My favourite veggie sushi roll

Hi again! For a few months now, I’ve been kind of obsessed with sushi. So much that I’ve started making my own. I always thought making your own sushi would be really difficult, but it’s actually not that hard if you know a few tricks. I’ve been eating vegetarian for quite a while now, and the few times a year that I eat sushi at a restaurant have been my only exception to that. However, I figured that when I’m making my own sushi, I might as well explore some vegetarian options. That’s how I came up with this delicious vegetarian sushi roll.

Ingredients

For the rice:
(sushi) rice*
rice vinegar / sushi seasoning*
salt
sugar
dried seaweed sheets (nori)*

Tools:
sushi rolling mat
plastic foil
a sharp knife

Fillings and toppings:
some fresh carrots
one ripe avocado
two or three eggs
one teaspoon of sugar
one tablespoon sesame seeds
chili flakes
soy sauce*
mayonnaise
sriracha sauce*
pickled ginger (gari)*
optional: sesame oil, lemon juice

 

* You can find these ingredients at an Asian supermarket, but some regular supermarkets have them as well.

How to make it

Preparing the rice

First, you need to cook the rice (I used this recipe for that). There’s a special kind of sushi rice*, but so far, I’ve just been using the rice that we have at home and that worked fine as well. It’s important to rinse the rice with some water before cooking it. When it’s done, I just put it in a bowl and I add some rice vinegar (that’s what makes it taste like typical sushi rice) and a little bit of salt and sugar, and I leave it to cool down for an hour.

Preparing the fillings

In the mean time, I prepare the fillings. I do the hot things first, so that they have time to cool down as well.

  • Sweet omelette: I mix some eggs (at least two, depending on how much sushi I’m making), a teaspoon of soy sauce, a teaspoon of water and a teaspoon of sugar. Then I try to do something like in this video, but it’s okay if it’s not perfect, because it’s going in a roll anyway. Then I put it in the fridge to cool down, and afterwards I cut it into slices.
  • Roasted sesame seeds: I just put some sesame seeds in a pan (without any oil) and I let them roast on low heat for about 10 minutes.
  • Spicy mayonnaise: I mix 1 tablespoon of mayonnaise, 1 teaspoon of sriracha sauce, and – optionally – also 1 teaspoon of sesame oil and a little bit of lemon juice.
  • Vegetables: I peel one or two fresh carrots and then I cut them in thin strips (sort of like this). I cut the avocado in half, then I carefully take of the peel and I cut the two avocado halves in thin slices.

Assembling the sushi roll

Set out all of your fillings on the table, as well as your bowl of rice, a bowl of water and a towel. Take your sushi rolling mat and wrap it in some plastic foil. Take a piece of nori that’s as wide as your rolling mat, and about 13 centimeter long. Usually, nori sheets are a bit longer than that, so you’ll probably have to cut off a bit. Put it on the mat with the rough side up. Use the bowl of water to make your hands wet (this will prevent the rice from sticking to your hands) and then put a layer of rice on the nori sheet. Cover about 10 centimeter lengthwise, leaving free about 3 centimeter. Next, put on a row of carrot strips, omelette slices, avocado slices, and spicy mayonnaise and sprinkle some roasted sesame seeds and some chili flakes on top. Then roll it up tightly, cut of the ends and cut it into pieces. It may be helpful to make wet your knife before, to prevent the rice from sticking to it.

(If you’re still not sure, take a look here for more instructions and illustrations.)

Almost done…

Serve it on a wooden plank or a nice plate. Pour some soy sauce into a dish and also add some mayonnaise, sriracha sauce and pickled ginger. Enjoy!


Recipe: pita bread with red bean sauce and feta

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"

When I was living in Ghent the past couple of months, I didn’t just study, I also spent quite some time exploring the wonderful world of cooking your own dinner. It’s not always easy to come up with new healthy and tasty dishes, but luckily there’s always the internet for inspiration. Two of my favourites are this Moroccan lentil stew (I always made it with couscous) and these brown bean sauce and avocado wraps that Loepsie shared on her blog. However, on one of my last days at my dorm, I came up with this random dish with all the things I had left in my fridge (among which some of that bean sauce) and I loved it! It’s very easy to make and all the nice fresh vegetables make it perfect for summer. Enjoy!

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"

Ingredients:

(for three people)

For the sauce:

  • one onion
  • some pieces of garlic
  • two carrots
  • one tomato
  • 250 grams of passata
  • 300 grams of canned red beans
  • some olive oil
  • some chili powder
  • a pinch of salt

Toppings:

  • lettuce
  • radishes
  • some garden cress
  • feta
  • avocado
  • cream cheese
  • pepper

and three pita breads per person.

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"

Instructions:

  1. Cut the onion and the garlic into small pieces and put it in a pan and add some olive oil. Put the stove on medium heath and stir every now and then until it’s cooked.
  2. Cut the carrots into thin slices (otherwise it’ll take them forever to cook) and dice the tomato. Add them to the pan.
  3. While the vegetables are cooking, you can prepare the toppings. Dice the feta and put some olive oil and some pepper on there (no salt, because feta tastes pretty salty already). Wash the radishes and cut them into slices. Cut the avocado and add som salt and pepper. Wash the lettuce and cut it into shreds. Cut off some garden cress.
  4. When de vegetables are done, add the passata. Put the beans in a strainer, rinse them off and then add them ass well. Let the sauce simmer a little longer, and then it’s done!

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"

  1. Heat up the pita breads in a toaster (or in a frying pan: on medium heath, otherwise they’ll get burned). When they’re done, cut them open, spread some cream cheese in there, take some sauce and top it off with some lettuce, radishes, avocado, garden cress and feta. Done!

rougeimaginaire: "Recipe: pita bread with red bean sauce and feta"


Lime & ginger

rougeimaginaire: "Lime & ginger" - a recipe for lime and ginger water

rougeimaginaire: "Lime & ginger" - a recipe for lime and ginger water

Hi! I’m all wrapped up in the history of the Swedish book market (my first exam is on Monday!), but I found some time to share my current favourite drink: sparkling water with ginger and lime juice :) I came up with this a week or two ago, and now it’s my go-to drink when I’m watching New Girl or the old Pippi Longstocking episodes in the evening. It’s really easy to make and it takes almost no preparation.

You will need:

  • sparkling water
  • 1 lime
  • a piece of fresh ginger
  • some ice cubes

How to make it:

  • Grate some ginger and squeeze out the juice into a glass. Add some lime juice.
  • Fill the glass with sparkling water and add some ice cubes.
  • Garnish with a slice of lime.

I hope you like it :) Also: good luck to everyone who also has exams! (And to the rest of you: enjoy the beginning of the summer!)


Recipe: soft and tasty scrambled eggs

rougeimaginaire: "Recipe: soft and tasty scrambled eggs"

Happy New Year, everyone! Let’s start the year with some food! I never thought I’d write a recipe for eggs, because they’re one of the easiest things to make. However, I have been trying to mix things up a little bit and came up with an improved version for my regular scrambled eggs, and I liked it so much that I thought I’d share it with you. Eggs are one of my favourite things to eat for lunch, because they’re filling, healthy and just delicious :) So let’s get started!

rougeimaginaire: "Recipe: soft and tasty scrambled eggs"

What do you need?

  • one egg
  • some cream cheese
  • about two tablespoons of milk
  • some fresh spring onions or chives
  • some fresh parsley
  • some red onion (you can also use a different kind, but I like this one because the taste is a little bit softer, and it creates a nice colour combo with the green herbs)
  • pepper and salt
  • two slices of bread
  • some butter or vegetable oil to fry the egg (I prefer a this kind of butter made from vegetable oil)

How to make it:

  1. Start by putting the bread in the toaster. I want to toast and the eggs to be done at the same time, because it tastes best when it’s still hot. I usually toast my bread for four minutes, so before I start working on the egg, I put it in for two minutes, and then another two minutes when I start frying. It’s all about timing!
  2. Next, I take a couple of very thin slices from the onion and chop them into pieces. I also take some parsley and a piece of spring onion or chive and chop that up as well.
  3. After that, I put the egg in a bowl, add a little bit of milk to make it smoother, and then I whisk it until it’s smooth. I also add som salt and pepper.
  4. Then I take a nice scoop of cream cheese, add it to the bowl and whisk it up some more. It won’t blend that well, but that’s okay.
  5. Before I start frying the egg, I put the toaster on for another two minutes.
  6. Then I put some butter and fry the onions a little bit before I add the egg mixture. Then I quickly add the green herbs and start mixing it up until it looks done.
  7. Then, I put the eggs on the toasts. Enjoy!

Cold-brewed iced tea

rougeimaginaire: "Cold-brewed iced tea"

rougeimaginaire: "Cold-brewed iced tea"

I have a new love and it’s called cold-brewed iced tea. Well actually, it’s not that new, it’s just the improved version of the mint and lemon water I talked about a few weeks ago. Having something refreshing to drink is especially nice when it’s 30°C outside and you have to stay inside to work on your thesis (which is what I’ve been doing most of July). I’ve been making this for a few weeks now, so I think it’s about time I share this recipe with you.

WHAT DO YOU NEED?

Your favourite kind of tea! You can use teabags, but loose tea or fresh herbs are good too. These are the ones I like:

  • mint and green tea
  • jasmin and green tea
  • fresh mint, basil and loose green tea
  • a mix of loose tea that I bought called ‘fresh breeze’ (with elder blossom and nana mint)

One liter of water

HOW TO MAKE IT:

Fill a jug or a bottle with cold water, add your tea, and leave it in the fridge overnight. If you like, you can make it sweeter by using sugar syrup, honey, or whatever you like (I would use something liquid though, because plain sugar won’t dissolve that well in cold water).

Since you don’t boil the tea, it won’t taste as bitter as usual (which is something that happens sometimes with green tea or jasmin tea), and because you let it steep for so many hours, it will still have enough taste. And it’s just a lot easier to make.

Happy sipping :)


Recipe: lemon and mint water

rougeimaginaire: "Recipe: lemon and mint water"

Ik heb een nieuw lievelingsdrankje: water met citroen en munt. Lekker, gezond, en heerlijk verkoelend op warme dagen als deze :) En het is ook nog eens supermakkelijk te maken. En eigenlijk ik vind het bijna net zo lekker als de ijsthee die ik vorig jaar altijd maakte.

Zo maak je het:

Neem wat verse muntblaadjes en spoel ze even af onder de kraan. Neem een citroen en snij er twee schijfjes af. Doe de muntblaadjes en de citroenschijfjes in een kan, en vul die verder met water. Zet de kan een uurtje in de koelkast. Klaar! :)

I have a new favourite drink: water with lemon and mint. It tastes nice, it’s healthy and it’s super refreshing on hot days like these :) Oh, and it’s also super easy to make. And actually, I like it almost just as much as the iced tea I used to make last year.

How to make it:

Take some fresh mint leaves and rinse them under the tap. Take a lemon and cut of to slices. Put everything in a jug, and fill it up with water. Put it in the fridge for about an hour. Done! :)


Lördagskaffe

rougeimaginaire: "Lördagskaffe"

rougeimaginaire: "Lördagskaffe"
Espresso – cappuccino – caffè latte con panna al modo di Hanne

Als ik thuis ben, drink ik in de namiddag graag koffie met mijn ouders, en gisteren maakte ik er weer iets speciaals van: espresso voor mijn papa, cappuccino voor mijn mama, en voor mezelf een latte met slagroom :)

When I’m at home, I like to have a cup of coffee with my parents in the afternoon, and yesterday I made a special effort and made an espresso for my dad, a cappuccino for my mom, and a latte with whipped cream for myself :)


Recipe: Carrot cake

rougeimaginaire: "Recipe: Carrot cake"

Nu het bijna Kerstvakantie is, leek het mij wel een fijn idee om nog eens een recept te posten. Eentje dat extra fijn is tijdens de winter: wortelcake :) Het klinkt misschien gek, maar iedereen die het heeft geproefd weet dat het heerlijk smaakt. Je proeft de wortel niet erg terug, maar het maakt de cake wel lekker smeuïg. Verder zorgen de kruiden ervoor dat het een heerlijke winterse cake is, en de topping maakt het helemaal af. Ik vind het in elk geval heerlijk. Veel plezier! :)

Now that Christmas is almost here, it seemed like a nice idea to post another recipe. One that’s extra nice when it’s winter: carrot cake :) It may sound a little strange, but anyone who has tasted it knows that it actually is delicious. It doesn’t really taste like carrots, but the carrots give the cake a nice and smooth texture. The spices make it perfect for winter, and the topping makes it even more delicious. Have fun! :)

Dit heb je nodig:

a) voor de cake

  • 280 g bruine suiker
  • 180 ml zonnebloemolie of frituurolie
  • 3 eieren
  • 200 g zelfrijzende bloem
  • 2 theelepels kaneel
  • een stukje verse gember
  • 1 theelepel gemalen kardemom
  • 300 g geraspte wortelen
  • 100 g gehakte of gemalen walnoten
  • een beetje boter om de bakvorm in te vetten
  • een bakvorm

b) voor het glazuur

  • 100 g roomkaas (bijv. Philadelphia)
  • 25 ml volle room
  • 50 g poedersuiker
  • een beetje citroensap

You’ll need:
a) for the cake

  • 280 g of brown sugar
  • 180 ml of sunflower oil
  • 3 eggs
  • 200 g of self-rising flour
  • 2 teaspoons of cinnamon
  • a piece of fresh ginger
  • 1 teaspoon of cardamom
  • 300 g of grated carrots
  • 100 g of chopped walnuts
  • a little bit of butter to grease the baking tin
  • a baking tin

b) for the frosting

  • 100 g of cream cheese
  • 25 ml of full cream
  • 50 g of powdered sugar
  • a little bit of lemon juice

rougeimaginaire: "Recipe: Carrot cake"

Zo maak je het:

  1. Verwarm de oven voor op 180°C.
  2. Meng in een kom de suiker met de olie. Voeg dan één voor één de eieren toe. Roer met een klopper alles goed door tot het een egaal mengsel wordt.
  3. Rasp wat gember tot je ongeveer een theelepel hebt en voeg dat toe.

Directions:

  1. Preheat the oven on 180°C.
  2. Put the sugar and the oil in a bowl. One by one, add the eggs. Mix everything with a beater until it’s an even mixture.
  3. Grate a little bit of ginger, until you have about a teaspoon of it. Add it to the mixture.

rougeimaginaire: "Recipe: Carrot cake"

Deel 2:

  1. Voeg een theelepel gemalen kardemom toe. Als je kardemompeulen hebt, kan je een vijzel gebruiken om die te breken. In de peulen zitten kleine zwarte zaadjes, en dit is wat je nodig hebt. Gebruik een mixer om de zaadjes fijn te malen. Voeg dit toe aan het mengsel.
  2. Voeg de kaneel toe.

Part 2:

  1. Add one teaspoon of cardamom powder. If you have cardamom pods, you can use a mortar to break the pods. Little black seeds will come out, and this is what you need. Use a blender to cut the seeds into little pieces. Add it to the mixture.
  2. Add the cinnamon.

rougeimaginaire: "Recipe: Carrot cake"

Deel 3:

  1. Voeg nu de bloem toe, en roer tot er geen klonters meer in het beslag zitten.
  2. Rasp de wortelen en doe ze erbij.
  3. Hak de walnoten in kleine stukjes. Je kunt dit gewoon met een groot scherp mes doen, maar ik vond het gemakkelijker om dat met de mixer te doen (dit werkt een beetje op dezelfde manier als een blender). Doe ze erbij en roer dan alles nog eens goed door.

Part 3:

  1. Add the flour and mix it well.
  2. Grate some carrots until you have about 300 g. Add this to the mixture.
  3. Cut the walnuts in little pieces, add them to the the mixture and mix everything together.

rougeimaginaire: "Recipe: Carrot cake"

Deel 4:

  1. Vet de bakvorm in en doe het beslag erin.
  2. Zet de bakvorm in de oven en laat de cake 45 à 60 minuten bakken.
  3. Ondertussen kan je het glazuur maken. Meng eerst de roomkaas met de room en voeg daarna de poedersuiker en het citroensap toe. Roer alles goed door elkaar met een klopper en zet het dan in de koelkast terwijl je wacht tot de cake klaar is.
  4. Kijk of de cake goed is. Het is de bedoeling dat hij niet meer nat is vanbinnen, maar hij mag best nog zacht zijn, want hij wordt nog harder wanneer hij afkoelt.
  5. Laat de cake een kwartiertje afkoelen. Haal hem dan uit de vorm en leg hem op een groot bord of op een schaal.
  6. Smeer dan het glazuur erop.
  7. Snij de cake in stukken en trakteer er je vrienden of familie mee. Smakelijk! :)

Part 4:

  1. Grease the baking tin and cover it with some flour. Now, put the mixture in the baking tin.
  2. Put it in the oven for 45 minutes to 60 minutes.
  3. Meanwhile, you can make the frosting. First, mix the cream cheese with the cream. Then, add the powdered sugar and the lemon juice. Mix it well with a beater, and then put it in the fridge while you the cake is still in the oven.
  4. Check the cake. It should be still a little soft inside, but not wet. When it cools down, it will become a little more firm.
  5. Let it cool of for fifteen minutes. Then, take it out of the baking tin and put it on a large plate.
  6. Put the frosting on the cake.
  7. Cut it in pieces and treat your friends or family. Enjoy! :)

rougeimaginaire: "Recipe: Carrot cake"