Tag Archives: lemon juice

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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Tart and sweet carrot lemon cake

Carrot lemon cake vegan

‘Hiding’ vegetables in sweet baked goods is a great way of making them healthier and to up your five-a-day quota. And it makes for really tasty treats! I recently had my pantry overflowing with carrots and a sudden hunger for lemon cake – so I decided to combine carrot cake and lemon cake to produce their lovely and delicious love child. If you want to make this cake more carrot cake like, you can add some cinnamon to the batter – but it also tastes awesome without it!  Continue reading

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Spaghetti with swiss chard sauce and cherry tomatoes

Swiss Chard spaghetti

Ever since I have a balcony, I try to grow some vegetables every summer. This year I grew lots of tomatoes, some carrots, red radishes, mini cucumbers and swiss chard. I didn’t really knew what to do with the swiss chard first, so it grew kind of massive and I started to desperately think of ideas that would use a lot of it. So I came up with this blended swiss chard sauce, that will turn a whole bunch of swiss chard into a creamy, delicious green sauce. It you don’t want to blend the sauce, I recommend to use a different kind of pasta – so you don’t end up with either pasta or sauce on your fork. Continue reading

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Creamy avocado pasta with green peas

Creamy Avocado Pasta with green peas

The past couple of weeks were marked by almost  ridiculously warm weather with up to 23° C on some days. Starting the balcony season in the middle of march has definietelly been a first for me. I decided to celebrate these very early first days of summer with a matching dish, and created a creamy, yet light pasta sauce based on avocado and natural soy johgurt. Thai basil works really great in this sauce, even though I could only get my hands on dried  instead of fresh leaves. If you can’t find it in you local store,  cilantro will work as well. To add a few more vitamins, I cooked some frozen peas along with the pasta, so I ended up with a delicious bowl of fresh, green pasta. Just make sure to use a really ripe avocado for the sauce – otherwise your dish will come out lumpy instead of creamy. Continue reading

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Millet salad with pointed peppers and cherry tomatoes

Millet salad with peppers and tomatoes

Have you ever tried millet? It’s a not very popular – though delicious – grain, that is believed to be one of the oldest cultivated crops in history. There are many different kinds of millet, the most common one being pearl millet, which is also the one I used for this dish. You can use millet just like rice or quinoa, though if you use it for the first time, always check the packaging instructions! Millet is also gluten-free, so you can use it as a tasty substitute for wheat products such as couscous or bulgur. In whole food stores, you might even find pasta or bread made from or with millets!

After using millets in several sweet dishes (like a lovely millet porridge), I wanted to give it a try in a savoury dish as well, but I didn’t want to overpower its delicious flavour with heavy sauces or spices, so I went for a zingy, fresh and just slightly hot salad with crisp pointed peppers (ball peppers will work as well) and cherry tomatoes. If you can’t find millet in your local stores, try bulgur instead – this will work just as well. Of course it won’t be gluten-free anymore! Continue reading

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Apple fennel salad with curry and mint dressing

Apple fennel cucumber salad

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

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Banana poppy seed muffins with lemon glazing

Banana poppy seed muffins with lemon glazing

Do you know food combinations that sound a bit random at first but then prove to be absolutely delicious? Poppy seeds, bananas and lemon is certainly on of them! I accidently stumbled upon this when instead of coconut flakes, I once topped my breakfast of banana slices with lemon soy joghurt with poppy seeds (daydreaming anyone?). Which proved to be an amazing combination! I first wanted to combine these flavours in a banana bread recipe, but the dense texture of banana bread didn’t really go as well with the flavours. So, I tried to make the dough “fluffier” by adding joghurt and using margarine instead of vegetable oil (which for an unknown reason always helps in creating a fluffy texture). The result isn’t really a banana bread anymore, so I decided to bake this in a muffin dish. This way, I ended up with perfect muffins that where crisp on the outside, but soft and light on the inside – simply delicious! Make sure to always beat the batter to a fluffy texture before adding the next ingredients, and add the flour last to keep the muffins from getting to dense.  Continue reading

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