Summer in Suzhou ended two days ago. Like, literally last Sunday we went to the park to play, and after three hours in 30°C morning sun my skin felt a little bit sunburnt. Today though, temperature dropped, its rainy and greyish. Autumn has finally come. Another sign of autumn: street vendors already changed their carts. Instead of cold noodles, you can now get half a dollar, big and delicius, street-baked sweet potatoes. Yestarday I decided to bring some of its amazing flavour to my own home.
Pumpkin is an ideal veggie. Well, at least for me. You can do so much with it. Sweet, sour, spicy – pumpkin mends well with anything. Last week, hubby was out of town, which meant I could have a veggie night. But, today’s recipe can as well be used as side dish. It’s healthy, quick and mess-free. I bet you will like it.
450g pumpkin (in cubes)
450g carrots (in cubes)
red onion, sliced
1 tablespoon coconut oil
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon mustard
Set the temperature of the oven to 200°C. In a bowl mix together the veggies, add oil, thyme. Season with salt and pepper. Mix. Bake around 30 minutes, strirring in the middle of baking time.
In a saucepan, mix vinegar, honey and mustard. Bring to boil, cook about 8 minutes, until the glaze is thickend.
Pour the mixture over the veggies. Mix gently.
Chop parsley, then toss over plate, serve;)
Most of the time I’m not the biggest fan of baking muffins. Weirdly, I feel that they are just to quick to make and I can’t fully enjoy the baking process. Sometimes however, I feel sudden necesity to eat something very chocolatey:). Then, this recipe comes in handy. It’s a variation of Nigela Lawson’s famous chocolate chip muffins.
Ingredients (makes 6):
1 teaspoon baking powder
1/4 teaspoon bakin soda
1 tablespoon cocoa
80g powder sugar
45ml canola oil/coconut oil
1 small egg
1/2 teaspoon vanilla
100g chopped chocolate truffles (more if you need, I know I do)
* I used a mix of dark, milk and white truffles:)
In one bowl mix all dry ingredients, and in another all the wet ones. Pour the wet mixture into the dry one. No need to be too careful about this, you can even leave some bumps. Then mix in chopped truffles, leaving some to sprinkle on top.
Bake around 20 minutes in 200ºC.
As I live in a country where getting fresh and tasty bread at a same time is almost impossible, (not even mentioning healthy bread), some time ago I decided to make my own bread.
And because my husband can definately do without bread I have to make small quantities of it. So believe me when I say, this next recipe is a real life saver 🙂 I found it on a lovely polish blog, here’s the link.
Ingredients (make about 10 small rolls or one bread):
1/2 teaspoon dry active yeast
1/2 teaspoon salt
1 tablespoon honey
Sift the flour, salt into a bowl, add yeast. Heat milk, water and honey until lukewarm. Add to the flour mixture and quickly mix with a wooden spoon. Don’t knead. Sprinkle some flour on top, cover with foil and leave in warm place for about 1,5 hour, or until it doubles its volume.
Set the temperature of the oven to about 240°C. Put a bowl of water on the bottom of the oven.
Sprinkle your working place and hands with flour, take out the batter, quickly form rolls or bread. Place on baking paper (endings underneath) and bake about 15 mins (for rolls) or 30 (for bread). Cool on a wire rack.