Speedy Leftover Vegetable Quiche.

My Sweetypies, if you have some leftover vegetables and not much time, then this recipe might be a good idea.


Speedy Leftover Vegetable Quiche.
(for 4 people, preparation. + - 1h15)


You need:
- 1 roll puff pastry
- 4 eggs
- 250 gr. fresh cream cheese
- 250 gr. fresh cream
- 150 gr. cherry tomatoes
- 250 gr. leftover veggies (already cooked asparagus, peas, carrots, potatoes .....)
- 75 gr. grated gruyere
- 2 tbsp. chopped herbs (thyme, rosemary .......)
- Salt & pepper
- A baking tin

Preparation:
Preheat the oven to 200 ° C. Cut your vegetables leftovers into pieces. Roll out the dough into the baking tin, cut off any overhanging edges and prick the bottom in with a fork. Beat the eggs in a bowl, together with the cream cheese and fresh cream. Season with salt & pepper. Rinse the tomatoes and cut them in half. Spread the vegetables pieces over the dough and then pour over the egg mixture. Sprinkle with the Gruyère cheese and herbs and put in the oven. Bake for + - 50 min. Ready.

Eat them,

Your Veggie Lady
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Easy Victoria Cake with STRAWBERRY jam.

Easy Victoria Cake with STRAWBERRY jam.
(for 8 pers., preparation: + - 1/2 h., cooling down: + - 1/2 h.)

You need:

For the cake:
- 225 gr. soft butter
- 225 gr. caster sugar
- 4 eggs
- 1 tsp. vanilla essence
- 225 gr. self-raising flour
- 2 round tins of 20 c. diameter, greased
- Greaseproof baking paper
- 2 grid/ wire rack (to put the cake(s) on to cool off)
- a sieve
For the filling:
- 300 ml. whipped cream, extra creamy or mixed with mascarpone, your choice  ;-)
- 150 gr. strawberry jam, heated
- icing sugar
- A spatula
- a large baking tray

Preparation:

For the cake:

Preheat the oven to 190 ° C. Beat the butter with the sugar until light and frothy. Add the eggs one at a time and mix well. Then add the vanilla essence. Sift in the flour and mix until you have a smooth batter. Line the bottom of the greased baking tins with the greaseproof baking paper. Spoon the dough into the tins and then put them in the oven for 25 to 30 min., until the dough looks golden and feels springy. Place your large baking tray under the wire rack (incase you have some drips (called bleedings) of the jam or cream). Allow 5 min. to cool in the tins and then place on the wire rack to cool completely.

For the filling:

Whip the cream firmly (the firmer the better, remember: you should be able to turn the bowl upside down without the cream falling out !!). Place one of the cakes reverse on the grid/wire rack and apply the warm jam (warm is the jam good sticky) on it . Scoop the cream over the jam with the spatula and now place the other cake on top, with the nice side up. As finish dust with the icing sugar. Now enjoy !!

TIP:

You can even bake just 1 cake and cut him in half, after being cooled off thoroughly, and then cover with jam and whipped cream. Put pieces of strawberry in, that makes it extra tasty. And you can always use another jam. Play with the possibilities, my dear Sweetypies, because they are infinite. Have fun !!!!

Eat them,

Your Veggie Lady
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Stuffed POTATOES.

Stuffed POTATOES.
(for 4 pers., preparation. + - 1h.)


You need:
- 16 waxy potatoes, well scrubbed
- 2 carrots, peeled and cut into thin slices
- 1 white of a leek, washed thoroughly and cut into fine rings
- 1 red onion, peeled and cut into fine rings
- 1 green paprika, washed, seeds removed and chopped
- 1 red paprika, washed, seeds removed and cut in to little sticks
- 2 tbsp. grated cheddar
- 60 gr. butter
- 1 sprig rosemary, remove the stem
- 1 tbsp. dried thyme
- Salt & pepper
- A baking dish
- a kitchenbrush

Preparation:

Preheat the oven to 180 ° C. Cut the potatoes into thin slices BUT without cutting them all the way through !!!! Arrange the potatoes in the baking dish. Fill the cuts with slices of carrots, leek rings, green paprika pieces, red paprika sticks, cheddar and red onion rings. Melt the butter slightly and mix in the spices (but hold a bit of the rosemary aside) and pepper & salt. Brush the potatoes with that buttermixture. Drizzle now with some extra thyme and put in the preheated oven for about 45 min. Serve with a salad.

TIP:

You can also use purple potatoes (or other), which brightens it's up a tad more. 

My Sweetypies, remember that you always may respond !!

Your comments are welcome.

Eat them,

Your Veggie Lady
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Warm AUBERGINE-POMEGRANATE-salad with HARISSA.

Warm AUBERGINE-POMEGRANATE-salad with HARISSA.
(for 6 pers., prepare:. + - 1h15, cool down time: + - 10 min.)


You need:
- 2 small eggplants, cut into 3 cm.
- 1 tsp. cumin seeds, toasted
- olive oil
- 1 ciabatta, halved horizontally
- 1 clove garlic, peeled and halved
- 125 gr. cherry tomatoes, halved
- 1/2 bunch spring onions, chopped
- 1 lemon, cut in half
- Extra virgin olive oil
- 3 tbsp. harissa (may be replaced by sambal)
- 1/2 bunch fresh flat-leaf parsley, leaves picked off
- 70 gr. rocket salad
- 200 gr. goat cheese, crumbled
- 1 pomegranate, only use the seeds
- sea salt
- Black pepper
- A baking tray
- grill pan
- Large bowl
- Sealable jar or bottle
- a mortar



pomegranate


ciabatta




Preparation:
Preheat your oven to 180 ° C. and heat the grill pan over high heat. Place the eggplant cubes in a single layer on the baking sheet. Crush the cumin seeds in a mortar. Sprinkle the cumin over the eggplant cubes, with a good pinch of sea salt and freshly ground black pepper. Sprinkle with a few dashes of olive oil. Stir well and place in the oven. Roast for a 30 to 40 min., until the eggplant cubes are golden brown and sticky. Stir them again halfway. Meanwhile toast the bread in the hot griddle pan, until nicely streaked (you can also use a toaster or place it under the grill.). Rub the bread with the garlic. Tear the bread into bite-size pieces and put in large bowl. Add the chopped tomatoes and chopped spring onion to. Squeeze the juice of half the lemon in a clean, sealable jar or bottle. Pour 3x as much extra virgin olive oil with the lemonjuice. Generously add salt and pepper. Mix the harissa with the juice of the other half of the lemon in a bowl. Set aside. Let the eggplant cubes cool down for +- 10 min., then put into the bowl with the ciabatta, tomato and spring onion. Add the parsley leaves and rocket salad. Shake the jar (or bottle) with the dressing. Pour over the salad and toss gently. Spoon the salad on a plate and sprinkle the goat cheese on top. Sprinkle with a handful of pomegranate seeds and serve with the harissa.

Eat them,

Your Veggie Lady
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Zucchini Dish.

ZUCCHINI Dish.



You need:
- 2 or 3 courgettes, sliced ​​very fine
- A bunch of spring onions (or 1 large onion or 3 shallots), chopped
- 2 or 3 tomatoes, in thin slices
- some sundried tomatoes in olive oil, chopped
- Fresh (or dried) basil, finely chopped
- 2 packets of feta cheese, crumbled
- 100 gr. grated parmesan (or other grated cheese)
- olive oil
- Salt & pepper
- an oven dish





Preparation: 
Preheat the oven to 180 ° C. Fry the chopped onion in olive oil. Spoon the onion then in an oven dish. Fry the sliced ​​zucchini on one side golden brown in the same pan (in olive oil). Put the zucchini slices roof tiles wise on the onion. Put on top of the layer zucchini a layer of thinly sliced tomato and some of the chopped sundried tomatoes. Sprinkle half of the feta cheese, some basil and salt & pepper. Put another layer of zucchini slices, another layer of feta cheese, etc. Finish with a layer of zucchini slices and grated cheese. Fry for + - 35 min. at 180°C., until golden brown. Serve with couscous, bulgur or rice.

Eat them,

Your Veggie Lady
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HALLOUMI with QUINOA salad.

HALLOUMI with QUINOA salad.
(for 2 people, preparation. + - 35 minutes)


You need:
- 3 tomatoes
- 1/2 small red onion, finely chopped
- 125 gr. quinoa (maybe you can buy already cooked quinoa)
- 250 gr. halloumi cheese, sliced
- 1 handful parsley, chopped
- 2 pita breads
- olive oil
- 1 tbsp. red wine vinegar
- 1 tsp. cumin seeds
- salt & pepper
- What natural yoghurt or Greek yoghurt (optional)
- A baking pan
- A bowl

We start with a TIP:
Always rinse the quinoa well, so their bitter taste will disappear.
The quinoa is tender when there seminal separates from the grains. Then it looks like there is a small, white letter "C" on the grain.

Preparation:
Preheat the oven to 200 ° C. Place the tomatoes in a baking pan, drizzle with olive oil and season with salt & pepper. Roast them in the oven for 25 min. Rinse and then cook the quinoa according to the instructions on the packet and set aside. Put the chopped red onion, red wine vinegar, olive oil and cumin seeds in a bowl, season with pepper & salt and stir. Crush the roasted tomatoes with a fork. Add both the spice mixture and the crushed tomatoes to the quinoa. Mix well and add the chopped parsley. Grill the slices of halloumi. Spoon the quinoa mixture into plates. Put the grilled halloumi slices on. Serve with pitta bread and some natural yoghurt.

Eat them,

Your Veggie Lady
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Dangerously delicious and simple chocolatespread biscuits.

Hey Sweetypies,
What's even better than chocolate spread on a sandwich ?
Chocospread Cookies !!
Eat at your own risk, because once you've tasted them, you can not stop ! 
Don't say I did not warn you !!!


Dangerously delicious and simple chocolatespread biscuits.


You need:
- 1 cup Nutella (choco spread)
- 1/2 cup of sugar
- 1 cup self-raising flour
- 1 egg
- a baking sheet lined with baking paper

Preparation: 

Preheat the oven to 180 ° C. Mix all ingredients untill you have a smooth dough. Divide the dough into equal portions and roll into balls. Put them at a sufficient distance from each other on a baking sheet that you have lined with baking paper. Flatten the balls (with the bottom of a glass or your hand f.e.). You can play a little with the size and thickness, but try to ensure that each cookie is + -  the same size. Bake for + - 7 to 8 min. Leave to cool and then enjoy ! 
Yep, that simple.

Eat them,

Your Veggie Lady
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Veggie Shepherd's pie.

Veggie Shepherd's pie.
(for 4 pers., preparation: + - 1 hr.)


You need:
- 500 gr. veggie mince
- 500 gr. mushy potatoes
- 2 carrots, peeled and diced in cubes
- 2 onions, peeled and chopped
- 250 gr. peas (from the freezer)
- 150 ml. broth
- 75 ml. milk
- 50 gr. grated cheddar
- 1 tbsp. flower
- butter
- olive oil
- nutmeg
- Salt & pepper
- An baking dish, greased





Preparation: 
Peel the potatoes and boil them in slichtly salted water. Put some oil in a pot and sauté the onions and the veggie mince. Add the diced carrots, and let them fry gently together with the onions and veggie mince. Sprinkle with flour and stir well. Deglaze with the broth. Stir in the peas and season with salt & pepper. Preheat the oven to 200 ° C. Puree the potatoes with milk and a knob of butter (you can also add an egg while if yoy wish.). Bring the puree to taste with salt & pepper and nutmeg. Take the greased baking dish and add the veggie mince mixture. Divide the puree over the veggie mince mixture and then sprinkle with the cheddar. Cast in the oven for + - 30 min. Lig do na blasanna (Iers) !!! Have a nice meal !!!

Eat them,

Your Veggie Lady
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Titillating Veggie Buritto's.

Titillating Veggie Buritto's.
(for 4 pers., preparation: + - 30 min)


You need:
- 4 large tortillas
- 300 gr. veggie mince
- 2 tomatoes, washed, pitted and diced fesneden
- 1 red paprika, washed, seeds removed and chopped
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 red chilli, washed, deseeded and finely chopped
- 60 gr. red beans (canned), rinsed and drained
- 60 gr. corn kernels (canned), rinsed and drained
- 2 tbsp. tomato paste
- 200 ml. broth
- 60 gr. gratted cheddar
- oil
- cumin
- Salt & pepper
- a casserole

Preparation: 
Put some oil in the pot and bake the veggie mince loose.  Add onion and garlic and fry it briefly.  Stir in the tomato paste and pour in the broth.  Throw in the paprika and tomatoes and let cook for + - 15 min.  Preheat the oven grill.  Add now the chilli, beans and corn to the veggie mince mixture and season with cumin and salt & pepper, to taste.  Lay the tortillas ready and then spread the mixture over them.  Roll up and place, seam side down, in a casserole.  Sprinkle with the cheese and place under the grill, until the cheese is nicely melted. Serve the burritos with a good hot chilli sauce and a fresh salad.   Sabroso !!!

Eat them,

Your Veggie Lady
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Simple Veggie and quorn Stew.

Simple VEGGIE and QUORN Stew.


You need:

- 2 red paprika, cleaned, seeds removed and chopped

- Quorn pieces

- 1 can of corn, drained

- Peeled tomatoes, chopped

- 1 onion, peeled en chopped

- 100 gr. grated cheese

- 1 jar of sour cream (you can also use ordinary cream)

- ketchup

-  a pich of currypowder

- Salt & pepper

- olive oil

Preparation: 

Put some oil in a pot, fry the onion and the quorn pieces. Throw in the chopped paprika and stew briefly. Add the pieces of tomatoes and let cook. After about 10 min. you add the drained corn. Once all is well done, turn off the heat and toss in the grated cheese. Stir well. Finish with the cream and a dash of ketchup. Season to taste with salt & pepper and a pinch of curry powder. Serve with baguette or rice.

Eat them,

Your Veggie Lady
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LENTILS with CARROTS and HALOUMI / VEGETABLES kebabs.

LENTILS with CARROTS.
(for 4 pers., preparation: + - 55 min.)


You need:
- 240 gr. red lentils
- 1 cube broth
- 200 gr. carrots, peeled and cut into small cubes
- 1 sprig parsley, washed, dryed en pick off the leaves
- 50 gr. butter, cut in pieces
- Salt & pepper
- 2 cooking pots

Preparation: 
Rinse the lentils. Then put the lentils in a pot with cold water and add the stock cube. Bring to the boil and leave to simmer for 20 min., on a low temperature. Take another cooking pot and fill with water and pinch of salt, toss in the diced carrots and bring to a boil, boil for 15 min., after cooking, drain the lentils and carrot cubes. Now put the pieces of butter in your cooking pot, add the lentils and carrot cubes, season with salt & pepper, and stir carefully . Reheat on a low heat for  + - 3 min. Serve in bowls and sprinkle with some parsley leaves.









HALOUMI / VEGETABLES kebabs.
(for 4 pers., preparation: + 1h., and + - 1/2 h. (at least) for the marinating.)

You need:

- 200 gr.haloumi (or feta cheese)
- 1 eggplant
- 1 zucchini
- 1 red onion
- 8 cherry tomatoes
- 8 sun-dried tomatoes
- 1/2 yellow paprika
- 1 clove of garlic
- 8 leaves laurel
- 1 tbsp. parsley, chopped
- 100 ml. olive oil
- Salt & pepper
- skrewers
- a bowl with lid or cover

Preparation: 
Wash the vegetables. Cut the eggplant into cubes, the paprika and onion each into 8 pieces. Cut the cherry tomatoes in half. Cut the zucchini into thin slices and the haloumi (or feta) into cubes. The roll each block of haloumi (or feta) in 2 slices of zucchini. Prick the haloumi-zucchini packets, the vegetables and the laurel leafs on the skewers. Place the kebabs in a high, coverable bowl. Brush with olive oil and season with plenty of pepper and a little salt. Cover and let marinate for at least half an hour. After the marinating take out the kebabs. Peel and crush the garlic. Mix the crushed garlic and chopped parsley in the olive oil. Grill the kebabs until golden brown. Drizzle just before serving, with the olive oil mixture.

Eat them,

Your Veggie Lady
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Want a healthy breakfast ?

QUINOA and FRUIT Granola with OLIVE OIL and MAPLE SYRUP, the Gwyneth way.


You need:
- 120 ml. extra virgin olive oil
- 120 ml. maple syrup 
- 525 gr. quinoa flakes
- 125 gr. walnuts, finely chopped
- 125 gr. pumpkin seeds, peeled and finely chopped
- 150 gr. dried figs, finely chopped
- 130 gr. dried plums, pitted, finely chopped
- Coarse sea salt
- A sealable glass jar
- a baking tray lined with baking paper

Preparation: 
Preheat the oven to 200 °C. Mix the olive oil and maple syrup in a large bowl, add the quinoa and mix well. Spread the mixture on a baking sheet that you have lined with baking paper. Throw a pinch of coarse sea salt over it. Slide the plate in the oven and let it roast. Spoon the granola occasionally until it is dry, crisp and golden brown, this takes + - 25 min. Let the granola cool completely and then mix with the other ingredients.Let this dry for several weeks in an airtight glass jar. You can serve it with yogurt, fresh milk or fresh fruit. Do experiment and have fun, my dear sweetypies.

Eat them,

Your Veggie Lady
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Can't get enough of recipes with harissa ? Here's another one. ;-)

CHICKPEASsoup with HARISSA and croutons.
(for 4 pers., preparation: + - 50 min.)


You need:
- 1 onion
- 2 tsp. oil
- 500 gr. carrots
- 2 cloves garlic
- 1 tsp. cumin
- 1 tsp. coriander seeds
- 1 tsp. caraway
- 1 tbsp. harissa
- 1 l. hot broth
- 1/2 bunch fresh parsley
- 400 gr. chickpeas, canned
- 4 tbsp. yogurt
- 2 tbsp. cold water
- a mortar
- a blender
For the croutons:
- 100 gr. Turkish bread
- 2 tsp. olive oil

Preparation: 
Peel and chop the onion. Heat 1 tsp. oil, add the chopped onion with 2 tbsp. cold water, put a lid on the pan, and let fry for 10 to 15 min., over low heat, stirring occasionally. Clean the carrots, cut them into slices. Peel and chop the garlic finely. Do both with the rest of the oil in a pan and bake for + - 5 min., without lid. Mash all the spices in a mortar. Add 3/4 of the spice-mixture with the harissa to the carrots. Stir for + - 1 min., then add the stock, bring to the boil and let simmer for 10 to 15 min., until the carrots are tender. Meanwhile, make the croutons. Wash the parsley, shake dry and chop finely. Toast the Turkish bread on both sides under the grill. Mix the 2 tbsp. olive oil, a bit of the remaining spice-mixture (1/4) and some parsley (hold some of the parsley for the soup) and brush it on to the bread. Put back under the grill for a short while, let cool down and break into pieces. Drain the chickpeas, rinse them and stir into the soup. Reheat the soup for a few min. and add the rest of the parsley. Puree the soup with a blender, until you become the desired thickness. Ladle the soup into bowls and put in each bowl a tbsp. yogurt and some croutons.

Eat them,

Your Veggie Lady
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Make your own homemade harissa and a recipe.

Homemade HARISSA.


You need:
- 6 red peppers
- 2 cloves of garlic
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. coriander seed
- 1/2 glass of olive oil

Preparation: 
Remove the seeds and white portions of the red peppers.Dip them 30 min. in lukewarm water.Let them drain until all the water is gone.Peel and crush 2 cloves of garlic. Mix the peppers with the crushed garlic cloves, salt, coriander and olive oil to form a smooth paste.
TIP:
Use your homemade harissa:
- In a dressing with lemon juice and oil. Delicious on example grilled peppers.
-  In a pie (1 tsp) with parmesan and chopped onion, eg
- In Ratatouille to give some more zing.
- On a pizza, in the place of spicy oil.
- In mayonnaise to make homemade samurai sauce.
You can always replace the harissa by cayenne pepper, Tabasco sauce or sambal oelek.









Stew of SEMOLINA and VEGETABLES.
(for 4 people), preparation: + - 40 min.)


You need:
- 200 gr. zucchini
- 1 eggplant
- 150 gr. green beans
- 1 can chickpeas 265 gr.
- 250 gr. tomatoes
- 3 tbsp. olive oil
- 250 gr. semolina
- 3 sprigs parsley
- Homemade harissa
- Salt & pepper
- a casserole

Preparation: 
Rinse the eggplant and zucchini and cut them into small pieces. Drain the chickpeas. Pinch the tops of the beans and remove the fibrous strings. Break them in two. Cook the vegetables for 10 min. in lightly salted water and drain. Wash the tomatoes. Heat some oil in a casserole and fry all vegetables for + - 10 min. Season with salt & pepper. Prepare the semolina as stated on the packaging. Make the grains loose with a fork. Spoon the semolina in a nice big bowl. Arrange the vegetables over it and garnish with parsley. Serve with your homemade harissa.

Eat them,

Your Veggie Lady
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In PANKO breaded TOFU with GINGER SAUCE. BROTH with UDON-NOODLES and VEGETABLES.

In PANKO breaded TOFU with GINGER SAUCE. 
BROTH with UDON-NOODLES and VEGETABLES.
(for 4 pers., preparation: + - 40 min.)


You need:
For the ginger sauce:
- 3 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 1 tsp. fresh ginger, peeled and finely chopped
- 1/2 tsp. sesame oil
- 150 gr. udon-noodles (Thick Japanese wheat noodles)
- 7.5 dl. broth
- 1 red, 1 yellow, 1 green and 1 orange paprika, deseeded and cut into strips
- 2 carrots, sticks
- 4 young onions, peeled, trimmed and cut in 2
- 100 gr. sugarsnaps
For the breaded tofu:
- 1 dl. groundnut oil
- 3 to 4 tbsp. cornstarch
- 6 tbsp. panko (Japanese kind of breadcrumbs)
- 350 gr. tofu, cut into triangles (0.5 cm. thickness)
- 2 tbsp. sesame seeds, grilled
- Salt & pepper

Preparation: 
Ginger Sauce:
In a bowl mix the rice vinegar, soy sauce, ginger and sesame oil. Set aside. Prepare the udon noodles. Drain. Bring the vegetable stock to the boil. Poach the paprikas, carrots, young onions and sugarsnaps for a few minutes, until al dente, in the broth. Drain and keep it warm.

Breaded tofu:

Heat the oil in a casserole. Fill a plate with the cornstarch and salt & pepper. Put panko in another board. Quickly get the tofu pieces, on all sides, trough the cornstarch and then through the panko. Deep fry the tofu in the oil for 2 min. till the are lightbrown on all sides. Drain on kitchen paper. Keep warm. Add the udon-noodles and vegetables to the broth. Heat the broth briefly. Pour in bowls and sprinkle with the sesame seeds. Serve with the ginger-sauce and breaded tofu.

My Sweetypies, feel free to post some comment.

Eat them,

Your Veggie Lady
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