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Apple and carrot muffins recipe

Recipe for apple and carrot muffins in our easy vegetarian recipes collection. If you liked our apple pudding recipe, then you will love this recipe also.

 Apple Carrot Muffins

Recipe ingredients

  • 1 large Granny Smith apple
  • 3 medium carrots, peeled
  • 3 egg whites, lightly beaten
  • 2 tablespoons canola oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/3 cup quick-cooking oatmeal
  • 2/3 cup dark or golden raisins
  • 1/2 cup grape nuts cereal

How to make apple and carrot muffins

  • Preheat oven to 350 degrees F.
  • Spray 9 regular-size muffin cups with vegetable cooking spray and set aside.
  • Cut the apple into quarters and remove the core.
  • Coarsely grate the apple and carrots, either by hand or with a food processor.
  • Combine with the lightly beaten egg whites, oil, applesauce, brown sugar, and vanilla.
  • Sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • Stir into the moist ingredients.
  • Add the oatmeal, raisins, and cereal.
  • Spoon into the prepared muffin tins, filling to the top.
  • Bake 30 minutes, until the muffins test clean.
  • Cool a few minutes in the pan before unmolding onto a cooling rack.

November 9, 2017   No Comments

Apple pudding recipe

If you liked our previous recipe, then you will love this recipe.

Recipe ingredients

  • 2 cups yogurt
  • 2/3 cup whipping cream
  • 2 eggs
  • 4 tablespoons castor sugar
  • Grated lemon rind
  • 1 large cooking apple, peeled and sliced
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sugar
 Apple pudding recipe

How to make apple pudding

  • Drain the yogurt for about 4 hours.
  • Whip the cream and fold it into the drained yogurt.
  • Beat the eggs with the sugar and lemon rind and add to the yogurt mixture.
  • Turn into a greased shallow oven dish.
  • Lay the apple slices on top of the yogurt mixture.
  • Scatter cinnamon on top and then the sugar.
  • Bake at 350 degrees F for 50 minutes.
  • Serve warm.

November 6, 2017   No Comments

Amaretto biscuits recipe

Recipe for amaretto biscuits in our easy vegetarian recipes collection.

amaretto biscuits

Recipe ingredients

  • 2 egg whites
  • 1/2 cup fruit sugar
  • 2/3 cup ground almonds
  • 1 teaspoon kirsch, optional
  • Few drops vanilla essence
  • Almond slivers, for decorating

How to make amaretto biscuits

  • Preheat the oven to 350 degrees F.
  • Whisk the egg whites until they form soft peaks.
  • Gradually add the sugar, whisking continuously until the mixture is thick and lustrous.
  • Stir in the ground almonds, kirsch, and vanilla.
  • Line baking sheets with sheets of rice paper.
  • Take a spoonful of mixture about the size of a plum and roll it into a ball in the palms of your hands.
  • With a sticky mixture, you will find it easier if your hands are wet.
  • Flatten the balls and arrange them on the baking trays with plenty of space for them to expand during cooking.
  • Decorate each biscuit with a sliver of almond and bake for 20 to 30 minutes.
  • Allow to cool slightly, then carefully remove biscuits with their rice paper bases, which are edible.
  • Cool them completely on a wire rack.
  • Store in an airtight tin.
Your amaretto biscuits are ready, serve to your guest. I am sure they will definitely ask you for the recipe.
Stay tuned on Ceviche Recipe for more healthy recipes.

November 5, 2017   No Comments

Acorn squash with wehani rice and pecan stuffing recipe

Recipe for acorn squash with wehani rice and pecan stuffing in our easy vegetarian recipes collection.

Acorn squash with wehani rice and pecan stuffing recipe

Recipe ingredients

  • 3 acorn squash
  • 2 cups wehani rice or rice blend
  • 4 cups water
  • 1 tablespoon tamari
  • 1 tablespoon soy margarine or butter
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon fresh ginger, minced
  • 2 tablespoons pecan pieces
  • 1 tablespoon orange zest, minced
  • Sea salt
  • Freshly ground black pepper
  • Glaze:
    • 1 cup orange juice
    • 1 tablespoon honey or barley malt
    • 1/4 teaspoon cinnamon

How to make acorn squash with wehani rice and pecan stuffing

  • Halve squash lengthwise.
  • Seed, then steam for 20 minutes. Squash will not be fully cooked.
  • Set aside. May be prepared one day ahead. Refrigerate.
  • Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat.
  • Add rice and return to a boil.
  • Reduce heat and simmer, covered, until liquid is absorbed and rice is tender.
  • Rice may be cooked up to 2 days ahead. Refrigerate until used.
  • For stuffing: In a large skillet, saute carrots, celery, onion, thyme, and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest, and rice. Season with salt and pepper to taste. Remove from heat and set aside. Stuffing may be prepared 1 day ahead and refrigerated.
  • Put glaze ingredients into a small jar and shake vigorously to combine.
  • Keep refrigerated until ready to use. Glaze may be prepared a day ahead.
  • One hour before serving, preheat oven to 375 degrees F.
  • Mound stuffing mixture into each squash half to about 2 inches over the top of squash.
  • Place stuffed squash halves in a baking pan filled with 1/2 cup of water.
  • Drizzle some glaze over stuffing and brush onto squash.
  • Cover with foil and bake 20 minutes.
  • Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned.
  • Serve immediately.

If you have any doubts regarding this recipe, feel free to contact us here.

November 3, 2017   No Comments