One of my all time favorite soups is the Japanese Miso. It’s super easy to make and I always have all the ingredients in my kitchencabinets to make myself a comforting big bowl of miso! As I never boil my quinoa in plain water I love experimenting with different sorts of teas or broths as a base instead. So yesterday I thought, why not give Miso a try?!? And my oh my, this turned out just Fan F#cking Tastic (sorry mom)!! The miso flavour is subtle, yet crazy delish!! After this you’ll never want to cook your quinoa in plain lame water ;P
I’m not really the type of girl who’ll buy a bag of raw carrots to eat as a snack and pretend I'm enjoying that crap. Seriously, that doesn’t fulfil my real needs darling!! I do go crazy when I roast my carrots in the oven and pop them out when the natural sugars just started to caramalise. Uhuh, now we’re talking ;D !! When I was boiling the quinoa in the miso I totally got inspired to give the carrots something extra to finish this dish off…
What are you waiting for?! Go check out my recipe down below!
Miso broth (miso paste, sake and dashi broth mixed together)
Black sesame seeds
A pinch of Japanese chili flakes
A splash of Sake
A pinch of Garlic powder
A drizzle of Soy sauce
2 spoons of Sesame oil
Preheat your oven on 220 C. Boil the Quinoa as you’d normally do but replace the water for the Miso soup. Stirr every now and then to make sure the miso is absorbed evenly.
Wash the carrots using a thick hard brush with cold water. Dry them off using paper towel and spread them evenly on your bakingsheet. Drizzle the Sesame oil, Sake, Soy sauce, garlic powder and Japanese chiliflakes over the carrots and use your hands to make sure every carrot is coated with all the seasoning.
Pop them in the oven for +/-35 minutes (depending on how thick the carrots are). You might want to poke a little using a fork to check if the carrots are done (not to hard not to soft is the secret if you’d ask me)
Mix the luke warm quinoa with some greens, add the carrots and some roasted cashewnuts and TADAAA… there you have it, a Japanese infused Quinoa meal.
If you want to go all the way, why not drink some luke warm sake on the side with this dish?! OHH YEAHH :D I hope you’ll enjoy this recipe as much as I did! :D
About last weekend. #storyofmylife When I meet up with my lovely (but hungry) friends lol. Are you the friend or the caretaker :P ?!
My childhood memories actually inspired me to make this soup. Back in the days when I was still innocent and cute LOL my mom would make us roasted sweet potatoes with a nice scoop of Greek yoghurt for breakfast. Yeah yeah, I know it might sound weird to you guys but for us Asians it's very common to enjoy warm food in the mornings. For example, I seriously have no problems eating a delicious spicy curry with rice for breakfast. When food is good I just shove it up in my mouth, no time can tell me when to eat what :P
You might have noticed but lately I’ve been craving the Japanese cuisine a lot. So, my cravings + childhood memories made me come up with this super super fine soup! I think I’m seriously the worst foodblogger out there as I have a hard time writing down my recipes cause I don’t really use measurements in form of cups or spoons but I do it ‘Asian grandma style’, a pinch of this and a splash of that… :O Tip: taste every once every while so you’re sure you’re not messing it up.
Ingredients for 6 gorgeous people (soup as a meal):
8 average size sweet potatoes (peeled and chopped in even pieces)
2 cans of lentils
Salt and Pepper to taste
A pinch of Curry powder (this ain’t a curry soup, we just need a little hint of curry here, so be careful)
Cilantro (or Parsley is you’re not into Cilantro)
A scoop of Greek Yoghurt
Ingredients for 2,5 Liter of Dashi broth:
3 liter of water
3 handful of Dried bonito flakes
1 big sheet of Dried Kelp (Kombu)
3 Dried Shiitake mushrooms
5 Dried baby anchovies/sardines
Start by preheating the oven on 220 C, meanwhile make the dashi broth by adding all the dashi broth ingredients together, let it cook for +/- 10 minutes and get rid of all the ingredients.
Drain the lentils from the can and get yourself a bakingsheet and spread all the lentils devided over 2 ovenplates. Let them roast for +/- 40 minutes until their a nice and crispy, crispy does not mean burned, so make sure you check on them every once in a while ;)!
Now add the sweetpotatoes in the dashi broth, put the lid on and let it cook slowly. When the potatoes turned super soft use your blender to turn this all into a smooth soup.
Add the curry powder, salt and pepper to taste and you are done my dear :D
Serve it with a scoop of greek yoghurt, crispy lentils and some fresh cilantro on top and you may now impress your lovedones with this daring dish!
Hope you like it as much as I did! If you find if all way to complicated with the Japanese broth, you can use vegetable stock as a base instead.
Trust me, you don't want to feel this way. So don't miss out on my POP-UP this weekend at 'Headfirst Coffee Roasters' in Amsterdam.
Who doesn’t wanna have cookies for breakfast? *silence, so yeah… cookies for breakfast it is! :D I usually don’t eat directly within the first hour I’m awake as I’m all rise and shiny by 6:30 am, so I tend to eat breakfast during work most of the time. When work is busy #storyofmylife and I’m running around like crazy, last thing I want is to be hungry while I need my focus. An apple or banana is always nice and handy but come on, cookies are just way more fun to eat right?
So scroll down how you can make these cookies full of nutrients yourself in no time! Say goodbye to skipping breakfast en hello easy mornings with cookies for breakfast!
Ingredients for 12 big cookies (cause we like m big):
150 grams Quinoa
20 gram dried grated cocos
50 gram of coconutoil or butter
a handful of raisins
some crushed roasted almonds and hazelnuts
1 spoon of water
1 teaspoon of organic vanilla essence
a nice pinch of cinnamon
3 spoons of raw cane sugar / or stevia
Preheat your oven on 175 C. Use a bowl to mix up the water, butter/coconutoil, egg, vanilla essence and cinnamon first. When all is mixed well add in the rest of the ingredients. I know this is a bit of a weird texture but trust me, this will all turn into a nice, crunchy cookie! It's essential you use a bakingsheet. Now carefully make big round cookies, I made 12 big cookies out of this mess. If you're more into flat round cookies then go ahead making them flat and round ;) (but watch the timer as the cookies need less time in the oven).
They need aprox 25 min. in the oven, but go check on m that they don't turn into goth black ;) that sh#t ain't no good!
WOOHOO I am SO happy to announce that The Cookteaser POP-UP is again a FACT :D !!! Save the dates on the 9th & 10th of May as I will show off my cooking skills for all you sexy people out there at this beauty of a location 'Headfirst Coffee Roasters'. If you've never heard of this coffee place before... (da f#ck is wrong with you?!) I mean, they serve the best coffee in town, no wait, the very best coffee on Dutch ground. Legit to say as they won the Best National Barista Award this year! So, what not better then to combine the best coffee with my hella tasty food made with a whole lotta love?!
I like teaming up with other young passionate entrepreneurs for my pop-up events and why I was so drawn to 'Headfirst Coffee Roasters' is because it's run by 2 (good looking) guys named Lex and Jonathan who have a big passion for good quality coffee! They roast, they grind and they even make you a little heart shaped flat white. Seriously, what's not to love!?
Scroll down to check out the menu!!! :P
* serving food from 11:00 till 18:00 *
T H E C O O K T E A S E R M E N U
S a k e D r u n k Q u i n o a w i t h G r i l l e d M i s o G l a z e d E g g p l a n t
a n d L o t' s o f F r e s h V e g g i e s
R a w Z u c h i n n i B a s i l 'P a s t a' w i t h c h u n k s o f G o a t c h e e s e
a n d o t h e r D e l i s h S t u f f
R a w Z u c h i n n i 'N o o d l e s', s l i c e s s w e e t M a n g o w i t h
G r i l l e d L e m o n g r a s s B e e f K e b a b
* ALSO FOR TAKE AWAY *
20% discount and a give away!?!? say whuhhhh...
To show you guys some love I thought of something nice. All my Instagram & Facebook followers will get a 20% discount on my food.
Wait, there is more. Be creative and make a beautiful food-photo and use #thecookteaser. The one who takes the most beautiful & original photo will win a Spirooli, spiral slicer worth of 33,95 euro!!
While writing this post I already feel my excitement for this POP-UP, I really can't wait to meet all of you and I hope you'll enjoy my food better then just 'Double Tapping/Liking' my pictures. Real life food beats the digital life BY FAR ;)
I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam.
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If you have any requests for me to use a certain product or dish you want me to give The Cookteaser Make-over, please contact me and I'll try to make it happen!
I love to work with new ingredients and I see it as a great challenge to make it a delish dish!
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