Sunday, November 11, 2012

Orange Almond Breakfast Loaf

A simple orange inspired me to make some kind of cake as well as some ground almonds and sour cream that needed to be used. I made it from scratch, which might seem scary but if you use ingredients and measure out what you're used to then have no fear. It was yummy!

First, set out what you need:
A lightly greased and sugared loaf dish
An orange, zest and juice
3 egg whites
3/4 cup sugar
1 egg
1/3 cup sour cream
1/2 cup unsalted margarine, melted
3/4 tbsps almond extract
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup ground almonds
Sliced almonds for topping

1. Preheat oven to 350
2. Sift flour, ground almonds, the powders together in a bowl and set aside.
3. Whip egg whites together with zest until soft peaks form. Then slowly beat in sugar. Set aside.
4. Add whole egg, sour cream and extracts to melted margarine. Then add flour mixture to this.
5. Gently fold in egg white mixture until batter is well mixed and pour into your dish. Sprinkle sliced almonds on top and bake for about 50 minutes.
6. Once the loaf has cooled slightly, brush with orange juice and one tbsp sugar mixture.

Slice and enjoy.

Moolicious!

Monday, November 5, 2012

Souped up Chicken Noodle

This soup was inspired by a classic chicken noodle soup. With a few extra twists, this soup was a yummy meal for a cold night.


Start with your prep:
-cube one small zucchini, dice one medium red onion, dice a few button mushrooms, slice a few small carrots, green beans, two celeries and set aside.
- prep a medium pot for poaching your chicken. So put onion, with peel, garlic cloves, salt, hot peppers, carrot peelings... And chicken. Cover with water and simmer for 10 minutes. Allow to cool, set aside. Reserve poaching broth.
-In your soup pot, heat up olive oil then saute your onion, garlic, zucchini and mushrooms for 5 minutes. Remove with a slotted spoon, then add carrot and celery. Saute for 5 minutes, then add 2 cups chicken stock and strain poaching stock right into the soup. Simmer for 20 minutes.
- Next add green beans, and a small shaped pasta, fresh dill sprigs. Cook for 5 more minutes or until beans are cooked and pasta is al dente.
- Finally add your zucchini mix, the chopped chicken, a handful of fresh baby spinach and season with salt and pepper.

Moolicious!