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