Apple Pound Cake

One of my friends came over last week and she asked me to make my wellknown apple cake for her. She wanted to learn how to make it, because she had this little happening at her home in a few weeks and she wanted to serve it to her guests. As I am myself also in love with this cake, I happily obliged.

If you know the recipe for the ‘quatre-quart’ then you’ll immediately recognize it, as it is just the same but only with apples added to it. There is only one thing that is different in my recipe and this is something that you won’t find in all the recipes for a quatre-quart. I separate my egg whites from my egg yolks. By beating the whites separately and adding it at the end, it gives the cake more air and gives it a lighter taste.

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Apple Cake

  • serves 12 slices
  • Ingredients
    • 4 eggs (weigh them, it will be around 240 g)
    • 240 g self raising flour
    • 240 g caster sugar
    • 240 g butter
    • 3-4 big apples
  • Directions
    • Preheat your oven to 180°C.
    • First weigh the eggs and take as much of the other ingredients as the weight of the 4 eggs.
    • Melt the butter and let it cool down.
    • First separate the egg yolks from the egg whites. Take your electronic hand mixer. Beat the sugar with the egg yolks until the mixture is light and fluffy and turned colour. You’re looking for a lighter colour.
    • Add the flour in the egg mixture, bit by bit, beating the mixture the entire time.
    • Add the butter to the mixture and beat until incorporated.
    • Beat the egg whites until stiff peaks. To see if they have the right consistency, turn the bowl over. If the egg whites stay in place, they are perfect peaks and you can start to incorporate it gently into the wet mixture.
    • Add the egg whites in the mixture, one spoonful at a time, and fold it in gently with a spatula.
    • Repeat this until all the egg whites are just combined. Don’t over mix it.
    • Pour it into a buttered cake form and put it into the oven for about 30-45 min. The time will depend on your oven, so do keep an eye on it, especially towards the end. The cake should be golden brown.
    • To know if your cake is cooked completely, insert a skewer of knife in the middle of the cake. It has to come out clean.
    • Let it cool for about 15 minutes in the cake loaf, before transferring it onto a wire rack to let it cool completely.
    • And then enjoy.

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The cake is just amazing. It’s thick. It’s fluffy. The apples give it a sweeter taste and an extra level of taste to this cake. I could keep on eating this, but I wouldn’t advise it. It’s much better to enjoy one or two slices a day, so you can enjoy it for much longer.

Needless to say that my friend was over the moon with this and as the recipe is so easy to make, I’m sure she’ll give it a try. I already told her to send me a picture once she made it.

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Flourless Zucchini Banana Muffins

Each week I buy bananas just to freeze them for smoothies and off course bake with them. Because of this I keep on looking for new recipes to try out. I found these on Pinterest and wanted to give them a try. I thought the idea of adding some Zucchini to add some freshness was so interesting that I definitely bumped this recipe on the top of my to-try list. And I enjoyed them so much.

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I recently bought a new Kitchen Processor with an additional blender, so it was the perfect time to try this recipe out. The first thing I did notice was that the batter is indeed a bit thicker than a usual muffin recipe. I was afraid the muffins would be a bit heavier than a usual muffin, but the Zucchini add some freshness and lightness to these muffins and now I want to add Zucchini to all of my Muffin recipes.

Let’s get to the recipe.

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Flourless Zucchini Banana Muffins

  • makes 12 muffins
  • Ingredients
    • 120 g rolled oats
    • 2 tbsp ground flaxseed
    • ½ tsp ground cinnamon
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 2 flaxseed eggs
    • 96 g almond butter
    • 120 g honey
    • 2 tsp vanilla extract
    • 2 medium-size ripe bananas
    • 115 g shredded zucchini, squeezed of excess liquid
  • Directions
    • Preheat your oven to 180°C and prepare a muffin pan with paper liners. Set aside.
    • Add all the dry ingredients to a high-speed blender and process on high until the oats have broken down into a fine flour.
    • Add the 2 flaxseed eggs, the almond butter, honey and vanilla extract and process on high until the batter becomes smooth and creamy. Stop the blender sometimes to scrape down the sides so it incorporates all the ingredients.
    • Transfer the batter to a medium-size mixing bowl and fold in the mashed bananas and shredded zucchini by hand until everything is well incorporated. If you put the shredded zucchini between two sheets of kitchen paper and gently push on it, it will absorb enough liquid so the muffins will bake properly.
    • Spoon the batter into the muffin cups, filling each one about ¾ of the way full.
    • Bake for 18-20 minutes, depending on your oven, until the tops of the muffins begin to turn golden brown and a toothpick or caketester comes out clean.
    • Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled a bit, transfer them to an airtight container and store them in the fridge for a few days or you can easily freeze them to enjoy them later on.

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The original recipe calls for mini chocolate chips, but I don’t think this recipe really needs it. The Zucchini gives it a healthy twist, the mashed bananas give it a sweeter taste and the almond butter and honey just add to the amazing sensations you get when eating these. These are seriously amazing and a nice recipe if you crave something sweet, but still want something healthy to eat.

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Sesame Sweet Potato Noodles

This is honestly the best, the BEST, noodles recipe I’ve ever had. It’s creamy, it’s sesamy, it’s just perfection. We’ve had a period of heat passing by in Belgium that left me grabbing smoothies, juices and salads all the time. But thankfully, there was one day where it was a bit colder. I needed it, as I don’t like heat that much. But it was the ideal moment to try this recipe out.

It is so easy to make, and I’m already planning to make it again next week. You do need a spiralizer to make this recipe though. But this is a tool that doesn’t cost that much and one you’ll grab a lot once you have it. I bought mine last month and I’ve been using it relentlessly the last few weeks. It’s easy to use, easy to clean and it makes your recipe so pretty.

Let’s get to the recipe.

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Sesame Sweet Potato Noodles

  • serves 2
  • Ingredients
    • 1 large sweet potato
    • 1 tbsp olive oil
    • 2 tbsp tahini paste
    • 1 tbsp toasted sesame oil
    • 2 tbsp raw apple cider vinegar
    • 2 tsp raw honey or maple syrup
    • pinch red pepper flakes
    • ¼ tsp salt
    • 1 green onion, diced (optional)
    • 1 tbsp sesame seeds
  • Directions
    • First cook the sweet potato in a 210°C oven for about 10 minutes. This will not fully cook the potato, but it will loosen it a bit so it’s easier to pass through the spiralizer.
    • While the potato cools enough to handle, make the dressing. Whisk together the tahini paste, sesame oil, vinegar, honey (or maple syrup), red pepper flakes and salt in a small bowl.
    • Set the dressing aside, as you take out your spiralizer. Spiralize the sweet potato into noodles.
    • In a medium sauté pan, heat the olive oil and cook the sweet potato noodles for about 5-10 minutes, depending on your taste. I like them a bit more cooked, so I normally cook them for about 10 minutes.
    • Put your noodles in a bowl, pour over the dressing and toss the noodles so they’re evenly coated.
    • Finish the dish by adding the green onions and sesame seeds.
    • Serve warm or cold.

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I found this recipe right here, and adapted it to my taste. But like I said before, this is so easy and so good. It doesn’t take any time at all… It’s sweet, but savoury at the same time and filling. It’s the perfect dinner if you don’t have that much time and still want something healthy to eat.

Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Tropical Kale Smoothie

We have been hit by a wave of heat these last few days in Europe. In Belgium alone, at night we have around 25°C and in the afternoon we’ve been hitting 31-32°C. Not ideal weather for me, as I go by bike to work, but in this type of weather, I can’t but enjoy cool things. I’m eating salads every day. Drinking a lot, a lot of water to keep hydrated, but I’ll be glad when this is over.

The one thing I have been enjoying though, is that this is the ideal time to eat smoothie bowls as breakfast. I’ve been enjoying them nearly every morning this week and I wanted to share with you my favourite so far: The Tropical Kale Smoothie, as I call it. It combines fresh fruit with frozen. The frozen bananas makes it go all thick and the Kale adds a healthy benefit. Next to this, as to have enough proteins to last me all morning, I added some Protein powder and added some Almond butter, because honestly I’m just obsessed with this for the moment.

Let’s get to the recipe.

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Tropical Kale Smoothie

  • serves 1
  • Ingredients
    • 1 frozen banana
    • 140 g (frozen) pineapple
    • 100 g frozen mango
    • 45 g kale
    • 180-200 ml Almond milk or other milk of your choice, coconut milk would work here perfectly as well
    • 1 tbsp Maca powder
    • 1 tbsp of Protein powder of your choice
    • 20 g almond butter
  • Directions
    • Start with your fruit and vegetables, add your milk, almond butter and both powders in a blender.
    • Blend until smooth. This can take a few minutes, depending on your blender.
    • You can add more or less almond milk, until you have the desired consistency.
    • Pour into a bowl and top with your favourite toppings. I added some Goji berries and some shredded coconut.
    • Enjoy !

This is such a nice and tasty smoothie. So fresh and just enjoyable overall. It does feel and taste like an entire meal and it kept me full until the end of the morning, which is really important for me. I don’t like to snack in the morning, so it’s really important for me that I can go on until lunch.

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The Kale gives this smoothie a nice green colour. The banana makes it thicker and smooth. The frozen mango and pineapple give it a sweeter taste, while the almond butter smooths it all over afterwards. I also think the shredded coconut gives it a more tropical flavour. Next time, I’ll try it with coconut milk. Unfortunately I didn’t have any at home this week, but I definitely added it to my grocery shopping list for next week.

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Healthy Cherry Banana Bread

I had some bananas left over, that were already so far gone, that I couldn’t freeze them anymore without turning it into some sort of paste. So I decided to bake with them. I found this recipe on Pinterest and I’ve been dying to try it out. So this was my chance.

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I didn’t have any blueberries in the house though, so I decided to change it up a little bit and I uses some cherries I had left over. And it turned out great. It gives it a little sweeter taste, and while I was a bit afraid of the combination of the cherries with the cinnamon, it did turn out great and goes rather well together. Let’s get to the recipe.

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Healthy Cherry Banana Bread

  • serves 1 loaf
  • Ingredients
    • 1 ½ cups whole wheat flour
    • 1 tsp baking soda
    • ½ tsp baking powder
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ½ cup coconut sugar, packed
    • ¼ cup coconut oil
    • ¼ cup unsweetened apple sauce
    • 2 large eggs, lightly beaten
    • 1 tsp vanilla extract
    • 3 very ripe bananas
    • 1 heaping cup of chopped cherries
  • Directions
    • Preheat the oven to 180°C. Butter and flour a loaf pan and set aside.
    • In a medium bowl, combine your dry ingredients (the flour, baking soda, baking powder, salt and cinnamon).
    • In a large bowl, beat together the sugar, oil, apple sauce, eggs and vanilla until just blended. Stir in the mashed bananas and the chopped cherries until well combined and the cherries are coated in the wet mixture.
    • Add the dry ingredients and stir until just combined.
    • Pour the batter into the prepared loaf pan, place in the oven and bake until a cake tester (inserted in the middle of the loaf) comes out clean. This takes, depending on your oven, about 45 min. to 1 hour. Keep an eye on it towards the end, so you can pull it out on time.
    • Let it cool for around 15 minutes in the loaf, before removing it and transferring it onto a wire rack to let it cool completely.
    • Cut of a slice and enjoy.

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And let me tell you, this is amazing. The whole wheat flour makes it super healthy and filling. You can definitely taste the bananas and the cinnamon, but they all complement each other. The cherries give a fruitier and fresher taste. I got about 12 slices out of it and topped it with a bit of jam and some extra fresh cherries for breakfast.

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This also works perfectly as a healthy snack you can take with you. I took some with me to work and it instantly vanished. Even my co-workers loved it and I already gave them the recipe to try it out at home. I can’t wait to see what they make of it.

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Summery Rice Salad

It’s time for another salad! I’m obsessed with salads for the moment. Just blame it on the weather. There are only a few days left in spring, but I’m already with my mind and body in summer. It’s been around 25-30°C the last few days, way too hot if you ask me, but we make do. You have to understand, when we have such temperatures in Belgium, it’s not a nice warmth, it’s a pressing warmth. I usually keep all my windows and curtains closed as to keep the warmth out. And at night i pull everything open to let in some fresh air.

One of the positives of this weather though, is that it’s the perfect time to pull out all kinds of salads. I always go crazy with the fruits and vegetables that come into season. And I can’t wait to explore even more of them this year. This time I had some leftover rice that I cooked for another recipe. This recipe actually came to be with all the food I had leftover in my fridge.

Let’s get to the recipe.

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Summery Rice Salad

  • serves 4
  • Ingredients
    • 200 g rice
    • 200 g feta cheese
    • 100 g sundried tomatoes
    • 150 g cucumber
    • 120 g corn 
    • 1 tbsp tahini sauce
    • 1 tbsp white balsamico vinigar
    • salt & pepper
  • Directions
    • The night before cook your rice as per directions on the package and let it cool down completely overnight. (Or use rice you have left over, like I did)
    • In a small bowl mix the tahini with the white balsamic vinegar and the salt and pepper. Stir well until there are no lumps left. Put it aside. You can add some water if you prefer your dressing a bit runnier. 
    • Prepare the other ingredients. Dice the cheese, sundried tomatoes and the cucumber. Rince the corn.
    • In a large bowl add the cooled rice, the diced feta, sundried tomatoes, cucumber and the corn. Stir until all the ingredients are mixed.
    • Drizzle your Tahini-mixture on the salad and stir well. The olive oil from the sundried tomatoes will add it’s flavour to the sauce.
    • Enjoy !

Serve cold. with some iced tea or ice cold water. This is also a perfect recipe for a summer picnic. The dressing isn’t to runny, so it keeps well in small containers. It also keeps well in the fridge for a few days, so perfect to prep it beforehand.

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I usually make a big batch of rice, pasta, couscous or quinoa beforehand and then incorporate it into all different kinds of recipes. Like this one. ^^ Try it out and let me know what you think of it in the comments below. And add a picture if you want. I can’t wait to see what you make of it.  

Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Strawberry, Kale & Potato Salad

Spring is finally back in town and with the extremely high temperatures for June, you could even think it was already summer. The ideal time to pull out all my favourite salad recipes to get ready for the summer and get back into shape.

The recipe I want to share with you today, is actually one I thought of myself. I love the combination of the different ingredients in this recipe. It’s really healthy and it’s the perfect time to eat strawberries as they just came back into season. Let’s get to it.

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Strawberry, Kale & Potato Salad

  • serves 1
  • Ingredients
    • 50g kale (I used a package of green and red baby kale)
    • 100g fresh strawberries
    • 100g potatoes
    • provincial herbs to taste
    • dressing of your choice
  • Directions
    • Cook your potatoes first. I boiled them until they were tender. Then I baked them in a bit of olive oil to make them a bit more crispier. I added some provincial herbs to the potatoes to give it a bit more taste.
    • Then you need to wash the kale. Drain it thoroughly. Put it in a large bowl and massage it with some olive oil. This makes it a bit softer and easier to digest.
    • Cut the strawberries in smaller pieces. I quartered them. But you can do what you want here.
    • In a deep plate first put the Kale. Top it with the strawberries, followed by the potatoes.
    • Finally top it with your dressing of choice. I didn’t add too much extra dressing because of the olive oil that was already in the kale and the potatoes.
    • Feel free to add some nutritional yeast or finally grated cheese to give a bit more taste. I added some grated Pecorino.

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This salad is so good. The kale combines super well with the sweet strawberries and the potatoes give you a full feeling that makes you go through your day until your next dinner. But it’s still light and there isn’t one taste that is overpowering.

I’ll definitely make this one again on a hot summer day when I’m in need of a sweet, tasteful, yet filling salad. Let me know what you think. Would you make if differently? If you try this one, please let me know and send me a picture in the comments below. I’d love to see what you make of it.  

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤