Corn Cakes

25th August 2015

Corn CakesCorn is a summer staple in the Brörmann home. So crunchy, juicy and sweet! Maybe it’s the Southern Belle in me (grits, anyone?) but I can’t get enough.

I was thrilled when I found Naturally Ella’s recipe for corn cakes. It combined corn with another of my summer favorites – avocados. The combination is perfect – crunchy corn cakes with soft avocado and goat cheese, fresh cilantro, and zesty lime…mmm… Plus they are super easy to make!


Corn cakes

Corn Cakes

Corn Cakes with Avocado and Goat Cheese, serves 2

Corn Cakes


  1. Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add ⅓ cup pastry flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Add more flour until mixture pulls together and can form patties.
  2. Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1″ thick round disc. Fry on each side for 5-6 minutes. Each side should be browned.
  3. Remove the skin and pit from the avocado and cut into cubes. Toss with lime juice, red onion, cilantro, and salt/pepper. Top cooked corn cakes with avocado and finish with a sprinkle of goat cheese.

Mango and Strawberry Popsicles

15th August 2015

PopsiclesIt’s summer time! What’s more refreshing to beat the sweltering heat than popsicles?

In June I was walking through the Stadsfeestzaal and noticed a new shop – Flying Tiger. Everything was so kitsch and colorful and I couldn’t help but notice their ridiculous popsicle molds. Only 4 euros? I couldn’t help it! Plus it’s been so hot here…I need a frozen treat!

Now that I had my molds, I needed to figure out the best recipe. After a bit of browsing I realized popsicles are basically just frozen smoothies. I made mine with mango and strawberry, but you can use any type of fruit. So simple and easy, plus I don’t feel guilty eating them!



PopsiclesMango and Strawberry Popsicles, makes 6

  1. Blend 2 cups of mango with 2 tablespoons of water and pour into molds. Repeat with the strawberries.
  2. Place the molds into the freezer and enjoy after 6 hours!
  3. If you want to be a bit creative, you can pour one flavor evenly into all 6 molds filling halfway and after 3 hours top off the molds with the other flavor.


Avocado Toast

11th August 2015

Avocado ToastI loooove avocado toast – it’s so easy and healthy. I know some people eat it for breakfast, but I enjoy it more as a snack or lunch (I like sweets first thing in the morning!).

I follow a lot of different people on Instagram and Goop is one of my favorites. A while ago there was a post featuring a reimagined avocado toast – using rice crackers instead of bread! Goop featured it as a perfect snack, but it can also be a great, light lunch if you add a few extras into the mix – like poached eggs and sprouts.

Especially with the weather being so hot, this is my go-to lunch!

Avocado Toast

Avocado Toast

Avocado Toast, serves 2 for lunch

  1. In a pot, combine water and a generous splash of vinegar and bring to a boil. Once the water comes to a boil, gently stir the water to create a vortex and crack the 4 eggs into the poaching solution. Let boil for 3 minutes and drain.
  2. While water is heating up, peel and destone the avocado. In a bowl, mash the avocado with the juice from 1 lime. Divide the avocado mash into 4 even sections and spread on the rice crackers.
  3. Once the eggs are finished boiling, with a slotted spoon (shaking off any excess water) place one egg on top of each rice cracker with mashed avocado.
  4. Lastly, top the poached eggs with fresh sprouts, sea salt, and pepper flakes. Enjoy!

Maple Tossed Rhubarb and Lentil Salad

4th August 2015

Maple Tossed Rhubarb and Lentil Salad

It’s warm again in Antwerp – Thursday it’s supposed to hit 87 degrees! When the weather is hot, I crave salads. Green Kitchen Storie’s Maple Tossed Rhubarb and Lentil Salad is one of my favorites. The flavors and colors are so fresh and vibrant.

Rhubarb is a delicious addition. Before I had only used it for baking, but raw is also delicious! The chopped rhubarb adds a nice crunch and sour compliment to the sweetness of the strawberries and tomatoes.

Because I prepare most dinners after work, I like to cook my lentils either the day before or in the morning so it’s completely cool when I get home – then I only have to chop and add the fresh ingredients!

Maple Tossed Rhubarb and Lentil SaladMaple Tossed Rhubarb and Lentil Salad, serves 4

Dressing Ingredients

  1. Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.
  2. Making the salad: Prepare all salad ingredients (except feta cheese) and place in a large bowl. Whisk together the ingredients for the dressing, add to the salad and toss with your hands. Top with feta cheese and a couple of basil leaves.

Mint and Mango Marinated Courgetti/Zoodles

2nd August 2015

CourgettiZucchini noodles, or courgetti/zoodles, is very popular at the moment. All you need to make courgetti is a julienne slicer. I bought mine for about 5 euros in a kitchen store. Courgetti is a raw spaghetti that many people use as a substitute for regular pasta. I’ve tried it as a main, but like it best as a side.

The Mint and Mango Marinated Zucchini Spaghetti from Green Kitchen Stories is one of my favorite ways to prepare courgetti. It is the perfect compliment to a summer fish dinner. The mint, mango, and chili pepper add a wonderfully fresh fruity/spicy accent to the meal!


Mango Marinated CourgettiMango and Mint Marinated Zucchini Spaghetti, serves 4 as a side

For the zucchini spaghetti:

For the sauce:

  1. Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth.
  2. Pour the mango mint marinade over the zucchini spaghetti and work it in by hand.
  3. Arrange the spaghetti on the plates and garnish with chopped pistachio nuts.