CELERIACSOUP with APPLE and CURRY.

CELERIACSOUP with APPLE and CURRY.
(for 4 pers.)

 

 

My dear Sweetypies,
First and foremost I want to wish you all a fabulous 2013!!
As recipe I wanna give you something that will not take too much of your time and is not too heavy, because most of you have already eaten well and lots (!) these past few days.

 

 

You need:
- 1 onion
- 1 hearty leek
- butter
- 2 apples (eg: boskoop, slightly acidic), chopped,

- hold some apple-slices for garnish,
- 1/2 celeriac
- 6 tsp. mild curry powder
- 2 liters. warm broth

– parsley
– a bit of water
– salt & pepper

 

 

 

 

Preparation:

Cut the onion and the leek finely and stew them for 4 minutes in a little butter. Add the curry powder. Stir well and add the chopped apples and a little water. Let simmer for a few minutes, then add the chopped celery to. Deglaze with the broth and let cook 10 min. Mix the soup and season with salt & pepper. Garnish with apple slices and parsley.

Eat them,

The Veggi Lady
Check out my other blog!

ONION SOUP with EMMENTAL CHEESE

ONION SOUP with EMMENTAL CHEESE.
(for 4 pers., preparation: + - 40 min)

 

You need:
- 600 gr. onions
- 2 cloves garlic
- 800 ml. broth
- 150 ml. white wine
- 4 sprigs thyme
- 1 bay leaf
- 100 gr. Emmental cheese, sliced
- 1 baguette
- 2 coffe spoons Cumin
- some oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Peel the onions and cut them into rings. Peel and chop the garlic. Fry them both glassy in oil. Deglaze with the wine and let boil. Pour in the broth. Add thyme and bay leaf and bring again to the boil. Let simmer for 20 min. Cut the baguette into pieces and top them with the cheese slices, sprinkle with cumin and slide them under the grill. Bring the soup to taste with salt and pepper and serve with the cheesebaguette pieces.
 

Eat them,

The Veggi Lady
Check out my other blog!

CHAMPAGNE SABAYON with BAKED FRUIT.

CHAMPAGNE SABAYON with BAKED FRUIT.
(for 4 pers,)


You need:
- 2 egg yolks
- 40 gr. sugar
- 1 dl. champagne
- 1 dl. cream, whipped till its thick like yogurt
- + - 1 kg. fresh fruit of your choice
- 1 tbsp. sugar

 

 

 

Preparation:

Mix the egg yolks with the 40 g. sugar and champagne in a bowl and whisk it in bain-marie method to a firm sabayon. Beat the sabayon until it is cold and then fold in the cream. Cut the fruit into small pieces and divide it among 4 plates. Sprinkle the tbsp. sugar over the fruit and spoon the sabayon on. Put the plates under the grill and gratineer until the sabayon begins to color.

 

Eat them,

The Veggi Lady
Check out my other blog!

TAJINE with TURNIPS and DATES.

TAJINE with TURNIPS and DATES.
(for 4 pers., preparation: + - 1h.)
[And you don't really need a tagine-pot, for this recipe !!!]



You need:
- 2 bunches small turnips (or 1 bunch big ones)
- 4 cloves of garlic
- 1 bunch fresh coriander
- 40 ml. olive oil
- 2 tbsp. cumin
- 2 cinnamon sticks
- 16 dates
- Salt & pepper

 

Preparation:

Peel the turnips. Peel the garlic and chop it finely. Pick the leaves of the coriander. Heat the oil in a frying pan. Add the garlic and add the turnips. Sprinkle with cumin seeds and add the, broken into small pieces, cinnamon sticks. Season with salt & pepper. Cover and let simmer for 25 min. Add the dates and half of the coriander. Let simmer for another 15 minutes on low heat. Mix well and season, if neccesary, to taste. Garnish with the remaining coriander and serve.

Eat them,

The Veggi Lady
Check out my other blog!

Superfast FRESH FIGS STUFFED with GOAT CHEESE and (RED) BEETS SPROUTS.

Superfast FRESH FIGS STUFFED with GOAT CHEESE and (RED) BEETS SPROUTS.
(for 4 pers., preparation + - 10 min. To serve cool.)

 

 

You need:
- 12 beautiful fresh figs
- 200 gr. fresh goat cheese
- 2 tbsp. olive oil
- 50 gr. beet sprouts
- Salt & pepper

 

 

 

 

 

 

Preparation:

Wash the figs, gently dry them off and cut them in half (behead them so tot speak,). Now put them aside. Put the goat cheese in a bowl and mash it with a fork. Add the olive oil, season with salt & pepper and mix well until you get a homogeneous paste. Wash and dry the beet sprouts. Spread the cheese on the bottom half of the figs and sprinkle it with the well dryed seeds. Put the caps back on top. Ready.

INFO:
The question is: actually, with what can you make sprouts ?
A good tip: just combine them with their veggies.
Steamed red beet with beetroot sprouts, leek quiche with lettuce and leek sprouts, tabbouleh with chickpeassprouts or lentil sprouts. And do experiment away, sweetypies. TRY !!

And if furst you don't succeseed, try and try again,

 

 

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

STUFFED ONIONS with RED LENTILS.

STUFFED ONIONS with RED LENTILS.
(for 4 pers., preparation: + - 45 min)


 
You need
- 4 large onions
- 150 gr. red lentils
- 2 sprigs thyme, leaves picked
- 1 clove garlic
- Oil (eg sunflower oil)
- Salt & pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Peel the onions and cook them for 15 min. in slightly salted water. Drain well. Cut off the hat of the onions and get, gently (!), the insides out of the onions and chop that finely. Rinse the lentils, boil them for 10 minutes in lightly salted water and let them drain well. Peel and chop the garlic. Mix for the filling: the lentils, the chopped interior of the onions, thyme, salt & pepper. Stuff now the hollowed out onions with that filling and put then the caps back on. Arrange the stuffed onions in a greased baking dish and drizzle with oil. Slide for 20 to 25 minutes in the oven. Serve eg, with mashed potatoes.
INFO;
Red lentils are standard pod-legumes with a very mild taste. They have no hard shell what makes them very easy to digest. Because red lentils cook very quickly, they are perfect for preparing soups or as a filling.

 

For those who celebrate Christmas: The very best wishes for a wonderful Christmas !

And peace on earth for everyone !!!!

 

Eat them,

The Veggi Lady
Check out my other blog!

WHERE THE HELL DO I PUT ALL THAT CUTLERY or THE TABLE ETIQUETTE.

WHERE THE HELL DO I PUT ALL THAT CUTLERY or THE TABLE ETIQUETTE.

Hey sweetypies, want to give a big fancy dinner for the first time and you want it to be a bit formal and elegant, than hereby some tips  for the table etiqette, cause where do I put al that cutlery on the table ??
Place the cutlery down in the order of use, and work from the outside toward the board. The cutlery for the main course is therefore closest to the board. The cutlery for intermediate and appetizers lies alongside of that of the main course and are slightly smaller (but hey, do not go buying it specially if you gonna use it only occasionally !! Just use what you've got.)
The forks are located to the right of the board, the blades right. With the cutting edge directed toward board.
Soup spoons you lay also on the right, with the convex side of the table.
The dessert cutlery you place above the board. The dessert spoon pointing left. There are also different cutlery needed if a dessert needs a fork and knife : dessert fork facing to the right, the dessertmes points to the left, place both under the dessert spoon.
For bread and salads best use small plates that you put left above the dinner plate. On that plate you put a butter knife (small knife) with the cutting edge pointed to the right.
Place all the needed glasses above the plates. Far right the glass that will be used first and leftmost you place the water glass. And, sweetypies, don't worry to much but just enjoy it. 
Take a peek at the photo.

 

Bewerkingen ongedaan maken

 

 

 

 

 

GOOD LUCK !!

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