CREAMSOUP OF NATURE PEARS (ARTICHOKES) WITH CHANTERELLES

CREAMSOUP OF NATURE PEARS (ARTICHOKES) WITH CHANTERELLES (for 4 persons)

You need
- 400 gr. artichokes, shelled
- 1 onion, quartered
- 1 stalk celery, sliced
- 2 x 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 clove garlic, minced
- 5 dl vegetable stock
- 1 handful of chanterelles
- salt & pepper
- little fleur de sel

Preparation:

Preheat the oven to 108 ° C. Mix in a bowl the artichokes, onion and celery with 1 tablespoon of olive oil, salt, pepper, thyme and garlic. Spread the vegetables on a baking sheet and roast for 25 minutes. Mash the artichokes with the vegetable stock. Pour into a saucepan and bring to the boil. Add pepper and salt. Sauté the chanterelles in the remaining olive oil. Serve the soup in bowls and garnish with chanterelles. Sprinkle with fleur de sel.

Eat them,
The Veggi Lady
Check out my other blog!

TOMATO & FETA-PESTO EAT

TOMATO & FETA-PESTO EAT (for 12 pieces, preparation: + - 40 min)

 
You need
- 250gr. grated Parmesan cheese
- the half of a packet of puff pastry of 175 gr.
- 20 gr. parsley
- 2 tablespoons pine nuts
- 100 gr. feta, crumble
- 1 clove garlic, crushed
- 4 tablespoons olive oil
- 12 small cherry tomatoes, halved

Preparation:

For the base:
Preheat the oven to 200 ° C. Sprinkle the top with Parmesan cheese and then roll the puff pastry out to a thickness of + - 2 to 3 mm. cut out 12 circles with a cross-section of + - 6 cm. Insert it into a special muffin-tin. Cool the dough 20 min. Prick it with a fork and bake in round ek 15 to 20 minutes until golden.
The pesto:
Keep 12 leafs of parsley aside for garnish. Chop the rest of the parsley and pine nuts coarsely in a food processor. Add the feta, garlic and oil and mix into the machine until a thick paste.
Merging:
Place a spoonful of pesto on the baked feta soils. Place on each of the snacks a half cherry tomato and garnish with a parsley leaf. Serve with olives or a mixed salad.

Eat them,
The Veggi Lady
Check out my other blog!

Another recipe for you guys,

CHICORY FILLED WITH BLUE CHEESE, DATES AND HAZELNUTS (for 4 persons)

You need
- 8 stumps chicory of equal size
- 150 gr. blue cheese
- 50 gr. hazelnuts
- 1 shallot
- 4 dates
- 1 clove of garlic
- 2 tablespoons breadcrumbs
- 4 tablespoons hazelnut oil
- 6 sprigs thyme
- pepper & salt
- 24 pieces kitchen twine of + / - 15 cm,

Preparation:

Cut the endive stalks lengthwise in half and cut out the inner leafes. Make sure that the stump still remains together by the roots! Chop the inner chicory leaves finely. Heat 2 tablespoons hazelnut oil in a pan and add the shallots. Let the shallots are translucent, add the chopped chicory and garlic. If the chicory cooked you do everything in a bowl. Chop the dates and half the hazelnuts finely and mix it with the endive. Crumble the blue cheese in there, zip 2 sprigs thyme over the breadcrumbs and mix through. Season with pepper and sea salt. Spread the filling over the chicory halves, place each time the second half of the endive on top.
Lay 3 pieces of kitchen twine on the worksheet, place a stuffed endive stump on it and tie it together. Arrange the chicory stumps than in a baking dish and cover with some hazelnut oil. Chop the remaining hazelnuts coarsely. Preheat the oven to 190 ° C and bake for 10-12 minutes in the oven. Turn them around, arrange the thyme sprigs on top and sprinkle with the rest of the hazelnuts. Bake for 10-15 minutes more chicory until nicely golden.

TIP: Serve with potato and celeriac puree.
Also delicious with such Comté cheese.
You can serve as an appetizer, garnish or as original as savory dessert and then these quantities are sufficient even for 8 people.
You can easy dish to prepare in advance.

Additional Information:
The nutritional value of nuts varies by species, therefore you have best several types in the house. Some of the species are:

• WALNUTS: A popular note with the highest content of oil. They contain, among other alpha linolenic acid, an essential fatty acid that the body can not produce itself.
• HAZELNUTS: One of the most versatile and nutritious nuts [also loved by mice and squirrels :-) ] They thrive best in the Mediterranean. They contain a lot of fiber, calcium, magnesium, vitamin E, zinc and folic acid.
• ALMONDS: This stone fruit is family of the apricot. They come from Asia and the Middle East. The advantages are: they contain a lot of iron, magnesium and calcium.
• BRAZIL NUTS or BRAZIELNOTEN: This large, creamy triangular nut grows in Latin America. They contain, inter alia, a lot of selenium (a major antioxidant), magnesium and phosphorus. Two nuts per day are sufficient

Eat them,
The Veggi Lady
Check out my other blog!

Spinach soup with okra

Spinach Soup with OKRA (for 4 persons)

First some information:
Okra's are a green vegetable that looks a cross between a bean and a pointed pepper. Okra were introduced into Europe by the Moors and are especially popular in the African and Asian cuisine. They contain a lot of fiber and taste great in stews, soups and couscous dishes. You find them in Turkish and Asian specialty stores.

You need
- 1 onion
- 3 garlic teenjes
- 1 carrot
- 250 gr. green beans
- 6 green okra
- 500 gr. spinach
- 2 green chillies
- 750 ml. broth
- 350 ml. coconut milk
- olive oil
- salt & pepper

Preparation:

Peel and chop the onion and the garlic. Scrape the carrots and cut them into plakes. Clean the beans and the okra. Keep one okra separately for finishing. Rinse the peppers, remove seeds and piths. Cut them into rings. Wash the spinach and let it drain well. Fry the onion and garlic glaze, add chili peppers, beans and okra and stir throughly. Deglaze with the coconut milk, stir well and add the broth. Cooking + - 15 minutes until all the vegetables are tender. Add to last the spinach and toss around until wilted. Mix the soup and season it with salt & pepper. Garnish it with a thinly sliced ​​okra and a dash of olive oil.
Serve it with bread, baguette or other.

Eat them,
The Veggi Lady
Check out my other blog!

't Eethuizeke critic

October 17, 2012

't Eethuizeke critic
Hey sweetypies,

We went to eat a sandwich in a newly opened snackbar: " 't Eethuizeke" in the Stijn Streuvelslaan 69 in 2630 Aartselaar (Belgium).
At this moment they are open every weekday from 7am to 16h but that could still change. It would certainly be good if they would be open on a Saturday cause this is not the case is in this village and we miss that, it is here, on that day very disappointing! Good thing is that the listen well to their clientele. Would be better if some owners do it more. They are open to suggesties meaning they care for their customers.
The people where very sympathetic, polite and spontaneous.
Everything on the cards were not yet available but, as we find it, that's a small starters problem. The snackbar is not very big but very cozy and you're not stuck together.
The wallpaper was really nice and fitted right in. The letters on the window were handwritten and we found that something unique and special. Sad thing is that it will not stay like that, this fact does not durable (rain, cleaning). It will be replaced by the rather mundane adhesive letters. That's a pity,
Husband and son are not vegetarians and had so much more choise, though I have no reason to complain, to be honest.Ik chose a simple large white bread with butter and cheese. And it was a really GREAT one !! I at only half and took the other half home, which was no problem.

In addition, I drank a cup of coffee.
The only thing we regretted was that my husband and I really was a pot of coffee because such large rolls demand for a pot of coffee, that would have been perfect. Maybe a good tip for them?
On their card stood also cold dishes wich I'm planning to try later on.
So sertainly follow this blog further ;-) (hint hint)
They also have other options for the vegetarians among us, but still more for the meat- and fish eaters and flexetariërs. Well, so it goes.
The son had severe in a roll with balls in tomato sauce but that was not (yet) available, just though that in the future there might still be added. Cool for the son and other enthusiasts. This also proves that the have a very good business sense.
In terms of price / quality, we were all three very happy and satisfied.
We hope that, despite the less favorable position, their snackbar, wich is still has a small flower-bud will come to full bloom real quickly because we were in any case extremely satisfied.
Not perfect but hey, perfection is so incredibly boring, right swieties?

Worth a visit !!
Dear people of 't Eethuizeke: keep up the good work!

Service: 9/10 (fast and very friendly)
Presentation: 7/10 (But, in a simple bun should simply not be a garnish.)
variation: 7/10 (can be even better.)
Food: 8/10

____________

Total: 31/40

" We have made a mistake, we had put eethuisje instead of eethuizeke... We apologize for this... But after all we are idiots...."

Eat them,
The Veggi Lady
Check out my other blog!

Creamsoup of nature pears with chanterelles

CREAMSOUP OF NATURE PEARS (ARTICHOKES) WITH CHANTERELLES (for 4 persons)

You need
- 400 gr. artichokes, shelled
- 1 onion, quartered
- 1 stalk celery, sliced
- 2 x 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 clove garlic, minced
- 5 dl vegetable stock
- 1 handful of chanterelles
- salt & pepper
- little fleur de sel

Preparation:

Preheat the oven to 108 ° C. Mix in a bowl the artichokes, onion and celery with 1 tablespoon of olive oil, salt, pepper, thyme and garlic. Spread the vegetables on a baking sheet and roast them for 25 minutes.
Mash the artichokes with the vegetable stock. Pour it into a saucepan and bring that to boil. Add pepper and salt. Sauté the chanterelles in the remaining olive oil. Serve the soup in bowls and garnish with chanterelles.
Sprinkle with fleur de sel.

Eat them,
The Veggi Lady
Check out my other blog!

Cannelés with oyster mushrooms

Cannelés with oyster mushrooms 

(for 4 persons. Preparation: + - 30 minutes preparation + - 30 minutes.)

You need
- 100 g oyster mushrooms
- 1 tablespoon olive oil
- 500 ml. milk
- 50 gr. butter
- 20 gr. butter for the baking tins
- 120 gr. flower
- 1 egg
- 1 egg yolk
- salt & pepper

Preparation:

Peel the hats of the mushrooms and cut them into small cubes. Stew it in the hot oil until all the liquid has evaporated. Put the milk in a saucepan together with the 50 gr. butter into pieces. Bring it to boil.

The meantime put the flour into a bowl. Mix whisking the egg and the egg yolk. Pour the warm egg mixture and mix gently. Spoon the mushrooms underneath and season it with salt & pepper.
Let the mixture cool down. Butter the ramekins. Fill them with half of the well-cooled mixture. Put them 20 minutes in the preheated oven at 180 ° C. Cool completely before you remove the shapes from savory pastries. Serve it with a salad!

Eat them,
The Veggi Lady
Check out my other blog!

Makro Restaurant

Makro Restaurant

Hey sweetypies,

Saturday, October 6^th we ate in the Makro in Deurne.
The Makro is a very busy store because it is a great all-around kind of supermarket where they have not only food but also non-food sales, ranging from multi media, tools, clothing to cookware, really anything and everything so. There is also a self-service restaurant.
Altough it is huge, I still find it a quite pleasant restaurant to be in.
It is often busy but you can ,usually, still find really quick a place to sit, happely.
There is quite a lot of choice of cold vegetables and there was also a potato and pasta salad. Too bad that, on that saladbar there are no loose hardboiled eiggs available. In a separate counter were already prepared salads, for example, with hardboiled eggs (1 1/2 pieces) and I went for that. Afterwards I noticed that, too bad for me, there where no tomatoes on it :-( . To a counter where you could savor the hot dishes, you could obtain a veggieburger but I did not feel for a veggieburger that day,
The food was not that bad taste or particularly spectacular but it was ok.
At the bottom, on my cold dish, lay a reddish substance as a sauce but that was disappointing. I had, fortunately, both alspo a small jar of mayonnaise. The small salad was enough for me but i advice you to take more of the veggies in the saladbar,

The prices are very reasonable for a self-service,
The staff is friendly and the have good hygiene.

The toilet is not free but you know for sure that you can go to a clean toilet,
You need to put your on tray, afterwards, on a conveyor belt.

Conclusion: Such a shame, still mostly people think that vegetarians are the same as rabbits.

Service: 8/10
Food: 7/10
variation: 6/10
Presentation: 8/10

________________
Total: 29/40

Halloween Special

Today we have a few things we like to give to you for Halloween. Yes, you can eat candy but if you would like some vegetables instead then here are some idea's that you might like.

VEGA WELLINGTON WITH MUSHROOMS AND PUMPKIN (for 6-8 persons)

(preparation + - 1 h, furnace: + - 1 h 30 min, cooling: 30 min)

You need
- 1 small bottle- or butter squash, halved lengthways and seeds removed.
- olive oil
- 1 small dryed red pepper, crumbled
- 1/2 teaspoon ground cinnamon
- 1 tablespoon coriander seeds (ketumbar)
- 1 sprig fresh rosemary, leaves picked and cut.
- 2 red onions, peeled and sliced​​.
- small bunch fresh sage, leaves picked.
- 100 gr. cooked chestnuts, crumbled.
- 2 slices sourdough bread (eg).
- 3 cloves garlic, peeled.
- 1 (preferably organic) lemon.
- 20 gr. butter
- 250 gr. chestnut mushrooms, sliced​​.
- 200 gr. spinach or chard.
- 50 gr. pine nuts, roosted.
- 25 gr. sultanas.
- 500 gr. butter puff pastry
- 1 egg (preferably organic or free-range egg!)
- dash of milk

- Seasalt en pepper

Preparation:

Preheat the oven to 200 ° c. Cut the pumpkin lengthwise in wedges and place on a large baking sheet. Sprinkle with a dash of olive oil and also sprinkle with the dryed red pepper and cinnamon. Crush the coriander seeds in a mortar, add the rosemary leaves and stamp for 1 to 2 minutes more so the flavors will release. Sprinkle over the pumpkin and toss together so that each piece of pumpkin is well coated with the spice mixture. Make sure all pieces pumpkin lies with the skin side down, cover with aluminum foil and bake for + - 45 minutes in the oven or until the pumpkin is soft. Let cool and tear into pieces.
Meanwhile, heat a pan over medium heat and add a splash of olive oil and onions. Generously spinkle with seasalt and freshly ground black pepper and cook gently, stirring occasionally until the onion is soft and lightly browned. Add the last few minutes of cooking the sage and crumbled chestnuts.
In meanwhile grill the bread in a hot grill pan or toaster and rub the toasted bread well in with the halved garlic clove. Tear the toasted bread into small pieces and add to the onions in the pan, but only at the last moment, when the onions are ready. Turn off the heat and stir well. Taste, season with salt & pepper and grate the rind of the lemon over it. Melt the butter in a pan over medium heat and add the mushrooms with the chopped garlic clove. Bake until the mushrooms are soft and quite dry. Squeeze a little lemon juice, toss in a food processor and puree until smooth. Bring a large pot of salted water to the boil and cook the spinach it is soft. Drain in a colander, pressing gently to get rid of excess moisture and set aside.

Cut the remaining garlic into slices, put them in a frying pan with a little olive oil and fry until golden. Add the pine nuts, raisins and spinach and cook until just heated through. Season with salt & pepper. Turn off the heat. Make your vegetarian Wellington. Roll out the dough on a greased baking sheet until the dough has a size of + - 30 to 40 cm. Divide the mushroom mixture over it, letting a strip free on all sides,
Spoon into a large bowl the spinach, pumpkin and the onion-bread mixture lightly together, pour it into a broad line on the center of the rolled dough. Let a strip free on both sides so you can roll the dough over the filling! Hold the side of the baking paper firmly and lift it with the dough, bringing it to the middle of the Wellington, so it overlaps the fill. Now pull the parchment back but leave the dough in place. Do the same with the other side. The dough should overlap in the middle ! Beat the egg with the milk and spread it over the edges of the dough to firmly close the seam. Fold the utter ends of the dough up so that the filling does not leak out. Put a baking paper on to a baking sheet. Roll the Wellington careful, with the seam at the bottom, on the baking sheet and brush it around with the egg mixture. Bake for + - 45 minutes in the oven until the pastry is golden brown.

Serve in nice slices with the vegetarian sauce from a previous recipe.

PUMPKIN PIE 

(for 8 persons. Preparation: 15 minutes, cooking: 45 min)

You need

- 1 roll of ready-made ​​shortcrust pastry
- 500 gr. pumpkin
- 3 large eggs
- 230 gr. sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon four herbs mix
- 100 gr.boter
- salt

Preparation:

Put the dough in a pie dish, cover with dry beans and put for 15 min in the oven at 180 ° C. Peel the pumpkin, cut into cubes and let that steamcook. Drain and mix. In a bowl you beat the eggs with 15 gr. sugar, salt and spices. Melt the butter. Add the pumpkin and half the butter to the egg mixture. Mix well.
Pour this preparation over the dough. Now sprinkle there the remaining sugar over. Then pour the rest of the melted butter all this. Let it bake in the oven for 45 min at 180 ° C. Finish with a few scoops of ice cream and cinnamon.

A tidbit:
Pumpkins come in all shapes and sizes. As Halloween lataarn choose obviously a big, beautiful round type but for culinary preparations which have a fairly neutral flavor. So choose a smaller pumpkin species, which are usually sweeter and tastier in cakes, for frying or baking.

Eat them,
The Veggi Lady
Check out my other blog!

GRILLED HALLOUMI WITH GREEN SALAD (for 4 persons)

GRILLED HALLOUMI WITH GREEN SALAD (for 4 persons)

You need

- 1 cucumber
- 100 gr. mixed salad
- juice of 1 lemon
- parsley
- 2 x 250 gr. halloumi cheese (fresh market, Christis Halloumi Grillkase)
- 3 tablespoons walnut kernels
- 200 gr. white beans (canned)
- 6 tablespoons olive oil
- pepper & salt.

Preparation:

COOKING IN THE KITCHEN: 15 minutes
Drain the beans and rinse it under cold running water. Peel the cucumber, remove the seeds and cut it into half moons. Chop the walnuts coarsely. Cut each block halloumi into 2, so you have 4 beautiful pieces. Chop the parsley finely and mix it with the beans and cucumber under the mixed salad. Pour the olive oil on the lemon juice and season it with some salt & pepper. Then sprinkle it with walnuts. Fry the pieces of cheese (for example on the BBQ) for 2 minutes on each side until it's nicely browned. Serve it while the cheese is still a bit warm and give some French bread with it.

Extra Information
Halloumi
Halloumi is a cheese from Cyprus. He melts slowly and is ideal for grilling or frying. The cheese has a salty taste and a firm texture. Lovely in combination with lime, coriander and chilli.

Eat them,
The Veggi Lady
Check out my other blog!

Chili Sin Carne

Today we give you Chili Sin Carne, I know you love it and it's for vegetarians so why would you be left out of the fun?

Chili Sin Carne

You need

- 800 gr. tomatoes (fresh or canned)
- 400 gr. quorn mince
- 1 can kidney beans (400 gr.)
- 1 onion
- 2 cloves of garlic
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cumin
- tabasco
- pepper
- salt
- olive oil
- 1 bag tortilla chips
- 1 can corn

Preparation:

Chop the onion and fry the onion in oil. Press your garlic. Season it with chili powder, cinnamon and cumin.
Let it fry gently, stirring, until the aromas are released. Add the Quorn and tomatoes. Season it further with salt & pepper. Let it very gently simmer for 30 minutes then add the beans and season it again but this time with tobasco. Let everything heat through. Divide the chili on the plate and sprinkle itwith chopped coriander.

Serve the chili Sin Carne with tortilla chips and possibly saffron rice.
Give the corn separately.

Something extra: a spoonful of sour cream there!

Eat them,
The Veggi Lady
Check out my other blog!

Asian Vegetable soup

The recept of today is a soup.

Asian Vegetable Soup

You need:
- 1,5 l vegetable broth
- 800 g leaf spinach
- 500 g zucchini
- 4 shallots
- 1 piece of fresh ginger
- 1 clove of garlic
- 400 g bamboo shoots (canned)
- 250 g Chinese noodles
- 1 stalk lemongrass
- 1/2 bunch of basil
- Oil
- Peper and salt

Preparation:
Wash the zucchini, cut it into sticks. Rinse the spinach, let it drain well and chop it coarsely. Peel the shallots, the garlic and the ginger. Cut everything into thin slices. Rinse the bamboo shoots and let it drain. Bruise the lemongrass so that it better flavor release. Sauté the shallot, garlic and ginger in oil glassy. Add the zucchini, bamboo shoots and lemongrass and cook it for a few minutes. Cover the vegetables with broth and bring soup to a boil. Let it simmer for 5 minutes. Add the spinach and cook 3 minutes. Season it to your taste, with salt and pepper. Cook the noodles al dente according to package directions. Drain and leave to drain. Then remove the lemongrass from the soup. Divide the noodles and basil over the soup bowls or plates. Spoon the hot soup and serve immediately.


Eat them,
The Veggi Lady
Check out my other blog!