Happy soup season everyone! 💕
The weather here in the Netherlands has been horrible to say the least for the last couple days, and those grey-ish days always make me want to crawl into bed with a good cuppa soup and a good book or my current fave series.
Yes, imagine that… Aaahhh now I want to get back into bed!
Rhubarb is one of those veggies that you almost can’t call a vegetable in the classical eggplant-cucumber-peas kind of way. It’s flavor is too sour and sweet, and it just contains too much liquid to be cooked like normal vegetables.
But… I love it nevertheless! ❤️
I think strawberry rhubarb crumble is one of the most delicious desserts you can have, and a simple rhubarb compote served with some yoghurt makes a great breakfast. Unfortunately though, other than using it for dessert or breakfast, rhubarb is not very versatile.
To be honest, I’ve never liked chia pudding.
To be really honest, I absolutely and totally hate them.
That weird, slimy texture, and those tiny crunchy balls… Nope, those puddings are not meant for me. Maybe I’ve just never made it the right way, or maybe it’s just that my tastebuds are weird, but I guess I’ll just have to live with it haha.
However, after all my downright horrible chia pudding experiments, I was still left with a whole bag of chia seeds. Of course they can be used as an egg replacer, in smoothies and to thicken things in general, but with my 500 gram (yes, 500 gram chia seeds – I don’t know what I was thinking when I ordered them at iHerb) I really needed some other purposes for them to finish them before the expiration date.
Ahh, guys, this sauce is amazing!
Seriously… I don’t think I’ll ever return to supermarket pasta sauce. I just can’t imagine how I ever thought ready made pasta sauce was okay. Ah, well wisdom comes with age, right?!
This sauce is the perfect combination between quick-and-easy and made-from-scratch, and making this sauce will truly make you feel like a domestic goddess, or at least I did. Basically all ingredients for this sauce can be picked from your own veggie garden – or bought at the farmers market if you’re not that lucky.
These amazing salted peanut butter cookies are heaven on earth. I’ve always loved the combination of sweet and salty, and in this cookie the two flavors really complement each other. If you take a bit of one of these little pieces of heaven, the crumbly texture will immediately start to melt in your mouth… Yes, they are that good, believe me!
If you are like me, and are blessed with enormous numbers of zucchinis every summer, this is a great recipe to have in your repertoire to use up that huge summer yield. Zucchinis are a perfect example of summer vegetables, with a harvest peak in July. As they tend to grow very vast, you’ll probably harvest them all around the same time, meaning that you will have a lot of zucchinis at the same time. From experience I’ve learned that they don’t really tend to freeze well, it is best to use them as soon as possible, and freeze the final product, such as this wonderful soup.
I know these muffins are actually more like an autumn recipe, but since apples are practically available year round nowadays, I will share it anyway, because they are DELICIOUS! These muffins are great to make a big batch of, as they will keep for about a week in the fridge without the topping – although I bet they won’t last that long haha.
