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

Ingredients

  • 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

Cooking

  • 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

Preparations

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

Inredients

dough

  • 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

Cooking

  • 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

Ingredients:

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

Directions:

Waldorf Salad

  • just mix everything together

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.

Ingredients:

  • 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

Preparation:

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

Cooking:

  • 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!)

Wholemeal Pasta and Pesto

I had never been a fan of pesto, mostly because I had never eaten it, as I found the idea of mashed basil on pasta somewhat off-putting.

However, a while ago I was in possession of a basil plant in a pot and a not much used mortar and pestle, and so I decided, to give it a try – and I LOVED it. It’s simple, quick and very tasty.

So here’s my recipe for pesto (for 1 person):

Ingredients:

pasta:

  • 50g wholemeal pasta
  • water
  • salt

pesto:

  • 3 tablespoons of pine nuts
  • 1/2 bulb of elephant garlic, grated (alternatively 1 clove of garlic)
  • 12-15 leaves of fresh basil
  • 1/2 teaspoon of dried oregano (I never get my hands on fresh one)
  • 1 teaspoon olive oil
  • 1 level teaspoon nutritional yeast
  • salt
  • peper

Cooking:

pasta:

  • boil water, add salt, cook pasta

pesto:

  • pestle the pine nuts
  • add basil and oregano, pestle until you got some kind of creamy paste
  • add garlic and keep pestling
  • mix in olive oil
  • add the spices
  • finally, add a tablespoon of the water you cooked the pasta in

Butternut Squash and Veggies

No time or desire to cook today, so it had to be quick:

  • slices of butternut squash, baked in the oven for about 20 minutes (turn over after 10 minutes)
  • some deep frozen veggies (carots, broccoli, cauliflower, peas, corn), defrosted in the microwave oven

Very delicious, I think, I’ll put butternut squash on my top ten list of favourite veggies.

Also a very filling meal for only 250 kcalories.

Orange Hokkaido Squash Soup

So what happend to the other half of the squash? – It was turned into a very delicious soup.

Ingredients:

  • 1/2 orange hokkaido squash
  • 1/2 l water
  • 1 soup cube
  • salt, pepper, nutmeg

Preparations:

  • wash squash thoroughly, don’t peel
  • cut in small pieces
  • cook water and add soup cube

Cooking:

  • put squash cubes in pot, add soup
  • boil for about 10 minutes, until squash cubes are soft
  • blend thoroughly (if you prefer a rather creamy soup, remove liquid, blend and then add liquid until desired creaminess)
  • season to taste