Maple Banana Overnight Oats

Tags

banana, breakfast, cinnamon, coconut, maple syrup, oatmeal, quick meals, sweet tooth, sweet treats, walnuts

Ingredients:

• 1/2 cup of rolled oats or instant oats
• 1/2 -2/3 cup of milk (choice or dairy or non-dairy options)
• 1/2 banana (smashed)
• 1 tbsp of nuts (I used walnuts)
• 1 tbsp of raisins
• 1/4 tsp of cinnamon (and extra to sprinkle on top the next morning)
• Pinch of nutmeg
• 1/2 tsp of maple syrup or honey
  Coconut shaving and cinnamon to sprinkle on top the next morning

Directions:

In a mason jar first pour in the oats, then the bananas walnuts and raisins, the cinnamon and nutmeg, then your  maple syrup ( if you don’t like maple syrup use your favorite choice of sweetener) then pour the milk on top and close the jar tightly. Shake the jar well to mix all the ingredients and refrigerate it overnight.

Once ready to eat in the morning, you can add some more maple syrup and sprinkle some more cinnamon and a few coconut shavings and enjoy!

Chestnut Meringue Bomb

Tags

brown sugar, caramel, chestnut, meringue, Parties, pecans, sweet tooth, sweet treat, vanilla, whipped cream

Meringue Ingredients:

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract (optional)
• Pinch salt (optional)

Sweet Chestnut Purée Ingredients:

• 2 cans of 435 g of chestnut purée
• 1 cup of water
• 1 1/2 cups of sugar
• 2 vanilla ponds

Soft Croquant  Ingredients:

• 1 1/2 cups of pecans plus additional 1/2 cup for assembling trifle
• 3 cups of brown sugar
• 3/4 cup of water
• Parchment paper

Whipping cream plus 1 tbsp of sugar for arrangement
Directions:

1. Pre-heat your oven to 215 F (100 C) Line a baking sheet with parchment paper and set aside.

2. Begin whisking the egg whites with the whisk attachment on medium low. Place the egg whites in the mixer bowl and begin whisking. Be sure that the mixing bowl and whisk are free from grease and that the egg whites do not have any bits of egg yolks in them.

3. Add in the cream of tartar, vanilla, and salt, if using.

4. Increase speed to medium and start adding sugar. After the whites begin to foam, increase the mixer to medium speed and gradually start adding in the sugar. Whisking the eggs whites  allows for air to be incorporated. Little air bubbles will start to form and the egg whites will foam. Once they begin to foam, begin adding in the sugar, a little bit at a time.

5. Watch for the “soft plop” stage. The foam and air bubbles will start to tighten and the whites will become opaque. The “soft plop” stage describes eggs whites that hold onto the whisk but do not form peaks.

6. Add the remaining sugar as the whites turn into “soft peaks.” Continue adding in the sugar until the whites begin to form soft peaks. Here, the whites will begin to hold their shape, but will eventually slump over and melt back into the bowl.

7. Increase the speed to medium-high. After the whites begin to hold their shape, bump up the mixer to medium-high until they hold firm peaks.

8. Watch for the “firm peaks” stage. Firm peaks are achieved when whites hold their shape. If you pull the whisk straight out of the bowl, a peak will form. At this stage, the tip of the peak will fold back over onto itself.

9. Watch for the “stiff peaks” stage. The stiff peaks stage is what we are trying to achieve. At this point, the peaks should stand up nice and straight. The whites will be glossy and smooth. If you rub a bit between your fingertips, it should feel silky (meaning the sugar has completely dissolved.)

10. Fill the piping bag with meringue. Fit a piping bag with a plain or star tip.

11. Pipe out the meringue. Gently squeeze the piping bag to push out any air pockets before getting started. Pipe meringue kisses on to the baking sheet.

12. Bake for 60 to 90 minutes. Depending on the size of your meringue, bake for about 60 minutes, or until the outside is crisp and the inside is dry yet chewy. They should feel light and hollow. When done, the meringue should easily peel off the parchment paper. Turn the oven off, crack the door open, and let the meringue cool completely in the oven.

Sweet chestnut purée:
1. Half and scrape the vanilla pods. In a medium-sized pot bring together the chestnut puree, water, sugar and the vanilla pods and seeds.

2. Give the mixture a gentle stir to combine and let it sit on medium heat till this comes to a high simmer. Once you see bubbles rapidly coming to the top of the puree bring it down to a low simmer and let it cook for 15-2 0min.

3. Occasionally stir the chestnut puree so it doesn’t stick to the bottom of the pot.

4. Remove it from the heat, remove the vanilla pods and allow it cool before bringing te trifle together. I covered the purée as placed it the fridge as well to speed up the cooling process.

For the soft Croquant:

1. Put the brown sugar and water in a pot and allow it to come to a boil. Went it down bring it down to a simmer for 10-12 minute.

2. Break up your pecans and them toss them into the caramel.

3. Spread the soft Croquant onto parchment and let it cool. I put the tray in the fridge so it would cool quicker. The Croquant is runny, if you prefer a harder Croquant which you can break into pieces, use a candy thermometer to allow the sugar to reach the proper tempurature.
Once all the other ingredients have cooled, You start on your whipped cream. Whip the whipping cream with a tbsp of sugar till you get soft peaks.

When everything is ready, start arranging your meringue, chestnut purée, soft Croquant and whipping cream. When your arrangement is ready sprinkle the remaining pecans on top.

 Serve and enjoy

Nutty Banana Muffins

Tags

almond butter, banana, breakfast, brunch, easy bakes, easy baking, healthy baking, pecans, quick bites, sweet tooth

Ingredients:

•     1 3/4 cup all-purpose flour
•     2/3 cup of coconut sugar
•     2 tsp baking powder
•     1/2 tsp baking soda
•     1/2 tsp salt
•     1/2 of cinnamon
•     a pinch of nutmeg
•     9-10 tbsp of almond butter
•     2 eggs
•     1 1/2 tsp of vanilla
•     3 ripe bananas
•     1/2 cup of pecans (extra to sprinkle on top)
•     1/2 cup raisins

 

Directions:

1. Pre heat the oven to 350 F (180 C)

2. In a bowl combine te raisins and the pecans and sprinkle them with som flour — this will help avoid them from sinking to the bottom of the batter.

3. With a fork, mash the bananas and set them aside.

4. Line your muffin trays with parchment cups ad sent hem aside

5. In a large bowl beat the almond butter and the sugar until soft.

6. Add the egg and vanilla extract and mix.

7. Combine the dry ingredients into the almond butter mixture, as well as the mashed bananas and mix well.

8. Fold in the pecans and raising (don’t over mix)

9. Using and ice cream scoop, fill your prepared muffin cups with batter. You can sprinkle some more pecans on top. Bake for about 1 hour or a tooth pick comes out clean.

They can be stored in an air tight container for 2-3 days–that’s if you can keep your hands off of them!

Enjoy!

 

Cranberry Walnut Blondies

Tags

blondie, cranberry, easy baking, quick bakes, sweet tooth, vanilla, walnuts

Ingredients:

• 2 eggs
• 3/4 cup of sugar
• 1/3 cup of butter (melted)
• 1 1/4 cup of cranberries 
• 1/2 cup of walnuts 
• 1 tsp of vanilla 

Directions: 

1. preheat the oven to 350F (180C) and lighting grease and dust your brownie tray and set it aside. 

2.  In a large bowl beat together the eggs sugar and vanilla till all the ingredients are fully incorporate. 

3. Whisk in the flour and butter but do not over work the dough. 

 4. Fold in the cranberries and walnuts with a spatula. 

5. Evenly spread  the batter into your prepared pan and bake for 40-45 min. 

6. Let it cool then cut into cubes and serve. 


Enjoy ! 

Almond Strawberry Overnight Oats

Tags

almond butter, almond milk, almonds, easy meals, healthy, honey, oatmeal, quick meals, strawberries, vanilla

Ingredients:

• 1/2 cup of rolled oats or instant oats
• 1/2 -2/3 cup of milk (choice or dairy or non-dairy options)
• 1/2 cup of strawberries (more to top in the morning )
• 1 tbsp of almond shavings (also extra to top off your Oats before you dig in)
• 1/2 tsp of vanilla extract
• 2 tbsp of almond butter

Honey to drizzle on top in the morning

Directions:

1. In a Maison jar or a tall glass first pour in the oats then the strawberries, the almond butter then the almond shavings. Finally add the vanilla to the milk and pour the milk on top and close the jar or tightly wrap your glass and refrigerate it overnight.

2. Once ready to eat in the morning, mix all the layers together, you can add a few more strawberries and almonds, drizzle with honey and enjoy

Holiday Fruit Cake

Tags

christmas, dates, entertaining, fruit cake, happy holidays, spice, sweet tooth, sweet treats

 

Ingredients:

* 3/4 cup of dried prunes, chopped

* 2 cups of dates, chopped

* 3 cups of raisins

* 1/3 cup of cranberries

* ¾ cup butter

* 1 cup brown sugar (I pulsed it in a food processor to be superfine)

* ¾ cup Agave (or you could use honey or molasses)

* ½ cup strong black coffee (made it with 2 tsp of Nescafe Powder and 1/2 Cup of water)

* 1 tsp of vanilla

* 3 cups of glace cherries (mixed red and green)

* 1/2 cup of toasted almonds (chopped)

* 1/2 cup of walnuts (chopped)

* Zest & juice of 4 clementines

* 1 large sweet lemon’s juice and zest

* 1 tsp of five spice

* 2 tsp cinnamon

* 2 tsp powdered ginger

* 1 tsp cloves

* 2 tsp nutmeg

* 3 tbsp cocoa

* 3 eggs

* 1⅓ cups all purpose flour

* 1 cup ground almonds

* ½ tsp baking powder

* ½ tsp baking soda

Directions:

1. In a medium bowl stir together the flour, baking soda, baking powder and cocoa powder and set it aside.

2. In a large saucepan melt the butter over medium heat and add the raisins, dates, prunes, cranberries, brown sugar, vanilla, agave, spices, coffee and the lemon & clementine zest and juice.

3. Bring to a gentle boil and very slowly simmer for 10 minutes.

4. Remove from heat and allow to cool for 30-45 minutes.

5. When cool stir in the flour mixture and the eggs.

6. Add the ground almonds and fold through the boiled mixture. Fold in cherries, almonds and walnuts. Pour into prepared baking pan.

7. Bake at 300 F (150C) for 1 ½ to 2 hours depending upon the size of your pan. I baked mine for 1 hr 40 min, which kept the center a little more moist. The cake should feel firm to the touch and a wooden toothpick inserted should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.

8. My cake was a bit fragile but you can bake your cake a bit longer if you want it to be firmer.

Serve and Enjoy!!

Happy Holidays

Healthy Breakfast Options

Tags

almond milk, baby bell, banana, breakfast, dijon mustard, granola, honey, strawberries, turkey, yogurt

I know it’s been far too long since I have posted anything, but it’s never too late to start again. 

As summer is coming to an end, I always worry that my eating habits will turn to the worst (hibernation mode). So here a few good breakfast options:

Granola Bowl with Almond Milk 

Ingredient 

• 1/2- 2-3 cup of granola (100-130 cal 2-3g of protein)
• 6-7 strawberries (12-14 cal)
• 3 tsp of honey (60 cal)
• 2/3 cup of almond milk (unsweetened) ( 20 cal) 

Directions 

1. Wash and cut your strawberries, as toss them in the same bowl with the granola. Drizzle the honey on top and pour in as much almond milk as you desire. 

Enjoy ! 

Rice Cakes and Nut Butter

Ingredients: 

• 3 thin rice cakes with quinoa (60 cal 1g protein) 
• 3 tsp of almond butter (95 cal 3g protein) 
• Coconut shavings
• Handful of blueberries 
• 3 tsp of honey (60 cal)
• Sprinkle of cinnamon (optional)

Directions:

1. Get your rice cakes ready in a plate. Spread the almond butter evenly on each cake. Sprinkle the coconut and toss on some blueberries. Sprinkle some cinnamon( if you want an extra kick) then drizzle on the honey and ENJOY! 

Turkey Sandwich

Ingredients:

• 3 slices of deli turkey (50cal 11g protein)
• 2 slices of gluten free toast (150cal) 
• 1 light baby bell (50 cal 5g of protein) 
• 1 tomato, sliced (about 22 cal) 
• Tsp of Dijon mustard (10 cal)

Directions:

1. Cut and de-seed your tomato and set it aside. Toast your gluten free toast to your liking. When ready, spread the Dijon mustard onto one side of the toast and slice the baby bell onto the other. Arrange the turkey slices between both pieces of bread, combine, lightly press down and enjoy. If you want to melt the cheese a bit, pop the sandwich into a toaster and skip toasting the bread in the beginning. 

Berry Banana Granola Yogurt 

Ingredients: 

• 1/2 yogurt 2% (60 cal 6.67g protein) 
• 1/2 banana (50 cal) 
• 1/8 cup granola (50 cal 1g protein) 
• 6-7 strawberries (12-14 cal) 
• 2 tsp of honey (40 cal) 

Directions:

1. Slice the 1/2 banana and strawberries to your preferred size. (I would go with quarters). Measure out the yogurt into a clean bowl. Toss on the fruit and granola and nicely drizzle the honey on top. Some people might like some honey on the bottom of the bowl as well, you can divide the honey to be poured into the bowl before the yogurt then after your fruit. Enjoy! 

Cheese Platter and All its Trimmings

Tags

cranberries, cream cheese, dates, entertaining, honey, olives, pecans, quick bites

I love to have people over on the weekends and I try as mush as possible to spend less time in the kitchen and more time with my guests.

I came to realize that a night with friends and drinks doesn’t need much preparation, just a few good dips, a nice cheese platter and some smokes meats. (There are also a few more addtions that needed no effort at all… the pink bowl is tarama which is fish roe and to the left there is a plate of sliced bottarga (batarekh for my fellow Egyptains) which is salted, cured fish roe– known as the Egyptain caviar).

So here are a few nice ideas for the next time you have people over (about 10 people).

Cheese Platter

Pick 4-5 types of cheese between 300-400grams (10-15oz).

• Gruyere – Swiss hard cheese from cows milk which creamy, sweet but slightly salty.
• Cambozola – Combination of French soft-ripened triple cream cheese from cows milk and Italian Gorgonzola, its very rich and creamy.
• Manchego – Spanish firm cheese from sheep’s milk, compact consistency and a buttery texture; its taste varies with its aging fresco (barely aged) semi-curado (softer and milder in flavor) curado (darker in color and has a nutty flavor) or viejo (darker in color, firmer and more compact in texture and has a rich deep pepperiness flavor)—I take my Manchego very seriously! (:
• Provolone – Italian semi-hard cheese from cattle milk; its flavor varies by aging provolone piccante (sharp) provolone dolce (sweet)
• Parmigiano-Reggiano– Italian hard granular cheese from cows milk, which is the sharper/ saltier side of the spectrum

The list is endless but I always like to mix it up with different textures and levels of sharpness…

With that said, cheeses have to be paired with not only a variety of bread and crackers but also fruits, preserves, honey, jams and nuts.

I always arrange my cheese platter with an assortment of pairing items so my guests have choices.

For this patter I used fresh rosemary, pecans, dates, dried cranberries, grapes, red carrot jam, membrillo (Spanish quince paste to pair with the manchego) and some honey.

For the non-cheese lovers, I prepared a plate of smoked turkey, and bresaola (Italian air-dried beef) on some bread sticks.

I also prepared a few dips like olive tapenade (recipe below) and tomato and cheese dip (recipie also below)

Olive Tapenade

Ingredients:

• 1-2  clove of garlic
• 1 cup of pitted kalamata olives
• 1-2 fillets of anchovies
• 2 tbsp of chopped parsley
• 2 tbsp of lemon juice
• 2 tbsp of olive oil
• Salt and pepper to taste

Directions:

Place all the ingredients in a food processer and plus till you reach your preferred consistency.

Tomato and Cheese dip

Ingredients

• 1 1/2 to 1 3/4 cups of soft white cream cheese
• 4 tomatoes, deseeded
• splash of olive oil
• Salt and peper to taste

Directions:

Deeseed the tomatos then place all the ingredients in a food processer and plus till you reach your preferred consistency.

All of this can be prepped before your guests arrive. Now all you need is your favorite drink in hand and your night it set to start!

ENJOY!

Cranberry Pistachio Biscotti

Tags

cranberries, dairy free, easy baking, olive oil, pistachio, quick baking, sweet tooth, sweet treat

Ingredients:

• 3/4 cup of sugar
• 1/4 cup of olive oil
• 2 tsp of vanilla bean paste
• 1/2 tsp of almond extract
• 2 eggs
• 1 3/4 cups of all-purpose flour
• 1/4 tsp of salt
• 1 tsp of baking powder
• 1/2 cup of dried cranberries
• 1 1/2 cups of shelled pistachios (salted or unsalted– I prefer salted)
• 1 cup of white chocolate (to melt and drizzle on top – Optional)

Directions

1. Pre-heat the oven to 300F (150C) and line a baking tray with parchment paper or a silicone sheet.

2. In a small bowl mix together the flour, salt and baking powder and set it aside.

3. In a large mixing bowl, combine the sugar and the olive oil till incorporated.

4. Add the almond extract and vanilla bean paste and whisk a few more times, then add in the eggs and beat for about 1 min till frothy.

5. Add in the flour mixture and beat to create the batter. Do not over beat the batter so it does not get tough. Be careful this batter is very sticky!

6. Fold in the cranberries and pistachios

7. Lightly oil your hands and use a spatula to create a log with the batter onto your baking sheet.

8. Bake for 35-40 min then let it cool for 10 minutes before slicing the log. When sliced, bake them at 275 F (135 C) for another 10 minutes. I don’t like to over bake my biscotti. I like them a bit chewy.

9. Once cooled you can serve and enjoy them any way you like. They can stay up to 4 days in an air tight container (that’s if they stay that long).

ENJOY!

(P.S. I burnt my white chocolate so I wasn’t able to use it)

Pecan Pie Slab

Tags

brown sugar, easy baking, happy holidays, holiday season, pecans, quick bakes, quick baking, thanksgiving

 

Ingredients

For Crust:

• 1 cup of butter
• ²/₃ cup of packed brown sugar
• 2 ²/₃ cups of all-purpose flour
• ½ tsp salt

For Topping:

• ½ cup of unsalted butter
• 1 cup of packed light brown sugar
• ¹/₃ cup of honey
• 2 tbsp heavy cream
• 2 cups of chopped pecans

Directions:

1. Preheat the oven to 350 F (176 C) and line a 9×13-inch pan. (You were suppose to put either foil or parchement on the bottom but I forgot, but it wasnt too hard to pull out the pecan pie slabs after it cooled and I cut it up)Crust

2. To make the crust start by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

Topping

4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
   
5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
6. Return the pan to the oven and bake an additional 20 minutes.
7. Remove the pan and allow the bars to fully cool in the pan.
8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve. ( I used a pizza cutter and cut the pecan pie slab into abstract shapes and pulled them out of the pan. I liked the rustic feel of it more than equally sized slices).