Bean salad with pears

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Happy Wednesday loves! I finally have a new post with you that isn’t filled with iPhone photos. Last night I made a bean salad with pears – a family recipe that we’ve been doing for years. I love, love, love salads of all kinds in summer and when I saw the beans the other day at the supermarket I couldn’t resist but buy them to make a different kind of salad for the evening.

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Here is what you need for the salad

500g of fresh beans
1 onion
a handful of cherry tomatoes
2 pears

and this is what you need for the salad dressing

¼ of the previously mentioned onion
1 teaspoon vegetable broth
hot mustard
lemon juice
agave syrup
balsamico

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Preparing the salad

1) cut the ends off the beans, wash them and place them in the pot to steam them (for about 20 minutes)
2) quarter the tomatoes, cut the pears and onion

Making the salad dressing

1) boil some water
2) place a teaspoon of vegetable broth in a shot glass (or similar size) and fill it with boiling water
3) place about ¼ of the onion into a small bowl and top it with the hot vegetable broth
4) add about 1 tablespoon hot mustard (or less if you do not like it spicy), as well as 1 teaspoon of agave syrup
5) mix up everything and add in about 1 tablespoon of balsamico – now taste the dressing, and add some fresh lemon juice until you find your perfect taste of it

Once the beans are ready and cooked

1) pour off the water
2) rinse the beans with ice-cold water and let them cool off for a while (let’s give them 15 minutes)
3) place them in a large bowl and add the ¾ left onion, the cut pears and tomatoes
4) now it’s time to add the dressing – and mix it well

I would let it sit for another 15 minutes, then stir the whole salad once more and give it another short sit. The lonoger you wait (1-2 hours), the better it will taste.

Voila – now it’s time to serve the salad with whatever pleases you most. The salad was made for two this evening, though we have another portion which can be eaten tomorrow. The salad will last you a couple of days if placed in the fridge, though I personally only eat things for (max.) 2 days in a row.

As you can see in my last post (sorry – it got a little dark then), I’ve added some meat to the dinner. It always gives me this extra bit of satisfaction when it comes to food.

Now it’s your time! Have you made bean salad before, or do you have different ingredients to it? Wishing you all a lovely continuing day. xo

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Gluten- & Dairyfree Banana Bread

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Good morning folks and happy Wednesday! Some of you might have seen me sharing my ‘in the making’ baking picture of my Banana Bread on my Instagram. I love banana bread – I used to make banana cake all the time actually. Then I wasn’t allowed to have any gluten and my old recipe fell into dust. I’ve been thinking of making a similar recipe the past weeks on a constant now, so this past weekend I finally tried out throwing in some ingredients. It worked – the banana bread is absolutely delicious. I’ve had it in the mornings for breakfast with either egg or avocado and some fruit. I’ve decided to call it banana bread rather than cake, because it really is more like bread: the texture is too similar.

Not only is this bread gluten and dairy free, but also quite healthy. It has a little bit of sugar in it, I admit, however all other ingredients are organic and natural. So if any of you are interested in trying out this delicious and easy-to-make banana bread, here is what you need:

– 4 ripe bananas
– 1 ¼ cups of ground hazelnut
– 1 ¼ cups of buckwheat flakes
– 1 ¼ cups of buckwheat wholemeal flour
– 1 egg
– ½ cup of brown sugar
– ¼ of golden syrup / agave syrup
– ½ tablespoon cinnamon
– ¼ tablespoon baking powder (gluten free)
– 5-8 drops of pure vanilla / or one fresh vanilla
– 4 tablespoons of coconut oil
– ¾ cups almond milk

bake at 180°C / around 355 F, for about 45 minutes

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You want to start by peeling the 4 bananas and mashing them well until you get what you see on the bottom left corner of the above picture. I used my kitchen machine for the mashing as well, as I couldn’t be bothered to do it by hand. It is however also possible to mash them well with a fork, should you not have a kitchen machine available. Once mashed well, add all the other ingredients, starting from the hazelnut up until the almond milk. Some prefer to adding one ingredient after another and then mixing it all up everytime you have added something. Please feel free to try that as well, however, I admit I am too impatient for so much work when it comes to baking.

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Once you have mixed and mashed everything well, you will end up with a semi-fluid dough as (again) the third picture above. You are now ready to fill in into the baking dish. I used a regular rectangular one for this bread made out of special silicon. If you do not have one made out of silicon, do remember to grease the form well with butter or use baking paper instead.

Now place the filled form into the pre-heated oven and off you go – I used the time for working out at home actually. After about 45-50 minutes the banana bread was done and I can tell you my apartment smelled delicious. I let it cool off for around 20 minutes before taking it out of the form but I couldn’t wait to try it while it was still warm. One hint I can give you if you prefer it warm at all times: the microwave. If you have one and feel like having a warm slice, just pop it in for about 20-40 seconds (depending on how hot it turns) and voila, as if fresh out of the oven. The bread should hold around one week if you keep it open, however it is also possible to freeze the rest for later use.

Voila: done is your gluten and dairy free banana bread! For anyone wanting to try it out and post about it,  I would love to hear how it turned out, what you changed or what you ate it with in the mornings. Feel free to add #StylePhantomrecipes to your instagram photos and I will make sure to check out what you have posted! xo

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Smoked Salmon, Avocado-Egg and Salade

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Happy Wednesday! The time goes by so fast again – though especially this week it’s been super busy. I am running from meeting to meeting on a daily basis and tomorrow till Friday I’ll be in Geneva for meetings. I have meetings planned all day tomorrow, though a lovely dinner in the evening that I am quite looking forward to. I’ll then sleep over at my best friends place, whom I still haven’t visited there – shame! Now it’s last minute because she will be moving in with her boyfriend in March – so cute, so cool! Then Friday I will be exploring the city with a friend – really excited about that one as well. He knows Geneva much better than me, so will be able to show me around a bit. I would bet though that I will be getting stuck at some Café, if the weather continues to be snowy and cold. Some calm time after all these meetings is always a good idea, though I’m afraid my inbox will be packed everytime I check it.

Now, here’s another post to what I like calling: Eating in Style. My obsession with avocado and all one can do with it still has not ended. Tonight I made dinner for dad and myself: avocado-egg topped off with smoked salmon, salade and apple pieces as well as slices (for decoration purposes, of course). He is leaving again tomorrow evening, so I thought I would treat him with an extra “pretty” dinner – and myself!

The avocado-egg mixture is not a new recipe, and to be honest one of the most simple things to do. It takes absolutely no time whatsoever, yet is absolutely delicious – I have made it previously so you can find it here. Recently I have not only been obsessed with avocados but also with salades again. I ate salades almost daily in summer – I don’t know, but due to the weather it seemed to fit perfectly. With the start of autumn and therefore the cooler temperatures I felt as if I wanted warm dinners and switched over to soups and vegetables mostly (given that I have chicken or other meat almost for every lunch – big, big meat lover here!). Since the beginning of the year however, I have gotten the need for salade again. It might be because of the daily chicken and vegetables for lunch (during the week), so I enjoy something lighter and cooler in the evening. And there are so many variations one can make with salades!

I love having a little fruit with it – I always have the feeling it gives me the right amount of vitamins for a little boost towards the evening and for my body to use during the night. For these two plates I used one apple. I try including proteins every evening too: Here I added 2 eggs into the avocado-egg mixture and half an egg on the salade for both plates. On other nights I sometimes snack on a few almonds after dinner. And salmon – well, I love salmon in general and since I was super hungry after work I decided to treat us with a rather large dinner tonight. Top it off with some olive oil and vinegar et voila: Dinner is ready!

Now I’ll start packing my small suitcase for Geneva, might need to write one or two more emails for work, prepare my Chia-pudding for breakfast and then I’ll try getting an early nights sleep. I haven’t been sleeping all too well the past nights – thoughts kept me up a lot, however tomorrow I need to be in the car by 7am. Therefore I should probably awaken at around 6am – way too early for my taste! I hope you’re all having a great evening. xo

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Sorry if the quality isn’t at it’s best: I did these all with my iPhone, because I was too hungry to wait and take “professional” photos. :-) 

Beauty Talk : Beach Tan

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Happy Friday everyone! I found this webcam image on my computer and thought I’d share it with you. I get a lot of questions from people (also when out shopping), if I was on vacation. In fact, I wasn’t – however, I was in a 2min tan-shower and I believe the price is so worth it. I started the spray-tan late last year, first time round in November I believe it was. I absolutely love it now. The photo is from one of my first times – so actually I’m not even quite that tanned anymore, as I chose a slightly lighter shade to make it look more natural. I remember in the beginning I wasn’t all too sure and was much darker – it really didn’t fit my natural skin tone, nor my hair color. This photo is actually not all too correct – the lightning isn’t natural and my tan looks darker than it usually is. I’ll share another tanned one with you soon, though!

I’m usually the white bread between everyone else – literally, I am so pale in winter. This way I look much healthier and well, just like I came back from holiday. The best thing, I almost feel like I just had a short holiday when I come back from my spray tanning session. I do it around about every 10 days, sometimes stay pale in between though. So far I’ve done it in Kaarst (Germany) once but generally I go BeautySpace right near the main station in Zurich. It’s the most practical when I finish work – I jump into my short shower and then head back home.

Before trying spray-tan the first time I highly recommend you to read the before & after instructions. A good peeling the day before is a must and you shouldn’t use any perfume or body lotions on the day of the spray. So far I have only tried out the clear-spray, meaning the tan slowly comes after 6-8 hours. I usually just put on a bathrobe at home (don’t wear satin or do anything to make you sweat!) and lie down. It’s my lazy evening of the week – it’s great! Upon awakening I am a new me – a tanned me. I always feel so much more relaxed all of the sudden.

Not only does it look pretty: it feels pretty. Can something even feel pretty? What I’m trying to say is that the spray-tan literally hydrates the skin. Since I want the tan to hold as long as possible I tend to cream my body much more the days after, which gives even more hydration to the skin. A must-do when it’s cold outside and the skin is longing for some water re-fills. Secondly, I barely need any make-up. The make-up I usually wore in winter (foundation and whatnot) was basically to cover up the paleness – not needed anymore! All I need is my mascara, some bronze powder and/or rouge and voila, I’m done within 10 minutes in the morning. Which is amazing, since I also love sleeping in as long as possible.