Enjoy this lovely salad with a nice piece of fish or meat. For the vegetarians, add some nicely toasted cashew or pistachio nuts to this salad, it will be amazing!
- Carrots (roughly 200 – 300 grams per person)
- (optional) 1-2 handfuls of some kind of salad leaf
- (optional) roasted sesame seeds
for the dressing:
- 1 heaped tablespoon of peanut butter
- 1,5 teaspoons of soy sauce
- 1 teaspoon of sesame oil (or to taste)
- 1 teaspoon of fish sauce (or to taste)
- juice of 1/2 a lime
- splash of milk (or water will do just fine)
- (optional) chilli to taste
- (optional) 1 clove of garlic, crushed
- Heat up a small casserole or pan with some olive oil to make your dressing in
- When the oil is hot, sweat of the chilies and the garlic for 4-5 minutes (if you choose to add them). Make sure they do not color!
- Add all the other ingredients to the pan except for the milk
- Warm the dressing through and get it to the right consistency by adding just enough milk. I prefer this dressing a little bit thicker so it sticks nicely to every bit of carrot and salad leaf
- Take the ends of your carrots and peel them. Create long slivers of carrot by using your speed peeler
- Put the slivers of carrot in a large mixing bowl together with the optional salad leaves and add the dressing
- Mix everything together by using your hands, making sure everything is nicely covered in this super awesome dressing!
- Move the salad on a plate and sprinkle over some toasted sesame seeds
Waking up with the sunshine coming into your room feels so great. Immediately you feel like having some summery food for breakfast… Well this is just the thing to have on a morning like that!
And let’s not forget: it’s good for you!
- 1 ripe avocado
- ± 100-150 gr of smoked salmon, cut into cubes/strips
- ± 1-2 heaped tablespoon of yoghurt
- 1/2 lime
- salt & pepper
optional(I used all 3 of them.. :D):
- 1 tablespoon of finely chopped (spring) onion
- 1 tablespoon of finely chopped chili
- 1 tablespoon of chopped chives (or whichever spice you like)
- Cut the avocado in half lengthwise, peel it and remove the pit
- Cut a slice from the side of both avocado halfs, so it’s easier to rest it on a plate
- Hollow out the avocado halfs with a teaspoon so you get a bigger hole to put the filling in
- Put the removed avocado bit in a bowl together with the juice of 1/2 a lime and squish it with a fork
- Add in the yoghurt, salmon strips and all the optional stuff if you are using them
- Season with salt & pepper and mix it all together until you get a good consistency
- Fill the avocado with this mixture and enjoy your breakfast!
Here it is! My first dessert post…
This one is one of my favorite desserts now. It’s a recipe for a healthy chocolate cake, but with a little secret…! Okay, there still is chocolate inside, you can’t make a chocolate cake without chocolate…
And yes, it’s a Jamie Oliver recipe…
At first I didn’t think this would turn out good as it uses raw beetroot (weird for a dessert recipe) and almond powder but no flour whatsoever, but I wanted to give it a try anyway.
The result: It was a BIG HIT! People loved it!
And let me repeat the best part again:
It’s HEALTHY!!!! 😀
To serve it, you can keep it healthy and serve it with some natural yoghurt -which I like the most- or you can have it with a scoop of vanilla ice cream and melt some more chocolate to spread out on top of the cake.
- 200 g good-quality dark chocolate
- 250 g raw beetroot (works with precooked, vacuum packed as well)
- 4 large free-range eggs
- 150 g raw cane sugar (or any raw sugar you like)
- 120 g almond powder
- 1 teaspoon baking powder
- 1 tablespoon good-quality cocoa powder
- Preheat the oven to 180 °C
- Lightly grease the bottom and sides of a 20 cm spring-form cake with some olive oil or butter
- Cut a circle out of a sheet of greaseproof paper roughly the same size as the bottom of the springform and put it on the bottom to make it easier to remove later on
- Break the chocolate into small pieces, put them in a heatproof bowl and place the bowl over a small pan of simmering water to melt the chocolate. Make sure the bottom of the bowl is not touching the water and stir occasionally
- Peel the beetroot and cut it into large pieces to grate is more easily
- Take a coarse grater and grate the beetroot until you have the necessary 250 gr and place it into a mixing bowl
- Add the sugar, almond powder, baking powder, cocoa powder and melted chocolate to the beetroot
- Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot mixture and mix it together
- Whisk the egg whites until you have stiff peaks
- Fold the egg whites into the beetroot mixture quarter by quarter, using a spatula until all the egg whites are nicely combined with the mixture
- Add the mixture to the springform and spread it out evenly
- Bake in the oven for about 50 minutes, or until risen and cooked through
To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.
- Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
Alright, it’s been a while since I’ve posted anything here… I have two new recipes ready for you, this one here and a second one I will post in the near future, which will be my FIRST dessert post!
This recipe is a South-African version of a meatloaf, which is an absolute killer! It’s called bobotjie (or just bobotie in english).
The dish is actually a curry spiced meatloaf covered with an egg-based mixture. It is very easy to make and, except for the baking part, it requires no time or skills whatsoever… The only hard thing is waiting for it to finish baking in the oven! 😀
I’d suggest you go ahead and give this one a try. This could be one of the dishes you can include in your normal day to day meals.
As how to serve? I tried serving this with just some turmeric rice and some spinach with squashed banana mixed in, which worked perfectly together!
- 1 kg lamb or beef mince
- 2 onions
- 3 cloves of garlic
- 2 slices white bread
- 250ml milk
- 2 eggs
- 1 heaped Ts mild curry powder
- 1½ Ts sugar (I use raw cane sugar)
- 2 ts salt
- ½ ts pepper
- ½ Ts turmeric
- juice of 1 lemon
- handful of almonds, roughly chopped
- 4 bay leaves
- optional: ½ cup dried raisins (I leave them out)
- Preheat the oven to 180°C.
- Finely chop the onions and the garlic, then add them to a large surfaced pot with some butter. Fry them until softened
- Add the minced meat and break it up with a spatula while frying it until it’s nice and golden
- Soak the bread in the milk
- Squeeze out the milk and squash the bread
- Mix every ingredient with the meat,onion and garlic mix, except for 1 egg, half of the milk and the bay leaves
- Put this mix in a greased up baking tray
- Roll up the bay leaves (if they break, soak them in hot water first) and stick the rolls upwards in and around the mix
- Put the baking tray in the oven for about 15 minutes
- Whisk up the egg and the remaining milk and pour this over the boboti
- Put the boboti back in the over for about 30 minutes
I’ve got this recipe from the guys @ sortedfood.com. This is a really simple and super tasty recipe everyone can make! It is done in minutes, this requires NO TIME at all. So the only thing that’s left here for me to say: TRY THIS NOW! 😀
- ± 150 gr of basmati rice
- Chicken stock cube
- pinch of turmeric
- 1 onion
- 1 clove of garlic
- 1 red pepper
- 1 green pepper
- shot of oil
- 1 big chicken breast
- 1 tbsp of paprika powder
- 1 packet of coriander, chopped
- 2 bananas
- bring a pan of salted water up to the boil and crumble in the stock and turmeric.
- pour in the rice and simmer until the rice is just cooked, then drain and leave to dry out for a few minutes if you have the time.
- cut the chicken into bite size pieces
- fry the chicken in a large pan where you can fit all the ingredients in with a shot of oil
- peel and dice the onion, crush the garlic and cut the pepper up pretty small.
- add them all in to the pan when the chicken is almost cooked and fry until softened.
- add the paprika.
- peel the bananas and cut them into diagonal slices.
- add the drained rice and herbs to the onion and pepper pan with the chicken, then stir well over the heat until it’s hot, taking care not to mash up the rice too much.
- add the banana right at the end so it can warm through.
Cassoulet has kind of a bad name because, let’s face it, pre made out of the can it really is rancid!
I saw this recipe on the YouTube channel of Jamie Oliver, called ‘FoodTube’. It’s a recipe from the guys at sortedfood.com. I love the recipes these guys do, they make simple, quick and delicious recipes.
I tried this recipe this afternoon because I wanted to try this one for a long time. It turned out AMAZING! I know most people say they hate beans, but these beans are actually pretty good. They especially taste nice in combination with the other ingredients. So here is the recipe:
- 2 cloves of garlic, finely chopped
- 2 leeks, washed and finely sliced
- sprig of fresh thyme
- 1 can/jar of butterbeans, drained
- 1 dollop of crème fraîche (± 120 gr)
- 1 tablespoon of jarred horseradish with cream (or less, do this to taste because not all people love horseradish)
- 2 chipolata sausages
- Olive oil
- Salt & pepper
- Put the sausages under a hot grill or cook in the pan if you don’t have a grill
- Heat up some oil in a large pan and sweat the leeks for 3 minutes
- Season the leeks with salt and pepper, then add the garlic and thyme. Sweat this for another 2-3 minutes
- Add the butterbeans, crème fraîche and horseradish and let everything warm through
- Serve the cassoulet when the sausage is ready
So here is another post, really fast! This one is not to prepare every week, because this is really heavy on calories 😀 (well, you can if you want to :P) But it is soooooo good if you like a bit of spiceness… Try this one out for sure, it’s really simple and doesn’t require a lot of time at all!
- 300 gr of pasta (any kind you like)
- 300 gr of chorizo, cut into small 1 cm chunks (you can have more or less chorizo, the choice is yours)
- 2 heaped tablespoons of red pesto (± half of a 180-200 gr jar)
- 250 ml of cream
- Salt and pepper
- Bring a large pot with salted water to the boil (go heavy on the salt, pasta needs a lot of salt!) and cook your pasta following the packet instructions and drain when ready
- In a pan, fry the chorizo
- If the chorizo is ready and has released all it’s yummie oils, add the cream and pesto.
- Let this sauce simmer for a while to thicken and take it off the heat whenever it has the right consistency (wether you want a runny or a thick sauce, your choice)
- Mix the pasta and sauce together and enjoy