The recipe is not only perfect for all fructosefree foodies, also if you are on a healthy diet. It’s full of vitamins and minerals and will give you a little health boost in this summer heat.

I would love to see your take on this recipe! Just comment at the bottom of the page or tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

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Honeydew melon and fennel salad with pistachios

Honeydew melon and fennel salad with pistachios, herbs and aleppo pepper

Servings 2 people

Ingredients

• 0,5 firm & ripe honeydew melon
• 1 small fennel bulb
• 1 bunch herbs like dill and thai basil
• 1 handful roasted and salted pistachios (chopped roughly)
• juice of half a lemon
• 1 tsp aleppo pepper
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• salt
• pepper

Instructions

• Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 
• For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.
• Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!

The post Refreshing honeydew melon and fennel salad with pistachios appeared first on Fifthfloor.kitchen.

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Roasted zucchini with ricotta

Roasted zucchini on a creamy bed of ricotta with roasted hazelnuts and mint

Servings 4 people

Ingredients

• 3-4 small zucchini
• 1 handful roasted and chopped hazelnuts
• 1 bunch fresh mint
• 250 gram ricotta
• 2 tbsp salt for the zucchini rub
• olive oil
• salt
• 2 tbsp white wine vinegar
• 1 tsp rice syrup
• 1 lemon
• aleppo pepper (chili flakes)
• sea salt (Maldon) to serve
• Bread to serve

Instructions

• Cut the zucchini in halves and rub them with salt. Set them aside and let them water. 
• In the meantime mix ricotta with lemon zest and 1 tbsp olive oil. Season to taste with lemon and salt. 
• For the dressing mix 2 tbsp olive oil, white wine vinegar, rice syrup and season to taste with aleppo pepper.
• When the zucchini are ready, pad them dry with a kitchen paper. Heat up 3 tbsp of olive oil in a pan and arrange zucchini cut side down in the pan. Keep an eye on them and move them around so they are even browning. After about 5 minutes reduce the heat and put a lid on top of them. Let the zucchini cook for about 15 minutes and afterwards let them cool down on a chopping board. 
• Wash, pad dry and roughly chop your mint. 
• When your zucchini have cooled down spread the ricotta over a serving plate. Arrange marinated zucchini on top, drizzle with remaining zucchini juices and dressing, sprinkle with mint and hazelnuts. Serve with bread! Yummy!

The post Roasted zucchini on a creamy bed of ricotta appeared first on Fifthfloor.kitchen.

Share your take on this creamy dreamy risotto or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics! By the way have you seen that you can create your own watchlist with all of your favourite recipes from the blog?! Give it a try!

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Creamy dreamy prawn risotto

Servings 2 people

Ingredients

• 500 gram tiger prawns with shell and heads
• 2 lemons
• 2 tbsp tomato paste
• 250 ml white wine
• 2 carrots
• 1 parsnip
• 2 celery stalk
• 2-3 sprigs thyme
• 200 gram arborio rice
• olive oil
• 120 gram mascarpone
• 1 small bunch parsley
• salt
• pepper
• chili flakes

Instructions

• Peel carrots and parsnip and cut into 1 cm cubes. Wash and slice celery stalks into 1 cm slices. 
• Remove shell and heads from prawns. Heat up 2 tbsp of olive oil in a large sauce pan. Add the heads and shells and cook about 5 minutes until bright red and fragrant. Now add the tomato paste, give it a good stir and cook until it starts to stick to the bottom of the sauce pan. Deglaze with half of the white wine and give it a good stir. Add half of the carrot, parsnip and celery cubes, thyme sprigs, peel of half a lemon, juice of 1 lemon and about 1000 ml water. Let it simmer for about 40 minutes. 
• When ready strain stock trough a sieve and put aside. You should have about 500-600 ml prawn stock. 
• For the risotto heat up 2 tbsp olive oil in a pot and add your veggie cubes. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with the rest of the white wine and bring it briefly to boil. Add some of your prawn stock so that the rice is completely covered. Keep on gentle stirring your risotto – don't go away, keep stirring! After all your prawn stock has been soaked up add some more of it. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes). If you run out of prawn stock and your risotto isn't ready yet, add plain water. 
• When your risotto rice is almost ready add half of the mascarpone and keep on stirring gently. Now add the tiger prawns, stir in well and let them cook for 2 minutes. Season to taste your creamy dreamy risotto with pepper, salt and chili flakes to taste. 
• Mix the rest of the mascarpone with 2 tbsp of water and season to taste with salt an pepper. Wash, pad dry and chop the parsley. 
• Divide the risotto to your plates, add some mascarpone, sprinkle with parsley and serve with a wedge of lemon. Bon appetit! 

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sweet potato crostini

Servings 6 people

Ingredients

• 2 small sweet potatoes
• 2 ripe Avocados
• 4 spears asparagus
• 4-5 long broccoli
• 200 gram sour cream
• 1 lime
• 1 small bunch dill
• salt
• pepper
• chili flakes
• 200 gram smoked salmon
• 6 quail eggs
• olive oil

Instructions

• For the sweet potato crostini wash the sweet potato and cut into 1 cm slices. Preheat the oven to 180°C. Coat the slices with olive oil and arrange them on a baking tray. Season to taste with salt. Put them in the oven and let them roast for 30 minutes. Turn them over after 15 minutes. 
• In the meantime prepare all your topping. Wash and prepare your asparagus and broccoli. Bring some water to a boil in a saucepan and cook the asparagus and broccoli for 3 minutes. Drain under cold water and set aside. 
• For the avocado cream mix avocado with juice of half a lime, pepper, salt and chili flakes in a high speed blender. For the sour cream sauce mix sour cream with juice of half a lime, salt and pepper. 
• Bring water in a small saucepan to a boil. Add a tablespoon of salt and add your quail eggs as soon as it is boiling. Let them boil for 2,5 minutes for a soft quail egg. 
• Now start assembling your sweet potato crostini. Also, add all your favourite extra ingredients!

The post Easy and delicious sweet potato crostini appeared first on Fifthfloor.kitchen.

The recipe is not only perfect for all fructosefree foodies, also if you are on a healthy diet. It’s full of vitamins and minerals and will give you a little health boost.

I would love to see your take on this recipe! Just comment at the bottom of the page or tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

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Healthy green bean salad with shrimps on roasted sweet potato

Servings 2 people

Ingredients

• 2 medium size sweet potatoes
• olive oil for roasting
• 1 handful sugar snap peas
• 1 handful green beans
• 3 sticks of celery
• 1 medium size beetroot
• 150 gram cold water shrimps cooked
• 1 lemon
• salt
• pepper
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 2 cm grated ginger
• 1 tsp dijon mustard
• 1 tsp rice syrup

Instructions

• Preheat the oven to 200°C. Wash the sweet potatoes and rub with olive oil. Put the sweet potatoes on a baking and roast for about 45 minutes. Turn them occasionally. 
• For the salad bring a small pot with water to a boil. Add salt and cook sugar snap peas and green beans for about 3 minutes. Drain under cold water and cut lenghtwise into same size strips. 
• Wash the celery sticks and chop them into 1 cm slices. Peel and slice the beetroot into thin slices. 
• For the dressing mix salt, pepper, olive oil, juice of 1 lemon, dijon mustard, rice syrup, grated ginger, white wine vinegar. 
• In a big bowl mix green beans, sugar snap peas, celery and beetroot slices, shrimps and marinade with vinaigrette. 
• When the sweet potatoes are ready take them out of the oven and cut them open in the middle. Top with the green salad and sprinkle with fresh ground pepper. Bon appetit!

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Pineapple and pork fillet with curry sauce

Servings 2 people

Ingredients

• 500 gram pork fillet
• 1/2 fresh pineapple
• 1 small bunch celery
• 125 ml coconut milk
• 2-3 tsp curry powder
• 2 tbsp fish sauce
• 2 kaffir lime leaves finely chopped
• 2 tsp rice syrup
• 2 cm grated ginger
• juice of 1 lime
• salt
• pepper
• serve with rice
• 2 tbsp coconut oil
• 1 bunch thai basil

Instructions

• Prepare the pork fillet. Clean the pineapple, remove the core and cut lengthwise into slices. Wash and cut the celery into 5 cm sticks. Heat up coconut oil in a pan and cook the pork, pineapple and celery in a char-grill pan over medium heat. Keep on turning occasionally, it will take about 15 minutes until pork is perfect. Take out the pork fillet and let it rest in foil for about 5 minutes. 
  
• For the curry sauce mix coconut milk, curry powder, grated ginger, lime juice, rice syrup and kaffir lime leaves in a high speed blender. Season to taste with salt and pepper.
• Cut the pork fillet in slices and arrange it with pineapple slices on a big plate. Sprinkle with thai basil and drizzle curry sauce over it. Serve with delicious jasmine rice!

The post Amazing pineapple and pork fillet with curry sauce appeared first on Fifthfloor.kitchen.

If you are going to try this recipe I would love to see your pics, so share your take on this or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

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Beautiful pink radish soup with mint

Servings 4 people

Ingredients

• 400 gram fresh radishes
• 500 gram floury potatoes
• 700 ml veggie stock
• 1/8 liter white wine
• 200 ml cream
• olive oil
• salt
• pepper
• 1 bunch fresh mint
• chili flakes
• 1 small handful garden cress

Instructions

• Peel, wash and cut the potatoes in 2 cm cubes. 
• Wash the radishes and put about 4 of them aside. Chop the rest of them.
  
• Heat up 2 tbsp of olive oil in a saucepan and add the chopped potatoes. Stir them gently for about 3 minutes and then deglaze with white wine. Add the veggie stock and let it simmer for about 15 minutes. After 10 minutes add the radishes.
• Cut the rest of the radishes with a mandoline in very thin slices. Wash the mint and chop the leaves roughly. 
• When the soup is ready blend with a blender until smooth. Stir in the cream and season to taste with salt, pepper and chili flakes. 
• Divide soup to your soup bowls and sprinkle with mint, garden cress and serve with a drizzle of olive oil and fresh baguette. Bon Appetit!

The post Beautiful pink radish soup with mint appeared first on Fifthfloor.kitchen.

You can find tapioca pearls in every asia shop or just order tapioca pearls online!

If you love matcha you will definitely like this Matcha Salmon Poke! You can make a whole matcha themed dinner. Share your take on this fresh and yummy matcha and coconut tapioca pudding or any other of my dishes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

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Yummy matcha and coconut tapioca pudding

Servings 4 people

Ingredients

• 800 ml refined sugar free coconut milk and some extra for serving
• 100 gram tapioca pearls
• 1 vanilla bean
• 80 gram corn sugar (or any sugar you prefer)
• 2 tsp matcha powder
• 1-2 handful raspberries
• 3 tbsp coconut chips
• 1 pinch salt

Instructions

• Start with soaking the tapioca. In a saucepan add coconut milk, tapioca pearls, seeds of the vanilla bean and pod, and 200 ml water. Let it soak for about 30 minutes. 
• When ready bring coconut tapioca mix to a simmer, add sugar and a pinch of salt and give it a stir. Let it simmer on low heat for about 10 minutes and give it an occasional stir.
• Mix matcha powder with 2 tbsp hot water and whisk until smooth. Add the matcha to the coconut tapioca mix stir until combined. Take it off the heat and divide among small glasses or bowls. 
• Let it cool down in your fridge for about 2-3 hours. Serve with a drizzle of coconut milk, some raspberries, coconut chips and dust with matcha powder!

The post Yummy matcha and coconut tapioca pudding appeared first on Fifthfloor.kitchen.

If you simply love risotto just like I do here are a few more risotto recipes. Share your take on this beautiful green risotto or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

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Amazing spring pea and herb risotto with burrata

Servings 4 people

Ingredients

• 300 gram arborio rice
• 150 gram parsnips
• 200 ml dry white wine
• 600 ml veggie stock
• 1 bunch fresh herbs (parsley, dill, mint, etc) plus extra for decoration
• 1 small courgette
• 2 burrata
• 1 handful cooked sugar snap peas
• 150 gram cooked peas
• 40 gram parmesan plus some extra for serving
• olive oil
• salt
• pepper
• dry chili flakes
• juice of 1 fresh lime

Instructions

• Peel the parsnip and cut it brunoise (in small cubes). Wash and cut the courgette into small cubes. Grate the parmesan, roughly chop your herbs and set aside.
• Heat up 2 tbsp olive oil in a pot and add your parsnips. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with white wine and bring it briefly to boil. Add some of your vegetable stock so that the rice is completely covered. Keep on gentle stirring your risotto – don't go away, keep stirring! After all your vegetable stock has been soaked up add some more vegetable stock. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes).
• In the meantime prepare your pea and herb mix. Add the cooked peas, herbs, a drizzle of olive oil, lime juice and salt to a highspeed blender and blend until smooth. 
• When your risotto rice is almost ready add the courgette cubes, cooked sugar snap peas, grated Parmesan cheese and keep on stirring gently. Now add the pea and herb mix and stir in well. Season to taste your green risotto with pepper, salt and chili flakes to taste. 
• Arrange the risotto on plates, divide the burrata, decorate with fresh herbs and some big Parmesan shaving. Bon Appetit!
  

The post Amazing spring pea and herb risotto with burrata appeared first on Fifthfloor.kitchen.

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Fresh fish burger with minty pea mayo

Servings 2 people

Ingredients

• 2 fresh sesame bread rolls
• 2 cod fillet
• 150 gram peas cooked
• 70 gram mayo
• 1 bunch fresh mint
• zest of 1 lemon and a drizzle for the mayo and fish
• 1 handful radishes
• 1 handful fresh spinach
• salt
• pepper
• vegetable oil
• 1 charred lemon to serve

Instructions

• Start with the minty pea mayo. Mix peas, mint, mayo and a drizzle of lemon juice in a high speed blender. Season to taste with salt and pepper and set aside. 
• Wash and half the radishes. Wash and pad dry the spinach. 
• Heat up some vegetable oil in a saucepan or grill pan. Season your fish fillets with salt, pepper and a drizzle of lemon. Grill the fish for about 3 minutes on each side on medium heat. Take it out of the pan and let it rest in some tinfoil. Now sautè your radishes for 2 minutes in the pan and also char-grill the lemon halfs in your pan. 
• Now assembly your fish burgers. Put some minty pea mayo on the bottom bread roll, add some spinach and top with fish. Now add your sautè radishes and serve with charred lemon. Bon Appetit!

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