Eating from The Living Kitchen

On a recent visit to Edinburgh, Jutka gathered friends, family and The Living Kitchen team for an evening of delicious food, conversation and laughter. Here are just a few of the wonderful dishes enjoyed on the night.

Recipes from The Living Kitchen Jutka Harstein

Jutka prepared a healthy meal using recipes from The Living Kitchen

Almond Burgers and Sweet and Sour Sauce

Filling Almond Burgers and Sweet and Sour Sauce

Jutka serves nut torte

Jutka serves Nut Torte with Omama’s chocolate cream

Exotic carrot salad

Zesty, zingy, Exotic Carrot Salad

leek, potato and courgette bake

A creamy leek, potato and courgette bake

Vegetable soup with dumplings

A delicious vegetable soup with dumplings

Quinoa and Millet Tabbouleh (V)

Tabbouleh is a Middle-Eastern salad that combines hearty grain with fresh, zesty flavours.

Serves 6–8


  • 175 g (1 cup) quinoa
  • 100 g (1/2 cup) millet
  • 540 ml (2 and 1/4 cups) water
  • 2 tomatoes, cubed
  • 2 cucumbers, cut into half-finger-width sticks
  • half a bunch spring onion (scallions), chopped
  • juice of a lemon
  • 4 garlic cloves, crushed
  • olive oil
  • fresh basil or mint leaves or parsley, chopped
  • salt and pepper


1. Cook the quinoa, millet and water on low heat 30–40 minutes until the grains are fluffy and the water is absorbed. Add more water if it absorbs too quickly and the grains are still hard. Cool and put in a bowl.

2. Add all the remaining ingredients to the bowl. Mix.

Jutka says: This dish also goes wonderfully well with almond burgers, pies or stir-fried vegetables with tofu.