Tag Archives: health

Pumpkin Lingonberry cake

 Is the pumpkin season over? I think pumpkins with its amazing and cheerful color, and great taste are always on time. For this cake, I used butternut squash because it was very sweet compared to a dull and bit tasteless slice of pumpkin that I had in my fridge. Choose any sweet variety or increase sugar, but definitely, the naturally sweet fruit is the best option.
 Once you grated the pumpkin, mixed it up with tvorog (cottage cheese) and berries, and the cake is almost ready. 🙂 For many of you, lingonberries are exotic berries but I do hope that will not stop you to try this cake, as these berries taste very similar to little sour cranberries. So, you may always find another good substitution. They are also known as cowberries or mountain/tundra cranberries.
Pumpkin Lingonberry Cake
This bright cake turned out incredibly soft and delicious. Lovely little lingonberries and orange glaze made it even more special and festive. You need only to brew the aromatic tea (like this wonderful spiced tea) and enjoy the cheerful atmosphere.
 Isn’t it the perfect cake?
Pumpkin Lingonberry Cake with orange glaze
 You can click here for the marvelous drink recipe that also goes perfectly with a slice of this pumpkin cake. Aromatic spices and berries in both recipes make you feel very festive and happy.
A slice of Pumpkin Lingonberry Cake

Pumpkin Lingonberry cake

  • Servings: 5-6
  • Difficulty: easy
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I used 20cm baking pan
*Carrots are another good substitute.
**Can be substituted with fresh small cranberries. No berries – not a problem, omit it or add few dried cranberries.
What you’ll need
350g finely grated pumpkin or butternut squash*, any sweet variety is fine
50g butter, at room temperature
40g (2 tbsp) white sugar (or brown)
2 medium eggs, slightly beaten
1 orange, zest+1 tbsp orange juice
1 tbsp orange marmalade (I used fine cut)
1/2 tsp ground nutmeg or a pinch of fresh
200g 0% cottage cheese (or 5-7% is even better)
100g yogurt (thick one is preferably like Greek yogurt or creme fraiche)
~100g lingonberries (I used frozen)**
100g plain flour+1 tbsp cornflour (not corn starch, or add extra plain flour)
1 tsp baking powder
1/2 tsp baking soda
3-4 tbsp orange marmalade, for the glaze, warm
How to make it
  • Grate pumpkin, squeeze juice if there is any. Set aside.
  • In a large mixing bowl, whisk butter with sugar until pale but don’t over-mix.
  • Mix in eggs.
  • Add orange zest, orange juice, marmalade and nutmeg.
  • In a separate bowl blend cottage cheese with yogurt. Fold into the batter mixture.
  • Fold in grated pumpkin and berries. If using frozen – do not refreeze.
  • Sift in flours with baking powder and soda.
  • Line the baking dish and pour in the mixture.
  • Bake in preheated 200C oven for 40 minutes.
  • Prick the warm cake with a toothpick several times. Pour over warm orange marmalade.
  • Serve warm or cold.
Enjoy!

Monastery beetroot salad with coriander seeds

 Hello guys! How is your foodie-blogo-life going on?
I’ve wanted to post this recipe for so long that almost forgot about it. When I was a student I didn’t want to spend much time cooking, so the food was usually prepared well ahead of time, and then reheat, or simple dishes were all the time favorite, like boiled potatoes served with homemade pickles or macaroni a la flot, or famous salad vinegret was cooked pretty often. So, the recipe of this salad I read in one tiny little book with few recipes suitable for the Lent diet, when you’re not allowed to eat meat and dairy products; and I liked it from the first spoon (even though first time I didn’t use neither honey or coriander seeds) and since then I prepare it. I highly suggest not to omit coriander seeds, as they give so much flavor, and the simple beetroot salad turns into something special. And I love the idea that this bright salad can be made all year round and served whether as a starter or a healthy main dish (add some roast fish steaks on a side for the more nourishing meal).

MonasteryBeetroot Salad

Monastery beetroot salad with coriander seeds

  • Servings: 2-4
  • Difficulty: very easy
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You’ll need 
450-500g beetroot
2 medium brown onions
2 tbsp vegetable oil
1.5 tbsp whole coriander seeds, crushed
150g prunes, without stones
100g walnuts, raw or dry-roasted
2 tsp runny honey
some chopped parsley or dill, for garnish, optional
How to make it
  1. Boil or roast beetroots until ready to eat. Peel, cut into cubes or wedges.
  2. Saute onions in oil until translucent, add coriander seeds and fry for 1 minute more.
  3. Chop prunes and walnuts, combine with honey. Mix into beetroot.
  4. Drizzle with extra oil and honey, if desired. Sprinkle with some more coriander seeds and (optionally) with fresh chopped parsley or coriander.
Enjoy!
MonasteryBeetroot Salad with coriander seeds

 

Special tea

The cold is going around here this days. Unfortunately,  few days back I woke up with a tickle in my throat and blocked nose.  The good tea to drink to fight  a cold is very easy to make.

You need around 3-5 cm of ginger root (peeled and sliced). Put it in 1 litre of water and let simmer for 10 minutes, then add pinch of cinnamon, 2 cloves, several mint lives, 2 tsps of green tea (optional), juice of one lemon. Strain the tea into a cup and add the honey to taste.

The ginger brings relief from cough and cold and strengthens your immune system!

Enjoy and stay healthy! 😀

Lip-smacking lamb ribs

Happy belated Easter, dear friends! Hope everyone had a wonderful family dinner! 🙂

Lamb ribs. You can find it across the world and gonna fall in love with! 😉

The wonderful combination of marinade ingredients and you end up with lip-smacking dish.

ribs-1

My marinade recipe call for using brandy, but you can skip it or replace with lemon juice (or add a little vinegar).

Ingredients (Serves 2-3)

0.5 kg lamb ribs

1 to 3 small red chillies, depends on your taste

1 garlic clove, chopped

2 tbsp brandy (or rum or 3 tbsp of lemon juice)

1 tbsp of lemon juice

1-1.5 tbsp mustard (Dijon or plain is ok too)

2 tbsp honey

2 tbsp soy sauce (or Westchester sauce)

1/2 tbsp sugar

dash of black pepper

Let’s start!

Mix all ingredients together, stir to combine.

How to dice chillies you can have a look here, I do exactly the same.

Pour the marinate over lamb ribs, rub to coat and leave for 30 minutes to 1 hour.

Fry on preheated pan for 4-5 minutes each side.

Serve with fresh lettuce and tomatoes and/or baked carrots.

ribs-2

I should to mention how delicious baked carrots are and fast-cooking (what’s more healthy).

Cut 300 gr of carrots (cleaned and peeled) into sticks. Put them on a baking tray, pour over 2 tbsp olive oil + 1 tsp honey and season with white pepper, paprika and cumin. You can drizzle with 1-2 tsp of soy sauce (optionally). Bake until softy around 20 minutes (190C/400F).

Bon appetite! 🙂

Red Peppers

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