. This worked better with a hand mixer than a blender. Scrape the mixture into another bowl.<br />
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Wash and dry the blender. Add frozen bananas, coconut milk and vanilla and blend into a soft serve. You might have to scrape the sides of the blender jug with a spoon a couple of times before the mass will have the right consistency. Scrape the ice cream mixture into the bowl that has the softer cinnamon roll mixture and stir. Divide into bowls and sprinkle crumbles of the drier mass on top. Serve and enjoy!<br />
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-49825570669715151872016-06-27T13:14:00.000+02:002016-06-27T13:14:15.391+02:00Gluten free crepes and summer berries <div class="separator" style="clear: both; text-align: center;">
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One of the ultimate summer treats in Finland are "lätyt" or, crepes. The sweet versions are usually served with berries and ice cream or whipped cream, or anything you fancy, really. They taste the best when made outdoors, on a huge cast-iron pan on wood fire, but they are equally yummy if made indoors on a normal skillet/pan.<br />
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As I avoid gluten whenever my willpower is enough to do so and today was one of those days, I wanted to have these delicacies in a gluten free form. They were so good (and there was still some filling left over, whaddayaknow!) so we made them twice. Savoury version with a paste made of smoked salmon, yoghurt and mayonnaise and the sweet (more photogenic!) version with berries, whipped coconut cream leftovers of the date caramel. It took a tremendous effort of willpower to actually get some photos out of these babies, as they are of course best eaten hot, straight out of the skillet. But I managed, yay!<br />
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The recipe was found from <a href="http://www.gluteenitontaleivontaa.fi/2014/02/gluteenittomat-letut.html">Gluteenitonta leivontaa</a>. Enjoy! *would add a heart here, but Blogger thinks it's broken HTML. How depressing.*<br />
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<h3>
Gluten free crepes</h3>
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ca. 10 large ones</div>
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<i>5 dl milk/almond milk (works well with either, probably also with coconut milk)</i></div>
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<i>2 eggs</i></div>
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<i>2 tbsp coconut sugar (can also be omitted)</i></div>
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<i>1 tsp salt</i></div>
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<i>3 dl gluten free flour (any kind)</i></div>
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<i>2 tbsp butter, melted</i></div>
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<i>butter/coconut oil for frying</i></div>
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Beat the eggs with a hand whish until the yolks and whites are combined into a uniform mix. Add milk, (sugar) and salt. Sift flour in, mixing constantly (gluten free flour tends to clump if added without sifting). Add melted butter last. Let the batter set for ca. 5 minutes. If it's super thick, add an egg and some milk. Fry on a hot skillet on each side. Serve with ice cream/whipped (coconut) cream and berries. And some bubbly to go with that isn't a bad idea ether. Eat at least one too many ;).</div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-77496850759392289782016-06-19T13:15:00.001+02:002016-06-19T13:15:55.256+02:00Raw brownie bites<div class="separator" style="clear: both; text-align: center;">
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I was originally supposed to return from my Asia trip in July, but in the end the choice between one more month in Asia and a longer summer in Europe was an easy one. Especially Finland is amazing in the summer: there's nothing quite like the light summer nights, the rich and fresh smell of the forest after the rain and the possibility to spend some time at the summer house. Such peace and quiet is hard to find anywhere else.<br />
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<tr><td class="tr-caption" style="text-align: center;">Midnight</td></tr>
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The cooking and baking facilities at the summer house are of course a bit more modest than in the city, so I came prepared: I blended some nuts already before we left and only planned to make something that needed minimal time in the kitchen and minimal amount of washing-up.<br />
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Raw brownies seemed like an excellent way to give some rich counterbalance to the fresh berries, salad and smoked fish we were having. And the dollop of sweet and creamy coconut whipped cream didn't exactly ruin the lovely little squares, either. Have I mentioned, how I'm a complete coconut junkie? Well, if I haven't then now you know. Hi, I'm Lilje, and I'm a coconut-holic. Give it to me in every form and consistency and I'll gobble it up like there's no tomorrow. In fact, I'm sipping coconut water as I write this post, and there's a new delicacy waiting to be blogged about in the fridge, where one of the main ingredients is coconut oil. But there are worse things to be hooked on than coconut, right? (Ok yes let's not mention chocolate in this context now, shall we?)<br />
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But I digress. Back to the brownies. They were really really good, and the yield of the recipe is perfect for a couple of days snacking for 2 people or a little sample for more people. I chose to make the brownies bite sized since they are quite rich, which was a good decision (and then you can have more pieces! Yay!) And the coconut cream really is a very nice addition, highly recommended.<br />
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The recipe is, surprise surprise, again from <a href="http://syotava.blogspot.fi/2013/03/raakabrowniet.html">Syötävän hyvä</a>. That girl is a powerhouse when it comes to amazing recipes and lovely food photography. Enjoy!<br />
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<a href="https://1.bp.blogspot.com/-TqkF3bNjeWg/V2Z8FF22yQI/AAAAAAAACiM/Jv4-iybZvfUFGbA7cqyux4y68eSGa8X5QCKgB/s1600/IMG_8007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-TqkF3bNjeWg/V2Z8FF22yQI/AAAAAAAACiM/Jv4-iybZvfUFGbA7cqyux4y68eSGa8X5QCKgB/s640/IMG_8007.jpg" width="640" /></a></div>
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<h3>
Raw brownies</h3>
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(about 9 small squares)</div>
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<b>Brownies</b></div>
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<i>1 dl pecan nuts</i></div>
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<i><br /></i></div>
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<i>a generous dl fresh, pitted dates</i></div>
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<i><br /></i></div>
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<i>3 tbsp raw cacao powder</i></div>
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<i><br /></i></div>
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<i>1 tbsp coconut oil, melted</i></div>
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<i><br /></i></div>
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<i>a dash of salt</i></div>
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<i><br /></i></div>
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<i><br /></i></div>
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<b>Topping</b></div>
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<b><br /></b></div>
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<i>0,5 dl fresh, pitted dates</i></div>
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<i><br /></i></div>
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<i>1 tbsp raw cacao powder</i></div>
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<i><br /></i></div>
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<i>1 tbsp coconut oil, melted</i></div>
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<i><br /></i></div>
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<i>ca. 2 tbsp water</i></div>
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<i><br /></i></div>
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<i><br /></i></div>
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Throw the nuts into a blender and blend till small but not yet powdery. Add dates, cacao powder and coconut oil and blend to a soft mass. I used a hand mixer, since I hate using blenders for date mixes (it just never works!). Also the hand mixer had a little hard time with the heavy mass, so if you have a small food processor attachment to your hand mixer, that might be the best option. Sweeten if desired, but the dates give ample sweetness in my opinion. Press the mass to the bottom of a rectangular/square dish.</div>
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<br /></div>
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Prepare the topping by mushing the ingredients together with a hand mixer. Add water till the consistency is spreadable-soft but not runny. Spread on top of the brownie mass. Put in the freezer until set (about an hour). Cut into cubes and store in the fridge. Serve with whipped coconut cream! </div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-36890643545253122412016-06-14T16:14:00.000+02:002016-06-14T16:14:10.756+02:00Chickpea loves peanut butter and chocolate (cookies!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-VqZy-E8wvLA/V18T2vZvvKI/AAAAAAAAChM/1-nFsq6jnOkN30OLw8ns-A3Qr0Ec2NlLQCLcB/s1600/IMG_7963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-VqZy-E8wvLA/V18T2vZvvKI/AAAAAAAAChM/1-nFsq6jnOkN30OLw8ns-A3Qr0Ec2NlLQCLcB/s640/IMG_7963.jpg" width="426" /></a></div>
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When I cook, I usually don't make small portions. The same apparently applies to cooking chickpeas. I needed some for <a href="http://delicananda.blogspot.fi/2016/06/sweet-potato-falafels-and-quinoa.html">the sweet potato falafels</a> and <a href="http://delicananda.blogspot.fi/2016/06/chickpea-choc-chip-cookies.html">choc chip cookies</a>, so I decided to cook enough to serve a small family. Which meant I had to come up with more ways to use them. Wait, did someone say "more cookies"?<br />
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I think I did. And this is what I made. I just bought some lovely Urtekram organic peanut butter, so these babies pack a really nutty punch. Which doesn't mean that they cannot be eaten by the handful. They can. And should.<br />
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My mom's poor hand mixer almost died a slow and painful death when trying to deal with the sticky dough, so my cookies still have some chunks of chickpeas in them. I recommend using a powerful food processor and/or thinning out the batter a little with water etc. These won't be as crunchy as the choc chip cookies I posted about before, but they're still pretty damn yummy!<br />
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<a href="https://3.bp.blogspot.com/-u2Frg8aZdqs/V18T2m8x6OI/AAAAAAAAChE/VYn9NWExP2ww39uTmn_FMzIs7W7JOwuMACKgB/s1600/IMG_7966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-u2Frg8aZdqs/V18T2m8x6OI/AAAAAAAAChE/VYn9NWExP2ww39uTmn_FMzIs7W7JOwuMACKgB/s640/IMG_7966.jpg" width="640" /></a></div>
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<h3>
Chickpeas meet peanut butter and chocolate and fall in love</h3>
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makes 16 cookies</div>
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<br /></div>
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(original recipe <a href="https://iquitsugar.com/recipe/chickpea-chocolate-fudge-cookies/">here</a>)</div>
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<i>1 can / 3 dl cooked chickpeas</i></div>
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<i><br /></i></div>
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<i>1/2 cup crunchy peanut butter</i></div>
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<i><br /></i></div>
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<i>3 tbsp raw cacao powder</i></div>
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<i><br /></i></div>
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<i>1/3 cup maple syrup</i></div>
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<i><br /></i></div>
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<i>1 tbsp vanilla powder</i></div>
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<i><br /></i></div>
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<i>1 tsp baking powder</i></div>
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<i>1/4 tsp salt</i></div>
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<i><br /></i></div>
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<span style="background-color: white; color: #4d4d4d; font-family: 'Open Sans', Helvetica, Helvetica, Arial, sans-serif; font-size: 16px; line-height: 1.6;"><br /></span></div>
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<span style="background-color: white; line-height: 1.6;"><span style="font-family: inherit;">Preheat your oven to 180ºC and line a baking tray with parchment paper.</span></span></div>
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<dl style="background-color: white; box-sizing: border-box; line-height: 1.6; list-style-position: outside; margin: 0px 0px 1.875rem; padding: 0px;"><dd class="gmc-step-desc" itemprop="recipeInstructions" style="box-sizing: border-box; margin: 0px 0px 0.75rem; padding: 0px;"><span style="font-family: inherit;"><br style="box-sizing: border-box;" />Wash the chickpeas well and place all ingredients into a food processor. Blend for a minute, until ingredients are well combined and the dough is smooth and creamy.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Using a spoon, scoop the biscuits into balls and place onto the baking tray. Then press the biscuits down with your hands so they're fairly flat. Bake for 20-25 mins. Enjoy!</span></dd><dd class="gmc-step-desc" itemprop="recipeInstructions" style="box-sizing: border-box; margin: 0px 0px 0.75rem; padding: 0px;"><span style="font-family: inherit;"><br /></span></dd><div class="separator" style="clear: both; text-align: center;">
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-84646382782471179242016-06-13T21:50:00.001+02:002016-06-13T21:52:22.342+02:00Strawberry rhubarb N'ice cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-k1pvrRMGWsY/V18L8PfEqhI/AAAAAAAACgY/YY3yZBMZ5n0V0_fuZUuLsLQ3aD7j4I41ACLcB/s1600/IMG_7974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-k1pvrRMGWsY/V18L8PfEqhI/AAAAAAAACgY/YY3yZBMZ5n0V0_fuZUuLsLQ3aD7j4I41ACLcB/s640/IMG_7974.jpg" width="640" /></a></div>
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Two of my favourite bloggers, the lovely ladies behind <a href="http://tuulia.co/">Tuulia</a> and <a href="http://www.vanelja.com/">Vanelja</a>, have written this summer's tastiest and prettiest cookbook: <a href="http://www.vanelja.com/notes/?note_id=72">N'Ice cream / Hyvän olon jäätelökirja</a>. The book is ooze full of amazing ice cream recipes, free of dairy, gluten and refined sugar. Ice cream that not only looks picture perfect but makes you feel good as well. What's not to love? I already got the book as an e-book and used it as an inspiration for my <a href="http://delicananda.blogspot.fi/2016/04/banaani-suklaajade.html">Monkey madness ice cream</a>, but of course I had to get the hard copy as well, because it's insanely beautiful.<br />
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As a lucky coincidence (no coercion on my part, I swear!), mom just got a brand new blender, so it was only a matter of time when the first "real" batch of ice cream got made. And since it's me we're talking about here, it didn't take long at all. The only difficulty was to choose which one of the wonderful recipesgot tested first. That was a hard one! But since we already got some rhubarb stalks for a pie we took as a gift for my grandma, the choice was kinda done for me. Strawberry rhubarb for the win!<br />
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And oh boy, how good it turned out. I added a deciliter more strawberries than the original recipe, since I wanted a more intense strawberry flavour. Mom doesn't have an ice cream maker (and neither do I, although that problem will be solved the minute I get back home), so I made the ice cream with the "manual churning method", which means stirring the ice-cream-to-be every 30 minutes. I think my mixture was way runnier than the one in the book, for after 3 hours when the ice cream should have been done (according to the book) I was still left with a chilled strawberry soup. Then the night came, and froze the thing solid, undoing all my vigorous stirring efforts of the previous night. Oh well. The taste was still delicious, although the texture would have been much better when done in an ice cream maker, I'm sure.<br />
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But it still made some pretty decent photos. Some of these are my all-time food photo favourites. Thanks, mom, for the wonderful plates and glasses! It's always so inspiring to shoot food in somebody else's kitchen :)<br />
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The ice cream is amazing by itself, and even more amazing with whipped coconut cream and pieces of <a href="http://delicananda.blogspot.fi/2016/06/ridiculously-amazing-chocolate-licorice.html">this heavenly chocolate licorice cake</a>. And the mint leaves add a perfect end note to it all. A sweet, heavenly, good-for-you melt-in-your-mouth dessert sundae. Ah, bliss...<3 p=""><br />
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<h3>
Strawberry rhubarb ice cream</h3>
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<i>1 large rhubarb stalk</i></div>
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<i><br /></i></div>
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<i>3,5 dl fresh strawberries (plus some more to serve)</i></div>
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<i><br /></i></div>
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<i> 1 can (400 ml) full fat coconut milk, chilled in the fridge overnight</i></div>
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<i><br /></i></div>
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<i>1 tbsp cashew butter (I subbed with peanut butter)</i></div>
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<i><br /></i></div>
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<i>1 tbsp coconut oil</i></div>
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<i><br /></i></div>
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<i>3-5 tbsp organic honey (I used a mix of honey and maple syrup, I think 5 tbsp all together)</i></div>
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<i><br /></i></div>
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<i>1/2 tsp vanilla powder/extract</i></div>
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<i><br /></i></div>
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<i><br /></i></div>
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Rinse the rhubarb and peel if you'd like. Chop into small pieces. Rinse strawberries and remove cores. Scoop the solid white part of the coconut milk into a blender. Add rhubarb, cashew butter, coconut oil, sweetener, vanilla and about 2,5 dl of the strawberries. Blend until the consistency is nice and creamy. Add sweetener if necessary.</div>
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If you have an ice cream maker: Add the mixture into the machine and make into ice cream according to the machine instructions. Chop the remaining strawberries into small pieces and add into the ice cream shortly before it's done.</div>
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<br /></div>
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If you don't have an ice cream maker: Chop the remaining strawberries into small pieces and add into the mixture. Pour into a freezer-proof tin. Freeze until done, mixing every 30 minutes or so. </div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-89930838888060559902016-06-13T21:12:00.001+02:002016-06-13T21:12:30.535+02:00Ridiculously amazing chocolate licorice mudcake<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-kzFFOKFmNjU/V18Ezc7IDdI/AAAAAAAACfY/4zqv3BuH1QEkEOou4PZDdfdNV8uayYoSQCLcB/s1600/IMG_7904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://4.bp.blogspot.com/-kzFFOKFmNjU/V18Ezc7IDdI/AAAAAAAACfY/4zqv3BuH1QEkEOou4PZDdfdNV8uayYoSQCLcB/s640/IMG_7904.jpg" width="640" /></a></div>
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Did someone just utter the three magic words of dessert awesome-landia? Chocolate? Check. Licorice? Check. Mudcake? Check. The minute I saw this recipe in <a href="http://syotava.blogspot.fi/2016/04/mahtava-lakritsi-suklaa-mutakakku.html?m=1">Syötävän hyvä</a> I knew it would be one of the first things I'd bake when I got into a decent kitchen again.<br />
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So, when my mom's partner's daughters and their kids were coming over for a short visit before heading up north, I didn't hesitate to pull out this recipe. And let me tell you: I wasn't let down. Rarely have I ever eaten anything so amazingly wonderfully rich and delicious. And I've sampled a lot of awesome things. This one: easily in the top 5 of amazement. Served with fresh strawberries and coconut cream, I just couldn't help going back to the fridge for more.<br />
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I'm going to let you in on a little secret word me and my ex coined, back in the day. In Finnish, it's "salasyöntilusikka". It doesn't translate directly, but it could be something like "secret snack spoon". Basically, it's a spoon stored in the fridge on the cake plate and used to dig away at the cake little by little until everything is gone (and no one is the wiser, since nothing has actually been served). Genious! This cake was definitely "salasyöntilusikka" worthy. And it also worked perfectly as a crumbled topping to the next delicacy I made, namely strawberry rhubarb ice cream. Which will be shared with you in the next post.<br />
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I baked the cake for 20 minutes and it didn't turn out quite as gooey and muddy as I would have liked. It wasn't dry by any means, not even on the edges, but I still prefer my mudcake even more gooey and saggy in the middle. So next time, this beauty will spend a little less time in the oven. Also a word of advice: not all licorice powders are created equal. Some are more bitter and licoricy than others. I used Urtekrams Licorice powder, and 3,5 tbsp gave just the right amount of licorice flavour. The original recipe had used only 3. So, if you like your cake to pack a more licorice-y punch, add more powder.<br />
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And seriously. This cake! Make it. And make it now. You won't regret it!<br />
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<h3>
Awesome chocolate licorice mudcake</h3>
<div>
20 cm cake tin</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>200 g dark chocolate (the darker the better; I used 86% sweetened with normal sugar as the shop didn't carry anything "healhtier" (stevia/xylitol sweetened)</i></div>
<div>
<i><br /></i></div>
<div>
<i>100 g butter</i></div>
<div>
<i><br /></i></div>
<div>
<i>4 eggs</i></div>
<div>
<i><br /></i></div>
<div>
<i>2 dl coconut sugar</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tbsp potato flour or corn starch</i></div>
<div>
<i><br /></i></div>
<div>
<i>3,5 tbsp licorice (root) powder</i></div>
<div>
<i><br /></i></div>
<div>
<i>ca. 1/2 tsp salt</i></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i><br /></i></div>
<div>
For the cake tin:</div>
<div>
<i><br /></i></div>
<div>
<i>oil/butter</i></div>
<div>
<i><br /></i></div>
<div>
<i>almond meal</i></div>
<div>
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
Line the bottom of a spring form pan with parchment paper or use a normal cake tin (also lined with paper, so that you'll get the cake out of the tin). Butter the tin and sprinkle the sides and bottom with almond meal. You can skip this step if using a normal pan and lining it completely with parchment paper.</div>
<div>
<br /></div>
<div>
Melt chocolate and butter together on low heat and set aside to cool.</div>
<div>
<br /></div>
<div>
Separate egg whites from egg yolks. Whip the whites until a firm foam forms. Whip egg yolks and coconut sugar to a foam in a separate bowl.</div>
<div>
<br /></div>
<div>
Mix potato flour, licorice powder and salt and sift into yolk foam. Add chocolate-butter mix and mix to combine. Fold egg white foam last into the batter. The batter might look a bit curdled at some point (at least mine did) but it won't affect the flavour or consistency.</div>
<div>
<br /></div>
<div>
Bake in 180 degrees for about 20 minutes (a little less if you want your cake more gooey). The cake can remain a little wobbly in the middle when you take it out of the oven. Put in the fridge to set for at least 2 hours - the longer you leave the cake in the cold, the firmer it will be and easier to cut.</div>
<div>
<br /></div>
<div>
Decorate for example with whipped coconut cream (spiced with honey and vanilla) and fresh berries. Serve or eat straight from the fridge with the secret snack spoon. </div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-69306021073887731142016-06-13T20:29:00.001+02:002016-06-13T20:29:52.901+02:00Chocolate chia pudding extravaganza<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-VZETiDbyZis/V174vmVbhgI/AAAAAAAACe4/ccYbrp9eMjspF4zTNlvNzG28t-BB7utUQCKgB/s1600/IMG_7911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-VZETiDbyZis/V174vmVbhgI/AAAAAAAACe4/ccYbrp9eMjspF4zTNlvNzG28t-BB7utUQCKgB/s640/IMG_7911.jpg" width="640" /></a></div>
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<br />
Chia puddings or overnight oats has been a blogger and foodie favourite for some time now. I'm only just getting into the thing, as my first test drives of the luxury breakfast were done in Thailand a couple of months back, inspired by <a href="http://minimalistbaker.com/">Minimalist baker</a>. Back then I served (or who am I kidding: ate. There was only me, devouring the whole thing) the pudding with fresh fruits. This time, as I was also making a chocolate cake for the day, I made my mom and me ridiculously wonderful breakfast treats out of the said chocolate chia pudding, whipped coconut cream, fresh strawberries and crushed nuts.<br />
<br />
Yes, it was awesome. No, there isn't anything left. And yes, also the aforementioned cake is gone. But more about that beauty in the next post. But if you don't want to make a dessert-y breakfast thing, the pudding is also lovely by itself, although it does tend to get a bit lonely without at least some berries or fruit on top. Or granola.<br />
<br />
The original recipe called for almond milk as the liquid, but I've made it with coconut milk (dilute with water if you don't want yours to be super rich) and this time, as I was running out of everything, I used a very interesting mixture of coconut water, yoghurt and the liquid left over from a coconut milk can when the solid white part has been scooped out to make coconut whipped cream. Not for the faint of heart!<br />
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<br />
<br />
<h3>
Overnight chocolate chia pudding</h3>
<div>
(original recipe <a href="http://minimalistbaker.com/overnight-chocolate-chia-seed-pudding/">here</a>)</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>1 1/2 cups (360 ml) almond milk / any veggie milk (coconut/cashew/hazelnut...)</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/3 cup chia seeds</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/4 cup cacao powder</i></div>
<div>
<i><br /></i></div>
<div>
<i>2-5 tbsp maple syrup/honey </i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 tsp cinnamon</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 tsp sea salt</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 tsp vanilla powder/extract</i></div>
<div>
<i><br /></i></div>
<div>
<i><br /></i></div>
<div>
Add all ingredients except sweetener to a mixing bowl and whisk to combine. Sweeten to taste.</div>
<div>
<br /></div>
<div>
Let rest covered in the fridge overnight. Leftovers keep in the fridge for 2-3 days.</div>
<div>
<br /></div>
<div>
Serve chilled with desired toppings. </div>
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<br /></div>
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<br /></div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-76461541216607694692016-06-13T20:10:00.001+02:002016-06-13T20:10:23.831+02:00Sweet potatoes meet avocado pea mash, feta and eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-gPicvVVviec/V162-ILpfQI/AAAAAAAACeg/vX17IgTk9ZQvU4QmUGQQpAh42pqCSdvXgCKgB/s1600/IMG_7894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-gPicvVVviec/V162-ILpfQI/AAAAAAAACeg/vX17IgTk9ZQvU4QmUGQQpAh42pqCSdvXgCKgB/s640/IMG_7894.jpg" width="640" /></a></div>
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<br />
After going gluten free I've rarely had anything toasted. This recipe from <a href="http://tuulia.co/sweet-potato-toasts-w-avocado-pea-mash-feta-eggs/">Tuulia</a> was originally called "sweet potato toast", which made me quite excited. A toast with lots of super yummy toppings, in this case, feta cheese, a light and fresh puree out of avocados and peas plus runny, gooey eggs sounded like heaven to me. So I got to work. And wonderful it was, indeed! The toast aspect didn't really come across, though, but I still almost licked the plate. So no harm done. Just out of principle, though, I'm not going to call these "toast". Like I refuse to call stuff piled on a salad "a hamburger". Anyhow, these babies are delish as breakfast, lunch or dinner. Or a snack. Probably not as dessert. Or maybe, with some caramel sauce?<br />
<br />
As I am queen of "more toppings and sauce than the actual main ingredient, please", you can't really see the poor sweet potato slices, hiding under the pile of yumminess. But rest assured, it is there. And it is delicious!<br />
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The original recipe didn't add salt on the sweet potatoes while roasting them, but if I were to do this recipe a second time (which I probably will, as it was really really yum) I'd add salt. And maybe some mint to the puree/mash. Just as a tip!<br />
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<h3>
Sweet potato slices, avocado pea mash, feta and eggs</h3>
<div style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px; margin: 0rem 0rem 3rem;">
serves 4</div>
<i><span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">1-2 sweet potatoes</span><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;" /><span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">2-3 tbsp olive oil</span><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;" /><span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">a few handfuls of baby spinach (or other leafy greens)</span><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;" /><span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">Avocado Pea Mash, for serving</span><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;" /><span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">sheep feta cheese, crumbled</span><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;" /><span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">4 organic eggs</span><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;" /><span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">salt & black pepper</span><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;" /><span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">fresh herbs or sprouts</span></i><br /><i style="font-family: minion-pro, serif; font-size: 16px; line-height: 24px;"><br /></i>
<b style="color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">Avocado pea mash</b><br />
<br />
<i>1 big ripe avocado</i><br />
<i style="font-family: minion-pro, serif; line-height: 24px;">1 1/2 cups / 200g fresh or thawed peas</i><br />
<i style="font-family: minion-pro, serif; line-height: 24px;">1/2 lemon, juiced</i><br />
<i style="font-family: minion-pro, serif; line-height: 24px;">3 tbsp olive oil</i><br />
<i style="font-family: minion-pro, serif; line-height: 24px;">salt & black pepper</i><br />
<i style="font-family: minion-pro, serif; line-height: 24px;">a bit of water, if needed</i><br />
<i style="font-family: minion-pro, serif; line-height: 24px;">(optional: some mint leaves)</i><br />
<i style="color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;"><br /></i>
<i style="color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;"><br /></i>
<span style="background-color: white; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px;">Preheat the oven to 200 C°. Wash the sweet potato thoroughly, peel if you're so inclined and cut it into about 2 cm slices lengthwise. Cover a baking tray with parchment paper and place the sweet potatoes on the baking tray. Sprinkle with olive oil (and salt). Bake for about 15-20 minutes, until the sweet potatoes are soft. Prepare the avocado pea mash and the eggs in the meantime.</span><br />
<div style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px; margin: 0rem 0rem 3rem;">
Add all the avocado pea mash ingredients to a blender (or use a hand mixer) and pulse/mix until relatively smooth with some bits left. Add a bit of water, if needed. Add salt and black pepper to taste.</div>
<div style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px; margin: 0rem 0rem 3rem;">
Boil the eggs for about 4 to 5 minutes, so that the yolk remains runny. </div>
<div style="background-color: white; box-sizing: border-box; color: #333333; font-family: minion-pro, serif; font-size: 16px; line-height: 24px; margin: 0rem 0rem 3rem;">
When the sweet potatoes potatoes are ready, remove them from the oven. Place the slices on plates and top with spinach, avocado pea mash, crumbled feta cheese and the eggs. Sprinkle some fresh herbs on top too. Serve straight away and enjoy!</div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-27244749077584137002016-06-12T17:03:00.000+02:002016-06-12T17:03:21.705+02:00Chickpea choc chip cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-KaxCE8Wdw8E/V115HHMgMgI/AAAAAAAACeE/yJ5fP6dyUSIpc3Tz-ZoD9UoPhvK79MVewCLcB/s1600/IMG_7871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-KaxCE8Wdw8E/V115HHMgMgI/AAAAAAAACeE/yJ5fP6dyUSIpc3Tz-ZoD9UoPhvK79MVewCLcB/s640/IMG_7871.jpg" width="640" /></a></div>
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<br />
I think you were promised a sweet treat. Well, wait no longer, my sweet-toothed little munchkins. Here's something for you that's sweet and good for you at the same time!<br />
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Chick peas (or garbanzo beans) are one of my favourite legume sorts. You can roast them, mush them, mangle them or do whatever, and they still don't complain and taste delish. You can apparently also magic sweet treats out of them, like this recipe proves. Verily amazing!<br />
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My version tasted quite orangey, since I used an orange dark chocolate. I imagine these would be equally good with a plain one. Or a mint one? Yum!<br />
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And yeah, they are vegan. Not that they need to be, for my kitchen, but hey, if that's the way you roll, then these are complete good for you, too! Inspiration this time was the lovely <a href="http://detoxinista.com/">Detoxinista</a>. Hey, already in English! Whaddayaknow. Less translation needed.<br />
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<h3>
Chickpea chocolate chip cookies</h3>
<div>
(original recipe <a href="http://detoxinista.com/2016/06/vegan-chickpea-chocolate-chip-cookies-gluten-free-nut-free/">here</a>)</div>
<div>
<br /></div>
<div>
makes 16 cookies</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>1 1/2 cups cooked chickpeas</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 cup gluten free oat flour</i></div>
<div>
<i><br /></i></div>
<div>
<i>3/4 cup coconut sugar</i></div>
<div>
<i><br /></i></div>
<div>
<i>3 tbsp melted coconut oil</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tbsp vanilla extract (or vanilla powder)</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 tsp salt</i></div>
<div>
<i><br /></i></div>
<div>
<i>1/2 tsp baking soda</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 tsp apple cider vinegar</i></div>
<div>
<i><br /></i></div>
<div>
<i>3/4 cup dark chocolate chips</i></div>
<div>
<br /><div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px; margin-bottom: 30px; margin-top: 5px; padding: 0px;">
<em style="box-sizing: border-box;"><span style="font-family: inherit;">*Note: You can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. </span></em></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px;">
<span style="font-family: inherit;">Preheat the oven to 175 degrees and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a food processor until relatively smooth. You can also use a stand mixer. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend or mix until until a smooth batter is formed. Or not so smooth, if you're using a rather low-power stand mixer like me. You might need to add more oil in that case. I did.</span></div>
</div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; box-sizing: border-box; color: #333333; line-height: 24.375px;">
<span style="font-family: inherit;">Add in the chocolate chips and pulse/mix briefly. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten the cookies (they won’t spread on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely (or as long as you can wait) on a rack before serving.</span></div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-27249872978914679412016-06-12T16:47:00.002+02:002016-06-12T16:47:58.453+02:00Pistachio crusted salmon with fresh take on coleslaw<br />
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And there's more! The crowd goes wild! A whole onslaught of posts is coming your way, as you may or may not have noticed. And they're all amazing. The food, I mean. And the posts are pretty nice too ;)<br />
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Here's another main dish, fresh from mom's kitchen (made by yours truly, of course). If there's something I've been craving protein-wise while I was travelling, it is definitely fish. The fish in Finland is so good and plentiful, that we've been having it for almost every meal since my return. The fresh water fishes are super yummy, but salmon is still my all-time favourite. The traditional way of preparing it (at least in our kitchen) has to do with smothering the poor thing in sour cream and/or cheese, which makes the dish rather heavy. So, when I saw this take on a traditional fish dish on <a href="http://syotava.blogspot.fi/2014/08/pistaasikuorrutettu-lohi.html">Syötävän hyvä</a>, I jumped at the chance. Pistachios and salmon! Oh boy, that cannot be bad. And it wasn't, let me tell you. Especially with the super fresh side of kohlrabi, apple and carrot.<br />
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A plateful of awesomeness that doesn't leave you sluggish or bloated afterwards. What more can a girl ask for?<br />
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(Well, some sweet treats. But there will be a post very soon on that front. Stay tuned!)<br />
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So, drumroll, please: Mr. Salmon meets Miss Slaw. A match made in heaven!<br />
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<h3>
Pistachio salmon meets kohlrabi apple slaw</h3>
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(original recipe <a href="http://syotava.blogspot.fi/2014/08/pistaasikuorrutettu-lohi.html">here</a>, in Finnish)</div>
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<h3>
Part 1: Mr. Salmon</h3>
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<br /></div>
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<i style="background-color: white; line-height: 18.48px;"><span style="font-family: inherit;">300–400 g salmon fillet</span></i></div>
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<span style="font-family: inherit;"><i><br style="background-color: white; line-height: 18.48px;" /></i><i style="background-color: white; line-height: 18.48px;">ca. 1 dl pistachio nuts (ca. 250 g salted and roasted pistachios in the shell) </i></span></div>
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<span style="font-family: inherit;"><i><br style="background-color: white; line-height: 18.48px;" /></i><i style="background-color: white; line-height: 18.48px;">1–2 tbsp Dijon mustard</i></span></div>
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<span style="font-family: inherit;"><i><br style="background-color: white; line-height: 18.48px;" /></i><span style="background-color: white; line-height: 18.48px;"><i>chives</i></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><i><br /></i></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><i>parsley</i></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><i><br /></i></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><i>salt + pepper</i></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><i><br /></i></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.48px;"><i><br /></i></span></span></div>
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<span style="background-color: white; line-height: 18.48px;">Peel and chop nuts. If you're using ready-shelled nuts, check if they're already salted. If not, roast on a pan and salt. Crush nuts. Mix with mustard and a generous helping of chopped chives and parsley. </span></div>
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<span style="background-color: white; line-height: 18.48px;"><br /></span></div>
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<span style="background-color: white; line-height: 18.48px;">Cut the salmon into portion sized pieces. Line baking sheet with baking paper, place salmon pieces skin-down on the paper. Sprinkle salt (can be quite a lot) and pepper (a little less) on the fish. Cover with the pistachio-mustard-mush. </span></div>
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<span style="background-color: white; line-height: 18.48px;"><br /></span></div>
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<span style="background-color: white; line-height: 18.48px;">Bake in 200 degrees for about 10 minutes, depending on the thickness of the fish bits. Don't overbake! Nobody likes dry fish...</span></div>
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<span style="background-color: white; line-height: 18.48px;">Part 2: Miss Slaw</span></h3>
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<span style="background-color: white; line-height: 18.48px;"><br /></span></div>
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<i>1 part kohlrabi</i></div>
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<i><br /></i></div>
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<i>1 part green apple</i></div>
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<i><br /></i></div>
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<i>0,5 part carrot (just for the colour splash, you know)</i></div>
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<i><br /></i></div>
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<i>a little mayonnaise</i></div>
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<br /></div>
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<i>a little olive oil</i></div>
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<i><br /></i></div>
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<i>small squeeze of lemon</i></div>
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<i><br /></i></div>
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<i>salt + pepper to taste</i></div>
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<i><br /></i></div>
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<i><br /></i></div>
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Grate kohlrabi, apple and carrot. Mix with the rest of the ingredients. Introduce to Mr. Salmon.</div>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-47898908830751133182016-06-12T16:05:00.000+02:002016-06-12T16:05:13.954+02:00Sweet potato falafels and quinoa tabbouleh<div class="separator" style="clear: both; text-align: center;">
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Dinner is served! I've been almost deliriously happy to be puttering away in my mom's lovely kitchen after my travels. The first week has seen a couple of main dishes, lots of healthy sweet treats and breakfast aweomeness. After the ashram diet I've put on a few kilos already, but boy has it been worth it :D<br />
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The Finnish summer decided to play its trump card and drop the temperatures below 10 degrees and accompany the freeze with rain and wind. Thanks! But I don't really mind, Finland is still Finland: the air is clear and clean which makes a change after the dusty Kathmandu and everything is super green and lush after the rains and the wonderful spell of warm summer weather that just conveniently ended before my arrival. Any my mom's excited that she doesn't have to do the cooking, for once!<br />
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So, let's get to it, shall we? This time I have a main dish for you. Or actually two, combined into one delicious meal. These recipe is from one of my favourite blogs, <a href="http://feelgoodkitchen.fi/">Feelgood Kitchen</a>. And even though the blog is in Finnish, fear not, English speakers! I have translated them for you, so that you can enjoy recreating the yumminess, if you so choose.<br />
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Without further ado: sweet potato falafels and a fresh, lovely gluten free alternative for the middle eastern staple, tabbouleh. The falafels were a bit on the dry side for my liking, so next time I'd add some more moisture to the mix. The baking time was also a little longish for my oven, so I recommend keeping an eye on the things while they're baking away, so that they don't get even drier or burn. The original recipes for both the falafels and tabbouleh are doubled, and my ratio of sweet potato / chickpea might have also been a bit off, but the falafels were good anyway, especially with the light and fresh tabbouleh.<br />
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The tahini sauce might have worked better with a lighter tahini; mine was an organic and quite flavourful. I also can't take quite as much raw garlic as was called for in the recipe and only used one clove. The sauce turned quite pungent, so I took the liberty of softening it a bit with maple syrup. I also served yoghurt as a second sauce, and I think it was a very welcome addition.<br />
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<h3>
Sweet potato falafels</h3>
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(original recipe <a href="http://feelgoodkitchen.fi/2015/10/bataattifalafelit-tahinikastike/">here</a>, in Finnish)</div>
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makes ca. 20 small falafels</div>
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<br /></div>
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<i>smallish sweet potato (ca. 300-400 g)</i></div>
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<i><br /></i></div>
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<i>1 can chickpeas / 3 dl soaked and cooked ones</i></div>
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<i><br /></i></div>
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<i>1,5 tbsp tahini</i></div>
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<i><br /></i></div>
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<i>2 cloves of garlic</i></div>
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<i><br /></i></div>
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<i>1 onion</i></div>
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<i><br /></i></div>
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<i>0,5 dl chickpea flour</i></div>
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<i><br /></i></div>
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<i>couple of handfuls of fresh coriander</i></div>
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<i><br /></i></div>
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<i>1,5 tsp cumin</i></div>
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<br /></div>
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<i>0,5 tsp chili powder</i></div>
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<i><br /></i></div>
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<i>a fair amount of salt</i></div>
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<i><br /></i></div>
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<i>black pepper</i></div>
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<br /></div>
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<i>on the surface: olive olil & sesame seeds</i></div>
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<i><br /></i></div>
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<br /></div>
Prepare the sweet potato in the microwave oven: wash it, stab it a couple of times with a fork and wrap in slightly damp kitchen roll. Stick in the microwave on a microwave proof plate, nuke for 3 min. Flip the sweet potato around, nuke another 3 min until soft. If you don't have a microwave, chop the sweetie , drizzle with olive oil and roast in 200 degrees until soft. Let the sweet potato cool down a bit.<br />
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Add all inredients (not the chickpea flour!) in a food processor and blend into a doughy paste (it doesn't have to be smooth). You can also use a stand mixer. Check the flavour and add spices, if needed. Mix the chickpea flour to the dough in the end.<br />
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Heat the oven till 225 degrees. Roll the dough into small balls with moist hands, set on a baking sheet. Drizzle with olive oil and sprinkle with sesame seeds, if you'd like. Bake for 35 minutes (too much in my oven) or until the falafels are a nice golden colour.<br />
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<h3>
Lemon tahini sauce</h3>
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<i>1 dl tahini</i></div>
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<i><br /></i></div>
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<i>0,75 dl water</i></div>
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<i><br /></i></div>
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<i>3 tbsp lemon juice</i></div>
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<i><br /></i></div>
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<i>1 tbsp olive oil</i></div>
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<i><br /></i></div>
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<i>1 clove of garlic, crushed</i></div>
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<i><br /></i></div>
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<i>a sprinkle of salt and black pepper to taste</i></div>
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<i><br /></i></div>
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Mix all ingredients. Add water until the consistency is to your liking. The sauce will keep in the fridge for a couple of days.</div>
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<h3>
Quinoa tabbouleh</h3>
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(original recipe <a href="http://feelgoodkitchen.fi/2015/05/kevaan-freesein-kvinoa-tabbouleh/">here</a>, in Finnish)</div>
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<br /></div>
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<i>2 dl cooked quinoa </i></div>
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<i><br /></i></div>
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<i>1/2 small cucumber</i></div>
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<i><br /></i></div>
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<i>2 tomatoes</i></div>
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<i><br /></i></div>
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<i>1/2 bell pepper</i></div>
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<i><br /></i></div>
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<i>a small handful of fresh parsley</i></div>
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<i><br /></i></div>
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<i>a small handful of fresh mint and coriander</i></div>
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<i><br /></i></div>
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<i>0,5 tsp salt</i></div>
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<i><br /></i></div>
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<i>0,25 tsp cinnamon (I added more as I'm a cinnamon junkie)</i></div>
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<i><br /></i></div>
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<i>1,5 tbsp olive oil</i></div>
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<i><br /></i></div>
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<i>1,5 tbsp lemon juice</i></div>
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<i><br /></i></div>
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Dice the veggies and chop the herbs. Let the tomatoes sit on a couple of sheets of kitchen roll for a bit so that they don't make the tabbouleh soggy. Mix quinoa with spices, olive oil and lemon juice. (Pro tip! I like to cook my quinoa with lemon juice and soy sauce/tamari. If you follow my lead, then you can reduce the amount of lemon juice in the recipe. Try what suits your taste buds the best!) Add diced veggies and chopped herbs. Mix and enjoy!</div>
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<div>
The tabbouleh was even more delicious the next day, as the cinnamon popped up way more then. Super omnom!</div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-36048725404662837582016-06-08T12:27:00.000+02:002016-06-08T12:27:36.130+02:00Transformation and kick-ass granolaSo, I'm back from my trip to Asia. The last weeks were mainly spent drooling in various food blogs and thinking about changing the name and language of my blog to better reflect the new me who's behind the screen now. And voilá: from the ashes of Pata ja Kattila, Delicananda was born! Recipes and musings about food in English, experiments in the kitchen, tales of travels and all that jazz. Welcome!<br />
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After landing in Finland and getting to my mom's recently redone kitchen I was almost delirious with happines. I get to cook and bake again! Yipypiyippeeee! So, without further ado or adon't, let's get to it. The first thing I made and the first recipe of the new and improved blog I'm sharing with you is... *drumroll, please* A BREAKFAST GRANOLA! The inspiration is from one of my favourite blogs ever, <a href="http://syotava.blogspot.com/">Syötävän hyvä</a>, namely <a href="http://syotava.blogspot.fi/2012/12/granola-arjen-luksusta.html">these</a> <a href="http://syotava.blogspot.fi/2014/05/granola-mansikka-vuohenjuusto-salaatti.html">two</a> posts. I've never made granola myself before, so now was the high time. And it turned out awesome!<br />
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The marriage of delicious nuts, seeds and flakes, roasted in the oven into crunchy perfection. Just try it! Plain out of the jar a a snack or sprinkled into your favourite type of yoghurt. These would also work wonders in a chia pudding or a topping for an ice cream. The possibilities are endless!<br />
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<b>Crunchy granola</b></h3>
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<b><i><br /></i></b></div>
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<i>0,5 dl buckwheat flakes</i></div>
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<i><br /></i></div>
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<i>0,5 dl millet flakes (can be subbed with oat/quinoa...)</i></div>
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<i><br /></i></div>
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<i>2 dl nut mix (e.g. cashews, almonds, brazil nuts, pecans...)</i></div>
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<i><br /></i></div>
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<i>0,5 - 1 dl seed mix (I used peeled hemp seeds, sunflower seeds and pumpkin seeds)</i></div>
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<i>3 tbsp coconut oil</i></div>
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<i>2 tbsp maple syrup</i></div>
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<i>1 tbsp cinnamon</i></div>
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<i>1 egg white</i></div>
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Combine the dry ingredients in a bowl. Add wet ingredients and mix until you get an evenly distributed, sticky looking mixture. Spread out on a baking sheet lined with baking paper and roast in 175 degrees for about 20 minutes, or until the nuts have started to get a little colour and the texture is getting crunchier. Mix a couple of times during the roasting. Cool and store in an airtight container. Use in every way imaginable!</div>
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<a href="https://4.bp.blogspot.com/-tl8_OUb_3Os/V1fwm7CMpEI/AAAAAAAACck/KX9-1KhT-Io2XZSStzDhOqmw0kkol5cuwCLcB/s1600/IMG_7847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-tl8_OUb_3Os/V1fwm7CMpEI/AAAAAAAACck/KX9-1KhT-Io2XZSStzDhOqmw0kkol5cuwCLcB/s400/IMG_7847.jpg" width="400" /></a></div>
<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-74264021780539173482016-04-30T13:23:00.003+02:002016-06-08T12:51:27.181+02:00Chunky monkey madnessA person doesn't need a lot to be happy. This ice cream turned so amazing that there was an element of danger in the air as I couldn't help but lick the food processor blades that I used to make this awesomesauce treat. It makes no sense how divine a combination of frozen bananas and cacao powder can be! I wouldn't have needed any sweetener, but as I made the batch to be sold in the cafe I was working, I added some coconut syrup to make the punters happy. And the feedback hasn't been bad, let me tell you. I also testet adding some peanut butter in the mix which naturally didn't make things worse, but it was the normal kind with added sugar (since when living on an island, the pickings are sometime slim), so if you choose to use it, take one without sugar or make your own.<br />
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This treat works well as a soft serve, scooped into your mouth straight out of the mixing bowl, or frozen further into an ice-cream. You can also add some texture to the ice cream by adding some chopped nuts, cookie crumble, or whatever you may have on hand.<br />
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Ei tartte ihminen paljoa tullakseen onnelliseksi. Tästä jätskistä tuli niin hyvää, että jo oli vaaran hetket käsillä kun en malttanut olla nuolematta monitoimikoneen teriä. Ei mitään järkeä, miten voi suklaan ja banaani kylmä yhdistelmä olla jumalaista. Ite en välttämättä ees tarttis makeutusta, mutta kun tämä meni myyntiin niin laitoin kuitenkin. Ei oo tullut huonoa palautetta, ei. Testailin sekä pähkinävoilla että ei, hyväähän se on siellä seassa mutta jos haluaa vältellä sokeria niin jättäkee pois. Toimii niin pehmiksenä tai oikeammaksi jätskiksi jäädytettynä. Sekaan oon heitellyt ekoissa versioissa kakkucrumblea josta en parin yrityksen jälkeenkään saanut crumblemaista koostumusta, joten ei siitä sen enempää. Sattumia on kiva olla, joten uudemmissa versioissa seassa on ollut siis em. pähkinävoita ja murskattuja pähkinöitä saatavuuden mukaan.<br />
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<a href="https://1.bp.blogspot.com/-yLU1kWido9Q/VySUyO8YMTI/AAAAAAAACV4/kDGRD0KZ-wg9DsjnrjfsdXH0IUluyuwiQCLcB/s1600/IMG_7503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://1.bp.blogspot.com/-yLU1kWido9Q/VySUyO8YMTI/AAAAAAAACV4/kDGRD0KZ-wg9DsjnrjfsdXH0IUluyuwiQCLcB/s640/IMG_7503.jpg" width="640" /></a></div>
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<br /><b>Chunky monkey</b></h3>
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<i>6 ripe bananas</i></div>
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<i>5 tbsp cacao powder (unsweetened)</i></div>
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<i>6 tbsp coconut milk</i></div>
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<i>3-4 tbsp peanut butter</i></div>
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<i>sweeten to taste (about 1-2 tbsp honey/coconyt syrup)</i></div>
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<i>chopped nuts/cookie crumble for texture</i></div>
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Chop and freeze bananas. When they are frozen, add all ingredients (except chopped nuts/cookie crumble) in a food processor bowl and buzz till the consistency is smooth. Add sweetener if desired and buzz again. Mix in the chopped nuts/cookie crumble. Eat as soft serve or freeze.</div>
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<i>6 kypsää banaania</i></div>
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<i>5 rkl kaakaojauhetta</i></div>
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<i>6 rkl kookosmaitoa</i></div>
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<i>3-4 rkl pähkinävoita</i></div>
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<i>maun mukaan makeutusta (hunajaa/kookossiirappia), laitan yleensä n. 1-2 rkl)</i></div>
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<i>pähkinämurua tai muita sattumia</i></div>
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Paloittele banaanit ja pakasta. Kun ovat kohmeisia, pistä kaikki yhdes koos blenderiin ja surauta pehmikseksi. Jos banaanit ehtii kovin jäisiksi, ne kannattaa lisätä erissä ettei blenderi kauhistu. Makeuta maun mukaan. Sekoita sekaan pähkinämurut. Syö sellaisenaan pehmiksenä tai pakasta jäätelöksi.</div>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-10969033875520142392016-04-30T13:13:00.001+02:002016-06-08T12:56:28.817+02:00Mango-lime raw cakeMore "baking" in the paradise! Soooo good, this cake. Except it needs a little more lime, note to self for the next batch. And the mango puree on top isn't necessary, as it is kind of overwhelming to the poor subtle lime flavour. The taste is super fresh and yummy, and the consistency really good (read: doesn't fall apart or melt in the fridge after freezing). Recipe from <a href="http://www.runningonrealfood.com/mango-lime-coconut-cheesecake-raw-vegan/">here</a> with slight modifications.<br />
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Lisää paratiisisaarikokkailua, olkaatten hyvät. Ihan sairaan hyvää! Paitsi että ens kerralla vielä lisää limeä. Ja päälle ei välttis tartte kuvassa olevaa mangososetta, se pistää hennon limen hukkumaan vielä enemmän. Mutta niin, sanoinko jo että aivan älyttömän raikasta ja hyvää. Ja pysyy koossa myös jääkaapissa jäädytyksen jälkeen. Resepti <a href="http://www.runningonrealfood.com/mango-lime-coconut-cheesecake-raw-vegan/">täältä</a> hieman modattuna.<br />
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<b>Mango, lime and coconut raw cake</b></h3>
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<b><span style="font-family: inherit; font-size: x-small;"><i>Crust</i></span></b></h4>
<span style="font-family: inherit; font-size: x-small; line-height: inherit;"><i>1 cup raw almonds</i></span><br />
<i><span style="font-family: inherit; font-size: x-small;"><span style="line-height: inherit;"><br /></span>
<span style="line-height: inherit;">¾ cup pitted fresh dates (mine were dryish, so ended up using 1,5 cup)</span></span></i><br />
<i><span style="font-family: inherit; font-size: x-small;"><span style="line-height: inherit;"><br /></span>
<span style="line-height: inherit;">½ cup unsweeneted fine coconut (not available, subbed with oat flakes)</span></span></i><br />
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px; padding: 8px 0px 0px;"><i><span style="font-family: inherit; font-size: x-small;">½ tsp lime zest (wanna use more next time)</span></i></li>
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<span style="font-family: Source Sans Pro;"><span style="font-family: inherit; font-size: x-small;"><b><i>Cake mass</i></b></span></span></div>
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<i><span style="font-family: inherit; font-size: x-small;"><br /></span></i></div>
<span style="font-family: inherit; font-size: x-small; line-height: inherit;"><i>2 cups cashews, soaked at least 1 hour, drained and rinsed</i></span><br />
<i><span style="font-family: inherit; font-size: x-small;"><span style="line-height: inherit;"><br /></span>
<span style="line-height: inherit;">¼ cup fresh lime juice (more next time)</span></span></i><br />
<i><span style="font-family: inherit; font-size: x-small;"><span style="line-height: inherit;"><br /></span>
<span style="line-height: inherit;">1 cup fresh mango (used 2 cups to get more flavour)</span></span></i><br />
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px; padding: 8px 0px 0px;"><i><span style="font-family: inherit; font-size: x-small;">¼ cup maple syrup (subbed with honey/coconut syrup)</span></i></li>
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<i><span style="font-family: inherit; font-size: x-small;"><span style="line-height: inherit;"><br /></span>
<span style="line-height: inherit;">¼ cup coconut oil, melted</span></span></i><br />
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<span style="line-height: inherit;">¼ cup canned coconut milk</span></span></i><br />
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<span style="font-family: "lato"; font-size: 13px; line-height: inherit;">To make the crust, place the almonds, dates, coconut (oat flakes) and lime zest in a food processor and process until it forms a dough.</span><br />
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<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-family: Lato !important; font-size: 13px !important; line-height: inherit; list-style: decimal; margin-bottom: 0px; margin-left: 18px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px; padding-top: 12px !important;">Press the dough into the bottom of a 20 cm springform pan (or try your luck with a normal pan, like I did).</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-family: Lato !important; font-size: 13px !important; line-height: inherit; list-style: decimal; margin-bottom: 0px; margin-left: 18px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px; padding-top: 12px !important;">To make the cake, place the cashews, lime juice, mango, syrup/honey, coconut oil and coconut milk in a food processor and mix well, stopping to scrape down the sides.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-family: Lato !important; font-size: 13px !important; line-height: inherit; list-style: decimal; margin-bottom: 0px; margin-left: 18px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px; padding-top: 12px !important;">Continue to blend until it's very smooth.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-family: Lato !important; font-size: 13px !important; line-height: inherit; list-style: decimal; margin-bottom: 0px; margin-left: 18px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px; padding-top: 12px !important;">Pour into the pan on top of the crust.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-family: Lato !important; font-size: 13px !important; line-height: inherit; list-style: decimal; margin-bottom: 0px; margin-left: 18px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px; padding-top: 12px !important;">Place in the freezer and let set for at least 3 hours.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-family: Lato !important; font-size: 13px !important; line-height: inherit; list-style: decimal; margin-bottom: 0px; margin-left: 18px !important; margin-right: 0px; margin-top: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px; padding-top: 12px !important;">Let thaw for 10 minutes before slicing and serving.</li>
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<br />Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0tag:blogger.com,1999:blog-3895071714425036237.post-72469158152782980182016-04-30T12:53:00.000+02:002016-06-08T13:00:57.487+02:00Vegan gluten free bliss browniesI'm on Koh Phangan again, yay! And baking for and selling coffee in Art Cafe. These vegan brownies turned out to be a real hit. The recipe is taken from <a href="http://simpleveganblog.com/ultimate-vegan-gluten-free-brownie/?m">here</a> with slight modifications. Works also well doubled. And baked in about 160 degrees... Can't be sure as the weird magic oven I'm using doesn't have any temperature markings, but the previous owner thought 160 was close to the truth so I believe her.<br />
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Koh Phanganilla jälleen! Art Cafessa myynnissä tämän tytön tekemiä supermeheviä browneja. Gluteenitonta ja vegaania hyvyyttä, ah. Resepti <a href="http://simpleveganblog.com/ultimate-vegan-gluten-free-brownie/?m">täältä</a>, modattu olosuhteisiin sopivaksi. Toimii myös tuplana. Ja n. 160 asteisessa uunissa paistettuna (tarkempaa havaintoa kyseisen taikauunin lämpötilasta ei ole, mutta edellinen omistaja arveli 160 olevan lähellä totuutta).<br />
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<h3>
<br /><b>Ultimate Vegan Gluten free Brownies</b></h3>
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<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><i>3 tablespoons chia seeds + 9 tablespoons water</i></span><br />
<i><span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;">½ cup extra virgin olive oil (125 milliliters)</span></i><br />
<i><span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;">2 tablespoons peanut butter</span></i><br />
<i><span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;">1 cup coconut sugar, or a mixture of coconut sugar and brown sugar (200 grams)</span></i><br />
<i><span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;">½ cup unsweetened cocoa powder (50 grams)</span></i><br />
<i><span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;">¼ cup rice flour (40 grams)</span></i><br />
<i><span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;">¼ cup tapioca starch (potato starch in the original recipe) (40 grams)</span></i><br />
<i><span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;">¾ cup mixture of oat and buckwheat flour (brown rice flour in the original recipe) (105 grams)</span></i><br />
<i><span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;"><br /></span>
<span style="color: #333333; font-family: "georgia" , "verdana" , "arial" , "geneva" , sans-serif; font-size: 14px; line-height: inherit;">½ cup pecans/cashews (walnuts in the original recipe) (60 grams)</span></i><br />
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<div class="ERSInstructions" style="color: #333333; font-family: Georgia, Verdana, Arial, Geneva, sans-serif; font-size: 14px; margin: 0px 0px 10px; padding: 0px;">
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Instructions</div>
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<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Preheat the oven at 180 º C (works also with 160).</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add the chia seeds and the water in a food processor, let sit for 10 min until a jelly forms. Add oil, peanut butter, sugars and blend. </li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Combine the dry ingredients in a bowl. Mix well.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Combine the dry and wet ingredients and mix well, or process in food processor. Add then uts and stir.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Pour the mixture in a baking pan with baking paper and bake at 180 º C for about 25 minutes or 160 around 30 mins.</li>
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Liljehttp://www.blogger.com/profile/09953274230301553555noreply@blogger.com0