June 10, 2016

Fun & delish bread rolls and sandwiches with Président cheese

Ok, so admit it. Most of your bread rolls suck and are boring as hell. I know they are. I worked in an office long enough to see the oh-my-let-me-yawn sandwiches people bring to work and guys, let me tell you something, it can be so much better. And it won’t take you much more work neither, you will still have to go to the store, you will still have to make your sandwich in the morning (or evening before for the non morning peeps). Same effort, a big difference in your lunch break! I mean check out this goat cheese, blackberry, mint & walnut bread roll. Admit, it’s sooo much better than that ordinary sandwich you had today (if I’m wrong, good for you!!!).

president

If you’re not the most creative one in the kitchen, Président has created a website full of exciting sandwich and bread roll ideas called Broodje Plezier (the enjoyable bread roll). Think brie and nectarines or strawberries, or goat cheese with mango and popcorn, or camembert with red beet and spinach. Aren’t you drooling already? I am. Check it out and promise me you will ditch that ham & cheese sandwich next week at least for one day and you will try to spoil yourself a little bit with a big, delicious roll!  

broodjeplezier

May 2, 2016

#EMOJICOOKING WITH CAMPINA

Hey friends! Campina has created a super cute #emojicooking website to celebrate a new, improved recipe of their quark cheeses (plattekaas in Dutch). They asked me if I wanted to have some fun with it and create some simple recipes for you guys! Easy cooking is my middle name and even more now I’m combining being a full time mommy with freelance work so I was all game! I love the simplicity of the site and I kind of wish Fer was a little bigger so we could create some fun meals together and he could help me make them (yes yes, I’m hoping he will be a total foodie and I will have the cutest little sous chef soon.) But you go kids, play with the emojicooking app and make some yummy foods (or take my ideas here below – you won’t regret it).

emojicooking

AVOCADO & DILL BAGEL 

Needed for 1 bagel: 
2 tbsp Campina Halfvolle Verse Kaas (semi-skimmed quark cheese)
1 avocado
2 tsp fresh dill
Pinch of salt

Mix the quark cheese with salt and 1 tsp of dill. Cut the avocado in half, stone it and scoop out the flesh. Slice it.
Toast the bagel. Top the bagel halves with the quark, avocado slices and finish off with the other 1 tbs of fresh dill.

avocado bagel copy

SWEET POTATO & CRESS BAGEL

Needed for 1 bagel:
2 tbsp Campina Halfvolle Verse Kaas (semi-skimmed quark cheese)
1/2 sweet potato
2 tsp fresh cress
1 tsp olive oil
Pinch of salt

Mix the quark cheese with salt and 1 tsp of cress. Peel and slice the sweet potato and bake the slices on the olive oil in a hot pan till they are soft on the inside and crispy on the outside, about 5 minutes each side. Optionally, cut the slices into smaller pieces.
Toast the bagel. Top the bagel halves with the quark, sweet potato and finish off with 1 tbs of fresh cress.

sweet potato bagel

 BLUEBERRY JAR CHEESECAKES

Needed for 4 cheesecake jars:
500g Campina Halfvolle Verse Kaas (semi-skimmed quark cheese)
Sweetener (equivalent of 100g sugar)
10 high fiber cookies
6 tablespoons margarine
200 g blueberries

Preheat the oven to 130°C.
Crush the cookies with a food processor. Melt margarine in the microwave and mix with crushed cookies. Make a cookie layer in each of the jars.
In a bowl, mix quark with the sweetener. Divide the mixture between 4 jars. Place the jars in an ovenproof dish and pour a little bit of water at the bottom of the dish. Put in the oven and bake for 15-20 minutes.
Let cool off, top with blueberries and enjoy!

blueberry cheesecake

 

September 10, 2015

Wholewheat pita halves with feta, figs & red onion

It’s fig time! Who is excited? ME ME ME! I luuuuv figs, they are so good in both sweet and savoury dishes and I just can’t get enough of them! I love to add them in my oatmeal in the morning, in my salad at lunch and to my pizza in the evening! I had a few figs at home and two wholewheat pitas left from yesterday’s dinner so I thought I’d combine them to make us a lovely lunch! I cut the pitas lengthways, crumbled some feta on top of them, added figs and served them with red onions and a honey yoghurt dressing. Simplicity at its best! Enjoy!

Pita pizzas with feta, figs & red onion | princessmisia.com

Needed for 2 persons:
2 wholewheat pitas
200 g feta (light version)
2 big ripe figs
2 red onions
1 tablespoon olive oil
2 tablespoons Greek yoghurt
1 teaspoon honey

That’s how you make them:
Heat up the oven to 180C. Cut the pita breads open lengthways so that you have four very thin halves. Slice the figs. Crumble feta on the pita halves and arrange fig slices on top. Bake in the oven for about 15 minutes.

In the meantime, peel and slice the red onions. Bake the onions on a pan with olive oil till they are soft and start to turn golden.

Take the pita halves out of the oven and top them with the onions. In a small cup, mix yoghurt and honey and sprinkle it over the pitas.

HAPPY LUNCH!

September 4, 2015

Zucchini & sweet corn burgers

Last zucchinis are ready to be picked in the garden so it’s time for these beauties! The recipe comes from my book FOURPLAY (now available in Dutch and French) but I think everyone deserves to try these burgers before the summer ends, here is the recipe in English!

Zucchini and corn burgers | princessmisia.com
Needed for +- 6 burgers
2 zucchinis
1 sweet corn
1 medium onion, finely chopped
2 eggs
100 g chickpeas
50 g spelt flour
Salt and pepper
Olive oil for baking

How to make them:
In a pan, boil water and put the sweet corn in it. Cook for about 5-8 minutes until tender. Let cool and cut kernels from the cob.

Grate the zucchinis. In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry.
Put chickpeas in a food processor and blitz till they are fully mashed. In a small bowl, combine the zucchini, sweet corn kernels, chickpeas, onion and one egg. Season with salt and pepper and form patties from the mixture.

Put spelt flour on one plate and a beaten egg on another. Dredge the burgers first in the egg, then in the flour. Bake them on a pan with olive oil till they are golden brown.

Serve with on a wholewheat bun with salad, a slice of avocado, some sprouts and a scoop of homemade mayo.

Zucchini and corn burgers | princessmisia.com

August 23, 2015

Zucchini Pancakes with Goat Cheese

Summers are the best and I am getting so spoiled with the garden produce of my friends and family! Not that they didn’t spoil me the previous years, they are wonderful like that, but I have a suspicion that that little sprout in my belly has made them even more keen on sharing their harvest with me this year! No complaining on my side, there is nothing better than home grown fruit and veggies!

As my kitchen is exploding in zucchini’s, I thought I would share one of my favorite recipes from my book FOURPLAY for super easy zucchini pancakes. They are perfect as lunch but I often make them when I feel like having a savory breakfast. Enjoy and if you need more seasonal inspiration, you know how to get my book!

Zucchini pancakes | princessmisia.com

Needed for +- 8 pancakes:
1 medium zucchini
100 g spelt flour
2 eggs
200g fresh goat cheese
1 teaspoon salt
olive oil

This is how you make them:
Mix flour, eggs and salt in a bowl. Grate the zucchini straight on to a clean tea towel and then squeeze out as much liquid as possible by twisting it. Add the zucchini to the batter. Heat the olive oil in a pan. Make small round pancakes and fry on both sides until golden brown. Serve with a spoonful of goat cheese.

Zucchini pancakes | princessmisia.com

November 14, 2014

Libelle Lekker Foodbloggers Contest: Round 4

Hi friends,

I’m in the fourth round of a foodbloggers contest for a wonderful Belgian publication Libelle Lekker (woop woop!!!!) - if you visited my blog in the last few weeks and I hope you did ;) you have probably seen a stream of delicious treats I have prepared and submitted as a part of the competition. This entry is a little bit different than the rest – next to the recipe(s), we needed to submit a creative, entertaining & informative text. So I did (I hope). Text, about sweet potato, in Dutch. You my Belgian friends who have been asking me to do more in Dutch (like my book is not enough :p) will hopefully appreciate it (for the rest of you – the English recipes will be here this weekend!). Big hug and yaaay – it’s Friday!

sweet potato dishes

IK GEEF TOE: IK GA SOMS VREEMD.

‘Eet lokaal, vers en volgens het seizoen’ is mijn food levensmotto. Ik koop mijn eten bijna altijd bij de lokale boeren of op de markt. Al jarenlang moedig ik (met veel passie en liefde) mijn vrienden en familie aan om seizoensgebonden te eten. Ik heb al een hoop mensen rond mij hun voedingsgewoonten zien veranderen (I’m working on the rest). Op mijn blog verschijnen seizoensgebonden recepten. Twee jaar geleden richtte ik een seizoensgebonden online magazine op en recent verscheen mijn boek Fourplay – ja, je hebt het geraden – vol speelse receptjes voor vier seizoenen. Maar psssttt …. kom eens dichter … want ik heb een geheim. Een duister geheim. Ik ga af en toe vreemd. Meer dan af en toe. Ik ga bijna wekelijks vreemd. Met wie? Met zoete aardappel.

Ik kan er niets aan doen. Het was liefde bij de eerste hap. Ik herinner het mij alsof het gisteren was, hoewel het al bijna 8 jaar geleden is. Ik zat bij een Venezuelaanse vriendin aan tafel. Het was haar beurt om te koken. Ze maakte een stoofpotje van zoete aardappel, een recept van haar oma. Ik nam een hap. Een nieuwe wereld opende zich voor mij. Nog een hap. Een heerlijke zoete smaak vulde mijn mond. Nog een hap. Ik sloot mijn ogen en ik wist het, ik kon niet meer verder. Niet zonder hem. Ik was verliefd. Ik wou meer.

Maar hij is niet van hier. Mijn lief is exotisch. Afkomstig uit Zuid-Amerika, hij wordt vooral in Latijns America en de VS gekweekt. Hij groeit ook in Azië, Afrika en in warmere landen van Europa zoals Spanje. In België willen ze hem ook. Maar hij is een moeilijke. Hij heeft naast liefde ook veel warmte nodig. Niet meteen ideaal voor het Belgische klimaat dus.

Er zit bijgevolg maar een ding op: Importeren. Een vies woord in mijn food dictionary. Maar bij hem voel ik geen schuld. Bij hem voelt het goed. Hier is waarom:

Hij zorgt goed voor mij

Zoete aardappel is ZOOO gezond. Voor mij zeker een superfood. Wist je trouwens dat hij geen echte aardappel is? Hij behoort tot de windefamilie – dit zijn zetmeelhoudende knollen die ook wel bataat worden genoemd. Hij zit boordevol met antioxidanten, vitamines (A, B, C, D!) en gezonde vezels. Vitamine A bijvoorbeeld, dat mijn huid fris en zuiver houdt. Vezels zorgen snel voor een vol gevoel en stillen mijn honger als geen andere: ik ben sneller voldaan na 1 zoete aardappel dan na 3 boterhammen. Ook veel langer. Zoete aardappel bevat complexe koolhydraten ofwel ‘trage suikers’ die zorgen dat mijn energie trager verbrand wordt. Hij is dus perfect om tijdens de dag vermoeidheid tegen te gaan!

Hij wordt nooit saai

Zoete aardappel is ZOOO veelzijdig. Je kunt hem stomen, koken, bakken, frituren maar ook rauw eten. Ik beloof je, ooit schrijf ik een boek met zoete aardappel recepten. Doorheen de jaren heb ik er zeker meer dan 100 van ontwikkeld. Zoet en hartig. Chips, frietjes, soepen, salades, ovenschotels, pannenkoeken, cakes, muffins … noem maar op.

Hij is een lekker ding

Zoete aardappel is ZOOO lekker. Zo zacht. Zo zoet. Zo smeuïg…

Vergeef je het mij? Wil je ook vreemd gaan? Dankzij mijn drie lievelingsrecepten kan je stout doen op elk moment van de dag:

ZOETE AARDAPPEL HASH MET GEBAKKEN EI (lekker als ontbijt of lunch): 

sweet potato hash_princessmisia.com

Nodig voor 2 personen:
3 zoete aardappelen
1 eetlepel olijfolie
2 eieren
zeezout

Zo gemaakt:
Schil en rasp de zoete aardappelen. Verhit olijfolie in een grote bakpan op een middelhoog vuur. Voeg de zoete aardappelen toe. Bak gedurende 7-9 minuten, roer regelmatig om en voeg een snuifje zeezout toe. Dek de pan af met een deksel en bak nog eens 3 minuten. Bak in een andere pan de eieren. Serveer de hash met een spiegelei erop. Breng op smaak met zeezout.

ZOETE AARDAPPEL SOEP MET KOKOSMELK (lekker als lunch of diner): 

sweet potato soup_princessmisia.com

Nodig voor 4 personen: 
4 zoete aardappelen
1 l groentebouillon
100 ml kokosmelk
4 takjes tijm

Zo gemaakt: 
Schil de zoete aardappelen en snijd ze in stukjes. Breng de bouillon aan de kook. Voeg de aardappelen toe en kook ongeveer 15-20 minuten tot ze gaar zijn. Voeg 100 ml kokosmelk en mix de soep glad. Serveer de soep met een scheutje kokosmelk en garneer met een takje tijm.

ZOETE AARDAPPEL IN DE SCHIL MET KANEEL EN KOKOSSUIKER (lekker als vieruurtje): 

jacket sweet potato_princessmisia.com

Nodig voor 1 persoon: 
1 zoete aardappel
1 theelepel geklaarde boter (ghee)
2 theelepels kokossuiker
Snuifje kaneel

Zo gemaakt: 
Prik met een vork gaatjes in de zoete aardappel. Zet hem gedurende 6-8 minuten in de microgolfoven aan 1000 watt. Snij de aardappel doormidden en vul hem met ghee. Bestrooi met kaneel en kokossuiker.

 

July 25, 2014

Blueberry, fresh goji berry, feta & coconut salad!

This salad is my take on a perfect summer lunch! It’s so delicious and it only takes 3 minutes to make so I have been having it four times in a row now! For my Belgian readers – if you are wondering where to get the fresh goji berries, I actually found them in my local Delhaize (how awesome is that!). Happy Friday!

DSC_3784-6

May 18, 2014

Sweet Potato & Tomato Egg Bake with Chive Flower

Hi darlings, hope you are having a wonderful sunny weekend! Here is an uncomplicated dish for a lazy Sunday or any weekday. What’s great about this one is that you could have it for breakfast, lunch or dinner! WOOP!

Sweet Potato & Tomato Egg Bake with Chive Flower

 

Ingredients (2 portions)
1 big sweet potato or two medium
1 can Elvea Cubetti Fresh Veggies (or tomato puree)
2 eggs
6 chive flowers
1 tbsp olive oil
Sea salt & pepper

Method
Preheat the oven to 180°C.
Peel sweet potato and cut it in small cubes. Heat up olive oil on a pan and bake sweet potato on medium heat for about 10 minutes, stirring. Add the can of Cubetti and bake another 3 minutes. Divide the mixture between two oven proof pans or dishes. Crack an egg onto each pan. Put in the oven and bake for 15 minutes or till eggs are set. Serve warm with chive flowers and season with salt and pepper to taste.

xox,

Marta

December 10, 2013

CARROT & CHICKPEA BURGERS

Hi dear friends! I thought I’d throw in one of my favorite recipes from LUSCIOUS Autumn ’13 before we launch the Winter edition! Hope you enjoy these delicious carrot & chickpea burgers!

carrot burger princessmisia.com

INGREDIENTS
250g chickpeas (cooked or canned)
800g carrots, peeled and sliced into 2cm pieces
30g spelt flour
1 egg
4 whole grain buns
2 sweet onions
Salad
2 tbsp olive oil

METHOD
Bring water to boil, reduce heat to medium-heat, add carrots and cook for 20min or until tender. Drain and transfer to a food processor. Add chickpeas and season with salt & pepper. Pulse until it forms a thick paste. Cover and chill for 20min to help firm up the mixture.

Divide the mixture into 6 equal portions, shaping each into a patty. Sift the spelt flour into a deep plate. In another plate, beat an egg. Dip patties in the egg and then flour to cover. Heat 1 tbsp olive oil in a nonstick skillet and cook on each side till golden brown and crispy.

Heat 1 tbsp olive oil in another skillet large pan, add the onion and fry until soft and lightly colored.

Line the whole grain buns bun with salad. Top each bun half with a burger, sweet onions, and the top half of the bun.

carrot burger princessmisia.comcarrot burger princessmisia.com

 

 

April 25, 2013

Whole30 Challenge + Leak & Sweet Potato Oven Frittata

Last week I started my new job and I decided it was also a good time to start with the #Whole30 challenge. After reading “It Starts With Food” book, I have been trying to find a good time to do the program but there was always something that came up, mostly travelling, which prevented me from committing to anything for entire month. Now I’m on day ten and the only challenging part will be my birthday trip to Venice.

Whole30 is basically a 30 day nutritional reset, designed to help you restore a healthy metabolism, heal your digestive tract, calm systemic inflammation and put an end to unhealthy cravings, habits, and relationships with food.  Note, it’s NOT a diet (but yes, you’ll probably lose a few pounds). It’s based on Paleo eating but is a little more restrictive – long story short what you’re eating is fruit, vegetables (except for legumes), eggs, sea food, fish, chicken and meat for the carnivores, olive oil, coconut oil, some nuts and seeds, water , tea and coffee (black).  Very important – sweet potato is allowed!

Even though I have been eating healthy for the past millions of years, I have been feeling tired a lot and needed something to improve my digestion. Whole30 challenge was exactly what I was looking for, I’m on day 10 and I feel like a new person. My energy level is back on track, I haven’t had any cravings at all. And the best thing is, I’m never hungry. The frittata is the first Whole30 recipe I’ posting but there will be more – I promise!

fritatta_princessmisia2

Ingredients
1 tbsp coconut oil
1 bit sweet potato, peeled and cut into small cubes
2 shallots
2 leaks (white part), sliced
6 organic eggs
1 tbsp chopped chives
Salt & pepper

Method
Heat oven to 180°. In a medium oven-safe frying pan, heat coconut oil over medium heat. Cook shallots, potatoes and leaks undercover for about 5 to 7 minutes, stirring occasionally.

Beat eggs in a small bowl with salt and pepper and pour over the veggies. Sprinkle with chives. Cover the pan with an aluminium foil and bake for 20 minutes in the oven. Take out the foil and bake for another 10-15 minutes.

You can serve with a salad on side.

fritatta_princessmisia

Love,

Marta

FireStats icon Powered by FireStats