Baked Sweet Potato with Almond, Parmesan and Sage Crumble (gluten free)

This is an old recipe that was in need of an update. I love sage butter, especially mixed with freshly grated Parmesan cheese. So I thought of making a savory crumble to top some baked sweet potatoes. I used almond meal instead of normal flour and it was delicious. It’s super easy to make. You can have it as a side for thanksgiving or friends-giving. This recipe makes enough crumble for 5 sweet potatoes but you can always double it.

Ingredients:

5 medium sweet potatoes, roasted

1 cup of almond meal

60gr of grated Parmesan cheese

13 fresh sage leaves, chopped

4 tablespoons of butter, cold

Salt to taste

Pepper to taste

Cayenne to taste

Extra:

A few sage leaves

Vegetable oil for frying the leaves

 

First bake the sweet potatoes in the oven at 180C/350F until tender, about 1 hour.

Once the sweet potatoes are cooked, cut the sweet potatoes lengthwise but not all the way to the bottom. Try to make a pocket for the crumble.

To make the crumble, just mix all of the ingredients in a bowl, using your fingers or a fork. You want the texture to resemble breadcrumbs.

Spoon the crumble on top of the sweet potato and broil until it becomes golden. To serve, you can sprinkle some thinly sliced sage or a few fried sage leaves. To fry the leaves, just heat about 1/2 cup of vegetable oil in a small pan. Once it is hot, fry the sage leaves for about 3-5 seconds. Then transfer them to a plate lined with paper towels. 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.

Cucumber “Noodle” & Radish Salad with Miso Salmon

IMG_5174

I love to making oven-roasted miso salmon. This miso sauce adds so much flavor and I love to pair it with a cucumber and radish salad. This time I made the cucumber into noodles by using my mandoline with the julienne attachment. A very easy and flavorsome meal.

This recipe serves 2.

Ingredients:

For the salmon:

320 grs of Salmon, pin bones removed and sliced into 2 fillets

2 tablespoons of red miso paste

2 tablespoons of brown sugar

¼ cup of soy sauce

2 tablespoons of peeled and grated fresh ginger

2 tablespoons of white vinegar

2 tablespoons of sesame oil

2 teaspoons of white sesame seeds

For the cucumber noodles:

3 cucumbers, washed

10 radishes, thinly sliced

2 tablespoons of black sesame seeds

For the sesame dressing:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup (if you can’t find it, just add 1 teaspoon of grated ginger)

Juice of 1 lime

 

To prepare the cucumber and radish salad. You can use a mandoline or a spiralizer. I used my mandoline with the julienne attachment. I sliced the cucumber into noddles, but I stopped when I got to the seed part (discard the core). For the radishes, I just thinly sliced them.

Place the cucumber noodles in a large sieve with a bowl underneath to catch all of the water. Let it stand like these to loose the moisture until ready to serve.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To prepare the salmon, whisk the vinegar, miso, brown sugar, sesame oil, soy sauce and ginger in a bowl until combined.

Put the salmon on a plate and add the miso sauce. Make sure to coat the salmon pieces well in the marinade. Cover with plastic film and refrigerate for 20 minutes.

Preheat the oven to 180C.

Remove the salmon from the fridge and place it on an oven dish lined with parchment paper. Pour some of the sauce on top and cook for about 10 minutes.

After 10 minutes, turn on the broiler on for about 2 minutes. Check constantly so it doesn’t burn. It should be a bit browned.

Remove the salmon from the oven.

Press on the cucumber noodles to try to get most of the moisture out. Then place the cucumber noodles in a bowl, add the radishes, black sesame seeds and the sesame dressing. Mix well.

Divide the salad among 2 bowls and add the roasted salmon. Sprinkle some white sesame seeds over the salmon. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beet & Potato “Tacos”

FullSizeRender

Not too long ago I watched a video on The Feed Feed’s Snapchat where Kendra from Paleo Paparazzi used thinly sliced Jicama instead of tortillas to make healthier tacos. That inspired me to make these. My mom is a big potato salad fan and so am I. A potato salad at the Christmas table was always a must. She would make it with cooked beets, eggs and cornichons. When I was little I didn’t like beets that much but now I love them, raw or cooked. So this is my version of my mom’s salad in taco form. It makes a great appetizer for a party too. It doesn’t require a lot of time to make and it is budget friendly.

Ingredients:

700grs of potatoes (I used 4 large ones)

2 large beets, I used 1 candy cane and one golden beet

1/3 cup of finely chopped cornichons

1 cup of blanched peas

1 ½ tablespoons of finely chopped dill

For the dressing:

1/3 cup of apple cider vinegar

1/3 cup of mayonnaise

½ teaspoon of celery salt

2 tablespoons of olive oil

1 teaspoon of mustard

1 ½ teaspoons of honey

Salt to taste

 

Cook the potatoes in a pot with boiling salted water until tender.

Then drain them and allow them to cool down enough to handle. Peel them and chop them into small cubes. Remember the size of your beets; you don’t want huge cubes of potato as a filling to the tacos.

Peel the beets using a potato peeler and then with the help of a mandoline, thinly slice the beets so you get your raw “tortillas”.

To make the dressing, just add all of the ingredients in a jar with a lid, cover it and shake it until it emulsifies.

In a large bowl, add the potatoes, cornichon, peas and dill. Add the dressing and mix well.

To assemble each taco, just grab about 2 tablespoons of the potato salad and use the raw beets as if you were using tortillas.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beef & Sweet Potato Lasagna with Greek Yogurt (Gluten free)

IMG_9207

I love pasta but sometimes it’s nice to switch things up a bit. I made this lasagna with layers of thinly sliced sweet potato. And instead of making a béchamel with flour and butter; I used Greek yogurt, which I flavored with spices. Still comforting and filling, but a bit healthier.

IMG_9210

This recipe is for medium lasagna, I used a 27cm dish.

FullSizeRender (5)

Ingredients:

1 kilo of sweet potatoes

For the meat sauce:

1 red onion, chopped

2 cloves of garlic, chopped

2 bell peppers, chopped

3 tablespoons of olive oil

500gr of minced meat

500gr of tomato pure

1 tablespoon of dried oregano

1 teaspoon of sugar

100grs of pitted Kalamata olives, chopped

Salt

Pepper

For the yogurt sauce:

600grs of Greek yogurt

½ teaspoon of onion powder

½ teaspoon of garlic powder

Pepper

Pinch of cayenne

½ teaspoon of celery salt

1 teaspoon of salt

40 grs of grated Parmesan

Extras:

40grs of grated Parmesan for sprinkling on top

Wasabi arugula (optional)

 

Peel the sweet potatoes and with the help of a mandoline; thinly slice them about the same thickness as the pasta for lasagna. Season the slices with salt and pepper.

To make the meat sauce, place the olive oil in a large pan over medium heat. Once the pan is hot, add the onions and cook them until they become translucent. Then add the garlic, bell peppers and meat. Cook until the meat is slightly brown. Then add the tomato puree, oregano, sugar, salt, pepper and Kalamata olives. Mix well and let it cook for about 20 minutes on med-low heat. Stir from time to time.

In the meanwhile, place the Greek yogurt in a medium bowl and mix it with the rest of the ingredients for the yogurt sauce.

Grease your oven dish with a bit of vegetable oil and preheat your oven to 180C/350F.

Once the meat sauce is ready, taste it for seasoning.

To assemble the lasagna, first spread about 3 tablespoons of the yogurt sauce on the bottom of the dish. Then add a layer of the sweet potato slices, follow it by a layer of the meat sauce. Continue it with a layer of sweet potato and then a layer of the yogurt sauce. Just make sure that the last layer is yogurt sauce. Then sprinkle the extra grated Parmesan all over the last layer of yogurt sauce. Bake it for 50 minutes.

Then lower the heat to 160C/320F and bake it for an extra 20 minutes. I like to serve it with a simple wasabi arugula salad.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Black Rice & Shredded Brussels Sprout Salad with Leek and Whole Grain Mustard Vinaigrette

IMG_8356

A healthy and filling salad with a tangy vinaigrette. I’ve only started cooking with black rice a few months ago and I really love its chewier texture. It takes a bit longer to cook but you can always cook it the night before and keep it in the fridge. It makes a great packed lunch for the next day as well.

FullSizeRender

This recipe serves 3.

Ingredients:

For the salad:

1 1/2 cups of black rice

5 cups of vegetable stock, warmed up

250grs of Brussels sprouts, trimmed, halved and thinly sliced

1 cup of broad beans, shelled and blanched

¼ cup of pumpkin seeds

1 cup of pomegranate seeds

For the leek and whole grain mustard vinaigrette:

1 leek, finely chopped (light green and white part only)

5 tablespoons of olive oil

Pinch of garlic powder

¼ cup of red wine vinegar

1 tablespoon of whole grain mustard

2 teaspoons of honey

Salt

Pepper

Extra:

Garden cress for decoration (optional)

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

In the meanwhile, start making the vinaigrette. Place olive oil in a pan over medium heat. Once the pan is hot, lower the heat to medium-low and add the leek, salt, pepper and garlic powder. Let it cook for about 8 minutes stirring until the leek becomes soft but not brown.

Once the leek is cooked, turn off the heat and add the red wine vinegar, mustard and honey. Mix it well. Taste for salt and then transfer it to a bowl or jar until ready to serve.

Once the rice is cooked, place it in a large bowl and add the Brussels sprouts, broad beans, pumpkin seeds and pomegranate. Add the vinaigrette and mix well. Divide it among 3 bowls and top with some garden cress.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Genius Gluten Free Bread

IMG_9759

Yesterday I got invited to a lunch at the botanical garden Hortus Botanicus in Amsterdam by Genius. Genius is a brand that produces gluten free food. It was created by Lucinda Bruce-Gardyne, whose son is gluten intolerant. She wanted to create bread without gluten that tasted as good as any sandwich bread. And she succeeded.

FullSizeRender (1)FullSizeRender

I like experimenting with different flours to create gluten free recipes. But this was the first time I tried gluten free bread and I was quite impressed. I first tried their triple seeded bread. The texture was soft like any sandwich bread, and the flavor was good as well.

FullSizeRender (2)

It was a very interesting lunch, learning of the challenges to make gluten free bread and how you need the right mixture of starches and fibers to create a bread that tastes, feels and looks like it has gluten.

The first picture was my breakfast today. Toasted Genius brown bread with goat cheese, avocado, a poached egg, chili flakes and Himalayan pink salt. And a slice of toasted Genius Fruit loaf with goat cheese, strawberries, blueberries and an edible flower.

In the Netherlands, you can find the Genius products at the bakery section of the Albert Heijn.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Peruvian Zoodle Stir-Fry (Zucchini Saltado)

talarin salytado zoodles

This is a Peruvian-Asian fusion dish called Tallarin saltado, which means spaghetti stir-fry. This time I made it with zoodles, but you can just replace them for cooked spaghetti. Either way is delicious. This is comfort food, something my mom would make often at home. It is very easy to make and a quick meal for a weekday.

This recipe serves 1.

Ingredients:

1 ½ zucchinis

150gr of beef steak, diced

10 cherry tomatoes, sliced in half

½ red onion, julienned

1 bird’s eye chili, chopped

1 clove of garlic, minced

2 tablespoons of olive oil

1 tablespoon of oyster sauce

3 tablespoons of soy sauce

A splash of Pisco, rum, or vodka

2 tablespoons of chopped coriander

Salt

Pepper

 

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

Place the beef and the olive oil in a small bowl. Season it with salt and pepper.

Heat up a pan until it is almost smoking. Once it is very hot. Pour the meat with the oil. Sear the meat. Then add the onions, tomatoes, garlic and chili. Stir fry for 30 seconds and then add the alcohol and flambé. Once the flames are out, add the oyster sauce, soy sauce and zoodles. Stir-fry for 30 seconds and then add the coriander. Taste for salt and pepper. Serve right away.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Flourless Chocolate Cake with Amaranth Crust & Matcha Icing (Gluten-free)

FullSizeRender (3)

FullSizeRender

I made this cake last month for some friends who came over. I wanted to make a slightly different flourless chocolate cake, so I added an amaranth crust and some matcha icing sugar. I really love the combination of matcha with chocolate. If you also like this combination, maybe you want to check out my matcha brownie sticks, chocolate matcha popcorn or my matcha alfajores filled with fudge.

FullSizeRender (1)

This recipe is for a 21cm cake mold.

Ingredients:

For the crust:

2 cups of puffed amaranth

3 tablespoons of icing sugar

3 tablespoons of melted butter

1 teaspoon of vanilla essence

For the cake:

230gr of dark chocolate, chopped

6 tablespoons of butter

6 eggs, whites separated from the yolk

½ cup of sugar

1 tablespoon of vanilla essence

For the matcha icing:

4 tablespoons of icing sugar

1 tablespoon of matcha

 

Preheat the oven to 135C/275F and line the bottom of the cake mold with parchment paper.

Mix all of the ingredients for the crust in a bowl. Then spread it over the bottom of the cake mold, pressing firmly. Set aside.

Melt the chocolate with the butter in the microwave for 30 second intervals at a time. Stirring in between, until it has completely melted. Set aside to cool down a bit. Then whisk in the egg yolks and the vanilla.

In another bowl, whisk the egg whites until soft peaks form, slowly adding the sugar. Add about 1/3 of the egg whites into the chocolate mixture. Mix well to loosen it. Then gently fold in the remaining egg whites. Carefully pour the batter over the crust. Bake for 45 to 50 minutes until the cake starts to pull from the edges.

Let the cake cool down completely before removing it from the mold. Don’t worry about the cracks on the top, the icing sugar will cover that. Then sift the icing sugar with the matcha. Sift the matcha icing over the cake.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Buckwheat-Banana Waffles (Gluten-free)

buckwheat banana waffle pic

FullSizeRender

It has finally started to feel like summer again, after all the rain and crappy cold weather. And it looks like it’s going to stay like this way for a little while (knock on wood). Hopefully, it will last the whole month.  We had a really nice weekend. On Friday we went out for cocktails and watched the sunset from the Skylounge of the DoubleTree hotel. And on Sunday we spent the afternoon cruising around Amsterdam on a friend’s boat.

FullSizeRender (1)

 

FullSizeRender (2)

I love this gluten free waffle recipe. I have been making it very often lately. It is better to do it with very ripe bananas as they add most of the sweetness to the batter. I try to always have bananas in the house and let them get ripe for a while. So there is always an excuse for banana-oatmeal pancakes or waffles or cake.

IMG_6972

 

Ingredients:

1 1/3 of a cup of buckwheat flour

½ cup of rice flour

2 ripe bananas, mashed (the riper, the better)

1 cup of milk

1 tablespoon of vanilla essence

1 egg

3 tablespoons of agave syrup or honey

3 tablespoons of coconut oil, melted

1 teaspoon of baking powder

Pinch of salt

 

Melt the coconut oil in the microwave and then let it cool down a bit.

Mash the bananas and place them in the blender. Add the rest of the ingredients and blend until smooth.

Brush your waffle iron with some vegetable oil or use cooking spray. Pour in the waffle batter. The cooking time will depend on your waffle iron. Mine takes 4 minutes per waffle.

Serve with the topping of your choice. I like to add dulce de leche and fruit, or ice cream.

Beet Crepes with Whipped Goat Cheese & Balsamic Reduction (Gluten-Free)

FullSizeRender (4)

Growing up I didn’t like beets. Then all of the sudden I started to crave them for some reason. This was a few years ago, nowadays I cook with them so often. Maybe I am making up for the time I didn’t eat them. I am even growing some on my balcony now.

I used buckwheat flour for these crepes so they are gluten free. This is just a basic savory crepe recipe, you can play around with the filling. Maybe top it with a green salad or use them as tacos.

To keep the pink vibe going, I made a raspberry slushy. This was my very bright lunch today. If you like beets, maybe you want to check out my beet tartare with roasted strawberry-balsamic vinaigrette by clicking here.

This recipe makes about 9 crepes.

Ingredients:

For the batter:

1 cup of buckwheat flour

1 1/3 cup of milk

1 egg

1 cooked beet, shredded or blended (I used a food processor)

1 pinch of salt

1 tablespoon of olive oil

For frying:

Olive oil or coconut oil

For the whipped goat cheese:

300gr of goat cheese

6 teaspoons of Greek yogurt

1 tablespoon of agave or honey

Toppings:

Balsamic reduction

Fresh cherries

Fresh Strawberries

 

If you have never made balsamic reduction before, it is super easy to make. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry.

To make the whipped goat cheese, just place it in the food processor with the Greek yogurt and honey. Then pulse until smooth. Transfer it to a bowl, cover with plastic film and keep it in the fridge until ready to use.

To make the batter, just blend all of the ingredients together. Let the batter rest in the fridge for 20 minutes.

Heat a non-stick pan over medium-high heat. Add a bit olive oil or coconut oil. Once the pan is hot, add about 1/9 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Let it cook for about 30 seconds on the other side, then transfer it to a plate and repeat for the rest of the batter.

To plate up, fold each crepe in half, and then fold it in half again. Serve with some of the whipped goat cheese and fruit. Finish it by drizzling some of the balsamic reduction.