Ladies Brunch at Sisterfields, Seminyak

Last week I discovered a great place for breakfast, brunch or lunch in Seminyak. Sisterfields is a beautiful boutique café with a clean and modern design in the heart of Seminyak, close to the Seminyak square. The use of many glass elements mixed with metal and light colors create a bright atmosphere. In the back they have a lovely patio with an industrial charm surrounded by climbing plants on concrete walls.

I went there with 2 of my girlfriends to have brunch, coffee and a lady chat. Although it was very busy you could have a good time and chat with normal voices (I hate it when it’s too loud to have a normal conversation).

We ordered cappuccino and a fresh juice each for drink, I went for the one with beetroot, carrot, tangerine and lime. The juice was amazing, you could taste it’s freshly pressed and the glasses are quite large (so the price of 40.000rp is not SO bad). The coffee was also very good, I was especially amazed about their tableware, from one of my favorite shops Kevala home. For food we ordered Eggs Benedict, French toast and the smoked salmon sliders (plus extra spinach and avocado/feta to share). The eggs benedict were classical; the sauce hollandaise very delicious. The french toast was a variation with brioche and just amazing! It was served with caramelized banana, walnuts, banana ice cream and maple syrup and although I’m not a big fan of bananas I really loved this dish. The smoked salmon sliders were served on small burger breads with scrambled egg and salsa verde, together with the extra portion avocado and feta they were very delicious. All dishes were arranged beautifully on minimalistic plates or wooden boards.

eggs benedict

smoked salmon sliders

frenchtoast

We had a great morning, with very good food and still reasonable prices. The coffee costs 30.000rp and we paid 60.000rp for the eggs benedict and 65.000rp for the salmon sliders and french toast.

Unfortunately I left my camera at home and had to use my phone, so I didn’t capture the location and furniture, but you can get an impression on their website (wich is very nice) until I go there again. If you like modern design and classic dishes with a little twist you could like Sisterfields. We will come back for sure!

Lasagna with spinach and feta

vegetarian lasagna with spinach and feta

For 2 people

10       lasagna plates
500g fresh spinach
100g feta cheese
150g mozzarella
400ml tomato sauce
1        small red onion
2        cloves of garlic
10     leaves fresh basil
1        chili

Salt and black pepper to taste

1. Cut onion, garlic and chili very finely; clean the spinach under running water and remove the stalks. Heat up a pan with a piece of butter and roast garlic, chili and onion for 1 minute before adding the spinach. Sauté for 2 minutes; then season to taste with salt and pepper and put aside.

2. Use an oven dish that fits 2 lasagna plates next to each other. The ground layer is tomato sauce, use enough to cover the whole bottom. Then put 1 layer pasta plates on top. Use spinach and 3 tablespoon tomato sauce for the next layer, sprinkle with feta cheese. Continue until you reach the last layer, pasta covered with tomato sauce; then sprinkle with mozzarella until fully covered.

3. Bake lasagna in the oven for 25-30 minutes (180°) until the cheese is lightly browned. Remove from the oven and let it stand for 5-10 minutes before serving. Enjoy!

Spinach-feta lasagna

vegetarian lasagna with spinach and feta cheese

Pumpkin – cauliflower soup with curry

Pumpkin - cauliflower soup with curry

For 2-3 people

1 small cauliflower
1/4 pumpkin
3 medium sized potatoes
1 onion
2 cloves of garlic
1 small piece ginger
1 sweet potato
½ teaspoon curry powder
1 tablespoon olive oil
Salt and pepper to taste

1. Peel potatoes, sweet potato and and pumpkin and cut in cubes (1-2 cm). Cut roses from the cauliflower and pit aside with the potatoes. Cut the onion in cubes and chop ginger and garlic very finely.

Garlic and ginger
2. Heat up a large pot with olive oil. Add garlic, onion and ginger and roast for 1-2 minutes before adding the vegetables and curry. Roast for another 2 minutes. Pour 500 ml of water or chicken broth over it and let it simmer for 10 minutes until the vegetables are soft.

3. Give the soup in a blender (or use a hand blender to purée) until creamy with a little bit cream or yoghurt, add a little more water if needed. Season to taste with salt and pepper. I garnished the soup with chili oil, it also goes well with roasted bacon cubes. Enjoy!

Pumpkin -cauliflower soup with curry and chili oil

Empty plate

Gyoza with spicy minced chicken and cabbage

Gyoza with chicken and cabbage

For 2 people (ca. 30 pieces)

1  chinese cabbage
1  bunch of spring onions
1  piece of ginger (2cm)
1  chili
3  cloves of garlic
30 dumpling skins
5 cl soy sauce
200g minced chicken

Salt and pepper to taste

ingredients

1. Clean cabbage and spring onions under running water and put aside. Peel ginger and garlic and chop very finely and give in a large bowl. Chop cabbage and springonions and put aside.

Chopped ginger, garlic and cabbage

2. Mix the minced chicken meat with the ginger and garlic very well, add cabbage and spring onions. Use your hands to mix it well; add 1 teaspoon salt or soy sauce, and 1/2 teaspoon chili powder.

Minced chicken filling for Gyoza

3. Prepare a dry cutting board to fold the dumpling skins and a glass water to moisten the sides). Add one skin on the board and give 1 teaspoon filling in the middle. Use a little bit water and moisten the underside with your fingertip. Then start to fold the upper skin. Start from one end to the middle and then change direction. Make sure you press every fold on the wet skin to give it hold.

How to make Gyoza

4. Repeat with all your skins and put the finished Gyoza on a dry plate.

Gyoza uncooked

Heat up a large pan with oil and add the Gyoza with the heavy side downwards. Roast for about 2-3 minutes until the underside is browned well. Meanwhile bring a steam pot to a boil (you can also steam the dumplings in the pan). Add the Gyoza in the steamer (or add a cup (200 ml) water or chicken broth into the pan and close the lid); steam for 5 minutes.

gyoza steamed

5. Serve while still hot with a little bit soysauce and chili oil. Enjoy!

Gyoza with minced chicken and soy sauce

Stuffed veggies from the oven

Veggies stuffed with corn, feta and mushrooms and baked in the oven

For 3-4 people (as side dish)

1   large zucchini
8   mushrooms
3   corncobs
1    large sweet potatoe
1    large potatoe
1   onion
2   cloves of garlic
2   spring onions
100g feta cheese
50g    mozzarella or gouda
3 tablespoon olive oi

Salt and black pepper to taste

1. Clean potato and sweet potato under running water; bring a pot of salted water to a boil and precook them for about 10-15 minutes until they begin to turn soft. In the last five minutes add the corncobs (cut in half).
2. Meanwhile prepare the other veggies. Clean the mushrooms and remove the stems. Use a teaspoon to remove the soft inner part if the zucchini (cut in half). Also carve a space in the precooked potatoes. Use the removed part for the filling.

Zucchini and mushroom prepared for the filling
3. For the filling remove the corn from one of the corncobs with a knife and put aside. Chop onion, spring onion, garlic and 4 of the mushrooms finely. Heat up a pan with one tablespoon olive oil and add the veggies. Roast for about 2-3 minutes. Turn off the heat and crumble feta into the veggie mix. Season to taste with salt and pepper.

Filling for stuffed veggies
4. Fill the mixture in the prepared veggies and give them in a greased oven dish. Top everything with a few slices mozzarella or Gouda. Bake for about 25 minutes; let it cool down 5minutes before serving. Enjoy!

stuffed veggies baked in the oven

stuffed veggies baked in the oven

 

Macaroni salad with broccoli, ham and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

For 2 people

300g elbow macaroni
1          large broccoli
1          large red onion
150g black pepper ham
200g plain yoghurt (full fat or Greek yoghurt if you want it extra creamy)
30ml white vinegar
1          teaspoon mustard
1          teaspoon brown sugar
Salt and ground black pepper to taste

1. Cut off the broccoli roses and put them aside in a bowl. Slice onion in thin stripes and cut ham in small cubes.
2. Cook macaronis in salted water for 6-8 minutes until aldente. In the last 2 minutes of cooking time add the broccoli roses. Meanwhile roast the onion slices in a pan with 1 tablespoon oil, to caramelize, add a teaspoon of brown sugar when the onions already softened a little. Roast for about 2 minutes and put aside.

Caramelized onions and broccoli

3. Give ham cubes and caramelized onions in a salad bowl. Drain water from pasta and broccoli and cool it down under running very cold water for 30 seconds. Let it cool down until hand warm for about 20 minutes. For the dressing mix yoghurt, mustard and vinegar very well, add salt and ground black pepper to taste. You can also add fresh dill.
4. Mix everything in the salad bowl and put in the fridge for 1-2 hours before serving.

Macaroni salad with broccoli, ahm and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

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