Quiche with goat cheese & oyster mushrooms

When I was rewriting this recipe for this quiche with goat cheese, I decided to make it one more time but ditch the puff pastry and bacon. Aka: a skinny quiche. It was divine and my sister agreed.

Ingredients for one quiche with goat cheese for 4 people

Continue reading “Quiche with goat cheese & oyster mushrooms”

Chicken stew with parsnip

The best  idea I ever had, was to get a subscription on biological veggies from a farm near my house. Not only are the veggies grown locally and free of pesticides (healthy), you also get seasonal vegetables, which means you discover food you might never even have heard of.  Another advantage is you never know which veggies you will get which makes it cooking a bit more surprising and fun.

With every box of veggies, you get a newsletter with very easy recipes to make.

This easy, Southern European stew with parsnip and chicken is one of those recipes and truly a gem.  Continue reading “Chicken stew with parsnip”

New Yorkers – chocolate chip cookies

Chocolate craving alert!

New Yorkers are the most delicious cookies you can find in the supermarket. And by far the ones you always take with you in your basket.

Turned out these New Yorker chocolate chip cookies are not that hard to make yourself. Here is a recipe for New Yorkers that pleased me very much.

Do be careful though! The way you bake them in the oven is extremely important (too low temperatures make the cookies too dry).

Ingredients for 20 New Yorker cookies

  • 150g softened butter
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 3/4 cups plain flour
  • 1/2 cup dark chocolate bits
  • 1/2 cup milk chocolate bits

How to make these New Yorkers

  • Preheat oven to 160°C or 320F.
  • Line 2 baking trays with non-stick paper.
  • Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla extract for 1-2 minutes or until smooth and well combined.
  • Beat in 1 egg.
  • Stir in 1 3/4 cups plain flour in two batches.
  • Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed.
  • Spoon tablespoonfuls of the mixture into balls and place on the lined trays.
  • Press the cookies down slightly.
  • Bake for 15-18 minutes or until light golden and cooked.
  • Transfer to a wire rack to cool.

You can store these New Yorker cookies in an airtight container up to 1 week.

Enjoy!

Vegetarian greek lasagna

I love diets! Really. Because I only remember the diets that I like and I can work with. Dieting is really for people who take themselves too seriously. The only rule and diet in my kitchen is that there are no rules except for following my common sense. My common sense often times lets me down, but hey, we keep perfecting over time.

I believe, rock solid, in balanced eating. And balancing, I take that quite literally. After a day when I had 3 pieces of cake (otherwise it was thrown away, really!) and an ice cream (otherwise it would have melted, really!) it’s time for a detox, which usually means: vegetarian recipes and food.

With this vegetarian lasagna (delicious and especially easy), you immediately bring a piece of Greece on the table.

Continue reading “Vegetarian greek lasagna”

Mexican oven dish with minced beef

I absolutely adore Mexican food. Haha, just joking. I really don’t like Mexican food usually. Too much great ingredients mixed together and I can’t help it.. I am European, I like my food simple with the best ingredients.

But then I stumbled upon this Mexican oven dish. You hardly need fresh ingredients, you can easily leave out the meat and make it vegetarian and the flavors are delicious. Continue reading “Mexican oven dish with minced beef”