Weekly Food Post Challenge

Did I tell you about my love for challenges? All sorts to be not so specific. Recently I was looking for a foodie blog challenge, however I couldn’t find one (as you know if it is not one of the first three posts on Google then it doesn’t exist). At least that is how far my attention stretches out.

So I am creating my own challenge. Hereby I have decided that as of 1 September 2017, I am going to attempt to post one of my favourite dish every week for a year (at least). Sounds very ambitious, but there are two things to consider:

This statement means that I have 52 favourite meals to share with you, which is a far from reality. I am a horrible eater, picky and all mother-in-law’s nightmare. One of the many reasons I thought it is a good idea to post weekly is to expand on my cooking skills and to develop a much diverse eating habit.

Furthermore, I am hoping to get into a blogging habit, which I have failed in the past six years.

Cappuccino
Cappuccino

I hope you join me, I would love to collaborate with you. Get involved and share your fav meals with me. Get in touch and we will figure it out together!

Don’t forget to pingback your post to this one 🙂

Salad prep
Salad in progress

Today I am going to share with you the salad that I could eat for the rest of my life if I were to choose one dish. It is super simple and very filling at the same time. I like it with grilled salmon or halloumi cheese but it is also delicious just as it is.

I get a big salad bowl and cut everything in small. Then mix it all together and heavily sprinkle it with olive oil and season it on the plate:

  • 1 pack of crisp salad mix
  • half a pack of spinach
  • two hand full of plum tomatoes
  • one pack of radish
  • 5-6 spring onion
  • two avocado
  • one pack of feta cheese
  • one paprika
  • basil on the top (the more the better)

Personally I don’t tend to put any spice on it as I prefer to taste the vegetables. However celery salt goes really well with this salad.

 

I hope you give it a go and let me know what you think!

So today I was craving for some soup. Opened the fridge and all I could find is some celery and four tired carrots. If I leave them lil dawn, probably I would need to through them. So it was convenient decision to make good use of them. I had some sweet potato, onion and garlic.

Made some broth with easy peasy maggie cubes and chopped all the ingredients:

  • one onion
  • one garlic
  • celery root
  • 4 small carrots

Heat the rapeseed oil in a large saucepan and then add the onions. Once they are soft add celery, carrot, sweet potato and a knob of butter. Stir until butter is melted and cover it with a lid for 5 minutes.

Add broth to it so it covers all the ingredients and cook it on medium heat for 15 minutes. Add the garlic and cook it for another 10-15 minutes. Once you can mash the potato with a wooden spoon, you can blend it all and add it to the rest of the broth. Once all blended, bring it to boil and you are ready.

For special taste, fry some bacon and serve according to individual taste. We have processed the ingredients in a different way. Whichever you choose Buon apetito!

Once it was ready I googled the ingredients and I found the below recipe. Check out Kieran’s awesome blog Health is Happiness

This soup is guaranteed to be a hit. It is incredibly easy to make and so good.  Roasting the veggies ahead of time really gives this soup a wonderful sweetness that you wouldn’t get otherwise. There are very few ingredients … Continue reading →

Source: Roasted Sweet Potato, Carrot & Celery Root Soup Recipe