Recipe: Probiotic Chia & Quinoa Pudding

Hello & Hallo,

You might have seen all those new vegan probiotic drinks popping-up in supermarkets recently. A lot of them are super-delicious & taste more like desert than anything else. This made me think how else can I use them rather than just knocking them back.

Entrance – Chia Pudding! 

Here is how it is done…

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Recipe: Coconut Millet Porridge

Hello & Hallo,

It’s time for another porridge recipe – coconut millet porridge 🥥🥣 ! I had some millet leftover from dinner — what better way to use it than make porridge with it!

Here is how…

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Recipe: Porridge with Tahini & Figs

 

Hello & Hallo,

Brown Rice & Oat Porridge with Tahini & Figs

Porridge with Tahini & Figs

As mentioned before — I LOVE porridge🥣 😋! It is warming, keeps you full for a long time & just makes me happy. Recently I have been playing with adding not just oats but other grains & flakes like quinoa, buckwheat & brown rice.

The Brown Rice & Oat Porridge with Tahini & Figs is my new favourite! It feels like such a treat & is the prefect start to the day!

 

Read on for the recipe…

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Recipe: Beetroot-Chocolate-Protein Smoothie

Hello & Hallo,

Smoothies are a great option for meal on the go – be it breakfast, after you lunchtime gym-class or even when you don’t have time for dinner – e.g. because you are going to an evening event.

Over the last year I have started to getting into smoothies and protein powders. I am on a predominately plant-based diet which can make it difficult to get in all your protein. Protein powders are a very convenient & quick way to adding this to your diet.

I tend to mix flavoured & unflavoured protein powders because the flavoured ones on their own are a bit sweet for me. By adding some unflavoured protein this is ‘diluted’.

This week I tried something a bit different – beetroot!

The taste was surprisingly nice – fruity & the chocolate flavour worked really well with it. Definitely a repeater! See the recipe below:

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Breakfast: Chia Pudding

Hello & Hallo,

Breakfast is my FAVOURITE meal of the day – hands down! I love it! Especially porridge – so good, am I right?! But sometime EVEN I need a change from the ol’ oldmeal.

Enter: Chia Pudding! So easy, healthy & quick – why don’t I have it more?!

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Chia Pudding with Mano & Chopped Pumpkin Seeds

Here is how I made it:

  • 1 Tbsp chia seeds (white or black)
  • ca. 80ml of milk (I used unsweetened cashew milk but any will work)
  • A dash of maple syrup

Mix the chia seeds with the milk & sweetener of choice. The chia seeds will start to expand very fast. Mix after a few minutes to avoid lumps. Put in the fridge for a few hours or over night to set. If the pudding is too thick for your liking add more milk.

In the morning add WHATEVER toppings you fancy – I chose ripe mango (delicious) & chopped pumpkin seeds. Berries & chopped nuts or nut butter would be delicious, too! Breakfast done in a flash!

Guten Appetit & Enjoy,

Marlene xxx

 

 

 

Weeknight Dinner – Pasta Puttanesca

THIS recipe is another favourite – so much that I almost cook it on a weekly basis. It is quick, deliciously spicy, has quite a kick and is filling. What more could you want?! Pasta Puttanesca means whores pasta…I am not sure why and to be honest I don’t really care it is just too good!

What you need:

Pasta Puttanesca - ingredients

Pasta Puttanesca – ingredients

  • 1 can of copped tomatoes
  • 3-4 anchovy fillets (can or glass) – finely chopped
  • 3 garlic cloves – crushed
  • 1 teaspoon chilli flakes
  • 2 tablespoon of capers
  • un-pipped black olives – cut into rough chunks
  • pasta (I use Penne or Farfalle)

What to do:

  • Heat a pot to a low to medium heat & add some olive oil. Add the garlic, anchovy & chilli flakes. Fry for a a couple of minutes. The anchovy will start to ‘melt’ & you will be left with a sort of past. Now add the can of tomatoes & simmer.
  • Bring a pot of water to he boil & cook the past according to the instructions.
  • Just before the pasta is ready add the capers & olives to the tomato sauce. Taste the sauce and add salt & pepper if needed. You should not need a lot of salt due to the anchovy.
  • Put the pasta on a plate & add a generous amount of the Puttanesca sauce. You are done!
Pasta Puttanesca

Pasta Puttanesca

The better the olives the better the sauce! I get mine from an off-license around the corner form where I live. The quality of the olives truly transforms the sauce!

Another thing is important – do not worry about the anchovy! I normally do not like them at all & would never eat them in salad or on pizza. If you are only starting out with eating anchovy add only 1-2 fillets to the sauce & see if you like it. Next time you can always add more if you are feeling brave. In this pasta sauce the anchovy add a unique saltines & a very special savoury taste that is simply delicious!

I urge you to try this – I am sure you will love Pasta Puttanesca just as much as I do!

Enjoy & Guten Appetite,

Marlene

Weeknight Dinner – Cauliflower & Pea Curry (Stylist recipe), Walnut salad & Rosé Wine

Hello & Hallo,

Tonight I cooked cauliflower & pea curry – “Maharashtrian rassa” –  from last week’s (14/09/2015) Stylist Magazine. The recipe looked nice & quick and I am always on the look out for new recipes that will become a favourite!

Stylist recipe - Cauliflower curry “Maharashtrian rassa”

Stylist recipe – Cauliflower curry “Maharashtrian rassa”

My review of the “Maharashtrian rassa” recipe:

The curry took about 30 minutes to cook which is a bit longer than the recipe said. You are supposed to add a whole tomato and mush it once it’s soft which didn’t really happen for me. If I cooked this again I would chop the tomato before adding it. Once you add the cauliflower florets you are supposed to add 500ml of water. This was in a bit much as the curry ended up a bit watery. I added another tomato (this time chopped) towards the end of cooking the curry which I liked as this made it a more flavoursome. You are supposed to have it with roti bread or chapati but I only had corn tortillas which worked fine as well.

Overall, the curry was lovely. It is very light, spicy but not too hot and is relatively quick. This is definitely an option for a repeat!

Weeknight Dinner - Cauliflower curry, Walnut Salad & Rosé Wine

Weeknight Dinner – Cauliflower curry, Walnut Salad & Rosé Wine

The salad:

For the salad add any vegetables you like. Mine was mixed salad leafs, rocket, half a yellow pepper, a tomato and some spring unions. Also add 1-2 handful of roughly chopped walnuts.

For the dressing mix 1/3 walnut oil, 2/3 olive oil, the juice of 1/2 lemon & 2 table spoons of balsamic vinegar. This dressing is quite light and the walnut oil & walnuts match well.

The wine:

The rosé wine is “Spice Trail Pinot Noir” and comes from Hungary. It smells like strawberries (yum) and is very light & fresh. It is said to go well with curries & it was nice with it but I think that this wine is nice no matter what you eat. …and best of all it is only £5.99. (http://www.waitrosecellar.com/rose-wine/spice-trail-rose?gclid=CJjC_PSDjsgCFWoCwwodLi8CwA&gclsrc=aw.ds)

Let me know if you tried this and liked it.

Enjoy & Guten Appetite,

Marlene

Weeknight Dinner – Oven Roast Salmon

Hello & Hallo,

So THIS is one of my all-time favourite, quick, go- to recipes. I cook this at least once or twice a month! And best of all – it is a healthy fish dish that does not make the whole flat stink like a fish factory!
Unfortunately, I did not think this recipe myself. I got it from  Sophie Wright’s cookbook “Home at 7, Dinner at 8”. This cook book is great – easy, unpretentious, easy and mostly quick dishes – and I use 3 or 4 recipes from it regularly.

What you need (for 2):

  • 2 salmon filets without the skin (if the skin is on you need to cut it off with a sharp knife)
  • New potatoes (2-3 handfuls or however much you need to be full & can fit on your oven tray)
  • 1 pack green asparagus
  • 10-20 Cherry tomatoes
  • Olive oil, salt, pepper, lemon

IMG_2089What to do:

  • Preheat the oven to 200 degrees C. Cut the potatoes in slices ca 0.5cm thick. On a baking tray lay the potato slices on
    aking paper in a single layer & sprinkle some olive oil over the potatoes. Put the tray with the potatoes in the o
    ven for 15 minutes.
  • Once the 15 min are over take the tray out of the over. Turn the heat down to 180 degree C.
  • Lay the salmon filets, then the asparagus & tomatoes on the potatoes. Pour a little of olive oil over the salmon & season again. Put this in the oven for 10-15 minutes.
  • Once the time is up take the tray out of the oven, put the food on plates & squeeze some lemon juice over it all
    (fish, potatoes – everything).
  • You are done!

This is SO EASY. This recipe cooks itself & cutting the potatoes into slices is all you really need to do. The result is light if go easy on the olive oil (I have overdone it before), fresh (the lemon juice) and just delicious!

Give it a go & let me know what you think!

Enjoy & Guten Appetite,

Marlene