Cheesy Jerusalem Artichoke Soup with Crunchy Smoked Paprika Quinoa, Fried Onions & Kale Chips

I’ve been looking forward to the start of the season for Jerusalem artichokes and last week I saw them at the market for the first time. I wanted to make a sort of loaded potato soup but with Jerusalem artichokes. To make the quinoa crunchy, I first boiled it and then roasted it in the oven with some spices. Love the flavor that the smoked paprika gives the quinoa. Also topped the soup with some kale chips and store-bought fried onions.

This recipe serves 2.


For the crunchy smoked paprika quinoa:

1/3 cup of quinoa, I used a mix of white, red and black

1 tablespoon of olive oil

½ teaspoon of smoked paprika

Pinch of celery salt

Pinch of onion powder

Pinch of celery salt

Pinch of garlic powder

Pinch of salt

For the kale chips:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of cayenne

Pinch of salt

For the soup:

1 tablespoon of olive oil

2 garlic cloves, minced

1 white onion, chopped

750grs of Jerusalem artichokes, peeled and chopped

1 litter of vegetable stock

250gr of cream

175grs of shredded Gouda or any cheese you would like

Salt to taste


½ a cup of crispy fried onions, I bought already made (optional)


Preheat your oven to 180C/350F. Line your oven sheet with parchment paper.

Start by making the quinoa. Rinse it under cold water and then place it in a medium pot. Add about 1 ½ litters of boiling water and let it cook over medium heat for 12 minutes. Then drain it.

Transfer the cooked quinoa into a bowl. Add the olive oil, spices and mix well. Spread it in a single layer over your prepared baking sheet. Roast it for 20 minutes, then stir it. Finally roast it for an extra 10 minutes. Transfer the quinoa to a small bowl and set it aside. Lower your oven temperature to 150C/300F.

Star making the soup. Pour one tablespoon of olive oil in a medium pot. Once the oil is hot, add the onions and cook them until they become translucent. Then add the garlic and cook for an extra minute. Add the Jerusalem artichokes and the vegetable stock. Let it cook for 20 minutes.

While the soup is cooking, start making the kale chips. Massage the kale with olive oil, cayenne and salt. Line your oven sheet with parchment paper and spread the kale in a single layer. Bake for 15 minutes. Then set it aside until ready to serve.

Going back to the soup; once the 20 minutes are done, add the shredded cheese and blend it until smooth. Finally add the cream, mix well and add salt to taste.

Serve the soup with some crunchy quinoa, kale chips and fried onions.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Pieter and I went to Barcelona for a weekend in August. The weather couldn’t have been more perfect! Even though we were in the city, we wanted to also chill a bit. So we spent a whole day just soaking up the sun and swimming in the pool of our hotel. We stayed at the gorgeous Fairmont Rey Juan Carlos I. You can see my review of the hotel here.


Because of the heat, we had no choice but to have as many ice creams as we could to cool down. We started by paying Amorino a visit. It had been ages since I last had one of their ice creams. It didn’t hurt that besides being delicious, they are gorgeous (very Instagramable) and they have a few locations in the city.

We also made a mandatory stop at the Boqueria market. We indulged in juices, fresh fruit and of course Jamón ibérico. Another reason why I love this market is because in their large variety of products that they offer, there is a little stand that has Peruvian products. So of course, it was heaven for me.

El Nacional is a nice place to have some bites or a full meal. A friend of mine recommended it to me. If you are ever in Barcelona it’s worth a visit. The restaurant has 4 different areas where you can enjoy different kinds of food. From tapas to meats, to a large bar in the middle.

We went there a couple of hours before closing time so it was already too dark for taking pictures, but we really enjoyed everything we ordered. The lady serving us was very kind and attentive. And if you go, don’t forget to check out their bathroom.

Peruvian food still needs to become a thing here in the Netherlands but when I found out that Barcelona had a Tanta restaurant, I was eager to go try it out. Tanta is a Peruvian restaurant that we always visit when we are in Lima. It was a mini trip to Peru in one sitting. The chicha morada, ceviche and leche de tigre were on point.

Besides a couple of trips to Amorino, we also tried the ice creams at Rocambolesc. An artisanal ice cream shop by the Roca brothers (El Celler de Can Roca). They serve innovative flavors of soft serve with many toppings to choose from and fun looking popsicles.

While strolling through the gorgeous Passatge Sert in El Born, we made a little stop to get our caffeine kick at Nømad Coffee. We had a really good cappuccino there. Got some cold brew for on the go and brought some coffee beans back home with us.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.


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A few weeks ago we went to Jansz for lunch. It is the restaurant of the newly refurbished Pulitzer hotel. If you have never been to the Pulitzer, it is a gorgeous hotel located along the Prinsengracht canal. The hotel is composed of 25 17th and 18th century houses. I went to the opening party and got a chance to see some of their beautiful rooms. Their new terrace called Pause is also a nice place to have a bite or drink, you can sit outside when weather permits.

I’ve been there a couple of times for dinner already and the food didn’t disappoint. Their tuna tartare and cauliflower with wild mushrooms are always winners. This time we had the hanger steak with Jerusalem artichokes which was very tender and juicy. Pieter went for the burger and fries. For dessert we ordered the New York cheesecake with pistachio sorbet. I love the hint of chili that this cheesecake has.

And the coconut panna cotta with lime sorbet was very light and refreshing.

Jansz is open for Breakfast, lunch and dinner.


Reestraat 8, Amsterdam

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Maple & Pumpkin Soft Pretzel Wreath

Soft pretzels, fall edition. These bread wreaths are flavored with pumpkin puree, maple syrup and spices. All with the soft pretzel crust. They are best when they are hot, right out of the oven. You can make them any shape you wish, I just went with wreaths this time. It’s easier if you make them small, since the dough is quite soft. If you make them too big, you risk the dough falling apart while transferring it to and from the water bath. So keep that in mind. This is not a very sweet pretzel, but you can always brush it with a bit of melted butter after it is baked and sprinkle a bit of cinnamon sugar on top.

This recipe makes 3 medium wreaths.


For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted and cooled

3 1/2 cups of all-purpose flour

¾ cup of pumpkin puree

1 ½ tablespoons of maple syrup

Pinch of salt

1 teaspoon of cinnamon powder

½ teaspoon of ginger powder

½ teaspoon of nutmeg

For the water bath:

10 cups of boiling water

2/3 cup of baking soda

For the maple egg wash:

1 egg

2 tablespoons of maple syrup


Vegetable oil



To make the pumpkin puree, just chop a small pumpkin into chunks (skin and all). Place it in a microwave-safe plate. Cover it with plastic film and microwave it for 10 minutes until the pumpkin is soft. Then remove the seeds and scoop out the pumpkin flesh. Place the pumpkin flesh in a bowl and mash it. Allow it to cool down.

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the remaining ingredients for the dough. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area sprinkled with a bit of flour. Divide the dough into 3 pieces.

Grab one piece and roll it into a rope of about 40 cm, then slice it into 2 lengthwise. Twist together the 2 halves and then pinch the ends together to seal them. Finally form a circle with it, tuck the ends underneath and give it a pinch to seal them. Repeat for the other 2 pieces of dough. It’s better not to make them too big. The circumference of each wreath shouldn’t be that much bigger than the circumference of your slotted spoon, otherwise it’s going to be hard to place it and remove it from the water bath. The dough is quite soft and you don’t want it to fall apart.

Place one wreath in the water bath for 30 seconds. Then carefully remove it from the water using a large slotted spoon an place it on the prepared baking tray (once you place it in the parchment paper, you can’t move the wreath anymore until it is baked, so keep that in mind). Repeat for the other wreaths.

Once they are all done, brush them with the maple egg wash.

Bake them for about 10 minutes until golden. Serve warm.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.


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Spicy Asian Vegetable Soup

The stock in this soup is an explosion of flavors, from roasted garlic and onions, to clove, cinnamon, chilies and the umami that miso brings. If you have time, make the stock the day before so the flavors can infuse overnight. The lime juice balances the heat nicely. For the toppings, you can add any vegetables that you like. I just choose these to have different textures in one bite. The fried wontons strips and sliced sugar snaps give it a nice crunch. For the noodles, I used rice flakes. It was the first time I saw them at my Asian store so I gave them a try and I liked them, but you can use whichever noodle you prefer.

This recipe serves 3.


For the spicy vegetable stock:

1 head of garlic

2 red onions

Vegetable oil

2 cloves

1 star anise

2 cinnamon sticks

1 tablespoon of chopped ginger

1 tablespoon of red miso paste

1 teaspoon of Sichuan pepper powder

3 tablespoons of chili bean sauce

1 bay leaf

½ a teaspoon of ginger powder

1 tablespoon of brown sugar

½ teaspoon of celery salt

3 litters of boiling water

½ teaspoon of garlic powder

½ teaspoon of onion powder

1 tablespoon of ginger syrup or honey


Juice of 2 limes

1 tablespoon of sesame oil

100grs of sliced sugar snap peas

100grs of fried wonton strips

100grs of rice noodles or the noodles of your choice (I used rice flakes)

1 cup of frozen shelled edamame

2 baby paksoi, leaves separated

1 spring onion, thinly sliced

A handful of Enoki mushrooms

Sesame seeds for serving

2 soft boiled eggs (7 minutes)


You can make the stock in advance. I made it the night before to let all the flavors infuse. Wrap the garlic bulb in foil with about 1 tablespoon of vegetable oil. Do the same for the 2 red onions. Roast them for 1 hour at 180C/350F. Once they are roasted. Squeeze the roasted garlic from the shell. Peel the roasted onions and chop them.

Pour 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the roasted garlic, roasted onions, cloves, star anise, cinnamon, ginger, miso paste, Sichuan pepper powder, chili bean sauce, bay leaf, ginger powder, brown sugar, celery salt, garlic powder, onion powder and ginger syrup. Cook while stirring for about 3 minutes. Then add the boiling water. Give it a good stir so that there is nothing sticking at the bottom.

Lower the heat to the lowest and let it simmer for 1 and a half hour.

It you have time; once the stock is done, covered it and let it infuse overnight. If not, just pass it through a fine mesh sieve. Set it aside.

To fry the wontons, I just thinly sliced them into strips using a pair of scissors. Then pan-fry them in vegetable oil until golden.

For the rice noodles, I cooked them according to package instructions in a different pot.

Once you are ready to serve, reheat the stock over medium heat. Add the lime juice and sesame oil.

Add the sliced sugar snaps, paksoi and frozen edamame. Stir for about 1-2 minutes and then divide it over 3 bowls. Add the rice noodles and top with some spring onions, sesame seeds, soft boiled eggs, Enoki mushrooms and fried wontons. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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