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Thursday, January 19, 2017

Chicory Codfish Boats

Chicory codfish boats

It`s the cold freezing time of the year and you don`t want to miss out on salads? No worries there are plenty of options that are in season* during winter. For example different cabbages like Chinese cabbage, savoy cabbage, red and white cabbage, kale or nut lettuce, purslane, beetroot and red and white chicory, all suitable to prepare delicious salads. Today we are going for the latter one paired up with some codfish to provide ourselves with proteins and essential omega fatty acids. To add some spice you can add home roasted pumpkin seeds and pine nuts. 

One nice aspect about this salad is that by mixing it up with enough of the below mentioned dressing you won`t even feel the bitter taste of the chicory leaves. If the salad still is too bitter for your liking just prepare and add more dressing.

*Please be aware of the fact that all above mentioned vegetables are seasonal in Switzerland during winter. There eventually isn`t any coincidence in your region. 

roasting pumpkin seeds and pine nuts at home

Ingredients (for 2 servings):
  • 1 handful organic pumpkin seeds
  • 1 handful organic pine nuts
  • 1 tablespoon organic canola oil
  • 2 codfish filets
  • 16 organic chicory leaves, rinsed off
  • 2 to 3 handful organic winter leaf lettuce mix, rinsed off (available already prepared in supermarket)
  • 2 to 3 tablespoons organic walnut oil
  • 2 tablespoon fresh organic lemon juice
  • 1 tablespoon organic white wine vinegar
  • 1 tablespoon organic vegan mustard
  • salt and freshly ground black pepper to taste
Instructions:
  • heat a skillet and add pumpkin seeds and pine nuts
  • roast until pine nuts get golden brown and pumpkin seeds start to pop, put aside and let cool down
  • heat canola oil in the same skillet
  • add codfish filets and fry until golden brown, put aside and let cool down
  • arrange chicory leaves on two plates
  • place a little bit of leaf lettuce into every chicory leave
  • break the codfish filets into little pieces and scatter them over the chicory leaves
  • sprinkle the roasted pumpkin seeds and pine nuts over the chicory leaves
  • add walnut oil, lemon juice, white wine vinegar, mustard, salt and black pepper to a shaker or closable glass 
  • shake until evenly mixed, then drizzle the dressing over the chicory leaves
Chicory salad with codfish
Pretty cute outcome and easy to prepare don`t you think?
The chicory leaves look like little boats.  For that reason is also a perfect starter if you are having guests or friends over. There are also plenty of variations in regard to the sort of fish you can add. You might use salmon, canned tuna or even anchovies if you like their salty flavor. So tell me what kind of fish would you prefer?

Read you soon,
xoxo

Wednesday, January 18, 2017

"Spitzbuben" - The Christmas Cook for the Whole Year

Swiss Spitzbuben

The name "Spitzbuben", which means little villain in English, makes you assume they have to be something special. A cookie called like that has to pack a punch for sure. And once you tried them you won`t get enough of those jam filled little fellas. Although they are meant to be eaten at Christmas, they are equally mouthwatering throughout the other 364 days of the year. And I bet you, they will be all eaten up before Christmas anyway.

The real origin of the "Spitzbuben" is hard to come across, as they are common in Germany, Austria and Switzerland. Sometimes under the same name or under different ones like "Linzer Auge" or "Johannes cookies". Of course the way of preparation and especially the used ingredients can differ from region to region. From my patriotic point of view the Swiss version is the best one and the finest recipe to go for is the from Betty Bossi.* Is the one I am constantly using for my "Spitzbuben" and so far it didn`t fail me - minus the one time I used margarine instead of butter-, which is why I am sharing it with you today. The cookies always turn out buttery and melt in your mouth, just as they should. 
The only thing you should consider is, if possible, not to use margarine and to not bake them too long or they will break apart. I am still experimenting with the margarine issue, because the recipe kind of suggests to use it as a substitute for butter, but the one time I did this the cookies kind of broke into pieces. If anybody has some experience or tips on this matter please share them with me.

Spitzbuben Christmas cookies


Ingredients (20 to 25 cookies or 1 big baking sheet 45x40cm):
  •  250g organic butter, room temperature
  • 125g confectioner`s sugar
  • a pinch of salt
  • 1 organic egg white
  • 350g organic white flour
  •  clingfilm
  • cookie cutter set for "Spitzbuben"
  • baking paper
  • a backing sheet 45x40cm
  • 200g red currant jelly
Instructions:
  • preheat the oven at 200° Celsius
  • put butter in a big bowl and whisk until smooth
  • add confectioner`s sugar and salt and mix together until you have a light mixture
  • pour egg white into a separate small bowl and whisk slightly, then add to your butter-sugar batter and mix well
  • sieve the white flour into your batter and mix until you get a firm dough
  • wrap the dough with clingfilm and put it into the fridge to cool down for about 45 to 60 minutes
  • sprinkle some flour over a flat surface and roll out the dough until it`s 2 to 3mm thick
  •  start cutting out the "Spitzbuben" by using your cutter set, make sure to always cut out an equal amount of cookie bottoms and tops
  • lay out all the cookie bottoms onto a baking sheet covered with baking paper
  • drip one teaspoon of red currant jelly on every cookie bottom and spread carefully without smearing the jelly over the edges
  • put the upper part of the cookie on top
  • bake for 6 up to 8 minutes at 200° Celsius on the middle rack, but constantly check on your cookies to make sure they don`t get burned
  • after letting them cool down besprinkle them with confectioner`s sugar by using a sieve
The Christmas cookie for every day

 You  can store the "Spitzbuben" up to 2 to 3 week in an airtight container or cookie jar.
Of course you are not obliged to fill these mouthwatering little guys with red current jelly. Use any other jelly, jam or spread you like. How does nutella sound to you? Next time I will definitely go for that filling.

Read you soon,
xoxo

*This recipe is not mine. It`s borrowed from the following page

Tuesday, January 17, 2017

Green Beans and Leek Risotto

Green beans and leek risotto

Italian food is known as one of the best and most popular kitchens all over the world. And let`s be serious what would we do without pizza, pasta and co? Same goes for risotto. I mean is there any more creamier and delicious way to prepare rice? Ok to be honest this Italian rice dish requires some considerable handwork and attention during it`s preparation, if you want to get that smooth texture. But believe me it`s highly recommendable, everybody will love your risotto. So don`t lose your patience and constantly keep stirring. 

By nature risotto is a very versatile dish that can be paired up with all kind of different ingredients, like seafood, meat, fish or a big variety of vegetables. Today we are going for a green appearance by adding green beans and leek. Leek is a vegetable that is perfect to use in your kitchen throughout the whole year, as it is locally available during all seasons. 

Please note to use special risotto rice, so called short-grain rice like "Vialone", "Arborio" or "Carnaroli". On contrary to perfume or basmati rice you should not wash risotto rice if you want to get a creamy result. 

Ingredients for green beans and leek risotto

Ingredients (for 2 servings):
  • 1 tablespoon olive oil, extra virgin
  • 1 organic shallot, peeled and finely chopped
  • 1 organic garlic clove, peeled and finely chopped
  • 100g organic short-grain rice (risotto rice)
  • 50ml vegan or regular white wine
  • 500ml vegan vegetable broth, already heated
  • 1 1/2 handful frozen organic green beans, if very long halved
  • 1 organic leek, rinsed off and sliced
  • 20g freshly grated Parmesan cheese*
  • salt and freshly grounded black pepper to taste
Instructions:
  • heat the olive oil in a pan
  • add the onions and garlic and braise for 1 minute
  • add the risotto rice and braise for another minute
  • deglaze by adding the white wine and cook on middle heat until reduced
  • season with salt and black pepper
  • add the hot vegetable broth step by step whilst stirring constantly until your risotto gets a smooth consistency and the rice grains are still "al dente"
  • in the meantime you can heat water in a pan and boil the green beans for about 2 to 3 minutes  (they should still be a little bit firm as they are going to be cooked with the risotto), then pour off the water
  • add the green beans and the leek 3 minutes before the risotto is done and mix well by stirring
  • add the grated Parmesan cheese and mix
* If you are vegan you can substitute the Parmesan cheese by vegan cheese or just leave it out completely.

Risotto with green beans and leek

It is quite possible you will need less or more broth depending on the consistency of your risotto, so make sure to prepare enough in advance. Also is quite difficult to predict the time it will take to prepare this dish, you should calculate 20 up to 40 minutes. 

Now tell me what are your favorite ingredients to pair up with risotto?

Read you soon,
xoxo




Monday, January 16, 2017

Homemade Pesto with Penne

Homemade Pesto with Penne

Pasta is one of the best things in the whole wide world. So what makes this even better? Right a homemade pesto made with fresh basil. Believe me this is heaven on earth and will outrange any store bought pesto you have tried so far. If you`re still hesitating then let me tell you, that you can prepare it within a short amount of time. You just need a hand-held blender or a food processor. Are you in now? Then let`s dive into making this delicious pesto.

Ingredients (for 2 servings):
  • 200g penne
  • water, enough to cover all the pasta
  • salt to your taste
  • pepper to your taste
  • 40g fresh basil leaves
  • 30 to 40g pine nuts
  • 50g grated Parmesan cheese
  • 50 to 75ml olive oil, depending on the size of your jar
  • 1 jar
Instructions:
  • put basil leaves, pine nuts, grated cheese and maximum half of the olive oil into a bowl.
  • mix everything with a hand-held blender until you got a homogenous paste. Season with pepper and if you like salt.
  • pour your pesto into the jar and fill it up to the top with olive oil.
  • bring water to a boil in a pan. Add salt and penne. Cook following the instructions on the packing.
Of course you don`t have to use your homemade pesto right away. You can store it in the fridge up to one week. There`s also the possibility to prepare a huge batch for several jars that you can freeze. Like that you can enjoy your pesto whenever you like.

Read you soon,
xoxo

Sunday, January 15, 2017

Beetroot Risotto



Beetroot Risotto

The beautiful color beetroot gives your food is already reason enough to start cooking with this ingredient. Who doesn`t like pink food! Rice is very suitable for this purpose, as it will soak in all the amazing color that the beetroot provides. But of course there are many other possibilities to choose from, like smoothies, different juices or salads for example. But I guess we kind of all can`t say no to some creamy, cheese topped risotto, that`s why I decided to stick with this dish.

Ingredients (for 2 servings):

  • 100g risotto rice
  • 500ml water
  • salt to your taste
  • black pepper to your taste
  • 1 tablespoon canola oil
  • 1 onion, finely chopped
  • 1 garlic clove, pressed
  • 150g beetroot, cut into little pieces
  • 30g grated Gruyere cheese
Instructions:
  • pour canola oil into a pan and heat. Add the finely chopped onions. If they sizzle the oil has the right temperature.
  • add the risotto rice and cook both until the onions get transparent looking.
  • pour in the water and reduce the temperature to low heat.
  • add salt and pepper to your taste and the beetroot pieces.
  • cook on low heat whilst constantly stirring until the rice gets a creamy consistency.
  • add pressed garlic and mix well.
  • serve on a plate and sprinkle over the grated cheese.
If you`re not going to eat all of the risotto you can store it in an airtight container in the fridge up to two days.
So far I`m looking into more dishes using beetroot. Anyone having any ideas that you would like to share?

Read you soon,
xoxo

Saturday, January 14, 2017

Ham Roast Sandwich

Ham Roast Sandwich

There are two things I`m trying to pay attention to this year, one is spending less money and the other one is not wasting any food. This sandwich does both, it`s made out of leftovers from this ham roast recipe and it`s the perfect go to meal or snack to bring to work. Like that you don`t have to spend money buying something for your lunch break.

Ingredients (for 1 sandwich):
  • 2 slices whole-grain bread 
  • 1 teaspoon mayonnaise
  • 1 teaspoon mustard
  • 1 to 2 slices ham roast, you can find the recipe for this ham roast here
  • 1 sandwich pickle slice
Instructions:
  • spread the mayonnaise on one slice whole-grain bread and the mustard on the other one.
  • place the ham roast on the bread slice with the mustard.
  • lay the pickle slice on top of the ham roast and place the bread slice with the mayonnaise on top of the pickle slice.
The sandwich can easily prepared one day in advance. Just wrap it in tin foil and store in the fridge.
Talking about saving money, do you guys have any more suggestions?

Read you soon,
xoxo

Friday, January 13, 2017

Sunken Raspberries

Sunken Raspberries

Ok admitted, this is totally a summer recipe and maybe not the right time of the year to post this. But hey, it`s a healthier choice compared to cookies and cakes! Besides that it brings so much summer memories. My mum and I ate that every summer, just instead of strawberries I used raspberries this time. What dessert brings you back childhood memories?
Oh and yes, the cream has to be that liquid, just if you were going to ask about that, because the messy look is the best thing of this treat. 

Ingredients (for 1 serving):
  • 250g raspberries, washed
  • 200ml single cream
  • 1 tablespoon birch sugar
Instructions:
  • whisk your single cream with a mixer until it get`s a firm but still a runny consistency. Add the birch sugar.
  • fill a jar with the raspberries and pour over your single cream.
Of course you can also whisk your cream until it gets firm and isn`t runny anymore. Then I would recommend to make nice layers, switching between one layer of raspberries and one layer of cream. I just prefer the messy variation of this, we always used to eat this like that.

Read you soon,
xoxo

Thursday, January 12, 2017

Lamb Goulash

Lamb Goulash

Goulash isn`t one of my favorite childhood memories. Sorry mum for saying this, you know I love you, but I always hated the days goulash got served for dinner. Nowadays I appreciate this dish a lot more, maybe because I see behind the scenes and acknowledge the effort she put in by preparing this meal for us.
And because winter days are so cold right now and you just need something to warm you from the insight, I decided to give this a try. I mean is there anything better for this season than a hot steamy goulash? Also it was a great opportunity to try another recipe from this cookbook
So far what you need to know about preparing goulash are two things. First the meat has to be pan seared, you want that nice browning, and second it needs to simmer on a low temperature for about two hours. That`s how I learned preparing it, so if you have other suggestions or a better way of cooking goulash, please don`t hesitate to share this information here by leaving a comment. 

Ingredients (for 2 servings):
  • 500g lamb meat suitable for making goulash or ragout, your butcher will surely help you finding the right piece of meat
  • 2 tablespoons of olive oil
  • 2 red onions, peeled and finely chopped
  • 1 tablespoon white wheat flour
  • 1 garlic clove, pressed
  • 700ml beef broth
  • 3 carrots, washed, peeled and sliced
  • 3 celery stalks, washed and sliced
  • 1 tablespoon ketchup
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 300g waxy potatoes, washed, peeled and quartered or halved depending on their size
  • salt and pepper to your taste
Lamb Goulash

Instructions:
  • heat the olive oil in a pan. The meat should sizzle when put in the pan.
  • add the meat to the pan and fry on both sides for about 4 minutes each. The meat should be brown on all sides. Make sure to not move the meat a lot, it`s better to just turn it with barbecue or pasta tongs. 
  • take the meat out and set it aside. Now add the onions to the same pan and braise them until transparent. 
  • add the flour to the pan and stir continually for about 1 to 2 minutes. Add the pressed garlic clove as well, braising it for about 30 seconds. Make sure to not burn the onions and garlic.
  • deglaze by adding the beef broth, removing everything sticking to the bottom of the pan.
  • add carrots, celery stalks, meat, ketchup, bay leaves, dried thyme, dried rosemary, salt and pepper. 
  • Bring to a boil gently, then cover the pan, reduce the temperature to low and let simmer for about an hour. 
  • add the potatoes after one hour and let simmer for another 30 minutes. 
  • remove your pan lid and simmer again for 30 minutes. If you want to, you can turn up the heat to middle temperature. Make sure to stir your goulash from time to time. In case you`re losing to much liquid, add a little bit more water or broth. 
Honestly if we are talking about meat melting in your mouth like butter, this is definitely happening for you with this goulash. Absolutely worth every minute of effort.

Read you soon,
xoxo

Wednesday, January 11, 2017

Cinnamon Apple Munchies


This recipe is inspired by one from the Dr. Oetker cookbook "Plätzchen von A-Z". As apples and cinnamon are one of the best flavor combinations ever created in this whole wide world, I decided to change the filling to this one rather than using the original one from the recipe. And to be honest I don`t regret this choice. These munchies were so lush and flavorful, I`m still dreaming of them.

Ingredients (for about 12 to 15 munchies):
  • 250g white wheat flour
  • 1/2 teaspoon baking powder
  • 20g vanillin sugar
  • 1 egg
  • 1 tablespoon milk
  • 125g butter
  • 1 1/2 apples, washed, peeled and cut into little pieces
  • 1 teaspoon cinnamon, grounded
  • 1 egg yolk
  • 2 tablespoons water
  • sesame seeds 
  • 1 pastry wheel
Instructions:
  • mix flour, baking powder, vanillin sugar, egg, milk and butter together in a bowl using a mixer or hand mixer. Put in the fridge for 15 minutes.
  • preheat the oven at 160° Celsius.
  • add apple pieces, cinnamon and 1 tablespoon of water to a pan. Heat the pan and let simmer on middle temperature for 10 minutes. The apple pieces should be soft but not mushy. 
  • take your dough out of the fridge, sprinkle a little bit of flour onto an even surface and roll out the dough. Cut the dough into little squares (approximately 5x8cm) using a pastry wheel.
  • put 1 teaspoon of the apple cinnamon filling on the middle of your dough squares, then fold them. Squeeze the borders with a fork. 
  • mix 1 tablespoon of water and the egg yolk in a bowl. Brush the top of your squares with the mixture.
  • Sprinkle over some sesame seeds and a little bit of grounded cinnamon
  • lay out baking paper on a baking sheet and put your munchies on the sheet. bake for ten minutes on the middle rack of the oven.
These buddies are best if consumed still warmed right out of the oven. Just be aware to not burn your mouth!

Read you soon,
xoxo



Tuesday, January 10, 2017

Overnight Amaranth Porridge with Persimmon

Overnight Amaranth Porridge with Persimmon

There goes the porridge again, you may think right now. I know, I know, I like to do porridge recipes, but what can I do about it, I`m just a sucker for it. This time at least I tried to spice things up for you by using amaranth instead of oats. Ain`t that a surprise?! Did I mention this breakfast is vegan. Double surprise!
It`s the first time I`m dealing with amaranth, so I expected it to soak in more liquid and grow bigger, which was not the case. Probably got to do some more research on that one before using it the next time. If I did this the wrong way feel free to tell me, as I like to learn and grow with my cooking.

Ingredients (for 1 serving):
  • 80g amaranth
  • 100ml hazelnut flavored rice milk 
  • 1/2 persimmon, washed and sliced
Instructions:
  • pour the amaranth and the rice milk into a closable jar. Put in the fridge an let soak in the closed jar overnight. 
  • pour in a bowl the next morning and top it off with persimmon slices.
One way to get a healthy breakfast with the least amount of effort.

Read you soon,
xoxo

Monday, January 9, 2017

Winter Veggie Soup

Winter Veggie Soup

This soup is the perfect leftover dish. I made this one out of the leftover vegetables from my last fish recipe. All you need is a bunch of winter veggies and that`s about it. And is there anything better than a hot soup during these cold winter days? There maybe is, namely something called sustainable eating, making use of everything you got without any waste!

Ingredients (for 3 servings)
  • 600g winter vegetables, I used carrots, celery root, potatoes and red onions
  • 500ml water
  • salt and pepper to your taste
Instructions:
  • mash your vegetables with a hand-held blender. I used leftovers for this one, this means my veggies were already cooked. If you use fresh vegetables, you have to first wash, peel, cut and cook them in water. 
  • pour your mashed veggies into a pan and add the water. Cook on low temperature until your soup is hot and has the right consistency. Mine took like 10 minutes.
This is pretty easy right? And guess what, it`s healthy too!

Read you soon,
xoxo

Sunday, January 8, 2017

Green Power Salad

Green Power Salad

What do you do when you have three healthy ingredients you are craving for most of the time? Exactly, you combine them together creating one hell of a dish! In my case the tree ingredients are arugula, avocado and cucumber. I can`t get enough of this stuff, especially in terms of the avocado! Avocado addict over here! I use to believe they just created that avocado emoji so I can spam every single one of you by using it all the time... Anyway, enough avocado talk, let`s move on to this salad. It`s called power salad not only because it contains a lot of healthy ingredients, but also because it just makes me happy looking at it, due to the fact it`s made out of some of my favorite healthy ingredients. If you don`t fancy arugula, cucumber or avocado, well guess what bummer! This salad still will be healthy, but it won`t make you happy....Well you may still change it to your favor, just by adding the ingredients you like.

Ingredients (for 2 servings):
  • 120g arugula, washed
  • 1 avocado, deseeded, peeled and cut into slices
  • 1/2 cucumber, washed and cut into half moons
  • 2 tablespoons of roasted pumpkin seeds and pine nuts
  • 3 tablespoons of canola oil
  • 2 tablespoons of white wine vinegar, I used one infused with herbs
  • 3 teaspoons of dijon mustard, I used one with paprika flavor
  • dried salad herbs
  • salt and pepper to your taste
 
Green Power Salad

Instructions:
  • mix the first four ingredients in a big bowl.
  • pour canola oil, vinegar and mustard into a closable flask. I used a glass bottle. Season with dried herbs, salt, pepper and any other spices you like. I additionally added some garlic powder, curry powder and some Provençale seasoning. Close the flask and shake it until the dressing looks homogenous. 
  • Pour your dressing over your salad and mix everything.
Hopefully you get the message of this post. Being healthy is way more fun and easier if you are creating dishes that are made of your favorite healthy ingredients.

Read you soon,
xoxo

Friday, January 6, 2017

Trout on a Bed of Winter Vegetables

Trout on a Bed of Winter Vegetables

Fish is rich in omega-3 fatty acids and a healthy choice to go for if you don`t want to go completely vegetarian. Buying fish is tricky, as our oceans suffer from overfishing, whenever you can you should choose one from a regional source that you trust and know. So I did not feel that bad buying this gal coming from blue lake, a lake situated in the Bernese Oberland. Of course you can prepare this meal using the fish species you like, salt water or fresh water fish, it doesn`t really matter for the recipe per se. Just make sure you feel comfortable with your choice, because nobody should have a bad conscience whilst eating this savory dish.

Ingredients (for one serving in terms of the fish):
  • 1 trout, gilled and already descaled
  • 200g waxy potatoes, washed and quartered
  • 3 carrots, washed, peeled and sliced
  • 200g celery root, washed, peeled and cut into pieces
  • 1 yellow bell pepper, washed, deseeded and cut into stripes
  • 1 red onion, peeled and cut into thin slices
  • 1 organic lemon, washed and thinly sliced
  • 2 garlic cloves, peeled and halved
  • 150 to 200ml white wine, I used Riesling
  • 2 tablespoons aceto balsamico
  • salt and pepper to your taste
  • dried dill
  • dried thyme
Trout on a Bed of Winter Vegetables

Instructions:
  • preheat the oven at 180° Celsius.
  • wash and cut all the vegetables, put them in a baking dish.
  • pour the aceto balsamico and the white wine over the vegetables. The vegetables should be almost covered completely with the liquid. Depending on the size of your baking dish you probably need more or less wine. If this is the case adjust the amount by adding/removing wine. Instead of adding wine you can use water. 
  • season with salt and pepper to your taste. You can also add other spices if you like to.
  • stuff your trout with garlic cloves, red onion and lemon slices. Season the inside of the trout with salt, pepper, dried dill and dried thyme. 
  • Lay your trout on top of the vegetables. Put the baking dish into the oven and bake for 50 minutes, but make sure to check repeatedly on your fish after it`s 30 minutes on the middle rack of your oven. It`s very possible your dish will be done quicker depending on the size you cut your vegetables. It`s done when you can easily pierce the carrots and potatoes.
If your cooking this recipe for more than one person just add more trouts, there are plenty of vegetables for one or two more persons, as I got some leftovers and I was doing this just for myself.

Read you soon,
xoxo

Fruit Salad on a Rice Cake

Fruit Salad on a Rice Cake

Rice cakes are quite trending on Instagram right now. Besides that they are a healthy alternative to bread. Exactly what we are looking for trying to loose the extra pounds we gained over the holidays. But let`s be honest eating plain rice cakes isn`t that much of a flavor explosion in our mouths. So how about spicing things up with a sweet fruit salad? Makes this being healthy in January thing quite more manageable, right?

Ingredients (for about 5 rice cakes):
  • 5 rice cakes or mixed rice and corn cakes
  • 250g pineapple, cut into pieces
  •  140g pomegranate seeds
  • 2 handful blueberries
  • 1 teaspoon agave syrup or honey
  • 1 teaspoon cinnamon
Instructions:
  • mix pineapple pieces, pomegranate seeds, blueberries, agave syrup and cinnamon together in a bowl.
  • let soak for at least 10 minutes or overnight in an airtight container. 
  • place your fruit salad carefully on the rice cakes with a spoon.
The cinnamon flavor is the best of this quick snack!

Read you soon,
xoxo

Thursday, January 5, 2017

Hot Vegetarian Tortilla Wraps

Hot Vegetarian Wraps

Today I have some Mexican inspired food in store for you guys. The Texmex and Mexican cuisine is the best one all over the world if you ask me. Who agrees with me? I`m freaking addicted to this stuff. Literally I could eat this every day! Anyone out there with the same addiction for this type of food? 

Mexican and Texmex food has so many flavours and delicious ingredients to offer. Jalapeños, avocado, beans, sweet corn and cilantro, just to name a few. What`s not to like about this right? Also there are plenty of possibilities to transform this type of cuisine into vegan or vegetarian dishes. If you are in for some hot stuff, these wraps will be perfect for you! Ready to get your mouth burning?

By the way these wraps also work for vegans, just skip the cheese and the sour cream and there you have a perfect vegan meal.

Hot Vegetarian Tortillas

Ingredients (for one wrap):
  • 1 wheat or corn tortilla 
  • 4 curled lettuce leaves, rinsed off
  • 1 tablespoon canned sweet corn
  • 2 teaspoons jalapeños
  • 1 tablespoon grated cheese
  • 1 teaspoon sour cream
  • a pinch of salt and pepper
Instructions:
  • preheat the oven at 180° Celsius.
  • lay the curled lettuce leaves out on the tortilla. They should cover the whole tortilla.
  • put sweet corn, jalapeños, grated cheese and sour cream on the middle of your tortilla. Spread evenly in the middle of the tortilla.
  • season with salt and pepper and wrap your tortilla.
  • put in the oven for 10 to 15 minutes. The tortilla should get a slightly golden color.
Of course you can make a lot more wraps, just add up the amount of ingredients depending on how many you wish to make. 
These wraps are healthy, spiked with different coloured food, hot hot hot and quickly done. Perfect variation for taco Tuesday!

Read you soon,
xoxo

Wednesday, January 4, 2017

Cocktails for Beginners: Vodka Lemon & Cuba Libre


A while back one of my co-workers gave me a book with cocktail recipes, as she had no more use of it. So I went out there, bought a cocktail shaker and now I am ready to get started. Don`t get me wrong, I`m not promoting drinking alcohol with this post, but I guess there is nothing bad about having one or two drinks now and then.
As I am a beginner of cocktail mixing, I decided to first try the easy recipes which don`t require a lot of equipment or ingredient. Just went for a simple "Cuba Libre" and a "Vodka Lemon", which still is one of my favorite drinks. 

The first one was actually my number one choice drink, when I was young. I`m talking like ten years back in the days.....Well, then there was the day I had too much of it and let`s leave it like that right here...
Still it`s an easy drink to go to if your hosting a party with a lot of people. Same goes for the "Vodka Lemon".
Talking about liquor, I only use Cuban Rum for a "Cuba Libre". So the Havana Club Rum is an absolute must have for this drink. For the vodka, my favorite one is Absolute vodka, but you are free to go with the one you prefer. Ok, let`s dive into mixing those little babies now, following the instructions of the book.


Ingredients Vodka Lemon:
  • 4cl vodka, as already mentioned I used the brand Absolute
  • juice of 1/2 a lime
  • a bottle of ice cold bitter lemon or lemon soda, I actually prefer the lemon soda
  • 3 to 4 ice cubes
  • 1 to 2 lime wedges, to decorate
Ingredients Cuba Libre:
  • 4cl white or brown Cuban Rum, I recommend the brand Havana Club
  • juice of 1/2 a lime
  • a bottle of ice cold coke
  • 3 to 4 ice cubes
  • starfruit, to decorate
Instructions Vodka Lemon:
  • pour ice cubes, vodka and lime juice into a long drink glass, mix everything
  • fill the glass with bitter lemon
  • add lime wedges as decoration
Instructions Cuba Libre:
  • pour ice cubes, lime juice and rum into long drink glass
  • fill the glass with coke
  • decorate with a slice of starfruit
Cheers!

Read you soon,
xoxo

Tuesday, January 3, 2017

Porridge with Sapote


Sapote is a fruit similar in consistency to papaya or avocado and very sweet in taste. Normally there is no way to buy it around the place where I live, but luckily I have some Cuban friends who were able to get me one of these gems directly flown in from the Carribean island.
As I am crazy about porridge for breakfast, I decided to make one with this delicious sapote.

Ingredients:
  • 1 tea cup oatmeal
  • organic milk, just as much to cover the oatmeal with it
  • 100g apple-apricot puree
  • 1/2 sapote, peeled and cut into slices
Instructions: 
  • add the oatmeal into a bowl and add milk, just as much to slightly cover the oatmeal.
  • put into a microwave for about 2 minutes. If you don`t have a microwave you can also cook your porridge in a pan. Cook it until it gets a creamy but not dry in consistency. The milk should reduce but not vanish completely.
  • add the apple-apricot puree to your porridge
  • top everything off with the sapote slices
This is pretty easy and done within a short amount of time if you are using a microwave. Another way to do this recipe is overnight, especially if you don`t have a lot of time to cook in the morning. Just mix your oatmeal with the milk and let it soak in the fridge over night. The next morning you got your porridge. I would have done it just like that, but well the milk was all gone, so I had to prepare this at work with the microwave. Still a nice breakfast to go to.

Read you soon,
xoxo

Monday, January 2, 2017

Toast with Apple-Apricot-Puree & Blueberries

 
November and December have been quite busy months. Time for doing some home cooking has been limited or I was just too tired and worn out to dedicate time to it. According to this I ate outside a lot, buying food at take aways or in restaurants. This totally slowed down my digestion. I felt bloated all the time and really had problems digesting food. Now that the new year 2017 just started, I really want to get into doing some own cooking again and trying to focus on clean eating again. Just the way I usually do. Also with little time and in periods of stress I want to try to maintain this routine, even if this just means mixing up something quick and easy, like I did for today's breakfast.
By the way this meal gave me an opportunity to test my new toaster I got for Christmas.
 
 
 
Ingredients (for 1 person):
  • 3 slices whole wheat toast 
  • 1 toaster
  • 100g apple-apricot-puree, I used one that was already made from Andros, but you can make your own as well
  • 2 handful blueberries
  • 1 green innocent smoothie, as a healthy side dish
Instructions:
  • toast the slices using the instructions of your toaster.
  • spread the apple-apricot-puree on the toast slices.
  • sprinkle the blueberries over the puree. 

Easy, quick and still healthy. I`m looking forward to get my digestion working properly again with food like that. What?s your tip if you feel like your digestion doesn`t work the way it usually does?

Read you soon,
xoxo

Sunday, January 1, 2017

Hoisin & Honey Glazed Ham Roast with Fried Potatoes & Red Cabbage


Traditional German or Swiss meals are the best winter comfort food. You won`t even feel bad about stuffing yourself with this delicious stuff, as you can just hide your extra pounds with a XL sweater. You will even look stylish wearing that, as they are très à la mode.
Anyway let`s dive straight ahead into the recipe, which I got from a cooking book called "So viele Rezepte hat das Jahr", which literally means so many recipes has the year.

Ingredients (2 persons):
  • 1kg smoked ham roast, (you will probably get some left overs)
  • 2 bay leaves
  • 2 garlic cloves, pressed
  • 1 tablespoon dijon mustard, I used one with paprika flavor
  • 2 tablespoons hoisin sauce, you can buy this in an Asian food store
  • 2 tablespoons liquid honey
  • 1 big cooking pot 
  • kitchen paper
  • 1 roasting dish 
  • tinfoil
  • basting brush
  • 5 small raclette potatoes or waxy potatoes, organic
  • 1 skillet
  • 1 tablespoon canola oil, organic
  • 250g precooked red cabbage, organic
 Instructions:
As it was the first time for me to prepare a roast I followed the instructions of the recipe rigorously.
  • preheat the oven at 180° Celsius. 
  • put your ham roast into the cooking pot, add water until it`s completely covered. Add the bay leaves and heat until the water starts boiling.
  • reduce the heat and let simmer for 10 minutes. Pour off the water, take the ham roast out of the pot and pat dry with kitchen paper.
  • lay the ham roast on the roasting dish and cover it loosely with tinfoil. Roast in the oven for 1 hour.
  • take the roast out of the oven. If you like to; remove the rind only leaving a thin fat layer and score the layer diamond-shaped. Mix together the pressed garlic cloves, dijon mustard, hoisin sauce and honey in a bowl. Baste the top of the ham roast with half of the glaze.
  •  bake for another 15 minutes in the oven. Then baste on the rest of the remaining glaze and roast again for 15 minutes until you get a golden brown crust. 
  • take the ham roast out of the oven and cover it loosely with tinfoil. Let rest for 20 minutes.
  • in the meantime; fill a cooking pot with water and bring to boil. Wash and peel the potatoes and cook them in the boiling water for 10 to 15 minutes. You should not be able to prick them easily with a fork, as they should not been done completely. 
  • drain the hot water and cool down the potatoes by using cold water. As soon as you can touch them without burning your hands, slice them.
  • heat the canola oil in a skillet, add the potatoes and fry them until they get slightly golden brown.
  • cover the bottom of a cooking pot with water and add the red cabbage. Cook on medium heat for maximum 5 minutes. You just need to heat the cabbage up as it`s already cooked. 
  • take off the tinfoil and cut the roast into thin slices. Serve with the fried potatoes and the red cabbage. If you like to you can deglaze the roast juice with water, white wine or chicken stock and serve it as a gravy accompanying your roast.
Although this traditional dish takes some time, it`s absolutely worth it. The meat gets very very juicy which your actually looking for if cooking pork.

Read you soon,
xoxo