Aby vám slinky tiekli :-): decembra 2013

pondelok 30. decembra 2013

Inspiration: Illustrated cooking books

http://issuu.com/lucile-chauveau/docs/le_petit_culinaire_illustr___planch

http://issuu.com/mirch/docs/extraits20p

sobota 28. decembra 2013

Inspiration: Banana cake

http://mypoppet.com.au/2013/06/favourite-banana-cake-recipe-with-cute-video.html

Ingredients:
125g Butter softened
3/4 cup caster sugar
1 tsp vanilla essence
2 eggs
2 ripe bananas
185g (about 1.5 cups) SR flour
icing sugar for dusting

Preheat oven to 180 C
Cream Butter and sugar.
Add vanilla and then eggs one at a time.
Beat well
Mash bananas then add to the mixture.
Sift in flour and fold through mixture.
Pour into greased (or silicone) loaf tin.
Bake for around 25min or until skewer comes out clean.
Allow to cool then dust with icing sugar if desired

- See more at: http://mypoppet.com.au/2013/06/favourite-banana-cake-recipe-with-cute-video.html#sthash.liziLLlG.dpuf

Inspiration: The simpliest cake

http://mypoppet.com.au/2011/08/1234-cake-the-easiest-cake-youll-ever-bake.html

A 300ml tub of thickened cream is the key! You just use the tub to measure out the other ingredients:

1 (300ml/10 oz) tub of thickened cream

2 tubs of sugar

3 tubs of SR flour

4 eggs

Wizz it all up in your mixer, it will make a large amount of quite a thick batter. Pour into a greased cake tin (2 regular sized ones or one roasting size tray)

In the oven at 180 ℃ (350℉). The time will depend on the size and shape of the tin, maybe 30-45 min or until a skewer comes out clean.

- See more at: http://mypoppet.com.au/2011/08/1234-cake-the-easiest-cake-youll-ever-bake.html#sthash.uO31VOTa.dpuf

Inspiration: FOR KIDS

...

piatok 27. decembra 2013

Inspiration: Citrus mascarpone tart

http://issuu.com/hujawes/docs/style_at_home_2013-10

Inspiration: Banana cake

http://www.primallyinspired.com/no-sugar-no-grains-easy-and-amazing-banana-bread/

Paleo Banana Bread – No Grains, No Added Sugar

Ingredients

4 very ripe bananas*, mashed
⅓ cup coconut oil (Find HERE), or butter, melted
4 eggs
1 teaspoon pure vanilla extract
1 ½ teaspoon cinnamon
½ cup coconut flour (Find HERE) *you must use coconut flour – using another flour will not work!
1 teaspoon baking soda
¼ teaspoon sea salt
optional add-ins: ⅓ cup dark chocolate chips (I like THESE because they are dairy and soy free), walnuts, pecans, slivered almonds, raisins, etc.

Instructions

Preheat the oven to 350 degrees.
Throw everything together in a medium bowl and mix until combined.
Pour into a lightly greased (use coconut oil or butter for greasing) bread pan.
Bake for about 45 – 60 minutes or until center is set and top is golden. Enjoy!

*Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a ⅓ cup of maple syrup to the batter.

Inspiration: Yummy Curried Carrot

Yummy Curried Carrots

The East Indian and Asian tradition of a daily use of curry, coriander, cumin, cinnamon, ginger, black pepper, cloves, cardamom, bay leaves and turmeric is one of the reasons these cultures remain active into old age with less age-related inflammation and brain dysfunction. These spices with their pungent flavors are all powerful antioxidants! They’re natural and affordable anti-aging remedies you would do well to consume regularly. If you’re seeking an easy way to create meals that help kick inflammation right out of your life, this dish is a seasoning template for any vegetable or combinations of vegetables or for proteins such as chicken, fish, lamb or beef. In this simple preparation of curried carrots, you’ll find a quick compliment to any protein or complex carb entrée you may choose. You can even toss these flavorful curried carrots into a fresh baby green salad. This recipe may be introducing you to garam masala, a magic blend of spices that contains coriander, cumin, cinnamon, ginger, black pepper, cloves and bay leaf.

I like the interesting effect of cutting the carrots for this dish in gems that creates an attractive multi-faceted effect rather than just a dice or sliced round. This video from Saveur Magazine will show you the simple technique. You can use it, not only for long root vegetables like carrots, but also for zucchini and asparagus.

Here’s your recipe. Enjoy the video!

6 medium carrots, peeled, ends trimmed

2 tablespoons cold pressed coconut oil

One to 2 tablespoons mild to hot curry, according to taste

One teaspoon minced fresh ginger or ½ teaspoon dried

One teaspoon cumin

½ teaspoon turmeric

½ teaspoon garam masala

½ cup canned coconut milk or water

½ cup chopped fresh cilantro

2 teaspoons lime juice

Pinches of Celtic Salt to taste (less than 1/2 teaspoon works for me)

Heat the coconut oil over medium heat in a stainless steel saucepan. Add the spices and cook just to allow the fragrances to release. Add the carrots and mix well. Stir in the coconut milk. Cover and cook for 15 minutes over medium low heat. Uncover, mix well and allow the carrots to continue cooking until any liquid is fully absorbed. Season with the lime juice. Remove the saucepan from the heat, stir in cilantro and mix well.

Serves 4-6.

http://youngforlife.com/blog/yummy-curried-carrots/

Inspiration: Mashed coliflor

The text accompanying the photo that Kevin’s wife Helene sent our way reads, “I may never eat mashed potatoes again!”

1 large cauliflower, leaves removed, core intact, cut or broken into medium florets

2 tablespoons of butter

¼ cup plain Greek yogurt

½ to 1 cup of shaved Parmesan cheese

1 teaspoon Celtic sea salt or to taste

Fresh ground black pepper to taste

Place cauliflower florets in a steamer, cover and steam them over medium heat until they’re tender but not mushy. Transfer to a colander and blot dry with a paper towel to remove some of the moisture.
Place the hot cauliflower in food processor. Add all of the remaining ingredients in the order given.
Process until the mixture is completely smooth and no lumps are visible.
Dish into a serving bowl and serve immediately while the mash is still hot. If you’re not able to serve it right away, turn the mixture out into a saucepan and cover. When you’re ready to serve gently stir while you reheat the mixture over medium heat until it’s hot.

Serves 2 to 4.

Young for life

Inspiration: Young for life recipies

http://youngforlife.com/blog/easy-egg-potato-and-baby-kale-salad/

Easy Egg, Potato and Baby Kale Salad

This is an easy salad you can make for breakfast, lunch or a light supper. The ingredients are easy to keep on hand. The baby kale is particularly tender and delicious, not tough and overly bitter, like the more mature plant. Believe or not, if you’ve never tried it, you’ll see that it softens like baby skin as it’s tossed in the dressing! When you’re mixing eggs and potatoes, two thoughts may come up for both Fit for Life and Young for Life readers. For the Fit for Lifers, “What happened to food combining?” Answer, in some cases, it makes sense to ignore it!

In this example, this particular salad contains the high protein egg and the quick acting steamed potato. The former provides the finest nutrients for muscle toning and the latter provides the quick burst of glycogen for muscle fuel. And that’s the bridge for Young for Lifers. If you’re like Dr. Rock and me, eating to create tone and energy, you’ll see that this meal keeps you going with your Isometric and Isotonic routines as you use them throughout the day.

I think you’ll enjoy this low carb toning meal, which is high in antioxidants found in the eggs, kale, olive oil, butter, cumin, garlic and black pepper. For this meal, as for any other you eat, it only makes sense to take a 500 mg capsule of buffered vitamin C right after the meal to balance the free radicals that are always formed during digestion in the stomach. Said another way, this dose of vitamin C will handle the AGEs (advanced glycation end-products) we discuss in Young for Lifethat form when protein and carbs are combined.

2 Tbs extra virgin olive oil
1 Tbs Meyer lemon juice
1 clove garlic, peeled and pressed
I tsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp cumin
Ground Celtic salt to taste

Whisk until creamy in bottom of prep bowl. Set aside.

3 cups baby kale, coarsely chopped
2 boiled and chilled red bliss potatoes, quartered and sliced
I small firm Heirloom tomato, halved and sliced
1 Tbs unsalted butter
3-4 perching eggs, lightly whisked
1 tsp capers (optional)
Fresh ground black pepper to taste

1) add chopped kale, potatoes and tomato to dressing in bowl and toss well.
2) Melt butter in medium skillet. Add eggs and gently scramble as they set. Do not overlook.
3) add eggs to tossed salad with capers. Season with pepper and toss gently.

Serves 2, with iced coconut milk coffee.

Inspiration: Young for life - exercise

http://youngforlife.com/blog/easy-standing-abs-exercises/

Inspiration: Apple tart

http://issuu.com/anthologymag/docs/issue13-preview

pondelok 23. decembra 2013

Inspiration: Zemiakovy salat

http://varecha.pravda.sk/recepty/klasicky-zemiakovy-salat-fotorecept/18036-recept.html

Mariannine bratislavske rohliky z amarantovej muky

Baked by me, photo too.

Maxime pecie: Oeufs cocotte au camembert

Baked by Maxime Grenu, photo too ...

streda 11. decembra 2013

Inspiration: Cookies

http://issuu.com/foodiecrush/docs/foodiecrush_magazine_holiday_2013

utorok 10. decembra 2013

Inspiration: Christmas

http://issuu.com/lyubasharudina/docs/your_perfect_handmade_christmas_-_2

Inspiration: For everybody

Mnam!

http://issuu.com/franj.glez/docs/ideal_home_-_january_2014

Inspiration: Lovely photos & food, of course

http://homeshoppingspy.com/2013/10/09/4-ways-with-flavourings/

pondelok 2. decembra 2013

Inspiration: Zapekany kel

POTREBNÉ PRÍSADY

500 g kelu, 200 g ryže, soľ, 1cibuľa, olej, 100 g údeniny (špekáčik), 50 g strúhaného syra, drvená rasca, čierne korenie, vegeta, kari korenie, pol kelímka smotany, 1 PL hladkej múky, mlieko

POSTUP PRÍPRAVY

Cibuľu opražíme na oleji, pridáme rascu, čierne korenie a pokrájaný kel. Podlejeme troškou vody, podusíme asi 20 min na miernom ohni. Kel by mal zostať chrumkavý. Ryžu umyjeme, pridáme trochu oleja, trocha popražíme a zalejeme vodou. Osolíme, pridáme vegetu a kari korenie. Uvarime do mäkka. Do pekáča dáme polovicu kelovej zmesi, na to navrstvíme ryžu, pokrájaný špekáčik, posypeme syrom a prikryjeme druhou časťou kelu. Zalejeme smotanou, v ktorej sme rozmiešali múku, vegetu a rozriedili mliekom. Dáme zapiecť do vyhriatej rúry. Vynikajúce!!!

nedeľa 1. decembra 2013

Maxime's great french chocolate cake

Inspiration: Zucchini bread (found on SPONGE DESIGN)

200g butter, softened at room temperature (1 ¾ stick)
200g caster sugar (1 cup)
2 eggs
150g zucchini (about 2 small ones)
1 small apple
200g plain flour (1.6 cups)
Large pinch salt
½ teaspoon baking powder
Large pinch cinnamon
60g pecans (half cup, chopped)
80g sultanas (half cup, packed)

Preheat oven at 180°C (fan-forced 160°C). Grease and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Cream butter and sugar until light and fluffy. Beat eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Meanwhile, coarsely grate zucchini and apple. Squeeze them with your hands to remove any excess moisture, then add to mixture. Mix flour, salt, baking powder and cinnamon, and gently fold into mixture. Stir in nuts and fruit. Transfer to lined loaf tin and bake for 60-65 minutes or until golden and firm to the touch. Allow to cool in tin before turning out.

Note: to keep the apples from turning dark and therefore keeping the crumb from turning too dark, use the apples immediately after using. Your cake will remain more golden. Walnuts may be used in place of pecans. Golden raisins are also a nice touch, as is an extra huge addition of cinnamon, if that’s what you like.

BIG THX BELONGS TO:
http://www.designsponge.com/2009/02/in-the-kitchen-with-matt-armendariz-and-kristina-gill.html

Inspiration: Vanilkove rozky from HOME BAKERY Ba

VANILKOVÉ ROŽKY (cca 80kusov)
50g mletých mandlí, 50g mletých vlašských orechov, 300g hladkej múky, 100g prášk.cukru, štipka soli, 200g nastrúhaného masla, 2 žĺtky

Dobre spolu premiešame, necháme aspoň 20 minút odležať v chlade a tvarujeme vanilk. rohlíčky - pečieme doružova a ešte horúce obaľujeme v zmesi vanilk.cukru a prášk.cukru

Thanks for inspiration to:

https://www.facebook.com/homebakery.sk?hc_location=timeline

utorok 31. decembra 2013