August 9, 2014 § Leave a comment
여러분!!!! 하이! ^^
이 블로그는 요세 사용 안합니다. 얼마전부터 naver.com 에 블로그로 옴겼어요! 맛있는 요리 많으니깐 꼭 한번 와보세요 ^^
See you there!!!
August 9, 2014 § Leave a comment
So in my last post I told you about me not having time for blogposts etc. SO I am now posting pictures on Instagram with recipes if someone asks for it 🙂
If you have instagram, follow me on: mylifeisdelicious
Hope to see you there! Write me a comment if you found me on instagram through this post!
December 3, 2013 § Leave a comment
September 15, 2013 § Leave a comment
떡꼬치생각하면 포장마차에서 호호 하면서 먹는게 떠오르시죠? 저도 그렇습니다. 근데 오늘아침에는 갑자기 다그 초코렛이 땡기는거있죠… 마침 냉장고에 절편이랑 다크 초코렛이 있길래 맛나고 귀여운 별모양 떡꼬치를 만들어서 커피와같이 아침으로 먹었습니다.
명절때 아이들 디저트로도 딱이겠죠???
- 절편 4 개
- 다크 초코렛 50g 정도
- 코코넛 가루, 콩가루, 견과류 (먹고싶은거 아무거나)
- 나무스틱 4개
1. 먼저 쿠키모양 만드는 것으로 떡을 콕콕 찔러줍니다. 이쁜모양 아무거나 좋습니다. 하트, 별, 꽃… 그리곤 나무스틱에다가 꼽아주세요!
2. 저는 전자렌지가 없어서 초코렛을 볼에 담아 뜨거운 물위에 놓았어요. 시간이 좀더 걸리지만 렌지에서 나오는 wave 보단 몸에 더 좋을것같아서… 근데 귀찮아하시는 분들깨선 전자렌지 쓰십시오.
3. 납짝한 그릇에다간 원하는 topping 을 준비해주세요. 저는 코코넛 가루랑 콩가루를 준비했습니다.
4. 초코렛이 녹으면 떡에다가 골고루 원하는 만큼 발라주세요. 그리곤 손으로 topping 을 뿌려주신다음, 구멍이 뻥뻥 뚤려있는 채를 엎어놓은 상태에다가 하나씩 꼽아주세요. 서로 달라붓지 않게요 ^^
5. 냉장고에 자리가 된다면 채째로 냉장고에서 굳혀주세요
끝! 초콜렛이 딱딱해지면 꺼내서 드세요 ^^ 우와~~~~바깥부분은 시원하고 깨무는순간 “톡” 하는소리에다가 맛은 고소하고, 속은 쫄깃하고! 너무맛있어요 ㅠㅠㅠㅠㅠㅠㅠㅠㅠ
아이들은 좋아할지만 어르신들은 너무 단것은 시러하시잖아요. 그래서 그냥 초코렛없이 콩가루만 무쳐주셔도 맛있습니다. 일단 모양이 이쁘니깐요 ^^
September 14, 2013 § 2 Comments
저는 한국인이 아니무니다. 스위스인입니다. 정신적으론 한국인이지만 생긴거나 글쓰는 부분에선 외국인이죠… spelling 은 무시해주시기 바랍니다 ㅎㅎㅎ
산꼴마을에서 동립헤서 취리히로 이사온지 3개월정도됐는데요~~~아놔~~! 옆집 인사도안한것같은데… 마침 오늘 어차피 베이킹하기로 마음 먹었을때 이웃사람들 나눠줄 쿠키나 만들어야겠어요 ㅋㅋㅋ
마침 옆집 아저씨가 뚱뚱해서 안그래도 뭘만들지 고민중이였는데, 이 쿠키를 하루에 다먹어도 건강나빠질 걱정은 안해도될것같아서 다행이네요!
채식주의자 아니신분들깨선 갈은 아마씨대신 계란 1개랑 코코넛오일 대신 버터를 사용해주시면 됩니다. 그리고 밀가루의 양을 2Tbsp 정도 늘려주세요. 그냥 박력분을 쓰셔도 좋습니다. 저는 옆집아저씨를위해 채대한 건강한 쿠키를 만딜다보니 희안한 재료를 쓰게됐습니다 ^^
굽고나서 하나먹어봤는데~~~ 너무나 맛있어서 남주기 아까울정도에요ㅠㅠ!!! 부드럽고 고소하면서 코코넛향에다가 입에서 사르르 녹는느낌까지! 이건 그냥 쿠키가 아니무니다. 신의 쿠키입니다.
- 1/2 cup 철자밀가루
- 1/2 cup 호밀가루
- 2 Tbsp검은깨, 검은콩 가루
- 1/3tsp 소금
- 1 1/2 Tbsp 갈은 아마씨
- 2tsp 베이킹 파우더
- 1/2 cup 자연설탕
- 1/2 cup coconut 오일 녹인
- 2 Tbsp 두유
- 1/2 tsp 바닐라
- 군고구마 1개 (중)
- 2 Tbsp검은깨
- 고구마를 싰어서 칼로 콕콕 찌른다음 오븐에다가 180도에서 45분쯤 구워주세요. 아마씨는 블랜더에 넣고 갈아주시고요.
*코코넛 오일 녹기전 모습
1. 고구마가 익을동안엔 큰 볼에다가 밀가루, 콩가루, 소금, 갈은 아마씨, 검은깨 와 베이킹 파우더를 잘 섞어주세요.
2. 또한 작은 볼에다가는 설탕, 코코넛오일, 두유랑 바닐라를 넣고 전자렌지에 30초정도 돌려서 오일이 완전 녹으면 꺼내주세요. 한번 휙 저어주세요.
3. 군고구마는 포크로 으깨줍니다. 식힌후 밀가루있는 볼에다가 담아주시고 녹인 설탕오일도 잘 섞은다음 밀가루볼에다가 부어주세요.
4. 잘섞어주신다음 반죽을 랩에 싸서 15분간 냉동실에다가 넣어주세요. 코코넛 오일이 다시 살짝 굳을정또로요. 그리고 오븐은 180도로 마춰주세요.
5. 베이킹판에다가 baking paper 를 깔아주시고 냉동에서 꺼낸 반죽을 먹기좋은 싸이즈로 똥글똥글하게 굴러주신다음, 손으로 납짝하게 눌러주세요.
6. 오븐에다가 12~15분정도, 아님 노릿노릿 해보일떼 꺼내주시면 완성!
아마씨는 비건 (vegan) 인들이 아주 많이 쓰는 재료입니다. 특히 베이킹할때 말입니다. 아마씨가루를 물에다가 뿔려놓으면 계란을 풀어놓은것처럼 찐덕한 질감이 느겨져서 , 쿠키, 케익 아님 빵을 만들때 사용을 합니다.
September 9, 2013 § Leave a comment
Let me begin with taking back all nasty comments about how much I hate that Summer is gone…
Because if I could bite into these fluffy, moist pumpkin cake bars everyday, Autumn would be my new favourite time of year!
(8×8 inch cake form)
● 1.5 cups spelt flour
● 1Tbsp baking powder
● 1/2 cup brown sugar
● 1 Tbsp cinnamon
● 1/2 tsp nutmeg
● 1/4 tsp cloves
● 1cup pumpkin puree
● 1/4 cup canola oil
● 3/4 cup water
● 1/4 cup maple syrup
● 1 tsp bourbon vanilla paste
● 1/2 cup walnuts chopped
● 1/4 cup raisins
Grease 1 (8×8″) baking tray and preheat oven to 180°C.
1. In a large bowl mix together the dry ingredients. Namely; flour, baking powder, sugar, cinnamon, nutmeg and cloves.
2. In another smaller bowl mix together the remaining ingredients from above without the walnuts and raisins.
3. Using a whisk, mix the wet ingredients into the bowl of dry ingredients and stir until combined. Add the walnuts and raisins now.
4. Spread out into the baking tray and bake for 35 minutes or until a skewer inserted into the middle comes out clean.
Cut into 16 squares and share! I made these for my fellow teachers~☆
Mix 1/2 cup of powdered sugar with some maple syrup and cinnamon. The texture should be thick but still runny enough to be drizzled over the squares.
Tip; For all you chocolate lovers out there (including myself) drop some dark chocolate chips onto the top of the cake before popping it into the oven! I had to restrain myself because it’s a VEGAN cake and I didn’t have any non-dairy chocolate in my tiny kitchen today… BUMMER!!!!!
September 8, 2013 § Leave a comment
A happy start to a rainy fall morning…
- 1/2 cup arborio rice
- 1/2 cup water
- 3 cups soy milk
- 2 Tbsp brown sugar
- 1/2 tsp bourbon vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup pumpkin puree mixed with 1/2 cup soy milk (I made my own but you can always use canned pumpkin)
1. Soak the rice in a bowl of water over night. (reduces the cooking time to the max!)
2. Drain the water off and put the rice into a medium sized pot together with the 1/2 cup of water and 3 cups of soy milk. Heat over medium heat.
3. Constantly stir to prevent the bottom from sticking to the pot as the pudding gets thicker.
4. Add sugar, vanilla, cinnamon and spices and continue to simmer over medium-low heat.
* If you think the pudding needs more soy milk, don’t hesitate and just add some more.
5. Keep stiring until the rice reaches a soft texture and the soy milk becomes thick and sticky.
6. Stir in the pumpkin puree+soy milk towards the end.
* If making your own pumpkin puree, steam 200g of pumpkin until soft, put in a blender with the soy milk and blend until smooth.
September 7, 2013 § Leave a comment
I had 12 leftover wonton/mandu wrappers after making the delicious Mushroom Ravioli. Hmmm… what to do what to do… How about making a dessert with 6 simple ingredients that EVERY kitchen should have at ALL times?
● 12 wonton/mandu wrappers
● 1 large apple
● 2 Tbsp brown sugar
● 2 Tbsp lemon juice
● 2 Tbsp almond flakes
● 1 tsp cinnamon
● 2 Tbsp butter (optional)
● powdered sugar (optional)
● vanilla sauce (optional)
1. Peel and chop the apple into small pieces.
2. In a bowl mix together the apple, lemon juice, sugar and cinnamon.
3. Preheat oven to 180°C and prepare a small saucer with water. Also melt 2 Tbsp of butter if you are going to use it to brush your pies before baking.
I made a few without using any butter and they tasted and looked just as good to me!
4. Place one mandu wrapper on a clean surface and fill with 1 Tbsp of apple mixture. Sprinkle with a bit of almond flakes, wet the edges and fold the wrapper to make a triangle.
*When folding mandu or wontons, ALWAYS wet your finger tips to make the edges stick together properly.
5. Place on either a greased baking tray or on wax paper. Brush a bit of melted butter over the tops and bake in the oven for around 20 mins or until the pies get a nice “tan”.
Tip: I turned mine over after 18 minutes and baked them for another 4 minutes after that.
6. Take them out and dust with some powdered sugar and more cinnamon.
You can also serve these pockets with warm vanilla sauce, vanilla ice cream or even dip them into vanilla yogurt!
I love making mini pies like these using wonton wrappers BECAUSE it’s so much easier than making your own dough (yes. I am a lazy one) and the wrappers are much lighter and turn out oh-so-crispy! So, for all of you out there who are trying to watch your FIGURE or CALORIE INTAKE, I highly recommend you start baking mini dessert pies using wonton or mandu wrappers!
I ate 4 pieces and feel no guilt. How awesome is that!
FYI: Mandu is the Korean version of a Wonton.
August 31, 2013 § Leave a comment
This particular pumpkin porridge reminds me of my weekly trips to the Gwangjang Market 광장시장 in Seoul. Sometimes, when I didn’t feel like cooking in my tiny apartment, I would stop by my favourite food stall in the Gwangjang Market and ask the Ahjumma 아줌마 to give me an extra large portion of Pumpkin Porridge. And being a regular customer there, I always got extras heheheh
So now, being back in Switzerland, I have no choice but to make my own “Gwangjang Shijang Hobak Juk”.
I have been waiting for AGES for the pumpkin season to arrive, so now my pumpkin recipy list is about to explode!
I ADORE PUMPKIN~<3
- 300-350g pumpkin or butternut
- 4 Tbsp white rice
- 3 Tbsp whole grain sticky rice (현미 찹쌀)
- pinch of salt
- canned sweet adzuki beans (optional)
- cinnamon, pumpkin seeds (optional)
1. Wash and soak your rice for 3-4 hours in advance. Over night is even better.
2. Peel and dice the pumpkin and place in a medium sized pot. Pour in water, just around the hight of the pumpkin. Add in the soaked rice and boil over medium high heat.
*You may have to add some more water if you feel that most of it has steamed off.
3. When the pumpkin feels soft, turn off the heat and let it cool down.
4. After cooling down a little, put the pumpkin and rice into a blender. Add a little bit of cold water and blend. Check the consistency and add more water if you wish. I prefer my porridge to be thick so I did not use too much water in this process.
5. Pour back into the pot and heat the blended porridge on medium low. Stir constantly to prevent from sticking to the bottom of the pot. Now, add some salt to taste. (I did not add any sugar because the adzuki beans I added in the end, gave the porridge the perfect sweetness)
6. Serve the porridge in a small bowl and garnish with things like: Cinnamon, adzuki beans, pumpkin seeds or even pine nuts or dates.
See how thick my porridge is? The heavy adzuki beans didn’t even sink to the bottom of the bowl!
Tip: I like to eat porridge for breakfast, dinner and sometimes even as a snack in between. This porridge will definitely keep you full for quite a while due to the whole grain rice in it. The whole grain sticky rice also helps to make the porridge thick. Some recipes suggest you add glutinous rice powder or even corn starch… But I prefer to actually BLEND my own sticky rice. I think it does make a huge difference in taste!
Enjoy this recipe and be prepared for a ton(!) of pumpkin recipes from now on.
August 25, 2013 § Leave a comment
So it seems like summer has turned its back on us…ALREADY! It’s only the end of August but the temperature this morning dropped to 8 degrees celcius. Yay.
To celebrate this glorious start of winter… I made myself a warm, comforting breakfast latte. The trick of including some of my favourite ingredients like sweet potatoes, chestnuts and cinnamon, made me instantly feel prepared to face Switzerland’s cold, dark winters.
Some of you might think that making a latte out of sweet “vegetables” is weird and a total no-go. To me, it’s just as normal as putting rice into soup or baking a sweet potato cake. Very Korean.
In Seoul, almost every café serves some kind of latte in winter. Sweet pumpkin latte, sweet potato latte etc. So to me it’s become a part of my everyday diet and I enjoy drinking non-coffee-based lattes at least once a day.
(makes 4 cups as a snack, or 2 bowls for a meal)
● 1 large sweet potato
● 6~8 chestnuts (boiled or roasted)
● 1 Tbsp pine nuts
● 400ml soy milk (or more)
● 1 Tbsp honey (optional)
● Cinnamon and seeds to garnish
1. Steam the Sweet potato together with the peeled chestnuts until soft. This will take around 25-30 minutes.
Remove from steamer or pot and peel the skin off the sweet potato. Let everything cool down a bit before the next step.
2. Put the sweet potato, chestnuts, pinenuts and soy milk into a mixer and blend everything until smooth. You can always add more soy milk if you think the texture is too thick.
3. Add the honey and some cinnamon (I sprinkled my cinnamon onto the top just before serving) and blend until extra smooth.
4. Pour the latte into a medium sized pot and heat over medium low heat. Stir with a wooden spoon as it has the tendancy to stick to the bottom of the pot if you don’t. Once the latte is hot, pour into mugs or bowls and garnish with some cinnamon sprinkles and seeds (pumpkin seeds, sunflower seeds, almond flakes etc.)