I thought I would make a collection here of some of my own homemade recipes. Most of them pleases some kind of allergy or choice of living. There are either gluten-free, sugar-free, dairy-free or vegetarian.


300g mushrooms of your choice
1 onion
1 dry chipotle chili
400 ml cream
one cube of chicken stock
Coriander to your taste
Salt & Peber

Cut the onions and mushrooms and saute in a saucepan. After they are soft add the cream and the chicken stock. Let simmer on medium heat until the sauce is thick and sticking nicely to the mushrooms. Add the coriander and chipotle and let simmer for a few more minutes before serving with pasta.

The best thing about this pizzadouch is that it takes under an hour from you start to you have fresh made pizza.

6 dl buckwheat flour
1 dl rice flour
2 tsp baking powder
3 dl water
1 tsp salt

Put all the dry ingredients in a bowl and mix. Add water bit after bit while stirring.
Once the dough is made divide into 2 balls. Add some olive oil to the baking pan to avoid it to stick and roll out the dough. Put it in the oven on 200 degrees and let it bake for 10-15 minutes until firm. Take it out and ad tomato sauce ( I just use canned tomatoes, and oregano), cheese and other toppings and bake for another 15 minutes or until done.

This is my personal version of the Korean dish bibimbap. It is super easy and really tasty.
For two people you need below. All vegetables are half, so I normally make it two days in a row, but better fresh than making a larger portion.

1 cup of rice
1cm fresh ginger in the size of a euro coin
1/2 zucchini
1/2 carrot
1/2 chili
Handful of green beans
2 cups of soya sprouts
2 eggs
Red pepper paste
Sesame oil
Black sesame seeds

Start by cutting all vegetables. Carrot and zuccini in long thin slices, ginger and chili in small pieces and green beans in half. Boil rice.
Add olive oil to a wok/frying pan and put it on low heat. It is important that the vegetables doesn't brown. (Alternatively you can steam them). Start by adding ginger and let it sizzle for a bit. Then add carrots and zucchini, next chili and green beans. Fry until all vegetables are ready.
At last right before serving add the soya sprouts and a bit of salt and pepper then mix everything around. On another frying pan fry the two eggs.
Mix red pepper paste and sesame oil together, you will have to adjust amount depending on how spicy you want your dish to be. 
Put the rice in a bowl and cover with vegetables. On top put a spoonful of red pepper paste and at last the egg, sunny side up. Decorate with black sesame seeds.
When served, stir everything together on you plate.

This is an excellent salad to make on leftovers from a curry of some sort.
I had rice and coconut milk that I needed to use so I thought to make a tropic mix.

1 portion cooked rice, however much you have 
2 mangoes
Juice from 1 lime
1 shallot
1 red chili
200 ml (half a can) coconut milk
1 piece of ginger in the size of a 2 euro coin
Fresh mynthe leaves to your taste
Fresh koriander leaves to your taste
2 handful of peanuts

Take the already cooked rice and put in a pot on the stove on low heat.
Add the coconut milk and stir until coconut milk is absorbed into the rice. It can still be a bit mushy but with left over liquid.
When done put into a salad bowl and add lime juice.
Chop shallot, ginger and chili into very small pieces. Use the whole of the chili, grains and everything. Chop mynthe and koriander leaves. I used around a handful of both but you can add however much you like.
Cut the mangoes into dices. Stir everything together, and put in fridge for min 1 hour.
Before serving chop the peanuts and add to the top of the salad.

The chicken on the picture is fried with lemon and chili.

(8 tartelettes, 10cm diameter tins)

250 g flower
120 g soft butter
a bit of water

200 g grinded almond
100 g sugar
75 g soft butter
a pinch of vanilla sugar or a few drops of vanilla extract
2 eggs

2dl whipping cream
24 strawberries

Rub the flower into the butter until it looks like breadcrumbs. Use water to gather, and put dough away for 30 min in the fridge in a transparent film.
To make the frangipane, use same technique and rub butter in almond and sugar, add eggs and vanilla and mix. Set aside.
Heat oven to 180 degree Celsius.
Take out dough from fridge. Either use a rolling pen to make a flat dough to put in each tin or separate dough into 8 equal balls and use you fingers to press the dough into the tin. Blind bake (add some baking paper on top and fill it with dried peas to avoid rising) the tartelettes for 10 minutes. Remove the peas and baking paper and fill the frangipane into them before putting them back in the oven. They need about 30 minutes.
When out of the oven wait five minutes and knock on the back of the tin to release the tartellette. Let them cool for about an hour.
Whip cream and cut strawberries in half for decoration. 

(Gluten and dairy free)
This is a great fresh and not too sweet cake and it's so quick and easy to prepare.

2 dl olive oil
100 g honey
100 g almond flour
200 g fine cornflour
50   g poppy seeds
3 eggs
Lemon zest of two organic lemons
110 g fine brown sugar
Lemon juice of two lemons
1/2 dl water

Mix in a bowl all dry ingredients. Separate egg yoke and whites.
In another bowl mix oil honey egg yokes and lemon zest give a quick spin with the electrical mixer. After mix in with the dry ingredients.
Beat the egg whites with a mixer until stiff and fold into the rest of the dough.
Butter or oil a 23cm round baking tin and pour in the dough, you can line the bottom with baking paper to release easier from tin after baking. Bake for 35 minutes in the oven on 180 degree celcius.
While cake is in the oven mix water, lemon juice and sugar in a saucepan and heat until sugar is liquid, do not boil.
Right after the cake is out of the oven prick little holes in the cake with a thin knitting needle or a piece of spaghetti and spread the hot sirup with a spoon on the surface of the cake. The wholes will allow the sirup to be absorbed. Allow the juice to sink in fully before serving.


Lemon Sponge
150g soft butter
3    dl sugar
2    tsp baking powder
3    dl fine cornflour
1,5 dl almond meal
1,5 dl gluten-free flour
3 lemons, zest and juice
3 eggs

White chocolate truffle
170 g quality white chocolate
70   g butter
6     tbsp of cream
2     g salt

Pistachio frosting
400 g pistachio paste
170 g soft butter
60   g icing sugar
3     g salt

pistachio oil
(For the gluten free flour I use a mixture between potato and rice flour, sugar is brown, all butter is salted and the pistachio paste is homemade, see recipe here half a portion of this should be enough)

Start with preparing sponge cake. Mix butter and sugar in a bowl until soft and light. Add eggs one by one mixing in between. Add baking powder, lemon zest and juice to mixture. Mix flour and meal together and mix with the rest, this should give a firm and sticky dough. Spread batter in a 1,5cm layer over a baking plate and bake in oven at a 180 degree celcius for 12 minutes.

While cake is in the oven and afterwards cooling, start making the white chocolate by mixing all ingredients in a saucepan until warm. When chocolate start to melt take of the heat and mix until nicely melted.

Mix all ingredients for the pistachio frosting in a bowl.

When sponge has cooled down take your cake ring (22cm radius) and cut 2 bottoms by pressing the form through. Put the cake-ring on a piece of baking paper and line it with transparent acetate all the way around. Use the leftovers of the sponge to make the first bottom by squeezing it to fit together inside the cake form (leave a bit for decoration). Pour a bit of pistachio oil on top of the button before covering it with a layer of pistachio frosting. After pour half of the chocolate mixture on top. Place one of the cut bottoms on top (you might have to cut of slightly to make it fit inside), again cover with a layer of oil and frosting and last the remaining of the chocolate. Place the last cut sponge on top add a bit of oil and the remaining of the pistachio frosting. Use the leftovers of the sponge to crumple on top on the cake. Then cover and leave in the freezer for minimum twelve hours maximum two weeks. Take the cake out minimum 3 hours before use and remove cake-ring and acetate, then keep in fridge. To make sure the frosting is not too firm take out of fridge an hour before use.

(Gluten- & Sugar free)

1 cup buckwheat flour
1 cup almond flour
3 tsp baking powder
a pinch of salt
3 tbsp honey
2 cups of milk (soy)
2 tbsp of melted butter
1 egg (optional)

Mix dry and wet ingredients in two different bowl and then mix the two together thoroughly.
(You can buy almond flower or simply make it by powderizing almonds in your blender.)
If you like you can add en egg to the dough, but personally I prefer without as the pancakes gets a bit more fluffy. Though the eggs make it more adhesive so it doesn't break as easily when you flip it.
Set a small pan to medium heat and ad a bit of butter before each pancake. Flip when it gets slightly bubbly on the upside.