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.

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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, Kyoto, summer eat, sweet eat

Mango-banana spring ice-cream

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working from home on saturdays has it’s perks. this is one of them. taking a break with non-cream ice-cream. and also the sunny color matched this week-end’s sunny weather. mental note to always keep frozen banana and mango at home.

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1 small banana, frozen in pieces
a handfull of frozen mango
a knifes point of vanilla bean powder

coconut flakes for topping

put the fruit on the counter for a while so that it’s not deep frozen. then, in a mixer put the banana, mango and vanilla powder. mix until smooth. top with coconut flakes. eat.

(oh and the wonderful flowers are from a couple of years ago in a blooming Kyoto)

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

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eats, in eat, vegeterian eat

Coconut quinoa and asian greens.

new years resolutions. one of mine was to cook more asian food. a really good resolution. a result of this is of my latests discoveries: this bowl of wonder. it’s like eating fluffy clouds spiked with great greens and chili.

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the clouds (serves 4)
200 ml white quinoa
250 ml coconut milk
150 ml water
ca 1 tsp salt
a little bit of coconut oil/flavorless oil

rinse the quinoa and fry in the oil for about five minutes. add water, coconut milk and salt. bring to a boil and then simmer for 15-20 minuter on low heat. while cooking the quinoa prep the greens.

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the greens
brussel sprouts (one net), peeled and cut in quarters
200g edamame, if frozen thawed
4 handfuls of leaf spinach, rinsed
1 bid clove of garlic, finely chopped
1/3 of a chili, finely chopped
a small piece of ginger, finely chopped
ca 2 tbsp fish sauce
juice from 1/2 a lime
a mini-dash of soy sauce
a handfull of fresh cilantro
a dash of olive oil

fry the brussel sprouts in oil together with garlic, chili an ginger. after a little while add the edamame, lime juice and fish sauce. adjust to flavor and add soy sauce if needed. divide the quinoa into bowls, top with fried and fresh greens and cilantro and then enjoy.

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

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fast eat, sweet eat, vegeterian eat

Plum rum jam

some memories of plums: the dried ones that i really didn’t like as a kid. the huge tree in my parents backyard, with red and yellow ones. all that sweet umeshuu (plum wine) in Japan. the salt and sour taste of pickled plums i’ll never understand. a so called (horrible) “plum tea”. fresh plum juice at some small place on a trip somewhere i can’t remember. and then there is this. plum and rum in one pot along with som dried figs that turned out to be a not too sweet, super quick jam.

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one small batch
6 plums
5 dried figs, cut in pieces
2 knives ends of vanilla
juice from 1/2 a lemon
1-2 tbsp Agave syrup
2 tbsp dark rum

wash the plums and cut in wedges, put in a pot together with the rest of the ingredients. simmer on low heat for approximately 40 minutes, or until it has reached jam-like consistency. adjust amount of acidity or sweetener to your liking. put the jam in a disinfected jar and let cool. serve with cheese, on the morning porridge, with your yoghurt or as a dessert together with some ice-cream. keeps for about a week in the fridge.

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

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eats, festive eat, salt eat, sweet eat

Cinnamon Popcorn & Apple Chips

i know i might be late but i’ve had a popcorn epiphany. popcorn anything. any day of the week. this is my latest favorite. it’s like christmas and fall in one and the same treat.

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apple chips (a small amount)
two good apples

popcorn (single serving)
1 1/2 tbsp popcorn kernels
1/2 tsp canola oil
1/2 tsp cinnamon
1 tsp agave syrup (or maple?)
2-3 pinches of sea salt
a small handfull of apple chips (bought or homemade)

for the apple chips.
wash and dry the apples. cut in 4 wedges and remove the core, then slice each wedge in 1 mm thin slices (making small triangles). put on baking paper, making sure pieces are not on top of each other. now dry in the oven at 75°c for approximately 5 hours (or until crisp). to let steam out put a wooden spoon/kettle-holder in the oven door, that keeps it open.

now the popcorn.
start by popping the popcorn on the stovetop in the small amount of canola oil. medium high heat and the lid on, continuously swirling the kernels. when popping stops remove from the heat. powder with cinnamon, drizzle with syrup and sprinkle with sea salt. stir and then mix in the apple chips. indulge.

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

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eats, morning eat

Granüsli.

good morning.

autumn granola | piecefully

i’ve been in love with breakfast ever since i can remember. in my opinion it’s the best meal of the day. several cups of good earl grey and time to read a full news paper gives you peace. and the food. somehow i feel that breakfast food is in many ways comfort food. pancakes. cheese. butter. sweet fruits. waffles. warm porridge. flaky croissants. refreshing orange juice. peanut butter. scones. yoghurt. and granola.

autumn granola | piecefully

when i was a kid the only thing i ate for breakfast was cheese sandwiches. preferably swedish “polarkakor” or anything my mum baked (usually some kind of rye bread). i used to microwave the sandwiches to let the cheese melt. oh the goodness of that. sometimes, when served, i would also go for semolina porridge, with way too much apple purée. i did not at all like swedish sour-cream and müsli (except once every summer during vacation when we would be allowed sweet, sweet granola or muesli with real pieces of chocolate. then i’d eat the sour-milk just to get the sweet bits). and so i kept myself to bread and cheese for a very long time. basically until i moved to japan and had to adapt to eating fish, rice and miso soup in the morning. which was, believe it or not, fantastic. then a couple of years ago i discovered turkish yoghurt and that threw my morning routine over again. the simplicity and freshness in thick, creamy yoghurt with fresh fruit and a few nuts and some honey on top is remarkable. and my long fight with the sharp, sour flavor and liquidity of most yoghurts was over. my next combat was the muesli.

i still love granola. but the amount of sugar in it kind of makes me back of. (legit reason?)
i still hate regular muesli. feels like eating pure oats and cornflakes (the fright!) that get all soft…
i want to eat stuff which is good for your body. and tastes great.
i don’t want to pay crazy amounts of money for something i can make myself. and i like knowing exactly what i put in my morning bowl. so i set out on a quest to make the prefect granola/muesli. granüsli?

this is one version.
i’ve made so many batches before this and there are many more to come. though i think i’m starting to get the hang of it; the other day this batch was claimed to be “the best muesli i’ve ever had”… and my sister tries to prohibit me from making it since she can’t resist. which says something. i presume these jars will be finished within a week. and i’ll most definitely be partly to blame.

autumn leaves | piecefully autumn granola | piecefully  autumn leaves | piecefully    autumn granola | piecefully

one quite big batch.
the granola
1 banana
200-300 ml oats
200 ml spelt flakes
1 tbsp whole cardamom kernels, ground
2 tbsp maple syrup

the seeds and nuts
200 g walnuts
100 ml sunflower seeds
100 ml pumpkinseeds
100 ml ground flax seeds
4 tbsp psyllium seeds
2 tbsp chia seeds
2-3 tbsp maple syrup

the good stuff
50 ml cacao nibs
150 ml coconut chips
200-300 ml quinoa puffs
200 g dried cranberries
200 g dried goji berries

preheat the oven to 175°c.
to make the granola: mash the banana thoroughly and mix with the rest of the granola ingredients. squeeze into crumbs and put on a oven tray. the seeds and nuts: break the walnuts in halves and then mix together with the rest of the ingredients and the syrup. put on a oven tray. now bake the two trays in the oven for about 40 min, stir now and then and keep an close eye on the oven so that nothing burns. the nuts and seed should be a bit golden and the granola dry when ready. now mix it all with the good stuff and put in airtight jars. and feel free to exchange any nuts/seeds/berries to you liking.

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

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