California Style Quinoa Salad

Ingredients:

1 cup cooked quinoa

1/2 fresh red chili, or yellow chili

bunch fresh baby spinach

1/2 red onion

1/2 red pepper

 bunch of fresh coriander

 bunch of fresh mint

1/4 ripe mango

1 lime

1 tablespoon extra virgin olive oil

1/2 ripe avocado

50 g feta cheese

1 punnet cress

2 skinless chicken breasts or skinless and boneless chicken tights

 teaspoon smoked paprika

pinch of nutmeg 

olive oil

4 tablespoons fat-free yogurt

salt&pepper

*

This recipe is copied from Jamie Oliver; she saw it on his 15 minutes meals show and had to try it out immediately. It is her new summer favorite, absolute must to try! Put the quinoa into the pan and generously cover with boiling water and cook until soft. Put the chili, spinach, coriander (reserving a few leaves) into blender with some olive oil and lime, tear in the top leafy half of the mint, then blitz until finely chopped. On a large sheet of baking paper, toss the chicken with salt, pepper, paprika and nutmeg. Fold over the paper, then bash and flatten the chicken. Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through or roast it in oven oil free on the baking paper.

Peel and cut the mango into chunks. Once cooked, drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter. Toss with the blitzed spinach mixture, season with salt and pepper and dash of extra lime juice and olive oil if needed.

Sprinkle the mango chunks and peppers over the quinoa along with some chopped red onion, halve and de-stone the avocado, then use a teaspoon to scoop curls of it over the salad. Slice up the chicken and add to the salad; crumble over the feta cheese, scatter over the remaining coriander leaves and water cress. Finish of with a few spoons of white yogurt.

Bon Appetit!

Asian Style Pulled Chicken Salad

Ingredients:

1/2 small roasted chicken or 2 roasted chicken legs

1/3 red cabbage, cored and finely sliced

1 carrot, grated or finely shredded

1/2 spring onion, finely sliced on the diagonal

1/2 red chili, halved and thinly sliced

Handful fresh coriander, roughly chopped, including stalks

Handful fresh baby spinach 

2 heaped tbsp roasted salted peanuts

Dressing

1 tbsp teriyaki sauce

1 tbsp soy sauce

1 tbsp sesame oil

1 teaspoon ginger syrup

juice from half a lime

salt&pepper

*

She got inspired by a recipe found on BBC food website which she wanted to try out immediately as it sounded like a perfect meal to eat in early summer days. She roasted a whole chicken for about 70 minutes on 180 degrees Celsius seasoned by salt, ground pepper, nutmeg and paprika with knob of butter and water by herself but one can of course buy the chicken already roasted. The boyfriend helped to pull the meat and shred it. Prepare the dressing by simply whisking all the ingredients together. She extra-roasted the peanuts and the already pulled chicken meat as well to make it a bit crispier, but this is an alternative step. Cut your vegetables, mix with dressing and set aside on a plate. Add fresh coriander, sprinkle with peanuts, chilies and chicken meat. Alternatively serve with bread, noodles or rice as per your preference.

Bon Appetit!

Freekeh Salad With Lamb Sausage

Ingredients:

150 g freekeh

4 lamb sausages

1/2 courgette

3 grilled pickled red peppers, cut into stripes

Handful roasted almonds

bunch of fresh parsley. chopped finely

1 tbsp extra virgin olive oil

1 tbsp lime juice

Pinch of nutmeg

Pinch of cinnamon

Pinch of cumin seeds

salt & pepper

*

Freekeh or farik is a cereal food made from green wheat that goes through a roasting process in its production. It is an ancient Arabian, super-nutritious, low in fat, high in protein and fiber food that is digested slowly. This was her first attempt to cook with this old-new super-food and the salad came out really tasty. Cook freekeh until soft with a pinch of  salt in a saucepan. Meanwhile fry the sausages on a frying pan, add a bit of olive oil, courgette and cook until al-dente and sausages are done. Add the freekeh and stir altogether adding cut slices of red pepper, roasted almonds and all the seasoning.  Super easy.

Bon Appetit!

Bulgur Salad with Grilled Halloumi Cheese

Ingredients:

1/2 pack of halloumi cheese

150 g cooked bulgur

1 bigger sweet potato

3 grilled pickled red peppers, cut into stripes

bunch of fresh rocket leaves 

1 tbsp extra virgin olive oil

1 tbsp lime juice

Pinch of nutmeg

Pinch of turmeric

salt & pepper

*

Delicious vegetarian meal perfect as a healthy lunch option that she saw on YouTube and had to try straight away. Boil the sweet potato and cook the bulgur with a pinch of salt until soft separately. Once the sweet potato is cooked, cut it into cubes, place on a hot plate, sprinkle with olive oil, season with nutmeg and turmeric, do the same with the halloumi cheese which you cut into thick slices. Grill both for about 15 minutes. Meanwhile prepare the rest of the ingredients in a bowl. Once the potato and halloumi ready, add it to the rest of the ingredients, season with salt, pepper, lime and olive oil, mix and serve.

Bon Appetit!

Asian Style Salad with Salmon

Ingredients:

1/2 ciabatta or stale bread

300 g cooked or baked salmon fillets

leftover salmon skin (optional)

bunch of green beans, cooked

1/2 cucumber, cored and sliced

bunch of radishes, sliced

2 gem lettuces

1 apple - gala or pink lady type

1/2 fresh red chili pepper

1 tbsp sesame oil

1 tbsp ginger syrup

1 teaspoon ginger paste or fresh grounded ginger

1 tbsp white wine vinegar

1 tbsp low-salt soy sauce

salt

*

She saw this salad on cooking show with Jamie Oliver and immediately wanted to try it out. It came out delicious and even the boyfriend approved even though he is not a salad lover and doesn't usually eat the skin. Start up by preparing your croutons. Rip the bread into large rustic croutons or chop into 2 cm chunks, drizzle with olive oil and place on a tray in the oven for around 10 minutes, or until golden and crispy (if you’ve got any salmon skin left over, pop it in with the croutons to crisp up). Bake your salmon fillets along if you don't have it cooked already.  Meanwhile, boil the beans in a pan of boiling salted water for around 6 minutes if using fresh, or just a couple of minutes if using frozen, until tender. Drain and allow to cool for a minute. Peel the ginger and finely grate into a bowl with the chili. Add the sesame oil or alternatively olive oil, vinegar, ginger syrup and soy sauce, mix together and put to one side. Halve the cucumber length-ways, scrape out the watery core, then dice, halve the radishes, cut the lettuces into erratic chunks, finely slice the apples on a mandolin or by hand using really good knife skills, and put it all into a nice serving bowl with the crispy croutons and salmon skin (if using). Add the beans to the salad and flake in the salmon. Drizzle the dressing over everything, toss together really well, and serve straight away. Serve with extra bread if you like.

Bon Appetit!

Spring Salad

Ingredients:

1 soft boiled egg

1 pack of baby asparagus spears

Handful fresh blackberries

50 g soft type goat's cheese

 Bunch of fresh salad leaves, baby spinach or similar

Bunch of fresh water cress

Bunch of fresh dandelion salad leaves

Bunch of edible flowers

Dressing:

4 tbsp mayonnaise

Juice from 1/2 a small grapefruit

1 teaspoon maple syrup

1/2 teaspoon balsamic vinegar

salt&pepper

*

 Spring time was here again and as the weather outside did not really look too springy, she decided to bring some spring to their kitchen at least. This was a very simple dish to prepare that looked just fabulous. The combination of blackberries and soft goat's cheese was delicious. Boil the egg, cook the baby asparagus spears al dente and place them in a bowl with ice cold water so they don't loose their color. Prepare your dressing and style all ingredients on a plate.

Bon Appetit!

CousCous With Lamb Sausage And Mint Yogurt

Ingredients:

1 cup couscous

4-6 lamb meat sausages

100 g canned chickpea

8 dried dates, sliced

Bunch of fresh baby spinach leaves

1 cup white yogurt

bunch of fresh mint leaves, chopped finely

bunch of fresh parsley leaves, chopped finely

pinch of dried out chicken bouillon

pinch of nutmeg

pinch of chili powder

pinch of curry powder

cumin seeds, grounded

salt&pepper

*

Such a great couscous alternative. Put couscous into a bowl with the sliced dates, pinch of nutmeg, chili and curry powder, grounded cumin seeds, salt, pepper and dried out chicken bouillon. Pour over boiling hot water, cover with a lid and let rise and soften. Meanwhile start to fry the lamb sausages. No need to use any oil for frying. At the end throw in chickpeas and  heat it up on the oil from the lamb sausages with a pinch of nutmeg. Prepare yogurt sauce by simply mixing finely chopped mint leaves and parsley leaves with the yogurt and season with salt and pepper. Place sausages on a plate, put couscous on a bed of fresh baby spinach leaves, top with chickpeas. Serve with the yogurt sauce..

Bon Appetit!

Udon Noodles With Asparagus and Beef Strips

Ingredients:

250 g lean beef fillet

1 small pack fresh asparagus

8 radishes 

1/2 pack udon noodles 

Sauce:

60 ml soy sauce

1 tbsp fresh lime juice

1 tbsp sesame oil 

1 teaspoon fresh ginger, rasped 

1 teaspoon sesame seeds, plain or smoked 

salt&pepper 

*

For those who like to experiment with Asian cuisine, this may be a simple and tasty meal to try out.

Start out by cooking the asparagus al dente. Cut the radish and cooked asparagus and put into a bowl. Put the udon noodles into sauce pan with salted boiling water and cook until soft, this should take about 8-10 minutes. Drain the water and let cool off. Prepare the sauce by mixing all ingredients together. Put noodles into the bowl with prepared vegetables and add the sauce. Stir together.

Now the main focus is on the beef meat that should be tender and a bit pink inside. To ensure the best result, take the steak out of the fridge a minimum of 15 minutes before cooking. Brush both sides of the steak with olive oil, season the steak with sea salt & black pepper to taste, place the steak into the pan, try to avoid turning the steak too much. Ideally, you should only flip it once. Don't poke it with a fork or knife as it will put holes in it and allow the juices to seep out. When your steak is cooked, take it from the pan and place on a warmed plate or wrap in aluminium foil, allow the steak to rest for about 4 minutes. Cut into slices and place onto noodles. Sprinkle with sesame seeds.

Bon Appetit!

Quinoa Salad With Grapefruit, Goat's Cheese And Wasabi Mayonnaise

Ingredients:

2 cups cooked quinoa, cooked

1/2 grapefruit, peeled and cut into small pieces

1 pear, cut into cubes

75 g semi-soft goat's cheese eg. Chavroux Tendre Bûche 

Handful fresh rocket 

Bunch of fresh mint leaves, finely chopped

Dressing:

1 tbsp yogurt mayonnaise

1 teaspoon wasabi paste

1 tbsp maple syrup 

dash of fresh lemon juice 

salt&pepper 

*

Trying new things and experimenting is always fun. She found this recipe in Allerhande magazine and couldn't wait to cook it. This salad was easy and fast to make, surprising in combination of ingredients and very tasty. Cook quinoa as per instructions on the packaging. Set aside and let cool off. Prepare wasabi mayonnaise simply by mixing and whisking all ingredients together, It should not be runny. Peel and cut grapefruit and pear. Mix together with fresh rocket and finely chopped mint leaves along with quinoa. Top up with the goat's cheese and garnish with wasabi mayonnaise. 

Bon Appetit!

Colorful Carrot and Beetroot Salad With Maple Syrup Dressing

Ingredients:

5 colorful carrots

1 pre-boiled beet

50 g broad beans

40 g soft goat's cheese

Handful fresh rocket

Handful pecan nuts

1 tbsp raisins

1 tbsp walnut oil

Dressing:

2 tbsp balsamic vinaigrette

1 tbsp olive oil

1 tbsp maple syrup

dash of fresh lemon juice

salt&pepper

*

In the dark winter months this colorful healthy sweet in taste salad brightens up the day.

Boil the carrots al dente. Pre-heat the walnut oil in a sauce pan, throw the carrots in along with pecan nuts and raisins and stir fry. Prepare fresh rocket on a plate along with cut cooked beetroot and broad beans. Add carrots and sprinkle with goat's cheese. Finish up by seasoning with the maple syrup dressing that is simple to prepare only by mixing all the ingredients together. Server with bread or crackers.

Bon Appetit!

Almond Apricot Cake

Ingredients:

Corpus

250 g almond flour

80 g brown sugar
50 g spelt flour

140 g melted butter

2 eggs

Topping

50 g melted butter

450 g apricots, halved and pitted

50 g whole almonds, skinless

3 tbsp brown sugar

*

This was another of her weekend baking experiments that worked out pretty nicely. It's been already a while ago at the time of apricot season.

The original recipe included classic flour and crushed almonds that she substituted with the almond flour and a bit of spelt flour. Preheat the over for 200 C, mix all the corpus ingredients together which creates a kind of a paste mixture and place it onto a baking paper in a form. Place the apricot halves onto the corpus, fill them with whole almonds, brush them with melted butter and sprinkle with the brown sugar. Bake in the oven for about 40 minutes until the apricots are nicely caramelized and the corpus has golden color and crunchy rounds. Serve with whipped cream if you wish.

Bon Appetit!

Macrel With Sweet Potato Salad

Ingredients:

2 smoked macrel fillets
3 medium size sweet potatoes
3 stalks celery sticks, chopped
2 tbsp kalamata olives, chopped
1 tbsp capers
bunch of fresh parsley, chopped finely
bunch of fresh argula leaves
1 tbsp fresh lemon juice
1 teaspoon maple syrup
salt&pepper
*

She came across this recipe in a Dutch magazine called Red and wanted to try it out immediately. The combination of salty smoked macrel, sweetness of the potatoes and sourness of the capers made this dish an extraordinary taste buds experience. Simply boil the sweet potatoes until soft for about 10 minutes depending on their size, but be careful not to overcook them as they would not hold shape while cutting. Meanwhile prepare the rest of the ingredients and throw them in a bowl, mix with cooked skinned and cubed sweet potatoes. Season with chopped parsley, salt, pepper, lemon juice and maple syrup and stir gently altoghether. Serve with the macrel filet on side or with pieces incorporated in the salad.
Bon Appetit!

Porn Star Martini

Ingredients:

2.5 cl Passion fruit juice - here Innocent Mango and Passion Fruit smoothie

1.5 cl Vanilla syrup

1cl Lime Juice

3.5 cl Vanilla Vodka - here Absolut

1/2 Passion Fruit

50 ml Champagne or Prosecco

1 cup ice cubes

Shaker

*

This was one of her favorite cocktails that she discovered in a bar close by their place. And as the prices in the bars are not so friendly, they decided to try their own version.

Shake up the vodka, lime juice and passion fruit juice and vanilla syrup with ice until the shaker becomes frosted. Double strain into a chilled cocktail glass and top up with champagne or for cheaper version with Prosecco. Place half a passion fruit on the top as a decoration.
Cheers!

Linguine With Spinach And Smoked Salmon

Ingredients:

200g linguine pasta

100 g smoked salmon fillet, cut into cubes

100 ml sweeter white wine eg. Muscat
5 champignos, sliced

1/2 small onion, chopped finely

3/4 of pack Philadelphia cheese spread or creme fraiche

2 tbsp grated Parmesan cheese

1 teaspoon butter

Bunch of fresh dill, chopped finely
Bunch of fresh baby spinach leaves

salt&pepper

*

Another pasta variety. Cook the linguine al dente with a pinch of salt.  While the pasta is boiling, melt the butter on a pan, add chopped onion and fry until soft and golden. Add the cut smoked salmon pieces. Pour in some sweet white wine and cook until the wine almost reduces. Meanwhile also add the mushrooms and spinach leaves. At the end comes the Philadelphia spread or alternatively creme fraiche. Cook until it melts and creates sauce that is thick and not too runny. Season with salt, pepper and fresh chopped dill. Finally, throw in the linguine and stir all together. Sprinkle the top with a bit of Parmesan cheese.

Bon Appetit!

Thai Style Coconut Chicken Noodle Soup

Ingredients:

1/2 pack (150 g) skinless, boneless chicken thighs, cut into stripes

1/2 pack (75 g) oyster mushrooms, cut into stripes

1/2 can unsweetened coconut milk 

1 nest of noodles

3 cups chicken broth (1/2 bouillon cube)

1 tbsp fish sauce 

1 tbsp sugar 

1stalk fresh lemongrass

1/2 chili pepper

Small piece of ginger, peeled 

5 kaffir lime leaves or 1 tbsp lime zest and ¼ cup lime juice 

Bunch of fresh coriander leaves, chopped

salt

*

Cooking this soup was a true senses experience. The beautiful exotic scents of lemongrass and lime, the sweet and spicy taste, the texture and vibrant color palette, all together was a perfection. This became one of her favorite dishes of all times.

 Using the back of a knife or mortar stick, lightly smash lemongrass and ginger; cut lemongrass into 4 pieces. Bring lemongrass, chili, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors melt, 8–10 minutes. Strain broth into clean saucepan; get rid of the solid parts.

Add chicken and return to a boil. Reduce heat, add mushrooms and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft for about 15-20 minutes, add noodles for the last cca 5 minutes. Mix in coconut milk, fish sauce, and sugar. At the end season with salt, throw in chopped coriander and a bit of lime juice.

Divide soup among bowls. Serve with lime wedges.

Bon Appetit!

Recipe altered from BonAppetit.

Puff Pastry Tarts

Ingredients:

1 pack of puff pastry

1 egg, whisked

A few circles of chorizo salami

A few circles of thin sliced courgette

A few sun dried tomatoes in oil

A few pine nuts

Fresh rosemary, chopped finely

A slice of prosciutto ham

15 g soft goat's cheese

1 dried fig, cut in circles

walnut

1 teaspoon tomato sauce or ketchup

1/2 thinly sliced tomato

3 anchovies in oil

3 green olives, sliced

15 g feta cheese

Fresh rosemary, chopped finely

1 caramelized onion with a pinch of nutmeg

1 slice of Parma ham

15 g crumbled feta cheese

Fresh thyme

salt&pepper

*

This meal was so much fun and so easy to make, one can play with different combinations as per personal preference and the food is ready in literally 10 minutes. Just place your chosen ingredients on the pastry, don't forget to score about 1 centimeter from the side which you brush with the whisked egg at the end. Above were examples of her combinations, other ingredients you could use were canned tuna, mozzarella and basil, brie cheese and dried cranberries, smoked salmon with capers and dill; the options were endless. Just work with what you have at home. Bake in over until the pastry rises and gets golden brown color.
Bon Appetit! 

Couscous With Chickpea And Chicken Sausage

Ingredients:

1 cup couscous

4 chicken sausages, cut into rounds

200 g canned chickpea

1/2 red bell pepper

1/2 carrot, cut into thin slices

1 tbsp olive oil

Bunch of fresh coriander leaves, chopped finely
pinch of dried out chicken bouillon

pinch of nutmeg

pinch of chili powder
pinch of safran

curry powder

cumin seeds

salt&pepper

*

This recipe also falls under the "what to do with the opened 800 gram can of chickpeas" story :). Put couscous into a bowl with a pinch of nutmeg, salt and dried out chicken bouillon. Pour over boiling hot water, cover with a lid and let rise and soften. Meanwhile start to saute the chicken sausage cut into rounds on a bit of olive oil, add thinly sliced carrot and red bell pepper. Add a bit of water, season with cumin seeds, curry powder, nutmeg and pinch of chili along with safran and stew until carrot is soft and sausage is well cooked. At the end throw in chickpeas and couscous, stir well together. Finish off with some finely chopped fresh coriander, salt and pepper.
Bon Appetit!

Homemade Hamburgers

Ingredients:

400 g minced lean beef meat

1/2 small onion, chopped finely

1 egg, lightly whisked

1 tbsp bread crumbs

1 teaspoon olive oil

Dash of Worcestershire sauce

Bunch of fresh parsley leaves, chopped finely

4 hamburger buns, halved

4 slices cheddar cheese or similar (here Dutch Oud belegen)

Bunch of  lettuce leaves

1 tomato, sliced

4 gherkins / pickles, sliced

2 tbsp mayonnaise (optional)

2 tbsp ketchup (optional)

1 tbsp mustard (optional)

1/2 red onion, sliced into circles (optional)

1 avocado, peeled and sliced (optional)

4 Pancetta slices (optional)

Tabasco sauce (optional)

Pinch of chili powder (optional)

salt&pepper

*

Since they managed to get a brand new "hamburger making machine" on the King's Day flea market for 4 Euros, they had to try to make their own hamburgers, that was without a doubt. The device has proven to work fine but its cleaning wasn't that joyful :).

The basic way how to make your own hamburgers from minced beef is as follows. Place the beef mince, onion, Worcestershire sauce, bit of parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined. Divide the mixture into 4 equal portions. Shape each portion with your hands into a patty. It is recommended to put the patties (covered with plastic wrap) in a fridge for about half an hour to rest so that the chilling helps them hold together during cooking.

Now, if you have a hamburger making machine, you can just place the patties on the upper part made of non stick material (Teflon) and fry. At the same time you can place the buns into the casket opening from the side and close it while the heat from the upper pan part will warm them up. Smart ha? :)

If you don't have the machine, just use any non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through. Heat up an oven or a toaster and warm up the buns. Even better, the best would be to use the outside barbecue grill if the weather and occasion allows so.

The fun part about making your own hamburgers is to experiment with different ingredients. She wrapped her patty with Pancetta bacon and placed some Dutch Oude Kaas on top of the patty towards the end of its cooking. You can put all sorts of things into your bun once it is warmed up. She used a bit of mayo and mustard,  he loved ketchup as well. Always put some tomato and lettuce, gherkins are also great. This time she made a Mexican version and topped up her burger with some avocado slices and seasoned it with Tabasco and a pinch of chili powder.

The options are numerous. You can also use mushrooms, red pepper, blue cheese, bacon, and different types of meats -chicken or lamb instead of beef. You can even top your burger with fried egg. Just have fun and experiment. 

Bon Appetit!

Chicken With Dark Chocolate Sauce

Ingredients:

300 g chicken tights boneless and skinless, cut into medallion pieces

100 ml chicken bouillon

70 g dark chocolate

2 tbsp raisins, chopped 

2 teaspoon butter

1 tbsp almond flakes

1 tbsp agave syrup

pinch of dried sage

pinch of chili powder

pinch of nutmeg powder

pinch of cinnamon

salt&pepper

*

This recipe must be the weirdest she tried so far but also the most exciting and daring. Dark chocolate in salty meals is quite common in South American cuisine, especially Mexican and she wanted to give it a try.

Roast the chicken cut into medallion on a pinch of butter, seasoned with salt, pepper and sage. Once roasted from both sides, place in pre-heated oven to finish off. Use the sauce pan on which you roasted the chicken, throw in the chopped raisins and almonds, roast with another pinch of butter. Pour over the chicken bouillon and add the chocolate cut into smaller pieces. Stir until it melts and keep stirring so that the chocolate sauce doesn't become too thick. Add agave syrup and season with chili, nutmeg and cinnamon. Serve with rice or potatoes.
Bon Appetit!

Mango And Cucumber Salad

Ingredients:

Handful arugula leaves

50 g ripe mango, cut into thin slices

1/3 cucumber, peels cut into thin slices

1/3 carrot, peels cut into thin slices

30 g feta cheese

1 teaspoon of coconut paste

Juice from half a lime

1 tbsp olive oil

salt&pepper

*

Try this amazing exotic salad in warmer days. The sweetness of the mango with saltiness of the cheese and spice kick of the arugula create a lovely taste palette. Just cut the cucumber, mango and carrot into thin long slices. Create dressing my mixing the coconut paste with lime juice, olive oil, salt and pepper.  Pour onto the vegetables slices, mix nicely together along with arugula. Serve on a plate and sprinkle with feta cheese or semi soft goat's cheese.

Bon Appetit!