Wasabi Arugula; Anyone In For A Challenge?

Wasabi arugula? Can it get any spicier? When I saw a small bag of this salad in the supermarket, my tongue longed for another challenge. Can I handle this? How many tears will break out of my eyes? Is it just as good as my newfound love for hot sauce?

Well, my dearest readers, as for a good cry, you should not use the wasabi arugula. No one will believe you when you say: “Oh no, I didn’t cry because you just called me a “stupid blonde airhead”, it was just the wasabi arugula.” But when you want to use it in a salad, to spice things up and get out of the ordinary: Go for it!

In this challenging salad I used it with some fresh ingredients to balance the peppery taste of the arugula. Arugula is also known as “rocket salad” and “rucola”, the poor thing is a leafy green vegetable with a multiple personality disorder.

For 2 dare devils use:

  • 1 bag (40 grams) of Wasabi Arugula (For my Dutch readers I found it in the Albert Heijn, they first called it “Wasabi Rucola”, now it is “Pittige Rucola”)
  • 2 cups of chopped watermelon
  • 1 sliced avocado
  • 50 grams of crumbled feta cheese
  • 3 tablespoons olive oil
  • Some dried chili pepper if you dare

Watermelon Feta Salad4

Did you survive the challenge?

Love Roos

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The Almighty Strawberry Cheesecake

Cheesecake1 Sometimes desserts have to be a main courses. Not only because they are so mighty fine that you have to put them in the spotlight, but also because there are plenty of times that after a humongous dinner you do not have any room left for dessert. Although I rarely have to deal with this situation (there is always room left for sweets in my tummy), I meet people who have this problem. It is so sad to see them work their way through dinner and have to give up on the battle with dessert. So for those people here is my tip of the day: Make this cheesecake and leave the steak and beans!

I am really serious about this, especially because The Almighty Strawberry Cheesecake is so creamy, delicious and worth the sin! When you sin you have to do it good and what better way than to bake something yourself?

All you need is love and*:

  • 1 cup of finely ground Bastogne Koeken (or use Oreo’s if you can’t get those)
  • 2 tablespoons of melted butter
  • 900 grams of cream cheese
  • 4 eggs
  • ½ cup sugar
  • 225 grams of frozen strawberries
  • 1 teaspoon of pure vanilla extract
  • Pinch of salt
  • Aluminum foil
  • A baking sheet
  • A roasting pan with boiling water, big enough to fit the springform
  • 23 centimeter springform pan
  1. Preheat the oven to 175°C and wrap the exterior of the springform with a double layer of the foil. Butter the springform and put a cutout circle of baking sheet on the bottom
  2. Mix the melted butter with the crumbled cookies and spread the mixture on the bottom of the springform until you have a base, put it in the oven for 10 minutes, after that you have to reduce the heat to 160°C
  3. Blend the defrosted strawberries with two tablespoons of sugar and set aside
  4. Put cream cheese in the bowl and use an electric mixer with the dough paddles; mix on medium speed until fluffy, for about 3 minutes. Put the mixer on low speed, and slowly add the remaining sugar.
  5. Add salt and vanilla; mix until well combined
  6. Add the eggs one at a time, when each egg is well mixed, then you add the next. Make sure you do not overmix
  7. Gently add the cream cheese mixture to the cooled base and drizzle the strawberry sauce over the cake, keep a little for after baking it
  8. Place the cake pan in the roasting pan and pour some boiling water in the roasting pan until it is halfway up to the cake pan
  9. Bake for 60 to 65 minutes until the cake is set, but still a little jiggly
  10. Let is cool down on a rack and then put it in the fridge, without a cover for about 6 hours or overnight
  11. Take it out of the fridge 20 minutes before dinner, put some of the nice sauce on every piece and then eat it like it is your main course, because: Oh my, what a heavy cake this is…
Cheesecake2I made it for my dad’s birthday and he loved it, although he was one of those who have a “dessert problem”. A sad, sad story!

* I think this cake is enough for 8 people if you eat it as a main course, but when you have enough room for dessert, like I always have you, then it is enough for about 15 people

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Tasty Lasagna Without The Pasta

Mmm… Lasagna! I love Italian food. Not the cheap take-away kind, but the proper freshly made meals. Sadly I have never been to Italy, so I have never had a nice Italian view with my dinner, but my imagination brings me afar.

A great tomato sauce is the key in this recipe and secretly you already know how to make that one (Ssshhht). I chose not to use pasta in this dish, because I usually skip the carbs in the evening, but feel free to use it in this lasagna.

gegrilde Courgette_

For my boyfriend and me, I used:

  • 500 milliliters of the secret pasta sauce
  • 1 Eggplant
  • 1 Zucchini
  • 400 grams of ground beef
  • Olive oil
  • Pepper and Salt
  • Freshly grated Parmesan cheese
  • Paper towel
  • A small oven dish, mine was 15x21cm
  • An Italian accent

gegrilde aubergines

  1. Cook the sauce in a small pot; let it simmer for 2 hours until it gets thick enough to be called a pasta sauce. Do not put the lid on the pot, so that the steam can leave the pot. Give it some attention every once and a while by stirring. (If you are in a hurry you can turn on the heat and keep an eye on the sauce so it does not stick to your pot)
  2. In the meantime you can slice the eggplant and zucchini lengthwise so you can build the lasagna with it later on
  3. Preheat your oven to 200°C
  4. Oil both sides of the eggplant and zucchini slices, ground some fresh pepper and salt over the slices
  5. Put them in a hot pan and let them grill for 3 minutes on every side
  6. After grilling I have put the slices on a paper towel so that extra oil can be absorbed by the paper
  7. Put the ground beef in a pan with some olive oil and cook until it is crumbled and well done
  8. Now the sauce is ready, you start layering the different ingredients by starting with a layer of eggplant and/or zucchini, then some ground beef and some sauce. Repeat this until you are out of your ingredients
  9. Add some freshly grated Parmesan and put the dish into the oven for 15 minutes
  10. Divide the dish in to meals, close your eyes, think of Italy and buon appetito!

Aubergine Courgette lasagne

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