Cocoa and tahini cake

Cocoa and tahini cake quick and easy. The cocoa powder flirts with the sesame paste and from the mixing of the two mixtures, one light and the other dark, a superlative marbled cake is born. try also this Ginger and lime herbal tea recipe too.

Ingredients

Sweet pastry For approx. 10 pieces

for 1 cake mould of 25 cm

butter and flour for the mould

200 g butter, soft

200 g of sugar

1 pinch of salt

3 eggs

220 g of flour

2 teaspoons of baking powder

ca. 1.5 l of milk

2 tablespoons of cocoa powder

80 g of tahini

powdered sugar for garnish

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Cooking in the oven:

ca. 1 hour

Cooling down

Total time:

2 h 5 min

Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with the sugar and salt for approx. 5 minutes. Incorporate one egg after another. Mix the flour with the baking powder and add to the dough by spoonfuls. Incorporate the milk. Divide the dough in two. Mix one half with the cocoa powder, the other half with the tahini. Distribute the two doughs in the mould, alternating approx. 3 tablespoons at a time. Bake the cake in the centre of the oven for approx. 1 hour. Run the cooking test. Remove the cake from the oven, let it cool and decorate with icing sugar. You may be interested to read Italian apple cake recipe/ polenta gnocchi with gorgonzola.

Useful tips

Before baking the cake, sprinkle it with sesame seeds.

Test cooking: insert a knitting iron or a wooden toothpick in the centre of the cake. If you take out the clean toothpick without any traces of dough, the cake is cooked.

Red vanilla punch

Rosehip, blackberry and sea buckthorn teas paint this easy-to-make vanilla punch. Soft drink to be enjoyed hot.

Ingredients

Beverage Per cal. 8 l

for 4 heat-resistant glasses of approx. 2.5 dl

40 g of sugar

8 l of water

1 vanilla pod

2 sachets of rosehip tea

2 sachets of blackberry and sea buckthorn herbal tea

How to proceed

Preparation: approx. 15 minutes

Pour the sugar and water into a saucepan. Add the vanilla pod cut lengthwise. Bring to the boil and simmer for approx. 3 minutes. Remove the vanilla pod. Pour the vanilla syrup over the infusion and herbal tea bags and leave to infuse for 3-4 minutes. Filter and serve hot. You may be interested to read healthy yogurt cake recipe/ chestnut cookies recipe.

Wasabi pea cream

The wasabi paste (Wasabi pea cream), of Japanese origin and obtained from a variety of horseradish, gives the pea and coconut cream a fresh and spicy note.

Ingredients

Main course For 4 people

2 floury potatoes

1 onion

2 tablespoons of oil

1.2 l of vegetable broth

500 g of frozen peas

2.5 l of coconut milk

1 - 2 tablespoons of wasabi of approx. 20 g

salt

pink pepper

a few sprigs of mint

How to proceed

Preparation:

ca. 10 minutes

Simmer:

ca. 25 minutes

Total time:

35 min

Cut the potatoes into slices. Chop the onion and let it dry in the oil. Add the potatoes and fry them briefly. Add the broth, put the lid on and simmer for approx. 20 minutes. Set aside a few peas for garnish, add the rest to the broth along with the coconut milk and simmer for 5 minutes. Puree with a hand blender. Flavour with wasabi. Adjust the cream of salt and serve. Garnish with pepper, mint and the reserved peas.

Vegetable curry with tofu

This vegetable and tofu curry, with pumpkin, broccoli, peppers and red cabbage, is a tasty, protein-rich, vegan and light dish. Excellent with rice. try also this Avocado and apple smoothie recipe too.

Ingredients

Main course For 4 people

600 g of tofu

140g vegan curry paste, e.g. Tom Yum Paste

80 g of long grain rice

300 g squash, weighed and peeled, e.g. Butternut or Hokkaido

300 g of broccoli

2 red peppers

400 g of red cabbage

4 spring onions

4 tablespoons of HOLL rapeseed oil

1.2 l of water

½ bunch of Asian aromatic herbs, eg. Thai basil and coriander

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation: approx. 25 minutes.

Cut the tofu into slices and brush with a little curry. Cook the rice following the directions on the package and keep it warm. Cut the squash into fine strips. Divide the broccoli into rosettes. Halve the peppers, remove the seeds and cut them into strips. Cut the red cabbage with a mandolin, cut the spring onions into rings and set aside the green stem of the spring onions.

Brown the tofu slices in half the oil. Saute the vegetables and white onions in the rest of the oil. Add the curry paste and continue cooking briefly, then blend with the water. Cover and continue cooking for approx. 5 minutes. Arrange the tofu slices on top of the vegetables. Chop the green stems of the spring onion. Serve the curry in deep bowls and garnish with the spring onions and the rest of the herbs. Accompany with rice. You may be interested to read about golden milk ayurvedic drink Blogpost/ sea buckthorn and orange juice.

Useful tips

If you like you can use another curry paste, eg. a green or red curry. Some pasta is very spicy, adjust accordingly with the quantities.

Calculate approx. 65 g of cooked rice each.

Adjust the seasoning to your liking, adding salt or a little soy sauce.

Soup with apples, herbs and bacon

This bacon, herb and apple soup looks almost like the Swiss version of the classic Asian sweet & sour. Seeing is believing! try also this Belgian endive and broccoli salad recipe too.

Ingredients

Appetizer For 4 people

300 g of sour apples, example Kiku

1 tablespoon of lemon juice

1 onion

1 tablespoon of butter

2 dl of apple juice

3 dl of vegetable broth

2 sprigs of marjoram

2.5 dl of semi-fat cream

herb salt

cayenne pepper

80 g of sliced ​​bacon

Freind's kitchen recipes, Croque Monsieur.

How to proceed

Preparation: approx. 30 minutes

Peel and cut the apples in half, removing the core. Cut the apples into wedges. Sprinkle a few wedges with lemon juice and set them aside for decoration. Cut the other wedges into small pieces. Chop the onion. Fry it in butter. Add the juice and the apple cubes. Add the broth and half of the marjoram. Let it simmer for approx. 10 minutes. Remove the marjoram. Add 2 dl of cream and reduce the soup into cream using the hand blender. Season with herb salt and cayenne pepper. Brown the bacon in a non-stick pan without adding fat, until crispy. Whip the remaining cream. Serve the soup with the whipped cream, the bacon, the apple wedges set aside and the remaining marjoram leaves. You may be interested to read wild rice spinach salad recipe/ savoury vegetable cake recipe.

Veal liver madeira

The veal liver in Madeira sauce is immediately ready. Quickly brown over high heat, deglaze and flavor with thyme leaves. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

2 shallots

1 tablespoon of butter for roasting

600 g of chopped veal liver

1 dl of Madeira

1 dl of beef broth

½ bunch of thyme

salt

pepper

Freind's kitchen recipes, skyr cake with blueberries.

How to proceed

Preparation: approx. 20 minutes

Cut the shallots into strips and brown them in butter for roasting for approx. 2 minutes. Add the liver and continue to brown for approx. 2-3 minutes. Remove the liver from the pan and keep it warm. Wet the cooking juices with the madeira and broth. Let it reduce for approx. 5 minutes. Remove the thyme leaves and add them. Put the liver back in the pan, mix and heat well. Season with salt and pepper. Serve immediately. Excellent with rösti. You may be interested to read healthy yogurt cake recipe/ millefeuille cake with cream recipe.

Chicken and sweet potato curry soup

Delicious Indian dish prepared with spiced and browned chicken legs and sweet potatoes cooked in a broth of coconut milk. try also this lamb couscous with vegetables recipe too.

Ingredients

Main course For 4 people

500 g of sweet potatoes

1 onion

3 cloves of garlic

1 lemon

1.2 of skinless chicken lower legs

salt

4 tablespoons of peanut oil

1 tablespoon of tomato paste

3 tablespoons of yellow curry paste

4 dl of chicken broth

2.5 dl of coconut milk

Freind's kitchen recipes, lentil ragu pasta with pumpkin.

How to proceed

Preparation: approx. 35 minutes

Cut the potatoes into approx. 1 cm. Chop the onion and garlic cloves. Halve the lemon and squeeze the juice. Season the chicken legs with salt and brown them in a large pan greased with oil for approx. 2 minutes. Add the onion, garlic, tomato paste, curry paste and briefly brown all the ingredients. Add the broth, lemon juice and coconut milk, put the lid on and simmer for approx. 25 minutes. Halfway through cooking, add the diced sweet potatoes and finish cooking. Season with salt and serve. You may be interested to read susumelle recipe/ millefeuille cake recipe.