Winter veggie skillet

When I first saw a similar recipe on pinterest, I knew I had to try it because I would probably love it. I made some changes to the original recipe though, and it turned out just great.







Winter veggie skillet

What you need:
1/2 pound brussels sprouts
1 medium sweet potato
1 small apple
1 shallot
3 tbsp olive oil
1 small onion
2 slices sourdough bread
1/2 cup vegetable broth
1 tsp fresh rosemary
1/2 tsp thyme
1 pinch of nutmeg
1 tbsp dried cranberries


What you do:

Preheat oven to 200°C/400°F.

Remove the outer leaves from the brussels sprouts and cut them in half. Peel the sweet potato and the apple, cut them in 1.5cm/0.5in cubes. Peel and slice the shallot. Toss everything in 2 tbsp olive oil, season well with salt and pepper. Roast until the vegetables are very tender (about 20 minutes), then take it out of the oven. Reduce the heat to 180°C/350°F.

Chop up the onion. In a large skillet, heat 1 tbsp olive oil. Cook the onion until slightly browned, then add the bread cubes and roast until they turn golden brown. Season with salt and pepper.

Add the roasted vegetables, vegetable broth, cranberries and seasonings to the bread and onion. Stir until the bread has absorbed most of the broth, then transfer to a baking sheet and bake for about 15 minutes. Serve immediately.

Black and white cookies

OK, so what’s delicious and quick to whip up, crispy but not dry, sweet but not tooo sweet? I say the answer are these black and white cookies. They are really easy to make and you don’t need many ingredients. You probably have everything you need in your kitchen right now. You only have to plan ahead a little because the dough needs to cool in the fridge for about two hours.

Black and white cookies


Black and white cookies 2


Black and white cookies 3


Black and white cookies

What you need:
30g dark chocolate
210g flour
1 tsp baking powder
120g soft butter
160g sugar
1 egg
2 tbsp vanilla sugar


What you do:
Melt the chocolate and let it cool a little.

Sift the flour into a bowl, add baking powder and a pinch of salt.

Stir the butter, sugar and vanilla sugar until creamy, add the egg and mix well. Add the flour mixture little by little and stir until the dough is smooth.

Divide the dough in halves and put one half aside. Add the melted chocolate to the other half and mix. Flour a work surface and flatten each half on it with a rolling pin, rolling the dough to a rectangle. Place the dark one on top of the light one and start rolling it up lengthwise, then roll it back and forth until the roll’s diameter is just under 2 inches. Place on a large piece of plastic wrap, wrap the roll and place it in the fridge. Let it cool for about 2 hours.

Preheat the oven to 180°C/360°F. Line a baking sheet with parchment paper. Take the dough roll out of the fridge and cut it into slices, about 1cm/0.4in thick. Place about 20 of the slices on the baking sheet and bake for 8-9 minutes. Take them out of the oven when they are golden brown around the edges (don’t let them brown too much). Wait two minutes, then transfer the cookies to a cooling rack. Let them cool and store the cookies in an airtight container. Or just eat all of them in a day.


You can make the dough weeks ahead and freeze it. Just double wrap it in aluminum foil instead of letting the dough cool in the fridge and put it in the freezer. When you’re ready to bake, take the dough roll out and let it defrost for an hour before cutting it in slices.

Brussels sprout leaves with bacon

Very many good things taste even better with bacon. In fact, I think it is pretty much everything, including Brussels sprouts. Proof: see below!

Brussels sprouts leaves with bacon 1


Brussels sprouts leaves with bacon


Brussels sprouts leaves with bacon 2


Brussels sprout leaves with bacon

What you need:
500g Brussels sprouts
8 slices of Bacon
1 tsp butter
2 cloves of garlic, chopped
1 small red onion, chopped
2 tbsb white balsamic vinegar


What you do:
First, prepare the Brussels sprouts. Cut the stems off and remove the outer leaves. Separate the leaves. The very small leaves in the center are almost inseparable, so don’t bother and just cut them in slices.

Put the bacon in a large skillet and cook over medium-high heat until the bacon is crisp. Transfer the bacon to a paper towel and cover with another paper towel to soak up excess fat. Turn the heat down to medium.

Melt the butter in the same skillet. Add onion and garlic and let brown for about 1 minute while stirring, then deglaze with balsamic vinegar. Add the Brussels sprout leaves, toss. Let them brown just slightly, stirring occasionally. Don’t let it wilt too much.

Cut the bacon into pieces and mix with the Brussels sprouts. Remove the skillet from the heat, add the bacon and season with salt and pepper. Serve immediately.

Winter fruit salad with poppyseed dressing

Lots of vitamins hide in this colorful winter fruit salad! It’s a great dessert that’s sweet, fresh and really good for you.







Fruit salad 4


Winter fruit salad

What you need:
1 handful of red grapes
2 kiwis
1 banana
1 persimmon
150g raspberries (frozen)
150g blueberries (frozen)

Lemon juice


What you do:
Thaw the frozen fruit. Wash the grapes and cut them in half, peel the kiwis and cut them in slices. Peel and slice the banana. Wash the persimmon and cut it in chunks. Put everything in a large bowl.

For the dressing, combine honey and lemon juice using a whisk. Stir in as much poppyseed as you like (I used about 1 tbsp). Pour the dressing over the fruit, mix it all carefully and serve.