All posts tagged: protein rich

Lifehacks: The 5 min lunch based on CousCous magic

Dave Hakkens is at the moment trying to revolutionize the world a bit by turning as many of us as possible into plastic recyclers (and yes, for some reason his pseudonym sounds like the Dutch version of the other life-hacks channel we inroduced earlier this year…). The man also knows how to eat well, as he demonstrates in the life-hack video below. Before I will cover more of his work (in fact, I am gonna write him an email because I want to learn what his idea is what one could do with all the supermarket plastic bags), I thought it is worth sharing just this little video, as it is easily overlooked on his youtube channel… It is very cute and makes me want some couscous for lunch as well 🙂 Of course, I think though that the one ingredient which is missing in his recipe is hemp 😉 But otherwise: marvellous idea!

Bitter and sweet – my favourite way of eating sweet potato fries – a quick recipe

With sweet potato fries, it is usually love on the first bite. Preparing them is a bit of an art though. Don’t get me wrong, in fact, it is pretty simple, you just cook or bake the potatoes for a short time, fry them in oil, and put some chillie powder above them. However, every now and then, you will encounter some restaurant or food vendor who figured the ultimate trick how to prepare sweet potato fries. The result is just genuine, heavenly sticks! Although your home-made version is pretty awesome, those are by some dimensions better than yours – a galactic phenomenon. At least this was my thought when I tried the Sweet Potato French Fries from a vendor in the spectacular ‘Arminushalle‘ in Berlin Moabit (always worth a visit!! – see pic). My ambition is sparked – at some point I will figure out their recipe (eventhough the chef who sold me the fries said I should just enjoy – not all secrets are ment to be known). What I liked about their fries …

Biotech Optimizes Ice Cream

Very brilliantly Scientists in a collaboration between Dundee and Edinburgh University figured out that when you add a protein into ice-cream, it doesn’t melt away so quickly – staying intact longer as well as preventing sticky fingers and stains. The protein can be naturally found in ‘Natto’ – a Japanese breakfirst (doesn’t look too appealing to me). Natto is a salty breakfirst, but you just add the protein anyway. So, besides staying in form, the protein also does the trick of making the ice cream a lot healthier of course (read more here). The Scientists hope that the optimized ice cream can be already brought to market in 3 years! So – another little bit of Science to brighten your daily life 😉

Turning sweet lupin flour into Ravioli

Finding the right filling for your ravioli recipe is definitely both an Art and a Science. There are so many factors one needs to pay tribute to – last but not least the duff of the ravioli needs to fit the taste of the filling… Recently, I came up with a ravioli duff recipe containing sweet luipin flour. In itself the recipe is quite simple. For two people you need: 60g wheat flour (plus some additional one for flattening the duff) 50g sweet lupin flour 30g soft small white beans 2 tea spoons carob seed flour 2 tea spoon salt 100mL water and 2 soup spoons olive oil First, in a cooking pot add the water and salt. Heat untill it cooks and add the sweet lupin flour. Cook the broth for 20 minutes (if some water evaporates that’s fine). Once the time is up, let it cool down to between room temperature or around 35°Celsius (not Fahrenheit ;P ). Add the wheat flour, carob flour, and the white beans (you need to purée them …

Pancakes with mint and red bell pepper – a recipe containing sweet luipines

What to do with the rest of my sweet lupin flour? So far, I‘ve learned to use it in a variety of dishes (e.g. this pancake recipe, or a recipe for pumpkin gnocchi), but mostly as an additive. It does give food a particular taste: albeit bred to be non-toxic, even sweet luipines are slightly bitter. This can be an advantage. An undoubtfull disadvantage of luipin flour is that it tends to boycott the adhesive forces of any duff. That‘s why you usually add it only in very small quantities to e.g. bread enhancing the fluffiness of the baked good. However, there are some ingredients that go well with luipin flour and stick better together. In particular, sweet luipin flour mixes well with beans. While the combination of lentil and luipin flour pancakes is rather difficult to fry, a bean/luipin-based pancake is far easier prepared. Mixing sweet lupin flour with beans instead of lentils has one disadvantage though – lentils have a more dominant taste than beans; the combination of bean and lupin doesn‘t go …