Potato salad is a hazard for you daily calorie count? Not this one! Instead of mayonnaise or vegan mayonnaise alternatives, I used light soy joghurt mixed with a little soy cream for a light but still delicious dressing – trust me, you won’t miss anything. I also added one of my favourite vegetables – broccoli! It’s available pretty much all year round, easy to prepare and only needs to be simmered for about five minutes – perfect even for lazy people! (Not that I am ever lazy – ok, fine, I am.)
The young potatoes and broccoli work great together, and the light thyme dressing adds the perfect creamy yet savoury flavour you want in a potato salad. Even without mayonnaise! One last point: Depending on the brand of soy joghurt you use, you might want to add a little more lemon juice than I recommend in this recipe – sadly, some brands still add quite a bit of sugar to their soy products and you will need to balance this out with something sour. Just see what works best for you! Continue reading
Lately I’ve been posting a lot of recipes for sweet stuff, so I wanted to go for a savoury recipe this time. I had initially planed something different, but then I woke up yesterday with a severely sore throat, I wasn’t able to eat anything even remotely ‘chewy’ without it hurting like hell. So, I went for a hearty cream soup recipe, that went easy on my throat but was still filling enough to not leave me lusting for snacks afterwards. The second day my throat was slightly better (albeit I then entered the runny nose and achy bodyparts stage of this cold), so I topped the soup with some roasted pumpkin seeds – though it is delicious without them as well! 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
I know I haven’t posted anything for a while – I had a big exam coming up, and spend all my days with learning and working through old exam papers. Big fun, I tell you…
But meanwhile, I received an email with the first guest post for The Uni Cookbook from Annegret from Munich! Thank you a lot for the great recipe and the lovely picture! And here we go:
- 250g potatoes
- 2 eggs
- 1 small red ball pepper
- 1 small apple (sweet ones like Gala work best)
- 3 tablespoons of joghurt
- 1-2 tablespoons of low fat mayonnaise
- 1 teaspoon of french mustard
- some gherkins (with the vinegar)
First, boil the potatoes until they are done and the eggs until they are hard. Before the potatoes cool down, peel and cut them in cubes. Now peel the eggs and cut them in halves. Get the egg yolk out of the egg halves and put it in small bow. Mix it with the joghurt, the mayonnaise and the mustard and stir until creamy. Add a little from the gherkin vinegar, the herbs and some salt and pepper, then mix with the potatoes and the diced egg white. Chop the apple and the ball pepper in cubes and add it to the potato salad. Leave it in the fridge for at least one hour before serving.
Note: This serves two hungry students.
- 2 potatoes
- 100 g spinach
- 50ml vegetable stock
- 50ml cream
- 1 teaspoon of wheat flour
- 1 teaspoon of curry powder
- 1/2 chili pepper
- vegetable oil
Peel the potatoes and cut them in bite-sized pieces. Heat some oil in a pot and roast the potatoes gently for a few minutes. Add flour and curry powder and sweat it for a few seconds before adding the vegetable stock, some garlic and the diced chili pepper. Stir well and boil gently for 10 minutes. Now add the cream and boil for another 10 minutes. Meanwhile wash the spinach and cut huge leaves in half. Add it to the curry and boil for five minutes. Season to taste with salt and curry.
Note: Try to add some cashew nuts or use different vegetables if you are not a fan of spinach.
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