Sunday, April 19, 2015

Menu for week 16

It is a beautiful day today! We will do some baking later but for now let's see what we ate in the past week. I always try to write a nifty intro here before I post my menu. But I am not really good at that. I sometimes see posts from bloggers that tell about their week at length before they post their recipe or menu. While I have it said and done in one paragraph. I was never good at small talk anyway ;)

Sunday Baking: We made a delicious tomato bread! Damn this is the best savoury dish I made in a long time! Recipe will surely follow and I will make it again this week to take a couple of slices to school with me.

Sunday: The ever favorite combination of baked potatoes, spinach, egg and fish fingers.

Monday: A sushi "beef" bowl. Nom! I loved this. We had enough leftover for lunch the next day.

Tuesday and Wednesday: Couscous salad. Now that the weather gets warmers. Salads are back on the menu.

Thursday and Friday: A broccoli pasta oven dish. The picture is from before it went in the oven. A decent recipe and budget friendly.

Saturday: The broccoli was on sale so we made another dish with it. This potato and broccoli pie. Another tasty and budget friendly recipe.

Friday, April 17, 2015

FoodBlogEvent: Green!

Next to the FoodBlogSwap, there is also a FoodBlogEvent amongst bloggers from the Netherlands. Each month it is hosted by a different person who can pick a theme. This month Isle from Uit mijn Keukentje picked the theme Green! I looked in my backlog and I have several recipes that would fit this theme. But I choose to share a pasta recipe for spring.

Ricotta and Pea Pasta (serves 4)
- 450 gr penne pasta
- 2.5 cups frozen peas, defrosted
- 425 gr ricotta
- 1 clove of garlic
- 1/3 cup fresh parsley
- about 1 tbsp lemon juice
- 1 tsp lemon zest
- 4 tbsp olive oil
- pinch of pepper
- grated cheese

Boil the pasta. Meanwhile chop garlic with parsley in a food processor. Add 1.5 cups of peas, the ricotta, lemon zest and lemon juice, 4 tbsp olive oil and a dash of pepper. Pulse until you have a chunky puree.

Drain the pasta but keep 1 cup of the water. Return the pasta to the pan and add the pea and ricotta mixture and the remaining peas and stir. Add a bit of pasta water if needed to make a sauce.
Serve with some grated cheese on top.

Monday, April 13, 2015

Menu for week 15

The menu looks a bit different this week because of the Easter weekend. We spoiled ourselves food wise :) Other than that, a mix between new and old recipes and some baking :)

Easter Breakfast: We ordered some stuff at the bakery, so we had a nice Easter breakfast with bread rolls, and a donut for me ;)

Easter lunch: More bread, this time with a boiled egg.

Easter Sunday: We did raclette for 2. We just bought some veggies and fish and we had a great time :)

Easter Monday: We went to American Buffet Corner in Velp. I kept forgetting taking pictures till desert. We had a great meal!

Tuesday and Wednesday: A Turkish oven dish with tomatoes. This tasted awesome! Recipe to come.

Wednesday Baking: Oreo Brownies. Those were tasty! Luckily we shared with friends :) Recipe will follow.

Thursday: Spaghetti with pesto and turnip tops. Lovely spring dish :) Recipe to come.
Friday: We had an unexpected BBQ with friends because it was such a lovely day. I forgot to take pictures. Something with living in the moment ;) Not handy when you have a food blog though.

Saturday: It was cold en stormy! What a contrast with the day before. We still had split peas, so time to make some curried pea soup!

Wednesday, April 8, 2015

On a Budget: Green Bean Tagine with Tomatoes

I borrowed a vegetarian book on couscous and tagines from the library and it kind of made my heart sing that there was finally a book full of Moroccan dishes that I didn't need to adjust in any way. This book comes highly recommended because it has recipes that don't even require a trip to a special supermarket. All though there are also recipes that require you to make a detour for the right groceries, but there are plenty of recipes that are easy to make without any fuss. The book is called Vegetarian tagines and couscous by Ghillie Basan and it is on my wishlist to buy it :)

Green Bean Tagine with Tomatoes: (serves 4)
- 2 tbsp olive oil
- 2 spring onions, chopped
- 2 cloves of garlic, chopped
- 500 gr green beans, in 3 cm pieces
- 2 tsp sugar
- juice of 1 lemon
- 800 gr canned cubed tomatoes
- a bunch of fresh dill, chopped
- sea salt and black pepper

Heat the oil in a tagine or a pan with a thick bottom. Bake the onions and garlic for 2-3 minutes. Mix in the beans and make sure they are coated with the oil, onions and garlic. Add lemon juice, tomatoes and the sugar. Lastly add the dill. Make sure you add plenty, because that determines the flavour of this dish.
Place the lid on the tagine or pan and let it simmer on low for 40 minutes until the beans are done and the tomato sauce is quite thick. Add salt and pepper to taste.

The recipe is vegan, but we served it with simit and Turkish yoghurt, which both aren't vegan. But there are other Turkish breads that are vegan. We followed the serving suggestions in the book, but you can also serve it with bulgur or couscous.

Sunday, April 5, 2015

Menu for week 14

Happy Easter everyone! I just had German kaiser bread and an Easter themed donut for breakfast. I have no regrets :D
In the past week we had mainly easy recipes, except for the tomato risotto. We used up some stuff we still had in our pantry so our menu was very budget friendly.

Sunday and Monday: Lasagna with mushrooms and spinach. We used a boxed mix this time because we got one in a free grocery package you could save for at the super market. But I have a recipe for spinach and mushroom lasagna from scratch if you are interested.

Sunday Baking: White chocolate and cranberry cookies. We had some cranberries leftover so I decided to make cookies from them. Because Nick loves white chocolate, the choice was easy ;) Recipe to come.

Tuesday and Wednesday: Tomato risotto. Very budget friendly and tasty! And I used up half a package of feta that I had in my fridge :) Recipe will follow.

Wednesday Lunch: I had pinched a nerve in my neck and it was stormy weather so I made some comfort food for lunch. Chinese tomato soup and a salmon toastie.

Thursday and Friday: Nick wanted to eat nasi with sateh sauce. It is not my favorite, but because we made our sateh sauce from scratch, it was still good!

Saturday: We ate another spring mashpot with lettuce. When dinner was served, I was on the phone ;) So Nick took this picture with his. Shocking, really how the quality differs.

Saturday, April 4, 2015

Spring Feelings: Pancakes with Spinach and Pesto

Because it is almost Easter, I have another Spring recipe to share. Budget friendly and you can have it for lunch or a light dinner after the filling Easter brunch that most people in the Netherlands enjoy. We made this as a weekend dinner, a couple of weeks ago and I plan to make it more often when the Spring weather returns. The original recipe is from Lekker en Simpel.

Pancakes with Spinach and Pesto (serves 2)
- 150 gr spinach
- 100 gr pancake mix
- 150 ml milk
- 1 tbsp green pesto
- 1-2 eggs
- 65 ml creme fraiche
- 125 gr mushrooms

Mix in a bowl the pancake mix with milk, a pinch of salt and eggs until there are no lumps. Set aside. Clean and slice the mushrooms. Heat some olive oil in a pan and bake the mushrooms for about a minute before adding the spinach. When the spinach has wilted add pesto and creme fraiche to the mix. Stir through and let it simmer.

In another pan heat a bit of butter and bake a pancake from about 1/4 of the batter golden brown. About 2 minutes on each side. Bake 3 more pancakes. Serve them with 1/4 of the mushroom mixture on each pancake.

Friday, April 3, 2015

Easter Lunch: Avocado and Egg Pitas

We ate this dish when it was Ostara for lunch. It was on a Saturday so it was perfect  to make a more luxury lunch then we normally would. Of course this recipe is also perfect for Easter Sunday. So if you still need to do some last minute shopping tomorrow, pick up the ingredients and serve this easy but tasty dish. The original recipe comes from Jungalow, and she presents it as a breakfast dish, so that is a possibility too.

Avocado and Egg Pitas: (serves 2)
- 4 pitas
- 2 avocados
- 2 eggs
- lemon juice
- olive oil
- cumin
- salt and pepper

Toast the pitas. Boil 2 eggs. Remove the pit from the avocados and mash them up with some lemon juice, cumin and salt and pepper. You can either mix the egg with the avocado spread or serve it on top. Spread the avocado mash on the whole pitas and drizzle with a bit of olive oil.