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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

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

Healthier and Incredibly Simple 4-ingredient Bounty Bars

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Bounty. The bar we all love. I mean, who can resist some sweet coconut covered in crunchy chocolate. That bite into it is like a bite of heaven. But unfortunately they are not very nutritious and good for us. But that won’t stop us from eating them, right?! That’s why we are making an incredibly easy and healthier version of them that tastes at least as delicious!

When I made them the first time, they were gone within a day, more or less. And it resulted in a family fight about who would get the last one hahaha. So be aware that they’ll be gone quickly when you make them!

What is special about this dish?

Healthy(er) bounty bars. That is very special. Plus, they are incredibly easy to make, so anyone can make them! You really just need 4 ingredients to make them and you do not even NEED a blender. It of course is easier with one but it also us possible without one! That‘s what makes them really special! 

Are they healthy?

I would definitely say healthier than regular bounty bars. They are nutrient bomb but they definitely are better, nutrient wise, than regular ones. Why? Because regular ones are loaded with refined sugar, preservatives and flavor enhancers, which all are not healthy for our gut, teeth and overall health.

Our version is just made of shredded coconut, coconut milk, maple syrup or honey and chocolate. That is all. The shredded coconut and coconut milk are pure and without any additives, the maple syrup or honey still contain sugar but they also contain nutrients such as fibre and vitamins, especially honey does. When it comes to the chocolate, it really depends on the brand you choose. The darker the chocolate is, the healthier it is. Also make sure to choose one with as few ingredients as possible. You can check the  label at the back of the package and maybe you even find one, which is sweetened with coconut sugar.

How to make them:

This is incredibly simple. You just need to mix the shredded coconut, coconut milk and sweetener. This can be done with a mixer or blender, which definitely is quicker and easier, and if you don’t have one, you can also mix and knead it by hand. Once this is combined we are pressing it onto a tray, a casserole dish or into a baking tin and let it cool in the fridge or freezer for at least 1 hour or, even better, overnight.

The next morning, or a few hours later, we melt the chocolate. Please do not add coconut oil to thin it out, because then the chocolate won’t cover the bars as good. The pressed and chilled mass now is taken out of the fridge and cut into bar-sized pieces. These now are dipped in the chocolate and chilled in the fridge again! That’s it! 

The best snack

This is not only a perfect snack but also a great dessert. The best thing is, you can just take them out if the fridge and that’s it! That also is the reason they are gone so quickly 🙁

We LOVE these, even say they are better than Kokosbusserl, and that really means something!

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Healthier & easy, homemade, Vegan Bounty Bars

At least as good as the original and much healthier. Plus, they are soso easy to make. A bit fluffy and coconuty batter on the inside and crispy chocolate on the outside. Everythnig we want for a snack.

Course Dessert, Snack
Prep Time 15 Minuten
Cooling time 3 Stunden
Total Time 3 Stunden 15 Minuten
Servings 10 bars
Calories 212 kcal

What you will need

  • 150 g shredded coconut
  • 100 g coconut milk (the firm part only)
  • 3-4 tbsp maple syrup
  • 200 g chocolate

How to

  1. From the can of coconut milk, only use the thick part!!! Do not use the watery part. Add this firmer and thicker part to a blender along with the coconut shredds and the maple syrup until it makes a thick and sticky paste or dough.

  2. Into a baking tin or casserole dish or onto a baking tray lay a parchment paper and add the coconut filling on top. Press it down and flat, so it is about 1-1,5cm thick. Cool in the fridge for at least one hour or overnight.

  3. When ready, melt the chocolate and let cool a bit. Cut the bonuty bars into 10 about 3cm wide and 8cm long bars. Dip each bar into the motlen chocolate and lay onto the parchment paper again.

  4. Cool in the fridge for another 2 hours at least. Enjoy!

I hope you enjoy them as much as we do and have a fun time making them!

Happy cooking & enjoy,

Love,

Katie // Une Petite Cuisinière 

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