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Happy end-of-the-week! Finally it’s Friday again – and I am oh-so-lookig forward to this weekend, to simply sleeping in and simply do nothing. Quite frankly, that will of course not happen, as I always have stuff to do. I am snuggling up with a friend today, having a cozy night, will need to work on uni today and tomorrow, am having lunch and or coffee with one of my besties tomorrow who’s visiting from Geneva, am going out tomorrow evening (Karma Kaufleuten, here we come!), and then hopefully I can relax a bit more on Sunday. The good thing is, however, I can sleep in. Yesterday it was one of my (other) besties birthdays here in Zurich so we celebrated quite a bit and the evening was longer than I expected. Waking up this morning really wasn’t as easy-going as I had hoped before.

My birthday was on Tuesday – yay to being 24! Though honestly, I don’t feel any different – and not to my surprise, people still think I am super young (often expect me to be a few years older – hopefully don’t look old though?!). Last Friday I had driven to Düsseldorf (Germany) as I had mentioned in my last post and stayed until Wednesday, so I spent my birthday there with my family, had a cozy day, and believe it or not – still worked and had my uni stuff to do. It was absolutely fine though, and I’m glad I spent my birthday rather quiet this year. I had made an amazingly yummy apple cake the night before, of which I will share the recipe with you in my next post. I only got to eat 2 smaller pieces (it’s quite small, though I guess my hips thank me anyway), yet I cannot wait to make it one more time sooner or later. The apple-season basically just started and I am excited to make all I can with them. Tonight I will actually work on a pumpkin-apple recipe. Can you guess what? I’ll surely share it with you if all turns out proper (crossing fingers!), so stay tuned on that one.

Till then, I wish you a lovely weekend! xo

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ps. How cute are these copper squirrels, please? I am totally in love with them – and also got them at Loods 5!

Beetroot inked Risotto with Apple

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Happy Saturday! It’s finally weekend, which means I actually have time to cook dishes that take more than 15 minutes – or maybe I’m just too lazy during the week. I’ve been wanting risotto all this week for some reason, it just really caught me. Instead of doing the normal risotto as I know it from home, I wanted to be a little more creative. It turned out to be a beetroot inked risotto with apple pieces – and let me tell you, it was fabulous! Thankfully I documented most of the cooking on a little paper so that I can now share with you the recipe.

Today is one of those days were I am cooking for myself – yes, lonely me haha. I normally make risotto for two, or in general almost every recipe. I always have someone eating with me and if not, I usually keep it for the next day. A small prepartion meal so to speak. Now, risotto is one of those meals I do not eat the next day – don’t ask me why, I am sure you can! Somehow it’s one of these dishes though, that I do not eat the next day – maybe it’s the texture after having to re-heat it?

This recipe is there for one (rather large) portion, and you would need to double it accordingly to make two.

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What you need for one portion

¼ of a medium sized onion
80g Risotto

50ml red wine
150ml vegetable broth
50ml beetroot juice
1 medium sized beetroot (pre-cooked)
½ apple
1 ½ – 2 cm fresh ginger
salt & pepper
1 ½ tablespoons of olive oil

about 10-15 min. preparation time and around 20-30 cooking time

What you need for the topping / ie. the apple slice decoration

2 slices of apple (as seen on the pictures)
1 tablespoon agave syrup 

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What to do

1) cut the onion, beetroot and apple into small pieces (makes sure to keep some apple rings if you want to decorate your food)
2) place the olive oil into the pot, together with the onions and risotto
3) make sure to stir it well, so that the onions do not burn and turn dark brown
4) once the risotto is rather see-through in it’s color, add the red wine on top to deglaze it
5) mix the vegetable broth and beetroot juice together, and add about a 1/5 of the juice to the risotto
6) grate the ginger over the pot, add the apple and beetroot pieces and stir it well 
7) once most of the juice is soaked up from the risotto, add another 1/5 to it
8) you do not need to stir it all the time – let it sit and stir it once after adding more juice
9) repeat step 7 until the glass is empty
10) add some salt and pepper to your risotto and try a small spoonful – is it ready yet?

If you want

1) it more spicy
add some more ginger and pepper
2) it less spicy
add some more beetroot juice or 1-2 tablespoons of agave syrup

If you want to decorate your plate a little

1) heat up a small pan with the agave syrup
2) place the apple slices into the pan and let the agave syrup soak up for 2-3 minutes
3) flip the apple slices and repeat the soaking

 

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Voila, now you can

1) decorate your plate and enjoy, or
2) call your guests – bon appétit! 

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As always, I would love to hear your opinion if you’ve tried it out – or, if you have some other great suggestions to spice up the recipe a little more! Make sure to add #StylePhantomrecipes when reposting it on Instragram or linking up your version of it, so that I don’t miss out on your creation. :)

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Homemade Wild Garlic Pesto

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Oh Sunday, why are you almost over already? I really wish I had a day between Saturday and Sunday sometimes – there is always so much I would like to do and so little time in the end! Today I treated myself with some gluten free pasta for lunch, I have not had that in forever! I topped it with some delicious wild garlic pesto which I made earlier this week – and quite honestly, I can barely get enough of it. So I thought I’d share the recipe with you, for those interested in making some as well. It’s not just great with pasta, but literally: on everything. I’ve had it over my rice crisp avocado breakfasts, over my asparagus, even in combination with an apple salad (so good!).

Last Monday I took a walk through the forest when I discovered wild garlic growing everywhere – everything was green; it was breathtaking and the smell.. amazing! In the midst of the garlic fields were quite a few people, already collecting this delish’ herb, and so of course I had to join in. Now making wild garlic pesto is probably among the easiest recipes to-do, and for me, as always; gluten free and diary free.

As always, I’d love to see your versions of it – so make sure to add #StylePhantomrecipes when reposting it on Instagram or similar and I will surely check it out!

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What you need

A large handful of fresh wild garlic (measured 175g)
½ cup of cashews (measured 75g)
½ cup of cold pressed olive oil
some sea salt
extra olive oil to cover up

What to do

1) take the stems off the garlic leaves and half them
(or find the appropriate size to fit in your blender)
2) wash the garlic quickly once
(you want to make sure that the garlic doesn’t absorb too much water, to not loose taste)
3) one handful after another, blend the garlic until a thick, green paste is achieved
4) add the cashews and olive oil and start mixing again
5) once you have a soft texture, add a sprinkle of sea salt and let it mix one last round
(you can always add more oil if needed)

Voila, now you can either

1) eat it directly with some pasta or another dish
2) add some more parmesan into it if you wish
3) fill it up into a mason jar and seal the top until all of the pesto is covered in olive oil
(this is needed for the pesto to not dry out, keep its taste and most importantly, stay fresh up to 3-4 weeks in the fridge)

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Now, how hungry are you after these pictures? I really wouldn’t mind another round.. :-)

Wishing you a lovely Sunday xo

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Quinoa Summer Salad

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Oh, Sunday! I can’t believe it’s already Sunday afternoon – thank god it’s a public holiday tomorrow in Zurich and I can enjoy another day off! Free time means I have time to cook and prepare meals for the upcoming week – and try out new recipes like this one! I love, love, love quinoa – it’s absolutely delicious and can be used in so many ways it’s crazy. Now that the sun is out and the weather is amazingly warm again (cross fingers that it stays!), I start having salads more often. It just feels right, so fresh, when it’s warm outside. Instead of the boring leaf salads I try mixing it up from time to time and decided on making a quinoa salad this weekend using my favorite ingredients.

As always, this recipe is gluten free and diary free – even vegan this time around!

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What you need

1 cup quinoa
1 avocado

cilantro
1 cup crushed cashews
2 lemons
4 ripe tomatos 
1 tablespoon golden syrup (you can also use agave or any other syrup you like)
3 tablespoons cold-pressed olive oil

What to do

1) cook the quinoa with 2 ½ cups of water and the juice of 1 lemon
2) cut the avocado, cilantro, and tomatoes 
3) crush the cashews if you have whole ones and place them in a heated pan
4) add the golden (or any other) syrup to the nuts and roast them for 3-4 minutes on mid-temperature until they reach a nice gold brown color
5) once the quinoa is cooked, add all the previously mentioned ingredients and mix it up with a spoon
6) add the juice of the second lemon and the olive oil – now mix everything one final time

Voila, now you can

1) eat it directly, whilst it is warm or 
2) let it cool in the fridge for an hour – it’s when the salad starts really soaking in all tastes (& tastes amazing!)

For serving purposes I like adding some fresh mint leaves on top – it not only looks great, but gives the whole salad another fresh taste kick!

As always, I’d love to see your versions of it – make sure to add #StylePhantomrecipes when reposting it on Instagram or similar!

With that, I wish you a deliciously spent Sunday. 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. :-)