All posts filed under: Snacks

plum somen with lemon scented olive oil and black sesame

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Lunch / Snacks
pink noodles

Somen are very thin Japanese noodles made of wheat flour.  In the making process the dough is stretched to a max with the help of vegetable oil to achieve very thin strips. That’s the reason why you need to rinse them under cold water after cooking. Otherwise they would become sticky. The pink beauties I bought at Muji owe their colour and their slightly fruity/salty flavour to Ume, a Japanese plum.   Usually I eat somen with a dip of […]

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.

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  

golden milk smoothie to-go

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Breakfast / Drinks / Snacks
Viktoria in front of the British Museum

Do you remember my post about the many benefits of ayurvedic golden milk? Well, this is a light and vegan version of it.  Curcumin, the active agent in turmeric is packed with anti-inflammatories and antioxidants.  It has been proven to fight free radicals, to rejuvenate the cells, cleanse the liver, protect the heart, boost moods and support the brain. golden milk smoothie to-go 250ml almond or hazelnut milk 1 banana 1 tablespoon coconut oil 1/2 teaspoon turmeric […]

prawn and lettuce rice paper rolls

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Lunch / Salads / Snacks
prawn and lettuce rolls

prawn and lettuce rice paper rolls (inspired by Donna Hay) 200g prawns 2 spring onions, chopped a few leaves of lettuce and arugula 1 carrot, shaved a few coriander, mint and basil leaves lemon, salt and pepper Top softened rice paper rounds with fried prawns, leaves of lettuce and arugula, chopped spring onions, carrot shavings and fresh herbs. Sprinkle with lemon, add salt and pepper to your liking. Fold over the ends and roll to […]

gooseberry relish

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Breakfast / Jams + Preserves / Snacks / Sweets
gooseberry relish

gooseberry relish (by Yotam Ottolenghi) 750g gooseberries or plums 180g  sugar 1/2 orange (rind shaved in strips) 10g fresh root ginger, peeled and cut into thin matchsticks 1 cinnamon stick Place the gooseberries, the sugar, the orange rind, ginger and cinnamon in a sauce pan and cook on medium-low heat for roughly 30 minutes, until a semi thick compote consistency has formed. Set aside to cool.   Enjoy with pancakes or waffles and whipped cream!

no-knead bread

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Breakfast / Dinner / Lunch / Snacks
no-knead bread-1

I never thought no-knead bread would turn out to be such a winner. It’s crust is simply divine. No kneading is requested, no machines, no fancy ingredients, very little effort – just a hot oven and a good planning, because there’s one essential ingredient – TIME. no-knead bread 3 cups flour 1 1/2 teaspoons salt 1 teaspoon dry yeast 1 teaspoon sugar 1 1/2 cups lukewarm water In a large bowl combine flour, yeast, salt and sugar. Add […]

how to make the best use of fruit pulp: vegan cookies

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Cakes + Cookies / Snacks / Sweets
fruit pulp cookies

Sometimes I just can’t resist to use the leftover fruit pulp from juicing to make  cookies. The beautiful colour and scent of  squeezed oranges, apples and carrots – too good to discard! Courgette, pineapple and ginger are nice, as well.  I never used the pulp of kale, broccoli  or celery. Besides their strong flavour they tend to be stringy. Not really desirable in a sweet treat. vegan fruit pulp cookies 4 generous tablespoons fruit pulp 1 tablespoon ground flax […]

homemade curry sauce

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Lunch / Snacks
curry sauce

  homemade curry sauce 1 tablespoon olive oil 2 onions 2 cloves of garlic 2 red bell peppers 200g tomato paste 1/2  chili pepper 1/2 l vegetable broth 2 teaspoons paprika powder 1 teaspoon curry powder 1 teaspoon brown sugar salt to taste Chop onions, garlic and bell peppers. Sweat them in olive oil in a thick sauce pan. Add the remaining ingredients and continue cooking on low heat for 15 minutes. Puree the sauce in […]

quince leather / Quittenbrot / dulce de membrillo

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Jams + Preserves / Snacks / Sweets
fruitleather (5 von 5)

Once the quince was sacred to Aphrodite, the goddess of love. In the garden of Hesperides it was called the Fruit of Paradise. Quinces have a soft and furry coat. They are intensely fragrant and have no artificial substitute. They can’t be eaten raw and to handle them you need patience and a good knife. When cooked they change flour from yellow to dark orange. Quinces make a wonderful jelly because they contain plenty of natural pectin. […]