PB and J biscuits

I saw the divine Reece Hignell and Jess Lemon (from Australia’s Masterchef ‘Back to Win’) share an epic 3 ingredient peanut butter biscuit recipe on Instagram.

So I thought, “let’s make it PB&J – but healthy?”

The original recipe is just 1 cup of sugar, 1 cup of peanut butter and 1 egg, mixed together into balls and flattened with a fork, baked at 170*C for 12 minutes.

I changed mine up a little and used:

  • Baked at 170*C for about 15 minutes, then drizzled with Noshu low sugar white chocolate chips and served with a dollop of Natvia low sugar raspberry spread – bliss!
  • Vegan Pumpkin Soup

    Warms the soul as well as the belly!

    Ingredients (serves 2-3)

    • 200g butternut pumpkin
    • 4 large carrots
    • 125g can coconut cream
    • 4 fresh sage leaves
    • 1 sprig fresh rosemary
    • 1 litre vegetable stock
    • Chives to serve

    Method

    1. Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
    2. Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
    3. Serve hot with chives on top.

    Honey Mustard Pumpkin Seeds

    Don’t throw out your unwanted pumpkin seeds – turn them into this tasty snack instead!

    Ingredients

    • 1/8 cup pumpkin seeds
    • 1 tsp mustard
    • 1 tsp honey

    Just multiply the recipe for bigger quantities, works a treat! I’ve also thrown in buckwheat groats and tigernuts to increase the volume before and they taste amazing. 

    Method

    1. Preheat the oven to 180*C and line a tray with baking paper.
    2. Toss the pumpkin seeds with the honey and mustard, then roast until golden – be vigilant as these can burn quickly, then only need 8-10 minutes max!

    How To Smorgasbord like a Svensk

    (by an Australian who has not a ounce of Scandinavian heritage and does not means to cause offence but merely encourage others to be more culturally experienced!) 

    If you’re going to visit Sweden, then a traditional smorgasbord is a must. Not just because you can experience a wonderful aspect of Swedish culture, but because it also allows you to try many different tidbits of Scandinavian cuisine. 

    My recent smorgasbord experience at Verandan restaurant at the Grand Hotel Stockholm was easily one of my favourite international food experiences ever. For 545 SEK / $82 AUD, you can try smorgasbord the traditional way. There’s nothing to stop you from being completely uncultured and treating the experience like a usual hotel buffet, but trust me when I say you’ll find the whole process much more fun if you follow the rules of engagement! 

    The general ‘rules’:

    • Use many small plates with multiple trips to the smorgasbord 
    • Do not pile your plate high with food, show restraint 
    • Cold before hot, herring first 
    • Be open minded, enjoy! 

         

          

    Step 1 – The herring

    Start your smorgasbord experience with pickled herring, a tasting of Swedish cheese, a shot of Aquavit / vodka and a Swedish beer. In all my excitement I forgot to take the dill potatoes as well, so these featured in the second plate, BUT the herring SHOULD be accompanied by these glorious potatoes!

    Also not featured here is the beautiful bread basket, with the dark aniseed scented loaf being the clear favourite. 

     

    Step 2 – More fish, and eggs 

      

    If you thought you were finished with fish, you have been fooled! Whether it’s hot smoked, beetroot cured, gravalax or baked salmon, char or mackerel, the next course is also a feast of fancy of the fish variety. Must come with lemon (and I highly recommend mustard dill sauce!). 

    Again in my excitement I failed to see the OTHER selection of fish, so I had to do this one twice. By this stage I felt like I had eaten enough fish to classify myself as a mermaid, as I was at least 50% seafood matter by body weight. 

    Step 3 – Salad and cold meats 

    A selection of salads and a variety of cold roasted meats with various sauces is next, with lamb, pork, beef, chicken, terrine and ham to relieve the otherwise predominately pescetarian palate.

    The salads make for a light and refreshing change from the abundance of protein, however as I discovered, they won’t leave you feeling any less full by the end. 

     

     

    Step 4 – Hot dishes 

    By this stage I was absolutely struggling. More food?! Roasted lamb, omelette, vegetables, pork….. oh dear! Send for help! I couldn’t bare the thought of any more fish, and had to pass on the beautiful baked cod with eggs (although I did try potato gratin with anchovies to be fair!). This is where the Swedish meatballs feature, which must be eaten with a side of tart lingonberries for the true Swedish experience. I’m ashamed to say I couldn’t finish my measly selection plate here as my impending abdominal compartment syndrome just wouldn’t allow it. 

    Step 5 – Dessert 

      

    Activate dessert stomach! Chocolate tart, macarons, fruit salad, ice cream, cakes and delectable morsels a plenty, there is ALWAYS room for dessert, even in the case of potential stomach rupture in the foreseeable future. I am proud to say I tried one of everything, my favourite being the chocolate tart (which was richer than the King of Norway) and the custard filled berry puff creation. My pancreas and I are no longer speaking to one another. 

    Surviving the smorgasbord 

    I can now say that after having had the true smorgasbord experience, most of the other buffets I’ve tried have paled by comparison. It is significantly more fun with an order to follow and a different traditional cuisine to try, and I would highly recommend this experience to any traveller to Stockholm!