As promissed, my Sweetypies, your VALENTIJNS special.
To start with : BREAKFAST IN BED.
A healthy starter called :
RED PASSION (!):
(for 2 pers., preparation: + - 5 min)
You need:
- 2 raw beetroot
- 3 sweet apples
- 4 carrots
- 1 stalk celery
- 1 small piece ginger, peeled
- a juicer
Preparation:
Peel the beets, apples and carrots. Cut everything into small pieces and remove definitely the core of the apples. Throw everything together in the juicer. Serve immediately, then you have a foamy layer.
TIP:
Do you not have a juicer? Buy a few ready-made juices and mix until you have a red love potion, eg: blood orange, lime juice and apple juice. Love potion nr. 1 !!
BANANA pancakes with SHARON FRUIT and POMEGRANATE SEED.
(for 2 pers.,Preparation: + - 30 min.)
You need:
- 1 ripe banana, peeled and chopped
- 2 eggs
- 100 gr. flower
- 2 dl. milk
- 1 vanilla sugar
- butter
- Groundnut oil
- 1 piece sharon fruit (or mango, papaya)
- 1/2 pomegranate
- Honey or syrup (eg, maple syrup)
- a few heart shaped cookie forms (best not to big !!)
sharon fruit
Preparation:
First make the pancakes. Mix the banana with the eggs, flour, milk and vanilla sugar until you have a smooth, thick batter. Heat a pan with non stick coating. Rub the inside of the cookie shapes with a little oil. Put them in the pan and cast, gently, a layer of the batter in the forms. Fry them on medium heat. Once the top of the dough is solidified, carefully, remove the forms and flip the pancakes. Let them fry a little further and scoop them out of the pan. Keep them warm in the oven. Bake up all the dough this way. Peel the sharon fruit and cut into slices of 1/2 cm. thickness. push with the heartshaped forms heart shapes out of the sharon fruit slices. Arrange the pancakes and fruit on to plates and sprinkle with pomegranate seeds. Finish with honey or syrup. You can also serve some Greek yogurt with it.
TIP:
No patience or no molds ?? You can also bake normal pancakes and then just push hearts out or cut the hearts shapes out with a knife, if what you're handy.
Later in the day or in the evening:
As aperitif:
FRUITY CHAMPAGNE.
(for 2 pers., preparation: + - 2 min.)
You need:
- 6 raspberries (fresh or frozen)
- 6 cl. passion fruit syrup
- Champagne or sparkling wine
- 2 flute glasses
Preparation:
Place 3 raspberries in each flute glass. Pour the passion fruit syrup over the raspberries and then fill the glasses with champagne or sparkling wine. CHEERS !!!
The bite:
FALAFEL with MINT YOGURT.
(for 2 pers., preparation: + - 30 min)
You need:
For the falafel:
- 600 gr. canned chickpeas, drained and rinsed
- 1 onion
- 1 clove garlic
- 1 handful of parsley, finely chopped
- 1 handful cilantro leaves, chopped
- 1 tsp. ground cumin
- 2 eat. lemon juice
- 1 egg
- 2 pita breads (optional)
For the mint yogurt:
- 200 gr. Greek yogurt
- 1 large tomato, diced
- 2 handfuls of mint, finely chopped
- 1 handful cilantro leaves, chopped
- 2 tbsp. lemon juice
- Zest of 1/2 lemon
- 1 clove garlic, finely chopped
- Salt & pepper
Preparation:
Preheat the oven to 180 ° C. Mix all ingredients for the mint yogurt and then put the mixture in the refrigerator. Peel and chop the onion into small cubes. Mix all ingredients for the falafel in a high bowl and mash it completely until smooth (you can also do it in a food processor.). Make about 20 small balls and place on a greased baking sheet. Bake them for 10 minutes in the hot oven. Turn them over after 10 minutes and cook them again for 10 min.
TIP:
Serve a fresh salad with radishes, cress and a pittabroodje.Do you (or your lover) not like mint? Do not worry, you can feel free to replace the mint yogurt with tzatziki. Then add half a diced cucumber, dill (and add some extra garlic if you want that.). Leave out the mint, the coriander and tomato. Do you want to make it as a main dish? Make a paste with. Mix the yogurt and mint falafel among the pasta and you immediately have a full meal on the plate. Serve with a glass of wine.
As soup:
Coconut Soup with TOFU:
(for 2 pers., preparation: + - 35 min)
You need:
- 4 dl. coconut milk
- 1 stalk lemongrass
- 1 tbsp. red curry paste (from jar)
- 1 lime
- 1 cube bouillon
- 1 block tofu
- 2 shallots
- Groundnut oil
- A handful of fresh basil
- 6 dl. water
- a wok
Preparation:
Cut the tofu into cubes of 1 cm. and pat them dry with paper towels. Wash the lemon, grate the zest and squeeze out the lime afterwards. Cut the shallots into thin rings. Heat the oil in the wok and let the tofu cubes bake brown for +- 3 min., then let them drain on paper towels. Again pour some oil in the wok and let the curry paste bake for + - 1 min. Crumble the stock cube. Add the coconut milk and 6 dl. of water. Bring gently to the boil, while stirring. Halve the lemongrass and add it together with the zest and juice of the lime to the soup. Let now cook over low heat for + - 15 min. Cut the basil leaves into strips. Remove the lemongrass from the soup (it's tough but it gives a punchy flavor.). Divide the tofu cubes and the shallots over the soup bowls, pour the hot coconut soup over and garnish with basil strips.
TIP:
You can also serve with naan bread.
For the main course:
Marinated TOFU with stir fried RICE.
(for 2 pers., preparation: + - 35 min)
You need:
- A block of tofu, drained
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 2 tbsp. soy sauce
- 2 tbsp. soy sauce
- 2 tbsp. sesame seeds
- 1 tbsp. honey
- A piece of ginger, finely chopped
- pepper
- Paprikapowder
- 2 cups cooked rice
- 2 cups vegetables of your choice (eg the: pepper, carrot, leek), chopped
- Groundnut oil
Preparation:
Cut the tofu into cubes and pat dry. Stir fry the onion and garlic in the oil briefly. Mix with the soy sauce, soy sauce, sesame seeds, honey, ginger, pepper and paprikapowder. Now stir fry the tofu in oil. Add the marinade. Stir fry the rice and the vegetables in the oil. Garnish with a little coriander or parsley.
The perfect final dish!
Spicy CHOCOLATE MOUSSE.
(for 4 pers., preparation: + - 30 min, let it cool for: + - 3h.)
You need:
- 200 gr. milk chocolate
- 3 eggs
- Pinch of chili powder
- 125 ml. cream
- 55 gr. sugar
- 50 gr. hazelnuts, coarsely chopped
- icing sugar
Preparation:
Melt the chocolate in a bain-marie. Separate the eggs and beat the egg yolks into the melted chocolate. Whip the cream with a pinch of chilli stiff and fold into the chocolate. In another bowl, whisk the egg whites with the sugar until a shiny mass. Fold this also by the chocolate. Divide the mousse on glasses or cups and put them in the refrigerator for at least 3 hours. Sprinkle before serving the chopped hazelnuts and icing sugar.
TIP:
You can prepare the chocolate mousse well in advance. If you make it a few days in advance than put the chocolat mousse in a piping bag before you put it in the freezer. Thé day itself, you get it out of the freezer en let him defrost in the fridge.
An extra ;-)
Versatile CHOCOLATE CAKE.
(for 4 pers.)
You need:
- 140 gr. butter
- 140 gr. chocolate
- 5 egg yolks
- 140 gr. icing sugar
- 3 egg whites
- Cocoa powder
- strawberries
- Mint (if desired)
- a heart shaped baking tin, greased
Preheat the oven to 180 ° C. Melt the butter with the chocolate in a bain-marie. Whisk half of the sugars by the egg yolks. With the other half knock the egg whites frothy. Mix the chocolate mixture to the beaten egg yolks. Spatula this now through the egg white. Pour the dough into the greased baking tin. Bake for 30 minutes then let cool and decorate to taste with the strawberries, cocoa powder and a few mint leaves.
TIP:
This is a cake where no flour is used, ideal for people who have a gluten allergy! It's delicious if you serve it with a scoop of ice cream. You can storage this cake, undecorated, to five days in the refrigerator and then decorate them before serving. It's also a very versatile cake, eg: cut them in half and apply a layer of compote or jam between, which you may or may not refreshes with some basil. Strawberries are aphrodisiacs, so they say, but you can replace or add: eg with peaches or nectarines. You can also cover it with a layer of melted chocolate. As I said before, experiment and enjoy!
Eat them,
The Veggi Lady
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