Welcome in the middle of nowhere

For all the wandering hobbits of the middle earth...

Fluffy raspberries pancake

By

On 29th October 2018

In A hobbit cookbook & pantry

~ 3 Servings ~ Time 30 min  ~ Preheat oven 150C ~ 3 Days in the fridge ~

Ingredients

  • 2 large eggs

  • 120 gr raspberries fresh

  • 60 gr cream cheese

  • 1/2 tbsp coconut nectar

  • 1/4 tsp vanilla powder

Steps

  1. Preheat the oven @ 15oC.

  2. Separate yolks and whites.

  3. Whip stiff the white.

  4. Mix the yolk with the cream cheese vanilla powder and coconut nectar.

  5. Incorporate the white in the yolk mix.

  6. Pour in 3 tartelette dishes and add 40 gr of raspberries per dish.

  7. Cook 10 min at 150C or ‘till golden.

Nutritional data

First snow at the shack

By

On 28th October 2018

In The shire

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Snowy dawn at the shack

By

On 27th October 2018

In The shire

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Feta, chorizo ‘n squash casserole

By

On 23rd October 2018

In A hobbit cookbook & pantry

Ingredients (For 1 serving)

  • 100gr Butternut squash

  • 100 gr mini chicken fillet or chicken breast

  • 50gr feta cube

  • 10 gr crumbled chorizo

  • Roasted pumkin seed

Steps

  1. Cut the squash in cube and cook in pan ’till soft.
  2. Preheat the oven @ 200C.
  3. Cut Feta and mini fillet. Place the squash, the fillet and the feta in a dish.
  4. Sprinkle with crumbled chorizo and the roasted pumpkin seed
  5. Cook for 10 – 15 min at 200 c.

Nutritional data

Village nature October 2018

By

On 15th October 2018

In An Unexpected Journey

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Picnic special 🧺

By

On 2nd October 2018

In A hobbit cookbook & pantry

From left to right, to the bottom :

Sponge cake with hazelnut filling, Comte cheese, mini sandwich Emmental and ham, Sponge cake with hazelnut filling, Cold chicken with spice, cold beef filet, avocado chunks, Cold chicken with spice, Scot egg, mini sandwich Emmental and ham, scot egg and mini sandwich Emmental and prosciutto.

Butternut squash soup

By

On 20th September 2018

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 2 h ~ 4 Days in the fridge ~

Ingredients

  • 900 ml vegetable stock

  • 600gr butternut squash

  • 300gr double cream or coconut cream

  • 240 gr bacon rashers

  • 100gr carrots

  • 80 gr celeriac

  • 60 gr lemon peeled

  • 60 gr butter or ghee or avocado oil

Steps

  1. Prepare the veggies: halves and dice the butternut squash, dice the celeriac and carrots. peel and slice the lemon.

  2. Place the butter (or ghee or avocado oil) in a large saucepan cook the butternut squash, carrots and celeriac ‘till golden brown.

  3. Add the vegetable stock and sliced lemon, reduce heat and cook ‘till veggies are soft. take of the heat.

  4. Cook the bacon in pan (or oven : 10 min @ 200C)whole or in pieces.

  5. Cool down the veggies put in the mixer with the double cream (or coconut cream), mix ‘till smooth and velvety.

  6. Reheat in a saucepan serve with bacon.

  7. Keep in fridge for 5 days or freeze up to 3 month.

Nutritional data

Fog on dores beach

By

On 18th September 2018

In The shire

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Meatloaf

By

On 18th September 2018

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 1h30 min ~ Preheat oven 190C ~ 5 days in the fridge ~

Ingredients

  • 400gr ground beef

  • 400 gr mince pork

  • 180 gr bacon rashers

  • 5 eggs

  • 30 gr coconut flour

  • 15 gr Worcester sauce

  • 60 gr shallots

  • 2 garlic clove

  • 1 tbsp parsley dried

Steps

  1. Preheat the oven @ 190C.

  2. Mix the beef and the pork in a bowl

  3. Make a bacon “net” place on parchment paper.

  4. Peel and finely chop the shallots, crush the garlic mix in a bowl with coconut flour, parsley, Worcester sauce and 1 raw egg. Mix with the meat.

  5. Hard boil 4 eggs let cool down.

  6. Place the mix on the bacon net and parchment paper, flatten it place the hard boiled eggs in the middle in line. Wrap up the meat and bacon net around/over the eggs.

  7. Place in the oven for 45 min at 190C after that at 225C for 15 min more. remove from oven and let rest for 10 min before serving.

Nutritional data

Chocolate chip cookies

By

On 17th September 2018

In A hobbit cookbook & pantry

Ingredients

  • 1 egg

  • 48 gr chocolate chips

  • 30 gr butter or coconut oil

  • 25gr coconut flour

  • 1 tbsp coconut nectar

  • 1 tsp vanilla powder

Steps

  1. Preheat the oven @ 18oC.

  2. Mix eggs and coconut nectar, add vanilla powder coconut flour and melted coconut oil or butter.

     

  3. Divide in 6, flatten and round on the cookie mat

  4. Add the chocolate chips on each cookie (8 gr per cookie)

  5. Cook for 15-20 min at 180C.

Nutritional data

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