Tuesday, August 26, 2014

Menu for week 34

Two days late and in the convention week, here is the menu for week 34. I will probably combine week 35+36, as I can't post this weekend ;) We made mainly easy things this week and still managed to squeeze in some baking.

Sunday: Naan Pizza. Yup, a pizza topping on a naan bread, recipe to come!

Monday and Tuesday: A basic vegetarian lasagna.

Wednesday: Easy Lahmacun.

Thursday and Friday: Turkish tomato bulgur with sweet and sour stir fry veggies. (recipe bulgur to come)

Saturday Baking: Red Pesto Bread Rolls (recipe to come)

Sunday: 4-cheese pizza, yes pizza again....

Monday, August 25, 2014

FoodBlogSwap: Easy Lahmacun

In between preparations for Abunai! that starts this Friday, I also participated in the FoodBlogSwap this month. I couldn't bring myself to skip a month ;) And I am so glad I did, because I had to make something from Mijn Mixed Kitchen, a blog that has Turkish and Dutch recipes. I am so glad because I wanted to try some Turkish recipes for a long time! And that I did! I didn't try one but three recipes this month, and I am following the blog, so I am sure I will try more in the future! The reason why I haven't tried a lot before is because I don't eat meat. But I wanted to try lahmacun ever since I heard of it. So in risk of doing something barbaric as altering a typical Turkish recipe, here is my vegetarian (vegan even) version of easy lahmacun. I actually wanted to make the original version, but time is not my friend this month, so I went for the wrap version instead. I also had to downgrade the spiciness a bit, because my stomach can't handle spicy food but feel free to check out the original recipe that I liked above! Btw: This is so good, that I already made it twice ;)

Easy Lahmacun (serves 3)
- 4 large or 8 small wraps
- 150 gr vegetarian minced meat
- a bit of sunflower oil
- 2 tomatoes
- 1 spring onion
- 0.5 tbsp (Turkish) tomato paste
- a handful fresh parsley
- pul biber (dried red pepper flakes)
- salt and pepper

Pre heat the oven to 200 degrees. (the original recipe says 220, but ours doesn't go higher) Chop tomatoes, onion and parsley finely. Mix everything including the spices with the vegetarian minced meat, except for the wraps of course. Divide the mixture into four or eight portions and even these out over the wraps. This goes best with the back of a spoon. The wraps only need a thin layer.

Bake them in the oven for about 10 minutes, but stay with the oven, because they can burn quickly. You can also bake them in a pan, we did this the 2nd time. Fold the wraps, place them in a pan on medium heat, carefully unfold them and place a lid on the pan. Bake for about 4 minutes.

You can keep the lahmacun for a day and eat cold for lunch the next day (also did that) or warm them for about 30 seconds in the microwave. They can also be frozen folded in aluminium foil and placed in a freezer bag. Defrost them first before reheating. I yet have to try this myself, because I didn't have enough leftovers to try it yet ;)

Saturday, August 23, 2014

Typical Dutch: Fishy Oven Dish

In the Netherlands it is very common to have potatoes, veggies and some kind of meat / fish for dinner. I grew up on these not very original meals and as soon as I started cooking, I kind of banned it from the menu ;) However nowadays, we do eat this every fortnight or so. Serving the potatoes, veggies and fish as an oven dish is a bit of a twist on the classic Dutch way of eating and it became very popular for years now. I do prefer it myself as well, because it allows a bit more creativity in the kitchen. Still it is simple, easy and budget friendly. The original recipe is from the AH website.

Fishy Oven Dish with Cauliflower (serves 4)
- 1 cauliflower
- 2 tbsp olive oil
- 2 spring onions
- 2 tsp curry powder
- 300 gr pangasius fillets, defrosted
- 700 gr potato slices
- 100 gr grated cheese
- 200 gr creme fraiche

If the potatoes are pre bought in a bag, then make some holes in the bag with a fork, and microwave them for about 3 minutes. Pre heat the oven to 200 degrees. (We have a microwave oven, so we have to use the microwave fist before we can pre heat the oven) Cut the cauliflower in florets and boil for about 8 minutes. Cut the spring onions in rings and bake them shortly in some olive oil. Cut the fish into chunks and put some curry powder on them. Add pepper and salt to taste.

Place the cauliflower on the bottom of the oven dish. Put the fish and onions of top of that and the potatoes on top of the fish. Mix the grated cheese and creme fraiche together and pour this on top. Place the dish in the oven for about 25 minutes.

Tuesday, August 19, 2014

Very Veggie: Eggplant and Mushroom Packages

It was my plan for a while to make those cute little packages with veggies in the oven. I was always curious how that would turn out. In The Green Kitchen we found a recipe that we would like to try. Preparing the veggies this way is really easy and the taste is so moist. The recipe said it was for 4 packages but we ended up with 4 packages each. Because we originally thought this would be a side dish, we served it with baked potatoes, but it was a bit much obviously if you end up with double packages ;) Anyway, it was a really great, summery meal. We are still eating on the couch, so don't mind my Nintendo DS on the picture ;)

Eggplant and Mushroom Packages (makes 8)
- 175 gr hazelnuts, chopped
- 1 eggplant
- 16 white mushrooms
- 4 twigs oregano, leaves only (thyme would be good too)
- 200 gr ricotta cheese
- juice of 0.5 lemon
- salt and pepper
- baking sheets

Pre heat the oven to 200 degrees. Cube the eggplant and quarter the mushroom. Place them in a bowl with the chopped hazelnuts, ricotta, oregano and lemon juice, salt and pepper. Mix well until everything is combined and let it rest.
Cut 25 cm squares from baking sheets. Scoop some stuffing in the middle of each square. Grab all 4 corners of the paper and twist them together. Binding them with some rope if needed. Bake them for 25-30 minutes. The eggplant needs to be soft.

Monday, August 18, 2014

Menu for week 33

I am so happy about what we ate last week! Everything me made was really delicious! Prepare for a lot of new recipes! I am planning to write and schedule some posts, so the blog won't stay completely empty during the Abunai period. I need to see if I can squeeze it in, so no promises, but the recipe will appear sooner or later anyway ;)

Sunday: Vegetarian lamacun wrap, a Turkish pizza. Really easy, really delicious. This will become one of our new favorites!

Monday and Tuesday: Mushroom and herbal cheese quiche. Another really easy but good recipe!

Wednesday Baking: Vanilla shortbread cookies. A basic cookie recipe that is good for using cookie cutters.

Wednesday: Summer fritatta with soup. Light, and very tasty!!

Thursday and Friday: Beans, Indian Style. No curry, but good all the same!

Saturday: Kumpir. A Turkish stuffed potato. Also a dish that I wanted to make since forever. All of the above recipes will be shared on the blog :)

Friday, August 15, 2014

Veganize It!: Green Beans with Minced "Meat" in Sateh Sauce

Back in the days when I still used boxed mixes for cooking, this mix had to be one of my favorites. Nowadays, I can't really eat it anymore because it is so salty!

I am no longer used to it. But when I saw a recipe based on this mix in a cookbook from Koken Met Karin, I had to try it. Funny thing is that when you replace the minced meat with faux minced meat and leave out the trassi (shrimp paste) that she used, the recipe is really easy to veganize. Really tasty too! So I can finally enjoy this dish again.

Green Beans with Minced "Meat" in Sateh Sauce (serves 4)
- 350 gr faux minced meat
- 400 gr green beans
- 1 red bell pepper
- 2 spring onions
- 1 small can of corn
- 100 gr unsalted peanuts
- 1 tsp sambal
- 2 cloves of garlic
- 200 ml coconut milk
- dash of Japanese soy sauce
- sunflower oil
- rice for serving

In a food processor, mix onions, garlic, sambal, peanuts and a pinch of salt until you have a paste. Make sure you scrape the sides from time to time. Cut the green beans in 3 cm pieces and steam them. Cut the bell pepper. Heat some oil in a pan and saute the peanut paste for about 2 minutes until it begins to smell good. Add the faux minced meat and the bell pepper and bake shortly. Add the coconut milk and soy sauce. Rinse and drain the corn. And add this together with the green beans to the sauce. Leave to simmer with a lid on the pan for about 2 minutes until warmed through.

Thursday, August 14, 2014

On a Budget: Penne Rigate with Cauliflower and Tomatoes

The cauliflower was on sale again. It seems that every other week the cauliflower is on sale lately ;) Luckily the vegetable is very versatile and there are a lot of different things that can be made using cauliflower. I was looking of the 24-Kitchen website for inspiration this time and came across this easy pasta dish. For me a dish is budget if I can make it for 5 euro or less per day for the two of us. Because I could afford it within that budget to actually buy percorino, instead of a cheaper grated cheese, we went with that. But feel free to substitute for another cheese.

Penne Rigate with Cauliflower and Tomatoes (serves 4)
- 300 gr penne rigate
- 1 spring onion, in rings
- 2 cloves of garlic, chopped
- olive oil
- a bunch of fresh parsley, chopped
- 400 gr cubed tomatoes (canned)
- 1 cauliflower
- 75 gr pecorino, whole

Boil the pasta and steam the cauliflower. Meanwhile heat the olive oil in a pan and saute onion and garlic for about 2 minutes. Add the parsley and warm through. Add the tomatoes and let the sauce simmer for about 10 minutes. Add some pepper to taste. When the pasta is done, drain it and add to the sauce together with the cauliflower. Grate the pecorino on top before serving.