Rosemary and Seasalt Focaccia

IMG_20160629_193818_lznI have a new love. A summer-love so to say. It has occupied all of my heart and my thoughts and our relationship is getting better with every time we meet. And yes, it went fast, I mean I’ve only been home for a week. Congrats foccacia, you have conquered my heart and our family’s dining table and we will be truly faithful to you (until a new fave comes along, let’s be honest right from the start, ok?).

I just love this Focaccia. The crispy outside with the taste of olive oil and rosemary, the slight crunch of seasalt. The chewy interior that is as light and fluffy as you could dream of. The 15-minutes only kneading effort and then watching it rise (that does take some time though).IMG_20160629_193847_lzn

Let’s talk about patience for a minute. In relationships, you need to be patient with each other to allow the other to develop to it’s best, right? Same with this Foccacia. Yes, you could skip the second 40 minutes rise time and bake it directly. But then you would miss out on the ultimate experience, the highpoint of Foccacia so to say. And hey, you can just make it in advance and then sit next to it and watch it rise (or read a good book or something). It’s summer, so time to slow down a little bit and enjoy the little things in life, or life in general.IMG_20160629_194402_lzn

I hope you fall in love with this as much as I did!
With love from the student kitchen,
Johanna

Rosemary and Seasalt Focaccia

  • Servings: 4 as a side dish
  • Time: 15-20 minutes prep, 1.5 hrs rising time
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This is what you need
180 ml (3/4 cup) lukewarm water
1.5 teaspoons active dry yeast
1/2 tablespoon sugar
1 teaspoon salt
260 g flour (2 + 1/3 cups)
3 tablespoons good-quality olive oil
1 stick rosemary
1 tablespoon coarse sea salt (fleur de sel)
extra flour to coat your kneading surface (table etc.)

And this is how we do it
1. Stir water, yeast and sugar together and let proof for 5 minutes.
2. Mix water-mixture, flour and 1 tablespoon salt together and stir with a spoon until roughly incorporated. Flour the table and knead the dough with your hands on it for about 10 minutes. If the dough is tooo sticky you can add a little more flour just until it becomes manageable
3. Transfer the dough to a bowl that has a floured bottom. Cover with a clean cloth and let it rise at room temperature for 40 minutes.
4. After 40 minutes, punch down the dough and roll it into a tight ball, kneading a little bit more.
5. Let rise for 15 minutes.
6. After these 15 minutes line a baking sheet with parchment paper. Flatten out the dough with your hands into a rectangle. The dough should be 1 cm thick. Let rise for another 40 minutes.
7. During that time, strip the leaves of rosemary off the branch and cut them into small pieces.
8. After the 40 minutes are over, make holes into the dough with your index finger and poke into the in-between space with a fork as visible in the pictures below.
Preheat the oven to 175°C/350°F
9. Brush the olive oil on top of the dough, ensuring that there is some oil in every hole. (Using a brush works best). Sprinkle with rosemary and seasalt. Optional: sprinkle some more fine salt on top.
10. Bake for 30 minutes until the Foccacia is golden brown.

Pairs great with a fresh salad!

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

 

Healthy Carrot Cake Oatmeal Cookies

P1070157_lznHealthy cookies. Nope, you have read it correct, these are healthy cookies. Shall I repeat again: healthy cookies. If you take apart the ingredients, they would be like your typical carrot cake oatmeal with a hard boiled egg by the side. Okay, I do admit there is some (ahem) sugar in them too, but it comes from honey, so we can count that one onto the healthier side as well, right?P1070153_lzn

My friend A and me were having dinner together (and studying) before exams and when she was about to leave, she decided to pass by her boyfriend’s house and bring him something. After all my suggestions were rejected, we came up with the idea of making cookies. Now, they had to be fast (she wanted to leave in half an hour), almost flourless (because my house, for once did not have cake flour), sugar-free (same problem) and well, good too (duh). A. said the dough looks like horse-fodder (comment of the boyfriend: “but it was nice horse-fodder though…)

I have had this recipe idea from Amy’s Healthy baking for quite a while now, so in the end, it came out to this. The advantage of using honey is way less chilling time (8 minutes in the freezer are enough), resulting in a thick cookie that is crunchy on the outside and very chewy on the inside. I ate all the cookies she left me (which is why there are only that few on the pictures, that was all that was left!).

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The dough is just melting the butter, mixing the liquid ingredients together, grating the carrot, stirring the dry ingredients into the wet ones and then in goes the carrot. The whole thing needs 8 minutes freezer time, then you can roll it into small balls, flattening them out with your palms a little, and place them onto a baking sheet lined with baking paper. After 15 minutes, they are already done.

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I thought they would get soggy the next morning but they didn’t. Just as good as the night before and guess what, I ate them for breakfast. Can you judge?

With love from the student kitchen,
Johanna

Healthy Carrot Cake Oatmeal Cookies

  • Servings: 20 cookies
  • Time: 35 minutes
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This is what you need
130 g instant oats
35 g whole wheat flour
35 g almond flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, melted and then cooled
1 egg
1 teaspoon vanilla
100 g honey
1 medium carrot (70 g)

And this is how we do it
1. grate the carrot
2.  In a bowl, whisk together oats, flour, almond flour, baking powder, cinnamon, nutmeg and salt.
3. In a seperate bowl, whisk together the cooled butter (it should still be liquid), egg, vanilla and honey.
4. Add the wet ingredients to the dry and stir with a spoon until just incorporated into a moist dough. Stir in the grated carrots.
5. Freeze the dough for 8 minutes, during that time, preheat the oven to 180°C/350°F
6. Using a tablespoon, drop the cookies on baking sheets lined with parchment paper.
7. Bake for 12-15. minutes (they are slightly underdone after that time but they will continue baking on the sheets a little after you take them out).
8. Let them cool down on the baking sheets and enjoy!

Recipe idea from Amy’s Healthy Baking.
Cookies store in an airtight container for a few days.

Red Pepper Quadriple Veg Pasta

P1070036_lznIt has been said that I don’t live as healthy as I proclaim to do and I get where it’s coming from – a little bit due to exam times and also because I do cook, but then I eat it and when the plate is empty I think back and am like “wait a minute, you had a job to do” (can anyone relate to that?).

But this time, I did my job (so proud): This is one of my standard recipes to get a full load of veggies on a stressful evening.Stressful meaning  waiting for an organisational skype call with 20 people (yes, 20, and it’s possible if all the people who are not speaking turn off the microphone). However, they were a little late to call so I just remembered to take a picture of this little something that’s not even really worth calling a recipe because it’s so easy. Peppers, Carrots, Spinach and Tomatoes marry beautifully with a tomato-oregano sauce and are spiced up with some red pepper powder and onions (be careful on that one though, the flavor really develops after a few minutes of cooking). Sometimes, I just make a recipe for 2 without the pasta and eat it as a veggie bowl (light and tasty, but filling at the same time), but if you have someone you are sharing this with you might want to add some carbs (or just a quadruple load of veggies).
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A little close-up so you can see all that veggie goodness. What I love is that all pieces are roughly the same size-even the pasta fits. And again, it’s easy: Cook the pasta, fry the veggies , add the tomato sauce, season with salt, pepper and red pepper and let thicken down for a few minutes. Drain the pasta, add the sauce and tadaa, dinner is ready.P1070040_lzn

Do you prefer spicy or non-spicy sauce?
With love from the student kitchen,
Johanna

Red Pepper Quadriple Veg Pasta

  • Servings: 2
  • Time: 25 minutes
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This is what you need:
250 g pasta, uncooked
1 onion
1/2 red bell pepper
2 medium size carrots
a handful cherry tomatoes
3 handfuls spinach
350 ml (1 1/2 cups) canned tomato sauce
salt
pepper
oregano (dried or fresh)
red pepper powder (I used about 1/4 teaspoon)
oil for frying in the pan

And this is how we do it:
1. Cook the pasta according to package instructions.
2. While the paste is cooking, peel the carrots and cut them, wash the other veggies and cut them (except for the spinach) into evenly sized pieces (you can cut the tomatoes in half).
3. Heat up 1 tablespoon of oil in the frying pan on medium heat. First, fry the onions until they turn glossy-transparent, then add in the carrot pieces. Fry while stirring for about 5 minutes. Add in the pepper and cherry tomatoes, fry for another 3 minutes.
4. Add in the spinach and, while stirring, let wilt down.
5. Add the tomato sauce to the pan. Season with salt, pepper, dried oregano and, in the end, the red pepper powder (you really want to be careful on that one, the effect becomes stronger. It’s best if you add small amounts, stir, wait for a few seconds and then taste a little of the sauce). I used about 1/4 teaspoon.
6. Turn down the heat and let the sauce slightly simmer until the pasta is done.
7. When the pasta is done, drain it in a coleander and serve hot with the sauce.

Leftovers keep in an airtight container in the fridge for about three days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Spinach Tomato Omlette

P1060979_lznI love spinach. People say that kids hate it (the colour, the flavor, I get it), but I’ve always loved it. My mom makes it simple with butter and some garlic (which is the best) while my grandma completely cooks it down (which a lot of people hate strongly dislike, but I guess that’s just how she learned it and I like it too, so not complaining).
The problem with buying a package of spinach here is that it comes in HUGE packs. Like 500g packs. And while spinach wilts down quite fast to nothing, I do tend to live off such a package for a few days (in many varieties).

Thus, voila, an easy but tasty spinach and tomato omelette, ready to be on your plate in 10 minutes maximum.Eat this for breakfast to ensure you’ve already gotten some of your 5 a day or as a quick and easy summer lunch. Adding in some grated emmental cheese won’t hurt either.P1060972_lzn
First, slice your cherry tomatoes in halves/quarters and heat them up with a little butter, then add in your spinach, wait till it wilts down (if there is too much excess moisture you might want to spill that into the sink!).
P1060974_lznIt might look like a lot, but it will wilt down quickly. Then pour the egg mixture over it and let it set for a few minutes (you can check with the spatula underneath if it’s done enough to flip, but usually you need to wait till the top is almost set).
Flip it, let brown on the other side for a minute or two and tadaa, you are done. Fast, wasn’t it?
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Do you consider omelette a breakfast or dinner food?

With love from the student kitchen,
Johanna

Spinach Tomato Omlette

  • Servings: 1
  • Time: 10 minutes maximum
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This is what you need
2 eggs, preferably organic
2 handfuls of spinach, washed and drained off excess water
8 cherry tomatoes
salt
pepper
a bit of butter/oil for frying (although I prefer the butter taste)

And this is how we do it
1. Quarter the tomatoes. On medium high heat, fry them with the oil in the pan for 3 minutes
2. Add in the spinach, stir with a spatula so it doesn’t burn while it wilts down
3. Crack the two eggs into an extra bowl, whisk them with a fork. Season with a pinch of salt and a sprinkle of pepper
4. Your veggies in the pan should be done. Try moving them to the center into a heap, then flatten out the heap a little to spread it out again.
5. Cover the veggies with the egg. The egg might run a little bit away from the veggies but you can scrape them back a little with the spatula. Let cook until they have set, checking occasionally with the spatula if you can lift them from underneath (should take about 3-4 minutes).
6. Once the egg is set, flip the whole thing over with the spatula. Let fry on the other side for 1-2 more minutes.
7. Transfer onto a plate and enjoy hot.

Just in case you might not be able to finish, it will keep covered in the fridge for a day. But try to avoid this in any case because re-heated scrambled egg is just, let’s say, not so great.

Sweet Chai Oats

P1060946_lznIt’s finals time. Woe-hoe. Honestly, I am pretty proud of myself because I am studying and working hard and doing all that stuff I am supposed to do (and I don’t even really dare writing this down because as soon as I say something like that stuff comes crashing down). In finals time, breakfast is especially important. It needs to be quick, nourishing (the brain uses up 20% of our calorie intake) and should taste good (motivation to start the day anyone?). So how about some chai oats to (literally) spice up your morning routine?

Although the Chai-Latte craze has kind of faded (same for bubble tea by the way, I’ve never had one during the time it was basically hyped all over the world and now they found out that it’s pretty unhealthy anyways) a cup of spiced black tea sometimes warms your throat and heart like nothing else can. Except for chocolate. Jup, nothing compares to chocolate.

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Now, if you want to do it quick, there is no time to mix all the spices yourself (although it’s a project I definitely want to do soon), but luckily there are Chai tea teabags readily available at the store. I got a package quite some time ago for around 1,50 Euros so I figured I might as well make some chai oats with it to . Mine is sweet chai (how they make it sweet, I don’t know), so in case yours isn’t you might want to add some sugar.

P1060941_lznSimply bring the milk to a boil, hang in your teabag(s), turn down the heat until it’s only simmering a little and let the milk infuse with chai for 4-5 minutes. Stir in your oats, wait till all the moisture is gone and tadaa, you’re done. You could totally add some raisins for extra pretty-ness!

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I did make this recipe with oat milk, since I was out of soy milk, so please do let me know if you make it with dairy, I am really curious if that works as well!

How do you spice up your morning routine?
Greetings from the student kitchen,
Johanna

Sweet Chai Oats

  • Servings: 1
  • Time: 10 minutes
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This is what you need
350 ml (1.5 cups) milk
1-2 chai teabags (I think if you let it simmer a bit longer 1 bag would also be fine!)
60 g (1/2 cup) quick oats
optional: sugar

And this is how we do it
1. Bring the milk to a boil, if using dairy watch out it doesn’t stick to the pot
2. Hang in your teabags, turn down the heat and let slightly simmer for 5 minutes
3. Stir in your oats and wait till all the liquid has been soaked up keep stirring occasionally so it doesn’t burn.
4. If not using Sweet Chai, you may add some sugar. Enjoy hot!

The oatmeal keeps in the fridge in an airtight container for a few days probably (depending on what kind of milk you’re using), so you could totally make double, refrigerate the rest and heat it up in the microwave the next morning. You might want to add a little extra milk before microwaving because the oats do soak up quite a bit.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Carrot cake oatmeal

P1060489_lznA little kids dream: Carrot cake for breakfast. Heavenly cinnamon smell paired with moist cake and sugary taste…and then mom forcing us to eat a good and healthy breakfast and we secretly thought: “and when I grow up, I’ll eat cake for breakfast every day”.
Now we’re all (somehow) grown up and old enough to decide what we eat for ourselves, but somehow a cake doesn’t last me that well through a morning of class (surprise, surprise, Mom 1 Johanna 0). Still, we can dream, right? Or just make our morningly oatmeal taste like cake. Continue reading

Egg-scelent breakfast bread

Eggs and bread, what can you want more on a (study) morning? Well, maybe eggs in the bread, instead of just on them (for that little extra fancyness, although I am not sure if that word even exists).If you’re sick of the good ole ‘fried egg on bread’,  this is a super quick, yet slightly fancy (because different layout) option that has been a family favorite for many years. Can you imagine how well you can smear that egg yolk all over the bread? Hmmm. Add some fresh fruit and you’ll have a super power breakfast (carbs, protein and vitamins) that’ll last you through the day. And yes mom, I could’ve added some cucumber instead of the kiwi to have less sugars but sometimes you just need sweet. Don’t we all?
Continue reading