25 June 2013

Watermelon Mint Popsicles

I did these popsicles few weeks ago, when the weather in the Netherlands was amazing. It was so sunny and even hot, but of course the weather did not continue for so long. But for sure the most of you are enjoying a lovely summer and this recipe will be a good way to quench a hot day.
There are some fruits can not be missed in my kitchen in summer time, one of them is watermelon. I love it! When I got this one the intention was to make a nice smoothie, but latter I decided to fill some push up cake pops containers and freeze them. I love them! The method is very easy and quick.

1/2 watermelon, cubed and seeds removed
1 cup of Greek iogurt
2 teaspoons honey
a handful of fresh peppermint
a pinch of salt

Blend all the ingredients in a food processor until smooth. Pour the watermelon mixture into popsicle molds and freeze them at least for 4 hours.

If you don't have molds use small plastic glasses or any other little container, freeze them for 40 minutes and insert wooden sticks and put them back to the freezer to complete the freezing process.

Hope you enjoy this refreshing delicious treat 

18 June 2013

Rhubarb Yogurt Cake

I love the acid taste of the rhubarb, cooked with sugar it's perfect for pies and other desserts. But what I really like the most is the fabulous color it gives to any dish. I use to make crumble with it and also a tart with custard. Here is very easy to get this plant anywhere and few weeks ago I found a gorgeous rhubarb in the market and I thought immediatly with a recipe I saw in the mazagine "Delicious"of a yogurt cake with raspberry. I replaced the raspberry for ruhbarb. But if you can not find it out rhubarb do not doubt and use any other acid fruit such as currants, raspberry, strawberrys or even a mix of fruits. 

INGREDIENTS 6-8 persons
300 g fresh rhubarb, plus sugar and water to cook it
125 g sugar
a pinch of salt
50 g butter at room temperature
2 large eggs
100 ml greek yogurt , plus extra to serve
125 g self rising flour
sliced ​​almonds and powder sugar for topping

Cut the rhubarb into slices, not too thick, put it in a pan with a little bit of water, some sugar and cook it over medium heat. Let it disolve completly. Do not add so much water just the enough to cook. Set aside while you prepare the yogurt dough.

Preheat the oven to 160º and grease the tin. 
Beat the butter in the mixing bowl add the sugar and the pinch of salt. Add the eggs and beat until fluffy. Mix in the yogurt and finally add the flour mixing just until well combined, do not overmix.
Cover the bottom part with the rhubarb ans spread it evenly around, cover with the cake dough and sprinkle it with the almonds.

Bake the cake fo 45-50 minutes until golden brown and the rhubarb mixture bubbles.
Sprinkle the cake generously with the powder sugar. Serve it warm or at room temperature. 

This cake is more tasty warm, serve it with a large yogurt spoon, an ice cream scoop or frozen yogurt.

Have a nice week 

11 June 2013

Green Smoothie

Get your greens! Green smoothies are very healthy, antioxidant, energetic and they even could help to lose weight. It is the best way to fill your body with essential minerals, vitamins, chlorophyll and fiber. It consists to mix green vegetables with fruit and water. The one I propouse you has spinachs, kiwi and banana, but you can choose any vegetable and fruit such as lettuce, cucumber, celery, carrots, strawberrys, mango and a large combinations list. If you did not try it let's do it you will surprise about its taste, I can assure you can't really taste the spinach in this smoothie.

04 June 2013

Feta and Sundried Tomatoes Muffins

You know in the Netherlands we can not trust the weather at all, but when the sun shines could be really amazing, and this season is the best to enjoy the fields and the flowers. Last week we had one of this wonderful days and I went for a ride with a friend. So I decided to make this muffins for the journey, and within less than 30 minutes they were already on the rack ready to eat. But first I had some time to make the pictures to share them with you. This savory bites are perfect for a picnic, to use as a side bread, also to spread with butter or any other cream. But just by themselves are a delicious snack to enjoy any time of the day. I bet you would be thinking in other flavour combinations at the time you are making or eating them.

INGREDIENTS makes 8 large muffins or 12 regular
130 g plain flour
150 g self raising flour
240 ml whole milk
60 ml olive oil
90 g sundried tomatoes in oil, thinly sliced
70 g Feta cheese, crumbled
2 medium eggs
rosemary, fined chopped
salt and peper

Preheat the oven to 180º and line the muffin cups with paper liners or spray.
Mix the flours, salt, peper and rosemary in a bowl, set aside.
In a separate bowl whisk the egg by hand, pour the milk and the oil, continue mixing and fold in the feta and dried tomatoes. Add this mixture into the flour mixture and stir by hand just until combined. Do not over mix the batter.
Fill the muffin cups using an ice cream scoop or a big spoon. Place the tin in the middle of the oven and bake for 20 minutes, or until they get golden and a toothpick inserted in the center comes out clean. Leave in the tin for 3 minutes and place it on a wire rack to cool completely and enjoy them right after.
You can keep them in room temperature, beter for eating within 2 days.

I used sundried tomatoes from an oil jar with herbs. If you have regular sundried tomatoes dip them in an olive oil jar the night before and you can add some herbs such as oregano, thyme, rosemary... You can keep the jar in the fridge for other uses for very long, they don't go off as long as the level of the olive oil is above the tomatoes.

Let me know if you try to make this recipe.