The windowsill garden.

These are the herbs for this year: sage, honeydew melon sage, orange mint, rosemary, lemon basil, koriander.

Lemon basil.

Sometimes birds visit this tiny garden, too.

Sweet Curry Hoummous.

Recently one of my favourite flavour combinations is curry with a sweetener like sugar or syrup. The sweetness enhances the diverse curry flavours.

Today I made a hoummous variation with this:

- 1 big can chickpeas

- juice of 1 lemon

- 2 tblsp olive oil

- 1 tsp paprika

- 1 tsp cumin

- 2 tsp currypowder

- 1 tblsp agave syrup

- dash of salt

- pepper

- fresh koriander

Mix chickpeas with spices, lemon juice and olive oil in a big bowl and puree with a hand blender and add some water bit by bit if necessary. When the hoummus is a smooth paste add the agave syrup and mix once again for a few seconds.

Stir in some fresh koriander leaves (and/or parsley) with a fork and serve. Fill leftovers in a airtight container or glass and it will keep for a few days if you really can resist this pretty tasty hoummous for so long (which I don't believe actually, but just for your information).

Curry colour and total cat sweetness.

Coriander-Mint-Tofu with Beluga Lentils and Carrot-Hazelnut Salad

100g black beluga lentils

2 big carrots

200g tofu

2 limes

1 tblsp agave syrup

1 tblsp apple cider vinegar

light soy sauce

1-2 tblsp chopped toasted hazelnuts

fresh mint and koriander

Cook the lentils on medium heat for about 20 minutes, add a decent pinch of salt.

Cut tofu in small triangles or any bite-sized shape you prefer and marinate in juice of two limes, soy sauce and some fresh koriander and mint.

10 minutes before lentils are done, grate the carrots, add hazelnuts, agave syrup and some soy sauce. Toss well and set aside. 

Heat 1 tblsp oil in a pan, drain the tofu (keep the marinade for lentils) and fry on medium heat. 

When lentils are done, drain them and rinse with cold water. Mix with the marinade from tofu and the apple cider vinegar. Serve all things together and garnish with some fresh mint. Great combination of flavours! And I bet it's healthy as fuck.

Just another miso soup.

With tofu stars, carrots, white cabbage, glass noodles, barley miso and coriander.