To use up leftover coconut milk and celebrate strawberry season, I made chia seed pudding with fresh strawberries.
Tag Archives: puddings
When I find a recipe that looks interesting, I make a copy of it and add the URL or other source, and then file it away. I distinguish between recipes I’ve tried and recipes I haven’t tried because sometimes I’m in the mood to cook something new and other times I feel like browsing familiar recipes.
This weekend I tried a recipe which has been waiting a long, long time for me to try it. How long? Well, it was posted by someone with an AOL address. I’m not sure why it took me so long to try these spiced apples, which I served with a bit of vanilla vla (Dutch pudding).
I didn’t use any particular inspiration for this dish.
- 2 firm apples
- 1 stick of cinnamon
- 2 cloves
- 1 tablespoon of golden rum
- 2 tablespoons of butter
- 1/4 teaspoon vanilla extract
- 2 tablespoons of maple sugar (you could use brown sugar instead)
- 3/4 cup of Greek yoghurt
- 1 tablespoon of agave syrup
- liquid stevia to taste
Preheat the oven to 400°F/200°C.
Wash the apples and remove the cores. Place a pat of 1 tablespoon of butter in a baking dish and set an apple on top. Do the same for the other apple. Drop one clove in the center of each apple. Break the cinnamon stick apart and place one piece in the center of each apple. Pour the rum in the center of the apples. Put the maple or brown sugar in the center of the apples as well, and sprinkle a little bit on the top.
Bake the apples until they are nearly breaking apart and the skins have split. The apples from our tree cook in 40 minutes, but yours might require more or less time.
While the apples are baking, mix the yoghurt with the agave syrup, vanilla extract and stevia.
When the apples are done, remove them from the baking dish and set them on plates. Remove the cloves and cinnamon. Pour some of the sauce which has accumulated at the bottom over the apples.
Top the apples with the yoghurt and pour a bit more sauce over them. Serve immediately.
This week I had some coconut milk left over after cooking which I didn’t want to go to waste, so I decided to turn it into creamy pudding. To about 300 ml of coconut milk I added a pinch of salt, vanilla extract, and liquid stevia and agave syrup to taste. I then added 2 tablespoons of chia seeds, mixed well, and left it overnight. The next day I mixed in some fresh blueberries and enjoyed a tasty and nutritious sweet.
Tonight’s dinner was boureki, which is a nice way to make use of the autumn’s zucchini/courgette glut. And what goes better with green vegetable and potato than orange vegetables? I served it with leftover grilled pumpkin.
This was followed by baked papaya, which was as delicious as the first time I tried it at a friend’s house.