Recipe » The best pumpkin soup you’ll ever taste

Happy Halloween! Yes, it’s that time of the year where people get dressed up rather ridiculously, drink that pumpkin spiced latte and eat anything to do with pumpkin. 

Like it? Good. Because we want to share the best freakin’ tasting pumpkin soup recipe with you. (yes, we are that confident!)

Ingredients for 4 people:

1 large butternut pumpkin
2 cut large carrots
2-3 cut red onions
2-3 peeled garlic cloves
1 apple (grated)
1 liter of vegetable or chicken stock
Handful pumpkin seeds

Salt & Pepper

Pumpkin soup ingredients
The basis ingredients are quite simple but effective.

Pumpkin soup is really healthy. Pumpkins contain vitamin C,E, Iron and Calcium

Now let’s cook!

Start off by washing your pumpkin and other veggies. Cut everything rough into square sized proportions and remove the seeds. (you can leave the pumpkin skin on if you washed it well) Add all the veggies, onions and peeled whole gloves of garlic into a roasting pan (with baking paper) and sprinkle with olive oil, salt and pepper.  Mix the whole lot up so that everything is shining from the oil. Extra: You can add some fresh thyme and rosemary for extra flavour! Put it in the oven with the grill slightly on and roast for about 20-35 minutes on 220 (fan heated). Just keep checking until everything gets a nice colour.

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Before roasting..

When everything is roasted to your satisfaction, remove the stems of thyme & rosemary leaves and leave only one garlic glove before adding everything into a large soup pan. If you use all garlic gloves, the flavor might be too strong. Add 1 cup of chicken or vegetable stock and simmer. Then blend everything with a stab blender until it’s a orange puree and then add the rest of the stock until it’s your desired consistency, bringing it to boil slowly. Once it reached its boiling point, you must do the most important thing: Taste! Does it need more salt? Can you add more garlic? It’s all about those little tweaks. If you’re happy, add the soup into bowls and grate your apple over your awesome pumpkin soup.

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Et voila! Next to a nice piece of spelt cracker with crushed avocado

Alternative ingredients are:

» Add grounded cumin, for that Indian flavour
» Add grated cheese to get that sticky deliciousness

Tip »

Cool down your soup and put it in your refrigerator overnight. The next day it will taste even better!
Have a great Halloween and let us know when you’ve cooked this awesome pumpkin soup!

Love,

Elke

For more tasty recipes linked to travel, check here:

Yuan’s Hot Pot | Traditional Chinese Fondue

Preparing food in a hotpot is a traditional Chinese cooking method where a simmering pot of Chinese soup base fills the middle of the dining table. During dinner, guests drop their favourite fish, meat, frogs (oh yes) or veggies in the bubbling hot pot (Chuan Chuan Xiang). You can compare it to a traditional fondue, but better and also a bit healthier because you are not frying your ingredients. Yuan’s Hot Pot is the first of its kind based in Amsterdam. 

Yuan's Hot Pot

How it works

You start off by picking the base of your soup.Tip: be careful with your choice in the level of spice. These levels are curated on the tongues of the Asians, therefore, the half-half spicy is already very spicy! You can try it out anyway if you’re a bit stubborn, they can also make it less spicy by adding some more cooked water. Whatever you’ll choose, there are enough ingredients to choose from. At Yuan’s Hot Pot, you order your favourite dishes and drinks on a tablet and add them into your digital basket. Very 2019. What you order arrives at the table on bamboo skewers. The hot pot keeps simmering while you place the skewers into the soup and wait a couple minutes until it’s cooked and ready to eat.

Yuan's Hot Pot Amsterdam

Bring your friends!

In my opinion Yuan’s Hot Pot is not the kind of restaurant you’ll bring your date to, but I’ll leave that up to you. The interior doesn’t scream “Instagram hotspot” but this is what makes it authentic and traditional. As a result, you will see a lot of Asian customers and this is always a good sign! You’ll have more fun with family or friends around the table and time flies by while the soup boils. It’s also nice to reserve a table with more people than two, because you will be able to try and share more. This way you might be brave enough to order the frog legs, which are a real recommendation! Another option and less scary than the frog legs: shrimp dumplings (we ordered this up to five times). If you are a vegetarian or vegan, you have plenty of choice too!

Yuan's Hot Pot Vegetables

Yuan’s Hot Pot is the first restaurant in Amsterdam with this Hot Pot concept.

Why visit?

In conclusion, at Yuan’s Hot Pot, you’ll experience the real authentic taste of the Chengdu Hot Pot. This is the first restaurant in Amsterdam with this Hot Pot concept. They pamper their customers with much kindness and their secret family recipe and dishes. Sounds good right? A recipe that has been passed down from generations must be good!

Yuan's Hot Pot

YUAN’S HOT POT
Rijnstraat 51, Amsterdam
Website / Instagram
Monday – Sunday: 12:00 – 22:30

Love,

Larissa

More Tasty Spots in Amsterdam?

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 » 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

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.

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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

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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

Recipe » Healthy New Years Eve Cupcakes

New Years Eve is just around the corner! The perfect opportunity to celebrate New Year’s Eve with your close friends with good food and special drinks.
This year I won’t be celebrating New Year in Amsterdam, I will be visiting my friends in Paris. It’s always nice to bring something, so I will spend some time in the kitchen to make something delicious to bring to Paris!
I decided to make something healthy. After Christmas, I need to get back on a healthy track! Healthy eating doesn’t mean you can’t have any sweets. So let’s ring in the New Year with these healthy buckwheat blueberry cupcakes! #NoSugar
 
Christmas cupcakes
source: Pinterest

‘Be creative and make your own healthy cupcakes’

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Ingredients cupcakes:FullSizeRender(13)
» 400 g of buckwheat flower
» 4 dates
» 10 blueberries
» 4 tsp speculaas spices
» 4 tsp of cinnamon spices
» 150 ml almond milk
» 60 g of palm sugar
» 2 tsp jam
» 1 tsp of honey
Topping:
» 1/5 banana
» 10 frozen blueberries
» 70 g coconut oil
» 300 g cashew butter
» 2 dates» 2 tsp of jam

Needed:
FullSizeRender(11)
» blender
» 
oven 

» piping bag


» cupcakes cases

This is how you make it:
1. Preheat the oven to 180°C.

2. Place all the cupcake ingredients in the blender
3. Grease the cupcakes cases with coconut oil
4. Put the mixture into the cupcakes cases – use 2 spoons
5. Bake in the oven for about 25 minutes.
6. Put all the topping ingredients together in the blender
7. Put the mixture in a basket and put it in the fridge for about 10 minutes
8. After 10 minutes you can use a rubber Spatula to scoop up the mixture and plop it into the piping
9. Take the cupcakes out of the oven and add after a few minutes the topping
Cupcakes Cupcakes

Enjoy cooking!
We wish all our followers a happy new year!

Lots of  love,
Sarah