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
any day eat, eats, fast eat, vegeterian eat

Black bean spaghetti with kale and pomegranate

2013_food_blackbeanpastapesto_06  2013_food_blackbeanpastapesto_02   2013_autumn_london_32 2013_autumn_london_31 2013_food_blackbeanpastapesto_12  2013_autumn_london_24

when i was i kid i loved pasta. and a really mean loved. i could eat it every single day for weeks if i was allowed. from time to time me and dad also used to make pasta together. this always ended up with the whole kitchen being heaped with tagliatelle on the dry. sometimes we’d go all the way and make tortellini,  another love of mine. i cherished these days. winding the pasta machine, hanging out in the kitchen, later serving the rest of the family this fantastic creation of ours. with loads of parmesan if i had it my way. at this that time my humble opinion was that pasta was the best invention the world had seen. i even remember writing a short paper on the subject when i was eight.

now it was a long time since i stood in a kitchen surrounded by pasta and even though i have a very weak spot for pasta carbonara that’s not how i approach weekdays today. since i don’t cook (or eat) much meat i try to fit in proteins into my meals wherever i can. and a big portion of veggie pasta doesn’t really fill that purpose, or my stomach for that matter. that’s a problem, since i love both the pasta itself and the simplicity in tossing of a bowl of spaghetti.

then, a couple of weeks ago i found something that turned my weekdays around completely. black bean pasta. yes, it’s exactly what it sounds like. pasta made from black beans, packed with proteins and satisfyingly filling. i combined this with the great kale, a new green interpretation of my dad’s pesto and pomegranate. ending up with something both beautiful to look at, comforting to eat, easy to make and incredibly tasty. people say you should be humble about your own cooking, but seriously, i’ve made this like seven times the past weeks. i promise you it’s good.

2013_food_blackbeanpastapesto_07

the pasta part
200 g black bean spaghetti
6-8 leaves of kale, washed and cut into small pieces
1 big red onion, sliced
seeds from 1 pomegranate
parsley pesto (see below for recipe)
salt & 
pepper
pumpkin/sunflower seeds, toasted (was out of pumpkin seeds..)

2013_food_blackbeanpastapesto_11

parsley & kale pesto
2 leaves of kale, stalks removed and cut into small pieces
one bunch of parsley, stalks removed
100 ml almonds
1 clove of garlic, minced into paste
100 g parmesan cheese, chopped
juice from 1/2 a lemon
100 ml olive oil, more if it’s too dry
1/2 tsp honey/agave syrup (optional)
1 tsp sea salt

start of by making the pesto. put all dry ingredients in a bowl mixer and mix until semi-fine. add liquids and pulse again, adding more oil if necessary. let rest for a while to allow the flavors to emerge. then adjust flavor (salt/cheese/lemon/syrup) if needed.

on to the pasta. while bringing salted water to a boil prepare the vegetables and the pomegranate. fry the onion and kale at high temperature in some olive oil while the pasta is cooking. remove frying pan from the heat and add drained pasta and just over half of the pesto and a dash of olive oil. mix well to make sure the pesto has worked it’s way into the tangle of pasta. put on plates and add a spoon or two of pomegranate seeds, some pumpkin seeds, black pepper and a shaving of fresh parmesan. indulge with more pesto close at hand.

about that pasta: in Stockholm you can find it at a couple of health-/eco stores – just have a look around. and the non-food photos is a peek from my past weekend in London.

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

Standard
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.

Standard