These burgers guys… so delicious! Now, I know the name isn’t really inspirational – like at all – but I assure you these are da bomb. And no, I’m not gonna rename them to bomb burgers haha, although it sounds kind of cool. So, if you have a cool name, let me know!! I’ll give you credit of course ;)
Yesterday, I finally saw rhubarb at my local grocery store that was actually fresh and ripe, so I immediately went for it – obviously! – and decided to put it to good use immediately. Personally, I just really love the classic combination of rhubarb and strawberries, so I decided to do something with that, and I was also inspired by a dish my grandmother and mothers used to make very often: Brusselse appelen (Brussels apples). Basically it is just an apple crumble recipe with a very yummy, but quite unhealthy and very non-vegan crust.
After all those Cinco de Mayo Mexican festivities a little while back, I kind of became obsessed with Mexican food. I’ve always loved guacamole (for obvious reasons) and maize and tomato and rice and all those classic Mexican (or at least in my non-Mexican eyes classic) ingredients. The reason this post comes this late though is something many of you will probably also have problems are familiar with: finals week, deadlines, essays, revisions, etc.
After I made my quinoa sushi, I still had some avocado, cucumber and spring onions left. I really hate throwing food away that is still perfectly fine to eat, so I decided to make a sushi bowl (as I was too lazy to actually make some more sushi haha).
Sushi might be my favorite food ever. I am in love with the umami flavor of the seaweed, the rich texture of the avocado, the saltiness of the soy sauce and the crunchy sesame seeds, which combined with some sticky white rice makes one hells of a yummy roll of sushi.
Normally I’m not really a big fan of eggs, mainly because I’m not very keen on the chicken industry, but for organic eggs I gladly make an exception. These egg muffins are perfect for a Sunday brunch or as a quick on-the-go breakfast, when made up front. You can warm these up in the microwave, but cold they are just as good!
For the so-called pizza wedstrijd organized by Jamie Magazine NL, I came up with this awesome pizza recipe. The crust is made from sweet potatoes, and the pizza is topped with soft goat cheese, rosemary, pine nuts, fresh lemon zest and caramelized sweet tomato sauce.