Cauliflower (No)Curry Noodles

Portion: 4
Prep time: 5 min

Cooking time: 10 min
Calories per portion: 495

Boiled Noodles Curry Paste Tomato Ginger

200g cauliflower in pieces
300g egg noodles
1 medium sized onion
15g ginger, 3 garlic cloves
1/2 tsp turmeric & coriander
1 spoon tomato paste
250g coconut milk
1 spoon vegetable oil

Boil the Noodles and Cauliflower for 6-8 minutes in salty water.
In the meantime, start preparing the curry sauce by heating the oil for a minute then adding the finally chopped onion, ginger and garlic. Stir until golden. Then add turmeric, coriander, tomato paste and a tiny little bit of water (70ml or so) Stir from time to time and cook for 3-4 minutes.

The paste will start to thicken, you’ll know it’s time to add the coconut milk. Cook for another 5-6 minutes and stir occasionally. Drain the noodles and cauliflower, add them to the mix and stir gently.
Your awesome (no) Curry Cauliflower Noodles are ready to serve, Bon appetit!

Cauliflower curry noodles delicious #natcooks
Cauliflower Curry Noddles

You can add more turmeric and tomato paste to have a stronger flavor, and garnish with anything green you have (I used spring onion)
You can also substitute noodles with plain cooked or steamed rice.
Tip: If you like it a bit more saucy, just add 2 tablespoons of water.

Salmon with Creamy Sauce & Vegetables

Portion: 2
Prep time: 10 min

Cooking time: 20 min
Calories per portion: 395

350g Salmon
200g Potato
100g Carrot
200g Broccoli
100g Mushroom
80g Cooking Cream (7% Fat)
20g Starch
Salt, Pepper, Paprika to taste
1tsp Homemade Vegetable Paste

This recipe couldn’t be any easier! Steam cook all vegetables for 18 – 25 minutes. Add the salmon in the last 8 minutes, and make sure everything is well cooked before serving. Bear in mind that the recommended steaming time changes according to the size of cut vegetables.

Once the salmon starts to cook, in another pot bring 400g of water to a boil. Dilute the starch and homemade paste in 50g of room temperature and add it to water. Slowly start to add the cream and cook for 3-4 minutes while continuously stirring.

There’s so many ways you can assemble the dish, I find the below visually appealing, Guten!

Salmon, carrots, broccoli, mushroom, yummy, creamy
Salmon with Vegetables

Spaghetti with Marinated Salmon

Portions: 4
Prep time: 10 min

Cooking time: 15 min
Calories per portion: 460


400g salmon
200g spaghetti
300g leeks
1 lemon – juiced
1 tsp honey

20g soy sauce
1/2 tsp mustard
1 large sized onion
2 garlic cloves
10g sesame oil & 10g sunflower oil

First things first, heat the oven to 200 °C. Then make sure the salmon is bone free and cut it into 2*2 cms pieces. In a small bowl start preparing the marinade by mixing the soy sauce, mustard and honey then add the salmon and stir to make sure every piece of the salmon is well covered.
By now, the oven should be ready, place salmon on a parchment paper and bake 4 10-12 mins.

In one pot, start boiling the spaghetti (Follow instructions on the pack) Wait for 5 or so minutes then in another pot heat the sunflower oil then add the onion, garlic cloves and leeks and stir.

The color that screams “Ready for Spaghetti”

Once you’ve achieved the above color, the spaghetti should be done. Drain them well from water and add them to the leak mix. Add sesame oil and lemon juice, and keep aside. The salmon is also by now ready, all you need to do is to pick your favorite spaghetti plate and serve this delicious dish warm. Bon Appetit 🙂

Salmon Spaghetti citrus lemon taste with an Asian twist
The result

Easter bunny cake

Easter Bunny Cake

Portions: 12
Prep time: 10 min

Baking time: 50 min
Calories per portion: 300


200g butter
300g flour
4 eggs
20g milk
80g whipping cream

200g sugar
Pinch of Salt
20g baking powder
100g dark chocolate bar

First heat the oven to 180°C. Now using the hand mixer (something similar to –> mix butter, flour, eggs, milk, sugar, salt and baking powder at medium speed. Once done, fatten the inside of the mold with some butter, make sure it’s tightly secured then fill 3/4 of it with the mix. Bake for 50 min then remove the molds and place on cooling tray for an hour or so and only then remove the molds. You would want to see a golden color as the below:

The molds can be filled slightly less than shown
Easter bunny and Lamb freshly baked
The perfect golden color we are looking for

Break the chocolate bar into small pieces. Bring the heavy whipping cream to a boil then add the chocolate chips to it. As soon as the latter melts, remove and use to cover the cake before it thickens. Wait a few minutes for the ganache to cool down, and you are ready to serve.

If you’d like a lighter version, then melt the chocolate using a Bain Marie (basically using a big pot to heat water and placing a smaller bowl inside it to melt the chocolate) and using a brush cover the Easter bunny and the lamb with chocolate – once it cools down, it’s ready to be served. Enjoy and Happy Easter!

Easter baked Lamb covered with chocolate