Peanut Butter Granola




Peanut Butter Granola with Nuts and Dried Cranberries

I am NEVER ever buying granola again! I never realized how easy it is to make your own! For my first go I was very pleased with the outcome and taste so I had to share it with you guys. My boyfriend loves peanut butter so I decided to go for a peanut butter granola filled with almond flakes, walnuts, cranberries and sunflower seeds. We both LOVED it! Hopefully you will as well!


2 cups rolled oats

5 tablespoons peanut butter

3 tablespoons honey

½ cup almond flakes

½ cup walnuts, roughly chopped

½ cup dried cranberries

¼ cup sunflower seeds

Pinch of salt


Preheat your oven 160C/325F.

Over low heat, mix together the peanut butter and honey in a small pot until a smooth consistency. In a large bowl combine and mix all the ingredients, including the peanut butter mixture.

Line an oven tray with parchment paper and spread out the oats. Bake for about 30 minutes, stirring a few times to allow equal browning; the finished product should have a golden brown color. Let the granola cool off completely before storing or serving. Enjoy!



Tomato Jalapeño Soup



Tomato Jalapeño Soup

I went out for Mexican last night with friends and my boyfriend, and it has been a while since I had Mexican food which is crazy since I love it! Anything from nachos to fajitas, I love it all. So having it last night just made me crave it even more, which means that lunch today had to be something Mexican style. My boyfriend was in the mood for soup so I decided to go for a spicy soup topped with lots of avocado, crème fraiche and served with lots of nachos for dipping and scooping. Yummy!


This recipe serves 4-6


750g tomatoes, quartered

1 red bell pepper, chopped

2 jalapeños, chopped (deseeded if preferred)

1 onion, chopped

2 cloves of garlic, minced

Can of whole peeled tomatoes (400g)

500ml vegetable stock

½ cup of corn kernels

½ cup of black beans

1 tablespoon olive oil




2 spring onions, thinly sliced

4 tablespoons cilantro, chopped

2 avocados, sliced

1 lime, quartered

Crème fraiche or sour cream


In a large pot heat the olive oil over medium heat and add the onion and jalapeño peppers. Cook, stirring a few times, until the onions are translucent, now add the garlic and cook until fragrant.

Add the tomatoes, bell pepper and can of peeled tomatoes, cover and cook for about 5 minutes, stir half way to make sure nothing sticks to the bottom. Pour in the stock and cover once again and cook for 20 minutes until the tomatoes and bell pepper are tender. Using a hand/stick blender blend the soup until it has a smooth consistency. Add the corn and black beans and season with salt and pepper.

When ready to serve, pour the soup in bowls and top with the avocado, crème fraiche, cilantro, lime, spring onions and nachos. Enjoy!








Thai Beef Stew


Even though spring has arrived it can still be pretty chilly, so I was craving something that could warm me right up. I haven’t had a good curry in a while, so I decided to go for that tonight. I usually make it with chicken or shrimp, but this time I made a beef stew, and I must say it is definitely a keeper!

This recipe serves 4-5.


1kg stew meat, cut into 3cm cubes

1 large onion, chopped

1 clove of garlic, minced

2 red chili peppers, thinly sliced (discard seeds if you prefer)

600g medium butternut squash, peeled, cleaned and cut into 3cm cubes

125g bean sprouts

2 teaspoons packed brown sugar

160ml red curry paste

400ml coconut milk

1 cup fish broth

2 tablespoons lime juice

4 tablespoons cilantro, chopped

2 spring onions, thinly sliced

Lime slices for serving (optional)

3 tablespoons olive oil





In a large pot heat 2 tablespoons of olive oil over medium heat. Season the meat with salt and pepper then add it to the pot and brown on all sides. You might have to do this in batches to make sure of equal browning. Transfer the browned meat to a plate and heat the remaining olive oil in the used pot. Add the onion and half of the butternut squash and cook until the onions are translucent. Mix in the garlic and cook until fragrant.

Now it is time to deglaze, add the fish broth and scrape the bottom of the pan. Add the beef, red curry paste and stir until dissolved. Pour in the coconut milk, and brown sugar. Cover the pot and simmer for 1 hour. Now add the remaining butternut squash, cover the pot and simmer for another 1-2 hours.

Boil some water and put the bean sprouts in a sieve. Now pour the boiling water over the bean sprouts and set aside.

Before serving season the stew with salt and pepper if necessary and stir in the lime juice. When ready to serve sprinkle the chili pepper, bean sprouts, spring onion and cilantro over the plates. Serve with white rice, lime slices and enjoy!




Chicken Sandwich with Buffalo Cauliflower

Chicken Sandwich with Buffalo Cauliflower

Sometimes a simple dinner is all I need to end my day and this recipe is a perfect solution for that. It is easy, quick and will satisfy your hunger in no time!

This recipe serves 2.


2 chicken breasts

2 ciabatta rolls

2 slices of cheddar

1 avocado

1 tablespoon Cajun spice



Olive oil to cook the chicken

For the cauliflower:

125g cauliflower florets, sliced

½ cup buffalo sauce



2 tablespoons olive oil


In a pan heat the olive oil over medium heat. Season the chicken breasts with the Cajun spice, salt and pepper. Cook the chicken for about 15 minutes, turning occasionally for equal browning. Slice each chicken breast once fully cooked.

In another pan heat the 2 tablespoons of olive oil over high heat. Season the cauliflower slices with salt and pepper and cook for about 2-3 minutes, turning half way. Now add the buffalo sauce and cook for another minute; make sure each slice is fully covered with the sauce.

In a small bowl mash the avocado and season with some salt and pepper.

Cut the ciabatta rolls open and add one cheddar slice to each bottom half. In an oven, grill the ciabatta at 220C/425F until the cheddar is fully melted.

To assemble, spread half of the mashed avocado over the cheddar covered sandwich slice. Top with the buffalo cauliflower, Cajun chicken and second sandwich slice. Repeat with the remaining ingredients and serve immediately. Enjoy!

Chicken, Brussels Sprouts & Beer Casserole with Cauliflower Mash

Chicken, Brussels Sprouts & Beer Casserole with Cauliflower Mash

This cheesy dish is so yummy. I love the combination of the Brussels sprouts with the beer and then the creaminess of the cauliflower mash just completes it. It is a perfect meal for these last cold days that will just warm you up in no time!

This recipe serves 4.


500g Brussels sprouts, cleaned and halved

500g chicken thighs, sliced

30cl beer (I used Heineken)

150g Gouda cheese, grated

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon lemon pepper

¼ teaspoon chili powder



2 tablespoons olive oil

For the mash:

1 medium cauliflower, cut into florets

250ml heavy cream

1 vegetable bouillon cube or stock cube

White pepper



150g mozzarella cheese, grated


Heat the olive oil in a pan over medium heat and add the sliced chicken, season with salt and pepper. Once the chicken is cooked set it aside. Bring the heat to high and add the Brussels sprouts to the pan with the chicken fat. The vegetables should be browned but not fully cooked.

In a large bowl mix the Gouda cheese, garlic powder, onion powder, lemon pepper and chili powder until well combined. Now add the chicken and Brussels sprouts and season with salt and pepper if needed, lastly pour in the beer and mix all together.

For the cauliflower mash, add the florets, cream and bouillon cube to a large pot and boil until tender, 8-10 minutes. Add the cauliflower to a food processor and blend while gradually adding the cream, in which the cauliflower was cooked in, until a smooth consistency, season with salt and pepper if needed.

Pre heat the oven to 200C/425F. Now assemble the casserole by adding the chicken and Brussels sprouts mixture to an oven dish. Top with the cauliflower mash and cook in the oven for about 45 minutes, the beer and cheese mixture should be bubbling. Sprinkle the mozzarella cheese over the casserole and broil for a few minutes until the cheese has some color. Enjoy!

Mussels Steamed in a Spicy Tomato Sauce


Mussels Steamed in a Spicy Tomato Sauce

A second mussel recipe, I couldn’t help myself. This time I decided to spice it up and steam them in a spicy tomato sauce. Steaming the mussels in the sauce adds so much more flavor, and lucky me, there was enough sauce leftover that I was able to use it as a base for a tomato soup the next day.

This recipe serves 2-3.


2kg mussels, cleaned and debearded

2 cans whole peeled tomatoes (800g in total)

2 cloves of garlic, minced

1 onion, thinly sliced

250ml dry white wine

1 tablespoon lemon juice

1 teaspoon sweet chili sauce

1 teaspoon sugar

½ teaspoon chili powder

½ teaspoon chili flakes

Parsley, for sprinkling

1 tablespoon olive oil




Discard any mussels that are broken or won’t clamp shut when tapped.

In a food processor blend the tomatoes until smooth.

Heat the olive oil in a large pot over low-medium heat and add the onions. Once they are translucent add the garlic and stir until fragrant.

Increase to medium heat and add the remaining ingredients except the mussels. Let the sauce simmer for about 30 minutes until it thickens. Taste to see if it needs more salt, pepper, chili powder or chili flakes.

Now add the mussels to the pot, cover and steam for about 5-8 minutes. Stir half way to make sure that all the mussels are coated in the sauce. The mussels are done once they have opened; discard any that are still closed.

Sprinkle the parsley over the mussels and serve with your favorite sides and dips. Enjoy!






Flourless Avocado Pancakes

Flourless Avocado Pancakes

These savory pancakes are such a delight to eat for lunch or as a snack. I highly recommend making them as they only require a few ingredients but taste delicious. I served them with goat cheese and my own tomato jam.

This recipe serves 1.


½ avocado

2 eggs

1/8 teaspoon baking powder

1/8 teaspoon Italian seasoning

1/8 teaspoon salt

Pinch of chili powder

Butter or olive oil


Heat a skillet with some butter or olive oil over medium heat.

In a bowl mash the avocado with a fork until almost clump free. Mix in the baking powder, salt, Italian seasoning, chili powder and eggs.

When the skillet is hot start cooking your pancakes. You can choose how thick or thin you would prefer them to be. Once the bottom looks browned gently flip them over with a very thin spatula.

When all the pancakes are cooked you can serve them plain or with your favorite ingredients. Enjoy!


Tomato Jam


Tomato Jam

I love the entire concept of sharing food! Whether it is just the two of us or with friends and family, I think it is such an enjoyable experience. So if I am too lazy to cook a cheese board always comes to mind. This time I served it with a homemade tomato jam which complimented the cheese so well that I just had to share the recipe! Hope you will enjoy it as much as I did.



500g tomatoes

3 tablespoons packed brown sugar

1 tablespoon honey

Juice of ½ a lemon

½ teaspoon salt

Pinch of chili flakes


Fill a medium size pot with water and bring to a boil. Slice an “X” into the bottom of each tomato, and then carefully drop them in the boiling water for about 30 seconds. Drain the tomatoes and transfer them to a bowl to cool off. When cool enough to handle, peel and chop the tomatoes and add them with the remaining ingredients to the pot. Let the mixture cook for 30 minutes over medium heat until it has a jam-like texture. Stir the jam a few times while cooking to make sure it does not burn. Enjoy!

Kale Pesto Spaghetti


IMG_2395 (3)

Kale Pesto Spaghetti with a Poached Egg

A big bowl of pasta always puts a big smile on my face. It has been a while since I made a pasta dish, so it was definitely time to change that. My preference always goes out to pasta with a pesto or white sauce, my boyfriend disagrees he loves a good tomato sauce. However, since I am the one cooking I get to choose (I know a little evil), oh well he will get over it.

I enjoy experimenting with different herbs and vegetables to make a pesto, this time I decided to go for kale and walnut, which has become a favorite. Another favorite is spinach with lots of lemon juice or avocado and basil, yes I have a lot of favorites!

This recipe serves 2.


200-250g spaghetti

2 eggs

Splash of vinegar

Pinch of chili flakes

Pinch of Italian seasoning

For the pesto:

125g kale leaves, chopped

½ cup parsley

1 clove garlic, minced

¼ cup toasted walnuts, chopped

¼ cup parmesan cheese, grated

50 ml olive oil EV

½ teaspoon chili flakes

½ teaspoon lemon pepper


Cook the spaghetti according to the instructions.

Bring a pot of water with the splash of vinegar to a simmer.

For the pesto, add all the ingredients to a food processor and blend until a paste. Add additional seasoning if necessary, set aside.

Crack the eggs in separate bowls, create a mini whirlpool in the pot with simmering water and carefully drop one egg in. Let the egg cook undisturbed for 2-3 minutes and gently remove with a slotted spoon. Repeat with the second egg.

Once the pasta is cooked, drain and return to the pot, add the kale pesto. You might have leftover pesto which you could store in an airtight container for a week.

To serve, top the spaghetti with a poached egg and sprinkle with chili flakes and Italian seasoning. Enjoy!





Tuna Cakes


Tuna Cakes with Wasabi Tartar Sauce

What is better than crab cakes? TUNA CAKES, especially when dipped in wasabi tartar sauce, I am telling you it is delicious. The best part is the fact that it is so easy to make as I just used canned tuna, shhh it will be our little secret.


2 cans of tuna, drained

1 small onion, finely chopped

½ cup bread crumbs

1 tablespoon parsley, chopped

1 tablespoon cilantro, chopped

1 egg

1 teaspoon Worcestershire sauce

¼ teaspoon garlic powder

1½ tablespoon mayonnaise

1 tablespoon ketchup

Pinch of chili powder



Olive oil to fry the tuna cakes

For the wasabi tartar sauce:

½ cup mayonnaise

¼ cup sour cream

1 teaspoon Dijon mustard

1 tablespoon lime juice

½ tablespoon soy sauce

5 cornichons, finely chopped

Wasabi, to taste

White pepper


For the tartar sauce, mix all the ingredients in a bowl; be careful with the wasabi, you should taste a few times to see how spicy you would prefer it. Transfer to a serving dish and set aside.

In the same bowl used for the sauce add all the ingredients for the tuna cakes and mix until combined. With your hands shape the mixture into patties. In a pan heat the olive oil over medium heat and start frying the tuna cakes, in batches, until golden brown on each side. The cakes will probably need about 3-4 minutes per side.

Serve the tuna cakes right away with the wasabi tartar sauce. Enjoy!

FullSizeRender (2)