Carrot Salad With Peanut Butter Dressing

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
  • ENJOY!

Secret Ingredient Chocolate Cake

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.

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  • 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.
  • Serve!

South-African Bobotjie

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!

serves 4

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  • 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
  • Serve!

Simple Arroz Con Pollo

I’ve got this recipe from the guys @ 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! 😀

serves 2

  • ± 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.
  • serve!

Red Pesto And Chorizo Pasta

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!

red pesto

servers 2

  • 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

Mango And Avocado Rice Salad With Chicken

Allright, time for some new recipes! This is one I tried the other day because I was really hungry, didn’t feel like going to a big supermarket (because it’s a long walk and there was a small one just around the corner) and was craving for some mango! So I went to the small supermarket and bought everything, started cooking and the rice salad turned out to be really, really, REALLY good!!! Try this one!

ricesaladserves 2

  • 2 chicken breasts, cut into small chunks
  • 1 avocado, peeled and cut into 1 cm cubes
  • 1 mango, peeled and cut into 1 cm cubes
  • 1 large carrot, peeled and finely sliced
  • 1 packet (6 or 7) of baby corn, finely sliced
  • 1 clove of garlic, peeled, finely chopped
  • 1 chili, deseeded and finely sliced
  • 150 gr basmati rice
  • 1/2 lemon
  • 1 small bunch of coriander, finely chopped
  • 1 teaspoon of sesame oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • sunflower or peanut oil


  • Boil the rice, then drain it and rinse it with cold water
  • In a large, high edged pan or pot; heat up some oil and fry the chicken
  • When the chicken is almost cooked, add the carrot, baby corn, chili and garlic. Fry this for another 5 minutes stirring occasionally, so the vegetables can soften a little bit.
  • Add the rice and let it warm up a little bit, not too much!
  • Take the pan off the heat, then add the mango, avocado, sugar, coriander,sesame oil and soy sauce. Squeeze in the juice of the lemon
  • Mix everything and serve!

Basic Tomato Sauce

Alright, this recipe, if you can even call it that, is so easy to make. It works great by itself, for pizza’s and pasta and stuff, but also is a great base if you want to pimp up your sauce a little. You can add whatever spices, vegetables and/or meat you like, that way this recipe can serve as a base for many, many, many variations.Experiment with it a bit and find out what you like!



  • 1 clove of garlic, finely chopped
  • 1 tin of chopped tomatoes
  • optional: 1 small bunch of basil, leaves picked and torn up
  • salt & pepper
  • olive oil


  • Put a pot, big enough to fit the sauce in, on your stove and pour in some olive oil
  • Once the oil is heated up a little, add your garlic and fry it of a little to let it soften up
  • If the garlic is softened, add the tin of tomatoes
  • Bring the sauce to the boil. Once boiled, turn the heat down and let it simmer for 5 minutes
  • Add the torn basil and season with salt and pepper (don’t go easy on the salt, tomatoes need salt!)
  • Ready to go!