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200 ml (3/4 c) coconut milk 60%;
15 ml (1 tbsp) rice vinegar;
50 ml (3 tbsp) coconut oil (at >25 ºС /77F) or grape seed oil;
60 ml (1/4 c) sugar beet syrup;
30 ml (2 tbsp) homemade vanilla extract;
40 g (1/4 c) hemp flour;
20 g (1/4 c) carob flour;
60 g (1/2 c) corn flour;
80 g (1/2 c) rice flour;
1 tsp baking powder;
½ tsp cinnamon;
½ tsp ground coriander seeds
50g raw cashew nuts.

Combine milk, vinegar, oil, syrup and vanilla.
Add the flours, baking powder and spices.
Mix well and pour the batter in muffin moulds.
Put a cashew nut in each mould.
Bake at 210ºС (410F) 15-20 minutes.

* gluten free and vegan

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Thursday, April 29,2010
published at 16:09

 

 

 

 

 

 

 

 

 

I could not help experimenting with edible flowers this year too.

Violets were blooming for one month already. But cold weather and rain stopped me from picking all of them. I could fill only one box of these fragrant flowers.

I dried off some to make a healing infusion in winter times.

Another part I covered with boiling water and left for 24 hours to make a violet extract. As I didn’t want to use sugar for preserving I put the blue liquid in the freezer.  I am still meditating on how to use it best.

Violets are most amazing dipped in honey. Their aroma made the honey so fragrant in just a couple of days. I tasted the honey with pancakes and used it to sweeten my first chocolate sweets made as follows:(see the whole article)

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Monday, April 19,2010
published at 16:59

Chicken with cabbage is a traditional Bulgarian dish. Simple and rustic, it is hard to find even in traditional taverns probably because restaurant chiefs consider it not sufficiently presentable.  Nevertheless it is very delicious and easy to prepare.

I will always remember the taste of this dish prepared by my grandmother.  I learn how she cooked it while helping her prepare the handpicked cabbage and the chicken.  Under the traditional technology, the cabbage is first sweated with tomatoes in vegetable oil for twenty minutes at low heat.   It is then transferred to a roasting pan covered with the chicken portions. The ingredients are baked in oven for about an hour at 180 C (350F) degrees. The traditional seasoning is dry savory and paprika powder. I like to use this method. But when I am in hurry, I modify the recipe to ... (see the whole article)

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Monday, October 26,2009
published at 11:40
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