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Pinterest challenge: savoury waffles with blue cheese and bacon

Savoury waffles with blue cheese and baconLately we have been very tired. One moment I thought we were handling our lot as parents of two really well, the next day I feel like I am back at square one. Tomas is going through a bad sleep patch (hope thats temporary) and I for the first time ever have got a painful back.

At least one thing have not changed! We are still having our luxurious breakfast every Saturday that have become a tradition in our family. We always start our weekend with something special ;-). Here is what we had last weekend, savoury waffles with blue cheese and bacon, from Pinterest of course! I thought they were little rich so serving it with tomato salsa or salad is perfection.Savoury waffles with blue cheese and bacon SAVOURY WAFFLES WITH BLUE CHEESE AND BACON adopted from What Should I Eat for Breakfast Today

serves two exhausted parents

  • 130g flour
  • 1 egg
  • 250ml buttermilk (or 125ml milk mixed with 125ml yogurt)
  • 3 slices bacon, fried and cut into small pieces
  • 50g blue cheese, cut into small pieces
  • 1 tbsp maple syrup
  • 3 tsp baking powder
  • 30g butter, melted
  • tomato salsa or salad to serve (optional)

1. Mix all the ingredients in the bowlSavoury waffles with blue cheese and bacon2. Heat the waffle iron pan or the waffle maker, grease it liberally (I do it with butter) and pour the waffle mixture in ready to fry (1-2 spoons at the time). I use fork to detach the waffles from the pan but this probably would not work with the non stick pans, so be careful.Savoury waffles with blue cheese and bacon Savoury waffles with blue cheese and baconHope you all have a fab weekend!

Rasa xx

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Pinterest challenge: sweet potato and chickpea moroccan style stew

Sweet potato and chickpea moroccan style stew recipeI have made this vegetarian stew before (technically Joni made it since I was not up for cooking that day) and I fell in love with it. Its full of contrasting flavour, not much prep and it's very easy to serve to babies. I made it again few days ago and it was as before very enjoyable meal (more for me than Joni as he prefers meat).Sweet potato and chickpea moroccan style stew recipeSWEET POTATO AND CHICKPEA MOROCCAN STEW practically copied from vegan Lauren Caris Cooks

Serves 6

  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 celery stick, sliced
  • 1tsp ground turmeric
  • 1/2tsp cinnamon
  • 1/2tsp ginger
  • 1/2tsp cumin
  • 100g red lentils
  • 500ml tomato passata
  • 1 tin (400g) chickpeas
  • 300g sweet potato, pealed and diced
  • 800ml veg stock
  • 1 bay leaf
  • 1 pomegranate
  • ready made couscous (we make it fresh for each use depending on how many portions are needed)
  • 1 bunch of fresh parsley, chopped

1.  Sautè the onion in a large pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.Sweet potato and chickpea moroccan style stew recipe2. Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils, passata sweet potato, chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.Sweet potato and chickpea moroccan style stew recipe3. When it comes to removing pomegranate seeds it is pain in the butt. But it is totally worth it for this meal! My friend suggested easer method how to remove pomegranate seeds (apparently she learned it from YouTube). Remove the top and bottom with knife. Lightly slice the sides like an orange. Carefully "peal off" the skin and there we go seeds will come out in more orderly fashion!  Sweet potato and chickpea moroccan style stew recipe4. to serve dish couscous into the bowl, then the stew. Top it with parsley and pomegranate seeds. Sweet potato and chickpea moroccan style stew recipeEnjoy!

Rasa xoxo

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Pinterest challenge: easy baked Gnocchi with mozzarella and tomatoes

Easy baked Gnocchi with mozzarella and tomatoesI will be honest, it's not our favourite meal I ever made but it is sure easy! I found it too tomatoey and Joni thought it was too plain (maybe bacon would sort it out!). But if you are fan of something basic and loaded with mozzarella cheese I think this dish might be for you ;-).

EASY BAKED GNOCCHI WITH TOMATOES AND MOZZARELLA adopted from Floating Kitchen

  • 500g gnocchi
  • 2 tbsp olive oil
  • 5 shallots
  • 4 garlic cloves
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • pinch ground nutmeg
  • 1 tsp Herbs de Provence
  • 300 cherry tomatoes (about one pack)
  • 1 can chopped tomatoes
  • 2 tbsp balsamic vinegar
  • handfull chopped basil
  • handfull chopped parsley
  • 1 tbsp double cream
  • 250g mozzarella cheese (about one pack)

1. First prep the sauce (while gnocchi is cooking away of course). heat the olive oil in a large frying pan, add the sliced shallots and garlic and cook for about 3 minutes. Stir in the tomato paste, salt, black pepper, nutmeg, Herbs de Provence, cherry tomatoes, can chopped tomatoes and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, cream and the cooked gnocchi.Easy baked Gnocchi with mozzarella and tomatoes 2. Transfer about half of the gnocchi/tomato mixture to the baking dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Place the dish to 200C pre-heated oven and cook for 10 minutes. For the light crust place the dish under the grill for further 1-2 minutes.Easy baked Gnocchi with mozzarella and tomatoes3.Top with additional fresh herbs if desired and serve.Easy baked Gnocchi with mozzarella and tomatoes Easy baked Gnocchi with mozzarella and tomatoesHope you like it ;-)

Rasa xoxo

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Pinterest challenge: chicken peanut curry

Chicken peanut curry So here I am on the hunt for family recipes. Something simple, quick and mild! So even Lukas could eat it. I decided if I make a folder of recipes than it will be even easer to plan our meals and do Tesco order in lightning speed (well...not really, but still).

I chose this chicken peanut curry recipe because it is promising exactly that. Although it may not be a quick one to make, I found it easy to adapt it and cook it using slow cooker. So its ready when you are, just need to remember to prepare it sometime during the day (I usually do it during nap time). This chicken is also very mild, but flavoursome and Joni loves peanut butter!Chicken peanut curry CHICKEN PEANUT CURRY adopted from Simply Recipes

  • 600g chicken thigh fillets, cut into chunks
  • 80g plain flour
  • 4 tbsp curry powder
  • salt and pepper to taste
  • generous amount of oil for frying
  • 2 tbsp fresh ginger, grated
  • 3 cloves of garlic, finely chopped
  • 1 green chilli, sliced (optional)
  • 1l chicken stock
  • 200g crunchy peanut butter
  • juice of half lime
  • handful finely chopped coriander and mint for serving

1. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.Chicken peanut curry2. Fry the chicken in a large frying pan until the coating sets and browns a little. Once it is done place it into the slow cooker.

3. Add the ginger, garlic, chilli and peanut butter on top of the chicken. Mix everything well to combine. Gradually whisk in the stock, stirring continuously to maintain an even texture.
Chicken peanut curry4. Set the slow cooker on low, medium or high depending on when you are planning the dinner. I tend to set it on high if the dinner is served in three hours.

5. Right before serving add salt and lime juice to taste. Serve with rice and herbs on top.Chicken peanut curryEnjoy!

Rasa xoxo

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Pinterest challenge: raw berry burst cheesecake

Raw Berry Burst Cheesecake recipeWe called this a fake cheesecake as it actually has no cheese (or any other dairy)! But to my surprise it tasted very cheesecake like and they were quite addictive. I made them for friends get together and by the end of it it was all gone! I adjusted the recipe a little bit to make the process of making go quicker but you can't skip soaking cashew nuts overnight (they become so creamy when pureed). So before you make them make sure to prepare for it the night before. Other than that I am already searching for another occasion to make them again ;-). Raw Berry Burst Cheesecake recipeRAW BERRY BURST CHEESECAKE adopted from Pure Ella

(for the base)

  • 100g walnuts
  • 110g raisins
  • 3 tbsp water

(for the middle layer)

  • 250g cashews
  • 120g extra virgin coconut oil (important to get a quality one for the taste)
  • 160ml agave nectar

(for the topping)

  • 260g mixed berries (I used frozen ones)

1. First, soak the cashews for 4 hours or more in the fridge, or overnight.

2. Make the base, middle layer and the topping. For each layer combine all ingredients and whizz them in the processor in separate bowls. Make sure you process middle layer really well so it comes out all creamy.  Raw Berry Burst Cheesecake recipe 3. Line the baking tin with grease paper and cover the bottom of it with the base layer. Follow it with middle layer and the topping.Raw Berry Burst Cheesecake recipe 4. Use the table spoon to smooth the top of the cheesecake. Pop the tin into the freezer for at least one hour or whenever you want to eat it (30 min before).Raw Berry Burst Cheesecake recipe5. When ready leave it to defrost it for 30 min before cutting it into squares. Raw Berry Burst Cheesecake recipe Raw Berry Burst Cheesecake recipeEnjoy!

Rasa xoxo

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Pinterest challenge: paprika chicken & spinach with white wine butter sauce

Paprika chicken & spinach with white wine butter thyme sauce recipeSince our new arrival is due in the moment, I started to think of simple recipes for dinners to come. You know, the ones does not require slow cooking or lots of preparation. The recipe that I found on The Kitchen Paper have promised it all! This chicken was definitely the quickest dinner I have ever made (almost). The recipe is bellow.

PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER SAUCE adopted from The Kitchen Paper

  • 2 large chicken breasts, cut into strips (even quicker to cook!)
  • 2 tsp paprika
  • salt & pepper (don't be stingy here)
  • 2 knobs of butter butter, about 70g (I used oil instead, but butter would have been better)
  • small bunch fresh thyme leaves
  • 3 large garlic cloves, minced
  • 1 glass of dry white wine
  • 1 large handful of frozen spinach

1. Season the chicken breasts pieces with the paprika, salt and pepperPaprika chicken & spinach with white wine butter thyme sauce recipe2. Melt the butter in a large skillet over medium-high heat, add the chicken breast pieces and fry them for 3 min before adding thyme and garlic. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine and frozen spinach.Paprika chicken & spinach with white wine butter thyme sauce recipe3. Bring the wine to a gentle simmer and let cook for 20 minutes. Season with salt and pepper, make sure the chicken is done, and serve with couscous or other grain of your choice.Paprika chicken & spinach with white wine butter thyme sauce recipe Paprika chicken & spinach with white wine butter thyme sauce recipeEnjoy!

Rasa

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Pinterest challenge: brown butter peach ice cream cake

Brown butter peach ice cream cake recipeI have not done Pinterest challenge for a while now and since I was experimenting with ice cream lately, I thought I will try to make another form of ice cream - cake. Last weekend we went to friend's B&Q, so ice cream cake was quite appropriate! I came across this recipe and I was sure I wanted to make it straight away. Peaches (although I prefer Nectarines) is something that I am addicted to right now (it's in season!). The cake turned out to be glorious! However the only thing I would change is make half less of the cake base and double amount of the ice cream. Yum!Brown butter peach ice cream cake recipeBROWN BUTTER PEACH ICE CREAM CAKE adopted from O&O Eats

(for the ice cream)

  • 4 large ripe nectarines
  • juice of 1/2 a lemon
  • 150 g caster sugar (100g for nectarines and 50g for egg cream)
  • 300 ml double cream
  • 1/4 tsp salt
  • 2 large egg yolks

(for the cake)

  • 170 g unsalted butter
  • 150 g caster sugar
  • 3 large eggs
  • 180 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 80 ml whole milk, room temperature

 

  • hand full assorted stone fruits and berries for topping

1. Peel and roughly chop nectarines, place in a medium bowl then add lemon juice and 100g sugar. Stir to combine, then cover and let sit for 20 to 30 minutes. Puree nectarines with hand blender or food processor.Brown butter peach ice cream cake recipe2. Combine remaining 50g sugar, cream, and salt in a medium saucepan. Warm the mixture over medium low heat. Whisk egg yolks in a medium bowl. While continuously whisking, slowly ladle a half cup of the warmed cream to the eggs. Scrape the egg mixture back into the saucepan with the rest of the cream and stir with a wooden spoon or spatula. Continue stirring, until the mixture thickens enough to lightly coat the spoon (this will take about 10 min). Immediately take off heat and pour over the peach puree. Stir to combine and place in fridge until completely chilled.Brown butter peach ice cream cake recipe3. While the ice cream is chilling, make the cake. Place the butter in a stainless steel saucepan or skillet. Turn the heat to medium and melt the butter. While occasionally swirling the pan, continue cooking until it becomes foamy on top. Keep swirling until the solids at the bottom of the pan take on an amber colour and the butter smells nutty, this will happen quickly so keep a watchful eye. Immediately turn off heat and transfer to a heatproof bowl to cool at room temperature for 10 to 15 minutes. Transfer to fridge and chill until solid, about 1 hour. If you wish, you can make the brown butter a day in advance.Brown butter peach ice cream cake recipe4. Preheat oven to C180 degrees. Prep a springform pan by greasing it with butter and lining the bottom and the sides with baking paper. Remove the brown butter from the fridge and place it into the mixer. Add sugar and beat it for 2 to 3 minutes until smooth. Add eggs one at a time, scraping down the sides of the bowl each time, and mix until just incorporated. Add flour, baking powder, salt and mix to combine. Transfer batter to the springform pan, level it with your spatula, and bake for 25 to 30 minutes, until golden and a toothpick inserted in the middle comes out clean. Remove the cake from the oven and let it cool to room temperature.Brown butter peach ice cream cake recipeBrown butter peach ice cream cake recipe5. Churn the peach ice cream base in your ice cream machine. Since I have no ice cream machine I placed nectarine cream mixture into baking tin and freezer and whisked it every 30 min till the ice cream has reached soft serve consistency. Spread the ice cream over the cake in one even layer and place it in freezer and let it harden for at least 4 hours.Brown butter peach ice cream cake recipe6. Place any kind of stone fruits or berries your heart desires on top, slice, serve, and enjoy!Brown butter peach ice cream cake recipeRasa xoxo

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Pinterest challenge: chilled cucumber soup

Chilled cucumber soup recipeAlthough it went chilly outside, I have been craving for refreshing foods such as salads or chilled soups like this one. Chilled soups aren't common in England but because I am Lithuanian I am quite familiar with it. My favourite was chilled beetroot soup until I came across chilled cucumber soup here on this adorable blog! I slightly modified the recipe and served it with roasted new potatoes (just what any other Lithuanian would do). Chilled cucumber soup recipeCHILLED CUCUMBER SOUP adopted from Dishing Up The Dirt

Serves 2

  • 1 large cucumbers, sliced
  • 300ml natural yogurt
  • 1.5tbsp lemon juice
  • 1 garlic clove, sliced
  • small handful of dill, (plus some for the garnish)
  • small handful of parsley (plus some for the garnish)
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 2-3 sliced radishes for the garnish (optional)

1. In a blender combine cucumber, yogurt, lemon juice, garlic, dill, parsley and olive oil. Blend until smooth.Chilled cucumber soup recipe2. Season to taste with salt and pepper.Chilled cucumber soup recipe3. Garnish with herbs and sliced radish if using. Serve it with roasted potatoes and drizzle of oil.Chilled cucumber soup recipeEnjoy!

Rasa xoxo

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Pinterest challenge: Chickpea flour cookies (not gluten free)

Chickpea flour cookies recipeHey everyone and welcome to my Pinterest challenge! Have not had one for a while so I though I will do it today. I picked this recipe for few reasons. One was that I had some chickpea flour left in my cupboard. I was experimenting with different flours to make a gluten free brownie while ago and chickpea did not work quite well there as the flavour of it is quite strong. But I definitely think that chickpea go well in these cookies, although you might find it a bit overpowering. Do you like chickpeas? Now imagine them sweet. Nice thoughts? Then definitely make them! Another reason for going for this challenge is because these cookies seemed so Easter-friendly. I am saying that because Easter do relate with truffles to me. And making these cookies felt a bit like making truffles!

I made a small batch of them as I did not know how successful will they be. Also because I did not have THAT much of chickpea flour! Anyways if you want to make more of them feel free double or triple the recipe.

CHICKPEA FLOUR COOKIES adopted from Give Recipe

(for the dough)

  • 25g chickpea flour
  • 45g whole wheat flour
  • 30g icing sugar
  • 1 egg yolk + some egg white if needed
  • 35 butter
  • 0.5 tsp baking powder

(for coating)

  • 1 egg white, whisked
  • 3 tsp chickpea flour
  • 3 tsp cocoa powder
  • 3 tsp poppy seeds

Chickpea flour cookies recipe1. Mix all ingredients of dough and combine them very well with your hand. Add extra egg white if needed to form smooth and soft dough like in the picture bellow. Chickpea flour cookies recipe2. Make mini balls from the dough. Dip them into whisked egg white first and then coat them with cocoa powder, poppy seeds and chickpea flour. Place them into lined baking pan.

3. Keep the cookies in the fridge for an hour before baking.Chickpea flour cookies recipe4. Bake them in preheated 180C oven for 10-15 minutes. Let it cool before eating ;-).Chickpea flour cookies recipe Chickpea flour cookies recipeEnjoy!

Rasa xoxo

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Pinterest challenge: spanakopita mini tarts

Spanakopita tarts recipeThis time round on my weekly Pinterest challenge I have decided to have a look at the pins that I liked long time ago. In fact I went back to the pin that I saved when I just joined Pinterest almost three years! This recipe is cool, because it needs filo pastry, which I don't have much experience with. I made filo pastry once from scratch for a layered Slovenian pie where the dough were concealed in between the fillings. With these Spanakopita mini tarts (I changed from strudels to tarts as I find that easer and prettier) the filo pastry is coating the filling therefore the effect is completely different. And this is what I wanted to challenge myself with. The turnout was great and crispy. Joni loved it of course and I thought this would be great served at the party!Spanakopita tarts recipeSPANAKOPITA MINI TARTS makes 12

  • 115g cottage cheese
  • 150g (or more) frozen spinach, defrosted
  • 170g feta cheese
  • 3 eggs, beaten
  • 1 roll of filo pastry (although you will only need about half of it)
  • 50g butter, melted in cup or mug

1. First make the filling by combining cheeses with spinach and eggs.Spanakopita tarts recipe Spanakopita tarts recipe2. Set up your work station: muffin baking tray, melted butter with pastry brush, filling and ready cut pastry into 10cmX10cm squares.Spanakopita tarts recipe3. Push one dough square at the time into the muffin hole and brush it with melted butter. Repeat this for about 5 times (which makes about 5 layers of the dough with butter in between).  Spanakopita tarts recipe4. Spoon enough of filling into each tart and press the dough sideways to close.Spanakopita tarts recipe5. Bake the tarts in preheated 180C oven for about 30min until golden and crispy.Spanakopita tarts recipe Spanakopita tarts recipeEnjoy!

Rasa xoxo

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Pinterest challenge: curry grilled vegetables with creamy polenta

The main reason for trying out this recipe is because I have never cooked with the polenta. Ok I did bake or made porridge with it in the past but having polenta for dinner never crossed my mind (especially the creamy type). The outcome? Even though I forgot to add chickpeas, it turned out to be a nice meal (at least for me)! I added some tomatoes as well, which gave some freshness to the taste. Overall really recommended the recipe from Naturally Ella (feel sort of bad that my pics don't look as good as theirs).  Curry grilled vegetables  with chickpeas and creamy polenta

CURRY GRILED VEGETABLES WITH CREAMY POLENTA adopted from Naturally Ella

(for polenta)

  • 900ml vegetable stock
  • 200g coarse cornmeal
  • 2 tbsp butter

(for vegetables)

  • 1 medium courgette
  • 1 red pepper
  • 1 tomato (optional)
  • 1 tbsp coconut oil, melted
  • 2-3 tbsp curry powder
  • 1/2 can chickpeas, drained and rinsed - forgot to add mine :-(
  • Feta cheese and coriander leaves to garnish

1. Bring the stock to a boil. Stir in the cornmeal and whisk (this is what I found best when I don't want big lumps stuck together). Cook until polenta begins to thicken. Cover and reduce heat to lowest setting. Simmer polenta for 25 to 30 minutes, stirring and scraping the pan bottom and sides every 8 to 10 minutes. Remove from heat and stir in butter.

2. Preheat grill. Slice the courgette and pepper into strips; toss with oil and curry powder. Grill until zucchini and peppers are slightly charred.Curry grilled vegetables  with chickpeas and creamy polenta3. Roughly chop the vegetables and toss them with the chickpeas. (I forgot to do this step, therefore my veg is left with no chickpeas!)

4. Divide polenta among individual serving bowls. Top with grilled vegetables, coriander leaves and feta.Curry grilled vegetables  with chickpeas and creamy polentaEnjoy!

Rasa xoxo

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Pinterest challenge: chicken avocado soup

Chicken Avocado Soup recipeI love broth soups! I made one couple of weeks ago that I used to often make. This one is different though (one of the reasons for choosing for today's challenge)! The broth is poured over rather than used as a base for the soup. This is why it tastes soooo fresh as some ingredients don't even get cooked (some herbs and avocado). I tried avocado baked, not a good taste (to me at least)! But in this scenario it tasted wonderful! Anyway, try it for yourself ;-).

CHICKEN AVOCADO SOUP adopted from Mama Miss

  • 2 chicken breasts (I used 4 as I wanted to use for something else. Chicken cooked this way is sooo versatile!)
  • 3 teaspoons olive oil, divided
  • salt & freshly ground pepper to taste
  • bunch spring onion, finely chopped, divided
  • 1 clove garlic, finely chopped
  • 1 tomato, diced
  • 1.5l chicken stock
  • pinch of cumin
  • 2 avocados, diced
  • small bunch coriander leaves, finely chopped
  • lime wedges

1. Season chicken with salt and pepper. In a large cast iron pan over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and place it under the grill. Shred chicken and cover with foil to keep warm, then set aside.Chicken Avocado Soup recipe2. Sauté spring onions (reserving some for latter) and garlic for about 2 minutes. Add diced tomato; Sauté 1 minute, until soft.

Chicken Avocado Soup recipe3. Make broth by add chicken stock and cumin to pot. Stir well and bring to a boil. Cover pot and simmer on low for 15 minutes.
4. Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, remaining spring onions, coriander leaves, and lime wedge (one per bowl).
Chicken Avocado Soup recipe5. Ladle the chicken broth onto the layered chicken in each bowl. Serve!
Chicken Avocado Soup recipe
Enjoy!
Rasa xoxo
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Pinterest challenge: roasted veggie, curried avocado and coconut rice bowls

Roasted veggie, curried avocado and coconut rice bowlsThis is my first Pinterest challenge this year! So I thought I will pick something on the healthy side. I think we all have been guilty of heavy eating during holidays and I am sure every one of you would love to start fresh and come back to a healthy eating routine. This awesome and wholesome bowl full of veg has instantly caught my attention! And I am glad it did, because this magic bowl is full of flavour! It actually taste real and the combination of flavours really works. So why not to try?  Roasted veggie, curried avocado and coconut rice bowlsROASTED VEGGIE, CURRIED AVOCADO AND COCONUT RICE BOWLS adapted from Half Baked Harvest

(roasted veggies)

  • 1/2 butternut squash, pealed, seeds removed and sort of cubed (I kind of sliced it in wedges)
  • 1 sweet potato, chopped (I pealed it as well, but I wish I left the skin on)
  • 250g bag of brussels sprouts, all sliced in half
  • 2 tbsp olive oil
  • 1 tsp cayenne
  • 2 tbsp maple syrup
  • salt and pepper to taste
  • 1 handful pecans

(coconut rice)

  • 1 cup uncooked brown rice
  • 2 cups coconut water
  • pinch of salt
  • 80g creamed coconut, grated
  • 1 tbsp coconut oil

(curried avocado)

  • 2 ripe avocados, pealed and pitted
  • handful coriander leaves, chopped
  • 1 green chilli, deseeded and sliced
  • 1 lime, juiced
  • 1tsp curry powder (used mild one)
  • 1cm cube ginger, pealed and grated
  • 1 tsp honey (got mine from Florida!!!)
  • salt and pepper to taste

(for assembly)

  • handful of goat cheese or blue cheese (tried both and preferred goat cheese in this combination)
  • arils from one pomegranate

1. Start by roasting the veg. In a small bowl (or a cup) whisk together the olive oil, cayenne, maple syrup and a pinch of salt and pepper. Spread the veggies out in the baking dish and drizzle the olive oil mixture over them and toss well to coat. Roast it in C210 preheated oven until vegetables are tender and starting to brown (about35 - 45 min), stirring the veggies halfway through. During the last 15 minutes add the pecans and toss to coat.Roasted veggie, curried avocado and coconut rice bowls2. Meanwhile, cook the rice. Add the rice, coconut water, salt, coconut oil and creamed coconut to a medium size pot and cook it as usual. As I have electric cooker I cook my rice this way (although I really hate electric cookers at least it is good for cooking rice and stuff!). So I bring the rice pot to boil and then I switch the cooker off. The heat that remains on the electric plates will finish cooking the rice without burning it! Just don't be tempted to open the lid while magic happens!

3. Final step is to make curried avocado! Just pull all the ingredients to the food processor and whizz... ta da! Roasted veggie, curried avocado and coconut rice bowls Roasted veggie, curried avocado and coconut rice bowls4. To combine the bowls just add a little bit of everything: roasted veggies, rice and curried avocado. Sprinkle the bowls with some cheese and pomegranate arils.Roasted veggie, curried avocado and coconut rice bowlsEnjoy!

Rasa xoxo

 

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Pinterest challenge: slow cooker coconut ginger chicken & vegetables

Slow cooker coconut ginger chicken & vegetablesI had this recipe saved on Pinterest for sooo long. Almost as long as Pinterest existed actually! Back then I did not have a slow cooker or a casserole dish, so this was never an option. And I am glad that I got it out of my system now! Don't get me wrong, it was nice. But I guess I had very high expectations of this and this did not turn out to be amazing. I think I should have doubled on ginger and added some chilly flakes as suggested in adult version. I can't believe, I never even liked spicy food! Anyway, try it for yourself... you never know, maybe this is going to be your favourite dinner!Slow cooker coconut ginger chicken & vegetablesSLOW COOKER COCONUT GINGER CHICKEN & VEGETABLES adapted from Simple Bites

  • 4 garlic cloves
  • 2cm cube ginger (wished I doubled here)
  • 2 shallots, roughly shopped
  • 1 tbsp coconut oil (this is the oil I usually use for cooking these days)
  • 0.5 tsp ground pepper
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 1tsp ground turmeric
  • salt to taste
  • 1tsp chilli flakes (optional, but I wish I added that in mine)
  • 700g pack skinless boneless chicken fillets, sliced into chunks
  • 100g creamed coconut, finely grated
  • 1 tbsp corn flour mixed in little cold water
  • 1 cup vegetables of your choice (can be frozen)

1. in small food processor combine garlic, ginger and shallots. Slow cooker coconut ginger chicken & vegetables2.Fry the garlic mixture together with the dry spices until it softens. Add the chicken chunks and fry to cover it in spices.3. Transfer everything from the frying pan into the slow cooker. Dissolve creamed coconut in 400ml boiling water and pour it over the chicken. Cook it for 4 hours or so on medium or depending on your slow cooker settings.  Slow cooker coconut ginger chicken & vegetables2. After 4 hours add vegetables and cornstarch and cook for extra 1 hour or so.Slow cooker coconut ginger chicken & vegetablesServe it with rice or with couscous (everything goes with couscous!)

Rasa :-)

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Pinterest challenge: honey salmon in a pouch

honey salmon cooked in the pouchHey lovely readers! Are you ready for Monday? I think this recipe is a good one to make for lunch or dinner ;-). I am trying to come back to my healthier eating habits as I slipped down from the previous week. I cooked a fish in a pouch last month or so, but this one taste so much better! You can hardly feel you are on the diet with this one! Anyways... check out the recipe below ;-). honey salmon cooked in the pouchHONEY SALMON IN A POUCH adapted from Damn Delicious

(for single portion)

  • 2tbsp runny honey
  • 1 garlic clove, crushed and finely chopped
  • 1tsp olive oil
  • 1 tbsp apple cider vinegar (I like this one better)
  • salt and pepper to taste
  • 1 salmon fillet

1. first things first, make the honey glaze by mixing all ingredients (except salmon) together.honey salmon cooked in the pouch2. Place the salmon fillet onto the baking paper or foil and drizzle the honey glaze on top.honey salmon cooked in the pouch3. Close the baking sheet around the salmon and shape it into the pouch. It's easer with foil, but with baking paper you would need a string to properly close the ends.

honey salmon cooked in the pouch4. Bake the pouch in preheated 180C oven for 20min. Don't overcook it!honey salmon cooked in the pouch5. Serve this salmon with rice or couscous together with some vegetables. I had mine with sliced avocado for lunch!honey salmon cooked in the pouchEnjoy!

Rasa xoxo

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