Hey, my lovely readers. How’s everything going with you? I believe all good. Today I would like to share another dish from my kitchen. I created dumplings from butternut squash for you, and I also made shallot & onion veloute. This combination is so yummy and I’m really sure you will love it too.
1 butternut squash 600g
½ tbsp. of smoked paprika
½ tbsp. of thyme
2 cloves of garlic
salt & pepper
3 tbsp of flax powder
3 tbsp large of water
50g of bread crumbs
100g (or more if you like) buckwheat flour
200g white onion
2 garlic cloves
5 sage leaves
100g wine white
200ml milk soya or almond
200ml soya cream
1 ½ tbsp. nutmeg powder
½ tbsp. celery seeds
salt & pepper
Cut the butternut squash in half and remove the seeds. Then add smoked paprika, garlic and thyme inside between the two pieces, with a little bit of olive oil. Place the halves together, wrap with cooking foil and roast for around one hour in oven at 220C till soft. Remove the foil and take the flesh from the butternut squash and place into a mixing bowl. Add flour, salt and pepper, bread crumbs, flax powder and the rest of the thyme.
And nicely make some dumpling balls before placing these in boiling water for another 15 min to cook.
Clean the shallots and onion and then chop and put ,with the garlic and sage, into a pot with olive oil for cooking. Braise for 6 min then add chopped potatoes with nutmeg and celery seeds, and after 4 min add wine and milk. After a further 4 min add cream with salt and pepper and cook till soft for around 35 min. You can always add a little bit more milk after, just blend it with a food processor.
A very early good morning dear friends, how do you feel if you have to wake up
around 5.30 am? Personally sometimes I need to go back to bed, other times I’m
so ready and full of energy. The latter happened a few days ago when I woke up
and made this smoothie. I’m really happy to share it with you.
500g cantaloupe melon
150g white grapefruit (juice)
10g fresh mint leafs
1 large spoon of hemp seeds
½ tbsp. dandelion dry leafs
150ml milk of your choice (hemp, poppy seeds, almond )
It’s so easy to prep this smoothie. Just take the seeds and skin from the melon,
peel the banana, squeeze the grapefruit, and of course put it all together and
Hi to everyone! I hope and am sure you’re having a nice time in your home and
are well. I’m back here today in my kitchen with another yummy soup for you. I
have to repeat myself again, because you know what? I really love soups.
And also I love when you’re trying my soups and saying they’re lovely. So I
created something a little bit different for you, but I believe you will like it.
130g banana shallots
1 kg baby carrots
50g – 90g fresh ginger depending on your taste
1 ½ tbsp. coriander seeds
2 tbsp celery seeds
5 juniper berries
100ml port wine
1300ml water with vegetable stock
30g fresh coriander
4 clementine juice (mandarins)
salt & pepper
Peel the potatoes and dice, also peel the ginger and shallots and slice. Place
everything into you soup pot and braise for 4 min. Add the carrots (clean) and
braise for another 4 min. Then add the berries, seeds, and make sure you mix it
all together. After 2 min add the wine and water with the stock and cook cca 45
min till soft. Add the fresh coriander and juice from four clementines and blend
Hey, my lovely guys. I hope you’re ok and doing really well. Today, I would
like to share with you my new recipe, another raw dish. It’s celeriac
remoulade. I know so many different ways to make this, but I was inspired by
my sweet, adorable aunt. She was always making so many salads, pickled
vegetables and remoulades when I was kid and I’ll never forget these
½ tbsp black onion seeds
2 tbsp whole grain mustard
1 spring onion
3 ½ large spoon of coconut plain yogurt
2 large spoon of vegan mayo
1 tbsp of nutmeg powder
½ tbsp. of smoked paprika
1 tbsp of cider vinegar
2 tbsp of hazelnut powder
1 pinch of dry garlic
salt and pepper
So you will need a mixing bowl, but first peel the carrots and the celeriac.
Once peeled, you can choose to make julienne long strips or grate them as I
did. I then put them in the bowl, added the other ingredients and mixed it all
Hey guys, it’s unbelievable but we actually have summer in the South
UK. Not a spot of rain for quite a while now, and this weather has
inspired me to make you a smoothie.
My friend asked me how I got this idea, and as I said to her, I just took
one look at these fruits and it came to me….
1 dragon fruit (340g)
1 pepino melon (230g)
120 ml milk your choice (nuts)
1 large spoon dark agave syrup
1 large spoon of raw coconut flaked
It’s so easy. You just have to remove the skins of the dragon fruits and of
course the melon’s as well. Blend these fruits with all of the other
It’s so good ….
Hope you’re all doing well. Being the lovely summer it is, my taste buds
crave lots of fruits, lots of summery smells and tastes. In summer time
especially, and all year round, I make lots of smoothies.
In my spare time, one of my loved activities is to visit a food market in
the heart of my town. Its colours, its smells…. They get ideas flowing
into my head… Those are times when I get inspired the most…That is
when I start thinking about the new recipes which I later love to share
- 200g apricot150g strawberries
3 tbsp cinnamon
150ml hazelnut milk
It’s very easy to make… just remove the papaya skin and seeds and the
apricot stones. Put all of the fruit into the blender, add milk and cinnamon
and blend till very smooth.
Smoothies are great in the morning, giving us power, acting as energy
Hey Guys, are you looking for a food adventure? If so, I think this dish is
just for you! We are going to explore tastes from Asia and mix it with
those from Europe!
I will be happy if you let me know about your adventure with this recipe.
Let’s cook together.
- 250g sweet potatoes
- 400g chick pea
- 115g smoked tofu
- 2 cloves of garlic
- 2 tbsp peanut butter
- 1 tbsp paprika powder
- 1 orange
- 150g broccoli
- 2 baby shallots
- 1/2 small red pepper
- 1 tbsp tahini
- 1 spoon pressed coconut oil
- 3 spoon soya cream
- 200 ml red wine
- 1 ½ tbsp French mustard (no Dijon!)
- 1 tbsp dark agave syrup
- 10g fresh coriander
Sweet potatoes are one of my favourite veg, there are so many ways to
prepare them. For this recipe just peel them and cut into larger cubes, add
five Chinese spices and roast them around 55 min/180 oC.
Wash the leaves of the swizz chard, chop them and prep a pot with a little
bit of salty water. Wait till boiling and blanch for 50 sec. (again it’s up to
you if you prefer chard or spinach, sugar snaps or green beans, they all
work nicely as a garnish).
Wash the cooked, or ready cooked from a can, chickpeas and drain well.
Blend well together in a salad bowl with chopped garlic and smoked tofu,
paprika, salt and pepper, peanut butter, orange zest and juice, and chunky
chopped raw broccoli. Shape as a cake, pan fry from both sides and stick
into oven for 55 min/180-200 o C.
In a large pan or pot fry diced shallots and pepper in cooking olive oil
until golden in colour. Add wine, mustard, tahini and cream. Reduce till
smooth in texture and then add coconut oil, agave syrup, fresh coriander,