Zizi's Adventures - Real Food, Real Stories

Lime Olive Oil Greek Yoghurt Cake

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When I first saw this cake on Peter’s blog, Souvlaki For the Soul, I knew I had to bake it. The next weekend we celebrated my brother’s birthday and I promised to bake something delicious for him and my family. This cake turned out an absolute hit, everybody loved it!

I usually don’t print out recipes (like this one) I collect day by day, but I save them on Pinterest in my “I want to make” board. I have 395 pins in this board now and I think I made 5% of the saved recipes… and the number increases everyday because I always find something delicious, yummie I would love to try. Sometimes I just want to stay at home and start cooking and baking all the recipes. Do you feel the same?

Lime Olive Oil Greek Yoghurt Cake

Ingredients

– 1 cup white spelt flour
– 3/4 cup whole wheat spelt flour
– 1 cup (300 g) Greek yoghurt
– 1/3 cup extra virgin olive oil
– 1/3 cup cane sugar
– 1/4 cup lime juice (freshly squeezed)
– 1 lime’s zest
– 2 organic eggs
– 2 teaspoons baking powder
– 1/2 teaspoon salt

Method

Preheat the oven to 180C (325F). In a bowl mix together the dry ingredients: flours, baking powder and salt. In another separate bowl whisk the eggs with the cane sugar, then add yoghurt, olive oil, lime juice and zest. Pour the wet ingredients mixture into the dry one using a spatula mix until combine. Grease with olive oil a 22 cm springform baking tin and pour the dough into it and bake for about 40-50 minutes at 180C (325F). The cake is ready when the top is golden brown and the skewer inserted into the middle comes out clean.

Once cooled, sprinkle the top with powder sugar and lime zest.

Coconut Lime Cupcake

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I have baked muffins before but never cupcakes. Although I love how cupcakes look like (I think they’re cute :)), I always thought that I take enough sugar into my body only with the muffins… I don’t need the very sweet sugar frosting!

But I changed my mind… I use much less sugar to make the frosting than in most recipes so I let myself to have a few bites sometimes.

Coconut Lime Cupcake

Ingredients (makes 12 cupcakes)

For cupcakes
– 1,5 cup whole wheat spelt flour and white spelt flour, mixed
– 1/2 cup olive oil
– 1/2 cup desiccated coconut
– 1 dl coconut milk
– 2 organic eggs
– 100 g cane sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 lime’s juice and zest
– pinch of salt

For the frosting
– 200 g mascarpone
– 3 tablespoons powdered sugar
– half of a lime’s juice and zest

Method

Preheat the oven to 170C (350F). In a bowl whisk together the eggs and sugar for about 2-3 minutes. Add coconut milk, olive oil, lime’s juice and zest, whisk again until everything is well mixed. Add the dry ingredients: flours, desiccated coconut, baking powder, baking soda and salt. Mix until the batter is smooth and well combined. Line cupcake tins with cupcake liners. Spoon the mixture into liners, filling them about two thirds full, dividing the batter evenly. Bake on 170-180C (350F) for about 25-30 minutes (until a toothpick inserted in the middle comes out free of crumbs). Let cool completely before frosting.

For the frosting in a bowl mix together the mascarpone with sugar, lime’s juice and zest until smooth. Refrigerate about an hour. Pipe on the lime frosting to the cupcakes.

Quinoa Falafel Hamburger

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Even if I’m vegetarian I sometimes feel like eating a good hamburger with fries. That’s why I decided to make it at home because finding a tasty vegetarian hamburger in Hungary is a big deal. Restaurants only think of the meat eathers. 🙁 I realized that vegetarians, particularly vegans, often have to find creative solutions to meal dilemmas.

Be creative in your kitchen!

I adapted the recipe from Sara, I only changed a few things.

Quinoa Falafel Hamburger

Ingredients (serves 8-10)

For the quinoa-bean falafel (18-20 pieces)
– 1/2 cup quinoa
– 240 g (1 can) kidney beans, drained and mashed with a fork
– 3 spring onion, chopped
– 2 cloves garlic, chopped
– 2 carrots, finely grated
– 1 bunch of parsley, chopped
– 2 tablespoons sesame seeds, roasted
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon cumin
– 2 teaspoons coriander seeds
– 6 tablespoons breadcrumbs + more
– 1 egg
– salt, pepper
– coconut or olive oil

For the sour cream tahini sauce
– 1 cup sour cream
– 2 teaspoon tahini
– 1 tablespoon freshly squeezed lemon juice
– salt, pepper

For the hamburger
– 8-10 hamburger buns
– mustard
– salad leaves
– sprouts
– anything you would like 🙂

Method

Cook the 1/2 cup quinoa in 1 cup salted water. Let it cool and set aside.

In a dry non-stick pan roast the sesame seeds for 5-6 minutes then set aside.

In a big bowl mix together quinoa, beans, spring onions, garlic, carrots, parsley, sesame seeds, cumin, coriander seeds, lemon juice, egg and breadcrumbs. Season generously with salt and pepper. With a wooden spoon mix everything together (if you find the mixture too soft and a bit more breadcrumbs). Allow to set in the fridge for at least an hour.

Scoop the mixture out in about 2 tablespoons size portions, roll and flatten into patties. Place them on a tray.

Heat 2-3 tablepsoons of olive oil in a non-stick pan over medium high heat. Roast (or sear) the patties for 3-4 minutes on each side.

In a small bowl mix together sour cream with tahini, lemon juice and season with salt and pepper.

Preheat the oven to 170C (338F). Cut the hamburger buns in half (horizontally) and on a baking tray toast them for 5 minutes.

Assemble the hamburger: spread each buns with the sour cream tahini sauce, then add fillings: salad leaves, quinoa falafels (sauce again on the top), sprouts and the top of the bun.

Serve with French fries and enjoy!

White Chocolate and Fig Cookies

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I started collecting the recipes for Christmas I would like to make. There are so many choices, it is difficult to choose. These cookies are so great, moist from the figs and sweet from the white chocolate – well worth to give it a try and bake for Christmas.

Ingredients

– 50 g butter, at room temperature
– 100 g soft dried figs, chopped
– 50 g white chocolate, chopped
– 1 cup flour (I mixed white spelt flour and whole grain spelt flour)
– 1 teaspoon baking powder
– 3 tablespoons cane sugar
– 1 organic egg
– 1 vanilla bean, split and seeded
– pinch of salt

Method

Preheat the oven to 170C (325F). In a bowl cream the butter with the sugar until fluffy and light. Add vanilla, egg and mix well. Stir in the chopped figs and chocolate. In another bowl mix the flour, baking powder and salt together, then fold into the wet ingredients. You will get a sticky dough. Take a teaspoon of the dough and place on the baking sheet lined with parchment paper. Flatten the ball slightly, then repeat with the remaining dough. The cookies will spread during baking so leave space amongst them. Bake for about 20-25 minutes at 170-180C (325-350F) until the cookies are pale golden brown.

Quick Chocolate Croissant

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This Sunday morning we let ourselves stay in bed late. We don’t do it very often but sometimes it feels so comforting to know that we don’t have to rush anywhere. For this kind of morning like this Nigella’s quick chocolate croissant recipe is the perfect breakfast. The recipe is so easy to make I don’t bother to write it down. Just watch the video. 🙂
Ingredients
– 1 package of puff pastry
– chocolate
– 1 organic egg or water to spread the top of the croissants