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Sweet potato and butternut squash soup

A perfectly orange soup is a perfect way to celebrate fall.
It's slightly sweet, slightly spicy and wonderfully warming.

Recipe: Sweet potato and butternut squash soup

Serves: 4
  • 350 g of sweet potatoes
  • 350 g of butternut squash
  • 500 ml of vegetable stock
  • one onion
  • 2 gralic cloves
  • one tbsp. of rapeseed oil
  • a pinch of salt
  • one tsp. of chili flakes
  • 3 tbsp. of coconut milk

  • Peel and dice potatoes and squash.
    Heat the oil in a large pot, add diced onion and sliced garlic. Cook them for about 5 minutes, until the onion is softened.
    Add diced pumpkin, squash and chili flakes, cook for about 2 minutes.
    Add vegetables stock and a pinch of salt, simmer over low heat until the vegetables are soft (about 20 minutes).
    Blend the soup with 3 tbsp. of coconut milk. Reheat if needs be.


    Camembert baked with figs

    Everybody has a bad day every once in a while. Especially when it's getting colder. This baked camembert won't bring back summer heat and late sunsets.
    But it will make you feel better anyway.

    Recipe: Baked camembert with figs

    Serves: 2 (or one if someone really craves cheese)
  • one wheel of camembert cheese
  • one tsp. of olive oil
  • one tsp. of fresh rosemary
  • one tsp. of runny honey
  • a pinch of salt
  • freshly ground black pepper
  • one fig

  • Thinly slice off some of the top rind and score both side of the camembert with a sharp knife
    Spread a thin layer of olive oil whisked with rosemary and honey on top and sprinkle with salt.
    Bake at 180C for 10 minutes.
    Remove the cheese from the oven and top with thick slices of fig. Bake for another 5 minutes, until the camembert is runny inside.
    Remove from the oven, top with freshly ground pepper and some more honey if you like it sweeter.
    Serve immediately with crunchy baguette.


    Coconut chia pudding

    Chia seeds seem to be the new It Food in the foodie world. Listed as superfood, they are praised as an amazing source of omega-3 fatty acids, fibre, vitamins, minerals and antioxidants. You can read more about their superpowers at many professional nutrition websites.
    Personally, I became a fan of chia seeds for far more prosaic reason. Namely: the coconut chia pudding. All you have to do is to combine some chia seeds with coconut milk and place the mixture in the fridge before you go to sleep. When you wake up, your delicious breakfast is waiting for you and it's filling, vegan and gluten-free.

    Recipe: Coconut chia pudding

    Serves: 2
  • one cup of coconut milk
  • 1/3 cup of chia seeds
  • one tsp. of honey

  • Stir together the coconut milk, chia seeds and honey.
    Refrigerate for at least four hours (you can leave it in the fridge overnight).
    Place into two bowls and top with fruit of your choosing.


    Warm tuna steak salad

    This recipe falls into quick weeknight dinner that is not frozen pizza or Chinese takeaway category. All you have to do is to steam the vegetables, prepare dressing and pan-sear tuna steaks. It takes 15 minutes tops, but you can feel almost like a professional chef when serving dinner.

    Recipe: Warm tuna steak salad

    Serves: 2
  • one cup of broad beans
  • one cup of snow peas

  • 2 tuna steaks
  • Marinade

  • 2 tbsp. of olive oil
  • juice of 1/2 lemon
  • one tsp. of chopped parsley
  • Lemon dressing

  • 2 tbsp. of olive oil
  • juice of one lemon
  • one tsp. of chopped mint
  • one tsp. of chopped parsely
  • salt and pepper, to taste

  • Combine the ingredients of the marinade and marinade tuna steaks for abou 30 minutes (it can be longer or a little shorter, if you don't have time).
    Steam snow peas and broad beans for a few minutes, so that they soften, but are not overly cooked.
    Whisk ingredients of the dressing together, combine dressing with peas and beans. Transfer vegetables into two plates.
    Pan-sear tuna steaks for one or two minutes each side.
    Slice the steaks and place on top of the vegetables. Top with freshly ground pepper.



    I am well aware of the fact that you probably all know how to make pancakes. But please try to understand me: a food blog without a pancakes recipe sounds like a pathetic failure.
    Just try to see this post as an encouragement to make someone very happy with a delicious pancakes breakfast this weekend. Personally, I don't recall a single soul who wouldn't jump for joy at the sight of a generous portion of fluffy pancakes with maple syrup.

    Recipe: Pancakes

    Makes about 10 pancakes
  • one cup of flour
  • 2 tbsp. of confectioner's sugar
  • one tsp. of baking powder
  • one tsp. of baking soda
  • a pinch of salt

  • one large egg, whisked
  • one cup of buttemilk
  • 3 tbsp. of melted and cooled butter

  • In a small bowl, whisk together flour, sugar, baking powder, baking soda and salt
    In a large bowl, combine whisked eggs, buttermilk and melted butter.
    Add dry ingredients to the buttermilk mixture and whisk together (the mixture doesn't have to be perfectly smooth).
    Cook pancakes on an oiled, hot skillet over medium heat. Cook until golden, 1-2 minutes each side.

    Serve with maple syrup or butter, fresh fruit and a cup of freshly brewed coffee.

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