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30-minute spicy Muhammara Breakfast Shakshuka (w/ NENI am Tisch)

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A creamy, spicy, tangy and so flavourful tomato sauce with muhammara. In it, perfecty baked eggs with runny yolks, set whites and topped off with some fresh Tahin and paisley. Dip it with some warm and soft pita bread and your brunch is perfect!

What is shakshuka?

Shakshuka is a dish that is believed to have originated in the Middle East, although it is not sure. It usually consist of olive oil, onion, garlic, tomatoes, peppers and sometimes cooked vegetables and minced meat. In this sauce there are poached eggs, which then are baked. It most of the times is sprinkled with a spice mixture of cumin, paprika, cayenne pepper and nutmeg. Today you can find it at many brunch spots or oriental restaurants.

What is special about this dish?

Instead of regular bell peppers, we are using Muhammara. What is Muhammara? This is a dip or spread made out of red bell peppers, walnuts and olive oil and it is SOSO good! It originally comes from Syria and now is very popular in oriental Cuisinie. Where do I get it? It is possible to make it yourself, but it definitely is easier, more convenient and quicker if you buy it ready! And there truly is no better one than the one from NENI am Tisch! You can get this at SPAR, EDEKA, Globus & tegut, so there are many supermarkets! If you do not have one of those near you – it is worth a little trip!

Besides our star of the show, it also is pretty spicy, although this is optional. If you like spicy, go for it (because chilli makes everything better) and if you don’t, just leave it out!

Is this dish health?

Yepyepyep. The muhammara is, as previously mentioned, made from roasted red peppers, and walnuts, which means you are getting a lot of Vitamins, healthy fats and protein. Besides, we have the tomato sauce, also high in vitamins and has some fibre. The extra onions and garlic do not only add more flavour but also more nutrients and the eggs add extra protein and healthy fats! That already is it – super simple!

How to make it?

Also not difficult! You start by frying the onions, garlic and chilli to the oil and let them sautés until soft. Next you add the Muhammara and stir it in so it cooks a little. Then we’ll add some canned (and crushed) tomatoes as well as tomato paste, water, salt and pepper and let it simmer for a few minutes to get really flavourful. If you want, you could now also add some kale or spinach to it to add some extra greens!

To poach the eggs, we are creating some mould in the sauce with the spoon. Then we’ll crack the eggs in and it already goes into the oven for 10-15 minutes until the whites has set and the yolks are still runny. To serve, we are just garnishing it with some parsley and dipping some pita! That is it – super delicious and super easy!

When to best have it?

This is great for a brunch with the family, as it is easy to prepare beforehand if you premake the sauce! Another great occasion is a quick lunch as it really comes together quite quickly and still is full of flavour. Or you could have it as a light dinner – I also really love that!

I hope you are enjoying this at least as much as we did, and that you’ll be making it on repeat! I would love to hear how you like it

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30-Minute Easy Muhammara Shakshuka

A delicious, spicy and creamy tomato – red pepper sauce (with the best Muhammara from NENI), along with some poached eggs and warm pita. Breakfast dreams coming true!

Course Breakfast, brunch, Main Course
Cuisine middle eastern
Prep Time 15 Minuten
Cook Time 15 Minuten
Total Time 30 Minuten
Servings 2 servings

What you will need

  • 1 tbsp olive oil
  • 1 red onion
  • 2 cloves garlic
  • 1 chilli (optional)
  • 1 package muhammara (125g)
  • 1 can tomatoes (400g)
  • 2 tbsp tomato paste
  • 3-4 tbsp water
  • 1 handful greens such as spinach or kale
  • 4 eggs
  • fresh pita to serve with

How to

  1. Finely slice the red onions and chop the garlic and chili and add them into a cold pan with the oil. Heat it up and fry for 2-3 minutes until soft and glassy.

  2. Add the Muhammara, stir in and let simmer for about 2 minutes.

  3. Add in the canned and crushed tomatoes, tomato paste, water, salt & pepper and let simmer for another 3-4 minutes.

  4. Then grab a wooden spoon and make four molds into the tomato sauce. Crack one egg into each mold and then bake for 10-15 minutes until the whites set and the yolks are still runny.

  5. Take out of the oven, serve with some fresh Tahin and warm pita bread! Enjoy!

Happy cooking & enjoy,
Love,
Katie // Une Petite Cuisinière

Cinnamon Roll French Toast Sticks that Anyone Can Make

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This is beyond good. I am not even such a big French toast or sweet breakfast lover but this … this is some seriously addicting stuff. Cinnamon-sugar, crispy on the outside, soft on the inside bread, dipped in a berry compote. Just saying, if you are not trying this, you are missing out!!

When it comes to breakfast I pretty much ALWAYS go for savoury. The only times I do not choose a savoury one is when we do not have bread, avocado or eggs at home or when I come up with a new recipe. Even when I am out for brunch, I never order something sweet. BUT this recipe made me reconsider my decision and this French toast is about to compete with avocado toast. And that means a whole lot.

What is special about this dish?

Think of it as French toast meets cinnamon roll – what do you want more? You have all the classics you love so much about French toast – the soaked bread, the sweet marinade, the maple syrup – and then you also have what you love most about cinnamon rolls – the cinnamon sugar!

PLUS this recipe is super simple, easy to make, requires very, very few ingredients and is healthier than your normal French toast. It is perfect for those cozy Sundays in bed or for Christmas morning or brunch. Ideal for those mornings where you just want good food but do not want to go to the grocery store.

Is this dish healthy?

Healthy-ish. It still does contain sugar, otherwise it would barely be a French toast, but instead of white, refined sugar we are using coconut sugar, which also comes along other nutrients such as fibre and vitamins. Instead of white toast we are using sourdough bread, which not only tastes great in French toast but also is partially whole wheat (in most cases).

And instead of only serving it with maple syrup, which also would be too sweet in my eyes, we are serving it with some greek yoghurt and stewed, frozen berries, that balance out the sweetness perfectly.

How to make this dish?

This probably is the best part about this. Anyone can make this. This is so incredibly easy because lets be honest who wants to spend hours in the kitchen when their tummy is empty and already growling?

We start by slicing the bread into sticks that are about 1- 1,5cm thick and 3 cm wide. Now we need to mix the ingredients for the „marinade“, so eggs (could be subbed for chia egg), milk (you could sub for plant based milk) , honey and cinnamon. Now we let the bread take a little bath in the mixture, for about 5 minutes. That way they soak up a lot of flavour and become juicy when frying, which is our next step.

We heat up some oil/ butter and fry the sticks for about 2-3 minutes on each side. In the meantime we are preparing a cinnamon sugar cover by simply mixing cinnamon and coconut sugar. Once the bread is done in the pan, they get a good shake in the cinnamon sugar and they are ready to be eaten!! Delicious!

When and how to best have them?

Anytime, anyway with anything. Not kidding, you’ll want them all the time. I love them as a brunch, a breakfast, a breakfast for dinner kind of thing or even a lunch. Yes, they would also work great as a snack or dessert.

It is great to make this when you have some (stale) bread from the day before and do not know how to make use of it otherwise or when you just want an easy but fancy breakfast!

I hope that you will enjoy this recipe and make it over and over!

Have fun cooking & enjoy!
Love,
Katie // Une Petite Cuisinière

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Cinnamon Roll French Toast Sticks that Anyone Can Make

Delicious. Easy. Healthyish. Like a crossover of french toast and cinnamon roll. Perfect brunch in bed!

Course Breakfast, brunch, Dessert
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 2 servings
Calories 515 kcal

What you will need

  • 3-4 slices sourdough bread (about 1.5 cm thick)
  • 1 egg
  • 100 ml milk or plant based milk
  • 2 tbsp honey
  • 2 tsp cinnamon
  • 1 tbsp oil or magarine/ butter
  • 1/2 lemon juiced
  • 300 g frozen berries
  • 3-4 tbsp coconut sugar
  • 3-4 tsp cinnamon
  • some greek yoghurt to serve with

How to

  1. Cut the slices of bread into about 2,5-3cm wide sticks. In a large bowl combine the egg, milk, honey and 2 tsp of cinnamon. Add the bread slices into the mixture and let them soak it up for about 5 minutes.

  2. Heat up the oil in a pan and fry the sticks for about 2-3 minutes on each side until golden and crispy. In the meantime heat up the frozen berries with the lemon juice on medium high heat.

  3. To a bowl add the coconut sugar and remaining cinnamon and mix through. Once the bread is done frying, toss it in this mixture and add to a plate. Serve with greek yoghurt and the berries! Enjoy!

Super Easy and Creamy Vegan Mushroom Alfredo Pasta

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Take a delicious pasta favourite recipe and make it healthy. Tangy mushrooms in a creamy vegan sauce tossed with soft pasta. Digging into this bowl is like digging into a bowl of comfort. Such a creamy and rich sauce but still filled with nutrients and so much protein!

What’s special about this dish?

Healthy, creamy pasta. Usually a creamy pasta sauce is either made with lots of cheese and butter or with cream or all together. Not very nutritious but loaded with saturated fats. But is it possible to make such a sauce in a healthy way? Yes it is!

It is very common to make it with soaked cashews. I need to say that I really like this but tbh only soaked cashews tastes very intense. But they do make the sauce really creamy and nutrient dense. In order for this sauce to still be creamy but not too intense, we are using a mix of soaked cashew nuts, butter beans and nutritional yeast.

What’s nutritional yeast:

Nutritional yeast is a very popular cheese alternative for vegans or people who do not consume dairy. It is basically the same as yeast, it just is dehydrated and has a cheesy – like flavour. You can buy this in the form of little flakes. In German it is Hefeflocken.

Is this dish healthy?

It definitely is very nutrient – dense. Why? We have wholegrain pasta as a base. They provide lots of complex carbohydrates and fibre to give you energy and keep you full for longer.

Then we have the mushrooms, which are high in vitamins and fibre like any vegetable. And the sauce: it is made out of butter beans, great source of protein, fibre (lots of that!) and vitamins, cashew nuts, many unsaturated fats and protein, plant based milk to thin everything out. Besides we have nutritional yeast, which also is high in vitamins and antioxidants. That already is pretty much it, so you can see – a very balanced meal with carbs, protein, fibre and fats.

Can wholegrain pasta be tasty?

Oh, yes! Definitely! I totally agree that whole grain pasta can be very boring or not delicious. But there are various things you can do to change this. It starts with the pasta you are buying. I LOVE the one I am using, and have only been buying this ever since I tried this. This really is not sponsored but I am just truly amazed by their quality and taste. I always buy the organic one form Pastafani that is produced in Austria from Austrian ingredients. You can really taste the difference to conventional whole grain Pasta. If you want to try it, you can safe 10% with UNEPETITE10 !

How to make this dish:

Really really simple. First boil the pasta according to package instructions. In the meantime fry the mushrooms with the onions. In the meantime we blend everything for the sauce up. Once the pasta is done cooking, we preserve some pasta water, drain it and then mix it with the mushrooms, the sauce and the water. That’s as easy as it gets!

When, how, meal prep?

You can make this anytime because it literally takes 20 minutes to make max. So it is a great quick lunch or dinner, easy to make and super tasty. It also is very family friendly, since everyone loves pasta and if desired, you can add in some chicken for example. It does work for meal prep, just be sure to know that the sauce won’t be as creamy anymore.

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Super Easy and Creamy Vegan Mushroom Alfredo Pasta

A bowl of (healthy) comfort. A delicious, tangy, creamy bowl of pasta with a healthy mushroom sauce. Definitely not your regular pasta recipe but it's absolutely delicious!

Course dinner, lunch, Main Course
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 4 servings
Calories 658 kcal

What you will need

  • 500 g pasta
  • 500 g mushrooms
  • 1 white onion
  • 1 tbsp oil
  • 1 can white beans
  • 20 g cashews (soaked for a few hours if you do not have a high speed blender)
  • 200 ml plant based milk
  • 40 g nutritional yeast
  • 1/2 tbsp cornstarch
  • 1/2 tsp oregano
  • 1 tsp mustard
  • salt & pepper

How to

  1. Prepare the pasta according to package instructions.

  2. Preheat the oil. Finely chop the onion and slice the mushrooms. Fry them in the oil. To a blender add all of the remaining ingredients and blend until smooth. Before the pasta is done cooking preserve some pasta water.

  3. When the pasta is done cooking, drain it and add to the mushrooms with the sauce. If too thick add some of the pasta water.

  4. Serve with more nutritional yeast and enjoy!

I really enjoy this pasta and hope that you will enjoy it too!
Have lots of cozy nights and fun cooking,
Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Bolognese Stuffed Spaghetti Squash with Swirled Pesto Ricotta

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A very long name for a very simple dish. Comfort food at its finest but make it healthy. A little bit like Lasagna, but with a fall twist to it. Roasted pumpkin with creamy ricotta-bolognese filling, tangy pesto and a little molten cheese on top! Sounds pretty good right? 

What is Spaghetti Squash?

Spaghetti Squash is a type of squash (or pumpkin) that originated in North and Central America. The US also is where it became very famous first! Why? What it is being baked, you can basically scrap the pumpkin „meat“ with a fork and get a texture very similar to spaghetti. These pumpkin spaghetti also look very similar to the real ones. The similarities are what made this pumpkin be so popular. It is commonly used as a replacement for pasta in many dishes, since it is incredibly low in calories, and therefore gained popularity! 

What is special about this dish?

You have to know, it is like a pasta bake kind of dish. Just without the pasta. You still have a similar texture as in pasta, and get that whole pasta feeling because of the looks and the sauce, the spaghetti squash comes with but it is a much lighter version of a pasta bake. More vitamins and fibre, less calories and carbohydrates. It is really fun to switch this up a little once in a while.

And also, there is not just pumpkin, bolognese and cheese, but we have this amazing pesto ricotta swirl that really does take this dish next level. It adds so much flavour, creaminess and goodness to this whole dish, which is just amazing!

Is this dish healthy? 

Yes-ish. As a base we have a vegetable, with lots of Vitamin B, C and fibre. This already makes it really nutritious! (You can read more about pumpkin in my November top 5 blog post!). I would definitely say that any dish that has a vegetable as a base is healthy (at least healthyish) because it is nutritious.

Veggie Bolognese?

Then the filling: this is not super duper nutritious but it is not unhealthy. The sauce. I love to use a vegetarian bolognese because it is more nutritious in most cases. Also, I feel like it lightens up the dish plus it tastes amazing. I know, you may now be thinking, hm not sure about that! And I agree, there can be boring pasta sauces! Definitely! But not the one I like to use! If you have been following me for a while, you know that I have been moving to use the products from Pastafani because they produce delicious, high quality pasta products with Austrian ingredients. I tried out their vegan Bolognese and I need to say, with honestly, that it really is delicious! You can find it here and even get 10% discount on it with the code UNEPETITE10 ! I can only say that it definitely is worth a try!

Picture by Pastafani

So back to whether it is healthy or not. The base, yes. The sauce, depends on what you are using. A veggie bolognese, yes! A meat bolognese I would say healthy-ish. Then we have the ricotta and pesto (which you by the way can also get a super delicious one at Pastafani!)! Ricotta I would say is not super nutritious but also not unhealthy. It is higher in protein and lower in calories than regular cream cheese. Plus, super good for the soul 🙂 The pesto is high in vitamins and healthy fats, and it is green (doesn’t that basically already mean that it is healthy?). Then we just top it off with some cheese, not very nutrient dense but you know, a little cheese never hurt nobody.

How to make this?

This is not challenging at all. We start by preparing the spaghetti squash. For this cut it into half, season with a bit of olive oil, salt & pepper and roast in the oven. In the meantime we heat up the sauce. When the squash is done, we need to tear the „spaghettis“ from it. This is done by taking a fork and scrapping the pumpkin meat off the sides.

Now we just pour in the sauce, add a few dollops of ricotta and pesto, swirl everything around so it looks nice and marbled, top it with some cheese and bake it again. That’s all it takes to make this super delicious meal!

I genuinely hope that you will enjoy this recipe at least as much as I do and that you will make it on repeat! It is a delicious, comforting meal for cozy weeknights and weekends!

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Oven Roasted Bolognese Stuffed Spaghetti Squash with Swirled Pesto Ricotta

Comforting, Healthy, easy & delicious! A lighter version of a pasta bake, with seasonal ingredients: Baked pumpkin with a creamy bolognese, ricotta and pesto filling!

Course dinner, Main Course
Prep Time 15 Minuten
Cook Time 50 Minuten
Total Time 1 Stunde 5 Minuten
Calories 567 kcal

What you will need

  • 1 kg spaghetti squash
  • 1 tbsp olive oil
  • salt & pepper
  • 300 g (veggie) bolognese sauce
  • 100 g ricotta
  • 3 tbsp pesto
  • 50 g cheese

How to

  1. Preheat the oven to 180°C. Cut the spaghetti squash in half lengthwise. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes until the meat is soft.

  2. In the meantime heat up the bolognese and season the ricotta with salt and pepper.

  3. When the squash is done baking, take it out of the oven. Grab a fork and scratch off the pumpkin "meat" from the edges. This will create a spaghtti like look.

  4. Pour in the bolognese sauce, divide the ricotta and add the pesto. Swirl everything together, so it is all combined and creates a marble-like look. Top with the cheese and bake for another 5-q0 minutes at 200°C until the cheese has molten.

  5. Serve & Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière