Category Archives: Recipes

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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RECIPE: Stuffed Antipasti Courgette Swirls in a Fruity Tomato Sauce with Marinated Feta (reblog)

IMG_4920As promised on Friday, I’m sharing the recipes to make the food I had with you this week! These absolutely beautiful and delicious courgette swirls are up first. I’m not going to lie to you, this dish is pretty labour intensive. It’s delicious, sure, but I for one probably shouldn’t have spent about 2 hours in the kitchen  to make this (with way too much coursework being due in way too soon and all) AND absolutely worth it!

IMG_4864The recipe itself is very simple, it’s just you know, a lot of work. I got a little fed up with chargrilling courgette slices after about 5 minutes (I’m a little impatient), so I thought I’d just do it with raw slices, but then I tried a stuffed chargrilled courgette swirl and oh my word was it tasty! It’s still delicious, when they’re not chargrilled, so if you’re a bit lazy like me, or if time simply doesn’t allow, just mix and match, chargrill some of your slices and leave others raw (they’ll get cooked in the oven anyway). Or leave all them raw to start with, it tastes good either way, it just won’t have that smoky flavour as much.

RECIPE: Stuffed Antipasti Courgette Swirls in a Fruity Tomato Sauce with Marinated Feta

IMG_4870♧ Marinate 1 package of feta by crumbling it up with a fork and mixing it with good quality olive oil1 crushed clove of garlicpepperdried thyme and dried oregano. Just do it quantities by feeling, since this depends purely on your taste. It tastes best, if you let this sit in your fridge overnight, but it’ll still be tasty if you do it just before and let the magic happen in the fridge, whilst you get on with the rest of the dish. You probably won’t need all of it to for this dish, but it’s really handy to have in the fridge (there’ll be a couple more recipes over the next couple of days giving you ideas how you can use it!)

♧ Cut off the end bits and use a vegetable peeler to cut 3 courgettes into slices (quite thick considering it’s done with a vegetable peeler, but thinner than you could with a knife.) I don’t use the very first one, because it’s just courgette skin, but then I go until it doesn’t really work anymore and repeat this procedure on each side. Keep the middle bit.

♧ In a bowl, mix your courgette slices with about a tablespoon of olive oilsalt, and pepper.

♧ Heat a griddle pan, and griddle all your courgette slices. If this gets too tedious for you, see above!

♧ Whilst this is happening (told you it’d take a while), get cracking with your filling. Mix about 1/2 pack of cream cheese with 2 heaped tablespoons of sweet corn1 crushed clove of garlicdried oregano, salt, pepper, and some curry powder. Taste to see if you like it and adjust accordingly.

♧ Then (the courgettes are probably still going, if not, just set them aside to cool), make a really simple tomato sauce: Fry 1 chopped up red onion in a little olive oil until softened. Whilst this is happening, chop up the middle bits of your courgettes, then add them to the pan. Once they’ve gotten a little colour, add 1 tin of chopped tomatoes. Play around with the flavour, i.e. maybe add a little balsamic vinegar, maybe some thyme, salt, pepper, curry powder, whatever you fancy! 

♧ Preheat your oven to 200° C

♧ Once all your components are ready, get layering! In a fairly small casserole start by covering the base with about half the tomato sauce. Then (if you have kids this is where it’s fun to get them involved) smear a little cream cheese on each courgette slice and roll it up! I find this easiest if I just put a little on half the slice, fold it over and then roll, but it’s up to your preference really.

♧ Cover with the remainder of the tomato sauce, followed by some of the marinated feta.

♧ Put the casserole and 1 half baked ciabatta in the oven until the feta cheese has reached desired consistency and the bread has a lovely golden brown colour.


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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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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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#VegBoxChallenge – End of Week 3

This is what last weeks’ beautiful veg went into:

♠ Red Lentil – Avocado – Roasted Beetroot – Rocket Salad on Naanbread. This is a super simple recipe that my aunt sometimes makes, it’s super delicious too, I’ll blog it soon

♠ The cucumber went into a tasty green juice. (“Recipe” for example here)
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♠ Delicious creamy tomato-ey Thyme-Kohl Rabi Pasta

♠ The salad I blogged about the other day here (broccoli)

Courgette Salad with Red Pepper and Halloumi (recipe here)

Aloha. I have to say the closer I get to the end of my (last ever wahey) semester, I’m struggling a little to be creative with my food, too big the desire to just have something that I know is quick and tasty at the same time. There’s not really room for any error. Nevertheless I’m happy to report that I thought this week’s food was pretty tasty, even if not the most novel, because I had made it before. The Kohl Rabi pasta (which I hadn’t made before and just made up as I went along) actually turned out really tasty, so I’ll blog this recipe as soon as I can.

How did you get on?

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RECIPE: Delightful Butternut Squash Pasta with Sage and Caramelized Onions

2013-04-16 20.13.08Last week, we decided we wanted to make Squash Wellington again (recipe here from sorted food), because we absolutely loved it last time we made it (you need to try it, it’s divine), but being into the #VegBoxChallenge etc, I wanted to make sure we also use the other half of the butternut squash for another meal. So whilst Daniel was training away at his Kung Fu class, I decided to try and come up with a delicious, creamy pasta dish, without actually using any cream (get me!). And well, we liked it, so I thought I’d share it on here. (I didn’t tell Daniel I hadn’t put in soured cream (as planned) and he didn’t notice, so that’s got to show that it’s tasty without it, right?)

RECIPE: Delightful Butternut Squash Pasta with Sage and Caramelized Onions

♠ Preheat your oven to 200°C
♠ Cut your (peeled) upper half of a butternut squash into little cubes
♠ “Marinate” the cubes in a little olive oilsalt and a pinch of cayenne pepper
♠ Put them on a baking tray and in the oven for approximately 30mins (or until they’re cooked, it might take less or more time depending on your oven, you can tell they’re cooked by that they’re really easy to squeeze and turn into puree without applying much pressure)

In the mean time, get on with your sauce
♠ Cut one white onion into thin slices, chop half a chili and a small handful of sage
♠ Heat 1-2 tablespoons of olive oil in a frying pan, when it’s heated up, add the onion
♠ Add just over 1 teaspoon of vegetable stock powder, the chili and the sage
♠ When it starts to catch, add a generous splash of water. Let it cook off and repeat this procedure until your butternut squash is cooked. Honestly it’s worth it! 
♠ When the butternut squash is cooked, put your pasta on. 
♠ Add a generous splash of balsamic vinegar to the sauce
♠ Turn the heat off and add the butternut squash cubes, as well as 2 tablespoons of Greek Yoghurt to your sauce
♠ Puree with a hand blender and serve with the pasta and plenty of grated Parmesan (or a vegetarian hard cheese alternative)

Note: The photo of the dish also includes roasted chickpeas, but they really didn’t add anything, so I didn’t include them in the recipe. I also would not recommend using the pasta I used, it just doesn’t cook in any sort of reasonable amount of time. Just a tip, you know. 

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Getting into Juicing Part 1

2013-04-16 09.08.30I finally got my juicer! I had been wanting one for months and I’m so exited. When I got the text that the juicer arrived, I was in uni and I think I may have been more exited to get home than a child, who has been promised that there’ll be a puppy waiting at home (I’m not saying the thought of a puppy wouldn’t make me as exited (IT WOULD, I love dogs) I’m just saying a juicer is along the same lines).
Anyway the baby arrived yesterday, and it’s a beauty! We don’t really have space for it in the kitchen, so at the moment it’s standing on top of a billy (bookshelf) and looking very decorative. I’ve been wanting to get into juicing, because it’s supposed to have so many health benefits, as the vitamins and minerals are easier to absorb for your body; they’re supposed to help with things like weight loss and health in general. The reason why I was attracted to it however is because it’s a great way to give yourself energy quickly. Just you know to help me get through my final year.

Anyway, if you want to find out more about juicing, there’s already so much out there and I’m no expert, so I shall not be giving any advice. I did however think it’d be nice to share some of my juice adventures, so here’s my first one. Obviously juices are not really recipes, so just juice:

Note: The pineapple didn't fit on the chopping board

Note: The pineapple didn’t fit on the chopping board

♣ 1 generous handful of spinach
♣ 1/2 a cucumber (unpeeled, but end cut off)
♣ 2 stalks of celery
♣ 1 thumb-sized piece of peeled ginger
♣ 1/2 bunch of coriander leaves
♣ 1 peeled lime
♣ 2 cored Gala Apples
♣ 3 Tablespoons of Fresh Chopped Pineapple (peeled obviously)


I usually strongly dislike celery, but in a juice it really works for me and I quite like its subtle flavour in the background.

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Note: I did buy pineapple only thinking about the fact that it’ll add a lot of sweetness to my juice so I can ease into green juices, forgetting that this is completely against my attempts of eating more seasonal and regional, so I apologize, I guess this just shows how important it is for me to do the #VegBoxChallenge, so I get into the habit of mainly buying regional and seasonal fruit and veg🙂 I’d love you to join me!

Are you into juicing? If yes, what’s your favourite, magic combination of ingredients? If no, have you considered it? It’s so tasty and healthy!

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Things To Try Thursday – 21/04/12

FotoI haven’t posted one of these in a long time, but I thought I’d bring back this little weekly feature where I point you in the direction of some delicious recipes on other blogs that I’ve been liking the look of! If you see any recipes that you think should be part of my “Things To Try Thursday” please let me know.


♠  Well if you insist, I suppose I would have these: Hot Cross Pancakes

♠ This Wholemeal Chocolate Blueberry Cake sounds super delicious and super interesting (who would have thought you can put Balsamic Vinegar in a cake?)

♠ I’m totally down for a: Intensely Chocolatey Sables

♠ Cake for Breakfast? I’m totally down: Cranberry Buttermilk Breakfast Cake


♠ Don’t you just love Sweet Potatoes? And Burgers? And Roasted Garlic? And Avocado? You’re welcome: Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado

♠ Same blog, another delicious sounding burger: Easy Double Bean Burgers with Avocado Basil Cream

♠ I’ve actually tried these, you should too, they’re divine: Spinach and Artichoke Stuffed Shells

♠ Nom Nom Nom: Pasta and White Beans with Garlic-Rosemary Oil

♠ How elegant: Cauliflower-Feta Fritters with Pomegranate

♠ Also very elegant, would be beautiful at a dinner party: Stuffed Mushrooms Green Bean Casserole Style

♠ Talking about dinner partys, if you’re having one, you should also serve these: Grilled Zucchini with Parmesan Pesto

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RECIPE: Coconut Stracciatella Frozen Yoghurt

2013-03-18 16.22.12-1I was absolutely shocked to find out that Stracciatella Ice-Cream isn’t really a thing in England (WHAAAAAAAAAAT?). And there’s no proper ice-cream parlours, it’s almost like the Brits don’t have any ice-cream cultures (they do really, but it’s more Ben and Jerry’s than the Luigio). There are 500ml ice-cream tubs full of Strawberry Cheesecake ice-cream, but no Spaghetti ice-cream.
Anyway this recipe isn’t even ice-cream, so let’s get back to Stracciatella. I love it. I think everyone probably does, because what’s there not to love about it? It’s usually a subtle vanilla flavour paired with delicious crisp chocolate bits that are so thin that they will melt on your tongue.

Soooooo, when Daniel got an ice-cream maker for Christmas, I knew we’d have to try it! I had seen how it works on TV before, so surely it shouldn’t be a problem. Our result wasn’t quite ice-cream parlour level (there were some chocolate clusters, but then who’s gonna complain about that really? Not me!). Because I actually prefer frozen yoghurt and because it’s way easier to make and a lot healthier, we opted for this option today, but it was really tasty nevertheless.

Oh and it’s also got coconut in. Not a big deal (it is really, because coconut makes everything even more delicious, but I won’t even go into my never ending love for coconut!)
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RECIPE: Coconut Stracciatella Frozen Yoghurt

2013-03-18 16.31.48-1♣ Mix 1.5 tubs of Natural Yoghurt/Greek Yoghurt with 7 Tablespoons of desiccated coconut and 1 tablespoon of sugar (if you’re health conscious you could probably leave it out tbh)
♣ Pour it in the going ice-cream maker
♣ Melt 100g of chocolate (we used milk, because Daniel doesn’t like dark, but I would probably go for dark)
♣ When the frozen yoghurt has reached the consistency you want it to be, slowly spoon in the melted chocolate (with the ice-cream maker still on)
♣ Turn it off (you don’t want it to turn into chocolate frozen yoghurt)


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RECIPE: Roasted Broccoli Salad with Cranberries

IMG_4888Today just a quick recipe (again one I used for the #VegBoxChallenge). This one is very strongly inspired by the wonderful Jennifer from milkandhoney. She made broccoli slaw with buttermilk dressing, which I thought looked absolutely sublime. But due to

♧ not wanting to get my food processor out
♧ Daniel having a nut allergy, so almonds are unfortunately a no-no
♧ Me not being the biggest fan of sour cherries

I made a couple of changes, so I thought I’d show you my version on here too, because I absolutely loved it! There are a lot of delicious recipes on milkandhoney, so I suggest you all go and have a look🙂.

RECIPE: Roasted Broccoli Salad with Cranberries
♧ Cut 1 head of broccoli into little florets
♧ Heat 1 tablespoon of olive oil in a frying pan. Once it’s hot, add the broccoli, a pinch of salt and dried oregano
♧ Keep it on heat for about 10 minutes or until the broccoli is crispy and cooked
♧ In the meantime, make the dressing. (You need buttermilkgreek yoghurtsugar and apple cider vinegar)
♧ Finely chop 1/2 red onion
♧ Mix the dressing, the red onion, the broccoli, a handful of dried cranberries and a handful of croutons and there you go.

I thought this was absolutely delicious, so thank you Jennifer🙂

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