While I generally love all summer berries, redcurrant are one of my special favourites. They are not as sweet as strawberries or raspberries, and have an amazing sourly, fresh flavour which works great in all kinds of sweet and savoury dishes. They also keep longer in the fridge, so if you buy a big batch of them at your local market, you won’t have to eat nothing but redcurrant dishes for the next few days. And if you want to use the last ones up quickly – go make delicious muffins with them!
Since I usually eat porridge or muesli for breakfast and often add some fresh fruit to it as well, I decided to make redcurrant oatmeal muffins that are sweet enough to work as a desert, but at the same time work as a – relatively – healthy breakfast. I therefore replaced eggs and part of the vegetable fat with apple sauce, which also made it possible for me to significantly reduce the amount of sugar I used in this recipe: Each muffin contains just about one teaspoon of added sugar! Compared to many store-bought breakfast cereals, this is practically diet food. So go ahead and make all your friends jealous of your delicious to-go breakfast with these tasty redcurrant oatmeal muffins! Continue reading
Carrot cake for breakfast – who doesn’t dream of this? Though while carrot cake contains, well, healthy carrots, it is also often loaded with sugar and fat, so not really something you could enjoy as a healthy start of your day. Since I am not only a huge carrot cake fan, but also have a soft spot for a bowl of warm porridge in the cold season, I decided to mix the two into a delicious, albeit healthy breakfast dish. I recommend using vanilla soy milk for this, as it is sweet enough so you don’t need to add any more sugar (unless you have a really sweet tooth, in this case you can add a little brown sugar). Continue reading
The holidays are approaching fast, and therefore it’s time to start with the first preparations! My mom got remarried in the summer, and this year we will celebrate the holidays in a big patchwork-family fashion – which makes dinner planning slightly more difficult than usual. While most members of my patchwork-family insist on having a roast on Christmas Eve (the current plans involve rabbit roast), my stepsister and I don’t eat meat, and my mom started to worry about what so serve us as meat-free alternative. And by ‘worry’ I mean she started pestering me with increasingly urgent sounding e-mails asking for recipes. So I went on a little ‘holiday appropriate meat alternative invention’-trail, and tried out different types of dishes – with varying results. The vegan roast I tried to prepare came out kind of dry and crumbly, though that might be due to my probably-older-than-me stove. So, I changed tactics and went for pan-fried meat substitutes, and this recipe is the final result! The main ingredients are brown rice, rolled oats and mushrooms, which combine to a deliciously savoury flavour. You can also use quinoa or other grains instead of rice, I just went for the most common one to keep holiday shopping easier. Continue reading