Eat with Steff

  It all began in the winter time. I was sitting comfortably on my bed and I was writing a list of winter veggies and fruits, that I wanted to include on my diet, but also make a Youtube video about it.  I‘m someone who‘ll always consider something seasonal first. I decided to take the red cabbage as a main ingredient and then form a recipe around it. So after a bit of brain storming and one semi-failed recipe, I came up with a risotto recipe, that I‘d like to have not only during the winter. That meant it was a success and also, who doesn’t love a bowl of comfort food. I‘ve been having it on the chillier days of April. Here is the recipe video on my Youtube channel, if you would like a video format. VIDEO Let’s get into the recipe.. The ingredients you‘ll need: 1 cup of rice 1/4 cup pine nuts 1/4 cup sultanas 1 cup of cabbage  1/2 an onion  1 garlic clove 1/4 cup of white wine 2 tbsp of double cream 1 tbsp of sesame oil  700-800ml of beef broth (you may use oth...

Oatmeal can be very boring to some. To others,that know how to change it up, it is the best breakfast choice. You can now see it as a #breakfastidea all over instagram or other social media platforms and you can add pretty much everything from fruits to nuts to seeds to nut butters.. and so the list goes on.  It will continue to be in the healthy food spectrum whatever you add to it, but sometimes cravings kick in.  In this case I want to cover the savory cravings and make them „oatmeal approved“! This recipe is very simple, but the key point of this post is the idea of savory oatmeal and ingredients that complement each other very nicely, so let’s get to it.. Ingredients: 1 cup of oats 1 cup of milk 1 cup of water 1 tsp of butter for the oats  2 tbsp of crushed pine nuts 1 egg 1 cup of chopped mushrooms  2 cups of baby spinach 2-3 tbsp of feta cheese crumbles  2 tsp chilli flakes  butter or any kind of oil (for the veggies and t...

For some school has already started, for others starts in a bit. Whenever school or uni starts, all students find it easier to just skip breakfast, lunch and even dinner sometimes and not eat anything throughout the day just because they‘re busier. However, having something before midday, especially when having to follow the long lectures, is very important. I always cover up recipes that you can take to school/uni suitable for breakfast, lunch and snack time. Here is one simple and easy recipe, that you can prepare on weekends and have it during the week. Something that stays between an oatmeal bite and a muffin with a healthier twist, oat based and vegan. I present to you my breakfast muffins.. Ingredients: 1 banana 1 small apple 1 medium zucchini or about 2 cups of shredded zucchini 2/3 cup of all purpose flour 2/3 cup of oat flour (homemade) 1 cup of oats 1 cup of oat milk  1/4 cup of brown sugar 2 tbsp of cacao powder 1 tsp of baking powder  1 tsp of...

To me, ideas come out of nowhere, because my mind wonders all day long all over the place and sometimes the light bulb shines over my head. This is exactly how this recipe was put together in my imaginative kitchen. I thought well about the sweetness of the sweet potato, the creaminess of coconut sauce, the freshness of the spinach with that hint of metallic taste and also the spice of ginger & garlic. The ingredients worked so well in my mind and I was so pleased with the final product my hands made reality. Before I get into the recipe I should say that the dough makes quite a lot, up to 6 servings,so according to the servings you will cook adjust the spinach & coconut ratio. For example 1 serving = 1 huge handful of spinach, because spinach shrinks a lot. Now let’s hop onto it... Ingredients: sweet potato (450g) 2 cups of flour  1 tbsp fresh ginger  2 cloves of garlic  1 can of coconut milk  5-6 handfuls of spinach  oregano 1 1/2 t...

The sweet tooth cravings kicked in last week and also the hot days didn’t wait for august to come. This situation will make you think of ice cream immediately, but I wanted to introduce you to something else today, that will satisfy your sweet cravings while keeping everything fresh and suitable to the season ...  Say „cheese“ to my adjustable fruity cheesecake. I love this recipe! Cheesecakes are not hard to make at all and they don’t require too much prepping either. In fact I don’t mind how perfect they come out, with crack or not, puffed or dropped down. I don’t cheeseshame and I hope you don’t either. The perfection depends on the quality of the cheese, the quality of the sugar, how much you mix it, how simple you want to make it, how well your oven works, etc, etc.  I‘m saying this because I want to let you know that nobody is always perfect, even the cheesecake, even if you follow the same recipe every time, something different might happen, but don’t get s...

As you already know I'm still eating mostly vegan, because The Great Lent hasn't ended for me yet, but you should also know that I'm a chocolate lover and I have a sweet tooth almost 23 hours/ day. That's why I came out with a decadent chocolate cake recipe the everyone should try, even if you're not vegan. I'm super serious about that ;) . Ingredients: • 200 g flour • 200 g sugar • juice and zest of 1 orange (about 120 ml) • 2 tablespoons of tahini • 1/2 cup sunflower seed oil • 1 tsp of vanilla • 1 teaspoon of baking soda • 125 g dark chocolate finely chopped (or dark chocolate chips ) • 5-6 tablespoons of cocoa  For the syrup • 3/4 cup of water • 3/4 cup of sugar   For the ganache • 250 g dark chocolate • 150 g water • 1 tablespoon of cognac Preparation: In a bowl add & mix   the flour, cocoa, sugar and the baking soda.   In an other bowl beat the oil with the tahini using the mixer. While mixing add the vanil...

My last recipe was a mussle risotto and that day I also made a delicious creamy chickpea soup. By the poll I posted on my instagram ( @eatwithsteff ) most of you chose the risotto recipe, but some of you really wanted the recipe of the chickpea & prawn soup. So here you go! Ingredients: 400 gr of cooked chickpeas 10 prawns 5 cloves of garlic 1 tbsp of dried rosemary (or a fresh rosemary spring ) 1-2 tsp of chili pepper 5-6 tbsp of olive oil 1-2 tbsp of freshly chopped parsley (as a topping ) Salt & pepper Preparation:  First of all wash the prawns and remove the head . Don’t throw these away, because we are keeping them for the other step. Gently remove the shell & devein them if you want, but make sure to leave the tail. Put about 4 tbsp of olive oil, 3-4 halves of garlic cloves, a spring of rosemary or the dried rosemary, the prawn heads and let these release all their flavors to the oil for 3-4 minutes on a medium-high heat. This is...