Monday, 1 September 2014

Açaí Pudding

In my search for health food products in Sweden I found High Tech Scandinavia and what caught my attention was their vast range of powdered superfoods.

I've contacted them and last Friday I received this amazing gift from them:

The first one I've tried was the Açaí powder (organic, freeze dried):

"Acai is a superfood for real, it contains lots of vitamin E, vitamin B1, B2, B3, antioxidants, vitamin C, calcium, phosphorus, potassium, fiber, proteins, amino acids and fatty acids.

Acai powder has natural essential fatty acids, fiber and amino acids that work together to help your body burn fat, process food more quickly and lose unwanted pounds you want to lose. Acai powder will improve your immune system and digestive system so fat is not stored in the body."

It cloudy and a bit cold outside and a dessert idea for lunch time popped up...

Açaí Pudding

Serves 2:
Cornstarch (40g)
Muscovado Sugar (20g)
Açaí powder (1 tbsp)
Rice Drink (400 ml)

1) In a saucepan stir together sugar, cornstarch and stir in rice drink.
2) Place over medium heat.
3) Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
4) Remove from heat, add the Açaí powder and whisk until combined.
5) Let cool briefly, and serve warm, or chill in refrigerator until serving.

It smells good and it tastes even better, soft, rich and nutritious... 

In the next days I will continue to post about this amazing products.

Friday, 29 August 2014

Havregurt Cake with Apple Topping

Oatly has this natural oatgurt: "We make our oatgurt on a fermented oat base that will remind you of yoghurt but it doesn’t contain the work of animals which puts it in a league all by itself."

So I've tried it... with granola like this one.


It's not a yogurt has they say but it's really much better... but while I as eating breakfast and tasting the oatgurt I had the idea to try it on a cake...

Havregurt cake with apple topping

Makes 1 cake:
All-purpose flour (2 cups)
Baking powder (2 tsp)
Muscovado Sugar (1/2 cup)
Natural Oatgurt (1 cup)
Extra virgin olive oil (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

Topping:
Apple (1-chopped)
Coconut oil (1 tbsp)
Muscovado Sugar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the lemon juice, in a large bowl. Add the lemon juice and mix well.
4) Pour the batter into the prepared cake pan. Bake at 180ºC.
5) Melt the coconut oil, add the apple, sugar and cinnamon over low heat. Cook the apples until tender.
6) Take the cake from the oven (it should be tender in the top) and add the apples. Return the cake to the oven.
7) Bake until a toothpick inserted comes out clean and the top is golden brown.

Thursday, 28 August 2014

It's like milk but it's made for humans!

I've recently moved to Sweden and one of the brands that caught my attention was Oatly. I've contacted with them and they were really fast replying and sending me some coupons to test their products range. 

And the first product that I tested has the Chocolate Oat Drink and it tastes really great. But I had nothing to compare because as a kid I was allergic to cocoa and milk so I asked N. to write something about it...


When I was a boy growing up in Portugal in the 80's there was these small bottles with milk chocolate. They were delicious! The trouble was they were made up with milk which felt like I had heavy rocks inside my stomach, so I had to stop drinking it, but the memory of that wonderful flavour stayed with me in the recesses of my brain. When I drank Oatly chocolate drink for the first time immediately that memory poped up, bringing back with it a lot of other childhood memories of growing up in endless golden summers, endless days of carefree playful joy.
Finally I can have a chocolate drink that has all the flavour without the heavy feeling of milk, with the bonus of all the fiber.
N.

Friday, 22 August 2014

Vegan Cooking Retreat - Sweden

Welcome to the vegan retreat in Tived, Sweden. Rödjorna Retreat Center open the doors to a two-day cooking immersion.
Each hands-on cooking module goes over several techniques and includes easy and full of flavour recipes.
One of our goals is to have you think about food in a different way. You will learn about different ethnic ingredients and discover the vast array of delicious vegan food.

Thursday, 21 August 2014

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

Sunday, 17 August 2014

Overnight Oats and Rye with Forest Fruits

Browsing through the supermarket products we discovered a wide selection of rolled flakes. So we decided to try adding some rye to our old overnight oats recipe... it tastes really yummy... today topped with fresh strawberries and blueberries!

 

Serves 2:
Rolled Oats (50g)
Rolled Rye Flakes (50g)
Cashew Milk (240 ml - or other vegetable milk)
Forest Fruits (or any other fresh fruits)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning top with the fresh fruits, and enjoy! 

Saturday, 16 August 2014

Boiled Potatoes with Sautéed Onions and Mushrooms

And here we are in our new house/life... this is the view from our dinning table.
In the first two weeks we've been very busy, but happy :)
We are rediscovering new flavours and ingredients... these potatoes tasted really good...

Serves 2:
Potatoes (400g)
Coconut oil (1 tbsp)
Red onion (1 - sliced) 
Mushrooms (400g - chopped)
Olive oil (1/2 tbsp)
Salt

1) Peel and cut potatoes into irregular chunks. Put the potatoes in a large pot, add water to cover the potatoes and bring to a boil over medium-high heat. Simmer the potatoes until fork tender (10 minutes).
2) In a large skillet, melt 1 tablespoon coconut oil add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms and sauté, stirring often, until the mixture is light brown, about 5 minutes.
3) Transfer the onion and mushrooms into a bowl, and set aside.
4) Heat the olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and allow to cook, stirring occasionally, until the wedges are browned on both sides (10 minutes)
5) Reduce heat to medium stir in the onion and mushroom mixture and adjust the seasoning.