The Diet Corner

sister herb

Official TTI Chef
Chickpeas Garam Masala



About this recipe:
Chickpeas are high in dietary fiber and a healthy source of carbohydrates, specially for people with insulin sensitivity or diabetes.
Buy dried chickpeas. Soak them overnight (at least 8 hrs) in water, drain, boil them - 1 cup to 3 cups water. Boiling should take about 2 or 3 hrs, so plan ahead!

Ingredients:
2 c. boiled chickpeas
1 large union, chopped
2 thumbs of fresh ginger, graded
2 heirloom tomatoes, cubed
1 T. coriander seeds, chopped in coffee grinder
1 T. garam masala (spice mix)
1/4 t. cayenne pepper (leave this out if you don't like it hot)
1/4 c. vegetable broth
ghee for sautéing
mineral salt to taste
juice of one lime
optional: some chopped cilantro for garnish

1. In a non stick skillet, melt some ghee. Sauté the union until translucent, add the fresh ginger.
2. Add the cayenne pepper, coriander seeds and garam masala.
3. Add the drained chickpeas and diced tomatoes.
4. Add the veggie broth
5. Simmer until the liquid boils, remove from heat.
6. Add the lime juice and salt to taste. Garnish with some chopped cilantro.
7. Serve with naan bread or whole-wheat bread.

Makes about 3 large bowls.

Source: http://jasminesrecipebox.blogspot.f...0-08:00&max-results=50&start=25&by-date=false
 
Last edited:

sister herb

Official TTI Chef
Lentil Loaf



About this recipe:
Lentils are full of B vitamins, iron, zinc and calcium. Together with Rice they make a good complete protein meal. If you are on the candida diet, you want to only eat a small portion because of the starchy quality of these legumes. Make sure to boil lentils without salt, adding salt while boiling will make them more starchy.

Preheat the oven to 350 F/175 C.

Ingredients:
• 1 onion, chopped
• 4 cloves of garlic, chopped
• 2 stalks of celery, chopped
• handful of fresh sage, chopped
• 1.5 c. cooked lentils (I used black lentils)
• 1.5 c. cooked sprouted brown rice
• 1/2 c. chopped raw walnuts
• 1/4 c. crumbled crackers
• 2 T. apple cider vinegar (See Note)
• 2 eggs, beaten
• 2 T. millet flour
• fresh ground pepper
• little ghee for sautéing, canola oil spray for greasing the cake pan

1. Melt some ghee and sauté the onion for a couple of minutes, add the garlic and celery. Right before the union becomes translucent, add the chopped sage, transfer to large mixing bowl.
2. Combine all other ingredients, mix well.
3. Spray a 8 x 8 square cake pan with canola oil spray and fill with mixture. Press down firmly
4. Bake 30 minutes (uncovered) at 350 F/175 C.
5. Cut and serve, sprinkle mineral salt to taste. By adding salt at the end you preserve the minerals in the salt.

Source: http://jasminesrecipebox.blogspot.f...0-08:00&max-results=50&start=25&by-date=false

Note: Make sure the vinegar you use is halal. Here is some information about vinegars in general:

http://myhalalkitchen.com/the-vinegar-page/
 

sister herb

Official TTI Chef
Brown Rice with Vegetables

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2.5 cups of brown rice, cooked
1 large red onion
2 cups chopped kale
Olive oil
Sea salt

1. Chop the red onion and add it to a large hot pan with olive oil. Cook until caramelized.

2. Add in the chopped kale and cook until wilted, usually about 5 min.

3. Mix in your cooked brown rice until warm. Add sea salt to taste.

4. Optionally, you can experiment with any vegetables you like, such as shredded carrots. You can also have some fun by adding in raisins or apple for added sweetness or cooking the onions in coconut oil (the caramelized red onions are usually all the sweetness I need in my brown rice with vegetables, but raisins and apples are pretty yummy.)

Simple. Wholesome. Hearty without being too filling.

Source: http://www.sustainablebabysteps.com/brown-rice-with-vegetables.html

Note: Having more filling food you can add tuna or other fish or chicken to your plate. Cook them with olive oil.
 

sister herb

Official TTI Chef
Avocado-Egg Breakfast Pizza

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Here’s what you’ll need:

pita bread or any kind of flat bread
lemon
ripe avocado
egg
sea salt, pepper, chili flakes, cumin, cumin seed, extra virgin olive oil
feta or some other cheese (optional)

Here’s what you do:

Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve.
Best as healthy breakfast or afternoon snack.
Add a sprinkling of feta over the top for a richer snack.

Source: http://blog.justinablakeney.com/201...lin-levin-1-avo-and-eggs-breakfast-pizza.html
 

sister herb

Official TTI Chef
Thin Green Spinach and Herb Omelettes

Herbed-Omelette-4.jpg


Ingredients
2 large eggs
2 Tablespoons heavy cream or coconut milk
A few fresh herbs such as chives, flat leaf parsley, tarragon and chervil
1 small handful of baby spinach, washed
Pinch fine sea salt
Freshly ground black pepper
Butter or coconut oil for pan
Lightly dressed salad greens of your choice
1 or 2 ounces fresh goat cheese, crumbled (optional)

Instructions


Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelette to cook faster and more evenly.)

In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.

Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.

In a non-stick omelet or crêpe pan, melt a pat of butter or spoonful of coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.

When the butter is just beginning to brown, add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.

Cook just until the egg is set (this should only take a minute or two). It’s done when the edges are dry and the top is just set.

Run a spatula around the edges and lift slightly to loosen it from the pan.

Repeat with remaining egg mixture.

Plate and fill with salad green and crumbled cheese (if using), folding half of the omelette over the filling.

Source: http://gourmandeinthekitchen.com/2012/spinach-herb-omelette-flourless-crepe-recipe/
 

sister herb

Official TTI Chef
Easy 5 minute granola bars

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Ingredients:

1 & 3/4 C rolled oats
1 C crisp puffed brown rice cereal
3/4 C seeds (I used 1/4 C each of pumpkin seeds, sunflower seeds, and chia seeds)
1/4 C finely ground flaxseed
1/4 C unsweetened coconut
1/2 C brown rice syrup (or honey)
1/3 C creamy peanut butter
1 tsp. vanilla extract
(2 T of mini chocolate chips - optional)

Add all the dry ingredients to a large bowl. Mix them together.

In a separate (microwave safe) bowl, mix together the wet ingredients, then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it’s really sticky.

Pour wet ingredients into dry and mix.

Keep mixing until the wet binding ingredients are as well distributed as possible. Put some muscle into it! Then, put the mixture into a shallow pan and flatten it down. Refrigerate.

Source: http://social.popsugar.com/Easy-5-Minute-Granola-Bars-7766084
 

sister herb

Official TTI Chef
Idea for lunch:

Coconut Chicken With Spinach

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Ingredients (2 servings)


1 large chicken breast
3 cups baby spinach
1 large onion, chopped
1/2 cup coconut milk
3 Tbsp. coconut oil (or olive oil)
Handful of almonds
Salt and pepper to taste

Preparation


Chop up the almonds in the food processor, then lightly brown them in a pan with coconut oil. Set aside.

Add the coconut milk and spinach to a pot, then cover on a low heat and simmer.

Now saute the onions in a pan for 2 minutes. Cut the chicken into squares, add it to the pan and leave until thoroughly cooked.

Take the chicken and onions, and add them to the pot with the coconut milk and spinach. Stir and cover for 2 more minutes.

Serve garnished with toasted almonds, salt and pepper.

Source: http://www.thecandidadiet.com/coconut-chicken-with-spinach/


Dessert:


Banana Blueberry (or Raisin) Muffins

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Dry Ingredients:



Wet Ingredients:




and 1 cup blueberries (fresh or frozen) or raisins

DIRECTIONS

In a large bowl, mix together all dry ingredients.
In a medium bowl, or large liquid measuring cup (as above), mix all wet ingredients.
Add wet ingredients to dry ingredients and mix until dry are moistened.



Fold in blueberries (or raisins).
Pour batter into muffin tin (for 12) sprayed with oil.



Bake at 375 degrees Fahrenheit/190 C for 20 minutes, or until a toothpick pushed into the centre comes out clean.
Just look at how golden these guys come out of the oven!



Let cool for 10 minutes in pan before removing to cooling rack…or skip the cooling and just dive right into one!

NUTRITIONAL INFORMATION
Makes 12 muffins.
Per muffin: 121 calories – 26 g carbs – 3 g fibre – 1 g fat – 4 g protein

Source: http://justindulgence.wordpress.com/
 

sister herb

Official TTI Chef
Cabbage Rolls

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This is a tasty Eastern European dish that combines lean meat and lots of vegetables. Often this recipe will include lots of rice and added sugar, but for this version has removed the added sugar and used buckwheat groats instead of the rice.

Ingredients (4 servings)


1 lb. organic minced beef or lamb
1/2 cup buckwheat groats
1 organic egg
1 head of cabbage
2 medium onions, chopped
4 garlic cloves, minced
4 tomatoes
2 Tbsp. olive oil
Salt

Preparation


Tear 6-8 leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Set aside to cool.

Add the meat, uncooked buckwheat groats, chopped onion, egg, salt and 2 of the minced garlic cloves to a large bowl. Mix thoroughly.

Roll the meat and buckwheat mixture up into the cabbage leaves and put them in a baking dish.

For the tomato sauce, saute the other onion, the remaining garlic and the chopped tomatoes in a wide based pan.

Place the stuffed cabbage leaves in a baking dish and drizzle with the tomato sauce. Add 1 cup of water and cover.

Bake in the oven 350 degrees F/175 C for 1 hour. Serve with a dollop of plain yogurt

Source: http://www.thecandidadiet.com/cabbage-rolls/
 

sister herb

Official TTI Chef
Coconut Lamb Curry

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Using herbs and spices is so important to flavor your meals once you start removing things like sugar and trans fats. This delicious lamb curry recipe has a fragrant coconut flavor which is complemented by the chili, cayenne, turmeric and curry powder.

Ingredients (2 servings)

1 lb. minced lamb
4 medium tomatoes, chopped
1 medium onion
1 can coconut milk
2 cloves garlic
1 Tbsp. coconut oil (or olive oil)
1 chili pepper (seeds removed)
1/2 tsp. cayenne pepper
1/2 tsp. turmeric powder
1/2 tsp. curry powder
Salt to taste

Preparation


Chop up the onions, garlic and chili pepper (use your food processor to save time).

Cook them in a frying pan with the lamb and a tablespoon of coconut oil for 5 minutes.

Now add all the other ingredients, and simply leave it to simmer for 30 minutes on a low heat.

Serve with a small portion of wild or brown rice.

Source: http://www.thecandidadiet.com/coconut-lamb-curry/
 

sister herb

Official TTI Chef
Grilled Lime Chicken Salad

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This grilled chicken marinade is really easy but tastes delicious. You can pair this with a simple green salad.

Ingredients (1 serving)


1 chicken breast
Juice of 2 limes
3 garlic cloves
2 chilies
1 Tbsp. olive oil
Salt & pepper to taste

Preparation


Blend the lime juice, garlic, chilies and olive oil in a food processor.

Pour into a Ziploc bag with the chicken breast. Seal the bag and let it marinade in the refrigerator for 30 minutes.

On a hot pan or grill, cook the chicken for around 5 minutes on each side, or until it’s cooked thoroughly.

Serve with a simple green salad. You can use a dressing of olive oil, lime juice and sea salt for the salad.

Source: http://www.thecandidadiet.com/grilled-lime-chicken-salad/
 

sister herb

Official TTI Chef
Zucchini Noodle Salad with Grilled Steak

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This salad is packed full of nutrients. It shows how using the right herbs and spices, along with simple, fresh ingredients, can truly create some delicious meals. Enjoy!


Ingredients (2 servings)

1 medium steak, grilled and thinly sliced
1 to 2 medium zucchinis cut into “noodles” with a spiral slicer, julienne peeler or mandolin
2 scallions, thinly sliced diagonally
1/4 cup finely minced herbs, like mint, cilantro and parsley
1 Tbsp. olive oil
1 tsp. soy sauce (See Note)
Salt
Pepper

Directions


In a large bowl, combine zucchini noodles, sliced scallions and minced herb mixture. Reserve a few minced herbs for the garnish. Cover salad and chill until ready to serve.

Make dressing by whisking together olive oil, coconut aminos, salt and pepper to taste in a small bowl, or by placing all ingredients in a small jar with a lid and shaking well. Pour dressing over salad just before serving and toss to combine.

Top salad with strips of thinly sliced grilled steak, sprinkle with herbs, serve immediately.

Source: http://www.thecandidadiet.com/zucchini-noodle-salad-grilled-steak/

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Note: Soy Sauces

What are the ingredients of Haram Soy Sauce:

The Naturally Brewed Soy is the Haram soy sauce. It is made just like wine containing 2-3% alcohol. The ingredients list contains Wheat, Soy and other ingredients. Food companies do not mention Naturally Brewed Soy Sauce under the ingredients statement. They just mention soy sauce but within parenthesis they write Wheat and Soy. This is the only way to find a Haram Soy Sauce.

What are the ingredients of Halal Soy Sauce:

All purpose soy sauce or non naturally brewed soy sauce is a Halal soy sauce made from water, salt, hydrolyzed soy protein, corn syrup and sodium benzoate.

Source: http://www.muslimconsumergroup.com/faq.html
 

sister herb

Official TTI Chef
Grilled Chicken With Bok Choy In Coconut Milk

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This is a tasty Asian-inspired recipe that combines several antifungal foods like garlic, coconut milk, ginger and turmeric. Perfect for a healthy, guilt-free dinner that won’t leave you feeling hungry!

The bok choy with coconut milk goes really well with grilled chicken, but you can also eat it alone as a vegetarian entree. And it also makes for a tasty side dish that is both nutritious and full of delicate Asian flavors.

Ingredients (2 servings)


2 chicken breasts (organic if possible)
1 tsp. coconut oil (or olive oil)
1 garlic clove, thinly sliced
3 thin slices of ginger
1 (12oz) can of coconut milk
2 tsp. turmeric
1/4 tsp. salt
2 to 3 heads baby bok choy, halved lengthwise
4 scallions, halved lengthwise
1 Tbsp. soy sauce
Red pepper flakes to taste
Fresh basil leaves

Preparation


Heat coconut oil in a large skillet over medium heat.

Add garlic and ginger slices, sauté for 30 seconds. Add coconut milk, turmeric and salt, whisk until combined.

Bring to a gentle boil, add bok choy and scallions, then reduce heat to medium low and simmer, covered, for 5 minutes.

Stir in coconut aminos and red pepper flakes to taste, garnish with fresh basil. Set aside.

On a hot pan or grill, cook the chicken breasts for around 5 minutes on each side, or until they are cooked thoroughly.

Season the grilled chicken, then slice and lay it gently on top of the bok choy. Serve with a side of quinoa or rice.

Source: http://www.thecandidadiet.com/grilled-chicken-with-bok-choy-in-coconut-milk/

Bok Choy:

images


If you can´t find bok choy from your local market, try instead chinese cabbage.
 

sister herb

Official TTI Chef
Sweet Diet Bites:

Strawberry Banana Bites


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Ingredients:

3 ripe bananas
2 cup oats
1/2 cup applesauce
1 teaspoon vanilla
A generous pinch of nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup slivered almonds
6 fresh strawberries (or 1 chopped mango or other fruit)



Directions:


Preheat oven to 350 F/175 C. In a large bowl, mash bananas with a fork. Add oats, applesauce, vanilla, spices, and almonds. Stir thoroughly.

Cut the tops off strawberries and chop fruit into tiny pieces. Add to batter. Mix until well blended.

Drop dough by rounded tablespoons onto a lined baking sheet. Cook for 20 minutes or until cookies are golden brown.

Transfer to cooling rack. Enjoy with a cup of coffee.

Source: http://www.lucilleroberts.com/blog/healthy-recipes/healthy-recipe-strawberry-banana-bites
 

Cariad

Junior Member
Next thread for those who would wish to put on some weight please.. :) I eat and eat.. But I stay skinny. :(
 

sister herb

Official TTI Chef
Next thread for those who would wish to put on some weight please.. :) I eat and eat.. But I stay skinny. :(

I think that over half of my threads are then suitable to you...

smiley-eating-pizza-emoticon.gif


But this new thread might have recipes of healthy foods whose put on some weight.
 

sister herb

Official TTI Chef
A Visual Guide to Salad Greens

W e've grouped these vegetables under "salad greens" because they're often served raw and can act as a bed for other salad ingredients. They also add quite a bit of texture and flavor to any dish. If you plan on cooking them, be sure to make it a quick sauté or wilting; anything else will cause the delicate greens to lose their unique characteristics. Remember also to wash them thoroughly, especially before eating them raw.

For clarification's sake, lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine. A prime example of a crisphead is the iceberg lettuce: Its round head is comprised of tightly packed leaves. Butterheads are also round, but the leaves are more loose and have a smoother texture than those of their crisphead cousins. The elongated leaves of romaine and its thick white rib are its outstanding physical characteristics. As the name states, looseleaf lettuces are loosely gathered, growing as a rosette, enabling the grower to just remove the leaves rather than harvest the entire plant.

Not too long ago, some of these greens were deemed exotic or fancy, but they have made their way into the mainstream and can be found in your local grocery store or farmers' market.

Frisée

saladgreens_01.jpg


Alternate names:
Curly endive, chicory, chicory endive, curly chicory

Characteristics: These curled leaves tinged with yellow and green are slightly bitter in taste, have a crunchy stem, and add a lot of texture. Their pale green, white, and yellow coloring is a result of the producer shielding them from light during the growing process. Frisée is closely related to escarole.

Arugula

saladgreens_02.jpg


Alternate names:
Rocket, Italian cress, Mediterranean rocket, rugola, rugula, roquette, rucola

Characteristics:
Possibly the most well-known variety of salad green, arugula forms the basis of many a salad. Originating from the Mediterranean, this green tastes more peppery than bitter and is especially associated with Italian dishes like pesto. The edges of baby arugula aren't as defined.


Endive


saladgreens_03.jpg



Alternate names: Belgian endive, French endive, witloof, witloof chicory, Belgium chicory

Characteristics:
The unique oval shape, soft satiny texture, and slight bitterness all mean endive's a great addition to any salad. It's scooplike shape makes for edible servers, perfect for small appetizers like these "spoons".

Radicchio

saladgreens_04.jpg


Alternate names:
Chioggia, red chicory, red leaf chicory, red Italian chicory

Characteristics: Pronounced "rah-dick-ee-yo," you can find this deep-red-purple vegetable sold either as a compact round head, as pictured above, or shaped like its relative, endive. The bright coloring makes it stand out. When cooked, the red-purple hue turns brown and what was once bitter becomes sweet.

Mizuna

saladgreens_05.jpg


Alternate names:
Japanese greens, spider mustard, xue cai, kyona, potherb mustard, and California Peppergrass

Characteristics:
This Japanese mustard green is typically sold as part of a premade salad mix but can be purchased loose at the farmers' market or specialty shop. Mizuna has a relatively strong pungent flavor when compared to other salad greens, but its flavor won't overpower a dish. The small jagged edges that make mizuna look like miniature oak leaves add a lot of texture.

Escarole

saladgreens_06.jpg


Alternate names:
Batavian endive, scarole, broad-leaved endive

Characteristics:
Related to frisée, this mildly bitter leafy green is large and crisp. Escarole is often used in soups and paired with beans, reflecting its popularity in Italian cuisine.

Baby beet greens

saladgreens_07.jpg


Characteristics:
When the leaves of the beet top are immature, they are tender and slightly spicy. The purplish-red veins are visually striking and can dress up any salad. When wilted, the veins become brighter in color and a little bit sweeter.

Cress

saladgreens_08.jpg


Characteristics:
Pictured is watercress, the most popular type of cress sold in the United States. Other varieties include upland cress, curly cress, and land cress. A peppery taste is characteristic of all varieties. Sold in bunches, watercress has a tough, fibrous stem and small green leaves. Be sure to wash cresses thoroughly, since they often grow in sandy ground.

Tatsoi

saladgreens_09.jpg


Alternate names:
Tat soi, spoon cabbage, rosette bok choy

Characteristics: The small, rounded leaves of this Asian salad green have a mild, mustardlike flavor. The texture is similar to that of baby spinach, and one can be swapped for the other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased whole, in the shape of a rosette, and it is often cooked intact in Chinese stir-fries. Like mizuna, tatsoi is often available only at the farmers' market or specialty gourmet shops.

Butterhead lettuce

saladgreens_10.jpg


Alternate name:
Butter lettuce

Pictured, top to bottom: Boston, bibb (limestone)

Characteristics:
A type of head lettuce, the leaves of Boston and bibb lettuces are soft. And as this variety's name implies, the texture of a butter lettuce is indeed smooth like butter. Bibb is the more expensive of the two and is usually sold in a plastic container to protect the delicate leaves.

Romaine

saladgreens_11.jpg


Alternate name:
Cos lettuce

Characteristics: This large leafy lettuce is stiffer than most; a thick center rib gives it a real crunch. The rib also gives this lettuce a slight bitter taste. This is the lettuce originally used when the Caesar salad was created.

Mâche

saladgreens_12.jpg


Alternate names:
Field salad, lamb's lettuce, corn salad, field lettuce, fetticus

Characteristics: Sometimes sold with its soil still attached, this salad green imparts a mild and slightly sweet flavor to a salad. Because of the small size of the leaves, trying to create a salad with a base of mâhe can be expensive. Its leaves are also very delicate and will bruise easily, so handle with care.

Oakleaf

saladgreens_13.jpg

Alternate name:
Oak leaf

Pictured, left to right: Red oak leaf, green oak leaf

Characteristics:
The shape of this looseleaf lettuce's leaves are similar to that of the oak tree, thus, its name. From a distance, one could mistake it for red leaf and green leaf lettuce, but a closer look will reveal differences in shape and texture: Oakleafs are a little shorter and more squat, and the tops of their leaves have a softer texture than their red leaf and green leaf counterparts. This delicate, tender lettuce acts a great bed for food and won't compete with other flavors.

Looseleaf lettuce

saladgreens_14.jpg

Alternate names:
Leaf lettuce

Pictured, left to right: Green leaf lettuce, red leaf lettuce

Characteristics:
They have a mild flavor and are very pliable, despite the crunchy stem. Their uneven ruffled surfaces add layers of texture to salads. Because the leaves are so large, it's best to tear them up into bite-size pieces.

Source: http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguidesaladgreens

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One more:

Iceberg Lettuce

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Crisp and hardy (though not as flavorful as other lettuces), iceberg that's unwashed and stored in a plastic bag in the fridge will keep for up to two weeks — twice as long as most other kinds. Look for firm, densely packed heads that are heavy for their size. Cut into wedges and serve the classic steak house way: drizzled with blue cheese dressing.
 

sister herb

Official TTI Chef
Carrot Raisin Cake - Low Calorie Cake

2 eggs
0,5 dl sugar
3 tablespoon vegetable oil
2 tablespoon skim milk
1 big orange; juice and grated peel
3 dl wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, cloves and cardamom
300 g carrots, grated
50 g raisins

Whisk the eggs and sugar until stiff. Add vegetable oil, skim milk, orange juice and grated orange peel.

Stir together flour, baking powder, baking soda, and spices. Add the mixture of egg-sugar foam. Mix gently. Add the grated carrots and raisins.

Pour the batter into a greased baking dish. Bake at 175 degrees C for 45-50 minutes, until the cake is baked in the middle.

Note: You can frost the cake when it has cooled. Mix 4 tablespoons of powdered sugar and juice of 1 lemon. Drain the icing on the cake.

16 servings
95 calories/1 serving
 

sister herb

Official TTI Chef
Chocolate Sponge Cake

3 eggs
1 deciliter sugar
1 deciliter wheat flour
0,5 deciliter unsweetened cocoa powder
1 teaspoon baking powder

Beat the eggs and sugar until stiff.
Mix together the flour, cocoa powder and baking powder. Add to the sugar and egg foam. Mix carefully.
Pour the batter into a greased baking dish and bake at 175 degrees for 30 minutes.

20 servings
50 calories/serving (total 210 calories/cake)
 
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