VEGAN GINGER BREAD

to get you into the perfect christmas mood...

ingredients

500 g sugar beet syrup
100 g agave syrup
120 g sugar
100 g margarine
1/8 L coffee
1 mashed banana
2 tsp gingerbread seasoning
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp black pepper
800 g flour
200 g ground hazelnuts
17 g winestone
2 tsp baking soda
4 tbsp oatmeal
7 tbsp apple vinegar







for the baking tray
butter or margarine
flour
sliced almonds

to make a vegan version skip butter and honey and use margarine and maple syrup

how you do it

Preheat oven to  356°F
Grease your baking tray and sprinkle with a bit of flour and sliced almonds, so the ginger bread won't stick onto the baking tray.

Put sugar beet syrup, sugar, butter/margarine and coffee in a pan and let it melt together, stirring occasionally (about 5 minutes). Mix flour, ground hazelnuts, winestone, baking soda and oatmeal. Now add gingerbread seasoning, ground ginger and cinnamon, black pepper and mashed banana to the sugar beet mixture. Stir in the apple vinegar and mix it into the flour. Stir very well and put into you baking tray.

Bake for 20 to 25 minutes. Put out of the oven, let rest for 5 minutes and cut into little rectangles or squares.

You have to share them, it's christmas time :-) xo xo Jess

EASY BREAD ROLL RECIPE FOR BEGINNERS & SPECIALISTS

Oh how I love baking bread, yes it is so easy. Let me take you on a little bread making journey. This is a perfect sunday project. Get the ingredients and surprise your mum/dad/friend/wife/husband/granny with a delicious fresh baked bread. By the way when we (my bf and me) are invited to a party, we always bake additionally two breads. People love it, once they tasted it they got hooked...they always start asking us if we are bringing bread the next time we come by. Maybe they are just inviting us because of our yummy homemade bread...? :-) 

ingredients
1kg light spelt flour
42 gr fresh yeast
2 tbsp salt
8 tbsp oatmeal
670 ml cold water
1-2 tbsp vegetable oil
baking paper
large bowl  

1# advice:  never be scared to make your own bread, there is no reason to.

how you do it

step 1
Put spelt flour, salt and oatmeal into a large bowl. Crumble in yeast and mix well.

step 2
Form a little hole into the flour mixture and put in the water. With a wooden spoon mix very well together (you also can take a food processor). The dough should have a sticky consistence (like shown on the picture)

step 3
Now it's time to let him rest. For this cover your bowl with some cling wrap or a large trash bag and put it in the refrigerator. The dough will keep fresh for 4 days in there. You can also let him rest outside, till he reaches the double amount.

advice: Dough keeps fresh for about 4 days in the refrigerator (covered) this is perfect for preparing!

step 4
After your dough has risen, preheat your oven to 220°C (428°F) conventional heat with the tray. Lightly spread some oil on your baking paper. With a dough scraper make some hand-sized tappets and put them onto the baking paper. 

advice: You can put them right next to each other, the will bake together but you can make more and the are really easy to break apart. Put a little oil on your dough scraper, so the dough won't stick to it.

step 5
Put  the loaded baking paper onto the hot tray (I always pull the loaded baking paper onto they tray) be sure you are using potholders! and bake them on the lowest rail for about 5 minutes on 220°C (428°F)  and for another 18 minutes on 180 °C (356°F). Bake 5 till 7 minutes longer and you will have a nice crust.
After baking time take out of the oven and let rest on a cooling rack.

advice: Every oven has a different way to bake, so you will have to try out what's you favourite.
Here's a little advice for you: try some beer instead of water, this gives the dough a real good taste. More recipes will be comming soon. Happy baking,  xo xo Jess

SANDWICH WITH ROASTED BROCCOLI AND TOMATOES

 This sandwich is so finger licking good. It's a perfect appetizer or snack.

igredients1/2 broccoli
4 tomatoes
salt as desired
2 gloves garlic

how you do it
Cook broccoli florets very al dente and cut lengthwise trough the middle. Heat a pan, on medium high hear, roast the broccoli on every side till it starts to get golden brown and season with salt. Mix under the greated garlic and put aside. Now roast sliced tomatoes for 15 seconds, put aside. Roast 4 slices of bread in the same pan, from every side, this will soak in all the delightful flavors. For an appetizer you could cut the bread into smaler pieces.

This makes 2 portions for a snack or 4 for an appetizer

Enjoy, xo xo Jess

SCONES WITH ROASTED PUMPKIN SEEDS/ SCONES MIT KÜRBISKERNEN

Hello hello, did you know that baking is so much fun? And it's so easy...and really worth it. Without any artificial flavours, tempered fat or other disgusting things. Just the way you like it. I am baking my own bread for years now and I recommend this to you. By the way these are my grannies favorite scones.

Hallo, hallo, wußtest du das backen richtig viel Spaß macht? Und es ist so einfach...und lohnenswert. Ohne jegliche künstliche Aromen, gehärtetes Fett order andere ekelhafte Dinge, sondern so wie du es magst. Ich backe mein eigenes Brot schon seit einigen Jahren und kann dir dies nur empfehlen. Nebenbei bemerkt, dies sind die lieblings Scones meiner Omi.

ingredients
250 gr light spelt flour
1/4 tsp salt
4 tbsp oatmeal
2 tbsp agave syrup
3/4 tbsp winestone hacking powder
5 tbsp soy yogurt
3 tbsp roasted pumpkin seeds, you can use sesame, sunflower seeds or poppy seeds as well.
vegetable oil for the baking paper

how it works

Preheat oven to 356°F conventional heat.
Mix all dry ingredients together in a large bowl. Mix in Agave syrup & soy yogurt and knead till you have a smooth dough. Make 8 equal balls, cover a baking tray with baking paper, lightly oil it. Make 8 equal balls from your dough, put them on the baking paper covered tray and press down till they are 1cm thick. Sprinkle with roasted pumpkin seeds and press on.
Bake 20 minutes, on the middle rail, till golden.

Zutaten
250 g helles Dinkelmehl
1/4 Tl Salz
4 El zarte Haferflocken
2 El Honig
3/4 El Weinstein
5 El Joghurt
3 El geröstete Kürbiskerne, natürlich kannst du auch Sesam, Sonnenblumenkerne oder Mohn benutzen
pflanzliches Öl, für das Backpapier

wie es funktioniert

Backofen auf 180°C, Ober-/ Unterhitze vorheizen.
Alle trockenen Zutaten, in einer großen Schüssel, miteinander vermischen. Honig und Joghurt zugeben und zu einem glatten Teig kneten.In 8 gleich große Kugeln teilen und auf einem mit Backpapier ausgelegtem und leicht beöltem Blech ca. 1cm plattdrücken. Kürbiskerne darauf geben und andrücken.

Auf mittlerer Schiene 20 Minuten backen bis die Scones golden sind.

Enjoy and if you need any help, let me know, xo Jess
Viel Spaß, wenn du hilfe brauchst, lass es mich wissen, xo Jess

HOMEMADE: MARINATED FETA CHEESE

ingredients

5 gloves garlic
200 gr  feta cheese
olive oil

how you do it

Cut Cheese into 1-2 cm cubes. Peel the garlic gloves and cut two of them into slices. Grind the remaining garlic. Now carefully layer the feta cheese and the garlic into the jar. At least pour on the olive oil, till it's completly covered. Put on the lid and keep in the refrigerator for about 1 week to get the full garlic flavour. You can store it for 6 weeks in your fridge.



Enjoy, xoxo Jess

HOMEMADE CHILI SALT

Time to spice it up, this is an absolutely must have for your kitchen. Try this homemade chili salt on your next oven potato wedges (or anything else) and you will love it. This salt will kick your taste buds!

ingredients

red chilis
coarse salt
blender

how you do it
Take as much chili as you like (I did not remove the kernels) put them with your desired amount of salt in a blender and mix very well. If there are still some pieces of chili, kernels and coarse salt that's fine.
Let dry on a tray (in summer it dries much faster) about 1-3 days and fill in a canning jaw or a 
salt grinder. If you don't want it to hot, remove the kernels and just take a small ammount of chili or do take mild ones.

 Make a selfe-painted lable and you are done. Now give it to somebody you like and of course try it by yourself. 
 And if there are any questions, let me know, xo Jess

CHOCOLATE CHIP OATMEAL COOKIES EGG FREE

I love homemade cookies, I guess the cookie monster is one of my relatives... so you need to try this cookie recipe, it is so delightful. This would also make a beautiful gift for someone you like, I made these for a real good friend of mine.
Take your choice and make your own cookies

ingredients

2 cups light spelt flour
1 cup oatmeal, finely crumbled
3/4 cup cane sugar 
1 tsp baking soda
1 tsp cream of tartar
3/4 cup softend butter
6 tbsp cold water
1/4 cup milk chocolate
1 1/2 cups chocolate 45%

how you do it

Cut chocolate into littel pieces(about 1cm) if you don't use chocolate chips.
Mix all dry ingredients very well together. Add butter and water mix a little bit and add chocolate.
Knead very well till you have a smooth dough. Let rest in the refrigarator for 30 till 60 minutes (or longer)

Preheat oven on 180°C, top and bottom heat.
Cover tray with baking sheet. Take a tablespoon to meassure your cookie dought and roll into little balls.
Flatten the cookie balls with the palm of your hand or the outside of your tablespoon. They should be about 1cm thick,
Put them on the baking sheet covered tray and leave some space (about 2cm) between them. You can change the size and thickness of your cookies, possibly you have to change the baking time for a few minutes. 

Bake for 20 Minutes on medium rail. Let cool and wrap it up for the next birthday party. For wrapping up I took upcycled chickpea cans (instruction will follow soon) and some sandwich paper, doesn't it look really cute? Xoxo, Jess

RASPERRY MILKSHAKE WITH HOMEMADE RASPBERRY ICE CREAM

This is the raspberry yum yum, perfect for hot summer days and also perfect for the summer days we got left over here.     
I made this with my homemade raspberry ice cream, it's so easy to make and so delicious to taste.

ingredients

Take 3 big scoops of raspberry ice cream

150 ml cold milk, 3,5% or more

how you do it

Put 3 scoops of ice cream into a processing machine, add the cold milk and mix together till smooth.

Serve to somebody you like or enjoy by yourself.

Do you also like milkshake? Xo, Jess

OATMEAL BREAD ROLLS

I love baking bread and bread rolls. It’s so much fun, if you didn’t try it out yet you have to do it now! Don’t be scared, it’s so easy. I bet once you started you can’t stop…a few years ago I tought my  boyfriend how to make bread. I just showed him once and now his bread is famous. Everytime we are invited to a party he makes bread and the people love it. Actually they all start asking him or me weeks before the party, if he is going to bring homemade bread. So it’s like a tradition now that we bring bread to a party we are invited. I can recommend that to everyone of you. It’s so easy and it tastes so so good. I mean there is no compare to bought ones… If you want to make someone happy make him/her a delicious homemade bread. Follow along and you got your bread rolls done!

ingredients

750 g spelt flour
1 ½ whole cups oatmeal
1 tsp salt
1 dice fresh yeast
3 cups water
1 tbsp olive oil

how you do it
In a large bowl put in the spelt flour, oatmeal and salt and crumble in yeast. Make a mold and put in the water. Now stir with a wooden spoon. If you have a kitchen processing machine use it insteadt of the wooden spoon.
Cover with foile and let rise for about 2 hours. You can also put the dough into the refrigerator and let it rise there. 
Dough can be kept in the fridge for about 3 days.

Preheat oven with a baking tray to 200 °C air circulation. 

Spread the olive oil over a baking sheet. With a dough scraper cut off a little dough and put on the oiled baking sheet.
Pull onto the preheated tray and  bake for about 20 to 25 minutes, till they are golden. 

You can serve them for breakfast or to you next lunch time. Your guest will be impressed because it’s going to taste delicious. More bread recipes will be coming soon, xo Jess

HOMEMADE PEANUT BUTTER

If you love it we talkin peanut butter right now! Yes I’m also an addict to peanuts. Especially when it comes to peanuts in any kind of way with chocolate or peanuts in in the asian cooking section. This is so delicious. So I had to make my own peanut butter. And I really have to say it's so worth it. This peanut butter definitely is going to make you happy. I gave a glas to my lovely granny and she loves it. She allready asked me for some peanut butter ice cream with this homemade yummy.

 

all you need is

600 g unsalted peanuts

3 tsp salt

8 tbsp cane sugar or more if desired

how you do it

Roast peanuts for about 25 to 30 minutes in the oven on 160 °C (320 F) air circulation.

Take out, put in a blender and add salt and sugar.

You have to make some breaks and scratch  peanut butter from the sides occasionally to unstick the mass.

Keep blending till they are silky smooth :-)

I recommend to blend the cane sugar before using. Now put in a preserving jar, attach a tag and make a person you love smile, xo Jess

VEGAN INDIAN OMLETTE

 

Indian cooking is one of my favorit I love all the spices and the aromatic flavours. This indian omelette is such a good alternative for people like me who are allergic to egg and don’t enjoy the taste of egg, I just can’t stand it. Chickpeas, onions and green chilli, zucchini and shallots make them taste so good.

This is also a simple and healthy recipe without carbohydrates and it’s also vegan.

ingrediens

1 cup chickpea flour

1 cup water

1 tsp salt

1/8 tsp paprika powder

1 large onion, cubed

1 – 2 green chilli

1 tbsp fresh ground ginger

1 cup zucchini

¼ cup shallots

how you do it

Put chickpea flour in a large bowl mix well with water, salt and paprika powder.

Chop onion, green chilli and shallots and grate the zucchini.

Mix all of these ingrediens with the batter very well and let rest in the refridgerator for about 1 to 2 hours.

Take a coated frying pan and heat on medium high heat. Lightly spread the pan with oil and put 1/4 cup of the batter into the pan, toss to even spread the pan. Fry on each side till they turn golden.

Put them in the oven to keep them warm till serving. For more crispness put more oil into the pan.
This makes about 4 - 6.

You also can skip the zucchini and shallots if you want to.

 

Garnish with a mixture from a sliced red chili, 1tbsp parsley, 2 tbsp olive oil and salt and sprinkle with slice almonds

Serve with a vegetable filling, chutney or cream cheese and enjoy.

More indian recipes will be comming soon, xo Jess

TOMATO COCONUT SOUP WITH GLASS NOODLES

No carbohydrates, super easy to cook and so yummy. I love asian soup, it's healthy and so delicous.
Especially with glass noodles. I made this soup yesterday as I came home from work. I had no onions at home (and I have to say I’m a real onion lover) so I took the chance with garlic. And this really was a good chance. I love to cook from things that I got at home. I’m not that recipe cooking type, I mean of course I love reading recipes and if something gots me I make it. But if there is something missing it's no problem for me to find a substitut.

I love these thick glass noodles, they have this special taste. It’s hard to get them here, I just know one asian market that sells them. So everytime I get there I stockpile myself with these yummy asian pasta.

ingredients

2 tbsp olive oil

7 gloves garlic

1 can tomatoes (400g)

1 can coconut milk (400ml)

1 tsp salt

chili powder, as much as desired

400 ml water

6 tbsp soja sauce

3 pinches of ginger powder

3 spring onions

roasted sesame oil

200 g glass noodles

 how you do it

Peel garlic, heat olive oil in a  large pot on medium heat. Slice and chop peeled garlic and add  to the pot. Roast about 15 to 25 seconds till they start to smell and turn golden.

Add tomatoes, coconut milk, salt, chili powder, water, soja sauce and ginger powder. Stir together and let cook on medium high heat about 30 minutes, stir occasionally.

While cooking the soup, roughly slice the spring onions.

After 30 minutes of soup cooking, preapare the glass noodles (follow discription on package) do not cook them to soft. Just do it like you cook pasta: al dente.

Put prepared glass noodles into a little bowl, add soup with a ladle. Garnish with spring onion about 1 to 2 tbsp and sprinkle with about 1 tsp sesame oil per portion.  

Serve 2 to 3 people as a full meal or 4 to 6 people as an appetizer, xoxo Jess