With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca.
500g/ 17.6oz couscous
600ml/ 1.2pt vegetable stock
5 tbsp olive oil
200g/ 7oz pistachio nuts
1 handful of mint leaves
5 tbsp olive oil
1 1/2 limes (juiced)
(1 tsp of honey if you like)
salt, pepper & couscous seasoning (coriander, cumin, chili, anise, mustard seeds, cinnamon)
Boil 600ml of stock, take off the cooker and pour the couscous into the pan. Leave to soak for about 5 minutes. Add 5 tablespoons of olive oil and stir it with a fork to get rid of any clumps. Free the pistachio nuts from their shells (you might need double the amount if your kids help out). Chop up the apricots and mint leaves. All you have to do now is add all the ingredients and pour the dressing over it.
So simple! Give it a go!
Today I’m delighted to publish the blog article, I’ve written for the company “Tchibo”. Check this Link.
Spring is here at last! Everything is blossoming, the garden is calling. Here are 2 recipes for kids and grown-up’s to kick off into the new BBQ saison!
Burgers for the „little ones“
Our kids love burger’s. And even better if they can prepare their favourite recipes themselves.
“Best Burger” Recipe
750g/ 26.5oz minced meat
1 bread bun or two pieces of bread
1 bunch of parsley (not liegt bei all)
salt & pepper
Soak the bread in warm water. Chop up the onion and parsley. Mix all the ingredients in a bowl (except for the bread). Squeeze the water out of the bread and add to the mixture. Season with salt and pepper, knead it and we’re ready to make the burger’s.
As my eager, little cook is demonstrating… put the burger mixture into the form, press it until it fills the form (right up to the brim) turn it over, press the bottom out and there you go! A perfect burger.
I personally think this tool is great because:
-all the burger’s are the same size which means they all take the same amount of time
-and no more arguments about who gets the biggest burger
Right, now all Daddy has to do is grill them and put them in their buns. With yummy ingredients such as: tomatoes, cheese, salad and ketchup (of course), we let the kid’s take over and arrange their “Best Burger’s” to their individual preferences.
And the kids conclusion: “BRILLIANT!”
Pleasure for the „Grown-Up’s“
With the “little one’s” are very content with their burger’s. That means it’s time to create some tasty barbecue treats for the “Grown-Up’s”…
My husband loves cool, high-tec gadgets! Therefore he was extremely pleased with the bluetooth barbecue thermometer Now he can connect his mobile (his favourite gadget) to barbecuing.
All he had to do was download the GrillnGo App, stick the needle into the chicken and connect the two. Choose what to cook (veal, pork, chicken etc.) and the App asks you how you want it (bloody to well done) and it does all the work. Goodbye raw meat and under cooked chicken. No need to cut your food to make sure that it’s done.
I’m thrilled! And the boys think that their new gadget is cool too, that they can “play” while they’re barbecuing (they could hardly take their eyes off the display of the temperature reader).
I love creating new recipes and flavourings. So while my husband and the boys were enjoying themselves with their new gadget, I’ve been busy experimenting with this “flavour box”. I’ve soaked some Rosemary and Thyme in a bowl of water for about thirty minutes (to stop them from smouldering under the heat), then I put them in the smoker box and left them with the chicken under the lid of the barbecue to give the chicken breasts a little extra flavour. Delicious!
“Smoked Chicken” Ingredients
2 chicken breasts
a bunch of Rosemary
a bunch of Thyme
Tip: instead of fresh herbs you can also use smoker chips that come in various flavours such as maple, beech, oak etc. depending on what your barbecuing
To go with it I made a courgette-tomato salad with a simple dressing and a bowl of crisps.
Everyone is happy and satisfied, our first Spring barbecue was a complete success! The washing up will have to wait, I’m going to enjoy the last sunray’s of the day…
If you are interested in the burger press, the bluetooth barbecue thermometer or the smoker box then click here for further information.
Get your rolling pins out. It’s pie time! While shopping this week, some delicious rhubarb caught my eye. I couldn’t resist. So here goes… a scrumptious, rhubarb loaded pie.
125g/ 4.4 oz butter
250g/ 9.0 oz flour
100g/ 3.5 oz sugar
a pinch of salt
1/2 tsp lemon zest
700g/ 24.5 oz rhubarb
80g/ 2.8 oz sugar
1 tsp vanilla paste
(or vanilla flavouring you prefer)
1 tsp cinnamon
80g/ 2.8 oz ground almonds
1 egg yolk (to braise the pie with)
icing sugar (decoration)
Make the dough and leave to chill for about 30 minutes. Preheat the oven at 180°C/ 356 °F. For the filling, chop up the rhubarb in about 1 cm wide chunks. Mix the rhubarb, sugar, cinnamon and vanilla flavouring together. Grease your pie dish. Split the dough in half (base and lid of pie) roll it out and lay into your dish. Prick the base and cover it with the ground almonds. Fill it with the mixture and place the dough lid on top. Brush with egg yolk and bake for about 40 minutes in the bottom half of your oven. When done, leave to cool down. Before serving, sprinkle it with icing sugar.
To serve, you could try ice cream, whipped cream, cream cheese or simply on it’s own.
And now indulge!
It’s a bit chilly outside! After a stroll (or in my case a jog) in the crisp air…what’s better than coming home to some nice, warm, home cooked food.
2 handfuls of spinach
100g feta cheese
50g pine nuts
Preheat the oven at 200°C/ 392°F. Halve the sweet potatoes and bake for about 50 minutes. While they’re in the oven, wash and prepare the spinach and the mushrooms. Steam the spinach and fry the mushrooms.
When the potatoes are done, reduce the oven to 100°C/ 212°F. Scoop the insides of the potatoes out and add the spinach. Crumble the feta cheese over the mixture and spoon it back into the potato skins. Sprinkle some Parmesan over them and replace into the oven for a further 10 minutes. In the meantime roast your pine nuts.
All you need to do now is decorate your potatoes with the nuts and the cress. And there you have it! A perfect warmer upper!
…and off we go! Here goes with my first post this year. It’s a juicy grapefruit salad.
a handful of lamb’s lettuce
1 tsp cardamom
1/2 a lemon
3 tbsp olive oil
1 tbsp honey
salt and pepper
Cut the grapefruit into small slices. Chop up the avocados in cubes and slice the fennel. Scatter the lettuce into a bowl and add the grapefruit, avocado and fennel. Whisk the dressing ingredients together and pour over the salad.
No need to start the year with a guilty conscience. Now enjoy this!