Homemade peanut butter. Veggie lasagna. Veggie paella. Vegetable Burger with Carrot Salad and a beauty tip !! Spicy TEMPE and PARSNIP-ENDIVE Risotto. Cocktails: Manguito cocktail. Fruity Macaron cocktail. Bittersweet Bubbles cocktail. Kalinka Cooler cocktail.

Dear Sweetypies, Today I read an article where the made the same error. Someone who says he is vegetarian but eats fish. HE WOW, the you are NOT a vegetarian but a pescotariër!! A vegetarian does not eats anything that one must kill. That is my vision. To obtain butter, eggs and milk you do not need to hurt an animal, right  ?
So dear Sweetypies, correct them self-proclaimed 'vegetarians' who does eats fish, mussels or oysters. Cause they are PESCOTARIERS !!



Homemade peanut butter.
(For 1 pot)


You need:
- 300 gr. nature peanuts, shelled
- 2 tbsp. honey
- A blender
- A reclosable jar
- a spoon



Preparation:
Put the peanuts and honey in the blender and start to blend on a low setting. Increase the speed ,gradually, stop now & then to loosen the mixture from the bottom, with a spoon. Mix + - 5 min., the granular mass peanuts will first look like batter and then like a ball of dough, which then forms the peanut butter. Keep mixing until you get the desired thickness. Store in a jar at room temperature. Start now to lick out the pot   ;-)






Veggie lasagna.
(For 4 pers, Preparation: + - 30 min.)


You need:
- 1/2 bunch scallions (spring-onions), washed and finely chopped
- 300 gr. fresh lasagna sheets
- 300 gr. frozen peas
- 200 gr. baby spinach leaves, washed and dry
- 125 gr. mozzarella, cut in small cubes
- 50 gr. rocket, washed and dry
- 300 gr. ricotta salad
- 1 tbsp olive oil
- Salt & pepper
- a pan or cooking pot
- an deep oven dish

Preparation:
Preheat the oven to 180 ° C. Warm a tablespoon of oil in the pan or pot and let the spring onions sweat for + - 5 min., on low heat. Season with pepper & salt. Add the frozen peas and let stew for + - 5 min. Add the spinach and rockte salad and let stew futher for + - 5 min. Remove pan (pot) of the fire. Add the ricotta and the vegetablesmix, taste and season more if necessary. Now we make the lasagna, layer by layer: Start with a layer of lasagne sheets, a layer of the veggie-ricotta mix, a bit of the mozzarella cubes and repeat until there no more lasagne sheets left. Finish with a layer of the ricotta-vegetables mix and the remaining mozzarella cubes. Put in the oven for + - 20 min.






Veggie paella.
(For 4 pers.)


You need:
- 2 onions, peeled and finely chopped
- 1 sprig of rosemary, chopped
- 1 red paprika, washed, seeds removed and finely diced
- 1 yellow paprika, washed, seeds removed and finely diced
- 1 zucchini, washed, dried and cut into small cubes
- 2 cloves garlic, peeled and finely chopped
- 2 cups risotto (or palladium) rice
- 1 jar of saffron
- 5 dl. broth
- 1 jar of artichokes (imposed in oil)
- A handful of cherry tomatoes, washed, dried and halved
- A few slices of lime
- A few sprigs of parsley, washed, dried and leaves picked
- Salt & pepper
- A pot or large saucepan with lid
- A sieve
- water
- 4 serving bowls

Preparation:
Cut the half of the artichokes in half and the other half you cut fine. Put some oil in the pot or large pan and fry the onions in there till they are glassy. Add the rosemary, paprika and zucchini and let slowly stew. Add the garlic and stir well. Rinse the rice in a sieve under cold running water and add in the pot (or pan). Stir well. Dissolve the saffron in the broth and add to. Add also the same quantity of water. Season with salt & pepper. Now add the chopped part of the artichokes and stir well. Put the lid on the pot or pan and let it cook. Taste now & then if the rice is cooked. Is it done, then spoon into bowls and finish with the rest of the artichokes (the halved), cherry tomatoes, lime and parsley.






Vegetable Burger with Carrot Salad.
(For 4 pers., Preparation: + - 45 min., rest: + - 30 min. and oven: + - 30 min.)


You need:
For the burgers:
- 3 red beets, uncooked
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and crushed
- 2 tbsp. chopped parsley, washed and dried
- 2 sprigs thyme, leaves, washed and dried
- 1 tbsp. chopped coriander, washed and dried
- 200 gr. canned black beans, rinsed and drained
- 100 gr. rice (eg multigrain rice)
- 2 tbsp. apple cider vinegar
- 2 tbsp. flower
- olive oil
- Salt & pepper
- A ovendish
- A sieve or colander
- A cooking pot
- A large plate
- A pan
- a blender
For the salad:
- 2 carrots, scraped and sliced
- 3 bok choy leaves, washed, dried and cut in pieces
- 2 cloves garlic, peeled and finely chopped
- Handful coarsely chopped flat-leaf parsley, washed and dried
- Juice of 1 lemon
- 300 gr. canned chickpeas, rinsed and drained
- 200 ml. tomato sauce, ready-to-eat
- White wine
- olive oil
- 2 tbsp. harissa
- Salt & pepper
- Bowl (s)

Preparation:
Preheat the oven to 200 ° C. Place the beets in a large ovendish. Sprinkle the beets with olive oil and season with salt. Put them in the oven for + - 1/2 h. Let cool, peel and cut into cubes. Make the rice according to the instructions on the package and let cool. Sauté the onion and olive oil and let cool. Stew the carrots with the crushed garlic in olive oil and harissa. Extinguish with some wine. Add the chickpeas and tomato sauce, let simmer a bit and then remove from the heat. Add the bok choy and parsley, season with salt and pepper and leave to cool. Put the rice, beans, beet, the chopped garlic, stewed onion, apple cider vinegar, parsley, coriander and thyme in a blender and blend fine. Remove from the blender and season with pepper and salt, knead the flour, shape into burgers and refrigerate for + - 1/2 h. Cook the burgers on a low heat or on the BBQ. Serve with carrot salad and garnish with a sprig of green.
TIP:
You can also use apple cider vinegar in a very different way ! Put a bottle of apple cider vinegar in a footbath and soak your feet in there, your feet will have never been so incredible soft !!





Spicy TEMPE and PARSNIP-ENDIVE Risotto.
(For 4 pers.)


You need:
- 200 gr. tempe, crumbled
- 6 endive leaves, washed, dried and cut into strings
- 1 red pepper, seeded and cut into rings
- 1 onion, peeled and chopped
- 3 parsnips, washed and sliced ​​instaafjes from 4 cm to 1 cm.
- 4 tbsp. butter
- 1 tbsp. cream
- 250 gr. risotto rice
- 8 dl. broth
- 1/2 dl. dry white wine
- 1 tbsp. rice oil
- 6 rosemary needles
- 3 sprigs thyme
- Salt & pepper
- A large frying pan or two
- a kooking pot
- Paper towels
- 4 serving plates



Preparation:
Melt 1 tbsp. butter in the frying pan and cook the onion, add the risotto rice and stir well. Deglaze with the white wine and let the wine evaporate completely. Then cover with half the broth and stir well. Let's stew until the broth is absorbed completely. Melt 1 tbsp. butter in the saucepan and cook the parsnip until al dente, about 8 min., together with the rosemary and thyme. Moisten the risotto with the other half of the stock and continue to stew for + - 10 min. Heat the rice oil in the frying pan and add the pepper, bake the crumbled tempeh crisp. Drain on paper towels and sprinkle with salt (preferably sea salt). Mix the raw endive and parsnip among the rice, stir 2 tbsp. butter and cream in it and season with salt & pepper. Divide the risotto on the plates and sprinkle with the tempe (tempeh).






Manguito cocktail.
(For 4 glasses)


You need:
- 80 ml. white rum
- 8 mint leaves, washed and dried
- Juice of 2 limes
- mango juice
- A pinch of cinnamon
- ice cubes
- 4 glasses, well chilled

Preparation:
Divide the rum over the glass, add a pinch of cinnamon, but make sure there are no lumps formed. Crush mint leaves in each glass 2. Divide the lime juice over the 4 glasses and dilute with the mango juice. Finish with ice.






Fruity Macaron cocktail.
(For a carafe)


You need:
- 80 ml. macaronsiroop
- 120 ml. vodka
- 200 ml. cherry juice
- 200 ml. apple juice
- ice cubes
- glasses
- A shaker

Preparation:
Fill the shaker with ice, pour in the syrup and then the other ingredients and shake. Serve in chilled glasses well.






Martini Bianco Royale Cocktail.
(For 4 glasses.)



You need:
- 20 cl. Martini Bianco
- 20 cl. Martini Brut
- 1 lime, cut into wedges
- A few sprigs of mint
- ice cubes
- 4 Martini glasses, well chilled



Preparation:

Fill the glass with ice cubes, add 5 cl. Martini Bianco, then 5 cl. Martini Brut. Squeeze a lime wedge in each glass and leave the squeezed out wedge in the glass. Mix well and garnish with a sprig of fresh mint.






Bittersweet Bubbles cocktail.
(For 4 glasses.)


You need:
- 32 cl. cava or prosecco, well chilled
- 16 cl. campari, well chilled
- 12 raspberries (fresh)
- 4 tsp. lemon juice
- 4 long champagne glasses, well chilled

Preparation:
Divide the Campari and lemon juice on the glass. Fill just before serving with the well chilled cava or prosecco. Add the raspberries.






Kalinka Cooler cocktail.
(For 4 glasses)


You need:
- 120 ml. vodka
- 60 ml. apple liqueur  or apple fire water (jenever)
- 12 to 16 cm. cucumber, washed, 4 slices cut off and the rest into cubes
- 4 tbsp. crushed ice
- 4 ice cubes
- A cocktail shaker
- A cocktail pestle
- A sieve
- 4 glasses




Preparation:
Stamp the finely diced cucumber and put it in the cocktail shaker. Add the vodka, apple liqueur (orfire water) and crushed ice and shake well. Pour the drink through a sieve and pour into the glasses. Garnish with a slice of cucumber and an icecube.

Eat them,

The Veggie Lady
Check out my other blog!

QUINOA Salad with WHITE GRAPES and LEMON Vinaigrette. Greek salad with PAPRIKA yogurt. RED CABBAGE vinaigrette. CHICKPEA Burger with CUCUMBER Salad. Quiche with MOZZARELLA, PAPRIKA and ZUCCHINI. Skewers of grilled HALOUMI. Also 2 mocktails and 2 cocktails. CHEERS !!!

QUINOA Salad with WHITE GRAPES and LEMON Vinaigrette.


You need:
- 150 gr. quinoa, already cooked
- 1 pinch cayenne pepper
- 250 gr. white grapes, washed and halved
- Three young onions, peeled and finely chopped
- 1/2 cucumber, washed and cut into slices
- 1 bunch radishes, washed and sliced
- 4 soup plates or bowls
For the vinaigrette:
- 2 tbsp. olive oil
- Zest and juice of 1 lemon
- 1 clove garlic, peeled and chopped
- Salt & pepper
- a bowl



Preparation:
Divide the quinoa, grapes, onions, cucumbers and radishes on the deep plates or bowls. Sprinkle with a pinch of cayenne pepper. Add all ingredients together in a bowl and stir well. Spoon some of the vinaigrette over the salad. You can, if you wish the signs garnish with a mint leaf. Presto!!






Greek salad with PAPRIKA yogurt.
(For 4 pers., Preparation: + - 40 min.)


You need:
- 250 gr. tomatoes, washed, dried and halved
- 1 cucumber, washed, dried and cut into thin slices
- 1 red onion, peeled and cut into half rings
- Handful of baby spinach leaves, washed and dried
- 2 red paprika, washed, halved, seeds and pith removed
- 300 ml. Greek yogurt
- 250 gr. feta, crumbled
- 5 gr. pitted olives
- 1 egg
- 200 ml. olive oil
- Salt & pepper
- Bowl (s)
- A blender
- The oven
- A hand blender
- 4 plates



Preparation:
Preheat the grill to 180 ° C, place the halved paprika, cut side down, under the grill until the skin is blackend black. Remove from the oven and let cool. (You can peel the grilled paprika much easier if you immediately stop them from the oven in a sealable box or freezer bag and let it cool in the bag or box !) Once cooled you peel the paprika and cut them into pieces. Put them together with the yogurt in a blender and blend smooth. Season with pepper & salt. Add the olives and egg in a bowl, pour slowly, olive oil and mix with a hand blender until you have a smooth mayonnaise. Season with salt & pepper. Arrange all vegetables on the 4 plates, sprinkle with the crumbled feta cheese and garnish with tufts of olive mayonnaise and paprika yogurt. 






RED CABBAGE vinaigrette.


You need:
- 4 apples, peeled and cut into fine brunoise
- 5 red beets, washed
- 300 ml. groundnut oil
- 100 ml. wine vinegar
- Salt & pepper
- The oven
- A spoon
- A mixer or blender
- Bowl (s)

These veggies or cut in brunoise, so cut in to small cubes.

Preparation:

Preheat the oven to 200 ° C., pof 2 beetroot in the oven for 6 minutes Allow to cool and remove the flesh from the shell with a spoon. Mix the pulp and add the oil and vinegar, vermiculite while mixing, add. Cut the other three red beets, like the apples in a small brunoise (see picture.). Add the brunoise to the vinaigrette and season with salt & pepper.

CHICKPEA Burger with CUCUMBER Salad.

(For 4 pers., Preparation: + - 30 min.)

You need:

- 300 gr. chickpeas, canned, rinsed

- 1 cucumber, rinsed and sliced

- 3 spring onions, washed and cut into small rings

- 1 onion, peeled and chopped

- 4 cloves garlic, peeled and chopped

- Handful of coriander, washed, dried

- 1 tbsp. chopped mint

- 1 tbsp. chopped parsley

- 1 tbsp. chopped chives

- Juice of 1/2 lemon

- 1 preserved lemon, chopped

- 100 ml. Greek yogurt

- 2 tbsp. sesame paste

- 4 tortillas

- 1/2 tsp. cumin

- 2 tbsp. sesame seeds

- olive oil

- Salt & pepper

- A pan

- Bowl (s)

- A blender

- The oven

Preparation:

Put some oil in the pan and fry the onion and garlic in there and let cool slightly. Add the chickpeas and coriander in a blender and mix fine. Mingle this mixture with the onion and garlic mixture,  the sesame paste, the lemon juice, the cumin and salt & pepper and shape into small burgers. Put the cucumber slices, spring onion, onion and preserved lemon in a bowl and blend. Add oil and pepper & salt. Heat the oven. Mix the yogurt with the chopped green herbs and season with salt & pepper. Heat the tortillas in the oven. Put oil in pan and fry the burgers until golden brown, on both sides. Serve with the tortillas, the cucumber and the yogurt and garnish with sesame seeds, olive oil and a sprig of parsley or mint, if you want.

Quiche with MOZZARELLA, PAPRIKA and ZUCCHINI.

(For 4 pers., Preparation: + - 30 min.)

You need:

- 1 sheet puff pastry

- 3 eggs, beaten

- 250 ml. cream

- 2 tsp. dried basil

- 125 gr. mozzarella, cut into pieces

- 1/2 red parika, washed, seeds removed and cut into strips

- 1/2 yellow paprika, washed, seeds removed and cut into strips

- 1/2 green paprika, washed, seeds removed and cut into strips

- 1/2 zucchini, washed and cut into cubes

- Salt & pepper

- A cake pan

- baking paper

- Bowl (s)

- The oven

- A fork

Preparation:

Preheat the oven to 190 ° C. Place the baking sheet in the form and then spread it over the pastry out. Pierce the dough with a fork. Add the beaten eggs with the cream and season with salt & pepper and dried basil. Mix the eieremixture with the vegetables and pour in the cake pan. Place in the oven for + - 30 minutes and serve hot. Serve with a salad.

Skewers of grilled HALOUMI.

(For 4 pers., Preparation: + - 20 min.)

You need:

- 200 gr. haloumikaas, sliced

- Cherry tomatoes of different sizes (and color too if you want), washed

- 1 clove garlic, peeled and crushed (with garlic press)

- Some fresh mint leaves, washed, dried

- Juice of 1/2 lemon

- Some dried oregano

- olive oil

- Bowl (s)

- skewers

- The oven, grill or BBQ

- A serving bowl

Preparation:

Mix the garlic, lemon juice and olive oil to a marinade. Grill the haloumi until golden brown on both sides (oven, grill or barbecue) and cut them into cubes. Coat with the marinade and let them cool. Prick the haloumiblokjes together with cherry tomatoes on skewers. Arrange the skewers on the serving dish and sprinkle with mint leaves and oregano.






WATERMELON Breeze mocktail.
(For 4 pers., Preparation: + - 10 min.)


You need:
- 1 small watermelon, peeled, seeds removed and cut into small pieces
- 120 ml. coconut water (preferably a fresh coconut)
- Juice of 1 lime
- ice cubes
- 4 glasses, well chilled
- A blender
- straws



Preparation:
Put the watermelon pieces with the coconut water, lime juice and a few ice cubes in the blender and blend until smooth. Put some ice cubes in the glasses and pour in the drink. Serve with a straw.

STRAWBERRY sunrise mocktail.
(For a carafe)


You need:
- 12 cl. strawberry syrup
- 12 cl. lemon juice
- 32 cl. orange juice
- Gecrusht ice
- Small strawberries, washed, dried with stems
- a carafe
- straws
- Glasses, well chilled

Preparation:
Pour all the juices and syrup in the carafe, add the gecrushte ice and stirr well. Pour into glasses, garnish with a strawberry and straw.






Sea Breeze cocktail.
(For a carafe.)


You need:
- 18 cl. vodka
- 36 cl. cranberry juice
- 12 cl. grapefruit juice
- ice cubes
- Slices of lemon or grapefruit
- straws
- A carafe
- glasses, well chilled

Preparation:
Put some ice cubes in the jug, then pour all beverages in, stir well. Throw some ice cubes in the glass and pour the drink over it. Garnish with a slice of lemon (or grapefruit) and a straw.






Crispy Sensation cocktail.
(For a carafe.)


You need:
- 18 cl. cucumber gin
- 16 cl. apple juice
- 8 cl. lime juice
- 8 cl sugar
- A shaker
- ice cubes
- Pieces of cucumber
- A carafe
- straws
- glasses, well chilled

Preparation:
Add the gin, the two kinds of juice and sugar in a shaker and shake firmly. Put the preparation in the carafe or glasses and add ice cubes. Decorate with pieces of cucumber and a straw.

Eat them,

The Veggie Lady
Check out my other blog!

RICOTTA-herb omelette on toast. Turkish Karniyarik (= stuffed aubergines). Asparaguscream soup with DRAGON. Cannelloni with FETA and MUSHROOMS. Greek veggieballs. And a few desserts and cocktails.

Hey my Sweetypies,
here I am again with some mouthwatering recipes. And offcourse some cocktails    ;-)





RICOTTA-herb omelette on toast.
(For 4 pers., Preparation: + - 20 min.)


You need:
- A handful of parsley, washed, dried, leaves removed and chopped
- A handful of chervil, washed, dried, leaves removed and chopped
- A handful of watercress, washed, dried and chopped
- 200 gr. ricotta
- 4 eggs
- butter
- 8 slices of bread
- Salt & pepper
- A protruding ring or glass
- Large pan with non-stick coating
- A cutting board
- Bowl (s)

Preparation:
Beat the ricotta and the mix the chopped parsley, chervil and watercress with the ricotta. Beat this mixture along with the eggs to a foamy mass. Generously season with salt & pepper. Heat a knob of butter in a large non-stick pan, pour the mixture into the pan and let simmer gently to the top also has solidified. (Iff you use a small pan then bake several times.) Insert meanwhile eight laps from the bread slices and toast them shortly (you can do that in the oven, for example.). Let the omelette slide on to the cutting board and stabe with the same protruding ring or glass also eight laps from the omelet. Put them on top of the toast circles and decorate, if you will, with some parsley.






Turkish Karniyarik (= stuffed aubergines).
(For 4 pers., Preparation: + - 1u.)


You need:
- 2 large eggplants, washed
- 3 tomatoes, washed and diced
- 1 red chilli, washed, deseeded and fijngenipperd
- 2 cloves garlic, peeled and chopped
- 1 onion, peeled and chopped
- 4 sprigs thyme, leaves zipped off
- 250 gr. couscous
- 5 tbsp. pitted black olives, chopped
- 40 gr. parmesan, grated
- olive oil
- Salt & pepper
- Bowl (s)
- A large pan or pot
- A casserole

Preparation:
Halve the eggplants and scoop out to within 1 cm. of the shell. Chop the eggplant pulp coarsley. Sprinkle the hollowed out eggplant with salt and let rest for 1/2 hour. Rinse and pat dry. Preheat the oven to 200 ° C. Make the couscous according to package directions. Fry the onion and garlic in olive oil, add the eggplant flesh and chilli. Let simmer for + - 5 min. and then add the tomatoes, olives, thyme and couscous. Season with pepper & salt. Fill the eggplant halves with the mixture and place in the casserole. Slide them in the oven for 20 to 25 min. Work for serving of with the parmesan and possibly with some green.






Asparaguscream soup with DRAGON.
(For 4 pers., Preparation: + - 40 min.)


You need:
- 600 gr. white asparagus, peeled, hard tip cut off
- 1 bunch tarragon, rinsed, dried, like four separate twigs and leaves the rest zipper and finely
- 1/2 onion, peeled and chopped
- 1 shallot, peeled and chopped
- 30 gr. flower
- 55 gr. butter
- 150 ml. cream
- 60 ml. milk
- Salt & pepper
- 2 cooking pots
- Bowl (s)
- Serving bowls
- a mixer
- A measuring cup

Preparation:
Cook the asparagus in salted water for + - 10 min. Remove them from the water and cut them into pieces but reserving the cooking liquid. Put some butter in the second cooking pot and fry the onion and shallot until translucent. Sprinkle with the flour and let it simmer. Pour, stirring, 800 ml. of the asparagus cooking water over. Add the asparagus and tarragon and let cook for + - 15 min. Take the soup away from the heat and mix fine. Add, while mixing, the milk and season with salt & pepper. Put back on the heat and cook for 10 min., stirring regularly. Stir the cream into the soup, divide the soup into the serving bowls and garnish with a sprig of tarragon.






Cannelloni with FETA and MUSHROOMS.
(For 4 pers., Preparation: + - 50 min.)


You need:
- 8 large cannelloni
- 500 gr. mushrooms, dry brushed and sliced
- 1 leek, washed and sliced
-1 Handful of spinach, washed, dried and coarsely chopped
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 200 gr. feta, crumbled
- 2 eggs
- 200 ml of cream
- butter
- olive oil
- Salt & pepper
- nutmeg
- cooking pot
- casserole
- Bowl (s)

Preparation:
Preheat the oven to 180 ° C. Fry the mushrooms in butter for 2 min., add the leek rings and let fry for a while. Add the spinach and let dwindle. Remove the pot from the heat and throw half the crumbled feta in. Stir well and season with pepper & salt. Grease the baking dish with oil. Fill, the uncooked, cannelloni with the mixture and place in the greased dish. Beat the eggs with the cream and season with nutmeg and salt & pepper. Pour over the cannelloni, throw the rest of the crumbled feta over and put in the oven for + - 25 min
TIP:
You do not have to precook the cannolli. Make sure that the pasta tubes around surrounded well with the sauce, so they can absorb moisture. This dish is even better if you have prepared him the day before and warm it up if you want to serve him. Is also pretty easy if you have guests, right?






Greek veggieballs.
(For 6 pers., Preparation: + - 1h.)


You need:
- 800 gr. veggie mince
- 2 carrots, peeled and cut into small pieces
- 2 yellow or orange paprika, washed, dried, seeded and cut into pieces
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 2 tbsp. milk
- 100 gr. raisins
- 400 gr. chopped tomatoes (with basil, canned)
- Some basil (if you can not find canned crushed tomatoes with basil)
- 2 tbsp. olive oil
- 1/2 tsp. thyme, dried
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- Cayenne
- Salt & pepper
- Bowl (s)
- A pan
- A cooking pot
- Pasta, rice or wheat grains, that's your own choise



Preparation:
Mix the garlic under the veggiemince along with the raisins, milk, thyme, cinnamon and cumin. Roll into balls the size of a ping-pong ball. Heat 1 tbsp. olive oil in the pan and fry the balls until golden brown on all sides. Continue baking over a medium heat for + - 15 min. Keep warm. Heat 1 tbsp. oil in the cooking pot and fry the onion, add the pieces of paprika and carrot and let simmer while stirring. Now add the chopped tomatoes (and basil) along with half a can of water. Late again, gently, simmer for 25 to 30 min. Mix the sauce smooth and ling, if necessary, with water. Season with salt & pepper and cayenne pepper. Serve with pasta, rice or wheat grains.






LEMON-meringue pie.
(For 8 people, Preparation:. + - 1 1/2h.)


You need:
For the cake:
- 1 pack shortcrust pastry (ready-to-eat)
- 185 ml. lemon juice, fresh
- 160 gr. sugar
- 185 ml. cream
- 3 eggs, beaten
- Bowl (s)
- A buttered cake pan
- baking paper
- Baking beans
- A big heatproof bowl
- Pot with water, just not boiling
- A whisk
- A sieve
For the meringue:
- 400 gr. sugar
- 7 proteins
- Few tbsp. water
- A clean saucepan
- An electric beater or food processor
- Bowl (s)
- A cream brulee-burner (or grill)

Preparation:
Preheat the oven to 180 ° C. Line the buttered pie dish with shortcrust pastry, cutting the edges off. Cover the dough with parchment paper and sprinkle the baking beans over the baking paper. Put in the oven and bake for 10 min.,  the remove the baking paper and baking beans and bake again for 10 min. (which is called "blind baking": baking the dough before you add the filling.) Mix the lemon juice with the sugar in a heatproof bowl over a pot of just not boiling water. Heat it, while stirring, until the sugar has dissolved. Add the cream and the eggs and keep stirring for 5 min. Pour the mixture through a sieve into the pie dish. Place in the oven for + - 25 min., then let cool completely. To make the meringue you pour the sugar in the clean saucepan with a few tablespoons of water. Bring to a boil and wait until the sugar is completely melted, DO NOT stir !! Meanwhile, beat the egg whites in a large bowl until they are light and frothy, but not stiff. Use than the electric beater or food processor to beat it stiff. The sugar in the saucepan must be resolved and have bubbled for a few minutes, but should not be yellowbrown. Remove from heat and pour the melted sugar, in a thin stream, with the egg beaten whites. Continue beating until you have soft, firm and glossy peaks. Scoop ​​the meringue on the lemon tart and burn the top, shortly, with the cream brulee burner or place, very briefly, under a hot grill.






Ice cream gateau with RED BERRIES.
(Preparation: + - 80 min. and freeze: + - 6h.)


You need:
For the pastry:
- 350 gr. marzipan
- 3 eggs
- 3 tbsp. flower
- A tin of 24 cm.
- baking paper
- A blender
- A rolling pin
For the filling:
- 4 egg yolks
- 5 tbsp. sugar
- 300 gr. fromage
- 250 ml. cream
- 150 gr. white chocolate, some of it grated for finishing
- 350 gr. red berries, washed, keep some aside for finishing, other zipped off
- 1 tbsp. lemon juice
- A spatula
- A pot of boiling water (for the au-bain-marie)
- Bowl (s)
- A knife

Preparation:
Preheat the oven to 180 ° C. Line the tin with baking paper. Put the marzipan together with the eggs and flour in a blender and blend until crumbly. Shape into a ball, roll out and line the form with it. Bake in the oven for 30 min. and allow to cool. Beat the egg yolks for the filling with 3 tbsp. sugar au-bain-marie until it's a thick, white foam. Mix with the fromage. Whip the cream until stiff and fold him through. Divide it into two. Let the chocolate (not the part you grated for the garnish ) melt in au-bain-marie and mix it with one half of the fromage mixture. Spread this mixture over the pastry and place in the freezer for 1h. Crush the red berries (except that you keep to the garnish) with the remaining sugar and lemon juice. Spoon into the other half of the fromage mixture. Spread over the cake and smooth with the knife. Put back in the freezer for 5 h. Take the cake out of the freezer 10 min. before you are going to serve them and garnish with berries and chocolate chips.






Martini Bellini cocktail.


You need:
- 1 bottle of Martini Prosecco, chilled
- 4 ripe peaches, peeled, stone removed and chopped
- Juice of 2 lemons
- 10 cl. cane syrup
- A sieve
- Flute glasses, chilled
- stirrer



Preparation:
Put the peach pieces in a blender together with the cane sugar syrup and lemon juice and grind it into a puree. Push the puree through a sieve. Fill each glass for 1/3 with the peach juice and fill with the Martini. Stir.
TIP:
Make the peach juice in advance and place it cold in the fridge.






Rumba Rum cocktail.
(For 4 glasses.)


You need:
- 24 cl. rum
- 4 cl. triple sec
- 40 cl. fresh orange juice, chilled
- 2 slices of orange, cut in half
- 4 sprigs fresh mint, washed and dried
- ice cubes
- 4 longdrink glasses, well chilled

Preparation:
Fill each longdrink glass with ice cubes and pour in the rum and triple sec. Pour in the fresh orange juice and garnish with a sprig of mint and a half slice of orange.






Citrus-rose cocktail.
(For 4 glasses)


You need:
- 32 cl. rose, chilled
- 24 cl. orange juice, chilled
- 4 cl. citrus fruit syrup, chilled
- 2 slices of orange, cut in half
- ice cubes
- 4 longdrink glasses, well chilled

Preparation:
Put the ice cubes in longdrink glasses. The pour in the rose, the syrup and orange juice. Garnish with half a slice of orange






Warming up cocktail.
(For 4 glasses)


You need:
- 16 cl. orange vodka
- 6 cl. Cointreau, chilled
- 6 cl. fresh lime juice, chilled
- Sparkling water, chilled
- ice cubes
- 4 sprigs of mint, washed and dried
- 4 fambozen, washed
- A shaker
- 4 cocktail glasses, chilled
- 4 cocktail sticks



Preparation:

Pour the vodka, Cointreau, lime juice and ice in the shaker. Shake until it is well blended. Pour in the glasses and dilute with a splash of sparkling water. Prick the raspberry on a cocktail stick and insert into the cocktail, garnish with mint.




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





Eat them,

The Veggie Lady
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