Tag: elderflower saft

Refreshing Elderflower Chia Seed Pudding with Turkish Honey and Raspberries

Published on by C'est le BrieLeave a comment

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Chia seeds are high in fiber, protein, calcium, antioxidants, and so much more. They are amazingly delicious and are the spotlight of my new favorite breakfast/dessert. When soaked in almond milk (or any type of milk/liquid) for just 30 minutes Chia seeds expand to create a natural pudding consistency to which you can add honey, brown sugar, and fruit (like pomegranate seeds, strawberries, raspberries etc.). Lately, I’ve been getting the Chai Chia Pot with Pomegranate Seeds from Pret a Manger once a week for a delightful breakfast, until I decided to buy the ingredients and make my own homemade batch of Chia seed pudding this past weekend.

I adapted it from a recipe I found on Pinterest

I tripled the original recipe to make sure I had plenty of leftovers for the next several days and I also added fruit, brown sugar and honey:

Ingredients for the pudding (4 servings):

  1. 3/4 cup of almond or oat milk (I used vanilla flavored almond milk)
  2. 1 can of coconut milk
  3. 6 tablespoons of chia seeds

Additional Flavors and Sweetening:

  1. Elderflower Syrup
  2. Turkish Honey or Maple Syrup (I always like honey in the Spring/Summer and Maple Syrup in Fall/Winter)
  3. Light Brown Sugar
  4. 1/2 cup Strawberries
  5. 1/2 cup Raspberries

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Directions:

  1. I have a large Mason Jar cocktail shaker that I combined the almond milk, coconut milk, and Chia seeds into. I also added a tablespoon of honey and a tablespoon of the Elderflower Syrup into the jar before putting the lid on it and shaking it for a minute.
  2. Let the mixture sit in the fridge for thirty minutes (or longer)
  3. When the mixture has become solid (similar to a tapioca consistency) mix 1 teaspoon of brown sugar into each serving and top with whatever fruits you desire or are in season!
  4. Enjoy!

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Sweet Lingonberry Crepes with Cream Filling

Published on by C'est le BrieLeave a comment

Crepes are one of my all-time favorite indulgences. Ever since I had my first one in fourth grade made by my favorite teacher in French class, I’ve been hooked. The great thing about them is that they can be oh-so sweet and bursting with Nutella, sugar, and fruits, or they can be excessively savory with creamy French cheeses and sliced meats. When Try the World surprised us with their most recent subscription box featuring Sweden that offers mouth-watering goodies like Elderflower Saft Syrup and Lingonberry Preserves, I knew instantly what I wanted to make. If you’re interested in learning more about Try the World, here is the link to our introductory blog post or check out their website and use our discount code “bonvoyage” for 15% off!

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Crepe Recipe (adapted from here)

Ingredients:

  • 2 cups flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • ½ teaspoon salt
  • 4 tablespoon butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon of vanilla extract

Directions:

  1. In a large mixing bowl, whisk flour and eggs (texture of dough will be a bit tough and sticky). Slowly add milk and water stirring until smooth. Add salt, butter, sugar, and extract and continue beating until smooth.
  2. Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly in a circle that covers the whole frying pan.
  3. Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
  4. Remove from the crepe from heat and onto a plate and spread cream filling (see below) in the middle and roll crepe and top with Lingonberry Preserves or other sweet jams, fruit, chocolate, powdered sugar or even whipped cream! This recipe makes a of crepes (around 20) so repeat, repeat, repeat, and eat, eat, eat!

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Cream Cheese Filling with Elderflower Saft (adapted from here)

  1. 1 (8 ounce) package Cream Cheese
  2. 1/3 cup Sugar
  3. 2 tablespoons of Elderflower Saft
  4. 1 teaspoon Vanilla Extract
  5. 1 teaspoon of lemon juice (optional)

Combine all ingredients into a mixing bowl.  Using a hand mixer blend together until light and creamy.  Transfer to a bowl until ready to use.

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Since the recipe made so many crepes, I actually added dark chocolate chips and Try the World’s Holiday Box Italian Hazelnut Spread after flipping the crepe over the first time on the heat. I put the toppings on the crepe while it was still in the pan and then folded it four ways to create the traditional triangular shape!

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Bon Appetit! ❤