Neither of us is a fan of salads! Nope, never have been and never would be. But a salad full of so much goodness – rocket leaves, candied walnuts and the BEST CHEESE EVER aka Goats cheese, had to be given a try! We recently tried this at a restaurant (with another version that had feta instead of goats cheese and also had some apricots) – we loved it and definitely wanted to try this at home. Plus we have been saving some really REALLY good Goats cheese for a long time and had to use it now! For this recipe, we used this one but you can easily buy goats cheese at food hall stores or modern bazar.
Beetroot is one vegetable, we use at home only for appetisers. Our mom makes amazing beetroot vegetarian kebabs and made some last Saturday, so we had beetroot left with us to experiment and make this gorgeous salad. For this salad, we roasted the beetroot in the oven. We also got a chance to use the new oven from Borosil and they were cooked perfectly! All you need to do is, peel and cut some beetroot followed by pouring over some canola oil and balsamic vinegar + salt and roast them for 25 to 30 minutes.
Here are some pictures we took.
After mixing the beetroots with oil, balsamic vinegar and salt, place them on a baking tray lined with foil.
Roast them in the oven for about thirty minutes until they look like this:
For the toasted candied walnuts, you simply need to toss some walnuts in some butter and sugar that has been caramelised in a pan. Put the walnuts to this toffee sauce and mix it on low flame until it is completely covered in the caramely goodness. For the extra crisp, we put them on a baking tray lined with butter paper and put them in the oven for about four to five minutes and let it cool down until they were crispy. The best part about this – the caramel that was not on the walnuts would easily come off the butter paper and you could break into small crisps and use them in the salad too 🙂 thats exactly what we did.
Here is the recipe for you guys 🙂
Roasted beetroot salad with goats cheese and walnuts
Easy beetroot salad with candied walnuts and goats cheese
- 50 grams Rocket leaves we used organic
- 30 grams Goats Cheese
For roasted beet root
- 250 grams Beet root
- 1/2 tbsp Balsamic vinegar
- 1 tbsp oil we used canola
- 30 grams Walnuts
- 1 1/2 tbsp Sugar
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1/2 tbsp Lemon juice
- Salt + Pepper
Preheat your oven to 200 degree celsius. Peel and cut the beet roots and put them in a bowl.
Add the balsamic vinegar, salt and oil. Mix well and put the beetroots on a baking tray lined with foil.
Bake them at 200 degree celsius for 25 to 30 minutes until you are able to prick a fork easily and they look crispy and glazed.
While the beet roots are cooking, prepare the candied walnuts by adding the sugar to a sauce pan on low flame. Let the sugar melt on low flame. Add the butter and mix well. The brown toffee sauce should be ready and now pour in the walnuts and mix in a way that the walnuts are completely covered in the toffee sauce. Mix well for about 2 -3 minutes. Make sure that the flame is low throughout. Do not increase it.
Transfer them to a baking tray lined with butter paper and put them in the oven for maximum 5 minutes at 200 degree celsius. Keep an eye on them, as they can burn easily.
Take the walnuts out of the oven and let the walnuts cool down for at least 10 minutes. They should be very crunchy.
Prepare your dressing by mixing together olive oil, honey and lemon juice. Add salt and pepper according to your taste.
In a big salad bowl, add the rocket leaves and place the beet roots on them. (you can cut the beet roots even smaller or even into small cubes!) Pour the dressing over the salad. Add the walnuts and crumbled goats cheese and serve.
Super easy homemade tzatziki dip ready in just 10 minutes! I tried the best ever Tzatziki dip at a friend’s place who used greek yoghurt to make this – this recipe is however made using regular curd (we make curd at home) and I simply put it on a strainer and in the refrigerator overnight and had thick curd in the morning with all the water being drained out.
Tzatziki is basically a simple greek based dip made using the simplest ingredients (see picture below) and goes best with pita bread.
This recipe comes with a video and the recipe is up on our youtube channel. Watch here
Here is the simple step by step recipe for you guys!
by Sheenam & Muskaan November – 19 – 2017
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
- 120 grams hung curd
- 50 grams grated (and deseeded) cucumber – all water should be drained out
- 2 grams minced garlic
- juice of half lemon
- 1 tablespoon olive oil
- 3 grams grated dill leaves (fresh leaves!)
- salt and pepper
- In a bowl, mix together hung curd, cucumber, garlic, lemon juice, oil oil and dill leaves. Add salt and pepper and mix everything. Optional: if your dip is too thick, add the left over water from hung curd and adjust according to your preference.
- Serve with pita bread.
Who doesn’t love a classic hummus dip with some crackers and pita. We absolutely enjoy this easy recipe because its healthy, delicious and can be made in just about 15 minutes with the simplest ingredients. We also enjoy the flavoured versions of hummus – smoked paprika or beetroot etc but a classic hummus is number one for us!
Its so easy to make hummus at home – specially when all the ingredients are so simple and absolutely no prep is required, unless you don’t have Tahini at home. We made ours and stored in the fridge and it stays for more than 10 days at least! Tahini is basically a paste made of white sesame seeds. The process is really simple – you simple dry roast some white sesame seeds on a saucepan and keep stirring it on medium flame for about 4-5 minutes until the sesame seeds are golden brown in colour. Please make sure that you are constantly stirring the seeds because they can burn real quick! Now let this cool down for about 15 minutes and then all you need do is, blend the seeds with some water to make a smooth paste.
Hummus itself is super simple – just mix together chickpeas, olive oil, lemon juice, garlic and tahini and adjust the seasoning. We did not use canned chickpeas, rather soaked some overnight and boiled them before using them for the hummus.
There is also a video on your youtube channel, which will make it easier for you to learn this. Cick here and show us some love 😀
Here is the quick recipe for you guys. Hope you enjoy.
by Sheenam & Muskaan November – 12 – 2017
Prep time: 5 mins Cook time: 15 mins
Total time: 20 mins
- 1/2 cup white sesame seeds (toasted)
- 2 cups chickpeas
- 1/4 extra virgin olive oil
- 1/4 cup lemon juice
- 1 clove minced garlic
- salt to taste
- 4 tbsp water (2 tbsp for tahini paste and 2 for hummus)
- Dry roast the sesame seeds and add to the blender once cooled down. Add some water and blend to make a smooth paste. Keep aside.
- Add 2 cups of chickpeas to the blender and add olive oil, lemon juice, garlic and salt. Blend and check for smoothness. Add some water if needed. Serve with carrots, crackers or pita bread.
These whole wheat banana chocolate chip muffins are super healthy, chunky and so delicious! Imagine all the good things in the form of these gorgeous muffins, minus the extra fat? These skinny muffins are inspired by the superb blog of Krista and were the yummiest muffins I have ever had!
You can serve them as breakfast options with tea or coffee – because they are super easy to make (did I mention that they are also one-bowl muffins?) and have the goodness of bananas, whole wheat, walnuts and the sweetness comes from the honey (instead of sugar)
I used total three bananas, but you can also add an extra one, in case you want the muffins to be extra chewy. Also, I replaced coconut oil with regular (sunflower) oil and also added some walnuts to the batter – no reason, I just love them! 😀
Give these muffins a try and let me know if you like them 🙂
Whole wheat banana chocolate chip muffins
By Sheenam and Muskaan October-21-2017
Edited on 24.10.2017
Healthy breakfast muffins with banana, honey, walnuts and chocolate chips
Prep time: 5 mins Cook time: 20 mins
Total time: 25 mins
Yield: 11-12 muffins
- 3 bananas
- 1 egg
- 1/3 cup sunflower oil
- 1/4 cup yoghurt (dahi)
- 1/2 tsp vanilla essence
- 1/2 tsp baking soda
- 2/3 tsp baking powder
- 1 1/2 cup whole wheat flour (atta)
- 2 tsp cocoa powder
- 1/4 cup honey
- 1/4 cup chopped walnuts
- 2/3 cup chocolate chips
- Mash the bananas using a fork. Add vanilla essence, oil, yoghurt, honey, egg and mix well.
- Preheat the oven to 180 degree celsius.
- To the banana mixture, add the dry ingredients: wheat flour, baking powder, baking soda, cocoa powder and incorporate the mixture.
- Add the chopped walnuts and mix everything well.
- Line the muffin tins with cupcake liners and add the batter to each of them 3/4th of the way full.
- Top with chocolate chips and bake for 15-20 minutes at 180 degree celsius.
On a recipe blog, which promises to be full of creamy, high-calorie soul satisfying delicacies, it is very unlikely to find a healthy recipe. But when healthy is tasty, then why not?
I have never been a health freak but every now and then I try to initiate a bit of clean eating and healthy alternatives in my diet, considering that I eat out so much and when I eat at home, I always end up cooking something sinful (which mostly includes cheese, cream, butter or my favourite vegetable: potatoes!)
I started experimenting a lot with oatmeal, specially with overnight oats because they are super handy and have become my favourite go-to meal to take to work at least thrice a week. They are super easy and so moist and delicious and I cannot wait to write a post about that soon.
Coming to this recipe => Granola: I was amazed to read online about the easy recipes to make your own granola at home. You can have them parfait style with yoghurt (plain or flavoured) and top them with your choice of fruit. Most of the recipes that I was inspired from were very purely vegan, which means they involved a lot of almonds and they used coconut oil. This recipe is not vegan and I have used honey and unsalted butter in it.
It is really very easy and the end product is so so crunchy and of course healthy. The only challenge in this recipe is to be in the kitchen during the entire cooking process (which is only 15 minutes by the way!). Yes I do trust my cooking skills but I preferred staying in the kitchen having my eye on the oven while the oats were in the oven because it takes just an extra minute for the delicious crunchy granola to get burned. I have tried this recipe three times now (before publishing it) and ruined it the very first time when I left the granola in the oven for an extra one minute.
This recipe makes 150 grams of granola and since I am the only one eating it, I make a fresh batch every week experimenting with nuts, dried fruits, replacing honey with different syrups and so on. This is a very basic recipe made of old fashioned oats, nuts, honey, vanilla and unsalted butter.
Here is the detailed recipe:
- 100 grams (or 1 and 1/4 cup) old fashioned oats
- 40 grams or 3/4 cup crushed mixed nuts (walnuts, almonds and cashews)
- 30 grams unsalted butter (in cubes)
- 2 tbsp honey
- dash of vanilla essence
Prep time: 5Cook time: 10
Total time: Yield: 150 grams