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Rice flour pancakes – gluten and dairy free

Rice flour pancakes – gluten and dairy free

 

Hey everyone!

On Sunday I went to have brunch with my friends. The place was super cool but I didn’t make enough pictures to make a post about it and it was also full. When a restaurant is full, I just don’t feel like disturbing people with my phone trying to take pictures of everything. Anyways, the today’s recipe is inspired by the pancakes I had there. Let’s start.

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The ingredients:

1 cup of rice flour

1/2 cup of almond milk

1/2 cup of soy yoghurt

2 tablespoons of sugar

1 tablespoon of cocoa powder

2 teaspoons of baking powder

1/2 teaspoon of baking soda

a pinch of salt

1 egg

5 strawberries – thinly sliced

some oil for cooking

more yoghurt and maple syrup for later use

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First mix all the dry ingredients together. Then add the almond milk, the yoghurt, and the egg. Mix thoroughly and make sure you avoid any lumps. When the mixture is done, you are ready to cook.

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Heat a pan with some oil to medium heat. Seriously, medium or even low heat is enough because these pancakes burn super quickly. When the pan is hot, add 1-2 tablespoons of mixture into the pan. The cooking method used here is not different to any other method used when you are making pancakes. When you see the bubbles appearing, flip the pancake to the other side and cook for another 30 seconds. I tried to time it, but it really depends on how high or low the heat is. I would say that each side shouldn’t take more than a minute. I managed to make 10 pancakes out of the mixture. When the pancakes are done, you are ready to assemble.

It is very simple. First, put a pancake on the bottom, then add some yoghurt and strawberries and repeat until you have enough layers. I made 4 layers totally. Don’t forget to drizzle some maple syrup on top of the pancakes.

Serving tip: If you have mint leaves, please do use them. I tried to find them in the store but they didn’t have any. Just sprinkle some leaves on top, or you can layer it with the strawberries. It will go very well with the flavours and it just makes the dish fresher.

Hope you guys try this recipe.

See you soon,

Abel.

Stuffed Eggplant

Stuffed Eggplant

 

Hey Guys!

I wanted to make this recipe for quite a while now. I love eggplant. Some of you might call it aubergine I know, but it is still the same berry no matter how you call it. Yes, eggplant is a berry and not a vegetable, but without further explanation, let’s get to cooking.

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The ingredients you will need:

2 eggplants

1 medium onion

2 celery sticks

2 cloves of garlic

500 grams of ground beef

2 tablespoons of tomato paste

2 tablespoons of olive oil

4 tablespoons of shredded cheese

1 teaspoon of – salt, pepper, chilli flakes, ground cumin, rosemary

Preheat the oven to 200 degrees Celsius (400 if Fahrenheit)

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Let’s start with the eggplant. Cut it lengthwise and make some diagonal cuts into the flesh without damaging the skin. Sprinkle some salt and pepper on top and add a tablespoon of olive oil. Put it in the oven for 25-30 minutes. The cooking time changes according to the size of the eggplant, mine was ready in 25.

 

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While the eggplants are cooking, start preparing the filling. Slice up the onion and the celery sticks and add them to a heated pan with the other tablespoon of olive oil. Sautee for about 5 minutes and add the garlic. Stir for another 30 seconds so the garlic releases its aromatics. Once you are done, it is time to add the meat. This recipe works well with any other types of ground meat, so if you don’t like beef, you can use turkey, pork, and lamb. For vegetarians, I would recommend using lentils. After you add the ground meat, make sure you start breaking it up immediately and then add the seasoning. Cook for about 5 minutes and add the tomato paste. Mix well and set aside.

When the eggplant is done, remove it from the oven but don’t turn it off. The whole dish will go back for another 5 minutes. Scoop out the flesh with a spoon and again, be careful with the skin. Put the flesh into the meat filling and stir well.

Now it is time to fill up the eggplant with the meat mixture and sprinkle some cheese on top. If you have leftovers from the filling, it can be easily frozen. Put the stuffed eggplant back into the oven for another 5 minutes and you are ready to serve.

 

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I like to serve this dish with just some leafy greens but it can work well with bread as well. This I think will serve 2-4 people depending on the level of hunger.

I hope you try this recipe. Enjoy the week and see you soon,

Abel.

Exploring Hasselt (Belgium)

Exploring Hasselt (Belgium)

Hey guys!

This weekend I’m visiting my best friend in Hasselt, Belgium. Hasselt is an hour train ride away from Brussels and it is a university town. The University of Hasselt is located here, so there are many students living around. With this in mind, this town is filled with restaurants, coffee shops, and bars everywhere. 





It is a small town so if you are planning to get here, you’ll need a day or two to see everything. But I don’t think this town is about sightseeing. It’s more about chilling and shopping. You can find all the fast-fashion chain stores like Zara, H&M, and Primark here. Also, there are some local boutiques and multi brand stores as well. The variety of restaurants in terms of cusine is also great. Should you have Japanese, Indian, Italian, American? Don’t worry, all of that is possible. Just take it slow. There’s no rush. All the locals are enjoying the time. It’s like an escape from the busy big city days. 

One restaurant I would totally recommend you to try is the Orangerie. It is a very cute restaurant and we definitely hit the jackpot because the daily special was pasta with wild forest mushrooms, and it was very delicious. 

Enjoy the rest of your weekend and I’ll see you soon,

Abel.

Sarah’s Sandwich

Sarah’s Sandwich

Hey everyone!

It is time for a new recipe. Sorry for the quality of the pictures but I haven’t been experimenting with the lights in my new flat, so just bear with me a little longer. Even if the pictures are not that great, I guarantee you that this sandwich is delicious and also there’s a little story behind this recipe. The reason I call this recipe Sarah’s Sandwich is because one of my dearest friends used to make this for us at the student accommodation. Every know and then we came together to Sarah’s kitchen and she needed to make something that was going to suit everyone’s lifestyle because we had vegans and vegetarians in our group, so she was always adjusting the ingredients but the base was the same.

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Now Sarah is living in the US but I occassionally make this sandwich to remember the fun times we had together. The ingredients are the following:

1 baguette

1 sliced red onion

4 heads of mushrooms – I used chestnut mushrooms

1 teaspoon of ground black pepper

1 teaspoon of chilli flakes

1 teaspoon od sesame oil

a pinch of salt

3 tablespoons of shredded cheese – I used a mixture of cheddar and red leicester

2 tablespoons of soy sauce

1 tablespoon of olive oil

Preheat the oven for 200 degrees of celsius (400 if fahrenheit)

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First things first put the sliced red onion into a pan with the olive oil and sauté it until it starts to caramelize. This should not take longer than 5 minutes. Then add the mushrooms and the spices and stir until everything is coated with the seasoning. Once the mushrooms are well cooked, add the soy sauce and stir- fry for another minute. Remove the pan from the heat and add a teaspoon of sesame oil. Be careful with the amount you add because sesame oil has a strong nutty flavour, so a teaspoon is more than enough. Set aside while you prepare the baguette.

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When the filling is done, take out the middle part of the baguette and fill it up with the onion- mushroom mixture. Please don’t throw away the middle parts of the baguette. Use them as breadcrumbs or make croutons out of it. Sprinkle some cheese on the top of the dish and transfer it onto a baking tray. Put it in the oven until the cheese has completely melted.

 

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This will serve a very hungry person or two people who are not that hungry. This recipe is simple and you can easily double and triple it up if you have to make more. Hope you will try it.

Enjoy the rest of your day and see you soon,

Abel.

 

 

 

Back on track! ASOS face and body launch event

Back on track! ASOS face and body launch event

Hello Everyone!

I can finally confirm that I have moved and settled in. Everything is sorted so it is time to get back on track with the posts. As you can see, the changes have been finalised with the blog and I couldn’t be more happy about it.

Two weeks ago ASOS launched its face and body collections on their site. They had some beauty products before, but now they extended the amount of brands and they will launch their own line of beauty products as well. To celebrate this, they had a two-day event in Covent Garden where you could see the various types of products they offer and also there was the chance to talk to the ASOS team who were on site.

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For an e-commerce website like ASOS, this is a huge step towards breaking the stigma around beauty products. Beauty and grooming products should be used regardless you are a man or a woman. It is important to keep your skin clean and hydrated, especially if you live in big cities where there is more pollution in the air.

 

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I thought the event was going to be very crowded but actually, it was super chill. There was no rush, you could take pictures and the staff was helpful. We also received some products to try out and everyone was engaging with the beauty professionals who were there to help. Do not worry if you couldn’t make it there. They have video guides online too. I hope this launch will have a positive impact, especially for men. No one is asking you to start putting on foundation, makeup, and all the other stuff, but a little cleanser and an under eye caffeine roll goes a long way. Just Go and Play with it.

See you on Monday,

Abel.

Second reminder!

Hey guys!

This post is just a reminder about the changes that are going to happen here. If you haven’t seen my earlier post, please click the link below.

Change is coming

After this post the blog will be hidden for the weekend. This is needed because of the layout changes and the new blog will be accessible from Monday.

Enjoy the weekend and see you on Monday.

The Fashion Eclectic.

Change is Coming!

Hey Guys!

It has been a while I know. In the past three weeks, I was overwhelmed with a lot of thoughts and stuff like flat hunting. Those of you who live in London, you know that finding a place for yourself is one of the hardest things when you are a student here. I have been staying at my friend’s place since I got back and my past days involved a lot of viewings. After a couple breakdowns, I finally found a place so everything is kinda getting back to normal, but not the blog.

I will be changing the name of the blog and the layout as well. Why? It is only 5 months since I started The Fashion Eclectic and I really like blogging, but I feel that the title is too narrow. As you witnessed, I am talking about a lot of interests of mine. I talk about food, places, traveling, and fashion so I want a name that represents all of these aspects and not just fashion. The content will remain exactly the same. The only thing that is going to change is the name and the layout of the blog. This domain will be still active but you are going to be redirected to the new site whenever you try to visit The Fashion Eclectic. The new site will launch on the 18th of September, which is Monday. Until that time, I will post another reminder about these changes.

See you soon,

The Fashion Eclectic.