Coffee Cookies


- 100 grams cake flour
- 35 grams sugar
- 1 tablespoon instant coffee granules
- 50 grams toasted walnuts
- pinch of salt
- 3 tablespoon canola oil
- 1 tablespoon water
- 20 grams raisins
- powdered sugar, to dust
How to Make It:
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

Put the cake flour, sugar, coffee, walnuts, and salt in a food processor and process for about 10 seconds (or until the walnuts are well grounded).

Now put the mixture into a mixing bowl and add canola oil. Form a pasty dough, then separate the dough with your hands to form small crumbs.

Add the water and form into a clean dough. If you like raisins, you can combine it with the dough now.

Divide the dough into 16 pieces and roll each piece into a ball. Put each ball on a cookie sheet and bake at 350 degrees F for 25 minutes.

Let the cookies cool for about 20 minutes. Dust with powdered sugar before serving.

Source: Foodista

Chocolate Oatmeal


- 1 1/2 cups Rolled Oats
- 1/4 cup Vanilla Sugar
- 1/4 cup Cocoa Powder
- 1 3/4 cups water
- pinches Sea Salt (I recommend Espresso Brava)
- 1/2 cup milk
How to Make It:
In a medium pot, bring water to a boil.

Add Vanilla Sugar and Cocoa Powder.

Stir in Oats and Sea Salt.

Reduce heat to low and simmer until the oats are tender, ~5 minutes.

Remove from heat and stir in milk.

Serve with Extra milk, Sea Salt or Vanilla Sugar for garnish, as needed.


Cinnamon Apple Chips


- 4 Mcintosh apples
- 1 Tbsp. cinnamon
- 1 Tbsp. raw sugar (Optional)
How to Make It:
Preheat oven to 250F. Spray a cookie sheet with cooking oil, set aside.Wash and dry apples. Using a mandolin slice apples into thin strips.

Place apple slices on cookie sheet and sprinkle with cinnamon and sugar.

Bake in the oven for one hour. Flip apple slices and bake for an additional 40-60 minutes. Ovens also vary so if they appear too soft, continue to bake until they are somewhat crisp.

Let cool and store in an airtight container.

Source: Foodista

Chicken Suya


- 1.5 Tablespoons of Suya Spice
- 1 pound Chicken
- 1 teaspoon of chilli powder
- 1 cooking spoon groundnut oil
- Seasoning cubes
- Onions and Tomatoes for Garnishing
- Salt to taste

How to Make It:
Heat the oven to 500 F.Wash and season the chicken with the Suya spice, chilli powder, seasoning cubes, salt and drizzle the oil over it.

Place the chicken in the oven and grill for 40 minutes. Check the chicken occasionally and flip on both sides so it can cook properly.

Serve hot garnished with the onions and tomato and a bit of suya spice sprinkled over the chicken.


Spinach Goat Cheese Roulade Main Dish


- 500g Fresh spinach
- 45g Butter, unsalted softened
- 4 eggs, separated
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 200g Goat cheese, soft
- 2 tablespoons fresh chives chopped
- 2 tablespoons heavy cream
How to Make It:
Pre-heat the oven to 200C/400F degrees.

Heat the olive oil in a frying pan on a medium heat and add the spinach. Cook until wilted and soft.

Remove from the heat, and add the salt, pepper and nutmeg. Blend until smooth with an immersion blender.

Add the butter and egg yolks.In a bowl, whisk the egg whites until stiff.Grease and line a rectangle baking tray with parchment paper.Fold in the egg whites and mix thoroughly.

Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden. As the roulade is cooking prepare the filling. In a bowl, add the goats cheese and cream. Blend until smooth, then add the chives. Stir until combined.When the roulade is ready, remove from the oven and with a knife gently loosen the edges.

Place the roulade on top of a large piece of parchment paper and tap the tin for the roulade to come out.

Remove the parchment paper that was used to bake the roulade from the top of it.

Spread the cheese mixture over the roulade. Using the parchment paper at the bottom from the smaller edge, roll the roulade up.

Remove the parchment paper, slice into 8 slices, and serve. Each serving is 2 slices.

Source: Foodista
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