ingredients:
- 2 apples
- 60 g marzipan
- about 3-4 tablespoons of milk vegan
- 200g almond flour
- packaging baking powder
- 3 eggs
- 150 g of butter
- 50 g sugar
- 100g almond pieces (I've used these ready-chopped into pieces)
Wash apples and cut into cubes.
Boil the marzipan (cut into cubes) with the milk that the whole created a homogeneous mass.
Mix butter and sugar until light and fluffy.
Add eggs, one by one, continuously mixing.
Whisk in dissolved marzipan, almond flour and baking powder.
At the end of toss apples and almond pieces.
Mix with spoon
Bake for about 50-60 minutes in an oven preheated to 180 degrees.
Marzipan sauce:
- plant milk
- a piece of marzipan
Marzipan cut into cubes and boil with the milk.
This should be quite liquid.
When it cools down you will be foam like consistency.
ingredients:
- some parsley roots
- a bunch of carrots
- half a teaspoon of olive oil
- dried lovage
Preheat oven to 180 degrees.
Peel, wash and dry parsley and carrot .
Toss in a bowl.
Add olive oil and lovage.
Bake at 180-200 degrees 20-30 minutes.
Everything depends on how thick the vegetables are and how crunchy should.
At the end we sprinkle with salt and other spices.
Remember not to overload the oven, then the fries will cook not bake.
- two fresh broccoli (about 1 kg ) or they can be frozen
- 150 grams of smoked ham
- 200g of red grapes
- 1 red onion
- sunflower seeds
- small cup of yogurt
- tablespoon mayonnaise
- garlic ( usually give a clove or two , depending on size)
- salt and pepper
Divide broccoli into floretsBoil in salted water to slightly hard.
In the meantime, slice the onion, cut grapes in half.
Roast sunflower in a dry frying pan until golden brown .
Slice ham into cubes and fry in a pan (do not add any oil!).
In a separate vessel (bowl), prepare the sauce - cup of yogurt mix with mayonnaise and crushed garlic.
When the broccoli are cooked put them on a sieve and cool them.
Then place them into a bowl and add onions, grapes, ham.
Pour the sauce and sprinkle with roasted sunflower seeds .
Mix and serve
ingredients:
for a sponge cake (according to mojewypieki.com)
- 226 g butter
- 220 g of sugar (I used icing sugar)
- 5 egg whites
- 2 tablespoons vanilla extract
- 375 g flour
- 4 teaspoons of baking powder (one pack)
- 1/2 a teaspoon of salt
- 355 g of milk
- gel dye
* All ingredients must be at room temperature
Cream the butter to a fluffy, bright mass.
Add icing sugar and mix until all is combined.
After that, add egg whites (one at the time) and mix all the time.
Dissolve the dye in the milk and add gradually bit of milk and dry ingredients (sifted flour, salt, powder) to the batter.
Bake for about 35-40 minutes at 190 degrees without convection.
Cool.
Level the cake (from the top and trim the edges).
Cut in two layers and between them spread the butter cream evenly on top and the sides of the cake.
cream
- cubes of butter
- 220 g icing sugar
Cream butter and sugar until light and fluffy.
ingredients:
- 1 sweet potato
- 1 butternut squash
- salt, pepper
- fresh parsley
- a can of coconut milk (light)
- a little fat for frying
Cook squash in the oven (150 degrees).
Hollow out the seeds, transfer the pulp into a separate bowl.
In a saucepan heat the fat.
Fry sweet potato cut into pieces.
Add pumpkin, chopped parsley and coconut milk.
Season to taste.
Blend and if it is too thick you can add water or more coconut milk/water.
ingredients:
- 1 cup couscous
- 2 cups of freshly boiled water
- olive oil
- 1 1/2 cup finely chopped cucumber
- a few cherry tomatoes
- 15 g of finely chopped mint
- 3 tablespoons finely chopped parsley
- salt, pepper, chili flakes
- lemon juice
Pour the couscous into a bowl, cover with boiling water and cover eg. a plate, until the grits absorbed all the liquid.
Cool down.
Peel the cucumber and cut into small cubes.
Chop tomatoes and herbs
To the cold couscous add chopped vegetables and herbs.
Pour the lemon juice, olive oil.
Mix.
Season to taste with salt, pepper and possibly add more lemon juice.
I added chili flakes, so that the whole can become slightly spicy.
Cool it down for approximately 2 hours in a refrigerator.
ingredients:
- 5 carrots
- a piece of ginger
- 1 onion
- 1 coconut milk (I used light version)
- 2 small oranges
- about 200g of meat from turkey / chicken
- salt, pepper
- coconut fat for frying (a teaspoon)
In a saucepan heat the fat.
Simmer fry the onion with ginger.
During this time, peel and cut the carrots and oranges.
Add the vegetables and stir-fry.
When the whole is golden-brown pour coconut milk.
Cut the meat into pieces and throw in the soup.
Cook until tender.
When the soup is too thick add water.
Blend to a smooth consistency.
