Buffalo Chickpea Tacos with Avocado Sour Cream & Cucumber Noodles

Finally whipping up new recipes. Things have been so hectic lately. We are still working on our apartment and food styling projects have kept me super busy. The last two projects I did, were actually in France. We shot in Senlis (about an hour from Paris). The picture below is the garden of the small hotel where I stayed.

And we also shot in Arles in the south. Such a beautiful town. Loved all the colorful streets.

I never thought I would be traveling with luggage full of tableware. There is a first for everything :). They were cool projects but after arduous days of cooking a lot on set, I had no energy to cook anymore. So I took a little break from recipe testing. But now I am back with Taco Tuesday. Roasted chickpeas with buffalo sauce, cucumber noodles for some crunch and avocado sour cream. Super simple and minimal effort.

This recipe makes 12 small tacos.

Ingredients:

For the buffalo chickpeas:

300grs of canned chickpeas, drained

1 tablespoon of Maizena

150ml of buffalo sauce (I used Frank’s)

1 tablespoon of maple syrup

For the avocado sour cream:

1 avocado

Juice of 1 lime

125ml of sour cream

Salt to taste

A pinch of onion powder

Pinch of celery salt

Extras:

2 Cucumbers, spiralized or julienned

A handful of thinly sliced radishes

12 small tortillas

 

Start by preheating your oven to 180C/350F. Drain and pat dry your canned chickpeas with paper towels. Add the Maizena and mix well. Then add the buffalo sauce and maple syrup. Mix well until all the chickpeas are coated in the sauce. Place them in a baking tray lined with parchment paper. Baked them for 30 minutes. Stir half way through the cooking. Then turn the heat up to 230C/450F. Roast them for an extra 20 minutes. Stir after 10 minutes.

Using a spiralizer or a mandoline with a julienne attachment, slice the cucumbers. Then squeeze them to get rid of the excess water. Place them in a sift with a large bowl underneath until ready to serve

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

Warm up the tortillas in a pan. Then stuff each with some of the cucumber, chickpeas, radishes and a drizzle of the avocado sour cream. Enjoy!

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Soya Mince & Lentil Chili Tacos with Pico de Gallo and Avocado Sour Cream

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The other day while browsing through a supermarket, I found a package of frozen soya mince. I have always been very curious about it and this is the first time I saw it at a store here. When I was in University, I remember there was a healthy food shop next to it that would sell lasagna with soya mince and it was so good. If you didn’t go early, you would miss it since it would always sell out. That was pretty much my whole experience with soya mince. So now that I saw it here, I had to test it out. And I am quite happy with the results. So for this taco Tuesday, I made a chili with the soya mince and lentils; and served them on tortillas along with some pico de gallo and avocado sour cream.

This recipe makes 12 small tacos.

Ingredients:

For the chili:

2 tablespoons of olive oil

½ a red onion, finely chopped

2 cloves of garlic, minced

200grs of frozen soya mince, thawed

1/3 cup of black lentils

1 sweet paprika, finely chopped

Pinch of cumin powder

1 teaspoon of paprika powder

Cayenne to taste

1 tablespoon of honey

1 teaspoon of onion powder

Pinch of celery salt

250grs of tomato puree

1 litter of vegetable stock

Salt to taste

For the pico de gallo:

1 ½ red onions, finely chopped

4 tomatoes, cored and finely chopped (no seeds)

1 bunch of coriander, chopped

Chopped chili to taste

Juice of 1 ½ limes

1 ½ tablespoons of olive oil

Salt to taste

For the avocado sour cream:

1 avocado

125grs of sour cream

Juice of ½ a lime

Salt to taste

Extras:

12 small tortillas

 

To make the chili, place the olive oil and onion in a large pan over medium heat. Cook until the onions become translucent. Then add the garlic, soya mince, lentils and spices. Cook for about 1 minute while stirring. Then add the honey, tomato puree and vegetable stock. Stir so everything is mixed. Let it cook for about 20 minutes till most of the liquid has been absorbed and the lentils are cooked through. Taste for salt.

To make the pico de gallo just mix all of the ingredients in a bowl.

For the avocado sour cream, blend all of the ingredients until smooth.

Warm up the tortillas in a pan. Serve with the chili, pico de gallo and avocado sour cream.

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Charred Cauliflower Tacos with Persimmon Salsa & Beet Slaw

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I felt like making tacos again and this time I also made them vegetarian. The charred cauliflower and beet slaw makes them very crunchy. And I like the slight sweetness that the persimmon adds to the salsa.

This recipe is for 12 small tacos.

Ingredients:

For the charred cauliflower:

½ of a cauliflower, chopped into small florets

2 tablespoons of olive oil

Pinch of lemon pepper

Pinch of salt

Pinch of black pepper

For the beet slaw:

2 beets, peeled and julienned

Juice of 1 lime

Splash of olive oil

Splash of white vinegar

Salt

Pepper

For the persimmon salsa:

3 small persimmons, chopped

3 tomatoes, seeded and chopped

1 red onion, chopped

Juice of 1 lime

Splash of white vinegar

Splash of olive oil

Salt

Pepper

A handful of chopped coriander

A pinch of cayenne or 1 chopped chili

Extra:

12 small tortillas

 

To make the persimmon salsa, just mix all of the ingredients in a bowl and set it aside.  Do the same for the beet slaw.

To cook the cauliflower, pour the olive oil into a pan over medium-high heat. Once the pan is hot, add the cauliflower, salt, lemon pepper and pepper. Cook until the cauliflower gets charred, stirring from time to time. This will take about 7 minutes. Set it aside.

To serve, warm up the tortillas in a pan. Then add the beet slaw, charred cauliflower and top with the salsa. Enjoy!

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Butternut Squash & Charred Brussels Sprouts Tacos with Feta, Coriander and Sumac Roasted Pumpkin Seeds

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Fall vegetarian tacos. I made these this past Tuesday and we devoured them. I love the combination of the creamy butternut squash with the crunchy Brussels sprouts and pumpkin seeds, and the saltiness of the feta. 

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This recipe is for 12 small tacos.

Ingredients:

For the butternut squash puree:

1 small butternut squash

¼ cup of cream

Pinch of salt

Pinch of garlic powder

Pinch of onion powder

Pinch of cayenne pepper

For the sumac roasted pumpkin seeds:

1/3 cup of pumpkin seeds

Drizzle of olive oil

1 ½ tablespoon of sumac

Pinch of salt

For the Brussels sprouts:

350gr of Brussels sprouts, cleaned & halved

2 tablespoons of olive oil

Pinch of lemon pepper

Pinch of cayenne

Pinch of Salt

Toppings:

1 pomegranate

200gr of feta, crumbled

A handful of chopped coriander

Extras:

12 small tortillas

 

To make the sumac roasted pumpkin seeds, mix all of the ingredients in a bowl.  Spread the seeds over an oven tray lined with parchment paper. Roast for 15 minutes at 180C/350F. Set aside.

To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it on a medium bowl. Add the cream, salt, garlic powder, onion powder and cayenne. Blend it until smooth using an immersion blender. Transfer the puree into a small saucepan. Over medium heat, let it thicken for 5 minutes while stirring.

For the Brussels sprouts, pour the olive oil into a large pan over medium-high heat. Once the oil is hot, add the Brussels sprouts, lemon pepper, cayenne and salt.  Cook for 5 minutes until charred, stirring from time to time. Set aside.

To serve, warm up the tortillas in a pan. Spoon some of the warm butternut squash puree into each tortilla, add the charred Brussels sprouts and top with the roasted pumpkin seeds, feta, pomegranate seeds and coriander.

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Spanish Tortilla

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This is a great recipe to make when you have friends over, since you can make it in advance and just have it ready to go. It also works well to take to a picnic.  To add some color to it, I added some purple potatoes to the mix. You can make this tortilla two ways. You can boil the potatoes and then place them in the skillet with the eggs, or you can fry the potatoes first and then mix them with the eggs. I prefer to do it the traditional way by frying them first. It has more flavor and it is worth it. Usually served as an appetizer, I normally have it for dinner with some salad.

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Ingredients:

1 kilo of potatoes for frying (I included some purple potatoes for contrast), thinly sliced

1 big white onion, thinly sliced

6 eggs

Salt

Pepper

Vegetable oil for frying

 

Preheat the oven to 180C/350F.

Add about 3 tablespoons of vegetable oil to a cast iron skillet over medium heat. Add the onions and cook them for about 4 minutes. Stir from time to time. Then remove them from the pan, place on a bowl and set aside.

Add more vegetable oil to the pan and fry the sliced potatoes in batches. They just need to be pan-fried for about 5 minutes per batch. Remove the potatoes from the pan, trying to get rid of most of the oil. Place the fried potatoes in the bowl with the onions and season with salt and pepper.

In another bowl, whisk the eggs with some salt and pepper.

Get rid of most of the oil from the skillet, it just needs to be lightly coated. Place the potatoes and onions in the pan. Pour the whisked eggs and cook on low heat for 5 minutes.

After the 5 minutes are up, place the skillet in the preheated oven and bake for 20 minutes.

You can allow the tortilla to cool down before slicing it, or just eat it warm. I prefer the latter one.

 

Korean Style Nachos

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Last month I tried Korean fried chicken for the first time and I was amazed by the sauce it is covered in. I was talking about it with my friend Kaile who has more knowledge about it and she was telling me how this sauce goes well on pretty much anything. I was so excited when she brought me a pot of it when she came over for cake the other day. I couldn’t wait to try it. Nachos have been on my cravings list for a few weeks now and I finally made them for dinner yesterday. It was also the perfect day to make them as I actually didn’t feel like cooking at all. But since it is such a simple and quick recipe, I just went for it.

By the way, Kaile has her own blog about beauty and fashion. I really love her style and her photography is really a treat for the eyes. It is called Kaile Chung. You can check it out by clicking here.

This recipe serves 2 (for dinner).

Ingredients:

For the beef:

400gr of minced beef

2 tablespoons of chopped ginger

¼ teaspoon of onion powder

¼ teaspoon of garlic powder

1 ½ tablespoons of sesame oil

4 tablespoons of Korean chili paste (Gochujang)

2 tablespoons of sesame seeds

1 tablespoon of honey

Vegetable oil for cooking the meat, about 2 tablespoons

For the rest:

1 large bag of tortilla chips, about 200gr

200ml Sour cream

200gr shredded cheese, I used Gouda

2 jalapeños, thinly sliced

2 red chili peppers, thinly sliced

1 spring onion, thinly sliced

 

First cook the meat, add about 2 tablespoons of vegetable oil to a pan over medium heat. Add the minced meat, ginger, onion and garlic powder. Cook for about 3 minutes and then add the sesame oil, Korean chili paste and honey. Keep stirring until the meat is cooked through. This will only take a few extra minutes. Then turn off the heat and add the sesame seeds and stir until they are mixed through. Here you should taste for salt; I didn’t think it needed any so I skipped it.

Set your oven to broil.

Arrange the tortilla chips in an oven dish or cast iron skillet. Spread the cheese over the tortillas, and then add the minced meat. I added a bit more cheese on top of the meat. Then place it in the oven until the cheese melts. This will only take a couple of minutes, check it so it doesn’t burn.

Once the cheese has melted, remove the nachos from the oven. Top with some sour cream and finally add some slices of jalapeno, red chili pepper and spring onions.  Eat right away.

Chicken Tortilla Soup

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I tried this soup for the first time when I lived in Texas and I loved it. I think I really like Mexican food because it resembles Peruvian food in the way that they also use a lot of chilies and lime. Lime is one of those things that we always have in our kitchen.

This is my version of the soup. Mexican chilies are hard to find here, so I just use a bird’s eye chili.  You can buy soft tortillas, cut them into strips and then fry them but I use tortilla chips instead.  This recipe serves 2 large bowls as a main course.

Ingredients:

200gr of boneless chicken breast

1 tablespoon of vegetable oil

½ of a red onion, chopped

1 Bird’s eye chili, chopped

1 red bell pepper, diced

1 Celery stick, chopped

1 small carrot, chopped

3 cloves of garlic, minced

3 Tomatoes, seeded and diced

½ teaspoon of dried oregano

Sprinkle of cumin

8 cups of chicken stock

1/2 cup of tomato puree

Kernels of one corn

Salt

2 Avocados, diced

A handful of Feta, chopped or crumbled

A handful of Coriander, freshly chopped

A handful of tortilla chips, crumbled

Lime wedges

 

In a large saucepan, add the vegetable oil over medium heat. Add the onions, chili, bell pepper, celery and carrot. Cook for a couple of minutes until the onion is translucent. Then add the garlic, tomatoes, oregano, cumin and chicken stock. Let it cook for 10 minutes, then blend it and sift it.

Once the soup is smooth, add the tomato puree, corn and chicken.  Let it simmer until the chicken is cooked. Once the chicken is boiled, remove from the saucepan and shred it. Put the shredded chicken back in the soup.  Taste the soup for salt.

Serve the soup and then garnish it with the avocado, feta, coriander, tortilla chips and lime wedges.