As a part of a project I am working on with the sweetener platform www.zoetstoeffen.eu, I have recently ran two cooking workshops at Yves Matagne Atelier – one for journalists and one for the lovely fellow bloggers. The idea was to show what else you can do with the sweeteners aside from putting them in your coffee or baking with them! I developed three recipes especially for the workshop and I thought – why not share it with you too!
The candied pecans in the salad are delicious and so easy to make. A handy tip: you can also have them as a snack (I add a pinch of cinnamon at the end of the process to make them extra special).
Try the pasta sauce if feel like having something else than the traditional tomato sauce. I use pasta made from quinoa or spelt, it makes the dish much lighter which is great for the summer!
Last but not least – the coconut froyo! Ok, there is no actual yogurt in it as I substituted it with coconut milk but I promise you will love it and it takes literally seconds to make! Literally.
STRAWBERRY & FETA SALAD WITH STEVIA CANDIED PECAN NUTS AND BALSAMIC DRESSING
1 big portion
75g baby spinach leaves
30g pecan nuts
1,5 tbsp stevia (sugar consistency)
25ml olive oil
20ml balsamic vinegar
3 drops of liquid stevia
In a small pan, put stevia on low heat. Wait till the stevia starts melting, add pecans and toss to coat. Spread on a baking paper and let cool – it should take 3-4 minutes.
In a small jar, put the vinegar, oil and stevia. Close the lid and shake to combine.
On a plate, put the spinach leaves. Wash the strawberries, pick off the green tops and cut them in half. Arrange on the spinach leaves. Crumble feta on top, add pecans and drizzle with the dressing.
PASTA ROASTED RED PEPPER SAUCE
+- 3 portions
4 red peppers
1 tbsp olive oil
1 tsp veggie bouillon paste
4 garlic cloves, minced
2 shallots, peeled and finely cut
2 tbsp tomatenconcentraat
4 springs fresh thyme
1 tbsp tagatose sweetener
300g quinoa or spelt pasta
Preheat the oven to 220 degrees. Cut red peppers in half, remove seeds and cut again in half. Line a baking tray with aluminum foil and put the peppers on it. Bake for about 30-35min till the skin is starting to blacken. Take out of the oven, put in a plastic bag and let it ‘steam’ for a few minutes. Take it out of the bag and peel the skin off. Put it in the blender and pulse for about 20 seconds.
Cook pasta according to instructions on the package.
Heat up olive oil in a sauce pan. Add garlic and shallots and sauté for a minute or two. Turn heat down and add tomato paste and tagatose and bake 2-3 more minutes.
Add thyme, stir in the red pepper and allow to gently simmer for 3-5 minutes. Add veggie bouillon and simmer two more minutes. If the sauce is too thick, add 2-3 tbsp of water. Season with salt & pepper to taste.
Serve sauce with pasta. Sprinkle it with parmesan cheese and decorate with thyme.
RASPBERRY & COCONUT FROYO
300g frozen raspberries
150ml coconut milk
2 tbsp tagatose
Blend raspberries, kokosmelk and tagatose in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.