I am writing this post while I am eating this delicious salad just prepared. Easy, perfect for the coming summer, with a taste of Mediterrean sea… This dish is a success (despite of my picture 😉 )
one red pepper
one small onion
pistachio nuts and almonds
Cook the bulgur in boiling water for 15 minutes. Chop the veggies and toss them in a large bowl, add olives and smashed nuts. Rinse the bulgur and let it cool down for 10 minutes, set in the bowl. Add some tablespoons of pesto and fresh mint, mix well and be delighted! You can add avocado slices and hard boiled eggs if you like.
Finally my version of the famous banana bread, which appears in every food blog and cooking website! Well, not much to say, just that it is delicious! 🙂
Ingredients: (make 1 loaf)
3 ripe bananas
100gr brown sugar
small glass of milk
pinch of cinnamon
15gr baking soda
Preheat the oven at 180°C. Smash the bananas into a bowl and mix with sugar until you get a creamy dough. Mix the flour with baking soda and a pinch of cinnamon, strain the flour as a fountain and pour the banana cream in it. Add milk and stir energetically. Add finally chocolate chips, poppy seeds and stir well. Grease a baking tin, pour the dough into and bake for 35 minutes. Serve.
Since I moved to Amsterdam it happens to see the color orange everywhere, especially on 27th April, and it happens to be one of my favourite colours, besides red. Orange reminds me of autumn, falling leaves, rainy days when the only thing you want to do is cuddling your beloved in front of a film after you spent the whole afternoon baking cookies. Orange gives me a sense of tranquillity, warmth and nostalgic happiness. Feelings that also this easy soup evokes to me…
Carrot & onion soup
Ingredients : (2 servings)
2 cups of water
2 (very) large carrots
1 large onion
3 cloves of garlic
curcuma, white pepper, paprika, nutmeg
Wash accurately the carrots and chop them, without peeling. Chop the onion and garlic too.
Toss all the ingredients into a large pot and add a tablespoon of olive oil. Let it cook for 5 minutes. Add one cup of water and let it boil for 15 minutes. Reduce the veggies into a cream with a mixer and add the remaining water. Stir well. Boil for other 5 minutes, add the herbs and serve it.
I love cooking with spices and natural ingredients and since I discovered the benefits and the simplicity of preparing drinks and food with ginger, I am not abandoning it anymore. In my fridge there is always a fresh root of ginger plus in my cabinet I never miss plenty of herbs and spices in little cans and bottles. I think this is a tradition of my family, to always prefer spices and herbs instead of salt and artificial seasonings and I am more than glad about it!
Talking about ginger, last week I had a strong pain in my abdomen and I felt like exploding, so I decided to follow a simple recipe for a hot drink based on this root. In 20 minutes I was able to prepare and taste this special and relieving drink, which helped me to kick out my pain and warm me up before going to bed. It worked!
Ginger is good for your stomach, it relieves nausea and motion sickness, it is good for mentrual discomfort and it boosts your blood circulation by helping your arteries, it reduces infiammations and fights colds, it warms you up and kicks up your energy. If you want to read more : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72
4cm of a fresh ginger root
5 glasses of fresh water
juice of half a lemon
Put water into a pot with minced ginger root. Cook on moderate heat and let it boil for 5 minutes, add lemon juice and take the pot out from the fire. Add honey if you want to give a sweet taste to the tea. Drink it hot and enjoy the benefits of this amazing beverage.
Here I am, finally!
It’s a very very very busy period for me now, between work, friends, discovering the city and unfortunatly no time for cooking 😦
Actually I didn’t post anything neither for my birthday on the 17th of august, well, I had a very great time with my friends in Amsterdam and I have beautiful memories about my 23rd, but no home baked cake this year!
Here it is a fast and super healthy recipe, a cream to spread on crackers and toasted bread for appetizer or for snack. Enjoy!
a can of beans (kapucijner)
juice of half a lemon
paprika, curry, pepper and curcuma
two or more table spoons of olive oil
Wash the beans with fresh and cold water, or cook them if you have dry beans.
Put all the ingredients in a bowl, spicing as taste.
Mix untill you get a soft but consistent cream.
Store in a jar and keep in fridge.
Last week we reached 33°C here in the Netherlands thus it was the perfect time to prepare an homemade sorbet. I have never had an icecream machine, so I follow my creativity and try to make a sorbet only with the aid of my freezer and a fork. This is my successful result: a perfect refreshing sorbet with an italian espresso coffee taste. Simply delicious!
Ingredients: (x 8 people)
120gr brown sugar
1 moka of coffee
Make a moka of espresso coffee.
Put the water in a large pan with sugar and make a light syrup by boiling it on light heat.
Add coffee to the syrup, stir well and let it cool down.
Put the liquid in a plastic box and put it in freezer.
After one hour and a half take it outside the freezer and break all the ice crystals with a fork, melting and mixing from the bottom to the top.
Do the same proceeding every 40 minutes for three or four times.
After one day or one night the sorbet is ready.
Take it out of the freezer 15 minutes before serving.
Con questa ricetta dolce partecipo a Get an Aid in the Kitchen del blog Cucina di Barbara
Yes, you have read well. A carrot jam.
Maybe it will sound a little bit strange, but I made this experiment the other day and the result is soooo tasty 🙂 It’s even so easy to make and it doesn’t require a lot of pans and materials, only creativity and patience.
Ingredients: (x 1 medium jar)
300gr sweet carrots
100gr brown sugar
half of an apple
Wash accurately the carrots and the apple and remove all stems.
Chop the carrots and the apple in cubes, put in a large pan with water and let it cook at light heat.
Add sugar, the lemon juice and the lemon curd and cook for about one hour, stir every 15minutes.
Add water if it too dry.
When the carrots are mashed the jam is ready, you can melt better with the aid of a mixer, but first remove the lemon curd if you don’t like.
Put the jam in a jar and let it cool down upside down.
Add a pinch of cinnamon as taste. 😉