Castellani-, Minestrone-, Frittata-, Pasta Shells-, Black radish- and Berries recepies. And some Cocktails of course ;-)

As snack:
PEAS frittata with mint and toasted almonds.
(For at least 4 to 6 pers.)


You need:
- 450 gr. peas (fresh or frozen)
- 8 eggs
- 100 ml. whipped cream
- 100 gr. pecorino, grated
- Handful of fresh mint leaves, washed, dried and chopped
- 40 gr. sliced ​​almonds
- A few fine ear of corn (if you can find that) or green asparagus, washed 
- Salt & pepper
- Bowl (s)
- A non-stick
- A flat baking dish (20 to 22 cm diameter or one of 18 to 25 cm.).
- baking paper
- 4 to 6 plates
- the oven

Ear of corn asparagus.

Preparation:
Preheat the oven to 170 ° C. Beat the eggs, add the cream and pecorino and mix then add the peas and mint. Season with pepper and salt. Line the flat baking dish with parchment paper and pour the mixture. Toast the almonds in the non-stick pan, without fat, and sprinkle with toasted almonds then over the frittata mixture. Place some asparagus on top of the mixture. Place in the oven and bake for 30 to 45 minutes until the top is golden brown appearance and the center of the frittata feels sturdy. Serve warm or at room temperature.







As a starter:
BLACK RADISH slices with Honey Mustard Vinaigrette.
(For 4 pers.)


You need:
- 1 black radish, peeled and cut into very thin slices (you can do that with a slicer)
- 2 tbsp. spicy mustard
- 2 dl. walnut oil
- 2 tbsp. liquid honey
- 2 dl. walnut oil
- 2 dl. groundnut oil
- Some fresh marjoram leaves, washed and dried
- Salt and (sea) salt
- A mixer
- A plate
- A bowl
- A lockable container or jar



Preparation:
Season the black radish slices with some (sea) salt and pepper and allow to rest on a plate. Meanwhile, make the vinaigrette: mix the mustard and honey, then add, while stirring, the groundnut oil and walnut oil. Season with some (sea) salt and pepper. Drizzle the black radisch slices with some of the vinaigrette and add some marjoram leaves on. Do, if necessary, the rest of the vinaigrette in the sealable jar or container.






As soup:
Minestrone with pistou.
(For 4 pers., Preparation: + - 30 min.)


You need:
For the pistou:
- 2 handfuls basil, washed, dried, leaves picked (and keep some separate as garnish)
- 2 cloves garlic, peeled
- 40 gr. pecorino, grated
- 50 ml. olive oil
- Salt & pepper
- A blender
- Bowl (s)
For the minestrone:
- 100 gr. celeriac, peeled and cut into small pieces
- 100 gr. waxy potatoes, peeled and cut into small pieces
- 100 gr. string beans, washed and chopped
- 1 zucchini, washed or peeled (optional) and cut into small pieces
- 1 red paprika, washed, seeded and cut into small pieces
- 1 onion, peeled and cut into small pieces
- 400 gr. white beans, canned, rinsed and drained
- 150 gr. small pasta
- 1 l. broth
- olive oil
- Salt & pepper
- a cooking pot
- bowl(s)
- 4 soup plates or bowls

Preparation:
Put some oil in the pot and stew the onion. Pour over the stock and bring to the boil. Add the pieces of celeriac, potatoes and string beans and let simmer for + - 10 min. Then add the pieces of zucchini and paprika, white beans and pasta in and let again simmer for + - 10 min. Season with salt & pepper. Make the pistou now like this: throw the basil leaves (beside a few leaves that yoy need as garnish), garlic and pecorino in the blender and mix fine while you pour in the oil untill the pistou has the desired thickness. Then bring to taste with salt & pepper. Divide the minestrone on the plates or bowls and top with a spoonful of pistou. Finish with some basil leaves.







As main course:
Castellani with BROAD and FENNEL.
(For 4 pers., Preparation: + - 20 min.)


You need:
- 300 gr. castellani pasta (or other short pasta)
- 1 fennel with green, cleaned and fennel into thin slices, green finely chopped
- 350 gr. fine broad beans (frozen)
- 1 clove garlic, peeled and chopped
- 4 tbsp. chopped green herbs (basil, chives, parsley or others)
- 1 ball buffalo mozzarella, torn into pieces
- 100 gr. peeled pistachios
- 2 stock cubes
- 1 or 2 cooking pots with water
- A colander or 2
- olive oil
- Salt & pepper
- Bowl (s)
- A serving bowl
- the oven

Castellani pasta.

Preparation:
Bring water to a boil in the pot and add the bouillon cubes in it, cook the pasta in it's al dente. Drain. Cook the beans for + - 5 minutes, drain and keep under cold running water, drain. Mix the garlic together with the herbs and fennel green under the oil and season with salt & pepper. Now mix all ingredients thoroughly incompetent unit. Serve hot or cold, as you prefer yourself, my Sweetypies.

Or:
Pasta Shells with spinach.

(For 4 pers., Preparation: + - 40 min.,+ - 25 min. in the oven.)

You need:

- 500 gr. pasta shells

- 350 gr. fresh spinach, washed

- 1 shallot, peeled and chopped

- 1 clove garlic, peeled and chopped

- 1 egg

- 200 gr. ricotta, loosened

- 5 tbsp. grated parmesan

- 400 gr. canned diced tomatoes

- 1 tsp. oregano

- nutmeg

- Salt & pepper

- A mixer

- cooking pots

- water

- 2 colanders

- A baking dish

Preparation:

Cook the pasta al dente, leaves under cold water and drain. Preheat the oven to 200 ° C. Blanch the washed spinach + - 1 minute in salted water, drain immediately under cold water, squeeze it out thoroughly and chop finely.

As dessert:
Berries Glass with CAKE.
(For 4 pers., Preparation: + - 15 min.)


You need:
- 250 ml. full-fat yogurt
- 1 sachet of vanilla sugar
- 100 gr. raspberries, washed
- 100 gr. blueberries, washed
- 100 gr. strawberries, washed and crowns removed
- 4 thick slices of cake, cut into bars
- Some mint leaves, washed and dried
- 4 martini glasses or bowls


Preparation:
Whisk the yogurt loose with the vanilla sugar. Arrange the cake bars, angled, in the glasses or bowls. Spoon in the vanilla yogurt and then divide the fruit on top. Garnish with a few mint leaves.






And as grand finale (haha), the cocktails:
A Pink APPLE cocktail.
(For 4 glasses)


You need:
- 240 ml. apple juice, chilled
- 240 ml. bitter lemon, chilled
- 80 ml. raspberry syrup, chilled
- 160 ml. vodka or gin, chilled
- 4 glasses, chilled in the fridge



Preparation:
Put all the ingredients in the well-chilled glasses. Top off, if you want, with a few slices of apple. Serve well chilled.






The Remy APPLE twist cocktail.
(For 4 glasses.)


You need:
- 10 cl. Remy Martin, chilled
- 14 cl. apple juice, chilled
- Cooled 2 limes, make curls of skin (peeler) and press limes
- ice cubes
- 4 glasses, chilled in the fridge

Preparation:
Mix the Remy Martin, the apple and lime juice and pour it into the well chilled glass. Add some ice cubes and garnish with a lemon curl. Serve very cold.






Bacardi Mai Tai cocktail.
(For 4 glasses.)


You need:
- 12 cl. Bacardi Superior, chilled
- 12 cl. Bacardi Reserva, chilled
- 4 cl. Orange Curacao or Triple Sec, chilled
- 8 cl. lime juice
- 8 cl. almond syrup
- Crushed ice
- 4 glasses, well chilled
- A few sprigs of mint, washed and dried
- Some orange segments, chilled
- A mixglas or cup
- A little caster sugar




Preparation:
Put the drinks, juice and syrup in mixglas or cup. Add ice and mix well. Put crushed ice in the well-chilled glass and pour the mix. Garnish with a sprig of mint and a slice of orange.






A Vodka - Citrus - Slush cocktail.
(For a lot of glasses or can, make well in advance !!)



You need:
- 24 cups water
- 6 cups granulated sugar
- 2 cups lemon juice
- 2 cups orange juice
- 12 cups anannassap
- 4 cups grapefruit juice
- 10 cups vodka
- A big closable container, which can be placed in the freezer.
- A cooking pot
When you gonna serve the drinks:
- Glasses, well chilled
- A spoon



Preparation:
Pour the cups of water in the cooking pot, add the cups of sugar and bring to a boil. Let thicken until it becomes a syrup and then take the pot away from the heat. Allow to cool. Add the juices and vodka and stir it well. Pour the mixture into the large container, close well with the lid and place in the freezer for + - 24 hrs. Before serving, remove the container from the freezer and wait a few minutes, then scrape with a spoon enough off to fill the glasses or can. After a few minutes you and your guests can enjoy a delicious ice-cold, refreshing vodka-citrus - slush. 
Enjoy !!




Dear Sweetypies, although there were several serious problems with the blogger, I still was able to post the recipes I wanted,  OEF !!! Hopefully I'll see you back next time? So keep watching and have a great time !

Eat them,

The Veggie Lady
Check out my other blog!