Gluten free PUREE and STEW.

First a word of advice :

For people with gluten intolerance is gluten free flours available. That had to undergo an operation to remove the gluten fraction from the grain (= mostly wheat) You can always substitute the flour in a recipe with cornstarch or potato starch, though that's what "poor" in taste. Here are a few fuller alternatives: meal/ flour / semolina types from pure rice, corn, millet, buckwheat and quinoa are naturally gluten-free. You must be careful with the quantities for three tbsp. flower (as a binder in a sauce, for example) are not equivalent with the same amount of another binder. Of corn- or potatostarch you have, for example, use 1/6 less (so 2.5 instead of 3 spoons). If you use the full meal and semolina types, then you usually use 1/3 more (so 4 instead of 3 spoons). Only with rice flour, three tablespoons suffice. And it's also tasty for any vegetarian.




MILLET PUREE.


You need:
- 250 gr. millet (or rinse and rinse!)
- 7 dl. water (volume ratio of the grain-water = 1 - 2,5)
- 1 bay leaf
- Little nutmeg or mace (optional)
- 2 dl. salt
- 2 dl full milk, warm (70 ° C.)
- 20 gr. soft butter
- 1 to 2 tbsp. fresh lava- or celery- or leaf parsley-leaves, chopped (optional)
- Sieve
- A bowl
- pot
- mixer

Preparation: 
Soak the millet with bay leaf and any other spices in a pot with water for 3 h. Then bring to the boil and let simmer on low heat for 20 minutes Add the salt and place the cooked millet, in a warm place for at least 1 h., to well further. Remove the bay leaf. Add just before serving (NOT if you gone place it in the fridge for the next day (for stew) or make stew out of it right away !!! Then just let it cool.), the warm milk and the butter and stir the millet brisk, so the grains should fall apart. Beat all until go become a fluffy mash. If you will serve it with the vegetables separately, then sprinkle with the fresh herbs.
TIP:
You can pre-make more of this puree and put it in the refrigerate, so the next day you can make stew out of that.






MILLET stew.


You need:
- Your just made ​​millet mash
- 1 tbsp. curry
- 1 tsp. rosemary, crushed
- 1 large carrot or parsnip, grated
- 175 gr. mature cheese, grated or cut into small cubes
- 300 gr. endive (soft inner part), spinach, nettle or turnip tops, carved into thin stripes
- 1/2 tbsp. lemon juice
- 4 tbsp. roasted sunflower seeds




Preparation: 
Heat the millet mash on a low heat. Add the milk and butter. Then stir in, away from the fire, the grated carrot or parsnip, the curry and rosemary. Beat it airy. Afterwards add the 300 gr. leafy vegetables of your choice and add the cheese. Spoon this all together, fast. Sprinkle the seeds over and serve at once, so the leafy vegetables are still nice and crispy.

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

A dessert for a sweet-tooth: Chillingly Sugar Sweet NORWEGIAN OMELETTE.

Sugar Sweet NORWEGIAN OMELETTE.
(for 4 pers., preparation: + - 1:35, level: difficult!)

You need:

For the genoise:
- 125 gr. butter
- 4 eggs, split in whites an yolks
- sugar: 125 gr. +  30 gr.
- 125 gr. flower
- 1/2 sachets yeast
- salt
- 100 ml. water
- Juice of 1/2 lemon
- A little liqueur (Cointreau, Grand Marnier od)
- bowls
- a pot (for the bain-marie)
- a baking dish, buttered
- 500 ml. vanilla ice cream

- A few cardboard boxes
- 4 plastic containers with lidsFor the meringue:
- 100 gr. sugar
- 30 gr. icing sugar
- 70 ml. water
- 2 egg whites
- a pot
- A cooking thermometer (you definitely need one for this recipe!)

- A piping bag
- 4 plates
- spoons

Preparation: 

For the genoise:

You can make the genoise best in advance !!

Preheat the oven to 180 ° C. Melt the butter. Beat the egg whites. Mix the egg yolks with the 125 gr. sugar, beat the mixture au bain-marie (see earlier recipe), until roughly doubled. Remove from heat. Add, whisking constantly, the flour, yeast and a pinch of salt. Add the melted butter and then the stiffly beaten egg whites. Spoon the mixture into a buttered baking dish. Bake for + - 30 min. in the preheated oven at 180 ° C. Remove from the mold. Cut the genoise into quarters and let cool in cardboard boxes. Make a mixture with the 100 ml. water, 30 gr. sugar and lemon juice and bring to the boil. Add some liqueur, take the genoise out off the cardboard boxes and lets soak each genoise in the mixture. Place them each in a plastic containers.Then cover with a thick layer of vanilla ice cream and place in the freezer.
For the meringue:
Heat the 100 gr. sugar and 70 ml. water to 120 ° C (now use the cooking thermometer !), till you  get a transparent caramel. Beat the egg whites until stiff and add, dropwise, the caramel. Keep (slower !) beating until the preparation is cooled. Take the frozen genoise out of the freezer and place on plates. Spoon the meringue into a piping bag and cover the frozen genoises with it. Give the foam an irregular shape (you can use the back of a spoon). Sprinkle with icing sugar and place in the oven, under the grill, at 250 ° C., keep the oven door open, until the meringue starts to brown (see picture).
And now, my Sweetypies: HAVE A CHILLING SWEET TIME !!! 

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

PENNE with Veggie GYROS and creamy vegetables.

PENNE with Veggie GYROS and creamy vegetables.
(For 4 pers., preparation: + - 15 min.)


You need:
- 400 gr. vegetarian gyros (out of the freezer and leave it frozen)
- 250 gr. mushrooms, brushed and cut in 4 or 6
- 2 zucchini, well washed, seeds removed, not peeled
- 1 bunch watercress, tough stems removed, washed and drained
- 2 cloves garlic, peeled and chopped
- 1 shallot, washed and chopped
- 50 gr. grana padano cheese
- 2 dl. cream
- 1 tbsp. butter
- 400 gr. penne pasta
- 1 dl. dry white wine
- Salt & pepper
- A cooking pot
- a saucepan
- A veggie peeler


Preparation:
Cook the penne in lightly salted water (cooking time: see packaging) and drain. Rinse under cold water. Cut the unpeeled zucchini into cubes of 1 cm. Melt 1 tbsp. butter in the saucepan and cook the shallots and garlic, until translucent. Add the diced zucchini and mushrooms and stir fry for 4 to 5 min. Add the still frozen veggie gyros in and pour the white wine over. Let cook until the moisture is evaporated. Add the cream and the penne. Season with pepper & salt. Mix 3/4 of the watercress leaves under the paste mixture. Use a vegetable peeler to make curls of the grana padano. Divide the pasta mixture on the plates and garnish with the rest of the watercress leaves and cheese curls.  Buon appetito !!

Eat them,

The Veggie Lady
Check out my other blog!

Tips and a few asparagus recipes for the asparagus lovers.

Hey Sweetypies, we start with some info:
The asparagus season started, in our country, in mid-April (depending on the temperature in February and March) and it ends TRADTIONAL on June 24 (the feast of Saint John). The difference between white and green asparagus ? Well, the white grow underground, green have seen the sun. The ground around the white stems is accumulated, so the shoot seeks its way to the light. White asparagus are cut underground so that they will not have time to discolor. Keep them maximum for 3 days, in a damp cloth, in the vegetable drawer of the refrigerator. This white vegetable contains very few calories but is rich in vitamin C. In a special aspearagus-pot you can cook them upright. The tips are cooked faster and this way they remain still pretty solid. You don't have such a pot ? Then cut the tips off of the asparagus off, arrange the asparagus side by side in a pan with salted water and just add the tips later on. Buy asparagus of the same thickness, so they are cooked simultaneously. Fresh asparagus can be identified by their light shine. When they are no longer fresh, asparagus look rather dull. You can even hear if they are fresh, by rubbing them together. You hear a peeping sound? Then they are fresh. Flemish white asparagus must cook shorter than the foreign ones, about 6 min. cookingtime is usually plenty. Steamed under pressure they are already cooked after 2 min. As a main course, take about a dozen asparagus per person. As starter or as side dish, you take halve a dozen.






Stew with spring vegetables.

(For 4 pers., preparation: + - 40 min.)

You need:

- 1/2 bunch white asparagus, peeled

- 200 gr. potatoes

- 1 carrot, washed and peeled, cut in pieces

- 1 small broccoli, in florets

- 1 small cauliflower, in florets

- 100 gr. snow peas, washed

- 100 gr. peas (if you gone use frozen peas, then fist defrost them)

- 200 ml. cream

- 800 ml. broth

- 1 egg yolk

- Salt & pepper
- a bowl

- a cooking pot

  

Preparation:

Peel the potatoes and cut into wedges. Cut the hard ends of the asparagus, peel and cut the stalks into pieces. Bring the broth to a boil. First add the carrots and then the potatoes, let boil for 10 min. Then add the broccoliflorets, the cauliflowerflorets, the asparagus and the snow peas and let simmer for another 6 to 8 min. Add the peas at the last minute. Mix the egg yolk with the cream in a bowl. Scoop with a ladle some broth and do that in the egg yolk-cream-mixture (because otherwise in will curdle !!). Now add to the stew mixture and stir. Season with salt & pepper.

ASPARAGUS grated with BRIE.

(For 4 pers.)


You need:
- 1 bunch white asparagus, cleaned and tough ends removed
- 250 gr. brie, in slices
- walnut oil
- Some hazelnuts, chopped
- 1 stalk watercress, washed and dried
- Salt & pepper
- an asparagus pot
- a bowl
- a baking dish
- a serving plate

Preparation:

Cook the asparagus in salted water until al dente. Pat them dry and then place them, side by side, on a baking dish. Season with salt & pepper, drizzle with walnut oil and top with slices of brie. Place under the grill until the brie is melted. Mix the watercress with the chopped hazelnuts, a little walnut oil and some pepper. Dress the watercress on the plate and then lay the grated asparagus on top.

Fried ASPARAGUS.
(For 4 pers., preparation: + - 35 min.)


You need:
- 1.5 kg. white asparagus, peeled and hard ends removed
- 1 tbsp fresh thyme leaves
- 1 tbsp. fresh rosemary, chopped
- 1 tbsp. lemon juice
- 2 eggs
- 5 tbsp. flower
- 100 gr. panko
- Salt & pepper
- A deepfryer with oil
- A cooking pot (asparagus pot)
- a bowl
- 4 deep plates
- Paper towels

Preparation:

Cook the asparagus in salted water for 10 min. Drain and hold under cold running water. Pat dry. Beat the eggs with salt & pepper. Let the oil become hot. Mix half of the panko with thyme and rosemary. Roll the asparagus in flour and then the beaten egg. Pull then half of the asparagus through the ordinary panko. The other half of the asparagus through the seasoned panko (so you get two different flavors fried asparagus). Press lightly. Deep-fry the asparagus, in small portions at a time, until golden brown, in + - 3 min. Drain on kitchen paper. Serve with some dips to taste.

Lukewarm ASPARAGUS Salad.

(For 2 pers. if main course, for 4 pers., if starter or snack.)

You need:

- 1 kg. asparagus, peeled and tough ends trimmed

- 3 eggs, hard boiled and cut into 8

- 100 gr. soft goat cheese

- Some el. chopped chives

- Some el. chopped parsley

- butter

- Hazelnut oil

- Salt & pepper

- a pan

- a pan with lid

- a serving plate

Preparation:

Cut one half of the asparagus in pink long pieces and put aside. Cut the other half of the asparagus half as small. Bake the small pieces in butter with a little salt & pepper, until they start to brown. Let the longer pieces stew with a large knob of butter and some salt in a pan with lid, on a muted fire, until the pieces are soft. Place the long pieces of asparagus on the serving plate (keep their gravy in the pan, you can use it later for a soup). Top with alternating shorter pieces, eggs, scoops of goat cheese, chives and parsley. Drizzle with a little hazelnut oil and season with salt & pepper.

ASPARAGUS with PARSLEY Vinaigrette.

(For 4 pers.)

You need:

- 2 bundles asparagus

- 1 bunch parsley, washed, well drained, just halve of the parsley finely chopped

- 3 tbsp. white wine vinegar

- 3 tbsp. water

- 4 tbsp. olive oil

- 4 tbsp. salad oil

- 4 tbsp. cream

- 1 egg yolk

- 1 tsp. mustard

- a asparagus pot

- a bowl

- a deepfryer with oil

 

Preparation:

Heat the frying pan. Cook the asparagus al dente in the asparagus pot. Pat them dry. Deep fry half of the parsley. The other half, that you've chopped, you mix with the white wine vinegar, oil, cream, egg yolk and mustard. Serve the still lukewarm asparagus with the vinaigrette and the fried parsley.

Eat them,

The Veggie Lady
Check out my other blog!

Spanish PATATAS Bravas

Spanish PATATAS Bravas.
(for 4 pers., preparation: + - 35 min.)


You need:
- 600 gr. new potatoes
- 1 red paprika, washed, seeds removed and diced
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 400 ml. tomato sauce
- 200 ml. dry white wine
- 1 tsp. vinegar
- 2 tsp. paprika powder
- 1/2 tsp. harissa
- 1 tsp. sugar
- 1 bay leaf
- mayonnaise
- olive oil
- salt
- an overdish / baking dish
- a pot with lid

Preparation: 

Preheat the oven to 230 ° C. Scrub the potatoes clean and cut into wedges. Put some oil in the pot and fry the onion and garlic. Add the paprika powder and the paprika pieces, let it fry again for a couple of minutes. Deglaze with the white wine and tomato sauce. Add the bay leaf, the harissa, vinegar, sugar and salt. Put the lid on the pot and allow to stew for + - 20 min. Get the bay leaf out and mix the sauce fine. Meanwhile, put the potatoes in a baking dish and drizzle with olive oil. Put them in the oven for 20 min. Serve the potatoes with the sauce and a spoonful of mayonnaise. Deje su sabor !

Eat them,

The Veggie Lady
Check out my other blog!

Are you a big broccoli fan ? Well, here are a few recepies for you in the broccoli special.

POTATO - BROCCOLI Gratin.
(for 4 pers.)


You need:
- 800 gr. potatoes
- 1.5 kg. broccoli (or cauliflower), washed and cut into florets
- 400 ml. broth
- 150 gr. fresh cream cheese
- 2 tbsp. flower
- 100 ml. cream
- 1 tbsp. chive, finely chopped
- 1/2 to 1 tsp. curry powder
- Grated cheese
- Salt & pepper
- a baking dish (dimention: 32 cm. to 23 cm.)




Preparation: 
Boil the potatoes and add, + - 10 minutes before the end of the cooking time, the broccoli florets. Drain and cut the potatoes into cubes. Preheat the oven to 200 ° C. Put the potatoes cubes and broccoli florets in the baking dish. Heat the broth and let the cream cheese in melt in the broth. Mix the flour with the cream and add to the sauce. Now bring to the boil. Stir in the chives. Season with curry powder and salt & pepper. Pour the sauce over the potatoes and broccoli in the baking dish. Sprinkle with the cheese and put in the oven. Bake for + - 20 min.







Done in a flash VEGETABLES and POTATO gratin.
(preparation: + - 1 hr.)


You need:
- 400 gr. potato, in slices (may be leftovers)
- 250 gr. broccoli florets (may be leftovers)
- 2 carrots, sliced ​​(may be leftovers)
- 250 gr. small tomatoes, washed and sliced
- 2 eggs
- 200 ml. cream
- 150 gr. cheese, grated 
- nutmeg
- Salt & pepper
- A buttered baking dish
- Possibly some leaf parsley, washed and leaves picked
- some veggie balls (that's what I used), already prepared and slightly baked

Preparation: 

Cook all vegetables al dente. Preheat the oven to 180 ° C. Put the potatoes, vegetables and veggie balls in the buttered baking dish. Beat the eggs with the cream, nutmeg and salt & pepper. Pour over the vegetables and sprinkle with the cheese. Put in the oven for + - 30 min. Garnish with some parsley.
TIP:
I prepared the potatoes, vegetables and veggie balls the day before. So I just had to put everything in the baking dish, put in the oven, and .............. READY IN A FLASH !!!







Mashed POTATOES with BROCCOLI and PINENUTS.
(for 4 pers., preparation: + - 35 min.)


You need:
- + - 700 gr. mushy potatoes, peeled and sliced
- 350 gr. broccoli florets
- A handful of sage leaves, finelly chopped
- 50 gr. pine nuts
- 100 gr. ricotta cheese
- 4 tbsp. olive oil
- nutmeg
- Salt & pepper
- A large pot with lid
- A pan with non-stick coating
- a little pan
- A masher

Preparation: 
Put the sliced ​​potatoes in a large pot in lightly salted, cold water. Cover and let cook, count +- 10 min. cooking time from the time the water is boiling. Add the broccoli florets and cook for a further 8 min. Roast the pine nuts, without fat, in the pan with non-stick coating. Take the small pan, add some oil and fry the chopped sage leaves for 2 min. over low heat. Let the vegetables drain, throw some oil in the pot and add to this the drained vegetables, ricotta, nutmeg and pepper & salt. Mash everything well with the masher. Season to taste if needed. Now add the toasted pine nuts.
TIP:
You can also do the mashed potatoes in a butterd baking dish, sprinkle it with the raw pine nuts and Parmesan cheese. Then cook in a hot oven till golden brown, about + - 15 min.







CALZONE.
(for 4 pers., preparation: + - 1 hr.)


You need:
- 1 roll ready-made pizza dough
- 1 broccoli
- 2 onions, peeled and chopped
- 1 clove garlic, peeled and chopped
- 200 gr. mozzarella, grated
- 1 tbsp. tomato paste
- 2 tbsp. ketchup
- 1 tsp. Italian herbs
- olive oil
- nutmeg
- Salt & pepper
- A pot
- A deep pan
- A baking sheet lined with parchment paper
- a little water

Preparation: 
Preheat the oven to 220 ° C. Put some oil in the pan and fry the onion and garlic until translucent. Stir in the tomato paste, ketchup and Italian herbs. Divide the broccoli in mini florets and boil (or steam) them al dente. Season with nutmeg and salt & pepper. Cover the pizza dough with tomato paste. Spread the onionmix en broccoli on one half of the pizza. Sprinkle with mozzarella and fold the other half over (so you get, indeed, a folded pizza ;-) ). Press the edges together with a fork. Moisten slightly with a little water. Place on the lined baking sheet and slide into the oven for + - 35 min. PRONTO !!
INFO:
A calzone is a folded pizza. In Italy it is often sold as a lunch dish because you can eat it while your on the go.







Lukewarm Salad of POTATOES, GREEN BEANS and BROCCOLI with MUSTARD Vinaigrette.
(for 4 to 8 pers., preparation: + - 1/2 h.)


You need:
For the Mustard Vinaigrette:
- 3 tbsp. white wine vinegar
- 1 tbsp. dijon mustard (for a spicy tast)
- 3 tbsp. olive oil
- 3 shallots, chopped
- 1 tbsp. parsley, chopped
- 1 tbsp. chives, finely chopped and a few sprigs for garnish
- 1 tbsp. dill, finely chopped and a few sprigs for garnish
- a bowl
For the salad:
- 400 gr. new potatoes, scrubbed
- 300 gr. green beans
- 300 gr. broccoli, cut into florets
- Salt & pepper
- A cooking pot or steamer
- A bowl



Preparation: 
For the mustard vinaigrette: Mix the white wine vinegar, mustard and pepper & salt in a bowl. slowly add the olive oil. Then add the shallots, parsley, chives and dill. Put this away in a cool place.
For the salad: Boil (or steam) the new, well scrubbed potatoes for 12 min. in lightly salted water. Drain. Do the same with the green beans and broccoli but only cook for 4 min. Let this drain to. Cut the drained, (hot !) potatoes in 4 and throw them in a bowl. Drizzle over the vinaigrette. Now add the green beans and broccoli. Garnish with the chives sprigs and the dill sprigs. A quick fix.







Vegetable Terrine.
(For 8 pers., preparation: + - 35 min.)


You need:
- 75 gr. carrots, washed, peeled and finely chopped
- 75 gr. courgettes, washed, peeled and finely chopped
- 75 gr. cauliflower, washed and finely chopped
- 75 gr. broccoli, washed and finely chopped
- 75 gr. peas, washed
- 75 gr. green beans, washed and finely chopped
- 75 gr. asparagus, washed, peeled and chopped
- 2 tsp. broth
- 10 gr. agar-agar
- Salt & pepper
- a mold

Preparation: 
Cook the carrots, cauliflower and green beans for 5 min. in lightly salted boiling water. Drain but keep the liquid. Hold the already cooked vegetables under cold running water. Boil now the other vegetables in the recovered cooking liquid, cook for 3 min. Drain but again collect the used cooking liquid. Let 'scare' these vegetables also under cold water. Heat 80 cl. of the used liquid together with the broth, season to taste with salt & pepper. Now add the agar-agar. Stack the vegetables in a mold and pour in the bouillonmix. Leave to stiffen overnight, in the fridge. On the supreme moment get the terrine out of the mold and serve. Let the summer start !
TIP:
If you used a metal mold, then just dip the mold in boiling hot water, so the terrine will come lose more easily out of the mold.







BROCCOLI - CHEESE tarts
(For 4 pers., preparation: + - 35 min.)


You need:
- 240 gr. phyllo sheets (if from the freezer, let defrost !)
- 2 tsp. oil
- 450 gr. broccoli, washed en in florets
- 300 ml. milk, keep 1 tbsp aside
- 100 gr. herb cream cheese
- 2 tbsp. cornstarch
- 110 gr. Emmental cheese, grated
- 2 tsp. dijon mustard
- 8 cherry tomatoes, washed, drained and cut in halve
- Salt & pepper
- A kitchen brush
- A baking tray with non-stick or lined with a baking sheet
- A cooking pot
- A pan

Preparation: 
Preheat the oven to 200 ° C. Cut each phylo sheet in halve and brush very thin with oil. Put 3 halved dough sheets together and form the edges so you have 4 small 'nests' that you can fill. Put them on the baking tray with non-stick coating or coated with a baking sheet and brush with oil. Place in the oven and bake for + - 10 min., until golden brown. Cook the broccoli florets for 5 min. and drain well. Heat the milk (except the 1 tbsp.) in a pan, add the herb cream cheese and stir well. Mixing the binder with the rest of the milk (the 1 tbsp), then add, while stirring, this to the cheese-milk mixture and allowed to thicken. Remove the pan from the heat. Stir half of the Emmental cheese with the mustard in the milk-cheese mixture. Season with salt & pepper. Stir the broccoli into the sauce, divide the mixture between the tarts, sprinkle with the remaining cheese and top with the halved cherry tomatoes. Place back in the oven and bake for another + - 10 min., until the cakes are golden brown. Serve with a green salad. Were are those guests ?







CHEESEfondue with Spring Vegetables.


You need:
- 500 gr. new, small potatoes, scrubbed
- 1 bunch young carrots, scrapped and cut the green a bit shorter
- 1 broccoli, in little florets
- 1 tbsp. chopped parsley
- a cooking pot
For the fondue:
- 1 onion, peeled and chopped
- 250 ml. cream
- 500 gr. mascarpone
- 50 gr. Parmesan cheese
- 50 gr. gruyere cheese, grated
- olive oil
- 1/4 tsp. nutmeg
- Salt & pepper
- a cooking pot with thick bottom

Preparation: 

Put 2 tbsp. olive oil in the pot and cook the chopped onion until soft, over medium heat. Then reduce the heat. Add the cream, mascarpone, Parmesan and Gruyere and let melt gently, stirring, until the cheese has completly melted. Season with nutmeg and salt & pepper. Boil the potatoes in their skins until tender. Drain and mix with 1 tbsp. olive oil and 1 tbsp. chopped parsley. Boil or steam the vegetables al dente (crisp). Serve the cheese fondue with the potatoes and vegetables. You can always get some other veggies if you choose. Play and have a good time !!
TIP:
You can prepare the fondue aswell as the vegetables in advance. If you want to do the fondue you heat the vegetables, before serving, in the oven (microwave) and let the fondue, while stirring, melt over low heat. Have a cheezy good time !!!!







BROCCOLI-soup with COCONUT MILK and CURRY.
(for 4 pers.)


You need:
- 150 gr. onion, chopped
- Spanish 1 green pepper, seeded and chopped
- 1 clove garlic, peeled and chopped
- olive oil
- 1/2 l. broth
- 350 gr. broccoli, cut into florets
- 2 dl. coconut milk
- A touch of curry powder
- Salt & pepper
- A cooking pot
- a mixer

 

Preparation: 
Put some olive oil in your pot and stew the onion, chilli and garlic. Pour in the broth. Bring to a boil and add the broccoli and coconut milk. Let simmer and then add a little curry powder and pepper & salt. Mix smooth. That easy.



BROCCOLI-Soup with CHEESE-Croutons.
(for 6 pers., preparation: + - 45 min.)


You need:
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 sprig rosemary (or 1/2 tsp dried rosemary.), washed, shaken dry ans chopped fine
- 250 gr. potatoes, peeled and cut in cubes
- 1.2 l. broth
- 450 gr. broccoli, florets and stalks
- 1/2 tsp. nutmeg
- Zest of one, preferably organic, lemon
- 30 gr. cream cheese
- 15 gr. blue cheese
- 1 bunch fresh chives, washed, shaken dry and coarsely chopped
- 1/2 baguette
- olive oil
- Salt & pepper
- 50 ml. water
- A cooking pot
- A mixer

 

Preparation: 
Put a little oil in the pot and let the onion and garlic stew. Pour 50 ml. water and add the rosemary. Toss the potatoes in the broth and let  cook for + - 5 min. Now add the broccoli pieces, and the nutmeg and lemon zest. Season with salt & pepper. Bring back to the boil and let it cook for + - 15 min., until the broccoli is tender. Make sure to put no lid on the pot, otherwise the broccoli loses its beautiful green color ! Meanwhile, mix the cream cheese and blue cheese. Cut the baguette into 6 pieces. Roast them and let them cool. Brush each piece with the cheese mixture and set aside. Puree the soup until smooth and season to taste. Add some broth if the soup would be too thick. Divide the soup into 6 bowls and garnish with the cheese crouton. Sprinkle some chopped chives and serve.
TIP:
You can always replace the potatoes by sweet potatoes but best add then about half a teaspoon of chili flakes.







Do you have a rest (300 ml.) of broccoli soup ? And also two broccoli florets left ? Then here is a surprising recipe:

BROCCOLI-flan.
(For 4 pers., preparation: + - 35 min.)


You need:
- 300 ml. rest of broccoli soup
- 2 broccoli florets (optional), cut in halve
- 2 eggs
- 2 egg yolks
- 30 gr. Parmesan cheese, grated
- 70 ml. fresh cream
- 2 tbsp. cornstarch
- A pinch of ground coriander
- 4 ovenproof ramekins, buttered
- Pepper & salt
- A big mixing bowl
- Some aluminum foil, buttered
- A large faitoutpan (= with thick bottom)
- hot water





Preparation: 

Beat the eggs and the yolks in the mixing bowl, then add the leftover soup, grated cheese, cream and cornstarch. Season with salt & pepper and the coriander. Divide this preparation into the buttered ramekins and cover the ramekins with the buttered foil. Place the ramekins in the pan with thick bottom (the faitoutpan). Pour hot water into the pan, to the edge of the ramekins and bring to the boil. Gently let simmer for 30 min. Garnish with the half broccoli florets and serve. Ain't that special ?
TIP:
You can also make this with some leftover broccoli soup: A bechamel where you replace the milk with the leftover soup. A  vegetable polenta with the soup as cooking fluid. A base for a pasta sauce, then add some fresh cooked vegetables to it.








TAGLIATELLE with BROCCOLI and MUSHROOMS.


You need:
- 500 gr. tagliatelle
- 1 head of broccoli, divided into florets
- 1 onion, peeled and finely chopped
- 250 gr. mushrooms, brushed clean and sliced
- 2 carrots, scraped and thinly sliced
- 2 tbsp. olive oil
- Salt & pepper
- Cooking pot(s)
- some veggie mince (optional)

Preparation: 
Cook the tagliatelle al dente, according to the instructions on the package (or use fresh). Cook also the broccoli florets until al dente. Put oil in a pan and sauté the onion (+ - 10 min.) Add the mushrooms and the carrots and let simmer for + - 10 min. Now add the already baked veggie mince in, if you have that. Put, in the end, the broccoli florets in a to warm through. Season with salt & pepper. Mix the pasta with the vegetables and serve.
TIP:
I have tryed it with a bit of curry powder and a dash of cream. That was SSSSSOOOO incredible DARN YUMMY !!

SEASONAL MINESTRONE
(for 4 pers., preparation: + - 1.5 h.)

You need:

- 1 onion, finely chopped
- 2 stalks celery, chopped
- 1 carrot, finely chopped
- 1/2 pack bok choy or spinach
- 3 cloves garlic, minced
- 1/2 teaspoon paprikapowder
- 1/2 of a cabbage or broccoliflorets
- 1/2 head endive
- 1 tablespoon tomato paste
- 1.5 l broth
- 200 gr. white beans (canned)
- Handful of pasta (any kind will do)
- the crust of a Parmesan cheese
- olive oil
- Salt & pepper
- some pesto (optional)

- cooking pot(s)

Preparation: 

Cook the pasta. Let that drain. Sauté the onion, celery and carrot in olive oil in another pot. Add the stalks of the bok choy or spinach, the broccoli, garlic, paprikapowder, salt & pepper. Let stew for about 45 min., until softened. Push the vegetables aside in the pot and add the tomato puree. Let the paste fry slightly. Mix in the vegetables and pour in the broth. Add the endive and the crust of Parmesan cheese. Add the beans last, the pasta and the leaves of bok choy or spinach and remove the crust of Parmesan cheese. Season with salt & pepper and some olive oil, Serve, if you want, with a spoonful of pesto.

Well my Sweetypies, I hope I've inspired you with all this goodies ? But remember: play, experiment and just enjoy yourselves !!!! Till next time I hope ? Lots of love from your veggie lady.

Eat them,

The Veggie Lady
Check out my other blog!