Category Archives: Snacks

Gyoza with spicy minced chicken and cabbage

Gyoza with chicken and cabbage

For 2 people (ca. 30 pieces)

1  chinese cabbage
1  bunch of spring onions
1  piece of ginger (2cm)
1  chili
3  cloves of garlic
30 dumpling skins
5 cl soy sauce
200g minced chicken

Salt and pepper to taste


1. Clean cabbage and spring onions under running water and put aside. Peel ginger and garlic and chop very finely and give in a large bowl. Chop cabbage and springonions and put aside.

Chopped ginger, garlic and cabbage

2. Mix the minced chicken meat with the ginger and garlic very well, add cabbage and spring onions. Use your hands to mix it well; add 1 teaspoon salt or soy sauce, and 1/2 teaspoon chili powder.

Minced chicken filling for Gyoza

3. Prepare a dry cutting board to fold the dumpling skins and a glass water to moisten the sides). Add one skin on the board and give 1 teaspoon filling in the middle. Use a little bit water and moisten the underside with your fingertip. Then start to fold the upper skin. Start from one end to the middle and then change direction. Make sure you press every fold on the wet skin to give it hold.

How to make Gyoza

4. Repeat with all your skins and put the finished Gyoza on a dry plate.

Gyoza uncooked

Heat up a large pan with oil and add the Gyoza with the heavy side downwards. Roast for about 2-3 minutes until the underside is browned well. Meanwhile bring a steam pot to a boil (you can also steam the dumplings in the pan). Add the Gyoza in the steamer (or add a cup (200 ml) water or chicken broth into the pan and close the lid); steam for 5 minutes.

gyoza steamed

5. Serve while still hot with a little bit soysauce and chili oil. Enjoy!

Gyoza with minced chicken and soy sauce


Quesadillas with feta, pumpkin and olives

quesadillas with pumpkin, feta and black olives

For 2 people

1/4     pumpkin (Hokkaido or butternut squash)
4          tortillas
1          large onion
2          cloves of garlic
1          chili
50g    black olives
100g feta cheese

Salt and pepper to taste

1. Cut pumpkin and onion in thin slices and put aside (separate); chop chili and garlic finely and put them aside. Heat up a pan with olive oil and add the pumpkin slices, then roast 2 minutes on every side until softened and a little browned in the last minute add a little bit garlic. Season with salt and pepper, remove from the pan and put aside.

roasted pumpkin slices

2. Use the same pan and add onion slices, chili and garlic. Roast for 2-3 minutes and remove them from the pan. Clean the pan with a paper towel, you need it for the tortillas.

3. Put the pan on low heat and add one tortilla. Put pumpkin slices, onion mix, a few olives and crumbled feta on one half, then fold the other half on top and press together with a flat cooking spoon. Turn on the other side after 1-2 minutes, when the pan-side is already a little bit brown.

quesadillas with pumpkin, feta and black olives

4. Cut in the middle (so you have a quarter) and arrange on a plate. I served them with a simple green salad with yoghurt dressing. Enjoy!

quesadillas with pumpkin, feta and black olives


Summer salad with green peas, cucumber and feta

Salad with peas, cucumber, pak choi, feta cheese and yogurt dressing

For 2 people

150g     green peas (frozen or fresh)
100g     feta cheese
1             cucumber
2             pak choi ( chinese cabbage)
5             fresh mint leaves
3            tablespoon red wine vinegar
1            tablespoon full fat plain yogurt
1           tablepoon grainy mustard
1           tablespoon olive oil
1           teaspoon honey
Salt and freshly ground pepper to taste

1. Blanch green peas in salted water for 3 minutes, then hold them under very cold running water until they are cooled down and put them aside in a salad bowl.

2. Cut cucumber and feta in small cubes and slice pak choi finely (stop slicing 2 cm before the upper end; it’s a little bit bitter). Add everything to the peas in the salad bowl.

Pea salad with feta

3. For the dressing chop mint leaves very finely; mix mustard, vinegar, honey and yogurt very well (I use an old jam glass for mixing dressings, just shake for 30 seconds). Add olive oil and mint leaves, and season with salt and pepper, shake again for 10-20 seconds until the dressing in creamy.

Yogurt-mustard dressing

Mix dressing and salad very well, arrange on plates and enjoy!

Salad with peas, pak choi, cucumber and feta cheese

Pea salad with cucumber and feta


Easy snow pea and tofu salad with sesame dressing

Snow peas salad with tofu and soy sauce sesame dressing

For 2 people

350g     snow peas
200g     soy bean cake
2             tablespoon sesame oil
1             tablespoon soy sauce
1             tablespoon vinegar
1             teaspoon honey
1             teaspoon chili sauce (sweet/spicy)
1             tablespoon sesame seeds
2             cloves of garlic
1             red chili
Ground black pepper to taste

1. Cut of the ends of the snow peas on both sides (if they are large cut them in half) and boil them in salted water for 2-3 minutes. Drain water and hold them under very cold running water. Let them cool down completely.

2. Meanwhile cut the soy bean cake in small cubes (you can also use other kinds of tofu), and chop garlic and chili finely. Roast all in a pan for 3 minutes until light brown. Remove from the pan and give it in a salad bowl.

3. For the dressing mix honey, chili sauce, vinegar and soy sauce very well with a fork before adding the sesame oil slowly while stirring; season with ground black pepper. Mix snow peas and dressing with the soy bean cubes and arrange the salad on plates. Sprinkle with sesame seeds and enjoy!

Snow peas salad with sesame and tofu


Banana-mango-coconut energy balls

Quick and easy made – No bake

Banana-mango-coconut energy balls

For 16-20 balls

3      tablespoon peanut butter (I used the crunchy one)
3      tablespoon honey
3      tablespoon oats
2      tablespoon desiccated coconut
1      tablespoon sesame seeds
1      pinch of cinnamon
2     tablespoon dried banana chips
2    tablespoon dried mango
Desiccated coconut and sesame seeds to roll the energy balls in

condiments for energy balls

1. Chop banana chips and dried mango; Add all condiments in a bowl and mix it well using a fork or spoon. Put in the refrigerator for about 15 minutes.

dough for energy balls

2.  Prepare a plate with a little desiccated coconut and sesame seeds; Remove dough from the fridge and form into bite sized balls. Roll every ball in the sesame-coconut mix until fully covered.

energy balls

You can store the Energy balls in the fridge up to 2 weeks (In my house they don’t last longer than 2-3 days…)

Eggplant spread with garlic

eggplant spread with garlic

1      large eggplant (or 2 small ones)
2     cloves of garlic
3     tablespoon cottage cheese
3-4 tablespoon olive oil
2     teaspoon salt
1     teaspoon chili

1. Cut the eggplant in cubes (1 cm) and the garlic cloves in half and sprinkle everything with one teaspoon salt. The salt will abstract liquid from the eggplant, so it absorbs less oil while roasting.


2. Heat up a pan with olive oil and add the eggplants and garlic. Roast for about 5 minutes until the eggplant is brown. Afterwards let it cool down for 10 minutes.

3. Put the roasted eggplant, cottage cheese and chili in a blender and puree until it’s a smooth mass (you can also use a hand blender), season to taste with salt and pepper. Enjoy!

I like this spread on bread, as a dip for grissini or as pasta sauce.

Brown bread with spinach, mushroom and feta

Brown bread with spinach, mushroom and feta

Ready in 5-10 minutes:

Sauté mushrooms with a little chopped garlic for 2-3 minutes then add fresh spinach and stir until it collapses. Season to taste with salt and pepper, spread everything on the bread (roasted or not) and sprinkle with feta cheese.

For the tomato dip put 2 tomatoes, 1 tablespoon olive oil, 1/2 clove of garlic and salt and pepper in a blender and puree for 1 minute (you can also add chili or herbs). Serve it along with the bread. Enjoy!