festive eat, sweet eat

Easter chocolates and DIY dyed decoration eggs

i’ve had four hectic weeks. hardly having any meals at home since days at my internship has been long (and there’s been a fantastic chef that making lunch for the office every day…). plus i’ve been working on this really fun project with a friend, that we’re soon to release. so i wouldn’t say that the coming weeks will be less hectic but i will try to make room for some cooking again – maybe when going home for easter? however i started with the easter candy one week early, couldn’t keep myself. here you go.

Easter, tiny pumpkin seed chocolates | piecefully

Easter, tiny pumpkin seed chocolates | piecefully

Tiny pumpkin seed chocolates
150 ml pumpkin seeds
3 tbsp raw cacao
1 tbsp coconut sugar
1 tbsp agave syrup
pinch sea salt

toast the pumpkin seeds until they have “popped”, make sure not to burn them. set aside. the coming part you need to be quite quick and attentive so that you don’t burn the sugar. melt the coconut sugar on low temperature, when starting to melt add most of the cocoa, half the agave syrup and mix. directly add half of the pumpkin seeds the rest of the syrup an cocoa and mix again until the seed starts to be covered. sprinkle with sea salt, add the natural pumpkin seed and set to cool.

Easter, DIY natural dyed decoration eggs | piecefully

dyed easter eggs for decoration
eggs (as many as you plan to dye)
needle
white wine vinegar
salt

the colors:
purple beetroot works fine (however i used left over frozen pomegranate seeds)
yellow turmeric (powder)
for the golden I cheated and used gold spray…

to empty the eggs make a hole with the needle at the top if the egg – and a little bit larger one at the bottom. now blow from the top until the shell is empty (make sure to use the eggs for cooking or baking!). rinse with water, and blow that out as well. on the stove put water, a dash of vinegar, som salt and the choice of dye in a pot. fill the empty eggs with some water and put in the pot. bring to a boil and let boil for approximately 15 minutes – turning the eggs now and again. discard the water, let the eggs cool and then empty them of water. tadaa.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

Standard
eats, sweet eat

Chocolate truffle cake

for my love of chocolate.
Chocolate truffle cake | piecefully
1/2 a banana
3 eggs
3 dried figs (soft)
75 ml cacao
100 ml oat flour
a pinch of baking powder
1 tbsp almond butter
1/2 tbsp agave syrup
1 tbsp olive oil
2 tbsp cacao nibs
seasalt

put the banana and figs in a food processor and mix for a bit. add the eggs and mix until semi-fluffy. add the rest of the ingredients (except the cacao nibs) and blend until smooth. fold in the cacao nibs and pour the batter into a rectangular form, either oiled or with baking paper.bake for about 20-25 min at 175°C (it should still be moist). serve with fruits and a small spoon of turkish yoghurt.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

Standard
eats, festive eat, Places, sweet eat

Taiwanese tea and coconuts

Wistaria tea house in Taipei, Taiwan. built in the 1920’s. the building became a teahouse and gained its present name in 1981 and at that time it was meeting place for political dissidents fighting for a democratic Taiwan. it’s perserved as a historic monument and open for anyone to come for a cup of wistaria tea. i went there in december 2012 and i could literary have spent hours and hours sitting in the fantastic surroundings drinking cup after cup of their fragrant tea. every tiny cup was a small treat. thankfully i managed to bring some back home.

IMG_5151  IMG_5156  IMG_5168

at Wistaria the tea is traditionally brewed in tiny tiny ceramic pots, filled to the brim with leaves. the tea is then transferred to an open pot (“ocean”) before poured into the small serving cups. you get your own pot of warm water and can then pour yourself new tea as the discussions continue… just as the taipei artists, academics and literati does and have done. if you find yourself in taipei – don’t miss out.

another tiny treat that might be closer to home, and easier to try, are these pieces of chocolate covered coconut. like bounty but better and healthier, without both dairy and gluten. you make them in the swiftest of a moment and finish them off just as fast.

IMG_6583

Coconut and chocolate squares

one can coconut milk (400 ml)

ca 170 g shredded coconut

about 2 tbsp coconut sugar

2 pinches of sea salt

ca 150 g dark (70%) chocolate

chill the can of coconut milk in the freezer for 30-45 min. by doing this it is easy to scoop out only the coconut cream, leaving the “water” out. then put the coconut cream in a pot on the stove together with the sugar and salt. bring to a boil and make sure all the sugar has dissolved. steer in the shredded coconut. season with sugar/salt if needed. flatten out the mixture on a tray covered with baking paper (rectangular) so that is approximately 1,5 cm thick. leave to cool in the fridge a couple of hours or over night. cut the coconut in 20 pieces and dip in melted chocolate. before putting in the fridge to cool again sprinkle some sea salt ont top and garnish with shredded coconut/coconut flakes. they keep for about a week in the fridge. but don’t worry at that point there wont be any left. the recipe is an interpretation from this girl’s. thank you for the inspiration.

Standard