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Carrot soup with cashew nut cream

Carrot soup with cashew nut cream

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Radi has a special talent to prepare simple but delicious meals. Here you can find instructions on how to make carrot puree soup, with cashew nut cream. This soup is dairy and gluten free. According to Wikipedia, the term “soup” is a French-language word soupe, which comes from the Latin vulgar expression “suppa” – which direct translation is “bread soaked in broth”. Wherever the name soup comes from – in any cases, this is one of the oldest food people have ever done.

Here is the soup from Radi’s recipes. The text of the recipe is also written by Radi (at least Estonian variant) – with the little editing.

Preparation time: 10 min preparation, 30 min cooking
Level: easy
Quantity: four

Ingredients:
Soup
10 carrots
2 potatoes
Coconut cream or milk (3/4 bottles or larger pack)
2 tablespoons extra-virgin olive oil
A small amount of sea salt, black pepper, dried rosemary, nutmeg, turmeric
Fresh parsley or spring onion for garnish

Nut Cream
1 glass of cashew nuts soaked in water
0.25 cans of coconut cream or milk
juice of 0.25 to 0.5 lemon
1 tablespoon extra virgin olive oil
salt, if desired, 0.5 teaspoons of mustard

Preparation:
Soup
1. Stew carrots and potatoes until tender for about 20 minutes.
2. Add the remaining ingredients and mix until homogenous
3. Crush rosemary into powder – the taste will be more intense and evenly distributed. If necessary, add some water if the soup is too thick. Add black pepper, turmeric, salt, nutmeg, mustard.
4. Boil for a 5 min.

Nut cream
Pour the water from the nuts and put all ingredients into a shredder and homogenize. Add water if necessary.
In my opinion, it is best to serve this soup in a contrasting color bowl (dark blue or green for example).
Serve soup, add nut cream, sprinkle with black pepper, add some stripes with oil.
For garnish, use green onion (may be replaced with parsley or basil), black pepper, extra virgin olive oil or cannabis oil (it’s green and gives nice contrast), chilli may be suitable as well

Ready!!

Apricot and almond bars

Apricot and almond bars

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I made my first attempt to prepare breakfast bars. The source of the recipe is BBC Books book GoodFood 101 Cakes and bakes. The recipe is slightly modified. The result was good, not too sweet breakfast bars.

Preparation time: 20 min preparation, 40 min baking
Level: very easy
Serves: 20 bars

Ingredients:
100 g blanched almonds
250 g ready-to-eat dried apricots
85 g porridge oats
85 g plain flour of gluten-free flour
0.5 tsp baking powder
250 ml applesauce
2 tbsp sunflower oil
1 egg
1 tsp vanilla sugar
3 tbsp apricot jam

Preparation:
1. Roughly chop the almonds and finely chop the apricots
2. Add flour, porridge oats, baking powder, and vanilla sugar
3. Add applesauce, oil, egg and mix well everything
4. Heat oven to 180 degrees C, spoon mixture into an oiled mold, level the surface
5. Bake for 40 min
6. Allow to cool for a couple of minutes, mix apricot jam with a small amount of water and brush over the surface.
7. With sharp knife cut into 20 bars

Bars are relatively sticky and juicy but it is possible to wrap separately in baking paper for serving.
Valmis!!!

Potato, kale and corn patties

Potato, kale and corn patties

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I prepared one more food from Central-India kitchen. Variations of this dish are served as a streetfood as well as for home dinners. Recipe is originated from Pushpesh Pant Indian cookbook. Taste of this dish is somewhat untypical for India because uses smoked paprika as one of the spices.

Preparation time: 30 min boiling of the potatoes, 15 min mixing on ingredients, 10 min frying.
Level: easy
Serves: two

Koostisosad:
300 g boiled potatoes
200 g boiled corn
100 g of kaale
2 greed chillies
0.5 ts garam masala
0.5 ts cumin powder
0.25 ts smoked paprica
1 tbs fresh ginger, finely chopped
Handful of coriander or parsley leaves
1 tbs gluten-free flour or all purpose wheat flour
50-100 dl sunflower oil or olive oil for dough and for friying
Sea salt by taste

Preparation:
1. Boil the potatos and cool-down
2. Boil the kale for 10 min and cood-down quickly by cold water.
3. Smash the potaots with fork (if chunks remain, it’s not a problem)
4. Cut the corn seeds from corncob, chop the kale and add to the potatoes.
5. remove chilli seeds and finely chop chillies, chop finely ginger and add to the mixture.
3. Stir-sfy in medium heat spices, onion and ginger for a 1 min
4. Add spices, chopped coriander or parsley leaves and flour. Taste with salt. Mix with hands until smooth.
5. Form small cotelettes and fry in medium heat pan util golden.
Serve with mango chutney or raita.
Ready!!

Chicken fillet in lemon sauce

Chicken fillet in lemon sauce

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Chicken fillet, if gently cooked and before cooking tenderized by meat tenserizer and prepared in lemon sauce is a fresh and delicious dish to eat with raw salad or baked potatoes. Here is one possible option that could give ideas to serve summer lunch or dinner.

Preparation time: 10 min for preparation, 20 min cooking.  Addition time for making the salad or baked potatoes
Level: easy
Serves: four

Ingredients:
300 g chicken fillet
1 lemon
3-4 tablespoons of olive oil for frying
100 ml Soya cream or whipped cream
Salt and freshly ground black pepper for seasoning
1 teaspoon of flour, either gluten-free or common wheat flour
Optional, 100 g parmesan

Preparation:
1. To make baked potatoes, peel the potatoes, cut into four or six sectors, place to the furnace mold, dizzle over the olive oil and add desired herbs, season with salt, mix and cook at 250 degrees for 30-40 minutes until the potatoes are soft and crispy.
2. Cut the chicken fillet in half, put each of the fillet slices between the food wrapping film  or between the oiled baking paper and process the fillet slips with meat pounder from both sides until the meat becomes soft.
3. Fry the chopped chicken fillet slices in a pan over a high heat from one side to the other for about 5 minutes. Placefried pieces aside.
4. Cut the lemon into slices, mix the cream with 1 teaspoon of flour and pour to the pan, add lemon slices, let it boil  for a few minutes. Add the Parmesan if you wish.
5. Add chicken fillet slixes and season with black pepper and salt. Serve with baked potatoes or raw salad.
Ready!

Banana teabread

Banana teabread

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Original recipe is modified from BBC’s Good Food series ‘101 Bakes and Cakes’. According to Wikipedia, tea breads are British classical Yorkshire pastries made with fruits and cinnamon and eaten with soft peas. This tea cake is made using bananas, ground cinnamon for flavoring, but does not contain crushed walnuts as in the original recipe. I believe that with walnuts it can also be good, maybe even better. My tea bread in this recipe is dairy and gluten free. Using mixture “7” it is do not possible to understand the difference between wheat flour and this gluten-free flour mixture.

Preparation time: 15 min preparation, 1 hour baking
Level: Easy
Quantity: one cake, 12-15 slices

Ingredients:
225g flour (mix “7” or other GF flour or wheat flour)
100g butter (non-dairy, vegetable butter or regular butter)
100g unrefined brown sugar
2 teaspoons baking powder
0.25 teaspoons of cinnamon
2 eggs
3-4 ripe bananas
(100g walnuts not in my teacake)

Preparation:
1. Preheat oven to 180 degrees
2. Mix bananas, sugar, butter, eggs and cinnamon
3. Add flour and baking powder, mix until smooth, pour in oil-greased mold (I used silicone molds)
4. Bake for 1h at 180 degrees or until the test stick is clean.
Ready!

Pancakes

Pancakes

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Pancakes, which preparation idea dates back to my grandmother’s time, which I’ve modified a lot over time. She taught me how to make pancakes with sour milk and egg foam. So they come thick and fluffy. He also taught me how to add thin donut apple slices in the dough, which gave childhood pancakes a slightly sour taste without the need for jam, honey or sugar to taste good.
Over the years, my pancake recipe has become relatively minimalistic, without giving up to the requirement that pancakes must be delicious. According to Radi’s wish, my pancakes do not contain milk and for sure also gluten. Ingredient what I’m not willing to remove from the recipe are eggs. Good farm eggs are the basis for good pancakes for me. Banana and similar fillers to replace eggs do give pancakes, but if the taste of the banana is that what does not taste in pancakes, then there is nothing to do.
I have discovered that for pancakes, it makes no difference whether to use milk, soy milk, almond milk or cold water. As there is no difference and as water is always available and it is very cheap, why not to use it.
Add enough water to make the dough about the thickness of sour cream.

Preparation time: 10 min preparation, 10-20 min frying
Level: Easy
Quantity: Serves four but depending on the appetite of the eaters

Ingredients:
400g gluten-free flour (7 flour mixes are preferred, but the flour available in the shop is also suitable. Schär flour is too starchy as well as Sunday gluten-free flour. Orgran products are better.
4 eggs, white and yellow separately
Water about 700-800 ml (add water until the dough is the right thickness)
A tiny pinch of sea salt
100g of sugar
2 teaspoons vanilla sugar (I make it myself by grinding the vanilla pods into a fine black crumb and mixing it with 1 sugar per 100g sugar in crystal sugar)
For frying vegetable oil

Preparation:
1. Separate egg white from the yolk, do not break the yolk and mix it with egg-white. Set aside.
2. Add to the water the sugar, vanilla sugar, salt and flour to the egg yolks
3. Stir and add water until the dough consistency looks like about sour cream
4. Beat the egg whites to a hard foam
5. Heat the pan with oil
6. Stir the egg foam with a spoon into the dough and place the dough to the hot pan using the spoon. Fry on both sides for about 1 min.
If you have plans to make a lot more pancakes, divide the dough into two parts, add one half of the egg foam and fry the cakes before handing the other half. The egg-foam doesn’t last very long and it guarantees that all pancakes will be fluffy.
For serving, you can shake over with powdered sugar or cinnamon or both.
Serve with a good jam or honey
Ready!!

Apelsinikook mandlijahuga

Apelsinikook mandlijahuga

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Itaalias ja Kreekas valmistatakse pidulike sündmuste puhul apelsinikooke, mis on mahlased ja maitsvad. Siinne retsept erineb nendest kookidest selle poolest, et selle valmistamisel ei kasutata ei piima, võid, õli ega ka gluteeni sisaldavat jahu. Koogi tegemisel on kasutatud mandlijahu, Umamuna maitsvaid kanamune ja Maroko magusaid apelsine. Kuna koogi sisse käib ka apelsinikoor, siis pese apelsinid väga hoolikalt sooja veega. See kook on tehtud Irisele sünnipäeva puhuks. Palju õnne!!

Valmistamisaeg: 45 min ettevalmistus, 1h kuni 1h 30 min valmistamine
Tase: lihtne
Kogus: 24 cm kook

Koostisosad
5 väiksemat apelsini
300g mandlijahu
250g kristallsuhkrut
6 muna
1 tl küpsetuspulbrit, vaniljet
100g tuhksuhkrut

Valmistamine
1. Koori kaks apelsini ja pane kastrulisse vette, mis katab apelsini peaaegu üleni. Kolmas apelsin pane vette koos koorega. Eemalda kahest otsast kõvad valged osad.
2. Keeda apelsine neid aegajalt pöörates umbes 35-40 min
3. Vahusta kuus muna koos suhkru ja vaniljega korralikult vahtu
4. Haki noaga jämedalt keedetud apelsinid, lisa vahustatud munale hulka ning vahusta korralikult. Apelsine kasutades on minumeelest võimatu segu päris ühtlaseks vahustada, seetõttu kasuta peenikest köögisõela ja vala segu läbi sõela teise kaussi. Suru lusikaga nii palju apelsinisegu läbi sõela kui mahub. Mitu lusikatäit kooretõkke ja valget viljasäsi jääb alles, aga sellest pole lugu. Taignasse jõuab piisav kogus, et anda korrelikult apelsinimaitset
5. Lisa mandlijahu ja küpsetuspulber, sega lusikaga korralikult läbi.
6. Vala tainas küpsetuspaberiga vooderdatud küpsetusvormi ning küpseta 180 kraadi juures umbes 35-45 minutit.
7. Sel ajal kui kook küpseb lõika ülejäänud kaks apelsini koos koorega viiludeks, sulata pannin paar-kolm spl suhkrut ja keeda apelsiniviile umbes 30 min madalal kuumusel, selle ajaga need karamellistuvad mõnusalt.
8. Kui kook on küpsenud, lase sel täielikult jahtuda.
9. Valmista suhkrusiirup lisades 100 g tuhksuhkrule 2 spl vett, sega ja vala glasuur jahtunud koogile.
Aseta karamellistatud apelsiniviilud koogile. Kui pakud kooki järgmisel päeval, siis hoia seda külmkapis. Soojas olles imendub glasuur koogi sisse.
Valmis!

Clementine cake

Clementine cake

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Whoever has seen the movie “The Secret Life of Walter Mitty” knows what it is all about. This cake has a relatively big role in the movie. In any case, this is a gluten-free, juicy cake and worth trying.

Preparation time: 45 min preparation, 1h to 1h 30 min preparation
Level: Easy
Quantity: 24 cm cake

Ingredients:
6 medium clementines, it is better to use organic fruits as the cake will also go into the clementine cream
300g almond flour
250g of crystal sugar
6 eggs
1 teaspoon baking powder
1 teaspoon vanilla sugar
100g of powdered sugar

Preparation:
1. Take three peeled and one unpeeled clementine, put to the water covering the clementines and bring to a boil. Boil over medium heat for about 30 minutes. Some recipes advise not to peel clementines at all, but then the cake comes too bitter.
2. Beat the eggs with sugar and vanilla into a fluffy foam
3. Chop the clementines coarsely cooked with a knife, add to the beaten egg and whisk.
4. Add almond flour and baking powder, mix well with a spoon.
5. Pour the mixture into the 24 cm baking mold and bake at 180 degrees for about 45 minutes.
While the cake is in the oven, cut the remaining two clementines into slices, melt two to three tablespoons of sugar in a pan and boil the clementine slices for about 30 minutes, until they will caramelize nicely.
Once the cake is ready, let it cool completely.
Prepare the sugar syrup by adding 2 tablespoons of water to 100 g of icing sugar, pour the icing on the cooled cake.
Place the caramelized clementine slices on the cake.
Ready!

Sojapiima panna cotta

Sojapiima panna cotta

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Panna Cotta on klassikaline Põhja Itaalia magustoit, mida valmistatakse vahukoorest või piimast, maitsestatakse vanilje, sidruni, erinevate likööride, marjadega. Sisuliselt on tegemist siiski piimatarretisega. Panna cotta, mida tegin täna Jaan Toveri sünnipäeva magustoiduks oli valmistatud Alpro sojapiimast. Kerge ja jahutav, oleks see magustoit kindlasti palava auvepäeva jaoks ideaalne, aga miks ka mitte küdeva ahju ja soojaks köetud tuppa lõpetamaks mõnusat talvist õhtusööki.

Valmistamisaeg : 30 min, tardumisaeg 4-5 tundi
Tase: lihtne
Kogus: kaheksa vormitäit

Koostisosad:
1L sojapiima
5 triiki teelusikatäit želatiini
1 sidruni koor
1 vaniljekaun
75g kristallsuhkrut

Valmistamine:
1. Sulata vesivannil 4-5 spl vees želatiin
2. Aseta vaniljekaun sojapiima sisse ja aja see suhkruga kuumaks
3. Lisa peene riiviga riivitud sidrunikoor
4. Eemalda vaniljekaunast seemned ja pane need piimasegusse tagasi
5. Lisa želatiin ja sega korralikult läbi
6. Jaga segu väikestesse vormidesse ja lase tarduda +4 kraadi juures (selleks kulub umbes 3-5 tundi).

Panna cottat võib süüa vormist lusikaga, võib ka see vormist taldrikule kallutada. Juurde võib lisada maasika toormoosi, virsikukompotti, värskeid marju.
Valmis!!

 

Gluteenivaba šokolaadi fondant

Gluteenivaba šokolaadi fondant

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Fondanti või laavakoogi ajalugu ei ole väga pikk ja ulatub vaid 1980-ndatesse aastatesse. Wikipedia järgi on fondanti leiutaja New Yorki kokk Jean-Georges Vongerichten, aga prantslades väidavad, et nemad on selle koogi leiutanud juba varem. Olgu, kuidas on, aga kui see kook õigesti välja tuleb, siis on see päris maitsev. Gluteenivabaks on fondanti üsna lihtne teha, sest jahu hulk, mis selle koogi sisse läheb on päris väike ja jahu ei mõjuta väga koogi tekstuuri. Gluteenivabadest jahusegudest sobivad hästi ka meie supermarketites saadaolevad gluteenivabad jahusegud, näiteks firma Orgran saiajahud, eriti neile, kellel ei ole otsest ligipääsu minu Jahusegule “7”:)

Valmistamisaeg: 15 min ettevalmistus, 15-20 min küpsetamine
Tase: keskmine
Kogus: kaheksa kooki

Koostisosad
170g tumedat šokolaadi
150g võid (võib kasutada taimset võid)
160g suhkrut
75g jahu
4 muna
1tl vaniljet
Väike näputäis meresoola

 

Valmistamine
1. Või ja šokolaad sulatada madalal kuumusel
2. Munad, suhkur ja vanilje vahustada miksriga
3. Mikserdada sulatatud šokolaad ja või munade ja suhkru seguga kokku, vahustada
4. Lisada jahu ja sega või mikserda ühtlaseks
5. Valada taigen eelmääritud küpsetusvormidesse, parimad on silikoonvormid. Mina olen hakanud fondanti pakkuma portselanist creme brule vormidest ja ei vüta koogikesi peale küpsetamist vormist välja.
6. Küpsetada 180 kraadi juures. Küpsetamise aeg tahab natuke timmimist. Minu ahi teeb ideaalseid fondante 16 minutiga, mõni teine ahi jälle 18 minutiga.
7. Kallutada valmis fondant ettevaatlikult taldrikule või jätta vormi ja süüa otse sealt. Puistata peale tuhksuhkrut. Serveerida jäätise, sorbeti, vahukoorega või süüa niisama.
Valmis!!

Paar nüanssi, mida tasub proovida, et klassikalise fondanti maitset muuta. Üks võimalus on lisada pool teelusikatäis peenestatud piparmündilehti ja 1 teelusikatäis apelsinisukaati, samuti peaks hästi sobime väiksese hulga tšilli lisamine, nt 0,25 tl täisportsionile.

 

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