The Joy of Homemade Jam

Posted on May 21, 2013 by chefgabi

I just wanted to share with you a simple recipe for a bit of healthier jam. Guilt free, almost!Honey sweetened and freshly made, it may make a great option for breakfast, cakes, cookies or desserts.

When ever I have some fruits or berries that are a bit on the softer and riper side, I combine them in a small sauce pan, add a slice of organic lemon with the skin, a small piece of vanilla pot and as much acacia honey as required to sweeten the fruits. This depends pretty much on the fruits and on your taste.

Then I simmer them on low temperature for around 10 – 15 minutes. This is enough to deconstruct the fruits and still leave them in a vivid color a flavor. After that I add a spoonful of either arrowroot, agar agar or tapioca flour, or and stir that in for a last bubble up on the heat. Again here it depends on the pectine content of the fruits if I need a little bit more of the thickening agent or not. Rule of thumb: 1 teaspoon for around 350 – 400 ml of jam.

Now the jam is ready to be filled in a glass or bowl and it goes in the fridge, awaiting its final use! It keeps well for around 3-5 days when refrigerated. So I never produce too much of it. Making such a small amount of deliciously smelling jam in your kitchen is no work at all and so much pleasure. You should give it a try! I love to eat this jam with some fresh yoghurt for example when I am craving something sweet….

Luxurious Muesli – Start fresh into April!

Posted on April 2, 2013 by chefgabi

I now can reveal the recipe for my latest favorite muesli, as shown and created for MBC1 The Green Apple Show, aired recently. View the video sequence here.
By the way, there is more healthy treats to come soon on this channel. Keep watching it.
To easy make and enjoy this perfect morning treat at home, please follow below recipe.
I am sure you will like it as much as I do!

Luxurious Layered Morning Muesli
2 portions

What To Buy
10g Buckwheat
5g Puffed Amaranth (it is easy to puff Amaranth, as shown in the video, if you want to do it yourself as I do it)
10g Oat flakes
10g Almonds with skin
50g Mango
50g Papaya
30g Pomegranate seeds
50g Strawberry
10g Passion fruit pulp with seeds
200ml low fat Yoghurt
5g Acacia honey

How To Make It
Toast the buckwheat, the oat flakes and the sunflower seeds slightly in a non stick pan without any fat. Toast the almonds the same way and crush them roughly. Mix the seeds and nuts with the puffed amaranth.

Peel the papaya and the mango. Dice strawberry, mango and papaya and keep separate.
Spoon the prepared ingredients layered into glasses, so you can display the colorful layers: Some seeds and nuts mix, top with yoghurt, one type of fruit. Repeat the same layers with a different type of fruit.

Serve topped with a drizzle of acacia honey.

Chef Gabi’s Tip
This morning treat is packed with nutrients supporting beautiful skin, shiny hair, strong nails and bones. In the same time it provides you with lots of energy for a fresh start in the day.
p.s. left is one “making of” picture with the presenter Howayda and me, preparing the muesli. In the back you see beautiful Madinat Jumeirah Resort with its waterways, where guests are transported by boats …enjoy something truly inspirational about it here.

Talise Nutrition on MBC 1

Posted on March 14, 2013 by chefgabi

Our latest filming will be aired tomorrow, Friday, at 9 pm, at the Green Apple Show on MBC1…..very excited, and hope you all watch!

I have been very busy at work the last few weeks. Oh what am I saying, the last few months! No chance for even a short trip abroad to visit my beloved Bavaria, where I come from, to see the winter. Everyone at home is jealous though that I have everyday sunshine and warm weather while they have been freezing and shoveling snow. At least until recently, now finally some signs of spring are in the air.

To cure my longing for Bavaria I cooked some

flavors from home – away from home.

My home grown sweet marjoram (oregano family, but sweeter and milder) is beautiful and just perfect with its fragrant little leaves. Apart from its antioxidative benefits (think eternal youth!) it is a staple seasoning ingredient in Bavarian cuisine. I added it to my very simple but delicious

Potato Vegetable Soup with fresh Marjoram
2 portions

What to Buy
1 carrot, diced
1 parsnip or parsley root (however parsley root is difficult to source here in the Middle East), diced
2 small potatoes, peeled, diced
1 small leek, sliced
1 bay leaf
1 small piece mace
2 tablespoons olive oil
500 ml vegetable stock
salt, pepper
5 sprigs fresh marjoram, leaves picked

How to Make It
Braise in olive oil until golden the potatoes, parsnip and carrot with bay leaf and mace. Then add the vegetable stock and simmer for around 15 minutes on low heat. Add the leek, season with salt and pepper and serve with fresh marjoram leaves sprinkled all over.

Chef Gabi’s Tip:
I add sometimes dried cepes to the soup – they give this simple soup a significant upgrade! Must try.
This is what I cook at home when I feel not like cooking. A really easy to make recipe.

Baking Rediscovered

Posted on February 10, 2013 by chefgabi

Recently I have rediscovered baking. My mom bakes almost every day fresh crispy wholesome rolls and baguettes, and her dark and aromatic sourdough bread is famous! I have done her recipe for gluten free sesame rolls and you wouldn’t believe it they are really lovely. They will be definitely on my hitlist from now on.

GLUTEN FREE SESAME ROLLS
12 small rolls (they turn out crispier, when they are smaller)

What to Buy
50 gm millet flour
100 gm buckwheat flour
20 gm quinoa flour
150 ml water
10 gm fresh yeast
20 gm butter, melted (you can also use olive oil instead)
5 g salt
20 gm wholesome white sesame, toasted

How to Make It
Liquidise the yeast in the water. Combine it with the flours, toasted sesame seeds, salt and butter. It can be that you need to add some more water or a touch more flower. Just bear in mind the dough is rather soft as pictured above.
Preheat the oven at 250 degrees Celsius. Lay a baking tray with parchment paper and spoon the rather soft dough in portions on the paper. Give them an even more rustic look by dusting them generously with some of the flour mix from above ingredients. Allow the rolls to rise for around 15 minutes, then bake them in the oven for around 10 minutes, with an initial spritz of cold water sprayed into the oven before you close the door for baking. This is to create the best crust. For more baking tips please click here.

They are best when eaten slightly warm. I am a big fan of dipping them in quark with herbs, little garlic and diced tomatoes!

Here some information on the flours used in this recipe:
Millet is an excellent source of silicium, good for bones, teeth, skin and hair strength. Its golden color makes all baked goods appear brighter and lighter, even though they are wholesome. However the flour is slightly sandy on the tongue. For this reason I use it mixed with others for bread rolls.
Buckwheat provides plenty of lecithin, good for your heart. It has a very special flavor, a bit nutty in an unusual way (unless you are Russian born and raised on buckwheat based dishes). The flour is slightly grey in color, a reason why I tend to mix it with golden ones for a sunnier look. The lecithin makes it a perfect flour for baking, and doughs turn out smooth and fluffy.
Quinoa is a protein powerhouse supplying all essential amino acids. Its flower is similar bright than millet flour and lifts the color of any baked food even though it is wholesome.

Cold Weather – Hot Tea

Posted on January 19, 2013 by chefgabi

With cold winds chilling even Dubai’s mild winter climate I made my favorite winter tea today. Something I only do back home in Bavaria, when it is “really” cold.
Maybe you also enjoy trying this recipe, regardless your location?

Apple Cranberry Tea
10 portions

What to Buy
4 red or yellow apples
1 organic lemon
5 gm ginger
15 gm cranberries
30 ml agave syrup
3 l water

How to Make It
Cut the apples in chunky pieces, leaving the skin on. Slice the ginger and lemon with their skin. Place the apples, cranberries, ginger, and lemon in a large pot, top with water and simmer on low heat for around 1 hour. Season with agave syrup to taste and strain before serving. You will see the tea being slightly thickened by the apples’ pectine.

Chef Gabi’s Tip
I often make this tea without cranberries, but with additional 1 quince, or some elderberries. Whatever is available. Also I sometimes replace the ginger with cinnamon stick.
Apples are rich in pectine and help to bind and flush out toxins. Ginger is great to strengthen immune power and aids digestion.
To learn more about cranberries please see also here.

Sunchokes and Tomatoes

Posted on January 17, 2013 by chefgabi

Here is the dish and recipe I have cooked on Dubai One. It was fun to be with Ash and Tom on the show as always!

Sun Choke Puree & Crisps
2 Portions

What to Buy
300 gm sun chokes
80 g potato
1 tomato
10 gm parsley
1 organic lemon (grated skin and juice)
20 gm butter
3 ml olive oil
Salt , Pepper

How to Make It
Wash the sun chokes and slice 2 of them very thin. Place the slices on a pergament paper on a baking tray and dry for around 15 minutes at 150 degrees Celsius in the oven. Peel the remaining sun chokes and the potato, steam them until very soft. Crush them and season the puree with salt and pepper. Dice the tomatoes (preferably with the skin due to the fact that the flavonoids are fully available). Chop the Parsley. Mix tomatoes with parsley, lemon juice and grated skin, season with some olive oil, salt and pepper. Arrange the soft puree in deep plates or small bowls. Top with the tomato parsley salad and crispy sun choke chips. Serve warm, not hot.

Chef Gabi’s Tip
The sun choke is one of the finest source dietary fibers, especially high in oligofructose inulin, which is a soluble dietary fiber. Inulin should not be confused for insulin, which is hormone. The root flesh provides 1.6 mg or 4% of fiber. Inulin is a zero calorie, sweet inert carbohydrate and does not metabolize in the human body, which make the root an ideal sweet snack for diabetics and dieters. They are very good source of minerals and electrolytes especially potassium, iron, and copper. 100 g of fresh root contains 429 mg or 9% of daily-required levels of potassium. Potassium is a heart friendly electrolyte; helps reduce blood pressure and heart rates by countering effects of sodium. 100 g of fresh sun choke contains 3.4 mg or 42.5% of iron, probably the highest quantity among edible roots and tubers.

The Magic Cabbage Soup

Posted on January 14, 2013 by chefgabi

Even though I am far from recommending a diet restricting anything else than just one food item I admit that cabbage soup works wonders…..and is truly recommendable to be included in your healthy menu plan.
But I just wanted to use the headline. Because my cabbage soup is magic - only look at this color! It is made of red cabbage. I love purple anyway. Purple in foods is due primarily to their anthocyanin content. The darker the blue hue, the higher the phytochemical concentration. Anthocyanins are antioxidants that are particularly heart healthy and may help support healthy blood pressure. As a color is so special for food and a little bit irritating at times. But nothing to worry. Everything in the following recipe is natural. You can make it for a great entree in a menu, or just use it as the “Magic Soup”, that helps you to manage your weight and to detox. Enjoy!

Red Cabbage Capuccino
2 Portions

What to buy
300 gm red cabbage, chopped
1 shallot, diced
¼ apple, peeled, chopped
2 cloves
5 ml agave syrup
2 tablespoons olive oil
Salt, pepper
1 tablespoon apple vinegar
50 ml soy milk

How to Make It
Braise the shallot, cloves, apple and cabbage in olive oil and agave syrup. Add 300 ml water and simmer for around 20 minutes. Blend the soup and work through a semi fine sieve. Season with salt, pepper, and vinegar. Top the soup with soy milk foam.

New Year – New You

Posted on January 9, 2013 by chefgabi

Who has not made some New Years resolutions that are related to a fitter, healthier body?

Detox is key after the festive season just concluded and some extra pounds gained! You can easily get back to a healthy and new you with some carefully selected food that helps to flush out the toxins and in the same time is nourishing your cells with the right amount of nutrients. Especially when working out we need to have some healthy proteins, good complex carbohydrates and plenty of vitamins with our food. In the same time it should be not so heavy on calories and fat. See here one of my favorite salads, that can make a complete lunch or dinner, and is even suitable to be taken to the office in a lunch box. Try this deliciouysly nourishing salad with cleansing beetroot, liver function supporting artichokes and vegetable protein providing lentils. In the same time this dish is vegan and free of gluten. Not to mention it is easy to make and tastes great….

Beetroot Lentil Salad

What to Buy
2 large or 4 smaller portions

50 g Du Puy Lentils
500 ml Vegetable stock
2 Cloves and 1 Bay leave
1 White Onion, peeled
500 gm Beetroot, cooked
1 Artichoke bottom, cleaned
8 ml Balsamic Vinegar
5 ml Lemon Juice
10 gm Parsley and Mint, leaves picked and washed
10 ml Olive oil
80 gm Mixed Lettuce, picked and washed
Salt and Black Pepper to taste

How to Make It
Stick the bay leave with the cloves on the onion surface. Cook the lentils with onion, cloves, bay leaf and vegetable stock. This may take up to 25 minutes to get them soft. In the meantime dice the beetroot, slice the artichoke bottom and mix olive oil, lemon juice and baslamic vinegar to a dessing.
Remove the onion with the bay leaf. Toss the warm lentils with beetroot, artichokes and the vinaigrette. Season to taste and arrange with lettuce and the herbs on plates.

To round up your resolutions and make them work much more effective, visit beautiful Talise Spa at Madinat Jumeirah. Be guided to a new glowing you by a consultation with Dr Erzebeth Makk and Kay Vosloo. Besides that we serve at the Spa carefully selected healthy dishes that restore energies and help to create that “feel good in the inside” supporting whatever treatment you choose.

Nevertheless as a chef I am running around all day, but specific training and guided movements are much more effective to tone muscles and build shape. I have started some workout recently and can only recommend it. Besides it is fun it makes you feel much better after only a few sessions already.
Have a look at what the new Talise Fitness at Madinat Jumeirah has on offer. I am sure there is something for everyone. And their new menu at Quay Cafe is tuned up with healthy options that suit and support deliciously your work out aspirations. Enjoy!

Wishing everyone a healthy, happy and successful New Year!

POTATOES – INCREASE ENERGY

Posted on December 2, 2012 by chefgabi

The humble starchy vegetables are in season in autumn. When weather is cooler we tend to especially appreciate energy rich and warming food. Potatoes are underground tubers storing all the vitamins and minerals needed for growing new potato plants. Hence they are full of nutrients – the immune-boosting vitamin C, and also a rich source of vitamin B 6 (for cellular renewal, healthy nervous system and balanced mood), folate and potassium, magnesium and iron.
Potatoes are in particular worthy when eaten with their skin like in the following recipe. Enjoy!

Anna Potatoes

2 Portions

What to buy

300 g potatoes
1 onion
200 ml vegetable stock
10 ml olive oil
Salt and pepper to taste

How to Make It
Brush the potatoes under running water until their skin is clean. Then slice the potatoes with the skin thinly using a mandolin slicer. Dice the onions and braise them in some olive oil until they are translucent. Brush 10 oven proof cups with some olive oil. Arrange the potato slices and the onions in layers, seasoning each layer with salt and pepper. Pour as much vegetable stock over the potatoes as needed so that the stock appears when you press the potatoes down.
Place the cups in a deep oven tray half filled with hot water and cover closely with aluminum foil. Bake the potatoes at 180 degrees Celsius for around 60 minutes.

Remove the Anna potatoes carefully from the cups and place them on plates.
Serve them for example with reduced beetroot juice, shaved fresh horseradish and bouillon turnips.

Chef Gabi’s Tip: Anna potatoes are low in fat, a perfect dish to consider when you try to loose a little bit of weight but still need energy to work out. And this dish can be easily prepared in advance when you cook for friends.

Autumn – Time to Strenghten Immune Power

Posted on November 30, 2012 by chefgabi

With the most welcome weather change it is wise to prepare our immune system to fight off flu attacks. Vitamin C rich foods help to stengthen immune power best. With cranberries in season I made this a vitamin packed delicious smoothie in almost no time. It features a great combination of lactic protein, pectine to bind and eliminate toxins, plenty of vitamin C, which is besides a great immune shield also helping to burn fat if you work out, Provitamin A, and it is wholesome. Perfect.

My Cranberry Smoothie

2 Portions

What to buy
200 ml fresh pressed carrot juice
200 ml fresh pressed apple juice
200 ml low fat yoghurt or laban
2 Passion fruits – pulp and seeds
2 tablespoons agave syrup
2 tablespoons fresh or frozen cranberries
Crushed ice

How to Make It

Blend the cranberries with the agave syrup, the juices and the yoghurt or laban. Serve on crushed ice, toped with fresh passion fruit pulp.

Here are some interesting facts about cranberries:
The tart little red fruits are high vitamin and high health supportive phytonutrient wonders (phytonutrients are for example phenolic acids, flavonoids, anthocyanins – they are all impressive antioxidant, anti-inflammatory, and anti-cancer properties) while they are extremely low in calories. They contain plenty of vitamin C, K, and E, manganese and fiber.

Wishing you a great and healthy UAE National Day – enjoy the festivities!

Talise Nutrition

Madinat Jumeirah's wellbeing Chef shares her passion about healthy cuisine!

Category Archives: Recipes