Miso Glazed Tofu and Sweet Potatoes

Miso Glazed Tofu Sweet Potatoes

Well these have been an exciting couple of weekends with people I consider as family. After the weekend in Köln I went to a surprise birthday party for a friend and former boarding-school roommate in Barcelona. Continue reading

Her boyfriend organised it and she was so surprised by the party and by our presence (another friend also went all the way to Barcelona for the event). The look on her face was worth the journey and Barcelona a city one can only enjoy.

I took a week off from blogging after that because I had to work on a project. Despite the schedule, these past few weeks I’ve been eating incredibly healthy and I have drastically reduced my hard-cheese and salt intake and have upgraded my daily workout. I can say I feel great. So in the line of what I’ve been eating lately is this post’s recipe: Miso Glazed Tofu & Sweet Potatoes.

Miso Glazed Tofu Sweet Potatoes

Miso Glazed Tofu Sweet Potatoes

 

Miso Glazed Tofu & Sweet Potatoes

 

Recipe for 4

Prep time: 15 min

Cook time: 20-25 min

 

Ingredients:

480g tofu

960g sweet potatoes – peeled

4 tsp. toasted sesame oil

powdered chilli peppers to taste

2 tbsp. brown sugar

4 tbsp. miso paste

4 tbsp. rice vinegar

4 tbsp. soy sauce

1 tbsp. water

3 tbsp. sesame seeds

2-3 tbsp. chopped spring onions.

 

Recipe:

Cut the sweet potatoes into 2 cm cubes. Fill a pan with salted water and bring to a boil. Add the potatoes, cook for 5-7 min (until the sweet potatoes are a little soft but hold well together) and drain.

Cut the tofu into cubes of about the same size as the sweet potatoes. Pat dry the pieces with kitchen paper in order to remove as much moisture as possible.

In a non-stick pan heat the sesame oil on a medium-high fire. Add the sweet potatoes and the tofu with a little salt and brown on all sides, tossing regularly. After about five minutes add the powdered chilli peppers.

Meanwhile prepare the sauce by mixing the miso paste, rice vinegar soya sauce and water together.

Now that the sweet potatoes and tofu are brown, reduce the fire to low and sprinkle the sugar. Once it starts to caramelise, add the miso sauce and immediately toss. Add the sesame seeds, toss again and serve with the spring onion on top.

 

 

 

 

 

Aargauer Carrot Cupcakes

Carrot CupcakesLast weekend I went to Cologne to spend the weekend with a couple of friends from high school and without going into too many detail I can just say it was marvellous, like each time we meet. Continue reading

On those occasions my aim is always to make the most out of the time spent together and when I come back I’m usually very happy but very tired as well. I woke up on Friday at four and for the three-hour train journey I packed myself a couple of these carrot cupcakes I baked the day before. To make these cupcakes I took the recipe for the carrot cake from canton Aargau (a region in the north of Switzerland) and more or less divided the quantities by two. I took the recipe from the bettybossi site (recipe in French) and was really pleased of the outcome because this recipe has a refreshing taste and light texture. I will definitely be doing this recipe again; it’s a perfect grab and go treat.

 

 

Aargauer Carrot Cupcakes

 

Recipe for 12 cupcakes

Prep time: 30 min

Cooking time: 20 min

 

Ingredients:

2 large eggs

125 g sugar

1 tbsp. very warm water (but not boiling)

40 g flour

125 g thinly grated carrots

125 g blanched ground almonds

zest of ½ lemon + its juice

1 tsp. baking powder

1 pinch salt

Optional: 1 pinch cinnamon

 

For the glazing:

150 g icing sugar

1 tbsp. lemon juice

1-1.5 tbsp. water

 

Recipe:

Heat oven at 180°C.

Separate the egg whites from the yolks in two bowls.

To the bowl with the egg yolk add the sugar and water and whisk for about 5 min or until the texture has become foamy.

Now add the lemon juice and zest, carrots, almonds. Mix the flour and baking powder and combine them to the egg yolks, sugar, carrot and lemon and mix until even.

Whisk the egg whites to a peak and fold it in with the rest of the ingredients until just combined.

Place the paper moulds in the cupcake tin and evenly distribute the mass in the individual portions.

Bake in the lower part of the oven for about 20 minutes. If you insert a toothpick and it comes out dry: they’re ready. Let them rest a few minutes before removing them from their mould and then transfer them to a rack to let them cool completely.

To prepare the glazing mix the sugar, lemon juice and water. The consistence should be thick but a bit runny. Take a cupcake and add about a tsp. of glazing and spread it with the back of a spoon or by tipping it to make the glazing spread over the top.