Steamed Mussels are one of my favorite things. However, when I was little I remember I used to hate them. They had an odd taste and the texture was not my cup of tea. This was before I knew they could be so versatile. There are these classical cans of marinated mussels. They were fine as a starter (Frankly I never loved them). It was not until I went to the north of Spain that I discovered new ways to prepare them.
Today I’m going to show you one easy way to do them. A way that will serve perfectly as a starter. And in my opinion, it is way more creative than the canned mussels.
Prep Time: 5 min | Cooking time: 15 min | Serves: 3
1 Diced Lemon
1 Minced Large Garlic
2 Bay Leaves
2 Cayenne Peppers
1 tbsp Paprika Powder
Extra Virgin Olive Oil
In a large pot add some oil and all the ingredients with exception of the parsley. We will add the parsley at the end.
Mix all the ingredients, cover with the lid and let it cook on low to medium heat until all the mussels have opened up. This will be around 15 minutes.
Mix the ingredients from time to time and within the last 5 minutes add some parsley.
This is for all the chocolate lovers out there. Nutella is great but I have to admit that I never buy it due to the high amount of sugar and the palm oil. Thus, I went ecstatic when a friend showed me this recipe. It is really easy to replicate since it only contains 4 ingredients. The only “exotic” ingredient are the Mejdool dates. However, nowadays you can find it in almost every grocery store. You can also adjust the ingredients if you feel like having more chocolate, sweetness, etc.
Prep Time: 1 min | Overall Time: 10 min
1-2 tbsp Chocolate Powder
5-7 Medjdool dates
1/2 Soy milk
In a blender blend the hazelnuts. Add the remaining ingredients. Blend all until smooth.
If prefer it more sweet add more dates. If you want it more thin add more milk.
I saw this recipe on Instagram and had to try it out. You will need only need an oven, puff pastry and 1 egg yolk. You can eat them just like that or you can use them for your next breakfast with milk.
Prep Time: 10 min | Cooking Time: 10-15 min
Puff pastry (mine had already some seeds in it)
1 egg yolk diluted with some water
Preheat the oven at 200°C. Cut the puff pastry in long triangles with a knife. The size does not matter. However, the bigger, the easier to roll.
Roll each triangles starting from the short side. Add the mini croissants on a baking sheet and brush them with egg yolk.
Put them in the oven for 10-15 minutes until golden. (They get burnt really easily, so check on them regularly!)
These summer rolls are quick to prepare. I have tried them today for the first time. I was worried that I maybe would not be able to handle the thin rice papers, but quickly realized they were so easy to handle. The summer rolls ended up being delicious. I will definitely be redoing them often. The best part: You can freely add whichever veggie you want.
Overall time: 20-30 mins | Serves: 6 rolls
6 rice paper rolls
6 sticks of firm tofu
1/2 red bell pepper
60g thin rice noodles
The Peanut Butter sauce:
2 tbsp peanut butter
4 tbsp soy sauce
2 tbsp sesame oil
1 big clove garlic
2 tsp honey
1/2 juice of lime
1 tsp sriracha sauce (optional)
Prepare the rice noodles according package instructions. On a pan cook the tofu until golden brown on every side. Cut in thin slices the cucumber, bell pepper and carrot. For the cucumber it is important that you remove the seeds in the middle, to prevent sogginess.
For the sauce, mix all the ingredients until smooth. Chop the garlic finely before you add it. Don’t worry if the peanut butter doesn’t seem to blend in properly. Just keep mixing.
To assemble everything together you have to wet the rice papers in warm water for a few seconds and then dry it carefully with any towel or kitchen paper. Add the sliced veggies, the tofu, the cilantro and the noodles. You can now add some of the sauce or leave it aside. When rolling, first flip the sides and then roll from one side to the other.
These pancakes are fluffy, they are sweet and they simply delicious. Since blueberries always are a great option, I have decided to add them to the traditional American-style pancakes. Simply heaven!
Prep Time: 10 min | Cooking Time: 10 min | Serves: 7-10 pancakes
2 cups all purpose flour
1 1/2 cups (plant) milk
1/4 cup sugar
1 tbsp baking powder
1 tsp sea salt
2 tbsp unsalted and melted butter
1 cup of blueberries (feel free to add more if desired)
Whisk together the egg and the milk until perfectly combined. In a second bowl mix all the dry ingredients. Now, keep adding the milk and egg mixture to the dry ingredients until fully combined. Finally, add the melted butter and the blueberries. Let it rest for about 5 minutes.
Preheat a pan and add some butter to consecutively add a nice scoop of your batter. Cook each pancake fro about 2-3 minutes on each side or until nice and golden-brown.
This is a vegetarian version from the known caesar salad. Two words to describe it: Simply delicious! I was skeptic at the beginning to add Brussels sprouts into a salad, but it turned out giving a really refreshing touch to it.
Overall Time: 25 min | Serves: 3-4
1/2 Romaine salad
4-5 big Brussels sprouts
Dry bread cut into cubes (as much as you wish)
3 tbsp mayonnaise
1 tbsp mustard
2-3 tbsp grated Parmigiano cheese
Juice of 1/2 lemon
2 garlic cloves
Salt & pepper
Preheat oven to 200°C. On a baking sheet spread the bread cubes and toss them with a generous amount of oil and some pepper and salt. Put into the oven until brown and crispy.
Chop the romaine and the Brussels sprouts into fine slices. The thinner you chop the Brussels sprouts the nicer they blend into the salad. Prepare the sauce adding in a bowl the mayonnaise, the mustard, finely chopped garlic, the lemon juice, the Parmigiano and a generous amount of olive oil. Mix it together. If desired add salt and pepper but recall that the croutons already have some.
Mix the chopped lettuce and sprouts with the sauce and plate it. Top with the croutons when ready to serve. Enjoy!
This might be my discovery of this year. I always love a nice bowl for breakfast and it would never be complete without some crunchy granola. The only thing I don’t like about the granola at the supermarkets it that you never know what it contains. Thus, I wanted to try out the following recipe. Let me tell you, it is amazing! The best thing about this recipe is that you can almost add whatever kind of nuts or seeds you want.
Overal time: 30 min | Prep time: 5 min | Baking time: 25 min
1 cup oats
1/2 cup almonds
1/2 cup cashews
1/4 cup sunflower seeds
1/4 cup flax seeds
2 tbsp coconut oil
2 tbsp maple syrup
Mix everything together and spread it on a baking sheet.
Put in the oven for 15 minutes at 180°C. Take it out, mix it so that everything gets golden and put it again in the oven for another 10 minutes. Enjoy!