Monday, November 24, 2014

Colorful Carrot and Beetroot Salad With Maple Syrup Dressing


5 colorful carrots
1 pre-boiled beet
50 g broad beans
40 g soft goat's cheese
Handful fresh rocket
Handful pecan nuts
1 tbsp raisins
1 tbsp walnut oil

2 tbsp balsamic vinaigrette
1 tbsp olive oil
1 tbsp maple syrup
dash of fresh lemon juice

In the dark winter months this colorful healthy sweet in taste salad brightens up the day.
Boil the carrots al dente. Pre-heat the walnut oil in a sauce pan, throw the carrots in along with pecan nuts and raisins and stir fry. Prepare fresh rocket on a plate along with cut cooked beetroot and broad beans. Add carrots and sprinkle with goat's cheese. Finish up by seasoning with the maple syrup dressing that is simple to prepare only by mixing all the ingredients together. Server with bread or crackers.
Bon Appetit!

Wednesday, November 5, 2014

Almond Apricot Cake


250 g almond flour
80 g brown sugar
50 g spelt flour
140 g melted butter
2 eggs

50 g melted butter
450 g apricots, halved and pitted
50 g whole almonds, skinless
3 tbsp brown sugar

This was another of her weekend baking experiments that worked out pretty nicely. It's been already a while ago at the time of apricot season.
The original recipe included classic flour and crushed almonds that she substituted with the almond flour and a bit of spelt flour. Preheat the over for 200 C, mix all the corpus ingredients together which creates a kind of a paste mixture and place it onto a baking paper in a form. Place the apricot halves onto the corpus, fill them with whole almonds, brush them with melted butter and sprinkle with the brown sugar. Bake in the oven for about 40 minutes until the apricots are nicely caramelized and the corpus has golden color and crunchy rounds. Serve with whipped cream if you wish.
Bon Appetit!