Hummus with peanut butter.

As I didn't have any tahin at home today but wanted to make hummus, I decided to use peanut butter instead. 
I'd prefer tahin but it was tasty though and definitely a variation which I will keep in mind. And it's Woschech approved! 

- 1 big can chickpeas
- 2 tablespoons peanut butter
- salt
- smoked paprika (optional)
- cumin
- olive oil
- paprika


Blend the drained chickpeas together with peanut butter, salt, smoked paprika and cumin. Add splashes of water until you have the preferred consistency. Serve with a little olive oil on top and sprinkle with paprika.

Lemon and sage potato casserole.

This was a pretty simple but truly awesome potato casserole I had a few weeks ago.

Cut potatoes into thin slices and layer in a baking dish, season each layer with salt, pepper and smoked paprika. Add some fresh sage leaves, rosemary, basil and slices of lemon on to the top and sprinkle with some olive oil.

Pour 150ml soy cream over the potatoes and cover the dish with tin foil. Bake for 25 minutes, then remove tin foil and bake for another 10 minutes. The potatoes will be super tender and every aroma has melt together to a soft and crispy potato heaven.

Steaks with potato salad.

Recently I use a lot of smoked paprika, it's so great. If you open the small bottle it smells totally weird like bacon but if you season your food with it it just adds a rich, hearty, smokey flavour and you don't need very much of it. 
But of course, you could use very much of it if you like your food tasting totally weird like bacon.

Orange-Sage Scrambled Tofu.

- 200g tofu

- piece of ginger

- some fresh leaves of sage

- 1 orange

- salt, pepper

- dash of smoked paprika (optional, use regular paprika otherwise)

- 1 tblsp oil

Heat the oil and fry crumbled tofu on medium heat. Grate a big piece of ginger and add together with salt, pepper and (if you have some) smoked paprika to tofu. Stir well.

Peel the orange and cut out the filets. This is way easier as it sounds, but you need a very sharp, big knife otherwise you'll just have a mushy lump of orange in your hand.

Then cut the sage into thin stripes and add together with orange filets to tofu, the tofu should already have some golden brown spots. Stir carefully and fry for another 5 minutes on medium to low heat.

Even if you don't have smoked paprika this dish has a warm hearty flavour by the sage, while orange and ginger give a fresh and fruity (but not very sweet) note.

I love scrambled tofu and always try new variations. Most of the time I don't have an idea beforehands, I just have the idea that I want scrambled tofu.

Of course I have a basic recipe, but sometimes I want a new flavor - then I'll throw in whatever I have in the kitchen and might be suitable. 

This was one of the best scrambled tofu variations I've ever had and I'll defintively keep that in mind. Yum!