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Pumpkin Coconut Soup with Orange Zest

2 Nov

Ingredients (serves 2-3)

Half a pumpkin

spring onions/half an onion

500 ml water

200 ml of coconut creme

orange zest

salt & pepper

soy creme for topping

mustard cress


This is my ” I don’t know what to cook for dinner soup” its easy, tasty, and only takes 20-30 min to prepare. Start by peeling and chopping your pumpkin and putting in a pot with 500 ml of water. I had some left over spring onions in my fridge so I chopped them up, otherwise use any onion lying around.

Let the pumpkin & onion boil until soft,  take of the heat, put in a blender, add 200 ml of coconut cream, pinch of salt & pepper, some orange zest and blend until smooth. 

Pour into bowls and top of with some cooking soy (better, healthier, and less fattening than normal cream! If you have mustard cress or any cress of any kind top it off & some orange zest to make it pretty!

I have finally managed to grow some micro herbs of my own after a few disastrous tries they are finally growing in a little tray!

finally enjoy Le Pumpkin Soup!


Pumpkin seed Loaf

28 Oct


250 gram of spelt flour

100 grams of course wheat flour

150 grams of Rye flour

4 dl of warm water

50 grams of dry yeast

2 tbsp of olive/walnut oil

1/2 cup pumpkin seeds

This is about as Halloweeny I am going to be getting this year in terms of cooking except for the fact that I will be getting dressed up and have a few drinks! I have recently been starting to bake my own bread, one of the reasons being that the bread in Spain is not great and also its very hard to find bread that doesn’t contain lots of wheat. It is incredibly satisfying eating your own creation and the baking process is secretly therapeutic…..


Start by mixing the dry yeast in the warm water in a big bowl until fully dissolved, then add the flour, pumpkin seeds (leave some for the topping) and the oil and start mixing all together. need the dough for at least 7 minutes until it all comes together and if necessary use extra flour if the dough is too sticky.

Leave in a warm place, cover with a kitchen towel and leave to rest for 30 minutes.

Get a bread form ready and move the dough, make sure its even in the form. Sprinkle your pumpkin seeds on top, and leave to rest covered with a kitchen towel somewhere warm for about 45 min. While the bread in rising put the oven on 200 C so its nice and warm for the bread.

Let the bread bake in the middle of the oven for 40-5 minutes, and Voila you have a home-baked bread!

Love from me xx



Hubbys Amazing Roasted Tomato Soup

16 Oct


5 big juicy tomatoes

2 garlic cloves

1 onion

olive oil

basil leaves

soy cream

pinch of salt & pepper


Chop your tomatoes, onion and garlic, cover in olive oil, pinch of salt & pepper = roast in the oven for 45-60 min (180C-200C).

Take out of the oven and put all in a mixer with some fresh basil & add a splash of soy creme (cooking soy found in all health shops)

Whizz, salt & pepper to taste, Enjoy!

super healthy super tasty!


Weekend in Pictures

10 Oct

Life isn’t about waiting for the storm to pass

Its about learning to dance in the rain

I want to put a ding




“I am not afraid of tomorrow, for I have seen yesterday and love today”

Yummy Vegetable soup

7 Oct

Ingredients (makes 2 portions)

1 small piece pumpkin

1 carrot

1 potato

1  small onion

1/2 zucchini

1 bay leaf

pinch of salt & pepper

beef stock & or Vegetable stock cube

Chop all the vegetables into small pieces, I like mine little and square.

Put all the veggies, and bay leaf in a pot, fill with about 6-7 dl of water and bring to a boil. Put your beef stock or vegetable stock cube in the boiling water with a pinch of salt and pepper to taste. Boil for a few more minutes  until the vegetables are soft and its pretty much ready to serve.

Sprinkle some mustard cress on top if you have, or any other fresh herb that you have in the house and enjoy!






The Best Salmon Sashimi Ever!

5 Oct











1 cup of soy sauce

Juice of 1 lemon

1 tsp sesame oil

1 grated garlic clove

small piece of grated ginger

squeeze of wasabi

small bunch of spring onions

rocket or watercress



Slice your super fresh salmon into thin slices, and arrange on a plate. Mix together soy sauce, lemon juice, sesame oil, wasabi, grated ginger and garlic and set aside.  Chop your spring onions into small pieces then set aside. Pour your soy mix on top of the salmon sashimi, sprinkle the chopped onions and arrange your watercress or Rocket on top!


Enjoy xx

Mango, Almond & Cardamom Breakfast Shake

5 Oct

This is so easy it hurts!

This makes two Breakfast Shakes

1 Ripened Mango (they are in season in Spain at the moment)

1 cup of soaked almonds (I soak them over night)

pinch of cardamom

30 cl of Fresh orange juice

half a cup of ice

Blend all, I recommend that you put the almonds at the bottom because they need to blend the most!

Why eat almonds read here, Benefits of Cardamom read here, surprising how many benefits this little pod has!

Last but not least enjoy xx



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