Hoppas du haft en härlig vecka så här långt. Jag började jobba i måndags efter 5 veckor ledighet så nu är hela familjen tillbaka till de vanliga rutinerna igen 🙂
Har ett mycket gott recept till er idag som är perfekt nu när graderna utomhus har börjat sjunka och September och hösten är på ingång. Här har man iallafall fått börja ha på sig höstjackan!
Detta är ett recept på en Vegansk Kikärtsgryta och den är väldigt god och det är en perfekt rätt att laga mer utav som du sedan kan spara i kylskåpet för att ha till lunchlådan till jobbet eller att ha och värma upp när du inte orkar laga någon ny mat.
Hope you’ve had a wonderful week so far. I started working on Monday after 5 weeks of being off work so now the whole family is back to the usual routines again 🙂
I’ve got a very good recipe for you today that is perfect now when it has started to be chilly and September and autumn are on the entrance. Here we have at least started wearing the autumn jacket!
This is a recipe for a Vegan Chickpeas Stew and it’s a great dish to cook more of so you can save some in the fridge to have for the lunch box to work or to warm up when you don’t feel like cooking.
English recipe below.
2 tsk olivolja
1 röd el gul lök
1 klyfta vitlök
380 g kikärtor
250 g broccoli, morot och blomkål blandning (frusna grönsaker)
400 g kokosmjölk
1-2 msk curry (beror på hur mycket currysmak du önskar)
3 tsk spiskummin
Salt och peppar
Dela löken i mindre grova bitar (behöver ej hackas)
Om du använder en sån blandning med frusna grönsaker som jag gör till denna grytan, ta en skål och häll i grönsakerna. Häll sedan över varmt vatten och låt skålen stå till grönsakerna har tinat.
Värm en kastrull och tillsätt oljan. Lägg sen över löken i kastrullen.
Skala vitlöksklyftan och ta ett litet rivjärn och riv ner vitlöken med den andra löken och låt det fräsa ett par minuter tills löken är mjuk.
Lägg i grönsakerna och låt dem fräsa med medans du fixar kikärtorna.
Häll över kikärtorna i en sil eller ett durkslag och skölj kikärtorna med vatten om du använder köpta förkokta kikärtor. Lägg sedan över alla kikärtor i kastrullen med det andra.
Till sist tillsätter du kokosmjölken och blandar allt tillsammans. Smaka av med kryddorna till önskad smak.
Servera den här härliga veganska kikärtsgryta tillsammans med råris. Jag tycker den är mättande, men vill man ha så kan man ha lite god sallad till också 🙂
Kanske undrar du varför jag plötsligt börjar komma med veganska recept här på bloggen, för fler recept kommer framöver. Det kommer ett separat inlägg om just det inom kort 🙂 Justeringar kommer det även bli kring recept kategorierna då bloggen kommer förändras lite smått då även jag har gått igenom förändringar. Spännande är de, men jag kommer som sagt förklara närmare om detta i ett kommande inlägg!
A very nice Chickpea Stew with a base of coconut milk, chickpeas, veggies, and curry. Great recipe for Vegans.
Author: Jeanette - Take A Sweet Bite
1red or yellowonion
250gramsbroccoli, carrot and cauliflower mix (frozen mix)
Divide the onion in the middle and slice the onion.
Heat a saucepan with olive oil.
If the vegetables are frozen. Put the vegetables in a bowl and pour over warm water and let it be until the vegetables are thawed.
Add onion slices and tear the garlic and add it. Let the onion and garlic fry a minute until the onion is soft.
Strain the water from the vegetables and add them into the saucepan with the onion.
Strain the chickpeas with water if you use chickpeas that are pre-cooked from the store and add them in.
Pour over the coconut milk and at the end add the spices after the taste you wish to have.
This stew is great to serve with brown rice. It's a saturating stew but you can have a small fresh salad with it too.
Maybe you wonder why I suddenly start posting vegan recipes here on the blog, cause more recipes will come. There will be a separate post on just that soon 🙂 Adjustments will also happen with the recipe categories as the blog will change a little bit, as I have gone through changes. It’s exciting, but as I said, I will explain more about this in an upcoming post!
DON’T FORGET TO PIN THIS RECIPE TO YOUR RECIPE BOARD
Take A Sweet Bite var från början tänkt att enbart vara en bakblogg, men jag har beslutat efter att ha haft ett sommaruppehåll att jag önskar publicera mer. Eftersom jag tycker mycket om att laga mat och jag lagar ganska mycket mat eftersom vi är 5 familjemedlemmar 🙂 Jag jobbar ett par kvällar i veckan, men oftast lagar jag middag 4-5 dagar i veckan. 2 vuxna och 3 barn innebär att jag lagar mestadels mat som passar både vuxna och barn.
Jag har tagit beslutet att jag vill lägga till middagsrecept för familjer på bloggen också 🙂 Jag hoppas ni tycker om den idén för jag ser fram emot att kunna dela mer innehåll med er. Mina recept är inte för 4 personer, utan mina middagsrecept är en lite större mängd. Runt 6-8 portioner brukar det bli när jag lagar mat då både jag och min man behöver ha matlåda till jobbet 🙂
I’ve taken the decision that I want to also start to share family-friendly dinner recipes on the blog. As I really enjoy cooking and I often cook 4-5 times a week when I’m not working evening shifts for my family and we are 5 family members, 2 adults, and 3 kids. So I would like to share great dinner recipes for families that are more than 4 people, so my dinner recipes are mostly about 6-8 portions as both I and my husband bring lunchboxes for work 🙂
Först ut vill jag tipsa om ett enkelt middagsrecept som är omtyckt av oss här hemma. Makaronigratäng är något som man kan variera på många sätt och här kommer ett recept med bacon och skinka.
The first dinner recipe I wish to share with you is a simple recipe which we like a lot in my home. Macaroni Casserole can you do in many ways and this is with bacon and ham.
Makaronigratäng med bacon och skinka
6 dl makaroner
250 gram ärtor
280 gram tärnad bacon (2×140 gram)
180 gram rökt strimlad skinka
6 dl mjölk
salt och peppar
150 gram riven ost (valfri sort)
Koka makaronerna enligt förpackningen. (Går bra att inte koka dem helt klara då dem kommer tillagas lite i ugnen också)
Sätt ugnen på 200 grader.
Hetta upp en stekpanna utan fett.
Stek baconbitarna tills dem är nästan knaperstekta och häll i ärtorna. Är ärtorna frysta, så låt dem bli genomvarma.
Vispa ägg och mjölk i en skål och tillsätt salt och peppar.
Häll över makaronerna i en större djup ugnsform eller ta två mindre formar. (Jag brukar fördela i två stycken, så det blir två formar).
Tillsätt sedan bacon och ärtblandningen och den tärnade skinkan. Blanda runt så det blandas jämt med makaronerna.
Häll över ägg och mjölkblandningen i formen.
Fördela riven ost över och blanda gärna osten lite i formen så det inte enbart blir ett osttäcke över. (Man kan ha ett vanligt osttäcke över om man vill, men jag föredrar att blanda i osten något)
Servera med sallad.
NOTIS Tiden i ugnen är baserad på två mindre formar. Så tillagar du det i en stor form, så kan tillagningstiden behöva ökas något.
I know I’ve been gone from this blog for a while and I’m so sorry for that, but now I’m back and ready to get back into baking and share lovely recipes with you ♥
Today I’ve had a day off work and I feel very excited, cause on Friday it’s my last work day and then I will take a 5 weeks break and have a great summer vacation with my family. Been waiting a long time for this…well, like 2 months when my summer mode kicked in because of the really hot weather we’ve had for a long time 🙂 Finally we can relax, have fun, do shorter family trips and do housework that needs to be done.
We are kicking off our vacation by going to a Guns n’ Roses concert this Saturday 🙂
Besides from working out, relaxing and doing laundry, I’ve baked this really nice pineapple pie today.
A few years ago I was served Pineapple Pie at work as a co-worker of mine had baked one and served it to us when we had a break, and that was my first time eating Pineapple Pie. I was amazed at how good it was and so easy peasy to do, cause, of course, we others wanted to have the recipe.
This is not the recipe though as it’s slightly different but just as good as I can remember 🙂
Want to start by wishing you a lovely Friday and weekend that we have in front of us 🙂 It was a long time since I baked anything with carrots and I really wanted to do a yummy carrot recipe for you, so what a chock. I have a really delicious gluten-free carrot cake recipe for you today 🙂
This amazing gluten-free carrot cake recipe is kind of addicting I must say 🙂 It’s a very soft and moist cake and the best thing is that it isn’t just gluten-free, it also is less sugar in this cake. I wanted to make something for you who may not want or need a huge sugar rush and are looking for something less sweet and that is both gluten-free and with less sugar. So, this carrot cake is perfect!
Put eggs and stevia sugar in a deep baking bowl and whisk with an electric mixer for about 2 minutes.
Add oil, the grated carrots, lemon peel and lemon juice. Whisk it together a few seconds.
At last add baking powder, vanilla powder, cinnamon and almond flour and whisk it until you have a nice dark cake batter.
Pour the batter into a pan in the size about 31x20 cm. Add the chocolate buttons on top and put the pan in middle of the oven. Let the cake bake for 40-45 minutes. NOTE: The time depends on the oven you use!
Let the cake cool down on the counter and then cut the cake into smaller pieces (or bigger if you want :))
NOTE: If you want to make it with even less sugar, you can skip the chocolate buttons or you can choose sugar-free chocolate instead.
As you may have already figured it out, I still want to mention that you can’t compare this gluten-free and less sugar carrot cake with a classic carrot cake. This is a little different from when you use all-purpose flour and sugar. But these small carrot cake pieces are very addicting 🙂
My youngest daughter wanted the one piece after another and as a mother, it doesn’t feel too bad to give your child a cake like this in the middle of the week. Cause it’s less sugar in them!
It’s Friday and I had a half day at work and now my Easter weekend has started, feel very lucky as I have about 1,5 week off from work now and can be home with my kids who have an Easter break next week from school 🙂
Earlier this week I felt for a little Easter baking, so I went ahead and made some nice chocolate Easter cupcakes with bright yellow cream cheese frosting.
Whisk eggs and sugar really white and fluffy. (I used an electric mixer)
Add baking soda, powder sugar, and cacao and whisk it together.
Pour in the butter and milk mixture and add the flour. Whisk it all together to a nice cupcake batter.
Place cupcake cups on an oven plate or use a cupcake form. And fill the cups about 2/3.
Let the cupcakes bake in the middle of the oven for 10 minutes.
Then let them cool down on the counter.
While the cupcakes are cooling down, you can start making the frosting.
Whisk or stir all the frosting ingredients together with a hand whisk or with a tablespoon until you have a nice yellow creamy frosting.
Start with like 2 tablespoons of color and add more if you want to make the frosting a bright yellow color!
Decorate the cupcakes with something Easter related, like colorful sprinkles, chocolate eggs or jelly candy eggs.
When my daughter saw these chocolate Easter cupcakes on the counter after she came home from school that day, she really brightening up and wanted to have one immediately. She thought they were so pretty 🙂
Really love using cream cheese frosting, cause it balances the sweet icing sugar very well and it makes the frosting to not being too sweet.
Can you believe it, we are 1 day from the Easter holiday and I really looking forward to having a nice family Easter.
This is another holiday where we like to eat…right?! 🙂 We want to make yummy Easter food and eat a lovely dessert. If you are still figuring out what to make for dessert or for a little treat, cause we need something good to serve with the coffee or that the children can enjoy, I may have a great resource for you. I’ve been looking and found some amazing recipes from other food bloggers, so happy that many wanted to contribute to this Easter dessert roundup and give inspiration for amazing ideas for Easter desserts!
Had such a lovely weekend home alone with my kids, as my husband were in Germany over the weekend. Yesterday we had such a nice Spring day with a lot of sun. The sun actually was warming and while my two daughters were playing in the grass in our garden as they had gotten some energy after both of them have been sick during the week, I took the time and sat down in the grass and enjoyed the warm sun. It really felt like Spring is finally here!
As Spring is here we are starting to get more energy and we want to spend a little more time outside. People and families tend to drink their coffee and lemonade outside and doing nice picnics in the garden or maybe on the playground when the Spring weather is lovely.
Nutella and vanilla cream rolls are perfect for on the go rolls to bring for “fika” (as it called in Swedish :)), when you want to bring a snack with you when you are going out or when you are just taking a coffee on the porch.
Nutella and Vanilla Cream Rolls
The filling with Nutella and vanilla cream are SO delish and it’s great to have a bunch of these rolls in the freezer, cause then you have something good to serve when you have friends over. You can defrost them a little in the microwave or let them defrost on the counter for a while before serving.
Melt the butter in a pot. Add the milk and let it be about finger heat, about 37 degrees.
Crumb the yeast into a big baking bowl. Pour some of the liquid in and stir so that the yeast dissolves. Add the remaining liquid and sugar and salt.
Add most of the flour. However, save a little for later so, about 0,4 cup to use when you are working with the dough on the table.
Work the dough into a smooth dough. You can use a machine or just do it by hand like I usually do (as I don't have any awesome kitchen machine yet :)).
Knead the dough smoothly on a floured table or on the kitchen counter. Then cut it into two pieces.
Roll each piece into a rectangular flat cake. You can roll so the dough is about under 1 cm thick, around 0,5 cm thick.
Use a butter knife or like a spatula for layering the Nutella. I used the whole jar of 250 grams Nutella for both pieces. Then roll both pieces into two big rolls.
Cut the rolls into smaller pieces, about 2-2,5 cm thick pieces. (It's okay if some are getting thicker :)) Put the small rolls on an oven plate with baking sheets, it's a good idea to leave some space between each roll as they rise even more in the oven, so prepare two plates with baking sheets.
Now the Nutella rolls need to lay under towels again, so they can rise for 30 minutes before you do the last touches.
When the rolls are resting, you can prepare the vanilla cream. NOTE: I didn't use a homemade vanilla cream for this recipe. I used a mixture that I added with milk and mixed it together. It works great whatever you choose for the vanilla cream. Put on the oven to 250 Celcius (482 F).
When the 30 minutes are done it's time to do a small hole in the center of each Nutella roll, just so you have a base for your vanilla cream. Take a teaspoon and put a little vanilla cream in the center of each roll.
Take the egg and whisk it into a small bowl, cause now it's time to brush each roll before they are going into the oven. I didn't brush egg on the vanilla cream, so just brush around it and on the sides.
Bake one plate at a time in the middle of the oven for 7-8 minutes. After they are finished in the oven, let them cool down.
Before serving...sprinkle over some powder sugar (optional).
As you may already know, is that my little Melody has been sick this week and I’ve been fortunate to be able to be home with her a few days this week. That has been giving me more time to bake and I’ve been focusing on muffins ?? I have this very nice simple recipe for you today, Berry Muffins.
It’s a pretty standard muffin recipe, but you can do so much with it and add whatever you like ?? And in this recipe, I chose to add berries cause you can never go wrong with berry muffins…right?!
We are battling with cold in our family right now, I’ve stayed home from work with Melody for a couple of days cause doing the weekend she really was getting cold with runny eyes, noise and she got this terrible cough. So, it hasn’t been an option to let her be in daycare so I’ve been home with her.
Anyways, I hope your week has been good so far and today I have a yummy recipe for you, Apple Cake.
This is a favorite apple cake in our family and the lovely smell this cake brings into the kitchen is amazing. Just love when it smells homebaked ♥
Lubricate a round cake pan with removable edges. I have used a round foil pan in a size of 22 cm in diameter for this recipe, which I only lubricated and it works just as well.
Whisk the butter and sugar with an electric mixer, then add egg and baking soda and whisk to a smooth fine batter.
Add flour and milk. TIP: Do not use a cup measurements for the flour as you dig in the bag, pour the flour into a larger sized bowl. The flour becomes too packed and can lead to a dry cake. Do not stir too much, only until the flour and milk are mixed with the batter.
Pour the batter into the cake pan. Spread the batter slowly evenly into the pan.
Cut the apples into thinner slices.
Take a deep bowl. Mix the sugar and cinnamon into the bowl and add apple slices to the mixture of sugar and cinnamon. Allow the apples to suck the mixture properly and make sure all the apples are well-sourced with sugar and cinnamon.
Then put the slices over the batter and squeeze them a bit, sprinkle some extra sugar and cinnamon on the cake before you put it in the oven.
Bake the cake at 175 Celsius degrees (347 F) in the lower part of the oven for about 45
If you try it, I would love to know so please come back and let me know what you think of the recipe!
If you try this awesome apple cake, I would love to know so please come back and let me know what you think of the recipe!