Tag Archives: garlic

Sweet potato and blood orange soup

sweet potato blood orange soup

There’s nothing better in the first cold days of winter than a hearty soup to warm you up. And even better is a soup that is hot and sweet at once. This lovely soup was made from sweet potatoes and a little blood orange juice which adds amazing flavor to it. If you are not sure if you like ‘sweet’ soups, use half sweet and half regular potatoes – this will make the soup more hearty. By the way: This also makes an amazing starter for a festive dinner!  Continue reading

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Super easy home made hummus

home made hummus

If I had to pick my favorite spread/dip, hummus would definitely win – even before any kind of chocolate spread. Hummus is just so versatile – you can spread in on fresh bread, dipp all kinds of veggies in it, use it in wraps and sandwiches… Or you can eat it right from the container, which I may have done a few times. You can get pretty good hummus at your local deli or supermarket, but I often find the store-bought kind lacking in flavor. Also, if you read through the ingredients label, you can see that many producers add all kinds of food additives such as thickeners or preservatives. If you want to avoid this stuff and make sure that the hummus tastes even more delicious, you can simply make from scratch. And don’t worry, it’s really easy to make!

I usually boil the chickpeas myself and don’t use canned ones, so my recipe starts with boiling the chickpeas. Boiling chickpeas often takes at least two hours, but you can shorten this time significantly by doing two thing: soaking the chickpeas for at least 12 hours before boiling and adding a pinch of baking soda to the water when you boil them. This will make the water slightly alkaline, which speeds up the cooking process. This way you will even save energy! If you are in a hurry and want to use canned chickpeas, go ahead – you will need about 400 g.  Continue reading

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Pasta salad with blanched spinach and dried tomatoes

Spinach pasta salad with 2 kinds of dried omatoes

Whether you are at a BBQ, a big summer party or simply at home – a delicious pasta salad is always a big hit! Though this takes a little more work and time to prepare, its flavour is definitely worth it! It combines your favourite pasta (I used buckwheat, but any kind works well), blanched spinach, roasted pine nuts and dried tomatoes with a flavourful garlic dressing with fresh spring onions.

The secret which makes this salad extra yummy is using two different kinds of dried tomatoes: The ones stored in olive oil and salted dried tomatoes, which are sold without any additional oil or fluid – is really just tomatoes and salt. Due to their different preservation method, they have a slightly different flavour and texture. While the salted dried tomatoes are – no surprise here – saltier, more flavourful and also a little drier and firmer, the ‘oily’ ones have a mild yet fresh flavour and are a little more ‘squishy’. By using both kinds of dried tomatoes, you get the best of both – and you also prevent your salad from getting to oily or to salty. Just give it a try! Continue reading

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Creamy spinach soup with soft cheese

spinach soup with soft cheese

We can’t deny it any more – winter is coming! This week there was even the first snowfall of the season in Munich, the city where I grew up. Admittedly, it wasn’t very much snow and it quickly melted away, but still – it’s time for dishes that are not only delicious, but also warm you from the inside! One of my favourites in winter are any kind of creamy vegetable soups, since they are fast and easy to prepare and give you an extra vitamin boost to keep any flu viruses at arm’s length. For this soup, I have used one of my all time favourite vegetables: spinach!  Continue reading

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Creamy courgette-potato soup with garlic

Courgette-potato soup with garlic

You need:

  • 2 small potatoes
  • 1 courgette
  • 1 small shallot
  • 250ml vegetable stock
  • garlic
  • 1 tablespoon of cream cheese
  • 1 tablespoon of parmesan
  • olive oil
  • herbs de Provence
  • salt
  • pepper

Clean the vegetable and cut all in small cubes. Heat some olive oil in a pot and roast the shallot and the garlic gently for a few minutes, then add the potato and courgette cubes. Fry the vegetable for about five minutes, then deglaze with the hot vegetable stock. Boil the soup for 10-15 minutes, then melt the cream cheese into the soup and season with herbs de Provence, salt and pepper. Blend until creamy and serve it with fresh bread and a topping of grated parmesan.

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