creamy cauliflower soup with lemon and thyme

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Soups
cauliflower soup

creamy cauliflower soup with lemon and thyme
(yields 4-6 servings)

1 tablespoon butter 
1 white onion, diced
2 tablespoons water
500ml milk or sugar free nutmilk
1 cauliflower,
100g freshly grated parmesan
2 teaspoons fleur de sel
a few twigs of fresh thyme
1/2 lemon, peeled and diced
pink or white pepper
4-6 teaspoons extra virgin olive oil

In a saucepan melt the butter, add the diced onion, a pinch of salt and 2 tablespoons water and cover with a lid. Slowly sauté the onions until soft and translucent. Add the milk and heat it together with the onions.

In the meantime cook the cauliflower in salted water until soft.

Blend the onion/milk mixture with the cooked cauliflower slowly adding the grated parmesan and 2 teaspoons of fleur de sel. If the soup turns out too purée-like add some more water or milk. Finally season with salt and pepper.

Before serving top each bowl of soup with fresh (or dried) thyme, pink pepper, lemon cubes and a teaspoon olive oil.

Spin-offs:
You may substitute cauliflower by broccoli, salsify or zucchini.

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tarocco oranges with beetroot, red onions and cilantro

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Salads
tarocco oranges with beetroot

At the foot of the Etna grow the best oranges in the world, Tarocco, Moro and Navel. The Tarocco is a half-blood orange, juicy and delicate, with a balanced sugar/acid ratio and a very aromatic flesh. It’s called half-blood because the fruit flesh isn’t as red as the other blood oranges. The colour is influenced by the temperature fluctuations in the night, because all blood oranges need night frost to develop their beautiful red colour.

Tarocco oranges with beetroot, red onions and cilantro

beetroot, cooked and sliced
tarocco oranges, peeled and thinly sliced
red onion, peeled and thinly sliced
leaves of cilantro
extra virgin olive oil, white wine vinegar, salt and pepper for the vinaigrette.

Place ingredients on a serving dish and sprinkle with the vinaigrette.

 

tarocco (2 von 3)

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celery salad with a date and roasted hazelnut dressing

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Lunch / Salads
Vik

rice and hazelnutssalad ingredientsred onion

celery salad with a date and roasted hazelnut dressing
(another fresh and light recipe of my daughter Viktoria)

3 sticks celery, sliced

for the dressing:
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 medjool date, finely chopped
1/2 red onion, finely chopped
1 clove garlic, finely chopped
1 small handful hazelnuts, roasted and chopped
pinch of sea salt and freshly ground black pepper
pinch of spice mix”Ruf der Oase” by Herbaria (contains gomasio, dates, pine nuts, raisins,granulated orange, parsley, mint, garlic and hibiscus blossoms)

Makes for a perfect lunch combined with white rice and a tiny bit of harissa. Enjoy ❤️!

 

bento box with celery salad and rice

 

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homemade tomato ketchup

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Lunch / Snacks
homemade ketchup

 tomato ketchup
(yields about 100-150ml ketchup)

1/2 red bell pepper
3 sun dried tomatoes
1-2 ripe tomatoes
1/2 small onion
a small piece of red chili
about 1/2 cup water(amount depending on the consistency you want)
a pinch of salt 

Put all ingredients into the blender and blend at full speed.

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banana brew

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Breakfast / Snacks
banana brew

New year, new me, new tool! Guess what, I got a nutribullet look alike and downloaded a nutribullet app.

Here’s the first recipe I tried and ❤️ it.

banana brew
(yields about 500 ml)

1 frozen banana
2 tablespoons cashews
2 tablespoons rolled oats
1 tablespoons cacao powder
1 pinch ground cardamom
1/2 cup coffee
1 cup unsweetened nutmilk

 

banana brew

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Snickers sea salt truffles

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Sweets
snickers truffles with sea salt flakes

The idea for this sweet began with some serious Snickers cravings and the discovery of red and purple confectioners foils. Dark chocolate, peanuts and caramel – sounds easy enough!

Snickers sea salt truffles
(yields 20 truffles)

150g high quality dark  chocolate,65 to 80% cocoa
100g peanuts
2 tablespoons brown sugar
1 teaspoon coconut oil
sea salt flakes 

  1. Melt the chocolate in a bowl in a hot water bath.
  2. Spoon a little of the melted chocolate into every confectioners foil and gently turn each of them so that the chocolate covers the sides of the foil as well. Place them in the fridge or freezer. (You should have at least half of the chocolate left, for covering!)
  3. Chop the peanuts roughly; it’s perfect to have both small and bigger pieces. 
  4. Roast them in a small pan.
  5. Take out a third or half of the roasted peanuts and let them cool already.
  6. Add the sugar and coconut oil into the pan with the other peanuts, and on a low heat, stir continuously until the sugar melts, and caramelises your peanuts. Let them cool while you proceed with the next step.
  7. Take the little chocolate bowls out of the fridge or freezer and half fill them with dry roasted peanuts. Then put the caramelized peanuts on top (they go solid when cooling down, but don’t panic: you can chop them again if they turned into a massive caramel block)
  8. Lastly, cover the little bowls with melted chocolate again. Put them into the fridge for a few minutes, then you can add sea salt sprinkles (without them sinking). Then leave them in the fridge for at least 15 minutes. 

 

melted chocolate in a bain marie snickers trufflessnickers trufflessnickers truffles

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mango + almond mousse topped with caramelized cranberries

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Sweets
mango mousse with cranberries

Surprisingly the mixture of mango and almond puree creates an entirely new flavour. You almost can’t recognize the two components. It’s neither fruity nor nutty. Instead it tastes well balanced, gentle and fresh with a hint of amaretto.

mango + almond mousse

1 ripe mango
3 tablespoons organic raw almond puree
Blend both ingredients and refrigerate.

caramelized cranberries

150g fresh cranberries 
4 tablespoons brown sugar
In a  nonstick pan melt sugar on low heat until it starts to caramelize. Add the cranberries and cook, stirring every few minutes, until they begin to pop, turn soft and coated with caramel , about 10 minutes.  
Remove from heat and let cool down.

 

caramelized cranberries cranberries

 

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