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Incredibly Quick & Easy Tomato Soup w/ Caramelised goats Cheese Bread

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Tomato soup in winter? Yes that’s possible – because we are using canned tomatoes! Don’t worry – it is at LEAST as delicious as the one with fresh tomatoes. Creamy, tangy and really easy. Plus, with the bread on the side you do not have your average one but a fancier (still super easy) version of it!

I, as a HUGE tomato lover (more like addict), have the hardest time in winter not eating everything with tomatoes. Tomatoes really are one of the things I miss most about summer! Anyway, we cannot have them fresh, but we can have the in their preserved way. Canned tomatoes are harvested when they are in season and then preserved in cans. Therefore you can enjoy them all year around, which is life-saving for tomato lovers like me.

What is special about this dish?

First of all it is made with canned not fresh tomatoes. Why? Tomatoes are not in season at this time of the year. You could still buy some but they are 1) not as tasty as in summer, 2) more expensive, 3) not good for the climate. Just because they are not in season right now, does not mean that we cannot enjoy some tomato soup – we just have to find other ways to make it! So we are using canned ones!

Plus we do not have some baguette to dip or some regular grilled cheese but a way fancier version of grilled cheese. Crispy wholegrain bread with goats cheese & honey straight out of the oven and still warm. This really goes perfectly with the creamy tomato sauce.

Is this dish healthy?

I would say so. We have got vitamins from the tomatoes, onions and garlic. Some carbs and fibre from the bread and some protein from the cream cheese. It definitely is no nutrient-bomb but it does provide your body with some essential nutrients! If you wanted to make it a bit more nutritious, you could serve it with a side salad!

How to make this?

Really, super easy!! It essentially comes down to frying some garlic, onion and herbs in some oil until golden. Then we only need to add some tomato paste, vegetable broth, canned tomatoes and some fresh herbs. This just simmers for about 15 minutes so it can absorb the flavours of the herbs. In the meantime we can prepare the bread.

Therefore we slice up the wholegrain bread and place it on a baking tray. To this we are adding some goats cheese. The creamier and fresher it is, the easier it is to spread on top of the bread, but here you can go for whatever you like most! Just add a drizzle of honey and bake it for about 10 minutes and that is it for the bread.

To finish off the tomato soup, we are now removing the herbs and adding it to a blender. To make it creamy and a bit tangy, we are also adding some ricotta cheese and a little touch of honey to recreate the sweetness of those beautiful summery honey tomatoes! Blend and serve!

Meal prep friendly and how to have it:

This really works great for meal prep or also for being made in a big batch. You can just make more servings, let it cool down and freeze it in Tupperware. Whenever you want to have some, just heat it up in a pot and you have got it ready in minutes.

The bread can not be meal-prepped but it really does not take very long to make 🙂 Beside the bread, I also love to serve it with some burrata cheese and balsamic vinegar!

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Incredibly Quick & Easy Tomato Soup w/ Caramelised goats Cheese Bread

Comforting, healthy, easy and super quick tomato sauce. Yes, you can have it in winter and it is really really good! Plus the caramelized bread with it is absolutely amaaazing!!!

Course Appetizer, dinner, Main Course
Cuisine Italian
Prep Time 15 Minuten
Cook Time 15 Minuten
Total Time 30 Minuten
Servings 2 servings

What you will need

  • 1 yellow onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1.5 cans tomatoes
  • 500 ml vegetable broth
  • a few branches fresh oregano & thyme
  • 3 tbsp ricotta cheese
  • 2 slices whole grain bread
  • 4 tbsp goats cheese (the younger and fresher it is, the easier it is to spread)
  • 2 tbsp honey

How to

  1. Preheat the oven to 200°C.

  2. Finely dice the onion and chop the garlic. Heat up the oil in a pot and sautée both of them in there for about 2-3 minutes until fragnant and glassy. Add the canned tomatoes, vegetable broth and fresh herbs and let simmer for about 15 minutes.

  3. In the meantime spread the bread slices with the goats cheese and drizzle about 1 tbsp of the honey onto them. Bake in the oven for 10 minutes.

  4. Remove the herbs from the tomato soup and either transfer them to a blender to blend with an immersion blender in the pot along with the ricotta.

  5. Divide onto bowls and serve with the bread! Enjoy!

I hope that you’ll enjoy this recipe and make it on repeat! It is super comforting, cozy and actually fairly easy! I would love to hear and see how you like it and am wishing you a fun time cooking!

Enjoy,
Love,
Katie

Super Easy & Cozy Double Chocolate Granola

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Double Chocolate Granola. Basically the taste of hot chocolate in form of granola on top of your yoghurt, porridge, nice cream or whatever. Pretty amazing. And pretty easy to make. Not convinced yet? Pretty healthy and soso delish! 

It’s been a while since I shared my last granola recipe – which was a mango coconut granola. We are in December now, which makes it kinda unsuitable for me to be eating a tropical granola (tbh this would only make me miss summer ever more) so I needed something else. First I though Chai Granola, because obviously everything chai is unbeatable but then I realised that I maybe already have shared quite a lot of chai recipes sooo – we are doing hot chocolate! And it is not in the tiniest bit less delicious! 

What’s special about this dish?

Not that it is a chocolate granola – no – it is a double chocolate granola. Chocolate before baking and chocolate after baking. Because who could have enough chocolate? Plus, it is really easy to make, and you can really top off anything with it. Or you could, as I do, eat it straight from the jar. And it works perfect for the pre Christmas time but tbh it is delicious at any time of the year!

Is it healthy? 

It definitely is healthyish. Oats are a great source of carbohydrates and protein, nuts provide essential fats and protein too. The cacao powder is extremely high in antioxidants and has actually been shown to have several health benefits. But as any dessert or sweet dish, we need something to sweeten it up and make it delicious! In this case we are using maple syrup or honey. Yes, these both still contain sugar but they also come along other nutrients and therefore are a bit more beneficial for our bodies than refined white sugar. And since we are not using tremendous amounts of it, it won’t hurt anyone. 

How to make this dish: 

This is fairly simple. OK you probably read this in all my recipe blog posts haha buttt it really is. Why? All you need to do is chop the nuts, mix them with the oats. Then you melt together the cacao powder, honey or maple and oil and hat it up. When this is combined well, you need to mix the oat-nut mixture with this and pop it onto a baking tray to bake. 

When done, just sprinkle some fresh chocolate and let it melt into the granola. When this hardens again, you’ll have these super nice little chocolate chunks in your granola, which is so good. Now you just need to toss in the cranberries and that already is it! Super easy right? 

Perfect Christmas gift

Homemade presents always are the most loved ones. And this granola is a perfect idea for such. Just make a bit more of it, pack it into a cute jar along with a kind little letter and bring it to your loved ones. It is not only easy to make for you but it definitely will also make them smile!

I hope that you will enjoy this recipe and make it over and over! Have a beautiful advent and enjoy the time!

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Super Easy & Cozy Double Chocolate Granola

It's like having hot chocolate in form of granola. So easy. Se delicious. Pretty healthy. All you need this winter!

Course Breakfast, Dessert
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Calories 156 kcal

What you will need

  • 200 g rolled oats
  • 30 g almonds
  • 30 g hazelnuts
  • 30 g walnuts
  • 5 tbsp cacao powder
  • 2 tbsp oil
  • 4 tbsp maple syrup
  • 1 tsp cinnamon
  • a pinch sea salt
  • 80 g dark chocolate
  • 3 tbsp cranberries

How to

  1. Preheat the oven to 180°C.

    Roughly chop up the nuts. In a bowl combine them with the oats.

  2. In the meantime heat up the oil, maple, cinnamon, salt and cacao powder until everything has motlen together. Toss the oats and nuts in the mixture.

  3. Lay on a baking tray with parchment paper and bake for about 10-12 minutes till crispy.

  4. In the meantime chop up the chocolate in small chunks (about 0.5cm) and toss them into the baked granola. Let cool completely and then toss in the cranberries.

  5. Enjoy with yoghurt, milk, oatmeal, ice cream, nice cream or just snack it straight form the jar!

Happy cooking,
Love,
Katie // Une Petite Cuisinière

Coconut Curry Lentils

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This is one of my favorite ways to enjoy lentils. In a good and creamy coconut milk, spices, along with some rice, vegetables or bread! A definitely must try! 

When it is rainy outside and you just want some heat and comfort, this is great! It is for days when you don’t want a soup but don’t want meat, just something easy and good. Something as a quick weeknight dinner, that makes you feel awesome, boosts your mood and tastes bomb! The curry lentils are great for this occasion, because ether are super nutritious and packed with flavor and spices. 

A little bit about lentils…

When I made this the first time, I fell in love with it and it made me cook more often with lentils. Lentils are a real amazing food. They are Part of the legume family, along with beans and chickpeas. Lentils, that you can purchase at the supermarkets in Austria are often grown in Austria which makes them a regional product, which is better for the environment since it doesn’t need that much transportation. Moreover, lentils are packed with protein and nutrients! They contain 25g protein per 100g, which is real amazing, that is the same amount as chicken breast contains! They are really easy to cook, basically the same way you cook rice. If you are too lazy too cook them or need them to be done even quicker, you can find some canned ones at the supermarkets too! 

And the other ingredients

The onion and the spices in the beginning, just give the entire dish this kick of flavor. The onion adds the sweetness while the spices heat it up and give the oriental touch. I use dry spices and not curry paste because I believe that it works better with the lentils. To be honest, I have never tried it with curry paste before but if you do want to give it a try I would opt for a red one probably. 

The coconut milk creams up the entire dish and adds richness. I would go for normal canned options and not low fat ones because the flavor is different and it makes it all a little more hearty. Plus it takes it to the next (curry) level. I believe that a real good curry (at least Thai ones) need some coconut milk. The recipe I make is a mix of Thai and Indian, because Indians don’t use coconut milk but the dry spices, and Thai ones use coconut milk and curry paste. So it is a crossover! 

Perfect dish

No matter whether you make this dish for meal prep (because wir works great for that) or prepare it as a vegan Christmas dish or serve it at new year (because it is said that lentils bring money), it is a super delish meal to make. Perfect for friends or family that are vegan, and for those who are not. I hope that you will enjoy it and have a really nice Christmas! 

Enjoy,

Katie

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Coconut Curry Lentils

Comforting, warm, delicious, nutritious. The perfect winter dish, for christmas or new year, for vegan friends, or just to treat yourself! One of the best ways to cook lentils!

Course bowl, dinner, lunch, Main Course
Prep Time 3 Minuten
Cook Time 17 Minuten
Total Time 20 Minuten
Servings 2 servings
Calories 438 kcal

What you will need

  • 1 tbsp Olive Oil
  • 1 white onion
  • 1 tsp turmeric powder
  • 1 tsp paprika powder
  • 1 tsp cinnamon
  • 1 tsp curry powder
  • 120 g red lentils
  • 300 ml vegetable broth
  • 150 ml coconut milk
  • 2 tsp tomato paste
  • 2 tsp harissa paste
  • 1 tsp peanut butter
  • some spinach or kale to stir in optional
  • some cilantro and peanuts to garnish

How to

Thats how it works:

  1. Finely dice up the onion. In a pot heat up the olive oil and add the onion in. Sauté it for a few minutes until it is all glassy. Then add in the spices and let them in cooperate well for about one minute. Next, pour the lentils into the pot and sauté them for a few seconds before you add the vegetable broth. 

  2. Once it boils, reduce it to a medium-low heat and let them simmer for 15 minutes. They should almost be done by now. Add in the tomato and harissa paste, the peanut butter and the coconut milk. Stir everything in until well combined and creamy. I wished, and on hand, stir in some extra spinach or kale.

  3. Place in bowls and garnish with some peanuts, some coriander and a little extra coconut milk. Serve over rice, vegetables or with bread and enjoy!

Winter Salad with Baked Apple

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Crunchy kale tossed in a creamy Honey Mustard dressing, with juicy, sweet baked apple, rich chestnuts, and fresh Feta cheese… this is like the BEST salad to make up for all of those Christmas cookies, and the 1 or 2 too many we’ve been eating all month long. 

Main or Side dish?

This recipe also makes an awesome side for your Christmas dinner. It is not too difficult, and it will impress your guests! Even the name itself will “Winter Salad with Baked Apple”, already sounds pretty fancy.. no? Although it sounds pretty fancy, and tastes delicious, it is not too hard to make. I love eating a larger serving of this as a light lunch or serve it along with some meat or fish as a side dish. 

Why is it special?

This salad recipe is not as refreshing as other ones are, but it is winter, so I think something more comforting and cozy is just right. These are also all seasonal foods, which I love. The ones I used for the salad, which basically is kale, apple, chestnuts, and sheep’s cheese, are all from Austria. This means that the transportation did not produce a lot of CO2, which is better for the climate. If you wish to make this recipe vegan, you can simply leave out the cheese, and there you are. 

What is in it?

The Apple adds a sweetness to the earthy kale, which, I believe, balances the entire salad out a lot. It also adds a kick and makes the salad not taste boring! The chestnuts add a winter feeling, because they are a very typical food at this time of the year (at least in Austria you can find them at every corner in December). The ingredients just work in great harmony.

Also the honey mustard dressing goes along perfectly with the apples and the kale. If you have fresh figs on hand, go ahead and throw them in because this combination is bomb too! Or if you don’t like the raw kale, you can steam it for a few minutes to make it softer, or use lambs lettuce instead! But, we are going to massage the dressing into the kale anyway, which is going to make it taste better and easier to digest. 

When to serve?

Because we don’t add the dressing at the very end, as you would do with a regular salad, this is a great make-ahead dish. You can prepare the salad before the guest are coming, then simply bake the apples, cut them up, and you are ready to go! It also works as a leftover the next day. 

Along with my green beans with almond bread crumbs, my caramelized pecan and fog salad or my vegan fall harvest salad this dish is a super delicious side dish for your Christmas dinner. Delicious and nutritious, plus it will impress your guests! 

Enjoy

Katie // Une Petite Cuisinière

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Winter Salad with Baked Apple

A delicious winter salad that includes all the delicious and warming ingredients of the season. Sweet and soft apples pair perfectly with rich chestnuts and earthy kale. All tossed in a honey mustard dressing!

Course Appetizer, lunch, Salad, Side Dish
Prep Time 5 Minuten
Cook Time 15 Minuten
Total Time 20 Minuten
Servings 4 servings
Calories 276 kcal

What you will need

That is what you will need:

  • 6 handful kale stems removed
  • 2 apples core removed
  • 150 g chestnuts
  • 100 g Feta Cheese
  • some nuts (optional)

For the Dressing:

  • 2 tbsp Mustard
  • 1.5 tbsp honey
  • 2 tbsp orange juice fresh preferably
  • 1 tbsp Olive Oil
  • 1.5 tbsp white wine vinegar or apple cider vinegar
  • salt & pepper

How to

That’s how it works:

  1. Preheat the oven to 200C. Cut the apples in half. Take the chestnuts and cut a thin slice on one side (this is a necessary step, because otherwise they will explode, and your kitchen will look like a mess, talking from experience :)). 

    Once the oven is preheated, add the apples and chestnuts onto a baking rack. This works best if you place the chestnuts in a bowl, and put this on the rack, and take another bowl, and place on the very bottom of the oven, so the juice that will drop from the apples doesn’t stick and burn on the oven bottom. Bake them for 15-18 minutes.

    Meanwhile wash the kale and rip it into small bite-sized pieces. In a separate, smaller bowl add the honey, mustard, orange juice, oil, vinegar, and salt. Stir until well combined. Pour the dressing over the kale and gently massage it into it with your hands. This way the kale is able to absorb the flavor, taste less butter, and is easier to digest. Set it aside for at least 10 minutes. 

    Cut up the feta into about 1cm sized cubes. Once the apples and chestnuts are done baking take them out. Cube the Apple into small bites. Also peel and  roughly mince the chestnuts. Add everything to the kale and give it a gentle mix until it is all evenly distributed. 

    Serve and enjoy! If wished, add some cracked nuts on top, for extra crunch!