Soup in a bun!

The temperatures are dropping (at least here in Holland!) and the autumn is slowly taking over Amsterdam. People are wearing their wolly coats and are wrapped in their warm winter scarfs. Nighttime falls early over the city. I love the autum, it's such a cozy time of the year! It makes me want to snuggle up in a blanket with a good book and a large cup of tea! It is also time for comfort food. The other day I was craving tomato soup. I decided to spice things up a notch! I served my tomatosoup in a bun, and what a good choice that was! The hot tomato soup makes the bun so flavoursome! I used a storebought glutenfree bread roll, as I was lazy and I didn't feel like baking my own bread. I did make my own (very easy) tomato soup though! I enjoyed every crumb, and will definitely be making this again!

Soup in a bun

 

recipe (serves 4)

4 glutenfree storebought bread rolls (even better , make your own!)

4 cups of sieved tomatoes

2 generous handfulls of fresh basil

1 litre of vegetable stock

 

♥ Heat the sieved tomatoes and vegetable stock in a pan.

♥ Cut off the top of a bread roll and scoop out the bread roll.

♥ Add the fresh basil to the soup, and let the soup simmer for 10 minutes.

♥ Pour the soup into the bread rolls

♥ Enjoy!

Passionate Pineapple

Caprese pinwheels

I don´t read many magazines but there is one I make an exeption for. It´s called Zonder Meer, a dutch magazine full of recipes for people who have food allergies. This recipe is from the newest issue (Nr.6) all credits go to Zonder meer magazine. As the recipe is in dutch I have translated it into English. The pinwheels turned out so good that I didn't see any reason to change anything about the recipe.

  

Caprese pinwheels

recipe

450 g gluten free wholegrain bread mix
7 g dried yeast
20 g olive oil
200 g mozzarella cheese
100 g sundried tomatoes in oil
30 g fresh basil leaves
A sprinkle of sea salt

♥ Dissolve the yeast in 300 ml lukewarm water

♥ Add the bread mix and the olive oil knead the dough until it forms a bal, let the dough rise for 30 min

♥ Preheat the oven to 190 degrees

♥ Slice the mozzarella, basil leaves and sundried tomatoes into small pieces

♥ Cover your worktop with a small amount of cornflour

♥ Roll out the dough into a cm thick square

♥ Sprinkle the mozzarella, basil, sundried tomatoes and sea salt over the dough, make sure to leave 10 cm on the right uncovered

♥ Roll up the dough starting at the left side, then cut the roll into slices

♥ Bake the pinwheels for 20-25 min in the middle of the oven

Nutty brownies

One of my friends sent me this youtube video* knowing I'm always on the lookout for new recipes. After watching the video I decided to give these brownies a go. The only thing I changed is substituting the butter for coconut oil to make them lactosefree. If you do want to use butter in your brownies use the same amount as the coconut oil (130 grams).

Enjoy!

Nutty brownies

 

Recipe

 

200 g dark chocolate (the darker the better!)

130 g coconut oil

1 teaspoon honey

2 eggs

¾ cups coconut flour

¾ cups coconut sugar

½ cup nuts (I used walnuts, but any nuts will do)

 

♥ Preheat the oven to 180 degrees

♥ Roast the nuts and break them up into little pieces

♥ Melt the chocolate and the coconut oil

♥ Add the coconut sugar and the honey to the melted chocolate mixture

♥ Add 2 eggs, one at a time and whisk really well

♥ Add the nuts and the coconut flour

♥ Pour the mixture into a baking tray

♥ Place the baking tray in the middle of the oven and bake for 20-25 minutes.

 

* http://www.youtube.com/watch?v=x7CupRVPaHo

Marvellous mango smoothie

Oh my what a yummy pie!

I have tried various recipes for glutenfree pies and cakes, most of them came out okay but where never very special. Until now, this pies is delicious! I made this pie on a saturday afternoon and by the end of the evening there wasn't a single crumb left! I only managed to get my hands on one slice, my family devoured the rest. But that one slice I had surprised me as I wasn't expecting much of this pie, but it was very tasty. The crust is made out of different kind of nuts, and is filled with a chocolate and strawberry cream filling.

Recipe

 

Crust

2 cups finely ground nuts

1 tablespoon honey/agave

Pinch of salt

1/4 cup melted coconut oil

Chocolate filling

2 tablespoons raw cocoa

3 tablespoons honey/agave

1 tablespoon almond milk

Pinch of cinnamon

Strawberry cream filling

250 g soy cream

150 g fresh mashed strawberries

2 tablespoons sugarfree strawberry jam

♥ Preheat the oven to 180 degrees

♥ Combine the nuts, salt and honey in a bowl. Pour in the melted coconut oil and mix all the ingredients with a fork.

♥ Pour the nut batter into a cake tin, make sure the bottom and sides are evenly covered.

♥ Pop the pie in the oven for 15 minutes, or until the pie is goldenbrown.

♥ Let the pie cool completely.

♥ Combine all the ingredients for the chocolate filling, pour into the pie crust.

♥ Refrigerate the pie.

♥ In a mixing bowl mix the soy cream, mashed strawberries and strawberry jam. The cream filling is ready when it forms soft peaks.

♥ Pour the strawberry cream filling on top of the chocolate filling.

♥ Refrigerate the pie for at least 3 hours.



Merry berry smoothie

I usually begin my mornings with a smoothie, as it´s nice and easy and quick to prepare. I try to have a green smoothie every day, but on a lazy sunday I prefer my smoothie without greens. This is my go to no-green smoothie recipe. I love the combination of the tanginess of the bloodorange and the sweetness of the strawberries.

A very veggie risotto

I must admit that I'm not a big fan of risotto's. I find them to sticky and i don't like the texture. But after the combination of the ingredients in this recipe, I'm hooked! The vegetables give the risotto some extra bite and the parsley adds a great flavor. Another great thing about risotto's , is that you only have to use one pan. Less dishes to clean!

Very veggie risotto 

4 servings

 

1 shredded onion

2 garlic cloves finely chopped

1 big carrot diced

5 celery stalks in small strips 

300 gram risottorice

1 litre vegetable stock

450 gram peas

125 g prawns

1 handful of chopped parsley

a few squeezes of lemon juice

  

 

♥ Heat oil in a pan.

♥ Fry the onion and garlic for 2 minutes.

♥ Add the carrot and celery and continue to fry for 3 minutes.

♥ Add in the risottorice and slowly pour in some of the vegetable stock. When the rice has absorbed the stock, add some more. Continue doing this until there's no stock left.

♥ After 15 minutes add in the peas and continue to cook the risotto for another 5 minutes. 

♥ Take the pan of the heat and add in the parsley, prawns and lemon juice. Give it a good stir, and enjoy!