A few months ago, my food processor broke down and I had to buy a new one. Since then, every time I use my new food processor I always want to give myself a congratulatory pat on the back for choosing this one, because it is so amazing. The first time I used it, I threw all kinds of fruits and veggies in there just to test how long it would take to chop everything into teeny tiny pieces – mostly just a few seconds! Since then, I use my food processor almost every other day – it’s just so easy to just use it instead of grating carrots or other hard veggies by hand.
One of the dishes that are much less time consuming to prepare with my little kitchen helper is this tasty salad. Instead of grating the celery root, apple and carrots by hand, you can just throw everything in a food processor and Tadaa! Instant salad! (Though you can of course also grate the ingredients by hand.) Just make sure to process the apple on it’s own, as it will turn to mush if you process it with the harder vegetables. This salad works great as a main course, and you can also easily transport it to uni or to work as it’s keeps fresh and crisp for a few hours even without a fridge. Just give it a try! Continue reading
I really love the flavour of raw fennel – it’s crunchy, savoury, and with just the slightest hint of sweetness, all of which making it perfect for any salad. I created a little symphony in green for this one, combining the raw fennel with a crisp Granny Smith and fresh cucumber. The mint and curry dressing though is what makes this salad so special, giving it a fresh, albeit warm and comfy flavour. Sounds odd? Just give it a try! Continue reading
I used to be one of the biggest night owls you can imagine, and while this has remarkably changed in the past years, I’m still not quite the early bird that I would like to be. Though I did discover that I am easily bribed in getting up early – either with the promise of a nice morning run or, even better, with food! Glorious food! And preferably something hassle-free that you only need to take from a tin before you dive right in. Just like these breakfast muffins – loaded with good stuff like carrots, apples, flax seed and wholemeal flour, sweet but not to sweet, and absolutely delicious!
The best part is, these muffins freeze really well, so you can make a batch of them on the weekend and then enjoy them throughout the next week(s)! If you take them from the freezer the night before and place them in your fridge, they will defrost completely until the next morning without drying out. Do you need any more reasons to give these a try? See how easily they are made: Continue reading
Winter is cabbage season – the vegetable section in every supermarket are bursting at the seams with with red and white cabbage, broccoli, kohlrabi, cauliflower and Brussels sprouts. And with a little luck, you can also get you hands on some more exotic kinds – like Napa cabbage, which also goes by celery cabbage, Chinese cabbage, Chinese Leaf or Wong Bok. It has a lovely, mild cabbage flavour and crunchy, yet soft leaves, so unlike some other cabbage kinds, you can also enjoy it raw. I used it to make a delicious, savoury but sweet salad with apples and cranberries, topped with a few nuts for some extra crunch. You can also use different fruits – I was thinking raisins and braised apricots – to adjust the salad to your liking. Continue reading
Ok, posting a admittedly not very guilt-free cake recipe shortly after New Year’s eve is probably not very supportive of your resolutions towards healthy food (if you made any), but this one is just too delicious to keep from you. Besides, you don’t have to bake it right now, do you? And there’s loads of fruit in it! And, ok, as in every streusel cake quite a bit of fat, but sometimes you just have to reward yourself for your amazing restraint regarding chocolate. (Self-deception? Me? Never…).
This recipe is calculated for a 23 cm diameter springform tin, and when my father and his girlfriend came over to my place for a ‘post Christmas tea’ the three of us managed to polish off half the cake – it’s seriously this good! Continue reading
Celery stalks is something I eat really often, 1) because I really love its fresh and crunchy flavour, and 2) because they are already in the perfect dip-and-munch shape and therefore perfect as a small snack when you are having a lazy moment. (Not that I would ever have any of those of course…) Root celery on the other hand is something I rarely buy, mostly because I too often think ‘why bother with a knobbly root if you can have crunchy stalks with pretty much the same flavour?’ Which is actually kind of discriminating against knobbly beings if you think of it.
So, this week I purposely bought a nice, lovely knobbly little celery root to make this special treat: apple celery soup. Don’t let yourself be fooled by the seemingly random fruit-vegetable combination – the flavours of apples and celery work perfectly together! Savoury, fresh and just slightly sweet – this soup will make you want to lick your plate clean! Just make sure not to use very sweet or mushy apples, crisp and slightly sour ones are the best choice for this dish. Also, even if you are feeling lazy, I would not recommend skipping the topping – it makes the soup go from ‘pretty good’ to ‘amazing’ in taste! But try it for yourself: Continue reading
Though we are officially approaching summer time, the weather does quite a good job in ignoring this. I am still bundled up in my winter clothes when I’m heading out for my morning run, and the evenings are still way to cold for my liking. Luckily, if you’re not getting enough warmth from the sun, you can easily get some spring feelings with a fresh and spicy soup! The heartyness of leek makes a perfect combination with fresh, sourly apples, and the spicy flavours of curry are truly the icing on the cake of this soup. I used ‘light’ soy cream in this recipe to make it vegan, though you can use any kind of plant (or dairy if you’re non-vegan) cream you like. Continue reading