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.
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.
I have always loved pasta and rice dishes. I still do. I could eat them every single day. Several times a day. Comforting Italian pasta dishes, spicy Asian rice dishes, there are so many great recipes. But when you’re trying to cut down on your carb intake, those dishes won’t exactly help you with that.
However, there is a great alternative. Cauliflower!
Growing up, I only knew one way to eat cauliflower and it actually made me hate it: cooked to mush and smothered in a floury béchamel sauce. It wasn’t until sometime in my twenties, that I discovered also other ways to eat cauliflower. Raw with a dip, cooked al dente with various spices and sauces, au gratin… And so I learned to appreciate this veg. But never would I have thought that cauliflower, one day, might become one of my favorite vegetables. Yet it just might get there.
While I could eat anything pumpkin all year round, fall and winter especially call for pumpkin recipes. Over the last years, pumpkin has become more popular around these parts, but it’s still a fairly unknown ingredient. Many people simply don’t know what to do with it. And it’s so versatile! Soups, stews, roasted, grilled, sweet, savory, drinks… The list is endless.
But… cutting and peeling a pumpkin is a tedious job. And potentially dangerous! Seriously dangerous. My knife (huge, sharp chef’s knife)
often always gets stuck halfway through and as I can’t seem to move the knife in any direction, I end up ‘banging’ the pumpkin on the counter, like I was cleaving a piece of wood with an axe. I’m sure I’m not the only one. Right? Anyway, dangerous. In my mind, I already see a pumpkin flying through the kitchen. A disaster waiting to happen.