Tag Archive: pudding


Raw chia pudding

Hello everyone,

I am on a roll and here is another of my recipes.

I have much got into chia seeds now, given that we do amazing ones at work and I have not had it too much yet. Being at home and bringing with me a pack a chia seeds I would never find time to use up whilst in London, now was my chance to spread the love of chia seeds given that I actually had to prepare myself breakfast. I do like chia puddings 🙂

Ingredients:

100 g blueberries
250 g raw plant milk (I made fresh hemp milk, 100 g hemp seeds with 1 l of water, blended, strained through muslin cloth or nut milk bag)
50 g dates
1 banana
pinch of salt

50 g chia seeds

Blend all ingredients together except the chia seeds. Once smooth, mix in the seeds by hand. Let is stand for some 15 minutes to see whether the consistency is what you want. Change by adding milk or chia seeds. Leave it for at least 30 min further so the seeds could rehydrate, best left for 2 hours to overnight. So easy to do in the evening and then serve in the morning.

For decoration use anything you fancy, I did desiccated coconut, more blueberries, goji berries, agave syrup/honey from your ethically producing relative. Yum!

Enjoy!

Eli x

Hello everyone,

My sincere apologies for leaving this blog alone for quite a while, I just do not have many recipes to add as I rarely cook at home. But this recipe needs sharing.

Bread pudding is a very common dish I reckon everywhere, where bread is commonly used. Just like in the UK there is the bread and butter pudding. Well, the Estonian way – or at least the way we did it in my family – is quite different from it, and that is why I feel the need to write it down once and for all.

When for normal bread pudding you can use any bread, then this recipe requires mainly rye bread or proper black bread, not the typical white or wholemeal you can get from any store, but proper dark, rye bread. You can find them in all sorts of European/Russian/Baltic shops – and they taste amazing. Black bread is much more difficult to come across anywhere further from the countries where it is native.

Ingredients:

1/2 loaf Rye/black bread
2-3 slices of white/wholemeal bread
100 g raisins
Brown sugar/molasses (to taste)
Cinnamon/nutmeg

Milk of your own choice to serve
Whipped cream (optional) to serve

Stale bread works best, but if you let it dry out a bit, or toast it lightly, it works just as well. Roughly break the bread apart into pieces and put it in a pot large enough to accommodate it. Fill it with water enough to cover all the bread (which will rise with the water so check by pushing it down whether it is all wet). Leave it to soak for about 30 minutes or more, depending on how hard the bread was to begin with. When it is nice and soft, start working on it with hands – get in there and break any pieces you find with your hands, making it into a mash. When it looks smooth enough for your liking, drop in the raisins, add a little bit more water and heat it up, until boiling. There comes the next chance to go through it making sure there are no lumps left inside. The consistency will get smoother and you will likely need to add more water to stop it from burning at the bottom. Add the spices and sugar, keeping on stirring at the same time, according to taste, so give it a go and see how you like it. You can make it thicker or thinner as you like, normally it is quite thick, like thick porridge (and it sets once it is cold just alike also), but some make it quite runny as well, like a thick puréed soup. Once you are happy, the raisins should be nicely rehydrated, and the whole soup smooth enough. The cooking is now finished.
You can serve it hot as it is, or store it and serve it cold – is great either way. The traditional way of eating it is in a bowl with milk. I have tried it with almond, vanilla rice, soya, and possibly hemp milk. All of them are grand 🙂 Whipped cream will just put that extra cherry on top.

Here’s some photos:

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This portion is served with coconut cream

Or eat it just plain! I never liked milk as a kid so had it just like that all the time :)

Or eat it just plain! I never liked milk as a kid so had it just like that all the time 🙂

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So if you like bread as much as I do – this is a very comforting food to have indeed, and it really is easy to make, I cannot see how one could go wrong with it. Vary the sizes according to your need – I froze once 3 portions from a batch when I had precious little black bread to make it with – to then savour it over a longer period of time.

Anyway, it has been a blast to share this with you, tomorrow I will share an amazing juicing discovery from this morning. Stay tuned!

Eli x

Lemony cashew pudding

Hello my dearies!

 

Time has passed so quickly again and I’ve had so few chances to actually prepare any food for myself! This pudding however is something I made a day before I left home a week ago (feels like so much more time has passed) as I had a handful of soaked cashews available. And that’s the good thing about cashews, you can make SO many things with them, especially when they’re nice and soft after being soaked overnight 🙂
So, I didn’t have time to do any fancy meal to make it into a sauce, I made it into a pudding instead! It reminded me very much of sweet curd which I used to love as a kid. Anyway, here’s the simple recipe!

Ingredients (serve 2, like on photo):

3/4 cup cashews, soaked overnight
2 bananas
5 tbsp lemon juice (or less or more, to your taste)
a few dates/agave nectar/date syrup
3 tbsp desiccated coconut (optional)
vanilla sugar (optional)
water
handful of raisins

The process is extremely simple: blend cashews with bananas, sweetener, lemon juice, coconut, vanilla sugar and some water, but add just enough to make it into a nice paste-y consistency, or as you like it. Afterwards, mix in the handful of raisins, or not, if you don’t want to. You can add any other fruit or berries you want to it, make it a kiwi or raspberry pudding should you wish for it! 🙂 Serve from glass bowls or go for the easy option of pouring it into a glass.
So that’s it for this time. A very simple but yet very filling and delicious dessert. Hope you like it!

Cheerio!

Eli x

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