Monthly Archives

februari 2021

Falafel Bowl with Hummus

by kimchicooking 27 februari 2021

written by kimchicooking

How to make a Falafel Bowl?

First start preparing the couscous. Couscous is super easy to make. And ready in just a few minutes. To prepare the couscous you’ll only need to put the couscous in a bowl, pour cooked water on top and cover the bowl. The water level should be a little higher than the couscous. You can cover the bowl for example with a plate. In just a few minutes the couscous will become soft and fluffy.

While the couscous is steaming in the bowl prepare the falafel. I chose to buy some falafel and bake it in a pan. But you can also make your own falafel.

When the falafel is ready you can loosen up the couscous with a spoon or fork.

To complete the bowl add any vegetables you like. I’ve added some spinach and sliced carrots. For some extra flavour and colour I’ve also added beetroot hummus.

Falafel Bowl
kimchicooking How to make a Falafel Bowl? First start preparing the couscous. Couscous is super easy to make. And ready in just a few minutes. To prepare the couscous you’ll only… Dinner Falafel Bowl with Hummus European Print This
Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

Couscous (Couscous will become 1,5x as much after steaming)
Cooked water
Falafel
Spinach
Carrots
Hummus

Instructions

Put the couscous in a bowl, pour cooked water on top and cover the bowl. The water level should be a little higher than the couscous. You can cover the bowl for example with a plate. In just a few minutes the couscous will become soft and fluffy.

While the couscous is steaming in the bowl prepare the falafel. I chose to buy some falafel and bake it in a pan. But you can also make your own falafel.

When the falafel is ready you can loosen up the couscous with a spoon or fork.

To complete the bowl add any vegetables you like. I've added some spinach and sliced carrots.

For some extra flavour and colour I've also added beetroot hummus.

27 februari 2021 0 comment

Snacks

Beetroot Hummus

by kimchicooking 27 februari 2021

written by kimchicooking

This beautiful pink beetroot hummus is the perfect easy vegan appetizer. Serve this beetroot hummus with some veggies or pita bread for everyone to enjoy.

Beet hummus is also perfect if you’re looking for something to add a little extra flavour and colour to a dish. Or you can of course just enjoy it on bread.

How to make Beetroot Hummus?

In just a few minutes you can make this beautiful pink hummus. Start by blending the cooked beets, cooked chickpeas, lemon juice and Tahini in a food processor. If you can’t find cooked beets and cooked chickpeas you’ll have to cook them before making this hummus. I do recommend using cooked chickpeas and beets as it saves you so much time.

Add some pepper and salt to taste.

You can make the hummus look really pretty by carving some shapes in the hummus with a spoon. Watch the video to see how I made these in more detail. For the finishing touch add some pine nuts, green herbs and olive oil. I’ve added some provincial herbs.

Beet Hummus
kimchicooking This beautiful pink beetroot hummus is the perfect easy vegan appetizer. Serve this beetroot hummus with some veggies or pita bread for everyone to enjoy. Beet hummus is also perfect… Snacks Beetroot Hummus European Print This
Prep Time: 0 min Cooking Time: 10 min 10 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

250g Cooked beets
400g Cooked/Canned Chickpeas
5 tbsp Lemon juice
5 tbsp Tahini
Black pepper and salt to taste
Olive oil, pine nuts and green herbs for garnishing

Instructions

Start by blending the cooked beets, cooked chickpeas, lemon juice and Tahini in a food processor. If you can't find cooked beets and cooked chickpeas you'll have to cook them before making this hummus. I do recommend using cooked chickpeas and beets as it saves you so much time.

Add some pepper and salt to taste.

You can make the hummus look really pretty by carving some shapes in the hummus with a spoon. Watch the video to see how I made these in more detail.

For the finishing touch add some pine nuts, green herbs and olive oil. I've added some provincial herbs.

27 februari 2021 0 comment

Drinks

Butterfly Pea Bubble Tea

by kimchicooking 27 februari 2021

written by kimchicooking

Time to treat yourself? Try this Butterfly Pea Bubble Tea. This Bubble Tea can easily be made at home. And has a beautiful blue colour that can also be transformed into a purple colour.

How to make Butterfly Pea Tea for Bubbletea?

To make the butterfly Pea Bubble Tea we’re going to start by preparing the Butterfly Pea tea. Boil the water in a pan or water cooker. Pour the boiled water over the Butterfly Pea flowers. And let the tea broil a few minutes. Butterfly tea has a beautiful blue colour. For this Bubble Tea we want quite a strong tea as we’re going to add some plant based milk in a later step.

Add any amount of sugar you like. I used a piece of rock sugar. But white sugar is also fine. Make sure to taste the tea before serving. If it’s not sweet enough add some sugar. And if it is too sweet add more tea. Let the tea cool completely before serving.

How to make Tapioca Pearls?

While the tea is cooling prepare the Tapioca Pearls. How the tapioca pearls have to be prepared depends on the brand you buy. I bought a ready in 5 minute pack of tapioca pearls. Which I really recommend. They were so easy to make and tasted really good as well.

For the tapioca pearls I first boiled enough water to cover the tapioca pearls. The package said to boil 10 cups of water for every cup of tapioca. But that seemed a bit excessive as it didn’t even fit in my pan. So I ended up adding 5 parts of water for 1 part of tapioca.

When the water is boiling add the tapioca pears. The tapioca pearls were ready when they started to float to the surface. I do recommend to always read the instructions because some brand recommend a different boiling technique. Always taste the tapioca as well to check if they are soft enough.

When the tapioca pearls are cooked. Drain the water and rinse the tapioca pearls with cold water. This will prevent them from sticking together. To make the tapioca pearls sweet add some brown sugar and melt the brown sugar on low temperature. I added 2 tbsp of brown sugar but you can always add more or less if you like. Just make sure to try them before serving.

How to make Butterfly Pea Bubble Tea?

Now it’s time to put everything together to make the Butterfly Pea Bubble Tea. First start by adding as many tapioca pearls as you like. Add ice on top and pour the cold Butterfly Pea tea in the glass. Leave a little room for the milk. And add approximately 100ml (or more if you like) plant based milk on top. I use oat milk because I like the sweet taste with the bubble tea.

You can stir the Bubble Tea to get this beautiful light blue Bubble Tea. Or add some lemon juice to get a purple colour.

Butterfly Pea Bubble Tea
kimchicooking Time to treat yourself? Try this Butterfly Pea Bubble Tea. This Bubble Tea can easily be made at home. And has a beautiful blue colour that can also be transformed… Drinks Butterfly Pea Bubble Tea European Print This
Serves: 2 drinks

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

3 tsp Butterfly pea tea
600ml boiled water
Rock sugar to taste (or other sweetener)
3/4 cup Tapioca Pearls
900ml Water
2 tbsp Brown sugar
200ml Plant based milk
Lemon juice (optional)

Instructions

Boil 600ml water and pour it over 3 tsp Butterfly Pea.

Add some rock sugar to taste (or other sweetener) and put the tea aside to let it cool.

In the mean time boil 900ml water and add 3/4 cup of tapioca pearls when the water is boiling.

The tapioca pearls are ready when they start floating to the surface. I used ready in 5 minute tapioca pearls. So this took only 5 minutes. But may take longer depending on which pearls you bought. Test if they are soft enough before continuing.

If you are happy with the softness of the tapioca pearls drain the water. And rinse the pearls with cold water.

Put the tapioca pearls back on the stove and add 2 tbsp of brown sugar (or to taste). Melt the sugar on low heath. And mix the tapioca pearls with the melted sugar.

When the tea had cooled. You can add as many tapioca pearls as you like in a glass. Put some ice on top and pour half of the tea in the glass (make sure to leave some room for the plant based milk).

Pour half of the plant based milk on top.

If you like you can also add some lemon juice to make the Bubble Tea purple.

Enjoy!

27 februari 2021 0 comment

Dinner Lunch

Super Crispy Breaded Tofu

by kimchicooking 24 februari 2021

written by kimchicooking

https://youtu.be/E7p484Uloow

How to make super crispy breaded tofu?

The secret to making super crispy breaded tofu are two ingredients. The first ingredient is cornstarch and the second panko. The reason why I use cornstarch is because it will not only help the breadcrumbs stick to the tofu but cornstarch is also known to create a crispier breading. And instead of regular breadcrumbs I always use panko because is has a much crispier texture.

The breading for the tofu is really easy to make just mix the cornstarch and the water in one bowl and the panko with the herbs in a second bowl.

Slice the tofu in blocks and coat them first with a layer of the cornstarch mixture and second with the panko.

Next we’re going to bake the breaded tofu. You could also fry the breaded tofu but for a healthy version I prefer to bake the breaded tofu in a little olive oil. Bake the tofu on both sides until they are golden brown and crispy. Don’t flip the tofu too often to prevent the panko from falling off.

Add the breaded tofu to your favourite dish and enjoy! I’ve added them to my spinach salad with baby potatoes and tahini sauce.

Super Crispy Breaded Tofu
kimchicooking How to make super crispy breaded tofu? The secret to making super crispy breaded tofu are two ingredients. The first ingredient is cornstarch and the second panko. The reason why… Dinner Super Crispy Breaded Tofu European Print This
Serves: 2 portions Prep Time: 5 min Cooking Time: 15 min 15 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

2 tbsp cornstarch
3 tbsp water
50g Panko
1tsp garlic powder
Salt to taste
380g firm tofu
Olive oil for baking

Instructions

Mix the water and cornstarch in one bowl. Make sure there are no lumps.

Mix the panko with the garlic powder and salt in a second bowl

Slice the tofu in blocks and coat them first with a layer of the cornstarch mixture and second with the panko.

Put a little olive oil in a pan and bake the tofu on medium heath until both sides are golden brown. Don't flip the tofu too often to prevent the panko from falling off.

24 februari 2021 0 comment

Dinner Lunch

Spinach Salad with Baby Potatoes and Tahini Sauce

by kimchicooking 23 februari 2021

written by kimchicooking

This spinach salad with baby potatoes is the perfect way to eat more vegetables. It’s also super easy and quick to make. And you definitely won’t be feeling hungry after this meal.

How to make the perfect tahini sauce for a salad?

This tahini sauce is really easy to make and has the perfect flavour for this spinach salad with baby potatoes. This tahini sauce also goes well with other salads. So keep this recipe in mind the next time you’re making a salad.

To make the salad simply mix the tahini sauce, vegan mayonnaise, lemon juice and water. If you have a squeeze bottle you can put the sauce in the bottle to drizzle the sauce pretty on the salad.

How to make the spinach salad with baby potatoes?

The spinach salad with baby potatoes is also really easy to make. Start by washing and boiling the baby potatoes. They need to boil approximately 12-15 minutes. The potatoes are ready when you can insert a knife or fork without too much effort.

In the mean time slice some cherry tomatoes in half and prepare your favourite protein. I’ve chosen to add breaded tofu. The breaded tofu adds a crispy texture to the salad and the flavour of the tofu goes really well with the salad and the tahini sauce.

When the potatoes are ready put the potatoes, spinach, cherry tomatoes and the sauce in a bowl and mix the ingredients. Keep some cherry tomatoes separate for garnishing. When you’ve mixed the ingredients add the tofu and cherry tomatoes on top.

Drizzle some tahini sauce on top and your salad is ready!!

Spinach Salad with Baby Potatoes and Tahini Sauce
kimchicooking This spinach salad with baby potatoes is the perfect way to eat more vegetables. It’s also super easy and quick to make. And you definitely won’t be feeling hungry after… Dinner Spinach Salad with Baby Potatoes and Tahini Sauce European Print This
Serves: 2 bowls Prep Time: 10 min Cooking Time: 20 min 20 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

600g Baby Potatoes
2 cups Spinach
250g Cherry tomatoes (keep a few for ganishing)
Your favourite protein (380g breaded tofu for example)
2 tbsp Tahini
3 tbsp Water
1 tbsp Lemon juice

Instructions

Wash and boil the baby potatoes. They need to boil approximately 12-15 minutes. The potatoes are ready when you can insert a knife or fork without too much effort.

In the mean prepare your favourite protein. I've chosen to add breaded tofu. The breaded tofu adds a crispy texture to the salad and the flavour of the tofu goes really well with the salad and the tahini sauce.

Make the tahini sauce by mixing the tahini sauce, mayonnaise, lemon juice and water.

When the potatoes are ready mix the baby potatoes, spinach, cherry tomatoes and some of the tahini sauce in a bowl.

Add a few cherry tomatoes on top and the protein you've prepared.

Drizzle some tahini sauce on top and your salad is ready!!

23 februari 2021 0 comment

Desserts

Coconut Ice Cream

by kimchicooking 14 februari 2021

written by kimchicooking

This super creamy Coconut Ice Cream is the perfect vegan dessert! It’s so delicious and super easy to make. No ice cream machine needed for this recipe.

How to make super creamy coconut ice cream without an ice cream maker?

The secret to making super creamy coconut ice cream is actually quite simple. Instead of freezing the mixture for the coconut ice cream in a regular tray. We’re going to freeze the mixture in an ice cube tray. This way we can blend the frozen ice cubes into a super creamy coconut ice cream.

The mixture for the coconut ice cream is also really easy to make. Just mix the coconut milk, vanilla essence, maple syrup and plant based milk in a tray and transfer the mixture to the ice cube tray. Put the ice cube tray in the freezer for a couple hours or overnight.

When the coconut ice cubes are solid you can start blending. If you notice that your blender is having a little trouble blending the ice cubes. I recommend blending them in smaller batches. You can also let the cubes thaw a little (just a little) so they’ll become softer to blend.

When you’ve blended the coconut ice cubes and there are no chunks left you can transfer the coconut ice cream to a tray. You can immediately start scooping the ice cream. Or leave it in the fridge for 30 minutes. If you want the most creamy texture possible I recommend not to leave the coconut ice cream longer than 60 minutes in the freezer before serving.

Extra toppings for coconut ice cream!

To make the coconut ice cream extra fancy you can add some toppings. You can add anything you like. I’ve added some roasted shredded coconut and coconut flakes.

Creamy Coconut Ice Cream
kimchicooking This super creamy Coconut Ice Cream is the perfect vegan dessert! It’s so delicious and super easy to make. No ice cream machine needed for this recipe. How to make… Desserts Coconut Ice Cream European Print This
Serves: 6 large scoops Prep Time: 10 min Cooking Time: 10 min 10 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

800ml coconut milk
2 tbsp maple syrup (or to taste)
1 tsp vanilla essence
Any toppings you like.

Instructions

Mix the coconut milk, maple syrup en vanilla essence.

Taste if it's sweet enough and add more maple syrup if needed.

Transfer the mixture to an ice cube tray.

Freeze the ice cubes for a couple hours or overnight.

Blend the frozen coconut ice cubes in a food processor. Blend in 2 or more batches if your food processor is having a hard time.

Blend until you don't have any large chunks left and transfer the coconut ice cream to a tray.

You can serve the coconut ice cream immediately or freeze for another 30 minutes. You don't want to freeze the ice cream too long. The longer you freeze the less creamy the texture will become.

Add your favorite toppings and enjoy!

14 februari 2021 0 comment

Breakfast

Raspberry Chia Pudding

by kimchicooking 12 februari 2021

written by kimchicooking

If you have this raspberry chia pudding for breakfast it’s definitely going to be the best meal of your day! This chia pudding is so easy to make and looks so pretty. If you go for the easy version of this breakfast it would literally only take a minute to prepare in the morning. But even if you decide to go for the really pretty version it won’t take more than 5 minutes.

How to make Chia Pudding?

Chia pudding is really easy to make. I recommend making the chia pudding the evening before. This way the pudding can soak overnight and can be used immediately in the morning.

To make the chia pudding the only thing you’ll have to do is mix the chia seeds with some plant based milk. And if you like add a sweetener of your choice. I’ve added maple syrup to make the chia pudding a little sweeter.

When you’ve mixed all the ingredients you just put the bowl in the refrigerator and let the chia pudding soak overnight. In the morning the chia pudding should be ready. If you take the chia pudding out of the refrigerator and still think the pudding is a little too thin. You can whisk the chia pudding a couple times with a spoon and you’ll see that the pudding will become a little thicker.

How to make Raspberry Chia Pudding?

To add some extra flavour to the chia pudding we’re going to add some raspberry sauce. The raspberry sauce is really easy to make. Just heath up the raspberries with a splash of water and cook until the raspberries are soft and juicy. Add some maple syrup or other sweetener if you like.

You can also make the raspberry sauce in the microwave. Simply put the raspberries with a little water in the microwave for 30-60 seconds until they are soft and juicy.

Technically your breakfast could be done after these two steps. If you are in a hurry you can just mix the raspberry with the chia pudding, add some coconut milk and enjoy it immediately. But if you want the raspberry chia pudding to look extra pretty you can easily create some nice layer with the raspberry sauce, chia pudding and coconut milk.

How to layer a Raspberry Chia pudding?

To make the chia pudding look really nice we want to create three different layers with the raspberry sauce, chia pudding and coconut milk. It may look a bit complicated but is actually really easy.

For the first layer we’ll use the pure raspberry sauce.
For the second layer mix 2-3 tbsp of juice from the raspberries with the chia pudding to give the chia pudding a pink colour.
And the top layer is coconut milk.

After you’ve put the raspberry sauce in a glass scoop 3-4 tbsp of the pink chia pudding on top of the raspberry sauce. You don’t want to pour the pink chia pudding immediately on top of the raspberry sauce because the layers are going to blend too much. By adding a few tbsp of chia pudding first you’ll create a cushion for the remaining chia pudding.

If the raspberry sauce and pink chia pudding have blended a little you can clean up the layer by pressing the pink chia pudding down with a spoon. Just slowly press the pink chia pudding over the raspberry sauce on the spots where you want the layer to look cleaner.

Since the density of the chia pudding is a lot higher than the coconut milk you can just add the coconut milk on top of the chia pudding any way you like.

For the finishing touch add a few raspberries on top of the coconut milk. If you have a thinner coconut milk the raspberries will sink a little in the coconut milk. Don’t worry if this happens. Just add some more raspberries on top.

Raspberry Chia Pudding
kimchicooking If you have this raspberry chia pudding for breakfast it’s definitely going to be the best meal of your day! This chia pudding is so easy to make and looks… Breakfast Raspberry Chia Pudding European Print This
Serves: 1 chia pudding Prep Time: overnight Cooking Time: 5 min 5 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

15g chia pudding
180ml plant based milk
2-3 tbsp Maple syrup
1 cup Raspberries
A splash of water
Extra raspberries for garnishing (optional)

Instructions

To make the chia pudding mix the chia seeds, 2 tbsp maple syrup and the plant based milk in a small bowl.

Soak the chia pudding overnight.

In the morning quickly heath up the raspberries with a splash of water. You can heath them up for 30-60 second in the microwave or on the stove. You want the raspberries to become soft and juicy.

Add 1 tbsp of maple syrup to the raspberries if want them to be a bit sweeter.

Take the chia pudding out of the refrigerator and mix 2-3 tbsp of the raspberry sauce with the chia pudding to give it a pink colour.

If you want to layer the raspberry chia pudding in a glass start with the raspberry sauce. Just put all the raspberry sauce in a glass.

Next scoop at least 3-4 tbsp of the pink chia pudding with a spoon on the raspberry sauce. This will create a cushion for the remaining chia pudding and limit the blending of the layer.

Now add the remaining chia pudding. If the raspberry layer en chia layer do blend a little you can clean up the edged by pressing the pink chia pudding down with a spoon. Just slowly press the pink chia pudding over the raspberry sauce on the spots where you want the layer to look cleaner.

For the third layer scoop some coconut milk on top of the chia pudding.

For the finishing touch add some raspberries on top as garnish.

Enjoy!

12 februari 2021 0 comment

Breakfast Snacks

Frozen Blueberry Yogurt Bars

by kimchicooking 11 februari 2021

written by kimchicooking

If you’re looking for a grab and go breakfast. You’ll have to try these frozen Blueberry Yogurt bars. Not only are they super easy to make. It’s also almost like eating dessert for breakfast. The granola layer gives the bars an amazing crunch. While the yogurt and blueberries give the bars a creamy and refreshing taste.

These Frozen Blueberry Yogurt Bars are also a really nice snack. Just slice some smaller pieces and grab a bar whenever you’re feeling a little hungry.

How to make vegan frozen blueberry Yogurt bars?

Vegan Frozen Blueberry Yogurt bars are really easy to make. First you’ll have to prepare the granola layer. Simply mix the oats, dates and nut butter in a food processor until everything is combined.

Next take the granola out of the food processor and put it in a baking pan. Because I was using a glass baking pan I didn’t put any parchment paper at the bottom. But for most baking pans I do recommend adding some parchment paper because you don’t have the risk of damaging the pan or ruining the yogurt bars because they are sticking to the bottom.

Spread the granola in the baking pan and make sure you press the granola really well. This will prevent the bars from falling apart.

When the granola layer is ready you can add any yogurt you like. I’ve used a soy yogurt.

Now the only thing left is to add the blueberries. You can use frozen or fresh blueberries. Heath them up for a minute in a sauce pan. By heating the blueberries you’ll get a little juice that will give your blueberry yogurt granola bars a pretty purple colour.

Put the blueberries on the yogurt and make any pattern you like.

Freeze a couple hours or overnight and slice the blueberry granola bars in any size you want.

Frozen Blueberry Yogurt Bars
kimchicooking If you’re looking for a grab and go breakfast. You’ll have to try these frozen Blueberry Yogurt bars. Not only are they super easy to make. It’s also almost like… Breakfast Frozen Blueberry Yogurt Bars European Print This
Serves: 12 pieces

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

170g Oats
10 Pitted dates
200g Almond butter
500g Plant based yogurt
150g Blueberries

Instructions

Blend the oats, dates and nut butter in a food processor until everything is combined.

Layer parchment paper in a baking pan.

Take the granola out of the food processor and put it in a baking pan. Spread the granola in the baking pan and make sure you press the granola really well. This will prevent the bars from falling apart.

Spread the plant based yogurt on the granola layer.

Heath up the blueberries in a sauce pan for a minute. You want to end up with soft blueberries and a little juice.

Spread the blueberries and the juice over the plant based yogurt. Make any pattern you'll like.

Freeze for a couple hours or overnight.

Enjoy!

11 februari 2021 0 comment

Desserts

Chocolate Strawberry Rose Bouquet

by kimchicooking 5 februari 2021

written by kimchicooking

Surprise your loved one (or yourself ) with this beautiful chocolate covered strawberry rose bouquet for valentine’s day.

For this recipe/gift you’ll have to prepare two things. First the chocolate strawberries and second the roses for the bouquet. You’ll also need some floral foam and a box for the bouquet.

Tip: make the bouquet the day before or on the same day. Since the strawberries won’t be refrigerated you shouldn’t wait too long before eating the strawberries.

How to make Chocolate covered Strawberries?

Chocolate covered strawberries are quite easy to make. You’ll only need strawberries, your favourite chocolate and a few satay sticks. I also recommend using something to lift your strawberries while they’re drying.

To melt the chocolate you’ll have to use a technique called au bain-marie. Which means you place a pan or a heath proof bowl in another pan with hot water. This is the perfect technique to melt chocolate because there is no risk of burning the chocolate. Which can happen if you melt the chocolate in the microwave or directly in a pan.

Tip: don’t let the water boil. The water doesn’t need to boil for the chocolate to melt and the boiling water may spill over in the bowl or pan with chocolate.

How to decorate Chocolate Strawberries?

You can decorate the chocolate strawberries any way you like. I decided to go for a gold theme since I had some edible gold dust laying around. And gold goes really well with the red of the roses.

I covered a few strawberries with gold hazelnuts and a few entirely with the gold dust.

Finding the perfect roses for a Strawberry Rose Bouquet.

Technically you can buy any roses you like for the bouquet. But the bouquet will look nicer with a few roses that are already open. How many roses you’ll need depends on the size of the bouquet and the amount you’re willing to spend on your bouquet. If you don’t have many roses you can always fill the bouquet up with chocolate strawberries.

Since roses can be really expensive I recommend asking the flower shop if they have any left over roses. The ones I used for this bouquet were actually left over and ended up being perfect for the bouquet. I got three large open roses and five smaller ones. I ended up putting the larger roses in the middle and the smaller roses on the side. These price for these roses was actually 75% lower so the entire bouquet ended up being cheeper and more fun than a classic bouquet of roses.

How to make a Chocolate Strawberry Rose Bouquet?

To make the chocolate strawberry rose bouquet you’ll need some floral foam and a water proof box.

Before you can start arranging the bouquet it is very important to soak the floral foam in water so the roses won’t dry out. it is also important to wash the roses since they’ll be in contact with food.

You can arrange the bouquet in any way you like. Don’t be afraid to re-arrange the strawberries and the roses if you don’t like the way the bouquet looks. Also make sure the roses are at the same height as the strawberries.

Make sure there are no large gaps. And your bouquet should look beautiful.

Chocolate Strawberry Rose Bouquet
kimchicooking Surprise your loved one (or yourself ) with this beautiful chocolate covered strawberry rose bouquet for valentine’s day. For this recipe/gift you’ll have to prepare two things. First the chocolate… Desserts Chocolate Strawberry Rose Bouquet European Print This
Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

100g Vegan Chocolate
14 Strawberries
14 Satay sticks
30g Crushed Hazelnuts
Edible Gold dust
9 roses
15 cm waterproof box
Floral foam

Instructions

Wash and dry the strawberries

Wash and dry the roses

Mix the crushed hazelnuts with 1 tsp of gold dust

Melt the chocolate au bain-marie

Put the strawberries on satay sticks.

Cover 4 strawberries with chocolate. Rotate the strawberry until the chocolate stops dripping. Cover these 4 strawberries immediately with the crushed hazelnuts. You can sprinkle the hazelnuts on the chocolate with a spoon.

When you have covered 4 strawberries with chocolate and hazelnuts let them dry and cover the remaining strawberries only with chocolate and let them dry as well.

When the chocolate is completely dry cover 3 strawberries with the gold dust. Just sprinkle the gold dust on the strawberries with a spoon.

Set the strawberries aside and soak the floral foam in water. Trim the floral foam if needed and put it in the waterproof box.

Now you can start arranging the bouquet. Re-arrange the bouquet if needed. And make sure there are no large gaps.

5 februari 2021 0 comment

Desserts

Heart Shaped Shortbread Cookies with Jam

by kimchicooking 5 februari 2021

written by kimchicooking

Shortbread cookies are my favourite homemade cookies. They are so simple, delicious and so versatile! Transform these simple cookies into the perfect DIY valentine’s gift by cutting out heart shapes and adding some strawberry jam.

How to make vegan shortbread cookies?

Vegan shortbread cookies are one of the easiest cookies to make. You’ll only need some plant based butter, four and sugar.

You can mix all the ingredients in a food processor or just knead the ingredients with your hands.

After you’re done kneading you can roll the dough into a ball. And put the dough in the refrigerator for 30 minutes.

Before rolling the dough don’t forget to put some flour on the surface and the dough-roller. You don’t want the dough to stick to the surface.

Roll the dough 3-4mm thick and cut out any shape you like. I made these cookies for valentine’s day so I decided to cut out heart shapes.

Bake the cookies 15-20 minutes on 220°C. The cookies should become a little brown. When you take the cookies out they’ll still be a little bendable but not soft. When the cookies cool off they’ll become crispy.

When the cookies are cooled off you fill them with a strawberry jam if you want a red colour. Or your favourite jam if you’d like to have some other colours.

Heart Shaped Shortbread Cookies with Jam
kimchicooking Shortbread cookies are my favourite homemade cookies. They are so simple, delicious and so versatile! Transform these simple cookies into the perfect DIY valentine’s gift by cutting out heart shapes… Desserts Heart Shaped Shortbread Cookies with Jam European Print This
Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

300g flour
200g Plant based butter (cold)
100g sugar
Strawberry Jam

Instructions

Slice the butter in cubes and knead the butter, flour and sugar until everything is mixed well and you can make a ball.

Put the dough in the refrigerator for 30 minutes

Spread a little flour on the surface you're going to roll the dough on

Take 1/4th of the ball and start rolling the dough until it's 3-4mm thick

Cut out some larger heart shapes. Put half of them on a baking tray. And cut out smaller heart shapes out of the remaining hearts. Place those on the baking tray as well. Be careful not to break them.

Repeat the process for the remaining dough. You can roll the dough multiple times. So also use the parts that are left when you're cutting the shapes.

Bake the cookies approximately 15-20 minutes on 220°C . The cookies should become a little brown. When you take the cookies out they'll still be a little bendable but not soft.

Let the cookies cool off completely

Spread some jam on the whole hearts and place a heart cookie with the heart shaped cutout on top.

Enjoy!

5 februari 2021 0 comment