Potato Pancakes with Fried Cheese

Most of the time I am making classical (traditional in Poland) potato pancakes, that my family loves. This time I wanted to make them different way. In the fridge I had a big chunk of Emmental, and thought, I may use it with the pancakes. However, I did not want to shred the cheese and mix with potatoes, because I was afraid that the taste will not be perceptible and I wanted it to be. I decided to fry cheese between two pancakes like a closed sandwich.
Pancakes came out delicious and nutritious. You can satisfy your hunger with smaller amount of them than with the classical ones.

Ingredients for approx. 45 -50 pancakes: 

1 kg potatoes, used organic 

300 g of cheese sliced into small pieces (~ 1.5 cm x 3 cm) 

5 tbsp spelt flour 

3 eggs, large, organic 

1 onion, small 

1 tsp sea salt 

Color pepper to taste 

Oil for frying (organic, canola)

Directions:

Peel the potatoes and shred on a fine grater. Add finely chopped onion, eggs, flour and spices, mix well. On the hot pan pour a little bit of oil and put a spoon (thin layer) of potato dough. After about a minute, when edges of the pancakes will become golden - brown place on them a slice of cheese. Cover with another thin layer of the dough and fry until golden brown. 

Recipe was created in my head and comes from my heart

Beet - Coconut Soup

For most of my life, red beets were associated only with my mom's best ever red beet borsch (soup) and braised beet-apple side dish. For some time now, I am looking for interesting recipes for other use of these tasty and healthy vegetables. Today, a second one presented on this blog.

Ingredients for about 2 liters of soup:

750 - 800 g beet
600 ml vegetable stock
600 ml coconut milk
3 tbsp olive oil
3 green onions
2 cinnamon sticks
1 orange
1 star anise* (omitted)
Ginger the size of the big toe
Spices to taste

Additionally:

Cilantro or other favorite herbs
Coconut flakes

Directions:

Peel beets and cut into small pieces. Cut the onion into slices. Grate orange peel and squeeze the juice into a small bawl. Peel ginger and grate on the fine mesh.
Heat the olive oil in a pot, in which the soup will be cooked. Add beets and cook for a few minutes. After a while, add the onion and continue to fry. After about 10 minutes, add hot broth, milk and the rest of the ingredients. Cook for about 20 to 30 minutes, or until the beets are soft. Season. Serve sprinkled with flakes and/or herbs.

* not my faforite...

Recipe was inspired by "Alnatura".

Triple Coconut (fresh) Pineapple

In my favorite store were beautiful, large and dignified pineapples, I bought one. At home, I put in a prominent place, and a few days has as decoration. Then, I decided to fry it in coconut batter. The dough was prepared by "trial and error" method. The proportions of milk and flour can be a bit different, simply customize them together, making sure that the dough is thick enough to adheres well to the pineapple slices.

Ingredients for about 12 servings/slices:

250 ml coconut milk * 
100 g spelt flour 
50 g coconut flour 
30 g shredded coconut 
2 eggs, organic 
1 pineapple, fresh, large 
3/4 tsp baking powder, organic

 Additionally: 

Oil for frying (I use organic Canola)
Shredded coconut, organic
 Maple syrup

Directions:

Mix together all the ingredients except the pineapple. Let the dough rest for 15 minutes. Cut off the pineapple's skin, and slice to about half-inch slices. Heat oil in a frying pan,  dip slices in the batter and place in the pan. Fry for 3-4 minutes each side. Serve sprinkled with shredded coconut and topped with maple syrup.

* I used coconut milk from the carton

 Recipe was created in my head and comes from my heart

Cinnamon Almonds - Cocoa Butter

Another recipes for butter/cream. Because of the cocoa addition, the almond butter, which has liquid consistency - thickened, and its chocolate flavor caused that the butter became too bitter. To solve both "problems" I added maple syrup. Almond-chocolate butter is ideal to spread over fruits (apple, pear, banana) 

or rice, spelt, and corn cakes.

Ingredients for 800 g jar:

 

800 g almonds, unpeeled
4 tbsp cocoa, organic

3 - 4 tbsp maple syrup, organic
3 - 4 tsp cinnamon

Directions:

Preheat oven to 150°C/300°F. Spread almonds over the baking form, sprinkle with cinnamon and put in the oven for about 20 minutes.After this time, hot almonds, put into a blender with letter "S" shape blade. Blend for 3 - 5 minutes, stopping form time to time and scrubbing down the almonds form the mixing bowl. At the end of blending, add the cocoa. Pour into jars (I used two) and store in a cool, dark place. Don't refrigerate.

Recipe was created in my head and comes from my heart

Cauliflower Salad with Celery and Green Onions

Traditional cauliflower salad made my way. Enjoy!

Ingredients for one large salad bowl:

100 g olives, black 

10 pieces cherry tomatoes 

4 eggs, large, organic 

3 celery stalks

3 pieces of green onion 

1 cauliflower, small

Dressing:

4 tablespoons mayonnaise* or plain yogurt 

1 tablespoon mustard, organic 

Sea salt and color pepper to taste

Mix everything

In addition:

Fresh Parmesan cheese

Directions:

Cook hard-boiled eggs. Wash the cauliflower, divide into florets and steam-cook for 5 - 10 minutes. Allow both to cool. Cut eggs into cubes, and the rest of the ingredients into slices. Gently mix everything together and combine with cauliflower. Add dressing and sprinkle with Parmesan cheese.

* best organic or homemade

Recipe was created in my head and comes from my heart

Flourless Brownies

Few ingredients and healthy, mistake-free and flour-less brownies are ready.

Ingredients for 4 tartlets:

200 g natural yogurt
100g jam (unsweetened) or apple sauce*
60 g spelt bran
50 ml almond milk
50 g brown sugar
35 g cocoa, organic
1 egg, large, organic
1 teaspoon baking powder, organic
Pinch of sea salt

In addition:
Ground almond to decor

 
Directions:

Place all ingredients in the bowl of the food processor, and blend. Cover tartlets forms with baking parchment paper and pour the cake mixture into it. Place in preheated to 200°C/400°F oven and bake for 20 - 25 minutes (to dry stick). Wait for 15 minutes, remove from the forms and cut into triangles.

* used homemade apple jam/sauce

Recipe found on Facebok

Eclair Tort

I was looking and looking and did not find it, so I created it myself. If I can make 20 small, regular éclairs, I can make one big, too, right? The Jubilarian asked specifically for eclairs, and I wanted to go one step further and make the pleasure of surprise. For the  éclairs to be even more French I added pattisserie and made it healthier way. The whole torte was poured over with the chocolate - coffee glaze.
 

Ingredients for 24 cm cake:

375 g spelt flour

375 ml water

185 g butter

6 eggs, organic

Coconut flavor Pattisserie (Paleo):

400 ml coconut milk in a cans, organic

50 g shredded coconut

3 tbsp potato flour

3 tbsp honey

1 egg, organic

1/2 tsp vanilla extract

Pinch of sea salt

In a small saucepan, combine milk, flour, honey, and salt. Heat over medium heat until thickened, stirring occasionally. Remove from heat and after 5 minutes, add coconut and vanilla. Done.

Chocolate - Coffee Glaze:

75 g of dark chocolate, I use 85%

30 ml espresso

2 - 3 tbsp maple syrup

Dissolve the chocolate in a water bath or in the oven (5 min, 150°C/300F°). Mix with coffee and syrup. Ready.

Directions:

In a low, wide saucepan boil water and butter. To the boiling water, gradually pour flour, stirring and stir with a wooden spoon. When the flour has absorbed all the water, allow to cool completely (approx. 2 hours). After this time, very slowly add previously lightly beaten eggs. Stir with a wooden spoon until smooth.  

The consistency should be glossy.

Butter and flour spring form pan. Pour the pastry in to it and put to preheated to 200°C/400°F oven. 

Bake for 30 minutes.

Next, remove from the spring form and cool on a baking rack. Once it's cooled, cut horizontally in half. Put the lower bottom part of the eclairs a serving plate, spread pattisserie over. Gently cover with the second part and decorate with chocolate - coffee glaze.

 Recipe was created in my head and comes from my heart

Beet - Cauliflower Cream Soup

Today I invite you to taste another soup, cream - soup. To the beet cream, I added ginger and honestly, for me, it was not a good idea, but probably because I do not like this spice and rarely use it in my kitchen. However, if you like the distinctive flavor, you will surely find the cream attractive.

Ingredients for about 2 liters of soup:

1.5 liters vegetable stock, bouillon, broth

800 g beets

4 - 5 tbsp of canola oil, organic

3 - 4 cloves of garlic carrots, organic

1 onion

1 cauliflower, small

1 thumb-sized piece of ginger

Sea salt and color pepper to taste

 
Directions:

 
All vegetables, except for the cauliflower, peel and cut the into small pieces. In a pot, in which the soup will be cooked heat an oil add onion and garlic and fry them.  When the onion is soft, add the rest of veggies and fry few more minutes. In the meantime, wash cauliflower, cut into smaller pieces and add to the pot. Then, pour the whole hot broth. Reduce heat, cover with lid slightly ajar, cook for about 20 minutes. Take off from the heat and blend the soup into the cream. Serve with sour cream and parsley. Bon Appetit.

  
Recipe was created in my head and comes from my heart

Green - Cooked and Roasted - Asparagus

For many years I was very lucky to live next to a small, charming town, that is known for two things: Mozart's concerts when he was a little boy, and for cultivating asparagus. Schwetzingen in South-West Germany is called - Asparagus Capital of the World (Spargel Hauptstadt der Welt). Since Spring until Summer, spargel is sold everywhere in Schwetzingen and nearby places; on streets, next to grocery stores or straight from the farms. End of asparagus season is finished with crowning a "Spargel Queen".
Asparagus comes in three different colors: white, green and purple. Today's side dish is very yummy, but absolutely nothing fancy and extremely easy to make. You will only need green asparagus, sesame seeds, olive oil and Parmesan cheese. 20 minutes cooking/roasting time, and pretty looking veggies showing all kinds of green will lay on a plate encouraging you try them.

Ingredients for 2  -4 people:

500 g green asparagus

2 tbsp oil olive, organic

2 tbsp Parmesan cheese, shredded

2 tsp sesame seeds

Sea Salt

Directions:

Wash asparagus. Cut off about 1/3 of the end (brown part), sprinkle with salt and steam-cook for 10 minutes. After that time place in the oven safe dish, pour oil olive over them, sprinkle with cheese and seeds. Put to a preheated to 180°C/375°F oven and roast for 5 -7 minutes. Ready. Serve as a side dish or as a separate meal.

 Recipe was created in my head and comes from my heart

Homemade "Cadbury Creme Eggs"

You probably know "Cadbury Creme Eggs", today I would like to show their healthy alternative. This tasty dessert is very easy and quick to prepare. You still have enough time to make them and treat revelers at the Easter table.

 
Ingredients for 8 eggs:

 
200 ml coconut cream 
150 g cashew nut butter
4 tbsp real maple syrup 
2 tsp yellow food coloring, organic

Glaze:

100 g dark chocolate (85%)
 3 tbsp honey, organic

Directions:

In a food processor mix coconut cream, cashew nut butter and syrup until well blended. Take way two tablespoons of the "dough", add dye, mix well and set aside, those will be "yolks". The rest of the dough place in an another bowl and both refrigerate for 10 minutes. Next, divide both doughs into 8 equal pieces and form balls from each of them. White balls ("whites") flatten and in the center of each one put a yellow ball. Wrap around and form the shape of an egg. Place "eggs" in the freezer for 15 minutes.
In the meantime, dissolve chocolate and honey in a water bath or in the oven (150°C/300°F for 5 minutes). Frozen "eggs" dip in chocolate mix and set aside on a plate lined with baking paper. If you want the "shell" to be thicker, re-dip "eggs" in a chocolate mix. Store in refrigerator.

 
Inspired by Detoxinista