My love for ramen started with the famously unhealthy instant noodles that you can get for €0.50 a package in most (Asian) supermarkets. Yummy but soooo incredibly unhealthy! It contains loads of salt, and also a lot of saturated and trans fats. Did you know that the noodles in those packages are fried, and not dried to preserve them?! I used to have no idea, and enjoyed a simple noodle soup once a week or so as an easy and tasty snack, until I found out. Well, no more instant noodles for me!
As some of you might know, I spent almost 3 months in Canada and the US during my blog hiatus. Before this trip I’d never had a cinnamon roll, can you believe it? Yeah, I’d heard of them, seen them on tv, and I also read about all sorts of people that raved about cinnamon rolls, but I never tried them. Cinnamon rolls are not really a thing in the Netherlands, which is why they are difficult to get if you’re not into making them yourself.
If you are not a conventional beetroot lover, this recipe is for you! A few weeks ago, I realized I had a jar of beets in my cupboard that was about to go bad. I normally don’t love the extremely earthy taste of red beets, but I also hate wasting food, so I decided I had to make something with them anyway. I first made a pizza (with a delicious crispy crust 😍) topped with beets, goats cheese, caramelized red onion, thyme and pine nuts. Delicious for sure, but I could still very much taste the earthy flavor of the beets. So, with the other beets, I decided to make something else: a curried beet soup! With this, you can barely taste the beets at all, since the curry spices are such a dominant flavor.
Ever since I started being more mindful of what I’m eating, I’ve been making loads of things from scratch, such as pesto and hummus. The main reason for me is that by making it myself, I know exactly what goes in it, and I get to adjust it to my nutritional and taste preferences.
Have you ever read the nutrition label at the back of your ketchup bottle? It is quite likely that your favourite ketchup is actually 1/3 part sugar! If you then continue reading the ingredient list, you’ll probably see high fructose corn syrup or something alike listed as the second or third ingredient, which means that it is the second or third most ingredient used. I’m not here to discuss the whole HFCS debate, but I do know that I don’t like to eat a lot of sugar, but if I do, I want it to be in the form of a delicious cookie, cake or muffin, and not in the form of an average-tasting, salty, red “tomato” sauce.
This smoothie is actually an improved version of one of the first recipes I made for the blog. It has a little more spinach, and it is VEGAN! Yay for plant power 💚 Other than that, not much has changed, but there are better photo’s too!
A few weeks ago I was cleaning out my spice cabinet and came across a little jar of dried, edible, rose petals. I had bought them once to use as decoration for cupcakes but eventually never used them. I’ve always loved eating flowers, be it in restaurants or as a topping on a simple rice cracker, but apart from using flowers in drinks, cooking and developing recipes with them has always been a little bit outside of my comfort zone.
So, in order to step out of my comfort zone, I took a look at my favourite book, The Vegetarian Flavor Bible, to search for some ingredients that pair well with rose. Next week there is a recipe coming up that uses rose water and these pretty little candied rose petals. It is delicious and perfect for summer, so stay tuned!!
Ever since I started my research internship at the KNMI (Royal Dutch Meteorological Institute), this salad has been part of my go-to lunch if I have the ingredients on hand. It is super simple to make with only 5 ingredients, it takes less than 10 minutes to prepare, and it is really tasty too! And it will even taste better if you let it sit for a while, so the flavors can really mix together.