So recently we bought an juice extractor. 
We tasted a really tasty ginger, carrot, apple and beetroot juice at a cool lunch spot.
So we felt like we  had to buy an juice extractor.
We choose the Philips HR 1832/00 from the Viva Collection. So far we are very happy of it!

We tried different "recipes", some were good others not.
We found a favorite juice. It's an apple, beetroot, cucumber and ginger juice.




So just wash your fruit and vegetables and throw them into the juicer. 

Mix the juices together.

Add in a splash of water and some ice cubes.

There you have all your veggies in just one glass!

Did I already wrote about my passion for Brussels?
No?!
Well I like it a lot!
So a couple of weeks ago I went on a "day trip" to Brussels.
I was just wandering around the city centre when I spotted a bakery called "Charli".
I decided to go for a good cup of hot chocolate and an blueberry cheesecake!
Look at this! It was to die for!


It was so good I decided to give it a go myself!


For an 18cm baking tin you will need:



Preheat your oven to 200°C.

Mix the biscuits with the butter in the foodprocessor until you get a crumble.

Put that crumble on the bottom and the sides of your baking tin.

Let it rest in the fridge.

In the meantime make your filling. Simply mix the ingredients together.

Now pour the filling on top of your 'crumble'.

And bake for about 25 to 30 minutes.

Let it cool down.

Put some marmelade on the top. Let it rest and cool in the fridge.



Serve!

I'm posting the recipe of the well known, at least on the blogosphere, Magic Custard Cake.




I should probably warn you that at one point "the mixture" will look strange, but trust me it will turn out great!

I took inspiration on multiple blogs, but couldn't remember them properly.

On this very rainy and grey tuesday, I decided to brighten up my day with this delicious dish.
I took it out of his book Jerusalem which he wrote with Sami Tamimi. As always they get it right with their flavors.

Their book "Jerusalem" is a pleasure to read, because of the detailed recipes, but also because of the description of each dish and off course because of the images. You really get the feeling knowing Jerusalem a little bit more. 

Let's jump right into it!

90 ml olive oil

2 small celery stalks, cut into 5mm dice

2 small shallots (I used onions), cut into 5mm dice

4 garlic gloves

4 thyme sprigs

1/2 tsp smoked paprika

1 bay leaf

4 stripes of lemon rind 

4 tsp chilli flakes

400 g tin chopped tomatoes

700 ml vegetable stock

300 ml passata

300 gr feta, broken roughly

1 tbsp oregano

Salt

First rinse the pearl barley under cold water and leave to drain.


Melt the butter and two tbs of the olive oil in a pan.


Cook the onion, celery and garlic in that same pan.


Once softened add in the barley, thyme, paprika, bay leaf, lemon, chilli flakes, tomatoes, stock, passata and salt.




Stir it all together.


Bring it to a boil. Once it has boiled reduce the heat and let it cook for about 45 minutes.


Make sure to stir once in a while, so that the barley doesn't catch to the bottom of the pan.


While your barley is cooking away, make your marinated feta. The original recipe asks for caraway seeds. I didn't had caraway seeds on hand, so I just left it out of the recipe. Combine the feta pieces with dried oregano and the remaining olive oil.
And you should be left with this:




When your barley is cooked throw. You can serve this utterly comforting food.


Top the risotto with some marinated feta.



You're good to go!


  

I'm again on the blog with another "recipe".
In april I turned twenty-one but I, unfortunately, didn't had time nor to write, nor to post the recipe of my birthday cake.

Now that I, finally, have plenty of time, I decided I should post the recipe.

On another birthday I discovered Red Velvet Cupcakes. They basically are "red" cupcakes with a cream cheese frosting. They were SO good that I decided to make a "big" Red Velvet Cake for my birthday.



I took major inspiration here.

For one delightful Red Velvet Birthday Cake you will need:



So first off you should preheat your oven to 170°.
Mix the eggs with the milk, oil and vanilla extract.
In another bowl mix the flour, sugar, salt and baking powder (=the dry ingredients).
Add the "liquid" mixture to the "dry mixture".
Butter and flour two eight inch pans.
Bake for about thirty minutes in the oven.
Once they are baked, let them cool down.

In the meantime make your frosting.
Beat the cream cheese and butter until creamy. Add your vanilla extract. Add the sugar slowly, in batches, to this mixture.
Your frosting is ready!If you want an ombré effect you should divide your mixture by three now. In the first one you add the most coloration, in the second one a bit and in the last one none.

Take your two cakes and put some jam between them. Then you can start frosting. Start with the most yellow frosting. Make some roses. Then frost away with the middle yellow frosting and make also some roses. And last (but not least) frost with the white frosting.



And there you have your spectacular, delicious but easy to make Birthday Cake. 

And after a long absence I'm back with a dessert. A "healthy" dessert. 

It's basically an ice cream sandwich, but homemade and "healthy".



I took major inspiration here.


For this you will need:

4 tbsp vegetable oil (or coconut oil or butter)
3 tbsp honey
2 tbsp buckwheat flour
2 tbsp milk (I used almond milk, but you can use regular milk or hazelnut milk ...)
70 gr oats
2 tsp freshly chopped ginger
a pinch of salt
a splash of vanilla extract

Hello there!

I know it's been a while I have blogged on her, but I was busy, again.
So for my return I decided to post a new recipe that is tasty, but easy.
The only condition is that you like desserts with CHEESE. 
Oh before I forget I took major inspiration here.




So without further do, here is the (short) ingredient list:

• 500 grams of "fromage blanc" (if you don't know what it is google it)
• Four eggs
• 90 grams of sugar
• 90 grams of flour
• Optional: one lemon