Oven Baked Pancake

Oven baked pancakes are a perfect way to start your mornings. They are easy to make, light, fluffy and delicious. All you have to do is create a pancake batter, pour it onto a baking tray and bake the cakes until it´s golden.

INGREDIENTS

2 tablespoon butter
4 dl milk
4 eggs
4 tablespoon sugar
3 dl all-purpose flour
1 teaspoon vanilla sugar

INSTRUCTIONS

Spread the oven tray properly with 2 tablespoons of butter. Turn the oven to 180 degrees and put the baking tray in.
Add all the other ingredients to a medium-size bowl or blender. Mix until you get an even batter.
Carefully remove the baking tray from oven and pour the batter onto it. Bake in the oven for about 20-30 min or until the pancake is golden brown.
Remove the pancake from the oven and let it cool for few minutes.
Serve with ice-cream, fresh berries or maple syrup.
Enjoy!

Did you make the recipe? Leave a comment and let me know how it turned out for you!

White fish with olive and sundried tomato crust

INGREDIENTS

120g sundried tomatoes
80g of black olives
200g of breadcrumbs
2 tbsp of chopped parsley
salt and black pepper
white fish
4 tbsp of olive oil
2 tbsp of white wine

INSTRUCTIONS

Preheat the oven to 150 degrees.
Put the sundried tomatoes, olives, breadcrumbs and parsley into a food processor and process until everything is evenly crushed and resembles breadcrumbs. Season with salt and pepper as needed and set aside.

Sprinkle some salt on the fish and put it on a baking tray. Drizzle some olive oil and white wine on the fishes and bake in the oven for 5 minutes. Take the fish out of the oven and cover it with the breadcrumb mixture you made before. Put the fish back into the oven and bake for another 10 minutes or until the breadcrumbs are slightly golden and the fish is cooked through.

Enjoy!

Did you make the recipe? Leave a comment and let me know how it turned out for you!

No Bake Frozen Lime Cheesecake with Chilli Sauce

INGREDIENTS

115 g digestive cookies
50 g coconut shavings
175 g of melted, chilled butter

Cream
250 ml whipped cream
400 g of cream cheese
100 g of sugar
2 large limes, rind grated and juice squeezed

Syrup
60 g of sugar
juice from 3 limes
2 red chilli pods, well chopped and seeds removed

INSTRUCTIONS

Crush the cookies and mix them with coconut shavings and mix melted butter. Take a fold-out cake tray (approx. 24 cm) and cover the bottom with baking paper. Squeeze the biscuit mixture into the baking tray. Put in the refrigerator.

Mix the double cream with sugar, add lime juice and rind (don´t stop mixing while adding the ingredients). Add cream cheese (don´t whisk, just stir). Pour the mixture on the cake. Then place the cake in the freezer.

Put the sugar and lime juice in a saucepan and bring to a boil, add the chopped chillies. Boil for about 5 minutes. Leave to cool down. Pour the syrup over the cake before serving.

Enjoy!

Did you make the recipe? Leave a comment and let me know how it turned out for you!

Lentil salad with tomatoes, herbs and mustard sauce

INGREDIENTS

200 g black lentils

200g black lentils                                                                             

1 L water                   

10 g coriander leaves                                                                       

10g parsley leaves, chopped

5g mint, chopped

15g roasted nuts

1 green onion, finely chopped          

For tomatoes:

240 g plum tomatoes

1 tbsp olive oil

1 garlic clove, crushed

1 thyme brunch

1 pinch of icing sugar

Salt and pepper

For mustard sauce:

1 teaspoon Dijon mustard

1 tablespoon olive oil

INSTRUCTIONS

Pre heat the oven to 140 degrees.

Rinse the lenses in cold water and place them in a large saucepan with water and a pinch of salt. Bring the mixture to a boil, cover, lower the heat and leave to gently simmer for about 15-20 minutes. Lenses are ready when they have doubled their size. Leave to cool down.

Cut the tomatoes into 6 sectors, remove the seeds and set them aside (you will need them later). Put the tomatoes in a small bowl and add the olive oil, garlic, thyme, sugar, salt and pepper. Stir well and place them on to a baking tray. Bake in the oven for 30-40 minutes or until the tomatoes have slightly shrunk in size. Remove the tomatoes from tray and leave to cool down.

Lightly chop the mint and parsley leaves and set aside.

Place the pre-ignited tomato seeds in a blender with mustard, olive oil and a pinch of salt. Blend until the mixture is nice and smooth.

When all ingredients have cooled, combine lentils, fresh herbs and salad dressing. Finally, sprinkle with roasted nuts, green onions and place the roasted tomatoes on top.

Enjoy!

Did you make the recipe? Leave a comment and let me know how it turned out for you!

Beetroot and goat cheese salad

Beetroot, also known as beet, has been gaining in popularity as a new superfood due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure, and increase blood flow.

That’s because beetroots are exceptional in nutritional value, especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked– they can be cooked up and enjoyed in the same way as spinach.

One delicious way to enjoy beets is to make them into a salad. This healthy beetroot salad is easy to make and a delicious option to add some extra nutrients to your diet.

INGREDIENTS

Dressing:

30g walnuts

6 tbsp olive oil

2 tbsp white wine vinegar

Salad:

6 medium-size beetroots

0,5 red onion

250 g goat’s cheese, cut into cubes

6 mint leaves

salt, pepper

INSTRUCTIONS

Preheat the oven to 220 degrees.

Cut the walnuts into smaller pieces and roast them in the oven for about 4-6 minutes. Take the walnuts out of the oven and transfer them into a small bowl.

Take another bowl and mix vinegar, oil, salt and pepper together. Now add the walnuts to the mix.

Peel the beetroots and slice them into about 0,5 cm slices. Season with a little bit of salt and pepper. Roast the beetroots in the oven for about 15 minutes or until they are softened but still a bit crunchy. Meanwhile slice the onion thinly.

Put the beetroot on a serving plate. Then add the onions and cheese. Now pour over the dressing and add mint leaves and a bit more salt and pepper if needed.

Enjoy!

Tip:
If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour.

Did you make the recipe? Leave a comment and let me know how it turned out for you!

Vietnamese spring rolls with pumpkin, tofu, peanuts and basil

30 ml peanut oil or sesame oil

175 g tofu

2 shallots, halved and then thinly sliced

2 garlic cloves, finely chopped

350 g pumpkin, flesh thinly sliced

1 carrot, cut into julienne strips

15 ml soy sauce

4 green chillies, deseeded and finely chopped

1 smaller iceberg lettuce

1 bunch basil leaves

115 g roasted peanuts

100 ml hoisin sauce

20 round rice papers


1. Heat half the oil in the pan. Fry tofu on both sides until colden. Remove from the pan and cut into thin slices

2.  Heat the other half of the oil in the pan. Add pumpkin, carrot, soy sauce and 120 ml of water. Cook until ingredients are almost soft. Remove from the pan. 2. 

3. Pour some lukewarm water into a shallow dish. Soak the rice papers, 1-2 at a time, for about 2-3 minutes, until they are pliable. Place the soaked rice paper on a clean dish towel and cover with a second dish towel  to keep them moist. Work with one paper at a time. Place the paper on a clean surface in front of you. Place a lettuce leaf towards the edge nearest to you, leaving about 2,5 cm/1 in to fold over. Place a mixture of vegetables on top, followed by a few slices of tofu, little bit of chilli, hoisin sauce, basil and nuts.

4. Fold the edge nearest to you over the filling, tuck in the sides, and roll over tightly to the edge on the far side. Place the filled roll on a serving plate and cover with clear film (plastic wrap) or a dish towel, so it doesn’t dry out. Repeat with the remaining rice papers and vegetables.

Serve with a dipping sauce.

Chilli dipping sauce

Photo by Engin Akyurt on Pexels.com

220g of sugar

160 ml of white wine vinegar

6 kaffir lime leaves

6 red chillies, roughly chopped

Place the sugar, vinegar, kaffir lime leaves, and chillies in a small pot. Put the pot on a hot stove and bring to a boil. Reduce the heat and let the mixture simmer for about 5-7 minutes, until the sauce thickens. Let it cool down and serve with spring rolls.

(PS! the sauce is not as spice as it looks.)

Lime and lemongrass creme brulee

Ingredience

400 ml double cream

1 vanilla pod

4 kaffir lime leaves, thinly sliced

2 lemongrass sticks, only the white half, sliced

60 g sugar, + 20 g for the cover

6 egg yolks

Instructions

Preheat the oven to 150 degrees.

Pour double cream in the saucepan. Split vanilla pod lengthwise in two. Use the tip of the knife to scrape out all the tiny seeds and add them into the double creme. Add lime leaves and lemongrass and bring the mix to boil. Boil for 1-2 minutes and remove the pan from the heat. Cover the pan with a skillet and let it sit for 10 minutes.

Hand beat sugar and egg yolks to a creamy mixture. Slowly pour the cream mixture into the egg mixture while constantly stirring. Make sure it’s all well mixed together. Pour mixture through a sieve and into ramekins. Make sure that only 2/3 of the ramekin is filled with the mixture.

Put the ramekins on a higher edged baking dish. Pour water into the baking dish to reach halfway up the ramekins. Carefully place baking dish in oven. Bake about 40 minutes until creme brulee is mostly set but with a slight jiggle in the centre.

Carefully take the tray out of the oven and remove the ramekins out of the water. Leave the creme brulee to cool down. When cool, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.

Just before serving, sprinkle about ½ tsp sugar evenly over surface of desserts. Using a mini torch heat until the sugar melts and caramelizes (don’t burn). Repeat once more and serve immediately.

Did you make the recipe? Leave a comment and let me know how it turned out for you!

3 easy to make delicious sorbet recipes

ORANGE SORBET

400 g of caster sugar
0,9 l of water
Juice from 6 oranges
Finely grated rind of 2 lemons
Juice from 1 lemon

  1. Place sugar and 225 ml of water in a saucepan and bring to boil, stirring occasionally to allow the sugar to dissolve. Let it boil for 2 minutes. 
  2. Remove the saucepan from the heat and pour the sugar water into a bowl. Place the bowl in cold water bath and add the remaining water, stir.  
  3. Add the lemon and orange juice and rinds. 
  4. Place the mixture in the ice-cream maker for about 20 minutes. Decorate with mint leaves (if you prefer) and enjoy!

SEA BUCHTHORN SORBET

Sugar 125 g
Frozen sea buckthorn 300 g
Water 125 g

  1. Put water and sugar into a pan. Bring to boil (no need to stir).
  2. Take the pan from the stove and add frozen berries. Let it stand for 10 minutes. 
  3. Use either an immersion blender or just a blender to blend the mixture nice and smooth (seeds don’t need to break). When texture looks more or less smooth use colander to remove the seeds.
  4. Place the mixture in the ice-cream maker for about 20 minutes. Enjoy straight away or place in the freezer to enjoy later.

LIME, MINT, AND GINGER SORBET

225 g granulated sugar
600 ml water
Leaves from 8 sprigs of fresh mint, plus extra to decorat 2.5 cm piece of root ginger, sliced
juice from 5 limes and finely grated zest of 1
Juice from 1/2lemon

1. Put the sugar and 225 ml of water in a small saucepan and gently bring to boil, stir occasionally allowing the sugar to dissolve. Boil for 2 minutes. Remove from the heat, stir in the mint leaves and ginger and leave to completely cool down – this gives the flavours a chance to work on the syrup. Strain the syrup and add the remaining water. Mix in the lime and lemon juice and lime zest.

2. Pour the mixture in the ice-cream maker for about 20 minutes. Enjoy straight away or place in the freezer to enjoy later. 

If you don’t have an ice-cream maker pour the mixture into a broad, shallow plastic or stainless steel box and place in the freezer. During the freezing process make sure to stir the mixture well, at least 3 times. This helps to break up the crystals and keep the mixture smooth. Each time, return the sorbet to the freezer and repeat the process until the mixture is frozen.