food – CoffeeSider

Protein Power – Cottage Cheese

by principessa April 10, 2019

(1) TAKE

– cottage cheese
– cherry tomatoes (washed and cut in pieces)
– cucumber (washed and cut in pieces)
– oil (use the right kind! For more information, click here)
– a bit salt
mix everything together in a bowl and you are ready to go. Add some topping for the crunch.

(2) TAKE – it’s topping time
Take a hand full of nuts! Anything from pumpkin seeds to cashews. Roast them before adding. They will add a the special flavour and are so yum!

How to roast nuts:
Set a pan on medium high temperature. Add nuts. Don’t use any oil! You want to roast, not fry.

DONE.

WHAT TO SERVE IT WITH

Bread, to add some carbs.
Get creative with cottage cheese and try to use it with spaghetti to replace cream sauces! Add some water, if it’s too dry.

ALTERNATIVES with COTTAGE CHEESE

Toast a slice of bread, while still warm, add the cottage cheese and top it with honey OR figs. See picture to the blog post…

FACTS.

Cottage cheese has a slightly sweet taste and is very low in fat, but contains a good amount of protein. It’s the good kind of protein, which will take your body a while to get digested. Add it as a snack in between the day or directly after a workout session.

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Peanut Butter with Pumpkin and sweet Chestnut

by principessa March 19, 2019

(1) TAKE
– onions
– honey (vegan: agave syrup)
– chili paste (sambal brandal)

Caramelise the onions with some oil, add some chili paste after a while

(2) TAKE
– pumpkin (Muscat goes very well with the disc, but Hokkaido would also be a good choice)
– potatoes (primarily waxy or waxy)

Cut in little pieces and fry with the onions on medium – high heat.
Add some coconut oil, if you want so nothing sticks to the pan or gets burned.

(2) TAKE
– peanut sauce (mix from dry ingredients or take the crunchy peanut butter with 1/2 -3/4 litre of hot water, you know, the one from breakfast with jam….)
– chili paste (add more, if you want)
– salt
– sweet chestnuts (if frozen add now, if pre cooked already they just need to get heated up. Add after 15 minutes, do not overcook them.)

Cook on medium temperature for around 20 minutes in total. Check regularly and stir. If everything is soft, it’s done.

DONE.

WHAT TO SERVE IT WITH

Salad! As a side dish, sprinkle with some peanuts.

FACTS.

Peanut Butter. You either love it or hate it. Vote for love. Most of the sweet treats contain palm oil, this one doesn’t. Compared to chocolate (e.g. Nutella) Peanut Butter is lower in sugar, higher in protein and often even lower in unhealthy fats. Look for the natural Peanut Butter, with no added sugar or other oils. The less processed, the more convenient it is for a solid fitness treat.

There is also a low fat option to pep up Protein Shakes – powdered Peanut Butter. Try, you’ll love it. Remember: peanuts contain protein. You need those little molecules for regeneration!

Dried Peanut for cooking
You’ll find those mostly in Asian or Indian super markets. They come in a block, don’t be shy asking someone in the store to take the right mixture as there are plenty of confusing variations out there.

Powdered Peanut Butter
Best for Shakes or Smoothies. Combine with berries and your favourite milk combination. Not good with veggies tho (in case you were asking yourself).

Crunchy/Creamy Peanut Butter
Best to spread it on butter and top with jam (the dark kind), really. If you still want more (who doesn’t want it?), add to any kind of pumpkin and/or potato dish as sauce. To make a sauce add hot water on 1-2 Tablespoons of Peanut Butter, wait a few seconds and stir to get a creamy sauce. Add a little salt!

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Sunday Brekkie

by principessa March 17, 2019

(1) TAKE – preparation
– Cashew nuts
soak over night in water, it’s enough water if all nuts are covered.

(2) TAKE – dressing
– oil
– salt
– Dijon Mustard
– lemon (just a squeeze)
mix it in a bowl or take an espresso cup for measurement. Half of a filled espresso cup is enough for four breads.

Tipp: Add some honey if you are craving for some sweets this morning.

(3) TAKE
– cocktail tomatoes
– lambs lettuce
cut in pieces and mix with the dressing

(4) TAKE
– soaked cashews
drain the water and blend all of them in a food processor. Add some salt or oil, if you want it to.

(2) TAKE – it’s topping time
– toasted bread (sourdough)
– cheese (the buttery kind :), vegan: take vegan cheese or simply go without, also awesome!)
– avocado
spread everything on the bread. Layers will be
bread – cheese – cashew cream – avocado – lettuce – tomatoes

DONE.

WHAT TO SERVE IT WITH

– sprinkle some pomegranate seeds on top OR
– add some pepper, if you like pepper OR
– replace the salad with some grilled veggies OR
– sprinkle some chili flakes on top

FACTS.

Dijon Mustard is a french mustard type. It is primarily used for sauces or dressings and a fantastic companion in the kitchen! Try to used the version which is not fully ground, to get the extra taste.

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Vegan Pesto | easy peasy lemon squeezy

by principessa March 13, 2019

in Sweden the bread is called “knäckebröd” – the bread will be baked very hot for a short time and air dried after

(1) TAKE – preparation
– Cashew
and let them soak in water, if you can over night. But 1-2 h will also do the trick.

(2) TAKE
decide between two options for the base, spinach VS basil
– spinach OR basil
– rocket (half of the amount of base)
– onion (1-2, depending on size, cut in smaller cubes for the food processor)
– garlic (1-2, depending on size, cut in smaller cubes for the food processor)
– yeast flakes (a hand full)
– soaked cashew nuts (1-2 hands)
– salt
– oil (decent amount! Choose your oil wisely, try to avoid processed oil.)
mix everything in a food processor together, step by step. You can also add the salt when everything is mixed, to get a better feeling for the right amount.

(3) TAKE – options
– Chili
– dried tomatoes and/or oregano with the basil base
– try rocket as a base and add some rosemary

DONE.

WHAT TO SERVE IT WITH

Bread + basil/rocket pesto!
Even better toasted, add some fresh tomato, try it!
Spaghetti + basil pesto
Serve it with rocket or basil leaves and some roasted cashews, along with fresh or dried tomatoes. Try capers or filled pepper!
Spaghetti + spinach pesto
Try it with peas, broccoli or corn.

FACTS.

Pesto was originally prepared in Italy, Genoa. Garlic, basil and (roasted) pine nuts blended with Parmesan cheese and olive oil. That’s it.

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Red Herbal Salt | Food around the world

by principessa March 10, 2019

Long day and you just want to have a quick but nicely made dish for the evening?
Make a salt mixture at front and you just need to boil pasta. Honestly, toss pasta with cocktail tomatoes and a little butter (vegan: oil) add the herbs – done.

Prepare in advance the salt:

(1) TAKE
– salt (medium ground) pick the type of your choice, so your favourite one
– dried chili flakes
– dried tomatoes
– cardamon (not much, cardamon can be quite intense)
– coriander
– basil
– sweet pepper (not much, sweet pepper can taste “dry” if taken to much)
– rosemary (not much, rosemary can be quite intense. BUT if you like it, go for it)
– bay leave
combine everything in a food processor and mix it. Note: it can be a little louder….

How much should I take?
This is hard to answer, it really depends on your personal taste and your favourite ingredients. If you like is more spicy, add a little more chili.

Mix a small amount first to try. You can always add more of any ingredient if you want a more intense taste.

FACTS.
Salt is good for you. Your body needs it, it helps your body to stay hydrated. Try to avoid processed salt and go for natural salt which comes in it’s whole, complex form.
The healthiest ones are: sea salt, Himalayan pink salt

TIP.
Try Lava Salt from Iceland.

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India meets pumpkin | Food around the world

by principessa March 10, 2019

(1) TAKE – preparation
– Cashew nuts, soak them in water (water level: just cover them)
– rice, boil until tender (how to?) OR use left over rice from the day before

(2) TAKE
– onions
and fry them in a mix of an oil of your choice + coconut oil
little sweet tooth twist: add some agave syrup while frying to caramelise the onions

(3) TAKE
– garlic
– pumpkin (eg. Hokkaido)
– sweet potato
add everything cut into pieces into the pan and let it fry on high heat for a few minutes. Be careful and still a few times, you don’t want it burned. Add more coconut oil, if required.

(4) TAKE
– vegetable broth
– biryani masala spice mix (see Indian healthy spices for the recipe)
Alternatively you can also quickly combine fennel seeds, cardamon, bay leaf, pepper corn, coriander, nutmeg, star anise (if you don’t prefer one herb, don’t use it)
– safran
– chili paste (sambal brandal)
add to the pan and cook with a lid for 15-20 minutes until all ingredients are soft.
NOW, the most important part: Soup or curry like dish?!?
Choose your meal style!
For soup: blend all ingredients in the pan
For real pieces: don’t do anything with the pan

(5) TAKE – rice prep
– cooked rice
– oil of your choice (coconut oil mix strongly preferred)
– soy sauce
– sesame oil (as the taste can be very strong, carefully decide on the amount)

(6) TAKE – it’s topping time!
Want some greens? Add frozen peas and cashew at (4) after 15 minutes. They just need to heat up once. If you prepare a soup, add peas and cashew after everything got blended. (You don’t want to blend peas – the colour result is strictly against it.)
Other food friends: chives, parsley, cocktail tomatoes

DONE.
Take a plate or bowl to combine everything nicely.
ENJOY!

FACTS.
Biryani Masala is a spice mix typically used for fried rice. Masala refers to a “mixture of many spices” and Biryani is any mixed rice dish and means “fried before cooking”.

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Asia Phô Soup with Bread | Food around the world

by principessa March 8, 2019

some kind of pho bowl with noodles and crunchy bread cubes — asia meets german habits

Aren’t soups only for winter? – No, definitely no.

Bread, for breakfast and dinner, sometimes also lunch. Germans cannot get enough of their bread. So why not giving it a little tweak?!
The base is an authentic asian Phô soup, decorated with greens and roasted bread cubes. Don’t forget the garlic.

But stop the talking, let’s start!

(1) TAKE
– onion
– garlic
– ginger
– chili paste (“sambal brandal”, optional)
– honey (caramelise the phô base, vegan: agave syrup)
and fry it in a pan until crispy, starting from top to bottom.

(2) TAKE
– broth (vegetarian / vegan) + enough water
– star anise (optional, but when you want to add it, take really just a little)
– cinnamon
and add it to the pan, let simmer for 8-10 minutes.

(3) TAKE
– noodles (glas or rice noodles of any type are welcome here. Read the instruction on the package if it’s recommended to boil the noodles before. Glas noodles can be immediately put in the pan without pre cooking)
– broccoli
– snow peas
– peas
add to the pan and let it simmer 10-15 more minutes, depending on the preferred consistency of the veggies.

Meanwhile cut a few bread cubes and roast them in a frying pan with oil of your choice and a little salt. Optional: garlic and/or honey (vegan: agave syrup)

(4) TAKE – it’s topping time!
select one or multiple of the following:
– spring onion
– champignons (white or brown, all of them are welcome)
– roasted nuts (Cashew, Pignon, you name it…)
– caramelised Haselnut pieces
cut and decorate the prepared bowl for serving.

DONE.
30 Minutes and you are ready to eat a freshly prepared, home made Phô.

FACTS.
Phô soup is a traditional Vietnamese dish and around 100 years old. Most people assume it is a noodle dish, but actually it is the broth which should get all the attention when eating (rather drinking) it. While there are lot’s of existing recipes and variations (like my recipe interpretation) the original Phô soup is made of beef, onions, coriander and noodles. That’s it. Very simple but yet so complex when it comes to flavours.

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