Tuesday, March 31, 2009

Breakfast from Space :)


above photo from here.
Ever since we met, S has been on the Sunday morning pancakes duty. First because he is so much more of a morning person than I am and second because I don't really like making pancakes. Well, he makes wonderful pancakes, the small American ones and large eggy Estonian ones etc.
Now that I'm (actually we're) on this new extra-healthy regimen (that'll hopefully be over in a month or at most two) it initially seemed like it was it for pancakes for a while. But we're inventive. So here are the blueberry pancakes S made recently. Alien pancakes as he called them himself (because of the color).


S's super-healthy blueberry pancakes (eriti tervislikud mustikapannkoogid):

2 eggs
~200 gr of sugar and lactose free wild berry or black currant yoghurt
2-3 tbsp of organic demerara sugar
1 tsp bicarb of soda
1 tsp of seasalt
organic whole-grain flour
1 handful of (frozen) blueberries

Lightly whisk the eggs then add the yoghurt, sugar and salt. Mix in the flour (previously mixed with soda) and finally the blueberries. Make sure everything is mixed well before adding the berries and just lightly fold them in, you don't want them to be all mushy.
Fry on slightly lower heat than you would otherwise and be careful when turning.

Friday, March 20, 2009

Easy like Sunday morning - Super Simple Linguine Verde recipe

I'm becoming a pasta lover ... I used to pride myself for not being such a big fan of pasta, which is, after all, just a plateful of unnecessary carbs in the form of (unless you use wholegrain) a pile of white, refined flour - something none of us really needs.
But now as I'm abstaining from most of the veg in hopes of producing les gassy milk (it's lovely to think of yourself as of some kind of a machine, factory or worse yet a cow, don't you think) pasta makes appears on the menu more and more often.
And with the love of pasta comes the appreciation of really simple pasta dishes (I used to only go for elaborate seafood or meat sauces that completely hid the taste of pasta itself). So here's one - a really simple but delicious pasta sauce.

Linguine Verde (avocado and rucola sauce):
serves 2-3

1 ripe avocado
1 pot of fresh rucola
a good drizzle of good olive oil
freshly ground sea salt and pepper
grated Grana Padano; parmesan or any other mature cheese for serving
linguine pasta

Peel and cut up the avocado. Wash and chop the rucola. Add the salt, pepper and olive oil and blitz in a food processor.

Boil the pasta according to the directions (7-8 min) until al dente.
Drain, toss with the sauce and serve with a generous sprinkle of cheese.

Thursday, March 12, 2009

A spoonful of liquid gold - A Pumpkin and Grana Padano Soup recipe

Although it's not pumpkin season I strongly recommend trying this recipe as it just makes waiting for the sunlight and the spring a little bit easier. Like many of the good things, it started from a random occasion. I went to the supermarket to get some zucchini for a salad I had in mind. For some unknown reason they didn't have any, but I did find a lovely bright orange pumpkin that I then had quartered to my liking and took home.

And then this soup was born:

Pumpkin and Grana Padano Puree Soup (Kõrvitsa püreesupp Grana Padano juustuga): serves ~8

1/4 of a large pumpkin ( about 2 kg piece with the seeds and the peels)
3 tbsp of Philadelphia cheese or any other kind of creamed cheese
1 tsp of ground cardamom
1 large bay leaf
1 organic vegetable stock cube or 1,5 l of vegetable or chicken stock
1 tsp of freshly ground black pepper

For serving - grated Grana Padano and some fresh alfalfa sprouts (germes).

Deseed, peel and chop up the pumpkin.

I used the water that had been left over from boiling potatoes and carrots (if you boil peeled veggies, all the vitamins and other good stuff usually goes down the drain with the boiling water, so it's a good idea to keep the water if you know you're about to make a soup) and added a stock-cube.
Add the bay leaf the cardamom and the pepper to the stock and boil the pumpkin until it's tender.
Let it cool a bit, then add the creamed cheese and blitz.
Serve with a handful of fresh alfalfa sprouts and a generous amount of grated Grana Padano or any other hard cheese.

Thursday, March 5, 2009

Three kinds of babylicious muffins



So as you can see from the title - I've been experimenting to find new and healthy and baby-proofed ways to satisfy my sweet-cravings. And here are the results, all of these turned out really good, if I do say so myself.
I'm proud to present - whole-grain muffins - banana, carrot and beetroot.

Banana muffins (makes 12) (Banaanimuffinid):

60 gr dark brown sugar
30 g of butter (use 2 tbsp of vegetable oil for a dairy free option)
150 g of whole grain organic flour
2 large bananas
1 tsp of baking powder
1/2 tsp of soda

Carrot muffins (makes 12) (Porgandimuffinid):

60 gr of dark brown sugar
50 g of butter (use 4 tbsp of vegetable oil for a dairy free option)
150 g of whole grain organic flour
1 very large grated carrot
1 tsp baking powder
1/2 tsp soda
1 large egg
1/2 tsp ginger
some grated nutmeg

(cinnamon would also be a nice addition, but it is on the 'Potentially BAD' list of allergens, so I didn't dare to).

Beetroot muffins (makes 12) (Peedimuffinid):

3 large table spoons of rice-molasses
50 g of butter (use 4 tbsp of vegetable oil for a dairy free option)
150 g of whole grain organic flour
1/2 of a large boiled beetroot, grated
1 tsp baking powder
1/2 tsp soda
1 tsp ginger
some grated nutmeg

Directions are the same for all three:
Preheat the oven to 190 C.
Melt the butter on low heat, add sugar or molasses.
In a bowl mash bananas / or grate the carrot / or the beetroot.
In a separate bowl mix the flour, soda, baking powder and the spices.
Combine the bananas / carrot / beetroot with the melted butter and sugar / molasses mixture.
In case of the carrot muffins I also added the egg here. I was afraid, that as the carrots are less smooth and gooey than bananas, the muffins won't be so nice without the egg. But after having experimented with the beetroot, I think the carrot muffins can also be easily made without egg.
Then mix in the flour.
MAKE SURE YOU DON'T OVER-MIX. Just stir it a couple of times, otherwise your muffins will be tough. The dough can be lumpy and slightly floury, trust me the muffins will be good.

Bake for about 25 minutes.
Don't tell people you put beetroot in them :)