Tag Archives: cooking

A roast meal in Istanbul for two close friends

How to keep warm in Istanbul when the snowflakes are falling outside.

Comment tenir chaud à Istanbul quand les flacons de neige tombent dehors

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My Carrot Cake Recipe: a video

A while ago Meg and I escaped to the countryside to cook, read and sleep for a weekend.
This is a bit of what we got up to…

Video by Meg Gagnard
Recipe and cake by Olivia Cummings

Click here for the recipe.

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#3 In My Basket

With Spring arriving, but it still being quite chilly, the wintery fruits like pears, apples and rhubarb are still around.

I went to market on Sunday, which is still my favourite activity of the weekend (obviously), and got Swiss chard, rhubarb, pears, fresh basil, sourdough bread and fresh milk.

Tonight I’m going to make Swiss chard grattin. Last night I made basil hommus which was wonderful Sunday soul food – I’ll post the recipe this week.

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Flourless Chocolate Bundt Cake

I am obsessed with a good flourless cake. Firstly because it’s so moist and doesn’t feel as heavy as flour and secondly because it’s made with almond meal so it’s a much better afternoon snack than a chocolate bar or a regular flour-based cake. This recipe calls for no butter or oil so it’s very low in calories.

ENJOY!

You’ll need:
50g (1/2 cup) cocoa powder
80ml (1/3 cup) hot water
1 shot of coffee
2 x 100g pkt almond meal
100g (1/2 cup) caster sugar
3 eggs, separated

Method:
Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted dairy spread to lightly grease.

Combine the cocoa powder and hot water in a medium bowl. Make the coffee and add the it to the cocoa mixture and stir until combined.

Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.

Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.

Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20 minutes to cool. Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.

If you’re a fan of flourless cakes click here to see another one of my recipes.

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The must-have Indian cookbook

This.
Is.
It.

I am in heaven.

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Thanks to my wonderful kid brother for this gift xxx

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Sunny Saturday Carrot Cake and Latte

I think it’s important to do things that are good for our spirits, even if it’s simply to make ourselves feel good. My beau was away on the weekend and I was at home staying warm and doing homework, so I decided to make myself one of my all time favourite cakes: Carrot cake. It’s sweet smell filled up my apartment and I felt good baking and then indulging. However, I am careful not to over-sweeten my cakes and I use alternative flours a lot of the time so that it’s not as heavy and it stays relatively healthy.

For me, carrot cake should not be refined. I go with the idea that it’s more of a loaf, something I can eat for breakfast and not feel ill.

Here is how I do it:

1 cup almond meal
1 cup self-raising plain flour
1/2 cup quinoa
4 teaspoon mixed spice (I use cinnamon, nutmeg, cardamon, pepper, vanilla)
1 cup brown sugar (or any unrefined sugar- makes the cake so much richer and gives a taste of caramel)
2 1/2 cups of grated carrots
1 cup chopped walnuts (half of these to put on the icing)
2/3 cup of either coconut oil or ghee
3 eggs, lightly beaten
150g of natural yoghurt

For the icing:
250 g cream cheese
1 rind of lemon or lime
honey

What next?
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm cake pan. Line base and sides with baking paper.

Sift flour, almond meal, quinoa and spice into a bowl. Add sugar, carrot, chopped walnuts, coconut oil/ghee, natural yoghurt and eggs. Stir to combine. Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

To make the icing mix the cream cheese, grated rind and honey to taste. Spread over cake. Decorate with walnuts. ENJOY

Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake and morning latté

Carrot Cake and morning latté

Carrot Cake

Carrot Cake

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Snacks for my Loved One.

I often make J muffins that I freeze and he takes one out every morning for his snack. Gosh I spoil him. The last batch I made was banana, blueberry and müesli.

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Tonight we leave for Pondicherry until the 4th of January. Have you seen my pictures of our last trip there?

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Salmon, fresh mango, chia seeds and veg

The weather is getting warmer so I have started to make lighter meals. I discovered the wonderful Marché des Batignolles just next to our place and you can get wonderful fresh salmon. J and I are mad about salmon, and we both like it cooked the same way (practically raw) so I fry it with the skin on with no oil for around 5 minutes and then turn the heat off. This means that it is warm, but the top of the salmon is still raw. The skin can just be peeled off before serving.

I have rediscovered my love for sweet potato. To accompany the salmon I cooked 2 small potatoes, 1 sweet potato and 1 broccoli in coconut oil (it isn’t good to cook with olive oil). I seasoned with garam masala, and sprinkled chia seeds on top.

Have you heard of chia seeds before? They are wonderful. Chia seeds provide ample calcium and protein to your tissues.  The seeds are also rich in boron, which helps the body assimilate and use calcium.  The nutrients also support proper brain functioning. To put the cherry on top, they can also help you shed some kgs, for two reasons.  The first reason is that they are so filling that you will eat less of other foods.  The second reason is that they actually bulk up and cleanse your body of old “junk” in your intestines. You cannot taste them, so you can put them with nearly anything. I sprinkle them on vegetables and put them in smoothies!

To side this delicious salmon and vegetables, we had half a mango each and green tea. The perfect balanced meal!

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