don't push it ..
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It's not a secret that I appreciate the pretty things in life, the fact that someone has put that little extra effort with an eye for detail to make something look more beautiful is what I love. Even better when it's not only beautiful but also USEFUL, so I came up to make these cute little heart shaped vitamin infused Ice Cubes!
Don't you dare asking me how to make these ice cubes... cause really.. don't push it honey.. This ain't no rocket science :|
don't push it ..
The sky is the limit, as you can use any fruit, herb or even edible flowers to make these Ice Cubes! They're great to serve with cocktails, vitamin infused water or just any liquid really..
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Can't believe Summer is almost over.. Time just flies when you're having fun right?! I made some ice cream pops from Coconut Chia pudding and some sweet summer fruits! This turned out Amazing (if I may say so myself) so of course I had to share this with you lovers! Scroll down for this healthy but mega delish summer treat recipe!
Ingredients for +/- 12 icepops:
- 9 spoons of chia-seed
- 1/2 a cup of water
- 1/2 a cup of organic coconutmilk
- 1/2 a cup mix of some red Summer fruits (I used, strawberries, sour berries, blue berries and raspberries)
- 1 big juice ripe mango
This I think kinda speaks for it self right? But for the ones with a brain the size of a peanut (just kidding lmao) I'll explain you step by step what to do..
First mix the water, coconutmilk and the chiaseed all together in a bowl. The chiaseed will soak up all the liquid and form into a jelly kinda structure. Cover the bowl and set it a side in your fridge for at least 1,5 hours.
Cut the mango in pieces and blend it until smooth, do the same with the red summer fruits.
Now get your 'molds' and to get the red top, add a spoon of this goodness in the mold, cover it and put it in the freezer for something like 30 minutes. Add the coconut 'pudding' and save some space for the last mango layer. As you'll notice, the chiaseedpudding is already quite firm, so no need to set it in the freezer before adding the last mango. So yeah.. just finish it up with the mango et voila, put them in the freezer for 3 hours and TADAAA
*if you're more of a sweet tooth then you can add some extra maple syrup, coconut blossom sugar or honey into the chiaseed mixture.
Well hope you liked this recipe, let me know when you've made these using #thecookteaser @thecookteaser on Instagram so I can see your results!
Have a lovely Sunday!
Perks of being a foodblogger is that I’m invited for all different sorts of food events. After finishing my catering gig for Grazia Magazine I rushed myself home to freshen up quickly and got on my bike to ‘Hosokawa’ one of the few REAL Japanese restaurants in Amsterdam cause ‘Lassie’ invited me to enjoy a couple of hours ‘how to make sushi like a pro’. All of this because they just launched their new product: Japanese rice for making sushi easy at home.
I love making Japanese food but I always end up making warm dishes and don’t ask me why.. but it never even crossed my mind to make sushi myself.. Whenever I crave for some sushi I tend to go to ‘Hosokawa’ and when I’m on a budget I tend to go to ‘Japan Inn’…Oke and whenever I think I should spoil myself to the max I go to ‘Yamazato’ (no explanation needed..ohh so gooddddd).
Some of you might have seen the picture above already on my Instagram account, but I think for the first time I’m quite oké right? I thought it would be much harder to make sushi but I even managed to make a ‘Heart shaped sushi roll’.. yeah.. shoulder tap please lmao ;)
Now I know how easy and tasty it can be to make sushi yourself I’m definitely going to do this again! I’m sure that all my lovedones will totally dig the fact that I now also love to make sushi..(their so spoiled by me haha..I just love throwing dinnerparties!). All of this wouldn't have happened if it wasn't for ‘Lassie’ to invite me, so thank you very much for the great event yesterday, I enjoyed it very much!
I'm a sucker for all veggie and fruit juices.. One of my favorites to start my day with has got to be this one.
Red beet with apple juice and hints of Lime and Lemon.. seriously, Sweet & Sour HEAVEN :O Try it.. and you'll never go back to your coffees in the morning.
- 2 red beets
- 1 green apple
- half a lime
- half a lemon
JUICE it and.. enjoy!!!
Have a lovely day you sex bomb ;D !
OOHHH LA LA... Who doesn't know this amazing Korean dish named 'Bibimbap'?!? uhh. a big shame on you if this is the case, cause believe me.. this dish sure is worth of knowing.. Bibimbap is usually served in a hot stone bowl with steaming white rice and lot's of tasty side dishes presented on the side of the bowl topped of with a perfect baked egg on top, and what is it that makes all this so crazy delish.. it's the S A U C E!!! but wait.. speaking of a hot stone bowl..that is a total fail in my case as my sister promised me to buy me one (she lives in Seoul - South Korea) and send it to me..but ring ring.. clock is still ticking missy..there ain't no stone bowl in my kitchen cabinets :| haha hope she reads this.. I'll think she'll get the 'hint' lmao.
Anywayyss..Many times when I'm uninspired (yes yes.. I'm human..that sh#t happens from time to time) I most of the time end up making this raw-vegan version of this colorful dish. Curious how to make this? Scroll down..
- Brown rice (white rice is more traditional)
- a handful of red cabbage
- half an avocado
- half a red bell pepper
- Pickled rettich
- grilled tofu (I had some leftover tofu in the fridge so I last minute decided to add it
- a chunk of a zucchini (grated medium fine)
FYI I just see what I have left from veggies and I just slice it all up for my Bibimbap so everytime I make this it turns out differently.. So knock yourself out.. cause that SAUCE.. will make anything tasty.. >> scroll down
Most important Sauce EVER (for 2 portions of Bibimbap):
- 1 spoon of Korean red pepper paste (you can't replace this with anything else, so step out of your comfort zone and walk into an Asian supermarket and ask for this product)
- a big spoon of sesame oil
- half a garlic glove cut in super fine pieces
- a teaspoon of Mirrin, sweet Japanese rice wine (agave syrup or honey is more common to use but I'm just stubborn so Mirrin it is lol)
- add some black sesame seeds (this is not necessary)
Now mix all of this together and TADAA.. the magic sauce is finished.
It's really super simple, cut all the veggies finely and when the rice is done cooking place the rice in the middle of your bowl, add all the veggies on the side of your bowl and be generous with putting the sauce on top of the rice. Bake your egg soft and place it on top of it all.. This all is looking super fine, but the way you should eat your bibimbap is mix all the ingredients with the sauce in your bowl and eat it like that.. It looks like a total MESS.. but believe me.. it's all good.. no STRESS.
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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