Recipe » Thai Papaya Salad

Each month we invite another food blogger to tip us with one of their best recipe’s, inspired from a country or place they have been. This month we highlight a recipe from Culinessa. This Food Blogger has Asian roots and she sure knows how to create a colourful and spicy Papaya Salad (Som Tam), inspired by Thailand!

`papaya

Papaya gives this salad the sweetness to balance out the spice

Ingredients:
1 green papaya, sliced or grated
2 big carrots, sliced or grated
1 clove of garlic
9 long beans, cut in to 5 cm pieces
1 red chili / rawit for extra spice
3 tsp palm sugar
1 big tomato, in quarters
4 tbsp lemon juice
3 tbsp fish sauce
some roasted peanuts

Start by pounding the garlic together with the chili. Don’t pound the chili to hard. Add in the palm sugar.
Now add in long beans and tomato and bash them a little bit. Add in the tomato and don’t pound to hard. Season with lemon juice and fish sauce. Last but not least add in the papaya and carrot. Pound everything together and mix up well. Taste and add additional sugar, fish sauce, lemon juice if necessary. Top off with some roasted peanuts.

* You can always add in extra chilies for more spice.

Love,

Vanessa

*Vanessa is a food blogger from the Netherlands with roots from Indonesia, If you love some spice and you’re into Asian cooking, check Culinessa.com, where she shares

a lot of recipes made with love and passion. Find the Dutch version of the Thai Papaya Salad here.

 

Recipe » Walnut Cake with Pear

Each month we invite another food blogger to tip us with one of their best recipe’s, inspired from a country or place they have been. Because Christmas is coming up, we’ve asked Benine from Benine’s Kitchen to provide her with a recipe that would perfectly go along with a cup of hot chai tea latte, a fireplace, and Christmas songs. Introducing the (gluten free) walnut cake with pear!

Ingredients:
• 200 grams unsalted butter
• 150 grams sugar
• 4 eggs
• 120 grams of walnuts
• 1,5 teaspoon of cardamom
• 1 teaspoon of cinnamon powder
• pinch of salt
• pinch of ginger powder
• 160 grams of gluten free self raising baking flour
• 1 pear

pear

How you make the walnut cake with pear?
Preheat the oven on 175 degrees. Use a baking tin of approximately 20 centimetres and grease the tin with butter.
Take the butter out of the fridge and use when it’s on room temperature. Mix the butter and sugar until creamy. Add one egg at a time and mix through the mixture.

Use a food processor to chop the walnuts finely, add the chopped walnut to the creamy batter and mix again. Then add cardamom, cinnamon powder, salt and ginger powder and mix. Add gluten free self raising flour and mix shortly. Pour the batter in the baking tin. Rinse and slice the pear in quarters. Then slice every quarter into thin slices, you can leave the skin. Position the slices of pear in a straight line on top of the cake.

Walnut cake with pear recipe

Put the into the oven en bake for 55 minutes. After, take the cake out of the oven and let it cool off for about 5-10 minutes. I can recommend to eat the cake when it’s still a little bit warm though! Sprinkle some powdered sugar on top for for decoration.

For more recipe’s from Benine’s Kitchen, check out her website!

Enjoy!

Wander-Lust

Recipe » Healthy Moroccan Couscous Salad

With Marrakech on our minds, we had to share this delicious recipe with you. A Moroccan friend of mine loves to cook and creates the most amazing recipes. One of her dishes I really like is her Moroccan Couscous Salad. The taste is amazing; full of different spices & herbs, fresh and.. healthy! 
This inspired me to create my own version..

Boring salads are a thing of the past! I created my own healthy fresh vibrant Moroccan couscous salad packed with protein.Besides the fact that I really like couscous it’s also contains healthy essentials such as whole grains and fiber! You can make various couscous salads, but have a look at my version.
Say hello to this tasty Moroccan style couscous salad, Let’s go!

Ingredients for 4 persons:

IMG_4515

» 8 chicken thigh breast filet (Or add some extra roasted veggies)
» 1 diced union
» 1 bell pepper
» 1 avocado
» 1 lemon
» 1 lime
» 1/2 cucumber
» handful of peacon nuts
» 1/2 mango
» 50 a 60 gram per person couscous
» 1/2 tsp kerry powder
» 1/2 tsp tumeric powder
» fresh coriander (as much as you like)
» feta cheese
» olive oil
» handful of lamb’s lettuce

This is how you make it:

CousCous2
A few steps

1. Put chicken stock on the stove until almost to a boiling point.

2. Put the couscous in a bowl and add the double amount off hot chicken stock, than cover with cling film. Leave for 10 minutes.

3. Put a pan on the stove with some sunflower oil. Sweat of the diced union and bell pepper cubes for a about 1 minute, then add the spices (turmeric powder & curry powder), leave on the stove for another minute.

4. After leaving the couscous for 10 minutes add the union, bell pepper and spices to your couscous and mix well.

5. Squeeze half a lime in the couscous and add the zest of the lemon, add olive oil and if it needs salt than add that as well.

6. Put a grill pan on the stove and grill your chicken until nicely crisp on the outside and tenderly cooked on the inside.

7. Add the rest of the vegetables, feta cheese, pecan nuts and the fresh coriander to the couscous and mix gently. Garnish with some lamb lettuce and cut the chicken into nice pieces and put these on as well.

The result:

CousCous1
Ready to enjoy!

You can leave the chicken breast out or instead you can add fish like raw mackerel or even grilled zucchini.

Enjoy!

Love

Sarah

Recipe » Aji de Gallina (Peruvian shredded chicken in a creamy chili sauce)

Each month, a wonderful food blogger will share one of their best recipe’s in our LUST section. This month it’s a warm and tasty Peruvian recipe from Paola Holthausen, better known as @cravingsinamsterdam.

When I was little, I would always ask my mom to make me this dish. Aji de Gallina. It is such a comforting meal for me. And now I make it for Pieter since he really likes it as well. It’s not very spicy and you can always adjust the heat to your liking. Gallina means hen in Spanish. As it was traditionally made with it, but nowadays is most commonly made with chicken.

It is made with Aji Amarillo, a Peruvian chili paste that you can find in Latin American stores or online. In Amsterdam, you can find it at Tjin’s Toko.

This recipe serves 3.

Ingredients:

  • 2 tablespoons of butter
  • 1 medium white onion, very finely chopped
  • 1 clove of garlic, minced
  • 6 tablespoons of Aji Amarillo paste (you can add more if you like more heat)
  • 500grs of boiled chicken, shredded
  • 2 slices of white bread, crusts removed
  • 1/2 a cup of milk
  • 300ml of cream
  • 3/4 of a cup of chicken stock
  • 100grs of grated Parmesan
  • Salt to taste
  • Extras for serving:
  • White rice
  • Quail eggs (or chicken eggs)
  • Pecans
  • Parsley


Aji de Gallina is a traditional Peruvian recipe

Remove the crust from the white bread and discard them. Soak the bread in the milk, use a fork until it dissolves.

Place the butter in a large pan over medium heat. Once it melts, add the onion. Let the onion cook for a few minutes till it becomes translucent, stirring from time to time so it doesn’t get brown. Then add the minced garlic. Stir. Add the Aji Amarillo paste. Stir for a minute.

Then add the shredded chicken. Add the white bread soaked in milk, the cream and chicken stock. Stir until everything is well combined. Let it cook for about 15 to 20 minutes until it thickens. Stirring from time to time.

Then add the Parmesan and salt to taste. Mix well. Serve with white rice, soft boiled quail eggs, chopped pecans and chopped parsley.

Enjoy!

Love,

Paola
www.cravingsinamsterdam.com

Recipes » Dutch Winter Meals

Food, food, food, we love it! One of the best things about traveling is that we get to taste different cuisines. We love it all!
Asian, Mexican, Italian, French, you name it! But as we are both from the Netherlands, we thought it would be nice to show you some authentic Dutch winter meals! We’ve selected 2 favorites that perfectly suit the cold season:

Hutspot
This dish includes a whole bunch of potatoes and it mostly combined with vegetables such as cabbage, carrots or kale. The idea is that you mash the veggies and potatoes together so you get one mashed dish.
It’s mostly served with meat such as porkchops, big meatballs or sausages with gravy.

The recipe for a traditional “Hutspot” (Carrots & Potatoes) like the picture below is quite simple:

Cook 1kg potatoes together with about 1kg big carrots for about 15 minutes. Once cooked, remove the water and start frying some finely cut onions into a separate pan with butter. After glazing them, add the onions into the pan with the potatoes and carrots and start mashing them together. Add a tablespoon of mustard and 50ml of semi skimmed milk. You can add 150 ml of vegetable stock for extra flavour, but reduce the milk for it becomes too watery. Add some salt and pepper and top it of with some gravy and a (veggie) sausage. Yummie!

“These 2 Dutch winter meals will keep you warm this season!”

Dutch winter meals

Ewrtensoep (Dutch traditional split pea soup)

»300g dried green split peas
»100 g thick-cut bacon (for the vegetarian version you can use smoked veggie bacon from the vegetarian butcher.)
»1 stock cube (vegetable or chicken are both fine)
»2-3 carrots, cut into 1 cm cubes
»1 large potato, peeled and cubed (optional)
»1 small onion, chopped
»1 small leek, sliced
»half a celeriac, cubed
»Salt and pepper, to taste
»a handful of chopped celery leaves
»a handful of sliced smoked sausage (Dutch Rookworst) I used 2 vegetarian sausages

Dutch winter meals

For the best results you should rinse and set the split peas into cold water for about 1 hour. After that you boil the split peas with the pork chop and bacon. Let it boil for about 45 minutes and skim off the floating scum. Pour all water off, rinse peas (and meat) again and put them back on the fire with clean water if possible. Meanwhile, prepare the vegetables:
Cut the skin of the celeriac, peel the potatoes, and dice celeriac and potatoes. Peel the carrot and dice it. Cut the leeks and wash them. Add the vegetables to the pan and let simmer until the peas are done (one hour at least, the split peas must be broken). Twenty minutes before the end of cooking, add the whole smoked sausage and celery leaves. Taste, finish off with pepper and salt. The pea soup is still fairly liquid. Let it cool completely and reheat it the next day, or freeze in portions. When you want to freeze the soup, add the smoked sausage when reheating, or divide the sausage in equal quantities over the portions. » Skip the meat for a vegetarian version and add a veggie sausage at the end.

These 2 dishes will keep you warm during the winter time!

Love,

Elke

5 x winter drinks to keep you warm this Christmas

We’re ditching the cold drinks this month and can’t wait to snuggle up in front of the TV of fireplace with a hot drink. Inspired by the world and other platforms, we have selected 5 delicious winter drinks to keep you warm this Christmas!

1. Golden Milk 
This recipe originated from India where they use the spice Curcuma in almost everything. ‘Curcuma (or Turmeric Root Powder as they call it) might well be the healthiest spice on Earth. Made by grinding the dried root of the Curcuma longa plant, this ancient superfood and key ingredient in curry powder has been used by Indian Ayurvedic healers for centuries’. States the healwithfood.org website. So with this good news it’s one of the best winter drinks as it will help your immune system throughout the winter.

winter-drinks-golden-milk
Recipe and photo by The Green Happiness

Ingredients: (for 2 persons)

  • 400 ml almond milk
  • 1 tsp kurkuma
  • 1 tsp ginger
  • 1 sp ahorn siroop (10 ml)
  • 1 sp cinnamon

Preparation:
Pour the almond milk in a saucepan and add the Curcuma, Ginger, Cinnamon and the Ahorn Syrup. Stir well and heat until it simmers. Now it’s ready to drink and you may top it with a little cinnamon!

2. The ultimate Hot Chocolate
Oelala, this recipe is finger licking good! We all know how to make a hot chocolate but this drink includes marsmellows so take a moment and take your time for this one. It only takes a few minutes to make!

hot-chocolade
Recipe and photo by Jamie Oliver

Ingredients: (for 2 persons)

  • 565 ml full cream or semi-skimmed milk
  • 2 ts of good quality drinking chocolade
  • 1 handful marsmellows
  • some sugar for extra tasting

Preparation:
First put the milk into a pan. Bring to a simmer – not a boil – and while it’s heating, put a tablespoon of choccie powder and sugar, if using, into each mug. Add a little warmish milk from the pan to each mug – you just need enough to dissolve the chocolate powder. At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it – you need the extra space for shaking and frothing). Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour the milk into your mugs. A little stir, and you can slurp your way to heaven!

3. Homemade Glühwine
It’s a traditional Christmas drink that you will find at most Christmas Markets around the world but the best recipes come from Germany or Austria. It will warm you up in an instance. (just be careful you drink responsibly as it contains alcohol)

wd-10-mulled-wine

Ingredients: 

  • 1 bottle of red wine (750ml)
  • 3/4 cup of water
  • 3 whole gloves
  • 3/4 cup of sugar
  • 1 cinnamon stick
  • 1 orange
  • optional: star anise

Preparation:
Pour red wine into saucepan and add all the spices, use medium heat, stirring occasionally until sugar is dissolved. Reduce to low heat for approximately 30 minutes, stirring occasionally. Make sure that the wine won’t boil! Use some cinnamon sticks as garnish and enjoy!

4. The Christmas Coffee Cocktail
Wow, this coffee cocktail is serious business! Feeling a bit sleepy after all that food? This baby will wake you right up! 

coffee-2
Wake me up baby! Photo & recipe by Electric Everyday

Ingredients: 

  • 4 oz strong coffee
  • 1 1/2 oz amaretto liqueur
  • 1 1/2 oz coffee liqueur
  • 1 oz butterscotch schnapps
  • 1 oz creme de cocoa
  • fresh whipped cream
  • grated chocolate, for garnish

Preparation:
It’s a combination between strong coffee and liqueurs so pour all of them into a glass after heated up. Stir all together and top with fresh whipped cream. Garnish with grated chocolate. Serve warm or over ice. (but we prefer warm of course)

5. Turkish Salep
When I visited Istanbul 2 years ago, I discovered a drink that I couldn’t stop ordering. It’s called Salep and it’s one of the perfect winter drinks to serve your guest over Christmas. It’s the feeling when you come home from an ice-skating trip, when your hands and feet are cold and your mother gives you a warm drink. Salep brings you right back to that moment. It’s sweet and has a milky anise taste to it. 

Winter drinks : Salep
Photo by and recipe by Lauren Rothman

Ingredients: 

  • 2 tablespoons glutinous rice flour (Glutinous rice flour can be found at any well-stocked Asian supermarket)
  • 2 cups whole milk
  • 4 teaspoons sugar
  • 1/4 teaspoon rosewater
  • ground cinnamon for garnish
  • chopped pistachios for garnish (omg yes!)

Preparation:
In a small saucepan, combine rice flour and milk, whisking well. Set saucepan over medium heat and bring to a simmer, whisking constantly. When mixture has thickened, about 2 minutes longer, add sugar and rosewater and stir. Divide salep between two mugs and garnish with cinnamon and chopped pistachios.

All the recipes are quite simple to make and will wow your family or guest you may have over Christmas. So run to the shops, what are you waiting for?

Love,

Elke

More Christmas? Check out these tasty Christmas Recipes!

Christmas Recipes

Everybody in Amsterdam is drinking this Summer Cocktail

What time is it? Cocktail o’clock you say? We have a new favorite summer drink and it’s created with a local brandy named JAJEM.

Jajem is locally distilled brandy from Amsterdam and has ingredients like elderflower, lemongrass and hibiscus plus it’s vegan, so cocktails for everyone! You may have seen or drank this cocktail at a festival or several bars but if you haven’t heard of the Red Light Mule, here is the recipe for the Amsterdam summer cocktail of the year:

Red Light Mule Ingredients:

  • 50 ml Jajem
  • Ginger Beer
  • 2 parts of lime
  • Mint leaves
  • 1 dash of Angostura bitters
  • Ice

Amsterdam summer cocktail
This year’s summer cocktail

Serve it in a American redcup (for the full affect) or a pretty glass and tadaaaa! Here’s your summer drink for this summer. For more info about Amsterdam JAJEM, check this link.

*We did not collaborate with JAJEM for this article, we genuinely love it!

More recipes? Check them here!

 

Recipe » Vegan Pumpkin Curry inspired by India

I looove curries. Not just because they taste so damn good, but also because of the colors and the many ways you can prepare them. I have never been to India but their cooking style inspires me. They use a lot of herbs into one dish, sometimes more than 10 (!) and it can take up to 4 hours to prepare the perfect curry. But let’s face it, we live an active lifestyle and we do not always have the time. I decided to share this easy to cook Vegan Pumpkin Curry recipe with you so you can enjoy a little taste of India in just 30 minutes!

Ingredients for 4 people:
» 1 pumpkin
» 1 aubergine (I’ve added this in my recipe but you can also do without)
» 1 chopped red onion
» 1 chopped glove of garlic
» 400ml coconut milk
» 1 tin of chopped tomatoes in their juice
» 1 sachet of fairtrade curry paste
»
400g of chickpeas
»
fresh coriander for garnish

Ingredients Vegan Pumpkin curry
Always go for the fairtrade option! 

Preparation:
Pretty simple actually!
1. Cut the pumpkin into small squares, remove the skin and wash.
2. Fry the onions and chopped garlic into some coconut oil until glazed.
3. Add the pumpkin and a dash of coconut milk and stir for about 5 minutes.
4. Add the rest of the coconut milk and the curry paste. Add the tin of tomatoes, bring to boil and let the whole bunch simmer for about 20 minutes.
5. After 20 minutes you add the chickpeas. Leave for another 5 minutes and turn off the stove.
6. Add a bit of salt, pepper and coriander if you like to.
7. Serve it with rice, couscous or quinoa (I know, that’s not Indian, but hey)

vegan-pumpkin-curry-recipe

Voila! You’ve got yourself a vegan pumpkin curry! For the best flavor, you let it cool down, add the pan into the fridge and enjoy it the next day when all the flavors are even better.

This recipe will cost you around 6 to 8 euro’s and it’s sooo easy to make!

Love,

Wander-Lust

Recipe » This summer’s best cocktail!

Last weekend we went to Valencia for the weekend. We were there for a few days only, but it felt like a full summer holiday! Every city inspires us in a different way and Valencia inspired us to a a-ma-zing summer cocktail.

The combination between sun, beach, delicious pinchos, local prosecco (seriously cheap and good) and architecture, is what made us so intense happy in Valencia. Everything what we needed after spending some cold days back in the Netherlands.

Valencia treated us well, when we arrived it was 27° and the rest of the days it was around 24°. On the second day we went to the beach. After a long warm beach day we ordered a cold fresh drink: Aqua di Valencia at the bar of La Mas Bonita. If you are looking for a nice alcoholic refreshment then this is the summer cocktail for you! (and so easy to prepare!)

Ingredients:
» 1/4 liter Prosecco
» 3/4 liter Freshly Squeezed Orange Juice
» 100 ml Vodka
» 100 ml Gin
» 50 g Brown Sugar
»  4 Strawberries

How to make it:
Put a good amount of ice into a large glass. Add the brown sugar. Cut the strawberries into small pieces. Add the strawberries, gin, vodka, prosecco and fresh orange juice Cava.
Done!

Valencia 10 Valencia 11

From now on this is our favorite summer cocktail for this summer!

Enjoy!

Love,

Wander-Lust

Recipe » Japanese Tofu Salad

It’s been a while since we’ve posted a recipe but when we do post it, it’s gonna be good!
One of the new foodtrends of 2016 is to eat less meat or explore vegetarian and vegan recipes.
At Wander-Lust we always post recipes inspired by travels or countries.
This time we go Japanese! This vegan Japanese Tofu Salad recipe is so easy, you can be done within 15 minutes!
The ideal lunch for when you’re rushing but feeling like something healthy.

Processed with VSCO with hb1 preset
Colorful ingredients from Albert Heijn

Ingredients for 2 persons:
» 1 firm tofu block chopped in small squares
» 2 carrots (grated)
» 1 zucchini (grated)
» 1 avocado » sesame seeds
» 2 tbs of sesame oil
» 1 tbs of rice wine vinegar (you can also use red wine vinegar)
» 1 tbs of ginger (finely chopped)
» 2 tbs of miso paste (available at most toko’s)
» 2 tbs of clear honey

flaxseed oil for the japanse tofu salad
Flaxseed oil is very good for you because of it’s Omega-3

Optional extra’s :
» 1 small can of Sweetcorn
» 1 tsp of Java sambal (hot!)
» 1 tbs of soy sauce

How to prepare:
Wash the zucchini and carrots and use a grater to create thin and long strings.
Cut the tofu in half and take some kitchen paper and press this onto the tofu to soak up the the water. If you don’t do this, your salad will be too moist!
Add the carrots, courgette and tofu in a bowl and sprinkle with sesame seeds.

japanse tofu salad

“This Japanese Tofu Salad is ready within 15 minutes!”

The dressing:
To create the dressing you firstly take 2 spoons of miso paste, 1 table spoon of sesame oil (I love this oil so I use a little more), the flaxseed oil and the chopped ginger. If you want you can use a garlic press for this! Add the honey for extra thickness and sweet flavors.
Mix everything until you have your finished dressing. You can add some Japanese soy sauce for a bit of salt but that’s up to you.
I love a bit of spice so I always add a spoon (or 2) of “Javaanse sambal“.
Finally, pour the dressing over your vegetables and steer. Easy peasy!

finished Japanese tofu salad

Processed with VSCO with hb1 preset
Et voila, your healthy vegan Japanese Tofu salad!

Tip » Leave the salad in the fridge for a couple of hours so all the flavors can soak into the tofu.
You can keep the salad for 2 days if refrigerated.

For more recipe’s check here:

More meat free inspiration? Check my post about Vegans are Hot!

Love,

Elke