CELERIACSOUP with APPLE and CURRY.

CELERIACSOUP with APPLE and CURRY.
(for 4 pers.)

 

 

My dear Sweetypies,
First and foremost I want to wish you all a fabulous 2013!!
As recipe I wanna give you something that will not take too much of your time and is not too heavy, because most of you have already eaten well and lots (!) these past few days.

 

 

You need:
- 1 onion
- 1 hearty leek
- butter
- 2 apples (eg: boskoop, slightly acidic), chopped,

- hold some apple-slices for garnish,
- 1/2 celeriac
- 6 tsp. mild curry powder
- 2 liters. warm broth

– parsley
– a bit of water
– salt & pepper

 

 

 

 

Preparation:

Cut the onion and the leek finely and stew them for 4 minutes in a little butter. Add the curry powder. Stir well and add the chopped apples and a little water. Let simmer for a few minutes, then add the chopped celery to. Deglaze with the broth and let cook 10 min. Mix the soup and season with salt & pepper. Garnish with apple slices and parsley.

Eat them,

The Veggi Lady
Check out my other blog!

ONION SOUP with EMMENTAL CHEESE

ONION SOUP with EMMENTAL CHEESE.
(for 4 pers., preparation: + - 40 min)

 

You need:
- 600 gr. onions
- 2 cloves garlic
- 800 ml. broth
- 150 ml. white wine
- 4 sprigs thyme
- 1 bay leaf
- 100 gr. Emmental cheese, sliced
- 1 baguette
- 2 coffe spoons Cumin
- some oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Peel the onions and cut them into rings. Peel and chop the garlic. Fry them both glassy in oil. Deglaze with the wine and let boil. Pour in the broth. Add thyme and bay leaf and bring again to the boil. Let simmer for 20 min. Cut the baguette into pieces and top them with the cheese slices, sprinkle with cumin and slide them under the grill. Bring the soup to taste with salt and pepper and serve with the cheesebaguette pieces.
 

Eat them,

The Veggi Lady
Check out my other blog!

CHAMPAGNE SABAYON with BAKED FRUIT.

CHAMPAGNE SABAYON with BAKED FRUIT.
(for 4 pers,)


You need:
- 2 egg yolks
- 40 gr. sugar
- 1 dl. champagne
- 1 dl. cream, whipped till its thick like yogurt
- + - 1 kg. fresh fruit of your choice
- 1 tbsp. sugar

 

 

 

Preparation:

Mix the egg yolks with the 40 g. sugar and champagne in a bowl and whisk it in bain-marie method to a firm sabayon. Beat the sabayon until it is cold and then fold in the cream. Cut the fruit into small pieces and divide it among 4 plates. Sprinkle the tbsp. sugar over the fruit and spoon the sabayon on. Put the plates under the grill and gratineer until the sabayon begins to color.

 

Eat them,

The Veggi Lady
Check out my other blog!

TAJINE with TURNIPS and DATES.

TAJINE with TURNIPS and DATES.
(for 4 pers., preparation: + - 1h.)
[And you don't really need a tagine-pot, for this recipe !!!]



You need:
- 2 bunches small turnips (or 1 bunch big ones)
- 4 cloves of garlic
- 1 bunch fresh coriander
- 40 ml. olive oil
- 2 tbsp. cumin
- 2 cinnamon sticks
- 16 dates
- Salt & pepper

 

Preparation:

Peel the turnips. Peel the garlic and chop it finely. Pick the leaves of the coriander. Heat the oil in a frying pan. Add the garlic and add the turnips. Sprinkle with cumin seeds and add the, broken into small pieces, cinnamon sticks. Season with salt & pepper. Cover and let simmer for 25 min. Add the dates and half of the coriander. Let simmer for another 15 minutes on low heat. Mix well and season, if neccesary, to taste. Garnish with the remaining coriander and serve.

Eat them,

The Veggi Lady
Check out my other blog!

Superfast FRESH FIGS STUFFED with GOAT CHEESE and (RED) BEETS SPROUTS.

Superfast FRESH FIGS STUFFED with GOAT CHEESE and (RED) BEETS SPROUTS.
(for 4 pers., preparation + - 10 min. To serve cool.)

 

 

You need:
- 12 beautiful fresh figs
- 200 gr. fresh goat cheese
- 2 tbsp. olive oil
- 50 gr. beet sprouts
- Salt & pepper

 

 

 

 

 

 

Preparation:

Wash the figs, gently dry them off and cut them in half (behead them so tot speak,). Now put them aside. Put the goat cheese in a bowl and mash it with a fork. Add the olive oil, season with salt & pepper and mix well until you get a homogeneous paste. Wash and dry the beet sprouts. Spread the cheese on the bottom half of the figs and sprinkle it with the well dryed seeds. Put the caps back on top. Ready.

INFO:
The question is: actually, with what can you make sprouts ?
A good tip: just combine them with their veggies.
Steamed red beet with beetroot sprouts, leek quiche with lettuce and leek sprouts, tabbouleh with chickpeassprouts or lentil sprouts. And do experiment away, sweetypies. TRY !!

And if furst you don't succeseed, try and try again,

 

 

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

STUFFED ONIONS with RED LENTILS.

STUFFED ONIONS with RED LENTILS.
(for 4 pers., preparation: + - 45 min)


 
You need
- 4 large onions
- 150 gr. red lentils
- 2 sprigs thyme, leaves picked
- 1 clove garlic
- Oil (eg sunflower oil)
- Salt & pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Peel the onions and cook them for 15 min. in slightly salted water. Drain well. Cut off the hat of the onions and get, gently (!), the insides out of the onions and chop that finely. Rinse the lentils, boil them for 10 minutes in lightly salted water and let them drain well. Peel and chop the garlic. Mix for the filling: the lentils, the chopped interior of the onions, thyme, salt & pepper. Stuff now the hollowed out onions with that filling and put then the caps back on. Arrange the stuffed onions in a greased baking dish and drizzle with oil. Slide for 20 to 25 minutes in the oven. Serve eg, with mashed potatoes.
INFO;
Red lentils are standard pod-legumes with a very mild taste. They have no hard shell what makes them very easy to digest. Because red lentils cook very quickly, they are perfect for preparing soups or as a filling.

 

For those who celebrate Christmas: The very best wishes for a wonderful Christmas !

And peace on earth for everyone !!!!

 

Eat them,

The Veggi Lady
Check out my other blog!

WHERE THE HELL DO I PUT ALL THAT CUTLERY or THE TABLE ETIQUETTE.

WHERE THE HELL DO I PUT ALL THAT CUTLERY or THE TABLE ETIQUETTE.

Hey sweetypies, want to give a big fancy dinner for the first time and you want it to be a bit formal and elegant, than hereby some tips  for the table etiqette, cause where do I put al that cutlery on the table ??
Place the cutlery down in the order of use, and work from the outside toward the board. The cutlery for the main course is therefore closest to the board. The cutlery for intermediate and appetizers lies alongside of that of the main course and are slightly smaller (but hey, do not go buying it specially if you gonna use it only occasionally !! Just use what you've got.)
The forks are located to the right of the board, the blades right. With the cutting edge directed toward board.
Soup spoons you lay also on the right, with the convex side of the table.
The dessert cutlery you place above the board. The dessert spoon pointing left. There are also different cutlery needed if a dessert needs a fork and knife : dessert fork facing to the right, the dessertmes points to the left, place both under the dessert spoon.
For bread and salads best use small plates that you put left above the dinner plate. On that plate you put a butter knife (small knife) with the cutting edge pointed to the right.
Place all the needed glasses above the plates. Far right the glass that will be used first and leftmost you place the water glass. And, sweetypies, don't worry to much but just enjoy it. 
Take a peek at the photo.

 

Bewerkingen ongedaan maken

 

 

 

 

 

GOOD LUCK !!

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

NAAN with LINZ SOUP.

NAAN with LINZ SOUP.
(for 4 pers., preparation: + - 20 minutes for the soup, + - 1/2h. fore the naan)


You need:
For the naan:
- 100 ml. buttermilk
- 1 tbsp. dry yeast
- 2 tsp. cane sugar
- 220 gr. wheat flour
- 1 tsp. baking powder
- 2 tbsp. vegetable oil
- 125 ml. yogurt
- Pinch of salt
- 2 tbsp. sesame
- 4 tbsp. chopped koriander
For the soup:
- 230 gr. red lentils, rinsed
- 1 red onion
- 1 carrot
- 1 stalk celery
- 1 potato
- 1 to 2 cm. fresh ginger
- 1 clove garlic
- 1 tbsp. curry powder
- 1/2 tbsp. cumin
- 1 l. vegetable broth
- 4 tbsp. chopped fresh mint and coriander
- salt
- Cayenne
- 1 tbsp. ghee (Indian clarified butter)

Preparation:
 Warm the buttermilk in a pan until lukewarm. Mix the milk, yeast and sugar in a bowl and leave in a warm place for 5 min rest until there is a layer of foam on it. Meanwhile sift the flour in a large bowl and add salt and baking powder. Then add the oil, yogurt, yeast mixture and sesame seeds and mix to a dough. Knead vigorously, form a ball and leave it covered to rise in a warm place, for 15 min. Knead the dough again and divide it into 8 pieces. Shape each piece into a ball and roll the balls on a floured surface into oval shapes of a half inch. thick. Place the naan on a greased baking tray, brush with oil and fresh coriander and bake in the middle of a preheated oven (140 ° C.) in +- 8 minutes until golden. Prepare the lentil soup. Sauté the onion, garlic and ginger over low heat in the ghee. Add, after 2 min, the carrot, celery and potato. Stove for 7-8 minutes, then add 200 gr. lentils, curry and cumin powder. Let it simmer for another 2 minutes, stirring and then extinguish with the broth. Let simmer covered for 15 minutes. Meanwhile, cook the remaining lentils until al dente. Mix the soup finely and then add as last part the remaining lentils. Season, to taste, with salt, cayenne pepper and fresh herbs. Serve with the naan.
INFO:
In this recipe i used buttermilk, which contains almost as much calcium as regular milk but hardly fat. Buttermilk is also a natural source of protein and vit. B12.
In many kitchens lentils are not longer used and that's a pity, cause they fit perfectly into a healthy diet. They contain complex carbohydrates and are very rich in fiber (up to 4 times as much as wholegrain rice even!). They are also rich in vegetable proteins and minerals.



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

Sweets for my sweetypies

APPLE FRITTERS with BEER.
(for 4 pers., preparation: + - 1/2h)


You need
- 150 gr. self-raising flour
- 2 tbsp. cornstarch
- 1 pinch of salt
- 2 eggs
- 220 ml. lager
- Corn oil for frying
- 3 firm apples (eg: Elstar, Jonagold)
- 2 tbsp. sugar
- 1 tsp. cinnamon
- Icing sugar for dusting









 

Preparation:

Put the flour, cornstarch and salt in a bowl and mix with the egg and beer until smooth. Heat the oil in a large pot (preferably a deep fryer) to 175 ° C. Peel the apples in their entirety and remove the core. Cut the apples into thin slices of + - 1/2 inch. thickness. Sprinkle with sugar and cinnamon. Pull the apple slices one by one trough the batter and dip them then, in small quantities, in the hot cooking oil. Fry for + - 4 min. Let the fritters drain on kitchen paper. Arrange them on a dish and sprinkle with the icing sugar. Serve immediately.

 

 

 

 

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

 

Tasty VEGGIE-STEW.

Tasty VEGGIE-STEW.
(for 4 pers.)

 

 

You need
- 400 gr. quornblokjes
- 1 onion
- 1 clove garlic
- olive oil
- 2 tbsp. curry powder
- 2 dl. broth
- 2 dl. coconut milk
- 1 carrot
- 1 yellow and 1 red pepper
- 1 Granny Smith apple
- basil
- salt (optional)

– bit of fresh ginger

 

 

 

 

 

 

 

 

 

 

Preparation:

Peel the onion and garlic and chop both finely. Sauté the garlic, onion and ginger in some olive oil. Sprinkle the curry powder over it and extinguish with the broth and coconut milk. Meanwhile, peel the carrot. Wash the peppers and remove the seeds. Cut the carrots and peppers into thin strips. Add the vegetables and quorn with the rest, put the lid on the pot and let simmer for + - 5 min, until the vegetables are tender crisp. Peel the apples, remove the core and cut the flesh into cubes. Add the apple cubes, but only at the end, along with some basil. Season with salt if necessary.

 

SOME INFO:
The bright colors of carrots and peppers indicates the presence of many antioxidants.
Quorn is rich in protein and has a fat content of only 13%. It is ideal to build muscle and lose fat.
Onion and garlic have a strong cleansing effect on the skin.

Eat them,

The Veggi Lady
Check out my other blog!

Divine VEGGIE MOUSSAKA.

Divine VEGGIE MOUSSAKA.
(for 4 pers., preparation: + - 1:10.)

 

 

You need
- 4 eggplants
- 500 gr. waxy potatoes
- 1 onion, chopped
- 1 clove garlic, pressed
- Minced meat for vegetarians
- Large can peeled tomatoes, cut in cubes
- 1 bouilloncube
- mozzarella
- Fresh tomato(es)
- Mint leaves
- 1 tbsp. dried oregano
- 1 tsp. Cinnamon powder
- olive oil
- Salt & pepper
- 1 large or 4 small ramekins

- A kitchen brush

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Cut the eggplant into (round) slices of + - 1,5 cm. thickness. Brush lightly olive oil on both sides (use the kitchen brush !), grill on both sides in a grill pan. Drain on kitchen paper. Meanwhile, cook the potatoes in (salted) water until al dente. Cut the potatoes, like the eggplant, into slices + - 1,5 cm. thick. Fry the chopped onion and the pressed garlic in olive oil and add the veggie-minced meat. Sauté briefly and add the canned tomatoes. Bring good to taste with salt & pepper, oregano, cinnamon powder and the bouilloncube (vegetable). Reduce to a thick sauce. Make layers in the large baking dish (or 4 small): alternately: eggplant slices, potato slices and sauce. Finish of with a layer of mozzarella slices. Pre-heat the oven at 180°C, then cast the ramekin (or ramekins) in the oven for +- 30 min. Garnish with some fresh diced tomatoes and a few mint leaves.

 

 

Eat them,

The Veggi Lady
Check out my other blog!

BRIOCHES of EARTH-PEAR

An appetizer:

BRIOCHES of EARTH-PEAR (Artichoke, pear of nature).
(for 8 snacks)



You need
- 2 eggs
- 2 artichokes
- 1/2 green onion
- 1 tbsp. cream
- 1 tbsp. grated goat or sheep cheese
- Ramekins (molds) of 6 cm. section











 































Preparation:
Boil the earth-pears in the skin for + - 15 minutes until tender. Drain and let cool slightly. Remove the skin and cut the earth-pears into small pieces. Cut the spring onions in length and cut the white part into thin slices. Beat the eggs together with the cream. Add the spring onions and cheese and mix well. Pour the mixture into greased ramekins. (Cover and put them in the refrigerator till you want to make them for your guests.) Preheat the oven to 200 ° C. Put the ramekins in the middle of the oven and bake the earth-pear brioches for 30 min
TIP:
These snacks are delicious hot or at room temperature. Do you want to serve them warm ? Prepare everything till just after you filled the molds, then you cover them up and put them in the refrigerator. Bake the brioches than just before you expect your guests.




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

PRETTY QUICK VEGETABLES GRATIN.

PRETTY QUICK VEGETABLES GRATIN.
(for 4 pers.)

 

 

You need
- 1 red and 1 yellow paprika
- 1 zucchini
- 1 eggplant
- 2 tomatoes
- 150 gr. mushrooms
- 150 gr. grated cheese
- 100 cl. cream
- 1 tbsp. chopped oregano
- 1 tsp. paprikapowder
- 1/2 tsp. curry powder
- 4 tbsp. olive oil
- Salt & pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 175 ° C. Clean the vegetables and cut them into pieces. Mix the cheese with the cream, olive oil, oregano, paprikapowder, curry powder and salt & pepper. Spoon the vegetables in that mixture. Put everything in a baking dish and place in the oven for 25 min. Is't that a quick fixed meal my sweetypies ?

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

Let's go nuts

Hi my dear sweetypies,
Since the winter season is in full swing and there are many notes to find and obtain, I thought, maybe it is a good idea to give you a few recepies with nuts. Enjoy it and go nuts !


First of all some info :
WHAT'S IN THE NUTS??
The nutritional value of nuts varies by species. You get so many kinds possible in the house. Some of the species are:

WALNUTS:
A popular nut of us, Europe, contain the most oil. They contain i.a. much alpha linolenic acid, an essential fatty acid ,that the body is not able to make itself.

HAZELNUTS:
One of the most nutritious  allround nuts, know to mice and squirrels too  ;-)
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 apricot. They come from Asia and the Middle East. Their advantages are: they contain a lot of iron, magnesium and calcium.

BRAZIL NUTS or BRAZIELNOTEN:
This large, creamy triangular nuts grow in Latin America. They contain i.a. much selenium - an important antioxidant, magnesium and phosphorus. Two nuts per day are sufficient.





MUSHROOM-NUTS TERRINE.
(For 8 pers., Preparation: + - 1:30.)

You need
- 5 slices multigrain bread (without crust)
- 500 gr. mixed wild mushrooms
- 6 sjalots, finely chopped
- 3 garlic cloves, finely chopped
- 3 sprigs thyme leaves
- 20 g. dried porcini mushrooms
- 1 tsp. cumin seeds
- 1 tsp. chili flakes
- Dash of marsala
- 150 gr. chestnuts and some extra
- 200 gr. hazelnuts and some extra
- olive oil
- Truffle oil
- Some sage leaves
- salt

 

 

 

Preparation:

Preheat the oven to 180 ° C. Grease in a cake tin, of 1 l., with butter. Soak the porcini mushrooms in lukewarm water. Clean the mushrooms and chop them finely. Peel and chop the shallots and garlic. Fruit the shallots and galic translucent in 1 tbsp. olive oil. Add thyme, cumin and chili flakes. Let simmer for 10 min. Then turn up the heat and fry the mushrooms in there (possibly with some extra fat.) until they are done. Deglaze with a splash of marsala and let evaporate. Crumble the bread. Add half of the mushrooms to. Put also the, squeezed out, porcini mushrooms in there, along with 1 tbsp. of the soaking liquid. Blend to a puree. Chop the chestnuts and hazelnuts coarsely. Mix half of it into the puree. Season with salt and truffle oil. Add remaining mushrooms and mix briefly, there must be still pieces in it. Stir in the remaining chestnuts and nuts. Do the mixture in a greased cake pan and put it in the oven for one hour. Regularly check that the crust gets not too brown, cover if necessary with aluminum foil. Serve, warm or cold, in slices. Finish with some extra nuts and sage leaves. Delicious with rocketsalad and roasted pumpkin

 

 

 

VEGETABLE LASAGNE with WALNUTS.
(for 4 pers., preparation: + - 1h.)

 

You need

- 8 lasagna sheets
- 500 gr. pumpkin cubes
- 1 onion
- 1 carrot
- 1 yellow pepper
- 100 ml. white wine
- 100 ml. cream
- 100 gr. Gorgonzola (cheese)
- 100 gr. walnuts, chopped
- 50 gr. breadcrumbs
- 1 tbsp. rosemary
- 1 tbsp. leaf parsley, chopped
- butter
- Salt & pepper

- deep baking dish

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Clean all vegetables and cut into cubes. Peel and chop the onion. Fruit him along with the diced vegetables in butter. Deglaze with the wine and stir until the alcohol is evaporate. Put the cream, rosemary and parsley to the vegetables and let it boil. Season with salt & pepper and nutmeg. Butter a deep baking dish. Spoon some of the vegetable mixture in there. Cover with a lasagne sheet. Sprinkle the crumbled gorgonzola and chopped walnuts over. Repeat the layers until all ingredients are used up. Finish with cheese and nuts. Sprinkle with breadcrumbs and slide now in the oven for 35 to 40 min,

 

 

 

TAGLIATELLE WITH BROCCOLI AND WALNUT SAUCE.
(for 2 pers.)

 

You need
- 1/2 broccoli, cut into florets
- 1 chilli, deseeded and finely chopped
- 100 gr. toasted and coarsely chopped walnuts
- 150 gr. mushrooms
- 250 gr. tagliatelle
- 5 tbsp. mascarpone
- 2 cloves garlic, peeled and chopped
- Grated zest and juice of 1/2 lemon
- 1 handful of grated pecorino or parmesan
- 1 dash olive oil
- Salt & pepper
- Cooking liquid from the pasta

 

 

 

 

 

 

 

 

Preparation:

Bring two pots of salted water to the boil. Put the broccoli in one pot and in the other the tagliatelle. Cook until both are just tender. Keep the stock from the tagliatelle separately, that you will need later for the sauce. So do NOT pour it away! Sauté the garlic and the chilli glaze in a little olive oil. Add the mushrooms and cook them. Then add the mascarpone and cook hot without everything starts to boil. Season with the zest of the lemon and the lemon juice and season with salt & pepper. Now add the liquid to your sauce  so you become a creamy consistency. Stir in the walnuts. Spoon the sauce and then the broccoli in the pasta. Finish with the grated cheese.

 

 

 

 

Eat them,

The Veggi Lady
Check out my other blog!

 

HOMEMADE FIGS ROLLS for a cheese board

HOMEMADE FIGS ROLLS for a cheese board
(for 6 pers., preparation: + - 1h.)




You need
- 250 gr. pastry flour
- 75 gr. sugar
- 2 teaspoons baking powder
- salt
- 90 gr. cold butter, cut into flakes
- 2 egg yolks
- 125 ml. buttermilk
- 1 egg
- 100 gr. dried figs
- 50 gr. walnuts
- 6 unglazed flowerpots vna 8 cm. diameter and + - 7 c. height (or 6 ramequins)
- Assortment of cheeses to choose

Preparation:
Line the flower pots on the inside with baking paper. Mix the flour, sugar, baking powder and a pinch of salt. Mix in the butter until you have a grainy mixture. Then add the egg yolks and buttermilk. Chop the figs and walnuts coarsely. Put them and knead well until the dough forms a ball. Divide the dough into six portions and shape into balls. Put them in the flower pots and cover with plastic wrap. Now let 20 to 30 min rest. Preheat the oven to 200 ° C. Let the buns bake for 20 to 25 minutes. Allow to cool. Serve with the assortment of cheeses. It is also a very original gift, such a homemade little bread in a flowerpot !!!!

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