Crunchy Togarashi Zucchini Chips with Okonomiyaki Sauce

IMG_0304I made these Japanese style zucchini chips for lunch today. This crappy “summer” weather has me craving comfort food. It is so freaking cold. At least these crispy bites of goodness kept me warm. If you have never heard of Nanami togarashi, it is a Japanese chili and spice mix which is sold in most Asian stores. It contains chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger and seaweed. It is a really balanced spice mixture. I normally use it when I make sushi.

This recipe is a small batch which serves 2 people.


For the zucchini chips:

1 Zucchini, sliced into 1cm rounds

2 cups of panko breadcrumbs

1 cup of all-purpose flour

1 ½ tablespoons of Nanami Togarashi

1 tablespoon of white sesame seeds

Pinch of onion powder


2 eggs, beaten

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar


1 cup of vegetable oil for frying the zucchini

Chopped chives for decoration (optional)


Whisk together all of the ingredients for the Okonomiyaki sauce in a medium bowl. Set aside until ready to serve.

Have the coating ready. Place the beaten eggs in a small bowl. Place the flour with a pinch of salt in another bowl. Finally have a bowl ready with the panko, togarashi, sesame seeds, a pinch of onion powder and a good pinch of salt (make sure to mix it with a fork).

Grab a zucchini piece and coat it in the flour, then the eggs and finally in the panko mixture. Repeat until all the zucchini pieces are evenly coated.

Pour the oil in a large pan over medium heat. Once the oil is hot, carefully fry the zucchini in batches until they become golden. This will only take about 2-3 minutes per batch. Place them over paper towels while you fry the rest.

Serve with the zucchini fries with the Okonomiyaki Sauce and some chopped chives. I also sprinkled a bit of extra togarashi on the sauce. Enjoy!

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Zucchini Waffle Dippers with Avocado Sour Cream

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I love finger food, especially on the weekends. These waffles are great for brunch or as an appetizer.

This recipe serves 2.


For the zucchini waffles:

1 zucchini, shredded (not the seeds) and squeezed

1 egg

1 cup of all-purpose flour

1 cup of milk

2 tablespoons of olive oil

2 teaspoons of baking powder

20grs of grated Parmesan cheese

Pinch of salt

Pinch of onion powder

Pinch of garlic powder

For the avocado sour cream:

1 avocado

125gr of sour cream

Juice of ½ a lime

Salt to taste


Blend all of the ingredients for the batter until smooth. Then add the squeezed zucchini and mix it with a spoon or spatula.

Brush your waffle iron with some vegetable oil or use cooking spray. Pour in some of the waffle batter. I made small waffles so each corner would be bite size. The cooking time will depend on your waffle iron. Mine takes 4 minutes per waffle.

To make the avocado sour cream, just blend all of the ingredients until smooth.

Slice the waffles into small pieces, serve with the avocado sour cream as the dipping.

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Chocolate, Zucchini & Fig Cake



I love one bowl cakes. Fast, easy and less cleanup at the end. Just keep adding the ingredients until everything is mixed well and it’s done.  I saw huge figs at the market the other day and got some to decorate this cake. They were so nice and sweet.  For the batter, I used dried figs and shredded zucchini which I squeezed until it was dry. This cake is very moist and I love the little crunch that the fig seeds give.


This recipe is for a 21cm cake mold.


For the Cake:

1 ½ cups of all-purpose flour

1 cup of sugar

¼ cup of cocoa powder

1 teaspoon of baking powder

1 teaspoon of baking soda

Pinch of salt

1 egg

1 tablespoon of vanilla essence

1/3 cup of vegetable oil

1 cup of shredded zucchini, squeezed dry

¼ cup of milk

6 dried figs, chopped

For decoration:

1 or 2 fresh figs, thinly sliced

Mint leaves

Honey for brushing over the fig slices


Preheat the oven to 180C/350F. Line the bottom of the cake mold with parchment paper.  Lightly grease and flour the edges of the mold.

In a large bowl, whisk the sugar, vanilla and egg. Then add the zucchini and oil. Mix well. Then add all the dry ingredients. Finish by adding the milk and figs. Mix until everything is combined.

Pour the batter into the prepared cake mold. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.

Once the cake is baked, allow it to cool down completely. Then remove it from the cake mold. Arrange the fig slices over the top of the cake. Brush some honey over each fig slice and finally decorate with some mint leaves.  Store it, covered in the fridge.

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Summer Squash Pasta with Anchovy, Lime & Chili Pesto


This is a super easy and zesty summer pasta dish. It’s great for those days where you don’t feel like spending too much time in the kitchen. We went shopping this morning, then ran some errands and after that, we went the park to enjoy the sun. By the time we came home, we were hungry for some carbs. Especially since we live in Amsterdam, we do everything by bike. I had planned to make a light salad for dinner but that wasn’t going to cut it tonight. So this pasta was it.

I love the combination of the anchovy, lime and chili. I could just eat this pesto with a spoon. Because of the pine nuts and anchovy, it doesn’t have the prettiest color but it is so tasty.

This recipe serves 2.


For the pesto:

Zest of 2 limes

75gr of pine nuts, toasted

6 anchovy fillets

½ red chili, chopped (or more if you like it spicy)

Juice of 1 lime

2 tablespoons of olive oil

For the rest:

1 yellow squash, diced

1 zucchini, diced

1 purple carrot, diced (optional)

3 cloves of garlic, minced

4 tablespoons of olive oil



Dried chili flakes

Juice of 1 lime

250gr of fresh pasta, i used spaghetti


Dice the yellow squash, zucchini and purple carrot about the same size. I didn’t use the core of the squash just for presentation purposes, but you can just use the whole vegetable.

To make the pesto, just place all of the ingredients in the food processor and pulse until it becomes a paste, it doesn’t have to be completely smooth. Set aside.

Cook the pasta as instructed in the package.

Add 4 tablespoons of olive oil to a pan over medium heat. Once the pan is hot, add the garlic and carrot. Cook for 1 minute. Then add the yellow squash and zucchini. Add salt, pepper and some chili flakes. Cook for 3 minutes. Turn off the heat.

Add the anchovy pesto and stir. Finally add the pasta and the juice of 1 lime. Mix well. Taste for salt and pepper.

Serve right away. I like to sprinkle extra chili flakes over each plate of pasta.



Zucchini Ricotta Fritters with Avocado-Greek Yogurt Sauce and a quick Beet & Carrot Slaw


Not the best day to go outside today. There is a summer storm going on and it got worse while we were doing groceries at the market. A tree fell over a road close to our street; luckily we didn’t see anyone hurt. My hubby and I actually ran home on the last 2 blocks because big branches were falling on cars next to us. This is the first time I was actually scared of a storm here.

Veggie fritters are something that we eat quite often at home. They make a super simple and quick dinner. The creamy avocado-Greek yogurt sauce goes very well with the fritters and the slaw adds a nice crunch to the dish. I love eating raw beets and their sweetness mixes very well with the apple cider vinegar from the dressing.

This recipe makes about 10 fritters.


For the Fritters:

3 Zucchinis, shredded without the core (seeds)

250gr Ricotta

1 egg

Pinch of cayenne

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of lemon pepper (optional)

Pinch of pepper

1 teaspoon of salt

1/3 of a cup of panko breadcrumbs

¼ of a cup of breadcrumbs

Olive oil for frying

For the quick slaw:

2 beets (I used the candy cane variety), shredded

1 carrot (I used a purple one), Shredded

¼ of a cup of olive oil

¼ of a cup of apple cider vinegar

2 tablespoons of honey

1 teaspoon of mustard



For the avocado-Greek yogurt sauce:

2 avocado

4 tablespoons of Greek yogurt

Juice of 1 lime

2 tablespoons of chopped parsley

¼ of a teaspoon of celery salt

Extra salt to taste




To make the quick slaw, first shred the beets and carrot. In a bowl, whisk the olive oil, apple cider vinegar, honey, mustard, salt and pepper. Add the beets and carrot. Mix well. Let it sit in the fridge until ready to serve.

To make the avocado sauce, just place all of the ingredients in the food processor and pulse until you get a creamy sauce. Transfer it to a bowl, cover with plastic film and let it sit in the fridge until ready to serve.

To make the fritters, shred the zucchini. I don’t shred the core part with the seeds. Then squeeze out as much water as you can from them. Transfer the squeezed zucchini to a large bowl, add the reminaing ingredients for the fritters and mix well.

Add some olive oil to a large non-stick pan over medium heat.  To form each fritter, just scoop about 1/3 of a cup of the zucchini mixture and place it on the hot pan. Flatten it a bit with a spatula and fry it until golden on both sides. This will only take a few minutes per side.

To serve, spread some of the avocado sauce on each plate and serve the fritters stacked on top of the sauce. Finish it by adding some of the slaw and a bit of chives.