Rice pancakes

I love being outdoors and hiking is certainly on my priority list. When I was enjoying my last hike in the company of my friend Barbara, who is very much on the same frequency as me, when it comes to food, she mentioned some sort of rice pancakes her mum makes. Barbara sworn, that they are the tastiest things for breakfast ever and that she demands them several times a week. They are apparently so delicious, that she refused to share some with her husband John who was driving that morning (well, she would have shared them, but she was secretly hoping, that he would not want any :)). So here I come, the next day I had made the first batch from organic red rice and this morning I opted for organic black rice I had bought few months ago on my travels. I soaked it for 24 hours, which resulted, that rice was on the edge of fermentation. As a probiotic lover I know, that many cultures in Africa ferment their grains to increase their nutritional benefits and to help absorption of all minerals and vitamins. I have previously soaked teff and made some bread out of those and we loved it! All you need is rice (brown/ red/ black, your choice!), some freshly grated coconut, water and coconut oil for frying. I swear you will love these guys! Ingredients: 2 cups of organic rice 1/2 cup freshly grated coconut about 3 tbsn coconut oil for frying     Instructions: Soak rice in filtered water for at least 8 hours, if possible change water several times. Place all... Read More

Cottage Cheese Buns with Plum/Date Sauce

If you have recovered from Christmas binging and overeating, perhaps you can afford to share these easy to make sweet buns. To make a lighter version, you can use less butter, but we love them just as the recipe says. Perfect desert to take to kids  or friends party, because they take less than 20 minutes to make. Once they were done, I had to freeze half of them, otherwise there would have been none left before the evening.   Ingredients: 250g cottage cheese 250g butter, softened 250g wholemeal flour handful of roughly chopped walnuts sweet plum sauce/ date paste 1 egg to spread on the top of buns       Instructions: In a large bowl mix all ingredients well together until it resembles a good pizza dough. If the dough is too sticky, add a bit more flour. Roll on to the parchment paper, spread plum sauce or date paste, sprinkle with walnuts and fold the dough together in a shape of long log. With a knife cut about 3 cm thick slices and place them back on a parchment paper. You should be able to make about 12 buns. Bake in preheated oven on 180 degrees C for about 20-25 minutes until slightly brown. Super easy and absolutely... Read More

Cinnamon Cookies (by my uncle Majer)

Pre-word: Dedicated to my uncle (strejdulínek Budulínek) I come from a small town Trutnov in Czech Republic. My uncle Majer is certainly one of the people who influenced my relationship to baking most. Not only he was  (and still is at age 82) then best baker in the town, but his workshop was in a close proximity of my school.  The winding sweet smell could never have been missed. His marzipan roses and birds have landed on numerous amount of Trutnov’s wedding couples, including me, of course. As a child I would always find an excuse to sniff around his place, often proudly bringing a bunch of friends hoping, that he was not too busy and we would receive a generous amount of sweet treats. God they were so tasty! I do not know anyone else who would be more dedicated to his profession than my uncle. His every day routine would start at 4am, as people would want to have a first bite of these heavenly- heavy cream- super sweet Czech cakes with their coffee in the morning. They say it was not easy to work for him. He is perfectionist and people would often raise their eyebrows as my uncle tends to sniff everything, which is meant to go into his mouth, analysing every single ingredient and revealing, which one has been cheated on, especially when it came to a good quality butter. I have, in fact, always enjoyed his sniffing ceremony and for me he has always been someone who smelt like sweets even on Sundays when wearing clean and ironed clothes. I remember my first... Read More

Baked Pears with Apple Cranberry Reduction

It’s Christmas time. If you are looking for a guilt free and surprisingly easy pudding recipe, then you are looking into right place. Just follow the instructions and you will be surprised by results!   Ingredients: 4 large pears 1 cup apple juice (no added sugar) 1 cup cranberry juice (no added sugar) 1 tbsn organic cloves 2 cinnamon sticks handful of hazelnuts     —————————————- Instructions: Preheat the oven to 180 degrees Celsius. Wash and dry pears, cut a thin slice off the bottom to help them standing on the baking dish. Pour apple and cranberry juice with cinnamon and cloves into the baking dish. Bake pears for about 40 minutes, basting them with juice every 10-15 minutes. In a separate pan roast handful of hazelnuts until brown and sat aside. Remove pears from the oven, place on a serving plate and pour remaining juice over the top. Sprinkle with hazelnuts.... Read More

Mum’s Lentil Soup

Ingredients: 2 cups soaked brown lentils 3 cups water root vegetables of your choice: 2 medium carrots, sliced 1/2 small celeriac, cut in cubes 2 small parsnips, sliced 1 large onion, 1/2 finely chopped, other half cut in quarters 2 cloves garlic, chopped 3 tbsn butter 2 tbsn wholemeal flour 1 cup chicken (or vegetable) stock sea salt, pepper, 1 tbsn marjoram —————————————————- Instructions:  Soak lentils for at least 8 hours or overnight. Change the water, place in a large pot with 3 cups of water and simmer for about 15 minutes. In a meantime, in a separate frying pan sauté onions with butter until tender.  Add flour and stir. Fry for 3-5 more minutes until flour becomes slightly brown. Sat aside to cool down. Add root vegetables and chicken stock to simmering lentils in a soup pot and cook for 3 more minutes. Add garlic and the rest of onion and cook for 3 more minutes. Add sautéed onions and all content of frying pan slowly while stirring and boil for 5 more minutes. Season with salt and pepper. Add marjoram at the very end, do not boil any... Read More

Kidney Bean Soup with Kale

Ingredients: 2 cups soaked red beans (or cannelini beans) 5 cups water 4 bay leaves 3 tspn olive oil 1 large onion, finely chopped 4 cloves garlic, minced 1 cube vegetable stock 1 tspn sea salt pepper to season 1 tspn dried thyme 1 tspn dried rosemary 1 tspn dried marjoram ————————————– Instructions: Rinse the soaked beans (overnight or at least 8 hours) with fresh water, place them in a large pot with 5 cups of cold water. Bring to a boil and cook on low heat for about 30 minutes. Add bay leaves and cook for 10 more minutes. In a separates pot saute onions and garlic with olive oil for about 3 minutes and add chopped kale. Cook until wilted (2 minutes). Add vegetable stock cube, salt, thyme and rosemary and cook for 3 more minutes. In a food processor, puree half of the cooked beans and add them back into soup for creamier consistency. Add all content of second pot with sautéed onions, garlic and leak and cook for 5 more minutes. Season with ground pepper and some marjoram, but do not boil any more.  ... Read More