Sunday, 22 May 2016

Tropical Apple Trap Smoothie

After a long but leisurely walk, I came home and rattled up this for lunch. It works perfectfor lunch, as it is quite filling, not to mention it counts as almost FOUR of your five a day!

Tropical Apple Trap Smoothie
(Serves 1)

1 apple, peeled and cut into dice
1 banana, cut into chunks (frozen, if you have it!)
1/3 cup coconut cream
1/2 glass orange juice

- Simply mix all together, and use blender or stick blender and whizz until smooth - make sure there are no apple bits in there!

Yup, that's how simple it is *smiles*

Last night, we had a flat warming for my new flat mate, and it was really good! I was surprised I lasted longer than midnight, as I had been up since half past seven doing a full shift before hand. There were familiar faces and new ones, a really lovely bunch of people!

Today I have had a lazy Sunday afternoon, just uploading some foodie photos, and earlier on we went to the park and fed the birds, then stopped by my favourite cafĂȘ on our way home, mmmm

Hope you have had a lovely weekend so far! I'm still savouring the little that is left of it *smiles*

Recipe by yours truly,

- Jules

Sunday, 15 May 2016

Caramelised Onion and Goat's Cheese Tart

Today, I have failed to make bread and cake - but at least I tried! I know a lot of people use their Sundays to make some great bakes!

So instead, I have decided to post a recipe of a tart I made last week. My new flatmate said he once made a caramelised onion and goats cheese pizza with mango chutney, and I though - I want that! But I looked up a recipe for a quiche/tart instead as my boyfriend have been wanting to make quiche for some time now! This is soooo moreish, second helpings were had and first thing the next morning I had a slice too, mmmmm ^ ^

Caramelised Onion and Goat's Cheese Tart
(Serve 4-6 people)

For the base:
2 big cups of flour (measure this dough with a coffee cup)
1 tsp salt
1/2 cup water
1/3 cup sunflower oil (Or other neutral cooking oil)

1 tbsp olive oil
2 red onions, finely chopped
1 white onion, finely chopped
1 tbsp balsamic vinegar
1 tbsp light muscavado sugar
1 tbsp oregano (optional, it can be quite strong a contrast to the rest)
70g goats cheese, cut into pieces
2 eggs, lightly whipped
200g single cream
Mango chutney

- Start by pre-heating the oven to 180C.

- Mix the dry ingredients for the dough, make a well in the middle and pour in the water and oil. Combine with a wooden spoon until it becomes easier to handle, then knead the dough. Roll out and place in a quiche tin. Prick with a fork at the base and around the sides to get an even bake. Place in the oven for ten minutes, then take it out to cool.

- Now, heat the olive oil in a large pan on medium high heat and add the onions, cook for about 10 minutes until they start to go golden, then add the balsamic vinegar and sugar and continue to fry the onions for a further ten minutes. Add oregano at this point if using.

- Brush mango chutney over the top of the base, and then pour in the onion mixture. Scatter the goat's cheese all over. Then beat the eggs and cream together lightly and pour over. Bake for about 30 minutes, until the tart is cooked through. Trim off any edges if there is any. I used a baking dish where I ended up with excess crust, but you can just cut this off with a knife.

You can enjoy this warm or cold. I tried both ways, hot for dinner and cold for breakfast the next day, and I think the flavours had developed a little over night. It all depends on what you prefer though!

What is your favourite quiche filling?

Original Source:
(Dough by my simple recipe)

Sunday, 8 May 2016

Smoky Lentil & Olive Soup

Chucking in another soup recipe before the weather gets too hot! It has been really mild here in Glasgow today, and I could almost sense a hint of Summer in the air. Cherry blossoms are in bloom, and I went on a really nice stroll this afternoon. Totally needed after a hectic week.

Smoky Lentil & Olive Soup
(Serves 2-3)

1 tbsp oil
1 large onion, chopped
2 garlic cloves, chopped
800ml vegetable stock (2 cubes)
1 cup red lentils
100g pitted olives
Good splash of liquid smoke (about 1 tsp)
2/3 glass red wine (optional)
A good squeeze of tomato puree
1 tsp oregano
1 tsp onion powder
salt and pepper to taste

- Start by heating the oil in a casserole on medium heat until softened, about 5 minutes. Add the garlic and fry forth a further few minutes.

- Now, add the remaining ingredients, turn heat down and simmer covered, for about 20-30 minutes until the lentils are tender. Stir every 10 minutes or so.

- Use a stick blender and whizz until smooth and season to taste, serve with good crusty bread!

Aside from cooking and working, I got to see my absolute favourite band - TRAVIS on Friday! They were playing at a humble venue called the O2 ABC in town, but put on one hell of a show! Through their music, I have gotten to know many amazing people from all of the world, and this year is their 20 year anniversary - can you believe it?!
What is your favourite band?

Recipe by yours truly,

- Jules

Sunday, 1 May 2016

Veggie BigMac

I have not been to McDonald's since I was 13. It is true! Somehow I made that decision half my life ago, and I still remember the last thing I had there was a strawberry milkshake...

The other week, my boyfriend said - here, wanna try and make a veggie Big Mac? Instantly I though, hmmm seems a big controversial in a way, but then again - why the heck not?! I was a picky eater up until about 7 years ago, and my dad once said to me that I would eventually start eating the burgers with everything on it - even the pickle and mustard that I once got him to scrape off with a napkin every time they had forgotten my little special order of "ketchup only" on my Happy Meal burger. Sorry McD-staff, I was one of those annoying little buggers...

Veggie BigMac
(Makes 2)

4 peppers Quorn steaks
4 leaves of iceberg lettuce
4 slices of cheese (we used smoked Austrian cheese)
3 sesame buns (use two bottoms and one top for each burger to get the two layers!)
For the famous BigMac sauce:
4 tbsp mayonnaise
2 tbsp French Dressing
2 tbsp sweet pickle (we used Branston's)
1/3 medium onion, grated
1 tbsp white wine vinegar
1 tsp sugar
1/2 tsp salt

- Start by frying the veggie steaks as instructed on the package, in the mean time - combine all the sauce ingredients together and keep aside in a bowl. Season to taste and add a little bit more mayonnaise if necessary!

- Once the burgers are done, toast the buns lightly, and start stacking! Bun - lettuce - steak - cheese - sauce x 2, top off with the lid, et voila!

I must admit, I only had a mini Mac with one layer, cause it was SO filling! Tasty though, mmmm! And it is a nifty recipe to have for a burger dressing sauce *smiles*

Recipe for the Big Mac sauce here:

- Jules

Friday, 22 April 2016

Mustard Potatoes with a Fresh Cucumber Salad

Rose is one of my favourite blogger and foodie pal online, and whenever she posts something new, I cannot wait to head over to her lovely blog and feel inspired!

This here dish, is simple, clean and if you want to learn how to make vegan kefir - Head over to her blog! I had to use normal kefir today, but you can also use creme fraiche if you prefer.

The flavours are typical European, with fiery mustard, a smooth creamy sauce and fresh dill - which reminded me of when I used to work in the firsh market in Bergen and we would make gravelaks!

Mustard Potatoes with a Fresh Cucumber Salad
(Serves 1)

Head over to Rose's blog for a vegan version!

2 medium potatoes, diced
1 tbsp oil
1/2 tsp yellow mustard seeds
1/3 tsp marjoram
Salt to taste

For the salad:
4 tbsp kefir
1 tsp mustard
Salt and black pepper
1 fresh sprig dill, chopped
1/3 cucumber, cut into small dice

- Heat oil in pan on medium heat and add the potatoes. Fry for 6-10 minutes until the potato dice softens. Stir every few minutes, but allow for them to brown all over.

- In the mean time, make the salad! JUst mix all the ingredients in order and set aside.

- When the potatoes are starting to go tender, add the marjoram, mustard seeds and salt. Fry until they are done.

Simply serve the potatoes atop the dressing, and enjoy!

On another note, I am back from my little trip to Barcelona. I had never been to Spain before, but know I understand the hype. It was such a friendly city, with grand buildings and plenty to do. Not to mention the sunshine!

I might write a post on this in the near future! How have you been?!

Original source:

- Jules

Wednesday, 13 April 2016

Earl Grey, Lemon, and Poppyseed Kringel

When I saw Maikki's Lemon and Poppy Seed Kringel, I was instantly intrigued, and I knew I had to give it a bash.

I had not baked in what seemed like forever and I had a potluck dinner to attend, the dough was one of the most cooperative I have ever worked with I think, and the poppy-seed filling had a texture that was really good to work with!

Note - I did not add as much of the poppyseed mix for the filling as I should have, and thus ended up with a bit of something looking like a mishap - but it tasted like the real deal!

The only thing I would recommend, is to visit Maikki's blog and take a look at the beauty that is her original version of this!

Earl Grey, Lemon, and Poppyseed Kringel
(Makes one loaf)

PS. My picture does this bread no justice at all! I couldn't get a picture of when you cut into it and you saw the swirl!

For the filling:
The zest of 1 large lemon
100ml (a little under half a cup) of sugar
150ml oatmilk
200g poppy seeds
1 tbsp loose Earl Grey tea (I used the contents of two teabags)
Juice of 1/2 lemon

For the dough:
200ml oatmilk
17g fresh yeast
50ml sugar
1 tsp vanilla extract
A pinch of salt
400ml wheat flour + extra for dusting
3 tbsp neutral oil (such as sunflower)

- Start by making the filling to allow the poppyseeds to soak up that Earl Grey goodness! First, dissolve the sugar in the milk, add the zest, juice, tea, and poppyseeds and mix it so you have a mixture that is almost like we sand/cement. Set aside.

- Make the dough! Start by heating up the oatmilk until it is 37C (body temperature), turn off the heat and cruble the yeast into the mix - stir until this has dissolved. Now add the sugar, vanilla extract and pinch of salt.

- Pour in the flour and mix until it starts coming together, add the oil and work the dough for about 5-10 mminutes, you should be able to clean the bowl with the dough, and it should be smooth to the touch. Leave in the bowl covered with a cloth and let it rise until it is puffed up - about half an hour.

- Now, when the dough has risen, work it again for a few minutes - yes it is sad to see all the volume go backto normal, but it will make for a really nice loaf! Roll out on a lightly floured surface, and shape into a big a rectangle as the dough allows you too. Now, apply almost all of the poppyseed mixture all across the rectangle and spread out evenly, roll up into a nice swirly loaf, and make it whatever shape you want. Top with the remaining poppy seeds, and allow to rise slightly for a second time - about 15-20 minutes.

- Heat the oven to 200C, and bake the loaf in the middle of the oven for about 30 minutes - until baked through, you don't want too crusty a bread for this lightly sweetened bread.

Et voila! Enjoy toasted with whatever you think would compliment the flavours, or enjoy on its own with a cup of tea!

Oh oh oh! And today I am leaving for Barcelona! I am only going away for five days, but the holiday is much needed! I haven't seen proper sun since ten years ago when I went to Italy... About time I'd say! I hope you all have a great week *smiles*

Original source:

- Jules

Wednesday, 6 April 2016

Fajita Bowls

I haven't forgotten about the blog!

I have just been trying to make mental ends meet in terms of life-things, and thus blogging has been put aside. But worry not, I have been cooking! And I have a few new recipes up for you *smiles*

For a long time, I have been following Ella's blog, and the other day, I saw a recipe that I thought would be great for lunches at work.

And you know? I was right, this recipe worked out great!

Fajita Bowls
(Serves 2-3, easy enough to double though!)

1 tbsp oil
2 closed garlic
150g chestnut mushrooms, sliced
2 red bell peppers, chopped or sliced
1 tsp chipotle spice
2 tbsp soy sauce/tamari
2 tbsp apple cider vinegar
1/2 tsp salt
1 tsp paprika
Black pepper
4 Spring onions, chopped
400g beans (I used borlotti)
Fresh coriander and chilli, chopped - for garnish

Brown rice to serve

For the lime and coconut cream:
50g coconut cream
Juice of 1/2 lime

For the guacamole:
1 avocado, mashed
1/3 green chilli, finely chopped
Lime juice
Coriander, chopped

- Boil the rice as instructed on the packaging.

- Start by heating oil in pan and fry the garlic until fragrant, for about a minute, then add the mushrooms, soy sauce and spices.

- Whilst this is cooking, why now quickly whip up the coconut and lime cream?

- When the mushrooms are well cooked, add the red pepper, apple cider vinegar and beans and heat through properly, before swirling through the Spring onions.

- Now, you have some time to let the dish sit (you don't want to burn yourself! I always get super enthusiastic when dinner is ready and never learn my lesson, ouch!), and make the guacamole! It takes less than five minutes, and is absolutely best fresh!

- Divide the rice between bowls, and top with guacamole, cream and some chopped chilli and coriander if you like a bit of a kick!

I love that the days are getting brighter now, I can definitely feel my mood being better now with the occasional sunshine in my face! I hope you have had a lovely week so far!

Original source:

- Jules