HURMI TWIST

" VERY BERRIE" BREAKFAST BOWL

PINK PANTER

 

 

MONDAY MIX

RECYCLED HOMEMADE BREAD ROLL CAKE

 

Bread is holy in our family. When I buy it, we newer eat it all up. When there is none home, everyone wants a piece. The same is with bread rolls. I do not eat that much bread anyway, but my kids and hubby just can’t live without it. So what to do, when you end up with 2-3 days old bread rolls in your kitchen? Newer throw them in to trash! There are so many animals out there, which will thank you for it! Fish, bunnies, pigs…. But you may also try to bake a recycled cake with them. Here is the recipe:

RECYCLED HOMEMADE BREAD ROLL CAKE

4 old bread rolls

2 cups of milk (almond optional)

4 large eggs

4-6 spoons of coconut sugar

2 apples

1 spoon of cinnamon sugar

optional:

dry fruit, coconut chips, berries, chocolate

It’s so simple! Mix the milk with eggs, than add sugar. Cut bread rolls in to similar pieces, grate apples. Mix bread rolls, apples, cinnamon (or optional fruit). Than combine dry and wet ingredients.  You end up with kind of mash (don’t be scared!). Take baking bowl, wiped with butter, and sprinkled with flour. Heat up the oven to 185 Celsius. Place the mash in to the bowl and bake for aprox. 45 minutes.

The result should be a nice crunchy cake on the top, with nice soft spongy middle. Let it cool down. When serving – sprinkle the cake with cinnamon sugar and garnish it with home made marmalade or compote.  Yum!  

SATURDAY KICK OFF SMOOTHIE

Smoothie definition

Green smoothies are a type of health shake or smoothie, made by blending green raw leafy vegetables, such as spinach, kale, swiss chard, collard greens, celery, parsley or broccoli with fruit such as oranges, kiwis, apples, mangoes, pears, and bananas, some of which may be frozen, and water or ice.To balance flavor and nutrition the typical ratio in a green smoothie is about 60% fruit to 40% leafy greens. (Wikipedia)

SATURDAY KICK OFF SMOOTHIE

½ red grapefruit

½ lemon

½ banana

1 green apple

fresh ginger root (depending how spicy you like your smoothie)

mint

2 cups fresh coconut water

1 tea spoon of honey

ice

Preparation 5 minutes, 2-3 portions

Place it all in to a blender. Mix it well. I do personally use Vitamix blender.

Store the smoothie in glass cups or bottles.

Serve cold & enjoy!

PEACH/ APRICOT / ALMOND /SPELT FLOUR CAKE

This is a summer version of my favorite winter “Teeschnitten”, which I love to bake before each Christmas. I thought it’s a pity to bake this simple and beautiful cake only once a year. After looking around the house and the fresh fruits in season, I decided to pimp up the recipe my way. By using peach, apricot, lemons, almonds & spelt flour, I’ve completely changed the original recipe. It is healthier and fresher. For those of you, who do not tolerate butter, I suggest to use ghee butter or coconut oil. Regarding the sugar – there are many substitutes you can choose from – brown sugar or coconut sugar. I would’nt use liquid sweeteners – they do not blend well with butter. But you may give it a try.

PEACH/ APRICOT / ALMOND /SPELT FLOUR CAKE

160g spelt flour

1 TS baking powder

160g soft butter

260g icing sugar

6 eggs

2 peaches

4-5 apricots

120g pealed almonds

Preparation time 50- 60 minutes

6-8 portions

 

The base:

Preheat the oven to 170 degree Celsius and line the baking form with baking paper (spread a little bit of butter on the form and then place the baking paper on top – it will hold in place better)

Beat the butter and 150g of icing sugar in mixer to a nice white cream. Then add 4 egg yolks and 1 whole egg bit by bit. Mix the flour with baking powder, and then stir in to the butter/egg mixture. Pour the batter onto the baking form, and spread in all corners. Clean and cut the fruit into slices. Make nice fruit layers on the top of the batter. Place in the oven and bake for 20 – 25 minutes.

The topping:

Beat the egg whites with a pinch of salt into a nice fluffy “snow”. Then mix in 110 – 120g of icing sugar and add finely crushed almonds. Grind lemon peel into the mixture.

The final cake:

After 25 minutes of baking, take the base out of the oven and spread the topping over the fruit on the top. Place back into the oven and bake for another 15 minutes.

When the alarm clock rings, stick a toothpick into the cake to check if it is ready- if the cake does not stick to the toothpick, than its ready. Take it out of the oven, and let it cool down for 30 minutes.

You can serve it with vanilla ice-cream or whipped cream. Nice and fluffy cake for sunny days … Enjoy!

BREAKFAST CHIA PUDDING

½ cup of chia seeds

1 cup of almond milk

1 mango

½ green apple

dry coconut (optional)

Pure the almond milk over chia seeds and let them “work” over the night in the fridge.

Peal mango and make a smooth pyre combined with ½ apple.

Place the pyre in to the jar and top it with chia pudding. Sprinkle dry coconut on the top.

Enjoy your breakfast J

HOME MADE STRAWBERRIE/RHUBARB/ CHIA JAM

1 ½ kg of fresh strawberries

1 rhubarb stalk (optional)

½ cup of whole chia seeds

4-5 TS coconut sugar (depending how sweet you like it)

5 sterilized jars – middle size

 

Mash the strawberries in a pot, add rhubarb and coconut sugar. Bring to boil on a middle heat level and then cook for 5 minutes while stirring all the time. Add chia seeds and cook for another 4-5 minutes. The mass should not be liquid, but not to thick eihter (it will get thicker while cooling down). Fill the jam in to the jars. Close them tide and turn upside down - you do not need to sterilize the jam. Leave jam cooling at room temperature. 

If you turn the jar in few minutes (aprox. 15 min) just try a little test. If you nock on the lid, you should not hear any muffled sound. You may be sure, that your jam lasts for at least 6 months.