This is a nice and easy recipe to make for breakfast or lunch.
Ingredients (for 3 small pancakes):
- 1 banana
- 1 egg
- 1 table spoon of flour
How to make the pancakes
- Mash the banana with a fork and put it in a bowl
- Add the egg to the banana and mix it, then also add the flour and mix it so you have no lumps in the mixture
- You can also add more flour if you like your pancakes to be more firm
- Heat up a pan with some oil and pour the mixture in the pan, divide the mixture into three small pancakes
- Bake the pancakes first om one side till they are golden brown on the bottom and the batter is solid on top (so you can turn them).
- Bake the pancakes on the other side thill they have a nice golden brown color
Serve the pancakes with some syrup or with some fresh fruit, or both.
|Per portion||Per pancake|
|Proteins||10.4 g||3.5 g|
|Carbs||30 g||10 g|
|Fat||16.4 g||5.5 g|
Today we present to you a very simple recipe for those who are cutting. With this recipe you can reduce your intake of those dreaded carbs while boosting your veggie intake at the same time! And best of all: it takes less than 10 minutes from start to finish.
- Courgette, carrot, broccoli stems, turnip, beetroot, daikon radish, etc.
How to make the dish
- Peel the vegetable(s) of your choice with a vegetable peeler.
- Using a cheese slicer cut long strips of the vegetable. If desired, use a knife to cut them to your preferred shape (i.e. tagliatelle).
- Put the vegetables in a bowl, cover tightly with heat-resistant plastic foil and cook in the microwave at 800 W for 2-3 minutes for soft vegetables (courgette, broccoli) or 4-5 minutes for hard vegetables (beetroot, turnip).
- If you don’t have a microwave, you can cook the vegetables in simmering water. But by cooking your veggies in the microwave, no flavour or nutrients leach into the cooking water, so the result is more tasty and more healthy!
I like to serve this pasta as a salad with some cooked meat and feta, but feel free to get creative 😉
Are you also sick of that tasteless applesauce you buy in the supermarket? Try to make your own tasteful, sweet and fresh applesauce. You can barely call it an recipe with only 3 ingredients needed. It is delicious and also easy and quick to make, so have fun and enjoy! You can also add pears or raisins.
- 1 kg apples (Goudreinet)
- 100 grams sugar
How to make the dish
- Peel and core the apples.
- Cut the apples into small pieces.
- Cook the apples in water in a pan for until they’re all soft. Don’t use too much water, you want it to be somewhat thick instead of mushy and runny. Add more water when it’s to thick.
- Keep stirring throughout the cooking time.
- Add sugar and cinnamon to taste.
- Consume warm or cold.
Macros Per 100 grams
Energy 82 kcal
Total fats –
Total carbs 19 grams
Sugar 18 grams
How to cook amazing™, super juicy© spareribs for a crowd of hungry beasts.
A few days ago the beast foodcie hosted it’s second barbecue, this time without rain! We were well prepared and brought over 15 kg of spareribs for 20 hungry beasts, and at the end of the night it was all gone! Or as we beasts say, it was converted to muscle 😉
Of course we didn’t want anything but the best for our well appreciated members. Therefore, we brined and slow cooked the ribs ourselves – if you’d ever want to reproduce the recipe, follow the guidelines below!
Ingredients (feeds many)
- 15 kg spareribs (also known as baby back ribs)
- Brine; add 50 grams of salt per litre of water
How to make the dish
- Use a small, sharp knife, make a small incision at one end of the concave side of the spareribs. Then, using your fingertips, pull the membrane of the ribs. If you need extra grip, grab the membrane with a piece of paper towel.
- Put the spareribs in a large container and cover with the (cold) brine. I needed about 6 litres of brine for 15 kg of spareribs. Refrigerate the ribs overnight.
- Drain the spareribs and cover with fresh, cold water. Refrigerate the ribs for 30-60 minutes.
- Drain the water from the spareribs and pat dry using paper towels.
- Pack the meat in sous vide bags (heat resistant plastic bags) and preheat a water bath to 82 degrees Celsius. Lower the bags into the water bath and cook the spareribs for 8 hours.
- After 8 hours, remove the spareribs from the waterbath and cool in an ice bath. Once cool, reserve in the refrigerator until needed.*
- Make a nice fire or heat up your barbecue. Remove the spareribs from the bags and put on a grill rack on top of the barbecue. Try to remove as much of the gelatinous liquid from the ribs before you put them on the grill, as this will spill down and cool down your coals.
- Brush the ribs with your favourite glaze. We like barbecue sauce, hoisin and honey & mustard glaze.
- Grill the spareribs until they have a nice, golden colour all over.
- You now have perfectly tender spareribs, with a fall-of-the-bone texture and a nice smokey flavour from the BBQ!
- Optional: serve with some deep fried crispy onions and coleslaw for the ultimate American Barbecue experience.
*As foodcie we have all kinds of cool gadgets, but if you don’t have these you can boil the spareribs or cook them in the oven for a shorter time. The ribs will not be as tender however.