Funky Asian Hot Dogs


Satay Hot Dogs with Sriracha Slaw and Roasted Peanuts

Lately I have been into hot dogs; I guess I just realized you can top them with anything you want and trust me this is exactly what I have been doing. My previous hot dogs consisted of BBQ sauce, quail eggs, avocado sauce and fresh jalapeños. Today, they are tossed in peanut sauce, topped with Sriracha slaw and finally some coriander, roasted peanuts and mustard. It sounds a bit crazy but it was DELICIOUS!


Tip: you definitely need a few napkins when devouring these!

This recipe makes 3 hot dogs.


3 hot dog buns

3 bratwursts

2 tablespoons peanut butter

1 tablespoon soy sauce

1 teaspoon fish sauce

½ lime, juiced

½ tablespoon butter


Roasted Peanuts

Yellow mustard

For the slaw:

130g cabbage, shredded

1 small shallot, thinly sliced

½ lime, juiced

3 tablespoons mayonnaise

1 tablespoon soy sauce

1-2 tablespoons Sriracha

1 teaspoon sugar

½ tablespoon rice vinegar

1 teaspoon honey

Salt, to taste


Preheat the oven to 220C.

Heat the butter in a pan over medium heat and start cooking the sausages for 12-15 minutes.

Combine all the ingredients for the slaw in a medium bowl, taste and add extra Sriracha and/or salt according to your liking.

Put the hot dog buns in the oven for a few minutes until nice and toasty.

Combine the peanut butter, soy sauce, fish sauce and lime juice in small sauce pan over low heat. Stir until the peanut butter has melted and all the ingredients are incorporated.

When the sausages are ready, toss them through the peanut sauce and add them to the buns. Pour any leftover peanut sauce. Add a heaping of slaw to the hot dogs and top with some coriander, peanuts and a drizzle of mustard. Enjoy!







Avocado and Sweet Potato Toast


Avocado and Sweet Potato Toast with Poached Eggs

Avocado toast just gets me excited every single time. How can something so simple taste so delicious?! Top it with a perfectly poached egg and I could eat this all day, every day.

This is exactly what I decided to have for lunch the other day, when I came across a lonely sweet potato in the vegetable tray. So I decided to bake the sweet potato and mix half with Greek yogurt and the other half with goat cheese. It was almost as tasty as avocado toast, but everyone knows that there is almost nothing that could beat the good old avocado and toast.


4 slices of toast

4 eggs, poached

Arugula (optional)

Alfalfa (optional)

Chili flakes (optional)

For the avocado:

1 avocado

½ tablespoon lemon juice

Salt, to taste

Pepper, to taste

For the sweet potato:

1 small sweet potato

1 tablespoon Greek yogurt

1 ½ tablespoon soft goat cheese

Salt, to taste

Pepper, to taste


Preheat the oven to 200C and line an oven tray with parchment paper. Using a fork pierce the sweet potato about4 times on each side.

Now place the potato on the oven tray and cook for about 50 minutes, or until tender.

When the potato is ready remove from the oven, slice it in half and allow it to cool.

In a small bowl combine the ingredients for the avocado and smash everything together with a fork; season with salt and pepper and set aside until ready to use.

Add half of the sweet potato with the Greek yogurt to a food processor and blend until a smooth consistency. You might need to scrape the sides a few times. Season the mixture with salt and pepper and transfer to a small bowl. Repeat with the remaining sweet potato and goat cheese.

Now start building your toast, divide the avocado among two toasts and top each with a poached egg.

Spread the sweet potato mixtures on the remaining toasts and also top with a poached egg.

If you want you can finish off with some arugula, alfalfa and a pinch of chili flakes.




Funky Hot Dogs


Funky Hot Dogs with Avocado Puree and Quail Eggs

Sometimes I get these crazy ideas, like combining fried quail eggs with hot dogs, and sometimes these crazy things work. Well this definitely works! However, I have come to the realization that I have an egg addiction and maybe I should work on that. Or maybe not?! It’s just that eggs are so yummy and such a versatile product to work with.

Anyways…These hot dogs… Amazing!

They are very easy to make but are an absolute eye catcher. Great way to give those ordinary hot dogs some funkiness!

Note: I used 8 quail eggs, so 2 per hot dog, but obviously you can go with 1.

This recipe makes 4 hot dogs.


4 sausages (I used bratwurst)

4 hot dog buns

¼ cup BBQ sauce

1 small jalapeño, sliced

2 small red onions (or 1 large), thinly sliced

4-8 quail eggs

½ tablespoons olive oil (plus extra)

1 ½ tablespoons butter



For the sauce:

1 avocado

1 tablespoon sour cream

2 tablespoons water

½ lime, juiced


White pepper


Preheat the oven to 220C.

Heat ½ tablespoon of butter and ½ a tablespoon of olive oil in a pan over low-medium heat and add the red onions. Cook for about 5 minutes until softened and remove from the pan. Turn the heat to medium and add the remaining butter to the pan; when the butter has melted start cooking the sausages. Cook for about 12-15 minutes. When almost ready add the BBQ sauce and shake the pan to fully coat each sausage.

Meanwhile, combine the avocado, sour cream and lime juice in a food processor. Blend until a smooth consistency, you might need to scrap the sides a few times. While blending gradually add the water until you have reached your preferred consistency. Taste and season with salt and white pepper.

Put the hot dogs buns in the oven for a few minutes until nice and toasty.

Coat a nonstick pan with some olive oil and heat over low-medium heat. Carefully crack each quail egg with a sharp knife and gently drop into the pan. Cook for 1 minute for a sunny side up egg and season with a pinch of salt and pepper.

Now start assembling these awesome hot dogs by smothering a layer of avocado puree and then topping with a sausage. Continue with the onions and finish off with the eggs and some jalapeño slices. Enjoy!



Mexican Veggie Burgers

Mexican Veggie Burgers

Burgers are awesome! Could eat them all day, everyday. Fish burgers, beef burgers and veggie burgers, they are all delicious. For this recipe I went Mexican vegetarian and used chickpeas, black beans and corn. They were so easy to make and were really yummy.

This recipe makes 3 burgers.


200g chickpeas

200g black beans

150g corn

1/3 cup cilantro

¼ cup bread crumbs

½ lime, juiced

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil


6 mini tortillas

1 avocado, sliced

Jalapeño slices

Crème fraiche


Drain and rinse the chickpeas, black beans and corn. Transfer them to a food processor with the remaining ingredients, except the olive oil, and blend. You want the mixture to be properly blended but don’t overblend, it is nice to have a have few ingredients intact.

Heat the olive oil in a pan over medium heat and form the mixture into three patties. Cook the burgers for about 2-3 minutes on each side.

While the burgers are cooking, heat the tortillas in a pan over medium-high heat. Cook both sides until nicely browned.

Start assembling your burgers, top each tortilla with a bun, avocado, jalapeño slices and a dollop of crème fraiche and finish off with another tortilla. 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!





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

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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.


Meatball Subs


Meatball Subs with Homemade Tomato Sauce

I do not know why I was craving this; I never really eat/ate a meatball sub. Well I guess you could say once at Subway a very long time ago, and I did not like it! However, I got inspired and a craving started showing up. I came across Turkish bread in the supermarket and decided to use it for our subs. The combination was really nice, and my boyfriend and I devoured our sandwiches. The meatballs were so juicy and yummy and the sauce was delicious; I am definitely using them for other dishes! It was a good experiment and I shall be making it more often!

This recipe serves 4.


250g minced beef

250g minced pork

1 large shallot, finely chopped

1 clove of garlic, minced

20g parmesan cheese, finely grated

1 egg

½ cup milk

½ cup bread crumbs

½ teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon pepper

For the tomato sauce:

5 Tomatoes

1 large onion

2 cloves of garlic

1 teaspoon sambal badjak

1 teaspoon light brown packed sugar

½ teaspoon Italian seasoning




Loaf of bread or rolls of your choice

100g parmesan cheese, grated

200g fresh mozzarella, sliced

1 tablespoon olive oil

1 tablespoon butter


Preheat the oven to 180C. Slice the tomatoes in half and pop them in an oven tray, skin side up. Keep the onion and garlic cloves in their skin and add them to the oven tray. Drizzle the vegetables with some olive oil and roast them for 1 hour.

Once the vegetables are cool enough to handle, peel the onion and garlic and add them to a food processor with the tomatoes and the remaining ingredients for the sauce. Blend everything until the sauce has a smooth consistency and season with extra salt and pepper if needed.

For the meatballs, mix all the ingredients together in a large bowl. Form the mixture into balls, about 1/3 cup. Heat one tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat and brown the meatballs for 8 minutes. Shake the pan a few times to allow equal browning. Now add the tomato sauce and continue cooking for 10 minutes. Stir a few times and make sure nothing sticks to the bottom of the pan.

Slice your bread of choice in half, divide the meatballs and sauce among the bottom slices. Sprinkle the parmesan cheese and top with slices of fresh mozzarella. Put in the oven and broil until the cheese has melted and is slightly browned. Cover with the top of the bread slices and serve. Enjoy!


Cauliflower Burger Buns


Cauliflower Burger Buns

Yup, I found the solution when you want to devour a juicy hamburger but want to cut back on the carbs. Cauliflower buns! I mean it definitely does not replace that taste and feeling of eating a buttery brioche bun, but it is a yummy (and healthy) alternative. For those who like cauliflower, you will love these! For those who are not a big fan, trust me you will still like these cauliflower buns! The best part, now you can indulge in those extra (maybe unhealthy) toppings.

This recipe makes 4 buns.


400g cauliflower florets

2 eggs

1 teaspoon Italian herbs

½ teaspoon garlic powder

½ teaspoons onion powder

½ teaspoon salt

½ teaspoon pepper

Pinch of chili powder


Preheat the oven to 220C/425F.

In a food processor blend the cauliflower floret until they have a rice-like texture.

Transfer the rice to a bowl and microwave for about 10 minutes, stirring half way. Allow the cauliflower rice to cool down for 3 minutes. Now add the remaining ingredients and stir until well combined.

Line an oven tray with parchment paper. With your hands form 4 balls from the “cauliflower batter” and place them on the oven tray. Press down with your hands to create a bun-like form.

Put the tray in the oven and bake your cauliflower buns for 25 minutes. When they are finished the buns should be firm and have a golden color.

Serve them with your favorite hamburger and toppings! 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!