CREAMSOUP OF NATURE PEARS (ARTICHOKES) WITH CHANTERELLES

CREAMSOUP OF NATURE PEARS (ARTICHOKES) WITH CHANTERELLES (for 4 persons)

You need
- 400 gr. artichokes, shelled
- 1 onion, quartered
- 1 stalk celery, sliced
- 2 x 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 clove garlic, minced
- 5 dl vegetable stock
- 1 handful of chanterelles
- salt & pepper
- little fleur de sel

Preparation:

Preheat the oven to 108 ° C. Mix in a bowl the artichokes, onion and celery with 1 tablespoon of olive oil, salt, pepper, thyme and garlic. Spread the vegetables on a baking sheet and roast for 25 minutes. Mash the artichokes with the vegetable stock. Pour into a saucepan and bring to the boil. Add pepper and salt. Sauté the chanterelles in the remaining olive oil. Serve the soup in bowls and garnish with chanterelles. Sprinkle with fleur de sel.

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

TOMATO & FETA-PESTO EAT

TOMATO & FETA-PESTO EAT (for 12 pieces, preparation: + - 40 min)

 
You need
- 250gr. grated Parmesan cheese
- the half of a packet of puff pastry of 175 gr.
- 20 gr. parsley
- 2 tablespoons pine nuts
- 100 gr. feta, crumble
- 1 clove garlic, crushed
- 4 tablespoons olive oil
- 12 small cherry tomatoes, halved

Preparation:

For the base:
Preheat the oven to 200 ° C. Sprinkle the top with Parmesan cheese and then roll the puff pastry out to a thickness of + - 2 to 3 mm. cut out 12 circles with a cross-section of + - 6 cm. Insert it into a special muffin-tin. Cool the dough 20 min. Prick it with a fork and bake in round ek 15 to 20 minutes until golden.
The pesto:
Keep 12 leafs of parsley aside for garnish. Chop the rest of the parsley and pine nuts coarsely in a food processor. Add the feta, garlic and oil and mix into the machine until a thick paste.
Merging:
Place a spoonful of pesto on the baked feta soils. Place on each of the snacks a half cherry tomato and garnish with a parsley leaf. Serve with olives or a mixed salad.

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

Another recipe for you guys,

CHICORY FILLED WITH BLUE CHEESE, DATES AND HAZELNUTS (for 4 persons)

You need
- 8 stumps chicory of equal size
- 150 gr. blue cheese
- 50 gr. hazelnuts
- 1 shallot
- 4 dates
- 1 clove of garlic
- 2 tablespoons breadcrumbs
- 4 tablespoons hazelnut oil
- 6 sprigs thyme
- pepper & salt
- 24 pieces kitchen twine of + / - 15 cm,

Preparation:

Cut the endive stalks lengthwise in half and cut out the inner leafes. Make sure that the stump still remains together by the roots! Chop the inner chicory leaves finely. Heat 2 tablespoons hazelnut oil in a pan and add the shallots. Let the shallots are translucent, add the chopped chicory and garlic. If the chicory cooked you do everything in a bowl. Chop the dates and half the hazelnuts finely and mix it with the endive. Crumble the blue cheese in there, zip 2 sprigs thyme over the breadcrumbs and mix through. Season with pepper and sea salt. Spread the filling over the chicory halves, place each time the second half of the endive on top.
Lay 3 pieces of kitchen twine on the worksheet, place a stuffed endive stump on it and tie it together. Arrange the chicory stumps than in a baking dish and cover with some hazelnut oil. Chop the remaining hazelnuts coarsely. Preheat the oven to 190 ° C and bake for 10-12 minutes in the oven. Turn them around, arrange the thyme sprigs on top and sprinkle with the rest of the hazelnuts. Bake for 10-15 minutes more chicory until nicely golden.

TIP: Serve with potato and celeriac puree.
Also delicious with such Comté cheese.
You can serve as an appetizer, garnish or as original as savory dessert and then these quantities are sufficient even for 8 people.
You can easy dish to prepare in advance.

Additional Information:
The nutritional value of nuts varies by species, therefore you have best several types in the house. Some of the species are:

• WALNUTS: A popular note with the highest content of oil. They contain, among other alpha linolenic acid, an essential fatty acid that the body can not produce itself.
• HAZELNUTS: One of the most versatile and nutritious nuts [also loved by mice and squirrels :-) ] 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 the apricot. They come from Asia and the Middle East. The advantages are: they contain a lot of iron, magnesium and calcium.
• BRAZIL NUTS or BRAZIELNOTEN: This large, creamy triangular nut grows in Latin America. They contain, inter alia, a lot of selenium (a major antioxidant), magnesium and phosphorus. Two nuts per day are sufficient

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

Spinach soup with okra

Spinach Soup with OKRA (for 4 persons)

First some information:
Okra's are a green vegetable that looks a cross between a bean and a pointed pepper. Okra were introduced into Europe by the Moors and are especially popular in the African and Asian cuisine. They contain a lot of fiber and taste great in stews, soups and couscous dishes. You find them in Turkish and Asian specialty stores.

You need
- 1 onion
- 3 garlic teenjes
- 1 carrot
- 250 gr. green beans
- 6 green okra
- 500 gr. spinach
- 2 green chillies
- 750 ml. broth
- 350 ml. coconut milk
- olive oil
- salt & pepper

Preparation:

Peel and chop the onion and the garlic. Scrape the carrots and cut them into plakes. Clean the beans and the okra. Keep one okra separately for finishing. Rinse the peppers, remove seeds and piths. Cut them into rings. Wash the spinach and let it drain well. Fry the onion and garlic glaze, add chili peppers, beans and okra and stir throughly. Deglaze with the coconut milk, stir well and add the broth. Cooking + - 15 minutes until all the vegetables are tender. Add to last the spinach and toss around until wilted. Mix the soup and season it with salt & pepper. Garnish it with a thinly sliced ​​okra and a dash of olive oil.
Serve it with bread, baguette or other.

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

't Eethuizeke critic

October 17, 2012

't Eethuizeke critic
Hey sweetypies,

We went to eat a sandwich in a newly opened snackbar: " 't Eethuizeke" in the Stijn Streuvelslaan 69 in 2630 Aartselaar (Belgium).
At this moment they are open every weekday from 7am to 16h but that could still change. It would certainly be good if they would be open on a Saturday cause this is not the case is in this village and we miss that, it is here, on that day very disappointing! Good thing is that the listen well to their clientele. Would be better if some owners do it more. They are open to suggesties meaning they care for their customers.
The people where very sympathetic, polite and spontaneous.
Everything on the cards were not yet available but, as we find it, that's a small starters problem. The snackbar is not very big but very cozy and you're not stuck together.
The wallpaper was really nice and fitted right in. The letters on the window were handwritten and we found that something unique and special. Sad thing is that it will not stay like that, this fact does not durable (rain, cleaning). It will be replaced by the rather mundane adhesive letters. That's a pity,
Husband and son are not vegetarians and had so much more choise, though I have no reason to complain, to be honest.Ik chose a simple large white bread with butter and cheese. And it was a really GREAT one !! I at only half and took the other half home, which was no problem.

In addition, I drank a cup of coffee.
The only thing we regretted was that my husband and I really was a pot of coffee because such large rolls demand for a pot of coffee, that would have been perfect. Maybe a good tip for them?
On their card stood also cold dishes wich I'm planning to try later on.
So sertainly follow this blog further ;-) (hint hint)
They also have other options for the vegetarians among us, but still more for the meat- and fish eaters and flexetariërs. Well, so it goes.
The son had severe in a roll with balls in tomato sauce but that was not (yet) available, just though that in the future there might still be added. Cool for the son and other enthusiasts. This also proves that the have a very good business sense.
In terms of price / quality, we were all three very happy and satisfied.
We hope that, despite the less favorable position, their snackbar, wich is still has a small flower-bud will come to full bloom real quickly because we were in any case extremely satisfied.
Not perfect but hey, perfection is so incredibly boring, right swieties?

Worth a visit !!
Dear people of 't Eethuizeke: keep up the good work!

Service: 9/10 (fast and very friendly)
Presentation: 7/10 (But, in a simple bun should simply not be a garnish.)
variation: 7/10 (can be even better.)
Food: 8/10

____________

Total: 31/40

" We have made a mistake, we had put eethuisje instead of eethuizeke... We apologize for this... But after all we are idiots...."

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

Creamsoup of nature pears with chanterelles

CREAMSOUP OF NATURE PEARS (ARTICHOKES) WITH CHANTERELLES (for 4 persons)

You need
- 400 gr. artichokes, shelled
- 1 onion, quartered
- 1 stalk celery, sliced
- 2 x 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 clove garlic, minced
- 5 dl vegetable stock
- 1 handful of chanterelles
- salt & pepper
- little fleur de sel

Preparation:

Preheat the oven to 108 ° C. Mix in a bowl the artichokes, onion and celery with 1 tablespoon of olive oil, salt, pepper, thyme and garlic. Spread the vegetables on a baking sheet and roast them for 25 minutes.
Mash the artichokes with the vegetable stock. Pour it into a saucepan and bring that to boil. Add pepper and salt. Sauté the chanterelles in the remaining olive oil. Serve the soup in bowls and garnish with chanterelles.
Sprinkle with fleur de sel.

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

Cannelés with oyster mushrooms

Cannelés with oyster mushrooms 

(for 4 persons. Preparation: + - 30 minutes preparation + - 30 minutes.)

You need
- 100 g oyster mushrooms
- 1 tablespoon olive oil
- 500 ml. milk
- 50 gr. butter
- 20 gr. butter for the baking tins
- 120 gr. flower
- 1 egg
- 1 egg yolk
- salt & pepper

Preparation:

Peel the hats of the mushrooms and cut them into small cubes. Stew it in the hot oil until all the liquid has evaporated. Put the milk in a saucepan together with the 50 gr. butter into pieces. Bring it to boil.

The meantime put the flour into a bowl. Mix whisking the egg and the egg yolk. Pour the warm egg mixture and mix gently. Spoon the mushrooms underneath and season it with salt & pepper.
Let the mixture cool down. Butter the ramekins. Fill them with half of the well-cooled mixture. Put them 20 minutes in the preheated oven at 180 ° C. Cool completely before you remove the shapes from savory pastries. Serve it with a salad!

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