Divine VEGGIE MOUSSAKA.

Divine VEGGIE MOUSSAKA.
(for 4 pers., preparation: + - 1:10.)

 

 

You need
- 4 eggplants
- 500 gr. waxy potatoes
- 1 onion, chopped
- 1 clove garlic, pressed
- Minced meat for vegetarians
- Large can peeled tomatoes, cut in cubes
- 1 bouilloncube
- mozzarella
- Fresh tomato(es)
- Mint leaves
- 1 tbsp. dried oregano
- 1 tsp. Cinnamon powder
- olive oil
- Salt & pepper
- 1 large or 4 small ramekins

- A kitchen brush

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Cut the eggplant into (round) slices of + - 1,5 cm. thickness. Brush lightly olive oil on both sides (use the kitchen brush !), grill on both sides in a grill pan. Drain on kitchen paper. Meanwhile, cook the potatoes in (salted) water until al dente. Cut the potatoes, like the eggplant, into slices + - 1,5 cm. thick. Fry the chopped onion and the pressed garlic in olive oil and add the veggie-minced meat. Sauté briefly and add the canned tomatoes. Bring good to taste with salt & pepper, oregano, cinnamon powder and the bouilloncube (vegetable). Reduce to a thick sauce. Make layers in the large baking dish (or 4 small): alternately: eggplant slices, potato slices and sauce. Finish of with a layer of mozzarella slices. Pre-heat the oven at 180°C, then cast the ramekin (or ramekins) in the oven for +- 30 min. Garnish with some fresh diced tomatoes and a few mint leaves.

 

 

Eat them,

The Veggi Lady
Check out my other blog!

BRIOCHES of EARTH-PEAR

An appetizer:

BRIOCHES of EARTH-PEAR (Artichoke, pear of nature).
(for 8 snacks)



You need
- 2 eggs
- 2 artichokes
- 1/2 green onion
- 1 tbsp. cream
- 1 tbsp. grated goat or sheep cheese
- Ramekins (molds) of 6 cm. section











 































Preparation:
Boil the earth-pears in the skin for + - 15 minutes until tender. Drain and let cool slightly. Remove the skin and cut the earth-pears into small pieces. Cut the spring onions in length and cut the white part into thin slices. Beat the eggs together with the cream. Add the spring onions and cheese and mix well. Pour the mixture into greased ramekins. (Cover and put them in the refrigerator till you want to make them for your guests.) Preheat the oven to 200 ° C. Put the ramekins in the middle of the oven and bake the earth-pear brioches for 30 min
TIP:
These snacks are delicious hot or at room temperature. Do you want to serve them warm ? Prepare everything till just after you filled the molds, then you cover them up and put them in the refrigerator. Bake the brioches than just before you expect your guests.




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

PRETTY QUICK VEGETABLES GRATIN.

PRETTY QUICK VEGETABLES GRATIN.
(for 4 pers.)

 

 

You need
- 1 red and 1 yellow paprika
- 1 zucchini
- 1 eggplant
- 2 tomatoes
- 150 gr. mushrooms
- 150 gr. grated cheese
- 100 cl. cream
- 1 tbsp. chopped oregano
- 1 tsp. paprikapowder
- 1/2 tsp. curry powder
- 4 tbsp. olive oil
- Salt & pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 175 ° C. Clean the vegetables and cut them into pieces. Mix the cheese with the cream, olive oil, oregano, paprikapowder, curry powder and salt & pepper. Spoon the vegetables in that mixture. Put everything in a baking dish and place in the oven for 25 min. Is't that a quick fixed meal my sweetypies ?

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

Let's go nuts

Hi my dear sweetypies,
Since the winter season is in full swing and there are many notes to find and obtain, I thought, maybe it is a good idea to give you a few recepies with nuts. Enjoy it and go nuts !


First of all some info :
WHAT'S IN THE NUTS??
The nutritional value of nuts varies by species. You get so many kinds possible in the house. Some of the species are:

WALNUTS:
A popular nut of us, Europe, contain the most oil. They contain i.a. much alpha linolenic acid, an essential fatty acid ,that the body is not able to make itself.

HAZELNUTS:
One of the most nutritious  allround nuts, know to mice and squirrels too  ;-)
They thrive best in the Mediterranean. They contain a lot of fiber, calcium, magnesium, vitamin E, zinc and folic acid.

ALMONDS:
This stone fruit is family of apricot. They come from Asia and the Middle East. Their advantages are: they contain a lot of iron, magnesium and calcium.

BRAZIL NUTS or BRAZIELNOTEN:
This large, creamy triangular nuts grow in Latin America. They contain i.a. much selenium - an important antioxidant, magnesium and phosphorus. Two nuts per day are sufficient.





MUSHROOM-NUTS TERRINE.
(For 8 pers., Preparation: + - 1:30.)

You need
- 5 slices multigrain bread (without crust)
- 500 gr. mixed wild mushrooms
- 6 sjalots, finely chopped
- 3 garlic cloves, finely chopped
- 3 sprigs thyme leaves
- 20 g. dried porcini mushrooms
- 1 tsp. cumin seeds
- 1 tsp. chili flakes
- Dash of marsala
- 150 gr. chestnuts and some extra
- 200 gr. hazelnuts and some extra
- olive oil
- Truffle oil
- Some sage leaves
- salt

 

 

 

Preparation:

Preheat the oven to 180 ° C. Grease in a cake tin, of 1 l., with butter. Soak the porcini mushrooms in lukewarm water. Clean the mushrooms and chop them finely. Peel and chop the shallots and garlic. Fruit the shallots and galic translucent in 1 tbsp. olive oil. Add thyme, cumin and chili flakes. Let simmer for 10 min. Then turn up the heat and fry the mushrooms in there (possibly with some extra fat.) until they are done. Deglaze with a splash of marsala and let evaporate. Crumble the bread. Add half of the mushrooms to. Put also the, squeezed out, porcini mushrooms in there, along with 1 tbsp. of the soaking liquid. Blend to a puree. Chop the chestnuts and hazelnuts coarsely. Mix half of it into the puree. Season with salt and truffle oil. Add remaining mushrooms and mix briefly, there must be still pieces in it. Stir in the remaining chestnuts and nuts. Do the mixture in a greased cake pan and put it in the oven for one hour. Regularly check that the crust gets not too brown, cover if necessary with aluminum foil. Serve, warm or cold, in slices. Finish with some extra nuts and sage leaves. Delicious with rocketsalad and roasted pumpkin

 

 

 

VEGETABLE LASAGNE with WALNUTS.
(for 4 pers., preparation: + - 1h.)

 

You need

- 8 lasagna sheets
- 500 gr. pumpkin cubes
- 1 onion
- 1 carrot
- 1 yellow pepper
- 100 ml. white wine
- 100 ml. cream
- 100 gr. Gorgonzola (cheese)
- 100 gr. walnuts, chopped
- 50 gr. breadcrumbs
- 1 tbsp. rosemary
- 1 tbsp. leaf parsley, chopped
- butter
- Salt & pepper

- deep baking dish

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Clean all vegetables and cut into cubes. Peel and chop the onion. Fruit him along with the diced vegetables in butter. Deglaze with the wine and stir until the alcohol is evaporate. Put the cream, rosemary and parsley to the vegetables and let it boil. Season with salt & pepper and nutmeg. Butter a deep baking dish. Spoon some of the vegetable mixture in there. Cover with a lasagne sheet. Sprinkle the crumbled gorgonzola and chopped walnuts over. Repeat the layers until all ingredients are used up. Finish with cheese and nuts. Sprinkle with breadcrumbs and slide now in the oven for 35 to 40 min,

 

 

 

TAGLIATELLE WITH BROCCOLI AND WALNUT SAUCE.
(for 2 pers.)

 

You need
- 1/2 broccoli, cut into florets
- 1 chilli, deseeded and finely chopped
- 100 gr. toasted and coarsely chopped walnuts
- 150 gr. mushrooms
- 250 gr. tagliatelle
- 5 tbsp. mascarpone
- 2 cloves garlic, peeled and chopped
- Grated zest and juice of 1/2 lemon
- 1 handful of grated pecorino or parmesan
- 1 dash olive oil
- Salt & pepper
- Cooking liquid from the pasta

 

 

 

 

 

 

 

 

Preparation:

Bring two pots of salted water to the boil. Put the broccoli in one pot and in the other the tagliatelle. Cook until both are just tender. Keep the stock from the tagliatelle separately, that you will need later for the sauce. So do NOT pour it away! Sauté the garlic and the chilli glaze in a little olive oil. Add the mushrooms and cook them. Then add the mascarpone and cook hot without everything starts to boil. Season with the zest of the lemon and the lemon juice and season with salt & pepper. Now add the liquid to your sauce  so you become a creamy consistency. Stir in the walnuts. Spoon the sauce and then the broccoli in the pasta. Finish with the grated cheese.

 

 

 

 

Eat them,

The Veggi Lady
Check out my other blog!

 

HOMEMADE FIGS ROLLS for a cheese board

HOMEMADE FIGS ROLLS for a cheese board
(for 6 pers., preparation: + - 1h.)




You need
- 250 gr. pastry flour
- 75 gr. sugar
- 2 teaspoons baking powder
- salt
- 90 gr. cold butter, cut into flakes
- 2 egg yolks
- 125 ml. buttermilk
- 1 egg
- 100 gr. dried figs
- 50 gr. walnuts
- 6 unglazed flowerpots vna 8 cm. diameter and + - 7 c. height (or 6 ramequins)
- Assortment of cheeses to choose

Preparation:
Line the flower pots on the inside with baking paper. Mix the flour, sugar, baking powder and a pinch of salt. Mix in the butter until you have a grainy mixture. Then add the egg yolks and buttermilk. Chop the figs and walnuts coarsely. Put them and knead well until the dough forms a ball. Divide the dough into six portions and shape into balls. Put them in the flower pots and cover with plastic wrap. Now let 20 to 30 min rest. Preheat the oven to 200 ° C. Let the buns bake for 20 to 25 minutes. Allow to cool. Serve with the assortment of cheeses. It is also a very original gift, such a homemade little bread in a flowerpot !!!!

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

SPELT BREAD

SPELT BREAD




You need
- 100 gr. yeast
- 350 gr. water at 22 ° C
- 50 gr. spelled flour (flour is less refined than flour)
- 10 gr. fine sea salt or Himalayan salt
- few tablespoons palm oil






























Preparation:
Dissolve the yeast in the lukewarm water. Mix the flour and salt into a large bowl, pour the dissolved yeast little by little and stir well with a fork. Knead the dough until smooth, put it in a bowl and put a towel on the bowl, let the dough rest 10 minutes. Ironing the worksheet with a tbsp. oil and grease it into a large circle. Place the dough on a the work surface and knead it again. Grease the bowl lightly with some oil and leave the dough to rest for another 10 minutes in the bowl. Again knead the dough on the work surface with a little oil and repeat this procedure at least 3 or 4 times. Put the dough back into the bowl with a towel and let rest 30 minutes in a warm place. Knead again and give it the right shape. Let it rest again for 1 to 1 1/2 hours to it has 1 1/2 to 2 times its volume. Make a cut on the top to prevent cracking and bake for 10 min in the oven at 220 ° C. Turn the oven then to a lower temperature to a 190 ° C and bake until done. It is ready when it sounds hollow when you tap the bottom.




 

Eat them,

The Veggi Lady
Check out my other blog!

holiday special : the desserts

As I promised, my dear sweetypies, the last part of the holiday special, dessert !!

 

 

 

SAFFRON PEARS with PANNA COTTA
(for 4 pers., preparation: + - 45 min + and - 2h let harden.)

 

 

You need
For the Panna Cotta:
- 400 ml. cream
- 100 ml. milk
- 100 gr. granulated sugar
- 6 gr. gelatin
- Vanilla essence
For the pears:
- 4 pears
- 1 cinnamon stick
- 3 cloves
- 1 box of saffron (0.75 g.)
- 1 star anise
- 400 ml. white wine
- 120 gr. sugar
- 4 tbsp. pear syrup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:
Bring the cream with the sugar and a few drops of vanilla essence to the boil, lower the heat and let simmer for 10 min. Soak the gelatin in cold water for 5 min Warm the milk (you can in the microwave). Squeeze out the gelatine and dissolve in the milk. Add the milk to the cream and stir well. Divide the Panna cotta on slides and cook for 2 h. in the fridge. Bring the wine, sugar, saffron, cinnamon, clove and star anise to a boil. Peel the pears, put them in it and fill with water until covered. Allow 34 to 45 minutes on a low heat simmer until the pears are tender. Let them cool in the liquid. After they have cooled down let them drain. Warm pear syrup, arrange the drained pears on the plates and put also a glass of panna cotta on it. Spoon the hot syrup over the pears.

Tip:
Both the panna cotta and pears can be prepared 2 days in advance !

 

 

 

APPLE-CHERRY STRUDEL
(for 4-6 pers., preparation: + - 30 min, + - 2 hrs. to let it cool down, and 25 minutes in the oven.)

 

 

You need
- 3 apples, thinly sliced
- 600 gr. cherries in juice, well drained
- 100 gr. sugar
- 2 tbsp. Kirch
- 2 tbsp. lemon juice
- 1 pinch of cinnamon
- 10 sheets of filo dough
- 60 gr. melted butter
- 100 gr. almond powder
- icing sugar
- 200 ml. cream (whipped)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Mix the apple slices with the drained cherries, sugar, lemon juice, Kirch and cinnamon in a large bowl. Chill for 2 h. Lay the pastry on a clean work surface and brush it with melted butter. Lay a second sheet and brush it again with butter. Repeat until all the phyllo sheets are greased. Mix the almond powder through the fruit mix. Spoon the filling on the skins but leave a border of 6 cm. Make a large roll of it, coat the board with butter and place the strudel seam side down on a lined baking sheet. Bake for 25 minutes in the preheated oven. Sprinkle strudel with icing sugar and serve with whipped cream.

Tip:
Make sure you do not let dry out the filo dough otherwise it will break and you can not roll it up nicely. Keep them moist under a damp kitchen towel!

  

      

 

 

 

 

STUFFED OVENAPPLES with NUTS.
(For 4 pers., Preparation: + - 10 min, and + - 30 minutes in the oven.)

 

 

You need
- 4 large apples
- 1 teaspoon mixed spice or four-spice mix
- 50 gr. almond flakes
- 100 gr. cane sugar
- 75 gr. raisins
- 50 gr. butter, at room temperature
- 1 dl. orange juice [or whiskey for the adults ;-) ]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Cut with a knife the caps of the apples. Remove the core with an apple corer, hollow the apples out something (attention: not too much!). Mix the filling with the remaining ingredients. Fill the apples with the mixture. Place the caps back on. Put them in the oven for 30 min. Let cool slightly and serve. Serve with vanilla ice cream or some yoghourt.

Variant:
Cut a handful of dried apricots into small pieces and mix with 2 tbsp. granulated sugar. Cut the tops of the apples. Take an apple corer to core the apples, scoop a bit out, fill them with the apricotpieces. Wrap the apples in ready-made puff pastry and bake for 30 minutes in a preheated oven.

        

 

 

 

 

 

CHRISTMAS CUPCAKES.
(6-pers., Preparation: + - 40 minutes, + - 20 minutes in the oven.)

 

 

You need
- 220 gr. butter
- 220 gr. caster sugar
- 220 gr. flower
- 1 teaspoon baking powder
- 4 eggs
- 1 roll red rollfondant
- 1 roll (beige) marzipan
- 1 roll white rollfondant

- ready to use eyes or little round sweets

– paper muffin cups

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Beat the butter with the sugar in a mixing bowl until all granules are dissolved. Add the eggs 1 for 1 and stir until smooth. Sift the flour and baking powder over the bowl and fold in the flour and baking powder gently. Put 15 paper muffin cups in a muffin tray. Fill the wrappers for 2/3 with batter. Bake 17 to 20 minutes in the preheated oven. Let them cool. Roll out the marzipanroll to a thickness of 2 mm. Insert (by means of a glass) circles which are as large as the cakes. Use a garlic press to make fine threads of white rollfondant, this is for the hair, beard and mustache. Make a little red hat from the red rollfondant and top it off with a white pompom on the end. Make a nose with marzipan. Use ready-made eyes or make a mold of the marzipan for the whites of the eyes and place a small round sweet as iris in the marzipan-eye.     

 

 

 

 

 

WALNUT CAKE with MOCHA SAUCE.
(For 4 pers., Preparation: + - 15 min Preparation: + - 55 min)

 

 

You need
For the cake:
- 1 egg
- 220 gr. brown sugar
- 2 tbsp. butter, melted
- 250 ml. buttermilk
- 250 gr. flower
- 1 akje baking powder
- 1/2 tsp. sodabicaronaat
- 1/2 tsp. salt
- 60 gr. chopped nuts
- 1 tbsp. butter
- 1 tbsp. flower
For the mocha sauce:
- 180 gr. Icing sugar
- 1 tbsp. Unsweetened cocoa powder
- 75 gr. soft butter
- 2 tbsp. strong (espresso) coffee
For the finish:
- 3 tbsp. Icing sugar
- 1 tbsp. chopped nuts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Put, in advance, the soft butter in a bowl and set that bowl aside. Whisk in another large bowl the egg and gradually add the sugar and melted butter. Mix and add again little by little the buttermilk, add the flour, baking powder, sodium bicarbonate and salt. Note: The dough must not be liquid. Add the nuts to. Spoon the mixture into a buttered and floured baking tin and leave to bake for 45-55 minutes in the preheated oven (180 ° C.). Test if the dough is dry enough inside by stabbing a sharp object (knife or awl) in the dough, when it comes back out dry, the dough is cooked. Remove the cake from the oven and let it rest for + - 10 min before you remove it from the mold. Meanwhile, make the sauce. Mix the icing sugar and cocoa powder in a bowl. Now take the bowl with soft butter and add ,gradually, the mixture of powdered sugar and cocoa powder with the softened butter. Also add the coffee and mix well until you have a smooth paste. Serve this with the cooled pie that you've dusted with icing sugar and chopped nuts.

 

tip:
The taste of the nuts can be strengthen by adding a little real ahorniroop to them.

 

I wish you a pleasant and relaxing holiday season !! And .......... ENJOY !

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