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
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