Wednesday, December 30, 2009

Cranberry Bar


And after the tandoori potatoes, one of course needs something sweet for dessert. Again, this is something on the healthier side - which does not take away anything from its taste.

Cranberries are something which are very very healthy and let themselves be combined at will with any number of spices - the result is almost always good. Of course, fresh cranberries are not always easy to get - but the dried or frozen option is almost as good.

The nomenclature "Cranberry Bar" is probably somewhat of an understatement and slightly misleading, as it contains tons of other ingredients - but a Cranberry-Oats-Cinnamon-Nutmeg-Cardamom-Cloves-Hazelnut-Almonds-bar is probably a bit of a stretch on the tongue and the title bar.


Ingredients 

4 tbsp - oat flakes
4 tbsp heaped - whole wheat flour
3 tbsp - golden syrup (you may use increase the amount)
5 tbsp - apple sauce
3 tbsp - sunflower oil
3 tbsp - low fat milk
2 tbsp - hazelnuts, finely crushed
2 tbsp - almonds, finely crushed
2 tbsp - dried cranberries
1/4 tsp - bicarbonate of soda
1/2 tsp - cinnamon powder, clove powder, cardamom powder
a generous pinch of nutmeg powder
a little orange rind
a little granulated or coarse brown sugar to sprinkle on the dough 

Method 

  1. Preheat the oven to 180 degree C and grease a rectangular tray.
  2. In a bowl, mix together the golden syrup, apple sauce, oil and milk.
  3. Whisk together the rest of the ingredients (except the brown sugar) in an another bowl.
  4. Add the liquid mixture to the flour mixture and mix lightly. Do not overmix. 
  5. Spread the mixture on the greased tray and sprinkle a little brown sugar over it.
  6. Bake for approx 14-15 minutes. Allow to rest in the oven for a couple of minutes then, let it cool in the tray .
  7. When cool, cut into squares.


    Makes - 12 small pieces


      These cranberry bars were an absolute hit with my husband and my friends.





      Wanna have a bite ? :) 

      Wishing you all a Happy 2010!

      Sunday, December 27, 2009

      Cottage Cheese (Paneer)


      Here is the recipe of making Cottage Cheese (Paneer) at home.

      Ingredients

      3 cup -  milk ( i generally use low fat milk)
      2 tbsp - calcium lactate/ lemon juice 

      Method


      1. Heat milk in a pan and bring it to a boil. 
      2. Reduce the heat, add calcium lactate/ lemon juice and keep stirring till the milk curdles completely. 
      3. Strain through a muslin cloth/fine sieve.Let some tap water run over the cheese (this will remove the lemon extract, if left) 
      4. Squeeze the muslin cloth to remove the excess moisture and if using a sieve, then press the cheese with a spoon to squeeze out excess water.
      To make Paneer Cubes

      1. Follow the above steps 1 to 3 and then tie a tight knot on the cloth and let the water drain from the cheese completely. Then fold the muslin cloth around the cheese, give a rectangular shape. Place the cloth on a flat surface and  put something heavy (around 4-5 kgs)on it and leave it for a couple of hrs. And then cut the block into cubes.



      Baked Stuffed Potatoes


      We miss Tandoori food a lot in Germany - apart from the very few good Indian / Pakistani / Bangladeshi restaurants, there is not too much choice.

      Making tandoori food at home is difficult for the simple reason that a tandoor is missing. So I tried to recreate a tandoori recipe using the omnipresent oven - and it turned out pretty well.

      I tried out a filling of leftover mixed vegetables, but feel free to substitute with fresh ones - or any other filling which takes your fancy.

      Beware - this recipe is rather time consuming. But the end result is worth the effort!


      Ingredients 

      4 medium size - potatoes, washed, peeled and scooped 
      a little olive oil to brush the potatoes + 2 tbsp olive oil, to pour on the marinade potatoes(optional)
      a generous pinch of salt, to sprinkle on the potatoes

      For the Filling

      (Since i used some leftover veggies, so here is an approximate measurement for the filling)

      1/2 cup - onions, green pepper, carrots and beans, finely chopped
      1 1/2 tbsp - ginger chilli paste
      1 tbsp - garlic paste
      1 tsp - garam masala powder
      1 tsp - chaat masala powder
      1/4 tsp - dried fenugreek leaves(kasuri methi)
      1 tsp - olive oil
      salt to taste
      cottage cheese(paneer) - made from 1 cup of low fat milk

      For the Marinade 

      3 tbsp heaped - gram flour(besan)
      2 tbsp - low fat yogurt
      1 tsp - chaat masala
      1/2 tsp - garam masala
      1 tbsp - ginger chilli paste
      1 tbsp - garlic paste
      1 tbsp - dried fenugreek leaves(kasuri methi)
      salt to taste

      For Garnishing 

      2-3 tbsp - coriander chutney
      1-2 tbsp - chaat masala
      2 tbsp - lemon juice
      2 tbsp - coriander leaves, finely chopped

      Method 
      1. Preheat the oven to 200 degree C.
      2. Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminium foil.
      3. Place the foil in the baking tray and bake for about 40 minutes( do turn the potatoes once or twice so that it gets baked evenly)
      4. Meanwhile prepare the filling, heat oil in a non stick pan, add ginger chilli paste and garlic paste and saute for about a minute. Add the finely chopped vegetables and cook for about 6- 8 minutes or until the vegetables are soft. Add chaat masala, garam masala, salt, kasuri methi and cottage cheese and mix well.
      5. Stuff the filling into the hollows of the semi baked potatoes.
      6. Apply the marinade on the potatoes and coat them well on all sides.
      7. Line the baking tray with an aluminium foil and place the potatoes on the lined tray, pour a little olive oil on the potatoes all over(optional)
      8. Place the tray in the centre of the preheated oven (200 degree C) and bake the potatoes until brown(it took approx 50 minutes in my oven)
      9. Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.


















      We really enjoyed the tandoori/baked potatoes, and hands reached out for seconds...

      Friday, December 25, 2009

      Nutella Strawberry Cupcakes

      For my husband's birthday, I decided to bake something for him without thinking twice about the number of calories involved. I just wanted to pamper the two of us...and at the risk of sounding repetitive, what better than chocolate.

      We really gorge on the goodies in December, and its beginning to show on our waistlines. But thats the advantage of winter, with the thick warm clothes covering up a bit for the flab.

      Happiness increases when celebrated, and a celebration without something sweet loses its essence - at least for us. But of course, at the last moment, the voice of reason and the pangs of conscience kicked in - so I converted the recipe to a NoBO one - No Butter and Oil!


      Ingredients

      3 tbsp heaped - whole wheat flour
      1 tbsp - crushed oat flakes and hazelnuts
      3 tbsp - muscovado sugar ( low sugar version... use 5-6 tbsp for normal sweetness)
      4 tbsp - apple strawberry puree
      4 tbsp - nutella
      2 tbsp - cocoa powder (sweetened)
      3 tbsp - low fat milk
      1/4 tsp - bicarbonate of soda
      1/4 cup - chopped fresh strawberries
      a pinch of salt

      Method 
      1. Preheat the oven to 180 degree C and line a cupcake tray with 7 paper cases.
      2. Place the sugar, apple strawberry puree, nutella and milk in a bowl and mix well.
      3. Whisk together the flour, oats hazelnuts mixture, salt, cocoa powder and bicarbonate of soda in a large bowl.
      4. Add the liquid mixture to the flour mixture. Fold in the strawberries. Mix very lightly with a rubber/silicon spatula. Do not overmix
      5. Spoon the mixture into the paper cases, filling three quarters.
      6. Place the tray in the centre of the preheated oven and bake for 20 - 23 minutes or until a skewer inserted comes out clean.
      7. Transfer to a wire rack to cool completely.
      8. Serve the cupcake upside down with some strawberries and chocolate sauce.
      Serves -  7 cupcakes




      I used this apple strawberry puree. You can use a homemade apple puree as well.


       I trimmed the edges and served the cupcakes upside down with some fresh strawberries and some chocolate sauce.


      Enjoy and have a Merry Christmas!

      Friday, December 18, 2009

      Orange Oat Muffins

      Continuing in the spirit of christmas sweeties, and becuase sweet temptations are always the most tempting, here is another one....
      And since its christmas season, it has to be colourful and beautiful. And of course taste heavenly.


      Ingredients

      3/4 Cup - whole wheat flour
      3/4 cup - oat flakes
      5 tbsp - muscovado sugar
      7 tbsp - sunflower oil
      11 tbsp - buttermilk
      1 tsp - baking powder
      3/4 tsp - bicarbonate of soda
      4 tsp - glace orange
      1 tsp - orange rind

      To decorate -  2 tbsp orange marmalade, to brush on the muffins and sweet coloured confetti to sprinkle on the muffins.

      Method 
      1. Preheat the oven to 180 degree C and linea muffin tray with 7 paper cases.
      2. Place the sugar, oil and buttermilk in a bowl and mix well.
      3. Whisk together oat flakes, flour, baking powder, bicarbonate of soda, orange rind, glace' orange in an another bowl.
      4. Add the liquid mixture to the flour mixture and mix lightly with a wooden/silicon spatula. Do not overmix.
      5. Spoon the mixture into the paper cases. (filling them 3/4th full)
      6. Place the tray in the centre of the preheated oven and bake for approx 20 minutes or until a skewer inserted comes out clean.
      7. Let the muffins cool in the tray for 5 minutes and then transfer them to a wire rack to cool completely.
      8. Brush the top of the muffins with the orange marmalade and sprinkle the sweet coloured confetti on them.
      Makes 7 muffins


      I like the glaze on the muffins...


      and the confetti made them look really cute:)


      and they tasted good too...
      Enjoy and have a great weekend!

      Wednesday, December 16, 2009

      Cinnamon Vanilla Cookies with dried Strawberries and Raisins

      I was out yesterday shopping around for a birthday gift for my husband. I found something nice, and, of course, wanted it gift wrapped. There was a long long queue at the gift wrapping counter - full of laughing, merrry, joyful people with their christmas shopping. Just seeing them and the spirit of merriment and joy made me so happy...So, in the spirit of the season, today's recipe is a Christmas Cookie a la me.

      The typical smells of Christmas include cinnamon - among many other spices. And another favourite ingredient for christmas goodies are raisins. These Cookies combine cinnamon and raisins with the evergreen duo of vanilla and strawberry. 



      Ingredients                


      140 gram - all purpose flour
      4 tbsp - sunflower oil
      2 tbsp - honey
      7 tbsp - low fat milk
      1/2 tsp - vanilla extract/essence
      1 tsp - cinnamom powder
      3 tbsp - dried sweet strawberries
      2 tbsp - raisins
      1/2 tsp - bicarbonate of soda
      a pinch of salt
      approx 1 tbsp powdered sugar to sprinkle on the cookies

      Method
      1. Preheat the oven to 190 degree C and line the baking tray with a baking paper.
      2. Place the oil, honey milk and vanilla extract/essence in a bowl and mix well.
      3. In another bowl, mix together the flour, cinnamon, dried strawberries, raisins, bicarbonate of soda and salt.
      4. Pour the liquid mixture to the flour mixture and mix lightly so that everything just comes together. Do not overmix.
      5. Scoop up 1 tbsp of the mixture and roll them into balls and place them on the lined baking tray keeping sufficient distance between each.
      6. Place the tray in the centre of the preheated oven and bake for approx 7- 8 minutes.
      7. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely and then sprinkle some powdered sugar over the cookies
      Serves 15 cookies



       Enjoy!

      Monday, December 14, 2009

      Hokkaido Pumpkin Soup



      At last its winter! When I woke up this morning, the typical white glowing light of a snow covered neighbourhood greeted me and filled my heart with a similar glowing light. The first good snow of the season is always a beautiful sight and I simply love the snow. Especially this year, as the snow had us waiting longer than usual in this part of the world. I could not resist from capturing this breathtaking view on my camera.




      Of course, the first snow also means cold cold evenings – and what better than a hot soup to warm up a cold evening. So, as promised in the last post, here is a steaming, piping hot Hokkaido Pumpkin Soup. 

      Ingredients               

      1/2 of hokkaido pumpkin, washed and roughly diced with the skin
      1 medium size - onion, chopped
      1 medium size - carrot, peeled and roughly chopped
      1/4 th of a medium size red pepper, chopped
      1 stalk - lemon grass , washed and sliced
      2 inch piece - ginger, chopped
      3-4  - cloves of garlic, chopped
      1  piece - whole wheat bread
      1 tbsp - pumpkin seed oil
      1/4 tsp - cumin seeds
      1/4 tsp - red chilli powder
      1/4 tsp - black pepper powder
      2 1/2 cup - water
      a generous pinch of nutmeg powder
      a generous pinch of cinnamon powder
      salt to taste

      Method

      1. Heat the oil in a saucepan (alternately, you can use a pressure cooker), add cumin seeds, onions, ginger, garlic, red pepper and lemongrass and saute for a minute.
      2. Add the carrots and roughly diced hokkaido pumpkin and saute for half a minute. Add water, bread and all the spices, stir well and cook until soft (in a pressure cooker, cook slightly less than potatoes)
      3. Puree the mixture and re transfer to the pan over heat.
      4. Serve hot, garnished with coriander leaves.



      Enjoy!

      Friday, December 11, 2009

      Roasted Hokkaido Pumpkin Parathas

      For some strange reason, both my hubby and me grew up in households where pumpkins were not, to put it very mildly, the favourite vegetable. The first time I remember having pumpkin was after coming to Germany. Since then, the pumpkin has taken its rightful place as an average regular vegetable on our tables. This led to a few raised eyebrows as well as a few raised nosetips when my family heard of it...but as long as it tastes fine...


      This being the season of the Hokkaido pumpkin, and halloween having gone by without depleting the worldwide stock of pumpkins to any significant extent, I decided to do my bit and get onto the pumpkin carriage...I mean bandwagon.

      As the hokkaido (weighed around 750 grams) was too big for a single dish for two, I used it to make a yummy soup (coming soon! keep reading!) as well as these Parathas. 

      Ingredients                    

      1/2 of hokkaido pumpkin , washed and roughly diced
      1 - carrot , washed, peeled and roughly chopped
      1 - green chilli, finely chopped
      1 inch of ginger, finely chopped
      3/4 Cup - whole wheat flour
      1/4 tsp - salt (more or less)
      1/2 tsp - cumin powder
      1/4 tsp - red chilli powder
      1/4 tsp - garam masala powder
      a little olive oil to brush the pumpkin and carrot
      a little ghee(clarified butter) to brush the dough
      a little ghee(clarified butter) to brush the parathas(optional)

      Method

      1. Preheat the oven to 180 degree C.
      2. Place the roughly diced pumpkin and carrot in a baking tray and sprinkle a little salt and brush them with olive oil.
      3. Place the baking tray in the centre of the preheated oven and roast.
      4. Remove the tray when the vegetables are soft( it took around 40 minutes in my oven)
      5. Peel off the skin of the pumpkin and mash the vegetables. Add the rest of the ingredients to the mashed vegetables and knead.(I didn't require any water to knead the dough, but use 1 tsp of water at a time, if required)
      6. Brush the dough with a little ghee and knead again for a minute. Cover with a moist cloth and set for half an hour.
      7. Knead again and divide the dough into 7 equal parts. Shape each into a ball and slightly flatten them and roll out into thick parathas.
      8. Cook each paratha on both sides on a non stick pan, brushing a little ghee on each sides(optional), until brown spots appear on the surface.
      9. Serve hot.
      Makes 7 small parathas









        Isn't the transformation worth the effort? We had the parathas with cucumber raita and absolutely loved  it.
        Enjoy!

        Wednesday, December 9, 2009

        Bournvita Marshmallow Cookies

        This post is dedicated to Bournvita. Yes, you read it right...the reason why I made these cookies today were my fond childhood memories of Bournvita.

        When I was just a little girl, I asked my mother what will I be? Will I be pretty, Will I be rich .....Sorry but thats another story, back to ours...

        When I was just a little girl, I would gorge on chocolates, biscuits...and bournvita. Just the plain good old powder. My cousin and I would not only have milk with bournvita thrice a day (we were addicted to both milk and bournvita. I still am!), but also secretly eat bournvita powder direct from the jar. We must have emptied quite a number of bournvita jars before, one fine afternoon, my mom inevitably caught us both and we got a good scolding...but that didnt decrease our love for Bounvita, after a couple of days, wie yielded again to temptation and were back to square one.


        I have been thinking about this cute little incident since the morning and with these fond memories, decided to bake these bournvita cookies. I am more than happy with the outcome – I am gonna bake them again soon.


        Ingredients                                  

        8 tbsp - whole wheat flour
        4 tbsp - sunflower oil
        3 tbsp - bournvita
        1 tbsp - cocoa powder (unsweetened)
        1/4 tsp - bicarbonate of soda
        1/2 tbsp - hazelnuts, finely crushed 
        1/2 tbsp - chocolate chips
        1 tbsp - muscovado sugar (low sugar version...use 3-4 tbsp for normal sweetness) 
        1 tbsp - honey
        5 tbsp - low fat milk
        1/4 tsp - vanilla essence
        8 pieces - mini marshmallows 

        Method
        1. Preheat the oven to 190 degree C and line the baking tray with a baking paper.
        2. Place the flour, cocoa powder, bournvita, bicarbonate of soda, hazelnuts, choco chips in a bowl and mix.
        3. In another bowl, mix together the milk, oil, vanilla essence, honey and sugar.
        4. Add the liquid mixture to the flour mixture and mix lightly with a wooden spoon. Do not overmix
        5. Place a spoon full of the mixture on the lined baking tray keeping sufficient distance between each.
        6. Place the tray in the centre of the preheated oven and bake for about 8 - 10 minutes.
        7. Take out the tray and make a hollow in the centre of each cookie, with a handle of a spoon.
        8. Fill the hollows with the mini marshmallows and return back the baking tray in the oven for about 30- 45 seconds or until the marshmallows has softened.
        9. Leave to cool the cookies in the baking tray for 5 minutes, then transfer the cookies to a wire rack to cool completely.
        Makes  7 cookies

          The cookies are soft and mildly sweet... and obviously  bournvita makes these cookies a hit:)



          Hope you like them too.
          Enjoy!

          Monday, December 7, 2009

          Spinach Coriander Chive Bread



          Having widened my horizons from eating just white toast bread until a couple of years ago, to the wonderful wide world of the almost endless varieties of this very versatile staple, all the way to starting baking bread myself a few months ago, I'm pretty new to the bread baking businesss. 

          However, after starting late, I have caught on with fervor, and love trying out new variations. Whenever I bake bread, and see it rising in the oven, my heart does a little tapdance and a smile visits my face. 

          I started with standard bread recipes, and this was my first own variation. It turned out to be a hit with the neighbours and my hubby, and I hope you like it too! 

          Ingredients                         

          100 gram - all purpose flour 
          100 gram - whole wheat flour 
          10 tbsp - low fat milk
          1 1/2 tbsp - sunflower oil 
          1 tsp - dried yeast 
          1/2 tsp - white sugar 
          3/4 tsp - salt 
          2 tbsp - chives, finely chopped 
          2 tbsp - coriander leaves, finely chopped 
          3 tbsp - spinach, shredded 
          some milk to brush the bread 
          a few assorted seeds to sprinkle on the bread (pumpkin, sesame, sunflower etc) 

          Method
          1. Preheat the oven to 200 degree C and grease a baking tray. 
          2. Place the milk, sugar and yeast in a bowl. Mix well and leave in a warm place until frothy, about 10 - 15 minutes 
          3. Sift the flours, chives, coriander leaves, spinach and salt into a bowl. Rub in the oil until the mixture resembles fine breadcrumbs. 
          4. Add the yeast mixture to the flour and mix to form a soft but manageable dough( add 1 tbsp of flour at a time, if the dough is too sticky, but avoid adding too much of flour). 
          5. Place the dough in an oiled bowl, cover with cling film and leave to rise in a warm place until double in size (about an hr).
          6. Turn out onto a floured surface, knead again lightly and shape the dough into a loaf. 
          7. Allow the loaves to rest on a greased baking tray, covered loosely with a plastic wrap and leave to rise in a warm place until it doubles in size. 
          8. Remove the plastic wrap. Brush the top of the loaves with some milk and sprinkle the seeds. 
          9. Bake in the preheated oven for 15-20 minutes. 
          10. Allow to cool on a wire rack completely. 
          Makes 4 small buns




            Enjoy!

            Thursday, December 3, 2009

            Onion Saffron Soup

            "You can't get too much winter in the winter" - Robert Frost


            As the poet aptly said, winter is the time of soft white snow, of christmas and lots of goodies.


            We love the winter, especially the fresh snow. This year, however, the snows are making us wait. Its still pretty warm for the time of the year and a white christmas is not guranteed.


            Along with the winter go hot soups...especially after a tiring day, there is nothing like a nice fresh hot soup to cheer one up. And if the soup is accompanied by a fresh home baked bread... where the smell wafts through the apartment, and my hubby knows as soon as he enters the door on his way back from work that there is a special treat awaiting him today.


            So here is special soup recipe with lots of saffron. Saffron is the queen of spices, and is one of the basic ingredients of good indian sweets. Of course, it adds to the taste of any number of non sweet dishes as well. I am a little bit of a saffron afficionado and its beautiful, bright colour and the sweet, heavenly smell make it my favourite spice.



            Ingredients
                          
            2 1/2 cups- warm milk ( low fat)
            1 - medium size onion, very thinly sliced
            1 tbsp - ghee (clarified butter)
            1/4 tsp - cumin seeds
            1 1/2 tbsp - flour
            1/4 cup - water
            1/4 tsp - pepper powder
            1/4 tsp - dried thyme
            a generous pinch of nutmeg powder
            10 - 15 strands of saffron ( more or less, according to taste)
            salt to taste


            To garnish - 1 tsp - chives


            Method 
            1. Heat ghee in a pan, add cumin seeds. When the seeds splutter, add thinly sliced onions and saute for a minute.
            2. Add the flour and salt and saute again for about 2-3 minutes( taking care that flour does not get burnt)
            3. Add the warm milk and water and stir continously for about 3-4 minutes.
            4. Add the spices and cook for another 5 minutes, stirring at regular intervals.
            5. Correct the consistency by adding some water if required. Serve hot, garnished with chives.

            Garnished or not... the soup tastes heavenly.


            We had the soup with a spinach-coriander-chive bread and it made a perfect combination. The bread recipe follows soon.

            Enjoy!

            Tuesday, December 1, 2009

            Oat Chocolate Brownies



            The first commandment for my husband and me is: Thou shalt indulge! and what better than chocolate – the food of the gods - to do that. My husband and I both just love chocolate – anytime, in any form and in almost any combination. So of course, the first recipe on this blog just has to be a chocolate one.


            And here is the recipe for these scrumptious brownies.

            Ingredients                  

            125 gram - whole wheat flour
            50 gram - oat flakes
            45 gram - dried sweet strawberries, chopped
            1/2 tsp - bicarbonate of soda
            4 tbsp- sunflower oil
            5 tbsp - buttermilk
            11 tbsp - low fat milk
            2 tbsp - honey
            1/2 cup - dark muscovado sugar
            4 tbsp - cocoa powder, unsweetened
            2 tbsp - chocolate chips
            a few drops of vanilla essence

            To decorate- a few tbsp of icing sugar mixed with some warm water and a little cocoa powder(sweetened)

            Method

            1. Preheat the oven to 180 degree C and line a square 20 cm pan with an aluminium foil.
            2. Place the sugar, honey, vanilla essence, oil, buttermilk and milk in a bowl and mix well.
            3. In an another bowl, mix well whole wheat flour, oat flakes, chopped dried strawberries, cocoa powder, bicarbonate of soda and choco chips.
            4. Make a well in the centre of the flour mixture and tip in the liquid mixture. Mix lightly with a wooden/silicon spatula. Do not overmix.
            5. Pour the mixture into the lined pan.
            6. Place the pan in the centre of the preheated oven and bake for abt 18- 20 mins or until a skewer inserted comes out clean.
            7. Let the brownies cool in the pan for abt 10 mins, then cut it into square pieces and then transfer to a wire rack to cool completely.
            8. Drizzle the icing over the brownies and sprinkle some cocoa powder(sweetened).
            Makes 16 pieces

              These brownies are soft and moist, and the strawberries adds on to the flavour.

              We enjoyed them with a cup of tea.


              Enjoy!

              Monday, November 30, 2009

              Welcome to my Blog!

              Both my husband and I are avid food lovers. We not only love to try out new stuff, but also cook innovatively. However, as a vegetarian, it is not always easy to find recipes which one can use „off the cuff“. Further, being rather health concious, a very large number of recipes make our hair stand on end (especially the desserts – and we both just love desserts!)

              The idea of this blog was created when, having searched the net for recipes, I started adapting them to vegetarian and generally healthier versions. In addition, our travels through Europe, the wide vareity of people we meet, friends, restaurants and of course my mom and mother in law inspired me in matters food – and the focus is always to create new variations on traditional recipes – as mentioned before, hopefully with a healthier ingredient base.

              I generally try to cook and bake with very little butter and keep my desserts low in refined sugar (using alternative natural sweeteners like muscovado or honey). However, being big foodies, sometimes we do let our palates rule over our minds and indulge.

              I sincerely hope you enjoy the recipes. Please feel free to leave feedback, and I would be very happy to get suggestions for improvements or alternative recipes!

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