February 23, 2012 § Leave a comment

A bit late for pancake Tuesday.
But here go my pancakes anyway!


I don’t have my own recipe for pancakes (yet) so I made this apple and cranberry pancakes from BBC Good Food (I’m a big fan!)

I didn’t have buttermilk at home but there’s an easy way to make it: mix 240 ml of full fat milk and 1 tablespoon of white vinegar, don’t stir it, and it will be ready after 10 minutes. I’ve tried it in different recipes and it works!

And this is another way that I haven’t tried yet: mix 1/4 cup (60 ml.) of full fat milk and 3/4 of a cup (180 ml.) of natural yoghurt.




February 13, 2012 § Leave a comment

Carrot is a great source of vitamin A, carotene and potassium.
And now that potato and turnip are in season, what would be better than make a warm soup with them all?

SERVES: 3- 4

READY IN: 45 minutes


  • 1 T. of olive oil
  • 1 onion
  • 1 potato
  • 1 t. of group coriander
  • 250 g. carrots
  • 100 g. turnip
  • 1 l. vegetable stock
  • 1 knife
  • 1 chopping board
  • 1 big pan
  • 1 blender or food processor
  1. Heat a tablespoon of olive oil in the saucepan.
  2. Chop the onion and peel and chop the potato.
  3. Fry the onion for 5 minutes or until soft.
  4. Add potato and a teaspoon of coriander.
  5. Fry for 1 minute or 2.
  6. Add the stock.
  7. Chop the carrots and turnip in big chunks and add to the saucepan.
  8. Bring to the boil and then reduce the heat.
  9. Cover and cook for 20 minutes until the vegetables are tender.
  10. Then use the food processor or blender to whiz until smooth.
  11. Reheat in the pan, taste and season with salt and black pepper if necessary.





February 2, 2012 § Leave a comment

Turmeric –
It’s a very popular spice in Indian dishes – main ingredient in curry – and it’s said to be effective to improve an upset stomach.

Be careful storing and using it because it can easily stain surfaces, utensils and clothes (personal experience! – Hope this works)


READY IN: 30 minutes


  • 25 g. butter
  • 2 onions
  • 2 garlic cloves
  • 1/2 cinnamon stick
  • 1 t. turmeric
  • 2 cloves
  • 200 g. basmati rice
  • 400 ml. vegetable stock
  • 2 T. flaked almonds
  • 2 frying pans
  • 1 chopping board
  • 1 knife
  • kitchen scales
  • measuring jug
  • measuring spoons
    1. Chop 1 of the onions and the 2 garlic cloves.
    2. Melt the butter in a frying pan at low heat. Then add the onion and garlic cloves.
    3. When soft (but not brown) add 1/2 cinnamon stick, the teaspoon of turmeric and the 2 cloves.
    4. Cook for a minute and add the 200 g. of basmati rice.
    5. Stir until well coated and pour the vegetable stock.
    6. Cover and simmer for 10 minutes or until the rice is tender and the stock has been absorbed.
    7. In the meantime heat another frying pan and fry the 2 tablespoons of flaked almonds until golden.
    8. Chop the other onion.
    9. When the almonds are golden put them in a bowl and use that pan to crisp the chopped onion.
    10. Serve the rice and scatter the crisp onion and flaked almonds over.

Note: You can eat this recipe with one or two fried chicken breasts.

– Adapted from this recipe from BBC Good Food

Almond and turmeric basmati rice

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