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Wednesday, April 26, 2017

Pistachio Brownies (sponsored)


When I think of brownies, a hundred memories flash back to my mind. The best one is my 19th birthday. This year, literally every friend who offered me a gift added a tray of brownies to it. Some baked them by themselves, others asked their moms to do so. Sometimes the latter even had to do research to find out what brownies actually are. You can imagine that after this date I had a serious overdose. Understandable, right? Even the biggest chocoholic cannot cope with more than 10 trays of brownies. My family and friends loved my though because for more than a week, we had brownies EVERY SINGLE DAY!


But what makes brownies so special. Why wouldn't one go for a simple chocolate cake? What I love most about brownies is the chewy gooey fudgy texture on the inside and the crunchy crust on the outside. I tested this recipe three times to find the perfect balance between cacao and chocolate. What I can say is that I've come across the perfect balance. My friends and colleagues tested them, and all camps approved without blinking an eye. That's when you know you did everything right. 


For 12 brownies you need:
250g butter
200g flour
280g good quality chocolate
4 eggs
250g sugar
65g cacao powder
200g roasted pistachios

All the ingredients for the recipe can be purchased on the Auchan Drive website!


Preheat the oven to 150°

Melt the butter and chocolate over a double boiler. Meanwhile, whisk the eggs and sugar up for 5 minutes until well combined. Pour in the melted chocolate-butter mixture and mix again. Add the flour and cacao, then finally the pistachios. 

Pour the batter into a buttered brownie tin and bake for 30-35 minutes. 

Enjoy!!!!




Friday, March 31, 2017

Strawberry Tiramiu (sponsored)


Spring has finally arrived and with it a variety of seasonal produce. Apples and beets had to say goodbye and leave the stage for a variety of colourful fruits and veggies. It's a real pleasure to stroll around the local green markets and check out if the strawberries and rhubarb are as ripe as they should be.

With the time change, the days are longer. Nature spoils us with beautiful sceneries and smells of blooming flowers. To celebrate the season I gave my traditional Tiramisu recipe a seasonal twist. After the x-massy version with Speculoos, I now opted for the traditional recipe with a very berry extra. 


The Tiramisu recipe is my very first recipe I owned as a kid. I remember that one afternoon I went to see my neighbour who was preparing Tiramisu for her guests in the evening. I remember that it was the first time I heard about this dessert, and had absolutely no clue what to expect from it. Very carefully I dipped the ladyfingers into the coffee and lined them up into the glass dish. As indicated in the recipe we spread half of the mascarpone mixture over them. Then we repeated layers until done. 

As my neighbour saw how passionate I was about preparing the dessert she suggested that we make a little bowl for me as well. I was so happy and obviously agreed immediately. Before leaving her place, she wrote my down the recipe, which I treated as a precious gift ever since. I think I was 8 years old when we made this Tiramisu. Today I am 32 and I still have the original piece of paper. Even though I am digitalising the recipe right now, I will always keep my first recipe of my still growing collection. 


For about 4 cups you'll need:

500g mascarpone
4 egg yolks
100g sugar
250 ladyfingers
3 tsp Amaretto 
1 cup coffee

All the ingredients for the recipe can be purchased on the Auchan Drive website!


In a large bowl whisk together the sugar and the egg yolks until well combined. Beat in the mascarpone until you get an even creme. Pour in the Amaretto and mix again. 

Prepare one cup of coffee and let cool down a little bit. Hull and finely dice the strawberries. Leave one for each glass aside as decoration. 

Now dip one side of each ladyfinger in the coffee and line the bottom of dessert cups. Pour 3-4 tbsp of mascarpone creme evenly on top. Add a few tbsp of strawberries, then cover them with some more mascarpone creme. Repeat the process for each layer and finish off with a with a layer of mascarpone creme. 

Now slice the remaining strawberries to decorate the dessert cups. Crush one ladyfinger and sprinkle the crumbs on each cup. 

Enjoy!!!



Friday, March 17, 2017

Salmon Burger


Hands up who doesn't like a big flavourful burger? Hell yes! I thought so...! Burgers are pretty difficult to resist, aren't they? But from experience I can tell that a good burger is not only about the taste of the patty but also about the quality and the combination of the extras and condiments. 

I've been to quite a lot of burger restaurants over the last few years, and I can tell that all the best burgers spoilt my taste buds with genius combinations. Honey, chilli mango chutney or pineapple slices; to only name a few of the ingredients that really made a difference. 


Last year at the Christmas Market I had roasted salmon in a sandwich for the first time in my life. As far as I remember this is a typical Scandinavian recipe. I really liked the combination of warm and juicy salmon and a white honey mustard sauce on bread. Convinced at the first bite, I decided to develop a salmon burger recipe.  

For this recipe, I chose to include a healthy amount of spiciness, which I achieved through the wasabi mayonnaise, the onions and the arugula salad. In addition I wanted to round these flavours up and went for the avocado. Even though it might seem to lack taste next to all the other flavours, I must tell that it actually was a great decision. 


For 1 burger you'll need:
2 burger bun
2 handfull arugula salad
1 red onion
2 salmon filets
1/4 cucumber
3 tbsp mayonnaise
1/2 tsp wasabi
1/2 avocado
butter


Preheat the oven to 180°

Place the salmon filets into a buttered baking tin and roast for 20-25 minutes. 

Meanwhile, whisk together the mayonnaise and the wasabi to prepare your sauce. Then slice the cucumber and the onion. Peel the avocado and slice it lengthwise. 

Once the salmon filets are done, assemble the burgers with buns, salmon, wasabi mayonnaise, avocado, cucumber and red onion slices. 

Enjoy!!!



Sunday, February 19, 2017

Aparagus and pea bagel (sponsored)


This green bagel is a rollercoaster of spring tastes. 

I was so surprised when first testing the recipe. I am really trying to respect the seasons on the blog. But sometimes you just can't handle your appetite for certain ingredients and then I am also making exceptions. Though spring is just around the corner and I was looking to develop a seasonal hit. The recipe includes asparagus and green peas, whose season will start in a bit. 

So what makes this bagel so amazing? Well.. let me tell you. It's the layer of mint and cashew pesto, which is the first layer and gives the whole recipe a lot of freshness. Then the smashed peas add a little sweetness and the asparagus some extra crunch. The scrambled feta rounds the whole thing up and ensures a smooth transition of tastes. 


For two bagel halves you'll need:

1 bagel
75g green peas
1tbsp olive oil
50g feta
12 thin asparagus spears
25g mint leaves
75g feta
50g cashew nuts
50ml lemon juice
60ml olive oil

All the ingredients for the recipe can be purchased on the Auchan Drive website


Place the mint, feta, cashews, lemon juice, salt and pepper into a food processor. Blend for a minute, if necessary scrape dow sides. Now add the olive oil and blend again until well-combined. 

In a large frying pan heat some olive oil on a medium-high heat. Add the asparagus spears and sauté for around 5 minutes. Season with salt and pepper. While the asparagus are cooling down toast the bagels and cook the peas. 

Now you can prepare the bagel halves. Spread 2 tablespoons of pesto onto each half. Then evenly spread the smashed peas on the bagels. Now place the lukewarm asparagus spears on top of the bagel. 

Crumble the feta and sprinkle on both bagel halves. Season pepper.

Enjoy!!!

Saturday, February 18, 2017

Cashew Ginger Energy Balls


Having a busy life can be very challenging at times, especially when it comes to healthy nutrition. Between work, fitness goals, blogging and social life there is unfortunately not always a lot of time for decent grocery shopping or meal prepping. 

As today is a calm day and I decided to do a little inventory of my pantry and my whole food shelf. I have got loads of grains and seeds, which I should integrate more often into my daily meals. So as there were left some cashews and Medjool dates, I decided to make some energy bars or balls. From my last cocktail night there were still some limes left, which I decided to use to add a little freshness to my energy balls. 


All the goodness from Medjool dates, cashew nuts, chia seeds and ginger is united in this recipe. They give you a real boost on busy days and also occur to be a perfect pre-workout snack. 

Usually  when I am working, I start getting tired around 7 o'clock and sometimes tend to skip the gym. But when I eat a pair of my homemade energy bites, I feel really energised and my motivation to hit the gym increases considerably. Ok, I guess when my coach reads this, he will ask me to produce another 1000 balls to get my butt to the gym a little more often. But there's little chance he reads this blog post anyways. 


For around 18 energy balls you'll need:

150g cashew nuts
50g pumpkin seeds
240g Medjool dates
juice of one lime
2 tsp ground ginger


Place the cashews, pumpkin and chia seeds into a food processor and pulse several times until the nuts and seeds are crushed. Add the dates, blend, then add the lime juice and ground ginger. Blend again until the mixture become nice and sticky.

Roll the mix into equally sized balls. In order for the balls to set well, place then into the freezer for about an hour. Then put them into an airtight container and store in the fridge. 

Enjoy!!






Saturday, February 11, 2017

Cranberry Pistachio Sausage Rolls


Game day, Christmas, Summer Party, Movie Night… to only name a few occasions for which you can prepare these little bad boys. 

For the last Christmas Eve I was in charge of the aperitivo. I was trying to make something really tasty which wouldn't fill people up too much, as the food prepared by my dad was heaven. At the supermarkets you can find loads of little canapés that are usually made out of puff pastry. So indeed, I wanted to prepare something that includes puff pastry as well. 

I heard that the British had this famous little thing called sausage roll. Not too much of a fan of a purely meaty canapé, especially as most of them are made out of really greasy meat, I was trying something on my own. I've seen canapés with nuts or with dried fruits, so I thought I would just bring all of the not meaty flavorful elements together. And I have to say, my family just loved it!!!


For around 80 sausage rolls you'll need:
6 sheets puff pastry
1 read onion
2 garlic cloves
550g lean minced pork
2 Grany Smith apples (grated)
50g pistachios
50g dried cranberries
2 tbsp wholegrain mustard
1 tbsp apple cider vinegar
1 tbsp chopped flat leaf parsley
1 egg
1 tbsp milk
1 tbsp olive oil
2 tbsp sesame seeds
salt & pepper


Preheat the oven to 180°

Heat the olive oil in a large frying pan before you add the onion and a pinch of salt. Sauté for around 5 minutes. Then add the garlic and continue for another 5 minutes. Remove the frying pan and let completely cool.

In a large bowl mix the pork meat, pistachios, cranberries, grated apple, vinegar and parley as well as the onion until well-combined. Season with salt and a generous amount of black pepper and mix again. 

Cut each pastry sheet into three roughly 8cm large and 5 cm wide strips. In a small bowl, combine the milk and egg with a fork.  Align the rectangles in a row and place 1tsp of stuffing on one side of each of them. Roll up to enclose the filling, then brush some egg mixture along the side to seal. Repeat until all the stuffing is used up.

Place the mini sausage rolls onto a tray lined with baking paper. Coat each sausage roll generously with the remaining egg mixture and sprinkle with sesame seeds.

Bake the sausage rolls for 30-40 minutes depending on your oven until golden brown and crispy. When ready, take them out of the oven and serve hot. 




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