HORSERADISH OMELETTE.

HORSERADISH OMELETTE.
(For 1 omelette.)


You need:
- 2 tbsp. grated horseradish
- 4 eggs
- 2 tbsp. chopped parsley
- 1 shallot, peeled and chopped
- butter
- Salt & pepper
- A pan with non-stick coating
- A bowl
- A whisk



Preparation: 
Beat the eggs in the bowl, melt some butter in the pan, add the shallot , and then the beaten eggs. Sprinkle with the parsley and horseradish and let it cook, on a low heat. Turn the omelette, if necessary. Season with pepper & salt. 
It tastes great with f.i. boiled or baked potatoes and a mixed fresh salad.
A shorty but, ooo, what a goody !!  ;-) 




Eat them,

The Veggie Lady
Check out my other blog!

Thai Green Curry Paste

Thai Green Curry Paste.
(For 4 pers., preparation: + - 45 min.)


You need:
- 4 shallots, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 to 3 green chillies, washed, seeded and chopped
- Piece of fresh ginger + - 5 cm., peeled and coarsely grated
- 3 stalks lemongrass, outer leaves removed and the remainder cut into pieces
- 1 organic lemon, grated and then squeezed
- A handful of fresh coriander, washed, shaken dry and finely chopped
- 4 tsp. soy sauce
- 1/2 tsp. black pepper, preferably freshly grounded
- a food processor or blender

Lemongrass.

Preparation:
Put all ingredients in a food processor or blender. Puree it, taste and season if necessary ! DONE. Serve with jasmine rice and vegetables such as squash, eggplant, green beans, etc.
TIP:
Do you like spicy? Then use Bird's eye- or Malagueta-chillies. You can replace the ginger by laos, and the lime zest by + - 5 Kaffir lime leaves you have torn in pieces.

Bird' eye chili.

Malagueta chili.

This is laos.

And this are Kaffir lime leaves.

Eat them,

The Veggie Lady
Check out my other blog!

Which sauce do I present with my BBQ ??? Part 2.

Hey my Sweetypies, here I am with part two of the sauces. As a little extra I will give you three dip sauces. I hope you liked it and please, feel free to post your comments or share your thoughts with me. I would love that. ENJOY !! You find some more sauce recipes on my blog, see 'sauces and more' on 6/2/13)
We start with the basic recipe for mayonnaise, maybe some of you already know how it is done. And remember, this is just a basic recipe so be brave and dare to experiment, my Sweeties.





Mayonnaise.
(For 4 pers., preparation: + - 10 min.)


You need:
- 1 egg yolk
- 1 tsp. mustard (may be dyonmosterd)
- 250 ml. (corn) oil
- 1 tbsp. lemon juice
- Salt & pepper
- A bowl
- A whisk
- a spatula
- A bowl or jar with lid


Preparation:
First of all, let all the ingredients reach room temperature (which is very important). Is that ok, then stir the egg yolk together with the mustard, lemon juice and salt & pepper, in the bowl. Whisk , little by little, the oil through it untill the mayo has the desired thickness. Taste and add, if necessary, some salt & pepper, lemon juice or mustard. Scoop it into the bowl or jar with lid and store it away in a cool place.






Andalouse.
(For 4 pers., preparation: + - 30 min. and cool down time.)


You need:
- 375 ml. mayonnaise (see recipe)
- 1/2 red paprika, seeds removed and cut in half
- 1/4 green paprika, seeds removed and cut in half
- 2 tbsp. tomato paste
- Salt & pepper
- a baking tray
- A plastic bag
- A bowl
- A blender or food processor
- A spatula
- A bowl or jar with lid


Preparation:
Preheat the oven, grill setting. Place the paprika halves, skin side up, on the baking tray and place under the grill until there start to form black blisters on the skin. Remove from the oven, put them in the plastic bag and leave to cool. Afterwards you peel the paprika halves and cut them into cubes. Put them in the bowl and add the tomato paste and mayo. Mix fine. Taste and season with pepper and salt. Scoop into the bowl or jar with lid and put it in a cool place.






Cocktail Sauce.
(For 4 pers., preparation: + - 20 min.)


You need:
- 4 tbsp. mayonnaise (recipe)
- 1 tbsp. ketchup
- 100 ml. cream
- 1 tbsp. whiskey or brandy
- tabasco
- Salt & pepper
- bowls
- A whisk
- A spatula
- A bowl or jar with lid


Preparation:
Put the mayonnaise in a bowl and stir in the ketchup and whiskey or cognac. Beat the cream half up in another bowl and toss that into the mixture. Season with salt & pepper and tabasco. Do not forget to taste ;-) Scoop into the bowl or jar with lid. Place it somewhere cool until you gonna serve it.






Tartar sauce.
(For 4 pers., preparation: + - 20 min.)


You need:
- Mayonnaise (recipe)
- 1/2 bunch chives, washed and dried, finely chopped
- A few sprigs of parsley, washed and dried, finely chopped
- 4 tbsp. capers, drained and sliced
- 3 sour gherkins, drained and very finely chopped
- Salt & pepper
- a bowl
- a spatula
- a jar or bowl with lid

capers

Preparation:
Put all the ingredients, together with a big scoop of mayo in the bowl and mix well. Season with salt and pepper and add, if necessary, some more mayo. Scoop into the jar or bowl with lid and put away in a cool place.




For these next 3 recipes, you do not need the mayonnaise any more.




Garlic sauce. (see also recipe on 6/2/13, 'sauces and more')
(For 4 pers., preparation: + - 20 min.)


You need:
- 1 egg yolk
- 2 tbsp. lemon juice
- 2 cloves garlic, peeled
- A garlic press
- 3 tbsp. yogurt
- 100 gr. fromage
- 1 tbsp. mustard
- Salt & pepper
- A bowl
- A spatula
- A jar or bowl with lid

fromage

garlic pers.

Preparation:

Stir the egg yolk smooth in a bowl with the mustard, lemon juice and yogurt. Stir in the fromage. Press the garlic and season with salt & pepper. Spoon into the bowl or jar with lid and put away cool.

Provencal sauce.

(For 4 pers., preparation: + - 45 min.)

You need:

- 1 red paprika, washed, dried, seeds removed and diced

- 1 yellow paprika, washed, dried, seeds removed and diced

- 1 green paprika, washed, dried, seeds removed and diced

- 1 onion, peeled and chopped

- 2 cloves garlic, peeled and chopped

- 400 gr. diced tomatoes (canned)

- 1 bay leaf

- Provencal herbs

- sugar

- olive oil

- Salt & pepper

- A cooking pot

- A bowl

Provencal herbs

Preparation:

Fry the onion and garlic until soft in a little olive oil. Add the paprika dices in and let it simmer. Add the tomatoes and the bay leef. Season with the Provencal herbs, salt & pepper and a pinch of sugar. Taste and season some more, if needed. Let simmer for + - 1/2 h. or until well cooked. You can serve this sauce hot or cold.

Barbecue sauce.

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

You need:

- 5 shallots, peeled and chopped

- Grated zest of 2 untreated oranges 

- 800 gr. diced tomatoes (canned)

- 200 ml. sinaasppelsap

- 75 gr. candied ginger, chopped

- 100 ml. honey

- tabasco

- olive oil

- Salt & pepper

- A cooking pot

- A mixer

candied ginger

Preparation:

Sauté the shallots in olive oil, stir in the ginger, orange peel and honey. Deglaze with the orange juice and add the tomatoes. Let cook for 1/2 h. Mix and season to taste with salt & pepper and tabasco. This sauce also can be used hot or cold.

TOFUNAISE sauce.

(preparation: + - 15 min.)

You need:

- 125 gr. tofu, diced

- Juice of 1/2 lemon

- 4 tbsp. (sunflower) oil

- 1 tbsp. apple juice

- 1/2 tsp. mustard

- Salt & pepper

- A food processor

Preparation:

Put all ingredients (except the lemon juice) in the food processor and blend until it becomes a smooth, delicate sauce. Season to taste with lemon juice and pepper & salt.

TIP:

If you make this dip sauce a little more fluid then can use it as a vinaigrette on a salad.

Mixed with some grated carrots or celery is it delicious on sandwiches.

And now the three dip sauces.

PAPRIKAdip.

(Preparation: + - 25 min.)

You need:

- 1 red parika, seeds removed and chopped

- 5 tbsp. ketchup

- 2 tbsp. sugar

- 1 tbsp. white wine vinegar

- 1 tbsp. soy sauce

- 1 tbsp. olive oil

- tabasco

- Salt & pepper

- A cooking pot

- A mixer

Preparation:

Heat the olive oil in the cooking pot and fry the paprika pieces for 2 to 3 min, without browning. Add the sugar, ketchup, soy sauce and white wine vinegar. Season to taste with salt & pepper and tabasco. Leave to simmer for 3 to 5 min. and mix until smooth. Allow to cool.

TIP:

Crush a few cubes of feta and stir it under the sauce.

RED CABBAGE dip.

(Preparation: + - 20 min.)

You need:

- 2 red beets, steamed and cut into pieces

- 125 gr. sour cream

- 1 tbsp. lime juice

- 1 tsp. cumin

- 1 tsp. coriander

- Salt & pepper

- A food processor

Preparation:

Place all ingredients in the food processor and blend it until smooth. Season with pepper & salt.

Hummus dip.

(Preparation: + - 20 min.)

You need:

- 400 gr. chickpeas (canned), rinsed and drained

- 1/2 small red pepper, deseeded

- Fresh coriander leaves, finely chopped

- 3 tbsp. lemon juice

- 1 clove garlic, peeled

- 1 tbsp. or ricotta of fresh cheese

- 3 tbsp. olive oil

- 1/3 tsp. paprika powder

- Salt & pepper

- A mixer

- A bowl

Preparation:

Put the drained chickpeas, the olive oil, the lemon juice, the half red pepper and garlic into the bowl. Mix it all finely and season with the paprika powder and salt & pepper. Stir in the ricotta (or cream cheese).

So my Sweetypies, that was it for now. Hope to hear from you soon.

Eat them,

The Veggie Lady
Check out my other blog!

Which sauce do I present with my BBQ ??? Part 1.

My sweet Sweetypies,
As I said earlier, I have fibromyalgia and yesterday I had so much pain that I had to let you, my Sweetypies, down again and I'm really very sorry. I'm not feeling well yet but good enough to post you what I promised, some sauce recipes. Enjoy!
This is part 1.




MANGO and MUSTARD sauce.
(For 4 pers, preparation: + - 15 min.)


You need:
- 2 small ripe mangoes, peeled and flesh removed (see recipe june 10) and put in a bowl
- 120 ml. white wine
- 3 tbsp. soft mustard
- Cayenne pepper
- Mustard seeds
- Salt & pepper
- a cooking pot
- a puree pestle (mash masher)
- a spatula or spoon
- a bowl or jar with lid


Preparation:
Throw the mango flesh into the pot along with the wine. Let simmer for 10 min., over low heat. Let cool and then puree with the mash masher. Mix in the mustard, season with salt & pepper and cayenne pepper to taste and add the mustard seeds. Put in the bowl or jar with lid on and set in the frigde till you're gonna use it.






YOGHURT Sauce with MANGO.


You need:
- 1/2 mango, peeled and flesh removed and pureed
- 3 tbsp. mango chutney
- 100 gr. Greek yogurt
- 1 red pepper, seeds removed and finely chopped
- Salt & pepper
- A bowl
- a spatula or spoon
- a bowl or jar with lid


Preparation:
Mix the mango puree, mango chutney and Greek yogurt together in a bowl. Season with salt and pepper and add the sliced ​​red pepper. Place in the bowl or jar with a lid on and chill until you are gonna use it.







AVOCADO Sauce.


You need:
- flesh of 1 avocado
- 1 tbsp. lime juice
- 1 clove garlic, peeled
- 1 pinch of chili powder
- A jar of stirred yoghurt
- Salt & pepper
- A food processor
- a spatula or spoon
- A bowl or jar with lid


Preparation:
Mix the avocado flesh, lime juice, garlic, chili powder and stirred yogurt smood in the food processor. Put in bowl and season with salt & pepper. Close with the lid and place in the refrigerator.






SOY sauce with PILIPILI.


You need:
- 5 cl. soy sauce
- 5 tbsp. brown sugar
- 2 cloves garlic, minced
- 1/2 tsp. ginger, grated
- 4 tbsp. water
- 1/2 pinch pilipili flakes
- A bowl
- a spatula or spoon
- A bowl or jar with lid



Preparation:
Put the soy sauce, brown sugar, garlic, ginger, water and pilipili flakes in the bowl and mix well. Pour into the bowl or jar with lid and place in the fridge to chill.






Fresh MINT - YOGURT dressing.
(For 4 pers., preparation: + - 10 min.)


You need:
- 1 shallot, finely chopped
- 3 sprigs of fresh mint, leaves zipped of the sprigs and finely chopped
- 4 tbsp. Greek yogurt
- 2 tbsp. extra virgin olive oil
- Salt & pepper
- a bowl
- a spatula or spoon
- a bowl or jar with lid


Preparation:
Mix the olive oil with the yogurt, shallot chips and chopped mint leaves in a bowl. Season with salt & pepper and put it in the bowl or jar with lid. Place it in your fridge till you need it.





Tomorrow more sauce recipes, based on homemade mayonnaise that I also will post for you.





Eat them,

The Veggie Lady
Check out my other blog!

Marinated Vegetable-brochettes. For on the BBQ.

Marinated Vegetable-brochettes.
(For 8 skewers, preparation: + - 55 min.)


You need:
- 4 paprika/peppers of different colors,washed, seeds and kernels removed
- 250 gr. mushrooms, cleaned
- 8 new potatoes, scrubbed
- 2 tbsp. juice of one lemon
- 3 sprigs fresh thyme, leaves zipped off
- 3 tbsp. olive oil
- 1/2 tsp. paprika powder
- 1/4 tsp. cayenne peper
- Salt & pepper
- 8 skewers
- A cooking pot
- bowls
- A grill or BBQ
- a plate

Preparation:
If you are gonna use wooden skewers, then soak them first in water and let drain. Cut the peppers into cubes of 3 cm. and cut the mushrooms in half. Cook the new potatoes in lightly salted water, in 16 a 18 min. Add, before the end of the cooking time, the diced paprika. Drain and let cool slightly. Mix the mushrooms, diced peppers and baby potatoes with the olive oil, the lemon juice, thyme spriges, cayenne peper, paprika powder and salt & pepper. Put it now in the fridge for about 20 min. Stick the marinated vegetables onto the skewers and cook on the grill or BBQ , until done and golden brown.
TIP:
I sometimes put diced tofu or veggie balls on the screwers together with the veggies.


Next time I give you some sauce reccipes, that you can use if you're gonna BBQ. See you then I hope, my Sweetypies ?



Eat them,

The Veggie Lady
Check out my other blog!

A little fiery 'bite': Devilish EGGS.

Devilish EGGS.
(For about 4 to 8 pers.)


You need:
- 4 eggs, hard boiled, peeled and halved
- 4 tbsp. mayonnaise
- 1 tsp. mustard
- 2 tbsp. chopped shallot
- Pili-pili, to taste
- 3 tbsp. chopped chives
- 1 tbsp. chopped water cress
- salt
- a bowl
- a food processor
- a piping bag
- a spatula

Preparation: 
Remove the yolks from the eggs halves. Put the egg yolks in the bowl together with the mayo, mustard, shallots, some salt and pili-pili. Taste and correct the seasoning if necessary. Do it in the food processor and blend until the filling is real smoot. Now mix this mixture with the chives and cress. Put in the piping bag (use the spatula) and fill the half egg whites with the mixture. Sprinkle, if you want, some extra chives over the stuffed eggs.





Eat them,

The Veggie Lady
Check out my other blog!

Some more delicious VEGGIE BURGERS that you can also put on the BBQ.

VEGGIE BURGERS, in the pan or on the BBQ.

SPINACH Burgers.
(For 4 pers., preparation: + - 25 min.)


You need:
- 2 onions, peeled and chopped
- 225 gr. baby spinach, washed and chopped
- 5 slices of white bread, without crusts, lightly toasted without, finely chopped
- 150 gr. Oud Brugge cheese, grated
- 2 eggs
- 50 gr. pine nuts, crushed
- 100 gr. flower
- Paprikapowder
- Salt & pepper
- 1 tbsp. olive oil
- a pot
- a large bowl
- plates
- a pan or the BBQ



Preparation: 
Put the oil in the pot and fry the onions until they are translucent. Add the chopped spinach and chopped and toasted bread to. Let sauté briefly. Remove from heat and put the mixture in a large bowl (or leave it in the pot if you prefer that). Add the grated cheese, eggs and crushed pine nuts. Mix well (I do that with well washed hands) and season with the herbs. Make 4 burgers of the mixture. Throw some flour on a plate. Rol the burgers in the flour and spice them some more if necessary. Bake them for + - 3 min., on each side, if you gonna use a pan that is. But like I said, you can bake them also on the BBQ. 






ASPARAGUS burgers.
(For 4 pers., preparation: + - 25 min.)


You need:
- 1 bunch white asparagus, peeled and washed
- 1 bunch parsley, washed, drained and chopped
- 2 eggs
- 60 gr. flower
- 4 tsp. mustard
- a bit lemon juice
- Salt & pepper
- A pot
- A colander
- A bowl
- plates
- A pan (and some oil) or the BBQ



Preparation: 
Bring water and a pinch of salt, in your cooking pot, to the boil. Cook the asparagus for + - 10 min. Drain and cut them into small pieces. Put the pieces in a bowl and add the other ingredients. Mix well and make burgers out of the mixture. Do you want to use the pan with some oil ? Then bake them 3 to 4 min. on each side, until they are golden brown. But these you can bake on the BBQ as well.





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


You need:
- 240 gr. white rice, precooked
- 240 gr. chickpeas (canned), drained
- 240 gr. lentils, boiled
- 3 tbsp. parsley, washed, dried and chopped
- 1 tsp. ginger powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 small cup cilantro, washed, dried and chopped
- Salt & pepper
- A bowl
- A food processor
- A plate
- A pan with some oil or BBQ



Preparation: 
Put everything in the food processor and mix to a puree. Throw the mixture then into the bowl. Make flat veggie burgers. Bake on the BBQ or in a pan with some oil. In the pan you bake them + - 5 min., on each side.





See also recipe from 04-02-13.
ENJOY A VEGGIE SUMMER, MY SWEETYPIES.





Eat them,

The Veggie Lady
Check out my other blog!

SPROUT Soup with QUORN Balls.

SPROUT Soup with QUORN Balls.
(for 4 pers., preparation: + - 1/2 h.)


You need:
- 200 gr. chopped Quorn
- 400 gr. sprouts
- 2 green stalks celery, washed and cut into chunks
- 1 preiwit, washed and cut into chunks
- 20 chives, washed and finely chopped
- 1 eggwhite
- 1 l. broth (you can make it with hot water and some bouillon cubes, if you want)
- 2 tbsp. olive oil
- 1 tbsp. bread-crumbs
- Salt & pepper
- a large cooking pot
- a pan
- a bowl
- a mixer
- 4 soup bowls



Preparation:
Cut the most sprouts in 4 but save 3 as a garnish. Make the leaves of the 3 sprouts loose and cook then until tender, in + - 2 min. Rinse under cold water. Put the sprouts pieces (those which you have cut into 4 pieces not the loose leaves), the pieces of celery and leeks in the large cooking pot and cover with the broth. Let boil for + - 20 min and then mix until you have a smooth soup. Meanwhile, we make the Quorn balls: mix the quorn mince with the eggwhite, breadcrumbs and chives. Season with salt & pepper and roll small balls. Heat the oil in a pan and fry the quorn balls until they are nicely golden brown. Divide the soup into the bowls and garnish with the sprout leaves and (little) quorn balls.





I want to tell you my little secret, my dear Sweetypies:
When the kids were small, I used sprouts from the freezer. I cooked them in water, cut the hard part well off, and stewed  them then in butter. I added some freshly chopped coriander. I made a delicious veggie sauce (see previous recipe on Sept. 29. 2012) and boiled potatoes. The kids crushed the sprouts and potatoes in the veggie gravy, but hey,that was ok. They feasted on them, even kids and people who claimed not to like sprouts, scooped up several times,yep, also the sprouts  !! 
And so, with these 2 recipes, you can be sure that also the kids (or your friends and relatives, haha !) learn to eat sprouts   ;-) Enjoy.

Eat them,

The Veggie Lady
Check out my other blog!

Summery Succulent STRAWBERRY Special. Part 2.

As promised my dear Sweetypies, some more strawberry recipes. Have a nice and enjoyable summer !




GOAT CHEESE and STRAWBERRIES Millefeuille.
(For 4 pers.)


You need:
- 2 packets of puff pastry
- 2 packets of fresh goat cheese
- 1 cup of grated Grana Padano (cheese)
- Strawberries, washed, crowns removed and thinly sliced
- keep 4 strawberries aside, washed (as garnish)
- cream
- some liquid honey (optional)
- ground black pepper (optional)
- 2 oven plates
- sheets baking paper
- A bowl
- 4 serving plates

Grana Padano

Here I sprinkled some nuts over the millefeuille.

Preparation: 
Preheat your oven to 180 ° C. Cut the puff pastry into 16 rectangles and place on a baking sheet lined with baking paper. Drizzle 4 pieces with water and sprinkle with some Grana Padano (place those a bit away from the other pieces). Cover them all with baking paper and then place on a baking sheet on top. Put in the oven for + - 8 min., at 180 ° C. Remove the baking tray from the oven and then let cool. Mix the goat cheese with a dash of cream, some ground black pepper and drizzle of liquid honey in the bowl. Take 4 pieces of puff pastry (not yet the ones with the grated Grana Padano !) and spread some of the goat cheese - mixture and strawberry slices over the 4 pieces. Build up layer by layer and finish with the puff pieces with the grated cheese sprinkled over it. The side with the grated cheese must be on top. Serve the millefeuille with a strawberry and a dot of goat cheese. Sprinkle the goat cheese with ground black pepper and garnish with a streak of liquid honey. WWAAAAUUUUUWWW, THIS IS YUMMIE IN QUADRAAT !!!!!!

STRAWBERRY cupcakes with RASPBERRY Cream.
(For 12 pieces, Preparation: + - 1 hr.)

You need:

- + - 65 g. strawberries, washed, crowns removed and cut into small pieces

- 3 strawberries for garnish, cut in quarters

- 125 gr. soft unsalted butter

- 125 gr. sugar

- 125 gr. self-raising flour, sieved

- 30 ml. milk

- 2 eggs

- A cupcake pan/mold

- 12 paper cupcake forms

- A cooling grid

- A spatula

- A bowl

For the raspberry cream:

- + - 50 gr. raspberries, washed, mixed fine

- 12 raspberries for garnish, washed

- 225 gr. cream cheese

- 100 gr. powdered sugar

- A bowl

- A piping bag with smooth mouth

Preparation: 

Preheat the oven to 170 ° C. Place the paper cupcake forms in the cupcake pan/mold. Put the butter in the bowl and whisk, gradually, the sugar in, until you have a light and airy mass in which the sugar is completely dissolved. Add 1 by 1 the eggs, and then the milk. Fold the sifted flour into the batter and then also the strawberry pieces. Pour the tough into the forms and place in the oven. Bake for 20 to 25 min. at 170 ° C. Let them cool on the cooling grid. Now we start making the raspberry cream. Put the cream cheese in a bowl and add the sugar. Then add the finely mixed raspberries and stir it in well. Spoon the mixture into the piping bag, with the spatula, and squirt a delicate dot of the raspberry cream on to the cupcakes. Garnish with a quarter strawberry and a raspberry. HEAVENLY indeed !

STRAWBERRIES tarts with RICOTTA.
(For 4 pieces, Preparation: + - 20 min.+ some time in the fridge.)


You need:
- 4 ready made shortbread tarts (. 8 cm diameter) or homemade
- 75 gr. ricotta cheese
- 75 gr. fresh cheese
- 2 tbsp. powdered sugar
- 250 gr. strawberries, washed, crowns removed
- 1 to 2 amaretti biscuits, crumbled
- Some fresh lemon balm or fresh mint, washed
- a bowl
- a fork

Preparation: 
Mix in a bowl the fresh cheese, the ricotta cheese and the powdered sugar. Mash six strawberries, with a fork and stir into the cheese mixture. Put in the fridge for a while. Cut the remaining strawberries in half. After a while you get the mixture out of the fridge and you fill the tarts with the cheese-strawberry-mixture. Place the remaining strawberries on top and sprinkle with the amaretti biscuits crumbs. Garnish with some fresh lemon balm or mint leaves. Put your teeth into them, RIGHT NOW !!!  ;-)
TIP:
Replace the cheese mixture with vanilla pudding, cut a vanilla pod open and scrape out the seeds, do that in the vanilla pudding for extra flavor. Pour this mixture into the tarts and finish as you whish, with seasonal fruit for instance .






HAZELNUT-ORANGE-STRAWBERRY-MASCARPONE pie
(For 6 pers., It will take a while to make this one.)


You need:
For the hazelnut pastry base:
- 2 tbsp. chopped hazelnuts
- 90 gr. cold butter, diced
- 180 gr. flower
- 60 gr. powdered sugar
- 1 egg, separated into yolk and white.
- 1 or 2 tbsp. cold water
- A food processor 
- rolling pin
- Cling film
- baking paper (if your baking tin is not a non-stick coated one)
- Baking tin of + - 20 cm. diameter with straight walls, you could use a springform tin.
- a spatula
- A knife
- baking beans
For the filling:
- 300 gr. strawberries, washed and crowns removed, halved
- 1 tsp. caster sugar
- 1 cup mascarpone
- 1 tbsp. powdered sugar
- 150 ml. cream, whipped
- 1 orange, the peel grated and 2 tbsp. of the orange juice
- Some bowls
- A whisk
- a serving plate

Before I sprinkled it with icing sugar.

Preparation: 
Pour the flour, icing sugar and hazelnuts in the food processor, add the butter. Mix it all until the crumbs are small. Add the egg yolk and 1 to 2 tbsp. cold water. Mix again but not for to long ! Remove the dough from the machine with the spatula and turn it into a flat disk. Wrap in cling film and place in the refrigerate for + - 1/2 h. Then remove the dough from the refrigerator, let the dough just come to room temperature. Get it out off the cling film and roll the dough out. Don not roll out to thin, otherwise there is a big risk that the dough will tear. Roll the dough, gently, on to your rolling pin and place the dough in the baking pan coated with parchment paper (if it's not a non-stick coated baking tin). Press the dough gently into the baking tin. Use the knife to cut off the dough that hangs over the edge, but keep up to a 5 mm. above the edge. Put it back in the fridge for 15 min. Preheat the oven to 190 ° C. After 15 min. you take the tin out off the fridge, put baking paper over the dough and fill it then with baking beans. Now place in the oven and bake for 15 min., remove from the oven, remove the baking beans and place the baking tin back in the oven. Bake for another 5 to 10 min., until the bottom is cooked and it is similar in color to brown biscuits. Get out off the oven. Brush the inside with a layer of eggwhite and put back in the oven for another minute. Now let cool. Put the strawberries in the bowl and sprinkle the sugar over. Stir well and let stand aside for 15 min. Meanwhile, beat the mascarpone creamy with the powder sugar.  Add the orange zest and 2 tbsp. of the juice and beat until the mixture is good thick. Scoop in the whipped cream and folled it in, carefully. Fill the backed dough with the mixture and lay the strawberries on top. Place in the refrigerator till you need the pie. Then get the pie out off the tin, place on a beautiful plate and sprinkle with powdered sugar. Guaranteed your guests eyes will get as big as wagon wheels when they taste this pie  !  ;-)
TIP:
Best make it a day in advance and place it somewhere cool !!






Pavlova with STRAWBERRIES, PINEAPPEL and PISTACHIO.
(For 8 pers., preparation: + - 1h30, cooling: + - 2 hrs.)


You need:
- 300 gr. strawberries, washed, crowns removed and cut into quarters
- 1/2 pineapple, peeled and chopped
- 4 tbsp. coarsely chopped pistachios
- 4 egg whites
- 225 gr. caster sugar
- 250 ml. mascarpone
- 4 tbsp. eggnog
- 200 ml. whipped cream
- 5 tsp. corn starch, sifted
- 1 tsp. vinegar
- powdered sugar (icing sugar), to taste
- lemon juice
- A glass bowl
- Paper towels
- A whisk
- A baking tray with baking paper
- baking paper
- Some bowls
- A spoon
- A pencil or compass
- a serving plate

Eggnog.

Preparation: 
Preheat the oven to 125 ° C. Clean the glass bowl well with a dash of lemon juice and then dry with paper towels. Put the egg whites in the bowl and beat them stiff, until you have 'peaks'. Then add, while constantly beating, the sugar, spoon by spoon, until you have a shiny mass. Beat finally the vinegar and sifted cornstarch through. Draw with a pencil (or compass) a circle of 24 cm. diameter on the paper. Put this circle then reversed on the baking tray lined with baking paper. Fill the circle (with a spoon !) with the egg white-mixture. You best fill in the circle while making big moves, so the mixture will stay fluffy and airy. Do not smear ! Place it now in the oven for 5 min., then lower the temperature to 100 ° C. and bake for another 50 min. By the way, you best bake it on the convection (hot air oven stand). Then turn off the oven and let the pavlova cool for at least 2 h., in the oven with the oven door open a little bit (a crack). Beat the mascarpone loose with the eggnog and icing sugar.  Whip the cream stiff and mix with the mascarpone mixture. The filling you do only just before serving that to prevent the meringue to collaps !!! Gonna serve the pavlova ? The spoon the mascarpone mixture on the pavlova and decorate with the strawberry quarters, the pineapple chunks, chopped pistachios and icing sugar.



And that, my Sweetypies were the strawberry recepies. I hope they have inspired you ? You can surprise your friends and guests with your cooking skills. Where you got the recipe from remains your little secret. LOL !! Till next time ?

Eat them,

The Veggie Lady
Check out my other blog!