Cauliflower Curry Soup

Not to toot my own horn, but damn this was good. Hot and spicy!

I don't know why, but I never taste my food while cooking. I just wonder which herbs and spices might fit, throw in an estimated amount, add tons of pepper just about every 5 minutes (seriously) and taste it for the first time about 5 seconds before serving it.

Cauliflower Curry Soup

(all of this is pretty much estimated; like I said I kept dashing in curry powder, more and more pepper and some of this and that, so adapt it to your liking if you're the kind of person who tastes stuff during cooking)

1 medium onion, chopped

2 medium-big cloves of garlic, minced

1 inch fresh ginger, minced

2 cups water (or more if you prefer a water based soup)

1 vegetable broth cube

4 cups cauliflower

1.5 cups broccoli

2 celery stalks, chopped

5 Tbsp. hot curry powder (estimated, I think I had more, but adapt to your liking)

1 tsp. nutmeg

1 tsp. oregano

1 tsp. paprika powder

1 tsp. ground caraway seeds

salt, pepper

1 Tbsp. fresh parsley

1/4 cup soy cream or soy milk (estimated & optional)

1. bring the water & broth to a boil, add onions, set heat to medium, cook for ca. 3 minutes

2. add garlic, cook for ca. 1 minutes

3. add cauliflower, celery, broccoli and spices & herbs, cook for ca. 7-8 minutes until veggies are tender

4. puree everything to consistence of your liking (I like it a little chunky), add salt and pepper to taste, adapt spicing if neccessary

5. add parsley, stir and add soy cream or soy milk

Tortellini&Broccoli in a Spinach Cream Sauce and Peanut-Coconut-Curry Stir-Fry

Drinking ginger tea while eating ginger chocolate chip cookies, I sense my ginger phase is coming back. Ahh, the joy of relaxing for a couple of minutes... I actually have to study like crazy (which - honestly - I am not really doing so far, being the procastination whore that I am), because my finals are coming sooner than I thought they would and time just fucking flies by way too fast!



Still had time to cook something though (it's so good to actually cook and use an oven again after living off microwaved vegetables and sandwiches for the last 6 months). I made some spelt veggie tortellini with broccoli in a sauce made of cream cheese, some leftover spinach, soy milk, vitam-r, nutritional yeast, bindobin, oregano, pepper, salt, parsley, nutmeg and some curry powder (could've needed some garlic and onions, but I didn't feel like peeling and cutting anything... lazy much?). And I bought these things, because I'm too lazy to make my own. They taste alright, but then again I'd always prefer homemade chickpea cutlets or some other patties.

And from a couple of days ago: Peanut-Coconut-Curry Stir-Fry that was absolutely fabulous! I ate it three days in a row and probably still would be feasting on it if there were more leftovers. A mix of asparagus, bell pepper, ginger, fennel, zucchini, cabbage, carrots, mushrooms, cherry tomatoes, soy sprouts, brussels sprouts, snap peas and broccoli in a coconut milk/soy sauce/peanut butter mix. So so so good!



Managed the stir-fry eating with chopsticks quite well, but I always need the smurf kids fork my grandma gave me for the salad ;)

I can foresee an addiction to Scones here...

Alter Schwede, have I been missing out!



After putting a scone recipe to my to-try-recipes about 5 months back I never got around to try them. Too busy, not in the mood, out of some required ingredient... yadda yadda!

But yesterday I craved some sweet snack because I resisted and didn't buy my beloved Schoko Haferlinge (Quit Now Challenge).
I rediscovered a cookbook I got back when I was 14. It's called 1001 Keks Rezepte (Cookie Recipes) and I wanted to remake another favorite store bought cookie: Spelt Ginger Cookies with chocolate chips.
The cookbook contains about 8 different ginger cookie recipes, but all of them require cooling the dough for at least 45 minutes and up to 24 hours. It was close to 11 pm already, so this was out of option.

Then I remembered an appetizing recipe at Isa's blog for Ginger Chocolate Chip Scones. My mind was set! I made half a batch and had three straight out of the oven, ha ha! Truth to be told, when it comes to sweets I have no self-control. I could've easily eaten the other three - my head definitely wanted to - but my tummy was full as I had eaten my leftover Equilinia & Veggies not long before.



They were delicious! Only thing I would change next time is add more ginger and make them flatter to get more of the awesome crispyness.

Had another one for breakfast yesterday morning. They taste much better fresh & crispy so next time I'll freeze some unbaked scones so I'll be able to have fresh ones within minutes! Yeeehaaa for Scones =D

[edit] I made them again last night. This time flatter with more ginger and baked them for, oh I don't know maybe 40 minutes!? I lowered the heat at some point and they came out extremly crispy but had lost a lot of the ginger taste.

I also made Lindsay's Carrot Cake Cupcakes. This time with 1/2 cup less applesauce, some ground cloves and an additional 15 minutes in the oven.

I used my new silicon muffin "pan" (after buying a mini version first). They are slightly bigger than the usual muffins and SO EASY TO TAKE OUT! I love how you don't need to grease them and they still come out perfectly easy. Nothing's left in the pan!
My cupcakes often used to stick hardcore to the liners, so much that you were only able to eat about half of the muffin because the rest stuck.
Well, not anymore =D



My best friend will come over later for Coffee & Cupcakes, yay!