Vegetables’ salted strudel.

I prepared this salted strudel for the first time and that’s the result: I hardly managed to take a picture of this creation before it was finished, it was incredibly delicious and tasty, even so simple to make!


Vegetables’ salted strudel
for the dough:
250gr (wholewheat) flour
50ml of olive oil
pinches of pepper mix

for the filling:
300gr of mushrooms
1 little plant of broccoli
100gr of spinach leaves
sesame seeds
paprika and pepper
Prepare the dough by mixing the flour, pepper and oil with water in a bowl. Knead untill you get a solid and stiff dough. Let it rest for half an hour. Prepare the filling by washing all the vegetables first. Chop mushrooms and broccoli and sautè them in a pan with a little bit of oil, add spinach leaves and spice with pepper and paprika. Roll out the dough and shape it in a rectangular, fill with the vegetables prepared in the centre and add sesame seeds on top, roll it in and give it the shape of a strudel. Put in a baking tin and bake for 40 minutes  at 180°C. Serve at room temperature.

Partecipo a:
300. Buona Pasqua Vegan

Versatile Blogger Award… yeah!

Another award, another achivement thanks to my little blog which I create for having fun and for sharing my cooking and my life facts. I’m so proud of myself! But I have to thank all of you, my tireless followers 🙂
I received this award from Alessandra (links here to her delicious blog ), who I cannot stop thanking for that, and now I have to list seven facts you don’t know about me and spread the award to other fifteen blogs with less then 200 followers.
Let’s do it! 😉


Seven unknown facts about eightdaysweek:

1) I’m graduated in psychology (…and in this moment I’m reading your mind while you are reading my blog!:D)
2) I have a very very very strange name and I bet you won’t guess even if you try thousand times. (That’s a challenge!)
3) I started cooking cakes and biscuits when I was like 10 or 12 years old, I looked at my mother cooking like you gaze at your favourite movie star. Now I take her part and we enjoy preparing all of our dishes, salted or sweeted 😉
4) I love the nordic languages like german, scandinavian, dutch and english and I would love to learn how to speak german in a correct way. Keep on dreaming
5) I watched the whole marathon of LOTR (almost 9/10 hours) three times in my life and the last time was so memorable… While Tarantino remains my favourite director. I love him!
6) I’m happy and single. Yes. Single. Easy.
7) I love dogs. I grew up with my dobermann-dog from 9 to 18 years old, he was my best four-legs-friend. I missed him so much!

And finally 15 bloggers, with less then 200 followers, who deserve a lot:


Raw carrot dessert with dried fruits and spices.

Finally our oven is arrived and we are able to cook in our house… so I can make coooookies!;)
We had a lot of carrots in the fridge in the meantime and I prepared those raw desserts adding dried fruits and spices, they are strange but nice! Try them with apple-mousse on one side and you’ll probably want another one!

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Raw carrot desserts with dried fruits
Ingredients: (x6 pieces)
1 very big carrot (winter-wortel)
1 handful of raisins
1 handful of dried bananas
1 handful of dried dates
1 tablespoon of cinnamon
1/2 tablespoon of gember
2 tablespoons of honey

apple-mousse, biscuits

Peel and wash the carrot, grind it with a blender.
Add all the ingredients in the bowl and blend all togheter untill everything has been incorporated.
Put the dough in muffins-mould and let it rest in the fridge for at least 3 hours.
Take out of the fridge half an hour before eating.
Serve with apple mousse and biscuits.

Partecipo a:


Raw carrot spice spread.

House-moving. Working. Settling. Hard times, baby!
And moreover, we haven’t got any cooker and any oven in our new house.
I’m craving for a oven! I’m craving for preparing my delicious cakes and biscuits on my own!

So, my dear followers, we have to manage eating without cooking in some ways and I seized the opportunity to try raw eating.
I prepared this raw spread with carrots, celery and other tasty ingredients… Well, this is so healthy and good tasting! Have a try! Also, is so delightfully orange! And you probably know that orange is the Nederlandse national color 😉 Just preparing for Koninginnendag!

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Raw carrot spiced spread
Ingredients: (x 1 large pot)
1 big carrot (winterwortel in Holland)
2 ribs of celery
3 tablespoons of poppy seeds
1 tablespoon of sesame seeds
1 tablespoon of “Zaanse” mostard
3 vinegar and spices flavoured onions (Amsterdamse uien)

Wash and peel the carrot and chop it. Do the same process with the celery ribs.
Put all the ingredients in a bowl and mix them, I used my new food processor and it worked so well!
Add more mostard if you want to adjust the consistence of the spread.
Put in a pot and keep in fridge.


Leek, raisins and nuts cake. Simple, vegan and delicious.

Yummy! This cake is sooo simple to make and sooo delicious to eat as aperitif or for a lunch-break.
It took me one hour to do the dough and prepare the filling both, so easy and fast, even if you have no spare time to cook and bake something home made on your self. But I take my time to cook. Always. Because I want to eat well.
Let’s move back to our cake.
A leek cake. A leek, raisins and nuts cake. Mmmmh. Fancy having a slice of it? 😉

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Leek, raisins and nuts cake
For the dough:
300gr (wholewheat) flour
5 table spoons of oil
pepper and thyme

For the filling:
one big leek or two small
a handfull of raisins
a handfull of pecans, almonds, nuts (royale mix)
fresh herbs (oregano,thyme,basilicum,parsley…)

Prepare the dough mixing the flour with the oil, herbs and water untill you get a stiff pastry. Let it rest for half an hour covered at room temperature. In the meantime prepare the filling by washing and chopping the leek, sautè it in a pan and spice it up with fresh herbs. Add raisins and grinded nuts to the leek and mix all toghether. Roll out the dough in a round shape, fill a baking tin with it, spread the filling on and cover with another layer of dough. Riddle the surface with a fork and bake in the oven for 1 hour at 180°C. Serve it at room temperature.

Bon appetit!

Mushrooms salted biscuits.

I love biscuits.
I love those cruncy and spiced pastries coming out of my oven spreading nice smell all around.
I probably would describe myself as a cookie monster sometimes.

Yesterday I prepared those strange but nice biscuits with mushrooms and herbs. They are unbelivable, so delicious! Echt lekker!

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Mushrooms salted biscuits
300gr flour + 1 sacket of yeast (15gr)
4 tablespoons olive oil
200gr fresh mushrooms
one handful of cashew notes
herbs (nutmeg, oregano, thyme)

Wash and chop the mushrooms and saute them in a pan with oil and, if you like, a little onion. Cook them for maximum ten minutes. Put the flour with yeast in a bowl, add grinded cashew notes, herbs and mix. Add the mushrooms and water, mix untill you get a solid dough. Let it rest for twenty minutes, then roll it out and shape biscuits. Bake them for 15 minutes at 180°C. Serve cold.

Biscotti salati ai funghi
300gr di farina + 1 bustina di lievito (15gr)
4 cucchiai di olio
200gr di funghi freschi
una manciata di noci cashew
aromi (noce moscata, origano, timo)
acqua qb

Lavare e tagliare i funghi grossolanamente, soffriggerli in una padella con l’olio e, se preferite, una piccola cipolla. Cuocete per dieci minuti al massimo. Mettere la farina con il lievito in una ciotola, aggiungere le noci tritate, gli aromi e mescolare. Aggiungere i funghi e acqua fino ad ottenere un impasto solido. Lasciar riposare per una ventina di minuti, stendere l’impasto e ricavarne dei biscotti. Cuocerli per 15 minuti a 180°C. Servire freddi.