Category Archives: Recipes

Easter Puddy

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img_7197Yayyy! It’s almost Easter! What does that mean? Easter brunch! Almost every year at Easter I go to Holland for an Easter brunch. Mostly me and my sister make it together, but this year my boyfriend is coming with me and so we will make it together. Of course my sister will make things too and even my brother and his girlfriend are going to make something. It will be so much fun having so much food on the table we all created together. I’m really looking forward to it. Are you going to have an Easter brunch? Last year the Easter recipes were one of the first recipes I posted here. Do you remember the Stuffed Green Eggs and the Hopping Bread? I will definitely make the ‘Hopping Bread’ this year too, tradition! Me and my boyfriend will also make this ‘Easter Puddy’, some healthy pudding in lovely pastel colours. Just in case you’re looking for a nice Easter recipe, this will definitely impress people, with the lovely colours and flowers on top.

img_7196EASTER PUDDY

Serves: 2

green
-2 tbs chia seeds
-1/2 cup oat milk
-1 tbs agave nectar
-2 tbs yogurt
-1/2 tsp matcha powder
-1/4 tsp vanilla extract
yellow
-2 tbs chia seed
-1/2 cup oat milk
-1 tbs agave nectar
-2 tbs yogurt
-1 tbs lemon juice
-1/4 tsp turmeric
purple
-2 tbs chia seed
-1/2 cup oat milk
-1 tbs agave nectar
-2 tbs yogurt
-2 blackberries
-1 tbs lime juice
pink
-2 tbs chia seed
-1/2 cup oat milk
-1 tbs agave nectar
-2 tbs yogurt
-6 raspberries
-1 mint leaf

extra
-1 slice apple
-2 raspberries
-2 mint leafs

img_7195-Blend the oat milk with the agave nectar, the yogurt, the vanilla extract and the matcha powder. Put it in a cup.
-Blend the oat milk with the agave nectar, the yogurt, the lemon juice and the turmeric. Put it in a cup.
-Blend the oat milk with the agave nectar, the yogurt, the blackberries and the lime juice. Put it in a cup.
-Blend the oat milk with the agave nectar, the yogurt, the raspberries and the mint leaf. Put it in a cup.
-Add 2 tbs of chia seed to each cup and use a spoon to mix it in. Mix well.
-Put it in the fridge overnight.
-Cut out little flowers from the apple (use a cookie cutter) and put it on top. Then place half a raspberry in the middle and a mint leaf on the side.

Are you making (or going to) an Easter brunch this year? Are you going to make one of my recipe? Please let me know! And I’d love to see some beautiful pictures. Please share them with me on Instagram by tagging me or by using #PlanetManel ! Thank you! X

Stamp-Pot

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img_8328Living in London, I often get the question ‘What is typical Dutch dish?’. Well.. There are not a lot of Dutch dishes. Of course there are the famous ‘stroopwafels’ and ‘speculaas’, but the only thing I can come up with is stamppot. What is basically mashed potatoes with vegetables mashed in it and a piece of meat on the side. There are different combinations (with kale as the most popular). It’s not a dish to be super proud of. This must be the reason that Holland is famous for a lot of things, but definitely not for the Dutch kitchen. Stamppot is an ok dish though, people eat it mostly in the winter. It’s a typical winter-dish in Holland. I thought it will be a nice dish on the last day of March. To really finish off the winter. I’m so ready for lots of sun! I was never a huge fan, but as I am a huge fan of Asian kitchen, I made a combination of the two. The one with potatoes, carrots and onions is called ‘hutspot’ and if I had to choose, then that is my favourite, so I used this one for todays recipe. I happened to really love it now, haha! I hope you will love it too.

img_8331STAMP-POT

Serves: 2 

-4 big potatoes (chopped)
-3 carrots (chopped)
-2 big hands spinach
-1 onion (chopped)
-3 tbs milk
-2 cloves garlic (minced)
-1 tbs sesame seed oil
-1/2 tsp coriander (ground)
-1/2 tsp cumin seeds
-salt/pepper (to taste)
-2 Vivera fillet steaks*

-Put the potatoes, the carrots and 1/4 of the onion in a pan and let it boil for 20 min. Until the potatoes and carrots are soft.
-Fry the onion until the edges start to get brown. Add the garlic, the coriander and the cumin and fry for 2 minutes. Add the spinach in the last minute and until it slinks.
-Add this mixture, the sesame seed oil and the milk to the potato-carrot mix.
-Add salt and pepper to taste.
-Serve with Vivera fillet steaks*.

*The fillet steak on the picture is from the brand Vivera. They do not sell this in the UK yet, but they soon will. It’s an amazing brand I’m sure you will love. So stay tuned! If you want to make this dish now, I recommend eating it on it’s own or to replace it with something else, like sausages. 

Did you have stamppot as a Dutch dish before? Are you going to try this Dutch-Asian stamppot? Please let me know or show me by using #PlanetManel on Instagram. Thanks you! X

Breakfetti

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img_6896A party in the early morning! Granola is like having the most amazing confetti for breakfast. I really like granola, especially a home-made one. Some plain yogurt, fresh fruit and a little agave nectar.. yum! I sometimes have it for lunch or dinner too or I put it in a snackbox and have it in the afternoon. Oh and if you wrap it up in a nice bag and tie a ribbon around it, it’s even a nice little present to bring for somebody. You see.. so many reasons to make some lovely granola. This is the way I make it and I hope you’ll enjoy it. It might look like a lot of work, looking at the amount of ingredients, but I promise you that it’s not hard to make. They’re all quite common ingredients and if you just put all the ingredients in front of you, you basically only have to scoop the right amount in a big bowl. That’s most of the work done! Also, you can make a lot of granola in one time (you can even double the recipe) and you can enjoy it for a long time. Just make sure you store it in a good sealable container.

img_6895BREAKFETTI

Serves: 8-12 portions

1 cup rolled oats
1/3 cup almond milk
1/4 palm sugar
2 tbsp coconut oil (melted)
2 tbsp agave nectar
2 tbsp coconut
1/3 raisins
1/4 almonds (chopped)
3 tbsp pumpkin seeds
1 tbsp sesame seeds
1 tbsp linseed
1 tsp cinnamon
pinch of salt

img_6894-Preheat the oven at 170C.
-Mix the almond milk, the sugar, the coconut oil and the agave nectar in a bowl.
-Mix in all the other ingredients except the raisins and the coconut.
-Spread everything evenly on a baking tray and put it in the oven for 20 min.
-Add the raisins and the coconut and put it back in the oven for another 10 min.
-Let it cool down. Store it in a sealable container.

Do you like granola for breakfast? Or are you going to have it as a healthy snack? I’d love to hear it. You can let me know in the comments below, but even better.. you could show me by tagging me or by using #PlanetManel on Instagram. Thank you! X

Coco Choco

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img_6348Easyyyy! Sooo delicious! That sums up this recipe. Something everybody needs in life, is hot chocolate. Just sometimes you have to treat yourself and enjoy every sip. This is how I make my delicious hot chocolate and I felt the need to share it with you, especially because it’s still quite cold outside. Tip: It tastes even better after a firm walk. Go out, to a park or just enjoy the London streets. When you get back, you make yourself this and it’s like adding another secret ingredients. Did I already mention that this goodness is guilt free? No refined sugar or other crap. So you can enjoy this to the fullest. I doubled the recipe, so you can share it with your lover or friend. Orrrr.. you can easily safe a portion in the fridge and warm it up the next day. Why not treat yourself 2 days in a row, right?

img_6347HOT CHOCOLATE

Servers: 2

-2 cup Almond milk
-1/2 cup coconut milk
-2 tbs cacao powder
-4 tbs palm sugar
-cinnamon

-Put all the ingredients in the blender and blend for 20 seconds.
-Heat in a sauce pan or if you’re the proud owner of a Vitamix, blend on HighSpeed until heated.
-Sprinkle some cinnamon on top.

Vegan hot chocolate, it’s something everybody needs! Simple as that. Please let me know when you’ve tried it. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

Dutchie Pie

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img_8155This Sunday, the 12th of March, Planet Manel will celebrate it’s first anniversary! Yay!! That means: CAKE! So I made this typical Dutch cake for you. It’s the ‘Authentic Apple Pie’. The cake itself is a bit like biscuits and a bit like cake, with a filling of apples, raisins and cinnamon. It has always been my favourite cake. I only like the home-made ones though, because pre-made, they’re not tasty at all. I actually don’t like any pre-made cakes, so that explains. On every birthday I went as a child and also when I was older, I’d choose home-made apple pie. On all my own birthdays I always made an apple pie. Though they never really turned out perfect. My sister is a lot better at it than me. So when I decided to veganise this pie I was a bit nervous. Very surprisingly the pie turned out to be more than perfect. I was so proud of myself that I finally made a good one after 15 years of trying. Vegan Power!! WARNING: This pie is not healthy, haha! ..but super super delicious though!

applDUTCHIE PIE

Serves: 8

dough
3 cups plain flower
1 cup light brown sugar
2 tsp baking powder
2 tbs flaxseed (+ 6 el soy milk)
2/3 cup liquid butter
pinch of salt
filling
5 big apples (peeled/chopped)
1/3 cup raisins
4 tbs sugar
1 tsp cinnamon
1/2 tbsp lemon juice

img_8156-Preheat the over at 180C.
-Mix the flaxseed and the soy milk and let it stand for about 15 minutes. In the meantime you can make the filling:
-Mix the apples, the sugar, the cinnamon, the lemon juice and the raisins in a bowl. Make sure the juice on the bottom of the bowl, coming from the apples, is taken out before pouring it into the cake tin.
-Put the flower, the baking powder, the sugar, the salt in a big bowl (or use a food processor) and mix well.
-Then also mix in the flaxseed mixture and the butter and knead it until it forms a firm dough. It should not be sticking to everything: too wet ..or flaking: too dry. Add a little bit of flower/butter in case it’s too wet or too dry.
-Spread the dough over the bottom and the side of the cake tin, but make sure you keep about 1/4 of the dough for the top of the cake.
-Put the filling on the dough and spread it out nicely. Don’t press too hard, but make sure it’s even everywhere.
-Form 8 strips out of the left over dough to cover the top of the pie.
-Put the pie in the oven for 55-60 minutes.
-Let it cool down before cutting it into pieces.

Are you going to give this very tasty recipe a go and celebrate Planet Manel’s 1st anniversary with me? Please let me know! And I’d love to see some beautiful pictures. Please share them with me on Instagram using #PlanetManel ! Thank you! X

Choco Chia

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Chocolate pudding is one of my favourite things to make, as it’s one of my favourite things to eat, haha! Do you get me? Then today’s recipe is definitely something you’ll like. It’s my favourite chocolate pudding. It’s very healthy, so you can even have it for breakfast if you like. Actually you can have this whenever you like. They’re absolutely great for brunch and can easily be a nice dessert after a lovely meal. Oh and it is definitely a good snack in case you’re craving something sweet. So for all the chocoholics and people with a sweet tooth, go to the kitchen to make this. Your future self will thank you!

CHOCO CHIA

Serves: 2

-1 cup oat milk
-1/4 cup yogurt
-2 tbsp cacao powder
-2 tbs agave nectar
-1/4 tsp vanilla extract
-1/4 water
-1 tsp agar agar
-1 tbs chia seeds
-1 tsp hazelnuts (chopped)
-1 tsp cacao nibs
-1 tsp desiccated coconut

-Put the oat milk, the yogurt, the cacao powder, the agave nectar and the vanilla extract in the blender until it’s nice and smooth.
-Put the water and the agar agar in a sauce pan and make it boil.
-On a low fire, add the mixture from the blender and let it simmer for 1 minute.
-Switch of the fire and mix in the chia seeds with a spoon.
-Divide the warm chocolate over 2 little glasses and put it in the fridge for 3 hours or overnight (better).
-Before serving: sprinkle the hazelnuts, cacao nibs and coconut on top.
-If you don’t want to use agar agar, then just add 2 extra tbs of chia seed to the cold chocolate mixture. Note that the structure will be different.

Are you a real chocoholic? Are you going to give this recipe a try? Please let me know when you’ve tried it. You can do this in a comment below. You can also tag me or use #PlanetManel on Instagram. Thank you! X

Biscuit Feast #2

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img_6795You might have notices that if I use berries in my recipes, it’s most of the time blueberries. I love blueberries. The consistency, the taste, the colour and you can make so many things with them. What is not to like?! Today I used them in the Biscuit Feast recipe. It’s the second Biscuit feast recipe. The last one had 2 varieties: ‘Raise your hand for Raisins’ and ‘Nuts for Coconut’. They were both super healthy. Today’s one is healthy too, but then without the white chocolate. You can easily decide not to add the chocolate, they will still be super tasty! They’re amazing with a nice cup of tea, but you can also have them for breakfast (ok, I’d recommend making them without the chocolate in this case..). One thing is for sure, when you’re feeling blue, I’m sure these will quickly cheer you up. Enjoy!

img_6794FEELING BLUE

Serves: 10

-1,5 cup oats
-2 bananas (medium)
-10 blueberries
-20 gr white chocolate
-1/2 tbs coconut oil

-Preheat the oven at 180C.
-Mix the bananas and the oats until it’s a dough. It should be quite sticky.
-Divide in 10 little balls and but a blueberry in the middle. Then make them flat.
-Put them in the oven for 15 minutes.
-In the meantime melt the chocolate a bain marie and add the coconut oil.
-Let the biscuits cool down and put some white chocolate on each. Put them in the fridge for 10 minutes to let the chocolate get hard again.

Are you going to try these simple biscuits? Do you have a request for the next flavour? Please let me know or show me by using #PlanetManel on Instagram. Thanks you! X

Pumpi

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sSoup for lunch, soup for dinner, soup on hot days, soup on cold days.. soup is always a good idea. I must say, that this soup recipe is excellent for a chilly day. It’s nice and filling, full of good nutrition and super delicious. That’s why it’s my favourite soup! You only need 8 ingredients, and that includes water, pepper and salt. It’s a very easy soup to make! It’s also very easy to make a lot of, in one time (just double or triple the ingredients), for if you have people coming over for example. You can easily eat the soup on it’s own and call it a meal, but if you are very hungry it’s super delicious with some (toasted) bread too. Pumpkins are not really in season anymore, but you can also use a butternut squash. As a butternut squash is easy to get your hands on, you can make it any time.

s2PUMPI

serves: 2-4

-1 medium pumpkin
-6 medium carrots (chopped)
-1 big red onion (chopped)
-1 cup coconut milk
-1 l water
-1 cube vegetable stock
-salt/pepper (to taste)

-Cut off the skin of the pumpkin. You could first put the pumpkin in the oven for about 45-60 min at 200C. This way you can easily cut off the skin.
-Fry the onion, in a little bit of oil, until the edges start to become brown.
-Boil the carrots in the 1 l water, with the vegetable stock, for about 10 minutes.
-Put the pumpkin, the carrots (+ the vegetable stock) and the onion in the blender (or use a hand-held blender) and blend until smooth.
-Heat it up in a pan and before it boils, add the coconut milk. Also add pepper and salt to taste.
-Then let it simmer for 5 minutes.

Are you going to try this simple pumpkin soup recipe? Please let me know when you’ve tried them. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

Spread Magic

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img_6390There is something very irresistible in this world and I’m sure a lot of you will agree with me. This magic is called ‘Biscoff biscuit spread’. It’s heavenly! You have a smooth and a crunchy variant. I like both, haha.. hard to choose. I especially like to eat in on cheap white bread. I know, to make it even more unhealthy. Oops! To protect myself, I never buy it. I only buy it when I’m in Holland, or like now, I had to get it to make this little recipe (poor me). I put it on everything, bananas, apples, crackers, on the Biscoff biscuits, in my porridge.. from the jar! Another ‘Oops!’. Then a while ago I had this amazing idea, to make hot chocolate with it. Here you are..

img_6345SPREAD MAGIC

Serves: 1 

-1,5 cup soy milk
-1 tbs cacao powder
-2 tbs Biscoff spread
-1 tsp agave nectar

-Put all the ingredients in the blender and blend for 20 seconds.
-Heat in a sauce pan or if you’re the proud owner of a Vitamix, blend on HighSpeed until heated.

Do you like hot chocolate? Who doesn’t right? I’m sure that you’ll love this one with Biscoff spread, it’s magic. Please let me know when you’ve tried it. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

Bday Blast

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img_5830Happy Birthday to me!! I turned 28 today! I love my birthday.. so childish, haha! Every year I’m just so grateful that I’ve lived another year. Another year with lots of good memories and valuable lessons. Another year to reflect on. Grateful that I’ll be able to start a new year. I love new beginnings. Also I always feel a little sad, as my family is in Holland and most years I’m in London on my birthday. Though this year I have my amazing boyfriend to join me and I couldn’t ask for more! I love him lots! I always make a cake on my birthday. Last year I made one of my favourites, called ‘Cake My Day‘. Though I would have loved to make that one again (as it’s sooo good), I want to make something different every year. This year I made something healthy. It’s oaty, chocolaty, fruity and very colourful! Oh an it might look like it’s difficult, but actually it’s a very easy recipe, everybody can make this. I hope you’ll enjoy it as much as I do!

img_5831BDAY BLAST

Serves: 10-12

oat-base
-1 cup oats
-1 cup soft dates (pitted)
-1/2 cup desiccated coconut
-4 tbs coconut oil
-1 tsp cinnamon
-pinch of salt
chocolate-base
-1/4 cup coconut oil (melted)
-2 tbs agave nectar
-1/2 tsp vanille extract
-1/4 cup cacao
filling
-1 cup plant based yogurt (plain-no sugar)
-2 cups blueberries
-1/4 cup berries (blended)
-1/2 cup water
-4 tbs agave nectar
-1,5 tsp agar agar
top
-1/2 cup cherries
-1/2 cup water
-3 tbs agave nectar
-1/2 tsp agar agar

-Start with he oat-base:
-Put all the ingredients for the oat-base in a food processor until it’s sticky.
-Put some coconut oil on the baking tin, before dividing the base equally. Press with the back of a spoon to make it flat and even. Don’t forget to do the sides too. You can make it as thick or thin as you like. (In case you have left over, roll it into little balls. Then roll them in some desiccated coconut and put them in the fridge for an hour. Yummy energy balls!)
-Put this in the fridge and make the chocolate-base:
-Put all the ingredients for the chocolate-base in a blender and blend until smooth. Then pour it over the oat base and make sure it’s even everywhere.
-Put the base in the fridge for 15 min. In the meantime, make the filling:
-Put the water in a pan and mix in the agar agar. Lower the heat when it starts to boil.
img_5832-Then mix in the yogurt very well.
-Add the agave nectar, the blended berries and the blueberries. Make sure you mix it up well, so that the agar agar is completely mixed in with everything. Let it boil for just a minute, but keep mixing it.
-Pour the filling on top of the chocolate and put it in the fridge for 1 hour.
-Make the top:
-Put the cherries and 1/4 of the water in the blender and blend until smooth.
-Put 1/4 of the water in a pan and mix in the agar agar. Lower the heat when it starts to boil.
-Then mix in the cherry puree and the agave nectar. Let it all boil together for a minute, but keep mixing very well.
-Take the cake out of the fridge and carefully divide the top over the filling.
-Put the cake in the fridge overnight or for at least 2 hours.

Are you going to make this cake? I’d love to see some pictures! You can show them to me by tagging me in the picture or by using #PlanetManel on Instagram. I look forward to it! Thank you! X