Quinoa | Salad with Sweet Potatoes

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Friendly inspiration. This gorgeous veggie recipe is inspired by the recipe of a dear friend. The combination of fresh carrots and sweet potatoes is so surprising! Quinoa, ‘the golden grain of the Andes’, is rich in fibers and a great source of protein. It has a firm structure and a rich, earthy taste. It combines very well with brown rice. I used a mix of red, white and black biological quinoa.

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Traditional | Paella

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La Paella. This recipe is once again inspired by Claudia Roden’s Cookbook. I will be making a variation on the traditional paella as I’m not a big fan of this (usually) ‘fishy’ dish. Guess I’m still looking for the one restaurant which serves a fresh and great tasting paella dish!

Paella needs to be heated well and evenly. If you have a small stove, you can light more than one gas burner to spread the heat beneath the paella pan.

I’ve chosen to add yellow colouring instead of saffron. The reason for adding the colouring was because I liked the package…. it was so joyful! However, I did miss the look and taste of the precious little saffron threads. Next time I will use the real deal.

The green and white beans used for this dish were not fresh but canned. This was to safe on cooking time as we are in the middle of helping with a move.

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