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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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 blog post I am sharing with you my favorite cookie recipe I like to use for baking. Christmas is a time where I spent most of my days in the kitchen, I just love every taste of Christmas and I love Christmas baking.
This recipe is super easy and super quick to follow. I made my dough on Wednesday and wanted to make them on that day, but was not able to, so I did them today, hence why the entry today is a little bit late.
2 flattened teaspoons baking powder
1 package vanilla sugar, or 1 teaspoon vanilla extract
250 g butter
Melt the butter and let it cool down.
Preheat the oven to 175 celsius.
Mix flour and baking powder together.
Mix sugar, vanilla extract and butter together.
Slowly whisk in the flour until you have a smooth dough. You might need to use your hands after mixing in half of the flour to knead the dough.
Let the dough sit in a colder room or in the fridge for 30 minutes up to an hour, but you can also leave the dough for a couple of days in the fridge or even freeze it.
Roll out the dough with some extra flour and cut out the cookies.
Bake the cookies for 10-13 minutes or until golden brown.
Feel free to vary the recipe, you can add some ground up nuts or decorate it after with chocolate. Do whatever you want!
I hope you enjoyed today’s entry and I wish you all a wonderful day!
for the past three weeks I have been trying to eat super healthy and nutritious and today I am sharing yet another recipe related blog entry with you. Last week I should you a whole week of my food and today I show you a couple of my favorite recipes.
Check out my ‘What I eat in a week’ entry right here.
I am showing you three different Lunch ideas that I have been loving in different variations over the past couple of days. They also make super delicious dinner options or in case of the avocado bun even for breakfast. So here they are:
AVOCADO & EGG ON A WHOLE GRAIN BUN
one whole grain bun
1/2 of an avocado
Fry your two eggs in a pan until it has the consistency that you like. I like my yolk a little bit runny, so I leave as long on as the egg white needs to set. I like to season the eggs with some salt & pepper.
Half an avocado, and half the piece, spread it on the buns with a fork. I find that if you use a fork it goes way easier than with a knife.
Slice your tomato and spread it evenly on the two sides of the bun, season with salt, pepper and I like to add some chili flakes.
Lastly, transfer your eggs from the pan to the buns and you’re done.
CHICKEN BURGER WITH TWO SAUCES
one whole grain bun
one chicken breast (I had one cut up, but a whole piece would obviously work better)
a couple of pieces of lettuce
sweet and sour chili sauce
paprika powder, chili
In a pan fry your chicken and season it to your tasting. I added salt, pepper and paprika powder.
Divide your bun into two. On one side use hummus (I use the store ready one) and on the other side, smash one half on avocado and season it with salt, pepper and chili flakes.
Place your lettuce and tomato on both sides.
When your chicken is done cooking add about two big tablespoons of sweet and sour chili sauce and stir it in.
Then transfer your chicken to the bun and you’re ready to go.
TUNA SALAD WITH FETA CHEESE
half of a can of tuna
one half of a bell pepper (I used a yellow one)
a couple of tablespoons of corn
40 g of feta cheese
Wash all of your veggies.
Cut all veggies (except the corn, duh xD) into mouth-size pieces.
Place all your veggies on a plate, add and mix in the tuna and corn.
Drizzle with balsamic vinegar and season it with salt and pepper.
Last but not least, crumble the feta cheese on top and you’re ready to go.
in today’s entry I am going to show you a recipe for one of my favorites nutritious salad that I love making for lunch and sometimes even dinner in summer.
1/2 of a bell pepper
a handful of mushrooms
a handful of green asparagus
a handful of shredded carrots
1 chicken breast
100g low-fat yoghurt
Salt, Pepper, Paprika and Garlic
Basil & Parsley
45 g feta cheese
Wash and dry your lettuce and cut into mouth-sized pieces.
Wash and cut you bell pepper and tomato.
Wash and cut your green asparagus and mushrooms.
Put a little bit of olive oil into a pan and start cooking the chicken breast.
In the meantime use a microwavable dish and put a little bit of water in and add the asparagus and a little bit of salt and microwave for about 2-5 minutes (it all depends on the asparagus and the microwave you have)
Assemble the lettuce, bell pepper, tomato and shredded carrots on a plate.
While your chicken is cooking you can start making the sauce. For that just mix the yoghurt with all the spices and herbs.
When the chicken is almost done add the mushrooms to the pan and cook them through.
Assemble the rest of the ingredients on the plate and top it of with the sauce and crumble the feta cheese over. Enjoy!
What is your go-to salad in the summer? Leave me your recipe down below.
in today’s blog post I am going to talk about one of my favorite recipes the last couple of weeks. It’s a vegetable bulgur bowl which is fueled with lots of great veggies and healthy carbs and is perfect for making in a big batch and eat all week. I have been loving cooking this on my meal prep day and it’s so versatile. You can eat it cold for lunch, you can mix it into a salad or you can eat it hot and make meat or fish to it. I just really like it!
This recipe lasted me for an entire week for about a meal a day, but it might last a little longer if you halve the portion, for example when you put it into a salad.
1 cup (uncooked) Bulgur
1 1/2 tsp. vegetable stock (powder) or about 2 cups if liquid, otherwise add 2 cups of water to the powdered stock
1 can corn
1 can kidney beans
1 can mushrooms (or 200 g fresh mushrooms)
1 large red bell pepper
1 tsp. olive oil
salt, pepper, spicy paprika, garlic powder and chili powder (about 1-2 tsp. each)
Mix together bulgur and water with the vegetable stock and cook first on high heat for about 5 minutes and then on medium to low heat for another 10 to 15 minutes.
Rinse and dry the corn, the kidney beans and the mushrooms. Set aside.
Rinse, dry and dice the carrots, zucchini and red bell paper.
Add olive oil to a pan over medium to high heat and start off with the carrots. After two minutes add the red bell pepper and zucchini. Cook for about 5 minutes. Then add the rest of the veggies. Cook until the carrots are soft.
Season the veggies to your liking I added salt, pepper, spicy paprika, garlic powder and chili powder. Stir.
Add the bulgur to the veggies and mix them together. Let them cool of and store them in the refrigerator for up to 5 days.
I hope you enjoyed today’s entry and I wish you a wonderful day!