25th August 2015
Corn 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 with Avocado and Goat Cheese, serves 2
- 1/2 red onion, finely diced
- 1 tablespoon olive oil
- 2 ears sweet corn
- 2/3 cup flour
- 1/4 teaspoon baking powder
- 1 egg
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil, to grill
- 1 ripe avocado
- 1 tablespoon lime juice
- 2 tablespoons diced red onion
- 2 tablespoons chopped cilantro
- Sprinkle salt and pepper
- 1-2 oz goat cheese
- 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.
- 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.
- 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.
15th August 2015
It’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!
Mango and Strawberry Popsicles, makes 6
- Popsicle molds
- 2 cups of mango
- 2 cups of strawberries
- 4 tablespoons of water
- Blend 2 cups of mango with 2 tablespoons of water and pour into molds. Repeat with the strawberries.
- Place the molds into the freezer and enjoy after 6 hours!
- 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.
11th August 2015
I 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, serves 2 for lunch
- 4 rice crackers
- 1 avocado
- 1 lime
- Fresh sprouts
- 4 eggs
- Water and vinegar to poach the eggs
- Sea salt and pepper flakes, for garnish
- 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.
- 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.
- 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.
- Lastly, top the poached eggs with fresh sprouts, sea salt, and pepper flakes. Enjoy!
4th August 2015
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 Salad, serves 4
- 1 cup lentils
- 2 fresh, thin rhubarb stalks, thinly sliced
- 1 small box of strawberries, sliced
- 1 small box of tomatoes, quartered
- 10 stalks of aspargus, cut into 1″ pieces
- 15 fresh basil leaves
- Goat cheese
- 3 tablespoons maple syrup
- 3 tablespoons olive oil
- Juice of half a lemon
- Sea salt and pepper, to taste
- 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.
- 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.
2nd August 2015
Zucchini 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 and Mint Marinated Zucchini Spaghetti, serves 4 as a side
For the zucchini spaghetti:
- 2 zucchinis, washed and sliced into courgetti/zoodles with a julienne slicer
For the sauce:
- 1 medium sized mango
- 4 tablespoons olive oil
- 15 fresh mint leaves
- 1 fresh red chili pepper
- 2 inches fresh ginger
- Pinch of salt and pepper
- Handful pistachio nuts, for garnish
- Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth.
- Pour the mango mint marinade over the zucchini spaghetti and work it in by hand.
- Arrange the spaghetti on the plates and garnish with chopped pistachio nuts.