http://sundaybrunchcooking.com Sundaybrunchcooking Tue, 12 Mar 2013 09:33:25 +0000 http://sundaybrunchcooking.com en http://sundaybrunchcooking.com/Banana-Bread http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Banana-Bread Tue, 12 Mar 2013 09:33:25 +0000 Sundaybrunchcooking 5162886 <img src="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread_o.jpg" data-mid="27745342" border="0" align="left"/> I have been living the good life in Cape Town, but having no kitchen means having a difficult time keeping up with posting recipes... I am back in Europe again, and this is my recipe for you guys now- mainly stolen from someone else but modified to what I could find in my pantry... The original recipe can be found here - I did switch it up a little. For example, I used only two large ripe bananas instead of 4 medium. And I used almond flour instead of coconut flour - and added some chopped walnuts. Ingredients 2-3 large bananas, yellow (2½ cups mashed, they can be yellow bananas) 4 eggs 2 spoons almond butter (or coconut, sunflower seed, macadamia nut, etc butter) 4 tablespoons grass-fed butter, melted (can substitute coconut oil) 1 cup almond flour (or almond flour, macadamia nut meal, etc) 1 tablespoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla pinch of sea salt <img src="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread1.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread1_o.jpg" data-mid="27745339" border="0" align="left"/> Mix it all in a blender. Yum yum. <img src="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread2.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread2_o.jpg" data-mid="27745338" border="0" align="left"/> Pour into your desired form. Bake for 35 minutes on 180 degrees. <img src="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread3.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread3_o.jpg" data-mid="27745956" border="0" align="left"/> Serve hot and with butter. Maybe honey if you're into that. Mmm. <img src="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread4.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload143.cargocollective.com/1/2/68533/5162886/bananabread4_o.jpg" data-mid="27746155" border="0" align="left"/> I have been living the good life in Cape Town, but having no kitchen means having a difficult time keeping up with posting recipes... I am back in Europe again,... http://sundaybrunchcooking.com/Bacon-Wrapped-Seabass-on-a-Bed-of-Root-Vegetables http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Bacon-Wrapped-Seabass-on-a-Bed-of-Root-Vegetables Thu, 28 Feb 2013 17:25:09 +0000 Sundaybrunchcooking 3284252 <img src="http://payload49.cargocollective.com/1/2/68533/3284252/cod.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284252/cod_o.jpg" data-mid="16840760" border="0" align="left"/> <img src="http://payload49.cargocollective.com/1/2/68533/3284252/cod.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284252/cod_o.jpg" data-mid="16840760" border="0" align="left"/> Ingredients (serves 2) 300-400 grams filet of seabass 100 grams bacon 1 large onion, chopped 2 cloves crushed garlic 250 grams root vegetable such as: carros, pasnips, celeriac root. 2 dl chicken or fish stock, plus frying fat from bacon 1 Tablespoon red or green pesto Season the fish genereously with salt and pepper. Wrap it in bacon. Chop all veggies in chunks, except onion and garlic which should be finely chopped. Heat up a skillet with some olive or coconut oil and add the chopped onions and garlic once it is sizzling hot. Boil 2 dl water with 2 cubes of chicken or fish stock, or heat up 2 dl of ready broth and add when the onions are soft and golden. Add vegetables, lower heat and let it simmer under a lid. Take out another skillet and heat oil or butter in it. Once it's hot, place the bacon wrapped seabass in the skillet. Cover with lid. Let it cook for 4 minutes and flip - let it cook for another 4 minutes. When the fish is done, take it out of the skillet. Pour the bacon fat into the broth with vegetables and add a tablespoon of pesto. Serve with fish on top. Ingredients (serves 2) 300-400 grams filet of seabass 100 grams bacon 1 large onion, chopped 2 cloves crushed garlic 250 grams root vegetable such as: carros,... http://sundaybrunchcooking.com/Crunchy-Nut-Granola http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Crunchy-Nut-Granola Thu, 28 Feb 2013 17:25:07 +0000 Sundaybrunchcooking 3284387 <img src="http://payload49.cargocollective.com/1/2/68533/3284387/granola_3.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284387/granola_3_o.jpg" data-mid="16841385" border="0" align="left"/>After getting requests about my granola recipe, I decided to make a few batches to figure out which one I truly think is the best.. And all I can say is: I’m addicted to this one. I want to eat it all the time. I know, it sounds very self- boosting, but it is true, this one was spot on. Full of nutty-ness and crunchy-ness, and just sweet enough. It is the perfect lover to my creamy greek yogurt. I’m so glad they found each other. Ingredients 3 Tablespoons almond butter (or any other nut butter) mixed with 2 dl water 50 g almond flour or crushed almonds 50 g flax seeds (linfrø in Norwegian) 50 g sesame seeds 50 g mixed nuts 50 g sunflower seeds 1-2 Tablespoons cacao powder 1 teaspoon cinnamon 1 dl water Method: Mix the almond butter and water, either by hand or in an electrical blender. I like to add a few drops of stevia or honey as well just to make it a bit sweeter, but this is entirely up to you - the granola will get a nice, nutty flavour regardless. Combine all the dry ingredients in a big baking bowl - go for 1 Tablespoon cocoa for a milder chocolate taste and 2 for a richer flavour of chocolate. Add the almond 'puree' and another 1 dl water. Toss thoroughly so that all seeds and nuts are moist. Spread the dough loosely on a parchment paper and bake in the oven at 150 degrees for 45 minutes, or a bit longer of they are not completely crunchy at this time. If you leave the granola for a few hours in the oven after turning it off I dare to bet that it will turn into the crunchiest, best tasting granola you ever made! <img src="http://payload49.cargocollective.com/1/2/68533/3284387/tumblr_lsngoqWX0q1r0lnx0.jpg" width="500" height="333" width_o="500" height_o="333" src_o="http://payload49.cargocollective.com/1/2/68533/3284387/tumblr_lsngoqWX0q1r0lnx0_o.jpg" data-mid="16841533" border="0" align="left"/> After getting requests about my granola recipe, I decided to make a few batches to figure out which one I truly think is the best.. And all I can say is: I’m... http://sundaybrunchcooking.com/Grilled-Chicken-Breast-with-Cauliflower-Mash-and-Dutch-Style-Red http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Grilled-Chicken-Breast-with-Cauliflower-Mash-and-Dutch-Style-Red Thu, 28 Feb 2013 17:25:03 +0000 Sundaybrunchcooking 3284293 <img src="http://payload49.cargocollective.com/1/2/68533/3284293/cauliflower-mash-dinner.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284293/cauliflower-mash-dinner_o.jpg" data-mid="16840911" border="0" align="left"/> Wow, long title! But don’t let it frighten you - this is a very simple and basic dish that requires few ingredients and little time in the kitchen. It needs a bit of time on the stove though, so start preparing ahead of hunger. And I will say it straight away so I don’t forget it: if you don’t have a grill pan (also called panini pan) I really recommend you to get one as soon as possible! It will definitely be a good investment. I feel like I eat at a restaurant every time I cook up a chicken filet or a steak now. Super nice. Can’t believe I haven’t had one before now… Ingredients (serves 4) Dutch Style Red Cabbage with Apple and Cinnamon (This dish takes the longest so a good tip is to start with this one- but note that the other recipe also uses onion so you can chop up double amount if you are making both) 1 head of red cabbage, finely chopped 1 onion 1-2 Tablespoons butter 2 cloves 1 apple, finely chopped 1 Tablespoon sukrin or coconut sugar 1 dl read wine vinegar or apple cider vinegar 1 dl water 1 teaspoon cinnamon Method: Peel and chop the onion finely. Melt the butter in a pan and fry the onion gently until soft with the cinnamon, cloves and sukrin/ coconut sugar. After 5 minutes add the red cabbage. Pour the red wine and vinegar over and cook gently 50 minutes to stew. Peel the apple and cut it into small pieces. Put the apple pieces in when there’s 30 minutes left of the cooking time. <img src="http://payload49.cargocollective.com/1/2/68533/3284293/cauliflower.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284293/cauliflower_o.jpg" data-mid="16878850" border="0" align="left"/> Cauliflower mash (requires a handheld blade mixer) 1 head of cauliflower 1 clove garlic 1 onion, chopped 2-3 medium carrots, chopped 1 Tablespoon butter Method: Steam the cauliflower until soft. Mix cauliflower, garlic, onions, carrots and butter in a bowl and use the hand mixer to get a smooth mash or puree. I like mine with some chunks in there. Adding a tablespoon of creme fraiche is delicious as well, if you eat dairy. <img src="http://payload49.cargocollective.com/1/2/68533/3284293/cauliflower-mash.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284293/cauliflower-mash_o.jpg" data-mid="16878863" border="0" align="left"/> Tender Chicken Breast Method: I have to admit, the success of the chicken breast (in my case) is mainly due to the new pan. At least I think so. My tip here would be to not forget to fry the chicken in a good quality butter or oil (not cold pressed, that’s a waste of good virgin oil) and to season it generously with salt and pepper. Use a high heat at first and lower it after a few minutes. Don’t let the chicken stay too long, or it will go dry. Mmmm. Bon Appetite. Wow, long title! But don’t let it frighten you - this is a very simple and basic dish that requires few ingredients and little time in the kitchen. It needs a... http://sundaybrunchcooking.com/Orange-and-Cranberry-Compote http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Orange-and-Cranberry-Compote Thu, 28 Feb 2013 17:25:00 +0000 Sundaybrunchcooking 3284312 <img src="http://payload49.cargocollective.com/1/2/68533/3284312/cranberry_sauce.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284312/cranberry_sauce_o.jpg" data-mid="16840976" border="0" align="left"/>Cranberries are not really a common ingredient in the Scandinavian kitchen; we tend to use crowberries (tyttebœr) or cloudberries (multer), typically served to accompany the autumn dish “fårikål” or with Christmas dinners and desserts. But since Thanksgiving is just around the corner and the market sells fresh cranberries, I decided to warm up for next weekend with making this warm cranberry orange compote - slightly sweet and slightly tart! Cranberries are high in antioxidants, and are said to be preventive of urinary tract infections. If this is true, I don’t know, and I would recommend to try and steer clear of the dried cranberries with added sugar in them, since these are very high in sugar content (carbohydrate). Cranberry juices are also usually sweetened with extra sugar. Fresh cranberries: Here’s what you get: 100 g berries provides 46 calories (194 kJ) and 8 g carbs (includes 4 g sugars mostly glucose) and 4 g fibre. <img src="http://payload49.cargocollective.com/1/2/68533/3284312/cranberry_sauce_2.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284312/cranberry_sauce_2_o.jpg" data-mid="16841131" border="0" align="left"/>Ingredients (1 large jar) 200 g fresh or frozen cranberries 4 Tablespoons sukrin (or coconut sugar) Juice and zest from 1 orange 4 dried peaches, finely chopped (optional, I use them as extra sweetener) 1 dl water drizzles of Stevia Method: Mix all ingredients in a pot and stir occasionally. Bring to a boil, then turn down heat and let it simmer for 12 minutes. Be careful not to overcook the cranberry compote, as it will become bitter if you do. Add more sweetener if you think it’s too tart. If you want an even brighter colour and thicker consistency, you can add a tablespoon of normal white sugar. This compote pairs well with light meats such as ham or turkey, but also semi-soft cheeses like camembert or brie. Cranberries are not really a common ingredient in the Scandinavian kitchen; we tend to use crowberries (tyttebœr) or cloudberries (multer), typically served to... http://sundaybrunchcooking.com/Egg-Bacon-with-Steamed-Butter-Asparagus http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Egg-Bacon-with-Steamed-Butter-Asparagus Thu, 28 Feb 2013 17:24:59 +0000 Sundaybrunchcooking 3284985 <img src="http://payload49.cargocollective.com/1/2/68533/3284985/egg_bacon.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3284985/egg_bacon_o.jpg" data-mid="16844469" border="0" align="left"/> I know about the rumour; everyone who follows a carb conscious, carnivore diet eats eggs and bacon for breakfast every day. And the sceptics laugh on the inside because we are “stupid to think it’s healthy” (well, if you read this blog I guess you’re actually not that narrow-minded, I’ll give you that). After reading this book I can confidently say I’d prefer eggs and bacon over that bowl of sugars (flakes) topped with more sugar (milk) and more sugar (jam) any day. That being said; I don’t eat eggs and bacon every morning. You have probably seen the photos of my granola and fresh berries. But, when I have the time to make it and am in the mood for it, I don’t restrict myself on having eggs and bacon, served with a green vegetable. Yum! Ingredients 2 eggs per person 3-4 strips breakfast bacon per person a handful green mini asparagus I know about the rumour; everyone who follows a carb conscious, carnivore diet eats eggs and bacon for breakfast every day. And the sceptics laugh on the inside... http://sundaybrunchcooking.com/Beef-with-Ruccola-Cherry-Tomatoes-and-Mushrooms http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Beef-with-Ruccola-Cherry-Tomatoes-and-Mushrooms Thu, 28 Feb 2013 17:24:58 +0000 Sundaybrunchcooking 3291240 <img src="http://payload49.cargocollective.com/1/2/68533/3291240/beef.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3291240/beef_o.jpg" data-mid="16878654" border="0" align="left"/> I have never been one to order beef or steak when I eat out in restaurants. I’m more of a fish and poultry person and never quite got the heavy-steak-with-bernaise-craving. But every now and then, some red meat on the plate is not only wanted but also very good for me, and as long as the beef is tender and not chewy I enjoy every bite of it. This dinner is extremely quick and perfect for busy days since it only takes about 10 minutes of preparation and 10 minutes of cooking time before you can indulge in a healthy, tasty dinner or lunch! By serving thinner slices of beef on a bed of spring vegetables and lettuce, this plate of yummy feels light in your tummy. <img src="http://payload49.cargocollective.com/1/2/68533/3291240/beef3.jpg" width="375" height="250" width_o="375" height_o="250" src_o="http://payload49.cargocollective.com/1/2/68533/3291240/beef3_o.jpg" data-mid="16878681" border="0" align="left"/>Ingredients (for 2) 200-300 grams quality beef tenderloin, sliced in smaller portions salt and pepper to season coconut oil or olive oil to fry the beef in 1 Tablespoon olive oil 1-2 cloves garlic 70 g ruccola lettuce 150 g cherry tomatoes 200 g mushroom salt and pepper to season parmesan flakes to garnish Cut up the mushrooms and cherry tomatoes. Heat the oil in a frying pan and mince the garlic in the oil. Add the mushrooms, season with salt and pepper and toss. Heat another skillet with oil for the beef; when the oil is sizzling hot, drop in the beef slices (seasoned with salt and pepper). Add the tomatoes to the mushrooms and toss again. After three minutes, turn the beef slices. Finally, put the ruccola into the skillet with mushroom and cherry tomatoes. Wait an additional 2-3 minutes until the meat is done and serve immediately. If you like, it’s nice to sprinkle some parmesan cheese over the vegetables before serving. I had steamed broccoli with my dish, but I hope I don’t have to write down that part? :) I have never been one to order beef or steak when I eat out in restaurants. I’m more of a fish and poultry person and never quite got the... http://sundaybrunchcooking.com/Baked-Broccoli-with-Grilled-Parmesan-Cheese http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Baked-Broccoli-with-Grilled-Parmesan-Cheese Thu, 28 Feb 2013 17:24:57 +0000 Sundaybrunchcooking 3291290 <img src="http://payload49.cargocollective.com/1/2/68533/3291290/broccoli.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3291290/broccoli_o.jpg" data-mid="16878935" border="0" align="left"/> When you are tired of the steamed veggies and feel like you need a change of side dishes, why not grill up some greens in the oven with a good handful of perfectly ripe Parmesan cheese on top? It is really very simple, and definitely a tasty side for fish, poultry or beef. Ingredients 1 small head of broccoli 1/2 cup parmesan cheese 1 dl chicken or vegetable stock Place the stock and the broccoli tops in a oven proof bowl. Sprinkle the cheese on top. Grill in the oven at 180 degrees for about 15 minutes, until the cheese is golden and crisp. <img src="http://payload49.cargocollective.com/1/2/68533/3291290/broccoli2_2.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3291290/broccoli2_2_o.jpg" data-mid="16966778" border="0" align="left"/> When you are tired of the steamed veggies and feel like you need a change of side dishes, why not grill up some greens in the oven with a good handful of... http://sundaybrunchcooking.com/Homemade-Pesto http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Homemade-Pesto Thu, 28 Feb 2013 17:24:55 +0000 Sundaybrunchcooking 3291660 <img src="http://payload49.cargocollective.com/1/2/68533/3291660/fish_pesto.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3291660/fish_pesto_o.jpg" data-mid="16881003" border="0" align="left"/> I have had a huge basil plant standing in my window sucking up the sun and growing over the past few weeks, and figured it was about time to take a handful or more of the leaves and make something really tasty of it. And what choice could be better than the Italian deliciousness named pesto? <img src="http://payload49.cargocollective.com/1/2/68533/3291660/pesto_jar.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3291660/pesto_jar_o.jpg" data-mid="16881357" border="0" align="left"/> Yesterday I knew I had all the ingredients on hand except pine nuts so during my stroll in the sun today I decided to stop by the market to get some. There is little not to like about pesto; all the rich flavours combined, the slightly coarse texture, the colourful green appearance - oh how it makes my mouth water… I paired my pesto with a piece of steamed cod, one of my favourite fishes these days, and a handful of steamed, but still crunchy, sugar snap peas. Delicious! Ok, so here's the deal: Ingredients A handful or two of basil leaves About 1/2 cup pine nuts, slightly roasted 1 clove garlic About 1/2 cup Extra Virgin olive oil a drizzle of vinegar A handful of grated quality parmesan A pinch of salt Method: Toss all the ingredients in a food processor and pulse until you have the texture desired. Taste and adjust according to how you like it. Try not to eat it all by the spoonful though, it's worth saving a bit! <img src="http://payload49.cargocollective.com/1/2/68533/3291660/fish_pesto_2.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload49.cargocollective.com/1/2/68533/3291660/fish_pesto_2_o.jpg" data-mid="16881391" border="0" align="left"/> I have had a huge basil plant standing in my window sucking up the sun and growing over the past few weeks, and figured it was about time to take a handful or... http://sundaybrunchcooking.com/Paleo-Coconut-Flour-Waffles http://sundaybrunchcooking.com/following/sundaybrunchcooking.com/Paleo-Coconut-Flour-Waffles Thu, 28 Feb 2013 17:24:51 +0000 Sundaybrunchcooking 3302042 <img src="http://payload50.cargocollective.com/1/2/68533/3302042/waffles_lighter2.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload50.cargocollective.com/1/2/68533/3302042/waffles_lighter2_o.jpg" data-mid="16939004" border="0" align="left"/> Today is the international Waffle day! As the Scandie that I am, I don't need a day dedicated to waffles to make them - I love waffles. I found this iron in a flee market nearby, and it made me so nostalgic that I just had to turn my pockets inside out to find those 3 euros and bring the baby back home. Why don't you get your waffle iron out and whip up some batter as well- it really doesn’t get much easier than this. I have another recipe for waffles using almond flour and cottage cheese, but this time I decided to try with coconut flour and coconut milk to make it gluten- and lactose free as well as super paleo friendly! These can be enjoyed guilt free since it is definitely low-carb and nutritious. <img src="http://payload50.cargocollective.com/1/2/68533/3302042/waffle_michael.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload50.cargocollective.com/1/2/68533/3302042/waffle_michael_o.jpg" data-mid="16939124" border="0" align="left"/> Ingredients (makes 6-7 plates) 4 eggs 8 drops stevia or another sweetener you prefer, such as coconut palm sugar. 1/2 cup coconut flour 1 teaspoon baking powder 1 teaspoon ground cardamom 1/2 teaspoon vanilla seeds (or vanilla extract) 100 ml coconut milk or almond milk or any milk type you prefer 2 Tablespoons melted coconut oil (or butter if you’re not lactose intolerant) pinch of cardamom if you are opting for a real Scandie waffle taste. <img src="http://payload50.cargocollective.com/1/2/68533/3302042/waffle_making.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload50.cargocollective.com/1/2/68533/3302042/waffle_making_o.jpg" data-mid="16939121" border="0" align="left"/> Whisk the eggs with the stevia and vanilla seeds until fluffy and pale. Mix the dry ingredients (coconut flour, cardamom, baking powder) and sift it into the fluffy eggs. Add the butter. Let the batter stand for 15-30 minutes to swell and get thick. Heat the iron, use either coconut oil or butter to grease it lightly and then make the waffles. Serve with jam (or even just warm berries) and whatever else you find appealing to put on top. Tea is lovely, too. And friends or family. <img src="http://payload50.cargocollective.com/1/2/68533/3302042/waffles_3.jpg" width="670" height="447" width_o="2048" height_o="1365" src_o="http://payload50.cargocollective.com/1/2/68533/3302042/waffles_3_o.jpg" data-mid="16939131" border="0" align="left"/> Today is the international Waffle day! As the Scandie that I am, I don't need a day dedicated to waffles to make them - I love waffles. I found this iron in a flee...