Carrot Soup with Ginger and Coconut Milk

Ingredients

2 tbsp coconut oil

1 yellow onion, chopped

4 garlic cloves, minced

1 tbsp freshly grated ginger

1 tbsp powdered ginger

1 tsp curry powder

dash of salt and pepper

4 large carrots, chopped

3 chayotes, chopped

1 can of coconut milk

1 cup water

2 tbsp lemon juice

cilantro and/or mint leaves

Method

Heat coconut oil over low heat. Add onion, cook until translucent and then add garlic, ginger and spices. Stir, cook for a few minutes, add the carrots, chayotes, coconut milk and a cup of water. Bring to a boil. Simmer for at least 15 minutes, until veggies are tender. Mix it with a blender. After well blend, add the lemon juice and garnish with what's left of coconut milk and cilantro and/or mint leaves. Yogurt is also a good idea, in case there is no coconut milk left in the can.

Veredict

Exotic yet Christmassy, that's how I describe its flavour. A very comforting soup, in which I can add some chicken broth - vegetable broth is also a good option. After all, it's a vegan soup and next time I might include sweet potatoes or pumpkin in it. Quite simple and easy to make, simultaneously yummy and healthy... Are you in?

Loquat Smoothie with Tangerine Sorbet

Ingredients
300g loquat fruits
1 cup tangerine sorbet

1 tablespoon sugar

1 peach yogurt

1 tablespoon vanilla extract
1 cup water/juice
1 cup ice cubes
1 teaspoon cinnamon

Method
Mix all the ingredients above mentioned in a blender or with a mixer.

Veredict

Refreshingly delicious. Sweet and fruity in the right measure. Tangerine adds an exotic splash to this springtime smoothie. If you don't have cinnamon, ginger would also be a good idea.

Chicken Curry

Ingredients: 

2 teaspoons oil

2 teaspoons minced garlic (or garlic powder)

1 tablespoon paprika + cumin

2 tablespoons ginger
1 can coconut milk
1 tablespoon brown sugar
1 cup soy sauce and/or teryiaki sauce`
1/2 cup lime juice and zest
1 onion
4 fresh basil leaves
1 can mushrooms

1 red bell pepper
3 chicken breasts

Method:

Marinate the chicken in lime juice, soy sauce and all the spices above. In a wok, sauté the onion in oil, gradually adding ginger, garlic, paprika, cumin, red bell pepper, mushrooms... and let it simmer! Add the coconut milk and the chicken, and also the basil. Place on a high heat. It should be ready within 10 minutes. Remove from heat and serve with rice.

Veredict:

I love how exotic does chicken taste with all those intense spices. My kitchen ended up smelling like an Indian restaurant and I kinda liked it. Coconut milk adds a creamy texture that always turns out delicious. I added coriander and flaked coconut to enhance the flavour - beyond yummy!

Banana Brownies

Ingredients: 

4 eggs 

½ cup of sugar 

¾ cup of butter (150g) 

100g white chocolate, chopped 

1 pinch of salt 

1 ½ cups of wheat flour 

1 cup of semisweet chocolate chopped 

½ teaspoon cinnamon

1 teaspoon vanilla extract

2 ripe bananas

Method:

Whisk together the eggs with the sugar until white. In a saucepan, melt the butter and chocolate... I actually did that in the microwave and it was fine. Add to the batter slowly stirring constantly. Add flour, also mixing slowly. Put the chopped chocolate, vanilla extract, salt and cinnamon. Place the batter in the form and place banana slices into the batter. Grease a baking square pan. Bake in preheated oven 180 º C for 20 to 30 minutes - if you want them moist, 20 minutes will do.

Veredict:

These are not very fudgy, compared to the brownies and blondies I usually bake. However, the taste is exquisite: I never thought that chocolate could taste so well mixed with banana and cinnamon. It's a somewhat exotic combination! If you like banana, you're gonna love it. Feel free to add extra ingredients like chunks of chocolate, chocolate cookies, vanilla seeds or coconut flakes.

Creamy Arugula Soup with Parmesan

Ingredients:

5 cups arugula, washed and spun dry

1 leek, sliced

5 medium potatoes, peeled and diced
1 tbsp butter or olive oil

1 onion, chopped

garlic powder
4 cups chicken broth
1 chunk Parmesan rind
200ml cream

salt and pepper

Method:

Warm the butter or olive oil in a large pot set over medium heat and add the onion. Sauté until translucent, about 5 minutes. Add the leek, the potatoes and the chicken broth. Cook until tender. Add arugula, cream and grated Parmesan, garlic powder, season with salt and pepper, and cook for 10 minutes. Off from heat, purée the soup using a blender. Serve with grated Parmesan and drizzled with olive oil or cream.

Veredict:

A Wintery nourishing soup that will comfort your stomach after days of alcohol and junk food. 

I know I always add fattening ingredients but this soup wouldn't be the same without the Parm cheese and the cream.

Honey-Soaked Arugula, Dried Figs and Brie Salad

Ingredients:

A package of brie cheese - sliced or diced
2 cups of dried figs
2 cups of arugula

2 orange slices

2 tbspn (I used rosemary honey)
1/2 cup basil leaves

Method:

Combine all the ingredients and place them together in a bowl or platter. Drizzle it all with honey. 

You might as well squeeze the orange for extra juicy flavour.

Veredict:

This is such a drop dead simple and easy salad to make. You don't even have to cook anything, really. Besides, it looks gourmet-ish once on the table! As you (should) know, figs contain plenty of fibre; honey and brie match perfectly; the orangey citric acid will bring out all these healthy flavours. It's also a fresh vegan-friendly side or starter. You can also add balsamic vinegar, for a more mediterranean approach.

Baileys Cake

Ingredients:
375g flour
250g butter
250g brown sugar
4 eggs

200ml Baileys
1 tbspn baking powder
1 tbspn vanilla extract
1 pinch of salt

Method:

Break the butter into pieces and soften it in the microwave. Beat butter with sugar until fluffy. Add the eggs, one at a time, beating constantly. Add the flour, baking bowder and salt to the butter cream and mix well. Add the Baileys. Grease a cake pan with butter and sprinkle with flour. Pour the batter into the pan and bake it at 180º C for approximately 40 minutes. Check if it's ready with the toothpick test.

Veredict:

This cake tastes exactly like Baileys! It's just like having solid Baileys! So, if this is your favourite drink, you are going to love it.
It also pairs nicely with a cup of coffee. Still not sure if it makes you tipsy though.

Quince Soup with Greek Yogurt

Ingredients:
1 onion

1 clove of garlic

40 g olive oil

200 g quince, peel off, diced

350g chayote, cut into pieces (or zucchini, or cauliflower)

200 g of carrot, sliced

800 g water

Salt and pepper

Greek Yogurt

Method:

Chop the onion and garlic and saute them in olive oil until the onion is translucent.

Add the quince and sauté about 8 minutes. Place the chayote, carrots and water and let simmer until vegetables are tender. 

Season with salt and pepper and mash. Check the seasoning and serve garnished with yogurt.

Veredict:

This soup was love at first taste! It's creamy and slightly sweet, mostly due to the seductively fragrant quince.
It's a rustic soup with a seasonal, exotic twist. Even the kids who don't like soup will love this one, trust me.

Cheese Sticks + Dip

Cheese sticks + Dip (garlic + mayonnaise + onions + parsley + coriander + lemon + pepper)

Rolinhos de queijo panados + Molho 'dip' (alho + maionese + cebola + salsa + coentros + limão + pimenta)