Couscous with vegetables and fried haloumi. Pasta Salad with Wheat Roll. And others (also for the BBQ) and a few cocktails.

My dear Sweetypies, because I can not post the whole week (I have a lot of pains because of the fibromyalgia.), so I will now give you some additional recipes. Some or ideal by the BBQ.
I hope it's ok ??




Couscous with vegetables and fried haloumi.
(For 4 pers., Preparation: + - 50 min.)


You need:
- 1 zucchini, peeled and cut into +- 1 cm cubes.
- 1 pomegranate
- Juice of 1 lemon
- 1 bunch parsley, washed, dried and chopped
- 1 bunch mint, washed, dried and chopped
- 1 red onion, peeled and cut into very thin half moons
- 250 gr. haloumi, cut into slices of ​​1 cm. thickness
- 300 gr. couscous
- 2 dl. hot water
- 2 tbsp. pistachios, coarsely chopped
- 2 tbsp. soft cranberries
- 1 tbsp. flower on a plate
- 6 tbsp. olive oil
- salt & pepper
- Bowl (s)
- Some frying pans
- a fork
- a spoon
- paper towls (kitchen paper)



Preparation:
Roll the haloumi slices lightly through the flour and place them on a plate. Cut the pomegranate in two and knock out the seeds with the back of a spoon. Do this over a bowl so you can catch the juice. Pour the hot water over the couscous and let soak for + - 10 min., then go through the grains with a fork. Heat 1 tbsp. olive oil in a pan and stew the red onion until transparent in + - 10 min. Heat 2 tbsp. olive oil in another pan and fry the zucchini cubes for + - 15 min., until tender and nicely browned. Put 2 tbsp. oil in a pan and fry the haloumi slices on both sides brown. Let them drain on paper towels. Mix the red onion, green herbs, the zucchini cubes, the cranberries, the pistachio nuts, lthe lemon juice, the pomegranate juice and the remaining olive oil under the couscous. Season with salt & pepper, to taste. Garnish with the pomegranate seeds and top off with the fried haloumi slices .






Passion Mojito cocktail.


You need:
- 250 ml. brown rum
- 350 ml. passion fruit juice
- 250 ml. soda water
- 2 limes, cut into wedges
- Fresh mint, washed and dried
- Glasses, chilled in the freezer or fridge
- ice cubes





















Preparation:
Put the ice cubes in the well-chilled glasses, pour the rum at. Then pour the passion fruit juice and dilute with soda. Stir well and serve with lime wedges and some fresh mint.







Pasta Salad with Wheat Roll.
(For 4 pers.)


You need:
For the salad:
- 30 gr. spirelli pasta
- 100 gr. sundried tomatoes in oil, chopped 
- 1 head of lettuce, washed, dried and torn or chopped into pieces
- 1 red onion, peeled and sliced
- 1 bunch parsley, washed, dried and chopped
- 4 spring onions, chopped
- Salt & pepper
- A cooking pot
- A colander
- bowl(s)
For wheat buns:
- 30 gr. yeast, dissolved in water
- 20 gr. butter
- 400 gr. wheat flour
- salt
- A kitchen towel
- Bowl (s)
- a kitchen towl
- A baking sheet (plat) lined with parchment (baking) paper
- the oven

Preparation:
For the buns:
Preheat the oven to 200 ° C. Mix the yeast with the butter into the flour and add salt. Cover with a kitchen towel and let rest for at least 30 min. Divide into balls, each about 50 gr. Let them rise for 1h. Place them on to the baking plate (lined with baking paper), place in the oven and bake them off in + - 30 min.
For the pasta salad:
Cook the pasta al dente, drain and let cool completely. Once cooled, mix the vegetables under the pasta. Season to taste.






GIN provençale cocktail.
(For 4 glasses)


You need:
- 20 cl. gin of the brand 'Gin Mare', chilled
- 4 sprigs fresh rosemary, washed and dried
- Some cardamom seeds
- A few slices of lime, chilled
- 4 bottles of tonic the brand 'Mediterranean Fever Tree Tonic', chilled
- ice cubes
- 4 tall glasses, chilled in the freezer or fridge

Preparation:
Fill the glass with ice cubes and pour the gin there. Garnish with the rosemary, cardamom seeds and slices of lime. Finish with the tonic.
INFO:
'Gin Mare' is a summery gin with a hint of olives, thyme, rosemary and basil. The 'Mediterranean Fever Tree Tonic' has a mineral, spicy, slightly salty flavor.






Baked potatoes with vegetables on the BBQ.
(For 4 pers., Preparation: + - 45 min. and 10. min on the barbecue)


You need:
- 2 tomatoes, peeled (see tip), seeds removed and diced
- 1 ripe avocado, pit removed avocado flesh diced
- 1/2 cucumber, diced
- 4 large potatoes (unpeeled!)
- 125 gr. sour cream
- 150 gr. corn (is it canned corn, the let it drain)
- Salt & pepper
- A cooking pot
- A bowl
- aluminum foil
- The BBQ or grill (oven)
- a skimmer

Preparation:
Put the potatoes in the pot with lightly salted water and cook until tender in 40 to 45 min. (depending on the thickness). Let them drain. Mix all vegetables in a large bowl with the sour cream and season with salt & pepper. Place the drained potatoes on the foil and cut them crosswise in. Fill them with the vegetables and fold the foil closed. Place the packets with the stuffed potatoes on the barbecue for + - 10 min.
TIP:
To peel the tomatoes easily you put them in very hot water for a while. Get them out as soon as you see that there are cracks in the skin (possibly do that with a skimmer (= spoon)), so you can peel the tomatoes much easier !
You can also prepare this potato dish with other vegetables such as filling of ratatouille, made of eggplant, zucchini and tomato. Let your imagination run wild, my Sweetypies.






Grey Goose Peartini cocktail.
(For 4 glasses)


You need:
- 20 cl. 'Grey Goose La Poire', chilled
- 4 cl. 'Disaronno Amaretto Originale'
- 6 cl. sugar syrup
- 8 cl. fresh lemon juice, chilled
- Pear slices, chilled
- ice cubes
- Some Martini glasses, well chilled
- A cocktail shaker
- A strainer (see picture)

cocktailshaker and strainer.

Preparation:
Fill the shaker with ice, then add all ingredients and shake vigorously. Strain into a chilled glass and garnish with a slice of pear.






Oriental salad with chickpeas.


You need:
- 400 gr. chickpeas, drained
- 4 tomatoes, washed, pitte removed and diced
- 1/2 cucumber, washed, dried and cut into cubes
- 1 red onion, peeled and finely chopped
- A bunch mint, washed, dried and chopped
- A bunch parsley, washed, dried and chopped
- 150 gr. feta cheese, crumbled
- A large bowl



Preparation:
Very simple: mix everything in the large bowl and ready.

COINTREAU fruity cocktail.

(For 4 glasses)

You need:

- 16 cl. Cointreau, chilled

- 20 cl. pineapple juice, chilled

- 12 cl. blood orange juice, chilled

- ice cubes

- 4 tall glasses, well chilled

- 4 long cocktail spoons (stirrers)

Preparation:

Put ice cubes in the glass, pour in the cooled drinks one at a time and serve with a long stirrer (spoon).

Mexican POTATO salad.

(For 4 pers., Preparation: + - 25 min.)

You need:

- 4 sweet potatoes, peeled

- lemonjuice to sprinkle on the avocados

- 2 avocados, peeled, pit removed and cut into strips, sprinkled with lemonjuice

- A bunch of coriander, washed, dried, shredded leaves

- 1 red onion, peeled and cut into strips

- 3 Spanish peppers, washed, dried, seeded and cut into rings

- olive oil

- Salt & pepper

- A cooking pot or steam pot

- Bowl (s)

Preparation:

Steam or boil the sweet potatoes (steamed they taste much better.) and let them cool. Mix all the ingredients under the cooled sweet potatoes. Drizzle with olive oil and season with salt & pepper.

Bombay Sapphire cocktail.

(For 4 glasses)

You need:

- 20 cl. 'Bombay Sapphire', chilled

- A lime, cut into wedges

- Tonic, chilled

- 4 licorice sticks

- Lots of ice cubes

- 4 glasses, well chilled

Preparation:

Fill the glass full with ice and add the 'Bombay Sapphire' to it. Squeeze a wedge of lime in the glasses and throw in a non squeezed lime wedge in each glass. Insert a licorice stick in each glass and fill with tonic.

I hope to see you next time, my sweet Sweetypies ?

Eat them,

The Veggie Lady
Check out my other blog!