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, 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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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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