Goji's coated in dark chocolate on a stick....OMG...Yes it's true.. Everything on a stick looks just way nicer don't you think? Other then that, it's also a really classy way to eat this chunk of deliciousness. No more melted chocolate on your fingers or what so ever.. just clean hands and a satisfied feeling ;D
I totally fell in love with my Chocolate - Superfood on a stick. Great thing, I tested these lollypops by handing them out to my little cousins and guess what.. They absolutely LOVED this shit! They had no clue what so ever what they were eating but they sure finished the whole thing up, they even asked if I had more! The sweetness of the chocolate and the chewiness of the goji's is just the perfect combo if you'd ask me..and the kids ;)
- 1 bar of organic dark chocolate
- 2 cups of organic goji berries
Melt the chocolate using the 'au bain marie' technique. When the chocolate is all smooth get is of the heat and immediately addd the gojiberries. I'm not sure if it were 2 cups, but I just added gojiberries until there was no more running chocolate on the bottom of the pan. You'll notice you can make a lot with just 1 chocolate bar. I made 20 with just 1 chocolate bar... I know.. amazing right?
Very important when making this is that you use bakingpaper. Otherwise the lolly's won't come of properly and it'll break. We don't want that to happen right so bakingpaper it is.
As you can see on the picture here above you start by putting a bit of this goodness directly on the bakingpaper, then lay the stick on it before adding the second layer. This way the stick won't be showing on the other side and it makes it just more firm as a whole. You can sprinkle some extra uncoated goji berries on top. They will stick when their air dried. Depending on your room temperature they will be ready to eat when it hardened. If you're less patient you can put them in the refrigerator, this way it'll be ready to eat in about 40 minutes or so.
Hope you liked this idea, cause I sure do! Have a lovely day gorgeous!
It was my father who taught me how to poach eggs when I was a little kid. I asked him to teach me though as I was always mesmerized by the beautiful poached eggs he made. I mean, how could this easy to get inexpensive product turned in a white perfect bubble filled with running warm gold fluid in just a couple of minutes!? Almost like Chocolate fondant but then different. oke.. not almost.. and also SUPER DIFFERENT.. but let's just say .. natures chocolate fondant ;D
Oke I have to stop writing about chocolate fondant.. now I'm craving for it..urhg.. Where was I? Oh yeah.. Them Poached Eggs.
Well Scroll down below and follow my easy steps on how you can Poach the perfect eggs starting today!
- Super fresh happy Eggs as much as you want honey!
- organic white vinegar (this will help the eggs to form smooth and nicely)
- Thinly sliced Zucchini Grilled with some salt
Oke I don't think I have to explain you guys how to grill the zucchini right. So let's get to business and follow these easy steps to poach eggs.
Get yourself a medium sized pan and fill it half up with water and just a teaspoon of vinegar, set it on fire and wait till you see super small bubbles coming up, this is the moment right before the water will set to boil, but you don't want the water to boil. So oke, small bubbles means ACTION.
Use a spoon and make rounds in the water (keep your spoon as close as possible to the pan. You will form a little 'storm' in the pan. Now crack up an egg carefully and let it drop in the middle of the pan.
Wait.. wait a bit.. keep the fire on medium/low. You can see the egg stays in shape because you whisked the water with your spoon. After 3 minutes your egg will be perfect. If you're not sure you can always touch the egg lightly and feel if the egg is still to soft in the center of not. (To make sure you won't get any vinegar flavor. Dip the poached egg in a bowl of cold water and the vinegar taste will vanish)
I sprinkled some Japanese Chili mix on top, but hey I won't get mad at you if you use any other spice to finish it up. Whatever you prefer honey!
Goodluck poaching eggs.
Gotta love some good old veggie fritters. I can eat this for breakfast, brunch, lunch and even dinner, yes people.. Whenever I find something tasty, time is just meaningless lol.
All my glass jars filled with healthy seeds and shit inspired me to give those fritters that extra health boost with a nice crunch to it!
Of course I wouldn't have posted it if it didn't turned out great! So scroll down so you can make these too!
Ingredients for +/- 8 fritters:
- 1 cup of roughly grated zucchini
- 1 cup of roughly grated cabbage
- 2 eggs
- 5 spoons of linseed
- 3 spoons of Buckwheat flour
- 5 spoons of Amaranth flakes
- 4 spoons of sesame seeds
- 2 spoons of goji berries chop them finely
- Some salt and pepper to taste
- some fine chopped parsley (optional)
Yoghurt mixed with some Fresh Dille and a pinch of garlic powder, salt & pepper.
Start beating the eggs first, then add the buckwheat flour, when it's all smooth you may add all the rest to it. Mix until it forms this thick mass.
Use a flat frying pan and add a bit of (coconut) oil. When the pan is hot you can use a regular spoon to scoop out the fritter 'dough'. 1 spoon will form 1 fritter. So yeah.. that's about it!
Hope you liked this recipe cause I sure did!
When I look back on my childhood, some things were definitely better taken care of then in present. For example, my sister and I were spoiled with dim sum breakfast so much that I didn't see it as something unique and special any more.. SHAME!! Although Dim Sum is ment to eat for breakfast I don't really give a f#ck about these stupid rules. mean come on...Good food needs to be eaten no matter what time right?!
Don't let the picture scare you, this isn't really as hard as it seems. Trust me, I'll guide you to the process.
All you need to do is scroll down..
Ingredients (for +/- 30 pieces):
- 4 Spring onions
- a big chunk of ginger the size of your big thumb (finely grated)
- 2 big straws of Chinese Brocolli (you can use spinach too, make sure you get all the liquid out of the spinach first)
- 1 piece of Tofu (chopped finely in small cube 1 x 1 cm)
- 1 glove a garlic (chopped super finely or grate it finely)
- a handful of dried Shitake mushrooms (make sure you soak them in warm water first and then chop it finely)
- 1 package o Dimsum Sheets (you can buy this in any Asian Supermarket, my mom used to make the dough herself too but ain't no time for that lol so THANK the lord for Asian supermarkets)
- 2 spoons of Soy sauce
- 1 vegetable oil (coconut oil)
- 2 spoons of Chinese Rice wine
Bake the Tofu in your fryingpan with some vegetable oil until golden brownish. Set it aside and add again some vegetable oil in the same frying pan. Add the shitake mushrooms for 2 minutes on high fire. Now add the finely chopped Green onions and chinese brocolli to the pan. Stir everything well for about 4 minutes on high heat. Keep on stirring you don't want it to burn. Now add the grated ginger en garlic, add the chinese ricewine and keep on stirring, when all the wine is evaporated you can add the soysauce with the tofu back in the pan, mix mix mix.. 2 more minutes on high heat so there's no more liquid in the pan. TADAA you are done making the mixture!
Check the flavors, if you think it needs some more seasoning just use some (himalayan) salt to taste.
Put a sheet in your hand and scoop a bit of filling in the middle of the sheet. Now press all the ends upwards and make a little sack out of it.. make sure there are no open holes in the dim sum. They look super cute don't you think??
Steam them for about 10 minutes and they're ready to eat! I always serve these with a bit of soysauce mixed with sesame oil (half/half)
Hope you liked this old recipe of our family and don't forget to tag me when you've made this. I'm so curious about your results!
So some of you already may have noticed, but it seems like I've been addicted to all sorts of cabbages lately. I especially have a weakness for the deep tinted purple ones.. SO PRETTY right?!!!
For this recipe I combined the best of worlds, my oh so favorite eggs with this gorgeous mix of green and purple veggies, mix it all up with some asian spices and TA TA TADAAAAA.. You're crispy moist 'vegetable pancake'! Scroll down below to find out how I exactly made this!
Ingredients for 1 pancake:
- 2 eggs
- a small hand of grated (purple) cabbage
- a small hand of grated zucchini
- chop some Cilantro finely (you can use parsley as well if you're not fond of Cilantro)
- a few drops of sesame oil
- a little splash of soy sauce
* for all you spicy lovers out there.. eat it with some Sriracha Hot Sauce ..f#ck thats good :|(can't help my addiction for chillies)
Beat up the eggs with the veggie and cilantro, heat up your pan with a splash of sesame oil (this oil will give your pancake a whole new dimension..trust me honey...just trust me..lol). Now be careful flipping the pancake over, make sure it's firm enough when you do.
When it's almost ready add a few little drops on the side of the pancake so the soysauce will slice underneath the pancake instead of on top of it.. this will enhance the flavor of the whole dish and color your pancake golden brownish.. me like, me like!
Hope you liked this recipe as much as I did, have a great weekend bitches ;D lol
Creativity doesn’t come on demand (unfortunately) but one thing that definitely triggers your creativity is to open your fridge, see what’s left and create something incredibly delish out of that!
I found true love in these dark purple ‘taco’s’. Seriously, who needs fashion?! cause I’m sure I’m colour-blocking with this gorg dish! lol
You’ll only need maximum 10 minutes of your precious time and scroll down below for this easy peasy recipe!
Shi take Mushrooms
1 teaspoon of finely grated ginger
1 teaspoon of Soy sauce
1 teaspoon of sesame oil
First things first add a drop of sesameoil in the pan and bake the shitakes until golden brownish. Set it aside in a bowl. Add a few drops of sesameoil and bake the egg on low heat. Meanwhile you can start slicing the avocado and cucumber in thin slices. Grate the ginger super fine and mix it in a separate bowl with the soy sauce, sesameseeds and sesame oil. Make sure your raw cabbage wraps are rinsed clean and dry. Put all the goodness in the wrap and top it off with this amazingly tasty dressing (just drizzle it carefully, as you don't want it to be to salty!). This was to die for!! Hope you'll like it too!
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..
WOOHOO, thumbs up if you like this post!
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!
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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