To Bake - Zucchini Chips

To kick my Kale chips addiction, maybe I should give these a try!!

Zucchini Chips!

So easy

ingredients:

5 medium zucchini's

3tbsp olive oil ( or coconut oil, or unflavored coconut oil)

2 1/2 tbsp basil

3tbsp rosemary

1 1/2 tbsp pepper

2tbsp sea salt

directions:

Preheat oven to 325*

Rinse five medium zucchini and cut into 1/8″ slices.

In a large bowl, coat zucchini slices in olive oil, slowly pour olive oil while mixing. Be sure to not over coat any individual slices.

On a parchment lined baking sheet, lay out a single layer of slices. Season one side up with rosemary, basil, salt, and pepper.

Bake slices for 45 minutes one side, remove from oven and flip. Season opposite with rosemary, basil, salt, and pepper. Bake for another 45 minutes. TIP: Pay attention to individual slices as bake time may vary depending on thickness.

Finished zucchini slices will be crisp and golden brown. Serve immediately and enjoy!

from:

Rue Mag

To bake - chips! Kale! Brussel sprouts!

' OOooowww Kale!!'

The salesguy at the saturday market looked at me like I was a mad person.

He had never seen someone so exited about Kale 

(aka Boerekool for the ones who are looking for it in Belgium)

The reason i love kale.... is like spinach but on steroids!!!

If you haven't been living under a rock you've seen thousand of smoothies, salads and other recipes using kale.

In Belgium it is still quite unknown, unappreciated and very difficult to find.

But change is on the way! 

I have seen it pop up this year in supermarkets under the label 'forgotton veggies'

Widely used in the Netherlands for their 'boerestomp' ,  in the US  they use is for eveything imaginable, and its time we do so as well!

Sooo to start...

this isn't something I would call 'baking'

because its that easy!!

With winter coming, more and more movie night ahead I wanted to give you a super easy and quick healthy alternative for chips!

So shred your kale in pieces

massage it a little with coconut oil  ( remember olive oil isn't good with high heat) and some of your favorite spices.

Himalayan salt, black pepper, turmeric aka curcuma, chili flakes, chipotle, marrocan spices, soy sauce, the possibilities are endless!!

spread them on a baking sheet, don't overcrowd them

Pop it in the oven at 180 degrees C , for about 10 min.. 

but just check your oven so that they don't burn but stay crisp.

Take em out,

and munch away!

Please note:

to consume without moderation

And in cause you cant get your hands on kale,

i know, waking up early on a saturday is not a given...

get some brussels spouts , discard the bottom ad outer leaves.

continue to trim the bottom of the leaves fall off..

and then again cover in coconut oil and spices, roast in the oven, done!

and in case you dont like brussel sprouts,

you can do the same with cabbage,...

Sooo no excuse people! ;-)

Baked carrot cake from Green Kitchen Stories

Bake this now!!

It's incredibly delicious and the fragrance of the cinnamon fills up your kitchen and beyond!

Autumn at its best!!

thank you Green Kitchen Stories!

To Bake:

Green Kitchen Stories

and To Watch

Diana Vreeland - The Eye Has to Travel

( travel... not wonder... my bad!! ;-) thank you Carlos for pointing that out!)

Hi I am a .... My New Roots Newtella addict

Last year around this time, I read something very exiting on one of my favorite blogs ever; My New Roots.

She was giving another cooking class in Amsterdam!

So of we went!

I don't know what it is with winter time, but I crave nut butter ALL. THE. TIME!!

There is something about it! The nutty flavor, the texture, eating a healthier version of my childhood staple - really, I ate the stuff non stop with a spoon, finishing jar after jar! totally addictive I have now realized! what do you expect, they specialize in finding the right sugar-salt balance to keep us hooked! And I was their top consumer  - 

Now, knowing the importance of nutrition, trying to avoid all the processed crap, and making what I can myself...

 I eat hazelnut, almond,... butter that only want the best for me!

- not what is best for the compagnies tching tching - 

Think healthy fats, vitamins, protein,... all natural

And last year I learned by Sarah firsthand how to make that addictive nutella the healthy way!

Roast -or roast them not  higher that 42degrees - your nuts of choice

Grind them in your foodprocessor

add some cocao powder and some coconut sugar 

and

Tadaaaaa!!

Its THAT easy!

Sunday sandwiches

Finding some inspiration to make me a killer sandwich!!

right now, leaning toward smached blackberries with almond paste and figs on toast!!

Inspired by Gjelina

Or maybe give their cilantro avocado radish

one a try!

Oooorrrrr try to copy the one I had in The Butchers Daughter in nyc. Avocado with mustard..
Ot the classic Cafe Gitane one...avo/ lime/chilli

ooorrrr

recreate those crazy ass delicious sandwiches from Tartine Bakery in San Fransisco!

possibilities are endless!

thank god its pouring rain outside!

So now I have an excuse no to leave my kitchen! ;-)

To Cook - Bachelor's Jam

I have something 'brewing' in my kitchen cupboards...

When I came across this recipe on Nothing But Delicious, and read about Bachelor's Jam I knew it was something that I should give a try!

Love figs, plums, blueberries and all that stone fruit!

Still had some alcohol left over from those summer nights,

So why not put all of that to good use!

So know I have my Weck Jars stored away, filled with fruit alcohol and herbs, brewing away!

And in december!

Surprise!!

I'll keep you posted!!

Still have no idea what I will use it for, so any tips!!

Just love making 'magic potions' and already very curious to the outcome!

Give it a try!

To easy not to!

Bachelor's Jam

Ingredients:
glass jars with tightly fitting lids
ripe, firm fruit such as cherries, apricots, plums, peaches, nectarines, figs or pears
herbs such as rosemary or thyme, citrus peel or spices such as whole vanilla bean, cinnamon stick or star anise (optional)
raw cane sugar
high proof liquor

Instructions:

1. Sanitize jars, lids, knife and cutting board with boiling water.

2. Rinse fruit under cold water and dry with a clean kitchen towel.

3. Chop fruit to your liking- anything 1/2" or larger. You can leave pits in, or take them out.

4. For every layer of fruit you add to the jar, cover with a spoonful of sugar. The "proper" ratio is 2/3 alcohol to 1/3 cup sugar, but you can adjust the amount of sugar you use based on your own taste and the sweetness of the fruit.

5. When the jar is full, pour in high proof liquor and make sure everything is fully submerged before closing. Store in a cool, dark place for about three months before using.

Source and pics

nothingbutdelicious.blogspot.be

To Watch - OMG MGO

What's on your plate?

To Watch and check out:

OMG MGO Movie

Elettra's Goodness

Tune in and watch these...

Elettra Wiedemann cooks with some of the fashion industries fave's

' I don't do sales and I don't do leftovers '     Grace Coddington

hihi

Ice ice cream baby

I know it's Easter and easter chocolate eggs are all around,

but I am much more interested in these!!

Spotted these at the Bio/ Nature shop the other day!

Have you seen the names and the flavors!

instant attraction!

So for those of you who are intolerant to a lot of stuff and stayed clear of ice cream (dairy ect.)

no longer!!

Those days are over!

These are gluten / soy / lactose free and kosher

ok ok, it is this processed food, but seriously with flavors like these... who cares?

To check out!

Professor Grunschnabel

Joan's on Third - Cinnamon Sugar Pita Triangles

Everything looked so delicious at Joan's on Third that forcing me to only pick one item was a tough decision...

- have to apply some kind of discipline otherwise I would have emptied the store - 

And am I a good picker or what!

These cinnamon sugar pita triangles were addictively delicious!!

So I took a picture of the ingredients, figured that I could bake this!

 - cinnamon, chips,... I am in! - 

Turns out

I can!

And its so easy!!

To bake:

What do you need:
1 whole wheat or normal pita
1 tsp sugar ( we used cane sugar)
1/2 tsp cinnamon
2 tbsp neutral-flavoured oil (canola, vegetable)

And then:
Preheat oven to 400°F or 200° C
In a small dish, combine sugar and cinnamon. 
Mix well and set aside.

Slice pita into six wedges. 
Carefully open up each wedge and separate into triangles.

Place a non stick baking sheet on a baking tray.

Arrange triangles flat on the sheet with the inner part of the pita facing up.

Cover pita triangles with the oil using a brush of butter spray.

  Immediately sprinkle with Sugar-Cinnamon mixture. 

Give pita triangles another brush of oil or butter spray.

Bake in the oven for 5-7 minutes, or until triangles are crispy.

Be careful cause they burn quickly.

To hang out:

Joan's On Third

8350 West Third Street btw La Cienega Blvd and Fairfax Ave.

Los Angeles

with  help from La Rubia Steph!

Fish with coconut milk, herbs and lime

Soooo easy and delicious!!

Zero input a maximum of tastes as an output!

Love that kind of cooking!

Get this first

for 4

400 gr of white fish

15 little cherry tomatoes

4 spoons of coconut milk

2 limes

a lot of herbs, I used coriander, flat parsley and dil

1 garlic clove

1 red onion

I have to say that I added a lot more cherry tomatoes, used a lot more coconut milk and used that zucchini that was lying in my fridge... worked perfectly...

Then

Preheat the oven at 180C

Mix the coconut milk with the juice of 1 lime and some olive oil

season to taste with pepper, salt, and garlic

Chop the herbs

Divide the cherry tomatoes in two

Slice the other lime in slices

Take an over tray

Place the white fish, and add some herbs on top, drizzle the coconut sauce, and build from there.

Finish with the sauce and herbs.

Place the cherry tomatoes and the lime slices around all that.

Place it all in the oven at 180C for about 30min

Dig in!!

To cook:

Pascal Naessens - Puur Genieten