Colorful Carrot and Beetroot Salad With Maple Syrup Dressing

Ingredients:

5 colorful carrots

1 pre-boiled beet

50 g broad beans

40 g soft goat's cheese

Handful fresh rocket

Handful pecan nuts

1 tbsp raisins

1 tbsp walnut oil

Dressing:

2 tbsp balsamic vinaigrette

1 tbsp olive oil

1 tbsp maple syrup

dash of fresh lemon juice

salt&pepper

*

In the dark winter months this colorful healthy sweet in taste salad brightens up the day.

Boil the carrots al dente. Pre-heat the walnut oil in a sauce pan, throw the carrots in along with pecan nuts and raisins and stir fry. Prepare fresh rocket on a plate along with cut cooked beetroot and broad beans. Add carrots and sprinkle with goat's cheese. Finish up by seasoning with the maple syrup dressing that is simple to prepare only by mixing all the ingredients together. Server with bread or crackers.

Bon Appetit!

Almond Apricot Cake

Ingredients:

Corpus

250 g almond flour

80 g brown sugar
50 g spelt flour

140 g melted butter

2 eggs

Topping

50 g melted butter

450 g apricots, halved and pitted

50 g whole almonds, skinless

3 tbsp brown sugar

*

This was another of her weekend baking experiments that worked out pretty nicely. It's been already a while ago at the time of apricot season.

The original recipe included classic flour and crushed almonds that she substituted with the almond flour and a bit of spelt flour. Preheat the over for 200 C, mix all the corpus ingredients together which creates a kind of a paste mixture and place it onto a baking paper in a form. Place the apricot halves onto the corpus, fill them with whole almonds, brush them with melted butter and sprinkle with the brown sugar. Bake in the oven for about 40 minutes until the apricots are nicely caramelized and the corpus has golden color and crunchy rounds. Serve with whipped cream if you wish.

Bon Appetit!

Macrel With Sweet Potato Salad

Ingredients:

2 smoked macrel fillets
3 medium size sweet potatoes
3 stalks celery sticks, chopped
2 tbsp kalamata olives, chopped
1 tbsp capers
bunch of fresh parsley, chopped finely
bunch of fresh argula leaves
1 tbsp fresh lemon juice
1 teaspoon maple syrup
salt&pepper
*

She came across this recipe in a Dutch magazine called Red and wanted to try it out immediately. The combination of salty smoked macrel, sweetness of the potatoes and sourness of the capers made this dish an extraordinary taste buds experience. Simply boil the sweet potatoes until soft for about 10 minutes depending on their size, but be careful not to overcook them as they would not hold shape while cutting. Meanwhile prepare the rest of the ingredients and throw them in a bowl, mix with cooked skinned and cubed sweet potatoes. Season with chopped parsley, salt, pepper, lemon juice and maple syrup and stir gently altoghether. Serve with the macrel filet on side or with pieces incorporated in the salad.
Bon Appetit!

Porn Star Martini

Ingredients:

2.5 cl Passion fruit juice - here Innocent Mango and Passion Fruit smoothie

1.5 cl Vanilla syrup

1cl Lime Juice

3.5 cl Vanilla Vodka - here Absolut

1/2 Passion Fruit

50 ml Champagne or Prosecco

1 cup ice cubes

Shaker

*

This was one of her favorite cocktails that she discovered in a bar close by their place. And as the prices in the bars are not so friendly, they decided to try their own version.

Shake up the vodka, lime juice and passion fruit juice and vanilla syrup with ice until the shaker becomes frosted. Double strain into a chilled cocktail glass and top up with champagne or for cheaper version with Prosecco. Place half a passion fruit on the top as a decoration.
Cheers!

Linguine With Spinach And Smoked Salmon

Ingredients:

200g linguine pasta

100 g smoked salmon fillet, cut into cubes

100 ml sweeter white wine eg. Muscat
5 champignos, sliced

1/2 small onion, chopped finely

3/4 of pack Philadelphia cheese spread or creme fraiche

2 tbsp grated Parmesan cheese

1 teaspoon butter

Bunch of fresh dill, chopped finely
Bunch of fresh baby spinach leaves

salt&pepper

*

Another pasta variety. Cook the linguine al dente with a pinch of salt.  While the pasta is boiling, melt the butter on a pan, add chopped onion and fry until soft and golden. Add the cut smoked salmon pieces. Pour in some sweet white wine and cook until the wine almost reduces. Meanwhile also add the mushrooms and spinach leaves. At the end comes the Philadelphia spread or alternatively creme fraiche. Cook until it melts and creates sauce that is thick and not too runny. Season with salt, pepper and fresh chopped dill. Finally, throw in the linguine and stir all together. Sprinkle the top with a bit of Parmesan cheese.

Bon Appetit!

Thai Style Coconut Chicken Noodle Soup

Ingredients:

1/2 pack (150 g) skinless, boneless chicken thighs, cut into stripes

1/2 pack (75 g) oyster mushrooms, cut into stripes

1/2 can unsweetened coconut milk 

1 nest of noodles

3 cups chicken broth (1/2 bouillon cube)

1 tbsp fish sauce 

1 tbsp sugar 

1stalk fresh lemongrass

1/2 chili pepper

Small piece of ginger, peeled 

5 kaffir lime leaves or 1 tbsp lime zest and ¼ cup lime juice 

Bunch of fresh coriander leaves, chopped

salt

*

Cooking this soup was a true senses experience. The beautiful exotic scents of lemongrass and lime, the sweet and spicy taste, the texture and vibrant color palette, all together was a perfection. This became one of her favorite dishes of all times.

 Using the back of a knife or mortar stick, lightly smash lemongrass and ginger; cut lemongrass into 4 pieces. Bring lemongrass, chili, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors melt, 8–10 minutes. Strain broth into clean saucepan; get rid of the solid parts.

Add chicken and return to a boil. Reduce heat, add mushrooms and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft for about 15-20 minutes, add noodles for the last cca 5 minutes. Mix in coconut milk, fish sauce, and sugar. At the end season with salt, throw in chopped coriander and a bit of lime juice.

Divide soup among bowls. Serve with lime wedges.

Bon Appetit!

Recipe altered from BonAppetit.

Puff Pastry Tarts

Ingredients:

1 pack of puff pastry

1 egg, whisked

A few circles of chorizo salami

A few circles of thin sliced courgette

A few sun dried tomatoes in oil

A few pine nuts

Fresh rosemary, chopped finely

A slice of prosciutto ham

15 g soft goat's cheese

1 dried fig, cut in circles

walnut

1 teaspoon tomato sauce or ketchup

1/2 thinly sliced tomato

3 anchovies in oil

3 green olives, sliced

15 g feta cheese

Fresh rosemary, chopped finely

1 caramelized onion with a pinch of nutmeg

1 slice of Parma ham

15 g crumbled feta cheese

Fresh thyme

salt&pepper

*

This meal was so much fun and so easy to make, one can play with different combinations as per personal preference and the food is ready in literally 10 minutes. Just place your chosen ingredients on the pastry, don't forget to score about 1 centimeter from the side which you brush with the whisked egg at the end. Above were examples of her combinations, other ingredients you could use were canned tuna, mozzarella and basil, brie cheese and dried cranberries, smoked salmon with capers and dill; the options were endless. Just work with what you have at home. Bake in over until the pastry rises and gets golden brown color.
Bon Appetit! 

Couscous With Chickpea And Chicken Sausage

Ingredients:

1 cup couscous

4 chicken sausages, cut into rounds

200 g canned chickpea

1/2 red bell pepper

1/2 carrot, cut into thin slices

1 tbsp olive oil

Bunch of fresh coriander leaves, chopped finely
pinch of dried out chicken bouillon

pinch of nutmeg

pinch of chili powder
pinch of safran

curry powder

cumin seeds

salt&pepper

*

This recipe also falls under the "what to do with the opened 800 gram can of chickpeas" story :). Put couscous into a bowl with a pinch of nutmeg, salt and dried out chicken bouillon. Pour over boiling hot water, cover with a lid and let rise and soften. Meanwhile start to saute the chicken sausage cut into rounds on a bit of olive oil, add thinly sliced carrot and red bell pepper. Add a bit of water, season with cumin seeds, curry powder, nutmeg and pinch of chili along with safran and stew until carrot is soft and sausage is well cooked. At the end throw in chickpeas and couscous, stir well together. Finish off with some finely chopped fresh coriander, salt and pepper.
Bon Appetit!

Homemade Hamburgers

Ingredients:

400 g minced lean beef meat

1/2 small onion, chopped finely

1 egg, lightly whisked

1 tbsp bread crumbs

1 teaspoon olive oil

Dash of Worcestershire sauce

Bunch of fresh parsley leaves, chopped finely

4 hamburger buns, halved

4 slices cheddar cheese or similar (here Dutch Oud belegen)

Bunch of  lettuce leaves

1 tomato, sliced

4 gherkins / pickles, sliced

2 tbsp mayonnaise (optional)

2 tbsp ketchup (optional)

1 tbsp mustard (optional)

1/2 red onion, sliced into circles (optional)

1 avocado, peeled and sliced (optional)

4 Pancetta slices (optional)

Tabasco sauce (optional)

Pinch of chili powder (optional)

salt&pepper

*

Since they managed to get a brand new "hamburger making machine" on the King's Day flea market for 4 Euros, they had to try to make their own hamburgers, that was without a doubt. The device has proven to work fine but its cleaning wasn't that joyful :).

The basic way how to make your own hamburgers from minced beef is as follows. Place the beef mince, onion, Worcestershire sauce, bit of parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined. Divide the mixture into 4 equal portions. Shape each portion with your hands into a patty. It is recommended to put the patties (covered with plastic wrap) in a fridge for about half an hour to rest so that the chilling helps them hold together during cooking.

Now, if you have a hamburger making machine, you can just place the patties on the upper part made of non stick material (Teflon) and fry. At the same time you can place the buns into the casket opening from the side and close it while the heat from the upper pan part will warm them up. Smart ha? :)

If you don't have the machine, just use any non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through. Heat up an oven or a toaster and warm up the buns. Even better, the best would be to use the outside barbecue grill if the weather and occasion allows so.

The fun part about making your own hamburgers is to experiment with different ingredients. She wrapped her patty with Pancetta bacon and placed some Dutch Oude Kaas on top of the patty towards the end of its cooking. You can put all sorts of things into your bun once it is warmed up. She used a bit of mayo and mustard,  he loved ketchup as well. Always put some tomato and lettuce, gherkins are also great. This time she made a Mexican version and topped up her burger with some avocado slices and seasoned it with Tabasco and a pinch of chili powder.

The options are numerous. You can also use mushrooms, red pepper, blue cheese, bacon, and different types of meats -chicken or lamb instead of beef. You can even top your burger with fried egg. Just have fun and experiment. 

Bon Appetit!

Chicken With Dark Chocolate Sauce

Ingredients:

300 g chicken tights boneless and skinless, cut into medallion pieces

100 ml chicken bouillon

70 g dark chocolate

2 tbsp raisins, chopped 

2 teaspoon butter

1 tbsp almond flakes

1 tbsp agave syrup

pinch of dried sage

pinch of chili powder

pinch of nutmeg powder

pinch of cinnamon

salt&pepper

*

This recipe must be the weirdest she tried so far but also the most exciting and daring. Dark chocolate in salty meals is quite common in South American cuisine, especially Mexican and she wanted to give it a try.

Roast the chicken cut into medallion on a pinch of butter, seasoned with salt, pepper and sage. Once roasted from both sides, place in pre-heated oven to finish off. Use the sauce pan on which you roasted the chicken, throw in the chopped raisins and almonds, roast with another pinch of butter. Pour over the chicken bouillon and add the chocolate cut into smaller pieces. Stir until it melts and keep stirring so that the chocolate sauce doesn't become too thick. Add agave syrup and season with chili, nutmeg and cinnamon. Serve with rice or potatoes.
Bon Appetit!

Mango And Cucumber Salad

Ingredients:

Handful arugula leaves

50 g ripe mango, cut into thin slices

1/3 cucumber, peels cut into thin slices

1/3 carrot, peels cut into thin slices

30 g feta cheese

1 teaspoon of coconut paste

Juice from half a lime

1 tbsp olive oil

salt&pepper

*

Try this amazing exotic salad in warmer days. The sweetness of the mango with saltiness of the cheese and spice kick of the arugula create a lovely taste palette. Just cut the cucumber, mango and carrot into thin long slices. Create dressing my mixing the coconut paste with lime juice, olive oil, salt and pepper.  Pour onto the vegetables slices, mix nicely together along with arugula. Serve on a plate and sprinkle with feta cheese or semi soft goat's cheese.

Bon Appetit!

Chickpea Soup With Chorizo

Ingredients:

200 g canned chickpea

1 small potato, cut into pieces
1/3 medium size courgette, cut into pieces

50 g chorizo salami, cut into pieces

Bunch of fresh spinach leaves

Bunch of fresh coriander leaves
1/4 chicken bouillon cube
Pinch of nutmeg powder
1 teaspoon butter

salt&pepper

*

This is what happens when one opens a 800 gram huge can of chickpea, number of different recipes and variations come to life in order to use the can and one ingredient in the most creative way. After salad with beetroot comes this soup option. Melt the butter in a sauce pen, throw in potato, all chickpea except of about two tablespoons which should be put aside, and the courgette. Roast for a moment. Pour over about 1 liter of water along with the chicken bouillon cube. Let boil for about 15 minutes until the potato is soft. Add spinach leaves and coriander leaves, season with salt and pepper. Mix all with an immerse mixer or in a blender and continue cooking the soup on a low heat for a few more minutes. Meanwhile fry the chorizo on a frying pan. Once the excess fat from the salami appears, add the chickpea and roast with a pinch of nutmeg.
Pour the soup into a bowl and throw in some of the chickpea and chorizo with a tiny bit of the oil from the salami. Serve with some dark whole grain bread.
Bon Appetit!

Peanut Butter Cookies

Ingredients:

1 cup peanut butter

1 cup agave syrup or honey or maple syrup

1 egg

Pinch of cinnamon

1 tbsp almond flakes

*

She first saw this recipe on Timbo's blog, it was the simplest and most genius recipe she ever came across and wanted to try it as soon as possible. And so when the very well known sugar cravings arrived one afternoon, she mixed all the ingredients together along with the pinch of cinnamon, spooned the mix on a baking plate with laid baking paper, sprinkled a few almond flakes on top and baked it in 170 C pre-heated oven for about 10 minutes. The amount created about 12 cookies. After the cookies cool off, you can decorate with melted chocolate  The taste would never give out that there is no flower in it.

Bon Appetit!

Party Snacks

Ingredients:

1 hard boiled egg, chopped

8 small sized tomatoes

3 tbsp crème fraîche 

90 g Dutch shrimps 

1 tbsp mayonnaise

1 teaspoon ketchup sauce

dash of lemon juice 

Bunch of fresh dill, chopped finely

5 tbsp freshly rasped coconut or alternatively 5 tbsp dried coconut and 1/2 tbsp coconut paste

3 tbsp walnut oil

pack of fresh coriander, chopped finely

1 tbsp ginger syrup

1/2 teaspoon ginger powder or alternatively fresh rasped ginger

1 pack of Kroepoek shrimp puffs

salt&pepper

*

For the purpose of the King's Day celebration she wanted to try out a few new recipes for snacks that she could serve to their guests or alternatively that could serve as a light summer dinner. The boyfriend was proposing the small dutch shrimps so she looked for a recipe with them on Allerhande and altered the one she found.

Boil the egg for 8 min until hard. Peel the egg, cut into small pieces and place in a bowl. 

Meanwhile cut the top off the tomatoes and remove the seeds and sauce with a teaspoon. 

Add the sour cream, mayonnaise, ketchup, dill, shrimps and to the egg in the bowl and mix gently. Season with lemon juice, pepper and salt. Spoon the filling into the tomatoes and garnish with the remaining dill.
The second recipe was actually their intake on a delicious starter that was served in an Asian style restaurant called Leen and that they absolutely loved. Their tried their own version by mixing the dried coconut (but fresh rasped coconut was the real deal) and the coconut past with super finely chopped coriander. They seasoned the mixture with ginger syrup, ginger powder (fresh ginger was always a good option), lime juice, walnut oil and served the mix with Kroepoek shrimp puffs. Guests seem to really enjoy this snack.
Bon Appetit!

Spinach Leaves Salad With Chorizo And Beetroot

Ingredients:

Handful fresh spinach leaves

Handful dandelion salad leaves

50 g pickled beetroot

50 g chorizo salami, cut into moons

40 g soft goat's cheese

2 tbsp canned chickpea

Pinch of nutmeg powder

Dressing:

2 tbsp balsamic vinaigrette

1 tbsp olive oil

1 tbsp honey

1 tbsp mustard

dash of fresh lime juice

salt&pepper

*

This salad was seriously good and her new favorite. She found it on Dutch Allerhande magazine, tried it and immediately fell in love with it.

Fry the chorizo salami on a pan without any additional  fat until crispy. Take out of the pan and put the chickpeas into the remaining fat and stir for a while with a pinch of nutmeg, salt and pepper. Prepare your dressing. Place all the ingredients on a plate or in a bowl, season with the dressing. Serve with bread if you like.

Bon Appetit!

Superfood Breakfast

Ingredients:

4 Atkins Advantage Wheat & Rye Cracker à 10 g

1/2 ripe avocado

50 g President Chèvres doux soft goat's cheese

1 teaspoon chia seeds

Pinch of salt

*

This breakfast has become her favorite option over the working week. Although there was no cooking involved she wanted to share this breakfast option as it contained so called super foods. It can be argued that the rise of so called super foods is nothing but a scam and clever manipulation by nutrition marketeers. It is true that these products are usually pretty costly and come with a fashion hype and promotions in the media and by celebrities. The judgement was on each person to make, but what she personally liked and appreciated about these products was the diversity and new door that opened to whole different life style. Not only she enjoyed the taste but it just made her feel good. The crackers were low carb and full of fibre; chia seeds were wholesome source of mega-3 fatty acids,  protein, manganese, and phosphorus along with vitamin A, B, E and D. Avocado was rich in healthy fats and nutrients - oleic acid, lutein, folate, vitamin E, monounsaturated fats and glutathione among them. 

Goat cheese, like goat milk, was easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart. In addition, goat milk cheese was a good source of calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin. Given the fact that she was lactose intolerant, this was a better option.

When she combined this breakfast with one of her fruit smoothies, she felt energetic, satisfied but not stuffed until the lunch time. Why not trying something new?

Bon Appetit!

Salad With Grilled Vegetables and Lentils

Ingredients:

1/2 smaller courgette, sliced into cca 1 cm rounds

1/2 smaller aubergine, sliced into cca 1 cm rounds

1 small red pepper, sliced into stripes

1 cup lentils, soaked in water for at least a couple of hours or over night or alternatively 1 small can of lentils

1/4 iceberg salad or similar type of leave salad, cut into smaller pieces

100 g ricotta

80 g white cheese - here feta

1 tbsp olive oil or walnut oil

1 tbsp balsamic vinegar

Dash of lemon juice

Pinch of cumin seeds

Bunch of fresh dill, finely chopped

Bunch of fresh parsley leaves, finely chopped

Bunch of fresh mint leaves, finely chopped

salt&pepper

*

As said before, salads basically made at least 50% of all her meals. She loved them and there were so many options out there. This one was a great light vegetarian option for lunch or dinner. It required a bit more time for the preparation, especially in case dried lentils were used. Then one had to let them soak in water for a few hours or better over night. Cut all the vegetable, smear them with walnut or olive oil and place them onto grill or into the pre-heated oven (cca 220C), cook until soft for about 15-20 minutes. Prepare the salad leaves by cutting them and cook the lentils with a bit of olive oil along with pinch of salt, pepper and cumin seeds until soft. Mix ricotta with balsamic vinegar, dash of lemon juice, rest of the oil and finely chopped herbs, season with salt and pepper. 

Once ready, place the grilled vegetables on top of the salad leaves, add cooked lentils and pour the ricotta herbs dressing over. Top it up with some white cheese. Serve with bread if you like.

Bon Appetit!

Hearty Brunch

Ingredients:

4 medium eggs

2 slices of cheese eg. Leerdammer

1 cup of fresh mushrooms

Pinch of dried thyme

1 teaspoon butter

Mix of fresh fruit - here galia melon and cherries

1/2 cup Greek yogurt

1 tbsp agave syrup

salt&pepper

*

It is said that breakfast is the most important meal of the day. We don't always have the time over the working week, but Sundays were perfect for a long hearty breakfast. Make yourself a cup of tea or coffee. Try this alternative instead of the average corn flakes or bread with ham and cheese. Smear the butter on a frying pan, pour the whisked eggs over, place the slices of cheese and let it cook for a while. Scramble the eggs on the frying pan slightly. Season with salt and pepper. Fry the mushrooms on another pan with pinch of  butter, season with thyme, salt and pepper. Serve the scrambled eggs with fresh spinach leaves and mushrooms. Enjoy a slow breakfast without hurry.

Bon Appetit!

The Green Bomb Smoothie

Ingredients:

Handful fresh baby spinach leaves

1 kiwi fruit, peeled

1/2 banana

1/2 lime juice

100 ml mango and guanabana juice

100 ml water

A few fresh basil leaves

*

One more tip for the smoothie recipes as requested. This one felt like an energy bomb, it was full of antioxidants and was very refreshing. Don't be afraid of the baby spinach leaves, they leave practically no taste and add to the texture of the smoothie. Basil leaves go amazingly well with banana. Again, just mix all the ingredients in a blender and if you prefer thicker structure, omit the water.

Bon Appetit!

Chocolate Fondant

Ingredients:

250 g dark chocolate, broken into pieces

175 g butter

80 g sugar

5 eggs

75 g flour

pinch of salt

*

She tried this chocolate cake already a while ago, she found the recipe in Czech Elle from October 2013 and wanted to surprise him with a sweet treat. Preheat oven to 210 degrees Celsius; butter the bottom of the baking form. Put the pieces of chocolate along with butter and melt it either in microwave or in water / steam bath and stir together until smooth texture achieved. Beat whole eggs together with sugar until they create a sort of foam and double their volume. Add slowly the flour and the chocolate-butter mixture, stir together and pour into the buttered form. Bake for about 10 minutes depending on the form and how high is the dough. The fondant should be soft and runny in the middle so you are influencing its structure by the timing. If you'd like to have the fondant firmer, bake it longer.

Bon Appetit!

Lamb Chops With Pistachio Crust

Ingredients:

4 lamb chops

1 teaspoon mix of Provencal or Italian dried herbs

1 tbsp olive oil

1/2 cup chopped pistachio nuts

1 tbsp  bread crumbs

1 tbsp soft butter

2 tbsp Dijon mustard

5 medium size potatoes, with skin, washed and scrubbed

1 tbsp dried thyme

salt&pepper

*

The spring season always brought some lovely fresh ingredients such as asparagus, green peas, strawberries or chicory. Lamb meat belonged to the main spring meat representatives. She altered recipe she found here and a delicious spring dinner option was discovered. Preheat oven to 200 degrees C. Line a baking sheet on the oven plate. Put whole potatoes with skin to boil with a pinch of salt and caraway seeds for about 20 minutes. Season each lamb chop with Provencal or Italian herbs with a bit of salt and ground black pepper.

Heat a spoon of olive oil in a frying pan over high heat. Place lamb chops on the pan and fry, browning on all sides for about 3 minutes. Transfer lamb onto the baking sheet; set aside.

Stir crumbled pistachios, bread crumbs, butter and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center for about 10 minutes. Meanwhile once the potatoes cooked, slice them up and throw them into the frying pan which you used for sealing the lamb chops. The fat from lamb will give potatoes some flavor. Season with dried thyme, salt and pepper.

Bon Appetit!

Banana Peanut Butter Smoothie

Ingredients:

1/2 banana, cut into circles

3 tbsp yoghurt (soy)

1 tbsp peanut butter

100 ml orange juice

100 ml water

1/2 teaspoon cinnamon powder

*

Another of her smoothie tips, just mix all the ingredients in a blender until smoothie structure achieved. This smoothie is almost like a dessert, a bit more fulfilling than the others and not tot forget, the peanut butter is very caloric, so one spoon should be sufficient.

Bon Appetit!

Turkey Breast Fillet With Roasted Sesame Seeds

Ingredients:

2 turkey breast fillet, skinnless and boned; sliced into circa 2 cm thick pieces

2 small scallions, sliced
Handful fresh baby spinach leaves

4 tbsp oyster sauce

1 tbsp soy sauce

2 cups of rice

1 tbsp dark roasted sesame seeds

1 tbsp olive oil

salt&pepper

*

Another recipe for poultry lovers, this time a version for turkey breast. Slice the breast into stalks about 2 centimeters thick. Heat up the oil on a pan and roast the scallions for a moment. Place the turkey onto the pan and fry the pieces from both sides. Add oyster sauce, soy sauce and sesame seeds with a spoon of lukewarm water, lower the heat and cover the sauce pan with a lid. Stew the meat in the sauce until cooked and soft. Serve on the bed of fresh spinach leaves and with boiled rice.
Bon Appetit!

Papaya Smoothie

Ingredients:

1/2 cup fresh papaya, seeded and peeled, cut into cubes

1/2 banana, cut into circles

1/2 orange, peeled

100 ml mango and guanabana juice

100 ml water

1 tbsp chia seeds

*

Another of her smoothie tips, just mix all the ingredients in a blender and voilà, healthy snack is ready.

Bon Appetit!

Poppy Seed Pork Tenderloin With Green Olives Salsa

Ingredients:

250 g - 300 g pork tenderloin

1 tbsp olive oil

1/2 cup poppy seeds

1/2 pack dandelion salad leaves

salt&pepper

salsa:

1 tomato, chopped finely

1/3 cup green olives, chopped

1/2 avocado

1/3 small red onion, chopped finely

dash of freshly squeezed lemon juice
dash of Tabasco sauce

1 teaspoon olive oil

salt&pepper

*

She almost stopped eating pork meat since she moved to the Netherlands, but when she saw a recipe on the Czech Apetit smart phone app, she realized she could give it a shot for a change. This recipe was super easy yet had a sense of novelty because of the poppy seeds which was not a very common ingredient and has proven to be difficult to find in the Netherlands (thank you Arab food market). Cut the tenderloin into medallions about 2 cm in width. Brush gently all the sides with olive oil, season with salt and pepper and roll from both sides in poppy seeds. Let rest in the fridge for about an hour. Prepare the salsa by simply chopping tomato, onion, green olives and avocado, mix altogether with a dash of lemon juice, olive oil, Tabasco sauce and season with salt and pepper. Fry the pork medallions on a tiny bit of butter and on high heat from both sides for a few minutes, cover the pan with a lid and let finish of on lower heat. Serve with bunch of dandelion salad leaves and the salsa along with some bread as per your preference.
Bon Appetit!

The Berry Coconut Smoothie

Ingredients:

1/2 cup strawberries

1/3 cup blackberries

1 cup water

2 tbsp coconut milk

70 ml Alpro Soya Mild and Creamy strawberry and rhubarb drink

1 tbsp rasped coconut

*

Smoothies seemed to be everywhere now, on blogs, tumblr, in magazines. She was drinking smoothies in the morning for a long time now. It was her morning routine before she went to work. It gave her the energy she needed for a good start of the day and for her journey to work which took her about an hour. She only had breakfast after she arrived at work. The preparation was super easy, just put everything together and mix with blender. This version was a bit richer and mor fulfilling. She used soya milk products as she was lactose intolerant, but feel free to use yoghurt or alternatively also goat's milk products. Be careful on the coconut milk part as the milk is very rich and oily, it should only add a bit of taste and texture to the smoothie. More of her favourite smoothies were about to follow. 

Bon Appetit!

Easter Salad

Ingredients:

1 jar of quail eggs in brine

1 pack of baby asparagus spears

1 bulb of beetroot, cooked and pickled, sliced thinly into rounds

50 g semi soft type goat's cheese, crumbled

 Bunch of fresh salad leaves, baby spinach or similar

Bunch of fresh water cress

Bunch of fresh dandelion salad leaves

Bunch of edible flowers

Dressing:

4 tbsp mayonnaise

Juice from 1/2 a small grapefruit

1 teaspoon agave syrup

1/2 teaspoon vinegar

salt&pepper

*

They were planning to cook a dinner for their friends and they agreed to make it in "Spring/Easter" theme. It was her role to come up with a starter and she immediately envisioned fresh flowery salad as you can see on the picture above. One visit to an Arab market and she had all the ingredients she needed for a try-out which ended up with a great success. This salad has a bit more pricey ingredients but is certainly worth the try if you want to make a good impression.

She cooked and pickled her own beetroot by cooking the cleaned bulb with cut-off ends for about 45 mins on mild heat with about an half a teaspoon salt and about a tablespoon vinegar. Once boiled soft, the beetroot needs to be cut into super thin round slices. At the same time, the baby asparagus with cut-off ends is roasted on a pan with a drop of olive oil, salt and pepper al dente. The dressing can be also prepared at this time by simply stirring the mayonnaise, salt, pepper, vinegar, agave syrup and grapefruit juice until compact mixture is created. The sauce shouldn't be too liquid. 

She opted for placing the ingredients on the plate in form of little nests. The bottom is created by the thinly slices pickled beetroot on which various salad leaves and the water cress are placed. On top of each nest come two roasted asparagus spears and side wise quail egg cut in half. The salad is then topped by a bit of crumbled goat's cheese and decorated by edible flower. All the nests are finally sprayed by the dressing. Serve the salad with some fresh brown bread or baguette and crisp white wine.

Bon Appetit!

Mexican Style Kidney Beans Soup With Chicken Sausage

Ingredients:

1 tin of red kidney beans or 1 bowl of kidney beans soaked in water over night and pre-cooked

1 l chicken bouillon

1/2 carrot, diced

1/3 of small red chili pepper, chopped finely

Bunch of fresh coriander leaves, chopped finely

Pinch of nutmeg powder
1 tbsp tomato pure

1 teaspoon butter

1 chicken meat sausage

salt&pepper

*

Simple but hearty soup which can easily serve as a main dish, this soup actually came together because of necessity to use the rest of a tin of red beans. Melt the butter in a pot, throw in finely chopped chili pepper and roast for a bit. Add diced carrot, and the beans including the liquid and stir for a while. Pour over the chicken bouillon, tablespoon of tomato pure, mix together and boil until carrots are soft. Meanwhile roast the chicken sausage in oven or fry it on the saucepan and slice it into rounds. At the end, season the soup with finely chopped fresh coriander leaves, nutmeg powder, salt and pepper; and mash the beans a little bit to make the mixture a bit more compact. Serve with the sausage and bread if you like.
Bon Appetit!

Quinoa Salad With Smoked Salmon

Ingredients:

1/2 cup of mixed quinoa grain

100 g smoked salmon fillets

1/2 cucumber, cored and peeled if preferred

50 g feta cheese, here in cubes

2 tbsp capers 

2 teaspoons sesame oil
1 teaspoon roasted sesame seeds

Bunch of fresh dill

Handful arugula, baby spinach leaves or dandelion leaves

Dash of freshly squeezed lemon juice

salt&pepper

*

Recently, this salad became her favorite lunch option. Simple to make but interesting in tastes, she would prepare it at least once a week. Many of the ingredients in this recipe were considered a superfood: Omega-3s in the salmon lower heart disease risk, arthritis and may possibly help with memory loss and Alzheimer's. There is some evidence to show that it reduces depression as well. Sesame has compounds called ligans which have cholesterol and blood pressure lowering effects. Also contained in sesame is vitamin E, an antioxidant that can help decrease inflammation in your body.Often referred to as the supergrain, quinoa is high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium.The quinoa mix of white, red and black grains had a special nutty flavor that made the salad really special. Boil the quinoa until it softens and somehow "pops" in 1:2 ratio means 1/2 cup quinoa with 1 cup water along with a pinch of salt. It should take about 15 minutes. Meanwhile prepare the rest of the ingredients, slice the smoked salmon fillets, cut and core the cucumber, chop the dill finely. Mix along with the rest of the ingredients and the cooked quinoa afterwards, season with salt and pepper and the sesame oil which gives the meal an Asian flair. Serve on a bed of fresh arugula, dandelion or baby spinach leaves. This salad can be also served with a soft boiled or pouched egg and bread to make it a more fulfilling meal of the day.

Bon Appetit!

The Albert Heijn Salad

Ingredients:

1 pack of  mixed salad leaves (preferably with Radichchio)

70 g blue cheese, crumbled

1/2 pear, sliced

2 celery sticks, chopped

1/2 cup white radish, grated

Handful red grapes without pits

Handful roasted salted almonds

3 tbsp Raspberry Vinaigrette Dressing either bought or homemade:

1 tbsp extra virgin olive oil

1 tbsp raspberry wine vinegar

1 teaspoon agave syrup or honey

1 teaspoon Dijon mustard

pinch of dried oregano

salt&pepper

*

This salad was not her recipe but it was her favorite lunch option. One of the many types of ready made salads that one could buy in the Netherlands in the Albert Heijn supermarket chains, this salad was far from boring and was bursting with flavors. She wanted to share it with you and also note the ingredients down in case they ever stopped making it. The only thing you need to do is place all the ingredients in a bowl or on a dish and make the raspberry vinaigrette which you pour over the mix.

Bon Appetit!

Spaghetti With Mussels In Tomato Sauce

Ingredients:

1 pack (200g) of naturally cooked mussels

300 g spaghetti

1 tin of peeled, cooked tomatoes in sauce

50 g Chorizo salami, cut into small cubes

1/2 onion, chopped finely

bunch of fresh parsley leaves, chopped finely
1/2 cup white wine

1 tbsp olive oil
3 bay leaves

1 teaspoon of dried thyme
50g Parmigiano cheese, grated

salt&pepper

*

She loved seafood in all forms and thankfully had a good access to fresh sea products in the Netherlands. This recipe was quite common for cooking mussels in a shell but she altered it to make a pasta dish. Start by placing the cut pieces of Chorizo on a pre-heated frying pan. In her opinion Chorizo had enough fat that the heat melts and the oil from the Chorizo can serve for the chopped onion to be cooked on. Once onion soft, add mussels that are already pre-boiled and without a shell, cook them for a while with the Chorizo and onion, afterwards pour in the wine along with bay leaves, coverwith a lid and let the wine reduce. After about 5 minutes of cooking on mild heat, add the can of cooked tomatoes in sauce, season with salt, pepper and dried thyme, cook for another 5 minutes or so. Meanwhile cook the spaghetti al dente with a dash of salt and a spoon of olive oil. At the final step, season the sauce with some fresh chopped parsley leaves, serve with spaghetti and alternatively sprinkle with grated Parmigiano cheese.
Bon Appetit!

Fish Schnitzel With Potato Mash

Ingredients:

2 white medium sized fish fillets such as trout, cod or halibut

400 g potatoes, peeled and cut

1/2 cup breadcrumbs

1/4 cup plain flour

1/4 cup Parmesan cheese, grated

1 egg, whisked

1/2 cup milk

1/4 cup fresh parsley leaves, finely chopped

1/2 cup light whipping cream

1 teaspoon butter

2 tbsp olive oil

1/4 cup plain flour

1 teaspoon caraway seeds

salt&pepper

*

She was pretty sure that schnitzel and how to make the breadcrumb crust was known to everyone, but this fish version with a little Italian twist was worth noting down.

Put the potatoes to boil with some salt and caraway seeds. Prepare the three way coat by combining the breadcrumbs, Parmesan and some chopped parsley in one bowl, mixing the milk and egg with a pinch of salt in another bowl and placing the flour in a third bowl. Lightly salt and flour each fish, then dip in milk, then dip in breadcrumbs.

Add the oil to a frying pan and heat over a medium heat. Fry the fish on each side until done and drain on paper towel to avoid additional fat.

Once potatoes are boiled, mash them with milk, cream, teaspoon butter, rest of the finely chopped parsley, salt and pepper. This version is pretty caloric but delicious and creamy. Serve with the fish and slice of lemon.

Bon Appetit!

Quinoa Salad With Apples And Manchego

Ingredients:

100 g Quinoa, cooked

75 g Manchego hard sheep cheese, sliced thinly

1/2 apple, sliced thinly

2 celery stalks, cut in pieces

Bunch of salad leaves, here arugula

Handful roasted almonds, crushed

1 tbsp fresh lemon juice

1 tbsp mustard

2 tbsp olive oil

salt&pepper

*

Quinoa has become very popular recently, being considered a superfood by many. She used quinoa as an alternative to couscous as unlike couscous quinoa was a whole grain and thus high on fiber, but that unfortunately didn't mean it was less caloric. This recipe is a nice option for salad that is a bit more filling so a nice alternative for healthy lunch for example. Simply cook the quinoa separately until soft, place all the ingredients above in a bowl and stir with the quinoa gently together. Season with salt and pepper, pour over dressing made of lemon juice, olive oil and mustard.

Bon Appetit!

Parsnip Soup With Mushrooms

Ingredients:

2 big parsnips, peeled and cut into cubes

8 mushrooms, cut into quarters

120 g crème fraîche

1 liter vegetable bouillon or bouillon cube

Bunch of fresh dill, chopped finely

1/3 teaspoon of caraway seeds

pinch of white pepper

2 tbsp butter

salt

*

It was more than obvious that she was a huge soup lover. This winter season she also discovered parsnip and was exploring different recipes with this root vegetable that had such a specific sweet and aromatic taste.  and became one of her winter favorites  As most of the other soup recipes, also this one was super easy and fast. Just melt the butter in a saucepan on medium heat, throw in the parsnips cut into cubes, stir and pour over the vegetable bouillon (or water and  the bouillon cube, it can be also chicken bouillon), season with caraway seeds and boil until soft. Let cool off a bit, add the crème fraîche, finely chopped dill, pinch of white pepper, salt and mix with immerse mixer. Heat up the soup again if needed. On a frying pan melt another tablespoon of butter, add the mushrooms cut into quarters and cook until softer. Serve the soup in a bowl and top up with mushrooms, add bread if preferred.

Bon Appetit!

Recipe altered from Albert Heijn Recepten.

Sepia Tagliatelle With Cream Sauce

Ingredients:

300 g of pasta nero di sepia

1 tin of pink salmon, in chunks

1 pot of creme fraiche, double cream or alternatively ricotta

3 tbsp parmigiana cheese, grated

1 teaspoon butter

Bunch of fresh parsley leaves, chopped finely

Bunch of fresh dill, chopped finely

salt&pepper

*

Super easy pasta recipe with a twist in form of the sepia flavored pasta. Just cook the pasta al dente as per instructions on the package (usually around 8-10 minutes in boiling water with pinch of salt and then put aside with a lid on the saucepan for a few minutes finish, drain afterwards). Meanwhile, place a  frying pan over medium heat. Add the butter and have it melt, then add the salmon followed by the cream. Mix slowly until combined. Season with fresh herbs, salt and pepper. Serve on top of pasta and sprinkle with parmigiana cheese.

Bon Appetit!

Dutch-style Pancakes

Ingredients:

(2 pancakes)

1 whole egg
1/2 cup flour
150 ml milk
2 tbsp sugar
1 apple, peeled, cored and cut into circles
2 slices prosciutto ham or bacon
Dutch pancake syrup Suikerstroop or mable syrup
1 teaspoon butter
pinch of salt
*

Let's move away from the exotic and look into something from the traditional Dutch cuisine. In reality, Dutch cuisine didn't have much to offer if we omit Surinamese, Indonesian or Turkish/Moroccan influence. Nevertheless, the Dutch love their pancakes. There are pancake houses all throughout the country and
pancakes are prepared in many ways. The most traditional and interesting one is the Pannenkoek met appel en speck - pancake with apple and bacon. Mix the flour, pinch of salt, sugar and a little of the milk to a smooth paste. Add the remaining milk gradually, while whisking. Add the egg, beating the mixture well.
Melt the butter in a frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). While the pancake bakes on lower heat, add the slices of apple and bacon (or for lighter version prosciutto ham), turn carefully to the other side after a couple of minutes and bake until pancakes have golden color on both sides. The pancakes need to be served with the syrup otherwise the combination of tastes is not in balance and trust, it is really worth trying :)
Bon Appetit!

Carrot And Coconut Soup With Roasted Almond Flakes

Ingredients:

1/2 can coconut milk (cca 100 ml)

1 big carrot, peeled and chopped

1 tbsp spicy sweet and sour curry sauce

1 teaspoon butter

1/4 cube chicken bouillon

pinch of chili powder

handful almond flakes

salt&pepper

*

And the exotic taste continues. When she saw the soup on Anna's blog, she immediately wanted to try it out.  She made her own intake of the recipe and this is how she came up with an super fast, easy and certainly interesting soup version. Melt the butter in a saucepan, throw in the chopped carrot, roast for a little while, pour about three cups of water over and bring to boil. Add the chicken bouillon and cook until carrots are soft, afterwards pour in coconut milk, the sweet and sour curry sauce, season with salt and pepper and a bit more chili powder if you like it hot. Roast the almond flakes either on separate pan or in the oven. Put soup aside and mix with blender or immersion mixer until soft. Serve soup with the toasted almonds.

Bon Appetit!

Caribbean Style Chicken

Ingredients:

Pack of chicken drumstick 4-6 pieces or half a chicken, boned

1 cup of pumpkin, peeled and cut into cubes

1/2 sweet potato, peeled and cut into cubes

1/2 red pepper, sliced

1 tomato, cut into cubes

1/2 cup water

2 teaspoons butter

1/2 teaspoon Roman cumin

1/2 teaspoon muscat nut powder

salt&pepper

*

Let's start the New Year with a bit exotic meal, easy, tasty but a little bit more time consuming. She was inspired by meals that her boyfriend was cooking and she wanted to try her own intake. She baked the drum sticks separately in the oven, only season by salt and pepper, but they can be also added to the stew and cooked slowly with the stew. Place a bigger saucepan on the cooker and heat it up. Melt the butter and add vegetables cut in cubes, water, season with salt, pepper, cumin and muscat nut powder, cover with a lid and let stew on lower heat for about half an hour to 40 minutes until soft. Serve with rice or potatoes.

Bon Appetit!