Foodie Sisters

Dark Chocolate Brownie with Whipped Cream and Cherry Jelly

2017-12-14T22:05:00.000+01:00

This week we have for you a lovely dessert recipe! It's a Brownie, but not the simple one. Probably all of you ate a brownie, it's easy to make and tastes delicious. Our brownie is a Next Level Brownie! There are two more layers on the cake! First is sweet whipped cream and on top is a cherry jelly we made by ourselves!

Who doesn't love CHOCOLATE?! Do you know anyone? We don't! And our brownie is based on real chocolate. That's the first thing why you'll love it. Even while cooking and melting the chocolate the smell is sooo good, our mouths were watering. And it's the same each time we make this brownie. The cake is smooth and creamy! Pure perfection.

First brownie I ate was made by Domi. She made a fit brownie with avocado inside. Well, I didn't know and well, I won't taste it if I knew. But it was really good, very creamy and was melting in my mouth. We'll give you the recipe soon. The Brwonie from this recipe is classic one, with melted chocolate, flour and eggs. And it also tastes great.

Okay, but brownie can sound boring, is it? We had our brownie with ice cream sometimes. But it's still an easy way. We wanted to have a nice cake, with layers, based on brownie. It's much easier to make a brownie than a chocolate sponge cake - ... my last two attepts with chocolate sponge cake were 100% disaster :( but I'll try more times!

1. We have our brownie. 2. The CREAM - it's really easy - just whipped cream! We had heavy cream with sugar and just mixed it. It's fluffy and sweet - I love it!!! and 3. it's CHERRY JELLY !!! The best ! Well, I think this cake is maybe like an easy version of BLACK FORREST CAKE for begginers... okay. So going back to the jelly. We had canned cherries, because that's easier and you can buy them in every season of the year. They're always in a sauce which we used for jelly. And that's it!

Our family fall in love with this simple cake. You don't really put a lot effort here and you have a lovely cake with three layers. They fit great together. And remember about the chocolate here! It's the best part, who doesn't like chocolate cakes...?

It's a great recipe for everyday dessert, but also for a party with friend or family. I can bet, they will love it!

Recipe

Prep time

20 min

Cook time

25 min

Total time

45 min

Servings: 8-10 slices

Recipe type: dessert

Ingredients & instructions

Dark chocolate brownie • 180 g butter • 300 g dark chocolate • 3 eggs, scrambled not beaten • 1 tsp vanilla extract • 220 g sugar • 100 g plain flour, sifted • ½ tsp baking powder	1. In a small saucepan melt the butter and dark chocolate, mixing well not to burn it. 2. Put the scrambled eggs, vanilla extract and sugar in a medium bowl and combine together. Then mix in the melted dark chocolate. 3. Sift into the mixture flour and baking powder, mix everything together. 4. Pour the mixture into a prepared baking form 35x25 cm and bake in 160˚C for 25 minutes.

Vanilla whipped cream • 250 g mascarpone • 600 ml whipping cream • vanilla bean seeds • 3 Tbsp sugar • 2 cream thickener • 1 Tbsp potato starch	5. In a medium size bowl mix all of the ingredients in correct order.
Cherry jelly filling • 2 ½ tsp gelatin • 4 Tbsp water • cherry juice • 350 g cherries • 3 Tbsp sugar • 1 Tbsp lemon juice • 1 Tbsp potato starch + 1 Tbsp water, stir in together	6. Place the gelatin in a small cup and cover with water, leave it to set to a gel. 7. Using a small saucepan put in the cherries, cherry juice and heat up until the sugar melts. 8. Add in the lemon juice and the mixture of potato starch and water, bring it to boil. 9. Take the pan off the heat and it’s now time to add the gelatin – gel. 10. Put it back on the heat, let it dissolve, but be careful not to boil. 11. Place the jelly in the fridge and keep it there until 30 minutes before serving. 12. Assemble the brownie adding on top the vanilla whipped cream and cherry jelly.

We hope you'll like this cake as we do. If you have any questions or you want to share your opinion with us, comment below or share your photo with #foodiesisterspl

xoxo,

Karo & Domi

Lentil & Tomato Soup - warming orange snack for cold days

2017-12-06T15:45:00.001+01:00

I don't know if I can name this one as a comfort food. I always say comfort food to some creamy, delicious food, but not healthy, or with high calorie intake. And this lentil and tomato soup is healthy in 100% and it is delicious! It also looks amazing, lovely orange colour. It's perfect for Autumn and you just smile while you see it.

Last days were more lazy for us. Autumn has overtoken our souls and minds. It's raining here most of the time. And we got little sleepy and resigned to some activities. Also we started our little naps during the day and it smush up the whole day sometimes. We are the people who are under weather changes impact.

That's why we need some helpers in the cold seasons, especially in autumn. We have our fuzzy socks and lovely candles. We really like Yankee Candles - now we have cranberry pear and it's amazing! It smells a very sweet and warm frangnance in the whole house. Also we helps ourselves with a coffee. My fav one is with PEANUT BUTTER, vanilla syrup and cinnamon - I love those warm spices, those make me feel better in a minute!

COMFORT FOOD is also a big helper. It needs to be hot and gives lots of energy to fight through the day. We started to focus more on warm lunches and dinners. As in summer we had lots of salad bowls, now it's a great time to have more soups. They're light and WARMING, you can have it at home or to go. What's more, most of them are easy to make. I come back home, put the ingredents to the pot and 20 minutes of boiling - here you go with your hot soup!

For the most of the time I cook these creamy soups which I blend. These are like puree for little babys sometimes :P but I like it a lot! And for me, they look better too. This time I tried not to blend it. And the soup is quit thick that's why you feel really full after eating. I made this one twice and it goes to the favorites soup. And I love it how quick I can make it! It's also an INSTANT POT SOUP! One pot, 20 minutes and here you go with a perfect autumnal comfort food!

The soup is very aromatic - it's spiced with TURMERIC and CURRY, which also give a nice yellow-orange colour. Also I used red lentils, they're very tender while cooked, more than other kinds of lentils. And chopped tomatoes, from the can, because I'm lazy, but if you have time and willing - you can use fresh tomatoes (but remember peel them off). As toppings I used fresh parsley and second time basil. I don't know which one is better, probably basil is more aromatic and fresh.

I recommend you this Lentil & Tomato Soup, because it's
ORANGE and looks beautiful,
AROMATIC with turmeric and curry,
INSTANT POT (!!!),
WARMING,
other than a classic soup!

Recipe

Prep time

3 min

Cook time

25 min

Total time

28 min

Servings: 4 bowls

Recipe type: lunch

Ingredients & instructions

Lentil & Tomato Soup

• 130 g red lentils

• 1000 g chopped tomatoes, 2 cans

• 750 ml veggie broth

• 1 onion

• 4 garlic cloves

• 2 Tbsp oil

• salt, pepper

• 2 tsp turmeric

• 2 tsp curry powder

• 1 tsp chili powder

• 200 ml heavy cream 30% or plant milk

• parsley or basil, chopped

1. Peel off onion and garlic. Dice onion finely and mince garlic cloves.

2. In a large pan heat oil, add onion and saute, then add garlic.

3. To the pan add red lentils, salt, pepper, turmeric, curry and chili. Mix and add veggie broth. Bring to boil and cook for 15 minutes.

4. Add chopped tomatoes and cook in a small heat for 10 minutes.

5. Take of the heat and stir in heavy cream or plant milk. Serve in a bowls, topped with chopped parsley or basil.

We hope you'll like this recipe, let us know if you try it in comments balow and on #foodiesisterspl

xoxo,

Karo & Domi

Fall and Life Update

2017-11-04T20:04:00.000+01:00

Hello there! We finally have fall in Poland, it's official. Except for holidays and Christmas there's nothing that makes me more happy than autumn. One of the most magical seasons of the year, when the leaves change colour, you get to have your cosy nights in with hot chocolate under layers of sweaters. Who could want more? I mean you have to live off of eating something that's why we're here to provide you delicious and healthy meals. But don't worry we have in plans a lot more desserts for you.

Usually you associate autumn with pumpkins, hot chocolate, spices, ex. cinnamon, cardamom, and tons of soups and cosy food. That's what you're going to find here quite soon and I promise you won't get your hopes up.

At the same time quite a few of our friends asked us for easy, quick and student friendly recipes. We'll try to incorporate that into our schedule and hopefully put out some of them for you.

Of course not everything is as easy as it seems. We both have to find a balance between studying, working as an intern, personal life and blogging. As you can see we haven't had that much time already, but you can be expecting a lot of new content from us. Hint: it may not only be food related.

As to an update for us - there's a lot happening right now. I'm studying my last year of Food Technology and Karo is working as an intern in Dentistry. We're both pretty busy, since it's already exams time for me. You can say we're two little busy bees.

You can see the photos have been taken about 2 weeks ago, when the weather was giving us major sun time. Unfortunately now all we have outside are cloudy skies and very strong wind. The clocks have gone back and it gets dark already at 4pm. Although the weather is not the best we try to make the most of every day. We're currently still binge watching Stranger Things season 2 and loving it way too much!

We have to face with the fact that it's getting colder outside, so we're in full mode of changing wardrobes from light clothes to cosy and warm sweaters and flannels.

We're planning lots more recipes and posts for you soon so keep tuned! Thank you for the support.

Love,

Karo & Domi xx

Autumn Pizza with Pumpkin Sauce

2017-10-24T23:40:00.000+02:00

You already know that we are the biggest pizza fans on the world. We love to eat pizza and also we love to make it at home by ourselves. Today we have for you a new recipe, which is really amazing. You have to trust me, I'm not lying! It's a bit diffrent then classic pizzas, but sooo goood! It has a PUMPKIN PUREE instead of a classic tomato sauce. And it's just great for the Autumn which just started!

As it's pumpkin season we want to eat it as much as we can. We really like pumpkin and everything with it. And we didn't cook our best pumpkin soup this year yet. Need to make up for it! Talking about what we like also - pizza! Every pizza is good, I don't know, is any pizza a bad one? We love cheesy ones with lots of ingredients and when the crust is thin and crispy.

Do you like the tomato sauce on pizza? We do. Buuut... let's try something new! Why not? We got our inspiration from Minimalist Baker, she's amazing, check out her blog! She did a pizza with pumpkin puree instead of a simple tomato sauce. We had to try it and it was amazing! That's why we're sharing this recipe with you.

The pumpkin sauce gives these autumn taste to the pizza. It's a simple pumpkin puree with some garlic and honey, mmmm amazing! Our pumpkin was too big to this one recipe, we used only half of it. But nothing can be wasted in the kitchen that's why we baked our Pumpkin Buns! There's also pumpkin puree in the ingredients. You can also save the puree and keep it in the refrigerator for a couple days. But one important thing, divide the puree for buns before you add some garlic to the puree you'll use for pizza. It's obvious that we don't want any garlic in sweet buns, but when you cook fast, sometimes you do stupid mistakes, well... I do from time to time.

To give more autumn tastes to our dish we added a teaspoon of cinnamon to the puree and also some to the chickpeas. Yes! We added chickpeas on the pizza, cute little balls covered with cinnamon and sweet paprika. It's vegetarian version, but you can add some meat if you want. Chickpeas were baked with the pumkin, in the same time. We tried to make it quick and save our time.

And we were more lazy than always. We did our BEST Pizza Dough, but we didn't want to wait when it'll grow. We rolled up the dough immediately and guess what?... it was okay! Thin and crispy, just as we like and we saved one hour in the kitchen! And it was time to prepare other ingredients for the pizza.

We had cooked broccoli and mozzarella cheese. But we didn't feel the mozzarella a lot, we could maybe not had given these, it would be a lot healthier. So next time - no mozzarella on this pizza! I can't believe I could say it... I told you we love cheese pizzas, but the pumpkin puree is so thick, you don't need any cheese this time!
And when you look at this pizza, don't you feel autumn? As I don't really like this autumn's weather, I love the tastes. I think about lots of cinnamon, hot tea or hot chocolate with chilli, pumpkin soup... I like this warm tastes, combined with someting sweet like vanilla sugar or honey. Okay I need to add thet these colors are amazing orange pumpkin with green broccoli and some red onion for contrast! I love it I can eat this pizza with my eyes! The real Autumn is here.

Recipe

Prep time

30 min

Cook time

45 min

Total time

1h 15 min

Servings: 4 pizzas

Recipe type: lunch, dinner

Ingredients & instructions

Pizza dough

• 500 g plain flour

• 25 g fresh yeast, or 7g dry yeast

• 300 ml lukewarm water

• 1 Tbsp sugar

• 1 tsp salt

• 2 Tbsp olive oil

Pumpkin sauce

• 1 pumpkin, 680 g diced, without seeds

• 3 cloves garlic, skin removed

• 2 Tbsp oil

• 1 Tbsp honey

• 1 broccoli

• 1 red onion

• 1 can sun-dried tomatoes

• 1 can chickpeas, washed and drained

• cinnamon, chili pepper, sweet pepper

• salt, pepper, oil

• 1 Tbsp oregano & basil, each

• mozzarella, shredded

• honey, optional

1. In a medium size bowl combine yeast, lukewarm water with sugar, set aside for 5 minutes. In a bigger bowl mix flour and salt.

2. Add yeast mixture & olive oil to the bowl with flour and start kneading. You should get elastic and non sticky dough. Be patient, it takes 5-7 minutes and remember you don't have to add more flour.

3. Put your dough inside, cover with clean kitchen towel and let it grow for 1 hour. OR IN THIS RECIPE – THE DOUGH DOESN’T NEED TO GROW !

4. Preheat oven to 200°C (400 F). Put the baking paper in TWO pans.

5. Add diced pumpkin and garlic to a baking sheet and drizzle with olive oil and honey. Toss to combine. Bake for 20-30 minutes or until tender.

6. On the second pan put chickpeas. Toss with cinnamon, chili pepper, sweet pepper and oil. Bake for 15 minutes. You can bake chickpeas and pumpkin at the same time.

7. Transfer HALF of the pumpkin and all garlic cloves to the food procesor and blend until smooth. *

8. Cook broccoli for 5 minutes, to al dente. Dice or slice red onion. Prepare spices and mozzarella.

9. Increase oven heat to 230°C (446 F). Dived the pizza dough in four. Roll out the dough.

10. Spread the pumpkin sauce and put the mozzarella first, then toppings on the pizza. Sprinkle with basil and oregano. You can also drizzle the pizza with honey. *

11. Bake for 12-15 minutes, or until the pizza is gold and crispy.

* * * N O T E S * * *

We used half of the pumpkin to this pizza sauce. You can blend all of it and keep in the refrigerator for the next pizza. You can keep them for about 5-7 days.
We used the other half of the puree for the sweet pumpkin buns - recipe here * click *.
Honey gives a lovely sweetness to the pizza. You should definitely try it !
Nutricion informations - for 1/2 pizza (~ 300 g):

Calories: 375 Fat: 7,5 g Carbohydrates: 61,9 g Sodium: 100 mg Fiber: 1,3 g Protein: 17,6 g

And that's it! Perfect pizza for a cold autumnal day. You'll love it, I know! It's colorful and it tastes delicious. And what's more it's 100% homemade and healthy!
We're waiting for your photos on #foodiesisterspl

xoxo,

Karo & Domi

Restaurants in Gdańsk & Sopot

2017-10-18T19:48:00.000+02:00

Hey! Today I want to tell you about some restaurants in Gdańsk and Sopot. Our summer holidays are unfortunately over now. But it was really good. This year Mati and I went to Gdańsk for 5 days in September. The weather was nice and sunny, but there was not that warm as probably in August. We went there to chill, take a breath from everyday life in a big city, we visited some museums and also, what's very important on every trip to try good food in nice restaurants.

I have the huge love to check out new restaurants, new places and new food. Maybe that's because we don't really often go out in Warsaw and mostly cook at home, or sometimes order food to home. But it's different on holidays. This year we went to the seaside. First idea were mountains, also in Poland, buut I wasn't sure about weather there in September. So we went to the sunny sea, only our last day was rainy, it was raining the whole day, and my sneakers were 100% wet.

We went to Gdańsk and guess what, after we came back they announced in Telegraph Gdańsk is on the first place of their European cities list you should visit! Checked!
We didn't have huge plan what we're going to do there. We had museums on our list, some nice restaurants and we wanted to go to the sea, obviously.

What I want to share with you mostly are the restaurants we visited in Gdańsk and also in Sopot, where we went for two days. And I can recommend almost all of the places we were at. The time we've spent there was really nice. The food delicious. I tried to list the restaurants from the best ones. But it's not that easy. Some are more elegant, some more like fast food or to go. But I'm sure you'll find something for yourself on my list.

1. Thao Thai Fusion

This is my number one. We haven't had this one on our list to go. But on our first day when we walked by, I said we have to go there! The next day we went there for our dinner. First as we went inside, we payed attention to decor. The restaurant is medium size, the walls are dark. There's few tables and we chose the one by the huge window so we can look on the street. The inside of the restaurant is elegant and there's a nice atmosphere, it's also quiet. I can say it's a great place for a date, or dinner for two.
The menu is nice, there's good quantity of dishes, with beef, chicken, pork, some soups and dishes for kids. But as always, I couldn't really decide what I want. And I would forget, they have also seafood, so I didn't really know what would be better.

Finally I decided to have Tom Yum Soup first. Wow, that one was amazing. I was smiling to my soup all the time. It was with chicken, coconut milk, ginger and lemon grass. And when you give me something with coconut milk, I'm in love. But this one was the best I've ever had. And it was really spicy. In the menu they note the spice level from 1 to 3 chili peppers, I chose one and it was enough. So if you're not a hot and spicy food lover, don't try option 2 and 3 peppers.
For a main dish we had Pad Thai with prawns. This one was very good. And the portion was huge, I didn't eat it all. I can recommend you this one. It wasn't that spicy, but really delicious. It was more like thai food I've had before.

My note - food - 10/10
My note - atmosphere - 9/10
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2. Czarna Owca by Lula

My second choice is Czarna Owca, what means black sheep. They have second place for the food. I really liked it and the prices were good. Their special dish is lamb meat and probably that's what's fancy there. The food is good, like in most places where they focus on one kind of food.
The decor is nice, colorful and modern. There're some paintings on the walls and sofas beside the windows. What we didn't like was quite loud music and loud conversations we heard from the kitchen.
But the menu is nice, you can choose something classic or more rare for you. We had ravioli with lamb and walnuts and second was pappardelle with pork tenderloin. What's funny the ravioli were BLACK! I loved it, that's a nice idea I love those black pasta. And it was very delicious. It was served with some sprouts and horseradish espuma. It was a nice change of tastes, but very delicate.
Pappardelle was very nice too, it has a nice color, resembling to light orange, because of smoked paprika. And the sauce was very good too, creamy with wine and bacon.

I can say we were satisfied with the food and wine we had. But there was no atmosphere. We didn't feel good in there, and for me - I wanted to go out quickly. But the food is delicious! You can go there and try, but maybe go for a quick visit.

My note - food - 7/10
My note - atmosphere - 4/10
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3. Bar Przystań

And finally the fish. As we went to the sea I said we MUST eat fresh fish. We found this restaurant online, before going. It had good opinions. We went to Sopot by train and had a walk on the beach, along the sea. The restaurant is something like a house with big glass windows. There're some tables outside, inside and on the top floor is a sunroof with tables too.

We were standing in a huge line to order the food - there's a self service - and it took ONE HOUR! wow... But for me, it was worth it! We had fried codfish fillet with fries and coleslaw. It was delicious and fresh. I really liked it and would recommend it to you. But Mati wasn't any full with it. But the prices are very resonable.
You should try fish here, when you'll be in Sopot, it's worth to wait even an hour. The minus was some mess with leftovers on the sunroof. But the view was nice, onto the beach and sea.

My note - food - 9/10
My note - atmosphere - 7/10
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4. Lookier

Our last day in Gdańsk was very rainy. While walking in the Old Town, we got a bit cold. We wanted to sit in a nice place and drink hot coffee. And Mati saw this restaurant - Lookier. It looks very colorful, but classy. It was what pulled me in, because you can drink coffee anywhere, but in a place like this, you think it must be delicious!
The menu is really big, they have breakfasts, dinners, desserts, coffee of course and what suprised us, in a good way, they have a nice amount of fresh smoothies and also some alcoholic drinks and beer. And I must say the tastes are new to me and odd.

I had coffee with coconut syrup and an apple cake. It was just amazing. The cake was served so beautiful, as you can see on the photo. And for this smell of hot apples, fresh citrus and cinnamon I could die, really! Wow! Coffee was also good, delicate and sweet. Mati had a smoothie with blueberries, raspberries, apple and honey. And again it was served so nice and it tasted great, very fresh.
I don't know how another dishes would taste, but I would try them too. The place is really nice. And they won me with this apple cake. One of the bests I've ever ate <3

My note - food - 10/10
My note - atmosphere - 8/10 (because there's tv with music, I didn't like it)
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5. Cafe Libertas

We found this cafe on the Internet, before our trip. We walked by and it looks nice outside, I liked how this place was lighten up from outside. We had to go there! We went to the Cafe Libertas in the evening, for a coffee only. The place is styled like the olden days, it's elegant and little dark there. It makes private atmosphere and you feel cozy there. They have coffees and tee with different tastes, you can try new, or classic as you like. Also it ended up with a cake. We had a chocolate cake with choco mousse and cherries. I promised to just try it, but I ate almost half of it, it was sooooo good! 100% you should go there, I'll go for sure.

My note - food - 10/10
My note - atmosphere - 9/10
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6. Green Way

Okay, not everyone might like it. But we did. A lot. First time we were in this vegetarian bar in Olsztyn few years ago and we fell in love with their food. We looked for this one in Warsaw, but they closed it :( They have one in Sopot and we had to go there.
The place is nice, simple decor. In Green Way there's self service, but the staff is kind and helpful. They have lots of food - vegan, vegetarian and also some gluten free dishes. We had kofta, as always I must say. Those are cheese balls with tomato sauce and brown rice served with salads. We also had pineapple juice and carrot juice.

Maybe their food doesn't look very nice, it's a bar, you know. But the portions are huge! And really cheap. The food is always fresh and delicious. Juices were very good, the freshness is amazing, adding to this big plate of food. We were totally full. I think you should try it, at least once, to have your opinion and maybe you'll like vegan food too.

My note - food - 10/10
My note - atmosphere - 7/10
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7. Pasta House

It's number seven, almost the end of my list. But I don't really know how to grade it properly, sorry. Because this one was very delicious. But it's other kind of a place then those before. It's a small bar with three or four tables only. They mostly serve food to go, but you can eat it inside too.
That was our last meal in Gdańsk before we went back home. We wanted something fast. And it was a good choice. We had bucatini pasta with simple bolognese sauce. The portion was right for us, not too small not too big. But you can ask for a bigger one too. We waited only 5 minutes and had our food ready. Served in a paper box as to go, but we ate it inside. The pasta was hot and tasted good. Bolognese sauce was simple, nothing more. And what's more they have really low prices. I'd go there again for sure. It's better than fast food.

My note - food - 8/10
My note - atmosphere - 7/10
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8. Original Burger

This one is on the last place of the list. And it's the right place, sorry. We were sooo hungry when we went there and we were waiting for something big and delicious. But I was so disappointed :( The place looks very nice from outside, there're some tables outside. Also decor inside is great, it's american styled with seats from old cars instead of chairs. I liked the design inside, I was charmed. We ordered two burgers with fries and coleslaw.

First burger Montecristo with bacon, guacamole, chipotle sauce and arugula. And second Papa Bear which should be twice bigger. And I don't know if it really was. Both were very spicy, too much spicy. Meat was dry, I felt only the chipotle sauce. Fries were okay and coleslaw wasn't good too. It was just red cabbage with parsley, sorry but I like the one with mayo. I won't recommend this place, it was the worst burger I've had. Okay, it wasn't baaad, but I ate maybe too much really delicious ones.

My note - food - 5/10
My note - atmosphere - 8/10
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* * *

And this is the end of my list with places in Gdańsk and Sopot. I recommend you most of them. I'm really happy with our trip. It was a lovely time for just the two of us. Hope I'll have another trip like this soon.
We also cooked some suppers in our apartment. We had a lot of fun then and we spend nice time while cooking and drinking some wine. A perfect holiday I must say!

xoxo,

Karo & Domi

Chicken salad with cilantro & avocado sauce

2017-10-13T21:01:00.000+02:00

Hi again! We're going through our second week of school / work. It wasn't easy to go back to all of those duties. And what's more to find some time in everyday rutine to cook. We have our shifts morning or afternoon, so we started to bring our boxes with lunch to work. And what's more we want to cook clean and healthy. Today it's a chicken salad with fresh veggies served with green sauce made with cilantro and avocado.

We're trying to eat clean and healthy and what's more for me, with lower calorie intake. Also our friends asked us for some easy and quick recipes. So here we have this salad! After first week at school/work we're successful with our plan healthy eating. We started to plan our meals for the whole week - on weekends. Also we prepare grocery lists earlier to have everything planned. Last year we didn't have this strict plan and we came home exausted and hungry, we ate anything on our way or just ordered a pizza. And if you have these things planned - it's easier to succeed it.

Today we have for you easy and delicious salad. It's really easy to make and also quick. You just have to chop all of the veggies and fry the chicken. The servings are very big, so you'll be full for the good couple of hours. It looks nice, with lots of colors. As a base we had romaine lettuce, which is very crispy and it's fresh for a long time, even in a lunch box.

The sauce is a lovely, new discovery for us. We loved it from the first time. It's mild green, it looks delicious. And the texture is very nice, it's creamy and rather thick. We made it on the base of greek yogurt and avocado, that's why the sauce has the perfect consistancy. Other ingredients for the sauce are fresh cilantro and lime juice, which gives lots of freshness and taste to this sauce and salad.

The sauce is a begginer level and it takes as short as 3 minutes to make. You have to blend all of the ingredients and the perfect sauce is ready! I love it so much. It'll be good as a dip with cut veggies like cucumbers and bell peppers - as a quick idea for a party. Or as a dip for some chips, fries and nachos, something instead of a classic guacamole. And very important with the sauce - if you want to take it as a lunchbox, take the sauce separately to save the freshness of a salad for longer.

The three things I love in this salad
1. CILANTRO SAUCE - fresh and thick,
2. HONEY CHICKEN - our fav for salads
3. CORN - it's nice crispy and sweet.

The salad is a god choice for a quick and healthy lunch. And the sauce makes taste totally different than usual boring salad, something new than a simple salad thanks to the sauce. You should try it and you'll know.

Recipe

Prep time

20 min

Cook time

5 min

Total time

25 min

Servings: 4

Recipe type: lunch

Ingredients & instructions

Chicken salad • 1 can sweet corn, drained • 2 romaine lettuce • 500 g chicken breasts • 2 Tbsp oil • 2 Tbsp honey • 1 tsp powdered sweet paprika and chili, each • 250 g cherry tomatoes • 2 cucumbers • 2 yellow bell peppers	1. Wash and cut chicken breasts. Mix with sweet pepper, chili, honey and oil in a bowl. Transfer to a pan and fry for about 5 minutes. 2. Wash your veggies. Slice cucumber, half tomatoes and chop bell peppers. Rip romaine lettuce using hands.

Cilantro and avocado sauce • 1 avocado • ½ cup greek yogurt • 60 ml water • 1 bunch cilantro • 2 cloves garlic • 1 lime, juice • salt	3. Put all of the sauce ingredients in a blender. Blend until smooth. If it’s too thick, add more water. 4. Serve the salad on a plates or as a lunchbox. Pour the sauce on a top of the salad.

We hope you'll like this salad recipe and you'll try it out soon. This is an easy way to eat something healthy, fresh and delicious. We're waiting for your photos on #foodiesisterspl

Have a nice day!

xoxo,

Karo & Domi

Creamy corn sauce with zoodles or penne

2017-10-08T16:33:00.000+02:00

Hey! Today we have for you easy and quick recipe for a corn sauce. It's delicious and spicy, just as we like it. There are two options for you with classic penne pasta, or any other kind you like, and second for lower calorie intake - with crispy zoodles! The sauce is also sweet and looks delicious. It's also students friendly, first recipe in our new series. And it takes less than 30 minutes to make it!

Today was a really busy day. Sometimes you have a lot of things on your mind. You do this and that and... oops I forgot something, so be quick and that's you who take care of everything. For days like this one we all need some easy recipes for lunch or dinner. It's better to eat something warm and quick than a simple sandwich. I feel like warm lunch gives me more energy for the rest of the day.

We also want to change our diet a bit and cook healthier and more responsible. As our holidays are coming to end we're going to have less time for cooking. And also some of our friends ask us for quick, healthy and students-friendly recipes. We're trying to put some on our blog soon. And this is the first one. You can find more 30 minutes recipes here.

The corn sauce is really easy to make. And it feels still like summer, because of CORN. When we were little we ate cooked corn with butter every year. What's more in this sauce is CHILLI, it gives THE taste. The sauce is spicy, but also has corn sweetness. And the color is beautiful!

My version was with zoodles. And it was 100% VEGAN and healthy. Also it has low calories, about 300 in my serving. I love zoodles, they're crispy and raw. The color is also nice and I love spaghetti and the way you eat it. Or maybe more like tagliatelle, they're even better. We have an electric spiralizer now, so making veggie noodles is even quicker and funnier. I could eat it every single day.

The second version was for our family, with penne pasta. It was also good. The sauce is creamy and it fits also with meat, like chicken. It would be very good. The sauce is also good when cold, so you can take it packed for school or work. If you have can heat it up it'll be even better. So let's go to the recipe and you'll have a nice lunch for tommorow.

Our corn sauce is
QUICK & EASY,
DELICIOUS,
HEALTHY,
VEGAN,
with ZOODLES <3

Recipe

Prep time

10 min

Cook time

10 min

Total time

20 min

Servings: 4

Recipe type: lunch, dinner

Ingredients & instructions

Creamy corn sauce zoodles

• 2 cans sweet corn (about 500 g)

• 1 chilli pepper, diced

• 1 onion, diced

• 4 garlic cloves, sliced

• 2 Tbsp oil

• ½ cup veggie broth

• salt, pepper

• zoodles or pasta *

• shredded mozzarella for topping

1. In a medium pan heat oil. Add onion and simmer.

2. Add garlic, be quick not to burn. Then add chilli pepper and sweet corn.

3. Cook about 3-5 minutes and add veggie broth, salt and pepper. Bring to boil.

4. Take off of the heat. Blend until smooth. Add some water if the sauce is too thick.

5. Pour on zoodles or penne pasta. Top with mozzarella cheese or some sunflower seeds.

* For one serving I used 2 zucchinis for zoodles.

And this is our first quick and easy dinner in our student friendly series. Hope you like it. We're coming back soon with more recipes for you. Stay tuned! And we're waiting for your photos on #foodiesisterspl
For more 30 minutes easy recipes click here.

xoxo,

Karo & Domi

The best Lasagne ever

2017-09-30T20:00:00.000+02:00

Hey! It's still seems like summer weather here, the day is really beautiful and sunny. But probably these days are last in this year and Autumn is coming soon for real. I don't really like Autumn, it's cold and rainy outside, almost everyday. But we have last days of our summer holidays, and one of my best holidays was when we went to Rome. I fell in love with this city and I love the food. I thought about this time today and I had this brilliant idea to make our own Lasagne. The real one with beef meat and tomato sauce, no vegan options, sorry... But this one is the best one, trust me.

We like pasta, a lot... do you? I could eat pasta everyday for lunch and supper and that would be a dream. Well not well for my weight, but I'd feel always good full. I love pasta sauces and that you can eat it with anything, ex. meat, seafood, only veggies. And there're so many kinds, I should try them all and make a ranking maybe!

Lasagne is one of my favorite, by now, remind me to try other options. My mom made lasagne when I was a child and then later when I went vegetarian, she made a spinach lasagne especially for me. So I love it my whole life, also spaghetti is sooo good! And here I see the similarity. I don't know if it's only me cooking this way, or if it's really like this and Italians make it that way also. Because I use the same beef meat sause to lasagne as to spaghetti... Is it possible? or only I do it this way?... Whatever! It's always delicious and that's the most important thing here!

Lasagne is maybe a little more complicated than other pasta dishes, where you cook the pasta and then pour sauce on the pasta. That's it, bon appetit! Well, you need to cook lasagne and place careffuly in your dish. We always buy lasagne pasta, which you don't have to precook before baking, it's really helpful and time-saving.

We always make two sauces for this bake. First is of course tomato sauce with ground beef. It's abolutely amazing, we may be taking easier option, but you'll see there's a lot of work with lasagne; it's not a quick dish you'll make after work. That's why we use ready tomato sauce in a jar. But... it's not perfect, we try to add some red wine to give more clear taste and it smells soooo good when boiling! I love it! It gives this perfect taste to the sauce.

Second sauce is the white one, you make with milk, flour and butter. I'm sure most of you've made this one before. For me it's easy to make, for others no. If you don't feel a master with this part, remember to lower the heat so you have time to mix the sauce well, without clumps forming.

In each layer we have cheese, lasagne couldn't be a lasagne without it! We use just a gouda, our fav one, which we eat everyday. Also shredded mozzarella cheese is really good, I love it when it's melted and still chewy.

The perfection of lasagne is probably in the layers I think. In one bite you have all of them - pasta, beef, tomato&wine sauce, white sauce and cheese. Wow, that's a lot! And it still looks good on the plate, you don't have a big mess like sometimes with other pasta with sauce.

Let's try our lasagne recipe, because
it's our FAVORITE one,
the tomato sauce with RED WINE is just amazing,
you have lots of LAYERS,
and if you like ITALIAN FOOD you shoud try this one!

Recipe

Prep time

25 min

Cook time

60 min

Total time

1 h 25 min

Servings: 6 servings

Recipe type: lunch, dinner

Ingredients & instructions

Lasagne Bolognese

• lasagne, precooked

• 500 g bolognese sauce, your fav

• 500 g beef meat

• 250 ml red wine

• 2 Tbsp oil

• 250 g mozzarella, shreded

Bechamel sauce

• 4 Tbsp butter

• 3 Tbsp flour

• 2 cups whole milk

• salt, pepper

• nutmeg, pinch

1. First make the bolognese sauce. In a medium pan heat oil and cook beef meat.

2. When it’s ready add red wine and simmer to reduce.

3. Then add bolognese sauce and heat.

4. Now prepare bechamel sauce. In a medium pan heat butter and add flour. Stir all the time to avoid clumps.

5. Add milk in small portions and stir. Then add salt, pepper and nutmeg.

6. Bring the sauce to boil, it’ll thicken. If it’s too thick add more milk.

7. Now you can put together the lasagne. Put some bechamel sauce on a bottom of a casserole pan. On top lasagne, then 1/3 bolognese sauce, on it 1/3 bechamel sauce and 1/3 mozzarella cheese.

8. Repeat this process twice.

9. Bake in the oven in 175°C (347 F) for 45 minutes.

Hope you'll enjoy this recipe, this is reaaly our fav Italian recipe. I could die for it! Share your photos with us #foodiesisterspl and comment below if you like our lasagne or if you have any questions.

xoxo,

Karo & Domi

Lazy Vegan Peanut Butter Noodles with Lychee

2017-08-30T21:07:00.000+02:00

These Peanut Butter Noodles were sooo good! They're going to our favs now. It's a quick recipe and really very, very EASY. I'm sure you have all of the ingredients at home. We did and that's how we thought about this lunch. And the Peanut Butter Sauce is amazing, the ingredients are super well balanced and the texture - really smooth, it goes great with the noodles. Also we used lychee here, just love it. If you haven't ever tried it you should, yum!

Sadly it's a bad day for me today, hello migraine again :( I just woke up with it and no pills can help me. These days are my lazy days, when I can't really do anything productive, even scrolling through the phone makes it feel worse. I also don't like going out, the sun glaring is really annoying.

And that's how I thought about cooking noodles. I didn't want to go out to the grocery store, but needed to eat something, right? So let's think what I have at home... and there's always some ingredients for noodles. What's more important this one's are quick to make. No long frying meat or tofu. It's just noodles, sauce and some veggies, which you can just heat up.

Cooking is very relaxing for me. I could live in the kitchen ... I would be soooooooo fat, I always sneak and taste EVERYTHING while cooking... I know that a lot of people don't like cooking or they say they can't - if you don't like it I understand. Everyone has some things they don't like to do, that's totally normal. But if you say you can't, I think you can try with our recipe for these noodles.

I can bet, you also have lazy days, when you feel bad, or you're tired after work/school. As I think now, I probably have a lot of these days. Like give me a pillow and I can go to sleep, or turn on a movie and give me some popcorn - that's it.

Our noodles bowl was created with ingredients found at home. As a base of course noodles and ...oops, we didn't have this time soba noodles at home, which we use almost always. We did use spaghetti noodles, they also look good, and were delicious, thicker than soba.

Second - the SAUCE, containing of course peanut butter... I think that's our fav ingredient to any noodles we make, if it's with chicken or tofu, or veggies. These peanut butter sauces are always delicious. And this one is easy and have nice proportions. But I can say a little problem can be how thick should the sauce be. We both never can agree, cause I like it more fluid to go easy with the noodles and Domi likes it more thick so it sticks to all of the ingredients. You can make it your way. The recipe is for a more thick sauce and if you want it more runny add one or two tablespoons of warm water and mix.

If we have noodles and sauce, it's time for veggies now. Here I was like, hello kitchen show me what you have, because I don't even know. But you can add anything you like! This time I had canned pineapple and lychee, we (almost) always have it at home, they're great as a snack or add into salads. We just love lychee, fresh one is of course much better than canned. LYCHEE is so sweet and has lots of juice. Also we used sliced red bell pepper and onions, and non-salted peanuts for topping.

Our Peanut Butter Noodles with Lychee are
lovely COMFORT FOOD,
QUICK and EASY,
DELICIUOS,
with LYCHEE... that's a really good reason to try these,
CREAMY
and VEGAN.

Recipe

Prep time

10 min

Cook time

10 min

Total time

20 min

Servings: 4 bowls

Recipe type: lunch

Ingredients & instructions

Noodle & veggies • 400 g noodles, of your choice • 1 can pineapple • 1 can lychee • 1 red bell pepper • 1 onion • 2 Tbsp oil	1. Heat up some water in a pan, cook noodles with the instructions on the package. 2. Chop pineapples, slice onion and bell pepper. 3. In a large pan heat up 2 Tbsp oil, add onion and fry for about 2 minutes. Add rest of the ingredients, just to warm up.

Peanut Butter Sauce • 1/3 cup peanut butter • ¼ cup soy sauce • 2 Tbsp rice vinegar • 4 Tbsp oil • 2 Tbsp brown sugar • 1 tsp ginger powder • 1 tsp harrissa, or other hot sauce • some water, if needed	4. Put all of the ingredients in a small pan. 5. Mix to get smooth texture, turning on a small heat. 6. The sauce will be quite thick, add some water if needed.

This one was really easy, right? Let us know if you tried it in comments below and on our Instagram #foodiesisterspl . Have a nice day! 　

xoxo,

Karo & Domi

Sweet corn & cinnamon creamy soup

2017-08-28T21:16:00.002+02:00

It sounds like a summer corn soup, when in August is still corn season. But cooking sweet corn makes me always nervous, it takes ages! We always use canned corn to this recipe and it's amazing. We also make the soup in winter and we add little more of chili to warm up.

This corn soup is one of our favorites and also our family loves it. It's creamy and have a nice smooth texture. And when you look at this beautiful bowl with soup you think it's also mild in taste. But I got you here, it's SPICY and I love it!

At first there is CINNAMON and it's not just a pinch, a little taste of it. It's intense and gives the soup this lovely taste of Christmas and all of the winter spices. I'm a huge fan of them... like for real. Anything what's with cinnamon, ginger or vanilla - give me some and I'll want more and more. Yesss, that's me!

And the second spice, really important here - CHILLI peppers and what's more, those are FRESH and sooooo hot! We add some to cooking, chopped, with seeds - those are very spicy. Also we always use some fresh chillis to garnish the dish with some ground chilli - the last one, just because it looks nice with ground cinnamon sprinkled on top.

Soups sometimes get boring. I mean you can have it with pasta, rice or croutons. Simple. How make it more interesting and give it more taste? We have the idea - a nice SALSA you put on top of the soup. It's easy and quick to make and you will not regret it. Well... and it looks delicious! Just look at these photos, I'll eat it right now, but sadly nothing left after dinner.

This recipe is one of those I have for my lazy days. I'm sure you know it, when you have no time for cooking or you just want to seat with your blanket and watch some TV series. Then here you go, this corn soup will save you. We always have some corn cans and that's our solution.

Next time you have lack of time, but want to eat something tasty, get for our corn soup recipe, because it's

DELICIOUS,

SPICY,

HEALTHY,

WARM,

QUICK & EASY to make.

Recipe

Prep time

15 min

Cook time

10 min

Total time

25 min

Servings: 4

Recipe type: dinner, lunch

Ingredients & instructions

Sweet corn & cinnamon soup • 2 cans sweet corn, drained • 3 Tbsp butter • 1 onion, sliced • 2 cloves garlic, sliced • 1 tsp ground cinnamon • 1 chilli, sliced • 2 cups vegetable broth • 200 g Philadelphia cheese	1. First, in a skillet heat up 3 Tbsp butter, fry sliced onion with sliced garlic, then add drained sweet corn, cinnamon and chili pepper.* * Set aside some of the fried sweet corn for the salsa. 2. After the ingredients get a bit fragrant now add 2 cups of broth. Let it simmer on low to medium heat for 10 minutes. 3. Take the skillet off the heat and mix with the Philadelphia cheese. Blend until smooth texture.

Corn & chili salsa • left over sweet corn • chives, chopped • 1 chilli, diced • juice of a lime • ground cinnamon and chili powder to decorate	4. To make the salsa we use the corn, prepared in the first step, chopped chives, chili pepper and juice of one lime.

We're waiting for your opinion on this recipe and comments below! And also if you make it, take a photo and share with us on Instagram #foodiesisterspl

Loves xoxo,

Karo & Domi

Summer Buddha Bowl with Chickpea Burgers

2017-08-20T21:18:00.002+02:00

Another week, another Buddha Bowl! Those are our favorite lately and easy to make. We just choose some veggies and fruits we are craving this time and arrange our bowls. Every day you can eat other bowl and they will be always different. And what's new for today - chickpea burgers in the bowl, so even more flavours and yummies to eat!

Last time our bowls were full of raw fruit and veggies. And we craved for something warm to eat for our lunch. So why not burgers? Of course vegan, I think they're even better than a beef burger. Sorry... And our last burgers were with beetroots. Now it's time for chickpeas - it's a CLASSIC, do you know anybody who haven't tried them?

Chickpea Burgers taste good, they're mild, but have some spices. What's the most important to me in every vegan burger is the texture. I love them crispy outside, maybe even a little burnt... oops, like more brown than gold you know. And inside the burgers are smooth, it's because perfect amounts of the ingredients.

How we make our salad bowls is the biggest FUN. One wants more kiwi, other wants more avocado. And my boyfriend doesn't like arugula, he left all of it on a plate last time... Sooo everyone has their personalised bowl, as you like it, with the best ingredients just for you.

Well, I'm that kind of person who loves almost everything and my bowls are so huge! I need this and that, maybe more tomatoes and some basil leaves, cause... why not? I like to mix tastes and okay... I also eat with my eyes and then my tummy is full. You know this, food baby... me - always...

And... I need to admit I'm the queen in my kitchen and I'm so possessive. These burgers I made with my boyfriend and I'm like don't do it this way, my way is better, and I know better, and this spoon is better. I need to fix my behaviour in the kitchen... sorry, Mati, I'll be better <3

But at the end food was delicious and Mati loves it too. He's a huge meat-lover, but he said these Chickpea Burgers are the best vegetarian burgers he's ever had. Even those we buy at our fav veggie place in Warsaw. So, guys - success! I'll be making them really often, I loved them too... a lot...! Yum.

These Burgers fit with almost everything on the plate. I wanted the bowls green, but with some contrast. We picked arugula, because I love it, and romaine lettuce. And for real, it could be any salad you want, we also like corn salad (good for me, I just learned this in english, cute name for the salad) - this one has delicate taste. More greens... and not only greens... were

AVOCADOS... yes we're big fans also,
KIWIS, for their little sweet&sour
CHERRY TOMATOES, to give some contrast to the salad,
LEMON, instead of sauce, it gives freshness,
BASIL, because it looks good and I love herbs!

Adittional we had some rice and OF COURSE our yummiest Vegan Chickpea Burgers! Yay! Here you go with the recipe. I tell you, it's easy and you'll love the effect at the end! Have fun with them and remember you can always try to make it your way. Like we do - Domi loves this cumin, which I hate... bleh... and from the next time I'll replace it with ground corriander :D

Recipe

Prep time

30 min

Cook time

15 min

Total time

45 min

Servings: 10 burgers

Recipe type: lunch, salad

Ingredients & recipe

Chickpea Burgers • 200 g millet • 600 g chickpea, cooked * • 2 onions, diced • 4 cloves garlic, sliced • 3 + 3 Tbsp oil • salt, peper • 1 tsp cumin * • 2 tsp turmeric • 2 tsp oregano • 2 tsp sweet pepper • ½ tsp chilli powder • 2 Tbsp tahini • 3 Tbsp flaxseed * • 5 Tbsp water	1. First cook millet, in salt water about 15 minutes. * Also cook the rice for a salad bowl. 2. Make a flaxseed „egg”. In a small bowl mix flax seed and water. Leave for 5 minutes to thicken. 3. Heat 3 Tbsp oil in the pan. Add onion and fry few minutes, then add garlic. Be quick, not to burn the garlic, it will be bitter otherwise. 4. In a huge bowl combine all of the ingredients and blend. 5. Heat 3 Tbsp oil in a pan. Form burgers with your hands and fry for about 3 minutes, each side, or until gold on medium heat. 6. Serve hot or cold with a salad or in a bun.

Buddha Bowl Salad • 2 romaine lettuce • 125 g arugula • 250 g cherry tomatoes • 2 avocados, ripe * • 4 kiwis • fresh basil leaves • 2 lemons, sliced • 200 g rice	7. Cook the rice, 15 minutes. 8. Wash veggies. 9. Combine your bowl. First put lettuce and arugula, on top put veggies and fruit. We prefer diced avocados and sliced kiwis. 10. Put some rice and chickpea burgers. 11. Decorate with fresh basil leaves and lemon slices.

* * * N o t e s * * *

Chickpea - we used canned chickpeas, because it's much quicker. But also you can cook chickpea one day before and use for burgers.
Cumin - can be replaced by grounded corriander.
Flaxseed egg - you can also use 2 eggs instead. But you may need to add 2-3 Tbsp breadcrumbs to get thicker texture.
Avocado - sometimes there're no ripe avocados in our market. There's an easy way to solve that problem. Put avocados close to bananas, apples or tomatoes. You can even put them together in a paper bag. Avocados will be ripe in 1-2 days!

If you like our recipe and tried it, share your photos with us #foodiesisterspl

Have a nice day Beauties!

xoxo,

Karo & Domi

Green Goddess Buddha Bowl

2017-08-20T13:16:00.000+02:00

This is a goddess! For real. That's the most BEAUTIFUL and DELICIOUS salad we've made recently. It looks sooo good, I could have it everyday for my lunch. The Green Goddess Buddha Bowl is so bright and the green color is very intensive, you see it and you can't refuse to try this Green Bowl.

The inspiration came from Instagram and green buddha bowls there. So we tried it ourselves, why not, when they're so beautiful? And it was how we made it. I just scrolled my instagram pages and there is a lot of veggie bowls, those I love. But eye catching are the green ones - it's a health purity - 100%. You just look and know that. I decided it would be perfect choice for our healthy lifestyle diet now. We just had to prepare our version of a green bowl! And it was very easy. What you need here is your imagination and some veggies and fruits.

We post here our version for the Green Goddess Buddha Bowl. That's how we have it and we like it a lot. We've used veggies of our choice - broccoli, cucumber, zucchini and arugula. Funny thing is that you can make them look different. We made something like noodles from cucumber, it was made with a simple vegetable peeler and then we rolled it as a cute pinwheels. For the zucchini we decided to dice it this time. But maybe even better it would be spiralized. But it took less time to dice the zucchini and it tasted also good!

And yesss, sorry but we love arugula so much! We almost always have it in our salad bowls. But we know that its taste is really intensive and not everyone love it as much as we do. Then you can try with other kinds of salads, choose your favorite one.

Veggies weren't enough for us! We had avocados, kiwis and limes also. They make the salad more exotic, maybe... They all look so good, even now, while writing, I stare at the photos and my mouth is watering :P Kiwis and limes get some sourness and a boost of freshness to the salad, also look beautiful with the veggies in this bowl.

Did you see this avocado on the photo? It's a new style of avocado. We saw it on insta also and w love it! It's a lego avo or pixelated avo - well even the names are adorable. It's easy to make it also, easier than the avo rose I think.

Our salad was almost raw, we only cooked broccoli, about 3-5 minutes. Zucchini was raw, but grilled could be even better. We should try it next time, can't wait for it! To add some calories and protein for the dish so we won't be hungry in a minute, we served the salad with cooked bulgur.

And what's more we served it with a HUMMUS & yogurt sauce. It was a natural yogurt this time, but you can use vegan yogurt or mayo as well. Also only hummus will be good, we love it a lot. We chose natural chickpea hummus, but flavored one will be good as well.

The Green Godess Buddha Bowl is all what you need for a good summer lunch! It's
DELICIOUS
HEALTHY
LIGHT
FRESH
and soooo BEAUTIFUL !

I think I got you, so here's the recipe! Enjoy! :)

Recipe

Prep time

15 min

Cook time

15 min

Total time

20 min

Servings: 4 bowls

Recipe type: lunch

Ingredients & instructions

• 1 broccoli • 2 cucumbers • 300 g arugula • 2 ripe avocados • 4 kiwis • 3 zucchini • 2 limes • 200 g bulgur	1. In two pans boil some water. Add broccoli florets to one and bulgur to second pan. Boil broccoli for about 3-5 minutes and bulgur for 15 minutes. 2. Wash fruits and veggies. 3. Make some noodles from cucumber using a peeler. 4. Dice avocados or make a pixelated avocado as we did. Also dice the zucchinis or spiralize them. 5. Slice limes and kiwis. 6. Put everything to your bowl. Arugula and bulgur on the bottom and fruits and veggies on top.

• 400 g yogurt, natural or vegan • 200 g hummus • pepper, to taste	7. In a small bowl mix yogurt and hummus. Add some pepper to taste. 8. Put the sauce on the salad. 9. Bon appetit! :)

Hope you love the bowl as we do! If you try it, let us know! Leave the comment and don't forget to tag your photo #foodiesisterspl on Instagram.

See you soon!

xoxo,

Karo & Domi

Plum Pie !

2017-08-18T21:32:00.000+02:00

PLUMS' season is already here! I love plums so much, I wait for them the whole year, to taste this lovely, sweet & sour fruit <3. I love plum jam and also Plum Pies! This one is literally THE BEST - tastes are in good harmony with sour plums and some spices - cinnamon & cardamom. There's a lot of plums with little amount of shortcake. The Pie is light and balanced in taste. Perfect summer dessert!

I always wanted to bake my own Plum Pie. It's something like a classic here. Our aunts and friends bake them every summer, but we never did. We love all of the plum pies, for real. They're always natural with a little sourness of those fruit. This year I decided to bake one as well. The inspiration for this pie came from a well-known blog in Poland, Kwestia Smaku.

What's new for us in this pie - the SPICES. Here you go - cinnamon and cardomom, our favourite. They give some warm tastes to desserts and fit perfect to plums. We also got little more - ORANGE zest! It fits perfectly to those spices and gives more freshness and sweetness to the pie.

We chose 2 kinds of PLUMS. It was an experiment and I think this is it! We had large plums that were more unripe, sour and hard - those we've had cut into 4. And second kind was smaller, those plums were ripe, sweet, soft and juicy. So we had even more flavors in our pie. Those smaller we cut into halves.

The best part of this recipe was to fry our plums. You put them in the pan, with cinnamon, cardamom, orange zest and some brown sugar. When they get some heat, they start to pour their juices and to boil. It looks very nice and the smell is even better. Everybody in the house were asking if the pie is already to eat!

And now I'll tell you about the shortcake in this pie. The cake on the bottom is very thin, it makes only some pillow for our plums. Better part is on top - the CRUMBLE. I love crumble so much! When I was a child and mom bought us some sweet buns, I always ate crumbles first, taking it from the top of a sweet roll.

Going back to the crumble. There's no additional part in the recipe. You just make the shortcake and divide it into two parts, but not equal. To the smaller part just add some coconut shreds and here you go - easy and yummy crumble is ready!

Let me introduce you the best Plum Pie -
it has tons of FRUIT,

perfect COCONUT CRUMBLE,

is well balanced with CINNAMON & CARDOMOM

& it tastes DELICIOUS !

Recipe

Prep time

20 min

Cook time

1 h 40 min

Total time

2 h

Servings: 8-10 slices

Recipe type: dessert

Ingredients & recipe

Shortcake crust • 300 g flour • 100 g potato starch • 100 g sugar • 2 tsp baking powder • 200 g butter, cold & diced • 50 g coconut oil • 3 egg yolks • 6 Tbsp coconut shreds	1. Preheat the oven to 170°C (347 F). Put the baking paper in the pan (25 cm x 35 cm). 2. In a medium bowl mix all of the ingredients, except coconut shreds. 3. Divide the dough in two parts – 40% and 60% by weight. 4. To the smaller part add coconnut shreds and mix. 5. Place the dough in the foil and put in the refrigerator for about 1 hour. * Now you can prepare plums.
Plums • 1,5 kg plums • 50 g brown sugar • 2 Tbsp vanilla sugar • 2 tsp cinnamon • 1/3 tsp cardamom • 1 tsp potato starch • zest from 1 orange	6. Wash plums, remove pits and chop into 2 or 4 pieces, each. Put them in the pan. 7. Add sugar, cinnamon, cardamom, orange zest and potato starch. Mix well with a spoon and fry on a medium heat for about 5-10 minutes.

	8. Roll out the bigger part of the dough and put in the pan and even out with fingers – it should be on the bottom of the pan. 9. Put plums on the dough. 10. Sprinkle the rest of the dough, the part with coconut, on the plums. It should be like crumble. 11. Bake for 40 minutes (175°C; 347 F).

And that's it! Perfect dessert for a hot summer day! Be quick to bake it when there are fresh local plums still! We are waiting for your photos on #foodiesisterspl

Enjoy the pie!

xoxo,

Karo & Domi

Vegan Beetroot Burgers

2017-08-12T21:44:00.002+02:00

These Vegan Beetroot Burgers are sooo good! We didn't expect beetroot could taste so delicious as a burger! We did prefer beets in salads or as a side dish. But WOW ! those little purple patties are worth to try even if you're not vegan.

We tried to make burgers from beets out of curiosity. And we didn't really think it could taste well. And also look good, because how? Those are beets - best for us cooked or baked in a lunch salad or as a side dish for some traditional family meat meal. But you already know we like trying to cook new things, new tastes. This time - vegan burgers!

We already made some vegan burgers, like the classic - chickpea burger or lentil burger. Those taste really good, but you need lots of spices that they're not too mild. And some mayo or herb sauce are good to serve with them. In opposite to them beet burgers have their own taste, it's intense and we only added chillis.

We used cooked BEET ROOTS, but baked would be good for burgers too. Beets are full of water. To make a perfect texture of the burger dough, we added red BEANS and cooked RICE. All of the ingredients were blended in a food processor - to reach a smooth structure, easy to form burgers.

And here - the dough for the burgers should stay in the refrigerator for about 30 minutes. This is minimum for rice to pull in water from beets, so the texture of the burgers will be perfect. You can prepare the dough the day before and put in the refrigerator, then bake them next day. If you ignore this part of the recipe, burgers will fall into pieces while you fry them. Trust us, we tried it without the cooling and resting stage and we didn't have beautiful burgers :(

Vegan Beet Root Burgers fit very good as a lunch or a quick dinner. We had it for lunch and we were sooo full then. Couldn't eat anything more. No dessert later. We've had it with a bun, tomato, arugula and cucumber, served with a light yogurt sauce.

Here's 2 options how we eat our burgers. First is classic in a bun with some fresh veggies and a scoop of sauce or mayo. Everybody loves it! You have to admit it. I don't know if I know a person who doesn't love burgers in bun. Well, our mom didn't ever like fast food and burgers, but... she loves the homemade burgers. They taste more like healthy food, maybe they're not a fit dish, but you have all of those fresh veggies and a good, crispy bun.

And our second option for burgers, which is more fit and has less calories, are the burgers on a salad. You have the hot burger with a salad like arugula, cucumber, sometimes grilled veggies or fruits ex. nectarines. Last ones give always some sweetness that we love to break the tastes of the savoury burger.

Vegan Beet Root Burgers have our hearts <3, because they
are CRISPY outside & SMOOTH inside,
are VEGAN,
are CHILI HOT,
fit with a BUN or a SALAD.

Let's go to the recipe now :)

Recipe

Prep time

20 min

Cook time

40 min

Total time

1 h

Servings: 10 burgers

Recipe type: dinner

Ingredients & instructions

Beet Root Burgers • 1 onion • 4 cloves garlic • 3 cups red beans • 500 g beet roots, cooked • 100 g rice, cooked • 2 cups bread crumbs • 1 chilli pepper • 1 ½ tsp chilli powder • ½ tsp cumin, ground • 1 tsp salt • 2 Tbsp vegan mayo or cream cheese	1. Add all of the ingredients, except bread crumbs to the food procesor and blend. 2. Add bread crumbs – first 1 cup and blend. See what’s the texture and add second cup, or more if it’s necessary. 3. Put the burger dough in the refrigerator for at least 30 minutes. 4. Heat small amount of oil in a big pan. Form balls and then burgers with your hands. Fry about 3-4 minutes every side. When they stick to the pan, they’re not ready, fry a little longer. 5. Serve in a bun with some fresh veggies and sauce or on the salad.

Lemon sauce • 400 g yogurt, natural or vegan • juice from 1 lemon • pepper, to taste	6. In a small bowl mix yogurt and lemon juice. Add some pepper to taste. 7. Put the sauce on the burgers.
Green salad • 150 g arugula • 3 tomatoes • 1 cucumber	8. Wash the veggies. Slice tomatoes and cucumbers. 9. Put on a plate as a salad or put it inside the bun with a burger!

We love these vegan burgers, we're sure you'll like them too! After you try the recipe, please let us know how it was on instagram #foodiesisterspl

xoxo,

Karo & Domi

Peach Pie

2017-08-06T20:10:00.001+02:00

Hello again! We have the best recipe for Peach Pie today! It's like an american pie we saw on TV. Yum yum! Let's do it! It's summer now and we have a lot of fresh fruit, that can't be wasted! And we love fruit desserts, we went to our local farmers market and bought some peaches today. Those local ones are the best! But still, in winter we use peaches from can to do this pie and it's also delicious!

First - the crust. It's easy to make, but has a lot of fat. There's butter and margarine also. So the recipe isn't fit... but tastes amazing and it's worth to sin. ;) And the crust needs 1 hour in refrigerator to cool, so we can pin out the dough, it's adherent to the rolling pin when not cooled. Those are little disadvantages of this pie. But that's the end, nothing more. Then only perfect taste and consistency!

The top of the pie should be just rolled out and put on the top of the peaches. But we wanted to try someting new, why not? We rolled out the dough, cut out a few stars in it (like for the little cookies) and put on the peaches. We loved the effect we got! Maybe it'll stay with stars for every time from now on.

The most important here now - PEACHES! We used fresh fruit this time, but in winter canned will be good too. We didn't peel them, just washed and chop every peach on 8 pieces. They have amazing colour and taste. We mixed them with cinnamon, sugar and pudding powder. When the pie is in the oven, peaches let out their juices and with pudding powder create more thickness. It gets a consistency like a sweet syrup and gets little browny colour because of the cinnamon. Also the smell while the pie is baking is captivating! You'll feel the same, I can bet!

The cake is a great choice for a dessert for a party and also an amazing comfort food. We always sprinkle some icing sugar on top and sometimes we serve it hot with a scoop of vanilla ice cream.

Aww... the best!

This is the P E R F E C T summer dessert. It
looks great,
tastes even better,
you don't have to spend the whole day in the kitchen,
& there are used fresh, summer fruits from a local market.

(psst... & also the recipe is easy, everyone can do it, really. What more can we say?) Let's go to the recipe now!

Recipe

Prep time

30 min

Cook time

1 h in the refriegerator + 1 h baking

Total time

2 hours

Servings: 8-10 slices

Recipe type: dessert

Ingredients & instructions

Shortcake crust • 200 g butter, cold • 90 g margarine • 45 g icing sugar, sifted • salt, pinch • 450 g flour, sifted • 3 Tbsp water, cold	1. Preheat the oven to 190°C (374 F). Spread some butter in the tart pan. 2. In a medium bowl mix all of the ingredients, except water. 3. Next add cold water and mix. 4. Place the dough in the foil and put in the refrigerator for about 1 hour. * Now you can prepare peaches. 5. Divide the dough in two. Roll out one part of the dough and put in the pan and even out with fingers – it should be on the bottom and sides of the pan.
Peaches in cinnamon • 1,6 kg peaches • ¾ cup sugar • 1 tsp cinnamon • 2 Tbsp vanilla sugar • 80 g pudding powder, vanilla flavour • 3 tsp potato starch	6. Wash peaches and chop into 8 pieces each. Put them into a large bowl. 7. Add sugar, cinnamon, pudding powder and potato starch. Mix well with hands or large spoon.

	8. Put peaches on the dough. 9. Roll out second part of the dough. Place it on the peaches and stick with the sides of dough. 10. Bake for 1 hour (190°C; 374 F) or until gold.

* * * N o t e s * * *

You can use fresh or canned peaches. If you use canned peaches, add less sugar - about 1/2 cup.
It's necessary to place the dough in the refrigerator. The dough gets very sticky. When it's cold you can roll it out quick and easy.
The dough on the top you can place as a 1 piece, rolled out. Or you can cut from the dough some figures with a cookie cutter. Like we did, we had stars this time on the top of the pie.

Thank you for reading the post! Hope you'll bake this tart soon! And we're waiting for your photos on #foodiesisterspl

Have a great day!

xoxo,

Karo & Domi

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Strawberry and Mascarpone Cream Tart

2017-07-31T19:12:00.001+02:00

Oh wow! I love summer so much! It's warm outside, and I'm a cold weather type of person. And I love summer desserts - with fresh fruits from local farmers, those are the best. I'm waiting whole year for summer and our regional strawberries! Mmm.... There's nothing better than them! Nothing can replace them even those winter imported strawberries aren't so good :(

We love strawberries and we use them in many ways! Most often as an ingredient to desserts or to a breakfast with fresh croissant and nutella! Maybe that isn't fit at all, but we also need some sweetness and calories in our lives, don't we? ;) They're also really good as a quick snack - delicious with a natural yogurt :D

And the really really best dessert is this simple Strawberry Tart! It has all what we love and I'm sure you'll love it too! Our friends and family get a little addicted to this tart. Once you start eating it, you want another piece and more and more. And the tart is light, the cream is fluffy so you don't feel this calories. Little tricky... but you can sin sometimes, right? Well, THIS Tart is worth it!

The crust is almost the same as in our previous recipe for the Strawberry & Vanilla Tart. Simple shortcake with lemon zest, which gives the cake more freshness. The shortcake is easy to make and it's crispy even the next day, so you can prepare it the day before a party.

And the cream! Uhh!!! I could it eat with strawberries without the crust, haha! It's sooo good, fluffy and sweet. It's based on mascarpone and whipped cream. I love it so much that I taste it hundred times while cooking and then I'm full before even cuting the first piece!
This time we decorated the cake with little meringues. You can try it too! They're really sweet, crispy outside and ciagnace inside. It's an opportunity to make them, because we use only egg yolks in this recipe. Don't waste food and make some meringues! Other option is to make a big meringue with more mascarpone cream and more strawberries! Oh, we love it!
If you're still here with us, there's a time for recipe! xx

Recipe

Prep time

20 min

Cook time

25 min

Total time

45 min

Servings: 8-10 slices

Recipe type: dessert

Ingredients & instructions

Shortcake crust • 175 g butter • 3 egg yolks • 1 tsp honey • 60 g icing sugar • salt, pinch • zest from ½ lemon • 250 g flour	1. Preheat the oven to 180°C (350 F). Spread some butter in the tart pan. 2. In a medium bowl mix all of the ingredients, except flour. 3. Next add flour and mix. 4. Place the dough in the pan and even out with fingers. Make pinholes with fork in the bottom. 5. Bake for 18 minutes, take out and leave to cool.
Mascarpone cream • 250 g mascarpone • 250 ml heavy cream • 5 Tbsp sugar	6. In a medium bowl whip heavy cream with sugar. 7. Add mascarpone and mix. 8. Place in the refrigerator while the crust is baking.

• 2 ½ - 3 cups strawberries, diced	9. Put the mascarpone cream on the crust. 10. Place strawberries on top.

And that's it! Perfect dessert for a hot summer day! Be quick to bake it when there're best fresh local strawberries! We're waiting for your photos on #foodiesisterspl

Enjoy the tart!

xoxo,

Karo & Domi

Turkey Meatballs with Zoodles Salad

2017-07-29T22:13:00.002+02:00

Hi again! How are you?

We've gotten a little lazy when there's a lot of free time this summer. We're reading books, going for walks and meeting up with our friends. But also we have more time for planning our healthy meals and give you our recipes.

When it's so hot outside we don't really want to eat huge lunch with for example pasta which makes you full and you can't even move :D. It's better to have a light lunch, full with veggies and a fresh juice or ice tea. Today we have for you zucchini noodle salad with peanut sauce and cute little turkey meatballs.

The meatballs are inspired by one of our favourite books - Smitten Kitchen by Deb Perelman. This book - wow! We love it!. There's a lot of yummy recipes for breakfast, lunch, salads and a huge chapter full of delicious desserts! You should check it out! But as always when we cook - we change something to our taste ;)

And to make the dish even better we served our meatballs with fresh zucchini salad. This time we tried mixing green with yellow zucchini. You have to admit it looks so nice and colorful on a plate, perfect for a summer lunch in a garden! But you can take it to work as well and have more colors in your day :).

The sauce is based on peanut butter, because nothing can beat the good old peanut butter - we love it so much! But the dish will be great with some lemon juice, that will give more freshness. And at the end the salad is topped with fresh coriander, and a squeeze of lemon for more flavors.

Recipe

Prep time

40 min

Cook time

20 min

Total time

50 min - 1 h

Servings: 4

Recipe type: lunch, dinner, salad

Ingredients & instructions

Turkey Meatballs • 500 g turkey meat, grounded • 2/3 cup breadcrumbs • ¼ cup water • ½ tsp salt • 1 egg • 3 cloves garlic, minced • 1 tsp corriander, grounded • ½ tsp paprika powder • ¼ tsp chili powder • 3 Tbsp sesame	1. Preheat the oven to 200°C (390 F). 2. Mix all of the ingredients in a medium bowl. 3. Make small meatballs and put on a baking sheet. 4. Put 1 Tbsp oil on a large pan and heat up. Then start frying meatballs only to get gold. 5. Transfer meatballs to the baking pan and bake 18-20 minutes.

Zoodles with peanut butter sauce • 5-6 zucchini • 3 Tbsp peanut butter • ¼ cup hot water • 3 Tbsp soy sauce • 2 Tbsp oil • 2 Tbsp honey • 1 lime, juice and zest • 1 clove garlic, minced • ¼ tsp chili powder • fresh corriander	6. Spiralize zucchinis. 7. Mix sauce ingredients in a small pan, you can heat the mixture to get more smooth sauce. Add more water if the sauce is too thick. 8. Serve zoodles with hot sauce and meatballs. Top with fresh corriander.

We love this colorful dish - it's amazing! Great as a salad, but also will be perfect with classic pasta and tomato sauce. Share your variations with us on #foodiesisterspl. See you soon!

xoxo,

Karo & Domi

Carrot salad with tomato & harissa sauce

2017-07-23T21:39:00.000+02:00

Hey! It's a wonderful day today! We made a carrot salad and wow it's sooo good! Psst... I have to confess I hate raw carrot :( bleh... But well, why not to try new things?! And we made this salad - it's amazing! I love it so much, maybe because of the sauce, it's really spicy!

Carrots in this salad looks like pasta, I love the colours of orange carrots with red tomato sauce, topped with white feta cheese. We used simple peeler to make carrot pasta, but it would look also nice if you spiralize them. The salad is really crispy, but feta gives some softness and also a pause from the hot sauce.

The sauce is made from tomato concentrate, it gives really intense taste. We added harissa paste, it's hot and spicy, so remember not to add too much of it. Try even to add less as in our recipe and taste if it's good for you. The sauce from this recipe was too hot for Domi :P so we added more tomato paste to ease the taste of harissa.

This carrot salad would be great as a side dish or an appetizer. We wanted it for lunch, but we were hungry again soon. Oh, and remember to add crumbled feta and some herbs on top of the salad! We chose corriander this time, but mint and parsley will fit great!

Okay, so if you are still here, it's time for the quick recipe for crispy and colorful salad!

Recipe

Prep time

20 min

Cook time

2 min

Total time

22 min

Servings: 4

Recipe type: side dish, appetizer, snack

Ingredients

• 1,5 kg carrots

• 2 Tbsp oil

• 25 g harissa paste

• 75 g tomato paste

• 2 cloves garlic, minced

• 1 lemon, juice and zest

• 2 tsp sugar

• salt to taste

• 200 g feta cheese, crumbled

• fresh corriander

Instructions

Make carrot pasta with a peeler or spiralizer.
Make the sauce - in a small pan mix all of the ingredients. Simmer and stir, the sauce will get smooth.
In a bowl combine carrot pasta with tomato & harissa sauce, divide in 4 portions.
Top with crumbled feta and corriander.

And here you go! You have now a quick and yummy salad. Wasn't it so easy? Stay tuned for more recipes and share your food with us #foodiesisterspl

xoxo,

Karo & Domi

Walnut 'meat' taco bowl

2017-07-18T20:53:00.000+02:00

This is our next vegetarian recipe. But for the first time vegetarian meat we ever cooked. We weren't really sure if it will be good, but yessss - this walnut 'meat' is amazing! You should try it by at home and put this recipe to your vegetarian favorites! Also your meat-lover friends and family will enjoy this taco bowl. Then it's also simple and quick to make.

The new thing here is the walnut "meat" - it's made with cauliflower, spices and lime juice. It's nutritious and very yummy. And everyone can make it, it's easy for begginers in the kitchen. You just place all of the ingredients in the food procesor, mix and then bake for 30 minutes. During this time you can make toppings for taco bowls. This walnut base can also be used in a more traditional way, ex. a tortilla, it would be so good!

The taste is original, I can't compare it to anything. It doesn't taste like meat and you only lightly feel the cauliflower and walnuts. But it's really hot, spicy and salty! The consistency and appearance are comparable to meat.

We've made three toppings this time, but you can adjust it to your taste, use different toppings every time. That's why those kind of recipes and dishes are the best, because they have many versions you can come up with.

Going back to our version - we had two kinds of salsa and guacamole, everything served in bowls with rice. The key flavors were corriander, parsley and lime, they're refreshing and very intense.

First salsa we made with pineapple and corn, second with tomatoes. To both of them we added chopped red onion, lime juice and herbs - corriander and parsley. For the guacamole you'll need some avocados, but we've seen versions with edamame or green peas! We'll try it for you next time and share with you if it's better :D.

So the main idea today - don't be afraid of trying new things and use different options every time, do what you like in the kitchen by your taste, you don't have to stick to the rules ;).

Recipe

Prep time

45 min

Cook time

30 min

Total time

45 min

Servings: 4 - 6

Recipe type: lunch, dinner

Ingredients & instructions

You’ll need:

Walnut & cauliflower „meat”
Tomato salsa
Pineapple & corn salsa
Guacamole
Cooked rice

Walnut „meat” • 1 cauliflower • 2 cups walnuts • 2 chili peppers (or 1 tsp chili powder) • 1 Tbsp chili powder • 1 tsp cumin • 1 tsp salt • 2 Tbsp lime juice • ½ tsp garlic powder	1. Preheat the oven to 180°C (350 F). 2. Put all of the ingrediends in a food procesor and blend. 3. Place grounded „meat” on a blaszka and bake for 30 minutes. * While the meat is baking prepare salsa and guacamole.
Tomato salsa • 3 fresh tomatoes • 1 red onion • ½ lime, juice and zest • Fresh corriander and parsley	4. Dice tomatoes and red onion. 5. Chop herbs. 6. Mix in a medium bowl.
Pineapple & corn salsa • 1 cup pineapple • 1 cup corn • ½ lime, juice and zest • Fresh corriander and parsley	7. Dice pineapple. Chop herbs. 8. Mix pineapple, corn, lime and herbs in a medium bowl.
Guacamole • 2 avocados • 1 lime, juice and zest • 1 tsp honey • ½ red onion, chopped • Corriander, parsley, chopped	9. Mash avocados with a fork, add lime juice, zest and honey, mix. 10. Add onion and herbs and mix.

Hope you'll enjoy this dish! It's on our fav vegetarian list now, so you'll probably see other versions of walnut "meat" soon :). Remember to share your photos with us with #foodiesisterspl

Have a yummy day!

xoxo,

Karo & Domi

Strawberry & Vanilla Tart

2017-07-15T19:57:00.001+02:00

Hi guys! We're back with our blog and yummy posts! We're two weeks after our final exams and we finally can enjoy summer holidays. Last 2 months were really tough for us, there was a lot of studying and eating junk food :/. But now we're back on track with our healthy lifestyle - with delicious, fit and nutritious food, including some fitness as well. Hope you'll join us with it!

Finally when we got free time we had to make a dessert to celebrate holidays and summer fruit! It's a light tart - amazing for the hot summer days. And this is the last time for sweet and flavourful strawberries this year so be quick and buy some for this pie!

The Strawberry & Vanilla Tart is our favorite, really. In the crust there's an orange and lemon zest which give freshness to it. And the cream is flavored with real vanilla beans and it's 100% natural. There are no artificial products, you'll make it from the beginning by yourself. I think it gives more satisfaction when you do it from zero, from simple products and then you'll enjoy delicious cake. Also you can save some vanilla sticks and make your own vanilla extract and use it for other desserts!

We used strawberries in this recipe, because they give more natural sweetness and also look beautiful with its' red color.

Recipe

Prep time

20 min

Cook time

25 min

Total time

45 min

Servings: 8-10 slices

Recipe type: dessert

Ingredients & instructions

Shortcake crust • 175 g butter • 3 egg yolks • 1 tsp honey • 60 g icing sugar • salt, pinch • zest from 1 orange and 1 lemon • 250 g flour	1. Preheat the oven to 180°C (350 F). Spread some butter to the tart pan. 2. In a medium bowl mix all of the ingredients except flour. 3. Next add flour and mix. 4. Place the dough to the pan and even out with fingers. Make pinholes with fork in the bottom. 5. Bake for 18 miutes, take out and leave to cool.
Vanilla bean cream • 375 ml whole milk • 125 ml heavy cream • 125 g sugar • 6 egg yolks • 35 g flour • 1 vanilla stick	6. In a pan boil milk and heavy cream. In a medium bowl mix egg yolks with sugar, then add flour, vanilla beans and mix. 7. To the bowl with egg yolks add hot milk with heavy cream. You should stir the mixture the whole time. 8. Transfer it back to the pan and bring to boil, then take off the heat. Remamber to stir the cream all the time, it’ll thicken. 9. Transfer to the bowl and let it cool.

• 2 ½ - 3 cups strawberries	10. Put the vanilla cream on the crust. 11. Place strawberries on top – whole, halved or diced.

We love this cake, I can bet you'll love it too! It's the best <3
We're back on track, so stay tuned for more posts!

xoxo,

Karo & Domi

Vegan Bolognese Zoodles

2017-04-09T20:48:00.000+02:00

Hi guys! It's amazing sunny day today! We love spring for longer, sunny days, green blossoming trees and all of those beautiful flowers! But as well this is a hard time for our body, we had just changed the clock time and the weather is variable. It's called as springtime blues and for us - we have it every single year :/ So we try to beat it with cool activities and natural food full with vitamins.

Most people who have problems with springtime blues have issues like anxiety, troubles with falling asleep and than they're tired the whole days. Some have also problems with weight, we look for solution in sweets to make our mood better.

But our way to beat the springtime blues are activities outside when it's sunny and having healthy (not every single day) nutritious food. We try to use fresh veggies - not to lose their profits with boiling or frying.

So today we have for you this easy and tasty recipe for Bolognese Zoodles. We love zoodles (noodles made from fresh zucchini) - it's quick to make them and healthy - when you substitute wheat pasta with zucchini, you get more vitamins and less calories! And I can promise you, you won't be hungry soon :) Also zucchini noodles are crispy, so it gives you more enjoyment from eating.

We make our zoodles with easy spiralizer. And the sauce in this recipe is also so yummy and having lentils in it - we give our body lots of protein. It's filled with tomatoes and some spices. I can bet you will love it! And also for our meatlovers - you can use this recipe and put on top of the dish some meat balls :) It's still better (I mean healthier, more nutritious - because I love Italian food!) than classic spaghetti with ready to eat sauce (and you don't know what's in).

Recipe

Prep time

5 min

Cook time

20 min

Total time

30 min

Servings: 4

Recipe type: lunch, dinner
Inspired by our fav Minimalist Baker

Ingredients

2 Tbsp oil
1 onion, diced
4 cloves garlic, minced
4 carrots, shredded
500 g tomato passata
100 g tomato puree
3 Tbsp basil
1/2 tsp chili powder
1 tsp sugar
salt and pepper, to taste
1 1/3 cup water
1 cup red lentils
4 medium zucchini

Instructions

Heat a large pot over a medium heat. Add oil, diced onion, minced garlic and saute for 3 minutes. Than add shredded carrots, lentils and spices - cook for next 3 minutes.
Add tomato passata, puree, water and bring to boil. Boil for about 20 minutes or when lentils will be ready.
While the sauce is boiling - prepare the zoodles with your spiralizer or vegetable peeler.
Serve the raw zoodles topped with the sauce. You can have it warm or cold.

We hope you'll enjoy this recipe and it'll get to your favs! It's definitely our fav for a quick, easy and healthy dinner! We're waiting for your photos on #foodiesisterspl

Kisses,

Karo & Domi

Two Days, Three Cities in Belgium

2017-04-04T19:14:00.002+02:00

Hi guys! Long time no post.. we're really sorry about that, but we got totally caught up in uni and everyday chores. Today's post is Domi's review of trip to Belgium. It's different to food recipes you're used to see on our blog but we hope you'll enjoy!

About a week ago I finally got to relax from learning and constant worrying about uni stuff, at least for two days. Together with my best friend we got away for a weekend trip to Belgium that both of us were really excited about.

In the beginning the plan was to go just to Brussels, but we decided to also visit Ghent and Bruges. Two days, three cities who says it cannot be done? We planned to first get from Charleroi Airport to Bruges, then Ghent and finally Brussels. All of those cities are absolutely amazing and beautiful, but what made me fall in love with those small cities that you'd normally not pick for your holiday destination were small roads, canals and hidden cafe gems and overall beauty!

Usually when we go to a new city first thing to do is visit museums, art galleries and learn something more about the history and people, this time we wanted to relax and take it all in by walking around everywhere and finding what usual tourist wouldn't see. The only place we visited was Magritte's Museum, which I highly recommend especially for art enthusiasts.

I was really surprised how nice and helpful all of the people in Belgium are! Most of them were willing to help us with directions or anything else, you know there are always some exceptions but they were really something different to people we meet on daily basis. Although there was a small language barrier between us and some people we met, but you can easily come to an understanding.

Of course the best moments were food related! Haha, when you go to Belgium you should definitely try famous Belgian chocolate, fries and beer - only if you're over drinking age ;). Every corner you turn there are confectionaries and chocolate shops it's pretty amazing if you ask me, though I would probably spend all my money on it if I moved to Belgium. People don't lie when they say that you should try their fries, they are totally different to the usual ones and taste even better in sunny weather on the city square filled with other tourists!

Overall I'd highly recommend you visiting Belgium and going to other cities than Brussels, it's worth seeing but there's not that much to see and overfilled with people. You definitely won't get bored there, and we were also lucky to get first sunny weather and opportunity to sit in the sun and enjoy our time off!

Thank you so much for reading! We'll come back at you with some new recipes, for now if you have any questions about the trip our ask box is always open for you!

Love,

Domi xx

Vegan Carrot Cake Muffins with Vanilla Spice Frosting

2017-03-11T21:33:00.000+01:00

Hi guys! Another sweet recipe for you today. We want everyone to enjoy our recipes that's why dear vegans this one is for you! :D

Amazing moist and fragrant muffins full of carrots, pineapple and nuts. We're using one mashed banana to substitute 2 eggs, so if you want to you can make it using either one. There's slight difference in taste, but still delicious.

The muffins are full of spices, perfect for autumn/winter seasons but we enjoy eating them all year around! Because most of us have a sweet tooth we couldn't stop without making a creamy frosting. Of course you can adjust the amount of the icing sugar. A small addition of vanilla and spices make it less sweet, though still pretty tasty.

Recipe

Prep time

15 min

Cook time

20 min

Total time

35 min

Servings: 12 cupcakes

Recipe type: dessert

Ingredients

Carrot Cake Muffins

2 carrots, peeled and grated
1 overripe banana, mashed
1/3 cup oil
2/3 cup plain flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ground clove
1/4 tsp gingerbread mix
1/4 tsp salt
1/2 cup sugar
2 handfuls walnuts, chopped
4 slices canned pineapple, chopped and drained

Vanilla Spice Frosting

300 g vegan cream cheese
95 g vegan butter, room temperature
1 1/2 cup icing sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp gingerbread mix

Instructions

Preheat the oven to 180°C (350F). Line the cupcake pan with baking liners.
In a bowl mash a banana and mix with oil.
Mix together all of the dry ingredients: flour, spices, baking soda and powder and sieve them into the mixture. Add in sugar and mix to combine, you don't have to use a mixer - a spoon will be fine.
Grate the carrots for quite big shreds so you can taste them in the cupcakes. Use as much of walnuts as you want and cut them into very small pieces. You can use fresh or canned pineapple, cut the slices into small pieces and drain from excess juice. Add them in with other ingredients.
If you have the mixture ready it's time to fill in the cupcake liners about 2/3 height, and if you have any left just fill in again.
Bake for 20 minutes. Then take out of the oven and let them cool down.
To make the frosting you basically put all of the ingredients in a bowl and using an electric mixer mix to combine. You can put it in the fridge so it's more thick and easier to decorate with.
Decorate with the frosting using a piping bag and a nozzle of your choice.

Yeah, they taste even better than they look! But, hold on don't eat them on your own. Haha, remember to share with everyone and show us your creations on Instagram #foodiesisterspl

Love,

Karo & Domi xx

Pancake Day

2017-02-27T23:05:00.000+01:00

Hello everyone! How are you? Today was the first very warm and sunny day here in Warsaw, so that sparked us to start celebrating Pancake Day a bit earlier. Though can you blame us?

Pancakes are one of the best meals. You can have them sweet or savoury, also you can make noodles from them!

Perfect for every part of the day: breakfast, lunch, dinner and supper. A lot of people like to eat fluffy American style pancakes, but we are the other half that enjoy crepes. They are thin, crispy and you don't have to be worried that they might be not done inside. Also you have the power to make the most mega toppings ever! :D

Recipe

Prep time

5 min

Cook time

15 - 20 min

Total time

20 min

Servings: 12 crepes

Recipe type:

Ingredients

2 eggs
1 cup plain flour, sifted
1 cup whole milk
a dash of sparkling water
pich of salt
toppings:

nutella with sliced banana and almond flakes
strawberry jam
fresh lemon juice with sugar

Instructions

In a medium bowl whisk the eggs with a hand egg beater with some salt. Sift in the flour. And mix to combine.
Add a cup of whole milk or more to get the right consistency. If you want your pancakes to be more fluffy you can add a dash of sparkling water. It's important to mix everything to incorporate the ingredients.
You should leave a batter for at least 30 minutes or overnight, they are amazing to just pop on the pan in the morning.
On a medium pancake pan spread a bit of olive oil with pastry brush and let it heat up.
At once fry the batter about one ladle to get a medium sized crepes, around 2 - 3 minutes on one side or until it gets light golden.
Add the toppings of your choice and fold in half or quarters.

Enjoy! Pancakes are our guilty pleasure, especially crepes. Although in the recipe we are using all sweet toppings, the savoury crepes are even better! Hope you will make some of yours and share it with us #foodiesisterspl

Love,

Karo & Domi x

Fresh nutritious salad

2017-02-26T21:15:00.000+01:00

Hi everyone! Today we wanted to share with you a healthy recipe using fresh veggies and fruit, but also containing filling grains and complementing sweet sour sauce. You can make this salad for dinner, take it to school/work or as a post workout meal.

It's really good for you, contains a lot of greens, veggies and fruit. We also made our plain usual dressing, that actually you can use with any kind of meal. Apple and cucumber give refreshing taste and crunch, the good fats are in the avocado and grains. We are using bulgur because it's easy to make just as quinoa, but a little bit less expensive and at the same time it's important to eat healthy and not spend so much money on that! What's amazing about this kind of wheat it has a high amount of fiber and protein and most vitamins and minerals. So it's just a bowl of health - vitamins, protein and fiber! :D

Recipe

Prep time

10 min

Cook time

15 min

Total time

25 min

Servings: 4

Recipe type: dinner, lunch

Ingredients

200 g bulgur
150 g arugula salad
1 apple
2 avocados
1/2 fresh cucumber
juice of one lemon
3 tbsp olive oil
1 tbsp honey
1 1/2 tsp mustard
20 g cranberries
10 g flaked almonds, toasted
sea salt, to taste
optional: crispy bacon

Instructions

Cook the bulgur for 15 minutes, under cover. In this time you will manage to prepare the rest of your ingredients.
Wash all of the veggies; then cut the apple into small slices. Avocado cut in half, take out the stone and slice. Also chop the cucumber into quarters.
To make the light sauce just mix olibe oil with honey and mustard.
Arrange your plate with all of the ingredients, drizzle with the sauce and top with cranberries and toasted almond flakes.

Quite easy, right? Also it's very refreshing perfect for lazy days or a meal after a workout! You should definitely make it and share with us on Instagram using #foodiesisterspl

Love,

Karo & Domi x