zondag 2 september 2018

Muesli bar.

Today I am sharing a recipe for a muesli bar.
Muesli bars are handy and tasty as a snack, but a lot of pre made muesli bars have sugar in them.

With this recipe I would like to show you that it is very easy to make home baked muesli bars, as healthy and natural as possible.
I made the bars with a lot of different ingredients. You can adjust this to your own tast, with all kinds of seeds, nuts or dried fruit.

The muesli bar is full of fibres and is true power bar. Perfect as a snack, but also really nice for breakfast on the go.

Muesli bar

Because the bar is only made with maple syrup, honey and coconut oil to bind, it is quit crumbly.
Make sure the bar is completely cooled, before cutting in to it.
Use a large and sharp knife to cut the bar.

zondag 26 augustus 2018

Courgette soup.

Today I am sharing a very simple and tasty recipe for courgette soup.
This soup is very nice as a light lunch or as a snack.

courgette soup

zondag 29 juli 2018

Caramel oat slice.

Today I have a recipe for one of my favourite sweet slices.
I learned to make this caramel based slice whilst living in New Zealand, where it is very well known and populair.

Making this particular recipe requires some patience, but it is well worth it!

The slice is divided in to three layers; a biscuit layer, a layer of sticky firm caramel and an oaty coconut crumble topping.

I would recommend to cut the slice in to small pieces due to its richness, however some would disagree and have an extra large piece!
Caramel oat slice.

zondag 22 juli 2018

Artichoke dip.

Today, on this very hot summer day, a recipe for artichoke dip.

When it is hot outside, I always enjoy summer food. A pasta salad, barbecue or a platter with snack for diner, this dip is perfect for that!
But this dip is also very nice to serve with an aperitif.
Served with some crispy Italian crackers, fresh baguette or ciabatta extra tasty!

I searched for a dip that is not made of legume, like hummus, because I can not eat that for a while, due to intestinal complaints.
I remembered eating an artichoke dip at a party and I loved it straight away!
After some experimenting a a lot of tasting, I came up with this variation.

The dip is made of artichoke hearts, Parmesan cheese, pine nuts, extra vierge olive oil and some lemon juice. This gives the dip a nice and savoury taste, with a hint of sour lemon.

Make sure you use a nice extra vierge olive oil, this is determining for the taste of your dip.

Artichoke dip

zondag 1 juli 2018

Breakfast hot pot.

Dear readers,

Today a recipe for a breakfast hot pot.
I used small ceramics pot, but you could also use a souffle mould.
De hot pots are cooked au-bain-marie. Make sure you have a big cooking pot with a lid, and make sure the moulds fit on the bottom of the pot.

This hot pot is perfect if you feel like having a savoury and festive breakfast.
I used a mixture of vegetables, pancetta, egg, herbs and parmesan cheese for the filling.

You can variate with the ingredients, to your own taste.

Breakfast hot pot

donderdag 12 november 2015

Fruit and mint salad.

Dear followers,

This recipe is perfect for hot summer days, but I like to eat this salad anytime!

I made this salad a couple of times and I got so many positive messages. I started to experiment to make the recipe better. And you know what....The first recipe is still the best.

This salad is sweet, cold and fresh.
I use fresh strawberries and pomegranate. The blueberries are frozen, you can eat the salad when the berries are still a bit frozen, or you can let them defrost.
I eat the salad before that happens!

fruit and mint salad

Beetroot salad.

Hello dear readers,

This beetroot salad is soft in flavour and also really crunchy.
I love to eat this salad as a side dish with a BBQ, during a pick-nick or to go with pizza. This salad is also nice to have as a light lunch or diner.

To give the salad some extra flavour, I added fresh parsley and BroccoCress.
BroccoCress is broccoli sprouts. They are light and crunchy. I use them on salads, toast, soups and as garnish.

For the dressing I used mayonnaise, a little bit of yoghurt, lemonjuice, freshly ground black pepper and some salt.
I tried to keep the flavour of the beetroot and carrot as pure as possible.

I find this salad has a good balance in sweet, sour and earth-flavour.

beetroot salad