Chocolate mousse cake

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Easy and delicious. Thats it!

For the cake:
1/2 cup butter, melted
3 eggs
1 1/2 cups sugar
2 cups flour
1 Tbsp baking powder
1/2 Tsp salt
1 cup milk
1 Tsp vanilla extract

For the filling:
1/2 cup Apricot jam

For the Frosting:
2 cups heavy cream, whipped very stiff
1/2 cup chocolate, preferably dark

Preheat oven to 180°C. Butter and flour 2 20 cm round spring forms. In a large bowl mix butter and sugar. Add eggs and mix. Mix in flour, baking powder and salt and add milk and vanilla. Devide batter between pans and bake for about 30 minutes. Remove cake from pan and let cool completely. Spread aprocot jam on one cake.
Melt chocolate and mix with whipped cream. Spread 1/3 chocolate mousse on apricot jam and set second cake on top. Spread chocolate mousse evenly over cake. Store in refrigerator until you serve.

10 minute Pasta with goat cheese, cherry tomatoes and basil

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As a mom food has to be fast prepared, healthy and comforting. I love this recipe!

For 1 person:

125 g linguine
1 hand full cherry tomatoes, quartered
1 small garlic clove, finely diced
1 Hand full fresh basil, choped or 2 Tsp dried basil
2 Tbsp olive oil
About 2 Tbsp goat camembert or cream cheese
Salt and freshly ground pepper

Cook linguine in salted water until al dente. While pasta is cooking heat oil in a large pan and quickly sautee tomatoe, garlic and basil. Mix in cheese until melted and well combined and set aside. Add linguine with a little cookeing water and mix. Add freshly ground pepper and salt to the taste.

Quick vegan whole wheat bread without yeast for my baby

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My baby loves to chew on literally everything. My mother said I should give him some bread to chew while we eat…here you go: baby friendly bruns made in a mom friendly spreed. Only problem is that my boyfriend eats them before they are cool enough for the little one…

250 g whole wheat flour
2 Tsp bakeing powder ( Weinsteinbackpulver)
1 pinc salt
1 Tsp agave syrup
2 Tbsp apple juice
125 ml water

Mix everything to a not to sticky dough, form about 6 little buns. Bake at 180°C for 20 minutes. Done. Save them from hungry boyfriends…

Easy two ingredient chocolate mousse

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I don’t have words to discribe this foodporn! It is done in 5 minutes…which is a problem because this enables almost immediate and infinite supply!

For 4 persons (or one ;-))

500 ml (2 cups) heavy cream
250 g dark chocolate

Whip cream until very firm. In the microwave heat chocolate (except for one piece) for 2 minutes, stiring in between twice (if it gets to hard soften with a bit of milk). Mix together chocolate and whipped cream and fill into serving bowls. Grade the piece of chocolate over the cream. Refrigerate until you serve.

Caramelized Pear Poppy Seed Cake

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My all time favourit!

1 1/2 cups oil
1 1/2 cups sugar
1 Tbsp vanilla extract
1/2 Tsp salt
Lemon zest and juice of one lemon
4 eggs
2 cups all purose flour
2 Tsp baking powder
1 cup poppy seeds
3 pears cut into cubes
1/3 cup brown sugar
1 Tsp cinnamon

Preheat oven at 180 °C. Mix oil, sugar, vanilla, salt, lemon and eggs. Add flour, baking powder and poppy seeds. Fill into square baking form lined with a parchment. In a seperate bowl mix pears, brown sugar and cinnamon and spread over cake dough. Bake for 30 – 40 minutes.

Happy easter! Baby gourmet: Sweet corn- Potato-Egg

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For my little gourmet….

100 g organic frozen sweet corn
50g organic sweet potato, peeled and cubed
1/2 organic egg, hard boiled for 10 minutes
3 Tbsp water from cooking
2 Tsp organic rape seed or olive oil

In a small pot bring a little water to a boil and place a sieve with the veggies over the boiling water. Cover and steam until veggies are soft about 10 minutes. Puree everything together with the egg, 3 Tbsp water from cooking and oil with a stick blender. For babies without teath remove the sweet corn skins by pressing the puree through a fine mesh sieve. Let cool to about hand warm temperature.

Makes 1-2 servings depending on the age of your super hero baby. You can store the puree in a twist off glass in the fridge for 2 days max.

Baby gourmet: Carrot-Sweet Potato-Beef

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For my little gourmet….

100 g organic carrots, peeled and cubed
50g organic sweet potato, peeled and cubed
30 g organic lean ground beef
3 Tbsp water from cooking
2 Tsp organic rape seed or olive oil

In a small pot bring a little water to a boil and place a seave with the veggies and meat over the boiling water. Cover and steam until veggies are soft about 10 minutes. Puree everything together with the 3 Tbsp water from cooking and oil with a stick blender. Let cool to about hand warm temperature.

Makes 1-2 servings depending on the age of your super hero baby. You can store the puree in a twist off glass in the fridge for 2 days max.

Fresh Honey Mead

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Oh my god…This is just delicious! I can not find words for this easy to make nectar of the gods. Sorry, I have to go and make more now….

3 l unfiltered apple juice
1/2 Tsp Yeast with high alcohol tolerance (not the one for bakeing)
1/2 kg Honey
1 large bucket with a lid and fermentation tube, sterilized

Day 1: Mix 1,5l apple juice and the yeast in the sterilized bucket. Close and store at room temperature. Idealy at about 20°C.

Day 2: Add rest of apple juice and mix. Close lid.

Day 3: Add honey and mix. Close lid.

Day 4: Taste and sweeten with honey if necessary. Fill into bottles and close with aluminum foil. It is still fermenting so don’t close the bottles with a lid!!
Store in the refrigerator.

Enjoy!!!!

Note: 1 day is really meant to be 24 hours 😉 Drink within one week.

Amazing wholesome vegan brownies

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For the 30th birthday of a very good friend on a detox tour I created these wholesome, vegan, white sugar and flour free brownies. They are amazing! Nobody believed they where actually a healthy sweet treat! You can absolutely not tell the difference to normal brownies. Sinfull without being a sin…?

2 1/3 cups spelt flour

1 cup agave syrup

1 cup maple syrup

1 cup unsweetened cocoa powder

1 Tsp baking powder

1 Tsp salt

1 cup coconut oil (warmed to a liquid consistency)

1 Tbsp vanilla extract

Preheat oven to 180°C. In a bowl mix all dry ingredients. Add other ingredients and mix until combined. Spread evenly in a 20×20 cm square pan lined with parchment. Bake for 40 minutes.

Moroccan Preserved Salt Lemons

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This is the special flavour boost that makes not only middle eastern dishes addictive! I used it in a chicken stuffing and it was delicious!!

5 organic lemons
4 Tsp + 1 Tbsp salt
Boiling water
Twist-off glass, large enough to hold 4 lemons

Cut lengthwise creases into 4 lemons as if you would quarter them. This way the lemons are quartered but are still connected in the middle. In these creases sprinkle eacch 1/4 Tsp salt and press together. Put them into the preservation glass together with 1 Tbsp salt and the juice of the fifth lemon. Fill up with boiling water and immediately close. Marinate for 3 weeks.
For cooking use only the lemon peel and juice.