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.

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eats, Places, salt eat, vegeterian eat

Sunday pies

the mountains below are situated in toroko gorge national park in taiwan and were truly dramatic settings for a days walk with the fog hanging low among the valleys. i don’t remember what weekday it was when we visited them last december, but they remind me of sundays. sundays usually get me in low spirits. maybe it’s a combination of being tired from late saturday nights and the insight that the week has run out of time. my tactic to cope with this is to plan for something enjoyable. like cooking. taking a long walk. having a long brunch. going to a museum. or eating pies. with the butternut in season and kale in the fridge (left-overs from another recipe testing) i opted for the last one and invited some friends from class. oh and i made it a gluten free pie.

my mum is something of a pie expert. last time i went home she had prepared this incredibly creamy pie filled with chard from our garden. such an autumn treat. and both convenient and comforting – it takes hardly no effort to cook, it’s perfect prepare in beforehand and it’s something about a perfect crust with creamy filling that is highly satisfying. but then i’m a sucker for contrasting textures.

kale and butternut pie with buckwheat crust | piecefully Toroko gorge national park, Taiwan | piecefully

kale and butternut pie with buckwheat crust | piecefully Toroko gorge national park, Taiwan | piecefully

kale and butternut pie with buckwheat crust | piecefully

the buckwheat crust
300 ml buckwheat flour
150 ml millet
75 ml olive oil
2 tbsp water
salt

mix the above, press out into a pie dish and bake at 175°c for 15 min. take out and set aside.

the filling
half a butternut
3 big handfuls of kale, in pieces
fresh thyme
4 eggs
200 ml milk (soy or regular)
1,5 tbsp dijon mustard
sea salt
pepper
200 g goats cheese

rip/cut the kale in to semi-big pieces. peel the butternut and slice in 1/2 cm thin wedges. whisk together 1/3 of the goats cheese with milk and eggs, season with the mustard, some fresh thyme and quite a bit of salt and pepper. arrange the vegetables in the crust and pour over the egg mixture. top with goats cheese and plenty of thyme before baking at 175°c for approximately 40 min (until the batter is no longer runny).

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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eats, fast eat, salad eat, vegeterian eat

Figs and lentils.

the story of the fresh fig.
so i have this problem. or maybe it’s not a problem, more of a compulsion i should say. whenever i go into a grocery store i can’t stop myself from shopping – there is always some fantastic fruit or vegetable in season.

recognize that?

this time is was figs. oh and grapes. and mango. and blueberries. anyways. instead of just buying some cashews (the reason for my leap to the store on a ten min break from studying) i ended up back at school carrying this huge bag of fruits. next time its fresh corn. or those sweet swedish apples in season right now. though, what should a girl do when being presented with all that wonderfulness? i cave in every time.
now i’m also debating getting my own fig tree. imagine that. i dream of having fresh homegrown figs with yoghurt, walnuts and honey for breakfast every day.

back to the story; my deviation from the plan resulted in quite some feast. a solo lunch feast.

Date and halloumi salad with lentils | piecefully

so this is what you do to make a feast for one.
2 fresh figs, washed and sliced
two handfulls of baby spinach
one small red onion, in wedges
50 ml beluga lentils (the trick is to cook them with a piece of bouillon instead of salt)
70-100g halloumi, in pieces (or good goats cheese…)
almonds, toasted and chopped (or walnuts!)
crema di balsamico
fresh thyme

if i had had walnuts and goats cheese at hand i would have opted for that, but almonds and halloumi work just as awesomely. put the figs and onion in an oven tray and bake at 225°c for ca 10 minutes (keep an eye on them – you don’t want the figs too soft). whilst doing this, cook the lentils according to directions and fry the halloumi (if using goats cheese there is no need for preparation). arrange vegetables, lentils, figs and cheese on a plate – top of with thyme, almonds and crema di balsamico. then enjoy. i did.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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eats, morning eat, sweet eat

Plum delights

Breakfast muffins with plums | piecefullyIMG_9132
it’s been a lack of updates recently. i’ve been preparing for and starting school again, that’s why. though i’ve had time to make use of those early autumn delights. these plums made two wonderful breakfasts.

Breakfast muffins with plums
– 2 big, or three small
1 egg
1/4 dl ground flax seeds
1/2 dl oats flour (made from ca 1 dl oats)
A little more than 1/2 dl almond flour
1/2 dl oat milk
1 tbsp agave syrup/honey
1 tsp baking powder
1/2 tsp cardamom, freshly ground
1 tbsp olive oil
a pinch of sea salt
one small plum

mix the dry ingredients and whisk up the egg. mix the two parts together with the olive oil, syrup and oat milk. pour the batter in to muffin forms and put a couple of slices of plum in each of them. bake off in the oven at  200°c for ca 15 min.

Breakfast muffins with plums | piecefully  IMG_9210  Plum crumble | piecefully

Plum pie crumble
you can see the recipe above but i’ll type it out aswell

3 plums, wedged
1 dl (100 ml) oats
3/4 dl (75 ml) almond flour
1/2 dl (50 ml) coconut sugar
30 g butter
ground cardamom

wedge the plums, put in a tray and sprinkle with cardamom. using your hands, mix together the rest of the ingredients into a crumble and cover the fruit. bake for ca 15 minutes at 175°c, or until golden. indulge with greek/turkish yoghurt on the side.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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any day eat, eats, vegeterian eat

A stack of mini buckwheat pancakes with red chard, ricotta, pine nuts and mint

that was an incredibly long title. i couldn’t find anyway to express whats in this dish without the long title – and it’s explicit right? V is away in copenhagen for the week so i have the apartment (and kitchen!) to myself. well, not that it’s awfully crowded in the kitchen when she is at home. even though V being away for the week has it’s perks there is the tiny detail that i have to eat alone. it’s not a problem in the morning; then i love eating alone, having time to read the paper, listen to some music and whip up anything i feel like. not having to speak to anyone. or bump in to anyone. but. any other meal i prefer sharing with someone. it tastes so much better. plus eating alone makes me eat far too fast. 10 min and i’m done.

Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefullyactually, when i first moved to stockholm, at that time living in the apartment solo, i tried to mitigate the melancholy over eating a lone. so i made it a thing to cook only really tasty dishes, taking time to arrange the food beautifully on my best plates and in my pretties bowls. just for myself. this actually works – i mean who said you don’t need to make an effort when you’re alone? make an effort for yourself. so that’s what i did today – inspired by Katie i brought out my mini-pancake iron skillet (“plättlagg”) for the second time this week. the mint flavor with the vinegar in the onion and the creamy ricotta works really well together, plus i love having so many different textures in one dish. 

river in Japan | piecefully
this is from Ise in Japan, we went there to visit the emperor family’s temples. buckwheat always make me think of japan, since my first (apart from a russian bliny or two) encounter with the cereals was there. i had cold soba noodles and fell in love. then i had them warm in a soup. and i was stuck. i’ll post a recipe or two on that as well. but for now these tiny treats.

Buckwheat pancakes with red chard and ricotta | piecefully second stack.
these measurements are perfect or one hungry gal (read: myself). or if you wish to serve it as a mini-starter/nibble this is enough for at least 6 ppl

the pancakes
1 egg
100 ml buckwheat meal
100 ml oat milk
a knife’s point of baking powder
2 pinches of sea salt
olive oil for frying

the filling
a big hand full of red chard, chopped
15 mint leaves, chopped
50 g ricotta
2 tbsp pine nuts, toasted
grated parmesan
sea salt
pepper
1/2 a red onion
honey
balsamic vinegar

start by mixing the dry ingredients for the batter. whisk in the egg followed by the oat milk. set aside.
slice the red onion in thin slices and fry briefly in olive oil. take of the heat and add a splash of balsamic vinegar, salt and honey – season to you liking. now mix the chard, mint, pine nuts together with the ricotta and season with parmesan cheese, salt and pepper. now, fry the pancakes in olive oil and arrange in layers with onion and ricotta filling.

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eats, morning eat, Places, Sweden, sweet eat, vegeterian eat

Perfect light and blueberries

Hälsingegård | piecefully

during my week in the Hälsingland archipelago my friends A & D took me on a tour among the world heritage Hälsingegårdar (”decorated farmhouses of Hälsingland”) in the region. they’re old farm houses built between the 17th and 19th century, known for their exquisitely decorated festive rooms. the landscape surrounding them and the buildings really lived up to their world heritage appointment. i was especially amazed at the fantastic light within this house called the Erik-Anders farm. being located far from any other high buildings allowed for the light to flood in from every direction. i had a hard time leaving the house just because the light was so capturing. and the floors. broad raw wooden planks. those floors.

Hälsingegård | piecefully  Hälsingegård | piecefully  Hälsingegård | piecefully  Hälsingegård | piecefully

i want to wake up to that light, eating these pancakes every day for the rest of the summer.

Breakfast almond pancakes | piecefully

Almond breakfast pancakes

1 ripe banana
2 small organic eggs
just over 1 dl (100 ml) almond meal
1/2 tsp baking powder
1 tsp vanilla sugar (or a drop of vanilla extract)
butter or flavorless oil for frying
small pinch of sea salt
blueberries (or other fruit/berries) and thick yoghurt for serving

mash the banana until smooth and whisk with the eggs. mix the dry ingredients and add to the bananas and egg. if the batter is too runny add some more almond meal. fry your pancakes and indulge. i’d say you don’t need any syrup actually, the banana and almond make the pancakes quite sweet. but if you feel like it id recommend agave or maple syrup.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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baked eat, Places, sweet eat

Holiday biscotti

so last week i headed up north enjoying an idyllic swedish summer holiday. the weather was great and i enjoyed every boat trip, kayak excursion, blueberry picking, house-safari, bass dinner and the swedish nature to the fullest. before leaving my parents house i managed to toss off these small treats. my family loves italian food (and so do i for that matter) and after our italian dinners and buckets of home made pesto i suppose i felt the need for some italian sweets. the photos are from a trip i made to rome last spring that surfaced my memory whilst in the kitchen. the rest of the photos from last week i’m in the process of editing!

Roman holiday  Roman holiday  Roman holiday  Biscotti Biscotti

Double almond biscotti

3 dl (300 ml) almond meal (or ground almond)
2 dl (200 ml) oat meal (ground into flour, I use a food processor)
1 dl (100 ml) raw sugar
cest from 1/2 lemon
1/2 tsp baking powder
2 small organic eggs
50 g pine nuts, toasted
100 g almonds, toasted and roughly chopped
pinch of sea salt

grind your almonds (if not using almond flour) and then mix all the dry ingredients. put a pile on some baking paper and make a pit in the middle – thats where you put the eggs. mix in the eggs using your finger tips (“pinching”) just like you would if you were making pasta, the dough becomes quite sticky and that’s ok (if is far too sticky add some more of the oat flour). form into a roll and transfer to a clean baking paper. bake at 175°c for 25 min then take out and let cool a little. cut the roll in 1 cm thick slices and bake for another 25 min 120°c.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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