EGGS in SHELLS

I am sure some of you know this dish. I felt in love with these long time ago and I have been making them nearly every Easter. I am not sure how to call these cuties so I will use expression used by me and my family. If the name sounds funny, please let me know your ideas... :)

EGGS in SHELLS  / Makes about 9


INGREDIENTS:

• 4 organic eggs
• chive
• sea salt
• clarified butter

METHOD:

Boil water with salt (it will prevent egg shells from cracking). Hard boil 3 eggs. Pour out hot water, pour into cold water and leave for few minutes on the side. Then, when cool use knife to cut the whole egg as on the picture above (first break a shell around using the sharp top of knife, then cut the whole egg along this line). That is my way so if you know any others, let me know :)

Take out whites and yolks gently using a teaspoon. Mash them with a fork and cut some chive. Transfer everything into a bowl. Crack one raw egg into the bowl too, add salt and mix well.

Transfer egg mixture into all shells using teaspoon. If you do not have enough, you can use each twice or even more if you do not break it.

Melt clarified butter on a frying pan. Put prepared eggs on the hot butter on flat side first. Fry for few minutes on that side, then reverse and fry on another side for few more minutes covering pan with lid.

Serve with some toasted homemade bread or with toasted buckwheat or even quinoa. 

RICOTTA CHEESECAKE with ALMONDS

...Easter... I do not feel that lovely atmosphere as I am spending this time away from home this year. There is no delicious traditional food and... no snow, can you believe?! (everyone wanted white Xmass - it did not happen; so there is lots of white powder at Easter ha ha ha). 

I made only amazing cheesecake to celebrate this special time and nice egg dish for breakfast (in the next post).

RICOTTA CHEESECAKE with ALMONDS


INGREDIENTS:

• 180 g crashed amaretti biscuits, finely crashed
• 50 g coconut oil
• 1 TBS real vanilla extract
• 500 g ricotta
• 250 g mascarpone
• 80 g coconut palm sugar
• 100 g ground almonds
• 2 TBS potato flour
• 2 eggs
• lemon zest (how much you like)
• almond flakes

METHOD:

Preheat oven to 170 C. Line a round baking tray (20-24 cm) with parchment paper.

Melt coconut oil and mix with  crashed biscuits. Spread mixture evenly on the baking tin and place into the fridge for about 15 minutes.

In the meantime, place the rest of ingredients in a large bowl and mix well. You can use food processor to do that. 

Then pour cheese mixture on the prepared earlier base, sprinkle with almond flakes and bake for 45-55 minutes or until lightly golden brown on the top. When ready, turn off the oven and leave cheesecake inside to cool slowly down leaving the oven door ajar.

Then place the cheesecake in the fridge for minimum 2 hours or overnight. 

Enjoy!

* Next time I will not use any sugar when using amaretti biscuits (they are very sweet).
** I used square baking tray when making that cheesecake. 

RAW SALAD

RAW SALAD

INGREDIENTS:

• 2 carrots
• half celeriac
• 1 apple
• some walnuts
• lemon juice

METHOD:

Peel and wash carrots, celeriac and apple. Then grate them or use food processor with right blade. Cut walnuts into small pieces. Put everything into medium bowl, squeeze some lemon juice and mix well. Serve freshly prepared!

JUICE III

Spring is coming very slowly this year. I decided to help a little and put some sun into my jar :)

JUICE III

INGREDIENTS:

• 1 pineapple
• 1 orange
• few blueberries

METHOD:

You know what to do, don't you? :)

JUICE II

JUICE II

INGREDIENTS:

• 2 celery sticks
• half broccoli
• 1 apple
• half lemon

METHOD:

Wash fruits and vegetables. Peel the lemon (when using citrus fruits with skin, the taste will be slightly bitter). And make a juice :) Sit down and enjoy drinking by small sips (that is the right way).

LEMON & COCONUT LOAF with BERRIES

I have not had any cake in a while so I decided to make a very nice one. Last time I made simple lemon loaf like in the original recipe. It was a little too sweet and sour for me. And this time I did not make lemon glaze, I used less lemon juice and I added some berries which nicely balanced the sour taste.

LEMON & COCONUT LOAF with BERRIES

// Recipe adapted from Sprouted Kitchen //

INGREDIENTS:

• 2 organic eggs
• 1/2 cup olive or rapeseed oil
• 1/4 cup coconut milk
• 1 TBS freshly squeezed lemon juice
• 1 TBS lemon zest
• 1 tsp vanilla extract
• 1/2 cup coconut palm sugar
• 1 cup wholegrain spelt flour
• 1/2 cup coconut flour
• 1 TBS ground flaxseeds
• 1/2 tsp sea salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/3 cup blueberries
• 1/2 cup raspberries

METHOD:

Preheat the oven to 175C and line baking loaf pan with parchment paper.

Whisk eggs with sugar with electric mixer for few minutes. Add coconut milk, lemon zest and juice, vanilla extract and mix well. Mix all dry ingredients in a medium bowl and then add to egg mixture mixing well. At the end add berries and gently stir them in.

Pour the mixture into prepared loaf pan and bake until cake tester inserted into the cake comes out clean, about 40-50 minutes.