カテゴリ: 美食


Having a two-year-old at home who wakes up bright and (verrrry) early, excited to announce the breakfast item his heart is set on, I have become quite adept at flipping crêpes and cooking one-egg omelettes in a dazed half-sleep.

Beyond crêpes and eggs and bananas, my son is also quite keen on cookies for breakfast — who isn’t? — and although I have no qualms against yogurt cake and madeleines and buckwheat speculoos at any time of day, my motherly, nutrition-conscious instincts push me to try and offer things that match the request (“Gâteau ? Gâteau ?”) but provide a little more in the way of quality early-hour fuel.

This led me to create these two-bite cookies, made up of wholesome ingredients — rolled grains, coconut, almond flour, chia seeds — and no added sugar, relying on the sweetening power of mashed bananas and dried fruit instead.

They are extremely easy to make, and if you have a toddler underfoot you can even enroll him/her to mash and dump and stir and scoop (practical life activity, people, so Montessori!).

But naturally there is no reason to constrict these to the realm of kid food: we can all benefit from a nutritious and portable breakfast cookie, whether it’s eaten on the train ride to work, or while pushing a toy version around the living room.

The formula is very forgiving, and entirely open to variations: in different incarnations of these cookies I have switched the rolled grains around to use quinoa or rice or millet, I’ve added in finely chopped nuts (especially pecans!) or cacao nibs for crunch, and I once made a version with a touch of cocoa powder thrown in, all to great results.


The awesome thing about this soup, besides being a cinch to make, is you can add all sorts of veggies or protein to it.  I chose to keep it simple and used roasted shrimp with mine today.  You could use chicken if you want, or no fish/poultry if you want to keep it vegetarian (use vegetable broth instead of chicken in that case ).

I also think the addition of potatoes or baby corn or carrots would be absolutely delicious in this soup.  Whatever you’re in the mood for.  It’s a very adaptable recipe!  And…while I’m not an expert, I believe it fits into a low carb lifestyle (if you don’t add the coconut sugariron on labels Thai Coconut Curry Cauliflower Soup IngredientsI love curry paste from Mae Ploy. I have their green, red and yellow in my fridge.  This recipe uses the yellow curry paste.  The only other ingredient you may not typically have in your pantry is a can of coconut milk. Other than that, the recipe basically just calls for onions, garlic, stock, and cauliflower.  I also added a bit of coconut palm sugar because I think it needed a touch of sweetness to balance it all out, but that’s optional.  Just give it a taste and adjust as you like.  Then just blend the soup to puree it.  I use an immersion blender which is so much easier than blending soup in a blender…and safer too.  Hot liquids in a blender can explode so you have to blend in small batches, or let the soup cool down coffee machine. I loved this coconut curry cauliflower soup with shrimp that I roasted in the oven, some chopped cilantro and a sprinkle of red pepper flakes.  I like things spicy…but if you don’t, leave it off hotel hk!


I guess every nation has it’s own quirks. Most of them will seem completely normal to you, as you’ve been accustomed to them. As I am used to Dutch habits (and find them completely normal), it can be annoying when someone else points them out. I suddenly find myself to be quite the patriot when foreigners comment on ‘my’ culture. With MrintheKitchen being French, I get a lot of comment on Dutch behaviour (mostly good comments though!).

And he’s right, we can be a strange bunch of people. I’ll never forget the first time he saw our bike parkings at a train station, he was seriously gobsmacked with the amount of bikes! And equally impressed with the carelessness we park them, not worrying about the bikes getting damaged or anything. And as I tried to look at it through the eyes of a stranger, it suddenly dawned on me, this was strange. I mean, they’re even building a bike park five stories under ground to fit 12.500 bikes in the city centre of Utrecht. Which must sound pretty insane to everyone who’s not accustomed to taking your bike everywhere (to work, to do the groceries, pick up the kids form day care…). We even have bike traffic jams in rush hour !

Another thing that’s strange to him, is the national obsession with orange. Orange is our national color and whenever there’s a nationwide event, the whole country turns orange. It is proudly worn on multiple occasions. On King’s day (a national holiday) and when the national team is playing, you’re bound to see most people dressed in orange. And we don’t stop at clothing, on those events even the food get’s an orange make over. Food colouring must sell really well around the World Cup.

For those of you who want to get into the orange spirit, I came up with a Dutch-proof recipe. An orange, almond and cardamom cake. No need for food colouring (unless you need your cake to be bright orange) as the fruit in the glazing gives it a natural (albeit quite pale) pastel orange shine .


It might be meltingly hot in Southern California, but my brain is in fall mode. Tired of the heat, I am ready for cooler weather, sweaters, a flickering fireplace, and fall foods and ingredients. Fall mode means pumpkin and squashes and comfort food again. Anyone else mentally in fall mode? Please tell me I am not the only one HKUE DSE.

Here is one recipe sure to kick off your fall – a pumpkin pie smoothie. I’ve enjoyed this the last three days in a row. Rich and smooth with coconut milk (but you could use almond or other), creamy from a little banana, spiced with cinnamon, nutmeg and clove, a touch of vanilla and of course, pumpkin. It tastes like liquid pumpkin pie. Puree it all in a blender and you have a nutritious and tasty smoothie as we turn to fall.

If you say “pumpkin” most people say “pie”. Pie (and jack o’lanterns) aside, you might not realize how nutritious pumpkin is. The power behind pumpkin’s bright orange flesh is beta-carotene. Beta-carotene, a provitamin that converts to vitamin A in our bodies, provides antioxidant and anti-inflammatory benefits. It’s good for our eyes, bones, teeth, immune systems, and may help prevent cancer, according to the National Cancer Institute investment immigration.

Pumpkin also provides vitamins C, B1, B3, B5, B6, K and the minerals potassium (more than a banana), magnesium, iron, calcium, copper and phosphorous. And don’t forget fiber. Just 1/2 cup of pumpkin provides 4 grams of fiber, something we all need to get more of. I’ve even fed pumpkin puree to my dog to settle his tummy and digestive system (at the advice of my vet).

One of the oldest known spices, cinnamon was once more prized than gold. Cinnamon has been linked to potential health benefits including controlling blood sugar, helping with nausea, colds, and is thought to increase energy, vitality, and circulation. Cinnamon is said to have been once used in love potions and as perfume, so love on yourself and your family by enjoying cinnamon for more than its warm and lovely taste.

Try this smoothie and ease into fall, no matter the weather. I am going into my annual pumpkin kick, so watch for more recipes. Pumpkin sauce for pasta? Pumpkin creme brûlée? Pumpkin ricotta gnocchi? Does any of this sound enticing? Stay tuned Ring Coffee Mill.