I’m so sorry for the months with no posts – Summer has been a bit of a ride, and I could probably say the same thing about school start. It’s kind of crazy how, when it’s summer you’re living a completely different life in a different world than anything you’re used to in the everyday life. Now my vacation was spent in Europe – Denmark, Spain, and the Czech Republic, which are all beautiful places – not exotic beautiful like Thailand or Australia, but Europe definitely has it’s charm. Now though I love all the places, what I remember as incredible was the food market Mercat de la Boqueria in the center of Barcelona. I know that in big cities all around the world, food markets have established themselves, but yet I’ve never been to a real big one. So for this comeback, I just wanted to show some pictures of what I would call “A View of Paradise”.
Hi friends out there! 🙂 The following recipe is for delicious and healthy minitarts. Instead of a flan case filled with wheat flour and lots of butter, this flan case recipe is with oatmeal, seeds and sunflower oil. This way you get fewer empty calories and good vegetable fat. Besides, it’s easy and cheep to throw together 🙂
I used 5-6 little tart moulds, but if you don’t own some right know, you can easilly use a normal size tart moulds.
For the flan case:
I made it by eye, so maybe the proportion between liquid and dry matter is wrong, – then add more water or oatmeal, so the mas is soft but firm.
- 1 dl sunflower oil (0.42 cup)
- About 4 dl oatmeal (1.7 cups)
- 1 dl spelt flour (0.42 cup)
- 1 tsk salt
- About 2-3 dl water (0.8-1.2 cups)
Mix all the ingrediens together and let it rest in the refrigerator in at least half an hour.
Press the dough intro the little tart moulds so the tart moulds is covered and stick the flan case with a fork. Put it in the oven at 200 degress Celcius (390 degress Fahrenheit) and bake it for 7 minutes.
For the filling:
- 3 eegs
- 3 dl milk (1.3 dl)
- salt and peber
- 100 g ham in strips/small pieces (3.5 oz)
- 3 leeks (or another vegetable such as broccoli)
- about 50 gram cheese (1.7 oz)
- if you like you can put some mozarella cheese on top
Mix eegs, milk, cheese, salt and peber. Clean the leeks, slice them into small pieces and steam them a bit. Share out the leeks and the ham on the overbaked flan cases, and pour the eegmix over them. Bake in about 30 minutes on 200 degress (390 Fahrenheit). – Baking time depends on the size of the tarts so be carefull 🙂 They are done when the eggmix is form and the tops get golden.
Enjoy while they are still warm or save them for lunch pack – it’s easy and delicous! Yummi yummi!
If you like pie and like it even better if it’s healthy, then you’re gonna love this recipe! – This is a low-fat pie crust, because it is made of oil and yoghurt instead of butter! A part of the wheat flour is replaced by graham flour, which makes it more filling and nourishing!
It gets even better: spinach is one of the healthiest vegetable and contains a lot of vitamins and has a high content of iron! I served it with a good salad, and I promise you, this pie tastes great!
What you need:
- 100 g wheat flour (3.5 oz)
- 100 g grahams flour (3.5 oz)
- 2 teaspoon salt
- 50 g yoghurt (0,5% fat) (1.75 oz)
- ½ dl water
- 300 g fresh baby spinach (10.5 oz)
- 150 g feta (5.3 oz)
- 4 eggs
- 1 dl milk (0.42 cup)
- 2 dl Greek yoghurt or curd (0.84 cup)
- Salt and pepper
- Handful flawed cheese
First, mix all the ingredients for the crust together and knead it until it’s homogeneous. Put it in a freezer bag and let it rest in the refrigerator in about 30 min.
Preheat the oven to 200°C (395°F) Then, butter a form and press the dough out in it. Prick the dough with a fork and bake it in 20 min.
Doing the time, make the filling. Wash the spinach and heat it with a little water in a pot until it “falls down” (but make sure it doesn’t gets to soft!). Season with salt and pepper.
Whip eggs, Greek yoghurt, milk, salt and pepper together. Distribute the spinach on the crust, pour the egg mass on it, and top it with crumbled feta. Bake it in 20 min, 200°C (395°F). At last, put the flawed cheese on and put it back in the oven again and let it bake for another 5-7 min until it is firm and golden.
Enjoy! Hope you’ll like it.
Post by Vibe
Lets start with something as simple as the Italian delicacy Caprese. The great thing about this course is that it can be interpreted in many different ways. You can make it as a light, but delicious lunch, a summer snack or as a classical and beautiful appetizer.
This recipe is for two persons.
You will need:
- 2 tomatoes
- 1-2 balls of fresh mozzarella (preferably buffalo mozzarella, 125 grams)
- Fresh basil leaves
- Olive oil
- Salt and pebber
So there are two ways to prepare this. The easy one and the one just a bit harder.
Easy: Cut tomato and mozzarella slices. Layer them on a plate. Pour just a bit of oil over and sprinkle a pinch of salt. Then you grind pebber over and top it all with basil leaves. Ready to serve.
The bit harder: This is good for a more formal use. Take a tomato and slice it – though not completely through. It has to hold a piece of cheese, so make sure that it is stable. Then slice the mozzarella and fill in the tomato. Pour a bit of oil over it and add just a pinch of salt. Then grind pebber and do your finish touch by placing the basil leaves.
Hope you like our first post.
Until next time – enjoy every meal, because there’s never one alike.