2 May 2016

Almond muffins / Mufiny migdałowe




I ’ve been waiting for this Monday. 
Love bank holidays Mondays. Shame that the long weekend its almost over.
We did 5k power walk along the river and I am feeling too amazing today, energised. It is so good when sun is shining. I don't mind rain but missed the sun and warm weather so much.

Shame that it started raining again in the afternoon :(.

To brighten up our afternoon I made muffins. 
Finally my recipe is perfected so I can share it with you.

This is gluten free recipe and if you want to make a vegan version just replace eggs with vegan eggs or an apple sauce.

Ingredients:

Serves 6 big muffins

250 g gluten free flour
1 tsp baking powder ( gluten free)
1/2 tsp bicarbonate soda (GF)
2 eggs
200ml coconut milk ( or any plant milk or milk of your choice)
1/2 flaked almonds ( plus 3 tbsp)
1/4 cup melted coconut butter
1/2 cup coconut sugar


Method:

1. Beat eggs with sugar and pinch off salt until well combined.
2. Add all dry and wet ingredients, mix well.
3. Put equal portions of dough to muffin cases, sprinkle with flaked almonds and place in preheated to 190C oven. Bake for 20 minutes to dry stick and browned top.





Dziś zaprszam na pyszny przepis, bezglutenowe muffiny  i jeśli chcesz możesz je wykonac w wersji wegańskiej wystarczy wymienić jajka z jaja weganskie.

Składniki:

Porch na 6 babeczek

250 g mąki bezglutenowej
1 łyżeczka proszku do pieczenia (bez glutenu)
1/2 łyżeczki sody wodorowęglan (GF)
2 jajka
200ml mleka kokosowego (lub jakakolwiek roślina mleko lub mleko do wyboru)
1/2 płatkowane migdały (plus 3 łyżki)
1/4 szklanki masła kokosowego stapia
1/2 szklanki cukru kokosowego


Metoda:

1. metrum jaja z cukrem i szczypta off sól aż dobrze połączone.
2. Dodać wszystkie składniki suche i mokre, dobrze wymieszać.
3. Załóż równe porcje ciasta do przypadków muffinek, posypać płatkami migdałów i umieścić w piekarniku nagrzanym do 190 ° C. Piec przez 20 minut do suchego patyczka i rumiane szczyt.
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24 April 2016

Asparagus risotto/ Risotto ze szparagami






This creamy and comforting asparagus risotto  makes a perfect quick warming dinner on a cold evening like today. 
This dish is also great when you have friends over, quick delicious and done in 30min.

Asparagus is full of fibre, antioxidants, amino acids and vitamins A, C, E and K, so make sure that you won't overcook it.





















This is perfect day after as well, so if you cook as much as me then you will have perfect lunch next day, and it is no so expensive. 


So to make enough for 4 you will need.

1 cup  risotto rice
3 cups of water/ chicken stock or vegetable stock
1 cup of coconut milk ( optional, you can add another cup of water)
100gr mushrooms
200gr asparagus
1 onion
2 cloves of garlic
2-3 tbsp coconut oil
salt/ pepper + spices of your choice

Preparation:

  • In the big pan sauté onions, mushrooms and garlic (cloves) until soft
  • Add rice and cover with water/ stock
  • cook for 10 min, add coconut milk
  • reduce the heat to medium add and continue to boil for 10 min until rice is soft
  • add chopped asparagus, cover the pan and cook another 10min
  • serve with parmesan, fresh parsley or whatever you fancy
* if your risotto will get too thick add more water/ stock or milk






Przychodze wam dzis jeden z moich ulubionych przepisów, risotto ze szparagami. 

Uwielbiam szparagi!! A wy?

Kto by pomyślał ze kiedys unikałam ich jak diabeł święconej wody 😀

No ale nic. 

Przepis jest super prosty i wystarczy na 4 porcji. Czyli masz z głowy gotowanie na dwa dni 😀

Co potrzeba:

1 szklanka ryżu na risotto 
3 szklanki wody badz bulionu 
1 szklanka mleka kokosowego ( moze byc woda jak nie lubicie)
100 gr pieczarek
200 gr szparagów
1 cebula
2 zabki czosnku 
2-3 łyżki oleju kokosowego 
Sól pieprz 


Jak zrobic: 
W dużym naczyniu rozgrzać olej kokosowy i smażyć cebule, pieczarki i czosnek aż zmiękną.  
Dodaj ryż i wodę / bullion
Gotuj przez 10 min i dodaj mleko kokosowe.
Zmniejsz ogień do i gotuj kolejne 10 min mieszkając aż ryż bedzie miękki. 
Dodaj pocięte szparagi i gotuj kolejne 10 min 
Posyp parmezanem badz pietruszka 



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18 April 2016

Win tickets to BBC Good Food Show Summer in the City 2016



The BBC Good Food Shows are pleased to announce the brand new BBC Good Food Show Summer in the City. This exciting new show takes place at London’s ExCel Centre from 20 May – 22 May 2016 and  will focus on delicious and seasonal foods, with an emphasis on vitality and health.

You will be able to Enjoy a varied programme of vibrant discussions on a range of health and food topics from the experts like: Hemsley + Hemsley, Davina McCall and newcomer Olivia Wollenberg of Livia's Kitchen, Amelia FreerDale Pinnock and more.





Win 5 pairs of tickets (£22.50 each) and come to see these highly acclaimed celebrity culinary talent that the BBC Good Food Show Summer in the City has to offer! 
Just enter below for your chance to WIN!



Come and see these highly acclaimed celebrity culinary talent that the BBC Good Food Show Summer in the City has to offer! Learn tips and tricks from the professionals!

You can also tell your friends and grab the ticket with 20% discount!

Use my discount code BL20

*20% off Adult/Over 65s tickets only. Not valid on VIP or with any other offer. Ends 22/05/16. Standard Supertheatre seat included with Super tickets, subject to availability, Gold seat upgrade £3. Offer valid on Value tickets where available. Details correct at time of print. £1.50 fulfillment fee per advance order. Good Food® Good Food Logo © BBC Worldwide. Organised and presented by River Street Events.

Here are the t&cs:
Terms and conditions for tickets and giveaways for River Street Events
BBC Good Food Show Summer in the City 20 – 22 May.
All tickets are general admission excluding Saturday.
Tickets are non refundable and non-exchangeable. Ticket terms and conditions apply.
Tickets do not include a seat in the Supertheatre.





a Rafflecopter giveaway





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17 April 2016

Soil Association BOOM Awards Nomination



I’m so happy to let you know all you’ve been nominated for the Soil Association BOOM awards in the ‘Best Food Blog’ Category.

I am not sure who nominated me to this award, but I want to say big THANK YOU! And a big thank you to the judges for shortlisting me in the finals, fantastic Anna Jones,  my big inspiration Fab Giobanetti, and Jemma Moran.
Being recognised by Soil Association awards it is something amazing. I am passionate about organising, seasonal and sustainable farming!  Can not wait to get involved even more.

Saying that, I am off to local food market for my weekly shopping.

Have a wonderful Sunday!

''Good things happen when you go organic''



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10 April 2016

Chocolate protein cookies/ Proteinowe ciastka czekoladowe



We went for a long walk in the Sun today... and I felt like I need to have something sweet.
I rarely have such a big sweet cravings but today was the day that i HAD TO EAT SOMETHING SWEET!

Our body its amazing and know what it wants and needs. If you crave sweets, don't go to the shop to buy mars, make your own delicious sweet treats. 

I came up with this recipe today and don't have to test it again to share it with you. Me, hubby and our two flatmates decided that these are totally amazing.






So here is the recipe.
18 cookies in 20min

3 eggs (separate whites from yolks)
pinch of salt
2 tbsp cacao powder
1 tsp baking powder ( I used gluten free)
2 cups pecans
1/2 tsp vanilla powder
80gr 92% chocolate or 75% (or make your own day before) 
20gr protein powder ( optional if you don't have it)


Method:

Preheat oven to 170 C.
Beat egg yolks with sugar until creamy consistency.
Beat egg whites until stiff.
In food processor blend pecans until flour consistency.
Add egg whites and pecans to yolks. Mix well for 20s.
Use a handheld grater with big hols to grate half of the chocolate, and chop the other half to small pieces.
Add all to the batter tother with protein powder and cacao powder.
Mix until well combined, place on the baking with ice-cream scoop on baking tray 2 cm apart 
Bake 8-10min.
Enjoy!



\


Coś mi sie dzis bardzo chciało cos słodkiego. U mnie to nie jest normalne bo jakoś nie mam takiej potrzeby żeby jeść słodkie często. Ale to chyba taki czas i sie organizm domaga. 

A wiec upichcilam nam pyszne ciacha. 
Zawyczaj zanim podzielę sie przepisem to przynajmniej ze dwa razy go dopracuje ale ten, naprawdę wyszedł SUPER.

Ciacha sa całkowicie bezglutenowe i bez rafinowanych cukrów. 

Mam nadzieje ze bedzie wam smakować jeśli wypróbujcie. 


3 jajka ( żółtka osobno z białkami)
Szczypta soli
2 łyżki  kakao
1 łyżeczka proszku do pieczenia ( użyłam bezglutenowego)
2 szklanki orzechów pekan
1 szklanka cukru kokosowego lub innego sludzika ( mozna uzyc mniej)
1/2 łyżeczki esencji waniliowej
80gr czekolady 92% albo najbardziej zbliżonej
20gr proszku proteinowego ( możecie pominąć jak nie macie) 

Jak?

  1. Nagrzać piekarnik do 170C
  2. Żółtka ubić z cukrem jak na kogel mogel ale nie aż tak mocno
  3. Białka ubić na sztywno
  4. W mikserze lub blenderze zmiksować orzechy na proszek
  5. Orzechy dodać do jajek z białkami i dobrze zmiksować. 
  6. Na tarce zetrzeć 1/2 czekolady a resztę posiekać na małe kawałki 
  7. Dodaj wszystkie składniki, wymieszać aż wszystko będzie  dobrze połączone
  8. Galkownica wyłożyć masę na blachę do pieczenia, ok 2 cm od siebie
  9. Piec 8-10 min


Smacznego 


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5 April 2016

Berry crumble, no sugar & no gluten? Wegańskie, bezglutenowe crumble owocowe

This recipe for those of you in need of an easy breakfast or dessert recipe that you can make in under 30minutes



Now what makes this dish so special? Well, it takes the classic oats to transform this it into a completely new and super delicious version of the original crumble.





It has the perfect amount of sweetness ( well for me but you can add extra sweeter), and you can simply eat this right out of the baking dish. I promise –you will love it!




Ingredients 

2-4 apples
1 cup of berries
1 cup of rice
2 cups of coconut milk
1 tsp of cinnamon
1/2 tsp of vanilla powder

for the crumble
1 cup of gluten free oats (blended to flour)
1 tbsp baobab powder
4 tbsp coconut oil

*optional sweetener of your choice


Method:

1. Preheat the oven to 180C.
2. Bring milk to a simmer in a saucepan. Stir in rice, cinnamon and vanilla ( and sweetener if you want) until creamy. 
3. Grate the apples. In 20cm x 20cm ovenproof baking dish, put the apples and berries on the bottom, cover with cooked rice.
4. To make crumble, melt coconut oil mix with oat flour and coconut. Sparkle over the berries.
5. Bake until golden brown ( 15min).
6. Serve with coconut yoghurt.
Enjoy!







Kochani dzis mam dla was przyszły przepis na crumble jagodowe. Pyszne na deser badz sniadanie i super szybkie złe zrobieniu. 

Składniki 

2-4 jabłka startych
1 szklanka jagód badz owoców mrożonych ( użyłam mrożone)
1 szklanka ryżu 
2 szklanki mleka kokosowego badz innego mleka roślinnego
1 łyżeczka cynamonu
1/2 łyżeczki wanilii

Na crumble:
1 szklanka płatków owsianych bezglutenowych zmiksowanych na make
1 szklanka wire kokosowych
1 lyzka sproszkowanego baobabu
4 łyżki oleju kokosowego

*mozna dosłodzić jeśli sie ma ochote. 


Metoda:

  1. Piekarnik nagrzać do 180 St
  2. Mleko zagotować z ryżem, cynamonem i wanilia aż zgęstnieje 
  3. Jabłka starte wyłożyć w żaroodpornym naczyniu razem z jagodami i ryżem  ( 20cm na 20cm ).
  4. Zrób crumble poprzez roztopienie oleju kukosowegi i wymieszaniu go z reszta skaldnikow. Rozsypać po gorze i piec ok 15 min aż do zobrazowania. 
Smacznego









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23 March 2016

Easter babka




This cake is traditional cake for Easter in my home. I love it with home made jam or when its very dry with a bit of butter and coffee.......ahhhhh that reminds me of home, of my grandmother baking, my childhood....



The ingredients required:

500gr gluten free white flour ( ideally not bleached)
50gr of fresh yeast or 21gr dried yeast
6 free range egg yolks
pinch of salt
1/2 tsp vanilla powder
1/2 cup coconut sugar
4 tbsp honey 
125 ml melted coconut oil or organic butter ( plus some for greasing)




Method:

1. Make started by mixing 2 tbsp of flour, 1 tbsp of sugar, and 1/2 cup of warm milk and all yeast . Keep this in warm place for about 30min ( I warmed up my oven and kept it there).

2. Sieve the rest of flour, melt coconut oil on a very low heat with honey, add sugar. Let it cool down on the side.
3. Add eggs, melted oil/butter and the started you prepared earlier.
4. When you combine all ingreadients, again leave it on the side in warm temperature for 45min-1h to rise.
5. Grease a baking pan by rubbing coconut oil or butter on the non-stick pan with a paper towel or fingers, dust with flour. Move your cake mix to the baking pan.
6. Bake the cake for 30min ( more or less) in 160 C.
7. Dust with icing sugar or chocolate.

Enjoy!




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13 March 2016

Blubbery cake GF/ Bezglutenowe ciasto z jagodami




Made this cake last week cos I got creative. This cake is light and fluffy, great for an afternoon tea or breakfast topped with home made jam. 
I choose blueberries cos It's been so long since I had them. You can pick different berries. Or mix them all for more flavour.  

500 gr flour. Mixed gf amaranth 
3/4 cup coconut oil
1/2 cup coconut sugar or more if you like sweet, we prefer not to sweet cakes 
3 eggs ( 4 if small)
1 tsp baking powder
1.5 tsp soda
1 cup of blueberries ( fresh or frozen) 
Pinch is salt
Pinch of vanilla
Cup od yoghurt
150ml milk ( od Your choice)
1 Tbsp baobab powder  (20% off sale) 

Sieve the flour twice. 
With hand mixer, mix eggs and sugar until well combined and creamy. 
Add all together, wait with milk, add at the end ( If your batter will turn very dry add more milk)
Bake in 180 C for 55-60 min. Check regularly, might take less or longer in your oven. 
Enjoy with jam/ coconut jam, tea or coffee. 




Kochani. Dzisiaj zapraszam was na ciasto z jagodami. Przepyszne puszyste, bez dodatku tych niechcianych składników. 

Po raz pierwszy piekłam używając maki amarantusowej. Musze przyznać ze ma ciekawy smak ale nie każdemu moje ciasto smakowało ze względu wlansie na  "ziemista"posmak tej maki. 

Polecam ja mieszać z inna mąka bezglutenowa, tak jak ja to zrobiłam. 

A teraz zapraszam na przepis. 

500gr maki, ja użyłam maki bezglutenkwej białej i maki z amarantusa ( pol na pol)
3/4 szklanki oleju kokosowego (roztopionego)
1/2 szklanki cukru kokosowego/ badz innego słodzika (*) 
3 jajka ( 4 jeśli małe) 
1 łyżeczka proszku do pieczenia ( bezglutenowy)
1 1/2 łyżeczka sody oczyszczonej 
1 szklanka jagód 
1 łyżka proszku baobab ( opcjonalnie)
Szczypta soli
Szczypta wanilii 
1 szklanka jogurtu ( grecki badz jakis roślinny)
150ml mleka roślinnego 

1. Make przesiej dwukrotnie. 
2. Jajka ubij z cukrem do uzyskania kremowej masy. 
3. Dodaj make, olej i jogurt a na samym koncu mleko. Jeśli ciasto jest bardzo gęste dodaj wiecej mleka albo jogurtu. 
4. Piec w nagrzanym do 180st piekarniku przez 55-60 min ( do suchego patyczka, proszę pamietac ze jagody troche mogą dodac lepkości ciastu wiec proszę sprawdzić w kilku miejscach). 
5. Smacznego! 

(*) pamiętajcie ze cukru możecie dac wiecej jeśli chcecie. My nie lubimy bardzo słodkich wypieków wiec to ciasto nie wyjdzie bardzo słodkie jeśli skorzystacie z ilości cukru jaka ja proponuje. 

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10 March 2016

Product review + recipe: Avocado on toast with moringa


Have you heard about moringa?
Have you tried it yet?
NO?

So let me introduce you to one of the greatest superfoods. 
Moringa tree grows in various parts of the world in tropical climates. 
Nutritional values of moringa tree has been used for many,many centuries. It is a multi purpose tree as you can use all parts in cooking. We know moringa as the most popular moringa powder, made from the dried and grounded leaves.
Moringa leafs have much more iron than spinach! 
Moringa powder is a great source or various minerals and vitamins, calcium and potassium and antioxidants. Using moringa powder in your juices or cooking will help your body to keep the natural pH level.

You can read more about Moringa benefits here

I like to add moringa toy green juices or smoothies.  But decided to try something different this time and added it to my avocado on toast.



 To make this morning booster ago on toast recipe you will need:

2 toast
1 large avocado
1 tsp of moringa powder
salt ( sea salt or himalayan salt)
grounded pepper
lime or lemon juice
spices of your choice


Toast your brea, spread coconut oil on the hot toast. Mash the avocado,add some moringa, lemon/lime juice, spices of your choice. Mix well, spread on the toast, sprinkle with more moringa and eat.





You will benefit from adding this superfood to your daily diet. Some of you might not like the taste at the beginning, try to add it to your juices or smoothies first, then desserts, curries risotto and salads ( in dressing taste great).

You might also like: Truffle pesto with moringa  
                         Moringa chia pudding














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