Black Bean Salad with Avocado and Grape Tomatoes

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This colourful, healthy and tasty black bean salad makes a great side dish, appetizer, or potluck. It tastes extra fresh and good if you can use freshly cooked black beans, if you don't, just use the canned beans. Make sure to rinse and drain the beans, if you are using canned beans.

Black beans, also known as turtle beans, offer nutritious, low-fat, high-fiber and -protein dietary choices. The combination of fiber and protein in black beans is a key to their outstanding support for blood sugar balance and blood sugar regulation.

Salad	Dressing
180 g Dried black beans 750 ml Water 15 Grape tomatoes, halved 1 Small onion, peeled and diced 1/2 Hass avocado, diced	2 tbsp White wine vinegar 1 tbsp Fresh lemon juice 6 tbsp Olive oil 2-3 tbsp Fresh parsley, chopped 2 Garlic cloves, minced 1/3 tsp Dried crushed red pepper Salt and pepper

1. Cover the dried black beans with enough water in a large bowl and let them sit overnight or at least eight hours. Drain and rinse. Place the soaked beans in a saucepan with 750 ml of water. Bring it to a boil, cover, reduce heat, and let simmer until they are tender, about 1 hour. Drain and they are ready for use.
   
2. Combine all dressing ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.
   
3. In a large bowl, combine beans, grape tomato halves, diced onions, avocado and the dressing. Toss until evenly coated.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Raw Energy Bars

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Fruity, nutty, naturally sweet, these raw energy bars made from dried prunes, figs, nuts and cocoa powder are a delicious and healthy snack to keep up your energy between meals, or after a workout.

Raw Energy Bars

adapted from Just As Delish

150 g Dried prunes, roughly chopped 150 g Dried figs 200 g Raw cashew nuts, chopped 150 g Raw almonds 20 g Cocoa powder 35 g Ovaltine chocolate malt powder A pinch of sea salt 2 tbsp Homemade vanilla extract

1. Line a 15x25-cm rectangular pan with a plastic film. Place chopped prunes, nuts, cocoa powder, Ovaltine chocolate malt powder and sea salt in a blender or food processor. Pulse a few times until all the ingredients come together.
   
2. Add in homemade vanilla extract and pulse until it reaches a dry but moist dough consistency. Scrape the mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before cutting into bars.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Lentil Salad with Mozzarella

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

An easy peasy comforting lentil salad tossed with a simple white balsamic vinaigrette served on the thinly sliced Mozzarella. The salad can be served as a side dish or as the main course with some crunchy toasted bread.

150 g Brown lentils 1 Shallot, diced 6 Cherry radishes, diced 250 g Mozzarella, regular or low-fat 4-5 tbsp Vegetable stock 3 tbsp Balsamic bianco 2 tsp Mild mustard Salt and pepper to taste 2 tbsp Walnut oil 2 tbsp Chives,chopped

1. Combine lentils with 3-4 cups water. Bring to a boil. Simmer 25-30 minutes, until lentils are tender. When lentils are done cooking, drain then place them in a large mixing bowl.
   
2. Peel and dice the shallot. Finely dice the cherry radishes.Drain and cut the Mozzarella into thin slices. Arrange them in two serving plates.
   
3. Mix together the vegetable stock,Balsamic bianco, mustard, salt and pepper in a bowl. Beat in walnut oil.
   
4. Add diced shallot, cherry radishes, and chopped chives to the lentil together with dressing. Season with salt and pepper. Divide the lentils and mound onto the Mozzarella. Garnish with chives.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Spelt Granola Muffins with Plums

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Healthy homemade millet granola gives a crunchy topping and nutritional boost to these tasty spelt muffins. The plums and yogurt help keep them moist longer and they freeze well. Enjoy these muffins for breakfast or anytime you feel like a snack.

125 g Wholegrain spelt flour 125 g Refined spelt flour 70 g Raw sugar 1/2 tsp Salt 2 tsp Baking powder 70 ml Walnut oil 150 g 3.5% Plain yogurt 1 Large egg, lightly beaten 180 g Millet granola 220 g Plums, stoned and diced

1. Whisk wholegrain spelt flour, refined spelt flour, raw sugar, salt and baking powder together in a mixing bowl.
   
2. In another bowl, mix walnut oil, plain yogurt, and egg until combined. Add the liquid mixture to the flour mixture, stirring until barely combined.
   
3. Fold in 120 grams of granola and diced plums. Divide the batter into a 12-cup muffin pan and top with the rest of granola. Bake for about 20 minutes until the tops are nicely golden brown and crunchy.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Oat and Date Crumble Slice

The fasting month that is also known as month of Ramadhan in the Islamic Calendar almost arrive to the end, and very soon the 'victory day' Idul Fitri will be celebrated by all Muslim around the world.

Living in the capital city of the most populous Muslim country in the world, all the Jakartans can feel the difference between normal days and the days during Ramadhan.
Some important aspects of

Pearled Spelt Zucchini Salad with Sundried Tomato Vinaigrette

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Enjoy the lively colours of late summer with this tasty salad full of healthy nutrients combining the sweet nutty little pearled spelt (grains of spelt with the outer husk removed), with zucchini, cranberries, then tossed with a tangy sundried tomato vinaigrette. If you can’t find polished spelt, use pearled barley instead.

Salad	Sundried Tomato Vinaigrette
180 g Organic pearled spelt 700 ml Water 150 g Zucchini, diced 2 tbsp Dried cranberries 3 tbsp Fresh parsley, chopped 1/2 tsp Salt 1/4 tsp Freshly mulled black pepper	10 Oil-packed sundried tomatoes, drained and diced 70 ml Balsamic vinegar 1 clove Garlic, finely minced 70 ml Olive oil Salt and pepper to taste 1 tbsp Fresh parsley, chopped

1. In a saucepan, add in pearled spelt and water. Bring it to a boil. Cover, reduce heat, and simmer for 1 hour. Drain.
   
2. Whisk together diced tomatoes, balsamic vinegar and minced garlic. Add olive oil in a stream, whisking until emulsified. Season with salt and pepper. Stir in chopped parsley.
   
3. Rinse, dry and dice zucchini. Combine drained pearled spelt, diced zucchini, dried cranberries, chopped parsley, salt and pepper. Pour the vinaigrette into the salad. Toss well.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Red Currant Banana Tart

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

When I first saw the ‘blueberry banana tart recipe’ on Roxana’s Home Baking, I knew for sure I had to make it. However, I have gently tweaked the recipe to my convenience and to suit my husbands taste.

The bright colour and tart flavour of these delicate red currants are harmoniously balanced by honey, bananas, almonds, and nutty spelt.

150 g Wholegrain spelt flour 100 g Almonds, ground 50 g Brown sugar 1/3 tsp Salt 120 g Butter, cut into small pieces and slightly softened 1 Egg yolk 2 tbsp Cold water 350 g Fresh red currants 2 Bananas 3 tbsp Honey Blueberries and mint leaves to garnish

1. Place the flour, ground almonds, brown sugar and salt in a bowl. Make a well and add in butter, egg yolk and cold water. Using your fingertips, mix until it forms a smooth pastry dough. Roll it into a ball, wrap in plastic wrap, and place in the refrigerator to chill for about 30 minutes.
   
2. Grease a 11-inch tart pan with a little butter and sprinkle with a little flour. Roll the dough out between two sheets of parchment paper to a circle, 1/8 inch / 3 mm thick, and use to line the prepared tart pan. Cover with a plastic film and chill for 30 minutes.
   
3. Preheat the oven to 200C/400F. Fill the crust with red currants, then top with banana slices, and drizzle with honey. Bake for about 30 minutes. Garnish, if desired, with blueberries and mint leaves. Cool slightly before slicing.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Rolled Spelt Flakes Cheddar Crackers

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

These crackers are unique rolled spelt crackers with cheesy and nutty flavours. They go well with a yogurt dip and delicious with soups too. Rolled spelt can be replaced with old-fashioned rolled oats.

Rolled Spelt Flakes Cheddar Crackers

adapted from Food and Wine

Cracker	Egg Wash
45 g Rolled spelt flakes 60 ml Milk 90 g Refined spelt flour 1/4 tsp Baking powder 1/4 tsp Salt 100 g Cheddar, shredded 30 g Cold butter, cut into small pieces 1 Large egg, lightly beaten	1 Egg yolk 1 tbsp Milk

1. Combine rolled spelt flakes and milk in a bowl. Let stand 5 minutes until rolled spelt flakes soften slightly.
   
2. Whisk together refined spelt flour, baking powder and salt until blended. With your fingers, rub in cheese and cold butter until it resembles fine breadcrumbs
   
3. Add the egg into the softened spelt flakes, then add into the cheese mixture. Mix until a dough forms. Scrape the dough onto a large sheet of plastic film and gently knead a few times until thoroughly blended. Pat into a round and wrap it up. Chill until firm, about 1 hour.
   
4. Line two baking sheets with parchment paper. Work with half of dough at a time. On a lightly floured work surface, cover the dough with a plastic film. Roll out to 1/8-inch / 3 mm thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Place them on the prepared baking sheets. Chill until the rounds are firm, about 20 minutes.
   
5. Preheat the oven to 190C/375F. Whisk the egg yolk and milk together. Lightly brush the crackers with the egg wash. Bake for about 15 minutes until the crackers are golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Bali Beaches + {recipe} Pisang Rai

Welcome...the month of August! Hello blogosphere!

Continuing my previous posting about my trip to Bali Island, ...for now let's get wet, as I'll share some pictures and little story about Bali beaches.

As one of the most popular gateway in this country, there must be something super special about this island.
yup...Bali Island is blessed with tropical climate, clear ocean and beautiful sandy

Quark Dip with Chive and Shallot

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

The light, tangy flavour of German fresh cheese is complemented by chives, shallot fritters and minced garlic for this healthy and tasty dip. It is perfect with crunchy vegetable sticks, crisp baked potatoes, and grilled meat. It is even nice as a spread on a hearty rye bread.

250 g Low fat Quark (German fresh cheese) 70 ml Milk 1 clove Garlic, minced 1/2 tbsp White wine vinegar Salt and pepper 2 tbsp Shallot fritters A handful of chives, chopped

1. Stir Quark, milk, minced garlic and white wine vinegar in a bowl. Season with salt and pepper.
   
2. Add in shallot fritters and chopped chives. Stir until combined. Garnish with more fritters and chives if desired.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com