Melted Cheese Cranberry Onion

Melted Cheese Starter with Cranberry and Onion Confit

Melted Cheese Cranberry Onion

Melted Cheese Cranberry Onion

This has to be my favourite starter, and anyone who loves cheese will go mad over this. I mean who doesn’t love melted cheese?

The great this about this recipe  is that you can use any leftover cheese you may have lying around, they just have to be full fat , so no light cheeses allowed here because they don’t really melt properly and end up being rubbery.

You want the whole melted gooey, cheesy, stringy experience.

On the bottom of the dish there is a layer of onion confit that I made myself by cooking a lot of onions with some brown sugar and dark balsamic vinegar. You can make your own or use a jar of store-bought onion jam or onion chutney whichever you prefer.  Or even just golden fried onions will work too.

Then it’s topped with a layer of Cranberry sauce, again store-bought is fine or make your own.

Finally the whole thing is topped with mixed grated and cubed cheeses. Use whatever you have lying around. I tend to make it with leftovers, so each time its a bit different, sometimes with some added Gruyère or Roquefort, and every time its delicious and disappears in about 10 minutes (and that’s because guests are trying to behave).

And, it’s made in about 10 minutes plus oven!!!


⏰ Prep time : 10 minutes

🍝 Cooking time : 20 minutes

🍴 Serves : 4 as a starter


  • 1/2 Cup Onion Confit , Onion jam or Onion chutney
  • 1/2 cup Cranberry Sauce
  • a grating of pepper
  • 2 tbsp. milk
  • 2 tsp cornflour
  • 150 gr / 5.2 oz Brie, crust remove and cut into cubes
  • 150 gr. / 5.2 oz Cheddar, grated
  • 100 gr. / 3.5 oz Gouda, grated

Melted Cheese Cranberry Onion     Melted Cheese Cranberry Onion

Melted Cheese Cranberry Onion     Melted Cheese Cranberry Onion


  1. Pre heat the oven to 220 C / 425 F
  2. Place all the cheese in a bowl.
  3. Mix the milk with the corn flour and mix through the cheeses.
  4. Get out your baking dish and spread the onion jam, confit or chutney on the bottom
  5. Then top with a layer of the cranberry sauce.
  6. Cover with all the cheese from the bowl.
  7. Place in the middle of a hot oven and bake for about 20 minutes until golden and bubbly.
  8. Place on a big plate surrounded by crackers and bread and serve straight away.



Melted Cheese Cranberry Onion

Melted Cheese Cranberry Onion


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

…and remember sharing is fun!


Carrot Cake Tonka Bean Cupcakes with Nougat Praline Buttercream

Carrot Cake Cupcakes, Nougat Tonka Mokka23

Tonka beans are simply amazing,  with a flavour somewhere between vanilla, almond, and cinnamon, but also fruity and caramel like.  When used in a cold dish like ice cream the taste is like a vanilla caramel. When warm, like for instance with seafood (love it), it moves toward spiced vanilla.

I once had a lobster with a white wine tonka bean sauce that I still dream about today.

There are all sorts of warnings out there that Tonka beans can be toxic if consumed in high quantities, but after days of research I can assure you that you would really have to eat vast amounts of it, like 30 tonka beans or so. One tonka bean is generally enough for 4 to 6 recipes give or take and depending on what you are making, but to give you an idea. I use it like I do nutmeg and grate it over dishes. It contains some coumarin, but this is also found naturally in cinnamon, lavender and licorice for instance. And after all, alcohol is toxic too and no-one seems to mind. Did you know that even nutmeg is toxic in large amounts?

Carrot Cake Cupcakes, Nougat Tonka Mokka14

Carrot Cake Cupcakes, Nougat Tonka Mokka9

Carrot Cake Cupcakes, Nougat Tonka Mokka2

The nougat buttercream is made with something sold here in Europe called Nut Nougat paste, it sold in block by brands like Dr. Oetker. Similar are pastes like Valrhona Almond & Hazelnut Praline Paste.

Carrot Cake Cupcakes, Nougat Tonka Mokka18

Look how lush and creamy the buttercream looks!



⏰ Prep time : 20 minutes

🍝 Cooking time : 18-20 minutes,

🍴 Makes : 18



  • 1 and 3/4 cups packed light brown sugar or coconut sugar
  • 1 cup vegetable or canola oil
  • 3 large eggs at room temperature
  • 1 cup unsweetened applesauce
  • 1  teaspoon vanilla extract
  • 2 and 1/2 cups white (spelt) flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tsp. pumpkin spice or cookie spice
  • 1/3 tsp. grated Tonka Bean
  • 1/4 cup raisins
  • 2 cups grated carrots


Carrot Cake Cupcakes, Nougat Tonka Mokka21


  1. Preheat oven to 350°F  / 175°C
  2. In a large bowl, whisk the brown sugar,  oil, eggs, applesauce, and vanilla together until combined . Set aside.
  3. In another large bowl, whisk the flour, baking powder, salt, grated tonka bean and spice together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula fold the ingredients together until just combined. Then, fold in the carrots and raisins.
  4. Spoon the batter evenly into the muffin tin, lined with cupcake liners. About 3/4 full.
  5. Place on a rack in the middle of the oven and bake for about 18 – 20 minutes.
  6. To check, insert a toothpick in the middle to see if it comes out clean.
  7. Remove from oven and let cool on a rack.



  • 2 cups Buttercream   
  • 150 g / 5 oz. Nut-Nougat-paste 
  • 25 g Hazelnut crocanti


Carrot Cake Cupcakes, Nougat Tonka Mokka25


  1. Melt the nougat over low heat until it is completely soft. Let cool.
  2. While beating your buttercream, add the nougat paste slowly and beat until fully incorporated.
  3. Set aside until ready to use

Carrot Cake Cupcakes, Nougat Tonka Mokka26


When the cupcakes are baked and cooled frost them with the Nougat buttercream.

I used a knife. Then sprinkle with Hazelnut Crocanti.

They freeze well too (unfrosted).


Myra XO



If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥


Chocolate Cupcakes


Ribbet collage (2)

Chocolate lovers unite!


These decadent Chocolate cupcakes will transport you to chocolate heaven in a flash, they’re moist and soft with a chocolate frosting that is creamy, silky smooth and decadent. Basically OUT-OF-THIS-WORLD!

They’re simple to make, and believe me, everyone is going to love you for them, even more!!!

I’m excited that fall and winter are on it’s way. I have a little more time at home now so I will be sharing lots of Fall recipes with you, I have a whole list of ideas that I want to share with you, so stay tuned.

But first these cup cakes.

The smell that fills your kitchen while you bake these is going to drive you nuts. And the frosting is like a delicious chocolate dessert in itself. I say, GO FOR IT!


⏰  Prep time : 30 minutes

🍰 Cooking time : 20 minutes

🍧 Makes  : 12 cup cakes



  • 2 large eggs or 3 medium at room temperature
  • 1 cup light brown sugar
  • 1/3 cup melted butter
  • 1 ½ tsp vanilla extract
  • ¼ cup yoghurt
  • ¼ cup milk
  • ¾ Cup all purpose flour
  • ¼ cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp. baking soda
  • A good pinch of salt



Chocolate Cupcakes1


  1. Pre heat the oven to 375° F / 175° C
  2. Line a muffin tin  (12 hole ) with liners
  3. Sift the dry ingredients together in a large bowl.
  4. In another bowl beat the eggs and sugar together until well mixed, add the melted butter and vanilla.
  5. Mix the yoghurt with the milk.
  6. Pour half of the egg mixture into the flour mixture and some of the yoghurt mix, stir to combine. Repeat. Gently mix everything together without over beating.
  7. Spoon the batter into the cupcake liners, only halfway!
  8. Bake for about 20 minutes or until a tooth pick inserted in the middle comes out clean.
  9. Remove from oven and let cool completely on a rack before frosting.

Chocolate Cupcakes4

Chocolate Cupcakes9

Chocolate Cupcakes5


  • ½ cup cream cheese at room temperature
  • ½ cup butter at room temperature
  • ¼ cup cocoa powder
  • ½ cup powder sugar, sifted
  • 2 oz. dark chocolate, chopped
  • 1 tsp. vanilla extract.


Melt the dark chocolate in the microwave in 30 second intervals until completely melted, set aside so it can cool a bit.

Beat the cream cheese and butter together until completely smooth, add the cocoa and powdered sugar, whisk until fully incorporated.

Add the vanilla.

When the melted chocolate is no longer warm add to the butter mix. Beat until well mixed.

Using a piping bag and a star tip, frost the cupcakes. I keep mine in the fridge on warm days and also if  you don’t eat them all at once, best to keep them refrigerated.

Let them sit at room temperature for about 20 minutes before eating, to bring out the best chocolately flavor.


Myra XO


NOTE: they freeze really well too, with the frosting on top. Defrost at room temperature for about an hour.

Chocolate Cupcakes3

Chocolate Cupcakes6

….and remember, sharing is fun!



Pumpkin Loaf.

Pumpkin Loaf

Everywhere I look, it’s Pumpkins, Pumpkins and more Pumpkins and I’m loving it.

I can’t get enough of Pumpkin anyway, I eat them all year round (thanks to frozen pumpkin cubes we have over here).

But since I’ve been thinking a lot about Pumpkins lately (no surprise there), I wanted to find more ways to use them. And gratefully I have, today I am sharing with you my Pumpkin Bread Loaf. Just like a normal whole grain loaf but with Pumpkin puree in it.

The result is a soft textured loaf, hearty with a hint of sweetness and a nice crispy crust.

I’ve kept it plain and simple so you can eat it with anything from cheese to Nutella (oh là là Nutella, that sounds good. Note to self, eat for breakfast tomorrow).

The color of the bread needless to say, is beautiful.

So those of you who are still looking for a new Pumpkin adventure, make a loaf of bread, you’ll thank me later 🙂

Tip:  keep little tubs of cooked and pureed pumpkin in the freezer.

Pumpkin Loaf (2).jpg


⏰ Prep time: 15 minutes

🎃 Cooking time: ca 30 minutes

🍴 Makes: 2 Loafs



  • 4 – 4 ½ cups all purpose flour
  • 2 cups whole wheat flour
  • 1 package. instant dry yeast
  • 1 cup pumpkin puree, freshly made or canned
  • 1 ¼  cup luke warm water
  • 2 tbsp. oil
  • 1 tbsp. sugar
  • 2  tsp. salt
  • a small handful of Pumpkin seeds
  • more flour for rolling out dough



  1. In a bowl mix the two flours.
  2. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Add the pumpkin puree. Beat until smooth.
  3. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  4. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
  6. Brush the tops with a little water and sprinkle with pumpkin seeds.
  7. Bake at 375 F for 30 – 35 minutes or until the bread sounds hollow when tapped.
  8. Remove from oven and place on wire racks to cool.


Myra XO

Pumpkin Loaf


Healthy Salted Caramel Twix Bars

healthy twix bar

healthy twix bar

Happy Fall everyone.

I’m so glad it’s here, how about you? Not that here’s anything wrong with heaps of sunshine, but change is good and as a food blogger I can get pretty excited about any season because of the different produce.  I really love every season, it’s the change that does it for me.

So, I’m pretty excited about these Twix bars too. Man oh man….they’re so good.I have been testing and tweaking the healthy caramel for some time now and I can finally say, this is it!

Also, I call these Twix bars but I have actually made a combo of my favourite naughty bars (twix and snickers) and turned it into this healthy version.

You’re gonna love it, and to think that the caramel is made with dates is just almost unbelievable. Dates are super healthy. So basically you are doing your loved ones a big favour by feeding them these Twix bars.

This is what you want to give your kids in their school lunch boxes or your hubbies.

Dates are a power house of nutrients, and the base of the twix is made with healthy oats, nuts and some healthy syrup.

Going back to the dates;

Some of the most impressive benefits of Medjool dates include their ability to lower cholesterol, lower blood pressure, aid bone strength, protect cognition, boost metabolism, ensure proper hormone production, optimize digestion and help with normal growth and development.

Medjool dates contain magnesium, manganese, copper and calcium, all of which are required to improve bone mineral density in the body. And even if blood tests show that you are not deficient in minerals, this could be because your body is extracting minerals from your bones (I’m not trying to scare you here but just saying it’s something to think about), especially  women are prone to calcium deficiency so adding essential minerals in every snack is an important health decision.

So what are you waiting for? Let’s make some healthy Twix!


🔪 Prep time : 15 minutes

⏰ Cooking time : 25 minutes

 🍪 Makes : 16 Twix



  • 1 cup cashew nuts, preferably soaked for a few hours
  • 2 cups oats
  • ½ Cup (pea) protein powder
  • ¼ tsp. salt
  • ¼ cup flax seeds
  • ¼ cup coconut oil melted
  • ¼ cup peanut butter,
  • ½ cup maple syrup or agave syrup or a combo of both (I use 50/50)


  • 1 cup (heaped, well packed) pitted medjool dates
  • 1/3 tsp. instant coffee granules (for a toasted flavour)
  • A few drops of natural caramel extract
  • A few tablespoons of water


  • ½ cup roughly chopped 80% dark chocolate
  • 2 tsp. coconut oil
  • Flaked sea salt

healthy twix bars


  1. Pre heat the oven to 350° F / 180° C
  2. Drain the cashew nuts and pat dry.
  3. Place all the dry ingredients in a high powered food processor and process until fine.
  4. Transfer to a bowl.
  5. Place the cashew nuts in the food processor and blend until smooth.
  6. Place the dry ingredients back into the food processor.
  7. Heat the peanut butter, syrup and coconut oil briefly in the microwave until just softened. Add to the rest of the ingredients.
  8. Mix everything well.
  9. Line a square 8” / 20 cm. baking pan with parchment paper
  10. Place all the base ingredients in the baking pan and press down firmly.
  11. Bake for about 20-25 minutes, or until golden on top and firm to the touch.
  12. Remove from the oven and let cool on a rack in the pan.

Meanwhile make the caramel.

  1. Place the dates in a sauce pan with a thick bottom to prevent burning and add the water.
  2. Add the coffee granules
  3. Cook slowly, stirring often to break down the dates completely. Add a little water if necessary.
  4. This can take up to ten minutes depending on the dryness of the dates
  5. Keep stirring until you have a thick paste  (that smells heavenly by the way…)
  6. Add the caramel extract
  7. Let cool completely.


healthy twix bar

healthy twix bar

When ready to assemble, spread the date caramel all over the cookie base, evenly.

Place in the refrigerator until firm and cooled.

Melt the chocolate in 20 second intervals in the microwave until melted.

Spread evenly over the caramel and return to the fridge until set.

When you are ready to cut the Twix bars, make sure to immerse a sharp knife in hot water before cutting thru the chocolate or it will break unevenly. Cut into 16 squares.

Sprinkle over some flaked sea salt.

And I’m really wondering how long they will last in your home…..let me know, ok?



Myra XO


healthy twix bar


…..and remember, sharing is fun! ❤



Pumpkin Mac n Cheese with Caramelized Onions and Crispy Garlic Crumb topping





Just because Weekends need comfort food.

I just love Pumpkin in any recipe, here are some of my favourites,


Especially now with this wet weather, you really need comforting food, am I right?

This mac with Pumpkin will become your favourite fall recipe, especially with the addition of slowly cooked golden glazed onions. A perfect combination with the salty cheeses. It’s creamy, dreamy, and with a crispy golden breadcrumb topping that will make you jump for joy.

I’ve added a few different kinds of cheeses to make the flavours more complex and balanced. Pumpkin, delicious as it is can also be very bland and in my opinion needs a helping hand to bring out the best of it, the smooth creaminess.

I used a combo of Gouda, Gruyère, and Mozzarella and I literally said Oh my God as I put the first bite in my mouth. SO GOOD! You’re just going to have to make it to see what I mean, I assure you won’t be disappointed.




⏰ Prep time : 20 minutes

 🍝 Cooking time : 30 minutes

 🍴 Serves 4 – 6






  • 4 tbsp. olive oil or butter
  • Salt  and Black pepper
  • 1 garlic clove, peeled and crushed or grated
  • 4 thick slices  bread pulsed into fine crumbs
  • 1/4 Cup cashew nuts
  • 2 tbsp. chopped fresh Parsley
  • 1/2 Lb. Pumpkin, peeled and cubed
  • 2 medium  onions thinly sliced
  • 1 1/2  tbsp.  all-purpose flour
  • 1 pound short cut pasta
  • 2 cups whole milk
  • 1/2 cups shredded Gouda cheese
  • 1/2 cups shredded Gruyère cheese
  • 1/2 cups shredded Mozzarella cheese, reserve some of the cheese for the top.
  • 1 – 2 tsp. Dijon mustard
  • 1/2 tsp.  cayenne pepper more or less to taste
  • 1 – 2 tbsp. butter cut into little cubes





  1. Preheat the over to 400° F / 200 ° C .

  2. Add the bread, nuts, garlic to a food processor and pulse until fine crumbs form. Melt 2 tablespoon olive oil in a large pot over medium heat. Add the crumbs and cook until lightly toasted, about 5 minutes. Stir in the parsley and cook another 30 seconds. Season with salt and pepper. Spoon the crumbs out onto a plate. Set aside.

  3. Bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente according to package directions. Drain.

  4. Meanwhile cook the pumpkin for about 7 – 10 minutes, in a pan over medium heat with a little water, or cook in the microwave. Whichever you prefer.
  5. Melt the remaining 2 tablespoons olive oil in a large pan. Add the onions and cook until caramelized, about 10 minutes.

  6. Whisk in the flour. Reduce the heat to medium-low and let cook gently for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk, whisking until combined.

  7. Add the Pumpkin mash and stir to mix.

  8. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in the cheese, mustard, cayenne, salt, and pepper. Stir until the cheese is fully melted  then stir in the pasta. Spoon the mac and cheese into a baking dish.

  9. Sprinkle on the bread crumbs, some of the left aside cheese and scatter over the cubes of butter, transfer to the oven. Bake for 20-25 minutes or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and serve.


Myra XO



…..and remember, sharing is cool…

Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

Is everyone as excited about fall as I am? I was just going thru my winter/fall clothes down in storage and had this overwhelming desire to put on a sweater, wear boots, lite the fire and make soup. But alas, it’s still 20° C / 68° F outside so I’m going to have to wait a bit.

Patiently, until it rains.

Most people would consider me nuts but I’m  a true pluviophile.

I didn’t even know there was a word for rain-lovers until recently.  Who knew.

Either way I couldn’t wait any longer to make something that reminded  me of fall and cozy weather  so I made an Apple Blueberry Crumble.  A healthy one too.

BONUS: No butter and no sugar!!!

So yes, you can have this for breakfast, lunch and dinner.

I’ve used frozen blueberries like I do in all my baking since they hold their shape much better.

For the crumble I’ve used cashew nuts instead of butter and maple syrup instead of sugar. And the result is mind-blowing! I’m never doing it in an other way.

You have to soak the nuts for an hour or two, but if you don’t have time to do that, just add two tablespoons of water to the nuts before blending them, this will help them on their way.


Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble


  • 4 Large Apples
  • 1 cup frozen blueberries
  • 1 tbsp buckwheat flour or flour of choice
  • 1 tsp. Cinnamon
  • 1 tsp. Stevia or 1 tbsp. Maple syrup
  • 1 cup cashew nuts soaked
  • 2 tbsp. soft coconut butter
  • 2 1/2 cups oats
  • 1/2 tsp. Baking soda
  • A pinch of salt
  • 2 tsp. Vanilla
  • 1/2 cup Maple Syrup


Apples and Blueberries under a Maple Cashew Crumble


  1. Pre heat the oven to 160° C / 320° F
  2. Start by soaking the cashew nuts for about 1 to 2 hours.
  3. Put the oats, salt and baking soda in a food processor and pulse until it’s flour.
  4. Remove to a bowl.
  5. Drain and blend the cashew nuts in a food processor with the coconut oil until it’s a paste. Add a little water if necessary.
  6. Add maple syrup and vanilla.
  7. Add the oats back to the food processor and pulse to just mix.
  8. Meanwhile peel the apples, remove the cores and chop them.
  9. Place in a backing dish.
  10. Add the blueberries.
  11. Sprinkle over the flour, cinnamon and stevia.
  12. Toss to mix.
  13. Add maple syrup if using.


Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble


Take bits of the crumble mix and scatter over the fruit, crumbling the mix between your fingers.

Place the dish in the oven and bake for about 40 minutes or until golden brown on top. Loosely tent with foil if it gets too dark.

Remove from oven and let it rest for 5 to 10 minutes.

Serve with (half ) whipped cream.


Myra XO


Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble

Apples and Blueberries under a Maple Cashew Crumble


Apples and Blueberries under a Maple Cashew Crumble

And remember to share 🙂

Chinese Spring Rolls with three dipping sauces

Chinese Spring Rolls PicMonkey Image


chūn juǎn


Spring rolls bring back memories of Dim Sum houses in Hong Kong with delicious dipping sauces. Filled with tons of fresh vegetables and a little pork, chicken, shrimp or tofu.

I’ve been to Hong Kong several times and loved it very much, such a buzzing city. And the food!!! Everything seems to evolve around food, so a great opportunity to taste as many different things as I could, and although I did skip the fried Grasshoppers, I indulged in tons of Dim Sum and lots of Spring Rolls.

You can get Spring Rolls everywhere here in Holland but they tend to be the big collosal brick sized ones, just not right or authentic in my opinion. I prefer the little chinese spring rolls so I started making my own years ago and at least I know what’s inside them.

These are great as a party food or also as a finger food for movie night. We have them for dinner accompanied with some cucumber sticks or salad. Either way they’re delicious and a real crowd pleaser. And really not as difficult as they may seem.

The vegetables are adjustable to whatever you may have lying around in your fridge or whatever is in season,  add any of the following,  the total should come up to one pound of vegetables approximately for this recipe. At least 4 or 5 different kinds is best. The ones marked with an asterix are the vegetables I have used in my Spring Rolls.

carrots*, shredded or cut into sticks

bamboo shoots

shiitake (soaked and stem removed)

chestnut mushrooms*

cabbage, shredded*


sugar snap peas*,

green beans

finely sliced red bell pepper


beans sprouts*,






🍜 Prep time : 30 minutes

⏰ Cooking time: 15 minutes

😋 Makes : 10 medium or 20 small


4 oz. rice noodles soaked

1 tbsp. vegetable oil for frying, divided

1 lb. mixed vegetables

1 tsp. grated ginger

2 cloves garlic, sliced

1 tablespoon Shaoxing wine or dry white wine

2 tbsp. soy sauce

1 tbsp. Ketjap Manis

1 tsp. Sambal Oelek or more

1 teaspoon sesame oil

black pepper, to taste

2 tsp. Boemboe Sate (seasoning) see Chicken Saté 


For the meat or tofu:

  • 8 ounces ground pork/chicken or scrambled tofu
  • ¼ teaspoon salt
  • ½ teaspoon sesame oil
  • 1 teaspoon Shaoxing wine or white wine
  • 1 tbsp. black bean sauce
  • ¼ teaspoon white pepper

For wrapping:

1 package 8″ square spring roll wrappers 

  • 1 tablespoon cornstarch, dissolved in 1 tablespoon water for sealing the spring rolls
  • Canola, peanut or vegetable oil, for frying


Sate Sauce:

Sticky Red Chili Sauce:

  • 1 tbsp. Lemon juice
  • 1 tbsp. honey or agave if vegan
  • 1 tbsp. sambal oelek
  • 4 tbsp. Ketchup
  • 1 tsp. sesame oil

Mix all the ingredients in a bowl.

Garlic Lime Cashew Sauce:

  • 1/2 cup raw cashews, soaked in boiling water for one hour, drained
  • 1/4 cup water or more
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice, or to taste
  • 1 tbsp. aple cider vinegar
  • 1 tsp. maple syrup
  • 1 heaping teaspoon tahini
  • 1 small garlic clove
  • 1 teaspoon garlic powder
  • 1/2 tsp. onion powder
  • salt and pepper, or to taste

Mix in a high speed blender until smooth.


  1. Place the noodles in a large bowl, cover with boiling water and leave for 2 minutes. Drain, rinse under cold water, then set aside.
  2. Heat a large frying pan or wok, add half the oil.
  3. When hot, add the meat or tofu to the pan and fry for a few minutes, adding the seasoning after the first minute, cook until cooked thru. Transfer to a large bowl.
  4. Put the pan back on the heat and add the remaining oil.
  5. Add the vegetables when hot and stir fry for 5 minutes approximately. After the first minute of cooking you add the spice mix and the remaining ingredients. Tossing to coat everything.
  6. Place into the bowl with the rice noodles.
  7. Toss everything together.
  8. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
  9. Next, lay two spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
  10. Spoon 3 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
  11. Lay the finished rolls on a large plate that has been oiled lightly and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
  12. Heat the  oil in a large wok or saucepan over a medium heat.
  13. Carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  14. Serve with the dipping sauces.


Myra XO

Chinese Spring Rolls14.jpg

Chinese Spring Rolls12.jpg


……..and remember, sharing is fun!

Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches (vegan)🍧🍪

Strawberry Double Chocolate Chip Cookie Ice cream Sandwich (2)

I know, right?

How delish does this sound, I mean….4 ingredient Strawberry ice cream squashed between the best double chocolate chip cookies in the world. I’m so happy right now   (… I just had one😋 )🍧🍪

I have decided to go vegan again for the hundredth time, since I was having some digestive issues, hence the last post Gluten Free Bread  I thought it best to cut out meat, fish and dairy for a while too and see how I feel, I’ve been doing this for two weeks now and I have to say, I feel amazing. I’ve done it before  for several months a year, for years now but never as strict as now. Before I would still eat cheese, but now I realize that that’s probably the one thing causing most of the trouble. Long story short, I’m loving it and I really want to stick with for a while, maybe forever and even start a new vegan blog, who knows?

But for now, I’ve got these perfect summer time ice cream cookies. The strawberry ice cream is so velvety (also because of the tapioca flour which add softness) and yummy I can’t even begin to explain how delicious, you can really taste fresh strawberry and then cream. Well strawberries and cream have been an an epic combo since forever so that isn’t exactly news. But putting them between double chocolate chip cookies bring it to a whole new level.

If you’re not a strawberry fan you could also put  Blueberry Swirl Cheesecake Ice cream  in between the cookies or this super easy  two ingredient coconut ice cream

Speaking of cookies, did you try these Perfect Chocolate Chip Cookies.  already?

I’ve actually adapted these cookies from that recipe, swapping the egg for a flax egg and using my gluten free flour mix from the gluten free bread recipe instead and adding cocoa. Yes I’m a chocoholic with a crown (= proud of it). I haven’t had chocolate for over a month, but now I can handle it again. (proud of that too, such an accomplishment).


🍧 Prep time : Cookies, 15 minutes plus baking. Ice cream, 10 minutes plus freezing

⏰  Cooking time: 12 minutes

😋  Makes : 6 (large) Sandwiches



  • 300 grs / 10.5 oz ,  about 1 1/2 cups (frozen )Strawberries, hulled
  • 4 tbsp. Agave Syrup or according to taste
  • 1 tsp. Vanilla extract
  • 1 tbsp. tapioca flour
  • 1 cup Soy whipping cream


  1. Freeze the strawberries the night before if you are using fresh ones.
  2. Put the strawberries with the agave syrup, the tapioca and vanilla in a blender and blend untill very smooth.
  3. Whip the soy cream untill stiff peaks form and fold the strawberries thru the whipped cream.
  4. Place in an ice cream maker or in a container in the freezer. If you freeze it in the freezer you need to whip it every hour or hour and a half until it is frozen to avoid crystallization.

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  • 1 tbsp ground flax plus 1 tsp. tapioca flour,  plus 3 tbsp. water mixed
  • 1/2 C. solid coconut oil/fat
  • 3/4 C. coconut sugar
  • 1 tsp. vanilla extract


  • 1 cup plus 2 tbsp. gluten free flour  ( see  Gluten Free Bread Loaf  )
  • 1/4 C. cocoa
  • 1/2 tsp. baking soda
  • 1/2 tsp. pink Himalaya salt
  • 1/8 tsp. cinnamon
  • 1/2 C. mini vegan chocolate chips

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  1. Start by soaking the flax/tapioca mix and let stand for about 10 minutes while you prepare the rest.
  2. Mix all the dry ingredients in a bowl and whisk to combine.
  3. In an other bowl, mix the wet ingredients and combine with the dry.
  4. At this point I like to place the cookie dough on a piece of parchment paper and roll it into a cylinder.
  5. Then I place it in the refrigerator for at least two hours or if you are in a hurry in the freezer for half an hour.
  6. This will give you the perfect cookie consistency when baking. They dough needs to be really cold!!!
  7. Then when you’re ready to bake, pre heat the oven to 175° C / 350° F
  8. Shape dough into balls and press them a little flat with your hand. Lay them onto the baking sheet lined with parchment paper.
  9. Bake for 12 minutes.
  10. The cookies may look a little soft still but they will continue to cook on the baking sheet. You don’t want them too soft in this case.
  11. When you take them out of the oven, immediately press on a few more chocolate chips, for prettiness. And because it’s so darn delicious!
  12. Let cool completly. I keep mine in the refrigerator because I love how they become chewy.
  13. To make the ice cream sandwich, take two cookies.  Scoop out one big ball of strawberry ice cream and place it on one cookie. Gently press on the second cookie being careful not to break.
  14. Press the sandwiches in some sprinkles if you like.

NOTE 1: I scooped the ice cream balls ahead of time and placed them in a container and back into the freezer until I was ready to “build” the sandwiches.

NOTE 2: Once you’ve made your Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches (uh hello…?.) you can keep them in the freezer assembled. Just in case you can’t eat them all in one go. Or can you?


Myra XO

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…..and remember share, share, share…. 💜





Gluten Free Bread Loaf

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I have decided to eat gluten free for a while since regular flour is making me bloat and feel uncomfortable. The ready made bread loaves available here in the stores are a sad thing, they taste horrible and the texture leaves a lot to be desired.

I’ve been testing some gluten free flour mixes and this is the best one so far, I can use it in any recipe requiring regular flour. In a one to one ratio, so no further  calculating is necessary.

I have been using it for my quick gluten free bread loaf, pancakes and even pizza bases.



In a large bowl mix;

150 gr. potato starch (or corn starch)

150 gr. tapioca flour

200 gr. brown rice flour

200 gr. oat flour

300 gr. white rice flour

1 tsp xanthan gum

Stir until everything is mixed well and appears to be an even colour, store in an airtight container.

Gluten Free Bread

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🍝  Prep time : 30 minutes (this includes making the flour mix)

⏰  Cooking time: 60 minutes

😋  Makes : 1 loaf


  • 3 1/2 – 3 3/4 cups gluten free all purpose flour mix
  • 2 tsp.  instant yeast
  • 1 tsp himalayan salt
  • 2 1/2 cups plus 1 or 2 tablespoon warm water
  • 1 tbsp. honey or agave syrup
  • 1 tsp. (apple cider) vinegar
  • 2 tbsp. melted coconut oil or olive oil


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  1. Combine 3 1/2 cups of  flour mix, the instant yeast and salt in mixer bowl and whisk until thoroughly combined.
  2. In a jug measure out the warm water and add the agave or honey, the apple cider vinegar and coconut oil.
  3. Add to flour mixture.
  4. Mix on medium speed for 5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 tablespoon at a time as needed to get this consistency.
  5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
  6. Spread batter in loaf pan, slice down the middle with a very sharp knife. (see photo)
  7. Let rise in warm place for about an hour. Covered loosely with cling film that has been sprayed with a little oil.
  8. Preheat oven to 190°C  / 375°F
  9. Bake for 40-50 minutes, until bread looks firm and is fairly brown on top. Knock on it and if it sounds hollow it’s done.
  10. Let cool for 20-30 minutes in pan before removing to wire rack.
  11. Let cool completely before slicing.
  12. I glaze mine with a little olive oil for shine 😊
  13. It will keep for only three days tops, so I slice it and freeze it and take out as needed.

NOTE: You can add things like sesame seeds, or sunflower seeds to the dough if you like, not more than a 1/4 cup. Sprinkle on the top too!


Myra XO

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and remember sharing is cool……