A thing about me: I love stuffed veggies. Sure, they have little utility, but I just love the process of carving them. It reminds me of carving pumpkins for Halloween with my grandpa. And then there´s the aspect – they just look like adorable little boats, ready to set sail for our stomachs. And while the carving is a bit time consuming and when not done properly you can also lose quite a bit of the veggie (which goes against my #minimalistcooking philosophy), I do love doing these recipes every now and then. As such, this #homemadeMonday brings you my very own stuffed zucchini boat recipe.
This #homemadeMonday brings you the recipe that made me fall in love with asparagus. I have to credit it (or a healthier version of it) to my friend Danny who first cooked it for me on a summer day in Berlin. Danny is an excellent chef and so is his brother who cooks in some of the best restaurants in Tel Aviv. Back then, Danny steamed the asparagus, and while I usually do that too, this time I decided to sautée it in butter. The blend of tastes (the assertive, slightly bitter asparagus combined with the salty, pickled feta) goes excellently with both butter and olive oil. I actually used both this time. This simple recipe literally only has 4 ingredients + salt/pepper and the optional olive oil. And even though I started eating more asparagus since, this remains my favourite use of it!
This #homemadeMonday I will be giving you, dear readers, an exclusive peek at my first ever attempt of cooking with leek. Two weeks ago I ordered one of those fruit and veggie baskets in an attempt to avoid the supermarket and consume more greens. One of the things that came with it was a beautiful piece of leek, that I had absolutely no clue what to do with. So I pinterested my way around some leek recipes and found tons of potato and leek soups, that just seemed to be missing something. Or two things in particular. Read on to discover my two secret ingredients for the creamiest soup ever.
From the series of “ingredients I hate that make astonishing tasty recipes” comes this #homemadeMonday. This recipe actually has two ingredients I hate and a couple that I love. It´s a tasty green soup, half creamy, that is ideal for both cold winter evenings as well as hot summer nights. Without further ado, here goes the spinach and broccoli soup with a pesto twist.
Quinoa – one of those newly popular foods that no one knows exactly how to pronounce and half the people sound like pretentious pricks when they say it out loud. It looks good in your brunch, cause it comes in many colours and it´s said to be super healthy. According to Wikipedia, it is richer in protein, dietary fiber, B vitamins, and dietary minerals than other grains, making it some kind of super food. The only problem I have with it is I really don´t like it. That is, until one of our chefs at work cooked us a spin-off of this recipe. It had two things I really hated – quinoa and spinach. And it was de-li-ci-ous! I adapted the recipe slightly, taking out the spinach, adding some spices and changing the measures and out came the recipe that will make you love quinoa. Here goes this #homemadeMonday .