This quick and easy recipe will change your way of building hamburgers, it will be the new star of your fresh salads, and the highlight on your dips and spreads. The mild purple onion is pickled in a spicy juice to soften the taste and bring out its stunning pinkish purple colours. This recipe will take you five minutes to make and will be the star of your BBQ.
These gorgeous stuffed eggs could be the star of your Easter brunch, they are easy to assemble and success is guaranteed. There are three taste combinations: Salmon-Wasabi, Ham-Horseradish and Thyme-Mushroom, which one will be your favourite?
A healthy but filling salad where the soft, earthy taste and natural sweetness of the vegs is playing along well with the crispy sour pickles and the fresh herbs are completing the harmony of the sweet and sour.
Let the crunchy fresh bites surprise you with the slight bitterness of the chicory balanced by the sweet and tangy apples and cranberries drizzled with a rich honey mustard dressing. This is a perfect salad for bigger dinners, it makes a good combination with roasted meat or even with mackerel pie…
Mixing perfectly ripe soft avocados with pesto takes avo toast to a whole new level. I love the chunkiness and the comforting taste of this super healthy spread. The other plus is that you can make a bigger portion and keep it in a pot or mason jar for a few days, so you don’t have to make single portions every time you feel like this yummie treat. It also saves time on those hectic mornings when every precious minute counts.
The rainbow never tasted this good before; this colourful combination of 5 hummus variations are not only spectacular array of delicious taste combinations but also incredibly healthy and nutritious. You can serve it as snack, finger food or brunch, dip with vegs, corn tortillas or spread on toast.
I guess I`ll have to admit it anyways, I`m in a really long roasted pumpkin salad phase in my life. It just feels like it never gets old. It probably will at some point, but let`s just enjoy it for the moment. The whole thing started in December, when I tried the delicious kabocha squash for the first time. I had to realize that pumpkins can be really different even if the orange flesh of them look all alike. It can vary from sweet to almost neutral and from creamy to watery and the kabocha was far the tastiest I tried so far. Continue reading