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 !
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:
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
- 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.
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)
(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
- 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.
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.
One can, if desired, it always present with at a salad.
5) Arancini
(for 4 persons, preparation + - 45 min)
(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
- 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.
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.)
(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)
- 6 (not to big) tomatoes
- 1 large cucumber
- 1 avocado
- 12 olives (optional)
- olive oil
- Salt & pepper
- Some lettuce (as soil cover)
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!
- 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 LadyPress 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,
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