Friday, November 28, 2014

Bento Bites: Kale Pancakes

I am falling more and more in love with vegetable pancakes. I just like how satisfying they are without too much effort and especially how you can take them with you in a bento, if you make smaller ones. In the Netherlands the classic way to eat kale is in a mashpot, but when I found half a bag leftover in the freezer, I wanted to try something different and I choose these pancakes. The original recipe comes from AH.nl.


Kale Pancakes: (about 12 pancakes, depending on size)
- 300 gr kale, defrosted
- 2 spring onions
- 3 eggs
- 600 ml milk
- 400 gr pancake mix or flour and baking powder
- sunflower oil
- salt and pepper

Boil the kale for about 20 minutes in some water until done. Drain the kale and let it cool down for a bit, then press out the moist. Heat some oil in a pan and bake the spring onions. Beat the pancake mix with milk and eggs until you have a batter. Add some salt and pepper to taste. Stir in the kale and spring onions including juices and leave the batter to rest for 15 minutes.

Heat some oil in a large frying pan and scoop in 3 piles of batter with a ladle. Bake the pancakes on high for about 6 minutes, turning halfway. Keep the pancakes warm on a plate under aluminium foil while you bake the other 9.





Thursday, November 27, 2014

On a Budget: Mozzarella Schnitzels

When we eat the typical Dutch meal of potatoes, veggies and, in most households, meat, we sometimes buy a meat replacement. But those are just as expensive as regular meat and not something we do often. Mostly only when they are on sale. Therefore I was really curious when I saw this recipe on 24-kitchen to make your own mozzarella schnitzels. It is an really easy side dish to make and a lot cheaper than buying the pre made stuff. As you can see we served them alongside a typical Dutch combination of potatoes, veggies and apple sauce.


Mozzarella Schnitzels: (serves 2)
- 100 gr mozzarella
- 2 eggs
- bread crumbs
- sunflower oil
- salt and pepper

Cut the mozzarella into slices. In 1 deep plate beat 2 eggs, with some salt, pepper, or other spices of choice. Make some bread crumbs in the food processor and place those in another deep plate. Now coat a piece of mozzarella with egg and then with bread crumbs. Do this 2 times. Place the slice on a plate and repeat with the other slices.

Heat some sunflower oil in a pan and fry the slices about 2 minutes. Place them on some kitchen towel to absorb the extra moist and serve them alongside your potatoes and veggies. But they would also be great alongside a big salad.


Wednesday, November 26, 2014

Fabulous Fish: Cod out of the Oven with Red Pesto

For the FoodBlogSwap, I made a red pesto, and of course we had to use that in a dish :) We choose not to make a pasta dish with it, which would be the obvious choice. But instead we choose for an oven dish with cod. The original recipe if from Aranka's Kookblog. But we moderated it a bit because we added veggies as well.


Cod out of the Oven with Red Pesto: (serves 2)
- 300 gr cod, in chunks
- 50 gr home made red pesto
- 4 spring onions, in rings
- 1 courgette, in pieces
- 100 gr mozzarella, in cubes
- black pepper
- oregano

Pre heat the oven to 180 degrees. Place the cod on the bottom of an oven dish. Stir in red pesto, oregano, black pepper, courgette and spring onion. Place in the oven for 10 minutes. After that add in the mozzarella and place it back for another 5 minutes.

We served it along side a toastie with mascarpone and more red pesto, but it will also be great with potatoes and more veggies.


Tuesday, November 25, 2014

Sinterklaas: Chocolade kruidnoten Cake

I have another Sinterklaas recipe to share with typical Dutch ingredients. For this recipe I use chocolate coated kruidnoten in a cake. If you can not get hold of these, please just use a combination of small gingerbread cookies and chocolate chips. It will look different, but taste wise it will be pretty close. The original recipe is from Oh my Foodness.


Chocolade Kruidnoten Cake:
- 200 gr butter
- 250 gr sugar
- 250 gr selfrising flour
- 4 eggs
- 100 gr chocolade kruidnoten (I used a mix of milk, dark and white)

Pre heat the oven to 150 degrees.
Mix the butter with the sugar until creamy. Add in the eggs 1 by 1 and make sure each egg is fully incorporated in the batter before you add the next. Sift in the self rising flour and mix everything together. Do not over mix the batter.
Stir in about 3/4 of the chocolade kruidnoten.

Line a cake tin with a baking sheet and scoop the batter in the tin. Use the rest of the kruidnoten on top of the cake. You can crumble them too if desired. Place it in the oven for about 60-70 minutes, until a toothpick comes out the cake clean. Leave the cake to cool for about 5 minutes before you lift it out of the tin and leave it to cool further.


Monday, November 24, 2014

FoodBlogSwap: Red Pesto

Last month there wasn't a FoodBlogSwap, so that is why you missed it on the blog. But this month it was back! I got to cook from the blog Eten van Eefke. I love the clean but fun layout of her blog. It is full of easy to prepare recipes which are mostly gluten and lactose free. I choose to make her red pesto, because I had this on my to-make list for a long time, so this was a nice chance to actually do so. I liked it very much and given how easy it is, I will make it again for sure. Also, there is a small amount of Parmasan is this recipe. But without the cheese it is lactose free, and also vegan. I used the pesto in an oven dish, but that recipe will follow later.


Red Pesto:
- 125 gr sundried tomatoes from a jar
- 2 cloves of garlic
- 30 gr pine nuts
- 30 gr Parmasan cheese (optional)
- olive oil
- salt and pepper

Roast the pine nuts in a frying pan. Do not use oil in the pan, just roast them dry. Mix the tomatoes, garlic, pine nuts and cheese in a food processor. Add some olive oil until the pesto has the thickness you desire. It is a very nice touch to use the oil from the jar of sundried tomatoes for extra flavour. I love that and I use the oil from the tomatoes all the time when I cook with them. Add salt and pepper to taste.

I used the biggest part in an oven dish, but the leftover I used to make marcarpone and pesto toasties. The pesto was gone in 2 days. If you want to store it up to a week, put the pesto in a small jar and use enough olive oil to cover the pesto.




Sunday, November 23, 2014

Menu for week 47

I am very happy because I managed to blog every day for the past week so I could make a small dent in my backlog of recipes :) I hope I will be able to continue this for next week as well, but because it is a school week, I need to find the time to write in advance. Anyway: this week's menu is a bit different because we didn't have dinner at home this week, twice!


Sunday: Home made red pesto. This is something that we wanted to try for a long time. We used it to make the dish below and the leftover we used in pesto-mascarpone toasties.


Sunday and Monday: Fish dish with red pesto and courgette. We thought it would be enough for 2 days, but it really wasn't. So we ate it as a side dish the 2nd day.


Wednesday Baking: Chocolade Kruidnoten Cake. Yum! Recipe to come.


Tuesday and Wednesday: Crustless Broccoli and potato quiche. This quiche tasted lovely and held it's shape well. Recipe to come.


Thursday: Baked potatoes with creamy spinach and egg and fish fingers.


Friday: We had some work for Abunai to do, so we ate at another staffmember's house. This is nasi, sateh sauce and kroepoek. The was also an fried egg, but that appeared after the picture was taken ;)


Saturday: We went out for dinner because my mom celebrated her birthday. We went to a wok restaurant. Because I forgot to take pictures of my own plates of food, here is the salad buffet ;) I had sushi, wokked mushrooms, broccoli and other veggies in sweet ketjap sauce and baked salmon.


Saturday: These were my desserts.


Saturday, November 22, 2014

Veganize it!: Indian Green Beans with Curry Potatoes

I made this dish a good while back already, but because I am on a roll with making a dent in my backlog, I am going to try to share some older recipes as well :) I love Indian food, and when the green beans were on sale and I was looking for a new recipe, I stumbled into this one. The original recipe comes from Smulweb. Not my favourite place to look for recipes, but I found it through Pinterest and decided to give it a go anyway :)


Indian Green Beans with Curry Potatoes (serves 4)
- 250 gr green beans, in 3 cm pieces
- 200 gr canned tomato cubes
- 6 potatoes, in cubes
- 250 gr kidney beans
- 2 spring onions, in rings
- 0.5 tsp sugar
- 200 ml water
- 1 tsp kurkuma
- fresh cilantro
- 3 tbsp oil
- 2 tsp black mustard seeds (white is possible too)
- 1 tsp cumin seeds
- dash of salt

Boil the potatoes until they are about half done. Heat the oil and bake the cumin and mustard seeds until the cumin darkens and to mustard seeds pop. Add the onion and bake shortly. Add the green beans and cook for about 2-3 minutes. Then add the tomatoes and cook for about 1 more minute before you add the water, kidney beans and kurkuma. Boil for about 10 minutes with the lid on the pan. Add sugar and salt, place back the lid and boil for another 10 minutes until the veggies and potatoes are done and a thick sauce has formed. The potatoes may be a bit softer than usual. Add some cut fresh cilantro before serving.