Chocolate Coffee Semolina Cake

Here’s another quick and simple low-calorie, sugar free cake!

Semolina Chocolate Coffee CakePreparations

  • grease a 16-cm springform pan with margarine
  • preheat oven to 180°C/350°F


  • 100g semolina
  • 1/2 teaspoon baking soda
  • 15g cocoa
  • 100g applesauce
  • 100g really strong coffee with sweetener
  • 35g dark chocolate (chopped)
  • some margarine for greasing the springform pan


  • in a bowl mix semolina, baking soda and cocoa
  • stir in applesauce and coffee
  • let semolina soak for about 10 minutes – meanwhile preheat the oven
  • pour dough into greased springform pan, shake a little until surface is even
  • sprinkle chocolate on dough surfaceina Chocolate Coffee Cake
  • bake for 15-20 minutes, do toothpick test to make sure cake is done
    ina Chocolate Coffee Cake
  • cake will get very dark – it’s not burned, it’s the coffee!
  • take cake out of oven and let cool off a little before serving it
    ina Chocolate Coffee CakeThis little cake isn’t only very delicious, it also has only 650 kcals and contains 16,5g protein!

Pineapple Semolina Cake

Something simple, quick and rather low-calorie this time: a semolina cake with pineapple topping.

Pineapple Semolina Cake


  • grease a 16-cm springform pan with margarine
  • preheat oven to 180°C/350°F



  • 90g semolina
  • 1/2 teaspoon baking soda
  • some stevia or other sweetener of your choice
  • 100g applesauce
  • 100g pineapple juice
  • some margarine for greasing the springform pan

fruit layer

  • 180g pineapple (cut to pieces)
  • 200g pineapple juice
  • 10g pectin
  • 1/2 teaspoon citric acid


  • in a bowl mix semolina, baking soda and sweetener
  • stir in applesauce and pineapple juice
  • let semolina soak for about 10 minutes – meanwhile preheat the oven
  • pour dough into greased springform pan, shake a little until surface is evenPineapple Semolina Cake
    …before baking…
  • bake for 15-20 minutes, do toothpick test to make sure cake is donePineapple Semolina Cake
    …after baking…
  • take cake out of oven and let cool off inside the springform
  • when cake has cooled off,cover its top with pineappple pieces (while it is still inside the spingform)Pineapple Semolina Cake
    …with pineapple pieces on top…
  • mix 200g pineapple juice with pectine and citric acid
  • boil up in a pot and let cook for a minute or two while stirring constantly
  • let cool off briefly, but don’t let it get firm
  • pour soon-to-be pineapple jelly right into the springform, so that it covers all of the pineapple piecesPineapple Semolina Cake
    …covered with pineapple jelly…
  • let cool off again for a little, then put in the fridge for another hour until the jelly gets really firm
  • once the jelly is firm you can remove the springform – if the jelly sticks to the springform, just move a toothstick along the edge to loosen itPineapple Semolina Cake
    … and finally ready to eat!

This cake is really simple to bake, it doesn’t take much time or effort and it tastes really great. Also, there’s no sugar in it, so the whole cake has only ca. 700 kcals.

Quick Waldorf Salad

This time something quick that requires one of my favourite and most used kitchen utensils – a julienne slicer – , contains one of my favourite fruits – apple -, one of my favourite vegetables –  celery – , and which is one of the few recipes I don’t want to prepare without mayonnaise.

Waldorf Salad


  • 1/4 celery root julienne
  • 1 apple julienne
  • a handful of chopped walnuts
  • some tablespoons mayonnaise.
  •  cayenne pepper (optional)


Waldorf Salad

  • just mix everything together


I have never been a fan of mayonnaise, like most foods with a high percentage of fat it causes me nausea.

I remember that when I was a child we would often have some kind of potato salad with sausages, peas, carrots, onions and mayonnaise on sundays – real, selfmade mayonnaise with lots of oil and raw yolk. I could only eat tiniest amounts before I started to feel sick.

Nowadays I hardly ever use mayonnaise – if so, usually only on pasta salad, mixed with soyghurt, but even on that I prefer my usual dressing with wonderful pumpkin seed oil.

On those rare occasisons when I wanted to use mayonnaise, I bought it, as I had no idea of how to make it myself.

Several members of my family were kind enough though to prepare eggless mayonnaise for me on one occasion or another, as it’s getting harder and harder to find some in stores, and from what I’ve been told, it was a tedious task to prepare it, slowly adding drops of oil while mixing constantly .

When I recently stumbled over a recipe that claimed mayonnaise could be made within 30 seconds by simply mixing soy milk, oil and lemon juice with a hand blender, I got curious  and decided to try it. I only used half the amount of oil though, as I don’t like the taste of too much fat.

Maybe that was the reason for the complete failure of the recipe: all I got was a  sour, foamy soy-milk-oil-mixture.

I was frustrated,yet incited to succeed, so I poured it away and gave it a second try. My second attempt included the given amount of soy milk, oil and lemon juice.
Result: sour, foamy soy-milk-oil-mixture.

But this time I added some more lemon juice to the already foamy soy-milk-oil-mixture, mixed it for another 10 seconds – and voila, I had the most perfect, creamy mayonnaise you can imagine.


I was very enthusiastic and tried it two more times, to make sure I got the hang of it, and both times it worked perfectly. It takes less than a minute to prepare, looks and tastes like it should and the finished product can be stored in the fridge for a week without changing consistency or going bad.

Okay, that was a long prelude to a short recipe 🙂

So here we go!

You will need:

  • a small, fitting container for the mixing
  • a hand blender


  • 1/3 cup soy milk
  • 2/3 cup oil (I used sunflower oil)
  • a dash of lemon juice – no need to be freshly pressed
  • some tumeric for a touch of yellow (optional)

step 1) pour 1/3 cup soy milk in container

Mayonnaisestep 2 – optiopnal ) add some tumeric if you want your mayonnaise to have a slightly yellowish colour

step 3) pour 2/3 cup oil in container

step 4) mix for 20-30 seconds, until you have a foamy, oily mixture

step 5) add a dash of lemon juice

step 6) mix for another 10-15 seconds

You’re done!

Now you can add salt, pepper, herbs or whatever you fancy.

Tomato Cabbage

One of my favourites: simple, healthy, low-calorie and very tasty.


  • 1 tablespoon oil
  • 1 package tomato purée (500g)
  • 350g cabbage
  • salt, pepper, ground caraway


  • cut, slice or grate cabbage


  • heat oil in a large pot
  • add cabbage and brown lightly for a couple of minutes while stirring
  • add tomato purée, stir thoroughly
  • reduce temperature and put lid on pot
  • let simmer for about 30 minutes until cabbage is done, stir every now and then
  • season to taste

Tomate Cabbage

Goes well with bread.

This really large pot of tomato cabbage doesn’t only taste great, it also has just about 300 kcals!

Quick and simple whole-grain bread

A couple of weeks ago my almost-parents-in law brought by 10 kg of grain.

Some days ago I finally took the time to start grinding some wheat and rye and bake bread.

This recipe is very simple and doesn’t need any kneading or preheating of the oven and the dough needs to rest for only 10 minutes.

100g of this bread have ca. 200 kcals.


  • 300ml lukewarm water
  • 10g dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon caraway (powdered)
  • 2 tablespoos apple vinegar
  • 30g linseeds
  • 30g sunflower seeds
  • 30g rolled oats
  • 300g whole-wheat flour


  • place baking sheet in baking pan (or grease it)


  • put all ingredients except flour in a big bowl and stir

  • add flour, stir a little more

  • pour the dough in the baking pan and wait 10 minutes

  • put baking pan in the cold oven
  • also put a bowl of cold water on the bottom of the oven
  • turn oven to 225°C/440°F and bake for 20 minutes
  • decrease to 200°C/390°F and bake for another 30 minutes
  • remove bread from oven, take it out of the baking pan and spray or brush with water, if you want a softer crust (mmmhhhh that smell!)

Heaven’s Dish

Okay, so here’s the fruity, fluffy semolina cream that caused the premature end of my as-good-as-new ceramic glass cooktop.

I got to know this recipe about 10 years ago, when a girl from Germany who I met on an online game told me about it, and it turned out to be an easy, not too unhealthy and extremely filling dessert.


  • 500ml black currant, strawberry or cherry juice
  • 65g semolina
  • optionally sugar or artificial sweetener to taste


  • bring fruit juice to boil

  • add semolina, stir
  • let semolina simmer for 5 minutes or so, til its soft and soaked

  • pour the semolina mash in a large bowl

  • mix on highest level for al least 10 minutes

Through the mixing the mash will become all fluffy, soft and creamy, its colour will become lighter and its volume will increase.

You can eat it right away, when it’s still warm or wait til it has cooled off.

Especially the variant with strawberry juice will go very well with chocolate cream.

(I know, the picture could have been better, but at the time this photo was made, I was  busy removing shards.)