Friday, 27 March 2015

My Birthday sweet table + easy and delicious cake recipe

Birthday, this time it was mine. Yesterday the three of us had a small celebration with a mini birthday sweet table, presents and lots of quality time. My boys did everything to feel me special and loved. The day started with breakfast in bed and ended with yet another slice of a delicious birthday cake.

I got this gorgeous box of strawberries (in Spain the strawberry season starts early) and decided to do a classical vanilla sponge and cream with strawberries cake for my special day. I love this cake, as this is done within a couple of minutes and taste like heaven...fluffy, creamy and fruity at the same time. You will caught yourself by taking another piece of this delicious cake, I promise.

Vanilla sponge cream cake
(for 15 cm baking form, if you use a bigger form just double / triple the recipe)

  • 2 eggs
  • 60 g sugar
  • vanilla sugar
  • 60 g flour
  • 1 teaspoon baking powder
Preheat the oven to 180C and line your baking form with baking paper (do not grease it!). In a bowl beat together eggs, sugar and vanilla sugar for 3-4 minutes with an electrical mixer, till double in size. Sift flour and baking powder and add to the egg sugar mixture, combine everything careful with a spatula. Pour the batter into the baking form and bake for 25-35 minutes, till golden brown (make the stick test). Take it out on the cooling rack and let it cool completely.
  • 300 ml double cream cold
  • 2 pack. vanilla sugar
  • 1 tablespoon powdered sugar
  • 1-2 handful strawberries
  • 1 tablespoon strawberry jam
Pour double cream in a big bowl add vanilla sugar and powdered sugar and beat till soft picks start to form (about 2 minutes). Be careful not to over beat the cream, as it will turn to butter.
Wash the strawberries and cut them in slices. Cut the cooled sponge in 2 pieces. Spread the jam on the first sponge piece, put about half of the cream on top, then add a layer of strawberries slices. Put the second sponge piece, put the rest of the cream on top and put another layer of strawberries. 

For the sweet table we also made some chocolate strawberries and french macaroons, which I tried to do in an egg form...not really sure you can see it on the pictures. The macaroons were filled with strawberry cream cheese filling...what else. Next to my present, Chanel No 5, the strawberries were definitely the stars of the sweet table....


P.S. I will share the recipe for the french macaroons in the next upcoming posts...

Friday, 20 March 2015

Carrot cake and childhood memory

We all are holding childhood memories, memories about something our grandma used to cook, or our mom to bake or even our aunt or uncle. We do remember these special dishes and with this the special days, times and people.

One of my special childhood memory is about a carrot cake our mom used to bake. The funny thing about it is that I do not remember the taste very much or how the cake looked like, I only remember the happy feeling connecting to this cake. My mom stopped baking this cake when we grow up a little and somehow the whole carrot cake "excitement" was forgotten. One day however, when I was a grown up myself and crazy about the baking, I wanted to do a carrot cake I used to love when I was little. Naturally I asked my mom for the recipe, unfortunately she did not had it any longer. And so I started to look around for carrot cake recipes in Internet and found millions of them!!! I do not recall how many different recipes I tried and none of them would come close to "my carrot cake". The cake I seemed to remember was very simple, but most of the recipes would call for nuts, cocos, special spices or any other fancy by the end of the day I created a recipe myself. Well if you can call it created, I mainly left out all the fancy ingredients and kept the cake very simple.

Today I am sharing this recipe, mainly because a friend of my asked me to do so, as he would like to make it this weekend, but also because many other of my friends have been asking me for the recipe for so long now. And of course, Easter is around the corner and in my opinion this cake is a must for the Easter holidays....

Carrot cake
for 15 cm cake form, if you are using a bigger form, just double the ingredients
  • 3-4 carrots grated
  • 2 eggs
  • 100 g sugar (I prefer to use brown sugar)
  • 60 ml vegetable oil
  • 0,5 teaspoon cinnamon
  • 1,5 teaspoon baking powder
  • 150 g flour
Preheat the oven to 180C. In a bowl beat the eggs with the sugar, till fluffy and double in size. Add cinnamon and vegetable oil, mix quickly. Sift flour and baking powder to the egg-sugar mixture and mix together. Finally add the grated carrots and combine everything with a spatula. Grease and line your baking dish with baking paper, pour in the batter and bake for 40-50 minutes, till golden brown (make the stick test). Let the cake cool completely, before you frost it.

Cream cheese frosting
  • 60 g butter softened
  • 90 g powdered sugar
  • 200 g cream cheese
  • zest of 1 lemon
Beat the butter with the powdered sugar till fluffy and light in colour. Add the zest of a lemon and cream cheese (in 2 parts) and beat together till all well combined. Frost and decorate the cake. I did my carrots decoration out of a fondant, this can be also done with marzipan if you prefer.

The cake is very simple, not only in ingredients but also in preparation. All of my friends love it and would mention this cake, when they are speaking about me and the baking..somehow it seems to be my signature cake. I personally love making this cake, as it is easy and very delicious....


P.S. Darling this post is for you. Let me know how it turned out!

Sunday, 15 March 2015

Getting in the Easter mood...part II

As promised in my previous post, today I am going to share more recipes for the pre-Easter brunch we had on Saturday. Bagels, Knäckebrot and bread spreads....

Our whole family love bagels, here in Spain you will hardly find bagels around and so one day I decided to do them myself. I tried different recipes since we moved to Spain and recently I found one recipe which really works the best. The recipe comes from Martha Stewart and is actually a soft pretzel recipe.

I did it couple of times now in pretzel or bagel shape and am always very pleased with the outcome. Bagels and pretzel have one very special step in the preparation, which is putting them in a lye bath (Laugenbad) before the actual baking, to grant this very special crust we all know. This recipe is done with beer, which I think speed up the whole raising process and was the first time that I was using beer for a yeast dough, but it works just perfect....

Soft beer bagels

  • 1 package dry yeast (7 g)
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 60 ml warm water
  • 30 g butter room temperature
  • 500 g flour (I am using strong bread flour)
  • 220 ml beer room temperature
  • 50 g backing powder
In a small bowl mix together salt, sugar, yeast and water. Let is stay for 5-10 minutes till foamy and you can smell the yeast. In a big bowl sift the flour add the butter and mix it with your hands till butter is incorporated into the flour. Put the beer to the yeast mixture (be careful it will foam) and stir briefly. Add beer-yeast mixture to the flour and knead a dough, it might take you couple of minutes. Put the dough back to the bowl, cover it with a kitchen towel and let it rest for 30 minutes or till double in size in a warm place.
Preheat your oven to 180C. Line your baking sheet with baking paper and grease it with bit of olive oil. Knead the dough for couple of seconds and share it in 12 equal pieces. Shape the dough pieces in pretzel or bagel shape and put them on the baking sheet, cover them with the kitchen towel and let them rest for additional 10-15 minutes. Meanwhile put water in a bigger pot and bring it to boil. Once the water starts boiling, add very carefully the backing powder...not all at once! it will over foam. Take one bagel at the time and put it in the hot water, let it there for couple of seconds, take it out and put it back on the baking sheet. Sprinkle it with sea salt and / or sesame seeds and bake for 15-20 minutes, till golden brown.

  • 100 g flour
  • 100 g oatmeal
  • 100 g sunflower seeds
  • 50 g flax seeds
  • 50 g sesame seeds
  • 1 teaspoon salt
  • 200 ml water
Preheat the oven to 180C. In a big bowl mix all the ingredients together, you shall get a rather wet dough. Line your baking sheet with baking powder and grease it with some oil. Put your dough on the baking sheet and distribute the dough as thin as possible about  the whole baking sheet. Wet you hands with water for smoother process. Bake for 40-50 minutes. Take it out of the oven, let it cool for couple of minutes and break it in pieces.

Knäckebrot can be eaten with anything, they are crunchy, nutty and very healthy. Having them instead of a bread once in a while is always a hit in our house, especially when it is homemade. I prefer having it with some bread spread, which I usually would serve to it. Here two very easy bread spreds, which are done in minutes and are going very good with Knäckebrot...

Feta and black olives spread
  • 1 package feta cheese (200 g)
  • 3-4 tablespoons plain yogurt
  • 1 garlic glove
  • handful black olives
  • salt, pepper
Crumble the feta cheese (with your hands or a fork) in a bowl, add yogurt, crushed garlic and roughly chopped olives, mix together. Season with salt and pepper.

Carrots - Cottage cheese spread
  • 2-3 carrots
  • 1 cup cottage cheese
  • olive oil
  • salt, pepper
Peel and cut the carrots in big chunks and put them in a food processor, let it go for couple of seconds. Add cottage cheese, splash of olive oil, salt and pepper, give it another go, till all combined.

The brunch was lovely and the Easter pre-run very successful. I think I can relax for now and wait for Easter to come. Have fun to try the recipes and hopefully you would like them as much as we do.


P.S. The recipe for the cookies and cupcakes can be found in my previous post (here)

Getting in the Easter mood....

Easter is around the corner and I am already in the Easter mood for couple of weeks now, dreaming about Easter bunnies and what I would like to prepare these days. Traditionally we would have an Easter brunch with family or friends, depending where we are spending the holidays.

Today we have had a pre-easter brunch, with some of our favorite recipes...homemade bagels, Knäckebrot, vanilla sugar cookies and chocolate cupcakes.....

For the cupcakes I used the recipe of our favorite chocolate cake (here) and frosted it with white chocolate butter cream (here). I colored a small part of the frosting with yellow food coloring to make small egg yolk dots on the top of the white frosting.

Vanilla sugar cookies

  • 125 g butter softened
  • 125 g sugar
  • 1 teaspoon vanilla essence or 2 teaspoons vanilla sugar
  • 1 egg yolk
  • 250 g flour
Preheat your oven to 180C. Beat the butter with sugar and vanilla till light and fluffy. Add egg yolk and beat again. Sift the flour and add to the butter mixture, knead a ball of dough (if you dough appears to be to dry add 1-2 tablespoons of milk). Put into the refrigerator for 30 minutes. Take the dough out, roll it out and cut as desire with the cookie cutters. Bake for 10-12 minutes, till slightly brown on the edges.

Royal icing
  • egg white
  • 150-200 g powdered sugar
  • lemon juice
In a bowl beat everything together, till well combined and shiny. Add more lemon juice in case the icing is going to be to thick. It should be still bit runny, but not to thick. Color if you desire and decorate the cookie.

It was a lovely brunch, with a bit of a Easter feeling and quite funny this time my guys were helping me with the props and ideas----


P.S. the recipes for Knäckebrot and bagels, will be posted in another post

Thursday, 12 March 2015

Gorgeous eggplants & BBQ season is just around the corner

Today I am going to share a recipe from my mother, a dish which is quite popular in my family and is done on the regular basis. Usually we would prepare this dish for barbecue parties, it goes well as a side dish with grill meat, but also as a started before the dinner or as a star dish for your tapas evening (as we did the other day). Meanwhile my husband become a huge fan of this dish too and even Pablo seems to like it. The ingredients are simple, easy available and low in costs, which makes this dish even more attractive.

There is no special name to this dish, home we are calling it eggplants with carrots, but since you have to build up small towers out of eggplant I would like to call it "Eggplant towers with carrot filling". Over the time I made some adjustments on this recipe, changing or adding some ingredients to make this dish taste lighter and fresher (like changing mayonnaise to creme fraiche and adding a juicy tomato slice) the way we like it the best...

Eggplant towers with carrot filling

  • 1 big eggplant (2 small once)
  • 4-5 big carrots
  • 1 onion
  • 2 garlic cloves
  • 1-2 tomatoes
  • 2-3 tablespoons creme fraiche
  • salt, pepper
  • olive oil
Preheat your oven to 180-200C. Cut the eggplant in slices (not to thin) and put the slices in a big bowl seasoning it with some salt. Let is rest for ca. 20 min., the eggplant will let of some water. Meanwhile grate the carrots and cut the onion in cubes. Pour some olive oil in the pan, fry the onion cubes for couple of minutes, add the carrots and season with salt and pepper, cook till almost done. Finally add the crushed garlic (pressed through the garlic crusher) and cook for additional couple of minutes. 
Take the eggplant slices and place them on a baking sheet, sprinkle some olive oil, salt and pepper and grill it for 20-25 minutes in the oven. Turn the slices halfway through. Cut the tomatoes in slices. Add creme fraiche to the onion-carrot mixture and stir everything together. 
Now the building the tower part can begin...start with eggplant, put some carrot filling on top, top it with a tomato slice, put additional tablespoon of carrot filling and finally top it with an eggplant slice. Garnish it with some coriander leaves and olive oil.

Next to picnics, we also love barbecues, the weather these day was again very spring like and I already now looking forward to the barbecue season and the possibility to share more barbecue recipes with you....


Sunday, 8 March 2015

Another birthday and mocha cake with white chocolate butter cream frosting

As mentioned once already, we love birthdays there are many reasons why we do that, but the main one for me, remains the birthday cake....not the eating part, it is all about the preparation. As soon as I get the chance to make a cake, all my recipe books are out of the shelf and I start to look for suitable cake to be made. I do not know exactly how many baking books I own, if you will ask my husband he would probably say "all that are existing in the entire world", if you would ask me my answer would be...not enough!!! Every time when I am dreaming about our future house, one day we will have one for sure, I am always wishing for a big kitchen and a library room, which will be filled with 1001 baking, cooking, cake decorating books and it is going to be my second favorite room in the house, after the kitchen of course...

Since we were celebrating a 40th birthday of a friend, I found that mocha cake (also known as espresso cake) would be the perfect choice. Sophisticated, delicious and quite unusual. I wanted to try this recipe for some time now, but seems never find the right occasion, till today....

Mocha cake

  • 90 g butter softened 
  • 250 g sugar
  • 3 eggs
  • 120 g creme fraiche
  • 75 ml vegetable oil
  • pinch of salt
  • 2 teaspoons baking powder
  • 350 g flour
  • 240 ml espresso lukewarm
Preheat your oven to 180C. In a bowl mix together butter and sugar, till light and fluffy. Add the eggs, one at the time, then creme fraiche and oil, mix well. Sift flour, salt and baking powder together and combine with the butter-egg mixture. Finally add the espresso in small sips and mix, till all used (the dough will be rather liquid). Bake for 25-30 minutes 3 or 2 dough bases (depending on the size of your cake form). Let it cool completely.

White chocolate butter cream frosting
  • 115 g butter softened 
  • 90 g white chocolate melted
  • 2 tablespoons creme fraiche
  • 250 powdered sugar
In a bowl beat the butter, till fluffy and pale in color. Add the melted chocolate and mix together. Put creme fraiche and combine everything together. Add powdered sugar (in 2 goes), mix till everything is well incorporated and the frosting is light and creamy.

Frost the cake as desire....

The celebration took place in one small Spanish restaurant on the top of the hill (or on the top of the world, if you ask me..) The way up was not the most pleasant experience, as I don´t like driving small narrow roads steep up, not as a passenger and for sure not as a driver...However the view from up there made me forget everything and the only thing I was concern about were the pictures I took. 

We had Calcots for lunch, a typical Catalan dish - grilled onion kind with a special made salsa and meat. This time of the year you will find many restaurants offering Calcots, which is really worth to be tried. The whole eating experience is special too, as the onions are grilled as they are over the open fire and served like this too, you have to remove the first layers from the onion and eat only the soft onion core inside, which is dipped into salsa.... Your hands will be black from the coal and your clothes stained with the salsa, if you are not using the gloves and the extra napkin they are serving along with this dish...

It was a lovely Sunday with great food, lovely company, lots of fun and a sophisticated cake (I always wanted to call one of my cakes sophisticated :-)


PS. Judith this was for you, thanks for the invitation and the great fiesta...

Saturday, 7 March 2015

Pablo, Mama, Papa...Barcelona

Living close to one of the most exiting cities in the world is great and amazing, but you know how it is living somewhere where others goes to vacation. We are hardly finding any time to go out to the city to do all the things people do when they visit Barcelona.... So after living here for couple of years, without finding time to see more of  the "Barcelona sightseeing places" my husband and I made a promise... that no matter what at least once in a month we will go to Barcelona for sightseeing purposes only....we call it "cultural city excursion". Usually we would visit some famous places Barcelona is know for, we would go to museum, visit yet another park or neighborhood or go for a tapas tour around the city.

Last weekend we had an amazing weather and we spontaneously decided to visit Park Güell. It was some years now we have been there, so the choice was easy. As soon as the choice was made, I decided to make a small "cake picnic" there, I love picnics in any form, and having a picnic in such a nice location is quite extraordinary and amazing.

The cake I have been choosing was a "Pastel de basque", a cake coming from Basque country, which is very suitable for any picnic occasions. This cake can be done with jam and / or pastry cream, depending on what you like and how quick you would like to do it. I once read that someone called this cake "a giant cookie filled with jam" and I could not agree more. It has a texture of a cake and the taste of a vanilla cookie, with jammy surprise inside.The case looks quite modest from outside, but it does hide some surprises....believe me.

Pastel de basque (Gateau basque)

  • 225 g flour
  • 125 g sugar
  • pinch of salt
  • 0,5 teaspoon of baking powder
  • zest of a lemon
  • 1 egg
  • 125 g butter cold
  • 3-5 tablespoons of jam
  • egg yolk
  • powdered sugar
Preheat the oven to 180C. On your working surface sift together flour, baking powder, salt and sugar. Add lemon zest, egg and butter (cut in small cubes) and made a processed everything to a ball of dough (with your hands). Wrap the dough in a plastic foil and let is rest for at least 30 minutes in the refrigerator. 
Grease your baking form, take 2/3 of the dough and roll it out on a floured surface to a circle bit bigger then the form, to have an edge. Put the dough circle into the form and press the edge bit against the form. Spread the jam, roll additional smaller circle and put it over the jam mixture. Press the dough crust gently together, to get it stick to each other. Brush the top with the egg yolk, put some line pattern with a fork and bake 30-35 minutes, till golden brown. Let is cool and decorate with some powdered sugar

After the picnic we went for a small walk through the park, admiring all the nice things the park is offering. I heard that Gaudi, who build this park for people from Barcelona, was building this park in the first place for all the couples who are in love and you can feel it around you. It is somehow special and quite different, the view over Barcelona is breath taking and you have many hidden corners and benches to rest and cuddle with you loved one.

And if you are lucky you will find a Spanish Guitar player around the next corner and will just fall into this magical feeling (similar to Vicky in "Vicky, Christina Barcelona") sitting at the bench, enjoying the sun, forgetting about the time, telling yourself how lucky you are. I have to admit that Spanish Guitar has a special effect at me too...I could sit there for ever, far far away with my mind, feeling myself transferred in different times, imaging how many people where sitting at this exactly spot, having same happy feeling as I do.


P.S. that evening we actually looked at Vicky Christina Barcelona....somehow these 2 guitar players, made the trick :-)

Friday, 6 March 2015

Having a bad day?!? Oatmeal cookies and hot chili chocolate are rushing for rescue

Having a bad day?!?! I know something what will cheer you up as quickly as it is prepared.

We all know and had such days...the days where it would be better just to stay in bed, till it is over. These special days, where nothing seems to work out the way you would like to have it. These days where the deadlines and emails at work are pilling up and do not seem to get lesser, no matter how hard you try to clean them up. These days where the day starts with a sunshine and you are going for your spring clothes and then in the middle of the day the weather is changing back to winter and you are going home freezing and unhappy with your choice of clothes.

This was what happened to me the other day. We had a terrific weather for couple of days already, sunshine and warmth, we started to prepare ourselves for spring....I took my lighter clothes out, being happy to wear them again, the warm winter jacket went far into the wardrobe, out of my sight and my mind. Spring was here, you could feel it all around you!! With light clothes, light food recipes were coming to my mind, suddenly I was craving fresh and light salads and was looking forward to picnics at the beach, with all the sunshine, fresh air and heat. And then it happened, in the middle of the week, unexpected the sun decided to disappear in the middle of the day, the sky went black, the wind got strong and the rain came down with very little hope to ever stop. Even so I was sitting in the office, I somehow started to freeze and in exactly that moment all my cravings for fresh and light food disappeared, as fast as the sun and the only things I started to miss were my blanket, hot chili chocolate and oatmeal cookies.

This combination never fails, really if you feel down for any reason, this combo will cheer you up in minutes...I promise. And by the end of the day, you will forget all about your anger of the wrong choice of clothes, huge pile of emails at work, dark sky outside and even a disappointed soon as you will take the first bite of this delicious cookie and a mouthful of a hot chocolate you will be just grateful for the fact that all what happened brought you to this delicious cookie and this spicy hot chili chocolate.
Who does not like this "special" feeling of sitting under the blanket with candle lights on, hot tea or chocolate in your hands and some cookies close by, while outside the world decides to go down with howling wind, dark sky and monsoon rain!

Oatmeal cookies

  • 125 g butter (room temperature)
  • 90 g sugar
  • 1egg
  • 1-2 tablespoons honey
  • vanilla sugar
  • 200 g oatmeal
  • 50 g flour
  • 1 teaspoon baking powder
  • 1-2 handful dry cranberries (or any other dry fruits you like)
Preheat the oven to 180C. With an electrical mixer, mix together butter, sugar, egg, honey and vanilla sugar, til light and fluffy. Add the oatmeal, flour, baking powder and cranberries (I usually blitz them for a couple if seconds in food processor). Combine everything till all ingredients are wet. Take some pieces of dough with a table spoon and form it to a ball (the dough would be bit sticky, wet you hands for smoother procedure). Place the dough balls on the baking sheet and press a bit with your hand. Bake for 10 minutes, til golden brown. Let it cool completely.

And while your cookies are getting ready in your oven, put on your cooker to prepare the hot chocolate....

Hot chili chocolate
  • 500 ml Milk
  • 3-4 teaspoons sweet cocoa powder (I used the Swedish brand oboy)
  • 1 tablespoon unsweetened cocoa powder
  • 0,5 teaspoon hot chili powder (or more if you like it more spicy)
In a pot heat up the milk, add both cocoa powders and chili powder whisk together. Pour in 2 cups and enjoy.

The cookies and hot chocolate are also perfect for any other occasion. The cookies are the perfect deal for picnic as they are rich in taste, very nutritious and can be done in advance. If you would be able to save some cookies for the day after, you will see that they do taste even better then. Hot chocolate goes very well for special breakfast, if you would like to surprise your better half or as a late afternoon snack if you are craving something chocolaty, but don´t want to eat chocolate. The chili gives the chocolate this special kick and warms you from inside, the unsweetened cocoa contributes to the rich chocolate taste, without adding additional calories.


Monday, 2 March 2015

Raspberry pancake & easy and delicious couscous salad

Who says that pancakes are only good for breakfast? They taste delicious for lunch, dinner or as a snack in between as good as for breakfast. Today I tried another version of pancake, which was an oven made pancake was about time to try it out and we all were quite pleased with the outcome. My men are rather used to the "classical" pancakes and I was not sure how this new style "pancake" will be accepted, I worried for nothing.....

The preparation is so easy, it can be done by a child, in fact Pablo was helping me out and did a very good job as a sue chef. My husband and I needed to work from home today, as Pablo had a day off from kindergarten and I wanted to make something special for a late lunch, since it does not happen very often that the three of us are spending the whole day together during the week...Pancake with raspberry made in oven seems to be a good choice.

Oven made raspberry pancake
  • 1 cup flour
  • 1 cup milk
  • 1 tablespoon sugar
  • vanilla sugar
  • 2 eggs
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 tablespoon butter
  • raspberries or any other berries (fresh or frozen)
  • powdered sugar
Preheat the oven to 180C. In bigger bowl mix together all dry ingredients. Whisk the eggs and the milk in an extra bowl. Pour slowly the egg-milk mixture into the dry ingredients, constantly whisking to avoid any lumps. Put the butter in the pan and let it melt, pour your pancake batter all at once into the pan, sprinkle the berries and put the pan into the oven. Bake for 10-15 minutes, til golden brown. Decorate with powdered sugar and serve hot.

Anytime we are working from home, we seems to lose the sense of time and are always finishing later than we should. As the laptops are standing in front of you, the temptation is very big to answer yet another email or check on a new case...unfortunately today there was no exception, time past so quickly and I needed to come up with an quickly done dinner. The inspiration came during our daily walk through the city....couscous salad with pumpkin and chickpeas....

I love this salad as this is literally done within minutes, it taste so fresh and exotic and can be done with any vegetable you like. Usually I would do it with vegetable left overs, which I used the day before for any other dish. Today I fancied pumpkin and chickpeas, which lead me to this kind of couscous salad version....

Couscous salad with pumpkin and chickpeas
  • 1 cup couscous
  • 1 small cucumber
  • 1 small pumpkin piece
  • handful cherry tomatoes
  • chickpeas (precooked)
  • 1 lime zest and juice
  • bouillon cube, salt, pepper
  • olive oil
  • mint and coriander leaves
In a small bowl put 1 cup of couscous and 1,5 - 2 cups of hot water and bouillon cube, stir briefly, cover with a plate and let it rest for a couple of minutes. Meanwhile cut the pumpkin in small cubes and fry it with some olive oil, salt and pepper till cooked through. Wash tomatoes and cucumber, cut in small pieces. Chop roughly mint and coriander leaves. Put everything into a big bowl, add zest and juice from the lime, season with salt and pepper and olive oil. Stir everything together, serve warm and with a small dot of plain yogurt.


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