A couple of weeks ago, we went to a BBQ and our contribution would be dessert. Which then prompted the question: what shall we make this time? After a BBQ, where you usually do eat more than you’d normally do, it’s good to have a light dessert to finish the meal. Something that ‘will always go down’. A light mousse is what comes to mind then, like the Greek Yogurt Mousse. Just this time in a fresh and more ‘adult’ version: Limoncello Mousse with raspberry Sauce.
Brownies are definitely my weakness. Especially if they are soft and moist, with a full chocolate flavour. I simply can’t refuse. I could even eat them for breakfast. In fact, that wouldn’t even be that bad, if you’re otherwise watching what you’re eating and following a healthy and balanced diet. Yet there is always that little voice in my head: shame on you! Well, then there’s only one option: creating a healthier version. And I think I (finally) managed: Vegan Breakfast Brownies.
Seen the weather forecast for this weekend? It’s going to be sunny! Actually, more than sunny, we’re getting tropical temperatures. Not to everyone’s liking, I’m sure. But I think we can all agree on one thing: it will be perfect weather for a BBQ. Which means that our favourite is on rotation again: Korean Chicken Skewers.
Get an early start with marinating the meat. At least a couple of hours before cooking, though the meat will be at its best if you let it marinate overnight. It will become extremely tender. Instead of marinating in a bowl, I use a zip lock bag and press as much of the air our as possible, which definitely helps the process of marinating (the meat will soak up the flavours even more).
Cheese – that’s this month’s theme at the FOODBLOG EVENT organized by Foodbloggers BENELUX. And that theme can be interpreted in the broadest sense of the word. So, anything goes. I’ve thought long and hard about what I could make with cheese. Should I make something sweet of rather go for savoury? What kind of course will it be? Should I cook or bake? What kind of cheese should I use? There are so many ways to go with cheese!
Roasted Carrot Hummus
It’s almost April and King’s Day is approaching fast. Many schools in the Netherlands have held the King’s Plays last Friday and everything turned orange. We are not such King’s Day fanatics, partly because we are living in Belgium since a couple of years and the kids attend school here. The 27th of April is just a normal day for us.
That doesn’t mean we’re not participating in all that orange madness, though. I am again participating in the Foodblog Event organised by Foodbloggers BENELUX and the theme this time (obviously) is: King’s Day. The colour orange is quite essential then. And I came with a recipe I had never made before: Roasted Carrot Hummus.
Spring has finally arrived. More than that, we’ve reached summery this week! If you’re walking outside around dinner time, you can’t escape the smell of BBQ’s all around the area. We’re not huge BBQ-fans, but we love to eat outside. And with these warm temps, we like to move into the garden. We might fire up the BBQ this weekend, or we might settle for a quick and light meal. What I love in both cases? Freshly baked bread on the side.
It was during our holiday at the farm last year, when I first made this salad. We had a BBQ with all the other guests at the farm and everybody had to bring something. I addition to the couscous salad with roasted vegetables, I made this deliciously fresh and crisp fennel salad.
Crisp and sweet
The fennel itself has a sweet, aniseed flavour. The crisp, tangy flavour of the apple and the smoky saltiness of the chicken match perfectly. You can make this of course completely vegetarian/vegan by omitting the chicken. This salad actually doesn’t really need it. Just the fennel with apple is such a great combination.
Mongolian Beef in the Slowcooker
Have you ever heard of Mongolian Beef? If you’re living in the US, you most likely have. Here in Europe, the dish is fairly unknown. And I thought it was time to get it introduced here as well. This simple dish is so flavour, I just love it.
Mongolian Beef is a very tasty stew. Perfect to prepare in the slow cooker. If you don’t have a slow cooker, that’s not a problem, as it can be prepared in a regular pan on the stove or in the oven. This dish is so delicious. With just a few ingredients and a little bit of patience, you’ll get a wonderful stew that everyone will love.
When we are having a party at our house, we often serve a buffet. Easy dishes that can be prepared beforehand and everybody at the party can take what they want. One dish, that is often in the rotation, is quiche.
A quiche can be easily prepared and the possibilities for the filling are endless. Meat, fish, veggies… there’s something for everyone. I often make several kinds, just to be sure that everyone can pick what they like best. This time, I also made a quiche with smoked salmon and broccoli. An absolute winner.
Triple Chocolate Banana Bread – the ultimate banana bread for a chocoholic. Which means, this is the prefect banana bread for me. When you browse through my recipes, you will see I have a ‘slight’ favor for banana bread. I’ve tried numerous variations. One of my all time favourites has been the Banana Hazelnut Snack Cake, quite amazing taste due to the ground hazelnuts that I used instead of flour. The runner up, following very close, is my Marbled Chocolate Banana Bread. But this Triple Chocolate Banana Bread beats them all.