Weekend breakfasts are a delicious affair in our home and this mango lassi bowl is a yummy refreshing dish for the current hot temperatures. Plus mango is my favourite fruit 🤤
This is for one portion:
- a large handful of frozen mango pieces (ca. 100g)
- a small handful of frozen banana chunks (ca. 50g)
- 100g natural unsweetened yogurt
- 50ml milk
- the ground seeds of 3 cardamom pods
- ¼ tsp ground turmeric and
- splash of orange blossom water (optional)
in a blender until smooth.
- diced fresh mango
- chopped pistachios and
- chia seeds
*Recipe from Olive Magazine
After many average Thai food experiences, we tried our luck with Bangkok Oriental and haven’t looked back since.
Even though the restaurant is in walking distance to our place, we have actually never been inside, but get to enjoy the food thanks to Uber Eats.
The soft shell crab stir-fry and the glass noodle salad are firm favourites!
1-3-1 Shimomeguro, Meguro-ku
Jerusalem: A Cookbook
by Yotam Ottolenghi & Sami Tamimi
I’m a big fan of Yotam Ottolenghi’s cooking and own quite a few of his books. This one’s my favourite – beautiful story telling interwoven with scrumptious recipes and stunning food photography.
The Roasting Tin Around the World: Global One Dish Dinners
by Rukmini Iyer
This one is my husband’s favourite cookbook. Simple recipes packed full of flavour and cooked using only a roasting tin. He’s probably made 1/2 of the dishes and we have just ordered the next of the 4 Roasting Tin books the author has written.
Oishimon Organic Farm
Oishimon in Saitama is run by Simon, a Dutch farmer. We subscribed to the weekly organic veggie box about a year ago and I still look forward to every delivery. Lots of leafy vegetables, salads, herbs, root veggies etc arrive every Tuesday on our doorstep.
Pies – glorious pies! And sausage rolls.
Savoury antipodean style.
These tasty beauties are a staple in our freezer. Yummy buttery crust, juicy fillings – each one of Punk Doily’s pies is a savoured treat in our house.
One of my go-to pasta recipes for a quick & yummy meal.
I have also served this dish numerous times as a starter at dinner parties.
Feeds 2 people as a main dish or 4 people as a starter.
– 150g orecchiette
– 50g butter
– 1 crushed garlic clove
– 150g peeled raw prawns
– Shredded basil leaves, a handful
Cook the orecchiette according to the packet instructions and drain.
In a pan, melt the butter and cook the garlic for a couple of minutes. Take care not to brown the garlic.
Add the prawns and quickly cook until pink.
Take pan off the heat, add the drained pasta, shredded basil leaves and a good squeeze of lemon. Mix it all together and enjoy!
My favourite recipe to use up those super ripe bananas in my fruit bowl.
– 125g unsalted butter at room temperature
– 2 eggs
– 125g soft light brown sugar
– 225g flour
– Pinch of salt
– 2 tsp baking powder
– 3-4 ripe bananas – mashed with a fork
– Handful of chopped walnuts
Heat oven to 180C and line a loaf tin with baking paper.
Beat the butter with electric beaters / stand mixer until white & fluffy (around 3 minutes).
Add the sugar and mix well.
Mix each egg in seperately and make sure they are mixed in properly.
Add flour, salt and baking powder and mix in well.
Fold the mashed bananas in followed by the chopped walnuts.
Spoon the mixture into the tin and level out.
Bake for around 45 minutes.
Insert a skewer into the middle – the cake is ready when the skewer comes out clean.
Cool cake in the tin for 10 min, remove from the tin and cool completely on a wire rack.
What’s a better belly winter warmer than a steaming bowl of soup?
I’ve been making this one for years – it’s just so quick, easy and super yummy!
Empty the can of tomatoes into a pot, add a can of water and heat up.
Once hot and slightly bubbling, add the chorizo cubes, chickpeas and a sprinkling of chilli flakes.
Crumble the stock cube into the mixture, cover and let everything bubble away for around 8 min.
Add the kale/cabbage and take off the heat once wilted.
Voila! All done!
Serve with some crusty bread and enjoy.
P.S. The tea towel in the photo is available in my online store 🙂
Right. Here it is. My Glühwein recipe.
I usually ‘freestyle’ it when I make mulled wine so I took notes when I made it again on Sunday 😅
- 1 bottle of cheap red wine (honestly: don’t waste the good stuff on mulled wine)
- 50-80ml brown rum (depending on how strong you like it)
- 3 oranges
- 2 star anis
- 2 cinnamon sticks
- 7-8 whole cloves
- Brown sugar
Juice two oranges and slice the third one. Heat the wine with all ingredients apart from the sugar in a pot on low heat. Add sugar to taste. Let it simmer for at least 30min, preferably longer. Don’t boil it! Serve hot and be merry.