Category Archives: Foods
Enterrrr the noms! But first let me pull out the wictionary.
Traditional boba are tapioca “pearls” used in a drink called Bubble Tea, which is from Taiwan. The tapioca pearls are gummy little additions that people slurp up large straws in their sweetened tea.
Popping boba aren’t the traditional tapioca balls of bubble tea. In fact, they aren’t chewy at all, and they have a very thin outer membrane that bursts sweet liquid as soon as you bite into them.
Okido! Well a bubble tea bar here in Antwerp has recently started selling their popsters to-go, curiosity made me do it.
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I’ll start, for me it’s…
Processed into this:
Hmmm… a sandwich with peanut butter and some sugar on it…
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I just read an interesting article on Sott.net about the medicinal qualities of this fruit.
They grow deep within the Amazonian Rainforest and are told to possess magical powers.
But research has shown that these (and I quote):
- Effectively target and kill malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer.
- The tree compounds proved to be up to 10,000 times stronger in slowing the growth of cancer cells than Adriamycin, a commonly used chemotherapeutic drug!
- What’s more, unlike chemotherapy, the compound extracted from the Graviola tree selectively hunts down and kills only cancer cells. It does not harm healthy cells!
- Last but not least, they’re tasty!
Sounds too good to be true, i’m so curious now.
Even if it doesn’t cure cancer, fruit is always healthy and I wish I knew where to find me one to taste!
I only hope no one will be raiding the rainforest for these.
Please comment down below if you’ve tried these!
Now we don’t carve pumpkins here in Belgium (sadly enough) but we do eat them!
A hearty pumpkin soup for me just embodies winter, however I can’t stand it being bland!
When ordering pumpkin soup in a restaurant, I sometimes get this.. limpy soup. Yuk!
Slap in the face!
Pumpkins are sort of sweet, and I love having opposites in food.
Adding some salt and spice to them just balances everything out so nicely.
We all get shaped by our environment right, so here’s the soup that shaped me:
Granny lifeofbun’s recipe for pun’kin soup!
- 1 pumpkin in cubes
- 1 red pepper
- 3 tbsp sunflower oil
- 3 cloves of garlic, minced
- 2 onions, chopped
- 2 tsp curry powder
- Salt & pepper
- 800 ml stock (chicken/vegetable for the vegeterians)
- 1 cup crème fraîche (to pull up the taste of the pumpkin, make it more fresh)
- optional: some coconut milk… that just makes it even better
Kay now get your oil into a pot, and chuck in the pepper, garlic, onion and curry powder.
Let that glaze up, not bake!
That’s the one things she tells me every single time:
“Do not bake your onion! No seriously!”
Then after about 2 minutes add your pumpkin, and let that simmer for another 2 minutes.
Then add the stock, and let it boil very softly for 15 mins.
Blend your soup and add coconut milk, salt and pepper to taste.
Add some crème to every plate,
I sure hope you try it.
Send some cosmic lovin’ this way if you like it!
Oh on a sidenote:
You know how vegetarian dishes are often thought of as bland?
Well can’t blame anyone for that.. I used to think of them the same way.
I mean how tasty and savory can a tomato or carrot really get..
I changed my mind a while back though,
two things make veggie dishes tasty for me:
First of all, the herbs!
Getting creative and not cheaping out on herbs is so important.
they create multiple dimensions of taste explosions in your mouth!
Awyea just went sci-fi on vegetables.
And then second of all, I may be the only one that cares about this but I don’t think so: structure!
I can’t stand watery dishes, creamy is the way to go!
Not being afraid to chuck in some “high carb” veggies makes it so much more tasty!
One thing that’s really hard to do I feel is making a tasty veggie sammich.
A savory yet sweet sandwich that hits the spot and has it all is a form of art.
Howeveeeer *tum tum tuuum*
I stumbled across something great this weekend:
This stuff is so good!
My favorite at the moment is the red one, with tomato and spring onions.
It’s fresh and crunchy, but savory and sweet at the same time.
I can imagine this tasting good paired with other sandwich-toppings too, like cheese or even ham if you’re not veggie.
They didn’t store these in the fridge at my grocery store however I do keep them chilled.
Just makes it a ton more fresh and delicious! ^_^
So far I haven’t seen these in Belgium yet, only in Holland.
I can’t imagine they only sell them there though.
I’d say definitely try some if you’re on the market for a new sandwich-topping!
Now for the all-important question:
What’s your all time favorite sandwich?? :D
Forgive me WordPress for I have sinned, it’s been two – OKAY THREE days since my last confession.
This week I came across a fun vid on youtube on how to make veggie ramen almost instantly!
Now, Hippo just had his wisdom teeth chiseled out today, so this is my perfect excuse to eat lots of it! He needs stock to drink anyway with his hamster face!
Here’s how easy it is apparently (oh lazy days, we will be even happier together from now on)!! You’ll need:
- vegetable broth
- chili paste
- bit of sesame oil
- bit of rice vinegar
- bit of maple syrup
- soy sauce (the thick, rich kind is the tastiest I think!)
- any kind of veggies you like, hard boiled egg/corn/spinnage/carrots/cabbage/even frozen peas etc. (I enjoy shrooms in there! The good kind, portobellos.. or shiitake or mixed forest shrooms! NOM)
- salt & pepper
Kay now boil yourself some tasty noodles (I don’t know how it is for you, but at my local supermarket they sell these tasty soft noodles. They’re not really fresh, they just come in an airtight packet. Way tastier than the dried noodles in my opinion. Anyway there’s a TON of noodles you can try out.)
Drain, set them aside
combine the stock, chili paste, sesame oil, rice vinegar, maple syrup and soy sauce, bring it to a boil and let it simmer for a while
Meanwhile you can stir fry the veggies so they become tender (I enjoy mine still being crisp though)
Almost done! Take a bowl, arrange your noodles in it, make a little masterpiece on top with your veggies, poor in the broth
I’m at hippo’s place now, trying to do my best to serve as a nurse, however I brought my goodies with me to try out so I can start posting reviews! I’m excited!
Don’t forget to enter my giveaway for free goodies! Oehhh freee….
YES i’m Dutch.
How I wish I was with my family in Holland right now!
Something we do a lot with this heat, is throw some plates and wine glasses on the table in our yard, invite the whole family, and eat one of my favorite dishes in the world:
Baked potatoes, with a ton of different fresh veggies from local farmers, served with gorgeous vinaigrettes.
Sometimes steak or prawns may be served with it, but that’s completely unnecessary. You can make your own falafel to go with it though if you want a little veggie added plus!
Hmm.. I was just going to share my favorite vinaigrettes but here’s the recipe I use for falafel as well :)
However this is falafel:
I don’t know how to describe the taste exactly.. but the chick peas taste nice and creamy, and they just overall have a very versatile flavor!
It’s no wonder falafel is the number one snack sold on every street corner in the Middle East.
The ready-made ones are good, but the ones you make yourself are always better!! They require a lot of ingredients, but once you have those the hardest part is over haha!
What we’ll need:
- 1 cup chick peas (if dried, let them soak overnight in water, but you can generaly buy them canned as well.)
- 1 chopped large onion
- 2 crushed cloves of garlic
- fresh chopped parsley
- ground cumin
- chili pepper/dried pepper flakes
- salt & pepper
- optional: 1 1/2 tbsp flour
- optional: some lemon juice
- vegetable oil for frying
- First of all we need the chick peas to be soft and yummy! So bring some water to a boil, and let them simmer in that for about an hour.
- Drain them, and let them cool.
- Now for the fun part: chuck everything into a bowl and mush it!
Make sure the ingredients are well-mixed. It’s up to you if you’ll be mushing the chick peas completely, I sometimes leave them a bit bigger when I feel like it, it adds some texture!
If the mixture is too dry, you can add some olive oil to it, if it’s too wet, you can add some breadcrumb / flour to it!
- Now roll them into a ball, and you can deep-fry them.
I usualy don’t do that though, I flatten them into a mini-burger so that I can just bake them in a bit of olive oil on high heat. Makes them nice and crispy as well, but waaay less fatty!
Then for my favorite dressings at the moment:
- Nut oil
- Salt & pepper
Either just some vinegar (i’ll put tarragon in my vinegar and let it soak for 2 weeks to create my own tarragon vinegar, tasty!) or:
- Crushed garlic
- Chopped scallions
- Salt & pepper
This is my grandma’s recipe, i’ve known it since I was small, she still makes it, and it’s still my favorite so far! Sweet, fresh and a bit spicy!
- Apple vinegar
- Chopped small onion
- Salt & pepper
- Ginger syrup (sooo good!)
- Optional: tiny bit of coconut milk
Please enlighten me with more AWESOME dressings to try this summer! :)