October menu

I kind of enjoy baking/cooking and I also kind of enjoy blogging about it. So I decided to make another Menu for you noobs. (Nut sure that sound like a nice thing but I do mean it in a nice way!)

Banana and peanut butter smoothie2016-07-26 09.31.31 1.jpg
5 min – 2 persons – easy


  • 2 bananas
  • 200 ml milk
  • 2 tbsp peanut butter
  • 2 tbsp honey
  • 2-4 ice cubes

Put everything in a blender and mix for about 30 seconds until smooth. Poor into a glass , add a straw if you want. And you’re done!


Baked sweet potato with Brie
30-60 min – 4 persons – easy

Processed with VSCO
This doesn’t necessarily look delicious… But it was! Don’t worry. I won’t feed you poison… Yet


  • 1 tbsp olive oil
  • 4 large sweet potato
  • 30 g butter
  • 230 g ripe Brie
  • 4 spring onions, cut into thin rings
  • handful chives, finely chopped

Lettuce with roasted pine nuts
– Cod with kanji herbs

Preheat the oven to 200 ° c.
Rub oil over the potatoes, prick them with a fork and place on a baking sheet. Sprinkle with salt and pepper and bake in 45 mins until tender.
Cut them open and put the Brie in with a bit of butter (optional). Put it in the oven for 5. When done, sprinkle with spring onion and chives.


Lemon mouse with almond curls
20 min + 2 hours – 4 persons – middle


  • 2 eggs, split
  • 60 grams sugar
  • 1 lemon
  • 125 ml whipping cream
  • 2 sheets of gelatine
  • possibly some fruit to garnish or lemon zest
  • 4 glasses

Let the gelatin soak for about 5 minutes in cold water and squeeze off the water when done. Meanwhile, squeeze the lemon and heat the juice in a saucepan and dissolve the gelatine leaves it on. It doesn’t have cook, only get warm so that the gelatin dissolves.
Mix the egg yolk with 60 g sugar in a mixing bowl and whisk the mixture until light and frothy, then add the lemon juice.
Beat the cream until stiff in another mixing bowl and mix it with the cooled lemon mixture. Beat the egg whites in a clean, grease free bowl and fold this in by the lemon cream.
Fill 4 glasses with the lemon mousse and let them harden for a few hours in the refrigerator.
Garnish just before serving them possibly with some fruit or lemon zest.


Now for the almond curls
40-60 min – 6 persons – middle


  • 125 grams of sliced almonds
  • 20 grams flour
  • 125 grams powdered sugar, sifted
  • 1 pinch salt
  • 25 grams butter
  • egg white from 3 small eggs

Preheat the oven to 160C.
Scoop in a bowl 100 grams sliced almonds, powdered sugar, flour and salt.
Melt 25 grams butter and stir it together with the egg whites and the almond mixture. Keep stirring until it’s fairly smooth.
Let the batter rest for at least 30 minutes. Put the bowl in a cool place, but not in the refrigerator.
Scoop 12 small mountains on grease proof paper. Keep the distance between the almond curls as big as possible.
Spread the curls with the rounded side of a wet table spoon.
Sprinkle the batter with the rest of the sliced almonds. Place the baking sheet in the middle of the oven. Bake them for 10 to 12 minutes.
Take she curls of the sheet using a pancake or palette knife and let hang briefly over the handle of a wooden spoon giving them their remarkable form. (This is optional but it does give a nice effect)


As you can probably see, I’ve only tried two of these recipes myself but I have tasted all of them. I think the lemon mouse is really nice for when it’s warm outside because it’s kind of refreshing. (It’s October Manon… It’s not warm here) Or just for any time you’d like of course!

If you have any recipes you’d like me to try, please let me know in the comments. Also if you’ve made any of these recipes I would love to know your opinion!



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