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life.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
CARROT CAKE LINSEED PUDDING, A DELICIOUS ALTERNATIVE TO The night before you plan on having your carrot cake linseed pudding, add ½ of the banana, the grated carrots, dates, your choice of yogurt, your choice of milk and all the spices into a blender. Blend until smooth. Pour the mixture into a jar and store in the fridge to let it thicken over night. RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
ACAI OVERNIGHT OATS
When all of your ingredients are in the jar mix it through until well combined, cover the jar with a lid and place it in the fridge over night. In the morning top your acai overnight oats with the remaning Acai puree and soy yogurt, the thinly sliced banana and if you like with a couple more blueberries and cacaonibs. 3.5.3208. TURMERIC ROASTED SWEET POTATOES, A DELICIOUS WEEK NIGHT MEAL Instructions. Preheat oven to 180°C. Place the sweet potato wedges, carrot slices and chickpeas in a baking dish. Add olive oil, turmeric, harissa, cinnamon, salt, rosemary and mint and mix until all of the veggies and the chickpeas are covered in the marinade. Bake for 35minutes.
CARROT BANANA BREAD (V,GF) 175g grated carrot (3-4 carrots) 150g pitted medjool dates (9-10 dates) 320g bananas, peeled (3 medium bananas) peel of 1 lemon; 2 tbslemon juice
STUFFED BUTTERNUT SQUASH / BUCKWHEAT & MUSHROOMS Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened. Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside. Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes.PUMPKIN CAPUNS
Puree 100g until smooth, cut the other 200g into small chunks. Mash the rest of the pumpkin with about 2dl of milk and some salt. Put it all aside for later. Also chop up an onion, a clove of garlic and the sage leaves. Heat up some olive oil in a frying pan; add onion, garlicand sage.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. CURRY KALE SALAD / PARSNIP & CARROT Instructions. Preheat oven to 220°C. Marinate veggies and bake for 25 minutes. After 20 minutes add cashews to roast them. Remove both from over when the veggies have finished baking. Roughly chopped the roasted cashews. Meanwhile add all of the ingredients for the dressing into a jar and shake until well combined. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
GINGERBREAD COOKIES (VEGAN, REFINED SUGAR-FREE, OIL-FREE) Instructions. Mix the flour, date sugar, gingerbread spice, cacao and baking powder in a bowl. Pour in the apple saice and the Birnel and mix until it forms a farily stif dough. Wrap in plastic foil and let the dough rest in the fridge for 1 hour. After one hour preheat oven to 200°C roll out your gingerbread dough to 3mm thickness and cut out ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
GINGERBREAD COOKIES (VEGAN, REFINED SUGAR-FREE, OIL-FREE) Instructions. Mix the flour, date sugar, gingerbread spice, cacao and baking powder in a bowl. Pour in the apple saice and the Birnel and mix until it forms a farily stif dough. Wrap in plastic foil and let the dough rest in the fridge for 1 hour. After one hour preheat oven to 200°C roll out your gingerbread dough to 3mm thickness and cut out ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
CARROT CAKE LINSEED PUDDING, A DELICIOUS ALTERNATIVE TO The night before you plan on having your carrot cake linseed pudding, add ½ of the banana, the grated carrots, dates, your choice of yogurt, your choice of milk and all the spices into a blender. Blend until smooth. Pour the mixture into a jar and store in the fridge to let it thicken over night. STUFFED BUTTERNUT SQUASH / BUCKWHEAT & MUSHROOMS Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened. Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside. Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes. TURMERIC ROASTED SWEET POTATOES, A DELICIOUS WEEK NIGHT MEAL Instructions. Preheat oven to 180°C. Place the sweet potato wedges, carrot slices and chickpeas in a baking dish. Add olive oil, turmeric, harissa, cinnamon, salt, rosemary and mint and mix until all of the veggies and the chickpeas are covered in the marinade. Bake for 35minutes.
ACAI OVERNIGHT OATS
When all of your ingredients are in the jar mix it through until well combined, cover the jar with a lid and place it in the fridge over night. In the morning top your acai overnight oats with the remaning Acai puree and soy yogurt, the thinly sliced banana and if you like with a couple more blueberries and cacaonibs. 3.5.3208. CARROT BANANA BREAD (V,GF) 175g grated carrot (3-4 carrots) 150g pitted medjool dates (9-10 dates) 320g bananas, peeled (3 medium bananas) peel of 1 lemon; 2 tbslemon juice
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. CURRY KALE SALAD / PARSNIP & CARROT Instructions. Preheat oven to 220°C. Marinate veggies and bake for 25 minutes. After 20 minutes add cashews to roast them. Remove both from over when the veggies have finished baking. Roughly chopped the roasted cashews. Meanwhile add all of the ingredients for the dressing into a jar and shake until well combined. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
GINGERBREAD COOKIES (VEGAN, REFINED SUGAR-FREE, OIL-FREE) Instructions. Mix the flour, date sugar, gingerbread spice, cacao and baking powder in a bowl. Pour in the apple saice and the Birnel and mix until it forms a farily stif dough. Wrap in plastic foil and let the dough rest in the fridge for 1 hour. After one hour preheat oven to 200°C roll out your gingerbread dough to 3mm thickness and cut out ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
GINGERBREAD COOKIES (VEGAN, REFINED SUGAR-FREE, OIL-FREE) Instructions. Mix the flour, date sugar, gingerbread spice, cacao and baking powder in a bowl. Pour in the apple saice and the Birnel and mix until it forms a farily stif dough. Wrap in plastic foil and let the dough rest in the fridge for 1 hour. After one hour preheat oven to 200°C roll out your gingerbread dough to 3mm thickness and cut out ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
CARROT CAKE LINSEED PUDDING, A DELICIOUS ALTERNATIVE TO The night before you plan on having your carrot cake linseed pudding, add ½ of the banana, the grated carrots, dates, your choice of yogurt, your choice of milk and all the spices into a blender. Blend until smooth. Pour the mixture into a jar and store in the fridge to let it thicken over night. TURMERIC ROASTED SWEET POTATOES, A DELICIOUS WEEK NIGHT MEAL Instructions. Preheat oven to 180°C. Place the sweet potato wedges, carrot slices and chickpeas in a baking dish. Add olive oil, turmeric, harissa, cinnamon, salt, rosemary and mint and mix until all of the veggies and the chickpeas are covered in the marinade. Bake for 35minutes.
STUFFED BUTTERNUT SQUASH / BUCKWHEAT & MUSHROOMS Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened. Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside. Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes.ACAI OVERNIGHT OATS
When all of your ingredients are in the jar mix it through until well combined, cover the jar with a lid and place it in the fridge over night. In the morning top your acai overnight oats with the remaning Acai puree and soy yogurt, the thinly sliced banana and if you like with a couple more blueberries and cacaonibs. 3.5.3208. CARROT BANANA BREAD (V,GF) 175g grated carrot (3-4 carrots) 150g pitted medjool dates (9-10 dates) 320g bananas, peeled (3 medium bananas) peel of 1 lemon; 2 tbslemon juice
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. CURRY KALE SALAD / PARSNIP & CARROT Instructions. Preheat oven to 220°C. Marinate veggies and bake for 25 minutes. After 20 minutes add cashews to roast them. Remove both from over when the veggies have finished baking. Roughly chopped the roasted cashews. Meanwhile add all of the ingredients for the dressing into a jar and shake until well combined. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
SWEET POTATO PUMPKIN MASH / TAHINI Preheat oven to 200°C. Place the halved pumpkin and the sweet potato on a lined baking sheet. Peak sweet potato with a fork a couple of times. Bake for 40-45 minutes until completely soft. Let cool until cool enough to handle. Remove skin of pumpkin and sweet potato and add into a bowl. Mash with a fork or a potato masher and add the rest of CARROT CAKE LINSEED PUDDING, A DELICIOUS ALTERNATIVE TO The night before you plan on having your carrot cake linseed pudding, add ½ of the banana, the grated carrots, dates, your choice of yogurt, your choice of milk and all the spices into a blender. Blend until smooth. Pour the mixture into a jar and store in the fridge to let it thicken over night. TURMERIC ROASTED SWEET POTATOES, A DELICIOUS WEEK NIGHT MEAL Instructions. Preheat oven to 180°C. Place the sweet potato wedges, carrot slices and chickpeas in a baking dish. Add olive oil, turmeric, harissa, cinnamon, salt, rosemary and mint and mix until all of the veggies and the chickpeas are covered in the marinade. Bake for 35minutes.
ACAI OVERNIGHT OATS
When all of your ingredients are in the jar mix it through until well combined, cover the jar with a lid and place it in the fridge over night. In the morning top your acai overnight oats with the remaning Acai puree and soy yogurt, the thinly sliced banana and if you like with a couple more blueberries and cacaonibs. 3.5.3208. STUFFED BUTTERNUT SQUASH / BUCKWHEAT & MUSHROOMS Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened. Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside. Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes. BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
SWEET POTATO PUMPKIN MASH / TAHINI Preheat oven to 200°C. Place the halved pumpkin and the sweet potato on a lined baking sheet. Peak sweet potato with a fork a couple of times. Bake for 40-45 minutes until completely soft. Let cool until cool enough to handle. Remove skin of pumpkin and sweet potato and add into a bowl. Mash with a fork or a potato masher and add the rest of CARROT CAKE LINSEED PUDDING, A DELICIOUS ALTERNATIVE TO The night before you plan on having your carrot cake linseed pudding, add ½ of the banana, the grated carrots, dates, your choice of yogurt, your choice of milk and all the spices into a blender. Blend until smooth. Pour the mixture into a jar and store in the fridge to let it thicken over night. TURMERIC ROASTED SWEET POTATOES, A DELICIOUS WEEK NIGHT MEAL Instructions. Preheat oven to 180°C. Place the sweet potato wedges, carrot slices and chickpeas in a baking dish. Add olive oil, turmeric, harissa, cinnamon, salt, rosemary and mint and mix until all of the veggies and the chickpeas are covered in the marinade. Bake for 35minutes.
ACAI OVERNIGHT OATS
When all of your ingredients are in the jar mix it through until well combined, cover the jar with a lid and place it in the fridge over night. In the morning top your acai overnight oats with the remaning Acai puree and soy yogurt, the thinly sliced banana and if you like with a couple more blueberries and cacaonibs. 3.5.3208. STUFFED BUTTERNUT SQUASH / BUCKWHEAT & MUSHROOMS Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened. Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside. Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes. BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
SWEET POTATO PUMPKIN MASH / TAHINI Preheat oven to 200°C. Place the halved pumpkin and the sweet potato on a lined baking sheet. Peak sweet potato with a fork a couple of times. Bake for 40-45 minutes until completely soft. Let cool until cool enough to handle. Remove skin of pumpkin and sweet potato and add into a bowl. Mash with a fork or a potato masher and add the rest of CARROT CAKE LINSEED PUDDING, A DELICIOUS ALTERNATIVE TO The night before you plan on having your carrot cake linseed pudding, add ½ of the banana, the grated carrots, dates, your choice of yogurt, your choice of milk and all the spices into a blender. Blend until smooth. Pour the mixture into a jar and store in the fridge to let it thicken over night. TURMERIC ROASTED SWEET POTATOES, A DELICIOUS WEEK NIGHT MEAL Instructions. Preheat oven to 180°C. Place the sweet potato wedges, carrot slices and chickpeas in a baking dish. Add olive oil, turmeric, harissa, cinnamon, salt, rosemary and mint and mix until all of the veggies and the chickpeas are covered in the marinade. Bake for 35minutes.
ACAI OVERNIGHT OATS
When all of your ingredients are in the jar mix it through until well combined, cover the jar with a lid and place it in the fridge over night. In the morning top your acai overnight oats with the remaning Acai puree and soy yogurt, the thinly sliced banana and if you like with a couple more blueberries and cacaonibs. 3.5.3208. STUFFED BUTTERNUT SQUASH / BUCKWHEAT & MUSHROOMS Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened. Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside. Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes. BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
GINGERBREAD COOKIES (VEGAN, REFINED SUGAR-FREE, OIL-FREE) Instructions. Mix the flour, date sugar, gingerbread spice, cacao and baking powder in a bowl. Pour in the apple saice and the Birnel and mix until it forms a farily stif dough. Wrap in plastic foil and let the dough rest in the fridge for 1 hour. After one hour preheat oven to 200°C roll out your gingerbread dough to 3mm thickness and cut out CURRY KALE SALAD / PARSNIP & CARROT Hey there, As you might have noticed this month of recipes is rather root veggie heavy as well that’s really the only thing available. And of course anything cabbage like such as red cabbage, white cabbage and of course my personal favourite and daily visitor ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve.ACAI OVERNIGHT OATS
When all of your ingredients are in the jar mix it through until well combined, cover the jar with a lid and place it in the fridge over night. In the morning top your acai overnight oats with the remaning Acai puree and soy yogurt, the thinly sliced banana and if you like with a couple more blueberries and cacaonibs. 3.5.3208. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
GINGERBREAD COOKIES (VEGAN, REFINED SUGAR-FREE, OIL-FREE) Instructions. Mix the flour, date sugar, gingerbread spice, cacao and baking powder in a bowl. Pour in the apple saice and the Birnel and mix until it forms a farily stif dough. Wrap in plastic foil and let the dough rest in the fridge for 1 hour. After one hour preheat oven to 200°C roll out your gingerbread dough to 3mm thickness and cut out CURRY KALE SALAD / PARSNIP & CARROT Hey there, As you might have noticed this month of recipes is rather root veggie heavy as well that’s really the only thing available. And of course anything cabbage like such as red cabbage, white cabbage and of course my personal favourite and daily visitor ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. INDIAN ROASTED CARROTS THAT MELT IN YOUR MOUTH! Bake the carrots for 50 minutes. Meanwhile you can prepare the yogurt sauce. For the sauce just add the soy yogurt, the remaining mint leaves, ¼ teaspoon of salt and the lemon juice into a blender and blend until smooth. Put aside for later. When your carrots have finished baking add drizzle them with the mint yogurt sauce and serve.ACAI OVERNIGHT OATS
When all of your ingredients are in the jar mix it through until well combined, cover the jar with a lid and place it in the fridge over night. In the morning top your acai overnight oats with the remaning Acai puree and soy yogurt, the thinly sliced banana and if you like with a couple more blueberries and cacaonibs. 3.5.3208. ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
WORK WITH ME
Work with me. Thanks for your visit and your interest in working with me. Next to working on my blog I also work as a freelance food photographer, food stylist and recipe creator. If you happen to have an idea in mind that evolves around food photography, food styling and recipe development but you need help in making it come alive, contactme.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. MY SOURDOUGH BREAD BAKING EXPERIENCE If you happen to follow me on Instagram (@fannythefoodie) you would have probably noticed that I’ve been getting into making my own sourdough bread.I shared a few snippets in my stories and I also posted on or two pictures of freshly baked bread with whatever kind of toppings I had on hand. DOUBLE CHOC CHEWY BROWNIE COOKIES Preheat oven to 180°C. Chop up all of the chocolate into small chunks but make sure to save 9 squares for later. Add almond butter, flaxseed, dates, maple syrup and water into a blender, blend untilsmooth and creamy.
PUMPKIN CAPUNS
Puree 100g until smooth, cut the other 200g into small chunks. Mash the rest of the pumpkin with about 2dl of milk and some salt. Put it all aside for later. Also chop up an onion, a clove of garlic and the sage leaves. Heat up some olive oil in a frying pan; add onion, garlicand sage.
CARROT BANANA BREAD (V,GF) 175g grated carrot (3-4 carrots) 150g pitted medjool dates (9-10 dates) 320g bananas, peeled (3 medium bananas) peel of 1 lemon; 2 tbslemon juice
STUFFED BUTTERNUT SQUASH / BUCKWHEAT & MUSHROOMS Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened. Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside. Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
- SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
GINGERBREAD COOKIES (VEGAN, REFINED SUGAR-FREE, OIL-FREE)VEGAN NO OIL DESSERTSVEGAN NO OIL DIETVEGAN NO OIL DIETVEGAN NO OIL SNACKS Instructions. Mix the flour, date sugar, gingerbread spice, cacao and baking powder in a bowl. Pour in the apple saice and the Birnel and mix until it forms a farily stif dough. Wrap in plastic foil and let the dough rest in the fridge for 1 hour. After one hour preheat oven to 200°C roll out your gingerbread dough to 3mm thickness and cut out ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. - SWISS FOOD AND LIFESTYLE BLOG www.fannythefoodie.com is a blog, where I, Fanny, share plantbased recipes, tips and tricks evolving around cooking and my thoughts onlife.
RECIPE INDEX
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal ABOUT - FANNYTHEFOODIE About. Hello there! I am Fanny, a twenty-four-year-old student from Switzerland who loves food. I started this blog in May 2014 after I baked a birthday cake for my sister by using my very own recipe. At the time I had been thinking about starting a blog for a while and for BASIC RECIPE: HOW TO MAKE SPELT PIZZA DOUGH? Instructions. Add the flour and salt into a large mixing bowl. INe separate bowl stir together water, 1 tablespoon of flour and the yeast. Let it sit for approximately 10 minutes. After 10 minutes pour the yeast mixture into the flour and stir together with a wooden spoon. when the flour has absorbed most of the liquid start kneadingwith your
RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
CHEESY VEGAN ASPARAGUS Instructions. Preheat oven to 180°C. Cut the ends of your asparagus and add them into a large bowl. Pour in the olive oil and add the nutritional yeast, salt and pepper. Mix until the asparagus are covered in the mixture. Spread the asparagus onto a lined baking sheet and top with the remaining nutritional yeast, olive oil mixture in thebowl.
GINGERBREAD COOKIES (VEGAN, REFINED SUGAR-FREE, OIL-FREE)VEGAN NO OIL DESSERTSVEGAN NO OIL DIETVEGAN NO OIL DIETVEGAN NO OIL SNACKS Instructions. Mix the flour, date sugar, gingerbread spice, cacao and baking powder in a bowl. Pour in the apple saice and the Birnel and mix until it forms a farily stif dough. Wrap in plastic foil and let the dough rest in the fridge for 1 hour. After one hour preheat oven to 200°C roll out your gingerbread dough to 3mm thickness and cut out ROASTED ROOT VEGGIE CURRY / SWEET POTATO, POTATO AND PARSNIP Instructions. Preheat oven to 220°C. Cut the veggies into equally sized large chunks. Marinate in the coconut oil and season with curry powder and salt. Place on a baking sheet. Bake for 30 minutes. Heat up some coconut oil in a pan and toast the spices on medium untilfragrant.
VEGAN PIZZA
Preheat oven to 240°C. Add chickpeas, zatar, tahini, lemon juice, zest, water, cumin, salt, paprika and harissa into a blender and blend until smooth. Spread on to a pizza base and top with the sliced beet. Place in the oven and bake for 12 minutes. Add the kale into a large mixing bowl and add tahini, lemon juice and salt. BAKED JERUSALEM ARTICHOKE ON PESTO PEARL BARLEY Put aside for later. Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes. Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes.MAIN MEALS ARCHIVES
Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal out of a slice of bread and a delicious spread for a topping.DESSERTS ARCHIVES
English Recipe: Christmassy Nut Cookies Save Print Prep time 15 mins Cook time 20 mins Total time 35 mins Author: Fanny Frey Recipe type: dessert Cuisine: plantbased Serves: 13-14 Ingredients 150g dark almond butter 150g date sugar 200g flour (spelt or wheat) 150 Nut-mix by Seeberger, roughly chopped ½ tsp cinnamon ½ tsp RYE SOURDOUGH BREAD RECIPE & SOURDOUGH FAQ Instructions. Dough: : Mix all the ingredients for the Levain in a small bowl. Cover with wax wrap and let sit overnight. * Add levain in a large mixing bowl and add water. Quickly mix the water with the levain. Add flour and knead for one minute on low. Cover with wax wrapfor 30 minutes.
MY BOOK - SEASONS ARCHIVES - FANNYTHEFOODIE It’s out, my book is out!!!! First of all, my book is out! It’s finally here. After working on this for an entire year my book SEASONS – Ein Jahr in Rezepten has FANNYTHEFOODIE, AUTHOR AT English Recipe: Christmassy Nut Cookies Save Print Prep time 15 mins Cook time 20 mins Total time 35 mins Author: Fanny Frey Recipe type: dessert Cuisine: plantbased Serves: 13-14 Ingredients 150g dark almond butter 150g date sugar 200g flour (spelt or wheat) 150 Nut-mix by Seeberger, roughly chopped ½ tsp cinnamon ½ tspLISBON ARCHIVES
Hey there! I spent the first week of September in the beautiful city of Lisbon with my best friend. Ay both of us are big foodies andcoffee lovers we
SWEET POTATO PUMPKIN MASH / TAHINI Preheat oven to 200°C. Place the halved pumpkin and the sweet potato on a lined baking sheet. Peak sweet potato with a fork a couple of times. Bake for 40-45 minutes until completely soft. Let cool until cool enough to handle. Remove skin of pumpkin and sweet potato and add into a bowl. Mash with a fork or a potato masher and add the rest of CARROT BANANA BREAD (V,GF) 175g grated carrot (3-4 carrots) 150g pitted medjool dates (9-10 dates) 320g bananas, peeled (3 medium bananas) peel of 1 lemon; 2 tbslemon juice
THINKING ABOUT LIFE
Scrape out the seeds of the vanilla bean, add the vanilla bean seeds, dates, cashew butter, water, oats, coconut and cinnamon into a food processor until the ingredeitns have come together to a cookie doughlike mixture.
VEGAN PIZZA
Ingredients: 1 serving of spelt pizza dough. 1 small onion, finely chopped; 1 cm fresh ginger, grated; 1 garlic clove, finely chopped; 1small can tomatoes
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