Spicy Rice Salad


Spicy Rice Salad with a Lime and Sriracha Dressing

This is an easy and filling salad that is a perfect dinner during the week. You can even make extra and pack it as a lunch the next day, it still tastes great. I kept it very simple but you can always add extra or different vegetables such as chopped carrot, peas, green asparagus or black beans. I would usually add some grilled shrimp as well, but I was too lazy tonight.

This recipe serves 2.


½ cup rice

1 cup water

1 red bell pepper, finely chopped

2 spring onions, sliced

80g lettuce

1 avocado, chopped

1/3 cup corn kernels

¼ cup coriander, chopped

1 tablespoon olive oil

Black pepper

For the dressing:

2 tablespoons sour cream

1 tablespoon mayonnaise

1 tablespoon Sriracha sauce

Juice of ½ a lime

Pinch of salt


In a small pot bring 1 cup of water to a boil. Now add the rice, bring the heat to low and cover. Cook the rice for 10-15 minutes and check to see if is cooked through and all the water has evaporated. Remove from the heat and keep covered for about 3 minutes. Fluff the rice using a fork and transfer to a medium sized bowl to allow it to cool off.

Whisk all the ingredients for the dressing together and keep in the fridge until ready to use.

Heat the olive oil in a small pan over medium heat. Add the bell pepper and spring onion and cook for about 4 minutes. Transfer the bell pepper and spring onion to the rice and add the corn and coriander; mix together. Pour in the dressing, add the lettuce and mix everything once again. Finally season the rice salad with pepper and carefully mix through the avocado. Don’t overmix because this will squash the avocado. Enjoy!






Spicy Salmon Sushi Burger

Spicy Salmon Sushi Burger with Avocado

Tonight is just a dinner for 1 since my boyfriend has a boy’s night out and I really need to finish my Master thesis. So this is always a perfect moment to make something that my boyfriend does not like which is goat cheese, broccoli or salmon. Yup, for those of you who cannot believe it, trust me I don’t either. The things he hates are the things I love the most! So for tonight I decided to go for a salmon burger and make rice buns. However, once I got the salmon it was such a beautiful fresh piece that I just couldn’t allow myself to cook it. Which led to the idea of keeping the fish raw and making a salmon poké. I used quite a lot of fish but this is because I just wanted the burger and nothing else as a side dish. Trust me with all that rice and fish it is a very filling dish.

This recipe makes 1 burger.


200g salmon (sashimi quality), cut into small cubes

1 spring onion, very thinly sliced

1 tablespoon soy sauce

1 tablespoon mayonnaise

1 teaspoon wasabi (or more)

½ tablespoon sesame oil

½ tablespoon fresh lemon juice

½ teaspoon Shichimi Togarashi

For the sushi rice buns:

½ cup sushi rice

1 cup water

1 tablespoon rice vinegar

1 tablespoon black sesame seeds


½ avocado, sliced



Mix the rice with the water and bring to a boil. Reduce the heat, cover the pot and cook for 10 minutes. Take the pot off the heat and keep covered for another 15 minutes. Do not remove the lid during these 15 minutes!

When the rice is ready add the rice vinegar and black sesame seeds and gently mix through.

In small bowl mix together the mayonnaise and wasabi and add the remaining ingredients along with the salmon. Keep aside until ready to use.

When the rice is cool enough to handle form it into two buns, you can do this with wet hands or using a mold. When using the second option brush the mold with some olive oil and use the back of a spoon to press the rice together. The rice needs to be very compact to make sure it doesn’t fall apart.

When ready to assembly, transfer a bun to your plate. Top with the avocado slices and salmon. Now finish off with the remaining bun. Enjoy!





Garlic Shrimp Caesar Salad

Garlic Shrimp Caesar Salad

A friend was telling me about her experience in a restaurant where she had a shrimp Caesar salad. This is when the cravings started to show up. I needed to have a shrimp Caesar salad and soon! It amazes me how something so simple can be so delicious!

This recipe serves 2.


10 shrimps, peeled and deveined

3 cloves of garlic, minced

2 tablespoons of olive oil E.V.

¼ teaspoon Cajun seasoning


Black Pepper

For the dressing:

1 small clove of garlic, minced

½ tablespoon Dijon mustard

3 tablespoons mayonnaise

2 tablespoons of olive oil E.V.

1 tablespoon lemon juice

½ teaspoon Worcestershire sauce


2 heads baby romaine lettuce

2 eggs

¼ cup parmesan cheese, shaved

2 large thick slices of bread (or 4 small)

Olive oil


In a bowl, combine the shrimps, Cajun seasoning, garlic and season with salt and pepper. Mix well and set aside until ready to use.

Bring a small pot of water to a boil; there should be enough water to cover both eggs. When the water is boiling carefully add the eggs and boil for 6 minutes. Rinse under cold water, peel when cool enough to handle and slice in half.

Cut off the bottom part of the baby romaine lettuce and pull the leaves apart. Now rinse and dry the leaves and set aside.

For the dressing, mix everything together with a fork until the oil is fully incorporated. Keep in the fridge until ready to use.

Heat a grill pan over medium/high heat. Brush both sides of the bread slices with olive oil and grill until there are grill marks; repeat with the other side.

Using the same grill pan, grill the shrimps until cooked through, about 2-3 minutes per side.

When ready to serve, gather the ingredients on one large wooden board to share, or divide them among two plates. Enjoy!







Nachos with BBQ Pulled Pork


Nachos with BBQ Pulled Pork and Sriracha Crème Fraiche

When eating nachos I want it to be loaded with some type of meat, vegetables and lots of cheese. Seriously, l mean a lot of cheese! My usual go to would be chili but today I went for BBQ pulled pork which was a nice change. Vegetable wise I kept it simple but I did add feta which adds a nice salty taste. For that extra heat that I always love, I added Sriracha sauce to the crème fraiche. You will probably devour this just as quickly as we did!

After taking the pictures I realized that I completely forgot about the avocado! However, it definitely adds that extra flavor so please don’t forget yourself.

This recipe serves 3.


200g nachos

1 red bell pepper, chopped

1 avocado, cubed

3 spring onions, thinly sliced

200g black beans, drained

150g, corn kernels, drained

100g feta, crumbled

150g Gouda cheese, grated

For the pulled pork:

300g boneless pork shoulder

½ cup BBQ sauce (plus extra for drizzling)

¼ cup beef stock


Black pepper

Cajun seasoning

2 tablespoons olive oil

For the crème fraiche:

1 cup crème fraiche

1 tablespoon Sriracha sauce

1 tablespoon lime juice

Pinch of salt


For the pulled pork, heat the olive oil in a Dutch oven over medium heat. Season the pork with salt, pepper and Cajun seasoning. Now sear the pork on both sides until it has nice brown color. Turn the heat to the lowest setting and add ½ cup of BBQ sauce and beef stock to the pot. Make sure the pork is completely covered and cover. Cook the pork for 2 ½ – 3 hours or until it is very tender. Check on the meat every 30 minutes to make sure that it has enough liquid. Once the pork is done transfer it to a cutting board and shred the meat with two forks. Return the shredded meat to the pot and mix with any remaining sauce. Add more BBQ sauce if you prefer.

Preheat the oven to 200C. When using an oven tray line it with a sheet of parchment paper or use an ovenproof dish.

Spread out ½ of the nachos on the bottom of the tray and layer with half of the following ingredients: pulled pork, bell pepper, spring onion slices, black beans, corn kernels, grated Gouda cheese and crumbled feta and a drizzle of BBQ sauce. Now repeat this step with the remaining nachos and ingredients.

Place the oven tray or dish in the oven and cook for 10 minutes until the cheese has melted. Set the oven to broil and cook until the cheese is bubbling. Keep an eye on the nachos because it could burn easily.

For the crème fraiche, whisk all the ingredients together in a small bowl and keep in the fridge until ready to use.

When ready to serve add the avocado to the nachos and place a few dollops of the Sriracha crème fraiche on top. Enjoy!


Spiced Butternut Squash Soup


Spiced Butternut Squash Soup

It has been a while since I made soup and after such a busy weekend it seemed like a perfect time. The weather has been so nice and HOT last week but unfortunately it did not stay and we are back at those windy days. So it just seemed right to relax on the couch with a nice big bowl of hot soup.

This soup has a lot of spices which gives it an Indian taste and my boyfriend and I really enjoyed it. We ate it with some naan bread and tzatziki… delicious!

This recipe serves 3.


1 medium butternut squash

1 large onion, chopped

2 large garlic cloves, minced

1 cup vegetable stock

1 ¼ cup coconut milk

1 tablespoon garam masala

¼ teaspoon hot curry powder

¼ teaspoon chili powder

¼ teaspoon turmeric powder

¼ teaspoon coriander powder

¼ teaspoon cumin powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon salt, plus extra

½ teaspoon black pepper

3 tablespoons olive oil


Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle 2 tablespoons of olive oil over the butternut squash and season with the salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until it is very tender. When cool enough to handle, scrape out all the flesh and discard the skin.

In a pot heat the remaining tablespoon of olive oil over medium heat and sauté the onion until translucent. Now add the garlic and continue cooking until it becomes fragrant. Stir in all the spices, from the garam masala to the onion powder. Add the roasted butternut squash, mix together with the spices and pour in the stock and coconut milk. Using a hand blender, blend everything together until a smooth consistency. If the soup is too thick you can add extra stock or coconut milk. Before serving, taste and season with extra salt if necessary. Enjoy!


Spicy Tuna Tortilla Pizza


Spicy Tuna Tortilla Pizza

I love spicy food. I love tuna. I love pizza. So why not put all these together and make one. I still had some tortillas leftover so decided to use them to make a tortilla pizza.

This recipe makes one tortilla pizza.

1 large tortilla
1 can of tuna in olive oil (120g), drained
1 tablespoon mayonnaise
1 teaspoon ketchup
1 spring onion, thinly sliced
1 generous tablespoon sambal badjak
½ cup Gouda cheese, grated
1 fried egg (optional)

Preheat the oven to 200C.
In a bowl mix together the tuna, mayonnaise, ketchup and spring onion and then season with salt and pepper.
Spread the sambal badjak evenly over the tortilla, top with the tuna salad and then sprinkle the cheese. Put the tortilla in the oven and cook for 5 minutes, until the cheese has melted. Now turn the oven to broil and grill until the cheese has some nice brown spots.
When ready to serve top with a fried egg if you prefer. Enjoy!

10 Sandwich Ideas

10 Sandwich Ideas

I love inviting friends and family over for lunch just as much as organizing a dinner party. There is just something sandwiches that I am obsessed about! Whether it be toast, fresh bread, crackers or bagels.. I love it all!

Therefore I decided to make a post with 10 sandwiches I made the past months to hopefully inspire you for your next lunch!

Just a heads up, you will see a lot of avocado, cheese and eggs. I just cannot help myself when it comes to these ingredients!

Club Sandwich with Roast Beef


This eye catching stack of fresh whole wheat bread consists of a layer of roast beef and some lettuce on top of mustard mayo. The second layer has avocado, goat cheese, tomato, cornichons and a beautiful fried egg.

Greek Sandwich


This simple (but oh so delicious) sandwich is stuffed with tzatziki, lots of feta, alfalfa and arugula. I used a pumpkin seed roll which added extra flavor.

Open Faced Sandwich


Avocado puree topped with cheese, green asparagus ribbons and another perfectly fried egg. Trust me this combination is A-MAZING! To make the puree I used a food processor to blend an avocado with some lemon juice, salt and pepper. Using a vegetable peeler I shaved the asparagus into ribbons and sautéed them with a bit of olive oil, salt and pepper. For some extra flavor I sprinkled some green cress at the end.

Smoked Salmon with Wasabi Mayo


Salmon and wasabi is a match made in heaven! This in between a multi grain roll with a poached egg, lettuce and some black sesame seeds just makes it even better. For the dressing mix the mayonnaise with wasabi to taste. Start with a small amount because you do not want the wasabi to overpower the smoked salmon.

Grilled Cheese & Avocado


Grilled cheese sandwiches are so yummy! I could eat them every day and they will never get old because you can get as creative as you want with the ingredients. For this grilled cheese sandwich I used Gouda cheese, avocado and apple butter for some sweetness.

Spicy Grilled Cheese Sandwich


We will just continue with my love for grilled cheese. This time I added sambal, cheddar, salami and thinly sliced onions. Be careful with the sambal, taste and see how spicy you would prefer it to be.

Halloumi and Bacon Sandwich


The combination of halloumi and bacon is another delicious match. I of course had to add another fried egg, I am sorry (definitely not sorry) for my obsession with runny yolks. I grilled slices of halloumi in the bacon fat and just for some type of green I added a little lettuce, but with all that flavor who really needs it?!

Open Faced Bagel

dfhsdajf (2)

Bagels can be stuffed with everything but sometimes all you need is cream cheese. I know this is soooo simple and everyone has probably made this 100 times (or more), but I just couldn’t resist adding this to my list because simplicity is sometimes the best! For extra flavor add some fresh black pepper, chili flakes and garden cress.

Breakfast Sandwich


Sometimes breakfast should just be eaten all day. Same goes for this sandwich that only consists of crispy bacon and yup you have already seen it, another fried egg. For some green I added chopped chives.

Rice Cracker with Avocado Rose


This is the last one and I told you there would be a lot of cheese, egg AND avocado. I know it is another simple idea, but who does not love this much avocado on their cracker and the presentation is so lovely! The rose is accompanied by Gouda cheese, kohlrabi sprouts and chili flakes. In the background you can find a cracker topped with more sliced avocado, goat cheese and lettuce.


Creamy Lemon Risotto


Creamy Lemon Risotto with Parmesan Cauliflower

I was craving risotto so badly, and it was definitely time to make it again since it has been a while. Creamy, cheesy and lots of lemon is my favorite way to eat it and I barely ever cook it a different way. However, I still had a cauliflower that had to be used soon, so I decided to roast in the oven with parmesan instead of using the cheese in the risotto.

This recipe serves 4.


300g risotto rice

1 shallot, finely chopped

1 garlic clove, minced

1lt vegetable stock

100ml dry white wine

1/3 cup mascarpone

Juice of 1 lemon

2 tablespoons parsley, finely chopped

1 tablespoon butter

1 tablespoon olive oil



For the cauliflower:

1 small cauliflower, cut into florets

1 tablespoon olive oil E.V.

Pinch of salt

1/3 cup parmesan cheese


Preheat the oven to 200C and line an oven tray with a sheet of parchment paper. Spread out the cauliflower florets, drizzle with olive oil and season with salt. Roast the cauliflower for 15-20 minutes, turning them over halfway. Once the cauliflower is cooked, sprinkle the parmesan cheese over the florets and roast for another 3-5 minutes until the parmesan has melted and there are some nice golden spots.

In a saucepan, bring your stock to a boil; keep on low heat until ready to use.

Melt the butter and oil in a large pan over medium heat. Cook the shallot until translucent and then add the garlic and cook for another 30 seconds. Add the rice and stir for 1 minute, then pour in the wine and stir until evaporated. Now add 1 cup of stock to the rice, keep stirring until all the stock has been absorbed. Repeat this step until all the stock has been used and the rice is tender but still firm. You might need less or more stock, so taste frequently. Finally stir in the lemon juice and mascarpone and season with salt and pepper.

To serve, divide the risotto among the four plates, top with the cauliflower florets and sprinkle the parsley. Serve hot and enjoy!

Chicken Masala Tacos


Chicken Masala Tacos with Roasted Chickpeas and Coriander Dressing

Always excited when Taco Tuesday arrives, even though you don’t really need an excuse to eat tacos, but it just feels like a good moment to make them. I try to come up with different fillings to stuff the tacos with, and today I decided to go for an Indian twist. Chicken masala with roasted chickpeas, a coriander dressing and for that extra heat some jalapeños. I always need my jalapeños, no matter what the filling is!

This recipe makes 6 tacos.


600g boneless chicken thighs

1 cup plain or Greek yogurt

1 ½ tablespoon garam masala

2 teaspoons salt

3 cloves of garlic, minced

1 tablespoon olive oil

For the chickpeas:

1 can of chickpeas (200g)

1 tablespoon olive oil E.V.

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon garam masala

For the dressing:

1/3 cup plain yogurt,

1/3 cup crème fraiche

¼ cup coriander, finely chopped

¼ teaspoon onion powder

¼ teaspoon salt

Juice of ½ a lemon


6 small tortillas

Lettuce of your choice

Jalapeños, sliced


In a large zip-bag or bowl mix the yogurt, garam masala, salt and garlic. Taste to see if it has enough seasoning. Using a fork, prick the chicken thighs all over and add to the mixture. Mix well to make sure each piece of chicken is coated. Cover and refrigerate for at least 3 hours.

For the dressing, crème fraiche, salt, onion powder, lemon juice and half of the coriander in a food processor. Transfer to a serving bowl and whisk in the yogurt and remaining coriander, cover and keep in the fridge until ready to serve.

Preheat the oven to 200C. Drain and rinse the chickpeas, then pat them very dry with paper towels. Mix the chickpeas with the olive and salt and transfer them to an oven tray lined with parchment paper. Roast the chickpeas for 20-30 minutes or until they are gold brown. Shake the oven tray every 10 minutes to ensure equal browning. Once the chickpeas are done mix it with curry powder and garam masala.

Heat the olive oil in a large pan over medium/high heat. Before cooking the chicken, discard the marinade and remove any excess marinade from the chicken. Add the chicken to the pan and cook for 18-20 minutes. You might need to use two pans to cook all the chicken.

When ready to serve, heat the tortillas in a pan or microwave. Fill each tortilla with chicken, roasted chickpeas, lettuce, jalapeños and serve with the coriander dressing. Enjoy!

Note: you need to roast the chickpeas and cook the chicken at the same time and serve immediately. This is because the chickpeas will stay crispy when warm. However, if they are cooled off they will be chewy but still very delicious, so no worries.


BBQ Pulled Chicken


BBQ Pulled Chicken Avocado Boats

The sun is shining and the temperature is gradually getting warmer, which means summer is on its way! At least I hope so, you know never here in the Netherlands. I am a very big BBQ fan, I actually have no choice since I was born and raised on an island. I love everything on a BBQ: chicken, ribs, sausage, potato, steak and of course a true favorite, corn on the cob. However, my apartment unfortunately does not have a garden or balcony, so no real BBQ going on here. So my oven and stove-top will just have to do! Today I made pulled BBQ chicken, another favorite of mine and my boyfriend! Hope you will like it as well, it is so simple to make. I ate it with avocados but you could put it on your sandwich, baked potatoes, or eat it as a burger!

This recipe serves 2-4.


2 chicken breasts

1 sweet onion, thinly sliced

½ cup ketchup

½ cup packed dark brown sugar

1 tablespoon BBQ sauce

½ – 1 tablespoon honey

1 teaspoon Worcestershire sauce

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon red wine vinegar

½ teaspoon Cajun seasoning

2 tablespoons olive oil


2 avocados



1 tablespoon coriander, finely chopped (optional)


Heat 1 tablespoon of olive oil in a heavy pot over medium heat. Season the chicken breasts with the Cajun seasoning and sear the chicken, about 1 minute per side. Transfer the chicken to a plate and heat the remaining olive oil in the pan. Add the onion and cook until translucent then add the remaining ingredients for the BBQ chicken. Stir and return the chicken to the pan. Cover the pan with a lid and let the chicken cook for 2-2 ½ hours over low heat; make sure the mixture isn’t boiling. Once the chicken is extremely tender, pull it apart with two forks, mix well with the BBQ sauce and return the lid. Allow all the flavors to blend for another 30 minutes over low heat.

Use a spoon to loosen the avocado flesh and cut a cross-hatch pattern with a sharp, repeat with the remaining halves. Season each avocado with some salt and pepper.

Divide the chicken among the avocado halves and top with the chopped coriander. Enjoy!