28th August 2016
I love the My New Roots cookbook! I received it for Sinterklaas from my sister-in-law and love making all of the delicious nutritious plant-based recipes.
Every week I receive a bag of fresh vegetables from local farms, and this week included zucchini and green onions – so what better than a grilled salad with this hot weather? And I do mean hot! It’s been around 90 degrees all week!
I made this salad for a fresh lunch for Koen and me – so delicioso!
Grilled Zucchini and Spring Onions with Baby Spinach and Almonds, serves 2
- 1-2 zucchini, depending on how hungry you are
- Butter, coconut oil, or ghee
- Sea salt and freshly ground black pepper
- 3 medium spring onions
- 1/2 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1/2 garlic clove, minced
- 1/2 fresh chile ( I didn’t have any on hand, so I used a few drops of hot sauce)
- 1/2 teaspoon maple syrup
- Grated zest of 1 1/2 lemons
- Few handfuls baby spinach
- 1/4 cup hazelnuts, toasted (I used almonds because it’s all I had on hand)
- Heat a grill pan
- Slice the zucchini lengthwise into thin ribbons. Lightly rub melted oil on the slices and season lightly with salt and pepper. Slice the green onions in the same manner.
- When the grill pan is hot, lay the zucchini and green onions on the pan and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marked, another 2 minutes. Remove the vegetabels from the grill pan and place them on a plate.
- Whisk the lemon juice, olive oil, garlic, chile, maple syrup, and grated zest of 1 lemon in a small bowl. Put the spinach in a serving bowl, and pour this dressing over it; toss to combine.
- Roughly chop the nuts. Arrange the grilled veggies on top of the spinach. Sprinkle with the nuts and the remaining lemon zest, and serve.
17th April 2016
I’m not a huge baker, but when I do decide to make a dessert I try to make it at least a little bit healthy.
Green Kitchen Stories is my favorite site to use when baking and their Lemon Tart does not disappoint!
The ingredients are staples that I always have in my kitchen, so this tart is perfect to satiate my sweet tooth when the mood strikes!
Pie Crust (gluten free)
- 200 g mixed nuts (I used almonds and cashews)
- 10 fresh dates
- 100 g cold butter
- 2/5 cup (55 g) quinoa flour (can also use almond or buckwheat)
- 2 tsp cinnamon
Custard Filling (sugar free)
- 75 g butter
- 1 1/3 cup milk (can also use soy or almond)
- 1 vanilla pod
- 2 small lemons (juice and zest)
- 6 tbsp maple syrup
- 2 egg yolks
- 1 egg
- 4 tbsp corn starch
- Making the crust: Mix nuts and dates in a blender for about a minute (it’s ok if the nuts aren’t completely grinded) and pour the mixture in a bowl. Cut the butter into small pieces and add to the bowl together with the rest of the ingredients. Use your hands to work the pastry. Coat the bottom of a 9” tart pan with some butter, and distribute the pastry evenly on the bottom and the sides. Prick the pan with fork and put it in the fridge for about 20 minutes while you make the custard.
- Making the custard: Heat butter, soy milk and vanilla pod in a saucepan on medium heat. Add lemon juice, zest and agave syrup. Bring to a boil while stirring, then lower the temperature and let it simmer for about five minutes. Remove the vanilla pod, set aside and let it cool. Whisk egg yolks, egg and corn starch with a manual whisk in a large mixing bowl for a couple of minutes, then add the lemon mixture while whisking.
- Pour the custard into the tart pan and bake at 350°F for about 20 minutes. The tart crust can easily get burnt so keep an eye on the oven. Let it cool before serving.
23rd June 2015
I love sweet breads. I already posted my go-to recipe for banana bread, now it’s time for Almond Date Bread!
This recipe was given to me from my sister-in-law Sofie. She made it me for once a couple of years ago, and I had to have the recipe!
The ingredients are so simple and the recipe so easy. And the best part is, I don’t feel guilty eating a few slices in the morning or after dinner.
Almond Date Bread
- 1 cup dates
- 1 cup almonds
- 2 tablespoons cinnamon
- 1 tablespoon maple syrup or other sweetner
- 1/2 vanilla bean scraped
- 4 eggs
- Preheat the oven to 175 C/350 F. Grind the dates and almonds until they’re the size of bread crumbs.
- Combine ground almonds and dates with cinnamon, maple syrup, and vanilla.
- Separate the eggs. Add the egg yolks to the date and almond mixture and stir to combine.
- Beat the egg whites until stiff, then mix with the rest until you can’t see the egg whites anymore.
- Line a baking dish with parchment paper and pour the mixture in. Bake for 35 minutes.
19th April 2015
I am so happy it’s finally white asparagus season again. In Northern Europe, white asparagus season begins in mid to late April and only lasts until June. Compared to green asparagus, white asparagus is less bitter and more tender. They are so delicious that they’ve been deemed “the royal vegetable”, “white gold”, and “edible ivory”. This time of year I simply cannot get enough!
White asparagus grows away from direct sunlight so that photosynthesis never occurs and they stay white. It’s best to buy white asparagus as fresh as possible – normally you can tell by the ends. If you stick your nail into the bottom, there should be moisture. If it’s dry then they’re not fresh.
There is a bit of preparation that takes place before you can eat them. First you have to peel the woody exterior of the white asparagus. This takes time but it’s worth it! You also have to get rid of the ends. The best way is to break it off with your hands, because it will break naturally at the correct point.
There are many ways to enjoy white asparagus – boiled, steamed, in the oven, and as soup. This post includes my favorite recipe for white asparagus soup and a great accompanying spanakopita (spinach) quiche.
White Asparagus Soup, serves 2
- 500g white asparagus
- 50g butter
- 1 shallot, finely chopped
- 700mL chicken stock
- 70mL crème fraiche
- 2 egg yolks
- 2 tablespoons chopped parsley, for garnish
- Sea salt flakes
- White pepper
- First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into small pieces.
- Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent – don’t let it brown. Add the chopped asparagus stalks, keeping the tips aside, and sweat them gently with the shallot for another 5 minutes.
- Pour in the stock and simmer until the stalks are very tender. This will take 20–30 minutes, depending on the thickness of the stalks. Blend until very smooth, then pour the soup back into the saucepan.
- Bring the soup back to a simmer and add the reserved asparagus tips. Cook gently for about 5 minutes until the asparagus tips are just cooked through.
- Mix the crème fraiche and egg yolks in a small bowl. With the pan off the heat, stir this mixture into the soup and continue to stir gently for a couple of minutes until the egg yolks have thickened the soup. Warm through over a very gentle heat, stirring constantly and taking care not to break up the asparagus tips.
- Serve the soup garnished with a sprinkling of parsley.
Spinach Quiche with Oat Crust
- 97g oats
- 67g almonds
- 1/2 teaspoon sea salt
- 4.5 tablespoons coconut oil or butter
- 4.5 tablespoons cold water
- Preheat the oven to 180C/350F. Finely grind oats and almonds. Combine the oat and almond flours with sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes.
- Press the dough evenly into an 8 inch tart case. Trim the dough flush with the edge of the case. Prick the bottom with a fork and blind bake for about 10 minutes. While the crust is in the oven, prepare the filling.
- 3 eggs
- 150g feta or goat cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons olive oil
- 2 spring onions, finely chopped
- 1 garlic clove
- 2 cups firmly packed fresh spinach
- Salt and pepper
- Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese. Stir in the oregano, chilli flakes, nutmeg and a pinch of salt and pepper. Set aside.
- Heat the olive oil in a large frying pan on a medium-high heat. Add the spring onions and garlic and fry for about 3 minutes until golden. Add half of the spinach and a pinch of salt. Stir the spinach gently until it wilts, then add the rest and keep on stirring until wilted. Remove from the heat and pour into the mixing bowl containing the egg and cheese mixture. Stir well until everything is combined.
- Spoon the filling into the crust. Bake for about 30 minutes at 170C/325F until the filling is firm and golden. Let it cool for a while before serving.
1st January 2015
One of my favorite sources of inspiration for cooking is My New Roots. If you haven’t visited the site, it’s definitely worth a look!
My New Roots’ “The Life-Changing Loaf of Bread” is one of the many delicious recipes I’ve tried. I love this bread so much. It’s perfect with jam, cheese, and other spreads. It’s also super easy to make. You just have to be patient. The dough first needs to set for at least 2 hours and you can’t slice it once it’s finished cooking until it has completely cooled. But it’s worth it! This bread is high in protein and fiber, plus gluten-free and vegan.
Nut and Seed Bread
- 1 cup sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup almonds or hazelnuts (I used almonds)
- 1 1/2 cup rolled oats (I used spelt)
- 2 tablespoons chia seeds
- 3 tablespoons psyllium husk powder
- 1 teaspoon ground sea salt
- 1 tablespoon maple syrup
- 3 tablespoons oil (I used melted coconut oil)
- 1 1/2 cups water
- Combine all of the dry ingredients. Whisk the maple syrup, oil, and water in a different bowl. Mix the two very well until the dough becomes very thick.
- Add the dough into a baking pan. My New Root’s recommends a silicone pan, but I just lined a glass pan with baking paper. Add the dough and smooth with the back of a spoon. Let it set for at least 2 hours. You know it’s ready when the dough holds it shape.
- Preheat the oven to 350 F / 175C.
- Place the loaf in the middle rack and bake for 20 minutes. Remove the bread from the pan and flip upside down. Bake for another 30 to 40 minutes.
- Let it cool completely before slicing.
- The bread keeps for 5 days when stored in a sealed container. Or you can slice the bread and freeze the slices, toasting them when needed.