Tag Archives: carrot

Celery root, carrot and apple salad

Celery apple carrot salad

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

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Sinfully decadent (albeit guilt-free!) carrot cake porridge

carrot cake porridge

Carrot cake for breakfast – who doesn’t dream of this? Though while carrot cake contains, well, healthy carrots, it is also often loaded with sugar and fat, so not really something you could enjoy as a healthy start of your day. Since I am not only a huge carrot cake fan, but also have a soft spot for a bowl of warm porridge in the cold season, I decided to mix the two into a delicious, albeit healthy breakfast dish. I recommend using vanilla soy milk for this, as it is sweet enough so you don’t need to add any more sugar (unless you have a really sweet tooth, in this case you can add a little brown sugar). Continue reading

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Spicy sweet potato soup with peanuts

spicy sweet potato soup with peanuts

I case I have never said it before, I love sweet potatoes. Like, LOVE them. They are sweet enough to work as fruit-in-disguise-of-a-vegetable (perfect for desserts), are deliciously creamy when baked in the oven but they still work great in savoury dishes like curries and soups. This soup here is one of my favourites for the first colder autumn days, it’s spicy enough to really warm you from the inside but not as heavy as many winter stews. The flavour of the sweet potatoes blends perfectly with the peanuts and gives this soup a very nice rich, creamy taste. It is also a perfect base to experiment with different flavour combinations, so go ahead and experiment with various spices (how about some garam masala?) to make this soup just a little more perfect for you – have a go at it! Continue reading

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Sushi course part 2: Inside-out rolls with white rice

Sushi course part 2 inside out rolls

So, I hope you all mastered part one of my little sushi course and are now experts in making maki rolls? Then it’s now time for a new challenge: inside-out rolls! These are a little more difficult to make (though we will use some kitchen foil to make it easier), so if you want to give them a go, maybe it’s best if you give the maki rolls a try first for practice. Since we need the rice to be more sticky than for the makis, I recommend using white rice for these. You can use whatever vegetable you like for the filling, I used ball pepper, carot, cucumber and beet root for the ones pictures above. Continue reading

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Spicy pumpkin soup with ginger and coconut

spicy pumpkin soup with ginger and coconut

Winter is the perfect season for a hot, steamy soup waiting for you for lunch or dinner – either at home or in a thermos container at uni. Some universities even offer microwaves for students to heat their packed lunch! This soup is one of my favourites, it has the perfect combination of spicy curry, slightly sweet coconut and hot ginger to really warm you from the inside. It freezes really well and also keeps fresh for a couple of days in the fridge, so I always make one big batch and feast on it for several days. This recipe makes about 4 servings – though you can of course downsize or upsize it to your liking. Continue reading

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Fried vegetables in peanut sauce with rice

vegetables in peanut sauce

This dish was inspired by the Asian cuisine, but the actual reason that lead to it’s development was the fact that I had bought a way to big jar of peanut butter. Sometimes I just forget the ‘Never go grocery shopping when you are hungry’ rule, and things like this are the result of it… But otherwise, who knows if I had ever created this dish? So I guess there’s worse than getting a little shopping druggy ;-). Continue reading

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Carrot-potato-shallot lasagna

carrot-potato-shallot lasagna

Recently I had a nice conversation in the Best student recipes! Facebook group with Markus Andri Gordon Wilde about one of his dishes: Potato pseudo-lasagne. Since I had some carrots left in my fridge I decided to create my own ‘pseudo-lasagna’ and took Markus’s dish as a starting point. This is what came out: Continue reading

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