Inspired by the lunchbox of a colleague, I decided to try this recipe today, and I have to admit that it met the expectations!
It is easy and relatively quick, I definitely suggest you to try it!
I do not seem to get enough of roots, I just love them! 😀
- 150 g beetroot
- 200 g rice
- 1 litre broth
- 1 red onion
- a quarter of red wine glass
- 120 g feta cheese
Start by preheating a frying pan and frying a chopped red onion in some olive oil. In the meantime, grate a (raw) beetroot and add it to the frying pan. Let it fry for some minutes and then add the rice to toast in the frying pan. After a minute or so, pour red wine and let it evaporate. Afterwards, add one litre of broth together with thyme. Let it cook until the rice is done (you may need to add some more water) and then serve it with crumbled feta cheese on top and a sprinkle of thyme.
Yes, I am still alive. 😀 I have just been really busy, way too busy to even think of new recipes! Today, though, while my husband was watching the match Mexico vs Holland, I decided to use the canned cherries that my mother in law makes. As it is Sunday and in Berlin all shops are closed, I had to create something with the ingredients that I had, and that’s why I ended up making a vegan plum cake!
It turned out really really good, very light, moist and soft. It is very easy and few ingredients are nedeed, so a perfect recipe for lazy food lovers! 🙂
- 250 g flour
- 50 g potato flour
- 150 g sugar cane
- 40 g cacao powder
- 100 g cherries or sour black cherries in the jar
- 70 g syrup of the cherries
- 230 ml water
- 80 g roughly chopped almonds
- 1 small bag of backing powder
- 2-3 tablespoons of (soya) milk
Preheat the oven at 180°C.
Mix the almonds, sugar, water, and syrup. In another bowl mix flour, baking powder, potato flour, and cacao. Add the dry ingredients to the almonds mixture and as last thing add the cherries and the tablespoons of milk.
Cover a plum cake pan with baking paper, and put in the oven for about 35 minutes.
I have never been a fan of mixing fruit with normal food, but lately I am starting to discover combinations that make me change my mind. This soup, especially, became already one of my favourite dishes! With a delicious spicy mix and a coconutty background taste…I could eat tons of it!
Give it a go and let me know! 😉
- 400 g carrots
- 240 g cooked chickpeas
- half of an onion
- a clove of garlic
- 1/2 tsp curry
- 1/2 tsp cumin
- 1/2 tsp ginger
- a bit of olive oil
- about 100 ml coconut milk
- 1 litre of broth
Finely chop the onion and the garlic and put them to fry in a pot with a bit of olive oil. When golden, add the spices and let them fry few more minutes. In the meantime peel and roughly chop the carrots, drain the cooked chickpeas. Add them to the spice mix in the pot and cover with a litre of broth. Let it simmer for about 30-35 min, till the carrots and chickpeas are very soft. When the time’s passed, add the coconut milk and make the soup creamy with a stick blender.
Serve and enjoy! 🙂
So well, since I have discovered this kind of pumpkin (see my previous post), I cannot stop eating it. I had bought another one and with half of it I made a soup, with the second half I decided to dare with a sauce for the pasta – DELICIOUS! Actually you can use it also as a side dish like you would use a potato puree.
- 600 g Hokkaido squash
- 70 g cream cheese
- nutmeg (the amount depends on your taste)
- 300 g pasta
Wash and chop the squash, remember to removed the seeds but to leave the peel. Put it in a pot with a bit of water, do not exaggerate with water, it has to be enough just for the squash not to get stuck to the bottom of the pot. Add salt. Cover with the lid and let it cook till it is so soft that you can easily break the squash chunks with a wooden spoon. Remove the pot from the stove and blend the squash with a stick blender. Add the cream cheese and a small bit of water if needed (it all depends on the consistency of the cream you got, if it is too dense, then add the water, if not – no need). Stir till the cream cheese is completely melted and add the nutmeg. I sprinkled it gently twice. Just taste it and see how much nutmeg you like in it.
In the meantime you should have boiled and drained the pasta. I skipped all the procedure of the pasta because it is basic and logic (put water in a pot together with salt, when it boils, you pour the pasta in it and wait as many minutes as written on the package; when the time is up, drain the pasta).
Mix them together and enjoy! 🙂
Ok, you are probably thinking that I am nuts, eating a soup the 3rd September! Well, maybe wherever you live, it is still hot, here in Berlin, no. In the last two-three days we are experiencing a sort of autumn and autumn, we know, calls for soups!
I have to admit that till Sunday I was completely ignoring the existence of Hokkaido pumpkin (as we call it in Germany), better known as Onion squash, wikipedia says, but what intrigued me the most was the fact that you do not need to peel it!! Yes! When they told me that, they won me over immediately! Remember?! Me lazy. Apart from that I LOVE the taste, it reminds me of boiled chestnuts with a background taste of squash. Well, if you do not know it yet, you have got to try it!
Anyway, I came back with this onion squash and I did not really know neither how it tasted nor how to cook it, so I decided to improvise a soup. I have to admit that it turned out pretty delicious to be an improvised soup and here you go another post for the blog. My husband and I just loved it. Really.
Concerning the picture, my husband was not really happy with the manipulation that I did to his picture, but I somehow felt artsy today and felt inspired by surrealist photography. Hope you like it and that you won’t have the same disapproving face of my husband! 😀
Ok, enough of blabing, here we go:
2 big servings
- 600 g onion squash
- an onion or a piece of leek (I chose leek)
- 95 g buckwheat
- 240 g already cooked white beans
- 2 big pinches thymus
- 2 big pinches marjoram
- 1 teaspoon curry
- 1 litre vegetarian bio broth
Wash and chop the onion squash and the leek, put it in a big pot and add the litre of broth together with the spices. Let it cook for about 15 minutes and then add buckwheat (mine had a cooking time of 15 mins, but check yours) and let it cook for another 15 minutes. When few minutes to the end are left, just add the cooked white beans, so that they warm up.
As easy as it can get!
Another guest-post by Simas!
This time of the year in Lithuania is the time of mushrooms. And Lithuanians are BIG on mushrooms – I can safely say we consume more sorts of mushrooms than any western country and do it in a larger variety of ways. Last night we found some discounted chanterelles and decided to make one popular and mighty-delicious Lithuanian dish. And as it’s dead easy to prepare, it’s perfect for all you lazy food lovers. You can’t go wrong with this one!
- 400g fresh chanterelles
- 1 small onion or 1-2 onion springs
- Some butter or ghee for frying
- 1/2 of vegetable or mushroom stock cube
- 250g potatoes
- A handful of freshly chopped dill
- 2 table spoons of creme fraiche or sour cream
- Pepper and possibly salt
Start off with the most time consuming part – wash and chop the chanterelles into medium-sized chunks. What’s medium-sized, you ask? Fits in your mouth without much effort 🙂 If the mushrooms are small – you don’t need to chop them at all.
Peal the potatoes and put them to boil or steam.
Melt a spoon of ghee or butter in a large frying pan. If you’re using onion, chop and fry it on low heat until it softens. Add mushrooms, set the heat to medium and wait until they release the water. When the frying pan fills with water from chantarelles, add half of the stock cube, stir well and keep frying until water evaporates. If you are using onion springs, add them now. Add dill and fry for another minute or so. Add two full table spoons of creme fraiche, stir well and fry for another couple of minutes.
And you’re done. By this point, potatoes should have finished boiling/steaming. Serve chantarelles with potatoes, seasoned with black pepper. I did not need to add more salt, as the stock cube had enough of it already.
P.S. There seems to be some magic, surrounding the creme fraiche / sour cream. I once tried to replace it with cream and it was really disgusting 🙂 So don’t repeat this mistake!
I know, it’s been quite some time since I last wrote a post, but it has been a busy summer. We have been renovating the kitchen, so our house was a MESS, not to mention the fact that for quite a while I was not able to cook a normal meal.
I have never been a fan of bell peppers, I do not know why, maybe for the fact that they are not that easy to digest? I do not know. The point is that few weeks ago I somehow decided that I needed to find a tasty way to eat them – tasty for me at least, my husband, for example, was not fully convinced. 😀 Did you know that bell peppers have more vitamin C than oranges? Me neither, just found it out. Thanks Google 🙂
I must admit that, as I am pretty lazy, I bought the “instant” cous cous, that is the one that is ready in 5 min, but oh well, I have to be coherent with the title of the blog, right? 😛
Anyhow, try it and let me know your opinion and/or variations.
- 3 bell peppers (red, yellow and green)
- cumin (I bet also Garam Masala would fit perfectly the taste!)
- 1 onion
- 200 gr cous cous
- 300 ml of boiling water (these are the proportions written on my cous cous package, remember to check yours)
- 3/4 of a stock cube
- good olive oil
- nutrional yeast (optional) – I personally love to sprinkle it on top, but not everyone likes it, so…
Chop the onion and put it to fry with some olive oil in a frying pan. When golden add the washed chopped bell peppers (remember to remove the seeds inside). Add a small bit of water and cover with a lid. Let it cook on a gentle heat for about half an hour. Remember to stir.
When the bell peppers are almost ready, melt the stock cube in the boiling water and add the cous cous. Let it soak for five minutes. Afterwards, add a generous amount of cumin to the cous cous and stir it, then add the bell peppers with their sauce. I normally do not add salt, the stock cube is already enough. Finish it with some good olive oil and, if you like, a generous sprinkle of nutritional yeast.