Bagels

Bagels

How was that weekend? Impeccable no? A lot of beach time and shit? Here, in Bergen, also spectacular. It rained like a motherfucker since friday and on Monday the maximum temperature was 10ºC.

Whole Wheat Bagels

I’ve been looking for some sort of whole grain flour based bagels for a long time and I couldn’t find it in any groceries shop. I find gluten-free bagels everywhere, but what’s the point on buying a product made out of even more refined flours than regular bread flour? Of course it is important to have these alternatives avaiable. I’m sure people who suffer from celiac disease or gluten intolerance are very thankful for that, but the truth is that, normally, the final product is still quite unhealthy. Very rarely you’ll find a gluten-free product that is not made out if highly processed flours.

Well, here, at the house, we have no gluten issues and so, gluten-free bagels will have to wait. Specially because I don’t have much experience with gluten-free breads and whole wheat recipes are already complicated enough.

That time I had a bagels and shit

When I was a kid, I never had a bagel. Then I grew up, and I still didn’t have much of it.

I don’t have stories for everything.

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Bagels
Bagels are basically some breads with a hole in the middle. Ok, some breads with a hole in the middle, that are boiled in water before baked in oven.
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 6 hours
Servings
Bagels
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 6 hours
Servings
Bagels
Ingredients
Instructions
  1. Mix the yeast, sugar and water in a mug (the water should be lukewarm, not very hot!);
  2. Let it sit for 10 minutes, to activate the yeast;
    Bagels 1
  3. In a big bowl, mix the flour with the salt and add in the yeast mix and the blackstrap molasses;
    Bagels 2
  4. Get ready for a brutal combat with the dough;
  5. Vigorously knead it, like a man;
  6. Allow the dough to rest in a greased bowl covered with a wet towel, for about 4 hours, in a warm place;
    Bagels 3
  7. Roll the dough with your hands, forming a... hmmm... a roll;
  8. Divide the dough in 12 equal pieces;
    Bagels 4
  9. If the pieces are not equal, the dough will expel a poisonous gas that will inflame in contact with the oxygen in the air;
  10. Shape small balls with your hands and make a hole in the middle, like some sort of donuts;
    Bagels 5
  11. Allow the bagels to rest for about 1 hour;
  12. Boil them in boiling water, for about 1 minute each side; You can add salt, sugar or any other spices you may like to the water; I added baking soda to give the bagels that bretzel taste;
    Bagels 6
  13. When cooked, you can top your bagels with seeds, spices or any other toppings you may like; I used fennel seeds, flor-de-sal, black pepper, turmeric, thyme and sesame seeds;
  14. Bake them in the oven, 180ºC, for about 30/40 minutes; I baked mine over on a silicone layered tray, but you can also use a greased tray (with some olive oil or any other fat);
  15. Enjoy them warm or cold, sweet or savory, however you may like;
Recipe Notes
  • These bagels are relatively small;
  • If you prefer sandwich-size bagels, you can use the same recipe for just 6 bagels, instead of 12;
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Bagels 8

Caloric Breakdown:
(Por Bagel = 1/12 da Receita)
Blue – 79% Carbs
Red – 4% Fat
Green – 17% Protein

 

Bagels 7

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Apple and Molasses Cake

Apple and Molasses Gluten Free Cake

Cake 1

If you’re a usual reader, you know I love fruit cakes, specially candied fruit. My favorite cake is the portuguese bolo-rei, so you know my peculiar taste.

I’m that guy that never enjoyed fast-food. Believe it or not, I’m sure I could use my 20 fingers to count how many times I had food on a McDonald’s. And from those 20 times, I could probably use my 10 hand fingers to count how many times I had burgers. I used to be that guy who orders a McFlurry or an apple pie, just to join the others.

Tarte Tatin

I love apple pies. Well, any time of apple cake, actually. But it was just after joining the hostelry and cooking school that I realized how crappy the McDoanld’s apple pies were. There’s nothing better than a homemade apple cake. Specially tarte tatin with crunchy puff pastry. Even if tarte tatin is a stupid name. Just like any other french name.

When I would go have dinner at some friends place, I would make apple or banana tarte tatin for dessert. Everybody would love it and be super impressed with my baking skills, but, in fact, I would just caramelize some pieces of apple or banana. Puff pastry and ice cream would be store bought. Do you really think I would waste my time baking pastry and making ice cream for a bunch of drunk people? Now that I think about it, that’s actually what is all about being a professional chef.

I am an idiot

I started my first chef internship at the bakery of Pestana Palace, Lisbon.

At Pestana, we used to use these huge convection ovens, that you could fit some sort of car in to carry the trays. It was the first time I saw that in my life. On my first trainee day, I was in a dead angle, and I crossed with a girl carrying one of these cars. So, as the gentleman I am, I helped a turning the car. What I didn’t know was that that car had just came out of the oven. I burnt both hands.

At Pestana Palace, the pool was the old lake of the palace and, for that reason, people use to call the Lake House to the pool bar. Every morning we would serve a different cake at the Lake House. In a certain morning, I got the task of baking an apple pie to serve there. When the pie was ready and nicely packed, I took to the Lake House. On my way there, I slipped and fell in the middle of the floor. Me and the apple pie.

And this was my first week as a trainee.

Ingredients:

Dry:

1/2 Cup of Buckwheat Flour
1/2 Cup of Almond Flour
3/4 Cup of Oatmeal Flour
1/4 Cup of Potato Starch
1 TSP of Baking Powder
1 TSP of Baking Soda
1/4 TSP of Salt
1/4 Cup of Raw Brown or Coconut Sugar
1 TBSP of Cinnamon
1 TBSP of Chia Seeds
2 TBSP of Grounded Flaxseeds
Pinch of grounded nutmeg, cardamom, ginger and cloves

Wet:

10 Dates
2 TBSP of Coconut Oil
1 TPS of Lemon Juice
1/2 Cup of Applesauce
1/2 Cup of Vegetable Milk
1 ou 2 TBSP of Blackstrap Molasses

Cake 2

Instructions:

  • If you don’t have almond or oatmeal flour, you can just make your own on the coffee grinder or food processor;
    • If you grind the almonds too much, you’ll get almond butter instead of flour;

Cake 2

  • Since you’re making such a great job using the grinder (I know you also use to grind weed sometimes, but I won’t tell), just grind your brown sugar;
    • Yes, I kid you not – grind the brown sugar until it becomes like powdered sugar;
    • Make sure to use raw sugar, not the soggy brown sugar;

Cake 3

  • In a big bowl, mix all the dry ingredients, except the chia and flaxseeds;

Cake 4

  • Rinse the apple (yes, you’re supposed to rinse your food before you eat it) and cut it in four pieces;
    • Dice 3/4 of it;
    • Slice the remaining 1/4 for decoration;

Cake 5

  • Pit the dates;
    • If you’re using less juicy dates, I would recommend you to soak them in water for a couple hours;
  • Mash the dates with a fork;
  • Add in the ramaining wet ingredients and also the chia and flaxseed;
    • It is a good ideia to melt the coconut oil in the microwave before adding in;

cake 6

  • Mix it well;

cake 7

  • Fold in the diced apple;

cake 8

  • Sieve the flour using a… a sieve…;
  • Keep adding in the flour, a little at a time;
  • Pour the content of the bowl into a bread tin;
    • I recommend using a silicone tin, as it doesn’t require using fat;
    • If you’re using a metal or disposable tin, I recommend greasing it with some coconut oil and dusting it with some flour;
  • Top the cake with blackstrap molasses and sliced apple;

cake 9

  • Bake it in the oven on 180ºC, for about 1 hour;
  • Allow the cake to competely cool down before removing it from the tin and slicing it;
  • The feast is on;

cake 10

cake 11

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cake 12

Caloric Breakdown:

(1 Service = 1/15 of the recipe)

Blue – 56% Carbs

Red – 36% Fat

Green – 8% Protein

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Chocolate Sauce

Chocolate Sauce

It’s fruit or chocolate

Fruit or chocolate? Fruit topped with chocolate, of course! Why fruit OR chocolate?

As you’re not portuguese, you probably have no ideia what am I talking about. Well, if you don’t speak portuguese but you live in Portugal and you still have no ideia what am I talking about, dude, there’s life beyond Facebook and Instagram.

I know in most asian and south american beaches, you will find these guys walking on the beach with a box and selling pretty much everything, from coconut water, smoothies and natural juices, to açaí bowls, ice cream and even shellfish. But in Portugal we’re quite simple people.

Berliners VS Ice Cream

There are just two types of beach salesmen in Portugal:

  • The ones selling ice cream (normally ice cream sandwiches) while screaming out loud “Olha o gelado fresquinho! É de fruta ou chocolate!”, which means “Here is the refreshing ice cream! It’s fruit or chocolate!”. Okay, this is not funny at all in english, but they have a really special way to advertise it portuguese;
  • The ones selling berliners (basically a doughnut with no hole, normally filled with crème pâtissière) while screaming out loud “It’s the berliner! With or without filling!”;

Ice creams, sorbets, cold stuff, I get it. I’m hanging there, on the beach, the sun is shining, I see that crazy looking guy with a hat carrying a cooler box and I think “I could use a cold beer right now.” Then I realize that inside the box there is just fruit or chocolate ice cream. Probably a strawberry vanilla or chocolate icecream sandwich with a soggy biscuit. Anyways, I get disappointed as f*ck, swallow my pride and I still pay the 2€ for that crappy ice cream, because, after all, it’s still refreshing.

But now, let’s talk seriously – BERLINERS??????? ARE YOU OUT OF YOUR F*CKIN MIND???? You’re there, on the beach, in August, hot as f*ck, almost melting down and you’re gonna buy a f*ckin doughnut???? “Oh boy, it’s hot, I could really use a pice of deep fried dough filled with cream to refresh myself!” And there’s even people who rather have it WITHOUT cream, because that way they can be sure they’re gonna choke on the f*ckin food and feel even more thirsty! F*ck man!

Do people in your country eat peanut butter with cinnamon by the spoon on the beach? To get my mouth dry I could eat sand and I wouldn’t pay for it!

Chocolate Sauce

I did not know what to call to this recipe, since is just a chocolate thingy. I’m calling it a chocolate sauce, but I guess you could call it chocolate frosting, or whatever.

 Ingredients:

4 Juicy Dates
3 TBSP of Cocoa powder
Water or Vegetable Milk
Pinch of Vanilla (optional)
Pinch of Cardamom (optional)

Instructions:

  • Pit the dates;
    • If you’re using a less juicy variety of dates, I would recommend you to soak them for a couple hours;
  • Mash the dates with a fork, like a man and stuff;
    • Add in a tablespoon of water, to help mashing it;

chocolate 1

  • Add in the cocoa powder;
    • You could also add in the vanilla, cardamom and even other seasonings you may like;
  • Stir in the water or vegetable milk, little by little;
    • Keep adding it until you get the desired consistency;

chocolate 2

  • Store in fridge, in a closed glass jar;
    • If you’re using milk, it lasts up to 3 days in the fridge;
    • If you’re using water, it lasts up to 5 or 7 days in the fridge;
  • Serve your chocolate sauce with pancakes, waffles, nana ice cream, fresh fruit or açaí bowl;

chocolate 3

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chocolate 4

Caloric Breakdown:

(1 Service ~ 1 TBSP)

Blue – 76% Carbs

Red – 17% Fat

Green – 7% Protein

Note:

  • If you have some caffeine intolerance (yest, cocoa also contains caffein), you can replace the cocoa powder with carob powder.

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Instant Blueberry Jam

Instant Blueberry Jam

 

Compot, jelly, jam or marmelade? You could never tell the difference? You’re not alone. And believe me when I say thism working as a chef wouldn’t help you either. Beside all the compots, jellies, jams and marmalades, people are gonna start talking about all of these but with french or italian names for it, until it comes  to the point where gelée, jelly or confettura are all completely different things. So, to make things easier for everybody, we’re gonna call this recipe a jam. And before you start crying and telling me I’m wrong, remember this is my blog and I call my food whatever the heck I want. If I wanted to call this a Blueberry Kamehameha, this would be a Blueberry Kamehameha. Period.

Jams were never a part of my childhood. Contrary to many countries, jams are not a thing in Portugal. In some regions of the country pumpkin jam or quince marmalade used to be quite popular, but not nowadays and not for most people. Marmalade comes from the portuguese marmelada, by the way, in case of you didn’t know. I remember I wasn’t a huge fan of marmalade when I was young. Besides, I think the only jam I tried when I was a kid of tomato jam, that someone would ocasionally give to my mom. I think I actually enjoyed the flavor, but who knows the amount of sugar in it.

It was just when I started studying cooking that I became more interested in marmalades, jams, jellys, compots and all the possible combinations one could have with these fruit stuff. I remember that I bacame a fan of fresh cottage cheese with pumpkin compot (something very popular in Portugal back in the days) the momment I tried it.

Light

When I started exercising and taking care of my physical condition (more like taking care the way I looked, actually), I started wondering if jams would actually be healthier than butter. By that time, every item on the groceries shops shelves would have a light version of it. And I just played along. I replaced my refined sugars with artificial sweetners. Not the smartest choice, I know. In fact, I also knew it at the time, but I was more worried about the way I looked outside than the way I looked inside.

If you’ve been following The Real Green Scene on the social media, you know, for sure, that here at the house, we try to stay away from highly processed foods. Refined sugars and artificial sweetners are just some of those products.

This instant jam is something that we make every single week. It’s one of our favorite pancake toppings and it goes also really well on the bread or with yogurt, nana ice cream or your breakfast fruit or cereal bowl!

Ingredients:

4 Juicy Dates
300 gr. of Frozen Blueberries
1 TBSP of Chia Seeds (Optional)
Pinch of Vanilla (Optional)

Instructions:

  • Pit the dates;
    • If you’re using a not juicy variety of dates, I would recommend soaking it for a couple hours;
  • Mash the dates with a fork;
    • Add in 1 TBSP of water, if necessary;
  • Mix the frozen blueberries with the mashed dates;

jam 1

  • Transfer it to a pot and cook it on low heat, just until it starts boiling;
    • This could also be done in the microwave;

jam 2

  • At last, add in the vanilla and, if you desire a more consistent jam, also add in the chia seeds;
    • We normally don’t use chia seeds, as we like it a bit more liquid to soak the pancakes 😀 ;
  • Let it cool down completely before storing it in a closed jar;
    • It lasts two or three days in the fridge;
    • It could also be served warm;

jam 3

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jam 4

Caloric Breakdown:

(1 Service ~ 1 TBSP)

Blue – 80% Carbs

Red – 15% Fat

Green – 5% Protein

Note:

  • This process could also be applied to other berries, like strawberries, raspberries or blackberries, for example;

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Soy Milk

Soy Milk

“If I could spend the rest of my life with my people, I would do it over and over again.”

 

It was school day and I would wake up quite early in the morning. I’ve always been a mornings person, I would never wake up in a bad mood. Mom would help me dressing and prepare my breakfast while I brush my teeth. Normally I would have some toasts with a glass of chocolate milk or breakfast cereal with milk.

After that, mom would walk me to school and drop me there. Her job was just on the other side of the street.

Nasal Noises

On my way to school I would feel my belly bloated, I would feel sick and nauseated. I would make weird noises with my nose, like trying to relieve some pressure through the nose. I don’t know how to explain this and don’t even why, but I would feel a bit relieved by doing that. Even nowadays I would do the same.

“Those weird noises again? What now?” – Mom would scold me. Because this was not a single or sporadic episode, no, this struggle would repeat nearly every day.

Mom used to think that my morning sickness was dued to nervousness for going to school. And so did I, but I could never understand why. I actually used to enjoy going to school.

Calf

While growing I started hating having breakfast.

It was not until I was 17 or 18 when I realized that the problem was not the breakfast, but what I would have for breakfast.

I was asthmatic for many years and I was submited to a gazillion allergy tests, from cutaneous to blood testing. As far as I know, I don’t have allergies to any food, medicine or animal. The only allergy I’ve always had is to house dust mites. But the truth is that I found out that it was the milk that was ruining my mornings.

I can say I have lactose intolerance… or maybe I’m just not a calf.

Ingredients:
1 liter of Milk

1 Cup of Soy Beans (dried)
5 Cups of Water (plus some more to soak, boil and rinse)
1 TSP of Vanilla Powder (optional)
Maple or date Syrup, agave or any other sweetner of your choice (optional)

Instructions:

  • Rinse your beans;
  • Soak them in cold water for about 8-12 hours;
  • Drain the water;
  • Cook your beans in high heat;
    • Let it boil for about 10 minutes or until they’re soft and cooked;
    • The amount of water used to cook them is not important… though they should be at least covered in liquid… I think;
  • Drain the water and throw the beans in the blender;
  • Add in 5 cups of cold water;
  • Zzzzzzzttttttt;

soy 1

  • Do not blend it too much or it will be harder to filter;
    • Too much means that you don’t want to make a capuccino in your blender;
  • Use a cheese cloth or something similar to filter the milk;
    • Do not squeeze or twist the cloth too much or you’ll probably end up ripping it appart and you’ll make a mess;
    • This process requires some patience;
  • Keep the pulp that remains in the cloth;
    • This pulp is known as okara in Japan and can be used to prepare many recipes;
    • Google for recipes with okara, you will find a lot of things;
    • You can store your okara for about 3 or 4 days in the fridge or for over a month in the freezer;

soy 2

  • Pour the filtered milk into a sauce pan;
  • Cook the milk one more time, for 10-15 minutes on medium heat;
    • The soy milk has the tedency to form a thin skin on the top, just like that disgusting skin when you bring whole cow’s milk to boil;
      • This soy skin is known as yuba and sold fresh or dried and used in many different recipes in China, Japan, Korea and other asian countries;
    • If you don’t want to store your yuba to use later, you can just remove it or simply mix it again in the milk. Contrary to ordinary cow’s milk, this one dissolves!;

soy 3

  • When your milk is ready, taste it and check if you want to add in some vanilla or sweetners;
  • Allow the milk to cool down before storing it in a closed jar;
  • Fresh soy milk can be kept in the fridge for 3-5 days;

soy 4

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soy 5soy 6

Caloric Breakdown:

(1 Cup)

Blue = 23% Carbs

Red = 43% Fat

Green = 34% Protein

Note:

  • These values are for plain soy milk, with no sweetners added;
  • If you add sweetners like maple syrup, agave or others to it, remember that you’re also adding some more calories;