Soup Pots on the Go

Over the weekend I wrote about lunch in pots and boxes in my weekly SJIEK column. I promised the readers to show the mixed version of the lovely soup pot lunches. Prepare them at home and just add hot water when you're ready to eat it.

Preparation Chicken with Noodles

Bring a pan with a little water to the boil. Dissolve the stock cube in the boiling water. Grind the salt and pepper on the bottom and top of the chicken and place the chicken in the pan. Fry the chicken with the lid on the pan and heat to the lowest setting for 15 minutes. Meanwhile, cook the noodles in boiling water.

Use this order to the pot:

  1. chicken broth paste
  2. peas
  3. onion
  4. noodles
  5. chicken
  6. dill

Add 250 ml of boiling water. Stir well until all ingredients are mixed.

Preparation Tikka Masala with Coconut

Use this order to fill the pot:

  1. tikka masala
  2. corn
  3. onion
  4. spring onion
  5. shrimp
  6. coconut milk
  7. cilantro

Add 200 ml of boiling water. Stir well until all ingredients are mixed.

Easy Peasy Party Snacks for Kids

And adults of course ...

Banana with Peanut Butter Tufts

1 banana
2 tbsp peanut butter
1 tsp chocolate sprinkles
1 tsp disco dip


Cut the banana into thick slices. Use a knife to paste the peanut butter on the banana. Pour over chocolate sprinkles and disco dip.

Popcorn with White Chocolate

1 bag of sweet microwave popcorn
150 g white chocolate
1 tbsp disco dip


Pop the popcorn in the microwave, follow the instructions on the packaging. Heat the white chocolate in a bowl that's placed in a pan of boiling water until the chocolate is melted. Pour the melted chocolate over the popcorn and mix the chocolate and popcorn. Let it cool for 5 minutes and then sprinkle the disco dip over the popcorn.

The plates, cups and straws are by Meri Meri.

Sweet Potato Hummus

My husband, Bo, didn't schedule any work for two whole weeks so I'm taking things easy with him. I do however have quite a lot of work scheduled so I want to keep meals simple so that we get to do stuff during the day.

This is a super tasty, quick recipe that will fill you up.


  • 2 medium sized sweet potatoes
  • 410 gr chickpeas
  • 2 tablespoons tahini paste
  • juice of ½ lemon
  • 4 tbsp olive oil
  • 2 tsp ground cumin
  • 1 clove of garlic
  • ½ tsp smoked paprika powder
  • salt and pepper to taste


Peel the sweet potatoes and cut them into small cubes. Steam them in a closed bowl with a pinch of salt in the microwave for 5 minutes at 1000 watts. Rinse the chickpeas well and place them in a food processor with the other ingredients. Let the sweet potatoes cool, place them also in the food processor and blend all ingredients into a hearty hummus.

Serve on whole wheat tortillas with coriander and grated mozzarella cheese.

Serves 8

Quick Lettuce Tacos with Tuna

Mix a pinch of salt, black ground pepper (turn 15 times) and 2 tablespoons of olive oil with 240 g of tuna fish in a bowl. Spoon about 2 tablespoons of the mixture on a lettuce leaf. Garnish with cherry tomatoes, a dollop of mayonnaise, some more ground black pepper, a bit of lemon zest and a squeeze of lemon juice, pine nuts and a few leaves of fresh basil.

Eat with your hands!!

Shrimp Risotto


  • 1 l chicken stock
  • 1 white onion
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 260 g risotto rice
  • 20 large shrimp
  • 8 sprigs fresh parsley
  • black pepper and salt to taste
  • fresh Parmesan


Prepare a litre of chicken stock from a stock cube. I love to use the stock cubes from Kallo as they are organic and do not contain much salt. Cut the onion finely and crush the garlic. Pour 2 tablespoons of olive oil in a frying pan and fry the onion and garlic, about 5 minutes. Pour the risotto rice in the same pan and mix with the onion and garlic, about 1 minute. Now add 750 ml of the chicken stock, place the lid on the pan and leave the risotto on low heat until cooked, about 20 minutes. Remove the lid from the pan, stir the risotto and add the remaining 250 ml chicken stock and the shrimp. Stir again, about 5 minutes. Turn off the heat, put the lid on the pan and let the risotto stand for 5 minutes. Finely chop the parsley and mix it into the risotto with ground black pepper and salt to taste. Grate fresh Parmesan individually per plate.

For 4 people

Guilt-Free Ice Cream

Both my parents are and were suffering from type 2 diabetes. With me passing 40 this year (oh please shut up, it's crazy) I'm getting a wee bit scared. I'm overweight and I don't exercise enough. I have the good fortune that I do have a dislike for junk food as I love healthy food. I don't smoke, I don't drink alcohol and I've always preferred to drink water. But I do need to get my sugars and exercises under control.

I've started last week to do a 15 minutes exercise routine in the morning, 50 times up and down the stairs in the afternoon and another 15 minutes exercise routine before I go to bed. Every other day I go for a walk and listen to audio books on my iPhone. So far so good.

I love anything containing E supplements and for a month now I've been cutting them completely out of my life. I'm snacking on nakd bars and natural sugar ice cream pops I make myself. Another, so far so good.

The Recipe for the Chocolate Ice Creams

Mix 125 ml coconut milk with 2 tablespoons of raw cocoa-powder, 1 tablespoon maple-syrup and a pinch of salt in a blender and freeze overnight.

The Recipe for the Strawberry Ice Creams

Mix 125 ml coconut milk with 1 tablespoon maple-syrup and 20 strawberries (chopped in small pieces) with a mixer and freeze overnight.

Each batch makes approximate 4 pops.

I'll keep you posted on my path to cutting refined sugars from my life and how I get my kicks from exercising without pulling my hair out and crying like a little baby. Oh the things I would give to be a sumo-wrestler living on pasta in Italy ... sigh.

Myself and Maggi

Things are quite busy these days. Promoting books, working on another book (to be released spring 2016), writing my column for Sjiek magazine, doing lots of productions here and there and maintaining this lovely space. I love it, I have finally found my groove. On days that I'm not working on my own recipes I like to cheat a little by using something that makes cooking a bit easier and faster. I'm not a pot and satchel person myself so when MAGGI asked me to get creative with one of their products I took on the challenge.

I'm introducing one of their products today. Braadstomen is steamed chicken from a bag. You place the chicken with some fresh veg in a bag, tie-wrap it and place it in the oven for 40 minutes. It's sounds dangerous but it's not. It's like magic, delicious and super easy to prepare. The satchel contains a steaming bag, a tie-wrap and herbs to season the chicken. And after 40 minutes you have this amazing tender chicken.

MAGGI sent Loran to my home to shoot a video in which we demonstrate how to prepare the chicken and what one can do in 40 minutes. Watch the video of Loran and I preparing the chicken, embroidering the napkin and taking the above photo. Plus you get the see my home, it's all quite embarrassing - ha!!



Steam the chicken fillet with the chopped onion and peppers for 40 minutes in the oven, follow the instructions on the bag. When the 40 minutes are over toss the content of the bag in a large pan together with  the beans and corn. Cut the chicken in smaller chunks and heat until the beans are hot.

Serve with taco shells, fresh lettuce, sour cream and guacamole.

Quick Guacamole

  • 2 ripe avocados (mashed)
  • 1 large red onion (finely chopped)
  • 2 tomatoes (finely chopped)
  • salt and pepper to taste


  • 1 bag of MAGGI Braadstomen Mexicaans
  • 600 gr chicken fillet
  • 1 red onion
  • 1 red peper
  • 1 yellow peper
  • 1 can crispy corn
  • 1 can chilli beans
  • a pinch of smoked paprika

You can download the branch template for the napkin here. I've used a Chain Stitch for the stem and the Lazy Daisy Stitch for the petals. Use a transfer pencil to transfer the branch on to the napkin.

Happy long weekend x