Month: November 2013

Healthier Vanilla biscuits

Christmas is near! – So we have to be prepared! 

All the sweets which we know that follow this cheerful time, can all too soon stick to your ribs. But in the following time we will come with examples on healthier recipes that can reduce the hug sugar-and fat intake and replace it with some – still delicious- sweets which you can enjoy with better conscience.

The first recipe comes here. It’s a fantastic version of sweet biscuits flavored with vanilla- but not as sinful as normally while the sugar is replaced by nectar.

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What you’ll need:

100 g almonds (3,5 oz)

100 g soft butter (3,4 oz)

2 tablespoons finely ground coconut (coconut flour)

4 tablespoons nectar

2 tablespoons vanilla sugar 

½ tsk granular salt

About 3 dl spelt flour (5.5 oz)

Turn on the oven at 130o Celsius (265o Fahrenheit). Blend the almonds almost fin, depending on how much bit you’ll like. Mix almond flour and the reminding ingredients together except the spelt flour. Knead the dough with the spelt flour on the table and roll it out in long sausages with your finger (you can use a traditional meat grinder attachment if you own one). Slice proper length and fold small circles and place them on a baking sheet with baking paper.  Bake the biscuits in around 20 minutes until they are golden. Cool down and they are ready to enjoy!

This is a great alternative. Personal, I think, this vanilla biscuits taste better than the traditionally.

I will be posting other delicious and healthy Christmas sweets in the following time so make sure to step by soon again! Until next – Believe in all possibilities. the best is yet to come.

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Salmon on creamcooked leeks and a sauce of apple/horse radish

Dear foodlovers,
I am so sorry that we haven’t had time to post in the past month or so. But as I promised earlier on, I was gonna give you the full course recipe for my dinner party. The last course missing is also the main course, so here we go. I decided to make a sort of comfort plate of fish and spinach pasta. It turned out great and everyone loved it.

What you need:

  • Lemon juice
  • Parsley
  • 1 red onion
  • 2 dl heavy cream (0.9 cups)
  • Salt and pepper
  • 2-3 leeks
  • 2 apples
  • Oil or butter for frying
  • 1 dl chicken stock (possibly water and bouillon cube) (0.45 cup)
  • Freshly scraped horse radish
  • 4 pieces of salmon – you decide the size, but I would say approximately 600 grams/21.2 oz

Fish preparations:
Spice the pieces of fish with salt and pepper and fry them in half oil/half butter on the skin side for 5-7 minutes. Then fry them shortly on the other side. If unsure that its finished, maybe cut up one piece to make sure.

Creamcooked leeks with a sauce of apples and horse radish:
Cut the leeks into pieces and blanch them for one minute in lightly salted water. Peel the onion and apples, cut them into pieces and fry them in a bit of oil for two minutes. The cream and chicken stock is then poured over and the leeks are put down in the sauce. Spice it up with horse radish, lemon juice as well as salt and pepper.

Sprinkle a bit of parsley over the finished result and serve with pasta of any kind – I used spinach pasta.

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Thats it for now, but we have a great snack and NY food pictures coming up 🙂
Until next time – enjoy November as its not there much longer (YAY christmas!!!!)