Instant Tiramisu

I LOVE Tiramisu. It’s one of my most favorite desserts, next to anything with chocolate, but I am very picky about it and it sometimes takes too much prep-time before I can indulge myself with this Italian delight. I wanted something that would be a quick fix for those instant cravings you get in the supermarket, or for a last-minute dinner party for two (or three or four). Since I’ve already made this Tiramisu for several occasions within three weeks, I decided to put this one up. It’s such an easy recipe and really just food for the soul. I even make myself believe that it’s the ‘healthier’ version. It lifts you up (get it? Tira mi su)!

For this recipe for two you’ll need:

  • 6-8 Bastogne cookies (caramelised and cinnamon flavored cookies)
  • coffee or espresso
  • half a package of Philadelphia light (90 gr) or another brand of cream cheese
  • same amount of Greek yogurt 0% fat
  • Amaretto (or another coffee liquor)
  • cocoa powder
  • grated dark chocolate
  • Chopper

It’s best when you prepare this before starting your dinner, so it can get a nicely, cooled temperature in the refrigerator. It only takes about 5 minutes.

1. Crumble the cookies in the chopper, and crush it. I like it better when it’s not finely crushed, but when it’s still a bit chunky. Put this in a nice glass and press it down.

2. Pour a little (cooled) coffee over this cookie crumble, just enough to have it drenched on top but still dry at the bottom. The crunchy chew and the coffee-drenched cookie will cause for a sizzling taste-bud sensation while you’re staring at your empty spoon again, thinking: is it gone already? *I love this part right here*

3. Mix the Philadelphia and yogurt with a few good (!) shots of Amaretto in the chopper, pour this deliciousness on top of the coffee-cookie crumble and put the glass(es) in the fridge.

4. Now before you serve the Tiramisu, give it a good dusting with cocoa powder and top it off with grated dark chocolate.

This is the recipe for my instant Tiramisu at the moment. I’m still experimenting with adding egg whites to step 3 for more fluffiness. You can also drench the cookies with the coffee and amaretto mixed together, instead of splitting those two ingredients up. As long as the coffee is cooled; that’ll bring out more of the flavour(s). You can also add some more layers and some ingredients to the cookie crumble or Philadelphia-yogurt mix (like fruits, chocolate, rasped coconut or maybe caramelised pecan nuts). Ah well, I could go on and on about how to mix it up, but recipes are just never quite done and it all depends on your mood. Just have some fun with it and follow your gut!

Buon appetito!




Spicy Thai Chicken Soup

I’ve always appreciated the Thai cuisine. It often has quick, easy and healthy meals. And I like to spice things up! Although I’ve noticed that ‘spicy’ is a relative term. I figured that out in Thailand. This soup is my own interpretation of the Tom Kha Gai soup, or as I like to call it ‘My Soul in a Bowl’. For a healthy evening meal or as a tasty lunch!

You’ll need the following ingredients for 3-4 persons:

  • 2 tbsp. sesame oil;
  • 1 onion
  • 1 garlic clove;
  • 2 boneless chicken breasts;
  • 1/2 teaspoon hot paprika powder;
  • 1/2 teaspoon nutmeg;
  • 1 l of chicken broth;
  • 1 (or 2) tbsp Thai green curry paste;
  • 1 stalk of fresh lemongrass (sereh);
  • 200 ml coconut milk (and a bit more);
  • A mix of fresh vegetables incl. cabbage, bean sprouts, leek & sugar snaps;
  • 1 sliced red chili pepper;
  • 150 gr. ramen noodles;
  • salt;
  • freshly ground black pepper;
  • fresh coriander leaves;
  • big sauce pan.

Start with slicing the chicken breasts and season it with the hot paprika powder and nutmeg. Heat up the sesame oil in the pan. Chop and sauté the onion. Add the minced garlic, and, when it’s nicely fried, the chicken slices. I like the taste of baked chicken with a golden crust, therefore I prefer to bake the chicken instead of cooking it in the soup. It adds a whole another dimension to the taste! Keep stirring until the chicken slices are golden brown. Then add the chicken broth and the green curry paste (start with 1 tbsp, you can always add some more after you’ve tasted it). Stir it well until the paste has dissolved. Add the crushed lemongrass stalk and coconut milk, and let the soup simmer for 5-10 minutes. Add the vegetables at the last moment, this way it keeps a crunchy bite. If the soup’s already hot enough, just add the sliced chili pepper and leave out the seeds. Those little suckers put the ‘Y’ in SPICY and will make you sweat! Add some salt and pepper according to your own taste. Don’t forget to take the lemongrass out right before serving. If possible, place the uncooked noodles in the bowl and pour in the soup. The noodles will be done within 2 minutes. However, you can always add them to the soup in the pan. And last but not least, serve the soup with a bit of chopped fresh coriander for the finishing touch.

TIP: If it’s turned out too hot, add a tad more coconut milk since that softens the spicy edge.

Try to experiment and add spices like ground turmeric, cumin, curry powder, basil leaves, fresh lime juice, fish sauce, palm sugar, galangal or ginger, just as you like and create your own Thai ‘soul in a bowl’!


Summery Melon Salad

I have a passion for food. I’m a real Foodie Lover. I love to talk about food, to cook & bake and to eat it too! I not only eat to live, but I live to eat. And since I love talking and spreading ideas about this passion, I will publish some of my favorite recipes here.
A few weeks ago I was meeting up with  a friend. We were supposed to have lunch at her place, but the supermarket was closed and she didn’t have a lot of variety of food choices to offer. Since I was in the mood to experiment a bit I took a look at my fridge and had put together a salad made out of these ingredients I just happened to have! It was delicious, and I’d love to share it with you:
  • 1/2 galia melon
  • 75 gr mache
  • 1/2 red pepper
  • 8 sun dried tomatoes
  • 50 gr creamy goat cheese
  • 25 gr pecan nuts
  • Pinch of salt
  • 25 gr sugar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 lime
Start with the dressing: mix the honey, mustard and the juice of fresh lime together. Throw away the seeds and scoop out the melon. Then, put the mache in a bowl. Add the melon, the chopped up pepper, the sliced up sun dried tomatoes and the crumbled goat cheese. Meanwhile, roast the pecan nuts. When they’re nicely brown and roasted, add the sugar, a pinch of salt and when they’re caramelised toss them over the salad. Complete the salad with the dressing. Here’s to getting in touch with the summer vibes!