Dairy Free Hot Fudge Milkshakes

Cooking Harmony:

This looks mouthwatering and sounds so delicious that I will just have to try it ASAP.Yum!

Originally posted on Jessi's Kitchen:

Hot Fudge Milkshakes

I love milkshakes! I’m going to say that again…..I LOVE MILKSHAKES! I also really love hot fudge! Then when you put the two together it becomes the most magical dessert combination ever! They are and have always been one of my absolute favorite desserts. Over the past year I have not been able to tolerate dairy and my beloved milkshakes have not really been a part of my life. It has taken me some time but I have finally found a way to make a decadent dairy free milkshake and hot fudge.

I typically make my own ice cream. I find it to be really easy and I don’t have to worry about fillers and I can control how much sugar goes in it. I personally have a Cuisinart ice cream maker that I have had for almost ten years and still works great! I will post the ice cream…

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Healthy Burger

I love burgers like I guess you figured by my post of the Sweet Potato Fries. Well here comes the recipe for my favorite grilled burger. It´s really simple but it takes a little time in making, just because the meat is better if you let it wait for a few hours to drink in the taste of the herbs and spices. In this recipe I used fresh herbs but if herbs are not in season you can always used dried herbs instead and get a similar result. However, make sure to use only quality beef, such as free ranged and/or organic, because non-quality beef can easily ruin the taste of the burgers and make them shrink as a lot when you put them on the hot grill.

The Final Resault

The Burger Recipe

Serves 3

600gr good quality beef

10gr fresh thyme ( only the leaves)

5 gr fresh parsley

33 gr garlic without cloves

5gr mixed pepper

Start by cutting the thyme and parsley form the plants and then separate the leaves from the stalks. You won´t use the stalks in this recipe but if you are planning on having a pot roast within the next few days you can store the stalks from the thyme by placing them in a plastic container with a moist paper-towel, conceal the box and store it in the fridge.

Herbs and Spices pre cut

Next you should roughly chop down the thyme, parsley and the garlic and then crush the pepper.

Herbs & Spices Chopped

Place your beef in a bowl so you can properly mix all your herbs and spices into the beef, using your hands to ensure it´s all mixed properly. Conceal it wit a plastic wrap and let it wait in the fridge for at least 2 hours. The longer it waits the richer the flavor of the herbs and spices.

Beef & Herbs in a bowl

While the beef waits in the fridge I usually use the time to cut down the potatoes and all the vegetables that I like on my burger. My favorites are, lettuce, mushrooms, carrots, red bell peppers, red onions, cucumber and tomatoes. The mushrooms, bell peppers and red onions I like to grill along with the burgers. However they are to thinly sliced to put directly on the grill so I punch wholes in a thick aluminum foil and place them on-top of that with a drizzle of olive oil before I put them on the grill.  Then I grill them for just a few minutes until they get soft and have a little grilled look to them. The rest I place on a serving plate so it´s easy to put them on the burgers when they are ready.

For this recipe I used small new Icelandic potatoes but you can use any quality potatoes really. I sometimes also use the Sweet Potato Fries that I posted earlier this week. If you are using regular potatoes like I did, then rinse them well under cold water. Then cut them down into wedges and drizzle a little garlic olive oil on them and rub it in. Then punch wholes in aluminum foil and place them on top of that on the grill about 10 minutes before you put the burgers on. Then they should be ready at the same time. The time really depends on how big your wedges are though.

Also cut down about 4 slices of Gouda cheese and crumble up some blue cheese for your burgers.

Now when you have cut down your vegetables and potatoes, remove the beef form the fridge and split it into 3 even balls. Each burger should be a round 200gr, so I use a scale so they are all even, but you can eye it if you prefer. Then I just use my hands to make the burgers, pushing the beef balls down and molding them in my hands until I´m satisfied with the result.

Burger ready for grill

Now the burgers are ready for the grill. I like mine medium cooked so I preheat the grill until it has reached about 600°C and then grill the burgers for about 5 minutes on each side. When you have flipped them put the cheese and the blue cheese on so it will melt completely while the burgers cook. The vegetables need similar cooking time so you can put them on at the same time as the burgers. Then if you like bacon like me you can grill it along with the burgers, vegetables, potatoes and the buns.

I still haven´t found good gluten-free hamburger buns so I cheat and use the regular once. I like to heat them up on the grill just before the rest of the food is ready so they get a little bit crunchy.

When everything is cooked and ready there is really nothing left other than assembling your burger and enjoying it.  I like to cover my buns with bérnaise sause, then place a lot of lettuce on the bottom bun, then my burger, next the bacon and then the grilled vegetables and finally I top it off with more bérnaise and a little bit of ribsberrygél. This makes for a very tall burger so it can come handy to place a pin in the middle of it before you try cutting it up :-) Burger being assembled

Enjoy with a cold beer or a glass of good red wine!

Banana Cake

This banana cake came about because I was bored and I suddenly had the longing to bake something. I had 7 egg-whites laying around in my fridge, because I had been making Bearnaise the day before. So obviously I had to use those egg-whites for whatever I was going to make and the result was this amazing banana cake.

Banana Cake Recipe

7 egg whites

58gr hazel nuts

16 gr cocoa nibs

36 gr desiccated coconut

1 banana

The Ingredince

The Ingredients

Start with grinding the hazel nuts in a blender until they become almost powdery and mash the banana into a paste. Whisk the egg whites until they are white, fluffy and forming stiff peaks (you should be able to turn the bowl upside down without the egg whites falling out).

Now carefully add the grounded hazel nuts, cocoa nibs and desiccated coconut to the egg whites. Then slowly add the mashed banana to the mixture. Now everything should be mixed in and ready to pore to an aluminum dressed springform cake pan.

The Dough

Banana Cake in the Tin

Bake in the middle of a preheated oven at 150 °C until its golden brown on top and the cake pin comes out clean when you poke the cake in the middle. Then remove from oven and allow to rest until it’s completely cold and start on the cream.

Banana Cake baked

Banana cream

145gr margarine

75 gr mashed banana

2 drops of chocolate stevia

2 tbsp. lactose free double cream

¼ tsp. vanilla drops

Whisk the margarine until it’s white and fluffy. Slowly blend the mashed banana into the margarine. Then add the chocolate stevia, the cream and the vanilla and blend a little more. Now you should have a smooth banana cream that is ready to go on top of the cake.

Chocolate coating

100gr dark chocolate

60 gr double cream

Roughly desiccated coconut

Put the chocolate into a casserole along with the lactose free double cream and slowly heat until all of the chocolate has melted and is carefully blended with the cream. Then remove from heat and let it cool, so it won´t melt the banana cream ones you cover the cake.

Carefully loose the cake from the spring-form cake pan and place it onto a nice cake dish. Spread the banana cream evenly on the cake and cover with the chocolate blend. Sprinkle with roughly desiccated coconut.

Enjoy with lactose free double cream and a good cup of coffee.

Banana Cake ready

Sweet Potato Fries

 Sweet Potato Fries_02

I learned how to appreciate sweet potato fries when I was a student in Chicago, for a few years ago. Then me and my friends would dine out a lot trying new restaurants all the time. After all it could be perceived as part of our studies as Hospitality Management students, or that was our excuse at least ;-)

We loved going out for a burger and a beer and no place was better than Wild Bar & Restaurant which was just a cross from my apartment. There it was optional to get sweet potatoes with everything in stead of regular french fries, and of course I had to try, especially because me, the little girl form Iceland, had never tried sweet potatoes before. That´t was it. I was officially in love with this new discovered fries of mine. After that I never ordered anything other than sweet potato fires, if I could help it.

However, when I came back to Iceland 2 years later my lovely fries where nowhere to be found. I looked at all menus that I could get my hands on but it was all for nothing. No-one offered sweet potato fires in Iceland at that time.

Therefore, I started experimenting. I don´t have a deep frying pot at home so I tried to oven bake sweet potatoes to see if I could get the same result. I couldn’t´t match it exactly but below you will find my recipe for crispy sweet potatoes which are the closest thing that I have been able to produce  without a proper deep frying pot. I quite like them and they are also healthier than the deep fried once. I hope you will like them too.

Sweet Potato Fries

1 Sweet potato

Olive Oil or Garlic Olive Oil

Black pepper

Raw Sweet Potatos

Preheat your oven at 200-220°C and use the fan. Start with rinsing the sweet potato. Then cut it down into 1/2 cm slices, leaving the skin on.  When you have chopped all the potato down into slices start cutting the slices up into 1/2 cm thick pieces, or at least try to make them as even as possible.

Cover a baking tray with parchment paper (baking paper) and poor the sweet potatoes onto the tray. Drizzle the olive oil or garlic olive oil over the potatoes, just enough to cover the potatoes on all sides as you toss them around. Add the black pepper and other spices if you like.

I personally love garlic so I always have garlic olive oil in my fridge. I just crush fresh garlic and add it to olive oil along with a little oregano and black pepper and the outcome is a fresh garlic oil that I can keep in my fridge for weeks.

When all this is done just place your potatoes in the middle of the oven and leave them for about 15 minutes or until they are golden and puffy. Then take them out and quickly turn them over to get the same result on the other side as you bake them for another 15 minutes. Then turn them over once more and put the grill on. Now watch them carefully, tossing them occasionally. Just be careful not to leave them for to long under the grill, otherwise they will burn. It is fine though if they get a little brown at the ends because it just gives them a caramelized flavor which I really love. Finally Take them out when they are golden and crispy all around.

Potato Salad

This is the recipe to my mothers great potato salad, which I have tweaked a little to make it lactose free.  It still remains fresh and delicious, just a little bit healthier :-)

I remember this summery potato salad since I was a kid. It used to accompany great weather, BBQ and a lot of fun for my family and now so many years later it installs the same feeling for my kids. It´s fresh, it´s delicious and I have the feeling that you and your family are going to enjoy it just as much as my family does, so here  we go.

 Potato salad_02

Potato Salad

1kg potatoes

160 gr sour cucumbers

½ onion

14gr scallions

220gr lactose free sour cream (made from lactose free *súrmjólk,)

205 gr mayonnaise

5 medium eggs

1-2 tbsp. mustard

1 tsp. season all

Boil the potatoes for roughly 30 minutes (depending on size), or until you can push a knife though the middle without a resistance. Then peel them and roughly chop them down. Boil the eggs for about 10 -12 minutes. Finely chop the onion, scallions, cucumbers and eggs.

Now put everything in a big bowl along with the mayonnaise, sour cream, mustard and season all, and mix it all together and let it stand in the refrigerator for at least 2 hours to get a richer flavor. The longer you let it rest the better it gets. When your ready to serve it you can decorate it with a little bit of parsley or chive so it looks nicer.

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* Súrmjólk is an Icelandic dairy product which is similar to buttermilk. In Iceland it is now available without lactose. I don´t know if it´s possible to get something similar outside of Iceland, but don´t worry, if you can get your hands on a lactose free yogurt you can use that too and just add a little bit of lemon to it until the flavor is right. If that is not available either, you can just use mayonnaise, just make sure to use a thick mayonnaise and add a little bit of lemon to adjust the flavor. However, regardless of  if you have a yogurt, súrmjólk or buttermilk, you will need to strain it for a few hours to get the right thickness and take the edge oft the awfully sour taste that at least súrmjólk has. To strain it I put a paper-towel in my colander and poor the súrmjólk in, then I place the colander on top of a bowl and just leave it for a few hours. The result will be a beautifully rich and thick  sour-cream sitting on top of the paper towel, which I can then use for my potato salad.

1513~Green Smoothie

Cooking Harmony:

Sounds good and healthy so I will definitely try this one!

Originally posted on Raw Journey:

-7 cups chopped black kale; 1/2 cup chopped carrot; 1  1/2 cup broccoli; 2 small banana; 1 heaping tbsp hemp seeds; 2 heaping tbsp goji berries; 1/2 level tsp camu camu powder; 2 level tsp maca powder; 1 level tsp cacao nibs; 1 level tsp coconut butter; half a 1/4-tsp stevia concentrate; 10 ice cubes; 1  1/2 cups cold water

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