Snowball-Apples

Several Years ago I received a cookbook that features 200 year old recipes from the beautiful Emmental region in Switzerland. If your wondering-yes, this is the region were the Emmentaler Cheese is from:)

Many recipes are well known dishes in today’s households. I am used to eat and prepare baked apples filled with ground hazelnuts, brown sugar and cinnamon. Such a classic!

Topped with Meringue, my kids thought these look a little bit like snowballs:)

 

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In the book these are called Snow-Apples/Schnee-Aepfel.

 

Snowball-Apples

  • 4 apples
  • jam of your liking (I used red currant)
  • applejuice
  • 1 or 2 eggwhites
  • sugar

 

-Preheat oven to 375F/190C

-Peel apples (I left the skin on), cut out the cores. Place apples in a baking dish.

-Fill holes with jam. Cover the bottom of your dish with some juice.

-Bake in oven for about 40 min. or until soft.

-Whip one or two egg-whites until soft peaks form, add sugar and keep whisking until shiny.

-Top apples with Meringue and bake 10 minutes, or until lightly brown.

 

–I used 2 egg whites which gave the snowball effect;)–

–I prepared the meringue with honey–

 

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Recipe from the book: Aemmitaler Chuchi.

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Refreshing Orange-Yogurt-Mousse

 

 

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I have been craving citrus fruits lately, especially lemons and limes. Maybe it is the lack of sunshine or I just need the extra Vitamin C and the vibrant color!

I love all, or okay maybe most, desserts:) But I also do enjoy making healthier and lighter desserts for a change.

This dessert is just perfect light and refreshing, served in half of a orange, a pretty little thing!

 

Orange-Yogurt-Mousse

  • 1tbsp unflavoured gelatine
  • 2tsp grated organic orange rind
  • 1/2cup fresh orange juice
  • 2/3cup sugar, honey or coconut sugar
  • 2tbsp butter
  • 2cups plain greek yogurt
  • 2 oranges

 

-Cut oranges in halve, use the juice for the recipe, remove meat carefully to keep the orange halves unbroken.

-In a small saucepan, sprinkle gelatine over orange juice and let soften one minute.

-Add sugar, orange rind and butter.

-Heat, slowly stirring until gelatine dissolves. Transfer mixture to a metal bowl to completely cool (you can sit bowl in a large bowl filled with ice to speed cooling). Stir until mixture is the texture of raw egg whites. Whisk yogurt into orange mixture.

-Spoon mousse into four orange halves (there will be some leftover). Chill for at least 30 minutes to set, or longer.

 

-Optional: at serving time, top with some whipped cream.

–You can make this recipe using lemons or limes–

–You can substitute dairy yogurt for non dairy yogurt and butter–

 

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Enjoy!

 

 

Making healthy back to school snacks-Crackers. Garlic-Spinach and Garlic-Basil.

Happy Sunday everyone! We are having a wintery day again, with snow squalls and freezing temperatures.

Days like this are perfect to do some baking:) Christmas Break is coming to an end and it is time to prepare some healthy treats for my kids school lunches. These crackers are easy to make and are very tasty. We will have some with tonight’s chicken soup;) If you are wondering about my kids (teenagers) and spinach-they do not like it at all…ha. Somehow turned into a cracker they do not mind the green veggie. And for the garlic, they are used to me putting it into almost everything:)

You can use onions instead if you do not like garlic.

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Spinach-Garlic Crackers

  • 2 cups whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 tbsp garlic, grated
  • 4 tbps mixed dried italian herbs
  • 1 cup warm water
  • 6 tbsp olive oil
  • 1 cup frozen chopped spinach, thawed
  • 1 egg white
  • Himalayan salt

 

-Combine flours, salt, pepper, garlic. Add spinach. Add olive oil and water, mix well and knead dough to form a ball. Add more water if to dry.

-Roll out dough thinly into a rectangle, directly on parchment paper. You might have to use a second sheet if you have to much dough. Transfer with parchment paper onto baking sheet. Brush top with egg white and sprinkle with some Himalayan salt. Cut into rectangles or squares.

-Bake in preheated 375F oven for 10-15minutes.

 

Garlic-Basil Crackers

  • 2 cups whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 tbsp garlic, grated
  • 4 tbsp basil, dried
  • 6 tbsp olive oil
  • 1 cup warm water
  • 1 egg white
  • Himalayan salt
  • sesame seeds (poppy seeds, nuts, cheese…)

-Prepare and bake like Spinach-Garlic Crackers.

 

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Enjoy!

 

Marinated Oranges with Meringue topping

After all the holiday meals this dessert is light and refreshing. Citrus fruits are a great source of vitamin C, that is for sure useful during the cold winter month. The meringue reminds me of the beautiful mountains in Switzerland. I grew up surrounded by hills and on sunny days you could see the mountains in the distance. We spend many vacations renting a Chalet in the mountains and hiking every day in a still almost untouched surrounding. Whenever we visit my family, I soak in all that beauty, and make lots of pictures too:)

Here in Canada we have the beautiful Rocky Mountains but they are far away from Ontario where we live. The landscape here is pretty flat.

Marinating the oranges gives it a special touch, but it also tastes great without alcohol. I dusted the meringue with a little bit of icing sugar to mimic the snow covered mountain tops;)

 

 

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Marinated Oranges with Meringue topping

  • 3 Oranges; blood oranges, Grapefruit…
  • 2 Mandarins
  • 100ml Orangejuice
  • 2tbsp Cointreau, Rum, Schnapps…
  • 4 eggwhites
  • 1pinch of salt
  • 3tbsp honey, or sugar
  • 1tsp orange zest

 

-Cut oranges and mandarins in thin slices, remove white skin. Layer in a baking dish and cover with the alcohol and orangejuice. Cover and refrigerate for 2 hours.

-In a medium bowl whip eggwhites with the salt until soft peaks form then add honey and whip until stiff and shiny. Add orange zest and fold it gently under the eggwhites. Cover the fruit with the egg mixture and bake immediatly in a 200C preheated oven for 10 minutes or until golden brown.

-Dust with some icing sugar and serve warm.

 

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Enjoy!

 

Pumpkin-Oat-Squares

I have always been interested in other countries-their people, traditions and of course food. Every Country has its unique specialities. I grew up in Switzerland where there are lots of specialities that are specific to certain regions. Also the influence of neighboring countries making it very interesting. And that given the small size of Switzerland.

Used to Swiss and mostly European foods it was very adventurous coming to Canada and trying out new things that I have never seen before! Also I should say, just the size of my new home country was an adventure alone!

Take a simple Muffin, or a Cupcake-I actually never had or seen one as a child! It is funny to see that now there are Cupcake Shops in Switzerland!

As it is getting closer to December I will be thinking of Christmas Cookies. But I am not ready for that. I felt more like Pumpkin than Gingerbread.

Usually Oat-Squares are filled with Fruit fillings but I had some Pumpkin puree left so I changed things up a bit.

Oat Mix

  • 1cup         unbleached white flour
  • 1 1/2cup  oats
  • 1/2cup     coconut oil, melted
  • 1/2cup     pure cane sugar
  • 1/4cup     honey

Pumpkin filling

  • 2cups     pumpkin puree
  • 1/2cup    maple syrup
  • 1/4cup    coconut milk
  • 1tsp         cinnamon
  • 1/2tsp     nutmeg

Mix together flour, oats, melted coconut oil, cane sugar and honey. Put half into the bottom of a greased square pan, pat it down firmly.

In a small saucepan, warm up pumpkin puree, maple syrup and coconut milk. Remove from heat and add cinnamon and nutmeg.

Pour filling over crust and cover with the remaining oat mixture.

Bake at 350F/180C for about 40 minutes or golden brown.

 

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Enjoy!

Oat Bran Carrot and Lemon Bars

These bars were the snacks that I packed so far for my kids lunches this week. Or I was hoping it would be enough until Friday but then my hubby discovered them, and so they are all gone…I am glad they all liked it that much, it just means I have to whip up something else now. I like to make healthier snacks for my kids to bring to school, like Granola Bars or Muffins, because homemade you can really control what goes in it.I guess I just have to make a larger batch, my hubby is not the only one that likes a little healthy snack;)

  • 1cup        almondmilk
  • 1tbsp       vinegar
  • 1tsp         baking soda
  • 1 3/4cup whole wheat flour
  • 3/4cup    oat bran
  • 1/2tsp     sea salt
  • 1/2cup    coconut oil (melted)
  • 3/4cup    pure cane sugar
  • 2              eggs
  • 1cup       chopped walnuts
  • 1cup       raisins
  • 1/2cup   shredded carrot
  •                 grated rind of 1 organic lemon

-Combine milk, vinegar and baking soda;set aside.

-Combine flour, oat bran and salt;set aside.

-In a large bowl cream coconut oil and sugar. Add eggs, one at a time, beating well.

-Add dry ingredients, a little at a time and alternating with the milk. Stir in walnuts, raisins, carrots and lemon rind.

-Fill in a greased square cake pan and bake in a preheated 185F oven 25 minutes or until tester comes out clean.

Can also be baked in muffin cups.

 

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Enjoy!

Nut & Date Chocolate Balls

These little Energy Treats are high in Iron, which has become a very important part in my Diet. I am trying to get my Iron levels up, but that has become a harder task than I thought. Even with Supplements and Iron rich foods, my body doesn’t seem to cooperate. I do love homemade Granola, Cereal Bars and Energy Balls. They are so healthy and delicious. My kids love homemade Bars or Balls for School. Covered in Chocolate makes them look more like Truffes-yummy!

  • 2cups  walnuts
  • 2cups  dates (pitted)
  • 1cup    cashews
  • 1tbsp   coconut oil
  • (3tbsp cocoa powder) optional
  • 3tbsp  rum (I used cherry schnapps)-use water or juice if these are for kids
  • 1cup    dark chocolate
  • himalayan salt

-In a food processor, process nuts and dates until finely ground. Add coconut oil, (cocoa   powder), rum. Process until smooth.

-With a small scoop shape into balls. Refrigerate 30 minutes or until hardened.

-Melt Chocolate over a double boiler.

-Dip balls in chocolate, sprinkle with salt or walnut pieces. Keep refrigerated.

Yields around 30 balls

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