Spicy glass noodles with asparagus

Since I am all souped out and spring is finally showing it’s cute side, it is time to start the spring veggie season. I know it is early days and I don’t even want to know how long these green spears had to travel to make it into my kitchen, but I just had to have them: green asparagus.

So my first spring recipe will be with these beauties.


Serves two

200 g Glass noodles

1 small onion

200 g Green asparagus

200 g mushrooms

1/2 red chili

5 g ginger

20 ml Sesame oil (or regular)

40 ml Soy sauce

Put glass noodles in a bowl, add boiling water and let it sit until used later in the recipe.

Chop onion, ginger and chili finely. Cut mushrooms and asparagus in about 1 cm large pieces.

Heat up a large pan and add oil, onion, ginger, chili, soy sauce, mushrooms and asparagus.

Fry for about 3-5 mins. Then take the rice noodles out of the water, mix them to the other ingredients in the pan and …


Steaming hot savoy and pork soup

I love cooking with only five ingredients or less. Mainly because I am a lazy cook and don’t care for having to peel and cut tons of vegetables, but also because I am a big fan of simplicity.

This soup is prepared in 20 mins., needs only five ingredients and extremely delicious.


Serves two mains or four starters

200 g pork filet

1 small savoy

1 onion

1000 ml bouillon

1 carrot

Prepare vegetables. Cut onion and carrot into small cubes. Chop savoy finely and cut pork into 1 cm slices.

Fry onion in a little bit of butter. Then add all other ingredients and cook for 10-15 mins.

If you feel like adding a little bit more flavour, try adding some parmesan and …


Sweet couscous with pomegranate

Like probably most of us, I was craving something sweet every now and then. Since I could not be bothered with baking a cake I came up with the idea to make sweet couscous. It is super easy and quick.

Serves 4

Add 350 ml of boiling water to 150 g of couscous, 1 tsp. brown sugar, 100 g dried cranberries and a pinch of vanilla. Let it sit for 10 mins. Then add 100 g of roasted nuts, freshly cut peppermint and some pomegranate seeds, is you have any.

Mix it all and …


Italian soup with season vegetables

I prepare meals every day. A few years ago I did it as part of my job and now I am mostly only cooking for fun, or to simply eat. But either way it has to be quick, especially when I am already hungry when I start cooking. So it has to go chop chop, in one pot and done!

This soup took me less than 20 mins. Serves one: 1 chopped onion, 2 potatoes 🥔 and 1 carrot🥕 in cubes, 100 g sliced savoy and 500ml vegetable stock. Cook for 10 mins and EAT Add some parmesan to taste and …


Vegan quinoa pudding with grapefruit

Today it had to be something sweet. And since I never have any actual 🍭🍬 🍫 in the🏡 I had to get creative. The decision fell on rice pudding, but my previous risotto obsession made sure there is no rice to be found. So why not use quinoa? There was still plenty in the cupboard and here we are: cook 👩‍🍳 one cup of quinoa, two cups of 🥥 🌴 milk, vanilla and tasp. of brown sugar then add some grapefruit pieces and a few hazelnuts.

Healthy and sweet, what a treat

Red bean and beet root dip

I love making my own dips. Hummus is a must, of course, but you can use any kind of canned beans and play with the ingredients to add some variation and colour to your dinner table.

For example red beans and beet root! What an amazing deep red colour and soooo delicious.


Serves 4 for happy sharing or put it in a jar and store it in your fridge for up to five days

1 tin kidney beans

100 g boiled beet root

2 tsp. lemon juice

2 tsp. olive oil

salt and pepper

Make sure you drain beans well to remove all water from the tin. Add remaining ingredients in a blender, mix until it becomes a smooth paste and …


Sweet potato soup with broccoli and almond topping


Serves two starters or one main

500 g broccoli

1 large sweet potato

350 g bouillon

150 ml coconut milk

1 glove garlic

10 g almond slices

1 tsp. olive oil

Cut broccoli in small pieces. Peel sweet potato and cut in 2 cm large cubes. Toss veggies in a pot (leave about 100 g broccoli aside) add bouillon and coconut milk and let simmer for 10-15 mins.

Meanwhile heat olive oil in a large pan. Finely chop garlic and fry for about 10 secs. Then add remaining broccoli and almonds. Fry until almonds start to get a little bit brown. Season with salt and pepper.

Purée soup with a hand blender, serve with broccoli-almond-topping and …


Herby vegetable sticks with parmesan

For fries lovers with a healthy craving!


Serves two

2 carrots

1 large sweet potato

1 courgette

2 tsp. olive oil

1/2 tsp. dried herbs

50 g parmesan

salt and pepper

Preheat oven to 200 degrees.

Peel carrots and sweet potato. Cut all veggies in 1 x 10 cm sticks.

Cover with olive oil and salt and pepper. The place on a baking tray and bake for 15 mins.

Then add grated parmesan and dried herbs, switch oven to ventilation, bake for another 10 mins. and …