Smokey Black Bean and Sweet potato Tacos with Onion Garlic Lime Crema.


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To make the monday less of a drag I’ve decided to make it  Taco Monday!

I think we can all agree that Tacos can turn any dreary day into a fun day in a split second. Olé to that!

It will most certainly ease us into the week gently and give us something great to look forward to when we come home from work. You could actually do all the prep work the day before on Sunday and make dinner time a breeze. Soaking the beans is what takes the longest, because the actual recipe is pretty simple, we want simple on mondays, am I right? If it’s to much hassle for you to soak the beans and cook, just use two cans instead.

Either way, this is some seriously good food to start off the very first day of the week.

And who am I kidding really, we love Taco’s around here and we’ll have them more than once a week without a problem, different flavours and textures of course, and now that I think about it, it’s probably (one of ) our favourite food.

So these are different, I have addded Sweet Potato. and I can only tell you that I kept on asking myself why I hadn’t thought of this before. The sweet potato is just sooooo good with the smokey beans, I mean KA-POOOW!!

And so much better than plain beef tacos. That I know for sure.

But I promise the sweetness from the sweet potato is so amazing with the spicy smokey beans that even meat lovers won’t complain, I promise. It’s like soooo amazing (teen voice, rolling eyes)


⏰ Prep time: 15 min.

🍲 Cooking time: 15 min. plus cooking beans

🍴 Serves : 4

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Smokey Black Sweet potato Tacos

  • 1 lb. dried black beans or adzuki beans
  • 1 large sweet potato, peeled and cut into 1 inch chunks
  • 2-3 cloves garlic minced or grated
  • 2 onions
  • 2 tbsp. Taco seasoning
  • 2 tsp. liquid smoke
  • 2 tsp. cocoa
  • 1 tsp. hot sauce (optional for heat lovers)
  • 1 12 oz. can passata
  • 1/3 cup fresh cilantro chopped
  • 3 green onions chopped
  • Himalayan salt and pepper to taste

Onion Garlic Lime Crema

  • 1/2 cup (vegan) cream cheese
  • 1/2 cup (vegan) sour cream
  • 2 tsp garlic powder*
  • 1 tbsp. onion powder*
  • 1 lime juiced
  • salt and pepper taste
  • maybe 1-2 tablespoons of milk or water

To serve:

  • 12 corn tacos warmed
  • Shredded Iceberg lettuce,
  • avocado slices
  • Grated cheese
  • salsa of choice or check out  this one.
  • more chopped cilantro

* I’m using dried onion and garlic powder on purpose, do not sub for fresh garlic because it will not get the right consistency and flavour. The dried powder will emulsify the crema in a way that cannot be achieved with the fresh counterparts.

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  1. Prepare the beans. Rinse and check beans for any dirt etc. Soak your beans over night.discard the soaking liquid after soaking.
  2. Add beans to a large pot with about 5 cups of water.  Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. About 45 to 60 minutes. Keep checking, not all beans cook the same. Drain.
  3. Heat a large skillet over medium heat and add olive oil. Add onion and sweet potatoes and stir. Fry for a couple of minutes and add the garlic, stir.
  4. Cover and cook for 10 minutes, until sweet potatoes are just beginning to softened.
  5. While the sweet potatoes are cooking make the  crema.
  6. Place all the ingredients for the Onion Garlic Lime Crema in a bowl and mix thoroughly. Add a little water or milk to thin if you like. It will get thicker and thicker as you let it stand.
  7. Now add the remaing ingredients to the sweet potatoes  except the cilantro and spring onions.
  8. Cover and cook another 10 minutes. Add a little water if it becomes to dry.
  9. Just before serving add the cilantro and spring onions
  10. To assemble, place generous spoonfuls of the sweet potato + bean mixture on top of a bed of Iceberg lettuce in a warm taco. Top with the onion garlic lime crema and avocado, and some cheese or any other topping of choice.


Smokey Black Bean Sweet Potato Tacos6

Crispy Fish Fajitas with Pomegranate, Avocado Chunks, pickled Onion and Cilantro Tzaziki.

Fish fajitas 2 PicMonkey Image


Since I am short of time at the moment and to be honest with you, I’m not feeling very inspired at the moment, I’m reposting an oldie but a goodie.

I think it’s the weather, one day 30° C / 86° F and the next 16° C / 60° F, for real!!! So I’m feeling lost as what to cook, my natural food rythm is confused. It has been raining a lot, which I love, I get my hopes up because I think fall is coming and then it’s blasting hot again. Sigh…..

So here’s our favourite seafood fajita, hope you love it like we do.


Crispy Fish Fajitas with Pomegranate


As a child I hated it when my mother would put fruit in a savoury dish, and she did it a lot! My dad loved it, so that was that, basically.

We never got kid friendly replacements either, nope no frankfurters or apple sauce for us.

I grew up eating Boeuf Stroganoff, Geschnetzeltes, Goulash and Crêpe Suzette for dessert. I remember thinking as a child, I can’t wait to be a grown up and to be able to cook and eat whatever I want. The thought of it alone ….was just great. I still don’t care for Boeuff S, Geschetzeltes or Goulash, and I really dislike crepe Suzette 🙂  coincidence?

However I do love anything with fruit in it, sweet or savoury.

So friends, I think you’re gonna like this one. I can’t say that its super fast to make because there’s a bit of prep work involved. But you could easily just make the fish and use store bought tzaziki if you want to cut in time. But then again it really is worth the extra bit of effort to end up with juicy crispy fish with such a refreshing cucumber and cilantro sauce. Any leftover tzaziki can be used on sandwiches.


⏰  Prep time: 20 minutes

🍤 Cooking time: 10 minutes

🍛 Serves: 4



  • 1 lb. firm white fish cut in large-ish chunks
  • 1/2 C. fine polenta +  1/2 C. white flour, mixed
  • 2 eggs beaten
  • 1/4 C. milk
  • 1/4 C. vegetable oil for frying
  • Taco seasoning
  • 2 large onions, sliced thin
  • 1/4 C. lemon juice and some beet juice (optional)
  • 2 Avocados, peeled and sliced in to wedges, sprinkle with lemon juice
  • 1 cucumber, washed and grated coarse
  • 1 C. Plain ( soy) Yoghurt
  • 1/4 C. mayonnaise
  • 1 clove of garlic, peeled and grated
  • salt and pepper
  • a handful of Cilantro, chopped
  • 8 Tortillas to serve, whole wheat or regular
  • 2 C. shredded Iceberg lettuce to serve
  • Lime wedges to serve
  • 1/2 C. pomegranate seeds to serve




  1. Start by grating the cucumber, put everything in a tea towel and squeeze out as much juice as you can. Next put it in a bowl. Add the yoghurt, mayonnaise, cilantro, garlic, salt and pepper. Mix and set aside.
  2. Next put the fish chunks in one bowl, season generously with taco seasoning.
  3. In an other bowl, beat the two eggs and add the milk.
  4. In a third bowl, mix the polenta with the flour.
  5. Dip the fish in the egg mixture, then the polenta-flour and put on a separate plate.
  6. Get out a frying pan and heat the oil. Fry the fish for about five minutes on medium high heat. Take out of the pan with a slotted spoon and drain on kitchen paper.
  7. Meanwhile heat the tortillas.
  8. To serve spoon a generous amount of the  cilantro tzaziki on the tortilla and some shredded iceberg lettuce, then the crispy fish on top.
  9. Add some avocado wedges and sprinkle with onion slivers and pomegranate seeds.
  10. Serve with lime wedges.




Looking for more great recipes to try?  Be sure to check out this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli 


Greek Tempeh Bbq Gyros with shoestring sweet potato oven fries

Tempeh Bbq Gyros PicMonkey Image

Μπουκιά και συγχώριο

(Boukia kai syghorio) “One bite and all is forgiven.”

My never ending love for Greece and Greek food goes on and on…..

I’m not sure if this is actually totally Greek but the basics are there and I’ve added my own Bbq twist to it.

Since I’m looking for new ways to enjoy delicious, nutritionally balanced plant-based meals, and when you love Greek food as much as I do, you have to turn up your creativity dial a notch or two. So I was Wondering if I could pull of a tempeh Gyros and if it would actually be as a good as the real deal. Can I really make a meat-free gyro that tastes as good as the original? Well I’m glad to report, yes I can and so can you!

The Gyros texture and flavor were spot on!

Here’s how it’s done… Tempeh is my go-to staple whenever I’m craving a meat dish. Not only is it high in protein, but its texture is beefy and easily adaptable to many flavors and seasonings. Especially when marinated. In my opinion it is what resembles meat the most when it comes to texture.
If you have the time,  make the marinade a day in advance so it really penetrates the tempeh.


🔪  prep time : 10 minutes

⏰  cooking time : 10 minutes

😋   serves : 4


  • 8 oz tempeh (package in block form)
  • 1 ½ tsp. fresh crushed garlic
  • 2 tsp. greek oregano
  • 2 tsp. dried thyme
  • juice of one small lemon
  • 1 tbsp. soy sauce
  • ground black pepper
  • 1/2 tsp. himalayan salt
  • 1/4 C. plain tomato sauce
  • 1 tsp. liquid smoke
  • a pinch of cinnamon
  • a pinch of ground clove (optional)
  • 1/2 tsp dried crushed chili flakes
  • 1 tsp. maple syrup

To serve:
whole grain or gluten free pita bread
chopped cucumber
2 fresh tomatoes sliced
½ red onion thinly sliced
tzatziki or soy yoghurt to serve
sweet potato oven fries with Greek oregano (see recipe)

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Tempeh Bbq Gyros4

Tempeh Bbq Gyros5


  1. Make marinade by mixing the ingredients in a deep dish.
  2. Cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil gently for 5 minutes. This removes any bitter taste from the tempeh.
  3. Take tempeh out of the water, and after it has cooled slice it into ¼ inch slices or strips.
  4. Place slices in the marinade.
  5. Marinate overnight; mix up the tempeh slices every once in a while to make sure you have all of them covered with marinade.
  6. Preheat a large frying pan over high heat. add a tablespoon of olive oil. Remove tempeh slices from the marinade and place in the pan.
  7. Stir fry for 7 – 10 minutes or until golden brown and beginning to crisp at the edges.
  8. Once tempeh is done, warm the pita bread in the oven for 3-5 minutes. Assemble gyros by placing tempeh slices, fresh tomatoes, and red onions on pita bread. Cover with Tzatziki or yoghurt and top with a handful of the crispy shoe-string sweet potato fries.

For the shoe-string sweet potato fries:

Pre heat oven to 200 C / 400 F
Take two large sweet potatoes and peel them.
Cut into thin shoestrings. Dry well on kitchen paper.
Place in a bowl, toss in a two teaspoons of olive oil and add salt, pepper, sweet paprika and oregano tot taste.
Toss to coat.
Line an oven tray with parchment paper.
Spread out the fries and place in the middle of the oven.
Bake for about 20 to 30 minutes until golden and crispy, depending on the thickness of the fries.


καλή όρεξη!

(kali orexi)


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….and remember to share, your friends will love it too ❤

Nacho Jalapeño Cheese Burger with Cumin Chili Ketchup

 Nacho jalapeno burger

This Burger favorite has mixed in jalapeños and crumbled nachos.   Served with a delicious Cumin Chili Ketchup. Cheese on top, grilled peppers and onions, a fried egg, and creamy guacamole to  balance it all out!

I make these burgers from pork shoulder that I chop myself in the food processor. But you can use ground pork, beef or a mixture of both. 

I like to serve them with more Nachos on the side rather than fries. Let the Fiesta begin!

Nacho jalapeno burger

Nacho jalapeno burger

Makes 4 servings


  • 1 Pound lean ground Pork
  • 1 tbsp olive oil
  • 1/2 cup lightly crushed Nachos, regular kind. Leave it chunky.
  • 1 egg yolk
  • 1/4 cup finely chopped onion
  • 1 garlic clove, peeled and grated
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 1 tsp. Smoked Paprika
  • 1/2 tsp. ground Cumin
  • 1/2 tsp. Oregano
  • 4  slices cheese
  • 4 hamburger buns
  • 7 slices jalapeños
  • 8 ounces your favorite guacamole
  • 1/4 tsp. Cumin
  • A few drops hot sauce
  • 1/3 cup Ketchup
  • 4 eggs, fried
  • 1 onion, sliced thin
  • 1 red bell pepper, sliced
  • 1 tbsp. Olive oil
  • Lettuce

Nacho jalapeno burger

Nacho jalapeno burger


Cube the meat if you are chopping it yourself and place it in a plastic bag and put it in the freezer for 30 minutes. This will make the chopping much easier.

Pulse for a few times in the food processor until you have a consistency of ground meat.

Place in a bowl and combine ground pork, 1 tablespoon olive oil, egg yolk, chopped onion, garlic, salt, pepper, paprika, cumin, oregano, 3 chopped slices Jalapeños and crushed nachos.

Mix with a wooden spoon or your hands and separate into 4, form into patties.

Heat a large griddle pan and spray  with olive oil.

Place the burgers on the griddle a leave for 5 minutes, turn over and place cheese on top. Cook for another 4 minutes or until cooked through.

Meanwhile cook the onions and peppers in an other pan with the tablespoon of olive oil.

Quickly fry the eggs in a little olive oil.

Mix 1/4 tsp cumin and a few drops hot sauce with 1/3 cup ketchup and set aside.

Brush cut side of buns with butter. Place the rolls on the griddle butter side down to toast.

When the burger is done, put some cumin chili ketchup on the bun first, then lettuce. Then Guacamole.  Place the burger on top. Top with grilled peppers and onions and a slice of  jalapeño, and top with a fried egg.


Myra XO

Nacho jalapeno burger

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.

Bbq chicken Quesadillas

Cheesy Bbq Pulled Chicken Quesadillas and Pineapple salsa.


Bbq chicken Quesadillas

Quesadillas may not be the healthiest food on the planet but man are they good! And super quick, even great with leftover meat or grilled chicken. In this case I’m making them with Bbq Pulled Chicken which takes about 5 minutes to put together and that’s just about the hardest work done.

Once your chicken is cooked you just heat a griddle pan, place a tortilla on it, sprinkle on a little cheese, then chicken and a little more cheese and cook until melted and slightly golden on the bottom, flip them over and cook for a minute more. Cut them into wedges and serve.

These Quesadillas are really delicious with any kind of salsa, sour cream and/or guacamole. Today I am serving  them with a refreshing fruity Pineapple salsa. Any leftover salsa is great on a sandwich or in  a salad.


Bbq chicken Quesadillas


Serves : 4



  • 1 pound boneless skinless chicken breast
  • 1 C. bbq sauce (use your favorite or mine from the Smokey Maple glazed Bbq Spare Ribs. )
  • 1 tbsp. Soy sauce
  • 2 tsp. Smoked paprika
  • 2 tsp. Dried Garlic powder
  • 1 tbsp. Dried Onion powder
  • 1 tsp. Hot sauce like Frank’s
  • 1 tsp. dried oregano
  • 1 tsp. Liquid smoke
  • 1 1/2 tsp. Tex mex seasoning or cajun


Bbq chicken Quesadillas

Bbq Chicken Quesadillas

Pineapple Salsa:

  • 2 C. pineapple diced small
  • 1 ripe but firm avocado, pitted, peeled + diced
  • 1 tsp chili flakes
  • 1/2 cup sliced green onions/scallions
  • juice of 1 lemon
  • salt & pepper


  • 4 flour tortillas
  • 2 cups cheddar cheese
  • Guacamole to serve
  • Sour cream to serve



In a bowl, combine the pineapple, avocado, chili flakes, scallions and lime juice. Toss well. Season and keep in the fridge until ready to eat.

Bbq chicken Quesadillas

Bbq Chicken Quesadillas


Add all the sauce ingredients to the slow cooker and set to high.

Add the chicken to the slow cooker.

Cook for 3 – 4 hours until very tender and the meat can be pulled apart with two forks.

Check every now and then to see if you need to add a little water.

If you don’t have a slow cooker you can cook it on the stove on low heat, adding a little more water. Cook for about 30 minutes until the chicken is very tender and can be pulled apart with two forks.

To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with a bit of cheese. Then  add the shredded chicken. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.

Serve with the pineapple salsa and guacamole, sour cream and tomato salsa too if desired.


Myra XO

Bbq chicken Quesadillas

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. ♥

Bulgogi Beef Tacos

Beef Bulgogi Soft Tacos with 5 minute Kimchi and lime Aioli

Bulgogi Beef Tacos

Bulgogi Beef Tacos

These tacos are going to make you very happy, I promise. Don’t let the long list of ingredients turn you off, it is really as simple as can be. The Kimchi for instance is done in minutes rather than days, marinating. Obviously it is not fermented like the real deal, but just as tasty I assure you.

I pan fry the Bulgogi so it’s nice and quick and accessable to everyone. Then rolled in simple soft tacos or wraps, because it’s just so easy and fun. I like all things wrapped, not just food (think presents!) I am not the kind of person who has ever said, Oh, you shouldn’t have… seriously. Who says that, and who ever means it????  Anyway….moving on….

So, yes, this is made in  a flash really. Just read it through, start with the marinade for the bulgogi, put it in the fridge (maybe do it in the morning if you have time). Then make the Kimchi. Stir together the lime aioli and leave the rest for later. Then at dinner time it’s a flash to get on the table. But don’t fret if you don’t have time to marinate it all day, even an hour  gives off a lot of flavour. Also I leave the pear sliced and not chopped or grated (like in some recipes) because I love the flavour and texture when it’s cooked together with the beef.

Bulgogi Beef Tacos



Refined sugar free 

Gluten free  


Serves 4


  • Kimchi
  • Beef Bulgogi
  • Lime Garlic Aioli
  • 2 Avocados
  • 4 – 8 (gluten free) Tortillas or soft Tacos depending on size
  • 1 – 2 extra lime for serving
  • some radishes for serving (optional, just for color)


Bulgogi Beef53

Ingredients 5 minute Kimchi:

  • 4 cups shredded Napa cabbage
  • 2  tbsp. rice vinegar
  • 2 tsp.  salt
  • 2 cloves of  garlic grated
  • 1 tbsp. grated ginger
  • 1 tbsp. honey or coconut sugar
  • 1 to 2 tablespoons Korean red pepper flakes (gochugaru) or 1 tablespoon sambal oelek
  • 1 large carrot, peeled and cut into match sticks
  • 8 ounces daikon or radishes, peeled and cut into match sticks


Place  all the ingredients for the Kimchi in a bowl and scrunch together with your hands, let marinate while you prepare the rest.


  • 1 pear, peeled and sliced very thin
  • 1 onion, peeled and sliced
  • 2 garlic cloves, peeled and grated
  • 2 tablespoons soy sauce or (gluten free) Tamari
  • 2 -3  teaspoon or hot sauce or sambal oelek
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon coconut sugar
  • 1 tablespoon toasted sesame oil
  • 1 pound steak, thinly sliced
  • 2 tablespoons vegetable oil, divided


  1. Combine pear, onion, garlic, soy sauce, hot sauce, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl.
  2. Using a sharp knife, slice meat into very thin strips.
  3. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
  4. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag  and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes.
  5. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat.


Bulgogi Beef Tacos

Bulgogi Beef Tacos


  • juice of 1/2 lime
  • 1/4 cup Crème Fraîche
  • 1/2 cup mayonnaise
  • 1 tsp. hot sauce
  • 1 tsp. dry garlic powder or granules, or 1 clove garlic peeled and grated (I prefere dry in this case)
  • 1 tsp. onion powder
  • salt and black pepper to taste


Mix all the ingredients for the Aioli in a small bowl and set aside until ready to use.

To assemble the Beef Bulgogi tacos, place a taco on a plate or a wooden board. Put some Kimchi on the taco first, then top with Beef Bulgogi, tuck in a few slices of Avocado and top with some of the creamy Lime Aioli. Eat straight away.


Myra XO


Bulgogi Beef Tacos


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. ♥


Banh Mi

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

Banh Mi10(2)

…and crunchy Vietnamese Mango Slaw!


Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. ‘Cause these Lemon grass and Ginger grilled Chicken Banh Mi are the business!

The smell  in my kitchen when I was grilling the chicken was incredible, the Vietnamese aroma was everywhere making it very hard not to just start nibbling on everything.

Full of sweet, savoury, sour and spicy notes.

Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo.

Good times, I promise!

Refined sugar free  ✔

Serves 4

Ingredients Banh Mi

  • 4 Baguettes
  • Grilled Chicken, sliced
  • Vietnamese Slaw
  • Ginger Lime Sriracha Mayo
  • Cucumber, about half, sliced
  • Cilantro, a handful. Roughly chopped
  • Lots of paper napkins!

 Banh Mi3

Banh Mi 1

Grilled Chicken:

  • 1 pounds chicken breasts or thighs, deboned


  • 2 tbsp. soy sauce
  • 2 tbsp.  fish sauce
  • 1 tbsp. coconut sugar
  • 1 tbsp. honey
  • 2 tbsp.  chopped cilantro
  • 2 tsp. fresh peeled and grated ginger
  • 1 lemongrass stalk, bashed with the side of a meat hammer
  • 1 tablespoon chopped Thai (or Sweet) basil
  • 1 tsp. hot sauce
  • Zest and juice of 1 medium lime
  • 1 garlic clove , minced (about 1 teaspoon)
  • Cooking oil spray
  • Freshly ground black pepper

Banh Mi4


  1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
  2. Marinate for at one hour or up to 4 hours in the refrigerator.
  3. Remove from fridge and bring to room temperature one hour before grilling.
  4. Heat your griddle pan.
  5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
  6. Spray both sides of thighs with oil. Place on griddle pan.
  7. Season generously with black pepper.
  8. Grill for about 2 minutes on each side on high.
  9. Lower the heat.
  10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken  will feel firm to the touch. Let rest for 5 minutes before cutting.


Banh Mi5

Banh Mi13

Vietnamese Mango Slaw:

  • 2 cups shredded cabbage
  • 4 spring onions, finely sliced
  • 2 medium carrots, finely julienned
  • 1/2 Mango, peeled and finely julienned
  • 1 cup bean sprouts
  • 1/2 bunch coriander, washed
  • 1/2 bunch Thai basil
  • 1 long red chilli, deseeded
  • 1/2 garlic clove, finely chopped
  • 1 tsp.  ginger, peeled and grated
  • 1/4 cup lemon juice
  • 2 tbsp fish sauce
  • 2 tbsp. ginger syrup (from the jar of candied stem ginger)

Method Slaw:

  1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
  2. Add the chilli to the bowl.
  3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
  4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

 Banh Mi29

Banh Mi9(2)

Ginger Lime Sriracha Mayo:

  • 3/4 cup Mayo
  • 1 piece candied stem ginger in syrup,  finely chopped or grated
  • 2 tsp.  Sriracha sauce
  • Juice of half a lime

Method Mayo:

  1. Place all the ingredients in a bowl and mix with a spoon.

To Assemble the BANH MI:

Pre heat the oven to 200° C / 400° F

  1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
  2. Remove from oven. Remove foil and discard.
  3. Carefully slice open. Hot!
  4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
  5. Then a layer of sliced cucumber.
  6. Then the grilled chicken.
  7. Top with Vietnamese Slaw
  8. Sprinkle over some cilantro
  9. Drizzle over some more mayo
  10. Put the top of the Baguette on.


Serve with plenty of paper napkins!


Myra XO

Banh Mi12

Banh Mi23(2)


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. ♥

Po’ Boy Shrimp Burger with Creole Remoulade

Po'Boy Shrimp Burger 11 (2)


BURGERS, Weekend food “Par excellence”.


Ok, that sounds kinda fancy but this burger kinda is.

My Hamburger is a combo of a Po’ boy Sandwich and a Burger. Best of both worlds if you ask me.

A Po’ boy is a traditional sandwich from Louisiana and it almost always consists of meat or fried seafood, this one features shrimp. Normally the Po Boy is served on baguette-like New Orleans French bread, but since I am here and not in New Orleans I am serving it on my  Hamburger Buns  which have a tiny sweetness to them, almost like a brioche .

Then there’s the problem (at least for me) that the shrimp always falls out of a Po Boy  at every bite, it’s so annoying. So I have decided to turn this “Po’ Boy” into a burger. I mean it really makes sense to me. All the deliciousness of a Po’ Boy, but in a patty that stays put.

And as with all crazy good sandwiches, there’s the sauce. And what a sauce it is…an incredible Creole Remoulade that will blow your socks off. Good with anything from fish to steak, but incredible on this burger. The ingredient list may seem long but once you’ve tried it, you’ll make it again and again.


Po'Boy Shrimp Burger 8


Gluten free ✔

Ref. sugar free ✔


Serves: 4



Shrimp Burgers:

Cajun Remoulade:


 Po'Boy Shrimp Burger 1 (2)

Po'Boy Shrimp Burger 3




Let’s start with the sauce.

Just mix all the ingredients in a bowl and set aside so the flavours can mingle.

For the Burgers;

Place shrimp in a food processor . Pulse once or twice. Add the egg (or orgran egg replacer),  chopped cilantro,  garlic ,  chili, Panko breadcrumbs (or Gluten Free Panko),  shallot,  sea salt and a few twists with the pepper mill.

Pulse a few times but leave chunky, you don’t want a paté.

Form burgers and chill for 1 hour (covered).

Heat oil in a heavy skillet.

When very hot, fry the shrimp burgers until golden and crispy , about 3 minutes per side, depending on thickness. Drain on paper towels.

To assemble, Spread bottom with  remoulade,  add some arugula or shredded cabbage and sliced onion, pickles and place a burger on top or two (ehem). Top with some more sauce. Put the top of the bun on and let the party begin.

Myra. XO 😊


Po'Boy Shrimp Burger

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. ♥


Not quite what you’re looking for? How about Chorizo Burger, Balsamic Onions and melted Manchego.  or maybe a Black Bean Burger


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Oven baked Falafel with Dates and Pine nuts



Weekends call for easy food, well at least Fridays’s ok? Since in our home Friday evening has always been movie night, I like to make grabbable (is that a word?) food, like Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema.  or maybe just a Black Bean Burger. Either way this recipe ticks all the boxes. You can make the Falafel in the morning and assemble the Pita’s in the evening when you’re ready to scoff these babies away.

These are truly “the business”, I had another one the next day for lunch when I made these last Friday and I still dream about it. Maybe I’ll even have a Falafel Pita again tonight since I put the remaining Falafels in the freezer, because yes my friends, they freeze well too.

These Falafels are extra healthy because I have baked them in the oven, so virtually fat free, and I have added some chopped dates for a little sweetness and pine nuts. Pine nuts are very healthy gluten free nuts that come from a pine cone. I use to eat them at school in Spain all the time during recess. The cones would fall to the ground and my friends and I would try to pick out the little nuts, just for fun. Really yummy.

Anyway, these pine nuts were bought in a store, because peeling your own will take for ever, believe me. I have briefly toasted them in a dry pan to bring out the flavour.

Fallafel 01


Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔


Ingredients falafel;

3 cups cooked chickpeas

1 small red onion, peeled and chopped

2 cloves of garlic, peeled

6 dates, stone removed

3 tbsp. Buckwheat flour or oat flour

3 tbsp. Almond flour

2 tbsp. nutritional Yeast (optional)

1 1/2 tsp. Garam Masala

small handful fresh Coriander

1 tsp. Himalayan sea Salt

3 tbsp. Coconut oil

2 tsp. Orgran egg substitute

4 tbsp. Water

Dipping Sauce;

1/4 cup Aïoli

3/4 cup Plain yoghurt (soy or plain)

1/2 garlic, peeled and grated, or more if you dare

1 tbsp. pomegranate Arils

1 tsp. olive oil

Fallafel 02

Fallafel 03

Fallafel 06


Toast pine nuts briefly for 3 minutes in a dry pan, set aside.

In a food processor add all the ingredients for the Falafel, except the chickpeas and pine nuts.

Pulse a few times and now add the chickpeas. Again pulse a few time, scrap down with a spatula, and pulse a gain. It should be mushy but with bite and a few chunks left for texture. Now mix in the pine nuts with your spatula. Transfer to a bowl.

Meanwhile heat the oven to 220° C / 428° F

Make little ping-pong ball sized balls with slightly wet hands.

Layer them out over a baking tray that has been lined with parchment paper.

Spray generously with olive oil and bake for 20 to 25 minutes, turning them over very carefully half way.

Make the sauce by stirring the ingredients together and sprinkle over the pomegranate arils, pour over  a teaspoon of good olive oil.

Toast pita bread, split open and spread some dipping sauce over it. Stuff with lettuce and some  pickled red cabbage and serve with a  Beet Salad on the side.


Myra XO

Fallafel 13.JPG


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.
























Chorio Burger

Chorizo Burger, Balsamic Onions and melted Manchego.

Serves 4


I can get so  excited about hamburgers, you have no idea. I can think about it all day, day dream about it and talk about it. I try not to but I would love to, honestly.

I figured since Autumn is here I would just slip in one last Burger. The weather has been surprisingly mild here in Holland so far, so I haven’t really made the mind swap to fall foods yet.  I don’t really eat as many Burgers in autumn and winter. It just seems more like a summer food to me. So…

I came up with this burger because I am crazy about chorizo. You don’t need a lot of chorizo to get that super delicious smoked paprika flavour . I have used the dried chorizo because it’s the only one we can get here. It worked very well. Especially with the sticky balsamic onions.



Ingredients Chorizo Burger;

1 lb ground beef, organic if you possible

4 oz. dried chorizo, skin removed

1 onion, peeled and cut in four

1 garlic clove, peeled and grated

1/2 tsp. salt

a good grinding of black pepper

1 tps. smoked paprika (spanish preferably)

1 egg yolk *

1/4 C. fresh bread crumbs

1 tbsp. chopped parsley


1 small zucchini, sliced

Roast red peppers from a jar

4 thick slices of Manchego

4 Hamburger Buns


  • I never use egg white in a burger because I find it makes it rubbery.


Ingredients Balsamic Onions;

1 tbsp. olive oil

4 large onions, peeled and sliced medium thick

4 tbsp. coconut blossom sugar or brown sugar

3 tbsp. Balsamic vinegar, the darker the better


Method Chorizo Burgers;

Cut the chorizo in small bits, put them in a food processor together with the onion and garlic and blitz a few times until small. Put the beef and the remaining ingredients in a bowl. Add the chorizo and onion mix to the bowl as well. Mix and form into 4 patties.

Put a griddle pan over the heat. Grill the burger for about 4 minutes on each side. Put the manchego cheese on the burger as soon as you flip them over.

Grill the slices of zucchini alongside the burgers.


Method Balsamic Onions;

Heat a small frying pan and add the olive oil. When medium hot add all the onions, cook for 10 minutes of medium low heat. Add the sugar and cook another 5 minutes until dark and sticky. Finally add the balsamic vinegar and cook for an other two to three  minutes until slightly reduced.

To assemble the burgers. Toast the buns, on the bottom layer a piece of grilled pepper, then 4 slices of grilled zucchini, then the burger and then top with loads of sticky glazed onions. Serve with fries and sauces of choice. I served my burgers with Aïoli.



Not quite what you were looking for? How about Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda  IMG_9579


NOTE: Store leftover egg whites in a container in the freezer for a wonderful Pavlova.