There are days when you just need waffles. At least I’ve got those days. It was raining, it was cold and I had a craving. In the days I somehow always go for sweet stuff: pancakes, semolina, french toast or waffles…
Those waffles were the most fluffiest waffles I have ever had. Seriously. They are fluffy yet crunchy, not too sweet and just yum. A real treat. Don’t believe me? Have a try and be convinced.
The Fluffiest Waffles – Crunchy Oatmeal Waffles
125 g whole grain flour
25 g grape seed flour
250 ml milk
3 tbsp coco flower sugar
3 tbsp vegetable oil
1 pinch salt
4 tbsp oatmeal, whole grain
Mix flour, milk and sugar and let sit for 20 minutes.
Separate eggs and whip up egg whites with salt.
Add oil, egg yolks, oatmeal to the flour mixture.
Fold in egg whites.
Enjoy with salty butter and powdered sugar while still warm.
Do you make waffles for breakfast? Or is it more a treat in the afternoon? Would you spill your favorite recipe? And do you know of a recipe where no egg whites need to beaten? Because lets be honest its a pain in the a**.
And let me say this soup is amazing! I am so glad I actually know about it. When we spent our honeymoon at the attic circle I’ve seen this soup everywhere. Unfortunately I felt sick most of the time and fish soup just didn’t sound appealing.
On our last night in Finland we slept in an ice hotel. And there Lohikeitto was served yet again. I decided to give it a try. Been angry with myself for not ordering it earlier ever since. It comes as no surprise that I immediately googled a recipe for this Finnish Salmon Soup.
You can find original recipe easily. I made my own version the other night and really enjoyed it.
♥ 1 Tbsp Ghee (you can also use regular butter or olive oil)
♥ 1 Finely chopped onion
♥ 1 sweet potatoe
♥ 1.25 litres vegetables broth (alternatively you may use fish stock)
♥ 1/2 kg fresh cubed salmon fillet
♥ 250 ml cream (use milk for a thinner soup)
♥ 1 handful finely chopped baby spinach
♥ 5 pieces Bay Leaf
♥ 5 grains of allspice
♥ 5 grains of junipers
♥ dash of sea salt
♥ dash of pepper
Lets get cooking
Chop onions and add to large saucepan, simmer in the ghee over medium heat until soft
Cut the potato roughly into 1-inch cubes and add to onions, let simmer a bit.
Add enough water to just cover the potatoes. Add allspice, junipers and bayleaf. Turn up the heat to high, cover the saucepan with a lid, bring to a boil and cook the potatoes until almost soft
Add the vegetable broth.
Cube the salmon and add to the pot. Cook until it is mostly opaque (maybe 5 minutes). Do not stir the soup so as not to break up the salmon – I did as I didn’t care much though.
Add cream and make sure it does not cook anymore. ( I hardly ever manage that part. The cream will clot. It doesn’t matter for the taste but it just doesn’t look too good.)
Take off the heat and stir in chopped spinach.
Serve hot and enjoy.
So can you image coming back home after a long day outdoors with freezing numb cheeks? This soup is a total game changer than. Its warm, it’s reach, it’s filling.
I love veggies. But I could eat more of them. During summer that is easy. During winter – not so much. It’s the time I crave soups. Something warm, soothing and filling. But I wanted to challenge myself for Claras veggie expedition. February it’s all about savoy cabbage. I could have easily made a soup… with pearl barley and beef. But no I had my mind set on salad. A winter salad.
Best lukewarm… because it’s cold out there. And also something savory… bacon is always a good choice! Are you hungry yet? Ok here is is:
Winter Salad with Savoy, Bacon and Tiger Nuts
♥ 1/4 savoy cabbage
♥ Bacon (as much as you like)
♥ 2 tbsp olive oil
♥ 1/2 tsp caraway seeds
♥ 2 tbsp Balsamico, white
♥ 1 pinch brown sugar
♥ 1 handful chopped tiger nuts (If you don’t have any tiger nuts you can easily use any other nut you have. I just had them in the pantry.)
1. Cut savoy cabbage and remove stem. Wash leaves and cut into stripes. Remove veining. Boil for 3 minutes in salted water. Drain and let cool.
2. Roast bacon until crunchy.
3. Toss everything together and season with salt, pepper and caraway seeds. Add oil and vinegar. Garnish with tiger nuts and bacon. Enjoy lukewarm.
What is your favorite winter salad? Do you use savoy often? I don’t. I think its the second time ever I bought this cabbage. But with the many recipes coming in I am sure I will give it a spin. And I have 3/4 of the cabbage in my freezer. All cut up. easy to make soup…
Did you know I love love love risotto? Well I do. And that is probably the only reason I would agree to walk into an Italian restaurant. Because pizza… not my thing. Not at all. Maybe once a year. Pasta ok, but than I can do this at home any day. For years I thought – and was told – risotto is so hard to cook and it takes forever. Well, guess what: not true.
I only make risotto when I am cooking for my own. The lastest risotto I made was this awesome Shrimp Risotto with Pak Choi and coconut milk. To die for. Really.
You know what’s surprising to me: it’s the first risotto recipe on craftaliciousme. How did that happen? I’ve so many yummy recipes and improvise even more. So it’s time to post this one.
Shrimp Risotto with Pak Choi
You need the following ingredients when you cook for one really hungry person (me!) or it would work for two when there is a dessert later on.
♥ 1 shallot
♥ 1 cm of ginger
♥ 2 tbsp olive oil
♥ 100 g risotto rice
♥ 250 ml strong vegetable broth
♥ 100 ml coconut milk
♥ 4 shrimps
♥ 1 pak choi
♥ chilli powder
♥ 1/2 lime
1. Peel and finely dice shallot and ginger.
2. Heat oil in a pot. Add shallot and ginger. When shallot glazes over add shrimp and fry a bit more. Now add risotto rice and let glaze over.
3. Add broth and coconut milk one bit after another. ( I am way too impatient to do this and usually dump it all in at once. Don’t know what the difference would be.) Reduce heat and let simmer until liquids re absorbed (approx. 20 min).
4. Wash pak choi and cut into strips. 5 minutes before rice is done add the stem pieces to the risotto. Let cook for remaining time.
5. Add salt and chill powder to taste as well as leaves of the pak choi and grated parmesan.
6. Set table and risotto is done.
Enjoy your risotto. I could eat it for breakfast. Really it’s so yummy. Do you have a favorite risotto recipe? Please leave a link in the comments I would love to venture and try new ones.
You know how much I love this season by now. And I might have mentioned here and there that I am totally baking crazy.
I remember one year where I bought 12 kg of flour and baked it all in one weekend. It was insane. I am not doing that anymore but I am still baking way too much. I mean there are just so many fun recipes out there. But than there are the all time favorites. And the repertoire gets larger with every year…
I have this unwritten rule with myself: For every known/proofed/favorite recipe I bake there must be an unknown one. This way it is not getting too boring but at least 50% of the cookies taste good.
One year I made 12 different cookies. So it was a surprise the other day when I realized there is not one Christmas Cookie Recipe on this blog. Time to change that and today I spill my most favorite recipe of recent years.
Spicy Chai Cookies
While I love cookies and sugared goodies this time of year it just sometimes gets too much. And that is when those cookies com in. They change up the cookie jar with it’s spicyness and a bit savory taste.
What you need:
∗ 125 g butter, soft
∗ 75 g sugar – I usually use about 50 g
* 1 pinch of salt
* 1 egg
* 4 bags of Yogi tea / chai tea – I only use the ones based on black tea and found this one to be the best
* 1/2 tsp grounded pepper – sometimes I add more
* 100 g brittle
* 250 g flour
* 1 egg yolk
* 2 tbs milk
* 2 packs of vanilla sugar
1. Whisk butter, sugar and salt until smooth. Add the egg.
2. Cut open tea bag and put into a bowl. Add half of the tea, pepper, 50g of brittles and flour to the butter mix. Knead until you have a smooth dough. Wrap in plastic wrap and let the dough rest in the fridge for about 30 minutes. Try not to eat too much dough.
3. Preheat oven to 160-180°C. Roll dough onto floured surface and either cut cookies with knife or use a cookie cutter. Put bookies on baking sheet lined with baking paper.
4. Mix egg yolk and milk and coat cookies. Add remaining brittles and vanilla sugar to the remaining tea and cover cookies. Bake for about 7-10 minutes until golden and crunchy.
This makes for approx. 100 cookies. And they usually don’t last long. Unfortunately! My supply this year is already gone. Maybe I make another batch.
What is your favorite cookie recipe? Please share I always want to try new recipes.