a couple of weeks ago my bestie and I wanted to try out a new recipe and we decided it would be super fun to cook an Indian inspired chicken curry dish. My bestie really wanted to try to make her own Naan bread so we figured what better to eat with Naan then a chicken curry. We looked online for a couple of recipes and ultimately ended up with a mix of a few different ones. I personally do not like coriander so we skipped it in our recipes, but you can always add it to your version of the recipe.
Chicken Curry Recipe
This recipe serves around four people and is great with rice and a side of naan bread. We really enjoyed it and I can personally say it tasted a lot better the next day and we think it is crucial to marinade the chicken longer than an hour, I think 12 hours would be perfect for the softness of the chicken and taste.
Like I mentioned we added some rice and self-made naan bread. We really wanted to make our own an we used the following recipe:
If you happen to try these recipes out let me know what you think. I would love to know.
Today I am sharing a new recipe I discovered for myself. Lately I have been cooking up my veggies and meats in a lot of different styles, just because I am so bored with my normal food. A couple of weeks ago I created a Curry dish, that suits my lifestyle and my taste buds. I am in now way saying that I am lactose intolerant, but I noticed that if I keep my lactose intake to a minimum I feel a lot better, so I choose some lactose-free alternatives. I am also not the biggest fan of coconut milk, so I used normal milk, cream cheese and cream to get the creamy-ness.
I never really eat Currys, but I think I will try to experiment a lot more with different version. So, if you have any good recipes feel free to share a link in the comments.
I think this recipe could use some more perfection but as of now this is how I created my Turmeric Chicken Curry.
If you recreate it make sure to tag me on any post you make and let me know in the comments.
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The Oxymoron Lavish frugality. What a pair of words. The first time I mentioned it to a friend, he instantly said this is an oxymoron. An oxymoron describes two contradicting terms put together. We have all stumbled upon it before. At school, at university, in advertising or when we have placed an order with our … Continue reading Guest Post: Lavish Frugality
Hey my loves, Zoom, WebEx, Skype and Microsoft Teams have become a big part of our everyday lives, at least that’s how it is for me. Just because of work, I’m on at least one video call a week, and when university starts up again, I’m on almost every day. If I’m honest, I did … Continue reading My Lockdown Makeup Routine perfect for Zoom Calls
Recently, I handed in my master’s thesis for the degree of a Master of Arts. During that time, I had a lot of problems going on, most of a personal nature, but also others that you are all aware of, namely, the pandemic. Then, next to personal and public issues, there is the academic process … Continue reading Guest Post: How to write a Master’s thesis
Recently I have been trying out a few recipes that I always wanted to try, one of them being aSquash Lasagna. Yes, you read that right a lasagne with squash. When I looked at the ingredients I thought to myself, “Well, you like everything individually, why shouldn’t you like it together?”. And I was right. While this recipe does take a lot longer than a normal lasagne it was tasty, when I tried it the night I made it I wasn’t sure about it, but the second day I was convinced – it is delicious.
1,5 kg red kuri squash
2-3 garlic cloves
2 cans crushed tomatoes
1 tub of créme fraîche
salt, pepper, garlic & herbs
50 g butter
50 g flour
750 ml milk of your choice
salt & pepper
200g lasagna plates
200g shredded cheese
Peel and cut your squash. The smaller the pieces the faster your squash will cook through in the pan.
Peel and slice your onions and garlic into small pieces.
Heat up a pan or pot with some olive oil.
Add your onion and garlic into the pan and let them golden. Then add the squash.
Cook the squash for a little bit before you add your seasonings (around 10 minutes).
Add your two cans of crushed tomatoes. I added some extra seasonings here.
Cook the tomato-squash mixture until the squash has soften a lot (around another 15-20 minutes).
Add your tub of créme fraîche and season again. Squash can take a lot of seasoning.
While your filling is cooking, preheat the oven to 180 degrees.
In a pot melt the butter and then add the flour. Combine these to until the mixture has a light golden tint.
Add your milk to the butter-flour mixture and whisk it together until there are no clumps left. Bring the mixture to a boil and it should thicken up.
In an oven form start with a spoonful of filling, then add your lasagna plates. On top of those add the filling and the béchamel sauce and a little bit of shredded cheese. Continue this step until you run out of filling and sauce.
Bake the lasagna for 40 minutes in the oven. Enjoy!
It was super delicious but I probably would cook it again if I had friends over because it takes a lot of time. But it is so worth it. Have you tried a new recipe? Let me know, I would love to know.
in today’s entry I’m showing you two of my favorite salads for spring and summer time. I love both of them so much and they are also great to make in a big bulk for a party or for yourself.
Chicken Strawberry Salad with Quesadilla
I don’t have the exact measurements, because I feel like with salads you can pretty much go all out, but here is everything you will need:
Red Bell Pepper
Salt, Pepper, Cayenne Pepper
Chicken Quinoa Salad with Mozzarella & Eggs
Red Bell Pepper
Salt, Pepper, Other Spices
All I can say that both of these salads are super filling and I love to eat them, especially when it’s really hot. And if you prepare everything a day ahead (just skip the salad sauce), you can easily assemble everything the next day, it literally takes no time.
I hope you enjoyed today’s entry and if you did make sure to show it some love. Hit the like and share button and leave a comment telling me what your favorite spring salad is!
today I’m sharing all the things with you I like to do when it’s too cold and too grim outside. Enjoy!
Reading a Book, Cozying up with a Blanket & Hot Tea
Winter time is tea time. Well, it’s in my house. I love tea! In this picture I’m drinking a berry flavored tea, it was so good, well until I knocked it over with my feet. I’m so clumsy sometimes. Winter time also means you get more time to read, well in my case not so much, unless it’s the holidays, but you all know how much I love to read. And most important is a warm fuzzy blanket.
Watching Movies & Tv Shows on Netflix
We all love Netflix, but I think it gets more use during the Winter months. Don’t you think? I love to rewatch all series or watch Holiday movies. Here are my Top 10 Movies and Tv Shows I like to watch:
How I Met Your Mother
The Walking Dead (although I’m still stuck somewhere in the 5th Season)
Pretty Little Liars
When Harry Met Sally
Big Hero Six
Guardians of the Galaxy
The Breakfast Club
Slipping into something cozy & Spa-Day
Winter time is the time of the warm, oversized sweaters and super cute slippers, but also the time where I like to take some extra minutes for my skin care. Here are some DIY Face Mask Ideas and some super cute sweaters:
Now, I also like to do some University stuff, and when I can I also prepare stuff that happens after the holidays, so I have more free time in the beginning of the year. I also bake and cook a lot more during Winter, because obviously, I have to try out new baking ideas for Christmas. And also I like to test the meals I’m going to cook for my annual Christmas Dinner with friends. And a dance party on your own: Do I have to explain that one? Just kidding, but I think a solo dance party here and there avoids winter blues.
I hope you enjoyed today’s entry and if you did make sure to show it some love. I would really appreciate it! What do you do on cold Winter days? Tell me in the comments.
first of all sorry for no new entries last week but I just have been super busy with Uni and life that I haven’t got around to writing entries. I will update you on a few things shortly but for now know that I’m really sorry and that I actually missed blogging a lot, even though it was just for a week.
Today I am sharing three delicious salads with you which are not only amazing for a BBQ party or picnic but also great for everyday. All recipe measurements are for a group of 6, but you will definitely have some leftover! I hope you enjoy this entry!
Mediterranean Pasta Salad
What you will need:
500g Pasta (preferably wholemeal)
1/2 tin of Kidney beans
1/2 tin of corn
1/2 of a big cucumber
1 bell pepper
150g feta cheese
1 small onion
For the dressing:
3tbsp. olive oil
3tbsp. balsamic vinegar
1 1/2 tbsp. agave sirup
1- 1 1/2 tbsp. water
salt & pepper
pinch of parsley
Boil your pasta according to the instructions on the package. Let the pasta cool off.
Wash your kidney beans, corn and the rest of the vegetables.
Dice up the cucumber, bell pepper, onion and the feta cheese to mouth-size pieces.
Toss everything together in a big bowl.
Mix together the ingredients of your salad dressing.
Drizzle the dressing over your salad and mix thoroughly.
Bacon Potato Salad
What you will need:
1 kg of small potatoes
3-4 big onions
salt & pepper
2 tsp. brown sugar
2 tsp. coconut oil
1 tsp. hot paprika
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. chili powder
Peel your potatoes and cook them in water for about 20-30 minutes depending on the size of the potatoes.
While the potatoes cool off cut the onions into strips.
Put your coconut oil into a frying pan over medium heat and add your bacon strips.
Saute and brown your bacon. When it’s all crispy transfer it onto a dish with kitchen roll to get rid of any excess oil.
To your pan add the brown sugar and your onions and sauté them. When they’re done transfer them to the dish as well.
I then decided to give my potatoes a quick turn in the frying pan. I also added the rest of the spices.
Last but not least add all your ingredients in a large bowl and mix them thoroughly. Enjoy!
My Go-To Couscous Salad
What you will need:
1 cup couscous
1 tsp. vegetable broth
2 tsp. paprika
pinch of parley
1 bell pepper
150 g feta cheese
1/2 tin of kidney beans
1/2 tin of corn
1-2 handful of lettuce
1-2 handful of lamb’s lettuce
For the dressing I used the same as for the pasta salad.
Cook your couscous as the instruction on the package say and add the vegetable broth, paprika and parsley to the water.
Dice up your vegetables, lettuces and feta cheese.
After the couscous has cooled down add everything in a big bowl and mix the salad with the dressing thoroughly.
If you recreate these salads then let me know! I hope you enjoyed this entry and if you did make sure to give it a thumbs up!
today I am sharing with you my recipe for one of my favorite things to eat during fall: Pumpkin Sweet Potato Soup. I have to admit though that the recipe I present to you today was kind of created while cooking the other day. I had bought a small pumpkin and also I had one sweet potato left so I thought I would just experiment a little and let me tell you it was the best thing I’ve ever cooked so far in my life! It was so delicious, you just have to make it yourself! Here’s everything you need to know:
1 small pumpkin
1 sweet potato
1 1/2 red bell pepper
2 small red onions
2 slices of garlic
1l Vegetable Stir
A Big Cooking Pot
A Measure Cup
A Mixer (Make sure that your mixer works with heat!)
A Wooden Spoon
Skin your pumpkin and sweet potato, rinse with water and then cut them into small dices. The smaller you cut them now the faster they will be cooked!
Dice the two small onions and crush the garlic.
In a big cooking put heat up some olive oil – about a tablespoon. Sauté the onions and garlic up to the point when the onions turn transparent.
Add now your Agave Syrup – I put in about a wooden spool full of it. (You can totally leave the syrup out if you want!)
Now stir the mixture in the put until the syrup has thickened up.
Now add the sweet potato and pumpkin. You need to turn the heat a little bit down in order not to be burning your vegetables. Put on the lit and let it cook for about 10 minutes.
Cut your red bell pepper into small pieces and put aside.
Prepare your vegetable stir. I used a powder mix which I had to combine with water. I added about a liter of it, but it really depends on how thick you like your soup to be. If you like it thinner you could add 1 1/2 liter of vegetable stir.
After the 10 minutes passed stir your mixture and add the bell pepper.
After you added the bell pepper add the vegetable stir and give it a good stir. Put the lit back on and let it simmer on medium heat until the pumpkin and sweet potato are so soft that you could mash them with your spoon.
Turn off the heat and put the cooking pot aside. Get your mixer and slowly add you mixture into it and mix it carefully! I would recommend to do it in smaller portions and to leave the little thing in the middle of your lid off, so that the heat can evade.
After you put the whole mixture through the mixer you can put it back into the cooking pot and heat it up again. Now you can add salt, pepper and chili flakes how you prefer it!
I hope you give this recipe a go and if you do please share your experience with me! Tag me on Instagram or Twitter! Or let me know in the comments!