My Poppyseed-Vanilla Porridge: Waffles with Blueberries


And one more recipe with my delicious oatmeal mix... This recipe actually came from the N'Oats box itself. I changed it a little, added a few more ingredients. The waffles came out wonderfully fluffy and light. I just love waffles. I served them with canned blueberries as these were nicely sweet and juicy.

Check out my other Poppyseed-Vanilla Porridge recipes: Tangerines, Layered with Nuts, Hot Berries and Vanilla Sauce, Mug Cake with Peaches

Ingredients (ca. 5 waffles):

  • 120g (12 Tbsp) N'Oats "Poppyseed-Vanilla Porridge"
  • 250 ml milk
  • 1 egg
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 1 Tbsp butter (softened)
  • 1/2 cup powdered sugar
  • 1 cup blueberries (sweetened)

Preparations:

  1. Mix oats with milk. Let sit for a 1-2 minutes. 
  2. Add egg, sugar, cinnamon, vanilla, salt and butter. Mix well till batter seems smooth. Let sit for 1 hour.
  3. Bake in a waffle maker till golden brown. Sprinkle with powdered sugar and serve with blueberries.






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My Brother's Aloo Palak (Indian Spiced Spinach with Potatoes and Chickpeas)


I love Indian food, the spices and the sauces. My brother cooks really good vegetarian Indian dishes like the Kashmiri Aloo Dum - potatoes and chickpeas and a creamy yoghurt sauce. Now, he tried out an Indian spinach recipe. It's called Aloo Palak and according to the name it actually only comes with potatoes (aloo). However, my brother added some chickpeas which fit really nicely. As he added another ingredient, it is really important to use the right amount of the Indian spices. The dish incorporates a lot of the traditional Indian spices -  cumin, tumeric (or curcuma), garam masala, asfoetida and ginger... As in most Indian dishes, one of the first steps is to sauté some of these spices and seeds to develop the fragant flavors...

Here is my try of recreating my brother's Aloo Palak :)

Note: Seve it with Basmati or Yasmine rice. These are long-grain rices that are fluffy and do not clump.

Ingredients:

  • 3 Tbsp oil
  • 2 tsp  cumin seeds
  • 2 cloves garlic - minced
  • 1 Tbsp ginger paste
  • 2 medium sized onions - finely chopped
  • 3 tomatoes - finely chopped
  • 3-5 green chilies (or green bell pepper)
  • 1 tsp tumeric/curcuma powder
  • 1 tsp chili powder
  • 1/2 tsp sugar
  • 1 Tbsp garam masala
  • 1 tsp asfoetida
  • salt, pepper to taste 
  • 2 cups water
  • 250g spinach - finely chopped
  • 2 cups potatoes - preboiled and cubed 
  • 1 cup chickpeas 
  • basmati rice
  • naan

Preparation:

Boil potatoes till almost soft (appr. 70% done). Prepare Basmati rice.
  1. Heat oil. Add cumin seeds, cook for a minute till slightly brown. Add minced garlic and ginger paster, stir and cook for 30 seconds. Add the onions and fry till light golden brown. Now, add the tomatoes and chilies. Cook for 5 minutes. Add the tumeric powder, chili powder, sugar, garam masala, asfoetida, salt and pepper to taste. Stir and sauté spices for half a minutes to fully develop the flavors.
  2. Add water. Stir well and cook till the sauce thickens.
  3. Add the spinach, mix well and cook for 3 minutes. Now, add the potatoes and chickpeas, mix everything. Cover with a lid and cook for 5 minutes, till potatoes are soft and gravy thick enough.
  4. Serve with basmati rice and naan. 





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Little Granola Baskets - HAPPY EASTER


I got inspired to this delicious little breakfast granola cups by a video on pinterest, referring to a recipe on BuzzFeed: One Muffin Tin, Three Healthy Breakfasts. As the title says, they have in total three cute little recipes for the muffin tin. I prepared these granola cups for Easter as they seemed easy to make, light and delicious, and plain cute :) I currently love to eat yoghurt, fruits and granola.

I made a few small changes to the recipe, adding maple syrup for example. I also used a granola mix instead of plain oats. My granola mix included oats, cornflakes, coconut flakes and sunflower seeds.

Ingredients (for 6 baskets):

  • 1 banana
  • 2 Tbsp honey
  • 2 Tbsp maple syrup
  • 1 tsp vanilla sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups granola mix/ oats
  • 1 cup yoghurt (plain)

Possible Toppings:
  • fruit (banana, kiwi, mango, rasberries, blueberries, strawberries)
  • nuts (almond slices, walnuts, coconut)
  • chia seeds
  • chocolate flakes

Preparations:

  1. In a mixing bowl, mash the banana with a fork until smooth. Add the honey, maple syrup and vanilla and mix. Now, add the granola mix (or oats), salt and cinnamon and mix. 
  2. Grease a muffin tin. Place two tablespoons of the granola-banana mix in each tin cup. Press it into the cup to form the little baskets.
  3. Now, refrigerate the cups for 1 hour. Preheat oven on 350 degree Fahrenheit.
  4. Bake the cups for about 20-30 minutes to dry the granola mix. Take them out and let them cool.
  5. Peel the baskets out of the muffin tin form. Fill each with a tablespoon of yoghurt and your favorite toppings. 





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