Today’s recipe is dedicated to those of you who aren’t lying on a turquoise beach or jumping into a plane today. Because while everyone and their mothers are on holidays according to Instagram, we know that there are lots of people working from 9 to 5, preparing their meals on Sundays and suffering from cold, rainy weather. Today’s recipe is for you. What we love about this beef and bacon stew is that you can prepare a big amount, freeze it and use it for different kinds of lunch: accompanied by a salad (healthy), with a side of rice (fulfilling and comforting), as a ragout for your pasta (buono!) and once you have reduced the sauce you can use it to prepare the most amazing leftover sandwich. You will need (serves a crowd or makes quite a lot of Tupperwares to freeze): 200 g unsmoked bacon, chopped 1 tablespoon extra virgin olive oil (EVOO) 2 large onions, finely diced 1 kg minced beef 4 garlic cloves, diced 2 teaspoons hot smoked paprika 1 tablespoon fresh …
I honestly don’t know which intro I can write to get you into reading this post, which is an easy, healthy protein-packed recipe. Well maybe the fact that this is an easy, healthy protein-packed recipe does interest you. Maybe if I tell you that this is a great recipe to make the most of the last asparagus of the season, which are not the best but still are very nice to mix with other ingredients? And what if I promise you that this recipe is perfect for bruch, lunch and dinner? Well, if you are intrigued, which I hope you are, scroll down. You will need (serves 2 hungry ladies): 8 egg whites Two bunches of asparagus, chopped 200 g cooked prawns Sea Salt Black Pepper 2 garlic cloves, chopped Extra virgin olive oil First, bring water to a boil and cook the asparagus for about 8 minutes. In the meantime, sauté your prawns: in a large nonstick skillet heat extra virgin olive oil over medium-high heat. Add the garlic cloves and when they start …
This recipe is perfect for a nice, healthy Autumn breakfast but it can double as a light lunch or even a side dish. In any case, it’s marvellously light and delicious. Mushrooms are in season now so it’s a nice way of taking advantage of nature’s resources. However, I warn you: once cooked, the mushrooms don’t look as pretty as pictured above. They look quite ugly, actually. But they are finger-licking good! You will need: A few mushrooms, peeled and stalks removed Spinach leaves 150 to 200 g cream cheese (we love using garlic cream cheese but you can add any flavour you like) Parmesan cheese, grated Black pepper and olive oil. 1 egg per person (optional) This recipe can’t be easier: Preheat the grill to high. Place the mushrooms on a baking tray, drizzle with olive oil and season with black pepper. We don’t add salt because the cheese is already salty and we try to avoid salt as much as we can, but if you want to add salt, this is the …
Is there anything better than a fresh salad in Summer? Now that we are saying goodbye to easy lunches al fresco, family gatherings and quiet afternoons in our balcony, we feel it’s the right moment to share another recipe for a quick, easy salad that could be perfect during these last days of sunshine.
Our day started early with unexpected heavy rain and furious wind. We dedicated a couple of hours to sip our coffee and read. Lazily we decided to get out, even though the weather was not promising. However, the idea of a whole day lost in the streets of Copenhagen was appealing, in spite of the weather, any weather.
It’s that time of the year again. The moment we look back and remember… what we’ve eaten and cooked! To be honest we are quite impressed by the number of recipes that we’ve managed to publish here! It’s been an hectic year with lots of work, but most of our Sundays were spent in the kitchen, trying new recipes. 2015 was the year of healthy cooking. Yes, we have shared with you a surprisingly high number of low carb, full of veggies, yet delicious dishes. But we’ve also had time to induldge… you know, just to find the right balance ;) Here you have our 2015 recipe recap! And it’s a long one!
A year ago we discovered that cauliflower is the most versatile carb substitute and since then we have prepared lots of different wonderful recipes with it: from the famous cauliflower crust pizza to this healthy and delicious lunch. But we’ve found the perfect cauliflower recipe. This tabbouleh is light, fulfilling and it almost beats the original recipe made with bulgur.
This salad has become our favorite Summer lunch, that dish that we prepare everytime we want something delicious and refreshing. It mixes different flavours beautifully, it’s packed with healthy nutrients and it looks amazing. The warm roasted hazelnuts, the sweet peaches and blackberries and the strong blue cheese will make your taste buds wonder what’s going on with every mouthful!
The book of the Hemsley sisters is still going strong in our kitchen. We have tried several recipes (on the blog here and here) and we continue to discover new fantastic flavors and healthy options. This recipe is a simple take on chicken curry. Not at all complicated, very juicy and a tad spicy. You can serve it with cauliflower rice or brown rice. Either way, you will have a nice balanced natural meal.
We had heard that Formentera was incredibly beautiful. We had seen it in pictures, movies, travel magazines… but we weren’t prepared to the breathtaking beauty of this little island. We were shocked. Truly. We took two day trips during our stay in Ibiza and, honestly, we regret not having stayed the night. The week. Forever.