Archives : Sunday April 27th, 2014

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Sunday April 27th, 2014

Cherry cake

Cherry cake
Comments : 2 Posted in : Desserts on by : fleur
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26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 180 g flour 125 g margarine (see recipe here ) 50 g raw sugar a pinch of salt Mix the margarine with the sugar until the sugar dissolves . Add the flour and mix well . Roll the dough in the schape of the form . Bake in the pre-heated oven on medium heat ( 175 C ) for 15-20 minutes . Allow to cool. Cream: 1 pack silken tofu (350 g / 12.3 oz ) 3-4 tablespoons raw sugar 2 tsp vanilla essence 1-2 tbsps. melted coconut oil (if you use soft silken tofu)
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Sunday April 27th, 2014

Quinoa goreng

Quinoa goreng
Posted in : Main dishes, Weight loss recipes on by : fleur
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Per serving: 50 g quinoa 300 g vegetables: carrot, onion, leek, sweet pepper, green beans, peas, broccoli, cabbage, cauliflower, celery, zucchini, etc. 1 cm ginger, grated (or 1 teaspoons ginger powder ) 1 teaspoon coriander powder 2 garlic cloves, diced chilli/chili powder, to taste (optional) 2 tablespoons soy sauce 1/2 tablespoon oil Cook the quinoa as indicated on the package. Cut all the vegetables into cubes or slices. Cook the green beans apart for 7-10 minutes and drain. Heat the oil in a wok and add the vegetables gradually, beginning with the ones which take longer to cook. Add a little bit of water (not too much), the ginger, the garlic
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Thursday April 24th, 2014

Strawberry cake

Strawberry cake
Posted in : Desserts on by : fleur
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26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 180 g (6.3 oz.) flour 125 g (4.4 oz.) margarine (see recipe here ) 50 g (1,8 oz.) raw sugar a pinch of salt Mix the margarine with the sugar until the sugar dissolves. Add the flour and mix well. Roll the dough in the shape of the bake form. Bake in the pre-heated oven on medium heat ( 175 C ) for 15-20 minutes. Allow to cool. Cream: 1 pack silken tofu (350 g / 12.3 oz ) 3-4 tablespoons raw sugar 2 tsp vanilla essence 1-2 tbsps. melted coconut  oil (if you use soft
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Monday April 21st, 2014

Taco

Taco
Posted in : Appetizers, Main dishes on by : fleur
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10 tacos: 10 taco shells 200 g minced spicy tofu 1 small can sweet corn 1 onion, finely chopped 2 cloves garlic, mashed 5-6 tablespoons tomato passata (or tomato paste) 1 1/2 teaspoon cumin 1 teaspoon paprika powder chilli (powder), to taste 1 tablespoon oil salt and pepper, to taste Stir fry the onion in oil for 2-3 minutes. Add the tomato passata, paprika powder, chilli and the cumin. Cook until the sauce has reduced then add the tofu, sweet corn and the garlic. Cook for another 3-4 minutes. Add salt and pepper to taste. Fill each taco shell and serve warm. On top add lettuce, tomato, bell pepper etc.

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Sunday April 13th, 2014

Breaded tempeh

Breaded tempeh
Posted in : Appetizers, Main dishes on by : fleur
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For 4 servings: 300 g tempeh, sliced 5-6 tablespoons breadcrumbs oil for frying For the marinade: 3-4 teaspoons mustard 3-4 tablespoons water 1 teaspoon thyme pepper, to taste Mix all ingredients for the marinade and pour over the tempeh. Allow to marinate for at least 2 hours. Roll each  piece of tempeh in the breadcrumbs until evenlycoated and fry in hot oil on each side until golden brown. Serve with various side dishes and/or salads/pickles.

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Friday April 11th, 2014

Tempeh teriyaki

Tempeh teriyaki
Posted in : Appetizers, Main dishes, Weight loss recipes on by : fleur
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For 12-15 pieces: 300 g tempeh, cubbed 6-7 tablespoons teriyaki sauce sesame seeds (optional) skewers Marinate the tempeh in the teriyaki sauce for at least 2-3 hours. Soak the skewers in water for 15-20 minutes. Thread the  tempeh on skewers and  grill for a few minutes on each side. Sprinkle sesame seeds on top. Serve with Asian side dishes and salads like: noodles, rice etc..

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Wednesday April 9th, 2014

Malaga gelato

Malaga gelato
Posted in : Desserts on by : fleur
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For 2 servings: 250 ml coconut milk 2-3 tablespoons raw sugar / maple syrup (to taste) 3 tablespoons rum 3 tablespoons raisins Soak the raisins in rum a few hours (or over night). Blend the coconut milk with the sugar until the sugar dissolves. Add the raisins and the rum and mix. Pour into a container and place it in the freezer. After approx. 1 hours  stir the ice cream with a spoon to prevent  crystals formation. Return to the freezer.

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Sunday April 6th, 2014

Grilled tempeh with parsley potatoes

Grilled tempeh with parsley potatoes
Posted in : Main dishes on by : fleur
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Per serving: 100 g tempeh, sliced ​​approx. 0.5 cm thick For the marinade: 2 teaspoons soy sauce 1-2 cloves of garlic, mashed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon olive oil pepper, to taste Mix all ingredients. Pour over the tempeh and let it marinate in the refrigerator for at least 2-3 hours. Heat the grill and grill the tempeh for a few minutes on each side. For the potatoes: 150-200 g potatoes, peeled and cubed parsley, finely cut 1 teaspoon olive oil salt and pepper, to taste Cook the potatoes in water with a pinch salt. Drain  and mix carefully with the other ingredients.

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Wednesday April 2nd, 2014

Snow-white cake

Snow-white cake
Posted in : Desserts on by : fleur
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Springform (24-26 cm) For the base: 1 ½ cup flour ½ cup raw sugar ½ cup oil ½ cup water 2 ½ teaspoons baking powder zest of an orange/lemon 2 teaspoons vanilla essence Mix the oil, water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly . The composition should have the consistency of cream otherwise add a little bit more water / flour as necessary. Pour it into the baking springform and bake it, in the preheated oven, for approx . 30-40 minutes. Check with a straw if it’s baked inside. Remove the base from the springform and wash the
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