Do you have the luxury of an own garden? If so you are probably in high BBQ season. We only BBQ with friends in their garden or when in the country home. So I hardly have the chance to enjoy the delicious food. But we did bbq this year and while I’m usually in charge of dessert this time around that was already covered. So I decided to make some homemade bbq dips. And let me tell you it was yum.
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Summer is here. Vacation time has arrived. But are you going anywhere with the uncertainty of a pandemic and so many unknown variables? I decided to enjoy summer at home this year. Of course I would love to explore the many treasures and sights this planet has to offer but not now. And who says you can not find a wonderful adventure at home. Just a few days ago I spent four days in our country home near the Polish boarder. It was my vacation for this year. And I was enjoying all summer had to offer. I want to share a few things and maybe you get inspired to enjoying your summer at home.
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Remember that I believe summer starts with June 1st? With that logic we are already a few days into the season. Nevertheless I decided to make yet another list. A list to help enjoy summer 2020 to the fullest. Because let’s face it: there won’t be any long distance vacation coming up anytime soon. We are definitely not planning on traveling anywhere this year. So sad but even more important to seek out some fun in the home town:
And this is how I plan on enjoying summer 2020. Don’t always need to travel far to have some fun. What are your plans? Travel or #stayathome? Now let me know what’s on your list because I am sure my days are not completely filled yet.
Happy summer time
P.S. if you need inspiration for your own summer list check out my archive 2019, 2018, 2017, 2016.
Hello hello,
today I have a quick home cooked salad for you. cooked salad you wonder. Yes! I love food that is warm. I also like salad. So I often mix the best of both: cooked veggies and some cold ingredients. For today I raided my pantry and I came up with a glass of cooked chick peas and can of tuna. This is how the Chickpea Salad with Tuna was born.
Are you ready. Here is what you need:
🖤 chopped shallot
🖤 chopped clove
🖤 glass of pre-cooked chickpeas
🖤 handfuls of chopped tomatoes
🖤 twig of rosemary
🖤 salt, pepper, lemon juice
🖤 can of tuna
🖤 handful of lettuce/spinach/chard, etc
Let’s get cooking:
Next time I do this dish I will probably add a bit of avocado too.
Let me know if you give this a try and how you’ve liked it.
Happy weekend y’all,
Did you know I love love love risotto? Well I do. And that is probably the only reason I would agree to walk into an Italian restaurant. Because pizza… not my thing. Not at all. Maybe once a year. Pasta ok, but than I can do this at home any day. For years I thought – and was told – risotto is so hard to cook and it takes forever. Well, guess what: not true.
I only make risotto when I am cooking for my own. The lastest risotto I made was this awesome Shrimp Risotto with Pak Choi and coconut milk. To die for. Really.
You know what’s surprising to me: it’s the first risotto recipe on craftaliciousme. How did that happen? I’ve so many yummy recipes and improvise even more. So it’s time to post this one.
You need the following ingredients when you cook for one really hungry person (me!) or it would work for two when there is a dessert later on.
Ingredients:
♥ 1 shallot
♥ 1 cm of ginger
♥ 2 tbsp olive oil
♥ 100 g risotto rice
♥ 250 ml strong vegetable broth
♥ 100 ml coconut milk
♥ 4 shrimps
♥ 1 pak choi
♥ salt
♥ chilli powder
♥ parmesan
♥ 1/2 lime
Directions:
1. Peel and finely dice shallot and ginger.
2. Heat oil in a pot. Add shallot and ginger. When shallot glazes over add shrimp and fry a bit more. Now add risotto rice and let glaze over.
3. Add broth and coconut milk one bit after another. ( I am way too impatient to do this and usually dump it all in at once. Don’t know what the difference would be.) Reduce heat and let simmer until liquids re absorbed (approx. 20 min).
4. Wash pak choi and cut into strips. 5 minutes before rice is done add the stem pieces to the risotto. Let cook for remaining time.
5. Add salt and chill powder to taste as well as leaves of the pak choi and grated parmesan.
6. Set table and risotto is done.
Enjoy your risotto. I could eat it for breakfast. Really it’s so yummy. Do you have a favorite risotto recipe? Please leave a link in the comments I would love to venture and try new ones.
Happy Sunday,