With Christmas dinners lining up in front of us and all the heavy food threatening to sabotage the results of our 2013-fitness programs, we think it’s more important than ever to try and keep the Christmas table as light and healthy as possible. However, we do agree that we cannot sacrifice tastiness for healthiness, which is clearly quite a tricky task to resolve. Thus, we’ve summoned our super powers to help us out on this Christmas quest.Our kitchen hero is Elvira Molin – chef-extraordinaire who ran two marathons this year alone and always sets a good example for all of us on how to lead an active lifestyle. This young lady has started her career as an intern at Noma (named “Best Restaurant in the World” three consecutive years) and has worked in exciting eateries all around Europe.
We’ve met up with Elvira in Stockholm in her charming kitchen and asked her to share a recipe for a healthy, yet delicious festive dessert. She came up with a stunning combination of orange flavored quark, blueberry-banana instant ice cream and crunchy muesli. It takes under half an hour to make and is cheap, but looks luxurious and appetizing. We guarantee that your friends and family will be impressed and will thank you for taking care of their diets.
Step I – Flavor Your Quark. Here’s what you’ll need:
Zest two oranges and mix it with your quark in a bowl. Add three tablespoons of orange juice and 50ml of icing sugar to the mixture then put it into the fridge to chill just a couple of minutes. The longer you leave it, the more prominent taste of orange will get.
Step II – Make Your Own Christmas Muesli
You can use any seeds you like or have at home. Elvira recommends: linseeds, sunflower seeds, pumpkin seeds and pine nuts. Add two handfuls of roughly chopped hazelnuts for a more Christmassy taste and finish off with two tablespoons of oatmeal. Put your seeds and nuts into a dry frying pan and dust over with 100ml of icing sugar. Put the pan on medium heat and stir until the frost has disappeared.
Cut the orange part of the peel, forming long 3cm-wide strips. Bring a small saucepan of water to a boil. Add the peels and cook for one minute. Drain and then rinse the peels under cold water. This process is called blanching and will remove excessive bitterness while reducing the amount of pesticides that might remain in the oranges. Now cut your strips into even narrower ones (just 1-3 mm wide) and put them together with 100ml of water and 100ml of sugar into the same pan. Bring to a boiling point; turn off your stove and leave to cool. In case you don’t use all the oranges for garnish, you can store them in the fridge in a tightly closed container for quite a while, as sugar acts as a natural preservative and helps to keep your oranges fresh. (You can also serve candied oranges with melted dark chocolate to dip them in, but don’t tell anyone we told you).
For your instant ice cream: with the help of a hand mixer, process one banana and 150g of frozen blueberries until smooth and put into the freezer.
You can either serve this dessert in a glass, or arrange it on a plate. If serving in a glass, layer the ingredients: first muesli, then orange quark, followed by the ice cream. Garnish with candied oranges and some green leaves (mint, basil or melissa). Serve immediately. Enjoy and stay healthy!