August 21, 2016

Leef Lekker Project: Easy Peasy Mocktail

Hi friends!

At the beginning of the summer I was a part of a project for a food lifestyle platform called Leef Lekker. We shot videos at the most gorgeous location – the Alix – Table & Jardin d’ Amis in Gent.

As you know, I’m a big fan of the non-alcoholic drinks like lemonades, iced teas and mocktails (for the new moms, expecting moms or just the ones of you that are not drinking) so I’m excited to share my favorite recipe from the project, a mocktail made with Appelsientje organge juice, ginger syrup and passion fruit. A nice extra detail to impress your guests (and that you can also use for your alcoholic drinks) are the ice cubes with edible flowers that look just gorgeous but are so easy to make.

Make sure to head to the Leef Lekker platform to check out more videos including my dip video as well as plenty of giveaways! If you’re a mocktail fan, see here how you can win 3 x SMEG blender by answering a question about the video!

July 29, 2014

Iced Almond Vanilla Latte

It’s freaking humid outside the last few days and I always crave for iced coffee on those days. I’ve always loved iced coffee more than a hot coffee and this is one of my two favorite recipes (I will make sure to share the other one soon too).

iced almond vanilla latte

July 13, 2014

Watermelon Tea-monade with Açaí Powder

It’s been grey outside for a while now and when that happens I somehow always go into extra  colorful food mode! This is one of my current morning obsessions: refreshing chilled watermelon, delicate white tea from Or Tea  & a dash of açaí powder. It’s SO good and it just makes me happy in the morning!

watermelon white tea 2

Ingredients (4 small or 2 big glasses) 
2kg watermelon, chilled in the fridge
200ml hot water
2 teaspoons white tea (or 2 bags)
2 teaspoons açaí powder

Make tea extract by putting white tea in hot water. Sieve if you’re using leaves. Let cool.
Peel and cut watermelon in pieces. Put it in the blender with tea extract and açaí powder and blend till smooth. Drink up – it’s delicious!

watermelon white tea

Also – aren’t the teas from Or Tea just freaking ADORABLE!!!

Happy Sunday!


June 8, 2013

Puro Coffee & Almond Ice Coffee Recipe

Throughout the years, I have developed a strange relationship with coffee. There were years during where I drank it every day, followed by almost coffee-free years. (Okay, maybe it’s not even as much my relationship with coffee but food in general. I tend to do it with some vegetables, fruit … I even have egg eating phases. Let me know if you do the same so I don’t feel alone!)

The last  few years, I am dating coffee in the weekends. I am obsessed with green tea, always have been, and don’t feel a need to have coffee during the week at all. But the moment I wake up in the weekend, I can’t wait to get downstairs and enjoy a cup of good black coffee while I’m preparing breakfast. Black coffee is a new habit I developed while doing the Whole30 challenge and one that makes the ‘good’ part even more important as you can’t cheat the taste with milk and/or sweetener.


One of my favorite coffees is since recently PURO fairtrade coffee. Organic coffee  lovingly blended, roasted and packed in Turnhout, Belgium (but available in many other countries too). I have received different bean blends for trial and I fell in love with the Puro Noble blend – 80% Finest Arabica mixed with 20% Premium Robusta which gives the coffee a hint of dark chocolate. It’s strong but smooth, exactly how I like my weekend coffee to be. And as it turns out, it tastes great in Ice Coffee as well, which is I must confess still the only type of coffee that drink with milk. Organic almond milk, that is.

100ml Puro Noble espresso
150ml unsweetened organic almond milk
5 drops liquid stevia (optional)

Make coffee, add cold almond milk and 5 ice cubes. Sweeten with stevia.

Have a lovely SUNNY weekend darlings!





May 5, 2013

Homemade Lemonade!

There is nothing better than a homemade lemonade! On spring days like today, when sun is shining and temperatures reach 20ºC, I put lemons, berries and mint into a big jar of water and make a very subtle natural lemonade to enjoy outside! Also perfect for picnics if you already started the picnic season!


125g strawberries, trimmed
3 lemons
bunch of fresh mint
1l water

Fill jar or water can with water. Juice one lemon into the water. Slice 2 remaining lemons. Add strawberries, mint and lemon slices into the jar and put in a fridge for at least 1 hour (if possible more). The water will take over the taste of the fruit and mint and will make a delicious delicate lemonade. If you’re a sweet tooth, feel free to add honey!

homemade lemonade



December 7, 2012

Almond Chocolate Milk

It’s white outside and there is nothing else I crave more than a big cup of hot chocolate milk! This one is made with almond milk and it will rock your world!

250ml almond milk
2 tbsp dark chocolate chips
5 mini (sugarfree) marshmallows

Warm up the almond milk. Fill a cup with chocolate chips, add hot almond milk and top with marshmallows! Voila!


October 14, 2012

Food Pairing: Piper-Heidsieck Champagne & Mushroom Pancakes

I know I have been away for way too long! I am travelling almost constantly till mid November and as much as I enjoy it, I really do miss my kitchen!  In between the travels, I try to cook as much as I can and recently have popped a bottle of champagne to celebrate being home for longer than 2 days!

Autumn has arrived to Belgium and what comes with autumn are mushrooms! Like every good Polish citizen, I love my mushrooms and eat them in huge quantities throughout the year, especially in autumn and winter. They were also the first thing that came to mind when I was looking for an ingredient to pair with the Piper-Heidsieck Brut champagne and I must say I really loved the combination. The earthiness of the chanterelles was nicely complimented by the richer fruity notes of the champagne. Served on mini spelt pancakes, they will make a great autumn starter or a light lunch.

150 g spelt flour
1 egg
60ml soy milk
125 chanterelles
125ml soy cream
1 tsp chicken spices
Olive oil

Heat 2 tsp olive oil in a non-stick frying pan. Add mushrooms, chicken spices and toss to coat. Cook, stirring occasionally, over medium-high heat until they start to soften. Add soy cream and cook for another 3 minutes.

In a bowl, mix combine egg and soy milk. Gradually beat in the flour. Heat a small amount of olive oil in a very small frying pan. Place tablespoons of the mixture into the frying pan and cook until bubbles appear, turn over and cook until brown.

Serve pancakes topped with the creamy mushroom mix and coriander.

August 13, 2012

Food Pairing: Piper-Heidsieck Champagne & Raspberry Popsicles!

It is always good times when champagne is involved. Whether you are celebrating your wedding, a birthday, or you just feel like having a glass for no specific reason on a Sunday afternoon. Champagne is more versatile than any other wine and goes well with a wide array of foods including appetizers, opening courses, light meals and of course – desserts.
This weekend, I did a food pairing exercise with the Piper-Heidsieck Rosé Sauvage champagne and as you may imagine, I enjoyed it dearly. On a hot day like yesterday, I could not think of pairing this lively and generous wine with anything else but a delicate raspberry ice cream and if I may say so myself, it was a big hit. Of course, food pairing is an individual choice and every person’s sense is different but the red fruit flavors of the champagne went really well with my creamy raspberry popsicles. And as you can see, the two were color-coordinated as well. A tasty combination that’s easy on the eye!

500g raspberries
200ml water
100ml whipping (soy) cream
100ml agave syrup

Combine all ingredients in a blender and blend until smooth. Divide between popsicle moulds or shot glasses. Freeze for at least 5hours. Enjoy with the champagne.


July 26, 2012

Soy Blueberry Frappuccino!

Looking for a drink to beat the summer heat? There is no better way than to cool down with a frappuccino! And this one is a special one too, with soy and blueberries!

Ingredients (makes 2)
200g blueberries fresh or frozen
500ml natural soy milk
3 scoops soy vanilla ice cream
100ml soy whipping cream
1 glass crushed ice

Put all ingredients except for whipping cream to a blender and blend till smooth. Divide between two glasses.
Whip the soy cream and spoon over the blueberry mix. Top with a few blueberries and mint.  Enjoy the summer!



July 22, 2012

JUICY JULY: Raspberry, strawberry, apricot and watermelon!

Last week of July and we finally have some summer! To celebrate it, we juiced with all the best summer has to offer: raspberries, strawberries, apricots and watermelon! Tip: you can use this juice to make popsicles! Just put it in cups, add an ice cream stick and freeze it in!

500g apricots
700g watermelon (only red part)
125g raspberries
125g strawberries

Juice and enjoy the summer!


Remember to participate in the Juicy July GIVEAWAY to win your own Braun Multiquick J700 Juicer! More info on how to join here.




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