Do you like chickpeas? If yes, you will not be disappointed with these: Crispy chickpeas seasoned with curry – a recipe ripe for vegan snack heaven! Ingredients: 1 can of chickpeas (ca. 240g) 2-3 tablespoons of olive oil 1 teaspoon of salt 1/4 teaspoon of curcuma 1/4 teaspoon of powdered ginger 1 teaspoon of curry…
Tag: CookedWithLove
Roasted Almonds: Last Minute DIY Christmas Gift Recipe
Christmas is almost here, the shops are almost all closed and there is hardly any time left? Don’t worry, with this 3 ingredients roasted almond recipe you will get homemade Christmas joy in 20 minutes! So don’t waste time and get started! Ingredients (6-8 servings): 4dl water 800g almonds, whole, unpeeled 800g sugar 3-4 teaspoons…
Naturally dyed Easter-Eggs in Blueberry Juice
It’s Eastertime! And even when I am really busy I have to take at least a bit of time to celebrate Easter, so I made these quick and easy purple dyed eggs with Blueberry Juice. All you need is: White eggs Blueberry Juice – you can use storebought blueberry juice, the purer the juice, the…
White Chocolate with (a lot of!) Almonds
When times get busy (as is the case with me right now) I sometimes yearn for a sweet little something – and for a little time for cooking, even if it is just a couple of minutes. With this in mind, I dared to try tempering chocolate – and I created a white chocolate with…
Bündner Nusstorte: A Swiss Specialty shortcrust pastry with a nut & honey filling
My grandmother, who we call “Nani” in a typical Grisonian manner, absolutely adores Bündner Nusstorte. This, paired with a couple of other Grisonian dishes, might be one of the last remaining indicators that her family originally is from the mountain area of Switzerland, the canton Graubünden – the dialect has, much to my regret, been…
Leaf to Stem: No Waste Radish Green Pesto
You have probably heard of Nose-to-Tail cooking, where all the parts of the animal are eaten. The same no waste food philosophy applies to vegetables and fruits as well, where it is called Stem to Leaf. Today, I used the green leaves of radishes, a part often gets thrown out, and I made a pesto…
The Spitzbub: a Classic Swiss Cookie
Today I would like to present one of my favorite childhood memories: Spitzbuebe! A classic Swiss cookie filled with a berry jam of your choice.The little treats were given the name “Spitzbuebe” (mischievous boys) because the classic Swiss Christmas cookies were always stolen by the children in the prelude to Christmas – at least that’s…
Seasonal Beetroot Hummus: Bring a little Spring color into your life
What do you do when it feels like spring but the season just hasn’t quite caught up yet? I popped a little pink spring color to celebrate my spring feelings with this seasonal quick and easy beetroot hummus variation. Ingredients (2 jars of hummus): 200g beetroot (peeled and cooked) 1 can of chickpeas (ca….
Parsley Pesto: A nearly all year round seasonal pesto variation
The classic pesto is made with basil – unfortunately, basil season is not as long. Nevertheless: don’t despair, pesto is available all year round! One of my favourite herbs for pesto, which is in season almost the whole year, exept of January and February, is parsley! In Switzerland, it can normally be bought locally in…
Parsnip Hummus: A Seasonal Winter Vegetable Hummus Variation
I absolutely adore hummus – and it is really so completely easy to make. All you need is a food processor or a blender and a handful ingredients and that’s it! This time I made a little seasonal and local winter vegetable variation with Swiss Parsnips. Ingredients (as a side or starter for 3-4 people):…