Peanut Butter Cookies

My kids are not fans of peanut butter and I can’t blame them, I only started to like it as a young adult myself. But I recently remembered that they liked some peanut butter cookies they tried when visiting friends over the summer. And I remembered my friend telling me how easy and quick they are to make!  So I set out to find a new recipe. And this one was a huge success among my family and as well friends.

Having said that, the below listed ingredients are from allrecipes.com but I found the sugar shockingly high and reduced it by half and I think even less will do!
I also added some dark chocolate chips just before baking.

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Peanut Butter Cookies 

Optional: dark chocolate chips to be added just before baking

Preheat oven to 375 degrees F (190 degrees C)

In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended.
Beat in the egg, milk, and vanilla one at a time.
Combine the flour, baking powder, and salt; stir into creamed mixture.
Roll tablespoonfuls of dough into balls. (I made them a bit small, approx. half a tablespoon
Place cookies 2 inches apart onto ungreased cookie sheets.
Press each ball once with a fork.

Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

That’s all all there is to do – and you are ready to enjoy!

Happy baking

and have a lovely day

AK

Fish Fingers delight

The things you sometimes come across at the hairdresser – interesting cooking magazines (*). These salmon fish fingers quickly became one of our favourites.

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As usual, quick and easy – and healthy on top!

Salmon Fish Fingers
(for 2 servings)

2 tbsp ground flaxseed
2 tbsp fine porridge oats (I use the normal ones)
1/2 tsp garlic granules
1/2 tsp dried mixed herbs
2 large skinless salmon fillets
olive oil for coating
lemon wedges to serve

Directions:

  • preheat oven to 180deg C.
  • mix flaxseed, oats, garlic and herbs together (I mix it in a food processor as I use standard oats and they tend to be harder. Plus I get a softer coating). I also added Chia seeds to the mix.
  • cut the salmon into fingers, coats slightly with olive oil.
  • roll the fingers in the oat mixture until completely covered.
  • place them on a baking sheet and bake around 25 min or until coating is golden.
  • serve with lemon wedges, fries, salad, etc.

Have fun and indulge!

AK

(*) I am not sure about the magazine anymore, but the recipe was published from the Medicinal Chef: How to Cook Healthily by Dale Pinnock)

Oat cookies

Great for an energy fix, a school snacks, for picnics or a bite on the go. Super easy and quick to make, kids will love to join in!

I have fond memories of those as I used to make them as a child. The recipe dates back to my Swedish Cooking book from 1963 when there was less focus on all the healthy eating. So they may not be super healthy with all the butter and sugar, but the oats – and optional dried fruits – make up for it, won’t you agree?

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Oat Cookies 
(Havrekakor)

8 dl plain oats
2 1/2 dl flour
3/4 dl sugar (or less, I changed to brown sugar for a slightly different taste)
200gr butter (soft)

around 0,5dl dried fruits (optional; raisins and cranberries work well)

Mix all ingredients but the dried fruits. Best way to mix it is by hand, it takes a little while until the butter and the rest is completely mixed and sticky but keep on going and it all comes together. Once the butter, oats, flour and sugar are all mixed together add the dried fruits.

Then make small balls. You may want to use a larger teaspoon to portion the balls so you have similar sizes for a more equal baking.
Place them on a baking tray with baking paper and press the down with a fork til around 0.5cm.

Bake on 175-200C for about 8-10min, until the sides turn slightly brownish.

Makes about 60 small cookies.
I tend to make them a big bigger, so I end up with around 40 pieces.

Have fun
and a nice day

AK

 

 

Salmon Stir-Fry! Quick, easy, tasty!

Planning a relaxed evening or lunch and need a quick meal?! Here you go, give it a try!

When the kids were out of the house it was time to do some relaxed and uninterrupted cooking. Oh what I enjoyed it! I didn’t go for something crazy but something tasty and easy; the cutting took in fact longer than the cooking. Just what I was in for. Nice music, a glass of wine and chopping away!

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This easy, tasty Salmon Stir-Fry is so worth it. And super quick, too!
I found it in Jamie Oliver’s Ministry of Food book.

Super-Quick Salmon Stir-Fry
(Jamie Oliver)

Ingredients 

sea salt and ground black pepper
200gr basmati rice (or noodles or whatever you may fancy)
350gr salmon fillet, skin off, bones removed
a handful of shelled peanuts
1 clove of garlic
a thumb sized piece of fresh root ginger
1 fresh chilli
a bunch of coriander
groundnut oil
1 heaped tablespoon of Patak’s tandoori curry paste (or other)
a handful of mangetouts
1/2 of a 400ml tin of coconut milk
a handful of beansprouts
1 lime

Directions

The stir fry is super quick, so make sure you have your rice or pasta cooked before, respectively do all the cutting and preparation while they cook!

  • crush the peanuts in a pastel
  • peel and finely chop garlic and ginger
  • halve, deseed and finely chop the chilli
  • pick the coriander leaves from the stalk, put the leaves aside and chop the stalks
  • chop the salmon into even abt 2.5cm chunks
  • put the work onto high heat and add 2 lugs of oil
  • add garlic, ginger, coriander stalks and most of the chilli
  • stir for 30 seconds, then add the curry paste an stir another 30 seconds
  • add the salmon, cook for about a minute, then add the mangetouts and coconut milk
  • let it all cook for another minute
  • taste and season with salt and pepper if needed
  • spoon the salon over your rice / pasta
  • sprinkle with beansprouts and crushed peanuts
  • halve the lime and squeeze over the juice
  • sprinkle with remaining chilli and coriander leaves 

    Sit down and enjoy!

    Have  a nice day
    AK

Yes, it is green, healthy and kids approved!

Superfood?! Yes, of course they always sound great and are so healthy and good. But if you have children in the house chances that they eat it are rather slim. That is unless they love Pesto, then the greener the better seems to do the trick – at least for all three kids in our household.

Look at this stunning green colour – thanks to the superfood Kale!

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Kale Pesto 
(found on http://www.bbcgoodfood.com)

  • 85g pine nut, toasted
  • 85g Parmesan
     (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
  • 3 garlic clove
  • 75ml extra-virgin olive oil, plus extra to serve
  • 75ml olive oil
  • 85g kale
  • juice 1 lemon

Serve with Spaghetti or Linguine!

Indulge in this super healthy and super easy to prepare superfood!

Have a nice day,

AK

Lemon Curd cookies

Christmas time is as a well baking time and while I do like to stick to some traditional baking I tend to add something new here and there, too, as mentioned as well under my post about traditions.

So when a dear friend moved away and left me a jar of lemon curd, I decided to add some lemon curd cookies this year again. Lemon curd is something I came across while mingling with some lovely Brits during our stay in Germany and the thought of baking them brought up some nice memories! Easy, quick and delicious!

Lemon Curd Cookies

1 egg, room temperature
110gr unsalted butter, room temperature
240gr plain flour
60gr caster sugar
pinch of salt
1/4 teaspoon almond flavouring (optional)
abt 20 teaspoon lemon curd
icing sugar for coating (optional)

Beat the sugar and butter until creamy.
Add the egg and mix until well combined.
Add a pinch of salt and almond flavouring (optional) and mix with spatula.
Shift in the flour.
Mix with spatula or hands until it all comes together.
Make a ball and wrap in clingfilm and chill in the fridge for about 30min.

When chilled take the dough out of the fridge and form into small balls (about the size of a walnut). Flatten slightly, with a teaspoon make a dent in the centre for the lemon curd.
Fill each cookie with lemon curd.

Bake in preheated oven at 180deg for 10-13 min.
Transfer to wire rack and let them cool down.
Sprinkle with icing sugar (optional).
Keep in airtight container and enjoy!

(found on http://www.happyfoodstube.com)

Happy baking and have a lovely day,

AK

 

 

 

 

 

Chocolate spread – so good! 

nutella

This is something I have never ever considered doing myself, even though my kids used to ask me if it is possible to make chocolate spread at home. I just always thought it would be far too complicated. So when a friend of mine recently posted her home-made Nutella I got super excited and went to buy the ingredients the next day and made it with the kids!

You may now wonder if this homemade spread can compete with the store-bought versions. And I get it, having a chocolate addict in our house I was doubtful if this would work, too. But yes it did! She loves it, and I am more relaxed, knowing it is so much healthier!

Not only is it really easy to make, no you know what is in there and can decide the sweetness yourself! And with the huge amount of nuts, it is full with healthy nutritions! And beside all those health benefits you do something good for the environment, too, as you do not buy a product that includes palm oil.

So – are you as excited as I was when I came across this, then here you go, check the link. It is in Swedish but subtitled in english.

Home-made Nutella 

Homemade chocolate spread all you need is:

400gr hazelnuts
250gr chocolate
0,5dl honey
bit of salt

And if you decide to do this, a few comments on my two recent experiences may help you in the process to receive a satisfying result.

The first try was with almond butter. Hazelnuts are not that easy to come by here and I have a supermarket where I can get plain, fresh almond butter, so I thought I give this a try.

In the video you will see that they keep on processing even though it looks smooth and creamy already. Perhaps we should have done that with the almonds even more. But then again, the almond butter itself is not as creamy as for example the peanut butter, so it may just always end up harder. The taste was nice, obviously different due to the almonds but good. And a great start to this new version of chocolate spread in our house!

The second try was with hazelnuts, making it from scratch, just as the recipe says. And oh is that a good one! Already the smell of the hazelnut cream was just mouthwatering. We processed it extra long due to our previous experience! And then pouring it all together, and finally trying it, hmmm… What can I say – we are in love!

Want to finally be more relaxed when you and/or kids enjoy chocolate spreads? Then try this one! I hope you will say the same as my kids “Oh this is so goooooooood!”

Have a lovely day,

AK