That's Food Darling - vegetarian recipes

That's Food Darling vegetarian recipes


August 26 2016 That's Food Darling 

WEEKNIGHT COCONUT CURRY W/ SWEET POTATO, RED PEPPER & SHIITAKE Hello there! It was and is a stormy and intense time over here. The last year Ive been subject to constant change. After lifelong struggles, I finally I got the name of my up until then 'mysterious' disease (thank god!), underwent a dire needed belly surgery and now, Im in to rest and recover. My physical condition yet matches a roller coaster ride, whereas everything you want is being healthy and living a life of easiness and abundance after all. Keeping up is far from easy but I wanna get better more than ever. Lets hit the 'reset button', yaaas? Im ready to embrace the new, its time to optimistically move on. Are you with me? Well, lets start with a tasty coconut curry recipe! Curries simply are soul food to me. Especially, I like to make them from scratch and savor them on a weekday evening. Slowly savoring a bowl of curry really calms me down. Curries are nourishing, hugely satisfying meals that, however, are light enough to not weigh you down at the same time, you know? This curry is one of my favorites as the flavors are pretty well balanced. Youll see! I really recommend you preparing the vegetables and the coconut curry base separately, so that the vegetables remain tasty and wont become mushy (what happens quickly!). I prefer to separately roast the vegetables for the curry in the oven, while simmering the coconut curry base on the stove simultaneously. The outcome is way tastier than itd be when cooking everything in one pot. I promise! Btw, I yet haven't met anyone who doesn't like a good curry, it's quite happy food, so invite friends for weeknight dinner and cook for them.   WEEKNIGHT COCONUT CURRY W/­­ SWEET POTATO, RED PEPPER & SHIITAKE   |2 servings|   INGREDIENTS 2 tbsp coconut oil 1 sweet potato, peeled and cut into medium dices 10-12 shiitake mushrooms, cut into slices 1 red bell pepper, cut into slices sea salt to taste 1/­­2  can (200ml) full-fat coconut milk 1 heaped tsp moringa powder (optional) thumb-sized piece of ginger, grated and squeezed 1 garlic clove, grated a pinch of cayenne pepper 1 heaped tsp homemade curry powder (see recipe below) 1 tbsp brown miso paste 1 tsp rice vinegar juice of half a lime   serve with:   a handful of cashews, toasted and chopped a handful fresh mint, chopped  basmati rice for 2 persons, cooked homemade curry powder:   1 tsp turmeric 1/­­2  tsp of each fennel, coriander and cumin seeds 1/­­4  tsp fenugreek seeds 1/­­4  tsp cinnamon   HOW TO MAKE   For the curry powder slightly toast all the seeds in a pan, then put all ingredients into a mortar, and ground until you have a fine curry powder mix. For the vegetables, preheat oven to 200°C. Collect sweet potatoes, shiitake mushrooms and red peppers on a large baking tray that's lined with baking paper. Drizzle the melted coconut oil and sea salt. Toss to coat well and spread in a single layer. Bake in the upper third of the oven for about twenty minutes, or until the vegetables are slightly browned and crisp.     While the vegetables roast, both cook the basmati rice and the coconut curry sauce. For the curry, warm the coconut milk over medium heat. Add the moringa powder, ginger juice, grated garlic, curry powder, cayenne pepper and miso paste, and stir to mix.  Let everything simmer on low for 5 minutes. Stir in the rice vinegar and lime juice. Taste for seasoning. It should be somewhat thick, but still thin enough to pour over the rice and vegetable mix, you know? Add broth if needed.  For serving, serve each bowl with a scoop of basmati rice, divide roasted vegetables onto bowls, and pour over the coconut curry sauce. Garnish with cashews and mint. Serve warm and enjoy!

That's Music Mixtape #3: Coffee time.

November 8 2015 That's Food Darling 

That's Music Mixtape #3: Coffee time.   This is my mixtape section. Here you'll find my favorite music. You can listen to all of the following That's Music Mixtapes on Spotify. Grab a cup of coffee and have a relaxed coffee time with some laid-back tunes.  How to Waste a Moment - James Vincent McMorrow  Kettering - The Antlers   Whirlpool - Sea Wolf Heavy Feet - Local Natives Miracle Mile - Cold War Kids Galapagos - Kakkmaddafakka Withdrawal - Max Frost   I Would Do It All Again - L'A upaire   Follow Me Home - Francis Eyes Open - Zola Blood    Gold - Kiiara Better - Banks

That's Music Mixtape #2: From vibrant to chilled tunes.

November 1 2015 That's Food Darling 

That's Music Mixtape #2: From vibrant to chilled tunes. This is my mixtape section. Here you'll find my favorite music. You can listen to all of the following That's Music Mixtapes on Spotify. Mixtape #2 takes you on a musical ride from vibrant to chilled tunes. Calm down slowly! Fail Forever - When Saints Go Machine Kamikaze - M? Stick - Banks  Freazy - Wolf Alice In Transit - Albert Hammond, Jr.  It's a Game - EL VY It's That Talk Again - Broken Bells Wild Imagination - Kurt Vile    Made To Stray - Mount Kimbie  A Walk - Tycho Lost Girls - CocoRosie 101 - Portico feat. Joe Newman  


October 27 2015 That's Food Darling 

POPPY SEED COCONUT PANCAKES W/ COCONUT YOGURT I made these poppy seed coconut pancakes rather spontaneously for a friend and I a little while ago. This combination is a total win. The poppy seeds bring along that desired crunch, the coconut flour that subtle sweetness, and the lemon zest that never-ending brightness. This simple oat-based pancake mixture has been my favorite for breakfast recently. The batter is made in a wink and you don't have to spend much time in the kitchen. That's the reason why this recipe isn't only a superb weekend breakfast but also pretty suitable for busy weekday mornings. I'm having a crush on everything including lemons recently. A splash of lemon juice here, a little bit of lemon zest there - lemon is a stellar ingredient, isn't it? All porcelain is designed and handcrafted by Copenhagen based ceramist Anne Black. The blueish plates come from the kyst collection. Kyst is danish for coastline and this table ware collection is all inspired by the Danish shore: thy sky, the sea, the horizont. I love this bright porcelain for its elegant and timeless design, created for everyday use. POPPY SEED COCONUT PANCAKES W/­­ COCONUT YOGURT    |makes 10-12 pancakes|   I love these coconut pancakes so much, they've replaced the originals in my kitchen lately. I you haven't coconut flour at home go for grated coconut or simply use almond meal instead. INGREDIENTS  45 g coconut flour 35 g oat flakes 1/­­2 tsp. baking soda   2-3 tsp. poppy seeds zest of half a lemon 1/­­4 tsp. of each ground cardamom and vanilla   a pinch of sea salt 2 organic free-range eggs 150 ml rice milk or coconut milk 1 tbsp. maple syrup   coconut oil for frying for serving coconut yogurt or organic full-fat yogurt bee pollen fresh fruits, such as papaya, pineapple or mango maple syrup INSTRUCTIONS  Place coconut flour, oats, baking soda, poppy seeds, lemon zest, cardamom, vanilla, sea salt, eggs, milk, and maple syrup into a longish jar, and blend with an immersion blender until both fluffy and  smooth . Set aside for 5 minutes to thicken.  Heat a good dollop of coconut oil in a non-stick skillet over medium-low heat. Add batter (a heaped tablespoon for each pancake, try to make 3 at once) and cook for about 2-3 minutes on first side, check the underside and flip when golden brown. Cook for 1-2 minutes on the other side until golden brown underneath, then remove and set cooked pancakes on a warming plate.  Continue cooking pancakes in batches until all of the batter has been used ( you should end up with about 10-12 pancakes) , adding more coconut oil for frying as needed.   Serve the pancakes with yogurt, bee pollen and fresh fruits, and smothered in more maple syrup.  Enjoy!


May 4 2015 That's Food Darling 

RUSTIC STRAWBERRY SPELT ROLLS Hey peeps, just in time for Mother's Day I'm sharing my recipe for these handsome and rustic strawberry + spelt bread rolls made with yeast dough. My family has a mean addiction to sweet yeast dough pastries, and so have I. Last weekend I baked them for my Mother's birthday brunch, and not only she but all the family was thrilled by these sweet pastries. Pastries made with yeast dough have this very special taste. I love it! The first bite immediately takes me back to my childhood, where my grandma was used to baking yeast dough pastries with me, or rather for me, and the entire family. There didn't need to be any special occasion, my grandma was always baking and provided us with delicious homemade food. As little child I loved these big family gatherings at my grandma's place with up to 20 peeps - just eating, laughing, playing. Especially in summer, when everything took place outside in the garden. And now, this love has reawakened and I do cherish family time afresh. This strawberry + spelt bread rolls works pretty well for your Mother's Day gatherings, your moms and the entire family (including you) will drool over them, I swear. But they actually do not only work for Mother's Day, also they are great for any other breakfast, brunch, or coffee + tea afternoons.  RUSTIC STRAWBERRY SPELT ROLLS |makes 6 bread rolls| As to the recipe, make sure to use juicy and ripe strawberries (from autumn to spring go for thawed frozen ones) and the finest spelt flour you can find. Spelt flour has less gluten than wheat, that's why the dough needs to be kneaded way longer than wheat dough. So, knead, knead, knead to a fare-thee-well. By following these three tips your rolls will turn out pretty handsome, full of taste and extremely addictive. Enjoy them while still warm, or slightly re-heated in case you've to transport them. You can serve them pure as they are (so scrumptious) or cut in half and spread with your favorite spread (so scrumptious, too) - salted butter & homemade jam, chocolate-hazelnut spread and almond butter are my first choice here. INGREDIENTS   325 g fine spelt flour (type 630) 7 g active dry yeast a pinch of sea salt 15 g brown rice syrup 165 ml almond milk 35 ml olive oil 40 g coconut oil, melted 30 g brown rice syrup 250g fresh strawberries, washed, drained + cut into small pieces 1/­­2 tsp. vanilla extract or 1/­­4 tsp. vanilla powder INSTRUCTIONS Place flour, yeast and salt in a medium bowl and stir. Next, add rice syrup, milk and olive oil to the dry ingredients and start to knead it for at least 10 minutes or more. If the dough is too sticky, add a bit more flour, if it is too dry, add some more almond milk. Place the dough in a greased bowl, cover it with a clean towel, and allow the dough to both rest and rise in a warm place for about an hour or until it almost has doubled in size. Preheat the oven to 190°C. For the filling, melt coconut oil in a small saucepan, stir in rice syrup and vanilla. Place strawberries in a bowl and pour over half of the liquid mix. On a lightly floured counter, divide the dough into 6 equal pieces. Properly knead in half of the marinated strawberries, and then scatter the remaining ones on top. Place the rolls on a lined baking tray. Drizzle each roll with the remaining coconut oil mix (in case it's solid again, quickly reheat it) and bake for 25-30 minutes until golden brown and bubbling. For best taste enjoy the strawberry rolls while still warm. 


April 17 2015 That's Food Darling 

KOHLRABI COCONUT SOUP W/ CRISPY ROASTED RADISHES, NIGELLA SEEDS + CILANTRO GREMOLATA   Hello friends, it's actually spring! That's why I'm sharing this spring-like kohlrabi coconut soup with you today. Cooking with the seasons makes lots of fun. Today is all about kohlrabi and radishes. As a child I was used to snack them raw, together with our common "Brotzeit". Um, well, we cut them into sticks/­­pieces and served them to our bread and butter breakfasts, lunches or dinners. I was wondering how I can turn these both spring vegetables into something zeitgeisty, more grown-up at once, and how they work together best. Have you ever turned kohlrabi into soup or even roasted radishes? Not yet? You're missing much! I bet you'll never wanna eat kohlrabi and radishes another way.  As to the soup, it's texture is creamy no end thanks to rich coconut milk. The soup is aromatic and mild at once, what makes it very pleasant and soothing - it has presence without demanding attention. On to the radishes, that are roasted with nigella seeds - my newest king of spices - they are crispy, and will make you shout: "Oh wow!".  The refreshing cilantro gremolata, that is freshly pestled in mortar with garlic and other good stuff, makes the recipe complete, and it all works out. Th is soup is easy and quick to make, looks like spring in a bowl and even tastes like spring. Serve it with slices of toasted sourdough and this soup is worth making for either lunch or dinner once a week all spring, as it is such a vibrant trio - soup, topping + gremolata. Here it is, a recipe for tasty and hearty kohlrabi coconut soup with roasted radishes, nigella seeds and cilantro gremolata - make sure you have fresh bread at hand to soak up all leftover soup in the bowl. KOHLRABI COCONUT SOUP W/­­ CRISPY ROASTED RADISHES, NIGELLA SEEDS + CILANTRO GREMOLATA |serves 2 as a hearty main entree or 4 as a side dish| INGREDIENTS 350 g kohlrabi, peeled + diced 1 medium potato, peeled + diced 1 tbsp. coconut oil 1/­­2 yellow onion, diced 1/­­2 leek, white part cut into thin rings 1/­­2 tsp. ground cumin 1/­­2 tsp ground coriander 400 ml low-sodium vegetable stock 100 ml canned coconut milk 1-2 tsp. apple cider vinegar freshly ground sea salt + black pepper to taste 8 red radishes, halved 1 tsp. nigella seeds 2 tsp. olive oil freshly ground sea salt + black pepper to taste handful of fresh cilantro, finely chopped 1 tbsp. olive oil a squeeze of lemon juice 1 tsp. grated lemon zest 1 clove garlic, finely diced a pinch of sea salt fresh bread for serving INSTRUCTIONS Preheat the oven to 190°C. In a large saucepan, heat coconut oil on medium heat. Add onions, leeks, cumin and coriander. Sauté until onions and leeks are soft, not browned, about two minutes. Next put kohlrabi and potatoes into the saucepan, season with sea salt and pepper, toss properly, sauté for further two minutes while stirring continuously. Add the vegetable broth and coconut milk, bring to a boil over medium-high heat. Reduce the heat to medium, cover, and simmer for 15 minutes or until all the vegetables are tender. Take the saucepan from heat. Add apple cider vinegar, and blend the soup using an immersion blender until smooth. Add extra coconut milk if desired and adjust seasoning.  Toss together the radishes, nigella seeds, olive oil salt, and pepper. Transfer to a baking sheet and roast for 12-15 minutes, until both crispy and tender. To make the gremolata, put cilantro, garlic, olive oil, lemon juice, lemon zest, and a pinch of  sea salt in your mortar, and pestle until the cilantro leaves' liquid exits and everything is mixed up. Serve soup hot, in two bowls, with fresh cilantro gremolata, and roasted radishes right out of the oven. Enjoy the soup with either cripsy toasted or fluffy fresh bread. Notes:  If you don't own a mortar and pestle, you also could mix up the cilantro gremolata in a small bowl.


March 2 2015 That's Food Darling 

POLENTA W/ LEMON-TAMARI SAUTÉED BABY SPINACH + SAGE MUSHROOMSHi guys!  Today is all about polenta. I like polenta pretty much but only if it's not to sticky or even stale. Preparing polenta the right way is a little art in itself, so be in for it. You can compare making polenta fairly well with cooking risotto. Polenta needs lots of attention as it has to be stirred all the time and needs to be filled up with more liquid over and over again.  But having said this, I have complete confidence in all of you. No kidding! Each one of you guys can prepare polenta that is both creamy and hearty. Check! I like my polenta best served with dainty baby spinach that is topped off with lemon juice and tamari sauce, on to sage mushrooms, toasted pine nuts and lots of good-quality olive oil. The result is beyond doubt a treat for your taste buds as it tastes tangy in a well-rounded manner. I'd love to hear from your polenta adventures. Preparing and eating polenta is a first for you? Yay, tell me about your experiences. You made it? Do you like polenta, the recipe, ... I'm pretty excited!  Here we go! POLENTA W/­­ LEMON-TAMARI SAUTÉED BABY SPINACH + SAGE MUSHROOMS |serves 2| INGREDIENTS 120 g polenta (cornmeal) 500 ml vegetable broth  2 tbsp butter, ghee or olive oil sea salt to taste 8-10 mushrooms, sliced 1 tbsp ghee or coconut oil a small yellow onion, finely diced some sage leaves a pinch of cayenne sea salt & pepper to taste  2 handful of baby spinach, washed + drained 1 tbsp ghee or coconut oil a garlic clove, finely diced 2 tsp tamari sauce 2 tsp lemon juice toasted pine nuts olive oil  INSTRUCTIONS For the polenta, in a small (preferably non-stick) pot, bring to the boil vegetable broth. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly. Continue stirring for 2-3 minutes and let simmer on lowest heat until polenta is cooked, about 15-25 minutes. Stir regularly to prevent burning and add more water, if needed. Stir in butter/­­ghee/­­olive oil until melted. At this stage you can also add cheese of your choice such as Parmesan or Gruy?re - I'm just saying. Season with sea salt to taste. For soft and creamy polenta serve it immediately before it has hardened. While polenta is simmering prepare both mushrooms and baby spinach. In a medium skillet heat ghee/­­coconut oil on medium heat. Add yellow onions and fry for a minute while stirring constantly. Next, add mushrooms and sage leaves and fry until mushrooms are tender and sage leaves are crispy while tossing the skillet now and then, about 5-6 minutes. Add a pinch of cayenne and season to taste with sea salt & pepper. For the baby spinach, heat ghee/­­coconut oil on medium-low heat in a small skillet . Add garlic and baby spinach, sauté until spinach is wilting and deglace with both lemon juice and tamari sauce. Remove from heat. Serve polenta in soup plates or bowls, top with sautéed baby spinach and fried sage mushrooms, sprinkle with toasted pine nuts and a drizzle properly with olive oil for the finishing touch. Enjoy! 


January 21 2015 That's Food Darling 

RAS EL HANOUT ROASTED BRUSSELS SPROUT & SWEET POTATO BOWL WITH MAPLE-ORANGE VINAIGRETTE hey dear folks! sprouts here, sprouts there, sprouts everywhere. when i was a child i have hated brussels sprout so badly but now, brussels sprout is favourite type of cabbage.  today's recipe is well-suited for cooking with sprouts as it gets the most intense flavour and the best taste out of them. no matter, if you have hated sprouts up to now or you already are a sprouts lover, this recipe will change your mind as for brussels sprout and you're going to love this hearty vegetable. i bet you will! for this recipe, you roast sprouts and sweet potatoes (a stunner, you already know) with ras el hanout, a moroccan spice blend, just THE spice blend! i commonly purchase mine from an organic grocery store. added to these spicy roasted vegetables are creamy good-quality goat's cheese, fresh lamb's lettuce and a killer sauce made, among others, with olive oil, maple syrup and orange juice. are you in on it? great! here we go:  RAS EL HANOUT ROASTED BRUSSELS SPROUT & SWEET POTATO BOWL WITH MAPLE-ORANGE VINAIGRETTE |serves 2| ingredients 400 g brussels sprouts, stalk and outer leaves removed, washed + cut into halves 600 g sweet potatoes, peeled + cut into cubes 1 small red onion, cut into small wedges 2 tbsp coconut oil 1 tsp ras el hanout sea salt & black pepper 2 handful of lamb's lettuce, washed + drained 80 g good-quality goat's cheese, crumbled maple-orange vinaigrette 2 tbsp olive oil 2 tbsp orange juice 1 tbsp maple syrup 1 clove garlic, minced (optional) sea salt & black pepper instructions preheat oven to 225°. toss brussels sprouts, sweet potatoes, red onions, coconut oil, and ras el hanout in a large baking dish; season with sea salt and pepper. roast, tossing once, until everything is tender, soft and browning , 25-35 minutes.  while the vegetables are roasting, prepare the maple-orange vinaigrette. in a jar with a lid, combine olive oil, orange juice, maple syrup, garlic (optional), sea salt and pepper. shake well until vinaigrette is combined. to serve, divide roasted vegetables onto large bowls; add lamb's lettuce and mix together gently. drizzle each bowl with the prepared maple-orange vinaigrette and sprinkle with crumbled goat's feta. toss until everything is well-coated, season with sea salt - if needed - and simply enjoy!


January 6 2015 That's Food Darling 

PUMPKIN, CHOCOLATE + WALNUT CAKE pumpkin is darling. pumpkin itself and all the various pumpkin recipes. there are endless possible ways you can prepare and cook it. you know: pumpkin soup, pumpkin puree, oven-baked pumpkin, pumpkin as filling or just pumpkin as side dish. but, why not pumpkin use in sweet dishes?  pumpkin - with its naturally sweetness and moistness - works perfectly in sweet treats like cakes.  folks, are you ready for the best (vegan) pumpkin cake ever? this nutty, chocolatey, sweet + moist pumpkin cake will blow your mind. especially, when you enjoy it warm, or - if you wanna indulge in it the next day - slightly warm it up just before serving, sprinkle it with icing sugar and serve it with coconut whip cream and more chocolate on top. of course, you can go for common cream, rice, oat or soy cream - depending on what you're prefering and your grocery store offers. PUMPKIN, CHOCOLATE + WALNUT CAKE ingredients 150 g cane sugar 200 spelt flour (fine/­­type 630)  1 tsp baking powder 1 tsp cinnamon a pinch of salt 175 g margarine, at room temperature 125 ml rice milk (any type of plant milk works) 100 g chocolate drops (50%) 400 g hokkaido squash, washed, deseeded + grated 150 g walnuts, chopped coconut whip cream (or: cream (non-vegan)/­­oat cream/­­soy cream) icing sugar for sprinkling instructions preheat oven to 190°. grease a 23-25cm (spring form) cake-pan with margarine. in a medium bowl, whisk together cane sugar, spelt flour, baking powder, cinnamon and salt. add margarine and rice milk, and whisk until combined. next, mix in chocolate drops, chopped walnuts and grated pumpkin. pour cake dough into prepared pan and bake for about 45 minutes. let cool in pan for about 10-15 minutes, and enjoy while the pumpkin chocolate cake is still warm. before serving, sprinkle the cake with icing sugar and serve with freshly whipped coconut cream. enjoy, lisa.


November 30 2014 That's Food Darling 

MOROCCAN-SPICED SWEET POTATO & TOMATO STEW oh my, time flies, doesn't it? today is santa claus day already. i really like the christmas time with all its characteristics (christmas markets, hunting for presents, gatherings, gingerbread, etc.), but as soon as i'm in a proper christmas spirit, christmas is over yet again. i wonder whether i have plenty in company concerning christmas time and the fairly quickly passing of time? i'd love to hear from you and your feelings. anyway, i wish all of you an advent season of reflection, quiet and lots of love. this stew thing comes along just at the right moment. sweet potatoes, warm spices, (open) sesame (!), fresh sourdough, .. it's supreme comfort food. oh yeah dudes, it's gettin' real cozy up in here.  you can file this comfy stew under my go-to recipe that i actually make a good few times. i love stews, sweet potatoes, salty dishes that come up with both sweet + spicy notes and what's more, recipes that are fairly simple to put together. so, i gotta go into the kitchen to cook that killer stew again. you're gonna like it! by the way, it's the perfect recipe if you're feeling down. MOROCCAN-SPICED SWEET POTATO & TOMATO STEW |serves 2-3| ingredients a big dollop coconut oil 1 red onion, peeled + finely chopped 1/­­2 tsp ground paprika 1 tsp thyme (fresh or dried) 1 tsp cumin a pinch of cayenne pepper 1 large sweet potato, peeled + chopped (1cm pieces) 100g celeriac root, peeled + chopped (1cm pieces) 2 celery stalks, washed, de-stringed, cut into slices 300g canned crushed tomatoes or passata 500ml vegetable broth (+ more water, depending) sea salt & freshly ground black pepper to taste 1 tsp raw cane sugar or honey grated lemon zest (of half a lemon) 2 tbsp tahini to serve: bread of your choice (i served it with walnut sourdough bread) extra virgin olive oil toasted sesame seeds greens of your choice (i had dill at hand) instructions heat the coconut oil in a large soup pot over medium heat. add red onions and fry them. once they're getting translucent, lower the heat and add paprika, thyme, cumin and cayenne pepper. slowly sauté and stir this mix until fragrant, about 2 minutes. add sweet potato, celeriac root and celery stalks. season with sea salt and freshly ground black pepper. stir-fry the vegetables to coat them with both spices and oil, about 2 minutes. add crushed tomatoes and stir well. add the vegetable broth, bring the soup to a boil and simmer until the sweet potatoes/­­vegetables are quite soft, about 20-25 minutes. add raw cane sugar, lemon zest and tahini (+ more hot water if necessary), stir well and cook for another minute. check the soup for seasoning and serve it (hot!) with fresh bread, drizzles of olive oil, sprinkles of sesame seeds and chopped herbs.


November 16 2014 That's Food Darling 

CARDAMOM & COCONUT RICE PORRIDGE WITH POMEGRANATE hey folks! first of all i've to mention that oatmeal is one of the  most common breakfasts for me on weekday mornings as it is quick to make and you only need two ingredients for the basic recipe. depending on season and preference i prepare my oatmeal in various different ways . now, when the mornings are colder and gloomier, i love to enjoy a warm bowl of cardamom & coconut rice porridge - absolute deliciousness and comfort. fresh pomegranate seeds put the finishing touch to this porridge, beyond doubt. the composition of rice, coconut, cardamom and pomegranate seeds strongly reminds me of the arab cuisine, one of my favorites as the various dishes makes me entirely happy and deeply satisfied. and best of all, this breakfast is crazily quick to prepare (10 minutes at longest!), calls for a few ingredients only (goes easy on the budget!) and, what it's more, it's fuckin' tasty! by the way, if you want to turn the recipe vegan, you can easily exchange honey for any sweetener of your choice (agave syrup, maple syrup, raw cane sugar etc.) CARDAMOM & COCONUT RICE PORRIDGE WITH POMEGRANATE |serves 1| ingredients 70 g rice flakes 100 ml rice milk 100 ml coconut milk 100 ml water 1/­­3 tsp. ground cardamom 1/­­4 tsp. ground vanilla 1 tsp. wild honey a pinch of sea salt  topping pomegranate seeds instructions place rice flakes, rice milk, coconut milk, water, cardamom, vanilla and salt in a small sauce pan and bring to a simmer on medium to low heat. simmer for 2-3 minutes, stirring often until your porridge has slightly thickened. stir in wild honey (or a vegan alternative), replace from heat and set aside with a lid on it for about 5 minutes. in the meantime, remove the seeds from the pomegranate. if you aren't familiar with deseeding a pomegranate yet, then watch this video - it's my favorite way to deseed it. serve porridge in bowl topped with pomegranate seeds, add more (warm) rice milk if desired and enjoy! lisa   


October 31 2014 That's Food Darling 

ORIENTAL POTATO SALAD WITH BAKED HOKKAIDO PUMPKIN, AVOCADO, HAZELNUTS + POMEGRANATE VINAIGRETTE I love it to spend time on farmer's markets on saturdays or on any other random weekly market day. that atmosphere, it's so special. customers and producers come together, talk. the market place is such a vibrant place, some people are busy, some people just stroll around but all have in common that they're enjoying their time. also I like discovering new vegetables, herbs, fruits. each season is different and comes across with different produce. well, last saturday we walked between stands, collected vegetables and filled our jute bags, among others, with purple potatoes, hokkaido pumpkin, fresh lamb's lettuce and a pretty good-looking pomegranate. back home we collected some hazelnuts that haven fallen down a tree in front of our home and this is how that warm purple potato salad came to life. I hope that you'll like today's dish. we did. we actually had it for saturday's lunch. may an option for you too? ORIENTAL POTATO SALAD WITH BAKED HOKKAIDO PUMPKIN, AVOCADO, HAZELNUTS + POMEGRANATE VINAIGRETTE |serves 2| for this salad I used purple potatoes which I found at an organic farmer's market stand. if purple ones are nowhere to be found, you can also go for common potatoes, for sure.  ingredients 5-6 medium purple potatoes, washed, peeled + cut into quarters 1 small hokkaido pumpkin, washed, halved, deseeded + cut into wedges 3 tbsp. olive oil  1 tsp. ground cumin 1 tsp. thyme leaves (fresh or dried) a pinch of cayenne pepper sea salt + freshly ground black pepper 3 handful of lamb's lettuce (mache) 1 avocado, cut into thin slices + drizzled with a squeeze of lemon juice 40 g hazelnuts, coarsely chopped + toasted pomegranate dressing (recipe below) + pomegranate seeds instructions preheat the oven to 225°C. place potato quarter onto a baking tray lined with baking paper, drizzle with 2 tbsp. olive oil and season with cumin, thyme, cayenne, sea salt + freshly ground black pepper. mix well with both hands, then place into the oven and roast until tender, for about 35-40 minutes .  remove after 15 minutes, add pumpkin wedges, drizzle with another tbsp. olive oil, mix well, so that the potatoes are turned once and the pumpkin wedges are well coated with oil and seasonings, and  then roast everything for further 20-25 minutes. you also can turn the mix once more 10 minutes before removal. remove from the oven until everything is crispy and tender. in a large bowl, add the lamb's lettuce (mache) and toss with the dressing. start with a third of the dressing. set aside the rest for serving. arrange the salad on the bottom of the plates, then add potato quarters, pumpkin wedges and avocado. place avocado on the edge of the plates. sprinkle with hazelnut crunch and a few pomegranate seeds for garnish. drizzle with another third of the pomegranate dressing and adjust to personal taste. pomegranate, balsam & argan oil dressing 3 tbsp. pomegranate juice, roughly one small pomegranate 1-2 tsp. sweet apple balsam vinegar 1 tbsp. apple juice (optional) 4 tbsp. argan oil (or olive oil) 1-2 tsp. honey or agave syrup a pinch of salt and freshly ground black pepper remove the seeds from the pomegranate. if you aren't familiar with deseeding a pomegranate yet, then watch this video - it's my favorite way to deseed it. set aside a few seeds for garnish (I forgot it!) grind the rest of pomegranate seeds with a tbsp. water in a food processor for about 5 seconds. take a small sized bowl, strain pulp through sieve and extract juice. press pulp using a spoon to extract more juice. in a weck jar, or any jar with a well fitting lid, add the pomegranate juice and the rest of the dressing ingredients and shake.   


October 14 2014 That's Food Darling 

CINNAMON & MAPLE BAKED HOKKAIDO PUMPKIN, HERBY QUINOA TRICOLORE + TAHINI-LEMON SAUCE i love autumn. autumn is for coziness, comfort food and spending plenty of time in the kitchen, if possible .. these days i do even more enjoy cooking and the silence in the kitchen, and at home in general. also i enjoy pumpkin in all its appearances, pumpkin soup, pumpkin puree, pumpkin sauce, pumpkin oatmeal, pumpkin pie, etc. etc. etc. .. but today is for baked pumpkin, the cooking method of pumpkin i love the most. each time i bake pumpkin, i play with different oils and spices. i'm sure, baked pumpkin will never ever bore me. it's impossible! this recipe is full of spices and herbs, it's just autumn on the plate. that rather sweet baked hokkaido goes well with the herby quinoa and the fresh & spicy tahini sauce. you will see! it works well as lunch or dinner and will comfort you both weekdays and at weekends. CINNAMON & MAPLE BAKED HOKKAIDO PUMPKIN, HERBY QUINOA TRICOLORE + TAHINI-LEMON SAUCE |serves 2| ingredients 1 small hokkaido pumpkin, washed, halved, deseeded + cut into wedges (~ 400 g) 2 scallions, washed, cut into slim rings 1 tsp fresh or dried thyme leaves 1/­­2 tsp ground cinnamon 2 tbsp coconut oil 1 tbsp maple syrup sea salt & freshly ground black pepper to taste 125 g quinoa, i mostly use this quinoa tricolore (white, black or red one only is possible too) 1 garlic clove, finely grated a handful each parsley, cilantro and mint leaves, washed, drained, coarsely chopped 1 tbsp coconut oil 1 tbsp tahini 1 tbsp coconut oil 1 tbsp maple syrup 1 tbsp fresh lemon juice a pinch of cayenne pepper instructions for the quinoa: combine quinoa with about 325 ml of water and a pinch of salt in a medium saucepan over medium-high heat. bring to a boil and simmer over low heat until all of the liquid is absorbed, about 15 minutes. remove from the heat, add grated garlic, stir well, set aside, and allow to swell completely. for the baked pumpkin: preheat the oven to 200°. place pumpkin wedges onto a baking tray, drizzle with coconut oil and season with cinnamon, sea salt + freshly ground black pepper. mix well with both hands, then place into the oven and roast.  remove after 10 minutes, turn pumpkin wedges once, sprinkle with scallion rings and thyme leaves + drizzle with maple syrup. then roast for another 10 minutes until golden and tender. remove from the oven. once the pumkpin is baking a second time, loosen quinoa with a fork, add liquid coconut oil and chopped herbs, and mix everything together.  for the sauce: while the pumpkin is baking its last 10 minutes, prepare sauce. place all ingredients into a small sauce pot, warm over low heat and stir well until everything is slightly heated and well-combined.  arrange quinoa, baked pumpkin and tahini-lemon sauce onto dinner plates and enjoy! lisa


September 30 2014 That's Food Darling 

CHAI SPICED CARROT CAKE + QUINOA OATMEAL it's autumn right over here in germany. that calls for warming oatmeal in the morning, doesn't it? to make my oatmeal more autumn-like, i'm currently playing with chai-spices, such as cinnamon, vanilla, cardamom, fresh ginger or clove - or else with grated autumn vegetables/­­fruits like carrot and pumpkin or apples and pears, all to much.  i'm a huge lover of quinoa grains, both in salty and sweet dishes. last week i discovered quinoa flakes in my organic grocery store. so i can substitute my usual oats by quinoa flakes now and then. for that recipe quinoa flakes works well, the sweet carrots and the nutty quinoa makes a good match, especially if accompanied by the warming chai flavours.  i bet, that quinoa & carrot oatmeal will both warm and comfort you on every chilly morning from autumn to fall. apropos, the recipe is vegan and free from gluten. CHAI SPICED CARROT CAKE + QUINOA OATMEAL |serves 1| ingredients 50 g quinoa flakes  1 medium raw carrot, grated (the sweeter the better) 100 ml carrot juice 100 ml rice milk (each plant-based milk works) 1/­­4 tsp of each cinnamon, cardamom and vanilla the juice of a thumb-sized piece of ginger, grated & squeezed star anise (optional) a pinch of sea salt toppings: pistachios, chopped and toasted coconut flakes, toasted maple syrup (optional) instructions place grated carrot, carrot juice, rice milk, cinnamon, cardamom, vanilla, ginger juice, a whole star anise (optional) and a pinch of salt in a small saucepan and bring to the boil. add quinoa flakes, boil up again and reduce to low. simmer for 2-3 minutes, stirring often until your oatmeal has slightly thickened. replace from heat and set aside with a lid on it for about 5 minutes. discard the whole star anise. serve in bowl topped with maple syrup (optional), pistachios and coconut flakes. add more (warm) plant milk if desired and enjoy! lisa 


September 18 2014 That's Food Darling 

NUTTY, SALTY + SWEET BROCCOLI & RADISH SOBA NOODLE BOWL soba noodles, i love you so! noodles are my happy food, no matter if the classic spaghetti or the fancy soba noodles. the latter i like to prepare with asian sauces - this one is a nutty, salty & sweet one at that. i bet you'll love it like i do. that dish is a great recipe when you just want the quickest, easiest, heartiest and most satisfying meal, but you dont want spend plenty of time to get it.  it's just comforting, easy and yummy but quick, though. a winner, isn't it? NUTTY, SALTY + SWEET BROCCOLI & RADISH SOBA NOODLE BOWL |serves 1| ingredients 80g soba noodles  10-15 broccoli florets 3 radishes, sliced 1-2 tbsp organic corn (germ) oilor coconut oil 1/­­2 tsp (freshly) ground coriander 1 small or 1/­­2 medium avocado, sliced and drizzled with lime juice a handful of cashews, coarsely chopped + toasted sauce: 1 tsp tamari 1 tsp rice vinegar 1 tsp lime juice 1 tsp brown rice syrup (maple syrup/­­agave nectar) 1/­­4 tsp miso 1 tbsp olive oil 1 tsp ginger juice of a thumbnail-sized piece, peeled, grated on a rasp + squeezed  1 garlic clove, grated on a rasp pinch of cayenne or chili flakes instructions in a small bowl whisk together tamari, rice vinegar, lime juice, brown rice syrup, miso, olive oil, ginger juice, grated garlic and cayenne/­­chili. set aside. bring a large pot of salted water to boil, add noodles and follow the package instructions to cook. drain them and rinse with cold water. set aside. while noodles are cooking bring a small pot of salted water to boil, add broccoli florets and steam for four minutes. drain and rinse with cold water. heat corn (germ) oil in a large saucepan over medium heat, add coriander and let it sautée lightly while stirring continuously. add broccoli florets and sautée another three minutes while tossing the saucepan every now and then. next add radish slices and sautée for a minute. toss the saucepan, place in soba noodles and sautée a further minute. add in prepared sauce and whisk everything together thoroughly. season with sea salt & cracked black pepper to taste, if needed. transfer to a large serving bowl/­­plate, garnish with sliced avocado and toasted cashews. serve and enjoy! best wishes, lisa 

That's Music Mixtape #1: From dreamy to thriving tunes.

October 25 2015 That's Food Darling 

That's Music Mixtape #1: From dreamy to thriving tunes. Introducing That's Music Mixtapes: This is my mixtape section. Here you'll find my favorite music. You can listen to all of the following That's Music Mixtapes on Spotify. Starting of with a mixtape that allows you everything from lucidly dreaming to thriving all over.                                      AEvintýr - Sóley  Blank Maps - Cold Specks Doing the Right Thing - Daughter   8896 - L?psley Odyssey - Dream Koala Golden - Szymon Breathe Life - Jack Garratt SeeSaw - Jamie XX Cream on Chrome - Ratatat Lights On - Big Grams 27 Club - Chl?ë Black The Trouble With Us - Marcus Marr ft. Chet Faker


April 23 2015 That's Food Darling 

BERRY + MILLET CRUMBLE Everyone loves crumble. Don't you? Crumbles are gorgeous as they are simple to make, tasty no end, and pretty adaptable to one's taste. This recipe works both as breakfast and dessert that your family, your friends and you (of course!) are going to be stoked for. I know this pretty sure for the very reason that this is a recipe that has been going on repeat over here throughout the year. This berry crumble is my all-time favorite crumble. I nearly like every kind of fruit in my crumble, such as apples, rhubarb or peaches, but berries, oh my, berries make the most delicious crumble.  All summer you can go for fresh berries, out of season you can simply use the (preferably organic) frozen ones. We didn't freeze berries for nothin' last summer, right? Well, this means berries are kinda available all-season, and berry crumble can be served and enjoyed all year, at any time. Man! Let's celebrate this with berry crumble.  More precisely, BERRY + MILLET CRUMBLE - a vegan and gluten-free crumble recipe. It works best with fresh, ripe berries all summer - both self-picked or store-bought berries work - but you can even use (preferably organic) frozen ones until berry season starts. The only sweetener is maple syrup, so it's basically healthy enough to enjoy for breakfast. If enjoying this berry + millet crumble for breakfast, I recommend serving it along a big serving of yogurt (vanilla yogurt or Greek yogurt at best). If serving as a dessert, it tastes best accompanied by a big scoop of your favorite vanilla ice cream. I contributed this crumble recipe to Kauf Dich Glücklich. In case you wanna read the German version and/­­or you are as much in love with the tableware I used for the crumble recipe as I am , well, then head over to their blog. As you know, I'm pretty hooked on plain and rustic Scandinavian porcelain and stoneware. Last autumn I already contributed a recipe for kick-ass spaghetti w/­­ baked pumpkin, roasted hazelnuts + pecorino to the Kauf Dich Glücklich blog. If you're in the southern hemisphere, actually being in the middle of autumn, well, than go for pumpkin pasta! BERRY + MILLET CRUMBLE |serves 2 for breakfast or 3-4 as dessert| Notes: If it isn't berry season you can easily go for (preferably organic) frozen berries, or whatever fruit you like for this crumble. The crumble recipe is vegan and gluten-free. INGREDIENTS 200 g  mixed berries, fresh or frozen (a mix of blackberries, blueberries, raspberries and strawberries, or just your favorite sort of berries) 1 tbsp. maple or agave syrup 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground ginger 70 g millet flakes 3 tbsp. coconut flour (or grated coconut) 1/­­4 tsp. vanilla powder or 1 tsp. vanilla extract a pinch of sea salt  2 tbsp. maple or agave syrup  2 tbsp. coconut oil, at room temperature yogurt or vanilla ice cream for serving INSTRUCTIONS Preheat the oven to 185°C. Place berries in a medium-sized baking dish, ans toss with maple syrup, cardamom and ginger.  Prepare the crumble topping in a separate bowl. Start by mixing millet flakes, coconut flour, vanilla and salt. Then add maple syrup and coconut oil. Mix until combined using your hands. Evenly cover the berries with the crumble topping. Bake in the oven for 25-30 minutes until the berry juices are bubbling around the edges and the crumble is golden brown on top. Serve warm with yogurt or ice cream, or just enjoy on its own.  Happy crumble-ing! 


April 7 2015 That's Food Darling 

CASHEW, COCONUT + PAPAYA GRANOLA Hi friends!  I'm back, and I'm back with an amazing batch of homemade granola that's more than springlike, and even more summery: cashew, coconut + papaya granola. If I had to guess, I'd say that granola makes up about 33 % of my breakfasts. Granola plus milk or yogurt, and optional fresh fruit - yep, I'm in. Also, I'm used to snacking on granola straight from the jar after I've already finished my breakfast - that's how it goes. If you eat as much granola as I do, you should consider making yours at home for a few reasons: Homemade granola is way healthier, much cheaper and freaking tasty, oh, and the smell at home will be pretty good. This granola turns out both toasty and nutty, with pieces that break into crunchy clusters instead of crumbs, a nd the coco-nuttiness is pretty awesome! There's a base of oats, nuts, a little coconut oil and sweetener (hello, brown sugar, hello, maple syrup) that's refined with spices and flavorings, and pretty good mix-ins. You'll see! Granola is pretty adaptable to substitutions. Wanna use pecans instead of cashews? Done. Dried cranberries instead of dried papaya? Great. But keep the ratio of wet-to-dry ingredients roughly the same. Slow and low is the key to dry-not-burnt granola. I bake mine to golden-brown perfection between 140°C and 150°C. Well, stick with a low temperature, keep an eye on your batch, and stir it from time to time to help it brown evenly. All the ingredients go straight into the raw oat mixture so they can get toasty and fragrant while they bake, except for dried papaya. That mix-in has to be tossed in after the finished mix comes out of the oven. For the love homemade granola! CASHEW, COCONUT + PAPAYA GRANOLA |makes about 5 cups| INGREDIENTS 1/­­3 cup coconut oil 1/­­4 cup unrefined brown sugar (demerara or muscovado) 1/­­4 cup maple syrup 2 cups old-fashioned oats (glutenfree, if necessary) 1/­­2 cup cashews, coarsely chopped 1/­­4 cup (hulled) sesame seeds 1/­­4 cup coconut flour 1/­­2 cup coconut flakes 2 tbsp. chia seeds 1 tsp. finely grated orange zest (or: lemon zest) 1/­­3 tsp. ground cardamom 1/­­3 tsp. bourbon vanilla 1/­­3 tsp. sea salt (don't forget the salt!)   1/­­2 cup dried papaya, coarsely chopped (or other dried fruits such as mango or pineapple) INSTRUCTIONS  Preheat oven to 140°. Melt coconut oil in a small saucepan over medium heat. Transfer to a bowl and whisk in brown sugar and maple syrup. Set aside. Combine oats, cashews, sesame seeds, coconut flour, coconut flakes, chia seeds, orange zest, cardamom, vanilla, and salt in a large bowl; drizzle in reserved coconut oil mixture and toss to combine. Spread out granola on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until golden brown, 40-50 minutes (mixture may will still look wet but will dry as it cools). Let granola cool on baking sheet, then break into clusters. Mix in papaya. Store airtight at room temperature. Serve granola with milk (oat milk or cashew milk works pretty well here), organic plain yogurt or snack it right from the jar.


January 30 2015 That's Food Darling 

INTRODUCING: STOOKER ROASTING CO. + CHEMEX BREWING GUIDE | LIFE IS WAY TOO SHORT FOR BAD COFFEE. LIFE IS WAY TOO SHORT FOR BAD COFFEE! Hey folks, today is all about good coffee. I'm such a coffee lover and always hunting for high quality, fresh coffee beans. This is where Stooker Roasting Co. comes in. Stooker is a specialty coffee roaster in Amsterdam. They hunt for the most tasteful beans from all over the world. Their goal is to roast delicious coffee while making sure that the entire supply chain from the grower to exporter are fairly and properly paid. Thumbs up! This is exactly why I wanna introduce them to you, folks. I am absolutely impressed by the packaging itself. Stooker coffee appeals to both design and coffee lovers like you and me. Freshly roasted beans lose their flavour over time. Therefor Stooker supplies us with the freshest beans possible. They manage this by roasting on demand. This time I have chosen #6 Costa Rica filter coffee and placed my order online at Hello Frankie Store. After that Stooker roasted the Costa Rica beans on the following Thursday. Hello Frankie Store send the beans before the weekend, so I could start my week with fresh Stooker coffee. The smell when I opened my package of freshly roasted coffee beans on Monday was awesome. Ground coffee or even stored roasted coffee beans cannot match up to freshly roasted beans. What kind of brewing method do you prefer? While doing my A-levels, I was used to brewing with the french press. When I was sharing a flat with other students, we're using a conventional filter machine. As I discovered an old Melitta filter on the flea market, I started grounding fresh coffee beans with a hand mill and brewing coffee with that cute little porcelain hand filter. Last Christmas I got a little Chemex and now I drink next level shit coffee each morning. I can fully recommend you investing money in this filter-drip coffee maker as your resulting cup coffee will be light, bright and delicately nuanced - simply beyond delicious. What's more, I admit I'm drawn to the Chemex as it is one of the most beautiful design objects with its charming wood handle and leather cord. Here's a little Chemex brew-it-yourself guide for you. All measurements are referring to the small Chemex brewer (1-3 cups).  CHEMEX BREWING WHAT YOU NEED Chemex brewer Chemex filter freshly roasted coffee beans  grinder coffee mug INGREDIENTS 19g freshly roasted coffee beans 300ml water + more for rinsing your paper filter HOW TO BREW 1.   Weigh and grind 19g coffee, medium-coarse grind setting. 2. Boil water. 3. Fold and place the filter into the Chemex with the three layer side facing the spout. Rinse with hot water to remove any paper flavor and preheat the Chemex. Pour away the water. 4. Add your ground coffee. Wet the grounds with a small amount of your pre-measured hot water (75ml), pouring it in a circular motion to wet all the grounds. The coffee will begin to "bloom". Wait 30 seconds. 5. Add the rest of your water in a steady circular motion starting from the center and working your way out. 6. Once the coffee finishes dripping through (3-4 minutes), remove the filter, serve and enjoy your cup of coffee!   I like coffee beans that are slightly roasted, as it gives the flavours in the coffee more of a chance to shine. As to Stooker Roasting's Costa Rica coffee, this whole thing has a juicy mouthfeel and citrus flavours, then comes the sweet milk chocolate finish which rounds of the taste profile perfectly! #6 Costa Rica convinces me with its milk chocolate finish for the simple reason that I prefer coffee beans with a subtle chocolate flavour. Some of you guys asked me where the grey porcelain cups are from. The answer is Amsterdam design studio De Intu?tiefabriek. These espresso cups, I'm serving our coffee in, are from their project 'SUM' - a colourful collection of porcelain cups, bowl and plates. Their tableware is modern, urban and timelessly beautiful. I got two of their grey porcelain cups online, just as Stooker coffee, at Hello Frankie Store: | #6 Costa Rica filter coffee by Stooker Roasting Co. | SUM espresso cup G5 by De Intu?tiefabriek I hope you enjoyed my little coffee series about Chemex brewing, high quality coffee and the introduction of Stooker, the Amsterdam coffee roaster. Cheers, Lisa! 


January 14 2015 That's Food Darling 

SHAKSHOUKA WITH SPINACH AND SHEEP'S CHEESE shakshouka is an oriental spiced egg and tomato dish that is traditionally made in a cast-iron skillet and served with good bread to mop up all the superb sauce, and this recipe is a real darling of mine. shakshouka can be served from 8 am to 10 pm, for breakfast, lunch and dinner - i prefer having it for lunch. what matters most is that shakshouka has to be served with bread, pretty good bread. it's served best with freshly baked bread rolls, french bread or turkish pita bread. something crispy outside and fluffy inside. you'll definitely want to dip and scrape up any last shakshouka leftovers. it's a pretty fun thing torning your bread and soaking up all(!) the spicy and tomatoey sauce. this comforting eggy dish is an all-time favourite in my family. my modified and refined shakshouka version has all my favourite elements: runny yolks, salty sheep's cheese, some fresh greens and oriental spices. i recommend you enjoying the dish right from the skillet and dipping your desired bread right into it. such a treat, treat, treat .. SHAKSHOUKA |serves 1 person generously| ingredients 1 tbsp extra-virgin olive oil   1/­­2 yellow onion, finely diced 1 garlic clove, minced 1/­­2 tsp paprika 1/­­4 tsp cumin 1/­­2 -1 tsp harissa, depending on spiciness (optional) a pinch of cayenne pepper or chipotle powder 1 tsp cane sugar or honey, maybe more depending on how acidic your tomatoes are grated lemon zest of half a lemon 250 g canned tomatoes (cherry or plum works best here) a handful of spinach (fresh or frozen)  2 free-range eggs 40 g sheep's feta cheese, crumbled olive oil for drizzling   some fresh basil leaves, chopped sea salt & pepper to taste  freshly baked rolls, french bread or turkish pita to serve  instructions heat oil in a 20 cm (8-inch) cast-iron skillet over medium heat. add onion and stir until soft and golden brown, about 3 minutes. add garlic, paprika, cumin and continue to sauté for two more minutes. add tomatoes and their liquid, harissa (optional), cayenne, lemon zest, sugar, sea salt and stir to combine. simmer, covered, over low heat until the sauce just starts to thicken, about 15 minutes. after 10 minutes of simmering, stir in the spinach and let simmer for the remaining 5 minutes. taste and adjust seasoning to your liking. using a wooden spoon, make small divots in the sauce for the eggs and carefully crack the eggs into them. cover the skillet and gently cook until the egg whites have set but the yellows are still runny, about 5-7 more minutes. season with sea salt & pepper, if desired. remove from heat, finish with a good drizzle of olive oil, crumbled sheep's cheese and chopped basil. serve shakshouka with rolls, bread or pita.


December 30 2014 That's Food Darling 

APPLE CAKE WITH CINNAMON SUGAR   this apple cake is one of my all-time favorite cakes that i make over and over again from fall to spring. baking is such a pleasure, especially while it's cold and gloomy outside. the smell inside your home, while and after baking goods, just is beyond description. as to this one, your home will smell of cinnamon, baked apples, homecoming and comfort no end. sunday i had family over and each one of us ate two slices by ourselves - cause it's just that good. my family and i, we have a thing for apples and all the various apple recipes. this apple cake with brown cinnamon sugar tastes simply good - no matter whether you eat it while it's still warm (with a big scoop vanilla ice cream as we did - yum), the next day or even a couple of days later. it will stay moist, with just the right kind of sweetness. i recommend you - if you enjoy it the next day or later - to slightly warm the piece of cake for best taste.  APPLE CAKE WITH CINNAMON SUGAR |makes 8-10 pieces| ingredients 90 g (organic) good quality margarine, at room temperature 190 g fine spelt flour (type 630) 1 1/­­2 tsp baking powder 1 tsp cinnamon 1/­­2 tsp vanilla 1/­­2 tsp salt 180 g brown sugar 1 large (organic) egg 130 ml rice milk* 2 apples, peeled + thinly sliced  2 tbsp brown sugar 1 tsp cinnamon  *i use rice milk but you can go for any type of plant milk or milk instructions preheat oven to 175°. grease a 25cm cake-pan with margarine. whisk spelt flour, baking powder, cinnamon, vanilla and salt together in a small bowl. in a larger bowl, beat margarine and brown sugar until pale and fluffy with an electric mixer, about 3 minutes. mix in egg and rice milk until just combined. add dry mixture gradually, mixing just until smooth. pour into prepared pan. arrange apple slices on top of batter in a single layer. mix brown sugar and cinnamon together in a small bowl. sprinkle brown cinnamon sugar over the cake. bake for 10 minutes then reduce oven temperature to 150° and bake until golden brown and a tester comes out clean, about 40-50 minutes. let cool in pan and enjoy while the apple cake is still warm, may serve with a big scoop vanilla ice on top.  


November 21 2014 That's Food Darling 

BEETROOT, ORANGE & COCONUT SOUP soups, soups, soups. there's nothing like the well-being that soups and stews are provoking during the colder months of the year. warm soups and stews are pretty good comfort food. they're so easy and quick to make. i love soups both for social gatherings with people i love and for making myself a lunch/­­dinner for several days that i can warm through quickly and serve with whatever i want to, like some slices of bread or leftover rice, millet, grains, etc.  beetroot soup is my favorite one by far. this one impresses with its touch of both orange and coconut flavor. served with basmati rice it works best. just the smell of basmati rice whilst cooking it, i love it. basmati is the king of rice varieties, haha.  that soup is both the ideal make ahead lunch/­­dinner and a great recipe for hosting guests as you can prepare it previously. so invite friends - or just be good to yourself - and prepare this soup for you. it won't need you more than 30-35 minutes to prepare this tasty soup. BEETROOT, ORANGE & COCONUT SOUP |serves 4| ingredients 2 tbsp. coconut oil 1 yellow onion, finely chopped 1 tbsp. ginger, finely grated  1 tsp. cumin 1 tsp. turmeric 500g beetroot (3-4 beets), peeled + cut into 1/­­4-inch pieces   500 ml vegetable broth 300 ml coconut water 100 ml freshly squeezed orange juice a pinch of cayenne pepper   sea salt to serve basmati rice, cooked avocado, cut into slices + drizzled with lemon juice sesame oil (optional) instructions in a large pot, heat coconut oil over medium heat. a dd cumin and turmeric and stir constantly to prevent from burning. fry until fragrant, 1 minute. next add onion and ginger, sautée until soft, stirring occasionally, about 2 minutes. now, add beets, vegetable stock and orange juice. bring to a boil, then lower the heat and simmer until beets are fork-tender, 25-30 minutes. add coconut water and salt & pepper to the beetroot soup. blend the soup with an immersion blender, add more hot water or vegetable broth if needed and adjust seasoning to taste.  serve in bowls. place basmati rice in each bowl first, next pour in beetroot soup and finally drizzle with sesame oil (optional). serve with more basmati rice and avocado slices, and enjoy! lisa 


November 5 2014 That's Food Darling 

SPAGHETTI WITH BAKED PUMPKIN, CRISPY SAGE, ROASTED HAZELNUTS + PECORINO autumn time is pumpkin time, no doubt whatsoever. that's exactly why there's an autumn recipe for spelt spaghetti with oven-baked squash today. squash actually develops an unmatchable aroma being prepared this way, especially if you also combine it with roasted hazelnuts, grated pecorino (italian hard cheese made out of sheep's milk) and herbs such as sage and thyme - a culinary delight no end. that oven-baked pumpkin goes pretty well with spelt spaghetti with its somewhat nutty flavor but if you prefer (whole) wheat spaghetti, take those without worries. today's recipe safe to say is an ideal lunch for braving both rainy and grey autumn days with tasty feel-good food successfully. the pretty cool german label 'kauf dich glücklich' asked me to develop a new recipe under the category 'quick lunch', so if you wanna read the german version for this baked pumpkin pasta with roasted hazelnuts & pecorino click here. i hope you'll like that tasty lunch/­­dinner idea, no matter if you go for the english or german recipe version. SPAGHETTI WITH BAKED PUMPKIN, CRISPY SAGE, ROASTED HAZELNUTS + PECORINO  |serves 2| ingredients 160g spelt spaghetti 1 small or 1/­­2 a medium hokkaido squash, washed, halved, both ends removed, deseeded with a spoon, cut into 1cm( 1/­­2 inch)-thick slices olive oil sea salt 40g hazelnuts sage leaves a few thyme sprigs runny honey (wild honey works best here) a squeeze of fresh lemon juice cayenne pepper 40g pecorino (or parmesan), coarsely shaved instructions let's go. preheat the oven to 200°. place hokkaido squash slices onto a baking tray lined with baking paper. properly drizzle with olive oil and season with sea salt. mix well and then place in the oven, for 20-25 minutes. in the meantime, crack (only if you use fresh ones) and coarsely chop the hazelnuts. remove sage and thyme leaves, wash and drain them, if necessary. also put on salted water for the spaghetti. after 10 minutes of baking remove the tray from the oven. now add chopped hazelnuts, a couple of sage leaves and about a heaped teaspoon thyme leaves to the hokkaido squash. combine everything and bake for further 10-15 minutes. cook spelt pa sta accor ding to packet instructions for 8 -1 0 minutes.  skim about 50ml cooking water and set aside. drain pasta and place back into the cooking pot. in a small bowl, whisk 1 tbsp. olive oil, 1 tbsp. cooking water, 1 tbsp. runny honey, a proper squeeze of fresh lemon juice and a pinch of cayenne pepper. pour that mixture over the baking tray only 2 minutes before the end of the baking time (the pumpkin needs 20-25 minutes to be tender). add 2 tbsp. cooking water to the spaghetti pot, mix together and divide spaghetti onto two soup plates or bowls. remove the hokkaido mix from the oven, coarsely chop it into bite-sized pieces and add (with all liquid on the baking paper included) to spaghetti. now sprinkle pasta plates with shaved pecorino, season to taste with freshly ground black pepper and serve immediately. bon appétit, lisa 


October 25 2014 That's Food Darling 

INDIAN YELLOW LENTIL DHAL WITH BUTTERNUT SQUASH + BABY SPINACH lentil dhal is soul food at its best. badly needed these days, isn't it? that's why I share a recipe for a yellow lentil dhal with you today.  this indian yellow lentil dhal is spiced with garam masala, an indian spice blend that is made of cumin, cardamom, coriander, cinnamon, clove, black pepper and bay leaves. garam masala is made for rice and vegetable dishes, chickpeas and any kind of lentils. so it works brilliant with this yellow lentil dhal.  instead of yellow lentils you could also use red lentils as the cooking time is the same. you could make lentil dhal out of yellow or red lentils only or add some vegetables as I did. I added butternut squash cause squash is in season. you could also use sweet potatoes since they have similar textures after cooking. I love to add baby spinach leaves at the finish, you also could go for baby chard or baby kale. dhal works best with pita bread or basmati rice. don't be timid! by the way, dhal is the most easiest and quickest dish and the most comforting at that. hell yeah! INDIAN GARAM MASALA SPICED YELLOW LENTIL DHAL WITH BUTTERNUT SQUASH + BABY SPINACH  |serves 2| ingredients 1 tbsp. ghee or coconut oil 1 small yellow onion, peeled + finely chopped 1 clove of garlic, peeled + finely chopped 1 tsp. fresh ginger, peeled + very finely minced 1 tsp. garam masala 1/­­2 tsp. turmeric a pinch of cayenne pepper 120 g yellow lentils (or red lentils), washed + drained 400 ml vegetable broth 100 ml coconut milk 150 g butternut squash (or sweet potato), peeled, cut into small cubes  a squeeze of lemon juice 2 handful of baby spinach (alternatively baby kale or baby chard, washed + drained salt + pepper  steamed basmati rice or bread (naan, pita) to serve instructions heat the ghee in a medium soup pot over medium heat. add onions and cook slowly, lowering heat if necessary. cook until soft about a minute. add garam masala and ground turmeric, and cook, stirring often, for one more minute. add garlic, ginger and cayenne pepper to the pot. stir and cook until fragrant, constantly stirring to avoid burning. add butternut squash to the pot and stir. season with lots of salt and pepper. add the yellow lentils and stir it around another minute. at this point, add vegetable stock and coconut milk. stir the pot, place a lid on top, and bring to a boil, lower the heat and let simmer on low heat, just until the yellow lentils are tender but still hold their shape, about 15-20 minutes. if the dhal is too thick, add a little extra water and if it is too thin simply cook for a little longer to reduce. remove pot from heat, add a aqueeze of lemon juice and stir in baby spinach until wilted. check the dhal pot for seasoning, adjust, and serve with hot steamed basmati rice or bread (such as pita or naan).  enjoy, lisa


October 7 2014 That's Food Darling 

WARM AUTUMN SALAD: PUY LENTILS WITH TAMARI-GINGER VINAIGRETTE, BAKED BEETROOT, MUSHROOMS & MOZZARELLA DI BUFALA hello dear beetroot, hello dear lentils! i have missed you no end. these days i need comfort food, rather warm food. goodbye cold, refreshing salads, hello warm, comforting salads. i do more often use root vegetables, such as beetroot and different types of lentils at the moment. in my kitchen there are yellow, red, beluga and puy lentils, for example. in summer i've totally forgotten their presence, but now, where i've just rediscovered them, i am happy all the more. i'm totally in love with this warm autumn salad, especially in combination with that ginger-tamari vinaigrette and the creamy plucked mozzarella di bufala. i'm so excited, if you like the composition as much as i do. let me know, how it turned out and what you think about the combination of the different flavours and textures.  if you eat vegan, you could easily leave out the mozzarella, but if you aren't, don't miss the mozzarella di bufala. this salad makes a gorgeous lunchtime dish or a side salad for a  dinner party. WARM AUTUMN SALAD: PUY LENTILS WITH TAMARI-GINGER VINAIGRETTE, BAKED BEETROOT, MUSHROOMS & MOZZARELLA DI BUFALA |serves 2| you could save time by using pre-cooked beetroot (200 g) instead of roasting your own, but fresh beetroot tastes much better ingredients 1 medium beetroot, washed, peeled and cut into small cubes (works best with kitchen gloves) 1 tbsp coconut oil 1/­­2 tsp cumin sea salt to taste 100 g puy lentils 200 ml water 1 bay leaf ginger-tamari vinaigrette: 2 tsp rice vinegar 2 tsp lemon juice 1 tbsp rice syrup 1 tbsp tamari 2 tbsp olive oil juice of a thumb-sized grated & squeezed piece of ginger 8 mushrooms, stalked, cut into slices 1 tbsp coconut oil 1 garlic clove, finely chopped 1 tsp fresh (or dried) thyme leaves a pinch of cayenne pepper sea salt to taste 125 g mozzarella di bufala, plucked 2 handful of lamb's lettuce, washed and drained instructions for the beetroot: preheat the oven to 200°. place the cubed beetroot in a baking tin. toss with coconut oil. spice with cumin and sea salt, and mix well. place in the oven to roast for about 25 minutes or so, depending on the size of the beetroot. when ready, the beetroot should be tender when pierced with a fork.   for the lentils: while the beetroot is cooking, place the lentils in a small cooking pot and fill up with water, add a bay leaf and place over a high heat and bring to the boil. reduce the heat and simmer for 20 minutes until tender. drain, remove the bay leaf and rinse under cold water. place back into the cooking pot.  for the dressing: while the lentils are cooking, whisk together the ingredients for the dressing in a large bowl and season with sea salt and ground black pepper. add this to the cooked lentils and mix thoroughly. reheat for a short time, and take advantage from the residual heat to keep the lentils warm.   for the mushrooms: in a medium skillet heat coconut oil on high heat. add garlic and thyme, reduce to medium heat and fry for 30 seconds. add mushrooms and fry for about 4-6 minutes, while stirring every now an then. season with sea salt and a pinch of cayenne pepper, stir once more, remove from heat and set aside. you can prewarm the plates, if you want to. i like to use the residual heat from baking the beetroot.  for serving, place lamb's lettuce on the bottom of the plate. next add puy lentils with all of the tamari-ginger vinaigrette, baked beets, fried mushrooms and mozzarella di buffala. drizzle with olive oil and lemon juice, and season with sea salt and pepper, if needed. mix together and enjoy! lisa


September 27 2014 That's Food Darling 

ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH i'm a huge lover of mashed potatoes. it's just childhood memory. how about you? i like to add celery to mine. have you ever tried that duo? if not, you definitely should. if so, you should do it again. that both earthy and nutty flavour - it's quite unbeatable. these maple-glazed carrots works well to the potato-celery mash. a well-balanced composition of flavours, you'll see! and a perfect dish so say hello to this autumn season. by the way, you can easily make that meal vegan by replacing ghee by olive oil or another plant oil of your choice. but: these days ghee is my newest addiction. you can use it to fry nearly everything and only that smell .. wow! ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH |serves 2| ingredients maple-glazed carrots: 500g (baby) carrots, washed, peeled + quartered lengthwise 2 tbsp olive oil 1 tbsp ghee 1 tsp cumin 1 tsp coriander 1 tbsp maple syrup 1 tsp lemon juice sea salt & freshly ground black pepper  potato-celery mash: 250 g potatoes (primarily waxy), washed, peeled + chunky diced 200 g celery root, peeled + chunky diced 150 ml rice milk 1 tbsp ghee (or butter) 1 garlic clove, finely grated a pinch of nutmeg sea salt & freshly ground black pepper  a few stems of fresh cilantro to serve, washed, dried + coarsely chopped optional: avocado, cut into slices, drizzled with lemon juice, seasoned with sea salt & freshly cracked black pepper instructions maple-glazed carrots: preheat oven to 225°.  place baby carrots on a non-stick baking sheet. properly sprinkle them with olive oil. season with cumin, coriander, sea salt & freshly ground black pepper. mix well. roast carrots, tossing halfway through and drizzling with , until tender, about 20 minutes. meanwhile, heat ghee, maple syrup and lemon juice in a small saucepan over medium heat, stirring occasionally, until everything is well combined.  drizzle that warm honey mixture over carrots and toss to coat. (i recommend you beginning to roast the carrots once the potatoes begin to boil, and beginning to glaze the carrots as soon as you finished the mash, so that both is ready to serve at the same time.) potato-celery mash: place potatoes and celery root in a saucepan with enough slightly salted water to cover, bring to a boil over high heat. reduce to a simmer, and cook until tender, about 15-20 minutes. drain, return to saucepan and place over low heat to dry out. combine rice milk, ghee, grated garlic, nutmeg, salt and pepper in a small saucepan and place over medium heat until mixture comes to a simmer. pour that mixture over potato-celery mix and combine everything, using a potato masher, until fluffy and smooth. to serve place potato-celery mash each in the middle a soup plate, arrange maple-glazed carrots on top of the mash, sprinkle with fresh cilantro and place avocado on the edge of each plate.

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