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Potato waffles with smoked salmon

I love potatoes and I love waffles - and I have no idea why I've never made potato waffles before. It's a delicious way of using leftover potatoes. To be honest, I didn't really have any leftover potatoes, but it was still worth making them.

Potato waffles are perfect for brunch. You can serve them with smoked salmon, yoghurt and chives. Surely, it's not the lightest bite you can imagine, but you have to eat something on those cold, rainy mornings, when you crave something hearty to cheer you up.

Recipe: Potato waffles with smoked salmon

Serves: 2
Ingredients
  • one cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tso ground nutmeg
  • a pinch of salt
  • one cup potato puree
  • one cup buttermilk
  • 85 ml melted butter or vegetable oil
  • 2 eggs
Method
  • Sieve flour into a bowl, add baking powder, soda, nutmeg and salt. Combine.
  • Combine oil, whisked eggs, buttermilk and potato puree in another bowl.
  • Combine wet and dry ingredients and set the dough aside for 10 minutes.
  • In the meantime, preheat a waffle maker.
  • Cook each waffle for 3-4 minutes (or accordingly to the waffle maker manual).
  • Serve with smoked salmon ang yoghurt. Top with chopped chives and coarse black pepper.

Green curry and broccoli soup

I enjoy hearty dishes in the first cold days of winter, but comes January, I start craving something lighter. This is my perfect January soup: bit spicy, warming and fully comforting, but light and green at the same time.

When you look at the recipe, it might seem like a lot of work, but it's not. The recipe is super easy and putting everything together will take a maxiumum of half an hour and that includes making the curry paste and crispy broccoli topping. And you can always use a good store-bought green curry paste and limit the toppings to fresh coriander and sesame seeds.

Recipe: Green curry broccoli soup

Ingredients
  • 3 tbsp green curry paste
  • one large broccoli, divided into small florets
  • 800 ml vegetable stock
  • 400 ml coconut milk
  • 2 limes
  • a handful fresh coriander
Method
  • Heat a heavy-based saucepan over medium heat.
  • Add the curry paste and cook, stirring, for about 2 minutes.
  • Add broccoli florets and cook, stirring, for another 1-2 minutes.
  • Slowly add the stock and coconut milk, combine, cover and bring to boil.
  • Simmer over medium heat until the vegetables are tender - 5-10 minutes .
  • Before serving, blend or process until smooth.
  • Season with lime juice.
  • Top each serving with fresh cilantro and crispy broccoli florets.

Recipe: Crispy broccoli florets

Ingredients
  • a handful broccoli florets
  • one tbsp coconut oil
  • one tbsp soy sauce
  • one tsp honey
  • 2 tbsp sesame seeds
Method
  • Heat coconut oil in a small pan, add broccoli and fry for one minute.
  • Add soy sauce combined with honey and continue cooking, stirring, for 1-2 minutes.
  • Add sesame seeds and combine.

Recipe: Green curry paste

Ingredients
  • 5 medium green chilies, roughly chopped
  • 2 garlic cloves, minced
  • 2 shallots, roughly chopped
  • 2 tbsp freshly grated ginger
  • a bunch fresh cilantro
  • 2 lemongrass stalks, chopped
  • 2 limes, juice and zest
  • one tbsp coriander seeds
  • one tsp ground cumin
  • one tsp black peppercorns
  • 2 tsp soy sauce
Method
  • Place all of the ingredients in a food processor and blitz to a paste.

Christmas cookies

It seems to be the first Christmas post in the history of this blog! I guess it's fair to say that I'm not crazy about Christmas. However, this year I felt a strange need to make edible Christmas tree decorations. The cookies are simple, easy and fun to make. And even the biggest Grinch would admit that they're adorable.

Recipe: Christmas cookies

Makes about 15 cookies
Ingredients
  • 75 g butter
  • 150 g flour
  • 50 g powdered sugar
  • 1/4 tsp baking powder
  • a pinch of salt
  • 1 egg
Method
  • Sieve the flour and combine with sugar, baking powder and salt.
  • Combine with butter.
  • Add an egg and mix to a firm dough.
  • Roll out the dough on a floured surface and cut cookies (I used a star-shaped cookie cutter).
  • If you want to hang your cookies on a Christmas tree, make a small hole in a top of each one.
  • Place cookies on a parchment-lined baking sheet.
  • Bake at 180C for 10-12 minutes and let cool.

Recipe: Orange icing

Ingredients
  • 4 tbsp powdered sugar
  • 2 tbsp orange juice
  • Extra: a few branches of rosemary
Method
  • Whisk sugar and orange juice to make thick icing.
  • Using a bruch, cover each cookie with icing and top with some fresh rosemary.
  • When the icing is set, thread ribbon or cord through the holes and hang on your tree.

Chinese tofu pancakes

Traditionally served with crispy duck, this pancakes make a great vegan dish as well. Thick hoisin sauce and fresh cucumber and spring onions go great with fried tofu. Perfect snack for a small gathering.

Recipe: Chinese tofu pancakes

Ingredients
  • 200 g firm tofu
  • 2 tsp sesame oil
  • 1/2 cucumber, cut into matchsticks
  • 1/2 bunch green onions, cut into matchsticks
  • a few branches fresh coriander
  • 1/4 red chilli pepper, chopped
  • 1/3 cup hoisin sauce
  • 10 thin pancakes
Method
  • Slice tofu and combine with 3 tbsp of hoisin sauce.
  • Fry tofu slices on heated sesame oil, about one minute each side.
  • Steam the pancakes and keep them warm in a bamboo steamer or covered with foil.
  • Arrange fried tofu, cucumber and spring onion stick, coriander leaves, chilli and hoisin sauce on the table and allow everyone to help themselves.
  • Spread some sauce on each pancake and top with tofu, cucumber and spring onions. Sprinkle with coriander and chilli and roll up.

Recipe: Homemade hoisin sauce

Ingredients
  • 7-8 tbsp soy sauce
  • 2 tbsp peanut butter
  • 2 tbsp honey
  • 2 tsp rice vinegar
  • 3 tsp sesame oil
  • one tsp finely chopped chilli
  • one garlic clove, minced
  • 1/4 tsp black pepper
Method
  • Combine all the ingredients in a small pot.
  • Simmer over low heat, stirring, until well combined.
  • Set aside to cool.

Vegan taco buffet

Perfect tacos: crispy, aromatic, colourful and vegan. Great for small or larger gatherings. All you have to do is prepare the toppings and ask your guests to compose their ideal snacks. I chose roasted sweet potatoes, black beans and corn, creamy cashew paste, pomegranate seeds, fresh chillies, aromatic coriander and lime juice. You can add your favourite fruit, vegetables and herbs.

Recipe: Vegan tacos

Serves: 4
Ingredients
  • 8 soft corn tortillas
  • a bunch coriander
  • one corn on a cob
  • one cup cooked black beans
  • rosted sweet potatoes (recipe below)
  • cashew paste (recipe below)
  • 2 green chilli peppers
  • 1 small pomegranate
  • 1 lime
Method
  • Roast the corn at 180C for about 30 minutes, until tender.
  • Kut off the kernels and combine with cooked beans.
  • Deseed the pomegranate, slice the chillies and cut the lime into quarters.
  • Heat the tortillas in the oven or on a pan and cover to keep them warm.
  • Serve all the ingredients together and let everyone compose their own tacos: roasted sweet potatoes with pomegranate and fresh coriander or corn and beans with cashew paste and fresh chillies. Or everything altogether :)

Recipe: Roasted sweet potatoes

Ingredients
  • 2 sweet potatoes
  • 1 red onion
  • one tbsp olive oil
  • one tsp smoked paprika powder
  • one tsp sweet paprika powder
  • a pinch of salt
Method
  • Peel and dice the potatoes.
  • Cut the onion into eitghts.
  • Mix diced potatoes with onion, olive and spices.
  • Transfer into a baking dish and roast at 180C for about 30 minutes.

Recipe: Cashew paste

Ingredients
  • 100 g cashews, soaked overnight
  • 2 tbsp plant-based milk (I used coconut milk)
  • 1 lime (peel and juice)
  • a pinch of salt
Method
  • Blend soaked chashews with milk, to make a smooth paste.
  • Add lime juice and peel, combine. Season with salt
  • Refrigerate for at least 30 minutes.
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