ABOUT JEY

This is an easy apple and goat cheese salad recipe. It is the perfect recipe for the warmer months because it is quick, easy & includes different fruits.

Also, this salad recipe is inspired by the Le Bol patisserie in Vienna. We enjoyed the salad ‘Monsieur Seguin’ the most. Because of the pears, figs, kiwis and much more. Furthermore, the warm goat cheese and the typical French honey-mustard dressing made this salad so delicious. Due to the tanginess and creaminess of the both. That is why I wanted to share with you my own version of goat cheese salad recipe. Which I hope you will like. Feel free to use herbs like dill, parsley or other fruits like maracuja if you like.

Apple and goat cheese salad recipe ( 2 peeps/preparation: 10 min)

Salad dressing 

• 2 Tbsp. honey
• 1 Tbsp. lemon juice
• 4 Tbsp. apple cider vinegar 
• 2 Tbsp. mustard
• 2,5 Tbsp. extra native olive oil
• salt and pepper to taste

Other ingredients

• 250 g lettuce 
• 1/2 kiwi 
• 1/4 apples ( or pears)
• A handful of cherry tomatoes 
• A handful of walnuts 
• A few grapes 
• 10x raisins
• Goat cheese

Instructions 

1. Tear the lettuce and cut the kiwis and apples to bite size pieces and keep them aside.
2. In another bowl mix vinegar, lemon juice and honey together. Then add olive oil slowly into the mixture until it is homogenous. After that add salt and pepper.
3. Place the salad on the plate, then put the grapes, tomatoes and kiwis next to the lettuce. Raisins, walnuts and goat cheese can be placed on top of the salad
4. By the way, the goat cheese can be added directly to the salad or can be heated briefly on the pan.
5. Finally, drizzle the honey-mustard dressing on the lettuce and fruits
6. Enjoy and share with friends and family! ?

 

Today I wanted to share with you my own version of making vegetarian Pho soup aka Pho Chay. As the days are getting colder and we have welcomed September, I thought why not share one of my favorite soups.

Please keep in mind, that this dish is inspired by a Vietnamese cuisine and this is the way I love making my own soup.

Pho Chay is the vegetarian or vegan version from Pho Bo. Pho means soup in Vietnamese and Chay stands for vegetables.

As you might know, I always try to keep my recipes short and quick.

Ingredients for Pho Chay 2 p.

3x cloves

2x star anise

1 teaspoon of cinnamon

1x big onion

1 thumb sized ginger

2-3 x pak choi

1 liter of vegetable stock

1 teaspoon of soy sauce

lastly, some cilantro, spring onions, Thai chili, sprouts and Thai basil

Instructions for the Pho Chay

1.First of all put the spices ( anise star, cloves and cinnamon) in the heated pot and roast it a bit.

2. After that throw in the halved onions and ginger and roast them with the spices together until the color turns.

3. Then add in 1 liter of vegetable stock water and let the broth cook with the other ingredients.

4. Now it is time to throw in the vegetables that you like – my choice: pak choi & carrots

5. Season the broth with soy sauce and let the broth simmer for 15 minutes. After that remove the spices, ginger and onions out of the broth.

6. At this same time cook your rice noodles according to the package instruction.

7. After that take a separate plate where I add my favorites vegetables like Asian basil, sprouts, Thai chili, spring onions and cilantro.

8. The final & fun part: take a bowl and put in your cooked noodles, herbs and pour in your yummy broth and enjoy!

I hope you like this Pho Chay recipe and if you do, please leave a comment.

P.S. Don’t forget to serve the Pho Chay with hoisin and sriracha sauce!!

Jey <3

 

I’m someone who doesn’t like spending much time in the kitchen. Especially when you come home from work! I guess that many of you think the same way as I do. Unless you guys cook professionally, love cooking or have a family to feed.

By the way, if you follow a healthy lifestyle like me. Then I’m probably sure that you have veggies in your fridge and a packet full of rice. Therefore, this Thai Red Curry with vegetables and rice will be the perfect dish for you. The only thing you will need is red curry paste and good old coconut milk.

The Thai red curry paste is the main ingredient and it is made out of dried chilis, lemon grass, garlic, galangal and much more. Remember, for this recipe you can always opt for different veggies.

For the Thai red curry recipe, you’ll need

200 ml of coconut milk
50 ml of water
2-3 table spoon of Thai red curry – bought my own here
1x courgette
1x yellow bell pepper
5x mushrooms
1/2 broccoli head
2x Thai Chili
1x garlic
1x shallot
1 tsp of sesame oil
salt & pepper to taste

Instructions

1. cook your rice according to the package direction, but don’t forget to wash it prior cooking because it tastes so much better

2. fry the cut shallot, garlic and Thai chillis in sesame oil until they turned translucent

3. now add the red curry paste and a little bit of coconut milk, so that you’ll have a creamy consistency.

4. mix everything together until you get a smooth liquid with no clumps.

5. pour in the remaining milk and the veggies that need longer time to cook like: broccoli and carrots.

6. throw in the remaining veggies that you have and season it with salt & pepper.

7. cook for 10 minutes on low medium heat and serve the rice on a plate with the sauce. Bonne Appetit!

see you in my next post!

Jey <3

Today’s  vegan risotto recipe is for the people who want something quick and tasty. The recipe is easy and you don’t even need so many ingredients. By the way, you can always use different ingredients.

For the vegan risotto recipe you need (2pers)

5x mushrooms
1x little courgettes
2 teaspoon of butter
1 cup of risotto rice
1/3 cup of dry wine
400 ml vegetable stock
1x shallots
2x garlic
1x chilli
1x teaspoon of thyme
salt & pepper to taste!

Instructions:

First of all fry the shallots, pepper, and garlic in oil until the shallots and garlic turn translucent. After, that pour in the rice. It’s important that the rice is not washed because you need the starch for binding the flavor. Now add the wine into the rice to stop the cooking. After that throw in mushrooms and courgettes. Then pour enough vegetable stock to cover the rice and season it with thyme, salt & pepper. Keep stirring the rice and add a little more water if needed. After 15-20 min the rice is soft and done. To give your dish extra creaminess, you have to mix 1 teaspoon of butter into your vegan risotto. Voila, now it’s time to serve it!

Please, tell me how you find the risotto 🙂