Tag Archives: cake

For a healthy 2017: Low carb bread

7 Jan

Uff, the time between Christmas and New Year’s day is the most intense time of the year in terms of food and drinks. It is wonderful to come together with the family and enjoy all the good food.

We saw a nice variety of different flavors on our plates this year: From traditional Czech cuisine with karp and potato salad over venison goulash to raclette.

On New Year’s day the fridge looked rather empty and a wish for something not so heavy made me create this low carb bread recipe. You can enjoy it while still warm with salad or cottage cheese. You can also eat it like a normal bread with sausage and cheese. The texture is very smooth and soft, therefore you should consume the bread within 2-3 days and store it in the fridge.



  • 1-1.5 cups shredded veggies such as carrots, cucumber, red beet and celery (I use the leftovers from my juicer)
  • 1/2 cup condensed milk or cream
  • 1/2 cup oats
  • 2 tablespoons hemp seeds or flax seeds
  • 1 egg
  • 1-1.5 cups buckwheat flour
  • 1 teaspoon baking powder
  • Salt, curry powder and pepper for seasoning
  • Sesame seeds for decoration


  1. Start preheating your oven to 220 degrees Celsius
  2. Prepare your shredded veggies – either by shredding them freshly or by using the leftovers from your juicer
  3. In a blender, mix together the veggies and the condensed milk to receive a smooth paste
  4. Then put into a medium sized bowl and season with salt, curry powder and pepper,
  5. Stir in the oats and seeds
  6. Mix in 1 egg
  7. Add flour and baking powder
  8. Place in a bread pan or rectangular cake pan and decorate with sesame seeds
  9. Back at 220 degrees Celsius for 40-45 min

Fruit & nut cake

18 Oct

What is a good alternative to a breakfast cereal or porridge? If you like sweet for breakfast then my answer is: Cake. Not that it has to be a large piece with whipped cream. I am looking for something healthy that gives me an energy boost for the day.

Today I tried out a wholegrain recipe with nuts and a lot of fruit. Delicious it was. Top it up with butter, jam or honey and a coffee and I guarantee you an excellent start into the day!
Fruit & nut cake


2oog wholegrain wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1 pinch of salt

1/2 cup brown sugar

1/2 cup hazelnuts

1/4 cup raisins

Fruit in sirup (e.g. walnut, fig, grapes, orange, lemon) – I used 2 walnuts, 2 tablespoons grapes and 2 large orange slices

1/2 cup buttermilk

1/2 cup water

1 egg


  1. Preheat the oven at 220 degrees Celsius.
  2. In a bowl, combine the flour, baking soda, cinnamon, ground cloves and salt.
  3. Add the hazelnuts, brown sugar and raisins.
  4. Cut the preserved fruit into smaller pieces and add them to the bowl.
  5. Pour in the buttermilk and water bit by bit and stir well. The dough should not be too liquid.
  6. Mix in the egg.
  7. Transfer the dough into a baking pan and drizzle with sugar.
  8. Bake at 200 degrees Celsius for about 20 minutes.

Tip: If you experience difficulty finding fruit in sirup use dried fruit instead and leave it in a bowl with warm water for about 30 min before adding it to the dough. That way you allow the fruit to absorb water and it gets softer. Fruit in sirup is a delicacy in countries like Greece where the mild climate lets fruit grow in abundance. The sirup preserves the fruit and gives it a very juicy and sweet taste.

Cake in a jar?

10 Mar

Yes, that’s right. Nowadays, it’s not only jam and pickles that you will find in a jar. Cake is the new creation to go for.

I was quite fascinated to hear about this recipe. And I’ll tell you what the best part about it is: You can store the cake for up to 6 months and after you open the jar, it tastes like fresh cake, the aroma is preserved! Great, right? So next time you want to impress your guests with the quickest dessert in the world, it looks like you will have to opt for cake in a jar.

You would be surprised which easy and wonderful dishes you can make in a jar. For example, you can do the same thing with eggs. Just season them with a few drips of flavored oil or some herbs and put the jars for 5-10 min in boiling water.


5-6 jam jars (with lid and clips if available, see picture, can also be a regular jar)

200g butter or margarine (soft, at room temperature)

4 eggs

200g sugar

Peeled skin of 1 lemon

1/2 pack or 1 tablespoon baking soda

250 g flour

Fresh lemon juice (squeeze 1-1.5 lemons)


1) Preheat the oven and wash out your jars with hot water (if you want to sterilize them in boiling water).

2) Mix the eggs with 75g sugar, then add the lemon skin, bit by bit the butter and finally the flour (already mixed with the baking soda).

3) Mix the lemon juice with the remaining sugar in a cup.

4) Use some butter to coat the jar from the inside and sprinkle with flour to make sure that the dough comes off the glass when it’s baked.

5) Now fill in the dough (only up to 1/2 to 3/4 of the glass, otherwise you will have to cut off what’s grown over the jar).

6) Bake for 20 min at 200 degrees Celsius.

7) After you remove the jars from the oven, pour some of the lemon-sugar juice over the cake and then immediately put the lids on and close the jars.

8) Let cool down, storage is possible up to 6 months!


By the way, this method works with any type of dry cake dough (e.g. marble cake, I don’t think it works with yeast dough). A great way of serving it in a good looking way is to garnish your cake slice with whipped cream and fresh fruit.

Spinach cake with home made tomato sauce

2 Mar

Sometimes you have those days when you open your fridge or freezer and hope for something tasty to come out. This especially happens when you know that your fridge is empty because you didn’t have time for grocery shopping. You then wonder what could be made out of butter, eggs & co. I had this moment this week and look what came out. Doesn’t even look that bad, right?

Ingredients (serves 2):

Frozen spinach (300 g)

4 eggs



5 tomatoes

1 garlic clove

1 small onion, chopped

a fresh chili, a spoon of chili sauce or some all’arrabiata pasta sauce

salt, pepper, ground nutmeg

1) Preheat your oven and defrost the spinach.
2) Mix the spinach with 4 eggs and season with salt, pepper, and nutmeg.
3) Mix the flour with salt in a separate small bowl, add the soft butter and with your hands process the ingredients to a small dough.
4) Boil the tomatoes for about 10 min, then peel their skin off and cut in small dice.
5) Now chop up the onion and the garlic.
6) In a small sauce pan mix the tomatoes with the garlic, onion and the chili sauce. Season with salt and pepper to taste.
7) Pour the spinach-egg mix in a small, round glass or ceramic pan (mini casserole) and bake for about 20 min (at 200 degrees Celsius).

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