Tag Archives: food

Borough Market… Finally!

2014-02-22_0001 Well hello! I appreciate that it’s been a little quiet around here, but hopefully that’ll change soon, because I’m trying to come up with more of a concept, nothing rigid, but more of a format to keep this little blog of mine running. If you have any suggestions, please feel free to leave them in the comment section :) In the mean time, I thought I’d tell you about my visit to Borough Market. So I finally went and boy was it worth it, it’s literally something like my paradise and it’s made me probably too happy to be there. The only thing I regretted was going there hungry, I instantly felt this very urgent need to eat and I wish I’d taken more time to decide, to bother queuing for the proper good stuff, instead I just got a Bubble Cheese Bap, which was ok, but nothing compared to what was out there. Anyway it got me ready to actually go exploring, because I finally managed to think a little clearer again, so I could take some photos and buy some proper bread (which I miss oh so much in England usually), veg, cheese and proper good quality olive oil. Whilst I fortunately unfortunately can’t share the food I bought with you, here’s at least a couple of photos.


How tasty does this look? It’s Raclette cheese, and no it’s not just boring slices of it in a pan, it’s half a cheese that’s under heat and they scrape off the melted goodness from the top. What a brilliant idea and yes I pretty much need this in my belly. Yum-my.


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RECIPE: Very quick and easy tomato soup with coconut-cayenne sweet corn (reblog)

RECIPE: Very quick and easy tomato soup with coconut-cayenne sweet cornImage

I don’t need to tell you in every step to wash the veg right? You know that? If not, wash everything before using it! 

♔ Cut 7 tomatoes (think size between cherry and beef) into cubes, discarding the green stem bit.

♔ Cut 1 bunch of spring onions into thin slices (I always peel one layer off, but that’s a personal preference, and you know take the hairy bit and the dry green end bits off)

♔ Crush 1 big clove of garlic

♔ Heat a (generous) tablespoon of olive oil in a sauce pan

♔ When hot, add the spring onions and the garlic

♔ Then after about a minute or so (you want the flavour to come out, but not burn the garlic, because that’d be very bitter), add the tomato cubes, a little (think less than a teaspoon) vegetable stock powder and a big splash of water and let it simmer with a lid on

♔ Chop a small handful of coriander and basil and add to the soup

♔ Blend together

♔ Boil 1 corn on the cob according to package instructions

♔ When it’s almost done, melt a little more than a teaspoon of coconut oil in a frying pan

♔ When the sweetcorn is done, add it to the pan with the coconut oil along with a pinch of cayenne pepper and onion powder.

♔ Watch it closely, because spices burn very quickly. You pretty much only want it covered in the spiced oil (I burnt mine a little, so I think it’s better to take it off the heat once the oil is melted)

♔ Cut the sweetcorn of the stem and add to your soup. Enjoy.

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RECIPE: Thai-flavoured Sweet Potato Chowder (reblog)

IMG_4679I made soup yesterday. Aaaaaaaaand it actually turned out delicious. Like surprisingly tasty! It’s definitely my new favourite soup, which doesn’t come as a surprise, because it’s built on the idea of my previous favourite soup combined with this one, which is a variation of Nigella Lawson’s Chowder with Asian Flavours. Anyway the idea is to add Thai/Asian flavours to my already dearly loved sweet potato soup. Try it, honestly it’s probably my favourite recipe on here so far! The recipe is for 3-4 people.

♠ Preheat the oven to 190° C
♠ Peel one large (or two regular) sweet potato(s) and cut it in little cubes (like 1cm x 1cm roughly)
♠ Marinate them in a little olive oilcayenne pepper, and salt (don’t go crazy with the spices though, there’ll be plenty of other flavours in the soup!)
♠ Spread the cubes evenly on a baking tray and bake until they’re cooked throughout (slightly crispy on the outside and wonderfully soft inside, around 20-30 minutes, but depends entirely on your oven). Whilst this is happening, get on with the base of your soup:
♠ Bring 1.25l of vegetable stock to the boil in a big saucepan
♠ Add 1 leek (cut into thin slices) and cook for 10 minutes
♠ Add 1 can of coconut milk, 1/2 chopped red chili and bring to the boil again, then turn off the heat and mix in a generous handful of chopped up fresh coriander
♠ Once the sweet potato cubes are done, mix them into the soup and blend it all together
♠ Add 1 small tin of sweetcorn, a bunch of spring onions (chopped into thin slices) and the juice of a lime (taste as you go, anything between half a lime and a whole lime should do the job depending on how citrus-y you like it) and serve with some nice Baguette.

Enjoy :) If you make it, please let me know how you like it!

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Current Lunchbox Favourite: Spicy Carrot Noodles with Quinoa and Natural Yoghurt

Hi Hi, I do realise this space hasn’t exactly been very busy recently, I’m still trying to figure out my life around working full time now, but I’m definitely planning to talk more about delicious food on here again as soon as everything settles a little bit. 


Now work is kind of exactly why I thought I’d quickly blog today, I thought I’d share with you my current lunch box favourite. It’s super tasty, cheap and fairly quick to make too, and it’s all about my recent obsession of turning vegetables into noodles. 

So, don’t ask me why, but carrots just don’t taste as good in any other shape (yes I do realise this makes me sound like a child), so if you want to make this, you’ll need to invest in a julienne peeler. Don’t worry though, it isn’t a very big investment. I have this one, which set me back a whooping 6.40. Pretty good investment though in my opinion. So let’s cut to it. I don’t know how hungry you are, so I’m not going to list quantities, and oh yeah also because I always forget how much and just wing it every time. I still think this is worth talking about though, because I just like it so much and it’s all up to your personal taste anyway.

♣ Peel carrots, trim off the bottom end. (You won’t use the top end either, but it’s better to keep it for now, so you have a grip on the carrot)

♣ Use your shiny new julienne peeler to cut the carrots into noodles. Be careful, it’s very easy to cut yourself with these things. I find it works best, when you pin the carrot down with a fork, and do it on the horizontal. You could also try to get your not as clumsy boyfriend to do it for you. I find the latter works the very best. 

♣ Get your quinoa (/bulgur wheat/couscous/ideally a mix of them) on. Make sure you rinse it very very well, you don’t want any of the bitter stuff to stay on. Cook it maybe according to Gwyneth Paltrow (Recipe for example here). The only thing I do slightly different is that instead of salt, I add a little bit of good quality vegetable stock powder and a tiny bit of honey)

♣ Whilst that’s cooking, cook your noodles. To do this, melt a little bit of coconut oil in a frying pan. Then, crush in some peeled garlic and if you fancy it, grate in some fresh (peeled) ginger

♣ Once you can smell the beautiful aromas, add the carrot noodles. Sprinkle some vegetable stock powder and cayenne pepper on, let them fry for just a little bit, then add a bit of water (not much though), so they’re cooking in veg stock for a couple of minutes (you want them to be slightly softer but still have a crunch). I’d start with fairly little water and add more if they still have too much crunch for you, because you don’t want them to overcook/drain away any of the flavours with the water. Voilà, that’s them done. 

♣ Serve with the quinoa/bulgur wheat/coucous/ideally a mix of them and some greek yoghurt to balance out some of the heat you’ll be getting from the cayenne pepper. 

♣ Job done. Lunch prepared. 

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#VegBoxChallenge – End of Week 5

Here’s what we had last week

Radish salsa (Abel and Cole cookbook) on Lamb’s Lettuce salad with Green Goddess Dressing (Gwyneth Paltrow book), quinoa and fried egg (VERY TASTY)

 Coloured Carrots with ginger and sesame seeds (Gywneth Paltrow). Daniel said I was boring for just eating them with some dip (first half of the batch) and that it wasn’t very #VegBoxChallenge, so I thought I’d make something more exiting. I’m very glad I did, they were super tasty this way. I think this might be my new preferred way of eating carrots.

♔ Sweet Potato – Broccoli – Green Asparagus Salad with Avocado Dressing (recipe here) with quinoa and chargrilled halloumi

♔ Curried Jerusalem Artichoke Soup. Recipe from here (unfortunately in German). Very delicious!

♔ Tortilla with roasted potatoes (*), red pepper, mushrooms, red onions and cheddar. This was supposed to be for dinner and lunch the next day, but it turned into dinner and dessert, woops.


♔ The cucumber just went into juice and onto sandwiches. Not very exiting.

* Unfortunately the potatoes from the box were all really green, which I didn’t notice until I washed them. This is probably because I didn’t store them right, which is upsetting, because it meant I couldn’t use them. We used other potatoes instead, I thought I’d be honest about it.

What delicious things did you make last week?

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#WorldBaking Day – My little contribution

2013-04-30 14.07.32Yo! So 16 days to go until I finish uni, which means I’m definitely not actually baking today (I’m eating a lot of baked goods though paha), but I thought I’d quickly share a delicious little recipe number with you. It’s not actually a recipe, it’s more a what to throw together, but you know I can’t really think of a nice term for that.
Here is how to make the most amazing chocolate-coconut-white chocolate oreo muffins!

If you’re in Germany, I recommend you use this cake mix (because blogging has to be all honest etc, this is a product from our family business back home, so no personal bias, but seriously, they’re incredibly good!).

♔ Prepare a chocolate muffin cake mix according to package instructions, APART from that you swop the vegetable oil/butter for coconut oil*
♔ Preheat the oven to whatever it says on the packaging
♔ Fill your muffin paper cups with half the batter, then put half a white chocolate covered oreo on the batter in each one and top with the rest of the batter.
♔ Bake as instructed
♔ You’re welcome! 

*That was the first time I ever baked with coconut oil and it was absolutely delicious (and I guess a little healthier). My measurements didn’t work a 100% (I’m guessing this could potentially be, because we don’t have a scale, but who knows hej), and a bit of coconut oil went to the bottom of the paper cups, I’m not sure whether this is what’s supposed to happen. Anyway I had a little read on the internet, and you should be able to substitute vegetable oil 1:1 with coconut oil, see here, and the muffins I made still turned out absolutely delicious (wouldn’t share any recipe with you that I don’t like, would I).

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Things to Try Thursday -16/05/13

IMG_5190Hej. I just handed in my (hopefully last ever) individual piece of coursework. It ended up 30 pages long (double spaced and including references, but still) and was quite a pain. First I didn’t know what to write and then I ended up having to cut out 1500 words. Fun times. Now I’ve “only” got a piece of group coursework, a group presentation and three exams left and then I’m done with uni (19 days to go!). As last week, I didn’t have time to actively look for recipes, so here’s just a couple that I came across and thought  were worth sharing. Have you come across anything that you think you have to try out this week? If you have, please share it with me in the comments.


♚ I  did already try these and they were absolutely scrumptious and sooo healthy (did you know that nori sheets are actually really good for you?) – Nori Rolls 

♚ I love recipe that effortlessly combine healthy and delicious – Chickpea, Spring Onion, Kale and Panzanella Salad

♚ I love roasted any veg soup, so this is definitely my sort of thing – Vegan Roasted Cauliflower Soup

♚ Yummay – Oregano Roasted Brussel Sprout Salad with Pomegranate

♚ I may have told you this before, but I for one am always up for a quesadilla – Crispy Mushroom Spinach and Avocado Quesadillas

♚ A healthy version of an alfredo sauce – Pumpkin Fettuccine Alfredo

♚ A Burrito filled with my favourite vegetable in the whole world? Yes please – Sweet Potato Burrito smothered in Avocado Salsa

♚ Detox seems so much more doable, when it looks this pretty  – Warm Detox Veggie Tower

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RECIPE: Quiche with Chargrilled Asparagus, Roasted Broccoli and Marinated Feta

IMG_4882Hejhej. How’s everyone doing? I thought I’d finally post another recipe for one of the dishes I made in the first week of the #VegBoxChallenge. I’ve always loved Quiches (my mum makes a delicious one) but I don’t feel like I have enough quiche in my life, so I was really happy when I came across a good recipe that was 1) a quiche and 2) would make use of two of the vegetables from my box. Well the original recipe wouldn’t have, but I thought it was a pretty straight forward substitute. Because I made some changes and because I promised to blog more recipes where you can use the marinated feta from this recipe, I thought I’d quickly blog about it.

RECIPE: Quiche with Chargrilled Asparagus, Roasted Broccoli and Marinated Feta

♘ Preheat the oven to 200°

♘ Make the pastry. I used the recipe from here (but it’s in german, so I’ll take you through it).
Mix 130g of flour, 20g of parmesan, 1/2 teaspoon of salt, 65g of butter (cold), 1 egg and if you like some herbs and knead it into a dough. Then shape it into a ball, wrap it in cling film and put it in the fridge for 30min.

♘ Break off the woody stalks of one bundle of green asparagus, cut the asparagus into 1cm bits and fry the pieces in a griddle pan in a little bit of olive oil. When it’s cooked, sprinke with a tiny bit of salt.

♘ Cut one head of broccoli into little florets. Marinate in a little olive oil, salt, pepper and oregano.

♘ Spread the florets on a baking tray (covered in silver foil) and roast until it’s cooked and crispy (around 10 minutes)

♘ Whilst this is happening, roll out the pastry, then put it into a springform pan (you don’t need to grease it). Once the broccoli is cooked, put the springform pan in the oven and bake until slightly browned at 170° (I didn’t put anything on top to keep it down, and probably should have done, but still worked fine)

♘ Make your egg mixture: Separate two eggs. Whisk the egg whites until they’re stiff, and mix your (slightly cooled down) broccoli and asparagus, approximately 150g marinated feta (see this recipe), another tablespoon of grated Parmesan, and 75g soured cream with the egg yolk.

♘ Gently fold in the whisked egg whites

♘ Fill this into your springform pan with the pre-baked pastry and bake for another 20 minutes until lovely golden brown.

♘ Enjoy!

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Things to Try Thursday – 09/05/13

Screen Shot 2013-05-09 at 8.58.26 AMFirst of all, sorry that I’ve been really slow with posting the recipes I promised to post, uni is kind of taking over everything at the moment (less than 4 weeks now though wohooo and oh my god I can’t believe it’s actually nearly over and I have to go join the real world).
I know there’s not too many recipes this week, but my deadlines next week really take priority at the moment, so I couldn’t spend time actively looking for recipes. I thought it’d be nice to quickly post the ones I just came across anyway. If you have anything that you think would be great to try, please leave me a link in the comments.
This week is more about what I would like people to make me to get me through my last couple of weeks of uni. Any volunteers please drop me an email ;)


♔ Do I even need to say anything? Salted Caramel Brownie Milkshake hello!!

♔ These look incredibly comforting – Strawberry – Sour Cream Scones with Brown Sugar Crumble

♔ Love me a good Frozen Yoghurt – Rhubarb and Raspberry Ripple Fro Yo


♔ Trying to ease from cookies and biscuits for breakfast to kale (not for breakfast, but you know I’m talking general), but taking it very slowly with something that has both butter and kale in its name – Brown Butter Spaghetti with Baby Kale and Roasted Butternut Squash

♔ There’ll be another aubergine in my veg box tomorrow, so this recipe got my attention: Aubergine Rollatini

♔ I love anything Coriander-Lime – Coriander and Lime Chickpea Salad

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Week 2 Veg Box Challenge – The Box

So after I showed you yesterday what I did with all my wonderful veggies last week (link), here’s the contents of my box this week:








IMG_4919So, who’s got some lovely ideas what I could do with all this beautiful veg for me? Please share them in the comments :)

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