Blueberry and beetroot smoothie

Ingredients

2 cups unsweetened oat milk (or your milk of choice)

1/4 cup quick-cooking oats

1 1/2 cups frozen or fresh blueberries

1/2 cup beetroot juice

1 banana

1/2 tablespoon honey (optional)

Instruction

Place all the ingredients inside a blender and blend until smooth. You can add a few ice cubes and blend them with the other ingredients.

Pour the smoothie into glasses and serve immediately.

Shortbread cookies

Hi I’m back, and I have for you my favourite shortbread recipe which is my ultimate comfort food. I just love them with milky tea after dinner. The recipe was passed to me by my mum in low and I have to say that this cookies are simply amazing. I’m very lucky that she gave me this recipe and now I can make it whenever I want. But to be honest when she makes it, always tastes better.

Ingredients for 12 cookies

250g unsalted butter, at room temperature

100g caster sugar

225g plain flour

75g rice flour

1 tsp vanilla extract

pinch of salt

Method

In a bowl, combine the flour and salt.

In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add vanilla extract. gradually add the flour and salt mixture into the butter mixture and mix until you have a stiff dough which can be rolled.

Preheat the oven to 175 C

Turn the dough out onto a floured surface and roughly press it out into a rectangle shape, then press it into a baking pan. Bake for 20 minutes until the edges are very lightly golden and most of the surface is still pale gold.

Remove from the oven. Working quickly, cut it into rectangles and prick it all over with a fork.

Return to the oven for 5 minutes or until the surface is lightly golden. Turn the oven off and, if safe to do so, leave the oven door slightly open.

Leave the shortbread to cool for at least 1 hour.

Bluberry pie with fresh fruits

I love this combination of flavours and colours. I know that blueberry taste the best in Jun but sometimes is so difficult to wait till then:-). So sometimes I  buy and make delicious dessert like this one. I made a small pie and a few jar size desserts for breakfast. Yes this pie you can serve morning or evening if you like. 

The pie is 100% raw, vegan and gluten free, totally healthy type of treats, so make one for yourself and for a family:-)

Ingredients for the crust:

300 g pitted dates soaked in hot water for 30 minutes 

100 g any favourite nuts, I used peanuts 

20 g coconut oil, melted

 

Ingredients for the filling:

250 g blueberries

200 g cashew nuts, soaked overnight 

100 g coconut oil, melted

1 tsp vanilla extract 

2 tbs rice syrup 

Process all the ingredients for the crust in a food processor with an S-blade.

Transfer the crust mixture to a 20 cm loose-based tart tin. Using a spun press the mixture evenly into the base of the tin and half way up the side.

To prepare the filing, blend all the ingredients in a high- speed blender until smooth and creamy.

Pour the filling into shaped crust and shake the tin to even out the filling.

Put tin to a frige and refrigerate for 5 hours.

Serve with fresh fruits

 

Chia seeds pudding with figs and blueberry

I love to start the day with something very tasty and filling. Lately my breakfast was this beautiful looking jar full of goodies.

Chia seeds are so tasty, especially when you add some favourite milk, vanilla paste and blended fruits.

Thats what it takes to start a healthy and energetic day, so why don't you start today:-)

Ingrediens for chia seeds milk:

3 tbs of chia seeds

300 ml of milk

1 tsp of vanilla paste

Ingrediens for fruit mousse:

4 figs

1 cup of fresh blueberry

1 tsp of dry rose petals 

Put chia seeds to a tall jar and cover with milk, add vanilla paste and stir well. Leave for 10 minutes. After that time stir again, cover the jar and put to a fridge for 4 hours. Better yet, mix it the night before and leave it to soak overnight in a fridge, for a ready breakfast to wake up to:-)

To do fruit mousse put all the ingredients to a blender and mix until you get smooth consistency.

Pour mousse over the chia milk and top with some fresh figs and blueberry.

Enjoy:-)

 

Raw food, sun dry tomatoes burgers

Very moreish and surprisingly very good tasted burgers. I couldn't believe that a raw food, deferent than salad, vegetables or fruits can taste delicious. So I checked and I'm so happy that I did it. When me and my husband tried we both thought that they really tasted like a traditional burgers:-).
You have to try and see for your self, the only thing you'll need is dehydrator or oven with low temperature settings, and a little time:-)

Ingredients: 

130 g sunflower seeds, soaked for 4 hours

70 g peanuts, soaked for 4 hours

50 g sun dried tomatoes, soaked for 4 hours

40 ml sun dried tomato soaking water 

1/2 onion, roughly chopped

1 clove of garlic

5 g parsley

1 tsp grater fresh ginger

1/4 tsp cumin powder

1/4 tsp ground black pepper

1/2 tsp salt

Preparation:

Combine all the ingredients in a food processor with an S-blade. Mix until you get a thick, grainy paste. 

Using your hands, form 12 round shape burgers, each about 3 cm thick. Arrange them, spaced out, over mesh trays and dehydrate for 10 hours at 48 C . After that time unstick them from the tray, turn them over and dehydrate for another 4 hours.

You can serve them on a bread bun or simply with salad toped with favourite sauce.

Peach and vanilla yoghurt fools

One of my favourite dessert, delicious and easy to make. You can use your favourite fruits but with peaches taste so good. The  recipe is from Women's Weekly Slow Fast book which I love so much:-). The recipe in the book are very good and the dishes very delicious but after all the book has stunning pictures:-) 

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Ingredients:

600 g medium peaches

2 tbs caster sugar

1/2 tsp vanilla extract

560 g vanilla yoghurt

2 tbs coarsely chopped pistachios

1 tbs small mint leaves

Preparation

Halve the peaches, discard stones and quarter each half. Put the peaches to a stand blender add sugar, vanilla extract and process until smooth.

Place the yoghurt in a medium bowl and spoon three quarters of the peach puree into yoghurt, do not stir. Spoon yoghurt mixture into 4, 160 ml glasses. Top with remaining puree, add some fresh peaches, pistachios and mint leaves.

 

Beetroot and spinach tart witch chicken

Today is a day when I'm writing my first post on my Artisan blog:-). I feel a little stressed even now after 3 years of posting on my polish blog Pomysłowe Pieczenie   

I don't know yet what the blog will be about but I think I'll start with the recipe. In the future I would like to write about everything what relates to food and photography and also a little about my life.

Ok let's do it!

Beetroot and spinach tart witch chicken

For the shortbread base:

125 g unsalted butter

1 cup all all purpose flour

pinch of salt 

1 egg yolk 

Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses. Pulsing add an egg yolk, pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.

Turn out dough on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 30 minutes. Roll the pastry, and line a buttered tin (21 cm) with the pastry. Put the tin in fridge or freezer for ½ hour. Heat the oven to 180 degrees Celsius 

Bake the tart-case for 15 mins, in a meanwhile prepare a filling

Do Ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.

For the filling:

2 eggs

1/2 cup of natural yogurt

2 tbs of mascarpone cheese 

3 tbs of grated cheddar cheese

2 tbs of sour cream

1/2 tsp salt

2 tbs of olive oil

1 organic chicken breast sliced

1/2 small onion chopped 

15g of spinach

15 g of beetroot leaves 

15 g of parsley

10 g of dill

1 garlic clove 

1 tbs olive oil

In a bowl combine eggs, yogurt, mascarpone cheese, cheddar, cream and salt, mix well and set aside.

Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, add chicken and fry until tender and beginning to colour, about 8 minutes. Ready chicken set aside.

Roughly chop spinach, beetroot leaves, parsley and dill, add garlic and olive oil and mix well.

Put egg filling into the pre cooked tart base, evenly add the chicken and vegetables. Bake for about 30 mins until gold and set. Let cool slightly, about 10 minutes. Serve warm or at room temperature.