Cake with CHEESE and DRIED TOMATOES.

Cake with CHEESE and DRIED TOMATOES.
(for 4 pers., preparation: + - 1h.)


You need:
- 1 egg
- 115 gr. flower
- 1/2 tbsp baking powder
- 120 ml. milk
- 120 ml. white wine (best Savoyard)
- 120 gr. Cheese (leftovers but preferably raclette cheese), grated or cut into small cubes
- 15 dried tomatoes in oil, cut into pieces
- butter (for the cake tin)
- Salt & pepper
- Cake tin, buttered and covered with baking paper
- salad en other veggies, to your taste

Preparation:

Preheat the oven to 180 ° C. Break the egg into a bowl. Add the flour, baking powder and salt & pepper. Pour in the milk and white wine. Add the (Raclette) cheese and dried tomatoes (without the oil). Take the buttered cake tin (which is also coated with baking paper) and pour in the dough. Bake + - 40 min at 180 ° C. Remove from the mold and serve with a nice mixed salad.

Eat them,

The Veggi Lady
Check out my other blog!

TOFU-balls with VEGETABLE RICE.

TOFU-balls with VEGETABLE RICE.
(for 4 pers., preparation: + - 50 min)


You need:
For the balls:
- 400 gr. tofu
- 4 spring onions
- Fresh coriander (1/2 of a bunch)
- 4 tbsp. panko (see info)
- 4 tbsp. shelled pistachios
- 2 tbsp. sesame oil
- 2 tbsp. soy sauce
- 2 tbsp. rice oil
- Salt & pepper
For the vegetable rice:
- 3 leeks
- 1/2 green cabbage
- 2 spring onions
- 1 red pepper
- The other half of the bunch fresh coriander
- 2 shallots
- 2 cloves garlic
- 250 gr. (Thai) rice
- 2 tbsp. dry sherry
- 3 tbsp. soy sauce
- 2 tbsp. rice oil
- Salt & pepper
- wok or pan

Pre-Preparation:
Cut the 4 spring onions and pistachios fine. Chop the coriander, but keep some leaves aside for the finishing. Crumble the tofu in a bowl and add all other ingredients, outside the rice oil. Mix it into a paste and roll small balls of it. Place the rolled balls on a plate and set aside. Cut the leeks and green cabbage into fine strips. Chop the 2 spring onions (reserving a little for garnish), the shallots and the garlic. Remove the seeds from the pepper and cut it finely.
Preparation:
Cook the rice in lightly salted water until tender (cooking time: see packaging). Drain. Heat 2 tbsp. rice oil in a wok or pan. Add the shallot, garlic and chilli and fry + - 2 minutes, then add the leeks, cabbage, sherry and 3 tbsp. soy sauce and cook for 8 to 10 minutes, on medium heat. Heat 2 tbsp. rice oil in a pan and fry the tofuballs until golden. Mix the rice with the vegetables and season to taste with salt & pepper. Sprinkle the rice with the remaining spring onions and fresh coriander leaves. Serve with the tofu balls.
TIP:
Panko is a type of breadcrumbs that is used in Japanese cuisine to give baked or fried food a crispy crust. Panko is available in different varieties and is made of baked or steamed bread based on wheat flour, glucose, yeast and vegetable fats and gives a crisper and airier texture than usual with breadcrumbs used in Western cuisine. Outside Japan, the use of panko gets increasingly popular in both Asian and non-Asian dishes. Panko is available in Japanese stores and shops everywhere. Panko is produced worldwide, especially in Asian countries like Japan, Taiwan, Thailand and Vietnam.

Eat them, 
The Veggi Lady

Check out my other blog!

Marinated HALOUMI.

Marinated HALOUMI.
(for 4 pers., preparation: + - 20 min)


You need:
- 1 packet haloumi
- 200 gr. cherry tomatoes
- 200 gr. rocket lettuce
- 6 tbsp. olive oil
- 1 dried chilli
- 1 tbsp. liquid honey
- 4 branches lemon thyme
- 4 tsp. lemon zest
- 1 tsp. peppercorns
- Salt & pepper
- A little olive oil

Preparation: 

Make the marinade, in time, by getting the thyme leaves from the twigs, crumble the chilli and mix with the olive oil, honey, peppercorns and lemon zest. Remove the haloumi from the package and rinse. Pat dry. Cut into slices of 0.5 cm. and place for 30 min. in the marinade. Remove the haloumi from the marinade and grill it on both sides until golden brown. Cut the tomatoes in half and fry in a little olive oil and season with salt & pepper. Serve the haloumi with tomatoes and rocket lettuce and pour a few drops of the marinade over it. Tastes good with rice or couscous.

TIP:

In an earlier recipe (October 5, 2012) I allready told you something about haloumi . I also want to mention that the Cypriot hard cheese is made ​​from sheep's milk.

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

Stew with CHICKPEAS, EGGPLANT and PEPPERS.

Stew with CHICKPEAS, EGGPLANT and PEPPERS.
(for 4 pers., preparation: + - 20 min)

You need:
- 2 red peppers, diced
- 2 eggplants, cubed
- 125 gr. feta cheese, crumbled
- A can (or fresh) peeled tomatoes, diced
- A can (or fresh) chickpeas, drained
- olive oil
- 2 tbsp. ras-el-hanout (Oriental herb mixture)
- Few sprigs of fresh coriander
- Salt & pepper

- wok

Preparation:
Sauté the diced pepper briefly, in olive oil, in the hot wok. Scoop it afterwards in a bowl. Then stir fry the eggplant cubes in olive oil until lightly browned. Throw the peppers back in the wok, with the eggplant. Add the tomatoes, chickpeas, ras-el-hanout and season with salt & pepper. Let simmer for + - 10 min. Serve it with the feta and coriander. Provide perhaps some Moroccan bread or something else of your choise.

Eat them, 
The Veggi Lady

Check out my other blog!

finger-licking flaming hot popcorn

'All American' popcorn but in a spicy jacket, 
finger-licking good  !!!!!



Flaming hot POPCORN.
(for 4 pers., preparation: + - 15 min)


You need:
- 40 gr. Old Amsterdam cheese (or other cheese), grounded fine
- 125 gr. corn grains (for the popcorn of course)
- 4 tbsp. melted butter
- 1 kl. chili powder
- Corn oil
- Garlic powder
- salt
- pan with cover (popcorn pot)

Preparation: 
Heat a bottom of corn oil in a pan or pot. When the oil is good hot, do you have the popcorn grains in, until the entire bottom is covered. Reduce the heat. Put the lid on the pan (or pot) and wait until you hear the first grains 'POP'. If there are just a few seconds between the pops, your popcorn is ready. Remove from heat. Now mix the chili powder and garlic into the melted butter and drizzle over the popcorn. Stir well. Sprinkle the grounded cheese and again, stir well. Sprinkle, if needed, to taste, some salt over it.

Eat them,

The Veggi Lady
Check out my other blog!

VEGETABLE-tagine.

Today we're going for a spicy veggie recipe,


VEGETABLE-tagine.
(for 4 pers.)


You need:
- 1 zucchini
- 2 carrots
- 2 stalks green celery
- 1 leek
- 2 shallots
- 4 turnips
- olive oil
- coriander, shredded
- 2 tbsp. ras el hanout
- 0.5 l. broth
- Coarse sea salt (preferably)

- A tagine (or regular pot if you do not have a tagine)

Preparation: 

Cut the vegetables into bite-sized pieces. Heat some olive oil in the tagine (or casserole) and stir in the ras el hanout. Deglaze with the broth and add the vegetables. Let a + - 15 min gently cook with a sealed lid. Garnish with shredded coriander and sea salt.

INFO:

The veggie cuisine is as diverse as any other. Choose for example a vegetable tagine, a Moroccan stew that smells of freshness. Spiced with ras el hanout, that means literally: "the best on the market", it's a refined blend of twenty seasonings, including allspice, cardamom, cloves, cinnamon, blueberry and mint. You'll find it at the exotic products in your supermarket. A tagine (or regular pot) is served with couscous or bread, but is also delicious with potatoes or rice.

Eat them,

The Veggi Lady
Check out my other blog!

YOUR BEST FRIEND (without companionship, so to say) WHILE WATCHING MOVIE(S) ! ;-)

Hi Sweetypies,

Do you already know the term: VEGETARISTA ?
This word is a contraction of the words 'vegetarian' and 'fashionista'. So it's a hip and convinced veggie, with a passion for fashion.
Well, I'm a weirdy vegetarista, LOL !!!!



SWEET POPCORN with WHITE CHOCOLATE.

(for 8 per., preparation: +- 20 min)

You need:
- A pack of pocorn + - 250 gr. (Or homemade)
- 200 gr. white chocolate, chopped into small pieces
- Colored sugar spheres, or other small goodies

- 1 dl. cream

Preparation:
Bring 1 dl. cream to the boil and remove then from the heat. Add the chopped white chocolate and stir until it's all melted. Open your pack of popcorn (or take your homemade) and pull the popcorn through the melted chocolate, in portions. Spoon onto a large baking sheet. Sprinkle with colored sugar spheres (or other). Allow to harden. ENJOY IT, my sugarsweet sweetypies!

Eat them,

The Veggi Lady
Check out my other blog!

CANNELLONI with SPINACH and MUSHROOMS

CANNELLONI with SPINACH and MUSHROOMS
(for 4 pers., preparation: +- 1:20)


You need:
For the sauce:
- 400 gr. tomatoes (canned allowed)
- 2 cloves garlic, finely chopped
- 2 onions, finely chopped
- 2 dl. tomato passata
- 2 tbsp. olive oil
- 1 tbsp. soy sauce
- 1 tsp. broth
- 1 tbsp. oregano
- Salt & pepper, to your one taste
For the filling:
- 16 cannelloni tubes (pasta)
- 1 zucchini, diced
- 250 gr. mushrooms, sliced
- 400 gr. spinach
- 2 tbsp. olive oil
- 2 tsp. cumin
- Salt & pepper, optional

Preparation:

Preheat the oven to 200 ° C. Fry the diced zucchini and mushroom slices in olive oil. Add the cumin and pepper & salt. Sauté the spinach in a separate pan with non-stick coating, drain and press the moisture out. Mix it with the vegetable mixture. Fill now the cannelloni tubes with the veggiemix and lay the filled tubes side by side in a baking dish. Make the sauce by sautéing the onion and garlic in the oil. Add the tomatoes and the passata. Season with salt & pepper, soy sauce, oregano and broth. Let simmer for 20 min. Pour the sauce over the cannelloni and place the baking dish, covered, in the oven for 40 min., at 200 ° C. PRONTO (= ready) !!

Eat them,

The Veggi Lady
Check out my other blog!

SMOKIN HOT!! Watch out for spontaneous selfcombustion! ;-)

Spicy Stew with TOFU.
(for 4 pers., preparation: + - 35 min)


You need:
- 2 packs of each firm tofu 250 gr.
- Cup cornstarch
- 4 spring onions, for garnish, cut into large pieces
- 5 onions, sliced
- 8 cloves garlic, minced
- 1 piece fresh ginger, finely chopped
- 4 chilies, seeds removed and chopped
- Groundnut oil
- 75 gr. butter
- 1 tbsp. brown sugar
- 5 tbsp. soy sauce
- 5 tbsp. sweet soy sauce
- 1 tbsp. coarsely ground pepper

Preparation:
Cut each piece of tofu into eight blocks and roll them in the cornstarch. Heat a large non-stick pan and pour a layer of peanut oil. Bake the tofu around round golden brown and drain on kitchen paper. Drain the oil from the pan and add the butter. Fry the onion with the garlic, ginger and chillies on a low heat and stir frequently. Add after 15 min the brown sugar, soy sauce, soy sauce and black pepper. Let simmer for a few minutes and then add the tofu. Garnish with green onion pieces and serve with rice or noodles.

Eat them,

The Veggi Lady
Check out my other blog!

Swift Kickass Winter Salad: tabouleh of quinoa and figs

Tabouleh of QUINOA and FIGS.
(for 4 pers.)


You need:
- 200 gr. quinoa
- 1 bunch of flat leaf parsley
- 1 bunch of mint
- 4 figs
- Juice of 1 lemon
- 4 tbsp. olive oil
- Salt & pepper

Preparation:
Rinse the quinoa well under cold running water, put it in a pot and fill it with twice the volume of quinoa to water. Bring to the boil and let the quinoa boil for + - 15 min, over low heat, until all the water is absorbed. Remove the pot from the heat and let the quinoa swell for + - 10 min.  Put it in a salad bowl. Wash the herbs, remove the leaves off and chop them finely. Wash the figs, dry them and cut into small cubes. Put it in the bowl with the quinoa, add the spices and mix gently. Whisk the olive oil with the lemon juice and salt & pepper, to taste. Pour the vinaigrette over the salad, mix a little and serve cool.

Eat them, 
The Veggi Lady

Check out my other blog!

Veggie Surprise Ramekins.

Veggie Surprise Ramekins.
(for 4 pers., preparation: + - 35 min)


You need:
- 4 sheets of brick pastry
- 400 gr. mushrooms
- 2 leeks
- 200 gr. frozen peas
- 150 ml. broth
- 1 tbsp. flower
- olive oil
- butter
- Salt & pepper
- 4 ramekins

Preparation:
Preheat the oven to 200 ° C. Cook the frozen peas briefly in boiling water. Drain. Clean the mushrooms and cut them into quarters. Rinse the leek and cut into rings. Sauté the mushrooms, well drained peas and leeks in olive oil for 5 minutes. Season with salt & pepper. Sprinkle with 1 tbsp. flour and toss well. Pour, while stirring, the broth over the veggies. Let cook for + - 15 min over a gentle heat. Spread the vegetables even over the 4 individual pots. Cut 4 circles from the brick dough (a little bigger than the ramekins) and cover the ramekintops with it. Melt some butter and brush the dough with it. Brush also the dough-remains also  with butter, make small clots and arrange them, as decoration, on the dough lids. Set them now for + - 7 min in the oven.

TIP:
Brick or phyllo dough?
The two are somewhat like each other, but they are very different.
Brick Dough is made from cooked semolina. It comes from the North African cuisine, where they pack fish, meat and egg in it and then frying it.
The phyllo is finer and more fragile and is made ​​from wheat. This dough comes from the Greek and Turkish cuisine and is used for eg baklava.

Eat them,

The Veggi Lady
Check out my other blog!

GOAT CHEESE SOUFFLE with RED ONION.

GOAT CHEESE SOUFFLE with RED ONION.
(for 4 pers., preparation: + - 45 min)


You need:
- 325 ml. whole milk
- 1 red onion, chopped
- 60 gr. butter
- 60 gr. flower
- 4 eggs, separated
- 140 gr. goat cheese, crumbled
- Salt & pepper
- 4 ramekins, greased

Preparation:
Preheat the oven to 175 ° C. Heat the milk in a saucepan until it is lukewarm. Heat the butter in another pan and add the onion. Stew for + - 5 minutes until the onion is tender. Put the flour in and stir 2 minutes until the flour becomes lightly browned. Gradually add, well stirring, the milk and goat cheese and cook until the sauce thickens. Allow to cool. Beat the egg yolks. Season with salt & pepper. Add a little of the sauce to the beaten egg yolks, stir, and add that mixture then fully to the sauce. Beat the egg whites until stiff and fold into the sauce. Divide into 4 greased, ovenproof ramekins and put them in a roasting pan. Pour boiling water into the roasting pan until the molds stand for three quarters in water. Bake 15 to 20 minutes until golden brown. Do not open the oven too early or the soufflé collapses ! Serve immediately.

Eat them, 
The Veggi Lady

Check out my other blog!

TOFU in GINGER poached with NOODLES.

Hey my Sweetypies,
Thanks to Rebel I've got a solution for the problem with the images. Thanks matey Rebel , you're the best !!
Hopefully fate stays in a good mood now. Because, and this may sound corny, I don't want to let my sweetypies down.     ;-)


TOFU in GINGER poached with NOODLES.
(for 2 pers.)


You need:

- 500 ml. broth
- 2 tbsp. ginger, cut into thin strips
- 1 stalk lemongrass, halved lengthways
- 60 ml. soy sauce
- 1 star anise
- 300 gr. silken tofu into thick slices
- 400 gr. fresh egg or udon noodles
- 60 gr. sugar snap peas, halved lengthways, or bok choy



Lemongrass






Silken tofu





Sugarsnaps




Paksoi

Preparation:

Bring in a deep frying pan or wok ,over high heat, the broth, ginger, lemongrass, soy sauce and star anise to the boil. Turn the heat down and let simmer for + - 3 min simmer. Add the tofu slices and poach them on each side, remove them from the pan / wok and them keep warm. Add the noodles and vegetables and let them + - cook 3 minutes, until soft. Toss the noodles and vegetables in deep plates, place the tofu on top. Spoon some of the poaching liquid over it and serve.
Fact:
Silk or silken tofu is similar in structure to panna cotta. It contains more water and less calories than other types of tofu.

Eat them,

The Veggi Lady
Check out my other blog!

;-(

Dear Sweetypies,
I still have problems with the computer. This time I can not post pictures. I'm so sorry. But do not worry, I'll still keep placing recipes, without pictures then, until the problems are solved. I hope you do not mind to much, and will continue to follow me ??
Thanks and cu on the blog !
lots of love from your veggie lady.

TOFU with CAULIFLOWER CARPACCIO.

TOFU with CAULIFLOWER CARPACCIO.
(for 4 pers.)
You need:
- 4 cauliflower florets
- tofu
- Juice of 2 limes
- 1 tbsp. honey
- 2 tbsp. white wine vinegar
- 2 tbsp. chopped mint
- 20 tbsp. olive oil
- Pink peppercorns
- mint
- butter

First:

Marinate tofu in advance on the part of a mixture of lime juice, honey, rum, vinegar and olive oil, like the rest of the mixture aside. Blanch the cauliflower florets.

Preparation:
Cut the blanched cauliflower florets into very thin slices and arrange on a plate. Fry the drained tofu nicely now and then lay it on the cauliflower slices. Season with salt & pepper. Pour the mixture over the fried tofu and cauliflower or serve the mixture (vinaigrette) separately. Garnish with some mint and pink peppercorns. Sprinkle it with a little lime juice.

info:
Tofu is made from curdled soymilk and is a popular meat substitute. The tofu itself is pretty tasteless but easily takes on the flavor of other ingredients and is therefore often first marinated.
In China there are many types of tofu: extra ripe, seasoning, veined. Just as we know the different types of cheese. For this recipe you should use the classic tofu. Chopped mint gives a fresh touch to the vinaigrette. Follow your own taste.

Eat them,

The Veggi Lady
Check out my other blog!

MINI TARTS with MOZZARELLA and PESTO.

Quick snack?
MINI TARTS with MOZZARELLA and PESTO.
(for 2 smaller pies)


You need:
- 1 shortcrust pastry
- 250 gr. cherry tomatoes
- 2 packets mozzarellabolls
- 1.5 tbsp. olive oil
- pesto
- basil
- Pine nuts, toasted
- pack Rocketsalad
- mini bakingtins

Preparation:

Roll out the dough. Cover the mini tins with the dough. Prick holes. Cut the cherry tomatoes and mozzarella into pieces. Mix with olive oil, salt & pepper. Add a few tablespoons of pesto and stir well. Divide the tomato-mozzarella mixture over the pastry. Place in the oven until the tomatoes are soft and the mozzarella is melted. Garnish with a few basil leaves, rocket salad and toasted pine nuts.
TIP:
Add to filling some more toasted pine nuts, ricotta and a tablespoon of oregano and divide the whole a large
in a large bakking tin. So you've got a big pie.

Eat them,

The Veggi Lady
Check out my other blog!


baking pan. How to make a savory pie for more people. Be creative!

Speedy Noodle soup with coriander

My dear sweetypies, I had internet problems so I couldn't publish anything yesterday, I hope you will forgive me ? .

Speedy NOODLE SOUP with CORIANDER.
(for 4 pers.)

 

You need:
- 200 gr. rice noodles
- 800 ml. vegetable broth
- 2 leeks
- 1 bunch of coriander
- 1 red chilli
- 1 tbsp (sunflower) oil
- Juice of 1 lime
- 2 tbsp. soy sauce

 

 

Preparation:

Pick the coriander-leaves from the stems and chop the leaves coarsely. Finely chop the chilli (without seeds !!). Rinse the leek and cut into rings. Fruit the leekrings translucent in the oil. Now add the chilli. Deglaze with the vegetable broth. Let cook for 10 min. Put the rice noodles in the soup and let simmer for +- 8 min. Season with soy sauce and lime juice. Divide the soup into bowls and sprinkle with coriander,

 

 

 

 

Eat them,

The Veggi Lady
Check out my other blog!