Chef #962474

Joined: Sep 21, 2008

14 Public Recipes by Chef #962474

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Whole Grain Spelt Biscuits

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Be the first to review! | By Chef #962474

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The basis for this recipe comes from "spelt biscuits" from allrecipes.com. Then I added a few delightful seeds to get an amazing flavoured dinner roll! I used a mix of coconut oil and butter, but feel free to use one or the other. Also, I don't always have buttermilk, so I mix half yogurt with half water.

Recipe #497607

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Zucchini Lentil Pasta Sauce (Vegetarian)

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I wanted to eat something vegetarian for dinner for a change, especially after a dinner of bratwurst soup the night before. I'm also fighting candida, so I wanted something with an immune boost, thus the 4 cloves of garlic and cayenne powder. I also used spelt pasta instead of regular pasta due to the lower gluten content. My husband, who doesn't like veggie meals very much, said it was really good!

Recipe #497549

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Skinny Apple Granola

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This is a recipe based on Skinny Pumpkin Granola over at skinnytaste.com. The smell alone makes your mouth water! I just guessed with the number of servings. It was gone in less than 2 weeks with only me eating it.

Recipe #490630

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Lemon Berry Cheesecake (Baked)

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This recipe is based on Recipe #122549. It turned out very 'fluffy' compared to many cheesecakes I've made, probably due to the high number of eggs in it.

Recipe #490110

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Sun and Moon Energy Bites

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If you're a fan of larabar, raw foods, or just want to reduce the sugar in your diet, these little balls are for you. I got them from a french cookbook called "Secrets D'Endurance" (Kecily & Kristof Berg) and have translated it to English. Great to take along on a hike or for after a workout. The chocolate moons are a great pick-me-up in the morning before classes. Keep in the fridge for up to a week or a few months in the freezer.

Recipe #448788

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Slow Cooker Lamb (Or Chicken) Korma

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2 Reviews | By Chef #962474

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A mild, rich, creamy curry. This recipe is adapted from "Creamy lamb and almond curry" from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle.

Recipe #437807

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Saucy Chocolate Pudding Cake

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So delicious! This recipe is a variation on a recipe from "everyday Chocolate." Serve with a scoop of vanilla ice cream or fresh whipped cream. Use 2 to 3 teabags to make the tea, depending on how strong you like it. The Earl Grey can also be substituted with rooibos or coffee.

Recipe #435100

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"orange" Soup

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1 Reviews | By Chef #962474

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I decided to make my own version of the orange coloured soup using an amalgamation of recipes. It is nice and sweet and yummy. And EASY! Eat as an appetizer or make a meal out of it by adding about 0.5 cup of red lentils (cook them first before you cook the vegetables) and serve with warm bread or buns.

Recipe #408303

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Chicken Dhansak

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This is from a Dutch Indian cookbook, so I can't vouch for it's authenticity, but it's certainly delicious. I didn't have pigeon peas or split chickpeas, so I used brown lentils in its place.

Recipe #407812

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Strawberry Lemon Cheesecake

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This was an experiment that turned out quite lovely. I wasn't really measuring, so these are approximate values. It was for a party, so I used a 50cm round platter. You could also use a regular springform pan, but then you should halve the crust ingredients. Enjoy!

Recipe #375537

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Bean Chili

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I made this for my new house mates and they really liked it. Tastes good with ciabatta to dip in the chili.

Recipe #362802

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Garbanzo Bean Burritos

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This experiment turned out better than expected. I used a pre-packaged spice mix, but you can use your own mexican spice mix if you like. I used corn and tomato for my veggies, but feel free to experiment with what you would normally put on a taco or burrito.

Recipe #343952

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Grandma's Borscht (Polish Beet Soup)

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When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock).

Recipe #332520

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Chickpea Soup - Indian Flavour

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