Delicious Veggie pasta with Broccoli & Sun-dried Tomatoes

Veggie time!
This is a simple pasta with broccoli, sun-dried tomatoes, chili and mozzarella. Perfect for a warm evening or a tasty lunch.

Ingredients (4 servings)
- Pasta of your choice (500g)
- Olive oil (5 tbs)
- 5 garlic cloves (minced)
- 1 red chili pepper (chopped in rings)
- 1 broccoli 
- 1 package of sun-dried tomatoes (drained and chopped)
- Mozzarella (as much as you like - chopped in pieces)
- Sea salt
- Paprika (chopped - optional)

• Cook the pasta as directed on the package
• When the pasta is ready, take it of the heat and pour about 1 cup of the water into a bowl and set it apart
• Drain the pasta in a colander and let it rest
• Put a pan on medium heat and pour 3 spoons of olive oil in it; when the oil is hot, add the paprika, chili pepper and garlic and stir it constantly until the garlic begins to simmer
• Pour the seasoned oil and, garlic and peppers in a bowl and put the mixture in the fridge
• Clean out the pan and put it on medium heat; add 2 tablespoons of olive oil and add the broccoli until is bright green and they're a little brown on the edges. The broccoli needs to be toasty
• Add the sun-dried tomatoes to to the pan and add the pasta water
• Cover the pan with a lid and wait until almost all of the water had dissapeared
• Remove the pan from the heat, add the drained pasta to the pan and mix everything together
• If you want to, add some more pasta water and finish off with some mozzarella

Enjoy!

Bombay Chicken!

Time for another experiment! This is a special one.
I've tried a lot of new combinations here, and it turned out pretty good!

Ingredients (2 servings)
- Rice of choice (1 or 2 bags)
- Chicken breasts (± 2x 120g)
- 1/2 cauliflower (chopped in slices)
- Spinach (50g)
- Fresh mint (15g)
- Fresh ginger (3cm piece)
- 1 red chili
- 2 cloves of garlic
- 1 lemon
- Ground tumeric (1tbs)
- Curry powder of choice (1tbs)
- Natural yoghurt (6tbs)
- Balsamic vinegar (1tsp)

• Preheat the oven to 220°C
• Boil the rice in a pan of boiling water (add some salt)
• Cut the cauliflower into thin wedges and steam them for about 15 minutes or until they're ready
• Mix 3 tablespoons of yoghurt, almost all of the mint (keep some leaves apart), half the lemon juice and a splash of water in a blender until it's super smooth, pour it in a bowl and put it in the fridge
• Don't wash out the blender and add 3 tablespoons of yoghurt, the rest of the lemon juice, the crushed garlic cloves, the thinly chopped ginger with the tumeric, curry powder and balsamic vinegar and blend it until it's a smooth mixture
• Pour the mixture in a large baking tray
• Lightly score the chicken breasts and toss them in the baking tray with the marinade and make sure they're completely covered in the sauce
• Add the steamed cauliflower the chicken in the tray, toss everything together and add the cumin (sprinkle it over the chicken and cauliflower) 
• Place the tray in the oven until everything is cooked through and the chicken is ready (± 20 min)
• When ready, slice the chicken and serve with the rice and cauliflower
• Take the dressing out of the fridge and sprinkle it over the chicken and rice and add the rest of the mint

Enjoy!

Zucchini Noodles with Minced Meat & Mushrooms

I've wanted to try this for a long time. About a year ago I tried Zucchini pasta for the first time and I liked it a lot! 

I don't know why I didn't try out this recipe myself, because its so simple and it takes almost no time!

Besides the minced meat and the mushrooms, I made some home-made pesto go with it.

Ingredients (2 servings):

- 1 big Zucchini

- Mixed mushrooms (200g)

- 1 onion

- Minced meat (250g)

- Coconut oil (1 tbs)

- Green pesto (150g -home-made or bought)

• Peel the onion, cut in half and slice rings
• Cut the mushrooms in pieces 
• Cut the zucchini in long, thin strings with a spiral slicer
• Heat the coconut oil in a big pan and cook the onion until it's soft and glazy
• Add the minced meat and stir well
• Add the mushroom and stir until everything is cooked
• Add the pesto and zucchini and cook for another 1-2 minutes while stirring
• Add pepper and salt to your liking 

Enjoy!

Huevos Rancheros

Out of my comfort zone! It's time to try something new, something exiting, something I'm not very familiar with.
I've never made poached eggs before, so this was the perfect opportunity to try!
This dish is wonderful and healthy and my boyfriend and I liked it both sooo much it won't be long before we're making this again <3.
The great thing about this dish is that it's both suitable for vegetarians and non-vegetarians.
In this version I added some chorizo, but it's also amazing without any meat!

Ingredients: 
- 2 cloves of garlic (peeled, thin slices)
- A bunch of spring onions (thinly sliced rings)
- 1 red & 1 yellow bell pepper (cut into thin strips)
- 3 red or orange chili peppers (thinly sliced rings)
- 1 tin of tomatoes (± 400g)
- 1 tin mixed beans (± 400g)
- Baby spinach (100g)
- 4 big eggs
- 4 tortillas
- 1 lime (juice)
- 1 ripe avocado (slices)
- Pepper
- Salt
- Chorizo (80g - pieces) - optional
- Olive oil - optional

• If you choose to use chorizo, bake the chorizo in the oven or in a pan with a little bit of olive oil and add it to the mixture later
• Stir the slices of garlic, spring onion, bell peppers and most of the chili peppers in a big pan for about 10 minutes, until they're soft
• Add the tomatoes to the mixture and mash them
• Add the canned beans and their fluid and let it cook on medium heat for about 10 minutes until the sauce has thickened
• Add pepper and salt as you prefer, and add the baby spinach and wait for them to shrink
• Take a spoon and make dimples in the sauce, break the eggs on top of them
• Put a lid on the pan and wait for about 3 to 4 minutes to poach the eggs
• Serve everything in a bowl or on a plate and serve the tortillas, the lime and avocado with it

Enjoy!