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Muffins |
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Use any FeelingOK Cake Mix for all muffins recipes.
Mix 2 whole eggs with half the mix and 120 g. soften butter.
Add the rest of the mix together with 200 ml. water and mix thoroughly (it's easiest in a food processor).
Preheat oven to 190°C (375°F), divide cake dough as 16 medium muffins and bake 26-28 minutes, or as 24 small muffins and bake in 20-22 minutes.
Hint: Replace 1/3 with double cream for a more rich cake
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Breakfast bars |
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Use any FeelingOK Cake mix for all breakfast bars recipes.
Mix half the mix with 80 g. of soften butter. Add the rest of the mix together with 75 ml. cold water and mix thoroughly (it's easiest in a food processor).
Preheat oven to 190°C (375°F), divide cake dough as 8 bars and bake in 7 minutes.
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Cookies |
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Use any FeelingOK Cake mix for all cookie recipes.
Mix half the mix with 125 g. of soften butter. Add the rest of the mix together with 1 whole egg and mix thoroughly (it's easiest in a food processor).
Preheat oven to 190°C (375°F), divide cake dough as small cookies, press flat and bake high up in the oven for approximately 7 minutes. Makes 35 small cookies.
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Sponge cake |
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Use any FeelingOK Cake mix for all sponge cake recipes.
Mix 2 whole eggs with half the mix and 100 g. soften butter.
Add the rest of the mix together with 50 ml. double cream and 200 ml. water and mix thoroughly (it's easiest in a food processor) - the ratio between cream and water is all up to you.
Preheat the oven to 180°C (355°F), put dough in a buttered cake tin and bake for approximately 35 minutes.
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Sweet shortcrust pastry tart |
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Use any FeelingOK Cake mix, but the Neutral, Chocolate or Lemon is recommended.
Mix half the mix with 100 g. of soften butter. Add the rest of the mix together with 1 whole egg and mix thoroughly (it's easiest in a food processor).
Let the pastry rest 30 minutes in the refrigerator, pre-heat the oven to 180°C (355°F), roll out pastry thin and line a 20-cm. (8") greased flan ring and bake for 15 minutes.
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French crêpes |
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Make 20 pancakes. Use any FeelingOK Cake mix for this recipe.
Combine 3 whole eggs with 50 g. melted butter, 100 ml. double cream, 400 ml. water, and mix thoroughly (it's easiest in a food processor) - the ratio between cream and water is all up to you.
It's not the easiest thing to make, since the pancake is very delicate to bake, but it's worth it! Serve with whipped cream or our low sugar jam. You can even drizzle over some of our low carb chocolate spread!
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American pancakes |
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Make 16 pancakes. Use any FeelingOK Cake mix for this recipe.
Combine 3 whole eggs with 50 g. melted butter, ½ tsp. of sodium bicarbonate, 100 ml. double cream, 300 ml. water, and mix thoroughly. Bake as pancakes, but a little longer than you are used to.
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Heart Waffles |
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Make 14 whole rounds of thin waffles. Use any FeelingOK Cake mix for this recipe.
Combine 3 whole eggs with 50 g. melted butter, ½ tsp. of sodium bicarbonate, 100 ml. double cream, 300 ml. water, and mix thoroughly. Bake in a waffle iron, but a little longer than you are used to.
Serve with our low carb chocolate spread and whipped cream, or our sugar free Jam and sprinkle with a sugar substitute (e.g. Hermesetas or Splenda).
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Baked Egg Custard Tart |
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Serves 8-12. Requires a sweet shortcrust pastry tart as made above.
Pre-heat the oven to 180°C (355°F). Mix together 8 egg yolks with the equivalent of 75 g. sugar. Bring 400 ml. double cream to a boil, and pour the boiled cream onto the egg mixture, stir in well, and pass though a sieve.
Pour the custard tart mix into the baked pastry case, grating fresh nutmeg across the surface and bake for 30-35 minutes until the custard has just set. (All eggs and ovens have different strengths, so cooking time is a guide, a gently wobble will indicate that the tart is ready).
Remove from oven and allow to cool to room temperature before serving.
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Chocolate Cognac Fluff Sponge |
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Requires a sponge cake based on the Chocolate mix.
Mix 300 ml. double cream, 1 tsp. dry instant coffee, the equivalent of 2 tbsp. sugar and 2 tbsp of Cognac in a bowl and whip until thick.
Split the cool cake in 3 layers with a very sharp knife, and join with the coffee/cognac cream and cover the cake with whipped cream.
Keeping time: 2-3 days in the refrigerator
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Carrot cake with orange icing |
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Make a sponge cake as above based on the Cinnamon flavour, and add 1 large (or 2 small) fine grated carrot and bake as normal.
Combine 100 g. of butter, 100 g. of cream cheese, grated zest of ½-1 orange, 2 tbsp. Double cream, 1 teaspoon of sugar substitute like Splenda and whisk until it's light and fluffy.
Spread the icing on the cake when cool and decorate with halved walnuts or pecans.
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Single large white bread |
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Dissolve 25 g. fresh yeast (or equivalent dried) in 300 ml. lukewarm water, add the FeelingOK White Bread mix, perhaps a good dash of olive oil and kneed it fast. Preheat the oven to 190°C (375°F), put the dough in a 1.5 ltr. (3 pt.) bread tin, perhaps sprinkle with poppy seeds and let it prove until double size.
Set in the lower part of a hot oven and bake 40-45 minutes. Take the bread out of the tin and let it cool thoroughly. To keep it fresh long, we recommend slicing it and freezing it.
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Double white breads |
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Dissolve 40 g. fresh yeast (or equivalent dried) in 450 ml. lukewarm water, add the FeelingOK White Bread mix, perhaps a good dash of olive oil and kneed it fast. Preheat oven to 190°C (375°F), divide the dough in 2 x 1 l. (2 x 2 pt.) bread tins and let it prove until double size.
Set in the lower part of a hot oven and bake for 35-40 minutes. Take the bread out of the tin and let it cool thoroughly before slicing. To keep it fresh long, we recommend slicing and freezing it.
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French Baguette |
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Make the dough as described above.
Preheat the oven on 210°C (410°F), divide the dough in 3 parts, roll every part to a long thin roll, 3 cm. thick and prove until double size. Set in the middle of a hot oven and bake for 30 minutes.
Let the bread cool before serving.
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Pizza Base |
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Make the dough as described for a single large white bread, but add 50-75 g. of grated parmesan and more olive oil.
Preheat the oven on 200°C (385°F), divide the dough in 2 parts, roll every part to a flat circle, 0.3 cm. thick, preferably on a pizza-pan, add the filling and let it prove to double size. Set in the lower part of a hot oven and bake for approximately 25 minutes.
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Single large dark rye bread |
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Dissolve 25 g. fresh yeast (or equivalent dried) in 300 ml. lukewarm water, add the FeelingOK Dark Rye Bread mix, perhaps a good dash of olive oil and knead it fast. Preheat the oven to 190°C (375°F), put the dough in a 1,5 l. (3 pt.) bread tin, perhaps sprinkle with poppy seeds and let it prove until double size.
Set in the lower part of a hot oven and bake 40-45 minutes. Take the bread out of the tin and let it cool thoroughly. To keep it fresh long, we recommend slicing it and freezing it.
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Double dark rye breads |
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Dissolve 25 g. fresh yeast (or equivalent dried) in 300 ml. lukewarm water, add the FeelingOK Dark Rye Bread mix, perhaps a good dash of olive oil and knead it fast. Preheat the oven to 190°C (375°F), put the dough in a 1,5 l. (3 pt.) bread tin, perhaps sprinkle with poppy seeds and let it prove until double size.
Set in the lower part of a hot oven and bake 40-45 minutes. Take the bread out of the tin and let it cool thoroughly. To keep it fresh long, we recommend slicing it and freezing it.
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Single large dark rye bread II |
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The style of a Danish "Rugbrød" or German "Schwarzbrot"
Dissolve 15 g. fresh yeast (or the equivalent dried yeast) in 350 ml. lukewarm water, add the FeelingOK Dark Rye Bread mix for 1 large dark loaf, a good dash of olive oil for the taste, and combine the dough.
Preheat the oven on 210°C (410°F), put the dough in a 1½ l. (3 pt.) bread tin, sprinkle with poppy seeds if you like, and let it prove some. Set in the lower part of a hot oven; bake for 10 minutes, lower the temperature to 185°C (365°F) and bake additional 60-70 minutes.
Take the bread out of the tin and let it cool thoroughly before slicing.
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Bread and Butter Pudding |
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Serves 6-8. Requires a small white bread made with FeelingOK White bread Mix
Grease a 1.75 litre (3 pt.) pudding basin with butter. Cut 12 medium size slices of FeelingOK White Bread, butter the bread, remove the crust (optional) and cut in half diagonally, creating triangles.
Make the custard by whisking 8 egg yolks with the equivalent of 150 g. sugar together in a bowl. Split a vanilla pod (or use vanilla essence) and place in a pan with 400 ml. double cream and 200 ml. water. Bring to a simmer, then sieve onto the egg yolks, stirring all the time.
Pre-heat the oven to 185°C (365°F). Arrange the bread in layers in the prepared basin, sprinkling with a little cinnamon or nutmeg in between layers. Pour the warm egg mixtures over the bread and let soak for about 15 minutes.
Place the dish dish in a roasting tray 3/4 filled with warm water, lightly cover with buttered foil and place in oven. Cook for about 25-30 minutes until the pudding sets. (All eggs and ovens have different strengths, so cooking time is a guide; it should not become too firm).
When ready, remove from water bath, and grill under medium heat until the corners of the bread start to burn a little, giving a bittersweet taste and pleasing finish.
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How to keep... |
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To keep the cakes etc. fresh for a long time, we recommend freezing it, or the refrigerator.
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