Monday, July 28, 2014

FoodBlogSwap: Lentil and White Bean Stew

While I write this, it is only the 15th of July, but I already picked and prepared something for the FoodBlogSwap. For people who don't know: the FoodBlogSwap is for food bloggers from the Netherlands and you get a blog assigned to cook from and someone will cook from your blog. This time I had to cook from Let's Talk About Food, a fairly new blog, but already with a nice variation of recipes. I let my BF decide what we would make and he picked a lentil and white bean stew, which is very simple, budget friendly, vegan and surprisingly good! We did make the quick version with canned lentils though. To be honest I wouldn't have picked this myself, I wanted the go for the brown bean burgers, but I am glad that my BF picked this recipe :) Don't mind the picture, stew doesn't do so well on pictures and it looks like I got a heaping portion. But in fact I am using a small sandwich plate ;)

Lentil and White Bean Stew: (serves 3)
- 1 spring onion, in rings
- vegetarian/vegan sausages, sliced
- 1 can tomato paste
- about 250/300 gr canned black lentils
- small pot (about 150 gr) white beans
- Curry spicemix (or kukurma is also nice)

Bake the onion shortly in a pan until translucent. Then add the sausage and bake a bit longer. Lower the heat and add tomato paste and curry powder, make sure you don't burn the tomato paste. Add lentils and white beans and warm through. Add some boiled water to thin everything a bit if needed.
You can serve this with rice, but we didn't. It is also good on it's own.

Thursday, July 24, 2014

Lammas: Courgette Corn Pancakes

In about a week or so the first harvest feast is upon us. Lammas is one of three harvest celebrations and is held on 1 or 2 August. All grains are usually the focus of this celebration, but also summer berries, mainly blackberries, are used a lot in Lammas recipes. Next to wheat, corn is a grain that we see a lot of focus on. In the actual Lammas weekend Nick and I will be celebrating our b-days, so there won't be so much focus on Lammas cooking this time. But I have at least one other recipe I want to make. I was also hoping to bake a type of bread from scratch, but I am not sure if that is going to happen this time.

Today I will share another very delicious pancake recipe. I found this on Girl versus Dough. And they are sooooo goooood!! I have already discovered several great pancake recipes this year. I am really happy about that :)

Courgette Corn Pancakes (about 10)
- 4 large eggs, beaten
- 0.25 cup olive oil
- pinch of  salt
- 0.5 tsp ground pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 3 cups grated courgette (1 large courgette)
- 1 cup fresh sweet corn
- 1 cup shredded cheddar cheese
- 1.75 cups all-purpose flour
- sour cream (for serving, optional)

Combine eggs, oil, salt, pepper and dried herbs in a bowl. Add the courgette, corn and cheddar and stir thoroughly with a spatula. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter. Heat a small amount of oil on medium high heat in a large frying pan. Scoop 0.25 -cupfuls of batter onto the pan and flatten into a circle. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from pan and transfer to a plate. Repeat with remaining batter. Serve warm with some sour cream.

Monday, July 21, 2014

Menu for week 29

I was a bit stupid when I was clearing out food pics from my phone ;) I deleted the pics from Sunday till Tuesday from this week by accident, so I only have pictures from what we ate starting on Wednesday. Oops. It was getting really hot too, and this will continue throughout the week.

Sunday: We had the Abunai! staff meeting, so afterwards we stopped at a friends home. They ordered in fries, but I had a pasta salad caprese that day.
Monday and Tuesday: Pasta with spinach, cream cheese, mushroom and tomatoes.

Wednesday Baking: Right before the temperatures went crazy, we baked a Charlotte Cake with cherries and apple. Recipe to come.

Wednesday: Baked potatoes, lettuce and mushrooms.

Thursday: Risotto with sundried tomatoes and broccoli. Not the best we have had, so won't share the recipe because it was only okayish.
Friday: This risotto wasn't suitable for two days because the broccoli went soggy, so I made a quick meal salad from what I has: corn, peas, tomatoes, lettuce and tuna.

Saturday: Japanese potato salad. It was too hot to eat anything else than salad really.

Friday, July 18, 2014

Summer Special: Pasta Salad with Lemon Tuna

It is tropical here this week. So it is the perfect time to share another salad with you. This is one of my lunch salads that I am making to get enough fish in for my vitamin D shortage. I notice that I finally am eating more salads in the summer while until this year I wasn't a salad person at all! But I know now what I like and dislike in salads, so making them gets easier. This salad is very loosely based on one from Koken with Karin. She also uses capers and olives in the recipe. I tried the capers, but it isn't really my thing and olives I have disliked as long as I can remember. So I added some fresh peas instead :) The salad has some rocket as well, but I add that just before eating and I somehow only have a picture from before I added it. The reason I do this is because I make this kind of salads usually for 2 days.

Pasta Salad with Lemon Tuna (serves 2)
- 175 gr pasta (a small variety works best, I used mini penne)
- 1 can of tuna
- 125 gr cherry tomatoes
- about half a lemon
- couple of handful of peas
- some fresh parsley
- 50 ml olive oil extra vergine
- handful of rocket leaves
- salt & pepper

Boil the pasta. Grate and squeeze half a lemon. Add olive oil, some salt & pepper and whisk it together for a nice dressing. Add canned tuna, and mash with a fork. Chop the parsley, half the cherry tomatoes. Toss that in the dressing together with the peas. Leave it to rest for a bit so the flavours can develop.
Drain the pasta and toss it in while it is still warm. If you want a cold salad, leave it to cool all together.
Add the rocket leaves just before eating.

Also nice with some green beans. Add those together with the pasta.

Tuesday, July 15, 2014

So Sweet: Lemon Rosemary Shortbread

Or sweet & savoury in this case, but still sweet enough ;) On my food bucket list (yes I have one) there are several things I wanted to make. Shortbread was one of these things. Because we are getting more busy now that Abunai! is approaching, we keep our baking really simple. We don't want to skip it all together for 1.5 months, but we choose the recipes that aren't much work. Shoirtbread is actually really easy to make and I just love the crumbly texture of the cookie. Bonus: the recipe is vegan! This recipe is originally from Cookie + Kate. We brought them to the staff meeting last Sunday and everyone really enjoyed them!

Lemon Rosemary Shortbread (makes about 32 cookies)
- 3 cups white whole wheat flour
- 1.25 cups powdered sugar
- 1 tsp fine sea salt
- 1 tbsp fresh rosemary, chopped
- zest of 2 lemons
- 1 cup olive oil

Pre heat the oven to 160 degrees. Mix flour, sugar, salt, rosemary and lemon zest in a bowl. Pour in the olive oil and stir until all of the dry patches are gone. Transfer the dough into a rectangular oven dish and use your fingers to shape the dough into an even layer. Make holes in the dough with a fork, diagonally. Bake until the surface feels firm to the touch and is slightly golden around the edges. About 45-55 minutes.
Let the oven dish cool down for about 20 minutes. Use a sharp knive to loosen the cookies from the edge first and then cut them in 8 columns and 4 rows.

Monday, July 14, 2014

Menu for week 28

This is one day late because I was away for the whole weekend. Abunai!, the annual Japanse culture convention is getting closer and the weekends are really busy with organising everything. This results in eating out a lot, and by that I don't mean the fancy restaurant type of thing ;) I wish ;)

Sunday: We had a film day for the Abunai! opening movie. We ended up at the McDonalds, which is never my first choice but I can adjust. At least the milkshake was good, and I had Toothless in my happy meal ;)

Monday and Tuesday: Cauliflower and potato ovendish. The cauliflower was on sale again, so we made a simple oven dish with it this time. (recipe to come)

Wednesday: Durum with falafel, bell pepper and apple. Yum!

Wednesday baking: On my food bucket list was making shortbread. So we made a lemon and rosemary shortbread for this weeks baking experiment. It was very tasty! (recipe to come)

Thursday: We ate a lentil and white beans stew with vegetarian sausage. An easy dish and surprisingly good! (recipe to come)

Friday: We had left over stew, but not enough so we mixed it with a can of white beans in tomato sauce. Served with spiced potatoes and fish fingers.

Saturday: We were at a friend's b-day party and this is what we ate, amongst other things. The wraps had 3 kind of different things in them: Lettuce and salmon, Lettuce and tomato, Brie with pine nuts and sundried tomatoes.

Friday, July 11, 2014

On a Budget: Potato and Green Bean Oven Dish

We are still eating fairly budget based. This means that we mostly cook for 2 days, and see what is on sale before I make my menu. A new habit I have picked up is running an ingredient through the search on Pinterest and see what I have in my collection of recipe I still want to try. This is how we still try new things while cooking on a budget. Btw, not only posts that are titled "on a budget" contain budget recipe. Click on the budget tag under this post, to see more budget recipes. Yesterday I already shared a recipe from Lekker en Simpel, and today's recipe is from the same site. I have a lot of recipes from that blog pinned because they are so easy and fast to make. Even though she does use meat in some of her recipes, she posts a lot of vegetarian things and other recipes are easy to adjust. Oven dishes may not be the first thing you think of when it is summer, but this one is very light.

Potato and Green Bean Oven Dish: (serves 2)
- 5 potatoes, peeled and cubed
- 200 gr green beans, in 3 cm pieces
- 10 cherry tomatoes, quartered
- 1 spring onion, in rings
- a handful of grated cheese
- 50 ml cooking cream
- 1.5 tsp paprika powder
- 0.25 tsp nutmeg
- salt & pepper

Boil or steam the potatoes and green beans, but leave them slightly undercooked. Place potatoes, beans, tomatoes and onion in an oven dish. Add cooking cream, with nutmeg, paprika and a pinch of salt & pepper. Mix well until the veggies are coated. Sprinkle some grated cheese on top. Place in a preheated oven on 180 degrees for about 15 minutes until the cheese has melted.

Also nice with other veggies, like cauliflower, broccoli or zucchini.