Christmas Kale the Swedish Way

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On the classic Swedish Christmas table, you’ll always find some sort of kale salad. Often dressed with a citrus dressing it goes wonderfully well with all the various staples such as meatballs, ham, herring, cooked fish and sausages that are traditionally part of our ‘julbord’ – the Christmas version of the more known ‘smorgasbord’. Continue reading “Christmas Kale the Swedish Way”

Hot Ingo!

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On a recent trip to Garmisch-Partenkirschen, the lovely Bavarian alpine town just south of Munich, we stumbled across a small and unassuming cafe slightly off the beaten track. The young Bavarian waitress wanted to know if we cared to try the local speciality, Heisse Ingo (hot ginger) which we certainly did. Apparently it’s a local favourite with ski bums and locals alike and it was obvious why that was so. Continue reading “Hot Ingo!”

Love Avocados

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“The name avocado comes from an Aztec word meaning ‘testicle tree’ because the rounded fruit grow in pairs”

-Nourishing Traditions, by Sally Fallon

Apart from green leaves, avocados feature A LOT in my household. Avo toast is the favorite and most reliably filling breakfast/snack ever when you need something a bit stodgy. Use gluten free bread or any sort of cracker that you are comfortable with. Top with tomatoes and a generous sprinkling of herbsalt and black pepper. Or do a Gwyneth (from cookbook, It’s all good) and spread some vegenaise (like mayo but without the egg) underneath sliced avocado and topped with vegsalt and chili flakes. The possibilities are endless but the important bit is that an avocado a day will make your bod just that little bit happier. Here’s why: Continue reading “Love Avocados”

Gluten Free Buckwheat Pancakes

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I like nothing better than to bastardise recipes that uses ‘traditional’ ingredients. Sugar? Raw honey or maple syrup will often do. White flour? Buckwheat, einkorn (not strictly gluten-free but tends to be more tolerable than regular white wheat flour) or almond flour will often do the trick. Cow’s milk? Almond, coconut or soy milk can be great alternatives. If using cow’s milk I’d go for full fat, organic and ideally non-homogenised. The less tampering the better.

So the other morning I decided to experiment with fresh ideas for puddings (that’s dessert for you non-UK readers) that ticked all the boxes yet tasted sweet. Lovely assignment and the fun bit of writing a food blog –  you get to try, taste and eat a lot of different things. Which is great as I love food! Pancakes are a big hit in my family and always have been. Which is both good and bad. Good, because I know my children love the prospect of eating pancakes. Bad, when it tastes in any way different from the ‘normal’ ones.

The key to making tasty pancakes, I think, is to cook them with butter. I’ve tried coconut oil but it simply doesn’t taste right. So I use organic butter and a lot of it. As a filling, I mashed a banana and grated one of the gazillion apples I got in my weekly Abel&Cole juice box. I don’t quite know what to do with them all so this was an excellent way of diminishing my supplies. I topped it off with a sprinkle of cinnamon and a drizzle of honey. Although not the best looking things (big, fat sausages springs to mind)  they tasted delicious and the children really liked them. I didn’t mention the bit about gluten-free to them either 🙂 Here is what went into them:

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Gluten Free Buckwheat Pancakes 

Pancakes:

3 tbsp almond flour (ground almonds)

3 tbsp buckwheat flour

4 eggs

1/2 cup coconut cream

Butter for cooking

Filling:

1 apple, grated

1 banana, mashed

sprinkle of cinnamon

honey to drizzle

lime

Mix ingredients for pancakes together until you have a smooth batter. You may have to add a bit of flour or cream depending on consistency. Make pancakes in a pan, cooked in butter, as per normal until you have a few stacked up.  Mash up the fruit, add cinnamon and honey and fill each pancake with the mixture and roll up. Drizzle with lime and serve. If you have soft fruit you can substitute the apple for strawberries/raspberries or blueberries mixed with banana.

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