Holiday special : the main courses.

Holiday special: the main courses.
Hi my sweetypies, here is the next part of my special.
You can mix en match them as you please,

 

 

 

OVENDISH with CARROTS, LEEK and PARSNIPS.
(for 4 pers., preparation: + - 40 min)

 

 

You need

- 2 leeks
- 4 carrots
- 4 small parsnips
- 2 eggs
- 150 ml. cream
- 200 ml. broth
- 1 tbsp. (grain) mustard
- 100 gr. grated cheese
- butter
- Salt & pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 160 ° C. Clean the leek and cut it in half lengthwise. Peel the carrots and parsnips, cut them also in half lengthwise. Cut the vegetables to suit your dish. Butter the baking dish and arrange the vegetables in it. Season with salt & pepper. Pour the broth over it and put in the oven for 15 minutes until the vegetables are tender. Increase the furnace temperature to 200 ° C. Beat the eggs with the cream, mustard and a pinch of salt. Pour over the vegetables. Sprinkle with the grated cheese and leave a 10 to 15 min to gratin till goldenbrown.
TIP:
The vegetables can vary. Add eg once celeriac, sprouts or sweet potato. Serve with for instance mashed potatoes.

 

 

 

 

 

POTATO BREAD with ROSEMARY

This is guaranteed to be labor of pain but it is really worth it, it will be a great success!


You need
- 600 gr. flower
- 14 gr. yeast powder
- 2 kl. salt
- 2 kl. finely chopped rosemary
- 310 ml. lukewarm water
- 5 tbsp. olive oil + extra separate
- 2 medium new potatoes
- 10 rosemary tops of 3 cm. long
- 2 coffee spoons coarse sea salt

Preparation:
Sift the flour into a bowl. Mix the yeast, salt and chopped rosemary. Make a pit in the center and add water and 3 tbsp. olive oil. Mix from inside to outside with the flour until a dough is created. Knead the dough for 10 min (and add an extra tbsp. olive oil to it) until smooth and elastic. Place in a bowl greased with oil, just roll over so that the entire dough gets a layer of oil and cover with plastic wrap. Let rise for 45 minutes in a warm, draft-free place. Grease a loaf pan with oil. Push the air out of the dough, shape into a loaf and place it in the form. Wash the potatoes but do not peel them. Cut into 20 thin slices and put them in a bowl. Mix well with 1 tbsp. olive oil. Use a sharp knife to make slices in the dough and put a slice of potato and rosemary in each slice. Brush with olive oil, cover with plastic wrap (or a damp towel) and leave for to rise again in a warm draft-free place. Preheat the oven to 220° C. Sprinkle the bread with salt and put it in the oven for 40 min. Allow to cool on a rack.





STUFFED SQUASH with WILD RICE and HONEY
(4 pers., Preparation: + - 1h 15 min)


You need
- 2 small squash (butternut)
- 2 tomatoes
- 1 red pepper
- 1 red onion
- 200 gr. wild rice
- 4 tbsp. bread-crumbs
- 2 tbsp. liquid honey
- 1 tbsp. lemon juice
- olive oil
- nutmeg
- Sea salt & pepper







 

















Preparation:
Cook the rice according to package directions or to your own custom if you already did it. Peel and onpit the tomatoes and cut them into cubes. Clean the peppers and cut also into cubes. Mix the honey with 2 tbsp. olive oil and lemon juice. Peel and chop the onion, fry the onion in olive oil till glassy. Add the peppers and the rice and cook for a few minutes. Stir in the tomatoes and season with pepper & salt and nutmeg. Preheat the oven to 180 ° C. Rinse the pumpkins but do not peel them. Halve them lengthwise and spoon out the seeds. Fill the squash halves with the rice mixture and brush with the honey dressing. Arrange the halves in a greased baking dish. Sprinkle with bread-crumbs and drizzle with olive oil. Put in the oven for 40 minutes, brush regularly with the honey dressing. Finish with sea salt and serve.





ROSEMARY POTATOES with MUSHROOMS.
(for 2 pers.)

You need
- 400 gr. small potatoes
- 3 c.s. olive oil
- 1 sprig of rosemary
- 350 gr. mushrooms
- 1 small onion or 2 spring onions
- Salt & pepper



Preparation:
Preheat the oven to 180 ° C. Peel and halve the potatoes. Put them in a baking dish and mix with 2 c.s. olive oil and rosemary needles. Set up 30 to 40 min in the oven. Cut the mushrooms into quarters. Peel and chop the onion. Fry the onion, together with the mushrooms, approximately for 6 min in the rest of the oil. Season with salt & pepper. Divide the mixture in (2 or more small) portions. Ready!





GRILLED WHITE ONIONS PEAS with FILLING
(4 pers., Preparation: + - 1h 45 min)


You need
- 8 medium white onions
- 4 tbsp. sherry vinegar
- 4 cloves garlic, peeled
- 150 gr. peas
- 1 tbsp. fresh thyme leaves
- Juice and grated rind of one lemon
- 150 ml. cream
- 5 tbsp. butter
- 1 tbsp. honey
- Parmesan
- 200 ml. olive oil

- some water

Preparation:
Preheat the oven to 180 ° C. Peel the onions and cut off their cap. Cut also horizontally the bottom off of the onions, so they stand perfectly upright, Put both parts (the onions en their caps) in a baking dish. Drizzle with the sherry vinegar and some tbsp. water. Cover with aluminum foil. Put 100 ml. of the olive oil in a small baking dish and add the garlic cloves. First put the oven dish with the onions in the oven for 30 minutes and then place the baking dish with the garlic in there. Bake for further 30 min, Blanch the peas in salted water. Hollow out the onions and store the meat of the onions. Allow to cool. Heat the remaining olive oil and add the peas, grated lime peel, the garlic, the onion meat, half the thyme, honey, lime juice, the rest of the cream and some pepper & salt. Mix in a blender to a creamy sauce. Put 2 onions on each plate, pour the sauce over and serve with the rest of the peas filling. Finish with the parmesan. Put their caps back on before serving,

TIP:
You can make the stuffed onions a day in advance. Finish the sauce at the last minute,

 

 

 

 

VEGGIE VERSION SHEPERD'S PIE with LENTILS.
(for 4 pers., preparation: + - 1h 15 min)

 

 

You need
- 300 gr. mushy potatoes
- 200 gr. celeriac
- 2 carrots
- 2 onions
- 1 red pepper
- 100 gr. peas (frozen)
- 200 gr. lentils
- 250 ml. broth
- 75 ml. warm milk
- 50 gr. grated cheddar
- 1 tbsp. butter
- 2 tbsp. oil
- 1 tbsp. flower
- Nutmeg and salt & pepper

 

 

Preparation:

Peel the potatoes and boil them. Mash them with the milk. Season with salt & pepper and nutmeg. Rinse the lentils and drain. Peel the celeriac and carrots, cut them into cubes. Wash the peppers and cut into cubes. Peel and chop the onion. Fry the onion in oil. Add the carrots, celery and diced pepper to it. Stoof all a bit mee.Roer in the flour, pour the broth. Add the peas and lentils in and warm through. Season with salt & pepper. Preheat the oven to 200 ° C. Butter 4 individual ramekins. Fill them with the vegetables. Cover with a layer of potatoes and sprinkle with the grated cheddar. Put the dishes in the oven for 30 minutes until the puree gets a golden crust.

 

 

 

 

Eat them,

The Veggi Lady
Check out my other blog!

Holiday special the soups

Hey my sweetypies, this time the festive soups, but, For starters, a tip:
The secret to a good velouté is :
The egg- and cream mixture which is added to bind the veloutésoep, is called in hot cooking terms 'liaison'. You may NEVER add it to boiling soup because it solidifies the yolks and so makes the soup curdle. And believe me, you do not really want that !!!! So allways let your soup cool a bit before you mix it with the liaison. Soup thickened with a liaison can then heat up again, but beware, never bring it to the boil again.

1) EASY WITLOOFVELOUTÉ with CHESTNUTS
(for 4 pers., preparation: + - 40 min)

 

You need
- 2 tbsp. butter
- 4 heads of chicory, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, peeled
- 1 l. broth
- 1 small potato, peeled and diced
- 200 gr. cooked chestnuts
- 150 ml. fresh cream
- Salt & pepper
For the finish:
- A few leaves (flat) parsley or 2 tbsp. chopped parsley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Melt the butter in a pan and fry the chicory, onion and garlic until translucent. Pour in the broth and add the potato. Let cook 20 minutes on low heat. Mix and season with salt & pepper. Preheat the velouté back on a low heat, add the chestnuts and let them warm up. Stir the cream into the soup. Scoop them into plates and garnish with parsley. Serve well hot.         

 

 

GOOD TO KNOW:
Chestnuts are very rich in fiber and so quickly appease hunger. Ideal to get your enegie back, to refuel, and to prevent those typical winter-faintings.         

2) Cauliflower soup with BLUE CHEESE.
(4 pers., Preparation + - 25 min)

 

You need
- 1 onion, finely chopped
- 1/2 cauliflower (washed and finely chopped)
- 1 leek white (washed and finely chopped)
- 2 liters. broth
- 200 ml. cream
- 10 gr. blue cheese
- butter
- Nutmeg, salt & pepper
- Sprig of chervil or parsley for garnish (optional)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:
Fry the onion in a little butter. Add the rest of the chopped vegetables and let simmer for 5 min. Deglaze with the stock, bring to the boil. Reduce heat and let simmer under cover for about 15 minutes untill the vegetables are done. Mix the soup. Season with salt & pepper and nutmeg. Add the cream and add just before serving some diced blue cheese. Garnish with parsley or chervil.

 

TIP:
If you make the soup a day in advance, mix it well and store away in a cool place. Stir in the cream just when you reheat the soup! At the last moment top it off with the blue cheese, parsley or chervil, so just before serving.

 

 

3) SOUP JULIE.

 

You need
- 2 onions
- 1 cucumber
- 1/2 zucchini
- 4 potatoes
- 3 cloves of garlic
- 2 (elongated) sweet peppers
- 4 not too large tomatoes
- 1 1/2 l. broth
- olive oil
- cream
- Salt & pepper

 

 

Preparation:

Peel the cucumber and zucchini. Let the onion fry in olive oil. Add all the vegetables, briefly stir well and add now the broth. Let simmer for + - 30min. Mix the soup. Serve with a drizzle of cream.

 

 

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

Holidays special

THE HOLIDAYS SPECIAL

My darling sweetypies,
With the holiday season in my mind I thought it would be nice to already begin by giving recepies so you have some info for that period. Starting with the appetizers to the entrees and soups through to the ending with ......... desserts, what else ;-)
You can thus possibly buy and prepare everything in advance so you do not get totally stressed out THE day itself, because even for those who cook it should stay fun, right dear?
Also, I wanted you to know that any input from you allways very welcome is !

And, hey, it should not be complicated to be good, right? There are some things you have on hand ready to make nice and easy.

The appetisers / aperitif snacks:

1) CHEESE MUSHROOMS WITH HERBS
(for 4 pers.)

You need
- 4 beautiful large champignos
- Herb cheese of your choice
- Parsley, chopped

Preparation:
Preheat the oven to 180 ° C. Brush the mushrooms clean, quite without water as you might already know? Remove the stalks from the mushrooms. Fill the caps with herb cheese. Place in the oven for + - 10 min Sprinkle with the chopped parsley.

 

 

 

 

2) EGGPLANT and ZUCCHINI ROLLS
(for 12 bites)

You need
- 1 eggplant
- 1 zucchini
- olive oil
- 1 clove garlic, finely chopped
- 1 tbsp. chopped cashews
- Goat cheese (or other cheese of your choice)
- Cayenne
- thyme
- pepper         

Preparation:
Make a mixture of 2 tbsp. olive oil and the chopped garlic. Cut the eggplant and zuchini lengthwise into slices of + - 3 mm. Brush the slices with the olive oil and garlic mixture. Grill the slices equally, on the BBQ or under the grill. Mix 1 tbsp. shopped cashews with the goat cheese (or other) and now spice it up with the cayenne pepper, 1 tbsp. thyme and pepper. Place some of the mixture on each slice and roll the slices up. Insert the rolled slice it with a nice or funny coctailprikker.

3) SWEET POTATO from the oven
(for 6 pers.)
You need
- 2 to 3 sweet potatoes
- Oil (coconut oil, palmvetolie among others)
- sea salt
- rosemary

Preparation:
Preheat the oven to 150 ° C. Wash the sweet potatoes well and cut into wedges. Lubricate them with oil and sprinkle with sea salt and rosemary. Place them on a (slightly greased or a with parchment paper layerd) baking tray. Slide the tray in the oven, for 20 minutes at 150 ° C. Tastes good with champagne !




4) flaps with SPINACH FETA.
(16 pieces, preparation: + - 45 min and 1 h rest)

You need
For the dough:
- 300 gr. pastry flour
- 150 gr. Maere cheese
- 100ml. (semi) whole milk
- 1 protein
- 1/2 col. baking powder
- 1 kl.zout
- 75 ml. (sunflower) oil
For the filling:
- 400 gr. fresh leaf spinach
- 1 shallot
- 1 clove garlic
- 150 gr. feta
- 1 tbsp. pine nuts
- 1 tbsp. olive oil
- Nutmeg and salt

Preparation:

Mix the flour with the baking powder and salt. Add the cheese, milk and oil and knead to a smooth dough. Wrap in plastic wrap and let it rest in the refrigerator for 1 hour. Rinse the spinach leaves and blanch them briefly in salted water. Let it drain well and push the moister out the leaves as much as possible. Chop finely. Toast the pine nuts in a dry pan. Peel and chop the shallots and garlic and cook them both glassy in the olive oil. Crumble the feta. Mix the spinach. Season with salt and nutmeg now. Preaheat the oven to 180 ° C. Knead the dough a bit, roll it thinly on a floured surface and cut out 16 circles of 10 cm. diameter. Garnish each round with 1 to 2 tbsp. Of the filling. Brush the edges with egg white, fold, and press the edges together (with a fork). Place the flaps on a baking sheet with parchment paper and place in the oven for 20 to 25 min
One can, if desired, it always present with at a salad.

 

 

 

 

5) Arancini
(for 4 persons, preparation + - 45 min)

 

You need
- 50 gr. butter
- 500 gr. arboriorice
- 1.2 l. broth
- 1/2 teaspoon saffron
- 3 egg yolks
- 1 egg
- 100 gr. Parmesan Cheese
- 200 gr. mozzarella
- 150 gr. bread-crumbs
- cooking oil

– salt & pepper

 

Preparation:
Prepare a risotto: melt the butter in a pan and add the rice and broth to it. Let simmer for about 20 minutes, stirring constantly! Add the saffron, the egg yolks, a little butter and parmesan. Stir well. Season with salt & pepper. Spoon the risotto onto a large flat plate and let cool. Make your palms wet and form small slices of the risotto. Cut the mozzarella into small cubes then roll the rice around the mozzarella cubes until you get nice balls. Roll the balls in the beaten egg and breadcrumbs. Fry the arancini-balls in oil on a medium heat until golden brown.

 

 

 

 

6) TOMATOES STUFFED WITH VEGETABLES
(for 6 pers.)

You need
- 6 (not to big) tomatoes
- 1 large cucumber
- 1 avocado
- 12 olives (optional)
- olive oil
- Salt & pepper
- Some lettuce (as soil cover)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:Hollow out the tomatoes and let them drain. Slice the cucumber into thin slivers with a vegetable peeler. Cut the olives and peeled avocado into small cubes. Put them together in a bowl and make the filling smoother with some olive oil, salt & pepper. Fill the tomatoes with the mixture and serve on some lettuce leaves.

 

 

 

 

And what is a party without a drink? To make the

PERFECT festive MOJITO

(for 2 drinks)

 

You need
- 2 limes (1 hole en 1 cut in parts)
- a bunch of Mint leaves
- Cane or cane syrup
- Rum (preferably un a Cuban brand like 'Havana Club')
- Champagne, cava or rosé wine
- Auger, a stirring-spoon (od), fun straws and nice glass of course!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:
Press 1 of the limes and cut the other in 2. Then divide one of the halfs again in 2 segments. Now throw a wedge in each glass. The other do you crush with the auger. If that is somewhat crushed then put some crushed mint leaves, about 7 leaves per glas, to it. Add 1 tbsp. of cane sugar (or squeeze a hefty dash of cane syrup in it) to the crushed mint and lime mixture. Put small pieces of chopped ice (not too much!) in each glass. Pour the juice from the other half of the lemon over the gecrushte ice in both glasses. Now pour 60 ml., a glass, of rum over it. Now carefully fill the glas, almost full, with champagne, cava or rosé wine. Finish with a few mint leaves. Insert a stirring-spoon and a colourful straw. PRESTO! Enjoy but remember: do not drink and drive. Be save my sweeties!



Eat them,

The Veggi Lady
Check out my other blog!

't EETHUIZEKE part 2

Hey sweetypies,

Do you remember that I told you, a while ago, about a new snackbar : "T EETHUIZEKE" ?? Apparently the address is: Kapellestraat 75D to 2630 Aartselaar, located in the front part of the Stijn Streuvelslaan, Belgium. (It's not far from Antwerp.)
Recently they opened from 7am to 17h instead to 16h. ! Open one hour longer so, one more hour to go there yummy!

 

Here I add a picture of a pretty good veggie salad.

Some remarks (to nitpick) are:

- In place of the grated carrots, I would rather opt for a mixture of pieces of carrot and peas. But that is my preference.
- I do not understand why there nines a variety of vegetables on doing such as: pepper pieces, small pieces of cheese, cauliflower florets or the like.
But like I said, that's nitpicking, huh;-)

And this is a picture of a large roll:

 

 

 

 

 

 

 

 

 

And believe me it are BIG sandwiches, this one is 36 cm. long !!!
Myself, i can only eat one small sandwich or a medium when i'm really hungery, though i'm not a small eater, And i don't do diets, i try to eat healthy.
Although now & then you must sin big time , right sweeties? LOL!

This is the menu:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The price / performance ratio is very good we think.
I would say, what are you waiting for ??
We wish Farah in any case a mega success, you go girl!

Much love from the veggie-lady,

Check out my other blog!

FAST CAULIFLOWER-CREAM SOUP

FAST CAULIFLOWER-CREAM SOUP
(For 4 pers., + - 40 min)

You need
- 1 onion, chopped
- 1 cauliflower, cut into florets
- 1.5 l. broth
- 200 ml. cream
- chives, chopped
- Salt & pepper

Preparation:

Sauté the chopped onion in oil. Add the cauliflower florets and cook for a few minutes. Pour over the stock, bring to the boil and simmer for 20 minutes until the cauliflower is soft. Pour in the cream and mix the soup. Season with salt & pepper. Ladle the soup into bowls or soup plates and garnish with the chopped chives. You can optionally add a little more cream.

 

 

 

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

ZUCCHINISTRING SALAD WITH HIZIKI

ZUCCHINISTRING SALAD WITH HIZIKI
(preparation = + - 20 minutes, cooking time = + - 1 minute)

 

 

 

 

 

 

 

 

 

 

You need
- Hiziki (seaweed)
- 1 zucchini
- 2 tomatoes (and their juice)
- 1 spring onion
- walnuts
- walnut oil
- soy sauce
- olive oil
- lime

Preparation:

Take a handful of dried hiziki (see tip), rinse well under running water and let soak for 10 minutes in cold water. Wash the zucchini well. Peel it with a vegetable peeler with teeth so you get fine strands like spaghetti. Use only the hard outer portion of the zucchini, so stop when you're by the seeds ! Put the strings in a bowl, pour in a good splash of walnut oil and the juice of half a lime and season with salt & pepper. Set this aside. Cut the tomatoes into quarters, remove the seeds (do it over a sieve and collect the juice for the sauce). Cut the flesh into small cubes. Chop the spring onion finely and mix with the chopped tomatoes. Pour a little olive oil and set it aside also. Cook the hiziki about 15 minutes in the water in which they soaked in. Drain and mix with the zucchinistrings. Mix the tomato juice with the juice of half a lime, a good splash of olive oil and some soy sauce. Season with salt & pear. Do not use too much salt because the soy sauce is already salty! Put on each plate some zucchinistrings with hiziki, spoon some of the tomato and spring onion mixture over it and garnish with some walnuts. Serve the sauce separately

TIP: HIZIKI
This is seaweed with a nutty flavor. Like most seaweeds hiziki contains many minerals (even more iron than a steak!) And 10 times as much calcium as milk  of the same category. It also contains iodine, that many people have a shortage of. When cooking hiziki sets about five times  as its original volume so best keep this in mind. Hiziki is for sale in a biological shop or toko.

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

RICE with sauteed vegetables

RICE WITH SAUTEED VEGETABLES
(for 4 pers.)


You need
- 2 bags of long grain rice
- 2 leek stalks
- 2 carrots
- 1 onion
- 1 zucchini
- 500 gr. mushrooms
- 1 red and 1 green pepper
- 2 tbsp. olive oil
- 1 bunch of coriander
- Salt & pepper

Preparation:

Boil the rice in salted water. Meanwhile cut the ends of the leek, remove the outer leaves and cut the white of the leek into diagonal slices. Cut also the carrots into slices. Peel the onion and chop it fine. Cut the zucchini into cubes. Clean the mushrooms and chop them finely. Wash the peppers and cut into julienne. Put all vegetables in a large frying pan with (olive) oil and bake for 10 min at medium heat until they are just tender. Season with salt & pepper, add the rice and chopped coriander to. Stir everything together and serve.

 

 

 

 

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

ONION SOUP with DIABLOTINES

ONION SOUP with DIABLOTINES
(for 2 liters)

You need

- 5 onions
- 1 leek (white part only!)
- 1/2 celery branch
- Butter or oil
- Bouquet garni (= parsley, thyme and bay leaf)
- Handful fresh white breadcrumbs
- Salt & pepper

For diablotines:
- 2 slices of toast bread 1/2 inch. thickness
- butter
- Fruit pulp (from the strainer)
- Grated cheese
- Salt & pepper

Preparation:

Peel the onions and chop them coarsely. Wash the leek and celery and cut into coarse pieces. Put some butter in a pot (or heat some oil) and fry the onion and vegetables, moisten with the broth. Season with salt & pepper, Add the bouquet garni and cook on low heat until tender. Remove the bouquet garni and pour the soup through a food mill, absorbs the moisture back into the pot. Bring the collected fluid to boil and don't remember to check the seasoning. Foam and fit with a knob of butter. Cut the toast in diamonds or circles, spread butter on the parts and color it in the pan. Discard the drained vegetables mixture from the strainer in a bowl. Then add a little butter, salt & pepper to the vegetable mixture. Spread some of the vegetable puree on to the baked toast. Sprinkle the bread with the grated cheese and gratineer under the grill. Those are the diablotines. Ladle the soup into soup plates and add a few of the diablotines.
The rest of the soup you can always freeze when it has cooled.

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

Quick little vegetarian pizza snack

Quick little vegetarian pizza snack
(for 4 persons)

 

You need
- 4 shawarma sandwiches
- 1/2 red pepper
- 3 spring onion
- 125 gr. geraspe 30 + cheese
- 140 gr. tomato paste (can)
- 4 tablespoons green pesto

Preparation:

Preheat the oven to 225 ° C. Cut the kebab rolls completely open. (= How to make 8 round pizza bases of 4 shawarma sandwiches   ;-) the easy way.) Cut the peppers into small cubes and spring onions in little rings. Stir in to a bowl, the pesto and tomato together. Then spread half a tablespoon of that mixture on to each pizzahalf. Top the pizza with the 30 + cheese, diced pepper, and spring onion-rings. Bake the pizza in the middle of the oven in + - 12 to 14 minutes.

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

TURNIP-velouté WITH APPLE AND CELERY

Hey sweetypies,
First and foremost, let me just say, someone who does not eat meat does eat but fish is NOT a vegetarian but and PESCOTARIËR!!

Then some more info before we have to start the next recipe. This time about turnips!!

Turnips are the cousins ​​of radishes, a good turnip has a nice white color and a bright purple collar. It is heavy and sturdy. Please do not use a large specimens. Note that the skin is smooth. Lat definitely older turnips are spongy because they can be!
How do you keep them?
These vegetables keep your best in a dark, cool room or in the Grent drawer of the refrigerator, between 10 and 12 ° C. They can be up to 1-2 weeks of storage because gradually the turnip indeed softer, hollow and fibrous. The leaves (the praise so) are much more vulnerable and keep at most 4 to 5 days.
How can you prepare?
Peel or brstel them clean in clear water. You can eat them raw rapped in a salad. A good combination with eg carrot and celeriac. You can also steaming, baking, frying or cooking. Traditionally caramelized turnips in butter, as an accompaniment to meats such as in a stew. Ie they absorb the fat.
You can also make a delicious puree (eg third rape, third potato and third green cabbage).

Also mega-nice in combination with carrots, leeks and beans in eg a vegetable stew and that sounds to me, in any case, much better in the ears ;-)
They are also delicious filled with risotto and mushrooms. Try them once in a sweet version, in a pie or simmered to puree with sugar and cinnamon.
And finally don't throw away the green foliage ! You can handle it like spinach or use as a base for savory soups.
Experiment on, dears!

And now, my dear, as promised:
THE RECIPES!!



Here is the first one :

TURNIP-velouté WITH APPLE AND CELERY
(for 6 pers., preparation: + - 40 min)

 

 

 

 

 

 

 

 

You need
- 20 gr. butter
- 6 turnips
- 3 potatoes
- 1 stalk celery white
- 1/2 green apple
- 200 ml. fresh cream
- 2 tbsp. honey
- Lemon-thyme
- 1 tsp. curry powder
- White pepper & salt

Preparation:

Wash the vegetables and half apple, clean them and cut them into cubes. Cook them in the melted butter. Cover with water and bring to the boil. Put a lid on the pot, reduce heat and let simmer for 20 minutes. As the vegetables are tender add the cream and honey. Season with white pepper and salt. Mix until the mixture is smooth. Finish the velouté with a sprig of lemon-thyme and curry powder.


For a delicious meal-soup spoon the velouté in soup plates. Put in them a slice of goat cheese and set briefly in the oven. MJAMMIE!

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

CHICORY-cupels filled WITH BLUE CHEESE

Wanna have a tiny snack-idea ?

CHICORY-cupels filled WITH BLUE CHEESE

(for 4 persons)

 

 

You need
36 beautiful endive leaves
225 gr. (light) cream cheese
125 gr. roquefort (for example)
2 tablespoons chopped parsley
2 tablespoons hazelnuts
salt & pepper

Preparation:

Crumble the Roquefort cheese in a bowl. Chop the hazelnuts, not too fine, and put them also in the bowl with the roquefort. Stir now the cream cheese and parsley together with the roquefort and the hazelnuts . Season with salt & pepper. Put the filled chicory-cupels in the refrigerator until you are ready to serve.

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

CHEESE-leftovers SOUP,

CHEESE-leftovers SOUP,

 

You need
- 1 onion, peeled and finely chopped
- Clove garlic, peeled and chopped
- 1 peeled zucchini, chopped
- Few carrots, peeled and chopped
- Few potatoes (possibly already cooked, leftovers)
- Vegetable broth
- Various scraps of cheese
- parsley, finely chopped
- Salt & pepper
- Possibly some water, milk or cream to ad lather. 

Preparation:

Sauté the onion in a little oil with the garlic. Add to this the zucchini and carrot pieces. Toss the potatoes. Deglaze with the broth. Let boil. Add the leftover cheese and mix the soup. Season to taste. Now add some water, milk or cream, if necessary (as desired). Sprinkle with the chopped parsley.




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

PARSNIP - CURRY SOUP

This one is with a picture of parsnips, for a sweet acquaintance of mine,

PARSNIP - CURRY SOUP
(for 4 pers.)

You need
- 150 gr. mix soup vegetables (to  your taste, may be packaged = time saving!)
- 250 gr. parsnip
- 1 green chilli
- 2 cloves garlic
- 125 gr. Greek yogurt
- 1.5 tbsp. and 1/2 tsp. butter
- 1 l. broth
- 1 tbsp. curry powder
- Salt & pepper

Preparation:

Peel the parsnips and cut into cubes. Peel the garlic and chop it finely. Melt 1.5 tbsps butter in a large saucepan and cook the soup vegetables and finely chopped garlic for 5 minutes over low heat. Add the parsnip pieces, and pour now the broth over it. Let cook for 25 minutes, In meantime remove the seeds from the pepper and cut the pepper into rings. Melt 1/2 tsp. butter in a pan and fry the pepper rings for +- 3 min, Mix the Greek yogurt with the curry powder and season with salt & pepper. Now blend the soup smooth and season if necessary. Divide the soup into 4 soup plates and spoon 1 tbsp. yoghurt-curry mix over the soup. Sprinkle it with pepper rings.

 

 

 

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

QUICK SWEET POTATO SOUP.

QUICK SWEET POTATO SOUP.

(for 4 persons)

 

You need
- 1 leek, sliced
- 700 gr. sweet potatoes, diced in cubes
- 1.5 liters broth
- 100 ml. Cream

- oil

Preparation:
Stew the leek ​​glassy in the oil. Add 700 gr. sweet potatoes into cubes. Pour 1.5 liters of broth and bring to a boil. Allow 15 minutes to cook until the potato is soft. Mix the soup. Stir in 100 ml. cream. Season with salt & pepper.

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