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Jam cakePrajitura cu gemCake met jamDolci con marmellata

<!--:en-->Jam cake<!--:--><!--:ro-->Prajitura cu gem<!--:--><!--:nl-->Cake met jam<!--:--><!--:it-->Dolci con marmellata<!--:-->
Posted in : Desserts on by : fleur
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For an oven tray of approx. 30/45 cm. 3 cups flour 1/2 cup raw sugar 1/2 cup sunflower oil 1/2 cup cold water 2 teaspoons vanilla essence 1 1/2 teaspoons baking powder lemon / orange zest, optional approx. 600 g fruit jam (1 1/2 jar) Whisk  the water with the oil, sugar and vanilla essence until the sugar has dissolved. Add the baking powder and  flour and knead. Put 1/3 of the dough in the freezer for about 30 minutes. Roll the remaining dough to the tray size. Place it in the tray and spread the jam evenly on top of the dough. Grate the dough from the freezer on top of the jam. Bake it in the preheated oven, on medium heat (175
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Creamy beetroot soupSupa crema de sfeclaRode bietensoepZuppa cremosa di rape rosse

<!--:en-->Creamy beetroot soup<!--:--><!--:ro-->Supa crema de sfecla<!--:--><!--:nl-->Rode bietensoep<!--:--><!--:it-->Zuppa cremosa di rape rosse<!--:-->
Posted in : Soups, Weight loss recipes on by : fleur
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For 6 servings: 1/2 kg beets (4 medium pieces), chopped 1 onion, chopped 1 carrot, sliced 1 potato, chopped 1 parsnip, sliced (optional) 1 bay leaf salt and pepper, to taste grated horseradish, to taste olive oil, to taste Put the beets in a soup pot  and add 1.5 l water. Cover and simmer for approx. 10 minutes. Add the remaining vegetables and the bay leaf. When the  vegetables are cooked remove the bay leaf then blend it until smooth. Add salt and pepper to taste. Garnish the plate with grated horseradish and a little bit olive oil and eventually  finely chopped parsley. Pentru 6 portii: 1/2 kg sfecla (4 bucati potrivite), taiata bucatele 1 ceapa, taiata
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Brussels sprouts in tomato sauceMancare de varza de bruxelles Spruitjes in tomatensaus

<!--:en--> Brussels sprouts in tomato sauce<!--:--><!--:ro-->Mancare de varza de bruxelles <!--:--><!--:nl-->Spruitjes in tomatensaus<!--:-->
Posted in : Main dishes, Side dishes, Weight loss recipes on by : fleur
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For 4 servings: 1 kg Brussels sprouts, finely chopped 2 onions, finely chopped 2 tablespoons tomato paste 1 bunch of dill, finely chopped 1 teaspoon paprika powder 2 tablespoons oil salt and pepper, to taste Stir fry the onions, in oil, for 2-3 minutes. Add the cabbage and very little water. Cover and simmer, stirring frequently. Add more water if needed. When the cabbage is softened ( 5-6 minutes) add the tomato paste (diluted in 1/2 cup water) and  paprika powder. Cook for another 2-3 minutes. Add salt and pepper to taste. Garnish with finely cut dill. Serve with polenta/bread or various dishes of tofu/soy/seitan. Variation: You can add little pieces of smoked tofu. Pentru 4 portii: 1 kg varză de Bruxelles, taiata
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Banana breadChec cu bananeBananenbroodPane di banane

<!--:en-->Banana bread<!--:--><!--:ro-->Chec cu banane<!--:--><!--:nl-->Bananenbrood<!--:--><!--:it-->Pane di banane<!--:-->
Comments : 2 Posted in : Breakfast, Desserts, Pastry on by : fleur
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1 1/2 cup flour  3 large ripe bananas 1/2 cup raw sugar 1/2 cup sunflower oil 1 1/2 teaspoon baking powder a pinch of salt 1 teaspoon vanilla essence 1/2 teaspoon cinnamon powder 1/2 cup sunflower seeds (optional) 1/2 cup raisins (optional) Blend the bananas with the sugar until smooth. Mix all ingredients. Grease a oven cake form with a little oil, pour the mixture into it and bake over medium heat (175C) for approx. 50 minutes. Allow to cool a little bit before cutting slices. 1 1/2 cana faina (integrala) 3 banana mari, foarte coapte 1/2 cana zahar brut 1/2 cana ulei de floarea soarelui 1 1/2 lingurita praf de copt 1 varf de cutit
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Brussels sprouts and tempeh in tomato sauceVarza de bruxelles cu tempeh in sos de rosiiSpruitjes en tempeh in tomatensaus Cavolini di Bruxelles e tempeh in salsa di pomodoro

<!--:en-->Brussels sprouts and tempeh in tomato sauce<!--:--><!--:ro-->Varza de bruxelles cu tempeh in sos de rosii<!--:--><!--:nl-->Spruitjes en tempeh in tomatensaus <!--:--><!--:it-->Cavolini di Bruxelles e tempeh in salsa di pomodoro<!--:-->
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 2-3 servings: 500 g Brussels sprouts, trimmed 350 g  tempeh (or tofu), cubed 2 onions, finely sliced 2 teaspoons dill (dried or fresh), finely chopped 2 tablespoons tomato paste salt and pepper, to taste 4 tablespoons olive oil Fry the tempeh (tofu) in 3 tablespoons of oil until golden brown. Heat 1 tablespoon of oil in a saucepan  and add the onions. Stir fry for 2-3 minutes, add the Brussels sprouts and 2 tablespoons of water. Cover and simmer , stirring regularly. When the water has evaporated  add again 1-2 tablespoons of water. When the Brussels sprouts are tender (6-7 minutes) add the tomato paste diluted in very little water, dill, salt and pepper to taste. Cook for another
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Red lentil, carrots and ginger soupSupa de linte rosie, morcovi si ghimbirRode linzen, wortelen en gember soepZuppa di lenticchie rosse, carote e zenzero

<!--:en-->Red lentil, carrots and ginger soup<!--:--><!--:ro-->Supa de linte rosie, morcovi si ghimbir<!--:--><!--:nl-->Rode linzen, wortelen en gember soep<!--:--><!--:it-->Zuppa di lenticchie rosse, carote e zenzero<!--:-->
Posted in : Soups, Weight loss recipes on by : fleur
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For 4-5 servings: 150 g red lentils 1 onion, chopped 5 carrots, sliced 3 cm ginger, chopped (or 1 1/2 teaspoon ginger powder) 1 tbsp. tomato paste 1  bay leaf salt and pepper, to taste patunjel, finely chopped lemon olive oil Wash the lentils thoroughly   and cook them  together with the onion, carrots, ginger and the bay leaf, in 1.5 l water . When the lentils and vegetables are cooked remove the bay leaf than blend it until smooth. Add the tomato paste, salt and pepper to taste  and cook for few minutes longer. Garnish on the plate with parsley, lemon juice and olive oil, to taste. Pentru 4-5 portii: 150 g linte rosie 1 ceapa, taiata marunt 5 morcovi,
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Coconut cakePrajitura cu nuca de cocosKokosnoot cakeTorta al cocco

<!--:en-->Coconut cake<!--:--><!--:ro-->Prajitura cu nuca de cocos<!--:--><!--:nl-->Kokosnoot cake<!--:--><!--:it-->Torta al cocco<!--:-->
Posted in : Desserts on by : fleur
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300 g flour 6-7 tablespoons coconut flakes 150 g raw sugar 125 ml sunflower oil 375 ml coconut milk (if you use the canned coconut milk than dilute it with water, 1/2 coconut milk, 1/2 water) 1 teaspoon orange flower water (or vanilla essence) 2 teaspoons baking powder a pinch of salt oven form approx. 40/25 cm Mix all the ingredients  until the sugar is dissolved. Grease the oven form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for about 30 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the
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Sauerkraut soupCiorba de varza murataZuurkool soep

<!--:en-->Sauerkraut soup<!--:--><!--:ro-->Ciorba de varza murata<!--:--><!--:nl-->Zuurkool soep<!--:-->
Posted in : Soups, Weight loss recipes on by : fleur
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For 6-8 servings: 1/2 kg sauerkraut, finely chopped 1 onion 2 carrots 1 parsnip 2 potatoes 1 celery or a little bit of celeriac a handful  frozen peas 1 can diced tomatoes  (400g) 1 bay leaf 10 peppercorns 1-2 tablespoons olive oil lovage (or parsley), finely chopped Cook the sauerkraut  together with the bay leaf and peppercorns  in 3 l water . Finely chop all  the vegetables. When the sauerkraut is almost cooked add the vegetables. Add more sauerkraut juice or water, to taste. When the vegetables are cooked add the olive oil and the lovage. Pentru 6-8 portii: 1/2 kg varza murata, taiata fideluta 1 ceapa 2 morcovi 1 pastarnac 2 cartofi putina telina
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Chocolate ganache topped with mango mousseGanache de ciocolata cu mousse de mangoChocolade ganache met mango mousseGanache di cioccolato ricoperta di mousse al mango

<!--:en-->Chocolate ganache topped with mango mousse<!--:--><!--:ro-->Ganache de ciocolata cu mousse de mango<!--:--><!--:nl-->Chocolade ganache met mango mousse<!--:--><!--:it-->Ganache di cioccolato ricoperta di mousse al mango<!--:-->
Posted in : Desserts on by : fleur
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200 g good quality pure chocolate, more than 72% cocoa 200 ml liquid vegetable whipped cream Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Mango mousse: 1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour than pour over the ganache. Serve directly. 200 g ciocolata pura de buna calitate, peste 72 % cacao 200 ml frisca vegetala lichida Se fierbe frisca. Se lasa
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Chocolate truffelsTrufe de ciocolataChocolade truffelsTartufi al cioccolato

<!--:en-->Chocolate truffels<!--:--><!--:ro-->Trufe de ciocolata<!--:--><!--:nl-->Chocolade truffels<!--:--><!--:it-->Tartufi al cioccolato<!--:-->
Posted in : Desserts on by : fleur
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200 g good quality pure chocolate, more than 72% cocoa 150 ml liquid vegetable whipped cream 1-2 tablespoons disaronno or cognac (to taste) 1 tablespoon coconut oil 1-2 tablespoons cocoa powder Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Add the melted coconut oil (also au bain marie) and disaronno or cognac. Mix well. Refrigerate for at least 2-3 hours. Sift the cocoa powder onto a plate. With 2 teaspoons, spoon round balls of the chocolate mixture  (or with a melon baller). Roll each ball through cocoa powder.
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