Hakkaido Pumpkin and Quinoa

0 Permalink

Hello loves! I love autumn, I love it when the leafs change colours and everything turns yellow, orange and red around us, I love it when the sunset becomes redder than on any other time of the year and I love what nature has to offer in this season. Pumpkins are one of the seasonal’s beauties and trust me, I take full advantage of what nature has to offer these days. The great thing about Hakkaido pumpkins is that you don’t need to peel them and can eat almost everything. Moreover, you can make endless receipes with it: be it a soup, mashed pumpkin puree or placing it in the oven (sliced or halved). This recipe is, as always, super simple. The longest you will need is waiting for the pumpkin in the oven – everything else is done in about 15 minutes. It’s perfect for during the week when you don’t want to put too much effort into cooking yet aren’t satisfied with a simple pasta dish.

What you need (for two servings)

1 Hakkaido (about 800g – 1kg)
½ cup quinoa (black or white)

1 cup fresh orange juice
½ cup water
½ onion
½ tablespoon brown sugar
1 ½ teaspoons cinnamon
1 orange
1 porree
olive oil

What to do

1) pre-heat the oven to 180°C
2) cut the pumpkin in half, take out the seeds and line the cut-open part with some olive oil
(I recommend cutting a slice off the round part of each pumpkin half, so that it stays upright)
3) once the oven is heated, place the pumpkin into it and let it sit for about 30-35 min
4) cut the onion and cook them in pot (not pan) with 1 tablespoon of oil until they are see-through and glazy
5) add the water, orange juice and quinoa and stir it well – keep the stove on medium heat
6) cut the porree into slices and stir it into the quinoa, together with the sugar and cinnamon
7) let it sit until all of the juice is soaked up in the quinoa, whilst stirring it a couple of times in between
8) cut the orange into bite size pieces and add it to the quino just before all of the liquid is soaked up (keep one or two slices for decoration, if wished)
9) once the pumpkin and quinoa is ready, you can serve the quinoa in the pumpkin

Now you can
1) add some more olive oil over the whole meal (if needed or wanted)
2) serve it whilst it’s hot
3) let it cool down for later – it’s great for eating it as a cold salade served in a pumpkin bowl (especially if you add some mint leaves to it)

Was it easy or easy? Easy, I admit. I love this recipe when friends are over (we just had some old friends visit) and you don’t really have that much time during the week. It takes no effort and the guests were delighted of this ‘quick-fix’!

With that, I wish you a lovely continuing week. xo

IMG_6386

IMG_6392

Soft Carrot Cake

6 Permalink

Happy September everyone! I hope you’ve had a lovely start into the new month. Punctually with the change came the rain, sadly. It surely seems like autumn has arrived now and I doubt that we will have another heat wave flying over Zurich (though I wouldn’t mind a little more summer).

If there is one thing I love doing on rainy days it’s baking. As much as I have loved the summer heat waves, turning on the oven was a pain.. So here’s to the more chill days coming up! I love good carrot cakes, and with good I mean free of gluten and lactose, soft and spongy. This cake is exactly that – it really tastes amazing when warm (also good when cooled down), but tastes amazing when re-heated a minute or two in the microwave. So really, it’s one of those comforting foods when everything starts getting dull with the constant rain or for late autumn. It should be getting sunnier again this weekend but I am flying to Germany later tonight and sadly the weather hasn’t favored me over there! But now,.. to the recipe.

What you need

3 cups of freshly grated carrots (around 450 g)
1 ½ cups brown sugar
1 cup olive oil (or any other vegetable oil if you don’t like the taste)
2 cups gluten free flour
4 fresh medium eggs
2 tsp baking powder
2-3 tsp cinnamon (3 if you love cinnamon like me)
a hint of salt

What to do

1) pre-heat the oven to around 180°C
2) make sure to grate the carrots upfront and add those into the bowl first
3) add the sugar, oil, and one cup of flour – now blend it well
4) add the rest of ingredients one by one and mix well until everything is blended well
5) the dough should taste a little sweet yet oily at first
6) put the dough into a baking dish and leave it in for 45-60 min
7) make sure to check on the cake from time to time – if no dough sticks to the toothpick (or something similar), the cake is ready!
8) give the cake a good rest of at least 20 minutes – this way it won’t break

Now you can

1) eat it whilst it’s still a little warm, served with a hot cup of tea or coffee
2) let it fully cool down and enjoy it in the warmth (inside or outside)
3) re-heat it in the microwave for 1-2 minutes if you prefer it warm

The cake will easily last you a week when kept in the fridge and several weeks when kept in the freezer.

IMG_6034

IMG_6039

With that, I wish you some happy-food-thoughts!
xo

Sweet Potato Fries

0 Permalink

Good morning! It’s been ages and I apologize – as you know I’ve been in Hamburg the past weekend and now in Düsseldorf until Sunday. My days have been super busy and I got a taste of what it feels like being a housewife, mother and working simultaneously haha :-). I would have never thought its so much work to keep the apartment clean, take the dog out for regular walks, go grocery shopping, bring the child to school and pick her up (ok fine, my sister could have gone by herself but I was trying to be nice), have the dinner ready in time and work at the same time – damn, who knew! The first few days were fine as it seemed quite calm with work but yesterday was especially busy. Wednesday I had to hand in my last assignment for my uni-course, though now thankfully have 3 weeks off from that.

Finally, today we have officially the day off: hallelujah to May 1! And of course, I wish you all a great start into this month – it’s the month were I personally always see it as Spring – from now on there shouldn’t be any more cold days, and my winter jackets will be officially stored away until October again. Unfortunately I have the feeling I’m getting a little sick, so I will make this a very cozy day and stay in bed mostly if not out with the dog. How has your week been?

I also wanted to take this chance to share of my current favorite, simple meals with you: sweet potato fries. I seem to have this craving for fries at the moment, so before running over to some fast food restaurant, why not make a healthy version yourself?

All you need is, of course: a large sweet potato. Make sure to cut it into slices that are more or less the same size, to avoid burning most of them. I always through the slices into a plastic bag, add one tablespoon of peanut-oil (or any other), a hint of sea salt and (if you like) a bit of cinnamon. Now shake that closed plastic bag like no other – I find it’s the easiest way of getting all fries equally oiled and salted.

Before throwing the fries into the pre-heated 200°C oven, make sure that all fries are separately placed out – you don’t want them lying over each other (and not have them nice and crispy). Leave the fries in for about 15-20 minutes, depending on the thickness you have cut them, until the ends have become a little brown. Voila – here are your perfectly crisp fries.

I absolutely love having something fresh with the rather sweet fries, so I often go for the easy ranch dressing I can make within a few minutes. The recipe to this avocado-mint dressing is here.

Now it’s time for me to jump into the shower and take out my dog – have a great Friday! xo

IMG_5752

Gluten- & Dairyfree Banana Bread

0 Permalink

Good morning folks and happy Wednesday! Some of you might have seen me sharing my ‘in the making’ baking picture of my Banana Bread on my Instagram. I love banana bread – I used to make banana cake all the time actually. Then I wasn’t allowed to have any gluten and my old recipe fell into dust. I’ve been thinking of making a similar recipe the past weeks on a constant now, so this past weekend I finally tried out throwing in some ingredients. It worked – the banana bread is absolutely delicious. I’ve had it in the mornings for breakfast with either egg or avocado and some fruit. I’ve decided to call it banana bread rather than cake, because it really is more like bread: the texture is too similar.

Not only is this bread gluten and dairy free, but also quite healthy. It has a little bit of sugar in it, I admit, however all other ingredients are organic and natural. So if any of you are interested in trying out this delicious and easy-to-make banana bread, here is what you need:

– 4 ripe bananas
– 1 ¼ cups of ground hazelnut
– 1 ¼ cups of buckwheat flakes
– 1 ¼ cups of buckwheat wholemeal flour
– 1 egg
– ½ cup of brown sugar
– ¼ of golden syrup / agave syrup
– ½ tablespoon cinnamon
– ¼ tablespoon baking powder (gluten free)
– 5-8 drops of pure vanilla / or one fresh vanilla
– 4 tablespoons of coconut oil
– ¾ cups almond milk

bake at 180°C / around 355 F, for about 45 minutes

banana bread 1

You want to start by peeling the 4 bananas and mashing them well until you get what you see on the bottom left corner of the above picture. I used my kitchen machine for the mashing as well, as I couldn’t be bothered to do it by hand. It is however also possible to mash them well with a fork, should you not have a kitchen machine available. Once mashed well, add all the other ingredients, starting from the hazelnut up until the almond milk. Some prefer to adding one ingredient after another and then mixing it all up everytime you have added something. Please feel free to try that as well, however, I admit I am too impatient for so much work when it comes to baking.

banana bread 2

Once you have mixed and mashed everything well, you will end up with a semi-fluid dough as (again) the third picture above. You are now ready to fill in into the baking dish. I used a regular rectangular one for this bread made out of special silicon. If you do not have one made out of silicon, do remember to grease the form well with butter or use baking paper instead.

Now place the filled form into the pre-heated oven and off you go – I used the time for working out at home actually. After about 45-50 minutes the banana bread was done and I can tell you my apartment smelled delicious. I let it cool off for around 20 minutes before taking it out of the form but I couldn’t wait to try it while it was still warm. One hint I can give you if you prefer it warm at all times: the microwave. If you have one and feel like having a warm slice, just pop it in for about 20-40 seconds (depending on how hot it turns) and voila, as if fresh out of the oven. The bread should hold around one week if you keep it open, however it is also possible to freeze the rest for later use.

Voila: done is your gluten and dairy free banana bread! For anyone wanting to try it out and post about it,  I would love to hear how it turned out, what you changed or what you ate it with in the mornings. Feel free to add #StylePhantomrecipes to your instagram photos and I will make sure to check out what you have posted! xo

IMG_5973

IMG_5977

IMG_5961

Baked Egg in Avocado

0 Permalink

Good morning! It’s monday again – it always goes so quick! I hope you all enjoyed the weekend, I had a fabulous time. Two of my friends visited Zurich and surprised me with their visit. It was great seeing them again – reminded me though, that I really need to find time again to fly over to Hamburg to visit the rest of my lovelies. I would say I’ll just quickly book, but I have so many things coming up in the next weeks and especially a lot on the weekends. Maybe I’ll find a weekend later in February for a spontaneous flight.

Yesterday, it being my favorite lazy day: Sunday, I enjoyed the free-time to make a rather big breakfast again. I am the biggest avocado lover, as some of you might already know. In the past weeks I’ve baked my egg quite often in the half of an avocado. It’s super delicious and I love the avocado warm almost more than cold right now! Together with this protein packed two-ingredient piece, I had a banana, an apple and some almonds. I enjoy breakfasts so much and I absolutely love decorating the food I eat. I’m not even sure how this started, but I can’t cook and just “throw” something onto the plate. It always has to look semi-“pretty” for me to enjoy it. Is it just me or does the food taste almost even better, when placed all pretty? It’s probably me just being weird there!

For all those interested in trying the baked egg in an avocado: all you need is an egg and, avocado! (Big surprise I know haha) Depending on the size of the avocado it’s important scoop a little more of the flesh out – otherwise the eggwhite will not fit. For this rather small avocado I scooped out about 2 teaspoons before adding the raw egg into it. The oven should be pre-heated to 220°C (celsius degrees). Once the oven is hot, place the avocado in it for about 15 minutes. Although the top looks slighty “dry”, the inside was still soft – just perfect. Add some pepper and salt and voila, there you have the perfect add-on to a great breakfast.

Small hint: the avocado easily falls to the side and for you to avoid spilling the raw egg all over, I used a small bowl that can be put into the oven. I placed the avocado into the bowl before adding the egg, to make sure it stays in place. Bon appetit! xo

FullSizeRender 5

FullSizeRender 2

FullSizeRender 3

FullSizeRender 4

 

FullSizeRender

IMG_5767