Red Curry and Basil Cauliflower Soup

Red Curry Coconut and Basil Cauliflower Soup

This weather calls for a nice steaming bowl of soup. Even though soup is not my favorite dish I can definitely crave a bowl from time to time. This red curry cauliflower soup hit the spot and it acts as a good leftover for the next day.

This recipe serves 4.


1.3kg cauliflower

1 large onion, chopped

2 cloves of garlic, minced

1 lime, juiced

1 bunch basil (about 15g) + extra

2 cups coconut milk

2 cups vegetable stock

2-3 tablespoons red curry

1 tablespoon olive oil

Salt, to taste

Pepper, to taste


Trim the leaves and roughly chop the cauliflower into florets.

Heat the olive oil in a large pot over medium heat and add the onion. Cook the onion until translucent and add the garlic; continue cooking until fragrant, about 30 seconds. Now add the cauliflower florets, coconut milk and stock and cover the pot. Cook the cauliflower for 20 minutes until tender.

Add the basil to the pot and blend the soup using an immersion blender. Now stir in the lime juice and red curry paste; start with 2 tablespoons and add more to your preference.

Season the soup with salt and pepper to taste. Divide the soup, top with extra basil leaves and serve with some fresh naan bread. Enjoy!


Honey Fried Purple Rice


Honey Fried Purple Rice

Purple rice, purple rice. Sorry that was just on constant repeat in my mind; had to get it out of my system. Anyways… This fried rice is the bomb! If I may say so myself. Also it looks amazing; I mean who doesn’t want to stare at those colors. Another advantage is that it is so easy to make. Once you cook the rice with the red cabbage (for that natural purple color) it is all just stir frying from there.

You can cook the rice a day in advance and keep it in the fridge until ready to use. Just heat it a bit longer in the wok.

This recipe serves 2.


1 cup white rice

2 cups chicken stock

1 cup red cabbage, chopped

2 spring onions, chopped

150g corn kernels, drained

¾ cup frozen Peas,

2 tablespoons soy sauce

3 tablespoon honey

2 tablespoons olive oil

Salt, to taste

Pepper, to taste


Rinse the rice until water runs clear.

Add the rice, chick stock and red cabbage to a small-medium pot and bring to a boil over high heat. Once the water is boiling, lower the heat to a low simmer and cover the pot with a lid. Cook the rice until tender, about 10-12 minutes; the water should be fully absorbed. Remove the pot from the heat and set aside with the lid on for 5-10 minutes, then fluff the rice using a fork.

When ready to fry the rice, heat 1 tablespoon of olive oil in a wok over medium-high heat. Add the spring onions and fry for about 30 seconds and then add the reaming tablespoon of olive and the rice. Fry the rice for 1 minute and add the soy sauce, honey, corn kernels and peas. Stir fry until well combined and heated through. Season the rice with salt and pepper to taste and serve. Enjoy!

3 Cheese Pizza with Red Wine BBQ Sauce


Three Cheese Pizza with a Balsamic Red Wine BBQ Sauce

This is cheese overload right here! Usually I love combining various toppings on pizzas but for this recipe it is just cheese, cheese, cheese and this amazing homemade balsamic and red wine BBQ sauce. I mean red wine on your pizza… LOVE!

You will definitely have a bit of BBQ sauce leftover (you can thank me later). You can use this for a second pizza or as a marinade for chicken the next day or even use it for that salad you may or may not have been planning to have for lunch.

This recipe makes one 25cm pizza.


225g homemade or store-bought pizza dough

100g Gouda cheese, shredded

125g ball of mozzarella, sliced

70g soft goat cheese, crumbled

Spring onion, thinly sliced (optional)

Chili Flakes (optional)

For the BBQ sauce:

¼ cup dry red wine

½ cup balsamic vinegar

½ cup ketchup

3-4 tablespoon brown sugar

1 tablespoon honey

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce


For the BBQ sauce, combine all the ingredients in small saucepan and stir until incorporated. Heat over medium heat and allow it to simmer for about 20 minutes. The sauce should be thick and reduced by 1/3. Note: start with 3 tablespoons of brown sugar; if you still find it too tart add the extra tablespoon.

Preheat the oven to 230C; if you don’t have a pizza stone then line an oven tray with a greased baking sheet.

Form the dough into a ball and roll out on a lightly floured surface into a thin 25cm circle. Transfer the dough to the pizza stone or oven tray. Spread some of the BBQ sauce onto the dough, leaving the edges empty. Top with shredded Gouda cheese, mozzarella slices and the crumbled goat cheese.

Place the pizza in the oven and bake for about 10-15 minutes until the crust is golden and the cheese is melted. I turn the oven to broil for the last 1-2 minutes to create an extra golden color, if you do so as well remember to keep an eye on the oven as it can burn easily. Right before serving sprinkle the green onion slices and chili flakes. 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.




Loaded Guacamole

Loaded Guacamole with Roasted Corn

I am baaccckkkk! After an amazing summer vacation, 1 week London & 2 weeks Croatia, we have returned to the Netherlands. During our vacation friends and family kept saying how bad the weather was back home, but since our return it hasn’t been anything but sunny – woohooo lucky me!

Now for this recipe: in our house we eat a lot of avocado, like I mean A LOT, almost every day. So I could not believe it when I realized that there wasn’t a guacamole recipe on my blog, which is such a shame. So here is my recipe for my loaded guacamole filled with charred corn, chili, tomato, coriander and spring onion. It is full of flavor and I love the texture. Hope you will enjoy it as much as I do!

This recipe serves 6 as a side dish.


3 avocados

1 bird’s eye chili, deseeded and thinly sliced

1 spring onion, thinly sliced

¼ cup coriander, chopped

10 cherry tomatoes, chopped

½ lime, juiced

1 tablespoon sour cream


Black pepper

For the corn:

1 ear corn, shucked

1 tablespoon butter, melted

1 tablespoon olive oil

Pinch of salt

Bring a pot of water to a boil and cook the corn for about 5 minutes. In the meantime mix the butter with the olive oil and pinch of salt and set aside. Drain the corn and heat a cast-iron grill pan over medium-high heat. Generously brush the corn with the butter mixture and roast for 5 minutes and until lightly charred. When the corn is cool enough to handle cut the kernels off the cob and set aside.

Add 1 ½ avocado and the sour cream to a food processor and blend until completely smooth. Chop the remaining avocado into cubes and add to a bowl. Transfer the blended avocado and the remaining ingredients (including the corn) to the bowl and combine. Season the guacamole with salt and black pepper and serve immediately. Enjoy!

Mini Pizza Wraps with Coriander Hummus


Mini Pizza Wraps with Coriander Hummus, Black Beans, Feta and Avocado.

We haven’t had Mexican this week, shame on me, so that led to #mexicanfriday. We were planning on going to the movies and that means lots of popcorn so I wanted something easy and light. I decided to go for mini Mexican pizzas, using coriander hummus as the ‘sauce’. Unfortunately I realized that I was out of tahini a little late, so I used sesame oil instead and luckily it worked out perfectly. For the toppings I kept it simple (and vegetarian) and used feta as the only cheese source. These tiny pizzas were delicious and they were gone way to fast. As they are so easy to make as well, I am already planning on serving them as the next party snack.

This recipe makes 14 mini pizza wraps.


1 red bell pepper, finely chopped

200g black beans, drained

1 avocado, sliced

130g feta, crumbled

40g alfalfa

14 mini wraps

Chili flakes

For the hummus:

400g chickpeas, drained

1 lime, juiced

2 tablespoons sesame oil

5 tablespoons olive oil

1 tablespoon water

½ cup coriander




Blend the chickpeas, coriander and lime juice in a food processor. While blending, gradually add the water, olive and sesame oil until a smooth mixture has formed (add more oil if the mixture is not smooth enough). Taste the hummus and season with salt and pepper if necessary and set aside until ready to use. Note: You might have some hummus leftover, no worries it will taste great the next day on some toast!

Preheat the oven to 220C. Spread the hummus among the wraps and top with the bell pepper, black beans and feta. Broil the wraps in the oven until the edges are nicely browned; keep a close eye on the oven since it can burn easily.

When the pizzas are ready top with the avocado slices, alfalfa, some chili flakes and 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!


Roasted Sweet Potato and Goat Cheese Salad


Roasted Sweet Potato and Goat Cheese Salad with Chipotle Yogurt Dressing

I love easy dishes that turn out so delicious. For example this roasted sweet potato and goat cheese salad is a perfect healthy weekday meal that takes no time at all! This can also be served as a perfect starter when hosting a dinner party, a side dish or even stuff it into your lunch box for work. Easy and delicious… who does not love the sound of that?!

This recipe serves 2.


2 sweet potatoes (about 320g)

6 green asparagus

130g goat cheese, crumbled

125g lettuce of choice

1 tablespoon olive oil

1 tablespoon of lemon or lime juice


Black pepper

For the dressing:

3 tablespoons Greek yogurt

1 ½ teaspoon honey

½ lime, juiced

2 tablespoons chipotle sauce (from can or bottle)

Pinch of salt


Preheat the oven to 200C.

Peel the sweet potato and cut into even chunks. Transfer to an oven tray and toss with the olive oil. Roast the sweet potato for about 30-40 minutes.

For the dressing, whisk all the ingredients in a small bowl and set aside until ready to use.

Using a vegetable peeler shave the green asparagus into thin ribbons. Don’t worry if the tips break off. Season the asparagus ribbons with lemon juice, salt and pepper.

While the potatoes are cooling off, start assembling your salad. Mix the lettuce with some of the dressing and divide among two plates. Now top with the sweet potato chunks, goat cheese and asparagus ribbons. Serve the remaining dressing on the side or save for another dish. Enjoy!



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!





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!